FestiveSweets – Page 4 – The Secret Ingredient

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 Ki Phirni | Barnyard Millet Saffron Milk Pudding

By anshu March 26, 2015

My fasts are on and I barely want to cook specially for myself. I guess the joy of cooking comes when you have a company. My husband knows my habit and he often volunteers to eat whatever I cook for myself during Navratras. So I have a company and I wanted to make this phirni with Swang Ke Chawal. Barnyard Millet Saffron Milk Pudding will be a more better of knowing this.

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. Making this phirni is super simple all you need is little patience . I have experimented so much with barnyard millet that I call myself a pro 😉 . I have made with this Swang ke chawal ki khichdi and Swang ke chawal ka halwa .

Directions:

1. Soak the millets in water for at least an hour or so.

2. Drain the water and wash the millets till you get clear water.

3. Add Milk in the wok or Heavy bottom Pan. Bring it to a boil and keep simmering it on low till reduced to half. Keep stirring in between.

4. Once the milk is reduced to half add the soaked Millets into the milk.

5. Add Sugar and combine.

6. Heat little milk and saffron strands in it and let it rest for some time.

7. Mix this saffron milk to the millets in the pan.

8. Add crushed cardamom to the milk.

10. Chop some Cahews or any nuts of your choice and add to the simmering milk.

11. Keep simmering till the milk reaches thick consistency. It should take 3-4 minutes,

12. After the phirni has cooled down a bit, transfer to serving bowls and refrigerate for 2-3 hours before serving. I like to garnish it with some fresh rose petals, saffron strands, crushed pistachio and love.

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, Sabudana Kheer, Kaddu Ka Halwa, Sabudana Khichdi .

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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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Bihari Cuisine

Tilkoot | Pounded Sesame balls with Jaggery

By anshu January 13, 2015

Its Makarsankranti, the festival of harvest celebrated by Hindus in India and Nepal. It has a special significance as it marks arrival of Spring in India and it is a traditional event. We celebrate this day by making sweets with Jaggery and Sesame. This tilkoot is made by pounding sesame and mixing it with melted jaggery.

This is a specialty from the states of Bihar and Jharkhand. They are ideal for midnight snacking specially in winters.

Directions:

1. In a flat bottom pan add sesame seeds and roast them on low flame by continuously stirring them.

2. Make sure to keep stirring as they burn very fast and taste not so good. The sesame seeds should be slight golden in colour and will acquire a crunch on getting toasted.

3. Put these sesame seeds in a blender to make a course powder, serving 1/2 cup for mixing later.

4. Pulse the blender for a short duration as longer time will take out the oil from the seeds and it will turn into a thick paste.

5. Cut jaggery into small pieces.

6. Add ghee or clarified butter in a wok.

7. Add jaggery or gur pieces into the melted ghee.

8. As soon as the jaggery melts put the flame off.

9. Add the sesame powder into the melted jaggery and mix evenly.

10. Also add the whole seeds reserved earlier.

11. At this stage act fast and make them into balls using your fist. If the jaggery mixture becomes cold it will be difficult to bring it together. apply ghee on your palms and squeeze the mixture and make it to look like a ball.

11. Serve them at room temperature and store them in an airtight container. Stays good for a very long time.

You can also try Besan Laddoos, Rasgullas and even Sooji Halwa.

[whohit]TilKoot[/whohit]

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Baking

Persimmon Rum Cake

By anshu January 11, 2015

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Some days back the food groups on facebook were infested with posts to guess this new kind of fruit ultimately revealed as Ram Phal, Japani Phal and in English Persimmon. I couldn’t restraint myself when I saw these babies in the market. They were at a throw away price so I bought them a kilo. Now after eating a few I was thinking where else can I utilise them. I found this incredible recipe to make a spiced cake with persimmon, just perfect for the cold weather.

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The persimmons were sitting on my shelf for a few days now so they had become super ripe just the way they are needed for this cake. The cake came out so moist and delicious that my husband declared it the best cake baked by me so far.

Directions:

1. Wash and Cut the persimmons into half.

2. Scoop out the pulp with the help of a spoon and throw away the peels.

3. Put the pulp in a blender and make a smooth puree. Set aside.

4. In a small saucepan pour some rum and raisins and bring them to a boil on medium low heat. Remove from heat and cover. Let them come to a room temperature.

5. In a bowl add All purpose Flour, Cinnamon powder, Baking Soda and salt.

6 . Also add nutmeg powder for that extra spice.

7. In the same bowl add castor sugar and mix everything. Set aside.

8. In a different bowl crack eggs and add the persimmon puree and also add rum soaked raisins.

9. Also add to this vanilla extract. Combine everything making sure everything mixes evenly.

10. Grease a ten cup pan spring pan or bundt pan. Also preheat your oven to 175 degree Celsius.

11. Make a well in the center of the flour mixture and pour the wet ingredients into it.

12. Also add melted butter. Also add toasted walnuts or pecans.

13. Combine everything using a spatula till everything is moistened. But do not overmix.

14. Transfer it to a greased pan and even out from the top by tapping the pan.

15. Bake in preheated oven between 40 minutes to 1 hour or until the inserted toothpick comes out clean. Remove from Oven and let it cool completely. Invert the cake into a serving plate.

Slice it like that only or you can top it with Cream Cheese Icing.

You can even try Persimmon Sorghum Cup Cakes with Cream Cheese Frosting, Pumpkin Cake Rolls and Spiced Raisin Cake.

[whohit]PersimmonCake[/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

Besan Rava Laddoo | Gram Flour Semolina Balls

By anshu August 9, 2014

Rakshabandhan or Rakhi is the festival of Brothers and Sisters, where the sister ties a thread or rakhi on the wrist of his brother asking him to protect him. This is sacred festival of Hindus when special food and sweets are made.

I spent the last three years in Mexico away from my brothers on this occasion. This year I wanted to be with them in person but unfortunately circumstances are different. So I’ll be celebrating the festival at home with my husband and my little one. Also tomorrow is my little one’s Mundan, a hindu ceremony where the first hair of the babies is shaved. It has a great significance so I decided to make Besan Laddoos for this ocassion. If you follow my blog you will know I come from a family of Halwais, sweetmakers. My Grandfather whom I called Bauji was a proud owner of a famous sweet shop. I can never match the quality and taste of ‘Matta Sweets’ but I still tried. The outcome surprised me. The laddoos came out top notch. I am sure Bauji will be very proud of me wherever he is.

Directions:

1. In a large wok melt ghee on low flame.

2. Add Besan and Semolina.

BesanRavaLaddoo3

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3. Combine them evenly to make a thick paste. Keep roasting besan in ghee on LOW FLAME by continuously stirring for at least 15 minutes or the besan has started turning little darker in colour. The aroma of roasted besan will fill your home. Stirring continuously my sound like a lot of work but the outcome depends on how well the besan has roasted. It is advised to be patient and continuous.

4. In the mean while, sliver the almonds in length and keep aside.

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5. Take some almonds and pistachios and grind them coarsely in a dry blender or coffee bean grinder. Keep aside.

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6. After fifteen minutes when the besan is fully roasted and has started to become little creamy and gooey turn off the flame.

7. Add castor sugar while besan is still warm, otherwise it would not mix properly. Mix thoroughly and evenly.

8. Add coarsely ground Cardamom powder and slivered almonds.

BesanRavaLaddoo11

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9. Mix well to combine. Let the mixture cool down little bit. Cool enough to make laddoos or round balls with it.

10. Take the mixture in your fist and press it. The mixture will come together. Give it a round shape using both your hands.It will require a little practice but after two three trials you will master it. 🙂

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11. Melt little ghee in a bowl and dip one end of the laddoos in ghee.

12. Rub the buttered face with ground almond pistachios.

13. That is how we garnish the Laddoos.

14. Store them in an air tight container and thank me with each bite. 😉 Wish you all a Happy Rakshabandhan!

Other Festive Indian Sweets you can try are: Ragi Khus Khus Laddoos , Atta Halwa Gurudwara Style, Gurr Gajar Ke Meethey Chawal, Gajar Ka Halwa, Kaddu Ka Halwa, Kesari Seviyan, Mango Saffron Phirni , Paneer Ki Kheer, Rasgulla.

[whohit]BesanLaddoos[/whohit]

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Dessert

Kesari Seviyan | Sweet Vermicelli with Cardamom & Saffron

By anshu August 6, 2014

Kesari Seviyan is the most easy breezy recipe when some unannounced guests come over. Its ready in minutes with ingredients you probably will have at home. Traditionally, Seviyan or Sewai or Semiyan or Vermicelli in English or Pasta Fideo in Spanish were made at home with whole wheat dough and then sun-dried in the open.

I remember I used to sit with my mother and grandmother during summer days and try help making these. Although my little hands wouldn’t be of much help but it was fun imitating the ladies. They made them with sugar syrup or with milk. Both of them tasted phenomenal. I thought to make with sugar syrup the other day and my little one loved it. Thought to share the recipe with you as Rakshabandhan is around the corner. I used store bought vermicelli pasta which was pre roasted. You can use home made sewai or the nylon vermicelli both roasted or unroasted. You can also made Savoury Vermicelli Upma or Pulao also with the same Sewai. Its an incredible breakfast option.

Directions:

1. In a wok add some ghee or clarified butter and add roasted Vermicelli to it. Toss them around for a minute so that vermicelli absorbs the flavour of ghee.

2. In a separate pan heat some water. It should be boiling hot.

3. Now pour this water into the vermicelli wok.

4. In the meanwhile chop some dry fruits of your choice and put them with the water into the pan.

5. Cover the lid and let it cook for 5 minutes or until water has slightly but not fully reduced.

6. Add crushed or powdered Cardamoms.

7. Add sugar and combine well.

8. Add few strands of Saffron and continue to cook by stirring till all the water has absorbed. Keep stirring for it can stick to the bottom of the wok.

9. Serve hot in small bowls and relish it.

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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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