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!