SWEET POTATO HALWA

Diwali is the festival of lights. But for children, it is the festival of Sweets and Snacks. They kept tempted to taste and indulge in variety of home made sweets and snacks. Let's start the sweet series this year with the Sweet Potato Halwa.

INGREDIENTS :

Sweet Potatoes/ Sakkaravalli Kilangu - 250 gms

Sugar - 200 gms

Ghee and Cashews - as required

METHOD OF PREPARATION :

1) Boil Sweet Potatoes and mash it well. It should be too watery.

2) Prepare thick sugar syrup for halwa consistency.

3) Mix in the mashed sweet potatoes to it and mix well. Add a ladle of ghee and ghee fried cashews to it and cook till reaches proper mix and halwa consistency.

Serve hot.

 

BROKEN WHEAT KESARI

INGREDIENTS :

Broken Wheat - 1 cup

Karupatti - 200 grams

Milk - 1/2 cup

Cashews, Raisins, Almond - few

Ghee

METHOD OF PREPARATION: 

1) Pressure cook broken Wheat with 2 cups of water and keep aside. Allow the steam to leave.

2) Open the lid , stir it once and add milk. Mix it up well .

3) Dissolve karupatti in 1 1/2 cups of water , strain the impurities. Add in the karupatti syrup and mix it up well. Cook till it thickens. 

4) Add in 2 ladles of ghee and garnish with ghee roasted dry fruits.

Serve hot.

LABONGO LATIKA

Thank you Sanoli for this delicious sweet dear

INGREDIENTS:

For outer crust :

Maida - 1 cup

Sugar - 2 tsp
Salt - 1/4 tsp 
Pinch of Baking Powder
Ghee -few tsps
Cloves - few

For Stuffing :

Khoya - 200 gm 
Sugar to taste

For Sugar Syrup :

Sugar - 1 Cup 
Water
Vanilla Essence - 1 tsp 

METHOD OF PREPARATION:

FOR DOUGH:

1. In a large bowl, mix flour, baking powder, 2 tbsp sugar, ghee and salt. 
2. Knead it to make a smooth dough with little water. Cover with a wet cloth and keep it aside for 20 minutes.
3. Make small balls of it and roll them with the rolling pin.

For Stuffing:

1. In a pan, crush mawa or khoya. Add ½ Cup warm water with Sugar in it. 
2. Heat the pan and keep stirring continuously for about 6-7 minutes till the mixture thickens. Remove from the flame.
3. Add raisins and keep it aside to cool it down.

For Sugar Syrup

Boil 1 cup sugar and ½ cup water in it. Mix vanilla essence to it. Wait for two String consistency of syrup .

For Labongo Latika :

1. Place a spoonful of filling in the center of the rolled dough and fold sides to make a pocket. Seal the pocket with a clove.
2. 
   
3. Heat oil in a pan and deep fry labongo latika on medium low flame till both sides turn into golden brown.  
4. Remove them from the oil and dip in thick sugar syrup for 4-5 minutes.Remove from syrup and arrange on serving plate. 

Linking it with Divya's SNC Challenge January 2014 , tried this juicy sweet from Sanoli.

CREAMY COCONUT CHOCOLATE FUDGE

A yummy chocolaty fudge for our dear Priya akka of Priya's Versatile Recipes   birthday . Wish you a wonderful birthday akka .We are blessed to have a sweet sister like you .Blogging has given me many more memorable moments of happiness and friends , we all adore you a lot . Love you akka for your love and support . 

COLOURFUL DESSERTS FOR YOU FROM US -- Viji, Sangee vijay, Divya pramil, Divya prakash, Priya Ranjit, Pradeepa, Manjula , Nalini Suresh,Sangeethapriya and Preethi.

A lovely gift for our sweet sister

Here is my treat for you ,

INGREDIENTS :

Desicated coconut - 1/2 cup

Butter - 1/2 cup

Granulated sugar - 2 cups

Cream - 200 gms

Chocolate chips / Chocolate - 200 gms
Crushed nuts - few

METHOD OF PREPARATION :

1. In a heavy pan, combine the sugar, cream, and butter over medium heat. Stir the mixture until the butter melts and the sugar dissolves. 

2. Bring the mixture to a boil.When it starts boiling, add dessicated coconut and 2 tbps of mango juice and cook for 4-5 minutes .Stir it continuously.

3. Remove from the heat and immediately stir white chocolate and brown chocolate . Add pinch of food colour and few crushed nuts.Stir until the fudge is completely smooth.

4. Pour the fudge into a bowl layered with aluminium foil and set aside. 

5. Allow the fudge to set in the refrigerator for 2 hours. To cut, pull the fudge out of the pan using the foil . 

6. Cut the fudge into small squares. Bring it to room temperature to serve.Top it up with Cherry .

PANEER CARROT WATERMELON KHEER

INGREDIENTS :

Milk - 1/2 litre
Sugar 
Paneer - 100 gms
Carrot - 1 big
Water melon - few cubes
Ghee

METHOD OF PREPARATION :

1) Boil milk and reduce to half of proper kheer consisency . Mix sugar well with it.
2) Scramble paneer well and slighlty cook for 2 minutes till the raw smell leaves and them mix it with blended carrot , water melon .
3) Finally , add panner mix with the milk and stir it up well . 

Serve chill or warm .

Linking it with Celebrate - Easter event by me , started by Jagruti .

Viji's Show your style series - Watermelon 

WATERMELON SANDESH

Let's Celebrate Holi with this yummy sandesh...

INGREDIENTS :

Paneer - 200 gms
Sugar to taste
Watermelon juice - 3 tsps
Ghee - 1 tsp

METHOD OF PREPARATION :

1) Scramble the paneer well . Mix it with sugar and watermelon juice .
2) Heat a pan with a spoon of ghee . Fry the panner for 5-6 minutes in slow flame.
3) Remove from the flame and allow it to cool down. 
4) Roll small balls of it and flatten it . Sandesh is ready to serve .Serve chilled . 

This is my first guest post for Jagruti bhabhi's . Happy to be her guest...

Linking it with Celebrate - Easter event by me , started by Jagruti .

 Chaitra's Easy2cook in 15 minutes event



Vimitha's Hearty and Healthy - Hudson Canola Oil Give Away.

Priya's Healthy me Healthy Us event

Viji's Show your style series - Watermelon 

CHANNA DAL HALWA

INGREDIENTS :

 Channadal - 1 cup

Ghee as per your taste

Sugar as per your taste

Milk - 2 1/2 cups

Cardamom powder - 1/4 tsp

Powdered Cashews and Almonds - 1/2 tsp

METHOD OF PREPARATION :

1) Soak the dal in hot water for 2 hours.

2) Then ,pressure cook the dal with sufficient water till it softens for 5-6 whistles .Remove the excess of water if there and allow it to cool down .

3) Mash the dal with a ladle a bit coarsly.

4) Heat ghee in a heavy bottom pan, add the mashed dal and fry on slow flame until the flavourful aroma rules out.

5) Add the milk and stir it up slowly well .

6) Finally add the nuts powdered,sugar and stir it  for few minutes.

7) Garnish it with ghee roasted nuts .

Serve hot .Linking it with SNC Challenge by Kirti

Also for Priya 's  Cooking with Seeds-Dals.

DOUBLE KA MEETHA

INGREDIENTS :

Whole wheat bread 
Milk - 1 cups

Nuts mix - 2 tbsps

Crushed nuts
Sugar and Ghee to taste

METHOD OF PREPARATION :

1) Cut bread into shapes of your wish .
2) Deep fry the bread in 2 ladles of ghee till roasted.

3) In another pan , warm boiled milk with sugar and nuts powder. Boil in slow flame till it thickens.

 4 ) Once done, remove from the flame and add fried bread pieces to it.

 5) Garnish with sliced nuts and dry fruits . Serve hot.

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .

Priya's Valentine's Day recipe ..

Shruti's Artsy Craftsy Challenge 

PAAL POORI

INGREDIENTS :

Boiled milk - 1 cup
Sugar to taste
Cashews,Elachi , Pista,Badam - few
Poori's of wheat flour 

METHOD OF PREPARATION :

1) Blend milk with nuts and sugar well .

2) Transfer it to a bowl and add poori pieces in it .Leave for 10 minutes ,hence poori is well soaked in milk.

3) Garnish it with Nuts .

Serve chill for guests.

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .

and Sharanya's Traditional Recipes Event : 

WHEAT BREAD MILK HALWA

INGREDIENTS :

Wheat bread - 4 loaf
Ghee
Boiled and thicked milk with creamed layers- 1 cup
Sugar to taste
Cashews 

METHOD OF PREPARATION :

1) Ghee roast bread well and marinate it in boiled milk for 20 minutes.
2) Mash it well with a ladle.
3) Meanwhile , boil milk , nuts powder and sugar. simmer to slow flame .

4) Add bread pieces in it with a ladle of ghee . Stir it up with well to get the proper halwa consistency.

5) Remove from the flame and garnish it with Ghee roasted Cashews

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .

and Sharanya's Traditional Recipes Event : 

RAJASTHANI MINI GHEVAR WITH RABDI

INGREDIENTS :

Maida - 1 1/2 cup
Ghee
Boiled milk - 1/4 cup
Sugar

Kesar Rabdi:

Milk - 3cups 
Sweetened condensed milk - 1 cup
Saffron - 1 pinch
Cardamom powder - 1/4 tsp
Crushed almonds and cashews .

METHOD OF PREPARATION :

1) Mix milk and ghee together well for few minutes.   

2) Add maida to it and mix well with water to thin batter consistency.

3) Heat oil in a pan.Once hot, take leave the batter using a ladle and pour in the centre of the pan very thin .

4) Leave another ladle of batter to it .Cook till ghevar is fried well and crispy.

5) Meanwhile , make sugar syrup of  one string consistency and keep aside.

6) Boil milk in milk pan until the milk gets reduced to half of the quantity.
7) Then , add cardamom powder ans saffron.

8) To is add condensed milk and bring it to boil again till the milk thickens .

9) Serve ghevar with the sugar syrup over it. Garnish  it with rabdi and crushed almons and cashews.

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .