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

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).