Category: Sweet Nothings / Desserts

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 honest😝 

In the past too I have shared some easy & yummy recipes for Navratri fasting/ vrat….like Sabudana wada in Appe Pan 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.

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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 😬 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 recipe😊..trust me..it turned out so yummy and totally melt in the mouth types…pretty good for my first trial 👏💃Hubby 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 Thali👌👌☺️ 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. Sauté 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 😇😄 Hope you guys will try this soon!

Love,

Shreya💖

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! 

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge 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 Fudge can be flavored with some saffron too, although I’m not too fond of any flavor in 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 Fudge 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 Peda 

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.

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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.

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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!! 😁👌 Creamy and so smooth…it’s a delight! 

Have a a look at my quick & easy recipes for No Churn Orange Ice Cream & an absolutely winning 2 Ingredient Banana Ice Cream 😍

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?!” 😋 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 👌☺️ and 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! Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

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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 👌😉 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 ☺️ You can pour some honey too!! Delicious !🍨🍦

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 😉

Love,

Shreya ❤️

Khoya / Mawa Burfi

I had some ‘Khoya’ (milk solids) sitting in my fridge from the time I had made my Anjeer Burfi and I wanted to use it up soon. Besides, there were no desserts at home & I know my hubby would love to have some after dinner 😘 

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I asked my mom if she knows a fool-proof recipe for a basic white Khoya/ Mawa Burfi... She wasn’t sure as she hadn’t made any for ages 😛 So what next!? Google to my rescue…referred to the recipe here and here too for the proportions and adjusted it according to my taste & the ingredients available in my pantry. My hubby isn’t a fan of coconut usually so eliminated it altogether 😉 it tasted delicious & perfect for any celebrations too or for festivals like Diwali / Raksha Bandhan 😇

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I had kept the leftover Khoya in the freezer, hence I thawed it for 1 hour. Once it came to room temperature, I grated it. Let’s have a look at this recipe, it’s very easy to prepare. It took me just 5 ingredients & 15 mins to prepare it!

Yield: 9-10 burfis

Equipment: a non slick pan, a spatula, a tray, a knife, measuring cups/ spoons.

Ingredients:

150 gms grated khoya /Mawa / milk solids

6 tbsp pwd sugar

1/4 tsp cardamom pwd

a few strands of saffron /kesar soaked in a tsp of warm milk

1 tbsp pistachios slivers (for garnishing)

Method:

Grease a tray/ plate & set aside.

Heat the non stick pan, add the grated khoya and sauté for 2-3 mins on low flame. Once it melts a little bit, add the powdered sugar & cardamom pwd. Mix well and sauté on low flame. The khoya will melt completely due to the sugar, keep stirring the mixture until it thickens & starts leaving the sides of the pan. This will take 5 mins. When the mixture comes together to form a dough in the pan, immediately pour this mixture on the greased tray and spread it neatly & flatten the top. Try to make a square shape while doing this so that we can get neat burfis later. Garnish it with slivered pistachio and some saffron. Refrigerate for 30 mins.

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

After 30 mins, cut the burfis and serve 😊 That was quick!!  Hope you make these soon…😄

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

Love,

Shreya 💕

Besan ke Laddoo / Besan Laddoo

As a child, I never really liked Besan ke Laddoo. I found it too heavy for my palate. And, back in those days, I wasn’t a fan of Indian sweets. Chocolates were my only choice of ‘mithaai‘. I was a child after all! 

Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties 😉 They were better than what I had expected them to be, given I was experimenting!

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I developed a taste for Indian sweets at a much later stage in life…& Besan ke Laddoo were first in the list! I love their slightly coarse texture, melting in my mouth just as I bit into one…wow! The nuttiness of the roasted besan/ gram flour is so rustic. Once I fell for it, I was irrevocably in love with these Laddoos! And as always mom would make them during festivals…and I’d wait for them ☺️ but never learnt how to make these. I always knew it was a tedious task 😯

The first time I tried making these one afternoon after I got married, I was near tears!! I had made a blunder. A big lump of ghee, sugar & partially cooked besan sat in the wok in front of me…looking like everything except what I had envisioned 😒 I trashed everything! Once my hubby got home, I told about the disaster, he asked what were the proportions I had used?! I was like, ‘Mmmm…I am not sure I followed what mom told me’. He being an IHM grad, instantly got where I might have gone wrong & told me not to worry as proportions matter a lot alongside the cooking time and some such more things. I was quiet. Mentally making a note to self to give it another shot next week! And I did, results were slightly better but cooking the ghee along with the besan was making me nervous & edgy. I wanted to be calm but I simply couldn’t stop panicking all the time. I knew I had added too much ghee! Common, there had to be another way to do this!!? 😐😐

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The next time I tried after a couple of months, I had a strategy in my mind! I had asked my mom about it and she approved & encouraged me to do it as I was comfortable doing it. I had decided to roast the besan separately and then add warm ghee slowly into it …mix & then add the nuts, sugar, etc. and that’s exactly what I did about two years ago! Those were so much better than my first two trials and the microwave Laddoos that I had tried seeing someone post a recipe in some food group. I was happy! My hubby approved it! 💃👏 woohoo! And to this day I have stuck to my method, which I am sure many must be following, but for me it was a discovery of sorts 😛 and look at my Besan ke Laddoo now….I am proud!

The ones you see in the pictures were made a few nights ago, and packed for an Independence Day potluck lunch at hubby’s work! I shot these before packing them the next morning for him to take them to work 😇 Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.

️Yield: 35 small/ 25 medium/ 20 large Laddoos

Equipment: a large wok, a mixing bowl, a blender, 1-2 plates, measuring cups/ spoons, a spatula.

Ingredients:

3 cups besan/ gram flour (I used a coarse variety, use any variety you get)

1/2 cup semolina (barik sooji/ rava)

1 cup + 2 tbsp powdered sugar (adjust the sweetness as per your taste)

1 cup melted ghee (approximately, may need less or more)

1/2 tsp cardamom pwd

5 tbsp crushed almonds

Method:

Heat the wok, dry roast the besan until it gives a rich nutty aroma & turns slightly dark brown in colour on medium flame only. Keep stirring continuously to avoid burning (took me 30 mins on medium to low flame). Once done, remove it & spread the dry roasted besan on a plate to cool. In the same wok which is still warm, dry roast the crushed almonds and semolina for 5-6 mins on low flame. Remove from the wok & add the semolina, almonds & powdered sugar to the cooling besan and mix well with your fingers. Mix in the cardamom pwd as well. That’s the tough part done.

Pls ensure you follow the next couple of steps correctly to get prefect Laddoos ☺️ Now, ensure that the melted ghee is at room temperature. Adding very hot ghee to the dry mixture which ruin the texture. Slowly, add tablespoon fulls of melted ghee into the dry mixture of besan, sugar, semolina, cardamom pwd & nuts and keeping mixing with your hands (Add the ghee slowly, don’t add all in one go, as we may not need all the ghee in a cup). As you feel the mixture is coming together to form a Laddoo, stop adding ghee & take some mixture in your palms and make a Laddoo, if the Laddoo is holding a tight shape, your mixture is ready. Just add 1 tsp of ghee to it finally & start making the Laddoos one by one. Ensure you press each Laddoo tightly so that they do not fall apart. Trust me, they won’t!! (I used approximately 3/4 cup ghee, isn’t that healthy?!) Arrange them in a on airtight box, they will last upto 5-6 days without refrigeration.

Besan ke Laddoo / gram flour fudge, Indian sweets, easy Laddoo recipes

Your melt in the mouth kinda Besan ke Laddoos are ready!

Love,

Shreya💗

Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! ☺️ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more 👌 

And what’s more is that figs /anjeer are so healthy…I hardly added any sugar to make these beauties. Being a super-food, it’s full of vitamins, magnesium, potassium , calcium…iron to name a few of its infinite benefits 😊 diabetic friendly too…and cures issues such and indigestion, etc. (Note: pls consult your doctor before including these in your diet if you are suffering from an ailment which expects you to follow a strict diet)

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I make these during Sravan /Sawan/ Navratri fasting /vrat /upwas every year. They are delicious and disappear really quickly too 😁…and they can easily make an appearance on any other day too..like Diwali or raksha-bandhan. They were ready in about 45 mins!! Perfect for when you have guests around and want to serve something traditional and easy!

This recipe is a mix of inputs from my mom and some tips from the internet.

Just 5 ingredients is all you need for these burfis..lets see how.

️Yield: 9 burfis

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

Ingredients:

1/2 cup grated mawa /khoya / milk solids (if you are using frozen, then thaw it for 30 mins before you start)

1/2 cup dried anjeer /figs (approx 8-9 pieces of dried figs)

1 tbsp sugar

1 tsp ghee

1 tbsp almond slivers

1 tbsp pistachio slivers (optional ingredient for garnishing)

Method:

Take a small bowl with some hot water and soak the dried anjeer /figs in it for 10 mins. After 10 mins, they’ll be soft. Discard the water, pat dry the figs/ anjeer and use the blender to grind them coarsely. Set it aside. Grate the mawa/ khoya/ milk solids and set aside. Grease a tray /plate with some ghee and keep it ready to set the burfi.

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Now, heat a nonstick pan, add the ground anjeer /figs and the sugar. Add 1 tsp of water and cook on medium flame for 3-4 mins. Next you have to add the grated khoya / mawa / milk solids, slivered almonds and ghee. Give it a good mix and keep cooking for 5-7 mins on low flame.

Once this mixture leaves the sides of the pan and makes a smooth ball on its own, turn off the flame. Put this mixture on the greased tray/ plate and flatten it out a bit. Try to shape it as a square so that you get square burfis when you cut them out. You can garnish with some pistachio slivers and press them down a bit.

Refrigerate this tray/ plate with the mixture for 20 min or so and then you can cut it into burfis and serve. 😀 that simple!

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Go impress your loved ones…😇

Love,

Shreya💗

Adapted from Tarla Dalal 

Also, you can have a look at a similar recipe on Indian Khana

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid 👌👌❤️❤️❤️❤️❤️..credit goes to my mommy dearest who always stashed some for me in her secret hiding spots 😋😋 

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To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! 😉😀…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!

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Now…I thought what more could be done with them other than just stuffing my face?! 😝 maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking ☺️ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours 😚 the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.

Ingredients:

100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF

Method:

Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving 😀

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These keep well in an airtight container for 3-4 days. Enjoy them warm 😄

Love,

Shreya 💞

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

Zaffrani Phirni

Zaffrani Phirni or Kesari Phirni …whatever you like calling it…the fact remains that it tastes delectable…so soft and flavourful 😀 

There is no real reason as to why I love this dessert which is so loved by everyone around me… Phirni is just something that I have eaten since I was a kid and it’s a familiar, comforting flavour. The aromas of milk being reduced with some cardamom and kesar / zaffran or saffron along with the soft texture of ground rice with a generous scattering of nuts is just too good to resist!

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I guess this is one such dessert with is almost common across all cultures in India…‘dudhpak‘ in Gujarat, ‘payesh‘ in Bengal, ‘payasamm‘ in South India… ‘Kheer‘ in the North 😬 and ‘Phirni‘ particularly in the Punjab! Almost like ‘kheer’ but the texture and consistency of ‘phirni’ is different, more thick and sets well once chilled! That’s how it’s served, chilled in little earthen bowls. I believe, the earthenware somehow enhances the flavour of the ‘Phirni

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I have been making this from the last 2-3 years and it always tastes great! Being a pretty straightforward recipe, there isn’t much prepping to do here…(But have used my mom’s tip for making it nice and thick)**. This is perfect to serve to your guests, or enjoy it like I do, making it with love for me & my dessert loving hubby 😘

Yield: 4-6 if you are using smaller earthenware bowl

Equipments: a large heavy bottomed pan, a grinder / blender, measuring cups /spoons.

Ingredients:

500 ml milk (I used 3% fat Amul milk)

1 tsp green cardamom pwd (Chotti elaichi)

12-14 strands of saffron /kesar soaked in 3 tbsp of warm milk for 15 mins

6 tbsp dry rice coarsely ground in the blender without any water

1/2 cup water @ room temp

7 tbsp sugar (adjust as per your taste)

2 tsp rice flour dissolved in 2 tbsp of warm milk (thickens the phirni)**

7-8 nos slivered pistachios to garnish

a few strands of saffron /kesar to garnish

Method:

Boil milk in a large, heavy bottomed pan, once boiled, lower the heat. To this, add the soaked saffron /kesar & green cardamom pwd. Stir well. Now take 1/2 cup of water and mix the coarsely ground rice to it and mix well so that there aren’t lumps. Add this mixture to the boiled milk and stir well.

Cook for 5 mins and stir continuously as it cooks. Next, add the rice flour and milk mixture and again stir well. It’s crucial that there are no lumps at all. Now add the sugar and mix. Cook for 15 mins on low flame while stirring it continuously. Once done, turn off the gas. Let the ‘phirni‘ sit for 5 mins. Then pour into your serving bowls and garnish with slivers of pistachio and some strands of saffron/ kesar. Refrigerate for 2-3 hours before serving. Tastes best when chilled! 😊

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Now, wasn’t that quick and easy!? You’ll love it 👍

Love,

Shreya 💖

Adapted from Sanjeev Kapoor’s cookbook Sweet Encounters

2 Ingredient Banana Ice-Cream

What do you do with those over-ripe bananas sitting in the fruit basket for the last couple of days?! More often than not, they end up right in the bin! (Too bad, been there…done that) 😵😴😴 I avoid wasting food so avoid buying bananas in bulk…coz hubby dearest avoids them due to his diet & me…well I just avoid them as I will have to finish the lot on my own! 😑🍌🍌

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I mean I like bananas but not to that extent..LOL! Sometimes I make my Chocolicious Banana & Butterscotch Breakfast Bars to finish any leftover bananas. They are vegan and so scrumptious..you can’t stop at one bar! 😉..

So, coming to another very easy & yummy recipe that uses up all the over-ripe bananas rather than binning them. My 2 Ingredient Banana Ice-Cream !

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This Ice cream is so much more fun because it’s done in a breeze…..just 5 mins of prepping.. no churning, no cooking..no eggs! Just 2 easy ingredients…and freeze the batch! That’s about it. And the taste is so fruity! If you ask me about the texture…well, I will let the pics speak for themselves ☺️ well coming to the recipe…there’s not much to it!

Yield: Serves 3-4 (though I can eat all by myself)

Equipment: a blender, a an airtight container / any storage container that you can keep in the freezer.

Ingredients:

3/4th of a can of condensed milk (I used a 400 gms can, 3/4th of it is 300 gms approx)

4 nos over-ripe bananas

Method:

Peel and chop the bananas roughly. Pour the condensed milk and add the chopped bananas in the jar of the blender and blend well until you have a smooth, pouring consistency. Now, simply pour this mixture into the container and cover it with a lid or some cling wrap and put it in the freezer for 6-8 hours. That’s it! Thaw it in room temperature for a minute before scooping and serving. I sprinkled some coffee pwd before serving. You can add nuts / choco chips / sliced bananas / chocolate sauce..whatever takes your fancy! 😁

See..that easy!

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Now,all that remains is having a bowlful of ice-cream 😛

Love,

Shreya💗

Fudgy Mocha Cookies with Sea Salt

Give me some cookies and a good book…I will be one happy soul! Well, a book usually is enough…but I never ignore a good cookie 😁😁 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! 😀 There’s no story behind this recipe…just that I wanted some cookies and I simply made them. This isn’t my recipe, it’s over from Monique’s Ambitious Kitchen! ☺️ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. 💞 don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes! 🍦

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I was looking for recipe to finish a jar of Nutella sitting in my pantry (Yes, that actually happens in my house! We have enormous restraint when it comes to Nutella!😛😛😛), and obviously wanted to do something that was quick and yummmmyyyyy 👏 and this recipe fits the bill in every way! 💃

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And sprinkling some sea-salt on top of these cookies while they are still warm is just heavenly!

Let me tell you, these won’t be crunchy when they cool down. They are FUDGY! Yes! And I wanted some crunch so added some whole sugar crystals just before baking them….and the fudgy goes well with the crunchy 👌👌😜 now let’s get on with the recipe… It’s an easy one…

️Yield: 10-12 cookies depending on the size

Equipment: baking tray, a wooden spatula (you can use an electric mixer, but trust me, you won’t need it!) a cooling rack, a mixing bowl

Ingredients:

1 cup Nutella @ room temperature 250 gms approx

2 tbsp brown sugar (I used Demerera)

1 egg @ room temperature

1/2 cup + 1 tbsp APF (Maida)

1/2 tbsp instant coffee pwd (I used Nescafé)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling

Method:

Pre-heat the oven @ 180’C. No need to grease the baking tray. Just keep it ready.

Mix all the ingredients well except the sea salt in a mixing bowl using a wooden spatula or an electric mixer. This should take you about 8-10 mins. If you’re using some sugar for the crunch I mentioned above, add that in and give quick mix! Place the bowl with the batter I the refrigerator for 10 mins.

After 10 mins, get the batter out of the refrigerator, scoop up small portions using a spoon and place on the prepared baking tray at a distance of 2″ from each other. Bake @ 180’C for about 10-11 mins. Remove from the oven and keep it on the cooling rack. Sprinkle the coarse sea salt generously all over the cookies! ☺️☺️ dig in once they cool a bit!

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You can minus the coffee pwd or simply add some nuts…whatever you like! The taste is simply awesome. Enjoy!

Love,

Shreya💖💖💖

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