BANANA LEAF KESARI


Banana leaf kesari ??? I came across a banana

leaf halwa recipe from ‘ God’s own country

Kerala.I had not tasted anything made with

banana leaf extract,still ‘the curious me’

searched the Internet for its uses and health

benefits .I have made food wrapped in banana

leaf ,but not made with it’s extract .

After my search,I was amazed at the benefits

contained so here’s only a few benefits I would

like to point out.( Please do find the full

benefits )

•It boosts the immune system.

•Made into a juice or tea and consumed helps

in the relief of sore throats.

•High antioxidant levels .

•Applied to skin,prevents cellulite and wrinkles

in skin.

•Good for dandruff and hair growth .

• Good for skin irritation and application

regularly will make your skin glowing ..,,

( please continue hitting the google search button😀).

A line on the recipe- It’s the same kesari recipe ,

and the only difference is the addition of the

leaf extract . No colour was used .Nature shed

it’s own green glamour.

*Remove the mid stalk from the leaf .Wash and grind fine with a little water.

To the recipe

INGREDIENTS

1 cup roasted rawa ( semolina,rulang)

1 cup sugar

1.5 cups of the juice extract ( banana leaf )*

1/2 tsp cardamon powder

A pinch of salt

3-4 tbsp ghee +1 tbsp groundnut oil

A pinch of edible camphor ( optional)

Few cashews and raisins

METHOD

• Heat ghee and oil in a kadai or small wok.

•Add the cashew and raisins.

•Add the juice extract and allow to reach a boil.

•Add the roasted rawa,reduce the flame,cover

and cook till the semolina is cooked .

•Then add the sugar and mix well till it’s thick .

•Add a little ghee on the top and serve !

CARROT-LOTUS SEEDS HALWA


RECIPE

INGREDIENTS

5-6 big carrots grated (2 heaped cups)

1 cup lotus seeds slightly tossed in ghee,and

powdered coarsely .

3/4 cup sugar or to taste

A pinch of nutmeg powder

1 tsp cardamon powder

1 cup milk

2 tbsp wheat flour/ all purpose flour

50 gm khova or 2 tbsp milk powder

A pinch of salt

A pinch of edible camphor ( optional)

A pinch of yellow/orange food colouring

1/2 cup ghee ( or more to your preference)

Few cashew nuts,pumpkin seeds

METHOD

Heat 3-4 tbsp ghee,and sauté carrots till raw

smell is gone .

Add the roasted and powdered lotus seeds,milk

and khova.

Mix well and allow to cook till it is partially

dry .

Next add the sugar,and the flour,and the

remaining ghee,nuts,and the rest of the

ingredients and cook till thick.

Remove from fire .

This halwa can be served warm or cold .

About the recipe

Carrot halwa an Indian dessert,is a dish no one

can resist.It is made by grating carrots and

cooking with sugar,milk,ghee,nuts and cooked

to perfection.

I have posted many variations of this carrot

halwa,carrot kesari in my previous posts.

This recipe is another unique recipe with lotus

seeds.

Lotus seeds are mostly used in the making of

Chinese desserts and Asian cuisines.

In Indian cuisine lotus seeds are used in sweet

and savoury dishes.

Lotus seeds are of nutritive value,and this

recipe with carrots is no doubt a healthy recipe.

Do try this innovation of mine,and post in your

feedback .

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 .

PAPAYA ‘N’ GRAPES HALWA


This is a lovely fruit halwa,with no colour added.The colour of the fruit,on its own

sheds a lovely golden yellow colour .

While I was mixing the halwa only,I thought to add fresh grapes ,and try out this

combination.The colour changed to an amazing maroon colour,and the taste was too

awesome!All loved it 😊.

Do try this recipe and post in your valuable comments !

INGREDIENTS

1 medium sized ripe papaya coarsely puréed

Sugar – measure the pulp -if the pulp is 1 cup add 1 cup sugar

1/2 cup ghee

1/4 tsp salt

1/4 tsp nutmeg powder

1/2 tsp cardamom powder

A handful of fresh grapes( paneer grapes )

3 tbsp corn flour mixed in a little water

Enough cashewnuts

1 tsp sugar granules for sprinkling

METHOD

🌸Take a thick bottomed vessel,or a non stick pan .Add half of the ghee and papaya

pulp and cook for 10 minutes with salt.

🌸Add sugar,and cook till sugar is well blended.

🌸Next add corn flour mixture,and mix .While it is thickening add the remaining

ingredients except the cashewnuts and sugar for sprinkling.

🌸Keep cooking till thick,and the mixture leaves the sides of the pan.

Prepare the tray to transfer,before you start mixing the halwa,by greasing the tray with ghee,and filling the base with cashewnuts.

🌸Transfer to tray,sprinkle sugar on the top

and allow to cool completely.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.

SESAME(TIL)CHIKKI/BRITTLE


Sesame seeds/Til (Hindi )Ellu (Tamil),though it

looks tiny,it has a rich source of nutrients,fibre

protein needed for the human body .

It is extensively used in,Middle Eastern dishes.

Sesame oil,is extracted from this humble seed.

Asians,also use this seed in the making of

savouries and sweets.There are countless

recipes with this seed,and this recipe that I’m

going to share now,can be seen or bought from

any store in India.

Earlier,I thought this chikki needed expert

hands to make it.After trying this,and peanut

chikki which is my favourite,I learnt it’s just so

easy to make . Henceforth, peanut brittle,and

sesame brittle will be homemade 😀.

Peanut brittle/ chikki is the same recipe .The

only difference,is that peanuts have to roasted

crisp .

Another useful and important tip is that,you

should never add the peanuts or sesame seeds,

to the syrup with the flame on.

Once the consistency ,of the syrup is right ,

switch off the flame and then toss in the nuts.

Will be posting peanut chikki soon.

To today’s recipe

INGREDIENTS

1 cup sesame seeds

1 cup jaggery pieces

1/4 cup water

1 tsp liquid glucose ( optional)

1/2 tsp ghee

1/2 tsp cardamon powder

a pinch of nutmeg powder

METHOD

• Melt the jaggery in 1/2 cup water with glucose,

and 1/2 tsp ghee,till it reaches a thick bubbling

syrup .Add spice powders.

•Add a drop in a little water.If it crystallises

and you are able to shape it in between your

fingers,remove from fire.

•Add the sesame seeds and mix well.

•Transfer to a greased board/ parchment paper.

•Flatten it with a greased rolling pin .

•Cut into shapes,when lightly cool .

• Allow to cool completely,and remove pieces.

Tip to compulsorily follow : Keep mixing the

jaggery syrup while cooking ,as it may get

burnt .

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 ‘N’ COCONUT BURFI


This is an awesome sweet with besan( gram dal

flour ),coconut sugar and ghee.

It was much tastier than a Mysore pak.No need

to check for the string consistency of sugar .

Easy to make,delicious and addictive sweet !

So let’s get into the recipe now ..( My 800th post)

INGREDIENTS

1 cup besan flour (gram dal flour )

1 cup sugar

1 cup grated coconut

1+1/4 cup ghee

A pinch of salt

1/2 tsp cardamon powder

METHOD

•Heat 2 tsp ghee in a thick bottomed or non

stick pan,and add the flour and roast lightly.

(Only till it is warm).

•Add half of the ghee and coconut and cook .It

will turn liquid lightly .

•Add the rest of the ingredients and the

remaining ghee at intervals .

•When you see the mixture thickening ,transfer

to a greased tray .

•Cut into shapes when it is slightly warm.

•Allow to cool completely and remove from

tray.

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/

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 !