Evergreendishes

Category: fasting recipes

  • Sabudana Kheer / Sabakki Payasam

    Sabudana Kheer / Sabakki Payasam

    Sabudana Kheer / Sabakki Payasam is a tasty and easy to make Indian dessert. Tapioca pearls are used to make a delicious kheer, ideal for fasting days. 

    Sabudana is called as sago, rabia and saksak in different parts of the world. It is a starch extracted from the pith of tropical palm trees. The making of sago pearls is an exhaustive process. It is used mainly as a fasting food. Here is another kind of dish you can enjoy with sabudana. I have many good memories associated with this dish. Sabudana kheer is ideal on fasting or festive days. It is good to serve for fussy children. It is a sweet dish one can prepare without any hassle. 

    Unlike the other payasam, the method involved is slightly different. The soaked sabudana are cooked in water and later milk is added to it and sweetened with sugar. The prior cooking helps in softening the sago pearls.

    Sabudana Kheer is ideal for:

    • fasting days
    • festive time
    • as a dessert for family time
    • for fussy children who refuse to eat
    • make ahead sweet for get-together
    sabudana kheer / sago payasam is a delicious, easy to make Indian dessert. Tapoica pearls are cooked in milk to make a tasty kheer. Give a try to this sweet dish.
    Sabudana Kheer / Sago Payasam

    Ingredients:


    1/2 cup sago   (measurement: 1 cup= 250 ml)
    1/2 cup water
    1/2 cup milk
    1/2 cup sugar
    10 almonds
    1/4 teaspoon cardamom powder
    a few strands of saffron

    Method: 

    1. Clean the sago, wash it and soak  for half an hour.
    2. Boil it in half cup of water on a medium flame. The pearls  should be soft and translucent. 
    3. Add milk to it. Put a few strands of  saffron to it. 
    4. Let boil for sometime. Keep stirring in between, it may get burnt. 
    5. Add sugar to it.
    6. Make powder of almonds and put it in the kheer. 
    7. Once it thickens slightly, remove from flame.  Finally, add cardamom powder. You can serve it warm or chilled. 

    Take a tip:

    • Dry fruits like cashew and almonds pieces can be roasted in ghee and garnished.
    • The kheer gets thicker on cooling. Keep the consistency moderately thin while cooking.
    • Sago pearls may be boiled in milk but they do not cook so well. 

    The other sweet recipes for the festive season are : Badam puri, Khaja, Shenga Holige, Kadabu, 

    sabudana kheer / sago payasam

    Sabudana Kheer / Sago Payasam

    Sabudana Kheer is a delicious sweet ideal as a quick-fix dessert. It can be made ahead and stored.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Soaking time 30 minutes
    Total Time 50 minutes
    Servings: 4 cups
    Course: fasting recipe, festive sweet, sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup sago
    • 1/2 cup water
    • 1/2 cup milk
    • 1/2 cup sugar
    • 10 almonds
    • 1/4 teaspoon cardamom powder
    • a few strands of saffron

    Method
     

    1. Clean the sago, wash it and soak  for half an hour.
    2. Boil it in half cup of water on a medium flame. The pearls  should be soft and translucent.
    3. Add milk to it. Put a few strands of  saffron to it.
    4. Let boil for sometime. Keep stirring in between, it may get burnt.
    5. Add sugar to it.
    6. Make powder of almonds and put it in the kheer.
    7. Once it thickens slightly, remove from flame.  Finally, add cardamom powder. You can serve it warm or chilled.

    Notes

    Dry fruits like cashew and almonds pieces can be roasted in ghee and garnished.
    The kheer gets thicker on cooling. Keep the consistency moderately thin while cooking.
    Sago pearls may be boiled in milk but they do not cook so well. 

    Pin it for later:

    sabudana kheer/ sago payasam
    Sabudana kheer/ sago payasam

    If you ever make this Sabudana Kheer recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Dry Fruit Ladoo

    Dry Fruit Ladoo

    Sweets form an integral part of any celebration, from burfis to puddings, we cherish them for any occasion. Dry fruit sweets are delicious and loved by all, more so if it is sugar free like this dates ladoo, it is guilt free indulgence, right ? They are not only tasty, but easy to make and ideal for any occassion.

    With the festive season ahead, we are heading for the major festival Ugadi and a new beginning. It is celebrated as Hindu New Year. It is also celebrated as Chota Nav Ratri and many people fast during this period. Thus, we at Desi Bloggers Connect decided to make a collection of “Farali Recipes” and my contribution is Dry Fruit Ladoo.

    I have Sabudana Khichdi and Sabudana Wada in Appe Pan which are ideal for fasting. The black chana sundal is also ideal on these days. I have recently put many sweets which are apt on these days, Kiwi Kesari, Carrot Halwa or the Ash gourd halwa may be taken in small quantity along with some savoury dish.

    Let’s get to the recipe of Dry Fruit Burfi
    Ingredients:
    1 cup dates
    1/3 cup cashewnut
    1/3 cup almond
    1/3 cup raisin
    1/3 cup desiccated coconut
    1 tablespoon poppy seeds
    4 cardamom

    Method:
    1 Dry roast the cashew for a minute.
    2 Similarly, roast the almonds.
    3 Dry roast the poppy seed until they are golden in colour and give a good aroma.
    4 Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily.
    5 Remove the seeds of the dates. ( no need if using seedless)
    6 Grind the nuts coarsely along with cardamom.
    7 Grind the dates.
    8 Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut.
    9 Allow it to cool, make balls of it.
    10 Dry fruit ladoo is ready to serve.

    Evergreendishesdev

    Dry Fruit Ladoo

    Dry fruit ladoo is tasty and healthy, ideal for the festive days ahead.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 balls
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup dates
    • 1/3 cup almond
    • 1/3 cup raisin
    • 1/3 cup desiccated coconut
    • 1 teaspoon poppy seed
    • 2 teaspoon ghee
    • 4 cardamom

    Method
     

    1. Dry roast the cashew for a minute.
    2. Similarly, roast the almonds
    3. Dry roast the poppy seed until they are golden in colour and give a good aroma. Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily. 
    4. Remove the seeds of the dates. ( no need if using seedless) Grind the nuts coarsely along with cardamom. Grind the dates.8 
    5. Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut. Allow it to cool, make balls of it. Dry fruit ladoo is ready to serve.

    If you have liked this post, do share it further.

    Pin it for later

    dry fruit ladoo
    dry fruit ladoo

    Subscribe to get a book of handyhints for free !

  • How To Make Perfect Sabudana Khichdi

    How To Make Perfect Sabudana Khichdi

    Jump to Recipe Print Recipe

    Sabudana Khichdi is made from soaked tapoica pearls and tossed in spices, is a favourite of one and all. It is usually made during fasting days. It is tasty and makes a good evening snack. We all love this to the core. It is commonly used as a fasting food during Ekadasi and Navratri.

    Sabudana khichdi, reminds me of so many tales. My mother makes the best kind, it’s so tasty. I make sabudana khichdi quite often, it’s one of the favourite of my children, but somehow never made to the blog, happy I am posting it today.

    About the event :

    The Shhhh Secretly Cooking Challenge group have now reached the heart of the country, a foodies delight, splendid state of Madhya Pradesh. The cuisine of the state is influenced by neighbouring countries and has a love for street food. Thus, a wide range of delectable dishes are famous here from Malpua to Seekh Kabab. I was paired with Sasmita of www.firsttimercook.com She is a good cook and a consistent blogger. I had given milk powder and cashewnut as the secret ingredient,  and Sasmita prepared Mawa Baati.  Cumin and peanut were  the secret ingredients given to me  and I have prepared my favourite Sabudana Khichdi.

    We love sabudana khichdi at home, but somehow, this dish had not made to the blog. Now, I got a chance to put it here. But, I had put sabudana wada before, it is made in appe pan.

    casserole of sabudana khichdi
    sabudana khichdi

    Tips to make a good khichdi:

    Making a good khichdi is an art destined to a few. It is tricky and one gets to know it the hard way. Always use good quality sabudana. I prefer using Varalakshmi brand, it is good and gives me good results each time. Secondly, soaking is done with a little quantity of water,  for ten minutes. After ten minutes, discard the water and keep it aside for four to five hours.. Thirdly, sabudana khichdi needs a little more quantity of oil than other dishes we prepare.

    Steps in making sabudana khichdi:

    Preparing sabudana khichdi, needs a little planning as it needs to be soaked for a few hours.

    • soaking
    • roasting of groundnuts
    • grinding
    • cooking of sabudana

    Read the method given below for proper soaking of sabudana. 

     

    Ingredients:

    • 1/2 kilogram sabudana
    • 2 potato
    • 4 tablespoon roasted peanut powder
    • 8 green chilly (use less if spicy)
    • 1 +1 teaspoon cumin
    • 2 tablespoon ghee
    • 2 tablespoon oil
    • salt to taste
    • 1 lemon

    Method:

    1. Clean the sago pearls, wash them in running water, discard the water to remove all the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water again (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are  tender when you hold between fingers.
    2. Roast the peanuts and make a coarse powder.
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Take a tip:

    1. Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    2. Green chilly, adjust as per your need. It also depends on the spice level of the green chilli.
    3. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    4. The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.

    Sabudana Khichdi
    Evergreendishesdev

    Sabudana Khichdi

    Sabudana khichdi is delicious  snack prepared with tapoica pearls, spices are added to it and served usually during fasting days. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 20 minutes
    Soaking time 6 hours
    Total Time 6 hours 11 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks, fasting recipe
    Cuisine: Indian, Madhya Pradesh
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram sabudana
    • 2 potatoes
    • 2 tablespoon oil
    • 2 tablespoon ghee
    • 1 +1 teaspoon cumin
    • 8 green chilly ( I used less spicy ones)
    • 4 tablespoon peanut powder
    • salt to taste
    • 1 lemon
    • coriander for garnishing
    • fresh coconut (optional)

    Method
     

    1. Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.
       
    2. Roast the peanuts and grind to a coarse powder
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Notes

    • Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    • Green chilly, adjust as per your need. 
    • It is essential for the sabudana to be  soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    • The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need. 

     

     

    Sabudana Khichdi
    Sabudana Khichdi

     

    Sabudana Khichdi
    Sabudana Khichdi

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

    Pin it for later :

    casserole of sabudana khichdi
    sabudana khichdi

     

    Follow us on Facebook, Twitter, Pinterest and Instagram 

    If you ever recreate this dish, do take a photo and tag @foodiejayashree on Instagram. Subscribe to get a book of handy hints for free and all updates in your inbox. Be the first one to be notified.

  • Makhana ki kheer/ Lotus seed pudding | Guest Post Series

    Makhana ki kheer/ Lotus seed pudding | Guest Post Series

    Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.

    It’s time to introduce another blogger here on Evergreendishes and it’s a delicacy that I want to try soon, Makhana ki kheer. Today, I have Bhawana Singh of code2cook. A very warm welcome to you Bhawana.

    Blogging has introduced me to many wonderful persons from around the globe who share the same passion, recipes or poetry, whatever it may be, I feel good being with these people around. Bhawana Singh is a software professional turned food blogger. She is  a passionate blogger who loves cooking and styling the food. Do check out her blog www.code2cook.com.

    A few sweet recipes from my blog: Sweet Potato Kheer, Basundi, Komala Payasa

    Over to Bhawana :

    Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.

    Makhana or lotus seeds are also called fox nut in english. They are low in sodium and high magnesium content which make them good for those who are suffering from heart disease, diabetes, high blood pressure and obesity. They have many more medicinal properties which make makhana a healthy and low-calorie snack if consumed in moderation.

    To make this makhana kheer first dry roast the makhana, crush them a little and cook in the milk till it becomes a thick mixture. Adjust sugar as per your taste and add chopped dry fruits. Serve hot or chilled as per the choice. So let see how to make this delicious and lip-smacking Makhana Kheer or Lotus Seed Pudding.

    makhana-kheer
    makhana-kheer

    Ingredients:

    Serves : 4  Measurement: 1 cup =250 ml

    • 2 cups makhana
    • 5 cups of milk
    • 6 tsp sugar or as per taste
    • 3 tbsp dry coconut grated
    • 2 tbsp cut dry fruits like cashew/almond/pista

    for garnish

    • 1 tblsp silvered pista
    • 1 eddible silver leaf

    Method:

    1. First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
    2. Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
    3. Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
    4. Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
    5. Remove from the fire garnish with pista and silver leaf.
    6. Server hot or cold. It tastes awesome both ways. we love the chilled one :).

    Bhawana Singh

    Makhana ki kheer/ Lotus seed pudding

    Makhana ki kheer is a delicious, creamy and tasty dessert. It is usually made during Navratris in North India.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    30 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cups makhana
    • 5 cups milk
    • 6 teaspoon sugar
    • 3 tablespoon dry coconut grated
    • 2 tablespoon cut dry fruits like cashew/almond/pista
    • 1 tablespoon silvered pista
    • 1 edible silver leaf

    Method
     

    1. First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
    2.  Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
    3.  Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
    4. Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
    5. Remove from the fire garnish with pista and silver leaf.
    6. Server hot or cold. It tastes awesome both ways. we love the chilled one :).

    makhana-kheer
    makhana-kheer

    About Bhawana Singh:

    Bhawana Singh a software professional in the past turned into a food blogger and a happy stay at home mom. Code2cook blog includes vegetarian recipes which are healthy, kids approved, and tasty. It is also a platform to showcase food styling, food photography and writing skills, which are the part of food blogging. A self-taught cook, code2cook includes recipes that are made with readily available and nutritious ingredients. Do visit the blog for more such recipes.

    Subscribe to get all updates and a book of handyhints for free! And before I end my post, just a thought about eating. As the festivals are approaching, do eat moderately and keep working out regularly either by walking or going to the gym.

     

    book of handyhints
    book of handyhints

    Follow evergreendishes on Twitter, Facebook, Instagram and Pinterest.

  • Dates Burfi on second anniversary

    Dates Burfi on second anniversary

    Jump to Recipe

    Dates Burfi is a delectable fudge ideal for all occasions. Be it a get-together or a family function, this sweet is ideal and loved by all. Moreover, a guilt-free treat for all the sweet lovers.

    I am extremely happy and its one of those cherished moments , my blog www.evergreendishes.com has turned two today. A journey I embarked after much thought, the hit of the button  and the message read “Congrats  for choosing us !” from the hosting service, was a shock for a moment, if I could ever do such a thing and soon things paved way. Well , since then the journey has been a wonderful experience. I am thankful  to one and all for the support. And as a token of appreciation  and celebration I bring to you the decadent Dates Burfi.

    Dates are a good source of dietary fibre, antioxidants and essential minerals as potassium and manganese. The American Diabetic Society suggests that eating food rich in anti oxidants may help prevent cancer, diabetes ,heart disease and even Alzeihmer’s. Further,  another study states that fibre rich diet is found to help reduce obesity, stroke, heart disease and hypertension.

    The addition of nuts gives taste  along with the benefits of proteins and minerals. Dates Burfi  are one of the major attractions that we  see in the sweets stall. They are called by different names as Dates Roll or dry fruit burfi. Sugar is not needed here in the preparation, thus it can be easily consumed by all. Thus it can be given to all but moderation is the key.

    A sweet for all  for any occassion. Dates Burfi or Dry fruit burfi is tasty and ideal for any celebrations.

    Dates Burfi
    Dates Burfi

     

    Dates burfi

    Recipe Type: Sweets
    Cuisine: Indian
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 20 pieces

    Ingredients for Dates Burfi:

    250 grams Dates dry
    50 grams Cashew
    25 grams almonds
    25 grams Pistachios
    1 tablespoon ghee
    2 tablespoon khus khus

     

    Method to  make Dates Burfi:

    Cut the dates in small pieces. I have used seedless dates.
    Chop the dry fruits into small pieces.
    Dry roast them separately till crisp on low flame.
    Dry roast the poppy seeds on low flame until it is crunchy.
    Grind the dates in a grinder.
    Heat a pan and add ghee to it. Put the ground paste to it. Saute it for a few minutes. Then add the roasted dry fruits and mix well. Remove from fire and keep aside for a while.
    Grease your hands and roll it into cylindrical shape.
    Roll it in the roasted poppy seeds and keep in the refrigerator for two hours.
    Cut into small circular burfis.

    Take a tip:

    You can use walnuts too. Adjust the amount of nuts to your liking.[br]Chilling time is not included here.

     

    Dates Burfi
    Dates Burfi

     

     

    Print Recipe

    Dates Burfi
    Evergreendishesdev

    Dates Burfi

    5 from 3 votes
    Dates Burfi is a delicious and healthy treat to make for Diwali. It is made using dates and other dry fruits.
    Print Recipe Pin Recipe
    Servings: 20 pieces
    Ingredients Method

    Ingredients
      

    • 250 grams dates
    • 50 grams cashewnuts
    • 25 grams almonds
    • 25 grams pistachios
    • 1 tablespoon ghee (clarified butter)
    • 2 tablespoon khus khus (poppy seeds)

    Method
     

    1. Cut the dates into small pieces. I have used seedless ones.
    2. Cut the dry fruits into small pieces and keep each of them seperately.
    3. Blend the dates to a puree.
    4. Roast each dry fruit separately until crisp.
    5. Dry roast the poppy seeds until they are crunchy.
    6. Take oil in a pan and put the dates pulp. Saute it for sometime.
    7. Then, add the roasted dry fruits, heat for a few seconds and remove it.
    8. Make cylindrical shaped fudges and roll them the roasted poppy seed.
    9. Keep it in the refrigerator for half an hour.
    10. Cut into round discs.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

     

    Pin for later :

    Dates BurfiDates Burfi