Shrikhanda

Gudi Padwa is incomplete without Shrikhanda Puri at our Home. 
 
A simple homemade curd magically transformed into one of the delectable sweet dish of India known as Shrikhanda. Thick creamy yogurt flavoured with elegant spices and dry fruits. Best served with garma garam puris.

Gudi Padwyacha hardik Subhecha (Happy Gudi Padwa)!!

Ingredients:

• 500 gms Hung Curd (Chakka)

• 500 gms Powdered Sugar

• 1 tsp Cardamom Powder (Velchi Powder)

• Few strands of saffron dissolved in hot water(Optional) 

Method:

• For making chakka at home, place the curd onto muslin cloth and place it over a colander (sieve) and place in the fridge so as to drain all the water from the curd. Let the water drain from the curd.The thick curd is your chakka.

• In a mixing bowl add chakka & powdered sugar. Mix well till the sugar is nicely incorporated into the curd. Adjust the sweetness as per sourness of the curd.

• Once the curd and sugar are mixed well add cardamom powder and saffron mixture (optional) mix well.

• Make sure mixture has no lumps. 

• Refrigerate for 6-7 hours.

• Garnish with slit almonds & posts.

• Shrikhanda is ready. 

• Serve chilled.

Marie Fudge

Amazingly simple yet delicious Marie Biscuit Fudge!!

Ingredients: (Make Approx. 12 pieces)

• 20 Marie Biscuits

• 3 tbsp Cocoa Powder

• 200 ml. Condensed Milk

• 2 tsp Nutella

• 1 tsp Sugar only if needed

Method:

• Grind marie biscuits to fine powder and transfer it to a mixing bowl.

• Add rest of the ingredients and mix well. Check for the sweetness and transfer the mixture into a glass or aluminum tray.

• Refrigerate for 4-5 hours till the mixture sets well.

• Once mixture is set, cut into bite size pieces and serve.

Instant Malai Burfi

On the occasion of Angariki Chaturthi made Instant Malai Burfi for Ganpati Bappa!!

This Malai Burfi is made by My Mom, all credit goes to her :)
 

Ingredients:

• 250 gms Grated Paneer (Indian Cottage Cheese)

• 100 gms Condensed Milk

• 2 Cardamon Pods

• 7-8 Pistachios 

• 1-2 tbsp Ghee (Clarified Butter) 

Method:

• Pre-preparation: Take out the seeds of cardamon pods and using mortar pestle  crush the seeds coarsely. Also cut the pistachios into small pieces and keep aside.

• In a thick bottom non-stick pan on a very slow flame, add grated paneer and condensed milk and mix well.

• Stirring continuously, cook this mixture till it thickens and starts to leave the sides of the pan. This process may take approximately 20-25 minutes. Switch off the gas and add crushed cardamon seeds, mix well.

• Grease a plate with ghee (clarified butter). Take out the paneer mixture onto the plate. With the help of spatula spread the mixture evenly.

• Now sprinkle the chopped pistachios all over the evenly spread burfi mixture and gently press the pistachios so that they set on barfi nicely.

• Keep this burfi mixture aside to cool. In an hour or two the burfi mixture sets perfectly. Once the mixtures comes to room temperature, cut the burfi into squares and serve.

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.

Ingredients:

• 1/2 Liter Cheek ( Colostrum Milk)

• 1/2 Liter Regular Milk

• 2 Cups Sugar

• 1/2 tsp Cardamon Powder

Method:

• In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.

• Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 

• Steam this kharvas mixture for 30 minutes on medium flame. 

• Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.

• Now cut the kharvas into diamond or square shapes.

• Serve Chilled.   

Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste. 

 

Quick Rice Kheer - Rice Pudding

Rice Kheer is a very popular Indian dessert prepared in many households across India.This quick and easy version made by using sweetened condensed milk, gives it the desired thickness and sweetness in a jiffy!

Ingredients: (Serves One)

• 1 Cup Milk

• 1/4 Cup 90% cooked Rice 

• 2 tbsp Milk Masala Powder

• 4 tbsp Condensed Milk

• 2 Pods Green Cardamom seeds crushed

• Pinch of Saffron (Optional)

• Pistachio Flakes for Garnish

Method:

• In an deep thick bottomed pan, heat the Milk and bring it to boil. Once the milks starts boiling, add the cooked rice.

• Now add the condensed milk, crushed cardamon seeds and milk masala powder.

• Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

• Quick rice kheer is ready.

• Garnish with Pistachio Flakes and serve hot.

Sugar Free Gajar Halwa - Carrot Pudding

King of all Indian Sweets!!! as its called Gajar Halwa (Carrot Pudding) is one of the most popular dessert all over India. Rich Indian dessert made specially in winters with fresh red tender carrots, milk, sugar and ghee (Clarified Butter). 

The Gajar Halwa shown here is a sugar free version made using sugar substitute. Best for Diabetics and Weight watchers! 

Ingredients: ( Makes 3 servings)

• 250 gms Red Carrots

• 4 tbsp Ghee (Clarified Butter)

• 100 gms Khava / Khoya (optional)

• 2 tbsp Milk

• 10-12 spoons of Sugar Free Natura Powder (Used spoon that is provided with this powder)

• 1 tbsp Sliced Almonds

• 4-5 Cardamon Pods

Method:

• In a pan add 1 tbsp ghee and khava / khoya. Saute khava / khoya for 5 min on medium flame till its raw smell fades away. Transfer onto a plate to cool down.

• In the same pan add rest of the ghee, peeled & grated carrots and cook on low to medium flame. Keep on stirring occasionally. 

• After 5-10 minutes add 2tbsp milk and cook for another 5-7 minutes till the carrots are tender and raw smell fades away.

• Add roasted khava / khoya and mix well till its nicely incorporated into the carrots.

• When carrots are almost cooked, add sugar free natura powder. Adjust the sweetness as per your preference. 

• Add sliced almonds and lightly crushed cardamon seeds and mix well.

• Gajar Halwa (Carrot Pudding) is ready!

• Garnish with sliced dry fruits of your choice.

Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 
 

Ingredients:

• 1 cup Coarsly grinded Besan (Gram Flour)

• 3/4th cup Powdered Sugar

• 3/4th cup Ghee (Clarified Butter)

• 1/4th cup Dry Fruits - Cashew & Rasins

• 1tbspn Velchi (Green Cardemon) Powder

Method:

• In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 

• Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.

• Transfer the besan (gram flour) mixture onto a plate to cool down.

• Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.

• Mix all the ingredients well into the besan mixture and make the laddoos.

• Decorate each laddoo with a raisin on top.

• Besan Laddoos are ready.

Coconut Laddoo

Coconut Laddoos!!!An heavenly sinful indulgence.One of the most loved Indian Dessert. Whatever may be the occasion, these delicious coconut laddoos will melt your heart with its unique taste.

Ingredients:

• 175 gms Fresh shredded coconut

• 200 (half tin) Condensed Milk

• 3 Green Cardemon pods

•  1 tsp Ghee (Preferably homemade)

Method:

• Keep aside some shredded coconut that we will require to decorate the laddoos afterwards.
  

• In a non-stick thick bottom pan ghee. When ghee is slightly hot add shredded coconut and cook the coconut on slow flame till raw smell fades away. Do not brown the coconut. This procedure will takes atleast 5-7 minutes. Keep stirring constantly.

• Now add half tin of  condensed milk and mix well. Stir this mixture continuously, so that it does not stick to the bottom of the pan.

• Cook this mixture on a slow flame till the mixture starts leaving the sides of the pan.

• Switch off the flame and add crushed cardemon into the laddoo mixture and mix well.

• Keep aside this laddoo mixture to cool down. Once cooled apply some ghee on your palms and roll out the laddoos.

• Now roll these laddoos in the shredded coconut that we have kept aside.

• Enjoy this heavenly sweet delicacy.

Tips: You may also add dry fruits like almonds and raisins in this laddoos for extra flavour.