Evergreendishes

Tag: sweets

  • Stuffed Dates Recipe | Healthy Dessert

    Stuffed Dates Recipe | Healthy Dessert

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    Stuffed Dates are the new trendy dessert you find at parties or get-together. They are easy to create, look good, healthy to serve  and make a good snack to binge anytime.

    Dates are a good source of nutrition.They are packed with Vitamin A, B1, B2, B3,B5, C, anti-oxidants  and many other nutrients as potassium, calcium, iron, manganese, sodium, zinc. If you are not eating them regularly, make them a part of your diet.

    It helps to fight anemia.. It boosts overall energy of the body. It helps in promoting cardio-vascular health. These are a few benefits of including dates in your diet. 

    Stuffed Dates originated in the Levant region  of Middle East. They are tasty, packed with nutrients, bite sized, can be varied and tasty. They are made in a couple of ways. They are slitted, seed is removed and stuffed with peanut butter, almond butter or cream cheese along with other ingredients.  Here, my version is a little different, it has banana. I have used the ripe banana and desiccated coconut for stuffed dates recipe. The other ingredients are nuts along with cocoa powder which lend a good taste. 

    stuffed dates

    Why should I make stuffed dates ?

    • If you are looking for something creative or different kind of dessert.
    • It is ideal as a party snack.
    • The fillings can be made in different varieties.
    • It is an healthy snack.

    What kind of dates should I use ? 

    You can use any variety of dates. I have used zahidi dates here.

     



     

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    stuffed dates
    Evergreendishesdev

    Stuffed Dates

    5 from 9 votes
    Stuffed Dates are the new, trendy desserts. They are tasty and ideal to serve as a snack.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing 30 minutes
    Total Time 45 minutes
    Course: Dessert, Snack
    Cuisine: middle east
    Ingredients Method

    Ingredients
      

    • 15 Dates
    • 1 ripe banana
    • 1/4 cup + 2 tablespoon desiccated coconut
    • 4 cashew
    • 10 raisins
    • 1/2 teaspoon cocoa powder

    Method
     

    1. Make an incision and remove the seed from the dates.
    2. In a small bowl, put the banana and mash it with a spoon.
    3. Set aside some desiccated coconut for Add desiccated coconut, cashew pieces, rains and cocoa powder. Mix it well.
    4. Take a small portion of the stuffing and stuff in the dates. Roll it in the grated coconut andd keep it aside.
    5. Repeat the filling and rolling for all the dates.
    6. Freeze them for two hours.
    7. Stuffed Dates is ready to serve.

    About the event :  

    Sending this to “Healthy Desserts” at Shhh Secretly Cooking Challenge. For the monthof October, Rafeeda AR of bigsweettooth suggested us to make a healthy dessert. This meant we could use only natural sweeteners as dates, honey etc. or sugar in a minimal quantity. Rafeeda has made this delightful dry fruit kheer ideal for the festive days. 

    I was paired with Radha Rajagopalan. After pondering for sometime, I decided to make stuffed dates. Radha has used seasonal fruits to make apple date sugar halwa. 

    shhh cooking secretly

    The other dates recipes shared earlier are :

    Dates Burfi
    Dates Burfi
    dates payasam
    Dates Payasam

    If you ever make Stuffed Dates recipe  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing one and all a very happy Deepawali. May the festival of lights bring in joy, peace and prosperity. 

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    stuffed dates
    stuffed dates
  • Paan Laddu | Betel leaf Balls

    Paan Laddu | Betel leaf Balls

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    Paan Laddu is a delectable sweet made with betel leaves along with a few other ingredients.

    Paan Laddu is made of all things good along with betel leaves. The festive season is here and it is customary to keep  betel leaves and arecanut slices  along with fruits as an offering to the Lord.  The  betel leaves may be later used to make this sweet dish.   I have earlier shared a banana betel milkshake using betel leaves. 

    Betel leaves aids in digestion and is usually chewed after meals with a filling of arecanuts and slaked lime. It is called as paan. The paan is made of varied kind  with a filling of any of these substances; saunf, cherries, dates, menthol, sugar, saffron, cardamom etc  

     

    paan laddu

    What goes into Paan laddo ?

    • Condensed milk : Use any brand of  200 grams of condensed milk.
    • Betel leaves : You may use the fresh ones or the used ones for pooja.
    • Desiccated coconut : It is quite common to grate and use the dry copra. However, you may use the store bought coconut shredding.
    • Dates : Taste enhancers
    • Cashewnut : Another ingredient which gives taste to the dish. You may add other nuts.
    • Cardamom powder : Indian sweets seems to be incomplete without it.
    • Ghee : It is used in all sweet dishes

     

    The easy peasy dessert 

    Grind dates and cashew nut pieces together and keep it aside. Wash the betel leaves, pat dry and remove the mid-line. We need to grind the betel leaves and condensed milk together. In a thick bottom pan, add the betel and condensed milk mixture. Keep stirring. Put ghee to it. Once it thickens, put the dates and cashew powder you had prepared. Mix well. Finally, add cardamom powder and switch off the flame. Make small balls and serve. If storing for more than two days, keep it in the refrigerator.

     

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    Evergreendishesdev

    Paan Laddu

    5 from 6 votes
    Paan Laddu is a unique sweet made with betel leaves. It is a good way to make use of the betel leaves after festivities.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 12 small balls
    Course: evening snacks
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 200 grams condensed milk
    • 7 betel leaves
    • 1/2 cup desiccated coconut
    • 4 dates
    • 4 cashew
    • 1/4 teaspoon cardamom powder
    • 2 teaspoon ghee

    Equipment

    • 4 small bowls
    • 1 thick bottom pan
    • 1 ladle

    Method
     

    1. Grind dates and cashew nut together, keep it aside.
    2. Remove the mid-line of the betel leaf. Grind it along with condensed milk.
    3. In a thick bottom pan, put the betel mixture and desiccated coconut, keepstirring.
    4. add two teaspoon of ghee.
    5. Once it thickens, put the dates mixture along with a little cardamom powder, mix it well and remove from flame.
    6. Make small balls and keep them in an air-tight container.

    Notes

    Keep it in the refrigerator if you are storing for over two days.
    paan laddu
    paan laddu

    If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.  Until next time, Happy Cooking ! Wishing all a happy festive season. 

  • Quinoa Pongal | healthy festive sweets

    Quinoa Pongal | healthy festive sweets

    Quinoa Pongal is tasty and a healthy twist to the usual one made with rice. . Quinoa (pronounced as Keen-wah ) is the new age food. It serves as a good replacement for rice. 

    Quinoa is one of the superfoods used by most of us. It is versatile to use, the variety of recipes created is the proof. With Makar Sankranti, round the corner, I am sharing a pongal recipe here. Nothing fancy but the taste is really good. Give a try to quinoa sweet pongal. 

    It is customary to make pongal during Makar Sankranthi in South India. Pongal is made usually with rice and moong dal. I have shared the recipe of it earlier. The other dishes prepared during the three days of festival are bajra roti, brinjal stir fry, khara pongal

    When healthy cooking is the new norm, we need to make a  few  changes in the way we eat or even cook. Quinoa is usually soaked for sometime, once you decide to make, soak it for atleast fifteen minutes. Roasting the moong dal in a little ghee gives a good flavour to the dish. The quinoa pongal recipe is pretty straight forward.

    quinoa pongal

    A few interesting facts about quinoa : 

    1. Quinoa is a good source of  protein. It  contains all the nine kinds of amino acids. 
    2. It is rich in iron and magnesium. 
    3. It is also a good source of  fiber.
    4. It is considered as a super food.
    5. It is gluten-free.
    6. It is  a good replacement for  rice. 
    7. It comes in different varieties as  red, black and white.

    Quinoa Pongal Recipe 

    Ingredients : 

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashew nut
    • 1/4 teaspoon cardamom powder

      Method:

    • Wash and soak the quinoa for fifteen minutes.
    • Dry roast moong dal to a golden colour.
    • Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    • Put the cooked quinoa in a pan. Add ghee to it. 
    • Melt the jaggery with half a cup of  water and strain it into the pan.
    • Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve. 

    Take a tip : 

    • Adjust sweetness as per your liking. The measurement gives a moderately sweet dish, you can increase it by one-fourth cup.
    • If the jaggery is pure, you can add without straining.
    •  Raisins may be used. 
    • Soaking is necessary to cook  quinoa properly. 
    quinoa pongal

    Quinoa Pongal

    Quinoa pongal is creamy and tasty. It is a healthy twist to the usual one made with rice.
    Print Recipe Pin Recipe
    Course: festive cooking, festive sweet
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup quinoa
    • 2 tablespoon moong dal
    • 2 cups water
    • 3/4 cup jaggery
    • 2 +1 teaspoon ghee
    • 4 almonds
    • 4 cashewnut
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Wash and soak the quinoa for fifteen minutes.
    2. Dry roast moong dal to a golden colour.
    3. Cook quinoa and moong dal with two cups of water in a pressure cooker for four whistles.
    4. Put the cooked quinoa in a pan. Add ghee to it.
    5. Melt the jaggery with half a cup of  water and strain it into the pan.
    6. Let it cook for sometime.  Garnish with roasted nuts. Finally, put some cardamom powder to it and serve.

    Notes

    Adjust sweetness as per your liking. The measurement gives a moderately sweet dish. Increase by one-fourth cup.
    If the jaggery is pure , you can add without straining.
    Other nuts as raisins may be used. 
    Soaking is necessary to cook  quinoa properly. 

     

    About the event : 

    This post is part of the Festive Recipes at Shhh Cooking Secretly Challenge. Thee theme was suggested by Priya Vijaykrishnan. I liked her Kalyan Kootu and bookmarked it to try for the festive days. Do check out her other  recipes from Tamil cuisine.  Here, members are paired and exchange secret ingredients. The dish is prepared according to the suggested theme with the ingredients. Later, other members, try to guess the ingredients given by the partner. It serves as a fun and challenge to all  of us. 

    My partner was Sasmita, she gave me ghee and jaggery, I have prepared quinoa pongal. Sasmita has prepared  delicious Mini Pannettone  with the secret ingredients, raisin and orange zest. 

     

    The other quinoa recipes shared earlier are : Quinoa Dosa, Quinoa Upma  

    If you  make Quinoa Pongal, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

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    quinoa pongal
    quinoa pongal

     

    Linking it to the event at Shhh Secretly Cooking Challenge

     

    shhh cooking secretly

  • Mango Mousse Recipe | Eggless Desserts

    Mango Mousse Recipe | Eggless Desserts

    Mango Mousse is a delectable, easy to make dessert. It is my go to dessert during summer when we need a quick and easy dessert.

    Mango, mango, I wait for you all year.
    Here, I come with various kinds
    Choose the ones you like and
    treat yourself in many ways

    Well, that’s a kind of feeling I have when the mango season starts. What else can I make with mangoes? 

    For the past two years, mangoes are not much. A few years back, I remember we had a good number of fruits.
    I have shared many mango recipes earlier. They are Mango kesari,  amba bhat,  Desserts with a international touch are  mango pannacotta, chocolate streaked mango ice cream 
    The ambua, mumbazha pulissery are some of the regional dishes you can prepare. 

     

    mango mousse



    Why should you make this dessert ?

    • a healthy version
    • needs only three ingredients 
    • easy to make
    • eggless mango mousse for those who prefer it
    • can be made ahead and kept in the refrigerator. 

       

       

      Mango Mousse Recipe 

    Ingredients:

    • 2 cups mango puree
    • 1 cup cream 
    • 2 tablespoon honey

      Method:

    • Take the puree and blend it.
    • Add honey to it.
    • Fold the cream into the mango puree.
    • Put it into glass bowls and allow it to set in the refrigerator.
    • Mango mousse is ready to serve.

      Take a tip:
    • Choose good quality mangoes. 
    • Castor sugar may be used instead of honey.
    • Use any whipping cream 

    About the event :
    Sending this to Mango Mania at Shhh Secretly Cooking Challenge. Here, The theme was suggested by Mayuri Patel. Check out her Fajeto recipe, which she has shared for the theme.

    I was partnered with Archana Gunjanikar Potdar,  she wanted to make mango sticky rice and I gave her the ingredients accordingly  coconut milk and jaggery.  Check out the recipe of it. Archana gave me cream and honey, mango mousse recipe is my contribution.

                                shhh cooking secretly

     

     

    Evergreendishesdev

    Mango Mousse

    Mango Mousse is a delectable, easy to make dessert.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    5 hours
    Total Time 5 hours 15 minutes
    Course: Dessert
    Cuisine: international
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups mango puree
    • 1 cup cream
    • 2 tablespoon honey

    Equipment

    • bowl, blender, serving bowls

    Method
     

    1. Take the puree and blend it.
    2. Add honey to it.
    3. Fold the cream into the mango puree.
    4. Put it into glass bowls and allow it to set in the refrigerator.
    5. Mango mousse is ready to serve.

    Notes

    • Choose good quality mangoes.
    • Castor sugar may be used instead of honey.
    • Any whipping cream may be used
     

    About the event :
    Sending this to Mango Mania at Shhh Secretly Cooking Challenge. The theme was suggested by Mayuri Patel. Check out her Fajeto recipe, which she has shared for the theme. Here the secret ingrdients are exchanged between the partners and a dish is prepared corresponding to the theme. Later, the prepared dish is shared in the group and other members try to guess the ingredients. 

    I was partnered with Archana Gunjanikar Potdar,  she wanted to make mango sticky rice and I gave her the ingredients accordingly  coconut milk and jaggery.  Archana was kind enough to give me cream and honey, mango mousse recipe is my contribution.

    Pin it for later:

    mango mousse

     

    If you ever make Mango Mousse recipe,  take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Bread Gulab Jamun Recipe | Dry Jamun Recipe

    Bread Gulab Jamun Recipe | Dry Jamun Recipe

    Bread Gulab Jamun is a delicious, easy to make sweet recipe. Here white bread slices  are used to make these jamuns.



    What is Gulab Jamun?


    Gulab Jamun is a traditional mix of solid-based sweets from the Indian sub-continent. It is popular in many countries of Asia. Jamun is actually the name of a fruit. These deep fried balls are similar to black plum, hence the name. They are dunked in a rose water scented sugar syrup.



    Why should you give a try to this recipe:

    • It is easy to prepare.
    • The ingredients are easily available at home.
    • It makes a quick dessert for the sweet tooth.
    • Good way to make use of the leftover bread.
    • It is a good left over make over recipe you can share with other friends. 



    Can it be served as the regular gulab jamun with syrup?

    Yes, you can serve it the regular way. In that case, increase the quantity of syrup you are making. The quantity given here will be a little less to serve with syrup.

    Is it a substitute for the original recipe? 

    No, it is not a substitute. It is pseudo recipe which you can easily recreate and enjoy. Moreover, variety of food gives a good taste to life , isn’t it?

    Can it be served for parties? 

    Yes, you can make it ahead and serve. If you are hosting an International party, do check the article on how to host a good dinner.

    What are the other International recipes you have? 

    I have shared Veg manchurian, Vegetable Manchow soup, and Spanish rice to name a few. 

     

     

    bread gulab jamun
    bread gulab jamun 

    Recipe of Bread Gulab Jamun

    Ingredients:

    For the balls:

    • 3 cup bread crumbs
    • 1 tablespoon milk powder
    • 1/2 cup milk

    For the  sugar syrup:

    • 1/3 cup sugar
    • 1/3 cup water
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder

    For frying:

    • ghee

    For decorating :

    • 1/3 cup desiccated coconut
    • a few cashew pieces

    Method:

    1. To make bread crumbs, take a few slices of bread and grind them in the mixer. I have used five slices of bread.
    2. Put the bread crumbs in a bowl.
    3. Add milk powder to it. Mix them slowly to a dough using milk.
    4. Keep it covered for ten minutes.
    5. In the meantime, make the sugar syrup. Take sugar and water in a pan. Boil it for two minutes with a few saffron strands. Put cardamom powder, set it aside.
    6. To make the jamuns, make small balls of the dough.
    7. Heat ghee in a pan, slowly, put a few balls and deep fry. Once they are golden in colour, put them aside,  Later, put them in the sugar syrup.
    8. Fry the remaining balls and soak them in the syrup.
    9. Soak for four to five hours.
    10. Mix desiccated coconut and cashew pieces in palate. Roll the soaked jamuns in the mixture and serve. 
    11. Bread Gulab Jamun is ready to serve. 

    Take a tip:

    • Use white bread to make these gulab jamun. Wheat or multi grain bread will not give a good texture. 
    • The sugar syrup is just right to soak them. If you need to serve with sugar syrup, use half cup of sugar and water. 
    • This is a pseudo recipe of the traditional gulab jamun. The texture is not as soft as milk based jamun. 
    • It is ideal for a sudden sweet craving. 

     

    bread gulab jamun
    Evergreendishesdev

    Bread Gulab Jamun

    Bread Gulab Jamun is a tasty, easy to make dessert for sudden sweet cravings.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 4 hours
    Total Time 4 hours 20 minutes
    Course: sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    For the balls:
    • 3 cup bread crumbs
    • 1 tablespoon milk powder
    • 1/2 cup milk
    For the  sugar syrup:
    • 1/3 cup sugar
    • 1/3 cup water
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder
    For frying:
    • ghee
    For decorating :
    • 1/3 cup desiccated coconut
    • a few cashew pieces

    Method
     

    1. To make bread crumbs, take a few slices of bread and grind them in the mixer. I have used five slices of bread.
    2. Put the bread crumbs in a bowl.
    3. Add milk powder to it. Mix them slowly to a dough using milk.
    4. Keep it covered for ten minutes.
    5. In the meantime, make the sugar syrup. Take sugar and water in a pan. Boil it for two minutes with a few saffron strands. Put cardamom powder, set it aside.
    6. To make the jamuns, make small balls of the dough.
    7. Heat ghee in a pan, slowly, put a few balls and deep fry. Once they are golden in colour, put them aside,  Later, put them in the sugar syrup.
    8. Fry the remaining balls and soak them in the syrup.
    9. Soak for four to five hours.
    10. Mix desiccated coconut and cashew pieces in palate. Roll the soaked jamuns in the mixture and serve.
    11. Bread Gulab Jamun is ready to serve.

    Notes

    • Use white bread to make these gulab jamun. Wheat or multi grain bread will not give a good texture. 
    • The sugar syrup is just right to soak them. If you need to serve with sugar syrup, use half cup of sugar and water. 
    • This is a pseudo recipe of the traditional gulab jamun. The texture is not as soft as milk based jamun. 
    • It is ideal for a sudden sweet craving. 
     

    Pin Bread Gulab Jamun to your board:

    Bread Gulab Jamun is a tasty, easy to make sweet recipe. It is a good way to use the left over bread pieces.
    Bread Gulab Jamun

    If you ever make this Bread Gulab Jamun, do take a picture and tag @evergreendishes on Facebook or  @foodiejayashrree on Instagram. Subscribe to get an e-book and all updates in your inbox.

     

  • Homemade Chocolates | how to make chocolates at home

    Homemade Chocolates | how to make chocolates at home

    Jump to RecipePrint Recipe

    Homemade Chocolates are tasty and loved by all. They are the best gifts you can give to someone you care about.

    Chocolates, the very name creates a feeling of joy. It is loved by people of all ages. No matter, how old you are, there is something about them, you feel happy and loved.They make ideal gifts for the season. 

    Chocolate making seems to be an artisans job. But with so much advances in cooking, making chocolates is a breeze. I love making chocolates and hope to share a couple more recipes here. 

    With Christmas and New Year approaching, most people are busy in baking cakes and cookies. I have shared some lovely cookies earlier, do take a look, they are ideal to give as a gift too. Almond Cookies are delicious, melt-in-the mouth cookies. Chocolate and Vanilla Floral Cookies are dainty looking cookies. Mexican Wedding Cookies are short bread  cookies from Spain, give a try if you haven’t. 

    How to make chocolates at home:

    Homemade chocolates are made in two ways. One is using the cocoa powder and the other with compounded chocolate.  Today, I am sharing a recipe using cocoa powder. A few things we need to keep in mind while making chocolates. I have read recipes using butter but its best to use cocoa butter or coconut oil. Secondly, we should always follow the double boiler method here.  In this method, water is boiled in a pan on a low flame. A larger bowl is kept over it and the chocolate is made in it. Remember, water may seep into a small container. Lastly, chocolate moulds are essential to give shape. 

    Let’s get making chocolates :

    Homemade Chocolates / How to make chocolates at home

    Ingredients:

    1/2 cup cocoa powder
    1/4 cup milk powder
    3/4 cup powder sugar
    1/2 cup cup coconut oil/ cocoa butter 
    2 tbsp nuts

    Method: 



    Take cocoa powder, castor sugar and milk powder in a bowl. Sieve them together.
    The chocolate is made using double boiler method. Take a small pan, fill a quarter of it with water. Keep a larger bowl over it, this is double boiler method. If you keep a smaller bowl, there is a chance of water getting into this one. Keep it on a low flame. Put coconut oil into it. Let it heat for sometime.
    Keep the chocolate moulds ready.
    Cut the almond into slivers.
    Now, put the sieved mixture into and mix it thoroughly. Let it cook for two minutes.
    Remove and put it in the mould. Initially, put a small quantity into it. Now, add the powdered nuts and top it with chocolate mixture. Once you have put it, tap it slowly. Put it in the refrigerator for 2 hours.
    Once, they are set, you can easily remove them from the mould.
    Homemade chocolates are ready to eat.

    Homemade Chocolates
    Homemade Chocolates
    homemade chocolates
    Evergreendishesdev

    Homemade Chocolates

    Homemade chocolates are tasty and easy to make.
    Print Recipe Pin Recipe
    Course: festive treats, kids favourite
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1/2 cup cocoa powder
    • 1/4 cup milk powder
    • 3/4 cup powder sugar
    • 1/2 cup cup coconut oil
    • 2 tbsp nuts

    Method
     

    1. Take cocoa powder, castor sugar and milk powder in a bowl. Sieve them together.
    2. The chocolate is made using double boiler method. Take a small pan, fill a quarter of it with water. Keep a larger bowl over it, this is double boiler method. If you keep a smaller bowl, there is a chance of water getting into this one. Keep it on a low flame. Put coconut oil into it. Let it heat for sometime.
    3. Keep the chocolate moulds ready.
    4. Cut the almond into slivers.
    5. Now, put the sieved mixture into and mix it thoroughly. Let it cook for two minutes.
    6. Remove and put it in the mould. Initially, put a small quantity into it. Now, add the powdered nuts and top it with chocolate mixture. Once you have put it, tap it slowly. Put it in the refrigerator for 2 hours.
    7. Once, they are set, you can easily remove them from the mould.
    8. Homemade chocolates are ready to eat.
    homemade chocolates
    homemade chocolates

    Pin it for later: 

    Homemade Chocolates are delicious and easy to make. They make a good gift option for the holiday season. Customise and make them easily at home.
    Homemade Chocolates

    If you ever make these  Homemade Chocolates,  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 !

  • 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 !

  • Rawa Kesari | Sheera | Prasad recipe

    Rawa Kesari | Sheera | Prasad recipe

    Jump to RecipePrint Recipe

    Rawa Kesari is quite often prepared in most households. It is called by different names as Rawa Kesari, Sheera or as Sooji ka halwa in different parts of the country. In South India, Sheera is made as offering during the Satyanarayan Pooja. 

    The ease of making it and the different flavours which one can impart to it makes it a favourite of every household. It is ideal to pair with breakfast, lunch or dinner. In olden times,  kesari with jaggery was often made.  Earlier, I have shared mango kesari.

    The method of making the sheera as offering is different from the usual one. It is tasty and different from the usual one. Today, I am sharing the recipe of the same.
    rawa kesari/ sheera/ satyanarayan prasad

     

    Let us get to the recipe of Rawa Kesari / Sheera

    Ingredients :


    1 cup semolina ( measurement used :1 cup=200ml)
    2 teaspoon + 2 tablespoon ghee
    8 cashew
    1 cup water
    2 cup milk
    1 banana
    1 cup sugar
    a few strands of saffron
    1/4 teaspoon cardamom powder



    Method:

    • Take a thick bottom pan, add two teaspoon of ghee and roast the semolina to a golden colour along with cashew pieces. Be careful not to burn it.
    • Put the saffron in a little milk and set it aside.Cut thee bananana into pieces.
    • In another pan, add milk and water, put it on a low flame. Add sugar and ghee to it. Put banana pieces to it. Give a stir, once it boils, slowly add the semolina to it. Keep stirring with a ladle, no lumps should be formed. Let cook for sometime..
    • Add saffron soaked in milk  and cardamom powder to it. Give a stir. Rawa Kesari or Sheera is ready to offer to the Lord.

    Take a tip:

    • You can add a little extra ghee to it. 
    • Almonds and raisins may be used. 
    • You can roast the nuts separately in the beginning. 
    rawa kesari/ sheera/ satyanarayan prasad
    Evergreendishesdev

    Rawa Kesari / Sheera / Satyanarayan Prasad

    Rawa Kesari is a traditional sweet dish from Indian sub-continent. This version is also prepared during Satyanarayan Pooja.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings: 6 people
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina measurement used :1 cup=200ml
    • 2 teaspoon + 2 tablespoon ghee
    • 8 cashew
    • 1 cup water
    • 2 cup milk
    • 1 banana
    • 1 cup sugar
    • a few strands of saffron
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Take a thick bottom pan, add two teaspoon of ghee and roast the semolina to a golden colour along with cashew pieces. Be careful not to burn it.
    2. Put the saffron in a little milk and set it aside.Cut thee bananana into pieces.
    3. In another pan, add milk and water, put it on a low flame. Add sugar and ghee to it. Put banana pieces to it. Give a stir, once it boils, slowly add the semolina to it. Keep stirring with a ladle, no lumps should be formed. Let cook for sometime..
    4. Add saffron soaked in milk  and cardamom powder to it. Give a stir. Rawa Kesari or Sheera is ready to offer to the Lord.

    Notes

    You can add a little extra ghee to it. 
    Almonds and raisins may be used. 
    You can roast the nuts separately in the beginning. 

    Pin it for later:

    Rawa kesari | Sheera | Prasad recipe is an offering made to the Lord during Satyanarayan Puja. It is tasty dish. Give a try to this version of prasad recipe.
    Rawa Kesari / Sheera

    If you ever make this Rawa Kesari / Sheera recipe, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.

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

    Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

    Jump to Recipe Print Recipe

    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 !

  • Apple Halwa Recipe

    Apple Halwa Recipe

    Jump to Recipe Print Recipe

    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 !