MILK TOFFEE WITH CHOCOLATE AND COCONUT


These little squares of milk toffee, are little

wonderful treats, to pop in your mouth after a

meal .

Made with condensed milk ,sugar and nuts,

are perfect to store too.

Today, at the final stage of transferring to the

tray, I reserved a little in another tiny tray, and

tried with rustic pieces of chocolate ,and

dessicated coconut .This turned the order of

favourites,and excelled in taste .

So,do try and send in your feedback.

The photo shows the milk toffee prominent,

so don’t get confused with the title .

( sorry as I made a few to try 🤪)

INGREDIENTS

400 gm condensed milk

350 gm sugar

1/2 cup water

50 gm butter

1/2 tsp cardamon powder

1 tsp vanilla essence

Coarsely cut cashews

A little raisins ( optional)

A pinch of salt

To sprinkle

chocolate barks

1/2 cup desiccated coconut

METHOD

•Mix the coconut ,sugar,water and mix on

medium heat,till it bubbles and sugar is well

corporated.

•Add the rest of the ingredients,and keep

mixing till the mixture leaves the sides of the

pan.

•Transfer to a well buttered tray and sprinkle

the chocolate and coconut .

•While it is getting firm,and warm cut pieces.

•Allow to cool completely and remove pieces .

•This tastes better after a day or two .

CREAM CHEESE,COCONUT MALAI BARFI


When milk turns sour, no worries turn it sweet.

Well this happens in any household,and some

do not know what to do with it, hence it lands

in the bin.

So when you see the milk curdling ,at that

instant add a little vinegar or lime juice,and

boil till the cheese is well separated from

the whey water.

This drained water can be used to make any

dough ,or to make curries .

The water itself contains many nutrients.

I always store this whey water in the fridge,and

use when needed.

Now getting to today’s recipe,it’s made with

cheese/ paneer ( homemade),dessicated

coconut,rose petals (from my garden)and pista

Well,the taste is amazing like palkova or milk

peda.

Do try this simple recipe and post in your

comments !

INGREDIENTS

1 cup cream cheese/ paneer

1/2 cup dessicated coconut

1/2 -3/4 cup milk powder

1 cup full cream milk / fresh cream

1/2 cup sugar or to taste

A few strands of saffron infused in milk

A little pistachios

A few rose petals

1/2 tsp cardamon powder

1 tsp ghee ( optional)

A pinch of salt

METHOD

•Heat a non stick pan and add the ghee .

•Add crumbled paneer .

•Mix for 1 minute and add all the ingredients,

except the rose petals and pistachios.

•Keep cooking stirring at intervals on medium

flame till the mixture becomes one lump .

•Flatten the mixture on a greased plate .

•Press the rose petals,pistachios on the

flattened mixture.

•Keep in the fridge for 30-40 minutes .

•Cut into desired shapes.

GRAM DAL LADOO


This is an easy ladoo anyone can make with

less effort and time . Made with soaked Bengal

gram,this ladoo tastes like a motichur ladoo.

I had this idea during the lockdown( as I didn’t

get gram flour )but was hesitant to try it at

that time . Today I tried it and it turned

awesome !

I must state that, each type of ladoo has it’s

distinct taste…

I had this recipe with semolina in an old

cookbook,( will post that later, as I never post

recipes without trying and tasting it and of

course wait for the comments of my

kids,who are my best critics too.😀.

Now to the recipe

INGREDIENTS

2 cups Bengal gram dal ( kadala parippu)

1/4 tsp salt

2 cups sugar

1/2-1 tsp cardamon powder

A pinch of edible camphor

A pinch of kesar / kesari powder

Cashews and raisins

Oil for frying

2 tbsp ghee

METHOD

•Wash the dal well and soak for 3-4 hours.

•Grind to a coarse paste without water.

•Add salt .

•Heat oil in a shallow pan.

•Drop little portions like pakoras into the oil.

•Remove from fire, when it is light golden

colour not brown

•Prepare sugar syrup with 1/2 cup water ( soft

ball stage or 2 string consistency ).

•Crush the fried pakoras in a mixer,to a coarse

mix ( don’t grind fine ).

•Mix into the thick syrup and heat for 2-3

minutes and mix well.

•Remove from fire

•Mix in the rest of the ingredients,and allow to

cool .

•Bind into ladoos and allow to cool completely

and then serve .

BANANA-COCONUT MILK HALWA


Delicious ,melt in mouth,addictive halwa.

If you check my previous post of banana halwa

and this recipe , you will know the difference

of the ingredients used in both the recipes.

Checkout https://calinskitchen.com/2016/11/12/banana-halwa/

This is of richer taste with coconut milk, and

tapioca flour.

Do try both recipes and post in your comments

and suggestions!

INGREDIENTS

5 big bananas mashed

1 cup thick coconut milk

1/4 cup tapioca flour

2-3 tbsp brown sugar

3/4 cup sugar

1 tsp cardamon powder

A handful of roughly crushed almonds

1/4 tsp salt

A pinch of edible camphor ( optional)

Ghee ( approximately 3/4 cup )

1 tbsp coconut oil

METHOD

•Mash the bananas fine.

•Mix tapioca flour in a little coconut milk or

water without lumps .

•Heat a thick bottomed pan,add the brown

sugar and 1 tbsp water and stir till it bubbles.

•Add the banana mash with 2 tbsp ghee to the

bubbling sugar .

•After 5 minutes,add the rest of the sugar and

stir till sugar is dissolved .

•Next add the milk,and when it reaches boiling

point,add tapioca flour mix .

•Once you add the tapioca mix it will start to

thicken , so keep stirring on medium heat,

adding ghee at intervals .

•Next add the rest of the ingredients and keep

stirring ,adding ghee gradually .

•You have to add ghee till you see the mixture

not absorbing the ghee ,and the mixture sticks

to the spatula as one lump .

•Transfer to a greased tray .

•Cut into shapes when cool .

WHEAT HALWA


Today’s recipe is a sweet recipe.I don’t want to

title names of places of this speciality recipe,as

recent news say it was created by a person in

Rajasthan who made this in Tuticorin.

But for those who don’t know ,this wheat halwa

is mostly known as ‘Trinelveli halwa,’or

Irutukadai halwa ‘.Those who have tasted it

know how addictive it is,and favourite of many

generations .

There is another famous’Kilakarai halwa which

has the cotton halwa ,made from cotton seeds.

You cannot imagine the awesome varieties of

halwas in India ,and each state has an unique

taste .This wheat halwa always stands unique,

from the rest .

Moving to today’s recipe which is made by

grinding whole wheat grains ,extracting the

milk from it and made to this awesome sweet.

The only thing you have to watch with an

unblinking eye when you caramelise the sugar

for the colour!

To the recipe

INGREDIENTS

1 cup whole wheat grains ( soaked overnight)

2-2.5 cups sugar ( depending on your sweet

tooth)

1 tsp .cardamon powder

A handful of cashewnuts

A few raisins ( optional)

1/2 tsp salt

Ghee 1/2 cup or more

METHOD

•Wash and grind the wheat adding 1 cup water

for the first extract.Strain the milk

•Second extract -another cup.

•Third extract -half cup .

•Strain all into one bowl

and allow to stand for a few hours.

•After a few hours you will see the water

separated on top .

•Discard the clear water only( about 1 cup ).

For the caramelisation

•Heat 1 cup sugar till it turns golden

•Add 1/4 tsp lime juice and set aside .

•Cook the wheat milk with a little ghee till it

bubbles .

•Next add all the ingredients except the ghee

and keep mixing ,adding ghee at intervals.

•Mix till all form a lump .

•Transfer to a greased plate and cut into

desired shapes.

JILEBIS WITH DOSA BATTER


Jilebi the Indian sweet with the syrup filled in

is one sweet no one could resist . This tastes

excellent when served hot .Every bite is a treat

with the syrup drizzling out .

The authentic recipe is made with all purpose

flour , but the recipe I’m going to share with

you is no lesser match to the store bought

ones,or the authentic recipe.

Believe me , no one will be able to find that you

have made with iddli-dosa batter.

Making with iddli batter is more healthier than

the authentic one .My kids loved it !

Now to the recipe

INGREDIENTS

1 cup iddli batter ( 1 day old only)

1.5 tbsp all purpose flour

A pinch of food colour ( kesari powder)

A pinch of baking powder.

Oil for frying ( oil + ghee can be used)


For the syrup

1 cup sugar

1/2 cup water

A drop of lime juice or padigaram ( alum)-to

avoid crystallisation.


METHOD

Mix the batter well without any lumps .

Heat oil in a shallow frying pan .

Add the batter into a piping bag, and swirl on

hot oil.

Fry on both sides (should be crisp ,or remove

when bubbling of oil mellows ).

Drop into syrup only for 2-3 minutes . You can

see the syrup filling into the jilebis .

Always heat the syrup , before you add a batch

Remove and serve .


For the syrup

Heat till 1 string consistency and add lime juice

or a pinch of padigaram.

MANGO CASHEW KATLI


Today’s innovated recipe is with Mango the

king of the season!

I had ordered mangoes,and due to transport

some seemed pulpy .As the mangoes were very

sweet,I squished it further and got the pulp

without any gadgets.

The question of what to do with the pulp,paved

way to this beautiful sweet.

Within minutes,I started to make . This time I

did not powder the cashew nuts,I ground the

cashews with milk to a fine paste.

To the recipe now

INGREDIENTS

1 cup cashewnuts

1/4 cup milk

1 cup sugar

1/4 cup water

1-2 tblsp milk powder

Pulp of 1 mango

A pinch of nutmeg powder

A pinch of salt

METHOD

Grind the cashews with milk to a fine paste.

Heat sugar with water and cook till bubbly and

thick .

Reduce heat add the cashew paste and mix well

without any lumps.

Add the mango pulp, milk powder, salt and mix

till you get a thick consistency . ( If you take a

small piece and roll between your fingers it

should not stick ).

Transfer to a board and keep stirring till it gets

lightly cool .

Knead lightly and roll between two sheets of

butter paper .

Allow to cool fully and cut into shapes you

desire.

Do try and post in your valued comments and

suggestions !

LAUKI HALWA


Summer days it’s best to include vegetables and

fruit which contain water ,like cucumber,bottle

gourd,pumpkin ( preferably the white)gourd ,…

to keep you hydrated.It’s best to include as

salads and drinks .

Today I’m sharing the recipe for bottlegourd or

lauki halwa. I have already shared lauki halwa

with almonds .Checkout link

https://calinskitchen.com/2019/12/15/bottle-gourd-halwa/

This one is like the Bombay halwa , thickened

with cornflour .Soft and easy to pick a piece 😁.

To the simple recipe .

INGREDIENTS

2 cups bottlegourd ( lauki)

3/4 -1 cup sugar

3/4 cup cornflour mixed in a little water

1/2 tsp cardamon powder

A pinch of nutmeg powder

Handful of cashewnuts

A pinch of edible camphor

1/4 cup ghee

A pinch of salt

METHOD

Grind the gourd to a very fine paste .

Heat half of the ghee in a thick bottomed kadai.

Add the ground paste with salt to the heated

ghee, and cook till you see it turning glossy .

Add sugar and cook till sugar dissolves.

Add the cornflour mix,and the rest of the

ingredients .

Take care and keep stirring as the minute you

add the cornflour , it will thicken .

Add the remaining ghee and keep cooking till

the mixture is thick and forms into one lump,

and leaves the sides of the pan.

Transfer to a greased plate.

Smear a little ghee on the top.

Allow to cool and cut into pieces .

Note: No colouring is required

PUMPKIN ‘N’ PINEAPPLE HALWA


This is a blend of a vegetable and a fruit,both of

the same colour,rich in VitaminC and other

nutrients. To add to this ,I have added whey

water,which is also very healthy. Now for those

of you who are not aware of what whey water

is .., here’s the definition.

Whey water is the liquid that you get when

milk curdles when you make paneer or cottage

cheese.I store that strained water in the fridge

and use it when I make chappathi or any curry.

Trust me it is delicious when added to curries.

Today I made South Indian vada curry with

whey water,and it was delicious.

Cosmetic benefits are also contained in this

whey water.

Now getting to today’s recipe

INGREDIENTS

200 gm pumpkin cubes (peeled)

1-2 cups pineapple cubes ( core removed)

Sugar ( 1-2 cups added to taste)

1/2 tsp salt

3/4 tsp cardamon powder

1/2 cup ghee

a pinch of nutmeg powder

10-15 cashewnuts

Few raisins

Few watermelon seeds( optional)

Optional to add colouring

3 tbsp cornflour/ tapioca flour mixed in water.

( well, I added a mix of cornflour+tapioca flour)

METHOD

Add a little ghee first ( 2-3 tbsp) to a thick

bottomed kadai / wok.

Add the fruit and vegetable purée with salt ,

and cook for 10-15 minutes, till the colour turns

glossy.

Next add the sugar and mix well for another 5

minutes.

Now add the cornflour mixture and the rest of

the ingredients and mix well.

Add ghee at intervals gradually until the

mixture grips the spoon .

Keep a greased plate or tin ready and pour into

the tin.

Smear the top with ghee,and allow to cool .

Cut into slices and serve

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use