Jai Mata Di..!!
So I am back with another recipe for the fasts.. After a complete day of fasting you feel like having something nice and rich and delicious.. So here comes a kheer recipe which is really simple to make and very tasty..
Preparation Time:- 5 mins (plus soaking time) | Cooking Time:– 40-50 mins| Serves:- 2 people
- 1/4 cup Sago (Sabudana)
- 4 cups Milk
- 1 table spoon ghee
- 1/2 cup Sugar
- few strands of Saffron (Kesar)
- Few Almonds (Badam) Soaked overnight, peeled & sliced
- Cashew Nuts for Garnish
Wash the sabudana and soak it in water for about 3 hrs. (If the sabudana is really thick then you might need to soak it overnight). Then drain the water completely.
Heat the ghee and fry sabudana for a min.
Add the milk and start stirring. Keep stirring until you find the sago turning translucent (and soft when pressed with fingertips). The stirring is essential to avoid the sago from sticking together into a clumpy mess.
Take about 2 table spoon of milk and soak the saffron strands in it. Set aside.
When the sago has cooked, add the sugar to it. Stir until it melts and combined well.
Add the soaked saffron and chopped almonds. Keep stirring.
Cook till the milk thickens. It will take around 30-35 mins.
- Garnish with roasted dry fruits like cashew and raisins.
- Serve warm or chilled.
This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..
I chose Paneer (Cottage Cheese) and this is the dessert for the same. I chose this recipe from “Pressure Cooking” by Nita Mehta. I am not a fan of sweets but Rasgulla is the only one sweet that I love to eat. So here was my chance to try this out.. I was really excited to make the same and loved them as well.. 🙂
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
Preparation Time:- 2 hrs 15 mins | Cooking Time:– 15-20 mins | Serves:- 4-5 people
- 1 lt Full cream milk
- 1.5 – 2 table spoon White Vinegar / 1 table spoon lemon juice
- 1 cup sugar
- 3 cups water
- 2 Cardamons (Elaichi)
Boil the milk and switch off the gas.
Add the vinegar/lemon and let the milk curdle.
Pour the chenna on a cheesecloth/muslin cloth and leave to dry for at least 2 hours.
Blend in a mixer without water until smooth and uniform.
Make small balls of the chenna mixture, make sure they are smooth on the surface.
Put water, sugar and cardamom in the cooker and bring it boil.
Gently drop the chenna balls into the sugar syrup.
Pressure cook for 1 minute.
Remove from fire and let it cool. Serve
(Mine were flattened a bit.. next time hoping to get them back in round shape.. :))
- Serve cool rasgullas post dinner/lunch.
Sending this to:
Dish Name starts with R:
Bon Vivant #13 – Kids Delight
Lets Cook for Kids
Winters arrive with the lovely red carrots, and time for some gajar ka halwa… My mom used to make this, and we used to just wait and wait, since the house used to fill up with the sweet aromas… I can’t say if my halwa comes out as tasty as hers but Saurabh says it is something to die for.. 🙂
Preparation Time:- 30 mins | Cooking Time:- 5-6 hrs | Serves:- 6-8 people
- 1 kg Red Carrot grated (Gajar)
- 2 ltr Milk
- 1 Cup Sugar
- 3-4 tablespoons of Ghee
- Almonds and cashewnuts for Garnishing (Almonds soaked over night, peeled and chopped can be used)
In a pan add the Milk and carrots. Bring to boil by stirring continuously.
Simmer the stove and let the milk boil. Keep stirring in between. It will take around 4-5 hrs to cook properly.
Once there is very little milk left and the carrots seems to be boiled properly, add the sugar, and now stir continuously.
Once the milk has dried out, add the ghee and start frying the halwa. Continue the same for around half an hr, till the halwa gets cooked properly.
Garnish with Almonds and cashewnuts.
Sending this recipe to:
Foodabulous Fest- Celebrate “Valentine Month & Giveaway”
Bon Vivant #12 – Quixotic Fixes & Announcement
Lets Cook / Bake for Valentine
Sweet Luv 2013
From our mom’s Kitchen
This being my first blog, thought will start with something sweet. My Husband has a sweet tooth and he wants something sweet all the time. Recently got to spend some quality time with my brother-in-law and found out that he is just like my hubby. Even after having Kheer for dinner he wakes up and says “Bhabhi please halwa bana do”. So here I am cooking Sooji Ka Halwa… Hope you try the same and like it..:)
Preparation Time:- 2-3 mins | Cooking Time:- 15-20 mins | Serves:- 4-6 people
- 1 Cup Sooji
- 1 Cup Sugar
- 3 Cup Water
- 3-4 tablespoons of Ghee
- Almonds and Raisins for Garnishing (Almonds soaked over night, peeled and chopped can be used)
NOTE: Same size cup is to be used for all the above mentioned.
In a pan add the sugar and water and allow it to boil (for Chashni/ sugar syrup).
In a kadhai add the sooji and ghee and start frying by stirring continuously so that the sooji does not burn. (You can add more ghee if the paste is getting difficult to stir).
Keep stirring till the paste becomes brown in color. Once you get an appropriate halwa color add the sugar syrup to the paste, stir continuously to avoid lumps formation. (be careful when adding the syrup as it splitters a lot).
Keep stirring till the sooji soaks the water and bloats and the halwa becomes thick.
Garnish with Almonds and raisins.