Custard powder halwa

Custard powder halwa is the easiest halwa that can be made in a very short time. It can be made with just few ingredients that are already there in your kitchen. It also tastes very much similar to wheat halwa.  

Ingredients:
Sugar - 1 cup
Water - 1 cup
Custard powder - 1/2 cup
Cashew nuts - 7 to 10
Ghee - 3 tb ls
Cardamom powder - 1 tsp

Method:
Combine sugar, custard powder and water. Stir well till the sugar dissolves. Keep it aside.
Heat a kadai or thick bottom fry pan. Add little ghee and fry the cashew nuts till golden brown. Remove and keep it aside. In the same pan slowly empty the mixed ingredients. Cook it stirring continuously on a very low flame. When it becomes a mass add the balance ghee. Keep stirring and cook on low flame till it leaves the sides of the pan. Switch off the flame. Stir in the cardamom powder and the fried cashew nuts. Pour it in a greased plate. Cool and cut into desired shape. 

 

Strawberry Halwa/Kesari

Plain Kesari or semolina halwa is flavoured with kesar or cardamom. Sometimes it is also flavoured with different fruits. It is usually flavoured with ripe bananas when it is an offering to god. In restaurants it is flavoured with fresh pineapples or Sapota/chikoo. Here, I have tried with strawberries and the outcome has been excellent.

Ingredients:
1 cup - Semolina
1 cup - Sugar
2.5 - Cups water
1 cup - Chopped strawberries
1 cup - Clarified butter
Few Cashew nuts for garnishing

Method:
In a frying pan, toast the cashew nuts in little clarified butter. Remove in a plate. In the same pan, roast the Semolina with few teaspoons of clarified butter. Add the straw berries. Stir cook for few seconds. Switch off the flame. Then, in another pan keep the water to boil. When it begins to boil, reduce the flame and add the roasted semolina and strawberries. Cook stirring continuously, till everything becomes a mass. Then, add the sugar. It will become little loose and diluted. Then, add the clarified butter and continue to cook on low flame. When it leaves the sides of the pan, remove from heat. Garnish with fried cashew nuts.
No need to add cardamom or colour.

Sweet split chickpea

Chickpea is easy to cook and considered healthy too. It lends itself well to  various kinds of cooking. Here is a sweet using chickpea and brown sugar. It tastes great and can be made at short notice.

Ingredients:
Split Chickpea -2 cups
Brown sugar -1 cup
Cardamom powder -2 tsp
Grated coconut -1 tsp
Clarified butter -1 tsp (optional)


Method:
Soak the Split chickpeas in water for 10 hours or overnight. Wash and add sufficient quantity of water and cook in a pressure cooker till soft. Drain the water. Keep it aside.
In another wide mouthed pan or Kadai melt the brown sugar. Then, add the cooked chickpea. Cook over a medium flame stirring continuously till all the liquid is evaporated. Remove from the stove. Add the clarified butter and cardamom powder. Finally, garnish with grated coconut. Serve hot or cold.

Mava gulab jamun

Gulab jamun needs no introduction to Indians as it is easily available in every sweetmeat shops besides being made in homes on different occasions. It is prepared by deep frying small balls of blended mava and soaking them in sugar syrup. 
The key ingredient to make Gulab jamun is Mava/khoa/ evaporated milk. However, sometimes cottage cheese is also added along with mava in its preparation. 

Ingredients:
Mava/evaporated milk -1 cup (150gms)
All purposes flour/maida -1/2 cup
Salt -1 pinch
Baking soda -1 pinch or little less
Sugar -2 cups
Water -2 cups

Method:
Bring all the ingredients to room temperature. Knead the mava to remove all lumps. Mix the salt, baking soda and all-purpose flour well. Combine the mava with the all-purpose flour. Leave it aside for five minutes. Then, divide the dough into equal parts. Roll each part into a small ball. Deep fry them in small batches in medium hot oil till brown and crispy. Drop it immediately in hot sugar syrup. 

To prepare sugar syrup:
Combine the sugar and water. Boil it over high heat till it reaches a syrupy consistency. It should be just sticky and flowing and slightly less than one thread consistency. Prepare the syrup while the dough it seating for five minutes. 

Note:
Do not press the dough hard while rolling the balls. 
Keep the flame very low while frying. 
Keep stirring the jamuns while frying to get an even colour.



  

Peanut bars (chikki)

Peanut bars are healthy and a good substitute to store bought energy bars. It has lot of nutrients and a low Glycaemic Index. It is a excellent food for growing kids.

Ingredients:
Peanuts -200 gms
Brown sugar/jaggery -200gms
Butter - 2tblsps

Method:
Invert a flat plate or tray and grease it with butter. Set it aside. Roast and skin the peanuts. In a wide pan add the place the brown sugar along with 1/4 cup of water. Heat over a low flame until the sugar melts. Keep boiling till the syrup becomes thick and hard to stir. At this stage add the peanuts and butter. Stir over a low flame till it becomes a hard mass. 

Spread over the greased plate. Using a rolling pin flatten it to 1 cm thickness. Cut into squares. Cool it completely. Store it in an airtight container.

Pazha pradhaman (Banana pudding)

This dessert from gods own country is usually served in weddings and feasts. It is made of Kerala bananas and is liquid in consistency. It tastes great when served chilled.

Ingredients:
Ripe Kerala bananas – 2
Brown sugar – 3 cups
Fresh coconut milk - 2cups
Cardamom powder – 2tsps
Fresh coconut cut into small pieces - 3tsps
Chopped cashew nuts - 2tsps
Clarified butter - 4tsps

Method:
Fry the cashew nuts and coconut pieces separately in the clarified butter. Keep it aside. Steam the bananas with the skin. Peel and grind it in a blender to a smooth paste. In a thick bottomed pan heat the brown sugar and banana pulp. Cook on a low flame stirring continuously. When it reaches jam like consistency, add the coconut milk. Switch off the flame. Stir the cardamom powder. Garnish with the fried cashew nuts and coconut pieces.

Coconut burfi (coconut fudge)

This sweet is easy to make and doesn't require much expertise. Even for first timers the outcome is excellent. Interestingly this sweet is prepared in many states of India, though coconut is aplenty in the Southern states. Then, there are many types of making this sweet. Some people prefer to add milk powder or milk cream to bind it well. Some even use brown sugar instead of white sugar in its preparation. It can either be flavoured with cardamom powder or rose essence. Here, I have avoided milk products and used cardamom powder for flavouring.

Ingredients:
Fresh coconut grated -2cups
Sugar -2cups
Cardamom powder -2tsps
Clarified butter -1tsp for greasing

Method:
Grease a plate with clarified butter and set it aside.
Powder the sugar and combine it with the grated coconut. Place over a medium flame and stir cook for few minutes. The sugar will melt initially and starts thickening. Keep cooking for another few seconds till the coconut mixture is blended well. Remove from the stove and add the cardamom powder. Pour on the greased plate. Tap the plate to even it out. Cool and cut it into desired shape. 

Chocolate truffle

Chocolate truffle is a soft centered chocolate ball that resembles the tuber fungus truffle. It is traditionally made with a chocolate ganache centre, which is coated in chocolate, cocoa powder or crushed nuts. The chocolate ganache is nothing but thick double cream blended with butter and choicest flavourings or nuts. The center of the truffle is essentially soft.
I am presenting here a chocolate truffle that has a tweaked Indian dessert in the centre. It is soft in the centre but not very soft that it melts away when removed from the fridge.  


Ingredients:
Dark cooking chocolate -150gms
Unsalted butter -10gms
Kaju katli - 50gms
Toasted almonds -25gm
Cashew nut – few
Butter paper – 1 sheet

Method:
Crush the toasted almonds and cashew nuts coarsely. Keep it aside. Melt 25ms of dark chocolate in double boiler. Remove from flame and add the butter and kaju katli. Stir over a low flame till is blended well. Next, add the crushed almond and allow it to cool. Then, place it in the refrigerator overnight. Next day, make small ball out it. Transfer back to the refrigerator to harden.  Next day, melt the balance chocolate in a double boiler. Dip each of the prepared balls in the melted chocolate. When it is completely coated with chocolate remove and place it on a greased butter paper. Top it with crushed cashew nuts. Transfer back to the refrigerator to harden.

Almond rocks

Almond rocks are very easy to make. They are also an ideal gift during the festive seasons of Navarathri and Diwali. It can be made for children’s birthday parties too as it is a hit with kids.

Ingredients
Dark cooking chocolate - 200gms
Almonds -100 gms

Method:
Dry roast the Almond and allow it to cool. Melt half the chocolate in a double boiler. Remove it from the boiler.  Then, add the balance chocolate. Stir continuously till there are no lumps. This is known as tempering of chocolate.  Next, add the roasted almonds. See that the almonds are evenly coated with chocolate. Spoon it in layers over a greased butter paper. Place it  in the refrigerator to set. 

Note: Any combination of nuts and dried fruits can be used make this recipe, but then it may be called chocolate rocks and not almond rocks. 

Dry coconut balls

Coconut and coconut products are my favourite. Not only that, I also stock up good quantities of them for my culinary use. No wonder I belong to gods own country. This time Chennai had a little harsh summer that my stock of fresh coconuts got dried up little faster. I used some of them to make coconut milk and the rest to make this delicious dessert.

Ingredients;
Dried coconuts -2
Sugar -1cup
Dried milk/milk powder -2blbs
Cardamom powder -1tsps (optional)

Method:
Cut open the coconut and discard the shells. Scrape off the brown outer covering. Grate them manually or in a blender. It must measure about two cups. Powder the sugar and combine it with the grated coconut. Heat the mixture over a low flame, stirring continuously. Initially, the sugar will melt. Then it will begin to solidify. At this stage add the dried milk and cook for few more seconds. Remove from the flame and add the cardamom powder. Divide it into equal parts and roll it out into small balls while it is still warm.

Apple crumble

This is a famous English dessert, where apple chunks are cooked with sugar under a layer of buttered flour. The top is crispy while the bottom is soft with tender apple pieces in sugary syrup. It can be eaten alone or along with vanilla ice cream.

Ingredients:
All-purpose flour - 11/2cup
Powder sugar -1cup
Cold unsalted butter -1/2cup
Apple -250gms
Lemon juice -1/2tsp
Cardamom powder -1tsp (optional)
Salt -1pinch

Method:
Peel and core the apple. Cut into small pieces. Add lemon juice, cardamom powder and 3/4 cup of sugar. Set it aside for few minutes. Then cook it over a low flame till the sugar melts and the apples turn tender. Allow it to cool. Next, combine the flour, salt and the balance sugar. Then, slowly rub the butter little by little to the flour mixture. Its texture should resemble like wet sand. Grease a square baking dish. Spread the apple mixture evenly. Top it with the flour mixture. Press the flour down lightly with a fork. Bake it in a pre-heated oven at 200°C for 30 to 35 minutes. Serve it alone or along with vanilla ice cream.

Kulfi

 Kulfi is believed to have originated during the Mugal empire in 16th century. It is prepared by thickening the milk over low flame and freezing them in kulhars or moulds. In fact, the taste and texture of kulfi depends on the correct caramelization of the milk. Here, I am presenting an easy method to prepare kulfi using evaporated milk (khoa).

Ingredients:
Full cream milk -1/2litre
Evaporated milk/khoa -100gms
Sugar -100gms
Corn flour -1tps
Cardamom powder -2tsps
Any mould of your choice

Method:
Mix the corn flour in 4tsps of milk. Keep it aside. Heat the balance milk. Allow it boil.  Switch off the flame and then stir in the corn flour mixture, sugar and the evaporated milk. Stir for few seconds till the sugar is dissolved. Put it back on the stove. Cook over low flame for few seconds stirring continuously till it thickens and is blended well. Add the cardamom powder and cool. Pour it into the moulds and freeze for 6 to 8 hours. Unmould and serve.
Note:
If sweetened khoa is used, then adjust the amount of sugar accordingly.
Nuts, fruit bits and other flavourings can be added instead of cardamom powder.
Any mould can be used to make this kulfi. I have used cupcake moulds to make it.
The freezing time may vary according to the mould used and temperature setting of the fridge. 
 

Cashew nut squares (Kaju Katli)

Kaju Katli, which is available in every sweet shop across India, is my all-time favourite. I usually prepare this sweet during Diwali as it is mildly sweet and unlike other Indian sweets it does not use clarified butter in its preparation.

Ingredients:
Cashew nut -250gms
Sugar -100gms
Milk powder -2tsps
Cardamom powder -2tsps

Method:
Dry the toast the cashew nuts lightly to reduce the moisture content in them. Take care that the colour of the cashew   does not become brown. Cool and pulverise it in a blender to a smooth powder. Do not overrun the blender as it may result in pasty texture. Next powder the sugar and place it in a heavy bottom pan. Add half cup of water to it and prepare sugar syrup of one thread consistency. Switch of the flame and add the milk powder first. Then stir in the cashew nut powder. Stir well till is blended well. Put it back on the stove. Cook over low flame till it begins to thicken. Remove from the stove and add the cardamom powder.  Cool for few seconds. Then, mash it well while it is still warm. Flatten it over a smooth surface or the back of a plate using a rolling pin. Cut it into desired shape. Cool and store it an airtight jar. 

Note:
Milk khoa can also be added instead of milk powder. If sweetened milk khoa is used then sugar needs to be adjusted accordingly. 

Chocolate and chocolate cups

Chocolate is everyone’s favourite and when it comes in the form of cups it doubles the happiness. It is a hit with kids when ice cream is served in these edible cups. My son used to enjoy ice creams in these cups as a kid, during the summer holidays. His friends also used to enjoy it, when they came visiting us during the summer holidays. I always stock some chocolate cups in the fridge to surprise my guests.

To make chocolate cups
 
Ingredients:
Cooking chocolate -800gms
Paper cups -few

                                 paper cups & mould

Method:

Make a small slit on the rim of all the paper cups. Keep it aside. Break the chocolate bar into small pieces. Place it in a small deep bowl. In another big bowl, heat some water. Allow the water to boil. Lower the flame and place the small bowl with broken chocolates on it. See that it does not touch the bottom of the big bowl. Care must be also taken to see that the water does not enter the chocolate bowl. Allow it melt completely. (Take care not to boil the chocolate). Pour the melted chocolate in one cup. Coat the inside of it till the rim. Pour the excess chocolate if any back into the pan. Similarly, coat other cups also. Refrigerate the cups. After 2 hours, remove them from the fridge. Then, slowly peel off the paper cup starting from the slit at the rim. Refrigerate it again until use. Fill them with ice cream or seasonal fruits or nuts before serving. Fruit cups can also be topped with whipped cream before serving.

To make chocolates:

Ingredients:
Silicon mould
Butter for greasing

Method:
Grease the silicon mould with butter. Keep it aside. Melt the chocolate as mentioned above. Using a small spoon fill each of the depressions in the silicon mould. Refrigerate it for 6 hours. Then unmould them and wrap it in colourful toffee papers. Put it back into the fridge for few hours.

Note: I have used my favourite dark chocolate here.

Boondi ladoo

Boondi Ladoo is a traditional sweet of India prepared with chick pea batter and sugar syrup. Chick pea batter is poured over hot oil through a perforated ladle. This results in crispy small pearls which are soaked in sugar syrup and rolled into balls. There are many types of ladoos. In South India it is known as boondi ladoo, while in the North is known as mothi choor ladoo. Then, there is this special ladoo or Triupathi ladoo, which is rich in taste and flavour sans any colouring.
Boondi ladoos are served on various occasions including weddings and festivals like Diwali.



Ingredients:

For the batter:
Chick pea flour -1cup
Rice flour -1tsp
Eating soda -1pinch
Oil for frying

For the sugar syrup:
Sugar -2cups
Water -1cup
Orange food colour -1/4tsp (optional)

For garnishing:
Cashew nuts -2tsp
Raisins -1tsp
Clarified butter -1tsp

For flavourings:
Green cardamom -2
Cloves  -1
Nutmeg -1 pinch
Edible camphor -1pinch


Method:

Pulverize the items listed under flavouring into a smooth powder. Fry the cashew nuts and raisins in clarified butter.
Combine sugar, water and food colour. Heat it over a medium flame  to prepare half thread consistency syrup.


    batter poured on the perforated ladle and tapped

Mix the chickpea flour, rice flour, and eating soda in little water and prepare thick batter of pouring consistency. Heat oil in a wide frying pan. Place a perforated ladle over the frying pan. Pour a ladle full of batter on the perforated ladle. Gently tap it so that the batter falls into the oil to form small pearls or boondi.

                          fried boondis

 Fry them in batches to finish the entire batter. Soak the fried boondis in the prepared sugar syrup. Stir in the flavourings. Close and keep it a aside for 5 minutes. Then, mash them lightly and add the garnishing. Roll into small balls while it is still warm. Allow it to cool. Store in  airtight jars.

Banana jamun

This jamun is made using Kerala banana/nenthra pazham and is mildly sweet unlike the regular gulab jamun that uses milk powder or milk solids. It is easy to make as it neither cracks while frying nor swells when it is soaked in the sugar syrup. It also does not require any flavouring as it has the natural flavour of the banana.

Ingredients:
Half ripe Kerala banana/nenthra pazham -2
Sugar -1 cup
Oil for frying

Method:
Add one cup of water to the sugar and prepare syrup of one thread consistency. Keep it aside.
Steam the Kerala bananas/nenthra pazham with the skin. Cool and skin it. Slit it length wise and remove the string of seeds from the middle. Mash it well with the hand or in a blender. Divide and roll it into equal balls. Deep fry them in small batches in medium hot oil. Drain it over a tissue paper. Soak them in the prepared syrup for 15 minutes. Then, boil for few seconds over a low flame.

                      String of seeds removed from the middle

                      rolled into equal balls
Note:
Selection of banana is important to this recipe. Use only half ripe and firm bananas. Ripe bananas can become mushy when steamed and also stick to the pan when fried. The syrup may be  flavoured with cardamom powder to give a rich taste.

Beetroot halwa

This halwa is healthy as it uses less fat, skimmed milk powder and the natural sweetness of beetroot. I have used sugar substitute too to make it low on calorie count.

    Ingredients:
    Grated beetroot -300gms
    Skimmed milk powder -100gms
    Sugar substitute - 4tblsps
    Cardamom powder-1tsp
    Clarified butter -3 tablespoons
    Cashew nuts-50gm
    Water-1/2cup
    Salt -1/4tsp


Method:
In a non-stick pan fry the cashews nuts in little clarified butter. Remove and keep it aside.
In the same pan place the grated beetroot, salt and water. Close and cook for few minutes. When the beetroot turns soft add the skimmed milk powder, sugar substitute and the balance clarified butter. Cook over a low flame stirring continuously till all the water has evaporated. Then, switch of the flame and add the cardamom powder. Garnish with fried cashews.

Broken wheat halwa

How about ending the dinner with halwa that is healthy too? If should be healthy then it should be high of fibre and nutrients. Yes, this halwa uses broken wheat and brown sugar instead of semolina and sugar. Broken wheat is high on fibre and has a low glycaemic index. Hence, it is highly recommended for diabetics. Broken wheat halwa  is very easy to make and tastes delicious too.

Ingredients:
Fine broken wheat - 2cups
Brown sugar - 3/4 cup
Salt -1/4tsp
Clarified butter -4tblsps
Cardamom powder - 1tsp
Cashew nuts for garnishing

Method:
Fry the cashew nuts in little clarified butter. Keep it aside.
Heat 4cups of water in a cooker and add the broken wheat and salt.  When it begins to a boil, close the lid and pressure cook it for 10 minutes. When the pressure is released, open the cooker. Add the brown sugar and the balance clarified butter. Cook stirring continuously till it leaves the sides of the pan.  Remove from the stove and add cardamom powder. Garnish with roasted cashew nuts.
 
Note: It is important to use the fine variety of samba broken wheat.

Pal ada pradhaman

Pradhaman is a sweet pudding famous in Kerala. It is prepared during marriages and on festive occasions. There are different types of pradhaman depending upon the  ingredient that is used in its preparation. Pal ada pradhaman uses milk and sugar in its preparation, while plain pradhaman uses brown sugar and coconut milk in its preparation. Then, there is this Chakka pradhaman, which uses ripe jackfruit in its preparationa and Pazha pradhaman, which uses ripe Kerala banana in it preparation. Every pradhaman is unique in taste. This pradhaman with the flavours of rice and milk tastes divine.

Ingredients:
Milk - 5cups
Condensed milk -1cup
Pancake pieces -1cup
Sugar- 4tps
    
For the pancake:
Rice flour – 1/2cup
Banana leaf -1
Oil -1tsp
   

                            Dough flattened on the banana leaf    
To prepare the pancake:
Mix the oil and rice flour in little water and make smooth dough. Flatten the dough with the palm of your hand as thin as possible on the back side of the banana leaf. Steam it in a rice cooker. Cool and cut the pancake into small square pieces. Keep it aside.

                                    pancake cut into small squares
To prepare pal ada pradhaman:
In a thick bottomed pan boil the milk along with the  condensed milk for few seconds. Lower the flame and add the prepared pancake pieces. Simmer for five minutes. Remove from flame and add sugar after ten minutes.  

Butter scotch oats cookies

                               

This cookie is easy to make and healthy too as it has high fibre oats. I have replaced part of the sugar with brown sugar to enhance the flavour of butter scotch. Besides, brown sugar is also healthy compared to white sugar.

                                         Butter scotch chips
Ingredients:
All purpose flour -1cup
Oats -1cup
Powdered sugar -1/2cup
Powdered brown sugar -1/2cup
Butter - 1/4 cup
Oil -1/4 cup
Baking powder -1/4tsp
Baking soda -1/2tsp
Butter scotch chips - 4tsps
Chocolate chips -2tsps
Milk -2tsps
Vanilla essence -1/2tsp

                                             Chocolate chips
Method:
Grind the butter scotch chips coarsely. Mix it along with the baking soda, baking powder, oats and all purpose flour. Keep it aside. Next beat the sugars, milk and butter in a blender. Combine the two mixtures and oil to form soft dough. Add the essence and half the chocolate chips. Divide into equal balls. Flatten each of them a little and place it in an oven proof tray. Decorate each cookie with the balance chocolate chips. Bake in a pre-heated oven at 150c for 10 to 15 minutes.