Category: Sweet Nothings / Desserts

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…๐Ÿ˜Š And it marks the beginning of Spring in India!ย 

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Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches๐Ÿ˜

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A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready.ย Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

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Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later.ย 

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Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

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Happy Sankranti Everyone!

Love,

Shreya๐Ÿ’•

Gajar ka Halwa

Another one of my favourite winter indulgences…Gajar Ka Halwa..or Gajrela! Too delicious to miss this one. It’s a must in almost every North Indian home during winters…..we enjoy it for breakfast or serve it for dessert post our meals..๐Ÿ˜€ย 

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Everyone makes it either by cooking carrots with milk and letting the milk reduce…it takes almost 2-3 hours for this process to happen! Or some even add milk solids (Mava/ khoya)..this takes a little lesser time and the taste is awesome! But I cook my Gajrelaย with condensed milk as many people do. It’s faster and doesn’t compromise on the taste…it’s soft, moist & just melts in the mouth! Moreover, it’s instant๐Ÿ˜‰๐Ÿ˜‰….

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My Mom had told me I could use condensed milk when I was making it for the first time post my wedding, I hadn’t been keen on spending a long time waiting for it to cook! So I have kept following the same method to cook this all these years…and it always works so well! Let’s get started..

Yield: serves 4-5

Equipment: a heavy bottomed wok, a spatula, measuring cups/ spoons.

Ingredients:

500 gms grated red carrot

300 ml condensed milk (I used Amul)

3-4 tbsp sugar (optional)

1/2 cup ghee

1 tsp cardamom pwd

1/2 cup shallow fried mixed dry fruits

Method:

Heat ghee in the wok, once it’s hot enough, turn the flame to low. Add the grated carrot, cook while you stir it constantly until it turns mushy and very soft…it must be about 90% cooked and takes approximately 20-25 mins. Then add the cardamom pwd & condensed milk and keep stirring until the condensed milk gets completely absored into the carrots & dries up well.

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That will take about 10 mins. Next, add the sugar if needed along with the shallow fried dry fruits of your choice..I have used pistachios, cashews, raisins & almonds here. Cook for another 5 mins. That’s it..it’s ready to be served. You can add a scoop of chilled ice cream with the warm Halwa..tastes so good! ๐Ÿ˜‹

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Go on…have a bite!

Love,

Shreya๐Ÿ’–

Peanut Butter & Oats No-Bake Cookies

Christmas to me means beutifully decorated trees…snow…red..green..white…golden! The colours that dominate and spell Christmas for me! & a chubby Santa of course!!ย ๐ŸŽ„๐ŸŽ„๐ŸŽ…๐ŸŽ๐ŸŽ‰๐ŸŽŠโ„๏ธโ›„๏ธ๐Ÿ˜Š๐ŸŒŸ

It’s the time to be..happy…joyful…and much more! Since I attended a Catholic School…I was always looking forward to Christmas…and all the fun it brought along with it! We’d sing carols and decorate the entire school premises and the tree! I miss those days…โ˜บ๏ธ

But since we don’t get to see snow where I live… I have made my peace with it! ๐Ÿ˜‰ but I wanted to set the mood going for Christmas…and wanted to make something sweet…but not necessarily ‘baked’! Hence, I zeroed in on these Peanut Butter & Oats No-Bake Cookies

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Its a very straightforward cookie to put together…slightly fudgy & chewy…oats give that lovely texture…and peanut butter makes it so morish๐Ÿ˜‹… but it’s not crunchy as it’s not baked! It can make a great gift for friends & family too๐Ÿ˜€ ๐ŸŽ or a Christmas project for your kids!

Yield: 12 medium cookies

Equipment: a saucepan, measuring cups/ spoons, a plate/ tray, a spatula.

Ingredients:

1 cup sugar

1/4 cup milk

1 tbsp butter (I used unsalted)

2 tbsp cocoa pwd

1 tsp vanilla extract/ essence

3/4 cup smooth peanut butter (I used Saffola)

1 +1/4 cup oats (I used Quaker)

Method:

In a saucepan, add milk, sugar, cocoa pwd & butter. Cook these together on medium flame until the sugar melts and ip the mixture comes to ย a boil. Let it boil for just 1 min. Turn off the flame, cool it for 2 mins. Then add the vanilla extract, peanut butter & oats. Mix everything well. Then take a steel plate/ tray, and take some mixture in your palms and give it any shape of your choice.

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Do this for the entire batch of mixture. Let the cookies sit in the refrigerator for 30 mins before serving.๐Ÿ˜‰๐Ÿ˜„๐Ÿ˜„ that’s it! Your yummy cookies are ready๐Ÿ‘

You can store it in the refrigerator for upto a week. And if it’s cold enough in your part of the world, you can just keep them at room temperature too!

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Let the festive spirit set in with these little bites of heaven!

Love,

Shreya๐Ÿ’—

Adapted from Family Food Fun.

Rava Laddoo / How to make Rava Laddoo

I always make these laddoos for nearly every festival in my home…and it’s so easy and fuss-free! My absolute favourite! ๐Ÿ˜ So this time around, I’ve made it for Diwali! ๐ŸŽŠ๐ŸŽ†ย 

These laddoos are moist, soft and slightly chewy...given that they are made of condensed milk. Too easy to make…if I must say! There is no chance that one can go wrong…I have made these so many times…that I have actually lost count๐Ÿ˜€

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This is not a family recipe, because my Mom makes them in a different way….very tedious according to me! So I have never even attempted her recipe to this day๐Ÿ˜œ

This recipe requires very little prepping…let’s get started..

Yield: 12 medium laddoos

Equipment: a non-stick wok/pan, measuring cups/ spoons, a spatula.

Ingredients:

1+1/2 cup Rava (sooji/ semolina…I used the fine variety)

1/2 cup desiccated coconut

1 cup condensed milk

2 tbsp ghee

a pinch of cardamom pwd (Elaichi pwd…optional)

garnish as per your choice…I used some strands of saffron

Method:

Heat ghee in a nonstick wok, add the Rava and roast it until it becomes slightly golden, it takes about 5-6 mins on medium flame. Then add the desiccated coconut into the roasted rava, further roast them together for 5 mins. Then add cardamom pwd (optional) & the condensed milk. Mix everything well on low flame and cook for about 5 mins, you will then see the mixture coming together like a thick dough. Turn off the flame.

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Let the dough cool down for 10 mins. Grease your palms with some ghee and make laddoos with the dough. Keep the laddoos in the fridge for 15 mins. Then remove them from the fridge and re-shape them so that they are nice and round. That’s it! Done๐Ÿ˜‰ they keep well for 4-5 days even without refrigeration. Enjoy!

If you wish, you can fried raisins and nuts too in the dough and make laddoos…but I like them plain! ๐Ÿ˜‹

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Yummy all the way!

Love,

Shreya๐Ÿ’“

Adapted from My Kitchen Tweets

Karachi Halwa Recipe/ Cornflour Halwa Recipe/ Custard Powder Halwa/ How to make Karachi Halwa

Some sweets always make you wonder…how was this made?… How was the texture so?! So on and so forth. I too wondered about Karachi Halwa or Cornflour Halwa…until the day I found a recipe some months ago! ๐Ÿ’ƒ 

Diwali is around the corner and sweets are a must have! So this seems like a good option to try other recipes from my blog….Kaju Katli, Anjeer Burfi, Mava Burfi, Dhoodh Peda, Kesari Phirni.  

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This recipe has been been sitting in my bookmarks ever since…waiting to be tried. But the timing never seemed right. So, when Diwali approached, I thought to myself that I should try it out soon..and the festivities around me seem like the perfect excuse to go for it! โ˜บ๏ธ

The texture is so soft, and not at all heavy on the palate. Slightly chewy, as it should be…and the crunchy bits of cashews just adds more flavour to it ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜Š

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I was pleasantly surprised to see that making it is absolutely hassle free…very little prepping is needed. It’s safe to say that it basically prepares itself! ๐Ÿ˜ฌ๐Ÿ˜ฌ๐Ÿ˜› ..Let’s start the recipe..

Yield: 17-18 pieces

Equipment: a non stick pan, a wire whisk, measuring cups/ spoons, a tray, a sharp knife, a mixing bowl, a wooden spoon.

Ingredients:

1/2 cup cornflour OR vanilla flavoured custard powder

1+1/2 cups water

a few drops of food colour (I used Orange Kesari)

1+1/2 cups sugar

1 cup water

2 tbsp ghee

1/4 tsp elaichi pwd

3 tbsp chopped cashew nuts

a few slivers of pistachio to garnish

Method:

Grease a tray with some ghee and keep it ready to set the Karachi Halwa

In a mixing bowl, add the cornflour/ custard powder + 1+1/2 cups of water. Also add the colour and whisk these well. Ensure there are no lumps in the mixture. Set it aside.

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Next, in the non stick pan, add the sugar & 1 cup of water. Turn on the heat and these melt together. Stir it with a wooden spoon a couple of times. This needs to be done on medium flame. There is no need to get any thread consistency here. Just that the sugar must melt completely and the mixture should be bubbly and frothy. It must thicken slightly and be sticky. Once such a texture is achieved, stir in the cornflour/ custard powder and water mixture in the sugar syrup while stirring all the time so that there are no lumps. In 3-4 mins, you will see that the mixture has started to thicken and has turned glossy in certain parts. Keep stirring continuously.

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Now, add the elaichi pwd and the ghee too. Keep stirring and mixing everything together. The texture will thicken more at this stage and become gluey. It will take another 5-6 mins for this. You will see the mixture slowly leaving the sides of the pan. Keep stirring without stopping as this stage is crucial and if you don’t stir, you will end up with lumps all over. Now add the chopped cashews (you can fry and add these, I didn’t fry it). Mix in the cashews quickly. Now you will see that the mixture is beginning to set if you stop stirring it.

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Immediately pour the mixture on the greased tray and flatten it out a little bit. Garnish it with some slivers of pistachio. And let it set for at least an hour, at room temperature for the first 20 mins and then in the refrigerator. Once it’s set, use a sharp knife and cut it in any desired shapes. That’s it, it is ready๐Ÿ˜€ it keeps well in fridge for about 5-6 days.

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Hope you will enjoy these soon.

Happy Diwali ๐ŸŽŠ๐ŸŽŠ๐Ÿ˜Š

Love,

Shreya๐Ÿ’—

Adapted from Sharmis Passions

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday ๐ŸŽŠ๐Ÿ’— ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! ๐ŸŽ‚๐Ÿฐ Yay!ย 

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Wouldn’t up you like a slice…or two?!๐Ÿ˜œ This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! ๐Ÿ˜‰

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! ๐Ÿ˜€

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake:ย 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

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Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

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Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! ๐Ÿ‘Œ๐Ÿ˜ฌ

Enjoy your cake! ๐Ÿ˜„

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Love,

Shreya๐Ÿ’—

Adapted recipe and styling from Veg Recipes Of Indiaย 

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Navratri fasting comes to an end on Ashtami (eighth day). This day is celebrated with a lot of enthusiasm all over the country. Food and offerings are made to ‘Maa Durga’ (Goddess Durga).ย 

Many Hindus worship little girls ‘devi’ to symbolise them as the ‘Goddess‘ herself. This Pooja is either done on Ashtami or in some families, Navmi (ninth day). This is usually known as Kanya Pooja or Kanjak Pooja. The ritual is to wash the feet of these little girls and then offer them beautiful ‘chunnari‘ (colourful scarves) along with bangles, toys among other attractive gifts! They are then offered delicious food too….that’s when Sookhe Kaale Chane is served along with Poori and Sooji/ Rawa/ Semolina Halwa or Puddingย . And trust me..it’s a divine combination.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu includes Hot, fluffy Pooris with the spicy Sookhe Kaale Chane and that Halwa studded with dry fruits and lots ghee is to die for! This is the menu served all across the Northern Part of India. I am not too sure what goes into the menu in other regions as there is a lot diversity when it comes to celebrating festivals in India.

I remember when I was a little girl, I used to go visit a few places as my Mother’s friends would invite me over for the Kanya ย Pooja! It was so much fun…and then later I would have my friends and some other girls over at my place for the same Kanyaย Pooja ๐Ÿ˜€๐Ÿ™๐Ÿ™ and we would all tuck into this delicious meal.

I would actually wait for it for days!! My Mom, she makes such delicious Sookhe Kale Chane, Pooris and Halwa๐Ÿ˜‹๐Ÿ˜‹…I just can’t resist when she has all these things lined up in front of me! ๐Ÿ˜‚ Her recipes are so simple and yet very flavoursome

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Although, all over Northern India, the recipe for these Chane and Halwaย remains pretty much the same…just an ingredient here or there might be different.ย 

Lets go on with my Mother’s recipes…

Yield: serves 3-4

Sookhe Kaale Chaneย 

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

3 cups boiled Kaale Chane (soak them overnight and boil them for 2-3 whistles in a pressure cooker) (Bengal Gram)

salt to taste (we use regular salt for this)

3 tbsp oil

1 tsp cumin seeds (Jeera)

a pinch of hing (asafoetida, optional)

1 tsp red chilli pwd

1+1/2 tsp roasted cumin pwd

1+1/2 tsp coriander pwd

1/2 tsp amchur pwd (dry mango pwd, optional)

chopped coriander to garnish

Method:

Once the chane have been boiled, drain all the water and set them aside. Now, heat the wok, once it’s hot enough, add the oil. Now, add the cumin seeds and asafoetida. Let them splutter a bit. Next, add the boiled chane and season with salt.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Mix well and add the other dry spice mentioned above. Mix them well. Cover with a lid and let it all cook for 4-5 mins. As the chane are boiled, we don’t need to wait too long for them to cook. Once done, turn off the gas and garnish with chopped coriander. ๐Ÿ˜ฌ that’s it, it’s ready!

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Poori:

Equipment: a large mixing bowl, measuring cups/ spoons, a wok, a slotted spatula, rolling pin, rolling board.

2 cups wholewheat flour

salt to taste

3 tbsp warm ghee

1 tsp ajwain (carom seeds)

water as needed to knead the dough

oil for frying

Method:

Take the flour in the the mixing bowl, add salt and carom seeds to it. Give it a good mix. Make a well in the centre, and add the ghee in the well and mix again. Now add water little by little into the flour and make a firm dough (kadak). Cover it and let it rest for about 30 mins.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Next, make equal sized balls of the dough, using a rolling pin, roll out the dough. The diameter can be 3″-4″ or even more. But do not roll them too thin. The thickness should be about 3mm or so. Do the same for all the dough balls and keep on a plate. Heat oil for frying in the wok. Once it’s hot, fry one or two Pooris at a time, be careful not to splash any oil. About 30 seconds on the first side and 15 seconds or less on the other side will give perfect and fluffy Pooris. Do the same for the entire batch and set them aside. They are ready ๐Ÿ‘๐Ÿ‘

Sooji Ka Halwa:

Equipment: a heavy bottomed wok, a ladle, measuring cups/ spoons.

Ingredients:

1 cup Sooji (semolina)

7-8 tbsp sugar (adjust as per your taste)

4-5 tbsp ghee

1/4 tsp cardamom pwd

1/2 cup milk

1/2 cup water

some chopped dry fruits to garnish

Method:

Heat ghee in the wok, then, add sooji and roast it on medium flame until it turns slightly golden. Now add the milk and water in the roasted sooji.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Give everything a stir. Add the sugar and cardamom pwd next. Keep stirring (it will look very diluted at this point, but slowly the sooji will absorb the milk and water & the sugar will melt too). Once it’s dry enough to a consistency of your liking , turn off the flame and garnish with some chopped pistachios and almond slivers or fried cashews too ๐Ÿ˜€ that’s it! Serve it piping hot with Pooris & Sookhe Kale Chane! ย ๐Ÿ’•

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

 

(Note: Adding milk will give a very rich flavour. Skip it if you wouldn’t like that, simply add an extra 1/2 cup of water to replace it. You will notice that I add the sugar directly to the sooji instead of making a sugar syrup, that’s because this method is sure shot. You will never face any issues of the sugar burning or not melting. My Mom has been doing this for the last 45+ years. It always works!)ย 

Happy Cooking!

Love,

Shreya๐Ÿ’–

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Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Rajgira Halwa / Amaranth Fudge / Glutenfree Fudge/ Navratri Vrat Recipe / Fasting Menu for Navratri Festival

Navratri is just around the corner….and I am excited! It’s going to be so colourful…and bright! This is just the beginning of festive season!! Besides, I will be sharing a few recipes here meant for fasting. They will be delicious and easy to make….the kind I specialise in mostly!! Courtesy my mom most of the times to be honest๐Ÿ˜ย 

In the past too I have shared some easy & yummy recipes for Navratriย fasting/ vrat….likeย Sabudana wada in Appe Panย or you can try Sabudane ka Wada aur Phalhari Chutney…it’s so lip-smacking!! You could also go with the evergreen Sabudane ki Khichadi….very healthy and filling options.

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

Eating healthy is very important when you are fasting….but it’s obvious that we crave something sweet too..and sweets are very important for the ‘bhog’ for ‘mataji‘(auspicious offering to the Goddess). So you can try the Anjeer Burfi or Kaju Katli.…and the extremely delicious Mawa Burfi ๐Ÿ˜ฌ Don’t they all sound delicious!!

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

So, this time around…Navratri means I get to post a few delicious recipes for you guys! I looked in my pantry …and I had Amaranth flour (rajgira atta). So Halwa (fudge) was the first thing I thought of…because my hubby absolutely adores Halwa…be it Sooji (semolina) or wheat flour (atta) Halwa. I knew my mom would know the recipe…it happens to be the same as she follows for Sooji Halwa..but what she was doubtful about was the proportion of ghee with the flour. So I checked out this easy video on YouTube….and it cleared my doubt..although I followed my mom’s recipe๐Ÿ˜Š..trust me..it turned out so yummy and totally melt in the mouth types…pretty good for my first trial ๐Ÿ‘๐Ÿ’ƒHubby was totally impressed with the flavour…he said that this was pretty close to the one we have had earlier at Maharaja Bhog…our favourite place for authentic Marwadi Thali๐Ÿ‘Œ๐Ÿ‘Œโ˜บ๏ธ I was like Yayyyy!!! Anyhow..lets get going with the recipe…

Yield: 2 persons

Equipment: a heavy bottomed wok/ non-stick pan, a slotted spatula, measuring cups/ spoons.

Ingredients:

1 cup Amaranth flour (rajgira atta)

8-9 tbsp ghee (at room temperature)

1/2 cup sugar (approx. you can easily add more or less)

1/2 cup milk (at room temperature)

1/2 cup water

1/4 tsp cardamom powder

4-5 strands of saffron (kesar, to be soaked in the milk)

some slivered almonds and pistachios to garnish

Method:

Sieve the flour once and set it aside (my mom’s tip). Remember to soak the saffron strands in the 1/2 cup of milk that we have kept at room temperature.

Heat ghee in the wok on low flame. Once it’s hot enough, add the sieved flour and roast at low to medium flame for about 8-10 mins. Keep stirring around while its roasting to ensure even colouring on the flour…a light brown shade and the aroma should be earthy. Next you add in the cardamom pwd and mix well. Sautรฉ for a minute more.

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

(The pic on the left, above, shows the colour of the flour after roasting it for 10 mins. The pic on the right shows the consistency of the halwa after adding the water, milk, sugar and cooking it. Also note, saffron will give a great aroma, not any colour in this recipe)

Then add the the milk which has the saffron strands soaking in it and the water. Give it a mix, add the sugar next and stir continuously to melt the sugar and let the water & milk evaporate. But the halwa should should be moist…so incase you think it will turn dry..add a few tbsp of milk and some a tsp of ghee too. Cook the Halwa for another few mins. That’s it..Halwa is ready.Garnish it with some dry fruits and serve warm! It keeps well in the refrigerator for 2-3 days. Reheat when serving it.

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

Doesn’t this look absolutely inviting and delicious ๐Ÿ˜‡๐Ÿ˜„ Hope you guys will try this soon!

Love,

Shreya๐Ÿ’–

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge is a classic Indian sweet. They are served during most festivals and occasions. They are made with just 4 everyday pantry essentials and take less then 30 minutes to prepare. The flavor is so delicious and absolutely melt in the mouth good!ย 

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudgeย literally means cashew slice. It is basically made by boiling milk with sugar until reduced and then mixed with cashews, etc. Although that process takes a quite a long time to prepare, it is very delicious. Today, I’m sharing a rather quick and no-fuss recipe today. It needs just 4 basic ingredients from start to finish. The internet is full of recipes for the making Kaju Katli | Cashew Fudge with just 2 ingredients these days. Well, those recipes are not the authentic version. Those are more like marzipan made with cashews. So it is up to you what you really want to make.

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudgeย can be flavored with some saffron too, although I’m not too fond of any flavor inย Kaju Katli | Cashew Fudge except some cardamom powder. The most traditional version is what we prefer in my family.

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudgeย can be served for Raksha Bandhan or Diwali. This is one of the most loved sweets in my home. I mean, they vanish within 2 days tops! The hubby and I, both are die hard fans for these. Apart from these you can try

Ghee Mysore Pak
Karachi Halwa
Rawa Ladoos
Besan Ladoos
Khoya Burfi
Anjeer ki Burfi
Instant Kesar Pedaย 

Anyways, Let’s move on with my recipe for Kaju Katli | Cashew Fudge, I took 4 ingredients & less than 30 mins to serve these from start to finish! Let’s get started!

Use a blender and dry grind the cashews to a fine texture.

Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water.

Melt the sugar into the water on a low flame. Keep stirring.

Once the sugar has melted, cook for another 2-3 mins on low flame.

To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup.

The drop should not mix in the water. This is one thread consistency (ek taar ki chashni).

My syrup was ready in 5 mins approximately.

image

Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.

To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min.

Grease your palms and knead this mixture carefully until it’s smooth.

image

Now, roll this dough with a rolling on the back of a greased plate.

The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins.

They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis.

That’s it! They are ready, you can store them in an airtight container for 2-3 day in the refrigerator.

Kaju Katli | Cashew Fudge

Kaju Katli

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 15-17 pieces

Traditional Indian Mithai, absolutely delicious and melt in the mouth good made with just 4 ingredients!!

Ingredients

  • 1 cup cashew nuts
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp ghee (for greasing)

Instructions

  1. Use a blender and dry grind the cashews to a fine texture. (Make sure the cashews were at room temperature before grinding.)
  2. Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame.
  3. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame.
  4. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water.
  5. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.
  6. Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.
  7. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it's ready.
  8. Remove this dough like mixture on a greased plate and let it cool for 5 min.
  9. Grease your palms and knead this mixture carefully until it's smooth.
  10. Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more.
  11. Don't roll it too thin.
  12. Set this plate in the refrigerator for 8-10 mins.
  13. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis
  14. That's it! They are ready you can store them in an airtight container for 2-3 day in the refrigerator.

Notes

Please make sure that the sugar syrup isn't too thick too else, the cashew powder will just stick to the sugar but not form into a dough. Cool the rolled dough before cutting into pieces for clean cuts.

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Love,
Shreya.

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Kaju Katli | Cashew Fudge

Honey & Butterscotch Ice Cream (Eggless)

I love making ice creams at home! It’s such a lot of fun!! The texture amazes me every time when I scoop out some ice cream!! ๐Ÿ˜๐Ÿ‘Œ Creamy and so smooth…it’s a delight!ย 

Have a a look at my quick & easy recipes for No Churn Orange Ice Creamย & an absolutely winning 2 Ingredient Banana Ice Creamย ๐Ÿ˜

This ice cream just happened because my hubby simply loves honey with anything & everything, so while chomping on some store bought vanilla ice cream…he says “can you make an ice cream with honey?!” ๐Ÿ˜‹ I was amazed! I was like….absolutely! I can…it sounds delicious. I will definitely do that…in combination with Butterscotch! Hence, my Honey & Butterscotch Ice Cream ๐Ÿ‘Œโ˜บ๏ธ andย it obviously has to be eggless!

In the past, when I was experimenting with homemade ice creams, I had some help from here….you guys can have a look too. My recipe is adapted from it with some changes to suit our palate. You can say it’s pretty simplified…no fussing over it..no churning at all!ย Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

I always use basic ingredients for making ice creams…so it’s really a matter of 20-25 mins of prepping & just let the freezer do its job ๐Ÿ‘Œ๐Ÿ˜‰ it goes like this…

Yield: serves 4-5 persons

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight container to set the ice cream, a large mixing bowl.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp + 1 tsp cornflour (cornstarch)

7 tbsp honey

2 drops of butterscotch essence (can be replaced with vanilla essence)

4 tbsp crushed butterscotch chips (I have used store bought butterscotch chips. These can be replaced with chocolate chips/ nuts)

Method:

Heat the pan over low heat, add the milk and cornflour, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It too me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream & the honey to the custard and whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture. Next add the crushed butterscotch chips & butterscotch essence. Whisk again for a min only. Immediately pour the ice cream in the airtight container and freeze for 8-10 hours. That’s it! Thaw the ice cream at room temperature for a few mins before scooping, I added some butterscotch chips while serving โ˜บ๏ธ You can pour some honey too!! Delicious !๐Ÿจ๐Ÿฆ

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

Making an ice cream doesn’t get easier than this! My hubby went all ga-ga over the flavours! Since it has no sugar, it’s healthy too ๐Ÿ˜‰

Love,

Shreya โค๏ธ

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