Best Recipes: Sweets

Showing posts with label Sweets. Show all posts

Narali Pournima, the full moon day is very popular amongst fishermen community as it marks the beginning of the new fishing season. On this day, they worship Sea to please Varun Dev - the God of rains. They offer Coconut to the Sea and also make Coconut delicacies for meal.

This day is also known as 'Rakshabandhan' where a Sister ties Rakhi (a holy band) on her Brother's wrist and in return her brother takes the vow to protect his sister. On this day, the sisters do aarti (a prayer for the long and happy life of the brother) and receive gifts from their brothers.

The third thing that is not known to many is the 'Shravani'. Generally in Brahmin community new Janhve (Sacred Thread) is worn after reciting Gayatri Mantra on this day.

Coming to Narali Bhaat, it is a Maharashtrian delicacy. Naral means Coconut and Bhaat means Rice in Marathi language. I have made this recipe using a Pressure Pan method as followed by my Grandmother. Since I dont have Pressure Pan, I have made it in Pressure Cooker. The biggest advantage of this method is that you save time and the grain remains intact. However, if the bottom of Pressure Cooker is not thick, then it may lead to wastage of half an inch of layer at the bottom, which may stick to the bottom.

Serving: 4 people

Approx. Time: 30-40 minutes

Ingredients

2-3 tbspns Ghee

3-4 Cloves

1 cup Basmati Rice

1 cup fresh scrapped Coconut

2 cups hot Water

1 cup grated Jaggery

A pinch of Salt

1/4 tspn Cardamom Powder

8-10 Cashew Nuts

8-10 Raisins

For Garnishing:

Ghee

Almond & Pistachio Flakes

Cashews & Fried Raisins

Method-I (Pressure Cooker Method)

Pre-preparation:

1. Heat a tablespoon of Ghee and fry the Cashew Nuts and Raisins. Set it aside for using it in the main dish.
2. Wash the Rice and drain the entire water contents. Leave it aside for half an hour.

To make Narali Bhaat:
Heat Ghee into a heavy bottomed Pressure Cooker. Add the Cloves and saute it for few seconds. Add the washed Rice, and saute it for 3-4 minutes on medium heat. Then add the Scrapped Coconut and again saute it for two minutes.

Simultaneously, boil 2 and 1/4 cups of water for using it in the recipe. (The water may reduce to some extent after boiling, hence I have taken additional half cup of water. If you are using water at room temperature, take only 2 cups, however adding boiling water to the rice makes it more fluffy) Add the boiling water to the Rice. Then add the grated Jaggery to it and give it a stir. Also add a pinch of Salt at this stage. Finally add the Cardamom Powder, fried Cashew Nuts and Raisins. Cover the Pressure Cooker and cook the rice till 2-3 whistles.

Once the Rice is cooked, open the lid of Pressure Cooker. Add some ghee from the sides. Once done fluff it with fork.

Pour Ghee on the Rice, garnish it with dry fruits & nuts and serve hot.

Method-II (Traditional Method)

Pre-preparation:
1. Heat a tablespoon of Ghee and fry the Cashew Nuts and Raisins. Set it aside for using it in the main dish.
2. Wash the Rice and drain the entire water contents. Leave it aside for half an hour.

To make Narali Bhaat:
Heat 2 tbspns Ghee into a heavy bottomed non stick Pan. Add the Cloves and saute it for few seconds. Add the washed Rice, and saute it for 3-4 minutes on medium heat. Simultaneously, boil 2 and 1/4 cups of water for using it in the recipe. Add the boiling water to the Rice. Cover the pan with lid and cook the Rice. Ensure that the Rice is cooked properly because in case the Rice remains semi-cooked, it becomes hard after adding the Jaggery mixture. After the Rice is cooked, transfer it into a plate and spread it evenly for cooling.

In the meantime, mix the Coconut and grated Jaggery. Add the mixture of Coconut and Jaggery to the cooked Rice. You may also mix in Coconut and Jaggery directly in the cooked Rice, but it may lead to breaking of the Rice grain.

After mixing, heat a heavy bottom non-stick Pan. Add a tabesppon of Ghee to it. Turn the flame to low and add the mixture of Rice, Coconut and Jaggery to the pan. Also add the Cardamom powder, fried Cashew Nuts, fried Raisins and a pinch of Salt. Cover the pan and cook it for 10 minutes on low flame. Then remove the lid and cook on low flame until the mixture thickens. At the end add some Ghee.

Pour Ghee on the Rice, garnish it with dry fruits & nuts and serve hot

Notes

1. Alternatively, you may cook the Rice in Coconut Milk. Initially the rice has to be cooked in thin Coconut Milk and thereafter the first pressed Coconut Milk should be added to enhance the flavour.
2. The Jaggery may be substituted with equal quantiy of Sugar or a balanced mix of Jaggery and Sugar. Also the quantity may be increased or reduced as per your taste.
3. Some people also add yellow food colour to make this dish look more attractive. But since I have used organic Jaggery, the colour of Rice has turned brown.
5. Nuts of your choice may be added to this recipe. If you want to add Saffron, soak the Strands in milk for some time.
6. Salt is optional. However a pinch of salt in any sweet dish enhances the taste.
7. Rice used should be an old one. Preferably old and scented - Ambemohor or Basmati Rice.

Traditional Marathi

Jackfruit Khandvi (Steamed Jackfruit Cakes)

'Khandvi' in Maharashtrian cuisine has a different meaning as compared to 'Khandvi' in Gujarati cuisine. In Maharashtra, Khandvi means steamed cakes. It is generally made during the month of 'Shravan' and on the day of 'Nagapanchami'. This recipe has been twisted by adding Jackfruit pods which adds a distinct flavour to Khandvi.

Serving: 12-15 Pieces

Approx. Time: 30 minutes (Preparation) 30 minute (Resting) & 20 minutes (Steaming)

Ingredients

7-8 Jackfruit Pods (Phansache Garey)
1 cup Rice Semolina (Idli Rawa)
1 cup freshly scrapped Coconut
1/2 cup Jaggery (or as per your taste)
A pinch of Salt
2-3 tbspns Chiraunji (Charoli or Buchanania lanzan)
Ghee (for greasing)

To Serve with

Home made Ghee

Method

Take the Jackfruit Pods and remove seeds. Roughly chop the Jackfruit pods into small pieces. Transfer the pieces of Jackfruit Pods and scrapped Coconut in the mixer Jar and make a coarse paste. Add the chopped Jaggery to the mixture of Jackfruit Pods and Coconut.

In a mixing bowl, take Rice Semolina and add Salt, Jackfruit-Coconut Mixture and mix it. Allow the mixture to rest for nearly 30 minutes . The consistency of the batter will be semi-thick and not pouring / dropping consistency unlike Idli Batter. If you feel that the mixture is too thick, then add some water at this stage.

Simultaneously, heat water in a Steamer. Grease the steamer plate with little Ghee. After greasing, spread the mixture evenly in the Steamer Plate (Height approx. 1 inch). Then sprinkle some Chiraunji on top. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that Khandvi is ready. Once done, remove from the Steamer and allow it to cool. Cut it into square shape or any other shape of your choice. Serve hot with Ghee.

Notes

1. The Jaggery may be replaced with Sugar and even the quantity may be adjusted according to your taste. It will give nice colour to the recipe.

2. Instead of steaming it in a plate, you may make Jackfruit Idlis, also known as 'Phansachi Sandana' in Maharashtra.

3. The flavour of a pinch of Nutmeg Powder will also enhance the taste. (Generally Cardamom Powder compliments with Sugar and Nutmeg Powder with Jaggery)

4. You may also Cashew Nuts or raisins as per taste.

Traditional Marathi

Amba Sandana (Mango Idli)

Ganga Dussehra is dedicated to Goddess Ganga and this day is commemorated as the day when Ganga descended to Earth to accomplish her mission to purge the cursed souls of Bhagiratha's ancestors. Before coming to Earth, Goddess Ganga resided in the Kamandalu (holy vessel) of Lord Brahma. Along with her, Goddess Ganga brought the purity of heaven to Earth. Ganga Dussehra will be celebrated on 28 May 2015 this year and during the Navratri period, Jalidar sweet (sweets which has an intricate net like Anarsa, Battasa, Mysore Pak etc.) are offered to Ganga. This recipe is my offering to Goddess Ganga.

About this recipe, Amba means Mango and Sandana means Idli. It is a traditional Maharashtrian recipe from Konkon region which produces abundant mangoes. This may be served as evening snacks or even as a dessert / sweet.

Special thanks to my friend Mayuresh Bhide & his mother who gave me this recipe, imparted information about Ganga Dussehra and guided me during the making of this recipe.

Serving: 18-20 Pieces

Approx. Time: 30-40 minutes (Preparation) 2 hours (Resting) & 20 minutes (Steaming)

Ingredients

2 tbspns Ghee
2 cups Semolina (Wheat Rawa or Suji)

Salt to taste

2 cups Alphonso Mango Pulp

1/2 cup Curds (Yogurt)

1 cup Sugar (may be increased as per taste)

1/2 Cup Milk (to adjust consistency)
2-3 tbspns Chiraunji (Charoli or Buchanania lanzan)
Ghee (for greasing)

To Serve with

Home made Ghee

Method

Take Ghee in a non-stick pan and heat it. Add Semolina and roast it on medium flame till the colour changes to pink and you start getting aroma. Turn off the flame and set it aside for cooling.

In a mixing bowl, take roasted Semolina and add Salt, Mango Pulp, Curds, Sugar and mix it. Allow the mixture to rest for almost 2 hours.

After resting, add some milk to adjust the mixture to pouring / dropping consistency. Simultaneously, heat water in a Steamer. Grease the Idli moulds with little Ghee.Sprinkle 5-6 Chiraunji seeds on the mould and pour the batter into the Idli mould. Also, sprinkle some Chiraunji on top if you like. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that the Idlis are ready. Serve hot with Ghee.

Notes

1. The quantity of Sugar may be adjusted according to your taste. But preferably a cup of Sugar is required for this recipe to get the minimum level of sweetness.
2. Instead of milk you may also add water to adjust the consistency.
3. In case the curd is not sour, then the Idlis may not become spongy. In that case add a pinch of Eno Salt or Soda to the mixture just before steaming.
4. If you find that the end product is not sweet, you may dissolve some Sugar in Water and pour the Sugar Water on the Idlis and steam it for some time to get the desired sweetness.

Traditional Marathi

Mango Spaghetti

There is a preconceived notion that Indian sweets are overloaded with Sugar. However Indian cuisine has many sweets that are prepared without or with minimal use of Sugar. In Maharashtrian Cuisine from Konkan region, there are few recipes like Steamed Modak, Jackfruit Idli etc. that are not very sweet, but still taste good. Steamed Shevaiyan (Spaghetti) is one of them which is served with sweetened Coconut milk. Even the usage of Ghee is minimal. I hope you will like this traditional recipe.

Serving: 2 people

Approx. Time: 15-20 minutes

Ingredients

For Mango Spaghetti:
1 cup Water
1 tspn Ghee (or White Butter)
A pinch of Salt
1 cup Mango Pulp (preferably Alphonso)
1 cup Rice flour (preferably aromatic rice flour)

For Sweetened Coconut Milk:

2 cups Coconut Milk
2 tbspns Jaggery
1/2 tspn Cardamom Powder (or as per taste)

For Garnishing:

Mango Pieces
Cardamom Powder

Method

To make Sweetened Coconut Milk:
Take Coconut Milk in a mixing bowl. Add the Jaggery and Cardamom Powder to it. Mix it well and refrigerate it.

To make Mango Spaghetti:

Take a cup of water in a pan and boil it. Once it starts boiling add a teaspoon of Ghee and a pinch of Salt to it. Then add the Mango Pulp to the boiling water and mix. Let it boil for 3-4 minutes on medium flame and then add the Rice Flour and mix it. Ensure that no lumps are formed in the dough. Turn the flame to low and cover the pan. Cook it for approx. 2 minutes.

Transfer the steamed dough in a separate bowl. Knead the dough till it is soft and properly mixed. Divide it in 3-4 small portions and roll it into small cylindrical shapes. Simultaneously, heat approximately a litre of water in a pan. Once it starts boiling, add these rice flour cylindrical shaped dough into the boiling water. Cook till the cylindrical shaped dough starts floating in the water. Then remove it and allow it to cool.

Take a Chakali Maker and use disc with small holes for making Spaghetti. Grease the Chakali Maker with some Ghee. Now add the cooked rice flour cylindrical dough into it and close it.

To Serve:

Take a serving bowl and fill half the bowl with sweetened Coconut Milk. Now hold the Spaghetti Maker over the bowl and rotate the handle in circular motion. Sprinkle some Cardamom Powder over it and serve.

Notes

1. You may replace Ghee with White butter.

2. Instead of cooking the Rice cylinders in water, you may steam it for 20 minutes.

Traditional Marathi

Gulab Halwa

Gulab Halwa is a twist to traditional Gajar ka Halwa. One day while I was making Gajar ka Halwa, I found some nice rose petals in my refrigerator. To give a twist, I caramalised it and added it to the Halwa along with Rose Water and Essence. And to my surprise the taste came out very well. Then next time, I added Beetroot to it to enhance the colour and this recipe was born. Hope you will like it.

Servings: Approx. 5-6 servings

Time: Approx. 45 minutes

Ingredients:
1 large bowl grated Carrot (Approx 750 gms)
1 medium sized grated Beetroot
1 tbspn Ghee
1 tin Condensed Milk (Approx. 400 gms)
1/4 cup Cashews
1/4 cup Raisins
2 tbspns Gulkand

For Garnishing:
1 tbspn Ghee
Pistachio Flakes
Silver Varq

Method:

Take a tablespoon of Ghee in a large non stick pan and heat it. Once it melts, then add the grated Carrots and grated Beetroot to it. Saute the grated Carrots and Beetroot in Ghee for about 2-3 minutes. Then add the Condensed Milk into it. Turn the flame to medium and keep stirring the mixture at regular intervals. After 10-15 minutes of cooking add the Cashews and Raisins. Cook the mixture till the Carrot and Beetroot is cooked and the Condensed Milk is absorbed.

Once the mixture is thickened, mix the Gulkand in the Halwa. Turn off the flame and add a tablespoon of ghee to give it a nice aroma. Garnish it with Pistachio flakes or nuts of your choice. Serve hot or cold.

Notes:
In absence of Gulkand, you may add Rose Essence or Rose Water to the Halwa.
You may also caramalize edible Rose Petals and add it to the Halwa before serving.

Sweets

Purple Yam Kheer

Purple Yam also known as Kanda / Konfal / Kan is usually available during Winters in India. Normally, it is used in Savoury dishes and very rarely in Sweets. But my mom told me that during her childhood, Kandachi Kheer was made during fasts. I learnt this recipe from her and tried it. Even with the use of minimum ingredients, it turned out awesome.

Servings: 3 Servings

Approx. Time: 15 mins (excluding pre-preparation)

Ingredients:
1 tbspn Ghee
1 cup Boiled Purple Yam
A pinch of Salt
2 tbspns soaked Cashews
2 tbsns soaked Almond flakes
2 Cups Milk
3 tbspns Sugar

For Garnishing
Pistachio Flakes
Ghee fried Purple Yam Pieces

Pre-preparation:
Soak Cashews and Almonds separately overnight in water.
Peel off Almonds and grate it into flakes
Pressure cook Purple Yam till 3-4 whistles.

Method:

Peel the boiled Purple Yam and cut it into small pieces. Transfer it into a plate and mash it to make smooth paste.

Then take Ghee in a non stick pan. Heat it on medium flame and add the paste of Purple Yam. Stir fry the paste for a 2-3 minutes and add a pinch of salt. Thereafter, add soaked Cashews, Almond flakes and saute it for a minute.

Now add milk to the pan and bring it to boil. At the end, add Sugar and stir. Simmer it for some time. Adjust the consistency and sweetness as per personal preference.

Garnish it with Pistachio flakes and pieces of ghee fried Purple Yam. Serve hot or chilled.

Notes:

You may substitute Milk and Sugar with condensed milk to make it more rich.

A low fat version can be made by substitution of Sugar with Sugar Free and using low fat milk. Also, the ghee and dry-fruits may be avoided while making low fat version.

I have avoided using Cardmom powder as it changes the taste. Cardamom lovers may add the powder to the Kheer.

Another version of this Kheer can be made by using Coconut milk and Jaggery.

Stepwise Pictures:

Sending this entry to Foodelicious's Event - 'ONLY' GLUTEN FREE COOKING

Traditional Marathi

Naralachi Vadi (Coconut Burfi)

Being away from blogging for a long time, I once again decided to cook and post something on the eve of Navratri. And while writing this post suddently I realised that this is my 200th post. OMG.. is it true or a dream? I started this blog just for fun, but when I look back, I cant believe that I have cooked so many dishes. Once again, I take this opportunity to thank all my followers, visitors and friends for always inspiring me with comments and likes. And last but not least I really want to thank my Mom and Wife for always supporting and guiding me.

Co-incedently my 200th post is a traditional Maharashtrian recipe and that too very simple. Traditionally Naralachya Vadya or Coconut Burfi are made by using only three ingredients namely, scrapped Coconut, Sugar and Cardamom powder for flavouring. However, I have also seen people adding milk and cream to make these Vadi soft. Hence, I have added milk and garnished it with Silver Varq and Pistachios, which is not part of the traditional recipe.

Servings: 20-25 pieces

Approx. Time: 30-45 min (excluding cooling time)

Ingredients:
3 cups scraped Coconut (2 small sized Coconuts)
2 cups Sugar
1 cup Full fat Milk with Cream
1 tspn Cardamom Powder
Ghee for greasing plate

For Garnishing:
Silver Varq
Pistachio flakes

Method:

Break the Coconuts from centre. Scrape out only the white portion out of it. Then mix scraped Coconut, Sugar and Milk with Cream together in a bowl. Set it aside for approximately half an hour.

After resting, transfer the mixture into a non stick pan. On medium flame, cook the mixture for 25-30 minutes by continuously stirring it. You will find that the mixture thickens and lumps are formed. Pick litte bit of mixture and roll it on your thumb with one finger. If the mixture doesnt stick to your thumb or finger, that means it is appropriately cooked. Turn off the flame and add Cardamom powder to the mixture. Mix well.

Then grease an aluminium plate and pour the mixture on it. Spread it evenly with the help of greased Spatula. Cut it into squares when it is hot. Allow it to cool and set. Once the bottom of plate has cooled off completely, remove the Vadis from plate. Garnish it with Silver Varq and Pistachios. (Optional). These can be stored outside refrigerator for 4-5 days.

Notes:

1. If you feel that the mixture has turned dry, then add a tablespoon of Milk to make it moist.

2. You may also substitute fresh Coconut with Dessicated Coconut.

3. An addition of 1 cup Mava (Khoa) will make these Vadis more rich and tasty.

4. You may make variants like Rose by adding rose water, Saffron flavoured by adding Saffron, etc.

Stepwise Pictures: