Showing posts with label Burfis. Show all posts
Showing posts with label Burfis. Show all posts

Mango Kalakand




BM #129 Week 2 Day 3 - 

Mango Kalakand is a simple dessert made with homemade crumbled paneer, mango puree and sugar. This delightful dessert is perfect for any festive occasion.

This is one of the easiest and quickest desserts to make if the homemade crumbled soft paneer is ready.

 Ingredients - 

**Mango Puree 2 cups
Sugar 3/4 - 1 cup (I added 3/4 cup and it was enough for us)
*Paneer crumbled 2.5 - 3 cups
Crushed Nuts (Almonds, Pistachios and Cashews) as needed
Elaichi / Cardamom Powder 1/2 tsp
Ghee 1 tsp

*I made paneer out of 3 liters of full fat milk 
** I used canned Mango Puree with no added sugar


 Method Of Preparation -

Boil 3 liters of milk and add about 1/4 cup of lemon juice until the milk solids separate. Collect the cheese/chenna in a muslin cloth, rinse, drain and set aside.

In a non stick pan, heat mango pulp and sugar until the sugar is dissolved.

Add the chenna from step 1 into the simmering mango pulp. Keep stirring until the mixture comes together as a single mass without sticking to the pan.

Sprinkle some nuts and cardamom powder. Mix well and transfer into a greased pan or parchment paper lined pan, pat it evenly, sprinkle nuts and allow it to set. slice as needed. Refrigerate until ready to serve.


BMLogo


Preparation Time  1 hr 15 minutes
Makes 24 pieces

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Posted by Harini R on Sunday, December 12, 2021
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Gol papdi ~ Sukhdi



BM #113 Week 3 Day 1 - 

 This week I shall showcase some traditional sweets from different states of India.

 Today's traditional sweet is from the the state of Gujarat. With simple and healthy ingredients, this burfi has become one of my favorites. 

 I first tasted this at our local temple where one elderly lady distributed this sweet as part of the offering that day. I had the opportunity to get the recipe from her too. The forgetful me didn't note down the proportions but had an idea of the ingredients. 

Recipe Inspiration here
Ingredients - 

 Wheat Flour 2 cups
Ghee 1/2 cup + 2 Tbsp
Almonds + Cashew Coarsely crushed 1/2 cup
Cardamom Powder 1/2 tsp
Jaggery Powdered/Grated 1 1/2 cups

Method Of Preparation -
In a heated thick bottomed pan, add 1/2 cup of ghee and wheat flour.

 Fry the flour until the flour turns golden brown. Make sure the flour is stirred continuously. It took me approximately 15 minutes.

 When the flour is almost golden brown, add in the coarsely crushed almonds and cashews. Sprinkle the cardamom powder as well.

 Remove from heat. Add the powdered/grated jaggery and sprinkle about a tablespoon of milk.

 Mix thoroughly and the residual heat is enough for the whole mass to come together.

 Immediately transfer the mixture onto a greased tray. (I used a parchment covered tray). Pat the mixture evenly onto the tray.

 The mixture has to be firmly tapped else it will turn crumbly.

 After about 30 minutes, using a knife, roughly make slices and set aside for a couple of hours.

 Carefully lift the slices and store them in an airtight container. 
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

Preparation Time 25 minutes + 2.5 hours resting time
Makes 50 1- inch squares + 1/2 cups of crumbles :)

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Posted by Harini R on Wednesday, June 17, 2020
3 comments
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Instant Microwave Mango Kalakand



BM #90 Week 2 Day 3 - 

 To conclude this month's series 'Instant dishes', here is a personal favorite. This version of kalakand is a great way to enjoy the last few mangoes of this season.

 I remember my mom slogging in front of the stove to make kalakand the old-fashioned way. Now when it is my turn to make it, I always look for easy and quick ways to enjoy such treats. 

 My family and friends enjoyed this mango kalakand.

 Ingredients - 

 Mango Pulp 1 1/4 cup (I used store bought pulp)
*Paneer 1/2 cup
Milk Powder 3/4 cup
Condensed Milk 1/4 cup (adjust as per the sweetness of mango pulp)
Cardamom Powder and Chopped Nuts for Garnish

 *I used homemade soft paneer from 1 liter low fat milk (2%). Store bought grated paneer can also be used.

Method Of Preparation -
In a microwave safe deep bowl, add the mango pulp and microwave in high power for 3 minutes.

 Remove, mix and add in the soft paneer and milk powder. Whisk well and zap for another 2 minutes.

 Remove, mix and cook for 2 more minutes.

 Remove, add condensed milk, mix and cook for 5 more minutes in 1 minute intervals. Make sure the mixture doesn't overflow.

 When the mixture is semi dry and looks grainy, it is done. Ensure that it the mixture is not totally dry.

 Transfer the mixture onto a greased container. Pat it evenly. Sprinkle the cardamom powder and chopped nuts. Allow it to rest/cool for a few minutes.

 Slice and enjoy.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90.

Preparation Time 15 minutes + Cooling time 30 minutes
Makes 16 1-inch pieces

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Posted by Harini R on Thursday, July 12, 2018
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Chocolate Peda


Chocolate Peda

 BM #74 Week 1 Day 1 - 

 This week I have chosen to highlight a few more of kid friendly chocolate based dishes. These little bites were so addictive and chocolatey that they were gone in a flash.
Chocolate Peda

 Recipe Source here
Ingredients - 

 Khoya/Mawa ( I made it at home) 1 cup
Sugar 1/4 cup
Cocoa Powder 2 Tbsp
Nuts for garnish
Ghee/Butter to grease

Chocolate Peda

Method Of Preparation -

 In a heated pan add khoya/mawa and sugar. As the sugar melts, the consistency of the mixture will be a little runny.

 Continuously stir the mixture until it becomes firmer and shinier.

 Sprinkle the cocoa powder and make sure it is mixed well. Cook for a minute or two and remove from fire.

 When it is slightly warm to touch, pinch lime sized portions with greased palms and roll into the desired shape.

 Garnish with nuts of your choice and let them cool so that the nuts stay on the peda.

 Serve and enjoy!

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sending this to Srivalli's Kid's Delight - Chocolate Dishes hosted by Kalyani this month. 

Preparation Time 15 minutes
Makes 16-18

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Posted by Harini R on Friday, March 3, 2017
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Mango Doodh Peda


Mango Doodh Peda

 BM #73 Week 2 Day 2 - 

 For the second sweet treat in this series, check out this mango flavored doodh peda which is a delight to have and can be whipped up in under 30 minutes.
Mango Doodh Peda

Ingredients - 

 Milk Powder 1 cup
Milk 1/4 cup
Ghee/Butter 2 tsp
Mango Pulp 1 1/2 cups
Sweetened Condensed Milk 3/4 cup
Coconut Powder 1/2 cup
Roasted Cashews for topping
Mango Doodh Peda

 Method Of Preparation -
Make a smooth paste of ghee, milk powder and milk. Set aside.

 In a heated non stick pan, cook the mango puree until it thickens a little about 3-4 minutes.

 Add in the milk powder paste and cook the mixture while whisking it vigorously. Then add in the condensed milk and the coconut powder. 

 Keep mixing it and making sure the underside doesn't get burnt. [It took about 10-12 minutes]

 After the mixture comes together as a single mass, transfer onto a greased plate and allow it to cool.

 When it is slightly warm, pinch small portion of the mixture with greased hands and roll into a smooth ball and press down a cashew to slightly flatten it. Continue to shape the rest of the mixture similarly.

 Serve as a dessert. Perfect for parties / religious events.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

 Preparation Time 25-30 minutes
Makes 30

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Posted by Harini R on Saturday, February 11, 2017
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5 Minute Microwave Mysore Pak


5 Minute Microwave Mysore Pak

 BM #73 Week 2 Day 1

 This week, I shall present some quick and easy sweet treats to please one and all.

 I was talking to a friend about new ideas to make Indian sweets easier and quicker when she gave me a host of ideas, among which this 5 minute mysore pak topped my list.

 It so happened that I had to make this treat for a friend and so another favorite added to our list at home!!
5 Minute Microwave Mysore Pak

 Recipe Source multiple recipes online
Ingredients - 

 Besan / Gram Flour / Senagapindi 1/2 cup
Ghee 1/2 cup
Powdered Sugar 1 cup
Milk 2 tsp
5 Minute Microwave Mysore Pak

Method Of Preparation -
In a MW safe glass bowl, mix besan and a teaspoon of ghee and microwave for a minute until the raw smell goes away.

 Remove the roasted besan into a different bowl.

 In the glass bowl, melt the ghee for a minute so the ghee is hot.

 Add the remaining ingredients into the ghee, mix well so there are no lumps.

 Put it back into the MW and zap for a minute. Remove and mix well. Continue for another 3-4 times in 1 minute increments. [I totally cooked the mixture for 5 minutes but I could have stopped at 3 1/2 minutes for a lighter colored mysore pak].

 When the mixture turns frothy and it becomes flaky and pores are visible, transfer the mixture into a greased plate. 

 [At this point, I observed that there was an excess of ghee floating, so I drained the ghee into a separate container. It was approximately 2 tablespoons of ghee which I drained out.]

 Allow it to cool for a couple of minutes and then with a sharp knife, make indents to slice as needed.

 After another 10 minutes, slice it and serve or store in an air tight container.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

Preparation Time 10 minutes
Makes 20 - 1 inch slices

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Posted by Harini R on Friday, February 10, 2017
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Yummy Chikoo ki Vadi - Day 25


Yummy Chikoo ki Vadi

 BM #63 Day 25 - 

 For the penultimate day of this Mega Marathon, I had to use an adjective to get through this though letter - Y. But the Vadi or Burfi is an addictive one. The burfi has the unmistakable flavor of chikoo (or Sapota as we call it) and makes a delightful dessert to share.

 My friend asked her mom to share the exact recipe, but apparently she works with a voluntary organization where they prepare this Vadi and sell commercially. So her mom said she cannot divulge the proprietary recipe. That was when my friend searched multiple recipes and gave me this formula as she felt it was close to what her mom makes. Later when I shared this Vadi with her, she was happy to have suggested this recipe :).

 Recipe Source - Referred lot of sources on Youtube but this method was certified as more authentic by my friend.

 Ingredients - 

 Chikoo peeled, seeded and chopped 2 cups (I used the frozen fruit 12 oz pack)
Coconut, shredded 3/4 cup (fresh or frozen)
Mawa / Khoya 3/4 cup (I used Homemade Khoya)
Ghee 1/2 tsp
Sugar 1/2 cup
Almonds, crushed handful
Cashews chopped 2 Tbsp for garnish
Yummy Chikoo ki Vadi

 Method Of Preparation -
Thaw the frozen chikoo and mash with a spoon.

 In a non stick wok/kadai/pan, add the ghee and the mashed chikoo.

 Add in the coconut too and saute for 3-4 minutes.

 Add the khoya, sugar and crushed almonds.

 Keep stirring as it tends to burn very easily.

 Stir until it comes together as a single mass.

 Grease a tray and pour the mixture onto it and flatten it with a greased spatula.

 Sprinkle the chopped cashews and press them in gently.

 Let it cool for a few minutes.

 Slice into desired shapes and enjoy.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 20 min
Makes 30-35 1 inch squares

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Posted by Harini R on Friday, April 29, 2016
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Idli Rava Khandvi - Day 9


Idli Rava Khandvi

 BM #63 Day 9 - 

 The letter I took me by surprise. Both my friend and I came up with nothing. Luckily a chanced search led me to this delightful recipe. It is easy and quick to make and somehow struck to me as a good choice for Naivedyam. 

 As a recap, here is what I have posted in this A-Z of Maharashtrian Cuisine so far..

Amti with Drumstick - Day 1

Goda Masala - Day 7

Harbhara Ki Sabji - Day 8


 Recipe Source here
Ingredients - 

 Idli Rava 1/2 cup
Ghee 1 Tbsp
Coconut, grated 1/4 cup
Jaggery, grated 1/2 cup
Water 1 cup
Almonds, crushed 2 Tbsp
Cardamom Powder 1/2 tsp
Idli Rava Khandvi

 Method Of Preparation -
Melt the jaggery in about 3 Tbsp of water and strain it of any impurities. Set aside.

 In a heated non stick pan, add ghee and roast the idli rava until it turns a shade of pink.

 In a separate pan, boil a cup of water.

 Pour the cup of boiling water into the roasted idli rava. Mix well so that there are no lumps. Lower the heat, cover and let it cook for a couple of minutes.

 Add in the coconut, almond, cardamom powder and the melted jaggery. Mix well until there are no lumps.

 Cover and let it cook for 3-4 minutes.

 Remove on to a greased plate or a parchment lined tray.

 Pat it evenly. Sprinkle grated coconut, slice into desired shape and enjoy.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 15 min
Makes 25 1 inch cakes

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Posted by Harini R on Monday, April 11, 2016
18 comments
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Coconut Burfi


Coconut Burfi

 Week 2 Day 3 of BM #57 -

 For the last post under Indian desserts, here is the humble coconut burfi which is my childhood favorite. My mom rarely use to make/makes this as my dad was/is sensitive to coconut. So my favorite jaunt was to my aunt's place. There I remember I used to hog these pure white beauties to my heart's content totally unmindful of the calories :).

 The burfis I made are not the pure white kind as I could not remove the brown part of the coconut when shredding it. But nevertheless it was pure and unadulterated pleasure to enjoy these burfis. Next time I intend to use the frozen shredded coconut to simplify the process.

 In my anxiety to taste these I removed them from heat before time and so had to be satisfied with a slightly softer version.

 Ingredients - 

 Coconut, grated 1 cup
Sugar 3/4 cup
Water 1/4 cup
Ghee 1 tsp  (for greasing - optional if using parchment paper)
Coconut Burfi

 Method Of Preparation -
Grease a flat tray with raised edges. If you are like me, just spray some oil on the tray and layer a parchment paper.

In a non stick thick bottomed pan, add the sugar and water and let it boil until the syrup comes to a single thread consistency.

 Add the grated coconut, mix well and let it becomes single mass.

 Quickly remove the onto the prepared tray, pat it flat and let it cool for a few minutes. Make markings with a sharp knife to divide into 1 inch squares.

 Enjoy or store in an air tight container. I am sure they will be over before the need to store them arises.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57. 

 Preparation Time 15-17 min
Makes 12 nos

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Posted by Harini R on Monday, October 12, 2015
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Seven Cup Burfi


Seven Cup Burfi

 Week 2 Day 1 of BM #57 - 

 I had a phobia of burfis. I was always skeptical whether the burfis would come out crisp or soft or rock hard. But after so many years, recently I asked amma to give me some courage to make it for Varalakshmi Vratham. I followed her recipe to the T and these came out very well.

Recipe Source Amma
Ingredients - 

 Besan / Gram Flour / Senagapindi 1 cup
Milk 1 cup
Sugar 2 cup
Coconut 1 cup (I used Dry Coconut Powder)
Ghee 1 cup (I used a little less than 1 cup)
Dry Fruit Powder (I used Almond-Cashew Powder) 1 cup
Seven Cup Burfi

 Method Of Preparation -
Grind/Blend Besan, milk, sugar and coconut until there are no lumps. 

 Heat a non-stick heavy bottomed pan, add 1/2 cup of ghee and the blended ingredients and keep stirring until the whole mixture comes together into a single mass.

 It typically takes about 20-25 minutes of constant stirring. Make sure it is on medium heat.

 When the mixture stops splashing and kind of separates and shows signs of solidifying upon cooling, add 1/4 cup of ghee and the dry fruit powder.

 Meanwhile, prepare a cookie tray with raised edges. Line it with parchment paper.

 Mix well and keep stirring until the mixture solidifies upon cooling. [Pinch a small portion of the mixture and roll in between your fingers to see if it solidifies] Remove it from heat.

 Immediately pour the hot mixture on to the lined cookie tray and pat it uniformly all over the cookie tray.

 Slice with a pizza cutter into desired shapes. Don't separate the pieces yet. Leave it aside for cooling.

 Upon cooling, separate the pieces and store in air tight container. They stay good for a few days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57. 

 Preparation Time 30-35 min
Makes 40-45 1 inch squares

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Posted by Harini R on Saturday, October 10, 2015
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