Evergreendishes

Category: sweets

  • Khira Gaintha Recipe | Odisha cuisine

    Khira Gaintha Recipe | Odisha cuisine

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    Khira Gaintha is a delicious sweet dish, rice balls are cooked in thickened milk laced with nuts, cardamom, kesar and coconut. It is from Oriya cuisine and usually made as an offering to the Lord Jaganath. 

    What is a Pitha ? 
     Pitha is a variety of flatbread, dumpling or fritter familiar to Bangladesh and Indian sub-continent. It may be sweet or savoury which is usually made during festivals. It is familiar to states of Orissa, Assam, Nepal, Jharkhand and Bihar. 

    What is the major ingredient used in Pitha? 

    Rice flour is the main ingredient in most Pitha recipes though other ingredients may be used along with it. Gaintha Godi, Malpua Pitha,Suji Kakara Pitha, Tala Pitha,

    What are the variations you find in Pitha? 

    Every state has many different kind of Pitha varieties on it. As I have studied the Odisha Pitha for the event, the different varieties I found were arisi Pitha, Chakuli Pitha, Poda Pitha, Ruka Pitha and Chunchipatra Pitha. 

    About the event: 

    It’s raining Pithas at Shhh  Secretly Cooking Group. The month of May, made us learn about Pitha.  Sasmita of First Timer Cook suggested to make any variety of Pitha. Her blog has many dishes from Oriya cuisine and I would like to try her stir fry from Oriya cuisine  Chhanka Tarkari. It has the goodness of many vegetables in it or one can use any vegetables that they have on hand.  I was paired with Swaty of Food Trails25.  The secret ingredients I gave were pepper and ghee and she prepared the delicious Sooji Kakara Pitha. I am curious to make them soon during some festive occasion.  I was given condensed milk and saffron and I prepared this Khira Gaintha. 

    shhh cooking secretly

    khira gaintha

    Khira Gaintha and Rasmalai

    Pitha and Khira Gaintha are both new to me. I did search on google, looked on youtube and finally made a few changes to the ingredients that I had in hand. Khira Gaintha has rice balls in thickened flavoured milk while rasmalai has dumplings made of paneer. Though, Rasmalai is quite popular, Khira Gaintha is not known to many of us. 

    Let’s get to the recipe of Khira Ghaintha.

    Ingredients:

    For the thickened milk: 

    • 3/4 litre milk
    • 200 ml condensed milk
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder
    • 8 almonds
    • a few coconut pieces

      For the rice balls:

    • 1 cup water
    • 1/4 tsp salt
    • 1 tsp oil
    • 1 cup rice flour
    • 2 tsp ghee

      Method:


    To make the rabdi, boil milk for sometime. Let it reduce in quantity by at least thirty percent. Add saffron strands to it, put condensed milk and cook for a couple of minutes. Put it aside. Finally, add cardamom powder to it. 

    To make the rice balls: Take a cup of water in a pan. Add a pinch of salt and oil to it. Once the water comes to a boil, simmer and slowly mix the rice flour to it. Mix it well. Switch of the stove. Slowly, knead the mixture with a little ghee.

    To make Khira gaintha : Make small balls of it, put them on a plate. Once the balls are formed, slowly put them in the thickened milk and  bring to a boil. Put coconut pieces and almond slivers to it. Let cool. Refrigerate and serve chilled.

    Take a tip: 

    Evaporated milk may be used, then you need to add sugar to it. As I have used condensed milk, no additional sugar is used. 

     

    Khira Gaintha
    Evergreendishesdev

    Khira Gaintha

    Khira Gaintha is a traditional recipe from Odia cuisine. It is one of the Pitha varieties prepared in that state. It is usually made during festivities.
    Print Recipe Pin Recipe
    Course: Dessert, festive sweet, lunch
    Cuisine: Indian, oriya
    Ingredients Method Notes

    Ingredients
      

    • For the thickened milk:
    • 3/4 litre milk
    • 200 ml condensed milk
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder
    • 8 almonds
    • a few coconut pieces
    • For the rice balls:
    • 1 cup water
    • 1/4 tsp salt
    • 1 tsp oil
    • 1 cup rice flour
    • 2 tsp ghee

    Method
     

    1. To make the rabdi, boil milk for sometime. Let it reduce in quantity by at least thirty percent. Add saffron strands to it, put condensed milk and cook for a couple of minutes. Put it aside. Finally, add cardamom powder to it.
    2. To make the rice balls: Take a cup of water in a pan. Add a pinch of salt and oil to it. Once the water comes to a boil, simmer and slowly mix the rice flour to it. Mix it well. Switch of the stove. Slowly, knead the mixture with a little ghee.
    3. To make Khira gaintha : Make small balls of it, put them on a plate. Once the balls are formed, slowly put them in the thickened milk and  bring to a boil. Put coconut pieces and almond slivers to it. Let cool. Refrigerate and serve chilled.

    Notes

    Evaporated milk may be used, then you need to add sugar to it. As I have used condensed milk, no additional sugar is used. 
    Khira Gaintha is a traditional dish from Odisha cuisine. It is one of the pitha varieties prepared during festivities.
    Khira Gaintha

    The other Oriya dishes shared on the blog are : Aloo Bharta, 

    If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you  check out my e-books ?

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  • Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

    Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

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    Phirni is a popular sweet from North India. It is tasty and ideal for any festive occasions. Badam Phirni is rich, tasty and easy to prepare.

    Years back, I learnt to make this recipe and it’s been loved by all at home. Thus, I have never tried making the authentic way. May be, the next time I will try for once and see the difference in the two methods. The traditional method involves soaking of rice and grinding to a paste. Here, I use the ready flour that is available at home. One needs to keep on stirring  as lumps will be formed easily.

    Badam Phirni is a quick dessert recipe ideal to serve for any celebrations or festivities. It is a good way to feed fussy children. Please do note this is not the authentic recipe of making phirni. The authentic recipe requires to soak rice and use the paste.

    badam phirni
    badam phirni

    Ingredients:

    • 1 litre milk
    • 15 almonds
    • 2 tablespoon rice flour
    • 6-8 strands saffron
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Put milk in a thick bottom pan and put it to boil on a low flame.
    2. In two tablespoon of warm milk, soak the saffron strands.
    3. Grind the almonds to a fine powder. Put it in the milk.
    4. Add sugar to it. Give a stir.
    5. Now, slowly add the rice flour to it. Keep stirring as lumps are easily formed.
    6. Once it thickens, add cardamom powder and the soaked saffron to it. Give a stir and put it aside.
    7. Serve it chilled.

    Take a tip:

    1. Alternatively, soak two tablespoon of rice in water for half an hour. Grind it to a paste and put it in the milk.
    2. Almonds may be soaked in water but I prefer to use it this way.
    3. A mixture of cashew and almonds may be powdered and used.
    4. Instead of cardamom powder and saffron strands, vanilla flavour may be used.

    badam phirni
    Evergreendishesdev

    Badam Phirni

    5 from 4 votes
    Badam Phirni is a delicious and easy to make dessert ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chilling 2 hours
    Total Time 2 hours 20 minutes
    Course: dinner, lunch
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 15 almonds
    • 2 tablespoon rice flour
    • 6-8 strands saffron
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Put milk in a thick bottom pan and put it to boil on a low flame.
    2. In two tablespoon of warm milk, soak the saffron strands.
    3. Grind the almonds to a fine powder. Put it in the milk.
    4. Add sugar to it. Give a stir.
    5. Now, slowly add the rice flour to it. Keep stirring as lumps are easily formed.
    6. Once it thickens, add cardamom powder and the soaked saffron to it. Give a stir and put it aside.
    7. Serve it chilled.

    Notes

    Alternatively, soak two tablespoon of rice in water for half an hour. Grind it to a paste and put it in the milk.
    Almonds may be soaked in water but I prefer to use it this way.
    A mixture of cashew and almonds may be powdered and used.
    Instead of cardamom powder and saffron strands, vanilla flavour may be used.

    Pin it for later:

    Badam Phirni recipe is a good sweet dish to make for any celebrations. It is tasty, easy to prepare and ready in a few minutes.
    Badam Phirni

     

    The other easy sweet recipes shared  on my blog are carrot halwa, mango sheera, daliya payasam 

    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 !

  • Dalia Payasam | Cracked Wheat Kheer

    Dalia Payasam | Cracked Wheat Kheer

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    Dalia payasam is a traditional sweet dish from Karnataka. It is rich in nutrients and a good food for people of all ages.

    What is Dalia ?

    Dalia is broken wheat grain, it is made from the whole grain. It is used in cooking different kind of dishes as upma, pulav, payasam and porridge.

    What are the other names by which it is known?

    Daliya is commonly known as broken wheat or cracked wheat. In Indian languages it is known as godhuma rava or samba rava.

    Is Dalia and Bulgur, one and same ?

    Dalia is also known as cracked wheat. It is made by milling raw wheat berries. Bulgur wheat is different from dalia. It is made from parboiled wheat berries. dried and then broken into pieces.

    Is dalia healthy ?

    Yes, dalia is a good source of nutrition. It can be used in various ways.

    What are the other kheer/ payasam recipes that you prepare ?

    Kheer/ payasam is one of the essentials during festivities. Rice kheer, moong dal payasam are the sweet dishes that children like and usually prepared. Custard apple kheer is utterly delicious. Komala Payasa is a sweet delicacy from West Bengal.

    dalia payasam

    Dalia Payasam / Broken wheat kheer

    Ingredients:

    • 2 teaspoon ghee
    • 6 almond slivered
    • 1 cup dalia           Measurement: 1 cup= 150 ml
    • 3 cups milk
    • 2 cup water
    • 1 cup grated jaggery
    • 1/2 teaspoon cardamom powder

    Method:

    1. In a small pressure cooker and ghee and roast the almond pieces. Put them aside.
    2. In the same pan, add dalia and roast until it slightly changes colour and gives a good aroma.
    3. Put two glasses of milk and water to it, give a stir, close the lid and cook for one whistle.
    4. Once the pressure releases by itself, remove the lid and mix it. Add jaggery to it and allow to cook. Adjust the consistency by adding the remaining milk and some water if needed.
    5. Finally, add cardamom powder, keep it aside. Garnish with roasted cashew pieces.
    6. Dalia payasam is ready to serve.

    Take a tip:

    1. Only milk may be used.
    2. Cashew nut and raisin can be used.
    3. A few strands of saffron enhances the taste.
    4. Use more quantity of jaggery if you want more sweetness.

    Print Recipe

    Dalia Payasam
    Evergreendishesdev

    Dalia Payasam

    Dalia Payasam is tasty and apt for any festive ocassion. It is healthy and ideal to use on a regular basis.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: traditional recipes, traditional sweets
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon ghee
    • 6 almond cut into pieces
    • 1 cup dalia
    • 3 cups milk
    • 2 cup water
    • 1 cup grated jaggery
    • 1/2 teaspoon cardamom powder

    Equipment

    • 1 pressure cooker
    • 1 ladle
    • 2 bowls

    Method
     

    1. In a small pressure cooker and ghee and roast the almond pieces. Put them aside.
    2. In the same pan, add dalia and roast until it slightly changes colour and gives a good aroma.
    3. Put two glasses of milk and water to it, give a stir, close the lid and cook for one whistle.
    4. Once the pressure releases by itself, remove the lid and mix it. Add jaggery to it and allow to cook. Adjust the consistency by adding the remaining milk and some water if needed.
    5. Finally, add cardamom powder, keep it aside. Garnish with roasted cashew pieces.
    6. Dalia payasam is ready to serve.

    Notes

    Only milk may be used.
    Cashew nut and raisin can be used.
    A few strands of saffron enhances the taste. 

    Pin it for later:

    dalia payasam
    dalia payasam

    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 !

     

  • Apple Halwa Recipe

    Apple Halwa Recipe

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    Apple Halwa is tasty and easy to make recipe. It is ideal to prepare for any festive days. The ingredients are easily available at home. and no milk or khoya is used. 

    I had many apples and decided to make this sweet. The best way to enjoy apple is to eat the fruit in its original form, you not only derive the health benefits but feeding something valuable to your mind and body. The next best way is to use in this kind of sweet dishes, easy to prepare and good to feed fussy children. Apple milkshake is ideal for breakfast.

    As I always tell, children will soon get acquainted to the food that we serve regularly at home. Be mindful of the food that you cook, let us make it a habit of dal, chawal and sabzi or anything that you feel good. At home, snacks such as chats are prepared only for dinner.

    Benefits of apple:

    1. Apples help to prevent various kinds of cancer.
    2. It helps to reduce cholesterol.
    3. Apples tend to reduce the risk of diabetes. It is rich in pectin- a soluble fibre and is the key to lower the level of sugar.
    4. Eating an apple a day helps one to have a healthier heart. The phenolic compound found in apple prevents the cholesterol from building up on the walls of the arteries.
    5. It helps in proper bowel movement. It prevents constipation.
    6. Regular intake of apple juice is found to reduce alzeihmers disease.
    7. It helps in maintaining good health of teeth.

    Apple Halwa

    Apple Halwa Recipe

    Ingredients:

    • 1 tablespoon ghee
    • 8 cashew
    • 3 apple
    • 1 tablespoon sugar
    • 1/4 teaspoon cardamom powder
    • 1/4 teaspoon cinnamon powder

    Method:

    1. Wash, cut the apples and make a puree.
    2. Take ghee in a pan.
    3. Fry cashew nut and put them aside.
    4. Add the apple puree to it and saute it for five minutes. The water will evaporate soon.
    5. Add sugar and saute it again. The sugar melts and the pulp soon thickens.
    6. Add cinnamon powder and cardamom powder to it.
    7. Finally, add the roasted cashew nuts.

    Take a tip:

    • I have not peeled the skin of apple. You may scrape it if you want.
    • The quantity of sugar used was sufficient. Use more if needed.
    • Cinnamon powder is optional but it tastes good with apples.
    • Any other nuts may be used.

    Apple Halwa
    Evergreendishesdev

    Apple Halwa

    Apple Halwa is a tasty and easy to make dessert. It is ideal to serve for children.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 tablespoon ghee
    • 8 cashew
    • 3 apple
    • 1 tablespoon sugar
    • 1/4 teaspoon cardamom powder
    • 1/4 teaspoon cinnamon powder

    Method
     

    1. Wash, cut the apples and make a puree.
    2. Take ghee in a pan.
    3. Fry cashew nut and put them aside.
    4. Add the apple puree to it and saute it for five minutes. The water will evaporate soon.
    5. Add sugar and saute it again. The sugar melts and the pulp soon thickens.
    6. Add cinnamon powder and cardamom powder to it.
    7. Finally, add the roasted cashew nuts.

    Notes

    • I have not peeled the skin of apple. You may scrape it if you want.
    • The quantity of sugar used was sufficient. Use more if needed.
    • Cinnamon powder is optional but it tastes good with apples.
    • Any other nuts may be used. 

    Pin Apple Halwa to a sweets board:

    Apple Halwa is tasty and easy to make recipe. It is ideal to prepare for any festive days. The ingredients are easily available at home. and no milk or khoya is used.
    Apple Halwa

     

    If you ever make any of these recipes, 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 !

  • Sweet Pongal Recipe | Sakkarai Pongal

    Sweet Pongal Recipe | Sakkarai Pongal

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    Sweet Pongal / Sakkarai Pongal is one of the sweets made during festivals. Sugar or jaggery may be used, I prefer using jaggery.  It gives a good, rustic taste.

    About Sweet Pongal / Sakkarai Pongal

    Sweet Pongal /Sakkarai Pongal  is one of the delicacies that we can make in 30 minutes. Moong dal and rice are the main ingredients along with ghee and jaggery or sugar.  It is usually prepared during Pongal but not limited to the festival. Since Diwali is spread for four to five days, it makes a good dish to serve.

    The quantity of moong dal used differs from household to household. I prefer using the same quantity. Jaggery is added and garnished with roasted nuts. Sugar may be used but jaggery gives a divine taste.

    About Diwali:

    Diwali 2020 is different in many ways. The festive spirit is low and a fear holds each one about the disease.  Let us light the light of hope and peace. May the darkness that has engulfed the world be driven away and bring a remedy to the world at large. May joy and happiness be showered on one and all. If you are looking for festive recipes, check out the festive sweets collection for Diwali. I have earlier  posted many savoury recipes for Diwali too.

    Sweet Pongal

    About the event:

    Sending this to “Diwali Special” at Healthy Wellthy Cuisines. As Diwali was approaching, we thought of sharing Diwali festivals this fortnight. Do check out the other recipes from our group members.

     

    Sweet Pongal Recipe | Sakkarai Pongal

    Ingredients:

    • 1 cup rice
    • 1 cup moong
    • 1 teaspoon ghee
    • 5 cup water
    • 1 tablespoon ghee
    • a pinch of salt
    • 2 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ghee
    • 8 cashew nuts
    • 2 cloves

    Method:

    1. Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
    2. Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
    3. Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
    4. Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
    5. In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.

    Take a tip:

    • A little milk may be added while cooking.
    • Cook the rice and dal mixture for sometime before adding the jaggery.
    • I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid.
    • A pinch of salt enhances the taste, put it after it is well cooked.
    • Almonds are optional.
    • Raisins may be added.

    Sweet Pongal
    Evergreendishesdev

    Sweet Pongal / Sakkarai Pongal

    weet Pongal / Sakkarai Pongal is a traditional sweet from South India. Rice and lentil cooked along with ghee and jaggery, garnished with nuts make a good sweet dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour
    Course: sweets, traditional sweets
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1 cup moong
    • 1 teaspoon ghee
    • 5 cup water
    • 1 tablespoon ghee
    • a pinch of salt
    • 2 cup jaggery
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon ghee
    • 8 cashew nuts and almonds
    • 2 cloves

    Method
     

    1. Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
    2. Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
    3. Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
    4. Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
    5. In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.

    Notes

    A little milk may be added while cooking.
    Cook the rice and dal mixture for sometime before adding the jaggery. 
    A pinch of salt enhances the taste, put it after it is well cooked.
    Almonds are optional. Raisins may be added.
    I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid 

    Pin it for later:

    Sweet Pongal is one of the sweets prepared during festive days. It is a delicious traditional dish ideal for any festival.
    Sweet Pongal

    If you ever make any of these recipes, 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 !

  • Festive Sweets for Diwali

    Festive Sweets for Diwali

    Diwali is few days away, what are the sweets and savoury snacks that you are making? If you are a last minute planner like me, here is an exhaustive list of sweets from the blog. Some are ideal for lunch menu while a few like ladoo and halwa can be stored for a couple of days.

    Diwali is the time when you gift sweets to friends and relatives. Here are some cookies, chikki and muesli bar for children.

    For all the recipes, click on the title or the image. Wishing all a very happy Diwali. Stay safe, stay happy.

    Sukhdi / Gud Papdi 

    Sukhdi is classic sweet from Gujarati cuisine.

    Badam Puri

    Badam Puri is traditional festive sweet from Karnataka.

    Badam Puri
    Badam Puri

     

                                           Papaya Halwa

    papaya halwa

                                       Besan Ladoo

    Besan Ladoo is apt for Diwali.

    besan ladoo
    besan ladoo

    Chaler Payesh 

    Rice Kheer is the traditional kheer made in all communities.Here is the Bengali version.

    chaler payesh
    chaler payesh

     Ragi Halbai

    Millets are used, one with finger millets.

    Ragi Halbai / Fingermillet fudge
    Ragi Halbai / Fingermillet fudge

    Coconut Ladoo

    Love this easy recipe to do always

    K

    coconut ladoo/ nariyal ladoo
    coconut ladoo /nariyal ladoo

    Dates Burfi

    Dates Burfi is all time favourite.

    Dates Burfi
    Dates Burfi

                                       Karchikayi

    Karchikayi  used to be a Diwali snack when we were kids.

    karchikayi
    karchikayi

                                         Shenga Holige

    It is tasty and stays good for a couple of days.

    Shenga Holige / Peanut Sweet Pancake
    shenga holige

                                                 Kadabu

    A sweet for lunch

    Kadabu
    Kadabu

                                               Khaja

    Khaja is crispy and flaky, give a try to it. Ideal to serve for lunch.

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

                                                Kul Kul

    Snacks to store in the jar.

    kul kul
    kul kul

                                          Carrot Halwa 

    A make ahead sweet

    Carrot Halwa
    Carrot Halwa

    Dum Root Halwa 

    Another classic sweet from South India.

    dum root halwa
    dum root halwa

                                               ABC Halwa

    This is flavoursome one from Gujarati cuisine,

    ABC Halwa
    ABC Halwa

                                      Beetroot Halwa

    When kids don’t eat beetroot, make this one.

    beetroot halwa
    beetroot halwa

                                         Seven Cup Sweet

    This is ideal to prepare and serve.

    seven cup burfi
    seven cup burfi

                                               Coconut Burfi

    One of the favourite sweets since childhood days.

    coconut burfi
    coconut burfi

                                               Ellu Holige

    Another kind of holige, it is made with sesame.

    ellu holige
    ellu holige

    Rawa Kesari with jaggery

    Rawa kesari with jaggery tastes good. I usually make this one at home.

    rawa kesari with jaggery

                                   

                                    Custard Apple Kheer

    It is delicious, give a try to it sometime.

    Custard Apple Kheer
    Custard Apple Kheer

     

                                              Komala Payasam 

    This is sweet from Oriya cuisine.

    komala payasa, orange milk pudding
    komala payasa, orange milk pudding

                                        Sweet Mango Rice

    When you have mangoes, make this dish for your family.

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

                                         Mango Kesari 

    Another dessert with mango

    mango sheera
    mango sheera

                                       Hayagreeva Maddi 

    A traditional sweet which is delicious and healthy.

    hayagreeva maddi
    hayagreeva maddi

                                         Appi Payasa 

    Crisp, fried puris are boiled in thickened milk and garnished with nuts. Another classic sweet from South India.

    appi payasa
    appi payasa

    Kheer

    Vermicelli Kheer needs no introduction.

    kheer
    kheer

     Moong dal payasam

    Tasty payasam ideal for summer as it keeps the body cool.

    moongdal payasa
    moongdal payasa

                                              Kiwi Kesari 

    Another kind of kesari

    Kiwi Kesari
    Kiwi Kesari

                                           Palkova 

    A sweet to be cherished

    palkova
    palkova

    Gift Ideas for Diwali

    Usually gifts are given during Diwali to friends and relatives. Here are a few ideas to try.

      Floral  Cookies

    chocolate and vanilla floral cookies
    Floral cookies

     Cornflakes Cookies

    cornflakes cookies

       Polvorones

    Mexican wedding cookies /polvorones

    Butter Cookies 

    butter cookies
    butter cookies

    Ghee Cookies

    Ghee cookies
    Ghee cookies

     Muesli Bar

    Muesli bar
    Muesli bar

     Til Chikki 

    sesame chikki
    sesame chikki

      Mocha Coffee Cookies 

    mocha coffee cookies
    mocha coffee cookies

    Puffed Rice Balls 

    puffed rice balls
    puffed rice balls

    I hope you liked this collection, pin it for later.

    40 Festive Sweets is a collection of tasty and different kind of sweets one can prepare during Diwali. Give a try to some of these recipes.
    40 Festive Sweets

    If you ever make any of these recipes, 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 !

  • Custard Apple Kheer | Delicious Sitaphal Kheer

    Custard Apple Kheer | Delicious Sitaphal Kheer

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    Custard Apple Kheer is an exotic dessert. It is creamy and tasty, ideal to prepare on festive days.

    Custard Apple or Cherimoya is a tropical fruit. Commonly known as Sitaphal, it is  green, round or conical with scaly skin. The pulp is creamy and sweet, thus it is also called as Sweet Apple.  It is rich in fibre, vitamins and minerals.

    The fruit is best eaten chilled, the pulp is eaten and both the seed and the skin are discarded. Keep the unripe fruit at room temperature, once it ripens, put it in the refrigerator and consume within 3-4 days.

    Nutrients in Custard Apple:

    It has significant quantities of Vitamin C, thiamine, potassium, magnesium and dietary fibre. Despite its high sweetness, it has low glycemic index.

    Benefits of Custard Apple:

    • It is rich in anti-oxidants, such as Vitamin C and carotenoids.
    • The Vitamin B6 present in it helps to prevent depression.
    • Custard Apple is rich in anti-oxidant lutein, this will help to maintain good vision.
    • It is rich in flavonoid anti-oxidants that hep prevent the growth of cancer cells.

    Custard Apple Kheer
    Custard Apple Kheer

    What is Kheer?

    Kheer is a milk based  sweet pudding from Indian sub-continent. It is usually prepared during festivals. Earlier, Kheer referred to the rice kheer, prominently prepared in most households. But today, different versions of Kheer are made.

    Festive Season: Navratri

    Navratri, festival of nine nights begins from tomorrow. Goddess Durga is worshipped with utmost faith and reverence. Many people fast during these nine days while others celebrate the festival. The tenth day is Dasara.

    Related Recipes : Gasgase Payasa, Dates Payasam, Sabudana Kheer,

    About the event:

    This post is part of the Navratri Fasting Recipes at Healthy Wellthy Cuisines. It is a fortnightly event we cherish joining together. Here are the other recipes

    Custard Apple Kheer Recipe

    Ingredients:                     Measurement used: 1 cup = 250 ml

    • 3 cup full fat milk
    • 2 custard apple
    • 10 almonds
    • a few strands of saffron
    • 3 tablespoon sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the pulp of the custard apple. Discard the seeds and the skin.
    2. Boil milk in a thick bottom pan. Put saffron to it.
    3. Grind almonds and put the powder to it. Stir it.
    4. Once the milk has reduced, put the fruit pulp to it. Stir and cook for sometime.
    5. Put sugar and allow to cook for a minute.
    6. Finally, add cardamom powder and turn off the stove.
    7. Serve chilled.

    Take a tip:

    • To remove the seeds, take the pulp in a bowl and gently squeeze the pulp out from each seed.
    • No need to soak the almonds, grind them to a coarse powder and put in the milk to boil. It imparts a good flavour to the dessert.
    • The quantity of sugar depends on the sweetness of the fruit. Reduce the quantity if the fruit is very sweet.

    Custard Apple Kheer

    Custard Apple Kheer

    Custard Apple Kheer is creamy and tasty. It is ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Chilling time 30 minutes
    Total Time 1 hour 5 minutes
    Course: Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3 cup full fat milk
    • 2 custard apple
    • 10 almonds
    • a few strands of saffron
    • 3 tablespoon sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the pulp of the custard apple. Remove the seeds and mash it.
    2. Boil milk in a thick bottom pan. Put saffron to it.
    3. Grind almonds and put the powder to it. Stir it.
    4. Once the milk has reduced, put the fruit pulp to it. Stir and cook for sometime.
    5. Put sugar and allow to cook for a minute.
    6. Finally, add cardamom powder and turn off the stove.
    7. Serve chilled.

    Notes

    • To remove the seeds, take the pulp in a bowl and gently squeeze the pulp out from each seed.
    • No need to soak the almonds, grind them to a coarse powder and put in the milk to boil. It imparts a good flavour to the dessert.
    • The quantity of sugar depends on the sweetness of the fruit. Reduce the quantity if the fruit is very sweet. 

    Pin it for later:

    Custard Apple Kheer is an exotic dessert to serve anytime. It is creamy and tasty, ideal to serve for celebrations.
    custard apple kheer

    If you ever make this custard apple kheer 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 !

  • Badam Puri | how to make badam puri

    Badam Puri | how to make badam puri

    Jump to Recipe Print Recipe

    Badam Puri is a delicious festive sweet from South India. Triangular shaped, deep-fried and dunked in sugar syrup, they are crispy and flaky, ideal for any celebration.

    Badam Puri, a paste of almonds is mixed in the dough. This gives a good taste and hence the name.

    Gowri-Ganesha festival is celebrated in a fortnight. It is celebrated a day prior to Ganesha festival. It is the worship of Goddess Gowri, mother of Lord Ganesha. You can make badam puri recipe for the festivities. For the Ganesha festival, Modak,   Kadabu and Pancha kajjaya is usually prepared.

    Other sweet delicacies that I have on my blog are Rawa Kesari with jaggery , Til Poli, Palkova, Ragi Halbai, Ashgourd Halwa, Khaja

    badam puri
    badam puri

    The ingredients that you need are:

    Measurement used : 1 cup =250 ml

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds

    for the sugar syrup

    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    Other ingredients:
    • little ghee for smearing
    • maida for dusting
    • cloves for decorating

    Method:

    1. Soak the almonds in a cup of hot water for half an hour.
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Keep it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Make into small balls.Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add a couple of them into the oil and deep fry till golden brown.
    11. Remove in a plate with tissue paper and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and keep in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

    Take a tip:

    • Addition of almond paste is a pre-requisite. Do not skip it.
    • Mix the flour well with fingers. Then add milk to form a dough.
    • Use more milk if needed

    Badam Puri

    Badam Puri

    Badam Puri is a crispy and flaky sweet delicacy fromSouth India.
    Print Recipe Pin Recipe
    Course: sweets
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds
    • for the sugar syrup
    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    • Other ingredients:
    • little ghee
    • maida for dusting
    • cloves for decorating

    Method
     

    1. Soak the almonds in a cup of hot water for half an hour
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Put it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add them into the oil and deep fry till golden brown.
    11. Remove and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and remove in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

     

    A few festive sweets from my co-bloggers : Gujarati Mohantal, twist to Zarda Paulao is  Aloo Zarda, Bengali Misti Goja, Mathur ki Peda from North India, Kolkata’s  Kesar Rasgolla

    Pin it for later:

    Badam Puri is a crispy and flaky sweet from Karnataka. It is usually made during festivities.
    Badam Puri

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

  • Aamras | Mavina Hannu Seekarne

    Aamras | Mavina Hannu Seekarne

    Jump to Recipe Print Recipe

    Aamras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris.

    Mango is the king of fruits and loved by one and all. We make numerous dishes with mango but nothing is as good as eating the fruit itself. In the order, Aam Ras or Mavina Hannina Seekarne unanimously comes next. I realised, I have not put this one on my blog and  with this it’s a adieu to mango, until the next season arrives.

    Monsoon has started in most parts of India and it means the end of mangoes for the year.                    Amba bhaat, mango panna cotta and sunshine drink were the recipes of mango I posted earlier this year. Mango is the only fruit which everyone loves but available only once a year. The summers get better as everyone waits for the mangoes.

     

     

    Since time immemorial, mavina hannina seekarne / aam ras is cherished by Indians. It is an emotion, a joy, a nostalgia and many stories to brew. Summer is incomplete without it for many of us. It pairs well with chapati or puri. It is also served with obbattu (holige) as a festive sweet.

    I have vivid memories about the mango season. We used to get good fruits from the farm and enjoyed them. Now, I have a couple of trees at home.

    Aam Ras is made in different ways in different parts of the country. In Karnataka, a little milk  is added to it. In coastal karnataka, coconut is ground with cardamom and sugar to give a good taste. In Gujarat, it is known  as keri no ras and  no milk is added in it.

    Aam Ras / Mavina Hannu Seekarne

    How to extract the pulp?

    There are two methods : Traditional and Modern

    Traditional Method

    The traditional method is to squeeze the pulp using hands. It is the best way to make it and tastes magical. The process is cumbersome, one has to wash the fruits, soften them, extract the pulp, if needed put the seed in some milk, one can extract again from it. The skin is discarded, the seeds too are discarded, but few people  serve them along. They love eating from it.

    The Modern Method

    The fruit is cut into cubes and then blended. This is simplified version is all that I can say. But, if one needs the real taste, follow the traditional method and do not blend it later.

    This is the last mango recipe for the year, send it to MangoTango at Healthy Wellthy Cuisine. It is a fortnightly event, where we create recipes on a particular theme suggested by a member. This fortnight, Narmadha from Nams Corner suggested the theme. She has many good recipes on her blog, I liked her recently published ragi cookies.

     

    What goes in Aamras ?

    • Mango: It is the star ingredient. It would not be wrong to say as the only ingredient too.
    • Milk : a little milk to extract the extra juice from the mangoes.
    • Jaggery : It is optional. If the mangoes are sweet, do not add it.
    • Salt: apinch of it

    How to store Aamras?

    Aamras can be stored in the refrigerator for a couple of days. Keep it closed with a lid.

    Making of Aamras :

    Choose ripe mangoes. Wash them well and keep them in a bowl of water for half an hour. Get yourself prepared for the work as it is not an easy task. It is messy. Wipe dry. Squeeze them lightly as a prep work before extracting the pulp. We used to sit around during summer holidays at mom’s place and two of us would soften the mangoes while the other two would extract the pulp. I know, we are a single person handling everything at home.

    It is then squeezed from both the skin and the seed. The process is repeated for all the mangoes. Jaggery is dissolved in milk and put.

    Depending on the household, the pulp is blended or served as it is. I prefer to serve as it is. Blending make it even and thick.

     

    If you have liked this post, pin it for later.

    Aam Ras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris, chapati and even obbattu.
    Aam ras/ Mavina hannu seekarne

    Looking for another recipe with mango ? You can try this yummy pudding

    Aam Ras / Mavina Hannu Seekarne

    Aam Ras / Mavina Hannu Seekarne is a delicious sweet dish from mangoes. It tastes good with puri, chapati or even obbattu.
    Print Recipe
    Course: sweets, traditional recipes
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 12 mangoes
    • 1 cup milk
    • 1 tablespoon jaggery
    • a pinch of salt

    Method
     

    1. Method 1 :
    2. Choose ripe mangoes. Put them in water, scrub  and keep them immersed  for sometime.
    3. Remove the mangoes, pat dry with a clean cloth.
    4. Soften the fruits by pressing them lightly with the hand.
    5. Keep two wide bowls. Remove the stalk and squeeze the pulp in a wide bowl. Put the seed into it, and slowly extract the pulp from the skin. Put the skin aside and now, extract pulp from the seed.
    6. You can immerse the seed in milk and use it again after sometime.
    7. Step 4 and 5 is repeated for all the fruits.
    8. Add milk and jaggery. Salt is optional.
    9. Mix and serve.
    10. Method 2 :
    11. Wash the fruits. Peel the skin with a scraper.
    12. Cut the fruit into pieces.
    13. Put jaggery in milk and keep it aside.
    14. Blend into a puree, add the jaggery dissolved milk and blend once again.
    15. Mango Pulp is ready to serve.

    Notes

    Use  good quality mangoes. The mangoes should be ripe.
    Addition of milk and  jaggery is optional. In most households, it is added. 
    The quantity of jaggery used depends on the sweetness of the mangoes. 
    Addition of salt is also optional. It gives a good taste. 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!

     

  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

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    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.

    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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