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.

CARAMELISED APPLE SAGO KHEER (PAYASAM)


Apple in Kheer …Sago and vermicelli with

apple roasted in ghee and sugar .

You could use jaggery , or palm sugar.I made

this with fresh milk,you can make with coconut

milk too .

Easy and quick to make , this sago pudding can

be served any time of the day.

To the recipe now (serves 3-4)

INGREDIENTS

1/2 cup sago washed

2 tblsp roasted vermicelli ( optional)

1 big Apple ( cores peeled and grated)

1 -2 tblsp sugar to caramelise

1 tblsp.ghee

1/2 tsp cardamon powder

Sugar / jaggery to taste

Few cashews and raisins fried lightly in ghee

2-3 cups of milk

1 cup water

a pinch of nutmeg powder

A pinch of salt

METHOD

Heat water .When it is reaching boiling point

add the sago and vermicelli , with salt .

Simultaneously heat ghee,add the grated apple

and sugar ,and cook till golden brown and set

aside.

When the sago is cooked and swell ,add sugar

the milk and cooked apples,and the rest of the

ingredients . Do not allow to boil .

Can be served hot or cold .

Variations : You can use grated pumpkin and

create pumpkin kheer.

Note: Soaking sago for some time ( 10 minutes)will help you to get a better texture.

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.

CHOCOLATE BADUSHA


Badusha/Balushahi or oriental donuts is akin to

donut excluding yeast. I have posted the basic

recipe of this sweet with a variation of coconut

in my previous posts!

Now ,today I present to you my recipe of

chocolate badusha .

INGREDIENTS

2 .5 cups of all purpose flour

2 -2.5 tblsp cocoa powder

1/2 tsp baking powder

1/4 tsp. baking soda

a pinch of salt

4 tblsp melted butter

Water/ milk to bind to a dough

For the syrup

3-4 cups sugar

1/2 -1 cup water

1/2 tsp. cardamon powder

A pinch of grated nutmeg

A small piece of alum/a drop of lime juice ( to

prevent crystallisation )

1 tsp ghee ( optional) to add after the syrup

is done.

METHOD

Mix the flour with baking powder , soda,salt .

Add the melted butter ,and enough water to

bind to a soft dough and set aside for thirty

minutes.

Prepare the syrup till slightly thick .

Make tiny portions from the prepared dough.

Make a thumb impression on each portion and

fry in oil till golden brown

Drop in the prepared syrup . Allow to coat well

for few minutes . Garnish with almonds or any

nuts of your choice.

You can add grated chocolate and desiccated

coconut for a variation

Method for syrup

Add all ingredients except ghee and cook till

thick. Add ghee.

Add fried badushas .

Try this and send in your valuable comments!

KAJA SWEET


This sweet is a delicacy of both India and

Nepal.

The sweet is closely likened to a baklava ,

crunchy and sweet.

This crunchy swirl is easy to make if done with

care and little effort.

So let’s get into the recipe …

INGREDIENTS ( 20 pieces)

1.5 cups flour

2 tblsp ghee

a pinch of salt

1 tblsp ghee ( for applying between layers)

1/2 tsp cardamon powder

For the syrup

2 cups sugar

1/4 cup water

A tiny piece of alum( Patika) – optional

Oil for frying

METHOD

Mix the flour, ghee,salt and enough water to

bind to a soft dough.

Cover and set aside for 30 minutes.

After the resting time,roll the dough into one

thin sheet.

Apply 1 tblsp ghee , sprinkle a little flour and

slowly roll into a thin long roll.

Cut into pieces , press on each portion and roll

slightly.

Heat oil to high , switch off the flame then add

the rolled pieces.Once the pieces float , switch

on the flame again to high and fry to a golden

brown.

This way fry all the pieces and drop it hot in the

prepared syrup for 3-5 seconds. Allow to cool.

For the syrup

Heat the sugar, water, alum, cardamon powder

and make a syrup till sugar dissolves.

The syrup should be hot when the fried kajas

are dropped.

Do try this crunchy sweet and post in your

comments and suggestions !

BOTTLE GOURD HALWA


Bottle gourd or ‘Lauki’ (Hindi) ‘Sorakkai'(Tamil)

is vegetable with 96 percent of water .

Consuming it as juice ,helps in weight loss and

removal of acidity in the body. Ayurvedic

medicine considers it to be a nerve tonic , good

for ulcers,constipation , for healthy liver and

many more benefits .The extract of this bottle

gourd plant is used to treat jaundice .

I cook this vegetable often, with dal or stuffed

curry ( recipe uploaded) or salad.

This time I turned it sweet!Yes,bottlegourd

halwa.This vegetable can be grated and made

like the carrot halwa for a variation.

My recipe today is with finely ground gourd.

So…for the recipe now.

INGREDIENTS

2 cups peeled and ground bottlegourd

1/4 cup ground almonds

1 cup sugar

1/2 tsp cardamon powder

1/4 cup ghee

a pinch of salt

1 tblsp of corn flour mixed in a little water

METHOD

Heat half the ghee, in thick bottomed/non stick

pan.

Add the ground vegetable ,almonds and salt.

Cook for 10 minutes and add sugar.

Keep stirring , till sugar dissolves .

Add corn flour mixture and cook till the

mixture leaves the sides of the pan.

Add the rest of the ghee and cardamom powder

Keep stirring till the mixture, clings onto the

spoon .

Transfer to a greased plate.Smear a little ghee

on top . Press on with watermelon seeds or

cashewnuts.

Cut into pieces after it is cool.

( No coloring was added )

KERALA KINATHAPAM


This dish is made with ground rice , or ground cooked rice,with generous amounts of

coconut milk, jaggery and channa dal .

Tastes like dodol , the addition of the dal seems a little different from other types of

sweets like this .

Well, I made this with ground cooked rice . The quality of rice has to be good .

I made with kichili samba left over rice. There you are now …left over rice can be

transformed into delicacies like this.

This can be made with soaked and ground rice too.

Choosing good jaggery is important.

Muscle power,time and patience is needed in the mixing, but worth the effort!

So ..moving on to the recipe now.

INGREDIENTS

1 cup cooked rice ground fine to a paste

2 cups jaggery

3 cups second extract of coconut milk

1 cup first extract of coconut milk

1 tsp cardamom powder

1 tblsp.rice flour mixed in water/coconut milk

2-3 tablespoons channa dal soaked( kadala parippu )

A pinch of salt

5-6 tsp. Ghee

METHOD

Mix coconut milk (second extract),jaggery, the rice paste and salt in a thick bottomed

pan/non stick kadai and heat . Keep stirring.

Once it get’s slightly thick , add the rice flour mix,and keep stirring .

Add a tsp. of ghee at intervals whilst cooking.

Add remaining ingredients and the thick coconut milk.

The correct consistency ,will be when you run the spatula  down to the bottom of the

mixture, you should  be able to see the bottom of the pan clearly .

The mixture should never stick to the pan when you transfer the mixture to a greased plate .

Allow to cool and set for 3 hours.

Cut into desired slices.

DATE ‘N’BADAM HALWA


This halwa is made only with 1 tblsp. of brown sugar.

The sweetness to this halwa is contributed by the dates.

Both ingredients are highly nutritious, and I would title it a healthy sweet.

Now ..for the recipe

INGREDIENTS

1 cup dates  deseeded and soaked in hot water for 10-15 minutes

1/2 cup almonds soaked in hot water and skin peeled

1 tblsp. brown sugar

A pinch of salt

1/2 tsp. cardamom powder

1/2 cup ghee

Few cashewnuts for topping

1/4 tsp grated nutmeg

METHOD

Grind the dates and almonds to a coarse paste.

Use a non stick or thick bottomed pan and add a tblsp of ghee first.

Next ,add the paste with salt and cook ,stirring all the time for few minutes.

Add the sugar and cook for a few minutes .It will change color .

Then add 1/2 cup milk and cardamons and keep cooking till it forms a mass.

Add ghee a tsp.at a time while cooking.

Transfer to a greased plate and top it with sliced nuts .

Before adding nuts, smear some ghee on the top to get a glossy look.

Do try, this energy sourcing sweet and post in your comments and suggestions!

JANGRI


Jangri and Jilebi are two types of sweets which look alike, and the method of making

is also the same.

Both are filled with juicy syrup . The only difference is that jangri is made with

ulundhu/ urad dal ,and jilebi is made with all purpose flour.

In the process to make jangri , minimum 2 hours is enough to soak the lentils , whereas

to make jilebi you have to mix the batter overnight to ferment.

Both are fried sweets dipped in sugar syrup.

If you want the nutritious one, the pick is the jangri.

Anyway , no sin in indulging at times 😀.

Now , I think all is clear about differences of these two sweets and now I will be moving

in to the recipe

INGREDIENTS

400 gm urad dal/ ulundhu

3 tsp. rice flour

2 tsp. corn flour

a pinch of salt

a pinch of baking soda ( optional)

Kesari color

Oil for frying

 

For the syrup

500 gm sugar

1 cup water

1/2 tsp cardamom powder

A little kesari color

METHOD

Wash and grind the dal with minimum water fine like for ulundhu vada.

Mix in the rest of the ingredients.

Heat the oil in a shallow frying pan ( easy to make swirls).

Pipe directly in the oil ( medium heat)with a piping bag (make a tiny cut or prick with

a skewer).

The fried jangris should be crisp not browned. Add to syrup for 3-4 minutes .

You will see the syrup filling the jangris.

Remove and place on a plate .

You could drizzle some syrup after you prepare all the jangris .

For the syrup

Heat the sugar syrup with the ingredients to

a 1 string consistency.( not thick / thin).

Add 1/2 tsp. Lemon juice to avoid crystallisation of the sugar .

Once ,you get desired consistency add a tblsp of ghee to the syrup.

Note: The syrup should be hot when you drop in each batch of fried jangris.

You could heat the syrup only if it get’s cool.

Do try and post in your comments and suggestions .