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Archive for the ‘Sweets & Desserts’ Category

Brown Rice Kheer

Brown Rice Kheer

Ingredients :

1 cup Cooked Brown Rice
2 cups Milk
1/4 cup Jaggery (Or Brown Sugar)
1 tsp Cardamom Powder
1 tbsp Raisins
1 tbsp Chopped Cashews
1 tbsp Ghee

Method :

Pour milk in a thick bottomed pan and bring it to a boil. Lower the flame and add cooked brown rice.
On a low flame let the milk and rice mixture cook, stirring continuously, so that the mixture does not stick to the bottom of the pan.
After 5 minutes, add jaggery and keep stirring it until the milk reduces to your desired consistency.
If it becomes too thick, add more milk. Also more jaggery can be added if you want it more sweet.
In another small pan, heat ghee and add raisins and cashews. Brown the cashews and raisins.
Add the browned cashews and raisins, along with ghee to milk and rice mixture.
Mix everything and cook for another 5 minutes.
The Kheer is ready. It can be served warm or cold.

Note  : If you don’t find jaggery, an alternative is to use natural brown sugar, like turbinado or demerara sugar, which will also impart brown color to the dish.

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Modak is a famous sweet dumpling popular in India.The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. Modak is prepared especially on the occasion of Ganesh Chaturthi. It is known to be Lord Ganesha’s favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi.

Modak

Ukadiche Modak

Ingredients:

For rice dough:

1 cup rice flour
1 cup water
2 tsp ghee
A pinch of salt

For the stuffing:

1 cup freshly grated coconut
1 cup grated jaggery
1 tsp cardamom powder

Method:

For the stuffing:

Heat a pan over medium heat and put jaggery and coconut in it.
Keep stirring for 10-15 minutes until jaggery is completely melted and the mixture is moist.
Add a tsp of ghee and mix. Add cardamom powder and cook for another minute.
Avoid overcooking, else the mixture starts drying out.
Now turn off the heat and let the mixture cool.
This is the stuffing for Modaks.

For Rice Dough:

Boil 1 cup of water. Once it starts boiling, lower the heat and add ghee and salt.
Add rice flour to the boiling water and mix well, stirring continuously. Cook covered for 2-3 minutes.
Remove the lid and mix properly. Turn off the heat.
Remove the rice dough in a flat plate (dish).
While the dough is still warm, knead the dough, so that there are no lumps and it is soft and smooth.

Making Modaks:

Divide the dough into equal sized balls. While working on one ball, keep the rest covered under a damp cloth.
Flatten the small ball shaped dough with both your hands like a puri. Hold it in your hand to form a bowl.
Spoon some stuffing at the center of the bowl.
Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.
Bring all the ends together at the top and seal to form a peak. The pleated shape looks like a whole garlic bulb.
Trim off the excess part of the peak. Seal cracks (if any) with some dough.
Similarly, make rest of the modaks. Dip the bottom of each modak into water. (This helps to lift them out easily when they are done)
Put these modaks in a steamer and steam for 15-20 minutes.
Serve the modaks hot with ghee drizzled on top.

* If using, pressure cooker for steaming, do not put the whistle.

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Roasted Gram Dal Ladoo

Roasted Gram Dal Ladoo

Ingredients:

2 cups Roasted Gram Dal (Daalia)
1 1/2 cup grated jaggery
1 tsp cardamom powder
2 tsp ghee
Nuts and raisins as required

Method:

Roast the dal lightly in a dry pan.  Allow to cool and grind to a fine powder.
Heat ghee in a pan, add grated jaggery and add about 2-3 tsp water to it.
When the jaggery melts, immediately add cardamom powder and the dal powder.
Add nuts, raisins and mix to incorporate everything nicely.
Remove from heat.  Apply ghee in palms and make small ladoos.
Store ladoos in a airtight container.

* Be careful while making ladoos, the mixture will be hot.
* If the mixture becomes too dry while making ladoos, reheat the mixture in a microwave for a minute.

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Sweet Dumplings

Gulgule (Sweet Dumplings)

Ingredients :

2 cups Wheat Flour
1 cup Jaggery
1/2 tsp baking powder
1 tbsp fennel seeds powder
3 tbsp Ghee
Salt to taste
Oil for deep frying

Method :

Cover the jaggery with hot water and stir till dissolved.
In another bowl, add wheat flour, ghee, salt and baking powder.
Add the jaggery solution to it to form a batter of dropping consistency.
Add more water if the batter is thick, or you can add more wheat flour if it is too runny.
Add fennel seeds powder and mix well, there should be no lumps.
Heat oil and with a spoon (or ice cream scoop), add equivalent to a tbsp of the batter over high heat.
Lower the heat and let the dumpling cook over medium heat, turning once or twice till brown.
This can be eaten just like that without any condiments.

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Green Peas Kheer

Green Peas Kheer

Ingredients:

1 cup fresh green peas
1 tsp green cardamom powder
1/2 cup Ghee
20-25 pistachios
20-25 raisins
1 cup Sugar
1 1/2 litre milk.

Method:

Boil green peas for 5 mins and put them in cold water and let then cool down
Grind green peas to a fine paste.Soak raisins in water. Thinly slice pistachios.
Heat ghee in thick bottomed vessel, put the green peas paste and stir continuously for few minutes until the water is evaporated, keep aside.
Boil milk and add green peas paste and bring to boil. Boil for 10-15 minutes and reduce the milk to half.
Add sugar, raisins, cardamom powder and cut pista.
Stir continuously and cook on low flame for 8-10 mins.
Let it cool and garnish with pista.
Serve chilled.

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