Evergreendishes

Category: sweets

  • 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

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  • Coconut Ladoo Recipe ( Nariyal Ladoo)

    Coconut Ladoo Recipe ( Nariyal Ladoo)

    Coconut ladoo or Nariyal ladoo is a popular indian festival sweet. It is one of the easiest desserts that one can make in thirty minutes.

     

    Coconut ladoo is a popular sweet prepared during festivities as Ganesh Chaturthi and Deepawali. It is tasty and easy to prepare. All the ingredients are easily available at home. The only task here is the grating of the coconut and it can be kept priorly ready.

    Let’s get to the recipe of Coconut Ladoo / Nariyal Ladoo

    coconut ladoo

    Ingredients:

    • 2 cup desiccated coconut
    • 11/2 cup milk
    • 3/4 cup sugar
    • 1 teaspoon ghee
    • 8 cashew
    • 1/2 teaspoon cardamom powder

    Method:

    1. Grate the coconut.
    2. Mix the coconut in milk and keep it aside for half an hour.
    3. Take a pan and roast the cashews in ghee. Keep them aside.
    4. In the same pan, add the coconut mixture to it. Put sugar and let it cook on a low flame.
    5. Keep stirring, the sugar should melt and condense to form a thick mixture.
    6. Once it is done, add cardamom powder and roasted nuts.
    7. Allow it  to cool. Make balls and keep them aside for sometime. Later, keep them in an air tight container.

     

    coconut ladoo
    Evergreendishesdev

    Coconut ladoo / Nariyal ladoo

    5 from 5 votes
    Coconut ladoo /  nariyal ladoo is a tasty and easy to make festive sweet. It is usually made during Ganesha Chaturthi.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    15 minutes
    Total Time 30 minutes
    Servings: 15 ladoos
    Course: festive treats, sweets, traditional sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup desiccated coconut
    • 1.5 cup milk
    • 0.75 cup sugar
    • 8 cashew
    • 1 teaspoon ghee
    • 0.5 teaspoon cardamom powder

    Method
     

    1. Keep all the ingredients ready.
      ingredients at a glance
    2. Soak coconut in milk and keep it aside for half an hour.
    3. Roast the cashew in ghee.
    4. Put the soaked ingredients in a pan and cook on a low flame. Add sugar to it, let let cook, it should melt and condense to a thick form.
    5. Add the roasted nuts and cardamom powder. Allow to cool, shape them into balls.

    I have recently joined FB Gourmet group “Healthy Wellthy Cuisines” and the theme is “Coconut”. Coconut is one of the essentials of South Indian cooking and I was indeed happy with the same. Coconut ladoo / Nariyal ladoo  is my contribution towards the theme.

    Other coconut recipes from co-bloggers

    Post update on 19/11/2023

    About the event :

    An old post got updated, sending it to Foodies _Redoing Old Post -114. It is a fortnightly event and we work on an old post, either by changing the picture, text or anything related to the post. Here, I have changed the pictures only. 

    Pin it for later :

    coconut ladoo
    coconut ladoo
  • Guest Post- Gaund ke Ladoo

    Guest Post- Gaund ke Ladoo

    Gaund ke ladoo is a tasty and healthy sweet, ideal to be stored as a snack in the jar during the winter season.  It is also known as Gond ke ladoo or Panjiri. This is a guest post from Sapana. (more…)

  • Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd halwa is a tasty and popular sweet of South India. It is called by different names as Kashi Halwa, Dum root halwa or Budhgumbala kayi halwa. It is rich in taste with added nuts and ghee.

    Indian sweets are of varied kind. Each state has its own exclusive dishes for every festibvbal. Ash gourd halwa is a popular sweet treat from Karnataka.

     

    Ash gourd is a healthy vegetable. It is usually used in sambar, yoghurt based dishes as majjige huli and sometimes in stir fry.  Ash gourd halwa is popular in South India and is pre dominantly made during functions and ceremonies. It is popular by the local names.

    My other halwa recipes: Carrot halwa ABC Halwa Beetroot halwa

    Ash gourd halwa / dum root halwa
    Ash gourd halwa / Dum root halwa

    ash gourd halwa / dum root halwa
    ash gourd halwa / dum root halwa

    Let’s get cooking Ash Gourd Halwa

    Ingredients:

    Measurement : 1 cup =250 ml
    • 2 cup grated ash gourd
    • 1 cup sugar
    • 2 tablespoon ghee
    • 5 almonds
    • 8 cashewnuts
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the skin of ash gourd and discard the seeds and pith of it.
    2. Grate it. Do not discard the water.
    3. Take a teaspoon of ghee and roast the cashes, put them aside. Cut the almonds and roast them. Put them along with cashew.
    4. Now, add the grated ash gourd and roast it for four to five minutes.
    5. The raw smell of the vegetable should vanish.
    6. Add sugar and ghee to it and roast it on a low flame for fifteen to twenty minutes.
    7. Finally, add cardamom powder and remove from flame.

    Take a tip:

    • The skin of ash gourd is thick and needs to be removed carefully.
    • Increase the quantity of sugar by quarter cup, if you want it to be more sweet.
    • Raisins may be used.

    making of dum root halwa
    making of dum root halwa

    pictures in sequence are : ash gourd, grated ash gourd, sauting of dry fruits ( three pictures), sauting of ash gourd,  condensed form, adding of sugar, adding of ghee.

    (I missed taking the picture of the halwa in the pan )

    Ash gourd halwa / dum root halwa
    Evergreendishesdev

    Ash gourd halwa / Dum root halwa

    5 from 3 votes
    Ash gourd halwa is one of the finest sweets prepared in South India. It is common during ceremonies.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: indian sweets
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup ash gourd grated
    • 1 cup sugar
    • 2 tablespoon ghee
    • 6 almonds
    • 6 cashew
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the skin and pith of the ash gourd. Grate it
    2. Take a thick bottom pan, add a teaspoon of ghee and roast the cashew and almond separately. Add the grated pumpkin and saute it until the raw smell goes and the water is condensed. 
    3. Put the sugar and ghee to it, mix and cook it on a low flame for fifteen to twenty minutes until it is done. 
    4. Add cardamom powder and remove from flame. Serve after sometime. 

    Notes

    • Use fresh and good quality (firm) pumpkin.
    • Removing the skin is not easy, do it cautiously.
    • Adjust sugar accordingly, this isn’t too sweet.
    • You can use raisins, I usually avoid it. 

    ash gourd halwa /dum root halwa
    ash gourd halwa /dum root halwa

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    If you ever prepare this dish, do tag me @foodiejayashree on Instagram, would love to see your creation.

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    Before bidding good bye, here is a tip from me : It is not dieting but eating in moderation is the key to to be healthy.

    HAPPY COOKING …until next time..!!!

  • Komala payasam | Kamala payasa | Orange milk pudding | Santare ka kheer

    Komala payasam | Kamala payasa | Orange milk pudding | Santare ka kheer

    Jump to Recipe

    Komala payasam or orange milk pudding  is a delicious milk based dessert  ideal for summer.  It is usually prepared during festivities in West Bengal.

    This kheer is often made in Bengali homes. It was the favourite sweet of Poet Rabindranath Tagore.

    The daily cooking trend is largely affected by the season that we are experiencing. It was a delight when I saw this one, I wanted to make something similar but was not sure if something existed or how it would turn, but then Komala Payasa turned out to be a good one.

    The first time I  saw this on my friends Sasmita’s blog, The First Timer Cook and soon I had replicated it.  I was indeed happy to see this one. Sasmita is a wonderful person and a good cook.

    A few milk based recipes from the blog

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

    Ingredients:

    • 1 litre milk
    • 4 oranges
    •  1 cup sugar
    • dry fruit powder ( cashew almond powder)
    • 1/2 teaspoon cardamom powder

    Method:

    1. In a heavy bottom pan, boil the milk. Let it reduce to half.
    2. Peel the orange and separate the segments. Keep them aside.
    3. Add sugar, dry fruit powder and cardamom powder to the milk. Let cook for sometime.
    4. Allow the boiled milk to cool.
    5. Add the peeled orange segments to it. Serve chilled.

    Take a tip :

    • Adjust sugar as per your taste.
    • Orange pieces should be added only when it is at room temperature.
    • You can add pieces of dry fruits.

    Komala payasam orange milk pudding
    Komala payasam orange milk pudding

    Print Recipe

    komala payasa, orange milk pudding
    Evergreendishesdev

    Komala payasa, orange milk pudding,

    Komala payasa is a delicacy of milk with orange pieces garnished with nuts. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: festive treats, indian sweets, milk based sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 lite milk
    • 4 oranges
    • 1 cup sugar
    • 1 tablespoon dry fruit powder
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Boil the milk in a thick bottom pan. Let it reduce to half.
    2. Remove the skin of orange and peel the segments. Crush them lightly.
    3. Add sugar, dry fruit powder and cardamom powder to it. Let boil for sometime.
    4. Allow to cool. 
    5. Once it is cooled, put the orange pieces to it and chill it. 

    Notes

    • Orange pieces are to be added when it is at room temperature.
    • Adjust sweetness accordingly.
    • You can add dry fruit pieces. 

    If you have liked this post, do share it further. If you ever post this on your blog, do write the recipe in your own words and give a link back.

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  • Khaja | Kaja | Tapeshwara Khaja | Madatha Khaja

    Khaja | Kaja | Tapeshwara Khaja | Madatha Khaja

    Khaja is a traditional sweet dish from the state of Andhra Pradesh. It is layered deep fried sweet discs. It is called by different names as Khaja, Kaja, Tapeshwara Khaja or Madatha Khaja.

    It is believed to have originated  from the Eastern  parts of the former Oudh  and the United Provinces of Agra and Oudh. This represents eastern districts of Uttar Pradesh and western districts of Bihar. It is also popular in the neighbouring states of Uttar Pradesh, West Bengal, Orissa and Andhra Pradesh.

    Khaja is a layered sweet from all purpose flour, usually filled with a stuffing of dry fruits, deep fried and dunked in sugar syrup. This is offered as prasadam in Jagganath temple at Puri.

    I have been making this during festivals and is one of the favourites at home.

    A few other festive treats from the blog:

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

    Ingredients:

    For the dough

    • 1 cup all purpose flour
    • 2 tablespoon  ghee
    • 2 tablespoon milk
    • salt a pinch
    • water
    • oil for frying

    For the stuffing:

    • 2 tablespoon rice flour
    • 2 tablespoon ghee
    • 2 tablespoon cashewnuts and almonds grated

    For the sugar syrup:

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

    Method:

    •  Sieve the flour, there should be no lumps in it.
    • Add ghee, milk, salt to it and mix well.
    • Add little water and mix into a dough.
    • Cover the dough and keep it aside.

    For the filling:

    • Grate the dry fruits and keep them aside.
    • Mix rice flour, rub the ghee in it and put the dry fruits to it.
    • Keep it aside.

    To make the  sugar syrup:

    • Mix sugar and water in a thick bottom vessel and cook on a low flame for five to seven minutes. Put the cardamom powder and saffron strands to it, it gives a good aroma.

    To make the khajas:

    • Take a big ball of the dough and roll into a thin sheet.
    • Spread the prepared filling over it.
    • Fold it into layers tightly. Cut into discs.
    • Take each disc and press it lightly or roll with a pin.
    • Heat oil in a pan, put the discs and deep fry till golden in colour.
    • Put them in the sugar syrup for two minutes and then remove and keep aside.

    Khaja arranged in glass plates
    Khaja, Tapeshwaram Khaja

     

    Khaja, Tapeshwaram Khaja
    Evergreendishesdev

    Khaja | Kaja | Tapeshwaram Khaja | Madath Khaja

    Khaja is a traditional sweet pastry from the Indian sub-continent. It is a layered deep fried sweet with a filling of nuts that is deep fried. 
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 20 pieces
    Course: festive treats, sweets, traditional sweets
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    For the dough
    • 1 cup all purpose flour, maida
    • 2 tablespoon ghee
    • 2 tablespoon milk
    • salt a pinch
    • water
    • oil for frying
    For the filling
    • 2 tablespoon rice flour
    • 2 tablespoon ghee
    • 2 tablespoon cashew and almond grated
    For the sugar syrup
    • 1 cup sugar
    • 1/2 cup water
    • a few strands saffron
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Sieve the flour, there should be no lumps.
    2. Add milk, ghee and salt to it. Mix it well. 
    3. Use little water and knead the dough. It should be of thick consistency. Cover with a thin cloth and keep it aside. 
    4. Mix sugar and water in a thick bottom pan and keep it to boil, put the saffron strands and cardamom powder for a good aroma. Boil it for seven minutes, you should get a string consistency. 
    5. Grate the cashew and almonds. Mix the ghee and rice flour together, add the grated nuts to it. This is the filling. 
    6. To make khajas: Take a ball of the dough, roll into a thin sheet. Spread the filling over it. Roll it tightly, cut it  into discs. 
    7. Take each disc, you can either flatten it with your palm or roll it lightly. 
    8. Heat oil in a pan. Put a few rolled discs in it and deep fry until golden in colour. Remove them on a tissue paper and repeat the same for all the discs.
    9. Put the fried discs in sugar syrup for two minutes, remove and keep them aside. 
    10. Khaja is ready to serve.

    Notes

    Heat oil in a pan, once it is hot, deep fry on medium heat. Frying on high heat will not cook it properly from inside. 

    A few other sweets from my co-bloggers

    book of handyhintsMy books on Amazon

    e-books of Jayashree, south indian breakfast, 30 tasty dal recipees, bread basket
    my e-books

    Khaja arranged in a glass plate.

    If you ever make this dish, do share it on Instagram and tag #foodiejayashree

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  • Carrot Halwa with condensed milk

    Carrot Halwa with condensed milk

    Carrot Halwa made with condensed milk is tasty and easy to make. It reduces the time of cooking, thus a quick dessert can be made.

    Holi, the festival of colours is round the corner. It’s one of the important festivals that celebrate the arrival of spring and nurture the spirit of brotherhood. Colours, sweets, snacks and whole lot of good friends to enjoy, what else do you need on this day? Here is Carrot halwa made with condensed milk for the festival.

    Glad to inform that my blog has completed four years. It is indeed a wonderful journey where I have met so many talented people from various countries across the globe. This space has given me the chance to excel in what I like and meet other people in the same field. Thankyou all for the support and encouragement.

    Carrot Halwa
    Carrot Halwa

    Carrot Halwa with Condensed Milk

    Ingredients:

    • 1/2 kg carrots
    • 1 tin condensed milk
    • 2 tablespoon ghee
    • 1/4 teaspoon cardamom powder
    • cashew and almonds
    • 1 teaspoon ghee

    Method:

    • Wash the carrots. Pat dry. Grate them and keep them aside.
    • Take a thick bottom pan, add the grated carrot and roast it for five to seven minutes.
    • Put the condensed milk to it and let cook on a low flame. Keep stirring in between.
    • Once it thickens, remove from flame and add cardamom powder.
    • Roast the nuts in ghee and garnish it.
    • Serve hot.

    Other sweets from the blog are:

    Carrot Halwa
    Evergreendishesdev

    Carrot Halwa with Condensed Milk

    Carrot halwa is a popular sweet that is delicious and makes a good festive treat. The sweet prepared with condensed milk is a quicker version and is equally tasty.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 8 servings
    Course: indian sweets, sweets, traditional sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram carrots
    • 1 tin condensed milk
    • 2 tbsp ghee
    • 6-8 cashew and almonds
    • 1 tsp ghee

    Method
     

    1. Wash the carrot, scrub well, pat dry and grate them.
    2. Put oil in a pan, add ghee and roast the carrots for five to seven minutes.
    3. Add condensed milk to it and let cook on a low flame, keep stirring in between, otherwise it will get burnt.
    4. It should become dry and crumbly in texture, remove from flame and add cardamom powder.
    5. Roast the dry fruits in ghee and garnish the sweet.
    6. Serve hot.

    Carrot Halwa
    Carrot Halwa

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    Here are other Holi recipes from my friends:

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  • Til Chikki Recipe / Sesame Chikki Recipe

    Til Chikki Recipe / Sesame Chikki Recipe

    Sesame Chikki is a crispy, tasty sweet bites made during Makar Sankranti.

    Makar Sankranti is round the corner. It is one of the important festivals celebrated in our country. It follows the Solar cycle and is dedicated to the Sun God. All edibles related to sesame or til are prominent during this season. Til chikki, til laddoo, til pancakes and sankranti ellu are the major sweets along with pongal prepared in all households.

    It is amazing  how the beliefs told in our shastras are similar to the scientific evidences. Sesame keeps the body warm and also gives energy, thus it is consumed during this festival. This is practised since so many years, isn’t it?

    Makar Sankranti falls on January 14, the festival is celebrated for three days. It is a harvest festival. Colourful rangolis are put in front of the house and ladies give bhogi( a kind of charity) of all new produce as sugarcane and vegetables. Here in South India, they prepare Bajra roti with a wide spread of delicacies along with pongal. The food is simply delicious. On the final day, it is Makar sankranti, Ellu and sweet pongal are the usual preparations.

    sesame chikki
    sesame chikki

    What goes into it?

    Sesame seed is the main ingredient here. I have used the white sesame seed. You may add a few nuts if you want.

     Til Chikki Recipe/ Sesame Chikki Recipe

    Ingredients:

    • 3/4 cup sesame (white)
    • 1/2 cup jaggery (grated)
    • 1 1/2 teaspoon ghee
    • a pinch of cardamom (optional)

    Method:

    1. Take a pan and dry roast the sesame on a slow flame for five minutes. It should turn light brown in colour and give a nice aroma. Put it aside.
    2. Grease the back of a plate and keep it aside. You can also do on the platform.
    3. In the same pan, add ghee. When it melts, add jaggery, mix it and keep stirring it on medium heat for three minutes.
    4. Add the roasted sesame to it, mix it well and pour it over the greased plate.
    5. Spread it evenly to 200mm wide.
    6. Cut it into small squares and allow to cool.
    7. Later, remove it and store in a jar.

    My other recipes related to Makar sankranti

    sesame chikki
    Evergreendishesdev

    Til Chikki/ Sesame Chikki

    5 from 4 votes
    Til Chikki or sesame chikki is crunchy and healthy snack to binge on. It is usually prepared during Makar sankranti. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 20 pieces
    Ingredients Method Notes

    Ingredients
      

    • 3/4 cup sesame
    • 1/2 cup jaggery
    • 1 1/2 teaspoon ghee
    • cardamom powder a pinch

    Method
     

    1. Dry roast the sesame seeds on a low flame for five minutes. It should be light brown in colour and give a good aroma. Put it to cool.
    2. Grease the back of a plate and keep it ready. 
    3. In the same pan, add ghee. When the ghee melts, add jaggery, mix it and allow it to melt. Keep stirring for three minutes.
    4. Put the roasted sesame seeds to it, mix it well and pour it over the the greased plate. Spread it with the the back of the ladle.
    5. Cut into small squares and allow to cool.
    6. Later, store it in an air tight container.

    Notes

    • Jaggery should be finely chopped.
    • Cardamon powder is optional.

    Makar sankranti recipes and related posts from co-bloggers:

    Wishing all my readers a very Happy Makar Sankranti!

     

  • Seven Cup Burfi how to make seven cup fudge

    Seven Cup Burfi how to make seven cup fudge

    Seven cup burfi is a popular sweet or fudge made in South India. It is called as a seven cup sweet as the measure of all ingredients together is seven cups.It is usually prepared during Diwali.

    seven cup burfi
    seven cup burfi

    Other burfi recipes on the blog: Coconut and Mango Burfi Dates Burfi  Coconut Burfi

    Recipe of Seven Cup Burfi

    Ingredients:

    • 1 cup fresh grated coconut
    • 1 cup gram flour
    • 1 cup milk
    • 1.5 cup ghee
    • 2.5 cup sugar
    • a pinch of salt

    Method:

    1. Grate the coconut, use the finely grated one for this.
    2. Take a thick bottom pan and mix all the ingredients except salt.
    3. Heat it on a low flame, keep stirring, as it will easily get burnt.
    4. Grease a plate with a little ghee.
    5.  Let cook for fifteen to twenty minutes. It becomes a thick porous mass with bubbles all over.
    6. Sprinkle a little salt and mix well.
    7. Spread it on the greased plate.
    8. Make incisions after some time.
    9. Do not remove them immediately.
    10. Store in a tight jar.

    Take a tip:

    • The actual recipe calls for three cups of sugar and one cup of ghee, but I have decreased the sugar and increased with ghee.
    • Use good quality besan to get good results.

     

    Evergreendishesdev

    Seven Cup Burfi

    Seven Cup Burfi is a sweet preparation made of fresh coconut and gram flour along with a few other ingredients. Make it for the forthcoming festival and enhance the joy.
    Print Recipe
    Servings: 16 pieces
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fresh grated coconut
    • 1 cup gram flour
    • 1 cup milk
    • 1.5 cup ghee
    • 2.5 cup sugar
    • pinch of salt

    Method
     

    1. Grate the coconut, use only the finely grated one for making this one.
    2. Take a thick bottom pan and mix all the ingredients except salt.
    3. Heat it on a low flame, keep stirring all the while.
    4. Grease a plate with a little ghee.
    5. It takes about fifteen minutes to be ready. It forms a thick porous mass.
    6. Add the salt and mix it.
    7. Pour it on the greased plate. Cut them into pieces.
    8. Do not remove immediately.
    9. Store in a clean jar.

    Notes

    • Adding of salt is optional.
    • Cardamom powder may be used.
    • The actual recipe calls for three cups of sugar and one cup of ghee, but I felt it was too sweet.
    • Use any cup for measurement but ensure you use the same one for all ingredients.

     

    Wishing all my readers a very Happy Dasara ! May the victory be of the good and truth always. May peace and happiness prevail in this world.

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