Sabudana Sevaiya Kheer

Sabudana aka Sagoo (Tapioca pearls) are used for preparing different types of dishes in different parts of India. It’s mostly used during any vrat or festival. It can be used in sweet or savory dishes.

Here is a sweet dish that I had prepared recently when my in-laws were around. They liked it a lot. Please read on further for the recipe. WaterMark_2018-08-18-09-25-46.jpg

Ingredients:

  1. Sabudana – 1/2 cup
  2. Roasted sevaiya or vermicelli – 1/2 cup
  3. Milk – 3 cups
  4. Sugar – as per taste
  5. Dry fruits – a handful
  6. Cardamom powder – 1/2 tsp
  7. Saffron food colour (optional) – 1 pinch WaterMark_2018-08-18-09-31-31.jpg

Method of Preparation:

  1. Wash sabudana well and soak in half cup of water for minimum of five hours.
  2. Dry roast dry fruits of your choice and keep aside to cool down. Crush the dry fruits coarsely once those are cooled down.
  3. In a heavy bottomed pan, heat milk. Add roasted sevaiya to the milk once it comes to a boil.
  4. Keep on stirring until sevaiya are half cooked. It will five to six minutes.
  5. Now add soaked sabudana and mix well. Let it boil for another five minutes with light stirring in between.
  6. Add sugar, food colour and cardamom powder. Stir well.
  7. Simmer the kheer to a desired consistency with continuous stirring.
  8. Switch off the flame and garnish with roasted and crushed dry fruits.
  9. Tastes good if served chilled.

Besan Ka Halwa (Chikpea Flour Pudding)

Besan (Gram flour or Chikpea flour) ka Halwa is a commonly prepared sweet dish in most Indian families during different pujas or festivals. There may be little variation in recipe or ingredients in different households. Here is my version of the Besan ka Halwa using milk though I sometimes prepare it without milk.

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Read on further for my recipe.

Ingredients:

  1. Besan – 80 grams
  2. Ghee – 2 tbsp
  3. Milk – 150 ml
  4. Sugar – 3 tbsp (can be adjusted to taste)
  5. Chopped cashews – 2 tbsp (any combination of dry fruits can be added)
  6. Cardamom Powder – 1/4 tsp
  7. Ghee – 1 tsp (for using at the end)

Method of Preparation:

  1. Heat a non stick pan and pour 2 tbsp ghee in it.
  2. Then add the besan to it and mix nicely on low flame. Keep stirring continuously in order to avoid the besan getting burnt.
  3. For the quantity of besan I have used here, it takes almost 10-12 minutes for it to get roasted nicely. A nice aroma comes once besan is roasted nicely. WaterMark_2018-03-29-16-49-52.jpg
  4. Then add milk slowly to the roasted besan mixture and mix nicely so that no lumps are formed. It will take another 1-2 minutes.
  5. Once the mixture comes together and starts leaving the pan, add sugar and mix well. Then add the dry fruits and cardamom powder. Mix well till sugar dissolves and the mixture comes together. WaterMark_2018-03-29-16-50-37.jpg
  6. Switch off flame. Pour one tsp ghee to the halwa and mix. WaterMark_2018-03-29-16-50-23.jpg
  7. Our besan ka halwa is ready to be served.

Recipe Card:

Besan Ka Halwa (Chikpea Flour Pudding)

Besan (Gram flour or Chikpea flour) ka Halwa is a commonly prepared sweet dish in most Indian families during different pujas or festivals. There may be little variation in recipe or ingredients in different households. Here is my version of the Besan ka Halwa using milk though I sometimes prepare it without milk.

  • 80 grams Besan
  • 2 tbsp Ghee
  • 150 ml Milk
  • 3 tbsp Sugar ((can be adjusted to taste))
  • 2 tbsp Chopped Cashews ((any combination of dry fruits can be added))
  • 1/4 tsp Cardamom Powder
  • 1 tsp Ghee ((for using at the end))
  1. Heat a non stick pan and pour 2 tbsp ghee in it. 

  2. Then add the besan to it and mix nicely on low flame. Keep stirring continuously in order to avoid the besan getting burnt. 

  3. For the quantity of besan I have used here, it takes almost 10-12 minutes for it to get roasted nicely. A nice aroma comes once besan is roasted nicely. 

  4. Then add milk slowly to the roasted besan mixture and mix nicely so that no lumps are formed. It will take another 1-2 minutes.

  5. Once the mixture comes together and starts leaving the pan, add sugar and mix well. Then add the dry fruits and cardamom powder. Mix well till sugar dissolves and the mixture comes together.

  6. Switch off flame. Pour one tsp ghee to the halwa and mix.

  7. Our besan ka halwa is ready to be served.

Paneer Halwa

Paneer Halwa is a delicious sweet dish that can be served either as a snack or desert. It’s a calorie dense (good ones of course) dish. So, it should be consumed in less quantity 🙂 .

It can prepared either with store bought paneer or freshly prepared Chhena. If preparing from chhena, make sure to drain out all the water from it. It should be completely dry.

In this recipe I have used coconut sugar as sweetener. It can be replaced with erythritol or stevia in order to make the dish keto/low carb friendly. Read on for the recipe.

Ingredients:

  1. Paneer – 200 grams
  2. Almond milk (or diary milk) – 100 ml
  3. Ghee – 2 tsp
  4. Coconut Sugar – as per taste
  5. Cardamom powder – 1 tsp
  6. Chopped almonds and pistachios

Method of Preparation:

  1. Blend paneer and almond milk together to a coarse paste.
  2. Heat a non-stick pan and add ghee.
  3. Now add the paneer mixture to ghee.
  4. Stir nicely. Add cardamom powder. Let the water content evaporate. Keep stirring in between.
  5. Once the water content evaporates, add coconut sugar, chopped almonds and pistachios. Coconut sugar gives a lovely caramelized color to the halwa.
  6. Keep flame on medium and the mixture structure become little crumbly.
  7. Switch off the flame. Garnish with dry fruits and serve.

Khira Gaintha – An Authentic Odiya Sweet Dish

Khira Gaintha is yet another famous authentic sweet dish from the state of Odisha. It’s prepared as offering during most Odiya festivals.

Khira in Odiya means milk and gaintha means dumplings. In this dish we prepare dumplings out of rice flour and then cook those in milk.

Read on for the recipe of this delicious sweet dish.

Ingredients:

  1. Rice flour – 1 cup
  2. Water – 3 cups
  3. Salt – a pinch
  4. Milk – 3 cups
  5. Sugar – as per taste
  6. Cardamom powder – 1 tsp
  7. Bay leaves – 2
  8. Grated coconut (fresh or dessicated) – 1/2 cup
  9. Crushed pistachios for garnishing

Method of Preparation:

  1. Mix water at room temperature and rice flour together so that no lumps are formed. Add pinch of salt to this mixture.
  2. Heat pan and pour this mixture into the pan.
  3. On low to medium flame, stir continuously till the mixture turns to a thick mass.
  4. Switch off flame and let it cool down little bit.
  5. Wet your palms with water and make slightly elongated shaped small dumplings.
  6. Now in a pan heat milk. Let it boil for few minutes.
  7. Add sugar, cardamom powder and bay leaves. Let it boil for few more minutes.
  8. Now add the dumplings slowly into the milk.
  9. Let the dumplings boil in milk for 10 minutes over low flame.
  10. Now add grated coconut. Mix everything carefully.
  11. Let it simmer for few more minutes.
  12. Switch off flame. Take out in a serving bowl, garnish with crushed pistachios and serve. Better served chilled.

Eggless Caramel Custard (Flan)

Caramel custard is an all time favorite desert amongst my family members.

This eggless version of caramel custard or flan requires no steaming, no baking and is very easy to make. Just assemble the ingredients and set in refrigerator. Taa da.. desert is ready.

Read on further for the recipe.

Ingredients:

  1. Milk – 900 ml
  2. Fresh cream – 200 ml
  3. Sugar – 4 tbsp (adjust to taste)
  4. Sugar (for caramelizing) (I have used mixture of white and brown sugar) – 2 tbsp
  5. Water – 100 ml
  6. Agar agar flakes (also known as vegetarian gelatin) – 15 gm
  7. Vanilla extract – 1 tap
  8. Yellow food color (optional) – a pinch

Method of Preparation:

  1. Heat a pan and put sugar on it for caramelizing. Take care not to burn the sugars.
  2. Once the sugar melts, pour it carefully in the pan in which we are going to set our flan. Keep it aside.
  3. Now in a pan take agar flakes and water and boil till the flakes are completely dissolved. Switch off flame and keep it aside.
  4. Now in a mixing bowl put milk and cream. Mix well. Now add sugar, vanilla extract and yellow food color. Mix everything nicely.
  5. Heat this mixture for two to three boils and simmer for few minutes.
  6. Switch off flame and add agar solution to this. Mix.
  7. Pour the solution to the setting pan in which we have poured our caramel earlier.
  8. Let it cool down and keep in refrigerator for one to two hours for setting.
  9. To unmold the flan, put the mould upside down on a plate and carefully remove the mould. Before unmolding, the mould pan may be placed in warm water for few minutes to make the process easier.
  10. Cut the flan to desired shapes and serve chilled. Garnish with choicest nuts.

Doodh Peni

Peni is like very thin noodles which is prepared from all purpose flour and ghee. This doodh peni is a very famous sweet dish around southern parts of India. During the festival of Diwali, almost all households prepare this and the sale of instant peni surges like anything. Previously peni used to be prepared at home manually. But these days easy availability of peni at sweet shops and super markets has made the life easier and people prefer to buy it from there.

So, with the insistence from one of my colleagues I gave it a try and it turned out to be delicious.

Read on for the recipe below.

Ingredients:

  1. Peni – 1 small cake (broken into small strands)
  2. Milk – 800 ml
  3. Sugar – as per taste
  4. Cashew – 12 to 15 pieces
  5. Raisins – 10
  6. Almond – 5 (cut into small pieces)
  7. Cardamom powder – 1 tsp
  8. Sugar (for caramelization) – 1 tbsp

Method of Preparation:

  1. Boil milk in a heavy bottomed pan.
  2. Once the milk starts boiling, add sugar and the cashews.
  3. Let it boil for few more minutes and then add cardamom powder.
  4. Let it simmer for few more minutes.
  5. In another small pan, take 1 tbsp sugar and put on low flame for caramelizing it.
  6. Once the sugar melts, carefully add it to the milk mixture. Mix well. This gives a nice light brown color to our pudding.
  7. Now add the broken strands of peni to milk. Mix well and switch off the flame. Do not boil after adding the peni. It will thicken automatically once it cools down.
  8. Add the raisins and give a good stir. If raisins are added while milk is on heat, then there is a chance that the milk will be curdled. So we add it after switching off the flame.
  9. Garnish with cut almond pieces and serve.

Keto Chocolate Mousse

Chocolate mousse is my toddler’s all time favorite. Even at times I love to indulge in the heavenly chocolaty mousse. My physician has advised me to follow low carbohydrate diet because of some medical issues. And there was I craving for something sweet very badly. But then I wanted it to be guilt free as well. So I went ahead and prepared this heavenly keto friendly (Ketogenic diet is a type of food habit that includes high amount of fat, moderate amount of protein and low amount of carbohydrate) chocolate mousse.

Read on for the recipe.

Ingredients:

  1. Fresh cream (I used Amul fresh cream) – 2 tbsp
  2. Unsweetened cocoa powder – 1 tbsp (increase or decrease as per your tolerance level for bitterness)
  3. Erythritol (or any sweetener of your choice) – 3 to 4 tsp (adjust to taste)
  4. Almonds (chopped) – 3

Method of Preparation:

  1. In a mixing bowl, take chilled fresh cream. Whip for few minutes. Then add cocoa powder, erythritol. Fold everything together.
  2. Take out in a serving bowl and refrigerate for 15-20 minutes.
  3. Garnish with chopped almonds before serving.

Sheera

Sheera aka Rava Kesari aka Sooji Halwa is a widely prepared sweet dish all through the states of India during various festivals. The name may differ from state to state. But method of preparation is almost the same (minute variations may be seen). 

Sooji or semolina is manufactured from wheat. Sheera is generally prepared by roasting semolina and then adding sugar and dry fruits of your choice. You may choose to add milk as per your choice. 

Read on to know how I prepare it.

Ingredients:

  1. Sooji or semolina or Bombay Rava – 1 cup
  2. Ghee – 2 tbsp
  3. Sugar – 1/2 cup (as per taste)
  4. Dry fruits of your choice
  5. Water – 2 cups
  6. Saffron – 2-3 strands
  7. Milk – 1 tsp

Method of Preparation:

  1. Soak the saffron strands in 1 tsp of warm milk.
  2. Heat pan and add ghee to it.
  3. Roast the dry fruits and once they become little brown, take those out on a plate.
  4. To the same ghee add semolina.
  5. Roast continuously on medium heat. Take care to not burn those.
  6. Roast till the semolina grains become very light brown and a nice aroma comes.
  7. Add sugar to it and stir in order to mix semolina and sugar granules.
  8. Then add two cups of boiling hot water to it with gradually with continuous stirring so that no lumps are formed.
  9. Be very much careful while adding the hot water.
  10. Add the saffron milk and little more hot water if required.
  11. Now cover it and let it simmer for 10-15 mins.
  12. Take out the lid, add 1 tsp of ghee and the roasted dry fruits.
  13. Mix everything gently. Switch off the flame.
  14. Now sweet sheera is ready to be served. 

Honey Joys

Honey joys are kid friendly, one of the most liked snack item all over the world. It does not require any fancy ingredient or cooking skill. It can be prepared within 15 minutes.. no fuss. 

The original recipe calls for addition of powdered sugar along with honey. But I did not add any. Instead I added some chopped almonds and some mixed nuts.

Please read on for the ingredients and method of preparation.

Ingredients:

  1. Unflavored cornflakes – 2 cups
  2. Honey – 2 tbsp
  3. Unsalted butter – 50 grams
  4. Chopped almonds – 5
  5. Mixed nuts (flax seed, pumpkin seed, white sesame seed, magaz) – 2 tsp

This will make around 5-6 honey joys. 

Method of Preparation:

  1. Heat butter in a non-stick pan. Once the butter melts, add honey to it.
  2. Mix both honey and butter nicely for a minute till bubbles are formed. 
  3. Add chopped almonds, mixed seeds and cornflakes to the mixture. 
  4. Mix everything nicely so that cornflakes are well coated with honey and butter mixture. 
  5. Switch off the flame.
  6. Line muffin moulds with muffin paper and while the cornflakes mixture is still hot, add spoonfuls of those into muffin moulds. 
  7. Put the muffin moulds in pre-heated oven at 150°c for 10 minutes.
  8. After 10 minutes remove the moulds from oven and place on cooling rack.
  9. Let those be cooled at least for 30 minutes.
  10. Delicious honey joys are ready to be served. 

    Mava Coconut Barfi

    Mava (Khova) is condensed milk solid which is easily available in any Indian sweet shop or supermarket. It is mostly used in preparing different kinds of sweets and desert items. 

    Here I have prepared coconut barfi with mava. Read on for the recipe.  

    Ingredients:

    1. Mava – 150 grams
    2. Desiccated coconut – 50 grams
    3. Sugar – 2 tbsp (can be adjusted to taste)
    4. Cardamon powder – 1 tsp
    5. Ghee – for greasing

    Method of Preparation:

    1. Crumble mava.
    2. Heat a pan slightly and put the crumbled mava on it. 
    3. Keep the heat low and stir continuously.
    4. The mava will start melting and sticking together. At this stage add desiccated coconut, sugar, cardamom powder and mix. 
    5. Stir everything continuously till the mixture forms a soft single mass. 
    6. Grease a plate with ghee. Take out the mava mixture on the greased surface and flatten it with the help of spatula. Keep a thickness of one centimeter approximately.
    7. Let it cool down slightly and cut into desired pieces at this stage. 
    8. Now let it cool down completely and keep in refrigerator for half an hour.
    9. Our mava coconut barfi is ready.