FRUIT -SAGO HALWA


I was forced to make this recipe,as the papaya

which was left to ripen,failed.

It remained 3/4th ripe for many days.

Impatience and curiosity set,and I cut open the

adamant fruit.😀

Too much for a salad,so I decided to make this

halwa which could be kept for a few days.

Had soaked sabudana for breakfast ,so took a

cupful and ground it to a paste to add instead

of corn flour .

The time spent to make this was rewarded with

an excellent taste.The taste excelled better by

the day .

So,do try this fruity sweet and send in your

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

1/2 pineapple ( cored and cubed)

1 cup soaked sago ground to a paste

1.5 cup sugar ( or to your taste)

1 cup ghee+2 tbsp coconut oil

A pinch of edible camphor ( optional)

A pinch of salt

1 tsp cardamom powder

Handful of cashewnuts

Few raisins or dates

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•Next add the sago,and the rest of the

ingredients ,except the ghee.

•Cook till the mixture is thick ,adding the rest of

the ghee at intervals .

•The mixing,and thickening will take about

35-45 minutes.

• The mixture should form into one lump.

•Grease a tray and pour mixture.

•Smear a little ghee on top,and allow to cool

completely,and cut .

BEETROOT,BADAM BURFI


Red,red burfi !Lovely colour,lovely taste.

Combined taste of cashew katli,coconut burfi ,

milk peda, and very addictive in taste .

The goodness of beetroot combined,it is indeed

a healthy sweet .

So let’s get into the recipe right away!

INGREDIENTS

1 cup grated beetroot

2-3 tbsp ghee

3/4 cup sugar

1 cup milk

a handful of coarsely ground almonds.

1/2 cup powdered milk

3/4 cup desiccated coconut/ fresh coconut

1/2 tsp cardamom powder

1/4 tsp nutmeg powder

1/4 tsp salt

METHOD

•Add ghee to a thick bottomed pan/non stick .

•Add in the grated beetroot and let it cook till

liquid dries.

•Add in the sugar,and the other ingredients,

one by one.

• Keep mixing till all the ingredients combine

and form like one soft dough.(A little more time

needed than normal burfi)

•Transfer to a greased plate ,and allow to cool

till firm.( If you want immediate results,you

may keep it in the fridge for 10-15 minutes)

•Cut into desired shapes .

BESAN-CASHEW BURFI (GRAM DAL FLOUR SWEET)


The photo says it all ! After the making ,before the photo was captured ,I was left with

only 4 .So,you know the reason why,and I know many would have had, the same

scenes.😂

Yes!the sweet tasted awesome and a little different from the normal Burfis.

It had a crusty look on the top,but soft on the inside.In fact,I had something else in

mind,and the result was totally different.

The preparation was like Mysore pak ,made with butter and ghee only .

I added a generous amount of cashew nuts,to the base before pouring the mixture.

Sprinkled a little sugar granules on the top,and the crust seemed lovely .Easy to make

and easy to remember the ingredients too.

To the recipe now

INGREDIENTS

1 heaped cup besan /gram dal flour

1 cup sugar

1/2 cup water

1 cup ghee+butter mixed

a pinch of salt

1/4 tsp cardamom powder

Few cashewnuts

METHOD

Grease a square tin or plate,and fill the base with chopped cashewnuts.

Boil water and sugar to 1 string consistency.

Heat the ghee and butter together simultaneously.

Add in the flour little by little and keep mixing .

Once you have added 1/2 of the flour,add hot ghee -butter mixture little by little.

Pour in all the ghee ( do not let it burn)and mix till you see all the ghee used up and

the mixture clings to the spoon.

Quickly pour into prepared tin .

Sprinkle some sugar ,and allow to cool .

Do not tap the tin ,or flatten with spatula.It will rest on it’s own.

Cut into desired pieces once it is completely cool.

SAGO HALWA


This has only few ingredients,but the taste is

excellent!

No colour,no thickening agents,it’s just soaked,

and ground sago,sugar,ghee.

As,I wanted a slight tint,I caramelised some

sugar,and the colour seemed pleasing to the

eye.

Well,let’s get into the recipe right away!

Do try and post in your comments and

suggestions!

INGREDIENTS

1 cup sago ( soaked overnight)

1.5 cups sugar (reserve 2 tbsp for caramel)

50-75 gm ghee

Handful of cashewnuts

1 tsp cardamon powder ( elaichi)

1/4 tsp rose essence ( options)

1/4 tsp nutmeg powder or grated

1/2 tsp lime juice

1/4 tsp salt

METHOD

•Grind the soaked sago to a paste,and set aside.

•Caramel 2 tbsp sugar with a little water till

golden brown.

•Add in the cashewnuts, lime juice and half cup

water and cook till sugar dissolves.

•Add in the ground sago,a little ghee and

keep stirring .

•Add the rest of the ingredients, except ghee.

•Add ghee at regular intervals, till you get a

thick mixture.(When you transfer to the tray,

the mixture should just slip out )

•Transfer to a greased tray.

•Smear with a little ghee on the top.

•Allow to cool,and cut into desired pieces.

BESAN MAKHANA LADOO


A healthy sweet if made with care ,it’s one of

the best I would vote for .

Makhanas are lotus seeds or fox nuts highly

beneficial for people with blood pressure,

diabetics .Low on calories it is a good snack,to

munch like popcorn.This can be made into

sweet and savoury dishes .

This time I roasted the makhanas and badam

pisin ( almond gum ) powdered it,and added to

the besan ladoo . This is the third variation of

besan ladoo . Do check on the previous posts if

you are a fan of besan laddoo.

Sugar can be substituted with jaggery

To the recipe now

INGREDIENTS

2 cups besan flour ( gram dal flour)

3/4 -1 cup ghee

1 cup lotus seeds

1/4 cup dessicated coconut

2 tsp badam pisin ( almond gum)

3/4 -1 cup powdered sugar ( preferably the

*Tagar/ boora powdered sugar )

A pinch of salt

3/4 tsp cardamon powder

Few strands saffron

A few nuts like cashews and pistachios

METHOD

•First add 3/4th ghee and roast the flour till

golden brown and a nice aroma comes out of

it .( not burnt smell so take care to roast

correct.)

•Keep roasting till it turns a little liquidy and

semi-thick.

•Add the remaining ghee ,cashews and roast.

(check the colour in the photo ).

•Add saffron strands.

•Remove from fire and allow to cool

completely, before adding sugar . ( do not add

sugar before it has cooled.)

•Best to transfer to another bowl to cool.

•Now slightly dry roast the lotus seeds and

powder.

•Heat 1-2 ghee and add the gum .It will swell

and change colour .Powder this too and set

aside .

•Once the besan is cool, add the rest of the

ingredients ,and make ladoos.

•If it looks moist , you can keep in the fridge

and serve .

•If you have silver vark, you could dab the

paper on the sweet .


* Home made tagar or boora sugar

1 cup sugar

1/4 cup water

Boil the sugar and water till crystal stage ( keep stirring )

Remove from fire and mix till dry and coarse

powder form.

Powder and store . Use when required . This is

mostly used for ladoos like this .

Best to store in the fridge .

WHITE PUMPKIN WHEAT HALWA


I ordered my weekly vegetables online,and I

normally receive cut slices of white pumpkin.

This time I received one whole pumpkin.

I think the pumpkin had too many of my stares,

and thoughts of what to do,as I didn’t have the

mood to cut it through.My mind for a weekend

dessert was something else , but here came a

power cut and as my oven is not connected to

the inverter,I had no option than to cut open

this pumpkin , and got ready to make a halwa

with it . Grated the vegetable…..after I finished

the power was back 😢.Whew!

Anyway no regrets as the dessert was amazing .

I have posted halwa recipes with this vegetable,

but this time there was an addition of wheat

flour and pistachio garnish .No colour , as I

wanted the pistachios to look contrasted to the

white colour.

To the recipe now

INGREDIENTS

300-400 gm white pumpkin grated

3/4 cup wheat flour

1 tsp cardamon powder

1/2 tsp nutmeg powder

3/4 cup ghee

1 cup sugar or to taste

1/2 tsp salt

1/2 cup milk / coconut milk

A handful of crushed pistachios

METHOD

Heat 1/4 cup ghee,and add the grated pumpkin.

Cook till it is partly dry and add the wheat flour

and mix well .

Keep mixing for 10 minutes adding 2-3 tsps of

ghee at intervals.

Add sugar and the rest of the ingredients,and

keep mixing till the mixture turns thick into

one lump.Keep adding the remaining ghee

gradually at intervals .

Transfer to a tray and top with pistachios .

Note : A question may arise why I didn’t

roast the flour first, and then add the

pumpkin.Had I roasted the flour the colour

would have changed light brown and the

taste would have been different . I wanted

the halwa to be white and the blend was

excellent!

Check link for my previous post on the same

Vegetable https://calinskitchen.com/2016/03/01/white-pumpkin-and-coconut-milk-halwa/

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.

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

SWEET POTATO POLI


Poli is a sweet flat roti and a popular sweet in

India.

Made with all purpose flour,saffron or yellow

colouring,kneaded to a velvety soft dough,and

allowed to rest for a few hours.

Stuffed with gram dal,coconut and jaggery ,this

is a delicacy sold in almost any sweet shops of

South India .

Today’s recipe will be with sweet potato,jaggery

coconut combination and the dough with

wheat flour .

So now to the healthy sweet poli!

INGREDIENTS

For the dough

2 cups wheat flour

1 tblsp sugar

1 tblsp ghee

Salt to taste

2 tblsp heated ghee

Enough water to knead

METHOD

Bind all ingredients except curd to a soft dough.

Apply curd on the dough . Cover and start

making the filling .

For the filling

2-4 boiled and peeled sweet potato

1 cup coconut

1/2 cup jaggery ( or to taste)

1 tsp powdered cardamon

1/4 tsp nutmeg powder

1/4 tsp salt.

Ghee/ butter

METHOD

Heat the jaggery with a little water.Once it is

melted ,add coconut,and the rest of the

ingredients,and remove from fire.

Mash it well .Allow to cool .Divide portions and

make lemon sized balls.

Now , divide the dough into portions,roll out.

Keep the filing in the centre and bring the

edges in to form like a stuffed chappathi.Roll

out lightly .

Heat a griddle ,and cook on a slow fire till done.

Add a teaspoon of ghee for each chappathi.

You can add more if you like.

MOONG MOTICHUR LADOO


The story of this recipe began,when besan flour

stock was over in my kitchen,and there was no

way to order online due to lockdown.

I had moong dal flour in the fridge which I use

for cosmetic purposes. If besan,which is also a

lentil can be used why not moong ?So started

to make , the same recipe for Motichoor ladoo.

It worked and no one knew that it was moong

dal flour ,till I revealed the secret .

It’s the same recipe of gram dal flour ladoo.

https://calinskitchen.com/2019/02/09/boondhi-laddu/

Follow this link for the recipe .You can omit mawa .

Try this and send in your comments!

SURTI GHARI (Gujarati sweet)


The first time I tried this sweet ,(it looked

close to a badusha) the comments at home

were …

It’s a badusha with ghee on top ,but the bite in

reaction was ,eyes wide looking at the sweet

only. 😊All loved it .

When I tried first ,I tried with mawa and dry

fruits( authentic recipe says).

The second attempt was with my version of the

filling (as mawa was over ), and this too tasted

lovely.

The filling was dates,dry fruits,coconut.

The speciality of this sweet is the smearing of

ghee on top , and that does the trick to the taste.

I will be giving some variations to the filling

after the recipe.

I used minimal sugar for coating and got the

same result by quickly coating in the

simmering syrup.

If you are making in larger quantities ,then this

trick will not work.

Note :The authentic method of frying this

sweet is to have each stuffed portion in a

slotted spoon , holding it above hot oil , and

pouring hot oil on it , till it changes color . ( This is time consuming ).

It’s best to fry on very low heat.The result or

taste does not change .

The look of this recipe seems hard,but it’s only

20-30 minutes work . Worth the time invested!

Here’s the recipe now

INGREDIENTS

For the outer covering

1 cup flour ( all purpose flour)

2 tblsp ghee

a pinch of baking soda

A pinch of salt

Little milk to bind the dough

METHOD

Bind all ingredients to a firm dough . Roll or

press on palm to make circles.

Keep a teaspoonful of filling in each .Seal at the

bottom.

Press lightly , and fry on very low heat till it

changes colour ( not brown).Remove and dip in

prepared sugar syrup.Smear with prepared

ghee.

For the filling

5-6 seedless dates

Mixture of any nuts

Roasted coconut or dessicated coconut

3 tsp semolina

2 tsp besan or gramdal flour

A pinch of nutmeg powder

1/2 tsp cardamon powder

1-2 tblsp ghee

METHOD

Mix the dates,nuts, coconut together in a mixer,

or food processor coarsely.

*Heat ghee in a pan and add besan flour.

After 1 minute add the semolina and the rest of

the ingredients and switch off the flame .

Allow to cool .

Use this filling to stuff the gharis.

Sugar syrup for quick coating

1/2 cup sugar +2-3 tblsp water

Boil sugar till it bubbles. Reduce flame and

quickly coat the gharis.Pour the remaining

sugar on top of the sweet. Allow to cool

completely, and smear ghee on top of each

ghari and garnish with nuts.Serve after ghee

sets on the sweet or keep in the fridge for few

minutes .( The photo has a thin smear )

For smearing

Ghee and powdered sugar mixed and kept in

fridge to set at semi solid stage.

You can smear the thick ghee and then sprinkle

sugar too ( I did this method )

Variations

Authentic mawa filling

1 . Heat a tblsp of ghee , add mawa and fry for few minutes , add nuts and spices and use.

2. Heat ghee , add besan and rawa* and then add mawa and nuts with spice.

Pistachio and mawa filling

Take a handful of pistachios and blend with a

little mawa .

Make another portion ( like 1.)

Method

Make a thin roll of the pista.

Roll mawa filling keep pista filling in it . Cover

and roll .Cut into portions and stuff into dough.

After frying you can see three layers of colours

( will post pictures).

COUNTRY SUGAR COCONUT BURFI


A sweet with country sugar,very addictive,melt

in mouth unique in taste and colour.

With lots of coconut,cashew,semolina,and the

sugar it is awesome ! It tastes better if made the

day before .

Now to the recipe

INGREDIENTS

2-3 cups scraped coconut

1 cup country sugar ( you can add more if you

like)

1/4 cup coarsely ground cashewnuts

1/4 cup roasted semolina ( rawa)

1/2 tsp powdered cardamon

1/4 tsp powdered ginger

a pinch of salt

2 -3 tblsp ghee

1/4 cups milk

METHOD

Mix all the ingredients together in a non stick

wide pan.

Cook on medium flame till thick,and forms a

lump .

Transfer to a greased plate . Allow to cool and

cut into desired shapes.

CARROT KESARI


From the time made the mawa red carrot cake,

I’m obsessed with red carrots.

No color added,the carrot shed it’s lovely color.

I have made carrot halwa with semolina before

(previously posted ) but this one is different in

taste and texture!

It’s my own innovation,so do try and post in

your valued comments!

INGREDIENTS

1 cup grated carrot

1 cup semolina/rawa

1 cup sugar

1/2 cup ghee

Few cashewnuts and raisins

A pinch of salt

1/2 tsp cardamon powder

1/4 cup milk

METHOD

First add the grated carrots,and cook for a

minute ,mix well and then add ghee ( 1-2 tblsp)

and sauté till raw smell is gone . Add the

cashewnuts and raisins with another tblsp.of

ghee and cook furthermore for another five

minutes.

Before adding rawa , have two cups hot water ready.

Add the rawa now, to the carrot mixture ,and

mix well ,and add hot water, cardamon powder

salt . Cover and slow cook for 5 minutes, till you

see the rawa swelled up. Add some ghee.

Finally add sugar and keep mixing till sugar

dissolves.Add milk.

Keep mixing till it forms a lump.Add remaining

ghee .

You can serve in dessert bowls,or flatten it on

a greased plate .Apply ghee on the top .

Cut slices and serve.

Note: Ghee is no limit for kesari, so it’s your choice.

Nuts can be fried in ghee and added separately too.