Shrikhand

Ingredients

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500 ml Yogurt made from whole milk

3/4 cup Powdered Sugar

1/4 tsp Cardamom Powder

Few strands of saffron

Mint leaves

Method

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First line a strainer or a colander with cheese cloth. 

Pour yogurt on the strainer.

Fold the edges of the cloth together and gently squeeze.  Let it rest for 2-3 hours until water starts dripping from cloth. 

Remove hung curd and transfer it to a separate bowl. 

Add sugar and cardamom.

Whisk it with an electric beater for 2 minutes until all ingredients are well combined.

Transfer to serving bowls and refrigerate.

Serve chilled with saffron and mint garnished on top.

Carrot Kheer

Ingredients

1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt

Method

• Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
• Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
• Divide the sauted carrots. Grind one half of the carrots in a blender.
• Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
• Refrigerate for 1-2 hrs. Serve chilled.

Carrot Halwa

One of the most popular dessert and common in every household made with fresh carrots, whole milk, and sugar flavored with cardamon and topped with roasted nuts. It is simply delicious, crunchy  and the flavor of milk adds a bonus to the taste. 

Carrot halwa is usually served warm with a dollop of vanilla ice cream. I love this combination and had several times in weddings. In this recipe, i substituted milk with milk powder which has same consistency of khowa when cooked . 

Ingredients

Carrots, shredded     8 nos

Whole Milk                1 cup

Milk powder             1 cup

Cardamom Powder 1/2 tsp

Sugar                         3/4 cup

Cashew nuts             1/4 cup

Raisins                       1/4 cup

Ghee                           4 tsp

Method

• In a heavy bottomed pan heat a tsp of ghee. Add carrots and sautee for 5 minutes. Then keep it aside
• Add another tsp of ghee, cashew nuts and raisins. Fry until cashew nuts turn golden brown. keep it aside
• Now add milk, sugar and stir well until sugar is melted
• Add sauteed carrots, milk powder and cardamon powder. Mix well and cook until carrots are cooked and milk evaporates
• Add remaining ghee and fried nuts. Mix well
• Serve warm with a dollop if ice cream

Kovil Sakkarai Pongal

Sakkarai pongal is the original sweet pongal recipe taught to me by my Father-in-law. The pongal is absolutely divine recipe served specially as temple prasadam. This religious recipe just melts in your mouth.  The edible camphor and cardamon boosts flavors and the dry fruits adds crunch in every bite.

Ingredients

1 cup Rice (sonamasoori)

5 cups Water

1 1/4 cup Jaggery, powdered/grated

5 Cardamom, powdered

1/4  Ghee

8-10 Cashewnuts

Handful Raisins

Pinch of edible camphor

Method

• Soak rice in water for 10-15 minutes
• Boil water in a pot. When water begins to boil, add rice. Cook rice until it is completely cooked with mashed rice consistency
• To this add jaggery and cardamom. Stir until it is completely melted about 10 minutes. Set aside 
• In a separate pan, heat ghee. Add cashew nuts and roast until it is light brown. Add raisins and roast until raisins puffs up. Then transfer it to the cooked rice
• Add camphor and mix well
• Serve hot

Sweet Pongal | Sakkarai Pongal

A divine recipe made during auspicious occasions. It is the main sweet dish made for harvest festival ~ MAKAR SANKRANTI or PONGAL which is celebrated for four days by Hindus all over India. Sweet pongal is made mainly with rice, moong dal and jaggery. 

Pongal is made as a part of ritual on 2nd day of the harvest festival which is offered sun god for prosperity. Both the cookware and the stove is decorated with flowers and rangoli (kolum).

Ingredients

1/2 cup Rice

2 tsp Moong Dal

2 cups Water

1/2 cup Jaggery (gur)

1/4 tsp Cardamon powder

8 nos Cashew nuts

2 tsp Golden raisins

4 tsp Ghee (clarified butter)

Method

• In a pressure pan, roast moong dal until it turns golden brown. Add washed rice and water. Cook upto 3 - 4 whistles
• In another pan, melt jaggery with 2 tsp of water to one thread consistency. Use a strainer to remove impurities
• Mash rice and moong dal with a laddle (you can use potato masher). Pour Jaggery syrup and add cardamom powder
• Fry cashew nuts and raisins in ghee. Return it to the pongal and mix well

Additional notes ~

• Some recipe do add a pinch of nutmeg powder and edible camphor
• Moong dal is an optional ingredient. Some versions add moong dal and some don't
• Freshly grated coconut can added in the end

Jalebi

Jalebi is a dessert made with fermented batter of flour, yogurt and saffron. The deep fried crispy swirls  are encapsulated in a warm sugar syrup which makes it truly an exotic sweet recipe.

This is my first attempt in making jalebis  which came out very crisp and juicy. Never knew that this  recipe was simple and easy.

Ingredients

2 cups of Maida (flour)

1 cup of Sour yogurt (yogurt stored in room temperature for 12 hours)

1/2 cup of water

1/4 tsp of Saffron, crushed

Oil or ghee for deep frying

For sugar syrup

2 cups of Sugar

1 cup of Water

Method

• In a mixing bowl, mix together maida, sour yogurt, water and saffron into a thick batter. Cover the dish and ferment in room temperature for 12 hours. When bubbles start to turn up, that's the sign batter is fermented well
• Load the batter  in a bottle having a nozzle with a single hole 
• Press the bottle releasing the batter slowly in circles working from inside and out. Fry evenly in medium flame until it turns orange
• Use an absorbent paper to drain excess oil
• In a heavy bottomed vessel, add sugar and water. Bring it boil until it attains one string consistency. Keep this syrup warm
• Now dip the hot jalebi in syrup for 2-3 minutes and store it in a air tight container
• Jalebi tastes best when it is hot, crispy and juicy

Pinapple Kesari

I always wanted to try pineapple kesari, which has been my breakfast dessert (absolutely YES!!!) since my childhood days. My dad used to bring me pineapple kesari on every Sunday from a local fastfood chain and have resorted to it since then. 

Until recently I decided to make this dessert for Sunday's lunch. So gave my first attempt in making this kesari which ended up disastrously because I added milk in the preparation while I completely forgot that pineapple is acidic and it belongs to citrus family of fruits. When milk was combined with pineapple, it started to curdle (well that's kitchen chemistry lesson for me !! ). Immediately I started making next batch of kesari and the end product was delightful.

Ingredients

1 cup of Semolina (sooji or rava)

1 cup of Pineapple, finely chopped

3/4 cup of Sugar

6-8 Cloves

1/2 cup of Ghee

pinch of Saffron

1/4 cup of Cashew nuts

2 tsp of Raisins

1 1/2 cup of Water

Method

• In a sauce pan, roast semolina in medium heat. When it starts changing to light brown color, remove from heat and transfer it to a plate

• Add a 1/2 tsp of Ghee, cashew nuts and raisins. Saute until cashew-nut turns to golden brown. Then transfer the contents to the same plate

• Now add another tsp of ghee, then add pineapple. Saute until it becomes soft

• Add sugar, water, saffron, cloves and bring it to boil

• Now return rava and fried dry fruits to the saucepan by adding slowly

• Add remaining ghee and mix well without forming lumps. Cook on low heat for 5-8 minutes

• Serve hot

Karjikai| Karjikayi | Kajjikai | Kajjikayalu

Karjikai is a traditional stuffed pastry from  India specially made for Diwali and Ganesha Chathurthi.  Karjikai is the main dish prepared for Lord Ganesha apart from modak or kudumbulu. The stuffing is made from copra, granulated sugar, cardamom and cashew nuts. Sometimes stuffing also contains sesame seeds and other dried fruits and nuts.

Before I got married, I used to help my mom in making Karjikai for every Ganesha festival. At home we make this sweet once or twice a year. Also, this sweet has shelf life up to 15 days when store in a cool place in air tight container.  

Ingredients

For the dough

1 cup Maida

3/4 cup water

pinch of salt

1 tsp ghee or oil

For stuffing

3 cups Copra (dried coconut), shredded

1 1/2 cup Sugar

1/4 tsp Cardamom powder

1/4 cup Cashew nuts

Method

• Mix maida, salt and water in a mixing bowl to make dough. Cover the dough and leave it for 1 hour

• In another mixing bowl, mix all the ingredients for stuffing

• Now divide the dough into equal portions about 1/4th inch and roll it into balls
• Take a ball of dough and roll it very thin. Use maida for dusting 
• Place a tsp of stuffing on the center of rolled maida, fold it in half and seal the edges
• Starting on the left corner, star pinching on the edge of the dough and swirl inwards until you reach the other edge

• Heat the oil in heavy bottomed vessel for deep frying
• Slowing drop the Karjikai in oil for deep frying. Fry evenly on both the sides in medium-low heat until it turns golden brown. Use absorbent paper to drain excess oil

• After it has cooled completely, store it in an air tight container

Rava Ladoo

Rava Ladoo is a sweet ball made from semolina (rava or sooji) made during festive occasions. This dessert recipe is extremely easy and come in very handy for last minute preparations during festivals. 

 This year for Janmashtami, I had been planning to make easy sweet. Just a couple of weeks ago, I made Kesari Bath for Varamahalakshmi festival. I decided to make rava ladoo for Krishna Jayanthi and  made this ladoo for the first time on Janmashtami. 

The ingredients for this recipe is easily available in your kitchen pantry and steps for this recipe is very simple.

Ingredients

1 cup Semolina (rava)

3/4 cup Sugar

1/4 tsp Cardamom powder

1/4 cup Cashew nuts

1/2 cup Ghee

1/4 cup Milk

Method

• Roast rava in a pan with 1 tsp of ghee. Saute in low heat for 5-8 minutes until ghee is completely absorbed by rava

• Add sugar and fry for a minute. Also add ghee and cardamom powder. Transfer the contents to a plate or mixing bowl

• In the same pan, heat 1 tsp of ghee and roast cashew nuts until it turns golden brown

• Now, add cashew nuts  to roasted rava-sugar mixture. Add another 2 tsp of ghee and mix well
• Add 1 tsp of milk to small portion of rava-sugar mixture. Mix well and roll it into 1 inch ball

• Repeat above step to roll remaining balls. Add milk as required

• Store it in cool and dry place in an air tight container

Note: 

• Don't add excess milk. Use it in small portions while rolling ladoo's individually
• I used only 4 tsp of ghee, you can add more ghee to add richness to ladoo
• Freshly grated coconut can also be added.

Kesari Bath | Sooji Ka Halwa

Kesari Bath is a traditional sweet recipe in Karnataka. Its one of the sweet recipes made quiet often at homes. Its also served for breakfast with Upma and you will find it in almost all fast-food menu items. 

Kesari Bath is made mainly with 4 ingredients- chiroti rava (fine sooji), milk, sugar and ghee. Also, either cloves or cardamon is used for flavoring along with dried fruits and saffron. 

I made this recipe for Varamahalakshmi festival. And its the first time, I made it with chiroti rava which came out very well. I was very happy with the outcome of this recipe. 

Ingredients

1 cup Chiroti Rava (fine sooji)

1 cup sugar

1 cup Ghee

2 cups Milk

1/2 cup cashew nuts

4 cloves

pinch of saffron strands

Method

• In a sauce pan, roast chiroti rava until it starts to turn golden brown. Transfer rava to a plate
• Add a tsp of ghee and roast cashew nuts until it turns golden brown. Transfer it to the same plate as above
• Now boil the milk
• Add sugar, saffron strands, cashewnuts and cloves. Stir well until sugar completely dissolves in milk
• Lower the flame and slowly add rave to the sauce pan while stirring slowly in one direction to avoid formation of lumps
• Add ghee and mix everything together
• Serve hot

Semiya Payasam | Vermicelli Kheer | Vermicelli Pudding

Semiya Payasam is one of the easiest dessert recipes in Indian cuisine. It is prepared with lightly roasted vermicelli (Indian noodles) simmered in warm milk and topped with dried fruits and nuts. 

I had a potluck in office and the theme was fruit - dessert lunch. I was looking for ideas to make Indian dessert something which can be made fresh in morning. So, my husband suggested me to make semiya payasam and haven't made this recipe for a while. I decided to make this recipe using full fat milk, if I am making just for me and my husband; then I would use skimmed milk.

Ingredients

1 ltr Milk (full fat or skimmed milk)

1 - 1 1/2 cup of Sugar 

1/4 tsp Cardamom powder

1 Cup Vermicelli

1/2 cup dry fruit and nuts ( cashew nut, raisins, almond and pistachios )

2 tsp ghee

Method

• In a heavy bottom vessel, add milk and bring it to boil. Turn heat to low.  Add sugar and cardamom powder. Stir well
• In a pan, lightly roast vermicelli and keep it aside
• In the same pan, add 2 tsp of ghee; and dried fruit & nuts. Roast until it turns golden brown
• Now slowly add vermicelli to milk and simmer for 5- 8 minutes until vermicelli is cooked
• Add dried fruits and nuts with ghee. Mix well
• Serve hot or chilled 

Rasmalai

Rasmalai  is an Indian dessert sweet made from Panner (or Indian cottage cheese) with its origins from eastern part of India. This is a milk based recipe and it is made from full fat milk. First, panner dumplings are cooked in sugar syrup and later soaked in flavored milk. 

I have always enjoyed making this dessert and make it often for get together or any festive occasions. This is a divine and a celebrating recipe. It is also served in marriages or any auspicious functions. 

Ingredients

For making panner (cheese) 

2 ltr Full fat milk (vitamin D)

1 cup White vinegar

For sugar syrup

1 ltr Water

2 cups sugar (approx)

For flavored milk

1 ltr full fat milk

1/2 cup Sugar

1/4 tsp Cardamom powder

Few strands of saffron

Method

Making panner

• Boil milk in a pot. When it starts to boil , add white vinegar and turn off heat

• The milk solids starts floating at the top. Using a cheese cloth drain excess water. Wash cheese once with cold water and again squeeze out excess water

• Now, knead the cheese and divide it into equal portions about 1 inch or 2 inches. Roll each portion into balls. Wet your hands while rolling cheese balls to avoid cracks

Making syrup

• While rolling cheese balls, boil water and sugar in a pressure cooker

• Add the cheese balls in sugar syrup. Pressure cook upto 2 whistles (if you dont have a pressure cooker, then use a pot and cover it with a lid. Cook for 15 to 20 minutes)

Making flavored milk

• When rolling cheese balls, also boil milk in a pot stirring often
• Add sugar and cardamom powder
• When milk starts to boil, turn heat to medium-low heat

Making panner disks (Final stage in making rasmalai)

• After pressure cooker has cooled, using a spoon and a laddle, squeeze sugar syrup from each paneer and put it in milk

• The add saffron strands to milk. Pistachos and almonds can also be added
• Refrigerate for atleast 2 hours
• Serve chilled

Tip --

• While kneading dough, some recipes also add maida or all purpose flour for consistency

Holige | Obbattu | Pooli | Bobbatlu

"Holige" is a traditional sweet made during festivals, specially for Ugadi and Ganesa festivals.   It is a stuffed flat bread.  There are different kinds of holige based on filling - bele holige, sakkare holige or kayi holige. It is a time consuming recipe but worth the effort.

Ingredients

For the dough -

1 cup Maida | flour

1/4 tsp Turmeric powder

1/4 tsp Salt

1/4 cup Oil

1/2 cup water

For filling -

2 cups Toor dal

2 cups Jaggery | Gur, grated or shavings

1/4 tsp Cardamom powder

Method

For the dough - 

• In a mixing bowl, add water, turmeric and salt. Mix well. Now add maida or plain flour and knead the dough well. Add water if required. The dough should be very soft

• Next add oil and knead again. Rest dough for 1 hour

For Filling -

• In a pressure cooker, cook dal with 2 cups water for up to 2 whistles. After cooker has cooled, drain excess water from dal (which you can used it to make rasam | sambhar).  Mash dal until it is smooth (or use a food processor, or a blender). 

• Now melt jaggery  in a separate pan with 2 tsp water. Keep stirring until jaggery completely dissolves 

                                     

• pour melted jaggery on dal and add cardamom powder. Mix well in low heat setting until dal thickens

For Holige -

• Divide dough into equal portions. Each ball about 1 1/2 inch
• Divide fillings into equal portions. Each ball about 2 1/2 inch

• Now dust the dough in plain flour or smear oil on dough for non-stickiness. Roll each ball into small circular shape

• Place a ball of filling on the rolled dough. Cover all the ends. Roll it again thinly. Use oil or flour while rolling to avoid  breakage or damage to the holige

         

• Gently place holige on a preheated pan. Roast evenly on both sides. Use very little oil if needed

• Serve hot with ghee or Milk or payasa

Tip :

• I have used flour, instead of oil while rolling holige to avoid excess grease
• After frying holige, do not stack them. Place them beside each other when it is hot. After it has cooled, you can stack it. This way it avoids sticking to one another.