Category: Traditional Indian Desserts

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!ย 

Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties ๐Ÿ˜‰ 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 โ˜บ๏ธ but never learnt how to make these. I always knew it was a tedious task ๐Ÿ˜ฏ

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 ๐Ÿ˜’ 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!!? ๐Ÿ˜๐Ÿ˜

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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! ๐Ÿ’ƒ๐Ÿ‘ 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 ๐Ÿ˜› 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 ๐Ÿ˜‡ Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.

๏ธ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 โ˜บ๏ธ 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,

Shreya๐Ÿ’—

Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! โ˜บ๏ธ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more ๐Ÿ‘Œย 

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 ๐Ÿ˜Š 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/ Navratriย fasting /vrat /upwas every year. They are delicious and disappear really quickly too ๐Ÿ˜…and they can easily make an appearance on any other day too..like Diwali or raksha-bandhan. Theyย 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.

๏ธ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. ๐Ÿ˜€ that simple!

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Go impress your loved ones…๐Ÿ˜‡

Love,

Shreya๐Ÿ’—

Adapted from Tarla Dalalย 

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

Zaffrani Phirni

Zaffrani Phirni or Kesari Phirni …whatever you like calling it…the fact remains that it tastes delectable…so soft and flavourful ๐Ÿ˜€ย 

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 ๐Ÿ˜ฌ and ‘Phirni‘ particularly in the Punjab! Almost like ‘kheer’ but the texture and consistency of ‘phirni’ย 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 isย perfect to serve to your guests, or enjoy it like I do, making it with love for me & my dessert loving hubby ๐Ÿ˜˜

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! ๐Ÿ˜Š

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Now, wasn’t that quick and easy!? You’ll love it ๐Ÿ‘

Love,

Shreya ๐Ÿ’–

Adapted from Sanjeev Kapoor’s cookbook Sweet Encounters

Instant Doodh Peda

Instant Doodh Peda is one of my go to recipes when I want a homemade treat for a pooja or just as some Indian dessert. It’s quick, delicious and can be made with just 5 easy ingredients from your pantry!ย 

Instant Doodh Peda is basically a milk fudge. It is slightly chewy and has very milky yet creamy flavor. I can never resist these and end up making them very often ๐Ÿ™‚ The best part about this recipe is that it doesn’t take up hours of your time nor does it demand a long list of ingredients.

Instant Doodh Peda

Instant Doodh Peda can come in extremely handy when making a list of sweets and savories you wish to make for Diwali. It’s so quick that you can save this one for the very end. Once you have the ingredients ready, prepping the dough takes about 10-15 minutes. Then once the dough id cooled off, shaping these little beauties won’t take too long either.

Instant Doodh Peda

Instant Doodh Pedaย keeps well for two to three days. I suggest that once you have shaped them, let them sit in the refrigerator for about 5-10 minutes so that they set completely. You can shape them as you like, decorate them as you like, they will taste great.

If you like instant recipes, do have a look at these
Mysore Pak
Instant Kesar Peda
Khoya Burfi

Let us make these Instant Doodh Pedas now.

In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
Use a whisk to mix everything into a smooth, lump free batter.
Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.

Instant Doodh Peda
Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
Took me about 4-6 minutes to get to this stage.

Instant Doodh Peda
But do not over cook the mixture as that results in hard pedas.
Turn off the flame. Let the mixture cool down for about 10-15 minutes.
Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Instant Doodh Peda

Instant Doodh Peda

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 medium pedas

Instant Doodh Peda is a delicious Indian milk fudge made with 4-5 ingredients. The prepping takes a little time and it is perfect for the festivities.

Ingredients

  • 1 cup milk powder
  • 1/2 tin condensed milk ( approx. 200 gms )
  • 1/2 tsp. cardamom powder
  • 2 tsp. ghee + 1 tsp used to grease the palms
  • 1 tbsp. pistachios slivers for garnish
  • edible silver to garnish

Instructions

  1. In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
  2. Use a whisk to mix everything into a smooth, lump free batter.
  3. Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.
  4. Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
  5. Took me about 4-6 minutes to get to this stage.
  6. But do not over cook the mixture as that results in hard pedas.
  7. Turn off the flame. Let the mixture cool down for about 10-15 minutes.
  8. Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
  9. Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
  10. Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Notes

I have used a condensed milk which was slightly yellowish in color hence the pedas have turned out into a beautiful golden color. If you use white condensed milk, the pedas will be white. These pedas are slightly chewy due to the condensed milk and not powdery.

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Love,
Shreya

Pin it here for later ?!
Instant Doodh Peda

Adapted from Sharmis Passion

Thandaai Mousse!

Holi is officially here and I can’t wait to dig into the dahi wadas, the malpuas, gujiyaas, rose sherbets and of course the Thandaai!! ๐Ÿ˜Š

Did you notice that I didn’t mention colours, water, pichkaris anywhere when I speak about Holi. That’s because I don’t do no colours & water and all of that which people like Holi for!! ๐Ÿ˜ฌ I have never played Holi except for the one instance when my Bro-in-Law forcefully applied some colour on my face & I rushed to wash it off…LOL! This was ages ago… But it did happen & that was it.. Never again I let it happen again. I perfectly enjoy watching everyone else play around and have fun but I keep my distance….๐Ÿ˜‰๐Ÿ˜๐Ÿ˜

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Well, I am sure everyone knows that Holi is celebrated on the full moon day in the month of Phalgun in India. And every state has its own traditions. It’s also known as the ‘spring festival‘ as the gloom of the winters is completely taken over by bright & hearty colours of the summer days! ๐ŸŒž๐Ÿƒ๐Ÿ‚ on the eve of Holi, Hindus across India light the holy fire & offer rice & lentils & jaggery to the fire God ‘agni‘.

So, how could I be far behind in making some traditional delicacies for this festival of colours & joy… And my hubby too enjoys the yummy food made on this day…although he too is like me and avoids colours & all the other craziness associated with this day (read ‘bhaang‘ the intoxicating drink) ๐Ÿ˜‰

And Thandaai is the first thing that comes to my mind when I think of Holi! I mean my family hails from Varanasi/ Benaras (U.P.) where it’s the most popular drink for Mahashivratri & Holi. So it would be shame if I can’t make these right! ๐Ÿ˜

But I didn’t want to do a regular traditional Thandaai this time around, though it’s too yummy to not have some and I will eventually make some of it too. So earlier this morning I asked Mr. PP if he’d like some mousse with the flavours of Thandaai ??

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And he readily agreed to try something new.. I was excited and got on with the task (not that there is much to do coz it’s really easy to make the Thandaai mix). And the mousse is simple too as I have made an eggless one. Here comes the recipe.. ๐Ÿ˜‡

Yield: 2-3 servings (used medium sized glasses)

Equipments: electric whipper, a blender, piping bag, large mixing bowl, a spatula

Ingredients:

12-15 nos. almonds

10-12 nos. pistachios

6-9 nos. cashew nuts

1 tsp poppy seeds

1 tsp fennel seeds

10-12 nos. peppercorns

1 tsp watermelon seeds (magaz)

10-12 strands of saffron soaked in 2 tbsp of warm milk.

200 ml full fat chilled whipping cream

1/2 tsp cardamom pwd

50 gms icing sugar( add more as per your taste)

2-3 drops rose water

Method:

Keep the mixing bowl and the whipping blades in the ย refrigerator for 1 hour before you start whipping the cream. Next soak the almonds, pistachios, poppy seeds, watermelon seeds, fennel, peppercorns, cashews in some water for 30-45 mins. Then peel the almonds and discard the water in which these ingredients were soaking. Now add these ingredients into the blender jar along with the saffron-milk infusion & cardamom pwd to make a smooth paste. Keep this aside for later use.

Now use the chilled mixing bowl and whipping blades to whip the cream until it reaches soft peaks (4-5 mins approximately on high). Slowly incorporate the icing sugar into the whipped cream and continue whipping on high until it reaches stiff peak (10 mins approx). Fold in the ground mixture gently. Cover the mixing bowl with cling wrap and refrigerate for 1-1.5 hours.

When you have to serves these babies, fill the piping bag with the mousse and pipe it into the serving bowls / glasses. Garnish as per your choice. You may add a few dried rose petals too! ๐ŸŒน๐ŸŒน

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Hope you will try this recipe and enjoy it with your friends and family!

Love,

Shreya๐Ÿ˜Š

Masala adapted from here.

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