CHOCOLATE CASHEW KATLI


This is the first time I made this recipe,and it turned out awesome.Within minutes the

tray looked empty.Fortunately I made it very thin to minimise the intake of calories..

I  added only  1.5 tsp of unsweetened cocoa powder to the basic cashew katli recipe.

You can use unsweetened mawa/khova to substitute milk powder.

The secret to  katlis with good texture is to powder little by little after it is in the fridge

for some time,and then sifted before making.

The next tip is to knead well to a smooth dough whilst warm before rolling it out.

Now for the simple and easy recipe…

INGREDIENTS

250 gm cashewnuts ( split is better)

1/4 cup milk powder

1 heaped tsp.cocoa powder

100 gm sugar( you can use palm candy powder too.)

2-3 tsp ghee

Silver vark ( optional)

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METHOD

Powder the cashew in 2-3 batches and sieve.Add powdered milk,when powdering the last coarse cashew powder,and set aside.

Make one string syrup with 1/4 cup water and sugar.Add cashew powder + milk powder+ cocoa powder and remove from fire immedietely. Add 1 tsp of ghee

After you remove from fire,keep stirring till the mixture is warm.( Do not try to knead while hot ).

Once it is warm knead well.Add the rest of the ghee if the mixture is difficult to knead .

Roll between polythene sheets .

Press the silver vark on the top.Allow to set for 15 minutes and cut into desired shapes.

Do try this easy recipe and send in your comments!

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WATERMELON WHEAT HALWA


Long time this recipe had set on my mind, and today  i succeeded in making it.

I was a little hesitant to try it as the water content is high than that of pumpkin or the

gourd family.

As i always like to innovate recipes ,i tried it….It had the taste of Trinelveli halwa,the only

regret i had was of the color as i was expecting a nice red color.I think if you use white

sugar (sulphur free)the color will remain red.)For this recipe i used brown sugar ,and did

not add coloring ,but still got a lovely halwa color.

I ground the pulp with the seeds ,as the seeds will contribute to the taste.

So let me share this recipe with you all.

A little more time and muscle power is needed.

Do try and send in your comments

INGREDIENTS

4 cups watermelon pulp

1-2 cups sugar (do check for sweetness and add more as some watermelons will be very

sweet)

1/4 cup wheat flour mixed in a little water (3 tblsp.cornflour can be opted )

1 -1.5 cups ghee

a pinch of salt

1/4 tsp nutmeg powder

1 tsp.cardamon powder

Few cashewnuts fried in ghee

image

METHOD

Heat half of the ghee  in a thick bottomed vessel,and add the pulp.Cook for 10 minutes .

Add the wheat flour mixture ,and keep on stirring for another 10 minutes.

Next add the rest of the ingredients except the ghee and keep stirring.

Add the ghee gradually ,and when you see the mixture thicken to halwa consistency ,

and the mixture leaves the sides of the pan and tightly clings onto the mixing spoon it

is the correct consistency.

Transfer to a a greased tray and allow to cool .

 

 

RAW MANGO JAGGERY HALWA


Raw Mango Halwa…click on this to connect to the old post on raw mango halwa with

sugar.

Now i will be sharing the same with jaggery  or palm candy. On the health benefit

note,jaggery and palm candy is  low on calorie and safe even with diabetic patients.

Jaggery makes your body alkaline,so having a small piece of jaggery after a meal is very

good for anyone of all ages….I always have cubes of jaggery on my dining table,to fuse

the craving for a dessert or chocolate…

For the recipe now

INGREDIENTS

3 cups peeled and diced mangoes (raw)

2.5 -3 cups jaggery grated

1/2 cup khova or milk powder (optional)

3 tblsp cornflour mixed with 1 cup coconut milk

1/2 tsp dry ginger powder (optional)

1/4 tsp nutmeg powder

a pinch of salt

green coloring

cashewnuts

1 tsp cardamon powder

1-2 cup ghee

METHOD

Puree the mangoes cubes in a blender (without water) and set aside.

Melt the jaggery in 1/4 cup water .Strain and set aside

Heat half the ghee in a thick bottomed vessel,and add the pureed mangoes and stir for

about 10 minutes.

Next add the jaggery and keep stirring on a medium flame for another 15 minutes.

Add the cornflour mixture and the rest of the ingredients except the remaining ghee and

keep mixing.

Add ghee little by little till you see the mixture leaves ving the sides of the pan.

When you see the whole mixture clinging onto the mixing spoon add a little ghee.

Transfer onto a greased plate.Allow to cool and cut into shapes  you like.

Note:You could mix the cornflour with water too.

 

 

SAGO ‘N’ SEMOLINA KESARI


This dish is a mix of sago and semolina and  is called ‘kesari bhath‘ in India.Well ,the

authentic dish has the inclusion of vermicelli .

Today, i made excluding the vermicelli. (Those who love vermicelli could include it.)

The taste is amazing and addictive too.The method of preparation also was done with a

twist,so do try this lovely recipe and send in your comments.

So let’s get into the recipe  now….!

INGREDIENTS

1 cup roasted semolina

1 cup sago

2 cups brown sugar (or palm candy powder)

1/4 tsp.salt

1/2 tsp powdered cardamon

1 cup ghee

a pinch of  edible camphor powder(optional)

kesari color

Cashewnuts and raisins

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METHOD

Mix half the ghee with the roasted semolina,cover and set aside for minimum 1 hour.

Soak the sago in water for 1-2 hours.

Heat 2 cups water,and the soaked sago first and cook till done.

Add another cup of heated water to the cooking sago,as the cooked sago would have

absorbed the water .

Immediately add the semolina with the salt,and cook till the rawa swells up.

Keep stirring ,add the rest of the ingredients and cook till done.

Add a little ghee on top for enhanced taste and look.

 

 

 

 

 

VALLARAI/GOTUKOLA /BRAHMI HALWA


I’m more than excited to share this awesome recipe with you..Well ….I can guess popping

thinking clouds with question marks..Believe me,it’s simply excellent.NO taste or smell of

greens.As you all know the benefits of Vallarai or Gotukola or Brahmi ,this is worth trying.

This green having the shape of the brain is very much beneficial to the brain.I am an addict

to health related programmes,and there I extracted the idea (not the recipe) to create this recipe.

All the ingredients are full of nutrients ,no sugar only jaggery is used.

Black grapes are rich in vitamin C and K and aids in boosting Immunity.Dry black grapes are

good for constipation,good to increase level of power antioxidants preventing cancer,good for

hypertension,anaemic patients and overall health.Including this daily in your diet should be

made compulsory in any form.

So let’s get on to the healthy halwa recipe.

INGREDIENTS

1cup Vallarai /Gotukola /Brahmi leaves

3/4 cup black dry grapes

1/2 cup cashewnuts

1/4 cup ghee

A pinch of salt

1 tblsp cornflour mixed with 1/4 cup water

1 – 1.5 cups jaggery syrup.(1-3/4 cup grated jaggery melted in a little water)

Few cashewnuts to top the halwa.

1/4 tsp cardamon powder(optional)

METHOD

Heat a little ghee in a thick bottomed pan,and sauté the leaves,grapes,and cashewnuts till the raw smell disappears.

Grind to a coarse paste,and return the mix to the pan .Add the melted jaggery and cornflour mixture and keep stirring,adding ghee simultaneously.

Once you see the mixture leaving the sides of the pan,transfer onto a greased plate and sprinkle the cashewnuts .Allow to cool and cut into shapes.

Send in your comments and suggestions ,after you try the recipe.

SWEET POTATO FUDGE


I have seen recipes of potato tofee or fudge

I thought to use sweet potato instead of 

potatoes and it was super awesome.I just

made with 1/2 condensed milk ,you could 

try double the quantity for a larger 

quantity.Haters of sweet potatoes will love

this definitely.Brown sugar was used in the

recipe,you could try with normal sugar.

So now for the recipe..
INGREDIENTS

1/2 cup condensed milk

3-4 tblsp butter

3/4 cup sugar

3 medium sized sweet potatoes boiled, peeled and mashed

Few cashewnuts

1/2 tsp vanilla essence

a pinch of salt

A pinch of nutmeg powder.

1/4 cup water

METHOD

First cook the sugar and water till thick (soft ball stage or 2 string consistency).

Add the rest of the ingredients one by one.

Add the butter last,and mix till the mix 

leaves the sides of the pan.Pour into a 

greased tray .Allow to cool and cut into 

desired shapes.

(Photo was taken whilst hot,and was not able to take after it was cool.Will update next time.)

MINT MARSHMALLOWSo


Who doesn’t love marshmallows…?The fragrance of the festive season taking over with the

aroma of fruit cakes,sweets,and many more to brighten up the Christmassy spirit,I was

inspired to make marshmallows,and that too these mint marshmallows are really addictive

and awesome.Very easy to make but a little messy ,but it’s worth all the mess.Good for

gifting,and can be made into different colours and flavours.I have eaten many flavours but I

think mint….tops it all.I used liquid glucose instead of corn syrup and,believe me it was really

soft.

So do give a try …and send in your comments.

INGREDIENTS (makes 22-24)

2 egg whites

A pinch of cream of tartar

1 tsp sugar


50 ml water

250 gm sugar

1/8 cup liquid glucose (1.5 tblsp)


2 sachets gelatine (8 tsp)

1/4 cup water

1 tsp peppermint essence


1/2 cup icing sugar+1/2 cup cornflour mixed for coating

METHOD

First add the gelatine to half cup water and allow to bloom .

Heat the sugar,glucose,and water in a covered saucepan till it becomes thick (soft ball stage).

Beat egg whites in a stand mixer with 1 tblsp sugar and cream of tartar till stiff.

Now add the hot syrup little by little and keep on beating on high speed.

After pouring all the syrup,heat the bloomed gelatine in the same saucepan till melted for 1

minute.

Pour the gelatine mix also into the beating mixture and beat well for few minutes.

Pour onto a greased and lined tray with parchment paper,and allow to set overnight or set in

the refrigerator for 2-3 hours.

Cut into desired shapes with a sharp knife or scissors and roll on cornflour-icing sugar

mixture,and store.

You could try the same with flavours and colors you like.

Use a greased parchment paper to press on the top if you like.I just tapped the tray ,so

it’s your option .

Suggestions:You could coat with chocolate

Chocolate and coconut with mint marshmallows

Could be used as a topping for cakes and brownies

Cut pieces could be added to ice cream and fruit salad

GREEN GRAM,RED RICE,ALMOND LADDU


This laddu is one healthy sweet,loaded with protein and nutrients.Consumption of red rice

aids in the reduction of inflammation,allergy,lowering cholesterol strengthens bones ….and

many more if listed under health benefits.Consumption of red rice,black rice are hardly

used nowadays.A small percentage maybe consuming now ,due to diet changes because of

diseases,and the need for remedy to curb down the affects.Another percentage may be due to

the re-birth of the organic era .Anyway the underlined fact is these type of rices are healthy

and I think these type of food have to be introduced in a form that is welcome in each one’s

home.These rices are also used in making halwas,dodol,porridge,laddu,payasam,kheer,and

many more breakfast dishes .I tried this with the combination of moong and almond.People

who don’t like sugar,may add jaggery,or palm candy.In this recipe I have used powdered

sugar (boora).So do try and send in your comments.

For the recipe

INGREDIENTS

1 cup whole green gram (moong)

1/2 cup red rice/ black rice

1/4 cup almonds

3/4 cup powdered sugar

A pinch of salt

1/4 tsp.nutmeg

1 tblsp.edible gum(Badam or almond pisin)

3-4 tblsp ghee

1/4 tsp elaichi or cardamon powder

METHOD

Heat ghee.Add the green gram first and roast till light brown.Next add rice and the almonds

and roast till moong is golden brown.Remove or shove the contents to the corner of the

pan ,and add the edible gum (it will swell and turn white).Remove from fire.After it is warm

powder it fine,add the powdered sugar,nutmeg powder,cardamon powder,and make

laddoos.If you like you can add more ghee when binding.

ALMOND ‘N’ WHEAT FLOUR LADOO


This is a very easy healthy and addictive sweet.I have used boora sugar in this recipe.It is 

available in all leading stores and online stores too.Those who find it difficult to get can opt 

for finely powdered sugar or palm candy (panagalkandu) finely powdered.You can use 

powdered vellam too.

For the recipe 

INGREDIENTS

2.5 cups ghee

5 cups wheat flour

1 cup boora sugar/powdered sugar/powdered panagalkandu/powdered vellam

1/2 tsp dry ginger powder

1 cup almonds powdered

METHOD

Heat ghee and mix in the wheat flour and roast till the raw smell is gone.Next add the ginger 

powder,and the ground almonds and mix well for a minute.Remove from fire,and transfer the 

mix onto another plate.Add the powdered sugar mix well and allow to cool till warm.(Please 

do not touch when it is hot ).Once it is warm make laddoos .Decorate with  the Nuts of your 

choice.You can add a tsp or more of ghee if the mix turns too dry.