This sweet comes from the Khambhat region(Also called the Gulf of Cambay during british era). The original recipe I posted is made with edible gum(gondh). But because i have made this for my better half, I used 1 tablespoon khatta dahi.
- 4 tablespoon ghee
- 4 tablespoon broken wheat (daliya).
- **Lapsi rava can also be used. It is a finer form of daliya
- 100 gms sugar
- 1 litre milk
- 1 tablespoon dahi
- 1/4 tsp cardamom (elaichi) powder
- 1/4 tsp nutmeg (jaiphal) powder
- 1/4 tsp mace (javitri) powder
- 1/4 tsp saffron (kesar) strands(optional)
- 1 tbsp almonds/melon seeds for garnishing
- In a pan using ghee sauté the broken wheat/lapsi and till it turns pink.
- Add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
- Add milk bring the mixture to a boil.Add dahi and let this mixture cook on a low flame till all the moisture evaporates. (The milk will curdle here after prolonged heating. This is what we exactly want to happen.)
- *This is a lengthy process.Needs patience. It will approximately take 40-50 minutes.
- In another pan take sugar heat it to caramelise stage. Now add this light brown liquid sugar caramel to milk mixture and cook till the mixture starts to come together.
- ** Take utmost care while mixing the hot mixture when in cooking process. As the bubbles tend to spurt and burn your skin.
- Once done , flatten the mixture on a greased plate or make balls and flatten them like pedas.
- Garnish with almond slivers and serve.
My love for cakes and trying new ones lead me to google different variety. Just when I searched for a jaggery cake I came across this amazing wheat jaggery coconut cake from SriLanka. Its called HAKURU.
A healthy wholesome cake that would definitely be a hit among mother who want their kids to eat healthy.
So let’s see how it can be made
- 1 cup wheat flour
- 1/4 cup Semolina/Rawa
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup grated jaggery
- 5 tablespoon oil
- 1/2 cup fresh grated/dessicated coconut.
- 4 Green Cardamoms(Hari elaichi)
- 1/4 teaspoon Mace/Javitri powder.
- 1/4 cup milk
- 2 tablespoon warm water.
- Preheat the oven to 160C for 10 minutes. Grease the cake mould with butter/oil.
- Roast the coconut until golden brown but take care it does not burn. Keep aside to cool
- In a blender jar take jaggery, oil and water and blend for 1 minute.
- To this add coconut, cardamom seeds, javitri powder and again blend for another 1 minute.
- Sift together wheat flour, rawa, baking powder and baking soda.
- Pty the wet ingredients in a large mixing bowl. Add 1/3 of the flour mix and blend using a whisk or by spatula using cut n fold method.
- Repeat the same for the rest of the flour. Adjust the consistency using milk 1-2 tablespoon at a time.
- Transfer the batter into cake mould , tap the mould lightly twice and bake at 160C for about 40 minutes.
- If a toothpick inserted in the centre of the cake comes out clean means it’s done.
- Let this rest in the oven for about 10 minutes and then allow it to cool further on a wire rack.
- De mould and serve with fresh juice or black tea.
A Chinese proverb– ‘ KNOWLEDGE IS KNOWING TOMATO IS A FRUIT. WISDOM IS NOT PUTTING IT IN A FRUIT SALAD.’
I’m very sure that many of us dont even know that Tomato is a Fruit. Thats because we Indians always and as a rule use it along with veggies and lentils for savoury preparations.
Now here’s an unusual famous HYDERABADI dessert made from TOMATOES.. Yesss.. Sweet dish made from tomatoes.
SHAHJAHANI MEETHA(TAMATAR KA HALWA)
- 1/2kg Tomatoes (red, ripe but firm)
- 2 tbsp ghee
- 1/4 cup milk
- 1/4 cup milk powder or 100 gms khoya/mawa
- 1/2tsp cardamom powder
- 1/4 cup sugar
- Cashewnuts for garnishing.
- Clean wash the tomatoes and blanch them in a pan with 1 cup water until soft. Remove the skin. Cut the thick crown part. Mash them and set aside.
- In a mixer jar, add peeled beetroot and grind to a fine paste with little water.
- In a thick bottom pan, heat ghee and add the mashed tomato pulp and milk. Cook on a medium flame till the moisture dries.
- Add milk powder/khoya, cardamom powder and sugar. Cook till sugar melts and everything is well incorporated.
- Garnish with sliced/chopped cashewnuts and thats it. Ready to be served.
EGGLESS GLUTEN-FREE RAGI BROWNIES
Ragi or Nachni or Finger-millet as it is often called is a wonder grain mostly used in western and southern parts of India. A rich source of calcium helps in weight loss, regulate blood sugar levels also helps fight Anaemia. This miraculous grain should be regularly incorporated in our daily meals.
But as it is gluten free, kids tend to dislike this. So here’s a wonderful way to feed this grain to kids through BROWNIES. A big thanks to Anshu Wadhwa Pande whose post has inspired this recipe.
RAGI CHOCOLATE BROWNIES
- 1 cup Ragi/Nachni flour
- 100 grams dark chocolate
- 1/3 cup powdered sugar/brown sugar
- 4 cooking tablespoon oil
- 1/2 cup grape juice/orange juice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas
- 1 teaspoon vanilla essence
- 1/4 cup Almond powder
- 2 tablespoon choco chips (optional)
- Chop the chocolate bar into small pieces and melt it over double boiler. (In a small pan boil 1 cup water. Place a heat proof glass bowl over this pan taking care that the base of glass bowl does not touch boiling water.)
- Once the chocolate is melted set it aside to cool.
- In a mixing bowl take ragi flour, sugar, almond powder, salt and baking powder and mix well using a whip or sieve it twice.
- In another large mixing bowl, take peeled bananas and mash them using a fork. To this add the chocolate, oil and vanilla essence and mix everything well.
- Pre heat oven at 200C . Grease a baking mould with sone oil and line with parchment. (I have used a round silicon 8 inch mould, so no greasing and lining required)
- Now add half the dry ingredients to the wet ingredients and half of the grape juice. Mix well.
- Then add the remaining dry mixture and grape juice and choco chips to the wet mix. Mix gently to get a lump free batter.
- Pour this into the baking mould. Sprinkle some choco chips on top and bake in a preheated oven at 180C for about 25-30 minutes or till a toothpick inserted in the centre comes out clean.
*** Different instruments have different settings. Hence the time may vary.
* For baking without oven. In a broad pan/pressure cooker add 1 cup of coarse salt crystal. Cover the lid and let it heat on a medium flame for about 15 minutes. Then keep the batter filled baking mould and bake for around 35-40minutes on a slow flame.
Remove the whistle if using pressure cooker before covering the lid.
WHOLE-WHEAT CHOCOLATE GLAZED BROWNIES
A VERY HAPPY & PROSPEROUS 2017 to all my followers. Starting this New Year on a sweet note, though not completely but partially healthy.
Butter and Brownie is a match made in heaven. I have tried making these beauties using whole-wheat flour.
- 200 grams Dark chocolate.(2bars from a 400gms Morde dark compound pack)
- 150 grams butter (Can substitute with 3/4 cup olive oil)
- 1&1/2 cup of powdered sugar
- 1&1/4 cup of whole-wheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla essence
*Note all ingredients should be at room temperature.
- Pre-heat the oven at 180C for 10 minutes. Grease a 8 inch square or round cake tin and line with parchment.
- Using a double boiler method, melt chocolate and butter together and blend it well. Once done set aside for 5 minutes.
- Remove 1/4th cup of this chocolate mix and keep aside for glazing in the end.
- Now to the remaining mix, add powdered sugar, salt eggs, baking powder and vanilla essence. Mix thoroughly to get a uniform mixture.
- Sift half the flour into this mixture and mix to get a lump-free batter. Add 2-3 tablespoons of boiling water if required.
- Now pour this into the greased cake tin and tap it twice to remove bubbles.
- Bake at 180C for about 25 minutes or till the edges start to get firm or become one shade darker than the original batter colour.
- Once baked, cool on a wire rack for almost an hour.
- After an hour spread the chocolate glaze and sprinkle chopped nuts or choco chips. Refrigerate for 30 minutes. Cut into 9 or 12 pieces and serve.
Off late we have been hearing news of adulteration in almost everything including Milk and milk products. When festivals are around too many scoops and news precipitate about sweet shops being raided and adulterated sweets and mawa been found. The contents used to make these adulterated stuff causes many health hazards. So here is my hack to make this Khoya/Mawa at home. This method is a bit time consuming, but then we would go to any extent to keep our loved one’s safe.
- 1 litre full cream milk
- 3 tablespoon sugar
- In a nonstick pan take milk and bring it to boil.
- Once boiled lower the gas flame and let it reduce completely by stirring often until all its moisture evaporate by adjusting gas flame from medium to sim and you get grainy khoya. It takes approximately 40minutes but the result worth the time
- If you want a brown coloured khoya add sugar once the milk comes to a boil. And then let it reduce.
- For a white/offwhite khoya omit sugar.
- Thats it.. use it in any sweet you make.
Its the year end and Indian Markets are flooded with oranges. Sweet, tangy juicy known for vitamin C reserves, oranges make a healthy filling snack. A citrus fruit known for its anti-oxidant properties and many other health benefits comes from the Nagpur city of Maharashtra State. These oranges are used in different cuisines to flavour various sweet and savoury dishes.
So lets make a healthy tangy sweet fudge from tbese lovely Oranges today. A perfect refreshing dessert.. SANTRA BARFI.
- 1 cup All purpose flour (maida)
- 4 tablespoon ghee in semi solid state
- 1 cup fresh orange juice
- 4 oranges whole
- 1 cup KHOYA/MAWA ( you can use milk powder instead of this). I used homemade mawa.
- 1 cup powdered sugar.(if using sweetened khoya then use 3/4 cup sugar)
- Orange colour (optional). I omitted this.
- Wash clean the oranges. Get orange zest by grating the coloured part of 2 whole oranges.
- Now peel all the 4 oranges and remove the thin transparent skin from the orange segments to obtain a fresh pulp.
- Heat a nonstick pan and add ghee and maida. Roast the maida till it turns nice golden brown in colour. (Be careful not to burn the flour)This would take approximately 20-25 minutes.
- Now add the orange pulp and the zest and cook for 5 minutes.
- To this add one-third of the orange juice and stir well ao that no lumps remain. Again add another third of rhe juice and repeat until the last third of the juice is also used up.
- Next goes the mawa/milk powder and sugar. Stir continuously so that no lump remain.
- Once the mixture starts coming together and leaves the sides, turn off the gas.
- Now empty this mixture on a greased(brushed with ghee) plate and flatten with help of a flat spatula or back of a bowl.
- Allow it to cool. When cooled completely score and cut into desired shape and size and enjoy this unique dessert.