Moongdal Ka Sheera
Moongdal Ka Sheera is a very delicious sweet for sheera lovers. This sweet is very rich, made from moongdal. The cooking of sheera is long but the end result is simply delicious and irresistible. The tempting dessert finds a place in wedding food, celebration. It is from Rajasthani cuisine and is glutenfree.
At my home everyone is fond of the moong dal sheera. I love the coarse texture of the sheera and since it is made of moong dal it is nutritious. It is good for kids.
Now a days you get moong dal flour in the stores which makes the making of sheera more easier. Many people use water to make sheera or the combination of milk and water, I have used milk to make sheera. Milk makes the sheera more rich.
I prefer using a non stick pan for making sheera. It prevents sticking of the moong dal while cooking. Grind the moongdal to coarse mixture. This will make sheera of coarse texture.
Try the recipe and I am sure your family and friends will love it!!
Moongdal Ka Sheera
Moongdal Ka Sheera is a very delicious sweet for sheera lovers. This sweet is very rich, made from moongdal. The cooking of sheera is long but the end result is simply delicious and irresistible. The tempting dessert finds a place in wedding food, celebration. It is from Rajasthani cuisine and is glutenfree.
Servings: 6 people
Calories: 655kcal
Ingredients
- 1.5 cup moong dal yellow moong dal without skin
- 4 cup milk
- 1 cup sugar you can add 1/2 cup more as per sweetness needed. i prefer less sweet.
- 10 tbsp ghee clarified butter
- 2 tsp cardamom powder
- 1 tsp saffron strands
- 2 tbsp almonds blanched, peeled and chopped
- 1 tbsp pista blanched, peeleed and chopped
Instructions
- Wash and soak the moong dal for 5-6 hours.
- Drain the water from the soaked moong dal in a strainer.
- Grind the drained moong dal into coarse paste.
- Heat ghee in a non stick pan. (leave a tbsp of ghee aside to add in the end)
- When ghee is heated, add the coarse moong dal paste.
- Saute the moong dal paste. It has absorbed all the ghee.
- In the meanwhile, put milk in a pan to boil.
- Saute the moong dal on medium heat. After 10 minutes, It will start to become dry.
- The moongdal has now become dry and resembles like bread crumbs.
- The milk has also boiled. Add few strands of saffron in it. (Wow the saffron is releasing a wonderful aroma).
- Add the hot milk to the moong dal mixture. (be careful as the hot milk and moong dal will splutter).
- The moong dal will start absorbing milk.
- After 5-6 minutes the milk will be almost absorbed, add sugar in it. ( I have used raw sugar).
- The sugar will melt and the mixture will become liquid again. Saute for sometime on medium heat.
- Add cardamom powder to it.(leave a tsp cardamom powder to add at the end) Saute the mixture continuously to avoid sticking at the bottom. (the hands will get good exercise :-)).
- After 10 minutes, the moisture will be absorbed.
- Now saute till the moisture in the moong dal mixture is evaporated and the moong dal starts leaving ghee.
- Add the remaining ghee and saute the moong dal mixture more.
- Mix well and saute.
- Add cardamom powder and mix well. (adding cardamom powder towards end gives nice aroma).
- Saute the moong dal and the ghee is released. The entire process took me around 1.5 hours but was worth the efforts put in.
- Add the pistachio and almonds. Mix well. The moong dal sheera is ready. Enjoy the moong dal sheera warm. The moong dal sheera remains good for a week when refrigerated. Warm the sheera in a microwave or steam cook in pressure cooker just before serving.
- For serving the sheera. Grease a small bowl with ghee. Put hot moong dal ka sheera in it. Press it with a spoon and smoothen the surface. Unmould in a plate. Garnish with some almonds and pistachio and serve.
Nutrition
Calories: 655kcal | Carbohydrates: 75g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 78mg | Potassium: 903mg | Fiber: 9g | Sugar: 45g | Vitamin A: 325IU | Vitamin C: 2.6mg | Calcium: 263mg | Iron: 3.8mg
Vegan Date Phirni
Vegan Date Phirni is a creamy pudding made by boiling ground rice in almond milk ,dates, sugar and is flavored with cardamom powder. It is a variation to the Indian pudding “Phirni” where ground rice is cooked with milk along with sugar, cardamom and saffron. It is vegan and gluten free too.
To make it sugar free, skip sugar and add additional 4-5 dates or 2 tbsp honey.
Serve your guest with this variation of phirni and I am sure they will enjoy it!!
Happu Cooking!!
Vegan Date Phirni
Vegan Date Phirni is a creamy pudding made by boiling ground rice in almond milk ,dates, sugar and is flavored with cardamom powder. It is a variation to the Indian pudding "Phirni" where ground rice is cooked with milk along with sugar, cardamom and saffron. It is vegan and gluten free too.
Servings: 4 bowls
Calories: 231kcal
Ingredients
- 1/4 cup basmati rice soaked for 30 minutes
- 3 cup almond milk You can also use coconut milk for coconut flavor
- 6 medjool dates chopped into pieces. You can use any variety of dates available.
- 1 tbsp walnuts chopped (optional)
- 9 tsp sugar i have used raw sugar. If you want to avoid sugar add 4-5 more dates
- 1 tsp cardamom powder
- 3 almonds blanched, skin remomed and sliced thinly
- 3 pistachio blanched, skin removed and sliced thinly
Instructions
- Drain the soaked rice.
- Grind the soaked and drained rice to a coarse powder in the mixer grinder.
- Grind into a coarse powder.
- Grind the chopped medjool date in the grinder.
- Add chopped walnuts to it.
- Grind the chopped dates and walnuts together into a paste.
- Heat a thick bottom pan or a non stick pan. Add the coarse rice powder and saute for half minute on low heat.
- Add almond milk to it and mix well at medium heat. Stir constantly to avoid sticking at the bottom.
- Add the date and walnut paste and mix well.
- Bring the mixture to boil stirring continously.
- Add cardamom powder and mix well.
- Add sugar and mix well and cook till the mixture thickens on high heat. Stir continously.
- The mixture is thickened and is ready. Remove from heat.
- Pour in the serving bowl. (Traditionally phirni is served in small earthern bowls known as shikoras). I have served in the ramekin bowl.
- Garnish with blanced and sliced almonds, pistachio and cardamom powder. Cool the phirni. Refrigerate for 4-5 hours.
- The vegan date phirni is ready. Serve it chilled.
Nutrition
Calories: 231kcal | Carbohydrates: 47g | Protein: 3g | Fat: 4g | Sodium: 244mg | Potassium: 274mg | Fiber: 3g | Sugar: 33g | Vitamin A: 55IU | Calcium: 251mg | Iron: 0.6mg
Eggless Zucchini Cake With Chocochips
Eggless Zucchini Cake With Chocochips is an eggless and healthy cake made with whole wheat flour, oats, zucchini and chocochips. It is a perfect healthy accompaniment with tea or coffee. It is enjoyed by kids in their lunchboxes or a small afterschoolsnack. The flavor of cinnamon and chocolate enhances the taste of the cake. We love this cake and I find it a very healthy and tasty way of making my son eat zucchini. You can also use a mix of zucchini and carrot in the cake.
This Christmas bake treat your family and friends with this healthy cake!!
Happy Healthy Baking!!
Eggless Zucchini Cake With Chocochips
Eggless Zucchini Cake With Chocochips is an eggless and healthy cake made with whole wheat flour, oats, zucchini and chocochips. It is a perfect healthy accompaniment with tea or coffee. It is enjoyed by kids in their lunchboxes or a small afterschoolsnack.
Servings: 14 slices
Calories: 178kcal
Ingredients
- 1 cup wheat flour
- 1/2 cup oats powdered (I have ground quick oats in the grinder)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/2 cup oil
- 5 tbsp chocochips
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup yogurt
- 2 cup zucchini grated
Instructions
- Sift together the dry ingredients - whole wheat flour, powdered oats, salt, baking powder, baking soda, cinnamon powder for three times.
- In a large mixing bowl add oil and sugar.
- Add milk and yogurt.
- Beat them with a hand whisk until sugar dissolves and the mixture becomes light.
- Gradually add the dry ingredients in two batches. Mix them slowly.
- Add the grated zucchini.
- Mix it gently.
- Fold in the chocolate chips
- Pour the mixture in the greased and dusted baking pan. (I have used a 8 inch rectangular pan).
- Bake in the preheated oven @ 180 C for 45-50 minutes.
- Remove the baked tin and unmold and cool on the wire rack. Once the cake is cool, cut into pieces and serve. You can refrigerate the cake for a week. Whenever serving just warm it in a microwave for 15 sec and serve.
Nutrition
Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 132mg | Fiber: 1g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Avocado Coconut Oats Slice
Avocado Coconut Oats Slice is an eggless and healthy slice made by baking oats, coconut, avocado. It is a very healthy breakfast and can be enjoyed as an afternoon snack with tea or coffee. It is a good option to pack for kid lunchboxes.
Avocado has good fat. I have used less butter and replaced it with avocado pulp. Once cut, avocado is oxidized quickly. To avoid it from turning black add lemon juice over it and mix well the pulp.
You can use nuts, dried fruits and seeds of your choice such as almonds, walnuts, hazelnut, macadamia, pepitas, sunflower seeds, chia seeds, raisins, sultanas, dried apricots, or dried cranberry.
To make the slice healthier, use wholewheat flour in place of all purpose flour.
Let the baked mixture cool completely at least for 4-5 hours before cutting into slices. The slices can be served warm with a cup of Greek yogurt or a scoop of vanilla ice cream. The slices can be refrigerated for a week in the refrigerator and can be frozen for couple of months.
Friends, my family relishes these slices. My son likes to take him in his lunch box.
Do bake the avocado coconut oats slice and share your feedback with me !
Avocado Coconut Oats Slice
Avocado Coconut Oats Slice is an eggless and healthy slice made by baking oats, coconut, avocado together. It is a very healthy breakfast and can be enjoyed as an afternoon snack with tea or coffee. It is a good option to pack for kid lunchboxes.
Servings: 14 slices
Calories: 149kcal
Ingredients
- 2 cups quick oats
- 3/4 cup desiccated coconut
- 1/2 cup all purpose flour maida
- 1 tsp baking powder
- 1/2 cup sugar
- 1 large avocado peeled and stone removed
- 50 g butter melted
- 1/4 cup milk
- 1 tbsp honey
- 1 tbsp lemon juice
Instructions
- In a big mixing bowl, add quick oats, all purpose flour, desiccated coconut, baking powder and sugar. Mix them well.
- In another bowl, mash the avocado with the help of potato masher or fork (remove skin and the seed of avocado). Add lemon juice to it. (addition lemon juice prevents the avocado to get black). Mix well.
- Add the melted butter to it and mix well.
- Add the avocado mixture to the prepared oats mixture.
- Add milk and mix well.
- Transfer the prepared mixture to the baking tin.
- Press it with the help of hands or spatula. Smoothen the surface. Bake the pressed mixture in the preheated oven @180 C for 25 minutes or until golden from top.
- The avocado coconut oats slice is baked and ready. Let it cool and cut into pieces and serve.
- Enjoy avocado coconut oats slice with a cup of tea or coffee. Keep the remaining refrigerated and can be enjoyed for a week.
Notes
You can skip all purpose flour and add whole wheat flour to make the slices healthier. You can also add chia seeds and flax seeds powder . Add 1/2 cup desiccated coconut and replace other 1/4 th with chia seeds, pepitas, sunflower seeds,flax seeds powder, nuts such as walnuts, pecan, almonds and dried nuts such as raisins, dried cranberries, apricots, or dates. Since avocado is buttery, I have used less butter. Avocado has good fats.
Nutrition
Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 29mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.9mg
Seviyan Kheer/ Sev Ni Kheer/ Vermicelli Kheer
My blog has completed 200 recipes . I am thankful to all my viewers for liking my recipes and showing their encouragement and support. So friends let us celebrate this special moment with the delicious Indian dessert – “Seviyaan kheer/ Sev ni Kheer/ Vermicelli kheer.
Seviyaan kheer/ Sev ni kheer/Vermicelli kheer is my one of the favorite dessert. Kheer is a pudding prepared by cooking rice, oats, vermicelli, poha (flattened rice flakes), or amaranth (rajgira) in milk and sugar. The one prepared by using vermicelli or wheat noodles is known as seviyaan kheer /sev ni kheer/vermicelli kheer. The thin wheat vermicelli cooked in milk and flavored with spices such as nutmeg, cardamom powder, saffron, and nuts is irresistible. It is a very creamy and rich dessert. Making vermicelli kheer or vermicelli pudding is most common during festivals in India. It is quick and easy to make. Vermicelli is known as sev or seviyaan in India. Seviyaan kheer can be enjoyed hot or chilled. I am sharing with you the step by step recipe of the seviyaan that I had prepared along with my mother- in- law (Geeta Shah) during festival of Navratri.
Seviyaan kheer is also a good option for a potluck dinner during festivals or get-together. It can be made in big quantities. It can also be prepared a day in advance and refrigerated. I had made this kheer during our Diwali potluck dinner with our friends here at Sydney. It was enjoyed by all.
The seviyaan kheer can be prepared, refrigerated and enjoyed for 3-4 days.
Below are few points taken care while making kheer:
- I have used full fat milk for the recipe. It makes kheer creamier. However you can prepare the kheer with low fat milk and still enjoy.
- For vegan, the milk can be substituted with almond or cashewnut milk.
- The quantity of vermicelli used for making the kheer can be increased or decreased. If you prefer thicker kheer like thick pudding, increase the quantity of vermicelli in the recipe. For thin consistency of kheer decrease the vermicelli in the recipe.
- The vermicelli kheer tends to get thicker once cooked and cooled.
- Always use a thick bottom pan to make kheer.
- The nuts can be used as per your liking. You can also add raisins (kismis).
So friends do make this delicious recipe for the next celebration and share your feedback with me.
Seviyan Kheer/ Sev Ni Kheer/ Vermicelli Kheer
Seviyan Kheer/ Sev Ni Kheer/ Vermicelli Kheer is a traditional sweet dish made by cooking wheat vermicelli in milk and sugar to celebrate happy moments and festivals. It is flavored with nutmeg, cardamom powder and saffron. Nuts added gives crunch to every bite of kheer.
Servings: 10 people
Ingredients
- 2 cup vermicelli wheat vermicelli
- 2 l full fat milk You can use low fat milk
- 1 cup sugar or more as per sweetness needed
- 1.5 tbsp ghee clarified butter
- 2 tsp nutmeg powder
- 2 tsp cardamom powder
- 1 tsp saffron strands
- 1/4 cup almonds blanched, skin removed and slivered
- 1 tbsp pistachio blanched, skin removed and slivered
Instructions
- Heat ghee/clarified butter in a big thick bottom pot on a medium heat.
- Once the ghee is melted, lower the heat and add broken vermicelli /seviyaan to it. Roast vermicelli on low heat till turns golden.
- The vermicelli will become golden in 2-4 minutes.
- Pour the milk over it and mix well. Cook the milk on medium heat. Continously stir the milk to avoid the milk and vermicelli from sticking to the bottom of the pan.
- The milk and vermicelli will start to boil after 8-10 minutes.
- Add sugar once the milk start to boiling. Mix well and cook till sugar gets dissolve and vermicelli softens.
- The vermicelli will start to float on the milk.
- Add the blanched and chopped almonds and pistachios to the milk. Mix well.
- Add nutmeg powder. Mix well.
- Add cardamom powder and mix well.
- Add saffron strands and mix well.
- Mix well and cook till the milk thickens.
- The vermicelli kheer is ready to serve.
- Serve the seviyan kheer/sev ni kheer/vermicelli kheer hot or chilled.
Kaju Katli
Kaju katli (Cashew nut Slices) is a popular Indian sweet made by cooking cashew nut powder in sugar and water solution. It is enjoyed by all age groups and is the perfect way of celebrating happy moments and festivals such as Diwali, Janmashtami, Navratri or Holi with family. It is gluten-free and can be enjoyed while fasting (upwaas/Vrat).
Making Kaju Katli at home is very easy, economical and hygienic. It is made with 100% fresh ingredients without any adulterations. I am sharing with you the easy way of making kaju katli at home with perfect measurements. I have shared a few points in the note section that will help in making the process easier.
With the same process, you can shape the cashew nut mixture to make Kaju apples, Kaju Jalebi, kaju paan, kaju watermelon, kaju sitafal, kaju rolls. Also, you can try making katli with different nuts such as almonds, walnut or pistachio following the same process. I have recently made Badam Katli with the same procedure.
I have added saffron and cardamom for extra flavor. You can try with different flavors by adding rose petals, rose water or kewda essence. For making chocolate flavor katli, add a tbsp of cocoa powder to the cashew nut sugar mixture while cooking.
Kaju katli (Cashew nut Slices)
Kaju katli (Cashew nut Slices) is a popular Indian sweet made by cooking cashew nut powder in sugar and water solution. It is enjoyed by all age groups and is the perfect way of celebrating happy moments and festivals such as Diwali, Janmashtami, Navratri or Holi with family. It is gluten-free and can be enjoyed while fasting (upwaas/Vrat).
Servings: 25 slices
Calories: 99kcal
Ingredients
- 2 cup cashew nut Powdered finely
- 1 cup sugar I have used raw sugar and hence the colour of the katli is off white. If you use white sugar the colour of the katli will be whiter.
- 1 cup water
- 2 tbsp ghee clarified butter, (or use coconut oil to make vegan)
- 2 tsp cardamon powder
- 1 tsp saffron strands
Instructions
- In a heavy bottom pan or a nonstick pan put sugar and water. Put it to heat.
- The sugar will dissolve and the mixture will start to boil after 4-5 minutes.
- Let it boil more. Add saffron strands and cardamom powder to the boiling mixture.
- After 8-10 minutes, check for the one string consistency of the syrup by putting the syrup between the first finger and thumb of the hand. When you press and release the finger it will show a string. That is when the sugar syrup is of one string consistency.
- Now add the powdered cashew nut mixture. Mix well.
- Start cooking the mixture on medium heat by continuously stirring in between. (Keep stirring to avoid mixture sticking at the bottom of pan).
- After 8-10 minutes, the mixture will come together. (In a non stick pan, the mixture will come together as a dough). Add ghee to it and mix well. R
- Remove the cashew nut mixture on the butter paper or greased plate. Spread the hot mixture with a spatula. And once it gets little cool, knead the mixture to smooth dough.
- Make a smooth ball of mixture and flatten it.
- Now put other butter paper on the mixture and then with the help of rolling pin, roll the mixture into a big circle of 4 mm thickness.
- With the help of sharp knife or pizza cutter, cut into diamond pieces. Let it cool. The kaju katli is ready. Store the katli into air tight container for a week.
- Kaju Katli is ready to serve. Enjoy.
Notes
Notes:
- Always use a thick bottom pan or non stick pan to make Kaju Katli.
- Use fresh cashew nuts. Chop the cashew nut into small pieces and put it in the freezer for a couple of hours before grinding. This will help to grind the cashew nut quickly into a fine powder.
- Do not run the mixture grinder continuously for grinding. It will result in releasing oil from the cashew nut and make an oily paste. Instead, pulse the grinder for few times to get dry powder.
- Sieve the mixture to get a fine cashew nut powder.
- To get white colur kaju katli, use white sugar. I prefer using raw sugar and hence the colour of the katli is pale white.
- Once the sugar dissolves in water and the mixture starts boiling, you can add the cashew nut powder and start cooking. I prefer to get one string thread consistency of the sugar solution and then cook the cashew nut powder in it. Keep on stirring continuously so that the mixture does not stick to the bottom of the pan. Cook the mixture on low to medium heat.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Knead the cashew nut mixture to a smooth dough before rolling it.
- With the same kneaded dough you can shape to make kaju apple or kaju jalebi or kaju heart or any shape of your choice.
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 69mg | Sugar: 8g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.7mg
Baklava
Baklava is made from layers of filo pastry filled with chopped nuts such as walnuts, pine nuts, pistachios, and almonds and held together by syrup or honey. It is a very rich dessert.
Baklava is usually made in a large pan. The layers of filo pastry are laid out and butter or oil is applied to the pastry sheets to give it a melt-in-your-mouth texture. The recipe calls for many layers of nuts. The filo sheets should be layered by applying butter between them. By doing so, the pastry when baked will melt in your mouth and will be flaky. Before the pastry and nuts are baked, the baklava is cut into pieces, mostly diamond or square. If you do not have filo pastry, you can also use samosa Patti or spring roll sheets that are available in the market.
Once the pastry is baked, the syrup made with honey and lemon is poured over the top. The dish is then left to sit, allowing the liquid to soak in. This gives baklava its dense, syrupy texture. Besides honey and lemon, the syrup can be also flavored with other flavbors such as rose water, orange juice or cardamom and cloves.
I find Baklava to be similar to the Indian sweet “Ghari” where the all-purpose flour sheet is filled with crushed nuts, sugar, and cardamom and then fried and soaked with ghee (clarified butter).
The Baklava is very easy to make at home. I bet that you will enjoy the homemade baklava more as it is less sweet. It is also more economical.
Baklava can be enjoyed as a dessert after a good meal or you can also enjoy it with a cup of tea or coffee.
So friends try out this delicious, rich, traditional dessert and please share your reviews with me.
Baklava
Baklava is the traditional Middle Eastern dessert made from layers of filo pastry filled with chopped nuts – usually walnuts, pine nuts, pistachios and almonds – and held together by syrup or honey.
Servings: 20 pieces
Calories: 124kcal
Ingredients
- 1/2 pack Filo pastry thawed. ( I had a pack of 375g of filo pastry. I have cut them into the tin size and used)
- 100 g unsalted butter melted
- 1/4 cup almonds chopped
- 1/4 cup walnuts chopped
- 1/4 cup pistachio chopped
- 2 tsp cinnamon powder
- 2 tbsp powdered sugar or as per the sweetness needed
- 1 tbsp lemon juice
- 1/4 cup honey
- 3/4 cup water
- 1/4 cup sugar or as per sweetness needed
Instructions
- First, make the syrup. In a pot, add sugar, water, and honey. Bring to a boil over high heat, stirring until sugar is dissolved, then reduce heat to low and boil an additional 5 min.
- Add lemon juice. Mix well. Remove from heat and let syrup cool while preparing baklava.
- In a plate add the chopped nuts (almonds, walnuts, pistachio). Or add the nuts as per your choice.
- Grind the nuts coarse and remove in a bowl. Add cinnamon powder and powdered sugar.
- Mix well and keep aside.
- Take the filo pastry sheets and trim it to the size of the pan to be used. I have used a rectangular 8"x6" pan.
- Cover the pastry sheets with a damp cloth to prevent from drying.
- Grease the pan with the melted butter with the help of a brush.
- Place a filo pastry sheet in the greased tin. Brush it with melted butter. Place other filo pastry sheet over it and brush it with melted butter. Similarly, place other eight pastry sheets over it.
- Sprinkle the powdered nut mixture over the buttered sheets generously.
- Place a filo pastry sheet over it and brush it with butter. Place again five more sheets of filo pastry applying butter on it.
- Again put the powdered nut mixture on the entire surface.
- Place five more sheet applying butter on them. Again sprinkle the powdered nut mixture on the buttered sheets. Place ten more sheets applying butter in between.
- Cut the pastry into the diamond.
- Bake the pastry in a preheated oven at 180 C for 1 hour and 15 minutes or the top surface turns golden.
- Remove from oven and immediately pour cooled syrup evenly with the help of spoon over the hot baklava. This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp.
- Remove and serve.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 45mg | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.6mg
Eggless Sooji Mawa Cake/ Eggless Semolina Cake
Eggless Sooji Mawa Cake/Eggless Semolina Cake is a very easy recipe for beginners in baking. It uses very simple ingredients and simple home utensils.
My mother used to prepare the eggless sooji cake when we were young. It was very basic with few ingredients available at homes such as ghee, sooji, curd, milk, and sugar. She used to bake it in a cooker. I always used to love the taste.
It can be prepared in different flavors like chocolate, orange, mango, vanilla using different flavors and ingredients.
I have tried making the simple sooji cake of my mom but with some modifications. I like and have added milk powder to the cake. It adds richness to the cake and gives a taste similar to mawa/khoya. I have used cardamom to enhance the flavor of the cake and also added mixed dry nuts. It gives a very traditional taste. My family loves it!!
I always sift all-purpose flour along with leavening agents. I add sooji to the melted butter, sugar, curd and milk mixture and allow it to rest. I prefer using coarse semolina (sooji). The process of resting allows the semolina to absorb the liquid and the grains of semolina will puff up. After that add the maida mixture and then immediately bake the cake. I have used unsalted butter while baking the cake. You can replace it with ghee or oil.
The cake comes out well and is soft, moist, and rich with the flavors of cardamon and the dry nuts give crunch to the cake. It is a perfect accompaniment with a cup of tea or coffee. Kids also enjoy when packed in their lunch boxes.
Friends do make this simple but very delicious cake at home and please share your views with me.
Eggless Sooji Mawa Cake/ Eggless Semolina Cake
Eggless Sooji Mawa Cake/Eggless Semolina Cake is a very easy recipe for the beginners in baking. It uses very simple ingredients and simple home utensils. Milk powder adds richness to the cake and gives the taste similar to mawa/khoya. I have used cardamom to enhance the flavor of the cake. You can use the flavor of your choice.
Servings: 8 people
Ingredients
- 1.25 cup semolina sooji, (coarse)
- 1/4 cup all purpose flour maida
- 1/4 cup milk powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar I have used raw sugar
- 100 g unsalted butter or 1/2 cup any flavorless oil
- 1/2 cup yogurt I have used fresh homemade yogurt
- 3/4 cup milk
- 1 tsp cardamom powder
- 2 tbsp mixed dry nuts (almonds, cashewnut, walnuts, pistachio) chopped
Instructions
- Melt butter in a pan on low heat.
- Sift all purpose flour (maida), salt, baking powder and baking soda for three times. Add cardamom powder to it.
- Grease and dust the pan with butter. Keep it aside.
- Take the melted butter in a mixing bowl. Let it come to room temperature. Add sugar to it. Whisk it well with a hand whisk or spoon till the sugar is melted.
- Add milk powder to it and mix well till light and fluffy.
- Add yogurt to it and mix well.
- Add milk to the mixture and beat well.
- Add the sooji to the mixture and mix well. Cover it and keep it aside for 30 minutes. (the semolina/sooji will be absorbed by the wet ingredients).
- Add the powdered dry nuts (this is optional).
- Mix well.
- Add the sifted all-purpose flour mixture.
- Mix well gently.
- Pour the prepared mixture in the greased and dusted pan.
- Sprinkle the chopped nuts over it. Tap the pan two to three times.
- Bake the cake in the preheated oven @ 180 C for 45-50 minutes or till done. Insert a toothpick or knife in the cake. If it comes out clean then the cake is done or bake further till done.
- Remove the cake tin and let it cool for 5 minutes. Run the knife through the edge of the tin.
- Invert the tin and remove the cake on the cooling rack. Let the cake cool.
- The eggless sooji mawa cake is ready.
- Cut it into pieces and serve.
Gajar Ka Halwa/Carrot Fudge
Gajar ka halwa or carrot halwa or carrot fudge is a popular traditional Indian dessert and is enjoyed by all age groups. In India, during winters we get red and juicy carrots. The carrot halwa made with red carrots gets a nice red colour. However, you can use the orange carrots if red color carrots are not available. In Sydney, we do not get red colored carrots and hence I have made the halwa using orange carrots. The gajar ka halwa is a light dessert perfect for any occasion and celebration. Since it does not use any flour it is gluten-free.
The gajar ka halwa is made by simmering the grated carrots in full-fat milk. It is cooked until the milk evaporates and only milk solids (mawa/khoya) are left. Sugar and ghee are added at the end. The halwa gets a nice dark color as the sugar gets caramelized on cooking.
You can also make gajar ka halwa quicker by using khoya (mawa) or condensed milk.
I have used low-fat milk. Since the low-fat milk has less fat, it will not get as much milk solids/khoya/mawa upon boiling as when boiling full-fat milk. So I have added milk powder to get the grainy texture similar to that of milk solids or khoya or mawa.
It is best to use a big pan or vessel for making gajar ka halwa. You have to often stir the milk and carrot mixture when it is simmering. When the milk is 80% evaporated, the mixture will start splattering. Be careful and cook the mixture stirring continuously.
Making gajar ka halwa is a little time consuming and you have to continuously be there to stir the mixture. But the final product is worth the effort and patience that you have put in. You can involve your family members and kids while making the halwa. Kids can help to grate the carrots and also can stir the mixture in the initial stages. It will be a fun family activity in the kitchen. I remember my brother and me helping my mother to grate the carrots. We both would compete with each other for the number of carrots we have grated. We would then wait to get it cooked and to enjoy every bite of it. We would also feel proud of ourselves when all our family member and guests enjoy the delicious halwa and praise mom for the effort. My mother would share the credit with us and acknowledge our hard work in grating carrots and we would feel proud of ourselves. Of course, nowadays you have food processor readily available and it simplifies the hard job of grating carrots. Everything has become so easy with all the gadgets around. But I still miss my old golden traditional way of cooking and helping my mom in the kitchen and home.
The gajar ka halwa tastes best when warm. However, you can also enjoy it cold. Nowadays many restaurants serve it warm with a scoop of vanilla ice cream. The halwa can be refrigerated for a week. Warm it before serving or have it straight from the fridge. I like it to serve by putting the warm halwa in the greased bowl, pressing it and unmoulding it on the serving plate. Garnish with some chopped nuts and serve.
Enjoy making the gajar ka halwa for your family and friends and share your experiences with me.
Gajar ka halwa/ Carrot Fudge
Gajar ka halwa/ Carrot Fudge is a popular Indian dessert and is favorite amongst all age group. It can be served hot for breakfast or served warm with a scoop of vanilla ice cream for dessert. It is a show stealer for any festival or celebrations.
Servings: 8 people
Calories: 395kcal
Ingredients
- 1 kg carrots grated
- 2 tbsp clarified butter ghee
- 4 cup low fat milk you can also use full fat milk
- 2 cup milk powder
- 3/4 cup sugar or more if you want halwa to be more sweet. I have used raw sugar.
- 1 tsp cardamom powder elaichi powder
- 1 tsp nutmeg powder jaiphal powder
- 1 tbsp almonds chopped
- 1 tbsp pistachio chopped
- 1 tbsp cashewnut chopped
Instructions
- Heat 1 tbsp ghee in a pan.
- When the ghee is melted add the grated carrot and saute on medium heat.
- After 5-8 minutes the carrots will start to cook and shrink in size.
- Add milk to it and mix well. Stir in between and let the milk boil on medium heat.
- The milk will start boiling. Now cook the mixture on medium heat stirring continuously.
- After some time the milk will reduce. Stir continuously and scrap the carrot and milk solids mixture from the sides.
- When the milk is reduced to 75% add milk powder.
- Mix well and cook for 10 minutes stirring continuously. The milk powder will be nicely absorbed and small milk granules like mawa/khoya/milk solids will start forming.
- The milk is now 90% evaporated. Add sugar and mix well.
- Add cardamom powder and nutmeg powder and mix well.
- Now add the other 1 tbsp of ghee and mix well and cook till the water for sugar is evaporated and the mixture starts getting a dark color.
- The mixture now becomes dry and all the water from milk and sugar is evaporated. The mixture has got a nice color and a fudge-like texture. The carrot or gajar ka halwa is ready. You can add some of the chopped dry nuts and mix well.
- Put the warm gajar ka halwa in a greased bowl and unmould it in as serving plate. Garnish it with the chopped dry nuts and serve. The gajar ka halwa can be refrigerated for a week and can be warmed in a microwave and served. You can also serve warm gajar ka halwa with a scoop of ice cream.
Nutrition
Calories: 395kcal | Carbohydrates: 49g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 260mg | Potassium: 1017mg | Fiber: 3g | Sugar: 43g | Vitamin A: 21300IU | Vitamin C: 10.4mg | Calcium: 478mg | Iron: 0.8mg
Mango Shake
The king of fruits “Mango” is loved by everyone. It is enjoyed in summer. Many dishes can be made with this king of fruits. Dishes such as Ice cream, pudding, cake, salad, juice, milkshake, custard, pie and more. I am sharing with you all the recipe for Mango Milkshake – the way I make it at home.
Milkshakes are very quick to make and are very healthy. You can make them with the fruit of your choice. Some fruits are sour and so while making a milkshake use chilled milk or ice so that they do not react with milk and curdle it.
I have used ripe mango for the milkshake and cashew nut powder to make it thick and creamier. Some people prefer using vanilla ice cream. However, I do not want to add more calories to this yummy treat and so I have used low-fat milk and cashew nut powder. You can also add milk powder to the milkshake if you want to avoid using cashew nut to make milkshake thicker.
If you do not have fresh mango, use frozen ones. Back in India, I preferred using alphonso mango to make the milkshake. I love the flavor of Alphonso. However, you can use any available mango variety. Here in Sydney, we get Kensington pride and R2E2 which are sweet in taste and have a nice flavor. I use them.
For a vegan version, use almond milk or plain soy milk instead of regular milk. This milkshake is gluten-free.
It is a good source of energy for people who observe fast and do not eat the entire day.
Below are some other recipes using the king of the fruits “mango”
Mango Peach Smoothie with grounded flaxseeds.
So friends, do try the mango milkshake and enjoy it at any time of the day. Do not forget to share your views and comments below!
Mango Shake
Mango Shake is a very quick healthy treat blended with the goodness of fresh mangoes. No cooking is needed. Just blend all the ingredients together and your delicious treat is ready within minutes. It is gluten-free and can be consumed while fasting.
Servings: 2 glasses
Calories: 264kcal
Ingredients
- 1.5 cup milk I have used low fat milk. Use chilled milk
- 1 tbsp sugar Or as per taste. I have used raw sugar.
- 1 cup mango ripe cut into pieces. I prefer using alphonso.. Here we get Kensington Pride and R2E2
- 2 tbsp cashew nut powder
- 6 cashew nut for garnishing
- mango cut mango pieces for garnishing
- ice cubes for serving if you want more chilled.
Instructions
- In a mixer jar or blender, add chopped mango, cashew nut powder, and sugar.
- Add milk and blend until smooth.
- Pour in the serving glass. Garnish with mango pieces and cashew nut. Serve chilled.
Nutrition
Calories: 264kcal | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 475mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1190IU | Vitamin C: 30mg | Calcium: 216mg | Iron: 1.1mg
