Coconut Ladoo is an easy and delicious recipe that can be made using just 2-3 ingredients – desiccated coconut, condensed milk and cardamom powder. Simply mix all these ingredients and roll them into a ball. Coat these balls into some desiccated coconut and garnish with dryfruits and you have a super easy, quick yet extremely tasty Ladoos ready. With festive seasons coming up, having such easy recipe at hand is always good idea.
Peda is a popular Indian sweet mostly well known as Prasad (religious offering to God which is then distributed to the followers). Traditionally Peda is made out of mava/khoya and there are many variations of Peda available in market today – ranging in different textures, sizes, shapes and even color. But in today’s post I am sharing this very simple recipe of Milk Peda using milk powder and condensed milk.
Til Gul/Til Gud Ladoos are crunchy sweet balls made of sesame seeds and jaggery. These goodies are usually made during a Hindu festival celebrated in India called Makar Sankranti which falls on 14th January every year. Its also known as the harvest festival. As per Maharashtrian tradition, these Til Gul Ladoo along with multicolored sugar coated granules are exchanged with friends and family with a greeting “Til Gul Ghya, God God Bola!” This means : like these sweet goodies always speak good and sweet words for each other. Happy Makar Sankrant to All!!
The most basic recipe for theses ladoos calls for roasted sesame seeds and peanuts mixed into a hot/liquid jaggery and rolled these into balls while the mixture is still hot. But you can also add some dry fruits, and roasted dry coconut flakes for additional flavor and crunch. The recipe for these ladoos is really simple. The tricky part is making/rolling them into balls which requires some practice and patience. You need to roll the balls when the jaggery is hot as once its cools it will solidify making it difficult to roll them. Believe me the sesame seed and jaggery mixture turns cold super fast. So its best to make these when you have some helping hands like friends and family who can take part in rolling process. As kids, when Mom made these ladoos at home, Grandmom, mom, me and my sis we all would join in for making ladoos. Mom and granny would handle the hot mixture roll them to rough balls and pass them to us for making the perfect balls.We really enjoyed making them and being part of this process.
If for some reason you think the mixture is turning cold and you wont be able to roll them just spread an even layer on a plate, cut it in triangles and let them set/solidify. You can enjoy Til Chikki (brittles) instead of ladoos.
Now to the recipe…
1 cup Til (white sesame seeds)
1/2 heaped cup of Gud (jaggery)
1/4 cup roasted peanuts (roughly crushed)
2 tbsp cashew (roughly crushed)
1 tbsp daale (optional)
pinch of cardamom powder
2 tbsp ghee (Clarified butter)
bowl of cold water
In a pan roast the sesame seeds on medium heat until slightly golden (around 5-7 mins). Remove in a clean dry vessel and keep aside. Now roast the daale until slightly golden and remove in the same vessel as sesame seeds. To the sesame seeds and daale now add roasted peanuts, cashews and cardamom powder and give it a mix. Keep this mixture ready.
Now in the same pan melt the ghee and add the jaggery to it. Keep mixing on medium low until the jaggery has completely melted and is bubbling. Now using a spoon drop a portion of the melted jagerry in the bowl of cold water. Touch and see if it forms a ball and hardens. If so your jaggery is ready. turn the gas to low and start adding the mixture slowly and mixing simultaneously. Once all has been well incorporated start rolling the balls by taking small portions at a time. Apply some ghee to your palms and then roll. Caution the jaggery is hot so be careful not to hurt/burn your self.
- Along with cashews you can add other dryfruits like crushed almonds, raisin etc.
- Some like to add dry coconut flakes too. Just make sure to roast the coconut before adding it to the mixture.
- The Til and Gul mixture has to be rolled into balls when the jaggery is hot. If or some reasons you cannot roll it, spread an even layer on a flat plate, cut in squares or triangles and allow it to set/solidify. Then transfer to airtight container and enjoy some chikki/brittle instead of ladoo.
That’s it, our crunchy Sesame seeds and Jaggery Ladoo – Til Gul are ready. Exchange these with your friends and family with a greeting “Til Gul Ghya, God God Bola”. Enjoy!!
Rava Sheera also known as Sooji Halwa is a very popular Indian Sweet dish. Its one of those easy sweet recipes which comes together quickly and requires only a few ingredients like Rava(Sooji/semolina), Ghee (clarified butter), Sugar, dry fruits and some cardamom powder for flavoring. You can serve this dish as dessert or even as a breakfast item. Its a usual sight to find this dish as a Prasad (blessed food which is then distributed to all) at most Pooja’s (prayer to worship one or more deities). In addition to this, its also made on a number of Indian festive occasions such as Ganesh festival, Navratri, Diwali etc. If you are planning a Satyanarayan Katha Pooja at your place, this Sheera is one of the Prasad that you will need for this Pooja.
I follow my mom’s recipe blindly for this Sheera and she always says keep the basic ratio same and that way you can increase or decrease the amount of Sheera you want to make. The ratio for Rava:Ghee:Sugar:Liquid (milk OR water OR mix of both) should be 1:1:1:2. Her few more tips for getting the perfect soft, grain and lump-free Sheera are: Use mix of milk and water. Always add hot liquid to the rava mixture that way you don’t slow down the cooking process. Always add the sugar last after the liquid has been absorbed. Last but not the least, to quicken the cooking process even further always have roasted rava on hand this way you save the initial 10 mins of this recipe. Proper roasting of rava is the most important step for the texture of this recipe and to avoid getting a raw taste in your final product.
1 cup ghee and sugar can feel a bit too much especially if you are watching your weight. So you can reduce the portions to suit you needs like you can use 1/2 to 3/4 cup of sugar depending on how sweet you like. Similarly 1/2 to 3/4 cup of ghee. The more ghee you use the more moist and soft the sheera is else it may be a bit dry. You can store the leftover Sheera in an airtight container in the refrigerator. Just heat it in a microwave and you should be able to enjoy hot and soft/fluffy sheera again. Or you can make Sanjori out of the leftover Sheera and enjoy it for breakfast.
Now to the recipe…
1 cup fine Rava (sooji/semolina)
3/4 cup Ghee (Indian Clarified butter)
1 cup milk
1 cup water
10 cashews coarsely chopped
2 tbsp of raisins
3/4 to 1 cup sugar (or to taste)
pinch of saffron(optional)
pinch of cardamom powder
In a pan stir the rava on medium-low flame for 10 mins or until you start getting the aroma. Keep stirring intermittently and make sure not to brown the Rava. Simultaneously in another saucepan/vessel add water and milk and bring it to boil. Now add the ghee and mix again for about 5-7 mins. Make sure to roast on medium low as we don’t want the Rava to brown.
Now when Rava is ready add dry fruits and give it a good mix and roast for about a minute or until the cashews have slightly browned and raisins are puffed. Don’t wait too long else the dry fruits can burn. Now turn the gas on low and slowly pour the boiled/hot milk and water mixture with one hand and keep stirring with the other hand. Once you have poured all the liquid, the mixture will looks liquidy at start and slowly the Rava will start absorbing the liquid. Keep mixing till the rava absorbs all the liquid. Now cover for 2 mins and let the Rava cook.
Then add the sugar and cardamom powder. Increase the heat to medium low again and stir. Once you add sugar, the mixture will start releasing some water (which is actually sugar melting). Keep mixing until the mixture absorbs all this liquid. Then cover for 5 mins again. Give it a final stir and its ready. If you want to add saffron add it along with sugar or add it to the boiled milk.
- Make sure to roast you Rava/Sooji well. Failure to this can result in a raw taste in your halwa and improper texture.
- The amount of sugar and ghee can be adjusted as per taste and preference.
- I prefer to add only cashews and raisins as dry fruits to this sheera but you can add almonds or any dryfruits of your choice.
That’s it, our Sweet Rava Sheera is ready, Serve it hot topped with some more dryfruits, Enjoy!!
Rava Ladoo is an Indian sweet made from semolina (sooji/rava), sugar, Ghee (clarified butter) and dry fruits. These are shaped into balls which are called ladoo or laddu. Its a very basic and simple recipe requiring very few ingredients as mentioned and no advance preparation as such. These can stay good at room temperature for a week or so and hence are the perfect type of sweets for Diwali or other festivals or simply any time of the year.
Wishing you all a very Happy, Safe and Prosperous Diwali!!!
1 cup fine rava (sooji/semolina)
1/2cup whole wheat flour
1/2 to 1 cup Ghee
1/4 tsp cardamom powder
1/4 cup finely chopped cashews
2 tbsp raisins
1 tbsp milk
3/4 cup sugar
Grind the sugar in a grinder to get a powdered texture. Keep aside. Heat a pan on medium low heat and add the rava to it. Roast stirring intermittently for 10 mins or until you get a nice aroma of the Rava. Then add the wheat flour to it and roast again for 10 mins. Make sure you roast on medium to low heat as we dot want the rava or wheat flour to turn brown in color. Next add the 1/2 cup Ghee and mix well. Then add the raisins and cashews, milk and mix again. Swtich off the gas and allow the mixture to cool a bit. Once the mixture is luke warm add the cardamom powder and powdered sugar and mix well so that all is well incorporated. Now take a small portion in your hand, press gently between your palm and finger to form a rough ball and then smoothen it by rolling it in the palms of both hands. You can add/press a raisin into each ball but this is completely optional.
- If you feel that the ladoo is crumbling then add some more ghee and mix again. Then form the balls.
- If you add too much ghee then you may notice the balls dont retain their round shape. Dont worry let them set/harden a bit and then reshape them. They should hold the shape now.
Rice Kheer (Pudding) is a very popular, thick, creamy and delicious Indian dessert made with rice, milk, sugar and flavored with some cardamom powder and nuts. Some like to use cooked rice for making this dish but for today’s post I’ll be sharing the recipe for making this pudding from scratch. Its my MIL’s recipe and comes out perfect every single time I make it.
In addition to cardamom, I like to add a touch of saffron to this dish which makes it even more rich and fragrant in addition to imparting a slight color to this dish. When it comes to saffron little goes a long way. This dessert can be served hot or cold, choice is yours. Which ever way you decide it tastes equally delicious. In fact you can make this dish in advance and refrigerate. The flavors really marry well and taste even better the next day. It tends to thicken when refrigerated so if you don’t like it too thick, add some milk and adjust consistency before serving. Occasion could be any – wedding, festivals, parties, potlucks, or simply a dessert craving this dish is surely a big hit always.
Now to the recipe…
Ingredients: (Serves 4)
1/4 cup of rice (using basmati rice)
4 cups of milk (using whole milk)
1/2 cup of sugar (or to taste)
4-5 shelled pistachios for garnishing
2 tbsp of raisins
pinch of cardamom powder
couple of strands of saffron (optional)
Wash and soak the rice for 20-30 mins then drain and keep aside. Soak the almonds in hot water for 10 mins, peel the skin off and roughly slice them. Similarly roughly chop the pistachios and cashews and keep them aside with raisins. In a thick bottomed pot bring milk to a boil and then add the soaked and drained rice to it. Stir well and cover and cook on low flame until the rice is 3/4th cooked (approximately 20 mins). Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
Once you see that Rice is almost cooked, add the sugar, cardamom powder, saffron, dry fruits -cashews, raisins and almonds (reserving few for garnishing along with pistachios). Mix well and cook on low heat until the mixture thickens. (approximately 30-40 mins) Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
- I have used Basmati Rice for this recipe, but any kind will work.
- Whole milk gives it a nice and creamy texture but low fat milk will work too. If you want to take the creaminess to the next level you can substitute 1 cup of milk with half n half or cream.
- You can use dry fruits of choice. I prefer to add cashews, almonds and raisins and they go very well with this kheer. Prefer to reserve the pistachios for garnishing. But you can alter it based on your preference.
That’s it, creamy, thick and delicious Rice Kheer (Pudding) is ready, Serve it hot or cold garnished some more dry fruits on top. Enjoy!!
Pethe Ka Halwa or Pumpkin Pudding is an Indian dessert made using very few ingredients like Pumpkin, sugar, cardamom, ghee (clarified butter) and dry fruits. I like to call this a healthy Dessert….why? Reason is although clarified butter gives the halwa a nice and rich taste you can still cook it in very little ghee and sugar and it will still taste yumm. In fact depending on how sweet your pumpkin is you may not really need that much sugar. So a complete win-win for all the dessert lovers. Also you can enjoy this sweet during fasts just avoid the black cardamom.
I have used Pressure cooker to cook the pumpkin but you can also use a vessel to do so. Pressure cooking just quickens the whole process and hence my preference. You can either grate the pumpkin or cut it in cubes like I have for this recipe. I prefer to go with cubes because when you pressure cook the pumpkin will turn so soft that when you stir it will automatically get mashed and give the perfect texture for halwa.
Now to the recipe…
1-2 tbsp ghee (clarified butter) Or use regular butter
1 black cardamom (badi elaichi)
1kg (2pounds)Red pumpkin (skin peeled and cut in cubes)
1/2 cup sugar (or to taste)
dry fruits couple of tbsp each (roughly chopped) – cashews, almonds and raisin or any of choice
pinch of cardamom powder (optional)
In a cooker pressure, heat ghee and add the black cardamom. When it sizzles add the diced pumpkin. Close the lid and give one whistle on high heat . Once the steam goes away, open the lid and simmer on medium low till the water evaporates (approx 30 to 45 mins). Stir occassionally to avoid it sticking to the bottom of the pan. While stiring the pumpkin will slowly get mashed which is what we want.
Now add the sugar and mix well. At this point the mixture will ooze water again. Add the dry fruits (reserving some for garnishing) and cardamom powder and simmer till the water completely evaporates. The mixture will start oozing ghee from sides and will turn slightly dark, that’s when we know our halwa is ready
That’s it our Pumpking Halwa is ready. Garnish with some dry fruits and serve this delicious dessert just on it own or with a dollop of ice-cream, Enjoy
For my Diwali Faral, along with Besan Ladoo I made these Fresh Coconut Karanji/Gujiya as they are my hubby’s absolute favorite. They look fancy but are really easy to make.
Karanji is basically a half moon shaped sweet which is stuffed with a mixture of coconut & sugar/jaggery & then deep fried to get Cripsy karanji’s. Although made from Fresh coconut, these stay good in an airtight container for good 3-4 days. I bet they wont last that long as they are too tempting to resist. I was left with only these 7 Gujiya’s to shoot the recipe as me & my Hubby just couldn’t stop munching the hot & crisp karanji. Karanji is made around Holi, Diwali Or even Ganesh Chathurthi. Honestly, you don’t need a occasion to enjoy these sweet dumpling. Make these in small batches & consume as required to satisfy those sweet cravings.
For More Diwali Recipes click here : Diwali Sweets and Savory Snacks
Ingredients: (makes 11-12 karanjis)
For the Coconut filling
1 cup of fresh grated coconut (or use the frozen one)
1/2 cup of regular sugar (or to taste)
5-6 cardamoms freshly & coarsely ground
5-6 cashews (or any dry fruit of your choice) coarsely chopped
For the Covering
1/2 cup of All purpose flour (maida)
1 tbsp of melted ghee (clarified butter)
salt to taste
Water as required (approximately 1/2 cup)
Ghee/Oil for frying
some Rice flour for dusting.
For the Coconut Filling:
Heat pan on low to medium heat & add the coconut to it. Roast it well till light brown stirring continuously. Then add the sugar & roast again till mixture is well combined & sugar is slightly caramelized. Then add the cardamom & cashews & mix well. Swtich off the gas & allow this mixture to cool.
For the Covering:
Take the All purpose flour in a mixing bowl & to that add ghee & salt. Mix gently. Then using luke warm water make a soft dough. Cover for 30 mins & keep aside.
To Make Karanji/Gujiya:
Take a small portion of the dough (slightly bigger than marble) & make a smooth ball.
Using a rolling pin, roll this dough in to thin circular shape (thinner the circle crispier the karanji will be)
Dip the dough into rice flour if you finding it difficult to roll.
Place a tbsp of the coconut filling (or as much as it can hold) at the center of the circle.
Apply water/milk to the edges & fold the Karanji to close & form a half moon shape.
Using a pizza cutter remove any excess dough you may have at the sealed edges & shape them using a fork.
Keep aside by covering with a wet cloth to prevent them from drying.
Continue making the remaining karanji’s in same manner.
Heat the ghee in a wok & fry these Karanji’s till crisp & golden. Remove & Drain on absorbent paper
That’s it, our crisp & sweet coconut filled Karanji / Gujiya are ready, Enjoy them with Tea or simply as dessert/snacks.
Ganesh Chathurti & Modak (sweet dumplings) are synonyms for me. Modak is Lord Ganesha’s favorite food & hence these are patent offerings to the Lord during this festival season.
Modak are basically of two types, steamed & fried. Steamed are usually made using Rice flour dough & fried ones with all purpose flour (APF). The filling is made of coconut & jaggery & is same for both types. I decided to make Fried Modak this time mainly because I find steamed modak requires more practice & patience to get the correct shape compared to the easily mold-able APF dough modak. For making steamed modak, more hands to help the better as you need to work quickly ensuring the rice flour dough is warm to help shaping the modak. Last but not the least reasons is, I prefer the fried ones to the steamed ones as I like the combination of crunchy exterior & soft & sweet interiors. But will definitely be trying the Steamed ones soon after all they are healthier. So stay tuned for that recipe.
Which is your favorite type of Modak – Fried or Steamed?
For the Filling:
1 cup of grated coconut (am using frozen)
1 cup of grated jaggery (gur)
3-4 pods of cardamom or 1/2 tsp of cardamom powder
pinch of saffron (optional)
For the dough
1/2 cup of All purpose flour (maida)
1/4 cup of wheat flour
1 tbsp of ghee (clarified butter)
salt to taste
water as required
1 tsp of oil
In addition you will also need oil for frying
For the Filling:
- Heat a flat bottom vessel on medium flame & once hot add the grated jaggery to it. As soon as it starts melting add the grated coconut & mix well so that they are well combined i.e. the jaggery has melted & integrated with the coconut. Keep stirring continuously (Approximately 2 mins).
- Crush the cardamom seeds & add to the mixture.
- When the mixture is well combined switch off the gas, add the saffron threads & mix well. Keep aside & allow to cool
Tip: Don’t overcook the jaggery coconut filling else it will turn hard.
For the Dough:
- Take the wheat flour & all purpose flour into a bowl. To this add salt & ghee. Mix.
- Using water as required knead into a smooth & soft dough.
- Sprinkle some oil & knead the dough again to coat it with oil.
- Cover with a cloth or plastic wrap & allow to stand for 15 mins.
For making Modak:
- Make small balls (marble size). Always keep the dough covered & work with small quantity of dough at a time. This prevent the dough from drying.
- Using a rolling pin, roll into a thin circle (thinner the better).
- Take 1 tbsp or as much the dough circle can hold & place it in the center of the circle.
- Using a pinch action, pinch the dough edges from 5 or more sides as shown.
- Pull all the pinched edges together into a peak as shown & seal firmly.
- Line a dish or tray with parchment paper & keep this modak on it to prevent the bottom of the modak from sticking.
- Continue making the remaining modak in similar manner. Always keep them covered with wet cloth. (I was able to make 25 Modak)
- Once you are done making all the Modak, heat oil for deep frying.
- Once sufficiently hot (test by dropping a small dough ball into the oil. If it turns golden that means our oil is ready)
- Now add the modak to the oil (as many as your vessel can hold). Once they turn golden remove & drain on absorbent paper. Keep frying till you have completed all.
- Cool them completely & store in airtight container, Consumer within 3-4 days.
That’s it, our crunchy Fried Modak are ready. Enjoy !!
There are very few fasts that I observe and Angarika Sankashti (chathurti that falls on a Tuesday) in one of them. This fast ends at night where you prepare your meal without using any onion garlic & seal it with a sweet dish. Mom usually makes Sevai Kheer (her patent) for such occasions and I would fondly eat this in comparison to the other members of the Kheer family. Also during a recently chito chat with my MIL, she expressed her content over the quick cooking time of this dish which is so true. All in all, I finally decided to make Sevai Kheer for this auspicious occasion.
Like most members of pudding family, Sevai kheer too can be relished hot or cold. This kheer has a tendency to become thick as time progresses. So if you have make it before hand add some milk and mix to adjust the consistency. I prefer eating this Kheer thick and warm.
For this recipe I’ve used condensed milk since it helps speed up the milk thickening process as well as adds to the sweetness. But you can easily make this using sugar too just simmer the the milk for longer to get thick consistency of milk like shown in my Rice Kheer recipe. Or you could use a mix of both condensed milk and sugar.
Now to the recipe…
1/2 cup vermicelli (sevai)
2 cups of milk
1/2 can of condensed milk (around 1/2 cup) OR sugar to taste
Few almonds and raisins (or any dry-fruits of your choice)
2-3 green cardamom pods (peel & crush the seeds to powder consistency)
1 tbsp of ghee/clarified butter
few strands of saffron (optional)
- Heat ghee in a vessel and once hot, roast the vermicelli on medium flame. Keep stirring to ensure they don’t stick. Once they turn slightly golden, remove on a plate and keep aside.
- In another vessel, bring milk to a boil and then add the condensed milk and crushed cardamom seeds and stir. (Note:- if you are using only sugar and no condensed milk then add the sugar after vermicelli has cooked i.e. along with the dry fruits mentioned below)
- Once it starts bubbling, add the roasted vermicelli and let it simmer on low-medium heat for 10 mins.
- In the mean while, blanch the almonds, peel the skin and chop into small pieces. Add these along with few raisins to the boiling milk and vermicelli. Allow to simmer.
- Add some saffron threads , stir and simmer again.
- Keep simmering till you get the kheer of desired consistency.
That’s it out Sevai Kheer is ready, Garnish it with more dry fruits of your choice and serve it either warm or cold. Enjoy!