Dessert – Page 3 – The Secret Ingredient

Dessert

Darsaan | Honeyed Noodles With Vanilla Ice Cream | Chinese Wonton Strips Dessert

By anshu May 10, 2015

Darsaan is a popular Chinese Dessert made with fried wonton noodles. The noodles are drizzled with Honey and Sesame seeds and accompanied with a scoop of Vanilla Ice cream . I remember eating this dessert at Berco’s, time and again. Infact me and my husband loved eating this during our dating time 😉

Out of the blue one afternoon my husband said we have ice cream in freezer lets eat Darsaan, I was zapped by his unexpected ~~request~~ demand. I did a quick google and found it can be made readily without much effort. If you have wonton noodles you can make it in a jiffy but nevertheless wonton noodles can be made from scratch. Within no time it was ready to be devoured and it tasted cent percent like the way they serve at Chinese restaurants, On the occasion of Mother’s day make this for your mommy and express your love to her.

Directions:
1. In a bowl add some, all purpose Flour, baking powder and salt.

2. Add oil and water and knead a soft dough. Let it rest covered for 20 minutes.

3. Divide the dough into half. Roll each dough into 9 inch circle using a roller pin. You may use dry flour to ease rolling.

4. Cut it into thin strips. Make sure the strips are thin otherwise they will puff up and will not be crunchy.

5. Heat the oil in a wok and gently put the stripes to fry on medium low flame. Once they have achieved golden colour remove them on a paper towel to absorb extra oil.

6. For the honey sauce add water and sugar in a sauce pan. Bring it to a boil.

7. Once the sugar syrup comes to a boil add honey and sesame seeds. Turn the flame off. Do not heat further for the sauce can thicken very fast.

8 . Place the fried noodles on a serving platter and pour the honey sauce over it. Serve with a scoop of Vanilla Ice cream.

You can even enjoy more summer delights like Mango Coconut Milk Pudding. Pista Badam Kulfi.

[whohit]Darsaan[/whohit]

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Dessert

Quick Pista Badam Kulfi | No Whip Just Blend Quick Almond Pistachio Popsicle Flavoured with Cardamom

By anshu May 4, 2015

Kulfi is a traditional popular frozen dairy dessert from Indian Subcontinent. This ice cream is much more creamier and denser than usual ice creams and can be made in variety of flavors like Mango, cardamom, saffron and many many more.. The distinct feature of kulfi is that it is not whipped during making so it has much longer melting time. I have always enjoyed eating Kulfis all my life. I prefer them over regular ice creams any day.

Traditionally Kulfi is made by boiling and reducing milk for long hours and then flavoured using rose, cardamom and saffron. It is a a time consuming process and a tedious one for sure. When I was in Mexico I was introduced to evaporated milk, which is reduced milk without sugar in a can. This changed my life forever. You can make kulfis in 5 minutes.. yes 5 minutes! Just put all the ingredients in a blender, pulse, pour in moulds and freeze. Its that simple. Even a kid can do it,

No one on earth could say they were not authentic in taste. I grabbed the evaporated cans from the INA market in Delhi and have stacked them in my pantry for the summer season ahead. Afterall our house hold is a kulfi freak!

Directions:
1. In a blender add a can of condensed milk.

2. Also add evaporated milk. You can buy Evaporated milk from our The Gourmet Shop.

3. Add cream.

4. Add some Almonds and Pistachios along with Cardamom. You can even use cardamom powder if you don’t like the shell of cardamom in your mouth.

5. Add two slices of bread. Yes any normal bread, don’t frown, trust me.

6. Blend this all together into a fine runny mixture.

7. Add saffron strands and mix.

8. Pour them in Kulfi moulds, or popsicle moulds or even small earthen pots. I used age old kulfi moulds gifted to me by my dear Mother in law 🙂

9. Cover with its lid or cap or you can even use a aluminium foil to cover it. Dont forget to insert a popsicle stick or wooden stick for ease of handling and eating it later.

10. Freeze for 2-4 hours. It took me 2.5 hours.

11. Run them under or dip them in hot water for a few seconds and pull out the popsicle out of the mould. You are ready to enjoy your kulfi. We like to eat with rose sugar syrup. It tastes divine!

You can even try our Mango Coconut Milk Pudding.

[whohit]BadamPistaKulfi[/whohit]

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Easy Recipe

Attey Ka Halwa | Whole Wheat Flour Halwa | Kadda Prashad

By anshu April 9, 2015

Attey Ka Halwa is a dense pudding made with whole wheat flour and clarified butter or ghee. And when this same halwa is made by Gurudwaras, Sikh Temple as an offering it becomes pious and is known as Kaddha Prasad or Babaji ka Prasad. Its offered to devotees at all Sikh Gurudwaras across the globe. It is deliciously sinful but also very easy to make. Its laden with ghee and has a lot of calories but once in a while its okay to indulge in it. Right? 😛 Like any halwa it requires the right proportion of ingredients and gets ready in no time. It is also known as degh, tribhavli for equal measures of sugar, flour and ghee.

My mother has always made Sooji ka Halwa but I never had Attey ka Halwa at home except Gurudwaras. I got this authentic recipe from a friend, Sonu Mahajan whom I met on a food group on FB. We have never met in real life and talked once on phone but I feel I have some relation with her , may be prior birth :). Whenever I talk to her on web I feel she is my sister from another Mother. I thank Almighty for making us friends and for the bond we share. This post goes out to you Sonu! Love you Partner :*

Directions:

1. Add Ghee or Clarified butter in a wok or kadhai.

2. Add Whole Wheat Flour to the melted ghee.

3. Keep tossing it on medium low flame till it turns dark brown in colour. You can moderate the temperature of flame from high to medium to low. But ensure to keep tossing continuously for it can burn. It should take good 15 minutes.

4. In the meanwhile heat water in a container and bring it to a boil.

5. Once the flour has roasted and achieved the dark brown colour add sugar and combine.

6. At this stage add water and turn the Flame OFF. No sim no low but OFF.

7. Now keep stirring it till the water and flour has become dense into a semi solid, gooey form. Ensure there are no lumps. The test of doneness is when the halwa has centred and leaves the sides.

8. Serve hot and enjoy.

You can even try the Langar wali Dal served at Sikh Gurudwaras.

Try other Halwa recipes of Sooji Halwa, Kaddu ka Halwa, Gajar ka Halwa, Swang ke Chawal ka Halwa, Seb Dalia Halwa.

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Dessert

Swang Ke Chawal Ka Halwa | Barnyard Millet Aromatic Pudding

By anshu March 23, 2015

Barnyard Millets or Swang Ke Chawal are mostly used during the fasting period when cereals and other grains are abstained. Swang ke chawal is not rice but belongs to millet family. It is know by various names like, Samvat, Sama, Vari, Varai, Samwa, Jhangora, Samo, Morio, Mario, Moraiaya, Bhagar & Kuthirai Vaali. This cereal is gluten free and is usually cultivated on marginal lands where rice doesn’t grow.

I shared my mother’s recipe of Swang Ke Chawal ki Khichdi sometime back, which was well appreciated by all my readers. So I decided to share Halwa recipe with Swang ke Chawal. It is very easy to make, simply proportions have to be correct just like the Sooji Halwa. The texture of this halwa is a little grainy but that is the beauty of it 🙂

Directions:

1.In a wok add ghee also known as clarified butter and add Swang ke Chawal. Keep roasting Swang ke Chawal in ghee by continuously stirring it till it turns slight golden brown. Keep an eye and do not let the Swang ke Chawal burn.

2. In a separate vessel take water which should be four times the sugar. Add two opened pods of cardamoms and sugar. Give it two to three boils till the sugar is dissolved in water. We do not intend to make a thick sugary syrup, just some sugar dissolved water. Keep it aside.

3. In the meanwhile chop almonds and cashews. If you wish to use any other dry fruits you can always go ahead.

4. Add the dry fruits to the Wok to get roasted all with swang ke chawal. If you like you can roast it separately and then add to the wok.

5. Now as your swang ke chawal are roasted add the light sugar syrup. Continue to stir so that no lumps are formed. Do not worry if you see the mixture has turned watery.

6. Keep stirring on high flame till it becomes dense and swang ke chawal has absorbed entire syrup. Keep stirring till you see halwa has left the sides and centered itself.

Serve hot.

You can try our other halwas like Sooji Ka Halwa, Kaddu Ka Halwa, Gajar Ka Halwa, Seb Daliye ka Halwa.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Sabudana Kheer, Kaddu Ka Halwa, Sabudana Khichdi .

[whohit]SwangKChawalHalwa[/whohit]

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Dessert

Khajoor Til Ke Laddoo | Quick Sugarless Dates & Sesame Balls

By anshu February 25, 2015

This post is specially for diet conscious people or people who are watching their weight. These dates ball are quick and easy to do with minimal ingredients. When you want to snack on to something guilt free or quench your mid night cravings this is a perfect treat. Store them in air tight jar and these go a long way. They look small but they are very filling, so ensure you make small sized balls.

When I made them last time I never got an opportunity to store them for they were gone by the evening. Yes me and my husband had 6 each ;). A little dieting never hurts anyone 😛

Directions:

1. Remove the seeds from the dates.

2. Dry roast the almonds and walnuts or pecans in a pan in batches. You can use any nut of your choice. Ensure you keep tossing them for you don’t want to burn them. Coarsely grind them in a grinder leaving a few chunky pieces to give texture to the balls.

3. In the same pan add the sesame seeds and toss them to get a slight colour and crunch on them. Roast them on a low medium flame.

4. Add the pitted dates in a coffee grinder or normal grinder and make a sticky paste.

5. In a pan add little butter or ghee or if you are vegan add coconut oil or any neutral oil.

6. Add the dates and cook them in ghee for about 2-3 minutes. The dates will absorb all the butter.

7. Now add the ground chunky nuts and mix them to combine evenly using a spatula. Soon everything will be well combines in one thick paste.

8. Let the mixture cool down a bit. Take a spoon full of it in your palm and make a smooth ball with it.

9. Place all the balls in a plate and one by one roll them in roasted sesame seeds.

10. Store them in an air tight jar and enjoy them whenever you feel like snacking!

[whohit]DatesLaddoo[/whohit]

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Baking

Pumpkin Cake Rolls | Halloween Special Pumpkin Rolls

By anshu October 8, 2014

Honestly, my love for Pumpkin was never sudden. Infact I always considered pumpkin as a vegetable to make Indian cuisines or my Grandmother’s delicious Kaddu ka Halwa . Until Mexico happened and that is were I discovered that pumpkin is more than we think it to be. My respect for pumpkin grew overnight as I started experimenting with Pumpkin Puree. I learnt to make this Puree at home which made it a ready to make ingredient which can be used to make Pumpkin Rolls, Pumpkin Muffins, Pumpkin Bread and much much more.

In the west Pumpkins are symbolic to Halloween, a famous festival to remember saints, martyrs and all departed souls. Pumpkin is used to make feasts and even used for carving. The warmth of Pumpkin Puree along with spices makes the winter cozy and comfortable. So how are you celebrating your halloween. Treat or Trick? 😉

Directions:

1. Line a Large rectangular baking tray with Parchment Paper and brush it with Vegetable Oil . Set aside. Pre heat the Oven to 375 Degree Fahrenheit. Learn more about Oven Temperatures and Conversions.

2. Sift All Purpose Flour, Salt, Baking Powder and Pumpkin Pie Spice (Learn to make homemade Pumpkin Pie Spice) using a sifter, so that the flour becomes lump free.

3. In a large bowl whisk together eggs and sugar so that the mixture becomes thick and pale in colour.

4. Add in Pumpkin Puree and Vanilla essence together to the egg mixture and combine together. You can make Pumpkin Puree at home or you can use canned pumpkin puree.

5. Add the sifted flour mixture to it and combine to get an even batter. Do not over mix.

6. Spread the batter on the baking sheet lined with Baking Sheet. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It ensures the cake bakes perfectly without sticking to the paper or tray and makes cleaning hassle free.You can use spatula to evenly spread the batter.

7. Bake it in preheated oven for 12 to 14 minutes or until the cake has cooked thoroughly.Let it cool for 5-7 minutes.

8. On your counter spread a kitchen towel and dust it with Confectioner’s Sugar generously. Remove the cake from the baking tray along with parchment paper and place on kitchen towel with parchment paper facing upwards and cake downwards. Now carefully remove the parchment paper.

9. Roll up the cake along with towel into a jelly roll starting from the shorter side. Let it cool completely for an hour or so.

10. Now for the filling you need butter and cream cheese at room temperature. Cream them together using a whisk. Add to it confectioner’s sugar or powdered sugar and little vanilla essence.

11. Add zest of orange or clementine to it and mix.

12. Now unroll the cake and spread the cheese filling on top using a spatula.

13. Now roll the cake again but this time without the towel. Try not to crack the cake. But if you get cracks never mind. 🙂

14. Wrap this with the kitchen towel from top and let it set in refrigerator for couple of hours. You can even do it over night.

15. After refrigeration for several hours unwrap the cake roll on a tray .

16. Cut it diagonally into half from the center.

17. Keep slicing it on an angle into smaller pieces.

18. Serve with your favourite cup of Coffee or simply like that.

Other things you can try with Pumpkin are: Pumpkin ka Halwa, Pumpkin Puree Buns.

PumpkinRolls_Featured2
[whohit]PumpkinRolls[/whohit]

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Dessert

Sabudana Kheer | Tapioca Milk Pudding | Sago Pudding

By anshu September 26, 2014

Since I was a little girl I love Sabudana Kheer. More for its texture and less for its taste. The swollen tapioca /sago pearls makes it gooey and creamy. I personally like it cold and refrigerated for the kheer becomes thick and dense. The only time I get to eat this is during Navratras when I am fasting.

It is definitely a delicious delight. But if you have some guests coming over you can make this in a jiffy. Just that you have to soak Sabudana in water few hours in advance.

Directions:

1. Soak Sabudana Pearls in water for atleast 2 hours. Overnight is Best. Pour water only to the level of sabudana.

2. In a deep pan put ghee and roast the dry nuts until crisp. Set aside.

4. Add milk in a wok or milk boiler and bring it to a boil. Let it simmer on low flame for 10-15 minutes till it reduces to almost half.

5 . Add soaked sabudana discarding the water, if any. Keep Stirring till milk reduces and sabudana absorbs the milk.

5. Add saffron strands and crushed cardamom. You must not miss adding rose water to give it that extra deliciousness.

6. Add sugar and stir.

7. Garnish with roasted dry fruits, fresh rose petals and even dried rose petals will add glamour to the pudding. Serve Hot or refrigerate to serve cold.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Swang ke Chawal ki Khichdi, Kaddu Ka Halwa, Sabudana Khichdi .

[whohit]Sabudana-Kheer[/whohit]

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Dessert

Kaddu ka Halwa | Pumpkin Halwa with Melon Seeds

By anshu September 20, 2014

Kaddu or Pethey ka halwa is very close to my heart because it reminds me of my Nani, my maternal grandmother. I used to spend a considerable time of my summer vacations as my Nani‘s house. Being the first grand daughter of my Grand Parents I was always given special attention. Not that my younger cousins were less loved.

Okay coming back to the topic, during those summer vacations my grandmother would wash and dry the melon seeds in the sun and my favourite activity was to separate melon seeds from their husk using tweezers (ha! that was my secret weapon 😛 ). It was a time consuming activity which kept me involved whole day and even late nights. Everyone, I mean all my uncle and aunts loved to eat melon seeds but no one wanted to make an effort, as I said separating melon seeds could be quite a cumbersome job. So, often they would stop by me and try to steal my stash of melon seeds (how mean!). I would shout and run away. It was only my Nani who consoled me and scolded my uncles and aunts for tormenting me . Now when I remember the instances it makes me laugh but at the same time sweetly remember the not so complicated childhood.

In spite of all perils, at the end of those summer vacations I had a big container full of melon seeds. I was a very proud little girl. That was my last day at my Nani’s house, for the next day we were to return to my parent’s house which was in another city. So my Nani made her delicious Pethey ka Halwa loaded with Melon seeds. It was a celebration of my achievement. Everyone got to taste the halwa along with the melon seeds they had been eyeing for days 😛 This time I did not mind rather enjoyed it relishing the sweet halwa.

Today I share my grandmother’s recipe for Pethey ka Halwa. Some people also call it Kaddu ka Halwa. I miss her and love her. May her soul rest in peace.

Directions:

1. Choose a pumpkin which is most yellow from inside because they tend to be sweeter than the green ones.

2. Remove its skin and seeds from inside. Cut them into small pieces. The smaller the better.

3. Put ghee or clarified butter in the pressure cooker.

4. Add the pumpkin pieces into the pressure pan.

5. Toss them in ghee for a good 10-12 minutes till they start sweating and releasing some of its water.

6. Add water and stir and close the lid. Let it cook for 5-6 whistles or about 10 minutes. Let it sit in it own pressure and open the lid once the steam has escaped. You are looking at a mashable consistency. If you feel the pumpkin has not cooked fully you should cook for a little time more.

7. Put the flame on and cook for 5 minutes till water starts evaporating. Add crushed cardamom pods. If you wish you can also use cardamom powder. Also add sugar.

8. Keep cooking till you find the pumpkin all mashed and ready to get creamy. The water should have almost evaporated. It will take good 10-15 minutes. Cook on medium low flame.

9. Add melon seeds. You can use Musk melon seeds or water melon seeds. Both taste great.

You can garnish with dried fruits. I chose to garnish with more melon seeds an saffron. Serve hot.

You can even try our Sooji Halwa and Gajar ka Halwa. If you looking for more Navratri or Vrat recipes you can checkout Sabudana Khichdi, Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Rasgulla, Anaar Aloo ka Raita and Kachalu Aloo ki Chaat.

[whohit]KadduKaHalwa[/whohit]

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Dessert

Makhane Ki Kheer | Foxnut Milk Pudding | Phool Makhana Kheer

By anshu March 27, 2014

Navratras are approaching and this recipe is simply ideal for all those who wanna fast and also for those who wanna taste the Navratri food despite non fasting 😛 I know many such people in my family including my husband. I never tasted this kheer until my mother in law made it soon after I got married.

It tasted amazing and I learnt from my Mother in Law and now I am sharing it with you. For those who are unaware of Makhanas or Phool Makhanas, they are nothing but Lotus dried seeds also known as Foxnut. You can eat this during any vrat or any festivity.

Directions:
1. Put Makhanas in a bowl and soak them in water for couple of hours or so till they become soft and gooey.

2. Coarsely grind the soaked makhanas in a blender. You can also make a smooth paste if you prefer but I like it chunky. Set aside.

3. In a deep bottom pan add milk and give it a boil.

4. Add crushed cardamoms to the milk and boil for another 5 minutes on low flame . If you prefer you can even use powdered cardamoms.

5. Add coasrsely blended Makhanas to the milk and give it a stir. Boil for ten minutes till the kheer attains a thicker consistency.

6. Add a can of condensed milk or sugar as per your taste. Stir continuously.

7. Add Chopped Pistachios or dry fruit of your choice. and give it a mix.

8. Add few strands of saffron and mix.

9. Serve Hot and Enjoy.

Other traditional sweets you can enjoy during the festivity are: Pumpkin Halwa, Sooji Ka Halwa, Gajar Ka Halwa, Rasgulla, Attey Ka Halwa.

[yumprint-recipe id=’13’][whohit]MakhaneKiKheer[/whohit]

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Dessert

Gajar Ka Halwa | Indian Carrot Milk Pudding

By anshu December 30, 2013

I come from a family of professional sweet makers or as we call them in Hindi ‘Halwai’. My maternal Uncles run a restaurant in India which was established by my late Grandfather. The sweets and snacks made by them tastes heavenly. If you taste it once you will come back for more and more, I challenge you. When I was in India I enjoyed those delicacies in abundance. Now as I write this blog I miss those flavours. Every year during winters my grandfather used to send us Gajar ka halwa …I cant describe how amazing was that. The good part is my uncles have carried the tradition 🙂 So I will go back to India and devour lots of sweets and of course gajar ka halwa. Till then you enjoy this recipe which I have taken from Edible Garden, which is tasty by the way. I promise when I go to India I will learn to make Gajar ka Halwa the way my uncles make and post it here.

Directions:
1. In a pressure cooker add the grated carrots, (preferably the red ones you get in India during winters. If you cant get them you are a looser like me 😛 but you can use the orange ones. The halwa wont taste the same but will be close enough).

2. Add Milk and water. Stir well and pressure cook for about 7-8 mins. Turn off the flame but do not open it immediately. Let it cook further in its own steam.

CasseroleEggs3

3. In a small pan heat the ghee and fry the cashew nuts,raisins and almonds until golden, set aside.. The use of ghee will bring in the most delightful flavour so it is highly recommended.

CasseroleEggs6

4. Once the pressure cooker is ready to be opened, turn on flame again and keep it on low. Bring the carrot milk mixture to boil again and continue to cook on low flame for 10-15 mins until the mixture thickens and the milk becomes a bit grainy.

5. Add the condensed milk and mix well. Let it cook for another couple of mins. The addition of condensed milk gives it enough sweetness. But if you have a sweet tooth add more sugar I wont judge you. 😛

6. Next add the roasted cashew nuts, raisins, almonds and dates and the ghee it was roasted in. Top up with the cardamom powder. Mix well.

Transfer it in a serving bowl. Me and my husband finished this in minutes. I am sure you will like to try this.

[yumprint-recipe id=’81’][whohit]gajar-ka-halwa[/whohit]

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