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.
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.