Category Archives: Sweets and Desserts

Malaadu


Maalaadu

Looking for some sweet recipe that could be made in a jiff just with few ingredients that are readily available in the kitchen?? Then this is the perfect one. Malaadu as it is called is one delicious sweet or a snack which can be made in just a couple of minutes. This always come in handy when we crave for a sweet or if there are some guests at home and this is one fail proof recipe.

Ingredient:

  • Fried Gram or Dalia (Pottukadalai) – 1 cup
  • Sugar – 1 cup
  • Cardamom – 2
  • Ghee – 1/2 cup
  • Cashews (broken) – 2 table spoons

Method:

  1. Take the fried gram i a mixer and grind it to a smooth powder and sift it in a mixing bowl.step1
  2. Now take sugar and the cardamom in the mixer and grind it to  smooth powder. Add it to the ground fried gram powder.

step2

3.Now in a pan, add a teaspoon of ghee and roast the cashew nuts and add it to the sugar and fried         gram powder mixture along with melted ghee.

step3

4. Now mix well so that everything is combined evenly.

step4

5.Now take a small amount of the mixture and make ladoo out of it  by gently pressing it.

step5

6. Arrange the ladoos in an airtight container and this can be stored for upto a week.

step6

Maalaadu1

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Kasi Halwa


kasi halwa1

Kasi halwa is made from the white pumpkin and really I don’t have an idea why this is called kasi halwa.  My mother make this halwa occasionally but I never made it at home. I always wanted to try this halwa but somehow didnt get a chance to make this. Now as the Diwali is around the corner , I thought this is the right time to try it and it just came out perfectly. Also this halwa doesn’t need much ghee unlike other halwas but equally tastes good. Good news for the diet conscious people.. isn’t it??

Ingredients:

  • White pumpkin – 1 cup, grated
  • Sugar – 1 cup
  • Ghee – 1 tablespoon
  • Cashew – 1 tablespoon
  • Salt – a tiny pinch
  • Saffron – a pinch
  • Cardamom – 1 or 2
  • Food coloring – a drop

Method :

  1. Peel the skin off the white pumpkin and remove the seeds. Now grate the pumpkin finely and then squeeze the water from the pumpkin and keep it aside.step1
  2. Heat a teaspoon of ghee in a pan and fry the cashews till they turn golden brown. Keep it aside.    step2
  3. Now in the pan, add the water squeezed from the pumpkin and let it come to a boil. And when it comes to boil , add the grated pumpkin and a tiny pinch of salt and let the pumpkin cook.step3
  4. Once all the water is evaporated and the pumpkin is cooked thoroughly, add the sugar and mix.step4
  5. The sugar will first melt and then will start to form a glaze and the mixture comes to the halwa consistency . Now add the saffron , cardamom powder and the food color and mix.step5
  6. Now add the ghee and the fried cashews, mix well and switch off the flame.step6

    Store the halwa in an air tight container and it can be used for up to 4 or 5 days.

kasi halwa

Basic Chocolate Cake with vanilla buttercream


cake2

This is a very special post. My little one just turned 3. I just could not believe how fast time flies. My prince is so obsessed with the cars. And even when he has a huge tantrum, show him a car toy and he suddenly calms down. Trust me.. I am not exaggerating. So I wanted to make him a cars cake for his third birthday and searched pinterest for ideas and came across The Domestic Project. She had the simple step by step instructions to make this cake and immediately decided that I am going to make this cake. I used a basic chocolate cake recipe and vanilla buttercream recipe.

Ingredients:

For the cake :

  • Unsweetened cocoa powder – 1 cup
  • Sugar – 2 cups
  • Eggs – 4, large
  • Unsalted butter – 1 cup (at room temperature)
  • Water – 2 cups
  • All purpose flour – 3 cups
  • Vanilla extract – 1 teaspoon
  • Baking soda – 2 tsp
  • Baking powder – 1/2 teaspoon
  • Salt – 1/2 teaspoon

For the Frosting :

  • Unsalted Butter – 2 cups
  • Powdered Sugar – 4 cups
  • Heavy cream – 1/4 cup
  • Vanilla extract – 2 teaspoons

Method :

1. In a mixing bowl, sift the cocoa powder and add boiling water to it and mix well without any lumps. Keep it aside and let it cool.

step1

2.In another bowl, sift together the all purpose flour, baking powder, baking soda and salt. Keep this also aside.

step4

3. In a large mixing bowl, beat the butter until it is creamy and pale.

step2

4.To this, add the sugar in batches and beat thoroughly after each addition. Beat it well till the mixture becomes fluffy and creamy.

step3

5.To this add the eggs, one at a time and beat it thoroughly. Then add the vanilla extract and mix it well.

step5

6. Now using a rubber spatula, mix the flour mixture and cocoa mixture alternatively in small batches and mix them well till it is combined and becomes a smooth batter.

step6

7. Now pour this smooth batter in the greased pan and bake it for 25 to 30 mins or until the tooth pick inserted in the center of the cake comes out clean.

step7

8. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes and then gently remove it from the pan and let it cool for 3 to 4 hrs before frosting. I left it cool overnight.

To make the frosting:

1.In a clean mixing bowl, add the butter and beat it using a hand mixer or stand mixture until the butter is pale and creamy.

2. Now add the powdered sugar 1/4 cup at a time and mix it thoroughly.

3. Then add the heavy cream and vanilla extract and beat until stiff peaks form. If you want to add any color, you can add it now and mix it well using a spatula.

Sorry I was in a hurry and tension to make this cake on time so I didnt have step by step pictures for the frosting and decorating the cake.

But this cake was very scrumptious and everyone loved it.

cake1

Gulab Jamoon (using khoya)


gulab jamoon

Gulab Jamoon is undoubtedly the queen of Indian dessert. I always made gulab jamoon using the ready mix available in the stores and I felt nothing special about the jamoons. But this was until I tasted the jamoons in an Indian restaurant buffet. I was so impressed by the softness and the taste of the jamoons. Then I got this recipe from one of my friends. From then I never went back to the ready mix. This recipe is just so easy as the ready mix but the end product is the more tastier and melt in mouth jamoons.

Ingredients:

  • Khoya – 1 cup
  • Maida/ All purpose flour – 3 tablespoons

For syrup :

  • Sugar – 1 cup
  • Water – 1 cup
  • Cardamom – 2
  • Rose essence – 2 drops (optional)

Method:

1. Take the khoya and crumble it well.

step1

2. Add the All purpose flour to the khoya in a mixing bowl.

step2

3. Now by sprinkling a little water, gather it to a smooth dough. Be careful about the water just add little by little.

step3

4.Let it rest for a while. Meanwhile, the sugar syrup can be prepared. Mix the sugar and water in a sauce pan and let it come to a boil. Add cardamom to it.

step4

5.Bring it to boil in medium flame and let it boil for 3 or 4 minutes.Now you can add a drop of rose essence to the sugar syrup. And switch the flame off.

step5

6.Now heat some oil or ghee in a pan to deep fry the jamoons. Meanwhile, make small balls out of the prepared dough.

step6

7. Once the oil is hot, drop these balls in the oil and deep fry them till they are cooked and turn brown in color.

step7

8.I fried them in ghee so my jamoons are little darker in color. Frying the jamoons in oil give them a nice golden color and it is purely your preference to use oil or ghee.

step8

9.Let them cool down for while and then put them in the sugar syrup. Let it soak in the syrup for atleast 4 hrs before serving.

gulab jamoon

Amrakhand


Amrakhand

Today is a special day as my facebook page crossed 1000 likes. This is great thing to me and a thousand thanks to all my followers and fellow bloggers. You people inspire me and make me keep going.. Thank you sweets.. 🙂 🙂 🙂

1000likes_1000_likes

To celebrate this occasion , I made this easy yet delicious Amrakhand. The mango season has started and you can see mango recipes then and there on my blog hereafter. I came across this recipe in a facebook group last year and was so impressed with the picture posted. So I immediately tried it and everyone liked it very much. So whenever I buy mangoes, this is one recipe that I don’t miss.

Ingredients :

  • Mango pulp – 1/2 cup
  • Greek yogurt or hung curd – 1/2 cup
  • Sugar – 2 tablespoons or more , depending on the sweetness of the mango used
  • Cardamom – 2, powdered
  • saffron strands – 4 to 5 soaked in 2 teaspoons of warm milk
  • Cahews and pistachios – to garnish

Method:

1. Soak the saffron strands in 2 teaspoons of warm milk.

step2

2. In a mixing bowl, take 1/2 cup of greek yogurt and whip it well to creamy texture. If you are using regular curd, tie the curd in a cheese cloth overnight in fridge to remove all water content. And use the hung curd.

step1

3.To this whipped yogurt, add the sugar and mango pulp and mix it well till the sugar is dissolved.

step3

4. Powder the cardamoms and add it to the mango curd mixture along with the saffrons soaked in milk.

step4

5. Mix it well and store it in the fridge before serving.

step5

6.To serve, pour the amrakhand in the separate serving bowls or glasses and garnish them with chopped cashews and pistachios.

Amrakhand

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