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I am sure many of us know this recipe. Most of the times we discard recipes, thinking, these are soooo simple, everybody knows about it. But sometimes simple recipes come to the rescue when one has unexpected guests or some instant cravings for some dishes. This one falls in that category. Easy to make recipe with simple ingredients.
So here it is. This recipe, I guess, is passed on to me by my mother, my aunts and I suppose same goes with many of us. Try it out.
Ingredients –
Desiccated coconut – 4 ½ cups
Condensed milk – 400 ml
Cardamom powder – 2 –3 teaspoons
Procedure -
- In a pan mix the condensed milk and desiccated coconut.
- On medium flame, stirring continuously, cook the mixture till it starts drying from the sides of the pan.
- Cool it down, sprinkle the cardamom powder and shape them in to pedas or laddoo shape.
- Roll or Sprinkle some coconut over the pedas or laddoos.
Tips –
Always add cardamom powder after the mixture is cooled down. This keeps the aroma of the cardamom imtact.
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A very exciting moment!! I completed 100 posts when I posted the last one. Unfortunately I was very busy and could not mention anything about it. But better late than never. I would like to share this moment with every one of you. This is because of your love and continuous support that this has been possible. I thank each one of you for this.
It had been long time that I actually read all my mails and replies properly because I had been too busy in Mumbai. Now that I am back I saw the replies on posts and my happiness doubled when I saw that Devi from Fresher’s Cook Book and Jyoti from The Veggie Hut shared some awards with me. Thanks so much Devi and Jyoti!! I would like these awards with Siddhi, Jagruti, Rohini, Dipti, PJ, Priya and Sayantani!!
This is something that just came out of mind. Had apples and strawberries ready and thought of mixing both together and this is the result. Hope you all like this!! It’s a treat from me to myself for the 100th post. I wish I could share it with all of you. 
Ingredients –
Red Apple – 1
Strawberries – 4
Sugar – 2 tablespoons
Milk – 1 cup
Procedure –
- Wash and peel the apple. Deseed and cut into quarter.
- Wash and dry the strawberries and chop coarsely.
- Crush together the apple pieces and strawberries along with sugar and milk in a smoothie maker.
- Serve chilled with chopped strawberry pieces on top of it.
Tips –
You may try this shake with golden or green apples.
You may also garnish some pomegranate seeds.
  
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Sitting home last evening after a spicy dinner I deserved (or desired  ) something very yummy and sweet that could be a great end to the day. So I prepared this quick and simple sweet delicacy which turned out amazing. I referred to couple of books and blogs mixed and matched couple of ingredients and vallah..Rum truffles were born .
A very few remain the refrigerator now!! This took me around half an hour only, so go for it and make these sweetums..
Ingredients –
Plain chocolate – 150 gms
Butter – 2 tablespoons
Rum/ Rum essence – 2 tablespoons
Shredded coconut – 50 gms
Cake crumbs – 100 gms
Icing sugar – 7 tablespoons
Cocoa powder – to roll the truffles
Procedure –
- Break the chocolate into pieces and place in a bowl with the butter.
- Set the bowl over a sauce pan of simmering water (double boiler method) and stir until melted and combined.
- Remove from the heat and beat in the rum. Stir in the shredded coconut, cake crumbs and two thirds of the icing sugar. Beat until combined. Add a little extra rum if the mixture is stiff.
- Roll the mixture into small balls and place them on a butter paper. Chill until firm.
- Sieve the remaining icing sugar and cocoa powder onto 2 different large plates. Roll half of the truffles in the icing sugar until nicely coated and roll the remaining in the cocoa powder.
- Place the truffles to chill in the refrigerator.
Tips –
You may use vanilla essence instead of rum essence or rum flavor.
Substitute rum with any other alcohol if preferred.
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Awards-
Anshika of Cooking pleasures, Renuka of Love of Cooking, and Jagruti of Joy of Cooking shared the first award with me. Have a look at their beautiful blogs. Devi of Fresher’s cook book has shared the second one . Again I must say she too has a yum blog . S of Art, Food and Travel Chronicles the third one . A great blog to visit. Neat space.
  
 Thanks so much for these awards.
I would like to pass on these awards to :-
SE - Denufood
Parita -Parita’s Kitchen
Deepa – Hamaree Rasoi
Jyoti – Veggie Hut
Jayashree – Desifoodbytes
Shubha – Munch crunch and such
Jisha – Jisha’s Kitchen
Sheetal – Eats eats and eats
Ash – Konkani Foodie
Rachana Kothari
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“Beta, meine tumhare liye, gajar ka halwa banaya hien” (well, I can’t translate this, such a funny never ending statement). This is one of the most used dialogues in almost all old hindi film. I always wonder why all the filmy moms love to prepare this for their long lost or exams passed pappus.
It’s such a quick and an easy one to prepare that anyone can make it within no time, be it filmy moms and our real ones. This is a sweet dish which is very common in India. It is prepared from ingredients which are easily available in our kitchen. Well now I know why this is a common preparation.
So, everyone “meine tumhare liye gajar ka halwa banaya hein ”(Everyone, I have prepared gajar ka halwa for you). Enjoy this delectable dessert and let me know if you have ever prepared this for your loved ones and said that famous dialogue yourself.
Ingredients –
Carrot (grated) – 2 cups
Sugar – ½ cup
Milk – ½ cup
Fresh Cream/ Malai – ¼ cup
Clarified butter/ Ghee – 2 tablespoons
Cardamom Powder – 1 teaspoon
Cashew nuts and almonds –to garnish
Procedure –
- In a pan heat the butter. Add the grated carrot and sauté for 4-5 minutes on low flame till the natural raw smell of carrot is vanished.
- Add the milk, malai, cashew nuts, almonds and sugar and sauté well.
- Cook on low flame by stirring in between till the halwa is cooked in the milk.
- Once all the milk is absorbed by the halwa that mean s the halwa is almost done.
- Add the cardamom powder and mix well. Sauté for a minute more and tehn turn off the gas.
- Let it cool and garnish with shriveled almonds.
Tips –
Add dry fruits like dried raisins, pistachio, etc. according to your preference.
You may also use condensed milk to make this. Then reduce the milk and sugar quantity accordingly.
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Chocolates…………………………….
What to say about it? Loved by all and one thing I am ready to die for  . Couple of days back at 1 a.m while watching a movie I got a super craving for chocolates. I was very sad when I found none in the kitchen  . It was then that I decided to make these yummies!!
I am sure most of you must have faced this. So prepare this and stock your supply of chocolates.
Yesterday I prepared double the quantity that is mentioned below, gift wrapped them and gave it as Christmas gifts to my friends.
So pack, decorate and keep these as Christmas goodies and for your 1 a.m chocolate craving!!
Ingredients –
Coco Powder (unsweetened) – 1 cup
Milk Powder – 2 cups
Sugar – 3 cups
Butter (unsalted) – 1 cup
Vanilla essence – 1 teaspoon
Procedure -
- In a pan take the sugar and add water only until the sugar level, so that the sugar is just soaked in the water. Heat it on a medium flame to make a two thread consistency.
- Add the butter and once it melts turn off the flame.
- Now add the cocoa powder, milk powder and stir rapidly so that no lumps are formed. Add the vanilla essence and stir again.
- Grease a plate with some butter and transfer the chocolate mixture on to this plate. Using a spatula spread it evenly.
- While it is still hot cut into desired shapes using a knife.
- Once cooled remove and transfer the squares in an air tight jar.
Tips –
You may also make small ball shapes instead of squares. But this must be done while the mixture is hot.
Add roasted almonds, pecans, walnuts or any other dry fruits of your choice for a richer taste.
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A very tasty and yummy dessert. Strawberry is one of the most beautiful looking and delicious fruits. Unfortunately seasonal, though now days they are made available through out the year with the use of modern technology.
Strawberry crush used in the recipe, helps anyone to prepare this recipe anytime of the year.
It’s an amazingly fantabulous dessert. Enjoy!!
Ingredients-
Milk – 1 liter
Sugar – ½ cup
Strawberry Crush – 5- 6 tablespoons
Shriveled Almonds- 4 tablespoons
Saffron Strands – 3-4
Procedure –
- Boil milk in a pan and then reduce the flame. One needs to keep stirring the milk while making basundi or it will spill, but I place an inverted saucer or a small plate in the pan and then let the milk reduce to half or till the desired consistency.
- Now once the milk is thickened to a desired consistency add the sugar and shriveled almonds. Boil till the sugar dissolves.
- Let the basundi cool down completely.
- Once cooled add the strawberry crush, saffron strands and mix well.
- Serve chilled.
Tips –
Always add the strawberry crush only when the basundi cools down. Otherwise the milk will curdle.
Reduce the amount of sugar according to own preferences.
Placing an inverted saucer or and inverted small plate will not allow the milk to rise and spill. You need not keep stirring the milk continuously. This gives you time to watch some TV!!
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This is a very tasty recipe to include nearly all the fruits available at your local fruit vendor. Very less in artificial sweetening as the natural sweetness of the fruits gives it a yummy taste. The custard will also add a sweet flavor to the recipe.
A power packed dessert to give a your dose of fructose. A recipe you can have anytime and any day without worry of the sugar. A great way to make the kids eat all the fruits.
Ingredients –
Milk – 500ml
Custard powder – 2 tablespoons
Sugar – 4 tablespoons
Fruits-
Bananas – 2
Sapodilla (Chikoo) – 2
Apples – 2
Pomegranate (shelled) – ½ cup
Sweet Lime (peeled) – 1
Orange (peeled) – 1
Pineapple (tinned) – 2 rings
Strawberries – 4 – 5
Procedure-
- Keep aside half bowl milk from the 500ml. In this mix the custard powder finely so that no lumps are formed.
- Heat the remaining milk in a saucepan along with the sugar on a low flame. Bring it to boil.
- Now after the milk boils add the custard powder mixture while continuously stirring the milk.
- Keep stirring and then keep aside to cool it in the refrigerator. It will thicken gradually.
- Cut all the fruits in desired shapes and sizes and transfer in a bowl.
- Now pour the cooled, thickened and chilled custard over the fruits.
- Mix gently. Serve chilled.
Tips –
You can use any type of fruits you like.
I have used strawberry flavored custard powder since I couldn’t find any strawberries .
There are different flavored custard powders like vanilla, strawberry, raspberry, mango, etc available in the market. Try any of them for a fruitier flavor.
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Nariyal burfi, naral vadi or khobra pak is a very common yet famous sweet prepared in many households of India. Very easy to prepare it’s quick and simple dish. Another recipe usually prepared during festivals or functions.
Ingredients –
Freshly desiccated coconut – 1 cup tightly filled
Sugar – 1 cup
Green cardamom powder (Elaichi) – 1 teaspoon
Clarified butter (ghee) – 3 tablespoons
Note - This complete recipe is to be prepared on a medium flame only.
Procedure –
- In a pan heat 2 tablespoons clarified butter and add the coconut and sauté for 3 minutes on medium flame.
- Now add the sugar and mix well. Stir in between till all the sugar melts.
- Add the green cardamom powder and mix well.
- After the sugar melts completely the mixture will thicken.
- Grease a plate with ½ tablespoon clarified butter and also a small flat based bowl with the remaining clarified butter.
- Transfer the coconut and sugar mixture to this plate and with the help of the flat based bowl spread the mixture evenly. We use a bowl to spread the mixture since it is too hot and can’t be done using one’s hands.
- While the mixture is hot, cut it in to square shapes (burfi) of desired size using a knife.
- Once cooled remove from the plate and transfer the squares to an air tight jar.
Tips –
Always cut the desired shapes in desired sizes when the coconut sugar mixture is hot. It is difficult to cut once the mixture cools and dries up.
You can also add saffron strands (5- 6), chopped almonds along with green cardamom powder for a richer taste.
You can also add ¼ cup mango pulp and thereby reducing the sugar quantity to ¾ cup to make a mango burfi.
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Godacha Sheera (shira) is a very famous sweet dish that originates from Maharashtra. It is a very common prasad, naivedyam (holy food offering) prepared during festivals, functions or a happy occasion. Satyanarayan pooja (religious observance or ritual followed by the hindus) always has Sheera as prasad.
It is made from Rava or semolina. Other common names in various parts of India are Upma, suji ka halva etc. These differ in tastes and variety from the Sheera.
Serves – 3
Ingredients –
Rava (thin semolina) – 1 cup
Ghee (clarified butter) – ¾ cup
Sugar – 1 cup
Milk – 1 cup
Saffron – 4-5 strands
Elaichi (green cardamom) – 1 tspn
Raisins, Cashewnuts – 2 tbspn
Banana (cut into small pieces) – 1 medium
Procedure –
- In a pan heat the ghee and add semolina. Roast it on a low flame till it turns golden in color. Meanwhile in another pan bring to boil the milk along with saffron.
- Add cashewnuts, raisins and banana to the semolina mixture and sauté for 3-4 minutes.
- Add sugar to the semolina mixture and stir briefly for 2 minutes.
- Add the saffron added milk to the semolina mixture. Add green cardamom and stir for 2 minutes. Cook it at a low flame for another 2 minutes with lid on, so the mixture thickens.
- Serve hot.
Tips –
Saffron, green cardamom, raisins, cashewnuts are known to add rich flavor and taste to Sheera. But incase not available, can be kept optional.
People who have a sweet tooth but are advised to control their sugar content can add jaggery (¾ cup) instead of sugar. This adds a natural brown color.
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Modak is a very popular sweet mainly in Maharashtra and South India. It is considered to be the favorite food of Lord Ganesh (Hindu elephant god).
Generally, 21 modaks are offered as a naivedyam(offerings) to the deity.
Serves – 2 – 3
Ingredients –
Rice Flour – 1 cup
Desiccated Coconut – 1 ½ cups
Jaggery (crushed) – ¾ cup
Cardamom powder – 1 tspn
Oil – 2 tspns
Salt – a pinch
Water – 1 cup
Procedure –
- In a pan bring to boil water, oil and salt together.
- Add the rice flour gradually so that no lumps are formed. Mix well to form soft dough.
- In another pan mix the coconut and jaggery together. On a low flame cook till the jaggery melts. Do not over cook. Add the cardamom powder.
- Make 8 – 10 lemon sized balls of the dough.
- On a greased plastic sheet flatten each ball into a thin disk. Check the edges, reduce the thickness if necessary.
- Put coconut and jaggery mixture in the center of the disk and form six to seven pleats by using your fingers. Gather all the pleats together to the top. Remove the excess dough and keep a small tip at the top.
- Till all the modaks are shaped cover the uncooked ones with a wet muslin cloth.
- Dip the uncooked modaks in water.
- Steam the modaks in an idli steamer for 20 minutes.
- Serve hot.
Tips –
If you do not have an idli steamer then you can cook it in a pressure cooker. Remove the whistle and fill the 1/4 cooker with water. Keep a small bowl filled with water at the base. In another vessel place greased plastic sheet and place the shaped modaks in it. Keep this vessel over the small bowl and cook it for 20 minutes.
Place 4-5 modaks at a time depending upon the size of the vessel or the steamer. Do not put all of them together. There is a chance that they might break apart.
You can also add chopped almonds, raisins to the coconut and jaggery mixture.
Serve with pure ghee.
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