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Easy Thandai Mawa Cake Eggless Recipe

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Thandai Mawa Cake is an easy to make recipe that is egg-less as well. It is a very rich cake that tastes like Indian Mithai and is very decadent. This cake is a fitting recipe to celebrate Indian festivals with the flavors of Thandai infused and Mawa (milk solids) used.

Thandai Mawa Cake is a rich and decadent cake made with Thandai flavors and Mawa (milk solids). It tastes like Indian Mithai and has super moist texture. This cake is perfect to celebrate any Indian Festival. #egglesscake #eggfreecake #thandairecipe #mawacake #fusioncakes #indiancake #mithaicake

Thandai Mawa Cake

Thandai Mawa Cake

I always get high on life when the FESTIVAL of COLORS, HOLI is around the corner. Holi is on 1st and 2nd of March this year (2018). Though Pittsburgh is still shivering under winter blues here, I have got the reason to feel spring-like. Yes, that’s the magic of Holi. Since Childhood, I have loved this festival more than any other festivals. I still remember the eagerness and zest to color everybody in the family, inlcuding myself with Gulal and Abeer.

Few HOLI Facts

  1. The festival of Holi is celebrated for 2 days. HOLIKA DEHEN is observed on the first day and DHULENDI, the fun COLOR DAY is the 2nd day of the festival.
  2. It is a popular festival celebrated in the states of Uttar Pradesh and Rajasthan. With its popularity, it is now celebrated all over the world by NRIs (Non Resident Indians).
  3. Holi is a Hindu Festival from India, where folks celebrate victory of good over evil and to welcome SPRING. On this day, people believe to forgive each other and mend relationships, have fun together, crack jokes and laugh out loud. Holi fills the homes with zest and happiness.
  4. TO LEARN MORE ABOUT HOLI, CLICK HERE.
Thandai Mawa Cake is a rich and decadent cake made with Thandai flavors and Mawa (milk solids). It tastes like Indian Mithai and has super moist texture. This cake is perfect to celebrate any Indian Festival. #egglesscake #eggfreecake #thandairecipe #mawacake #fusioncakes #indiancake #mithaicake

Thandai Mawa Cake

Few FACTS about THANDAI MAWA CAKE

  1. It is not a traditional cake but a fusion cake. You can call it as HOLI CAKE. This can be perfectly enjoyed as TEA CAKE.
  2. I have incorporated THANDAI SPICE MIX in a Basic Cake. Thandai Spice Mix is a special spice mix relevant to Holi.
  3. Addition of Mawa or Khoya makes it rich and decadent. Mawa adds Mithai Like Texture and Taste along with the spice mix and Rose Essence. To be precise, I felt like biting on Gulab-Jamun, when I tasted it. MAWA is Milk Solids. Check out this Gujiya recipe, to make Mawa at Home.
  4. Do not expect Sponge like texture for this cake. It is not a Sponge Cake.
  5. It might crack at the top while baking or may sink in the middle too. That is ok. All ovens are different and yield different results.
  6. This is a great cake to bake for your HOLI PARTIES and enjoy something different. Take it as a Hostess Gift.
  7. This cake does not require any special skills to bake. Just few ingredients and a cake pan to bake.

Some Eggless Bakes from the Blog – SUPER MOIST CHOCOLATE CAKE, BLENDER CHOCOLATE CAKE, VANILLA CAKE, MARBLE CAKE, BLUEBERRY LEMON CAKE and many more.

Check out Holi Recipes from the Blog – GUJIYA , KAANJI, NAMKEEN, THANDAI PUDDING, DAHI PAKODI, PUNJABI SAMOSA, ALOO KI KACHORI, BAKED MATHRI and many more.

This is how you make the Thandai Mawa Cake.
Thandai Mawa Cake is a rich and decadent cake made with Thandai flavors and Mawa (milk solids). It tastes like Indian Mithai and has super moist texture. This cake is perfect to celebrate any Indian Festival. #egglesscake #eggfreecake #thandairecipe #mawacake #fusioncakes #indiancake #mithaicake
Print
Thandai Mawa Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Thandai Mawa Cake is an easy to make recipe that is egg-less as well. It is a very rich cake that tastes like Indian Mithai and is very decadent. This cake is a fitting recipe to celebrate Indian festivals with the flavors of Thandai infused and Mawa (milk solids) used.

Course: Dessert
Cuisine: Indian
Servings: 1 loaf
Ingredients
Dry Ingredients
  • 2&1/4 cups All Purpose Flour
  • 1/4 cup Corn Flour/Starch
  • 1&1/2 tbsp Thandai Spice Mix use home made or market bought
  • 1/2 tsp Salt
  • 1&1/2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 cup Khoya/Mawa grated fine or crumbled fine
  • 1&3/4 cups Sugar
Wet Ingredients
  • 1/2 cup Yogurt, thick at room temperature
  • 1/2 cup Cooking Oil
  • 1 tsp Rose Essence/ Rose Water optional
  • 1 cup Milk, warm microwaved for 30 seconds
Garnish
  • 2 tbsp Almonds roughly chopped
  • 2 tbsp Pistachios roughly chopped
  • 3-4 Dry Rose Petals use organic
Instructions

  1. Preheat the oven at 350*F or 180*C. Grease a 8 inches Cake Loaf pan with butter and Line with Parchment paper. Assemble all the ingredients together

  2. Take a Large Bowl and add all purpose flour, corn flour, salt, baking soda, baking powder to it. Take a fork and mix it well. I would advise you to pass all the ingredients through a sieve for best results. Corn flour needs to be well incorporated with all purpose flour. Now add Thandai Spice Mix to the flour mix. Mix well with a fork again.

  3. Take another big bowl. Add yogurt, oil and sugar to it. Take an electric beater and beat the mix on high speed for about 2 minutes. Sugar will be dissolved and the mix will be lighter. Now add Mawa/Khoya and Rose Essence/Water and beat it for another 1 minute.

  4. Start adding Dry flour mix and warm milk alternatively in 3 turns to this wet mix. This means, add 1 part of flour mix and 1/3rd cup of warm milk to the wet mix and stir well. Now add another 1/3rd of the flour and then 1/3rd cup of milk and mix well. Lastly, add the remaining flour and 1/3rd cup of war milk and mix well. Make sure that the ingredients of cake batter are well mixed. 

  5. Pour this cake batter in greased pan. Sprinkle almonds and pistachios and few dry rose petals on top. Tap the pan on the counter few times to make sure that batter is well settled in the pan.

  6. Place the pan in the middle of the oven. Bake it for 40-45 minutes till wooden pick comes out clean. Start checking the cake at about 38 minutes. All the ovens are different and the baking temperature will vary. This cake will have a brown color.

  7. Once fully baked, take the cake out. Let it rest in pan for 5 minutes. Then carefully take it out and place on cooling rack. Enjoy the cake while warm.

  8. NOTE - This cake tastes really amazing when eaten warm. You may microwave it for few seconds everytime before eating. It tastes amazing with tea and coffee. It is a perfect Tea Cake.

  9. STORAGE - Store in an air tight container when completely cooled down. I would actually refrigerate it if not consumed the same day, since it has mawa in it.

I am sure that all the Cake Enthusiasts are going to try this recipe for Holi this year. You can’t beat the taste of Mithai in a Cake. It’s like double the gain. Make this cake for your HOLI PARTY and impress your guests.

Thandai Mawa Cake is a rich and decadent cake made with Thandai flavors and Mawa (milk solids). It tastes like Indian Mithai and has super moist texture. This cake is perfect to celebrate any Indian Festival. #egglesscake #eggfreecake #thandairecipe #mawacake #fusioncakes #indiancake #mithaicake

Thandai Mawa Cake

Few Ingredients and Equipment that you can order form AMAZON. It won’t cost you anything extra.

Electric Beater

Big Bowls

Cake Pan

Thandai Mix

Dry Rose Petals

Parchment Paper

Can’t BAKE it now? PIN THIS CAKE FOR LATER!

Thandai Mawa Cake is a rich and decadent cake made with Thandai flavors and Mawa (milk solids). It tastes like Indian Mithai and has super moist texture. This cake is perfect to celebrate any Indian Festival. #egglesscake #eggfreecake #thandairecipe #mawacake #fusioncakes #indiancake #mithaicake

Thandai Mawa Cake

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

2 Ingredients Easy Quick Murmura Chikki Recipe

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Murmura is Rice Crispies and Chikki is Brittle. The 2 Ingredients Easy Quick Murmura Chikki Recipe is made with everyday ingredients. That is why, this recipe is a keeper, to treat your taste buds either on Makar Sankranti or just like that.

2 Ingredients Easy Quick Murmura Chikki Recipe

2 Ingredients Easy Quick Murmura Chikki Recipe

2 Ingredients Easy Quick Murmura Chikki Recipe

Lohdi and Makar Sankranti are around the corner and I am bringing a recipe that is close to my heart. As a child, I loved Murmura Chikki and that was my favorite. No Peanut Chikki or Til Chikki could sway my love for this delicious treat.


I still remember those Chikki packed THELAS (push carts) in winter afternoons while returning back from school on the bicycle. The THELA WALAS (street vendors) used to dress in headscarves, shabby jackets or sweaters and shawls trying to make an income in that cold temperature.

Another vivid memory of those 30 years old winters, is that of small portable LOHE ki ANGEETHI (small stove made of metal). One or two street vendors would carry an angeethi on their thelas and would fuel it subtly, with small wood chips or koyla. During lazy hours, you could see the vendors, gathering around the small stove, warming up their hands and engaging in a chat.

Sometimes, some memories of childhood come back alive as is. There is no deja-vu or nostalgia about it. It is reliving the memory in flesh and blood.

2 Ingredients Easy Quick Murmura Chikki Recipe

2 Ingredients Easy Quick Murmura Chikki Recipe

Why celebrate Lohdi and Makar Sankranti?

Well, coming back to Lohdi and Makar Sankranti, these are the 2 festivals from India. The Northern State of India, Punjab celebrates Lohdi or Lohri on 13th of January every year. It commemorates the end of short days and long nights of winter. People light the bonfires in the night and celebrate with the passing of rewadi, popcorn, chikki etc.

India and Nepal observe the festival of Makar Sankranti. The festival is observed on 14th of January every year and marks the onset of Spring and Harvest. It is also known by the names of Uttarayan and Pongal.

Some other popular recipes to celebrate this festival are – Home Made Til Rewadi , PANJIRI ,  sesame & puffed rice chikki , Atte ki Pinni , Sankranti Ellu , Mixed seeds chikki , Coconut Puran Poli , Sesame Brown Sugar Ladoo , Bhogichi bhaji , Gudh Gajar ke Meethe Chawal , Patishapta , Til Panjiri , Green Undhiyu , Rose pistachio coconut til Gajak.

The Recipe to make Murmura Chikki.

Do not be alarmed to see 60 minutes for the prep time. It includes the time to set the Chikki.

2 Ingredients Easy Quick Murmura Chikki Recipe
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2 Ingredients Easy Quick Murmura Chikki Recipe
Prep Time
1 hr
Cook Time
5 mins
Total Time
1 hr 5 mins
 

Murmura is Rice Crispies and Chikki is Brittle. The 2 Ingredients Easy Quick Murmura Chikki Recipe is made with everyday ingredients. This recipe is a keeper, to treat your taste buds either on Makar Sankranti or just like that.

Course: Dessert
Cuisine: Indian
Servings: 8 servings
Author: simplyvegetarian777
Ingredients
  • 1 cup Jaggery grated or powdered.
  • 3 cups Murmura or unsweetened Rice Crispies
  • 2 tbsp Water
Instructions

  1. Take an 8x8 inches square baking pan or a rectangular glass pyrex bowl. Line it with parchment or butter paper. Set aside. You may grease a small flat plate or thali and use it for the setting.

  2. Take a large ceramic pan or non-stick pan. Add 3 cups of murmura to the pan and roast it lightly on medium heat till it is crisp and slightly pink.Stir continuously to avoid burning.  Do not turn these brown. You may use regular kadhai or steel pan also, to roast the murmura. After roasting for about 3 minutes set these aside.

  3. In the same pan, add jaggery powder and 2 tbsp water. cook it on lower medium heat for 2 minutes. Stir continuously. Switch off the heat. 

  4. Add roasted puffed rice or murmura to the golden jaggery liquid immediately. Give it a good mix making sure that the murmura and jaggery are mixed well.

  5. Now transfer this murmura jaggery mix to the prepared baking tray or glass bowl. Press it down even with a flat spatula or use another piece of butter paper and press the mixture down with the butter paper. Make sure it is an even square or rectangle of murmura chikki block.

  6. Set it aside for at least 60 minutes. Then take a sharp knife and cut 1x1 inch or 2x2 inches squares. You may cut it into bar shape also. 

STORAGE
Store in air tight container at room temperature.

Isn’t this recipe amazing? It is easy, quick and made with 2 ingredients. Water doesn’t count. Does it? 😀 You can absolutely indulge in this delightful treat.

Our ancestors and elders have promoted the use of Gudh or Jaggery in winters. May be because of the reason that it is believed that Gudh keeps the body warm in cold weather. Though Jaggery is sweet, it is complex sugar and rich in iron and calcium. It gives all the more reason to enjoy.

This is such an easy recipe that you can make and store these and use them as a snack bar or quick energy bars for kids and you. This is a glutenfree dessert recipe and therefore it is perfect for people with gluten allergies. You may also call these Puffed Rice Bars. Gurh recipe.

2 Ingredients Easy Quick Murmura Chikki Recipe

2 Ingredients Easy Quick Murmura Chikki Recipe

You can order these products in order to make this recipe well –

Murmura or Puffed Rice, unsweetened

Gudh/Jaggery powder  by 24 Mantra

 Ceramic Pan

Parchment Paper

square baking pan for setting the chikki

Can’t make it now? PIN 2 Ingredients Easy Quick Murmura Chikki Recipe FOR LATER!

2 Ingredients Easy Quick Murmura Chikki Recipe

2 Ingredients Easy Quick Murmura Chikki Recipe

As I always say, in my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Kalakand – 5 Ingredients Quick and Easy Indian Sweets Recipe

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Kalakand

{5 Ingredients Quick & Easy Recipe}

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

Remember my 2 ingredients Nariyal Laddoo ? These were made with Condensed milk and Dry coconut flakes, that’s it. Just 2 ingredients and these were instant hit with my girls. Kalakand is another recipe that I made with Condensed Milk that literally took 15 minutes from start to finish.

Condensed milk is the best discovery in the Indian Desserts  Culinary Journey. It has made life simple, quick, easy and efficient, just like all other recipes on my blog. Another secret Ingredient in making these creamy squares of delight is Ricotta Cheese. This is an Italian Cheese, that is close to Chhena /Paneer in texture.


The original recipe calls for Paneer and I adapted it by using Ricotta in place of Paneer. The difference in taste? NONE!! Have you checked Ruchi Dua’s Milk Peda made with RICOTTA CHEESE? Another simple, easy and delicious recipe to try and savor.

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

It is a perfect recipe, especially for those living outside India, in USA and UK.

I would completely recommend to use either Hard anodized pan or non stick pan for this recipe. For the original recipe from Nestle India – click here ! It is prepared using Paneer.

Read the recipe⇓ carefully for both the options, of making it with either Ricotta Cheese or Paneer.

Watch this video to discover the change in the consistency of Kalakand when cooking – https://youtu.be/W4lc7iqbHcU

Save Print
Kalakand - 5 Ingredients Quick and Easy Indian Sweets Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Kalakand - Easy & Quick Recipe using Ricotta and Condensed Milk
Ingredients
IF MAKING WITH RICOTTA
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Ricotta Cheese - 1 small tub /425 grms
  • Khoya/Mawa Powder or Milk Powder - ½ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
IF MAKING WITH PANEER
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Paneer - 500 gms, grated
  • Khoya/Mawa Powder or Milk Powder - ¼ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
Instructions
SAME METHOD EITHER USING RICOTTA OR PANEER
  1. Take a 6-8 inches square deep bowl or rectangular 9-10 inches pan or even a deep plate can be used to set the kalakand.
  2. Either grease the dish with butter or ghee or line with a parchment paper. I lined mine with paper. Set aside.
  3. Take a heavy bottom hard anodized pan or non stick pan. Do not put it on the heat yet.
  4. Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan.
  5. Give it a good mix with a spatula. Put the pan on medium high heat.
  6. Cook the mixture on medium to medium high heat, alternating in between the temperatures.
  7. VERY IMPORTANT - Constantly stir the mixture to avoid burning.
  8. The mix of condensed milk and ricotta will be very liquidy to begin with. It will start solidifying and start coming together eventually. Manage the heat.
  9. My mix took exactly 13 minutes, when it started leaving the sides of the pan and came together.
  10. IMPORTANT- If you are using the Paneer, the recipe and method is same. It might take 8-10 minutes for Paneer and condensed milk to come together, since Paneer is more solid in texture than the ricotta.
  11. Switch off the heat. Transfer the kalakand mix to the greased or lined tray/bowl.
  12. Spread it out evenly with a spatula or hand (if you can take some heat).
  13. Sprinkle the cardamom powder + chopped almonds & pistachios on top.
  14. Press it down gently.
  15. Let it set for 2 hrs before cutting into squares.
  16. For cleaner edges, refrigerate the kalakand to cool down.
  17. Cut into desirable pieces! Enjoy!
  18. I love kalakand when it’s chilled.
Storage - you can store it in an airtight container in the refrigerator.
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Diwali is coming up in 2 weeks, a festival of light, joy and love, laughter and happiness. Lord Ganesha and Shri Lakshmi are worshipped this day for health, wealth and prosperity. People buy Gold and Silver coins for Diwali and exchange presents. Diwali fills up the hearts of people with warmth and stomachs with lots and lots of sweets.

Kalakand is a perfect recipe for Diwali and other festivals. You can’t beat it that it is made JUST WITH 5 INGREDIENTS and Cooked under 15 minutes.

Do let me know what are your preparations for the Diwali? I am sure there is a huge variety of sweets and savories planned. If not, then try my Poha Chiwda and Corn Poha Chiwda , Kaju Masala , Makhana Masala for the savories. Try Gulab jamun , rasgulla and Gujiya from the blog for the sweets.

It is perfect to take as a Hostess Gift. You can make it for that no plan dinner party. If you are allergic to nuts, skip the garnish of nuts.

I have to tell you that my girls have fallen in love with this delicate, creamy and amazingly flavorful sweet from India. You have to try to believe me.

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

You can order the INGREDIENts from amazon. This will help me earn a small commission to keep the blog running.

Condensed MIlk

Ricotta cheese

Milk powder

Cardamom powder

Pistachio

Almonds

Stirring Spatula

Tray for setting the Kalakand

Ganesh Lakshmi Idols

 

Can’t Make it Now? PIN KALAKAND – EASY & QUICK RECIPE FOR LATER!

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

I am sure that you will try this recipe this Diwali. This is the easiest Sweet to make this festival, either you have lot of time or are pressed for time.

If you try it, then do give me the feedback.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!!

Sonal

Mango Milk Fudge

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Mango Milk Fudge is  a delicious and easy recipe that is made with only 4 Ingredients. It is a great way to enjoy mangoes in the season and eat your fudge too! You will surely bookmark it for later!

Mango Milk Fudge

Mango Milk Fudge

Mango Milk Fudge

It is almost 10:00 pm on Sunday night and I am trying to finish this Mango Milk Fudge post. I can definitely do it tomorrow but I have already been procrastinating it since Friday. Guess, it is time to get it out of my drafts and reach you.


Since it is already late, I will try to keep it simple and short. I bet you love the sound of it. Simple and short, just like the recipes that I share.

Mango Milk Fudge is going to bowl you over with its flavors and the ease of making it.

Have you ever wondered how few handful ingredients can create beautiful dish? Humble every day seasonal ingredients create “Larger than life” Dishes that are so well received. Don’t believe me? Then try this Mango Milk Fudge.

Mango Milk Fudge

Mango Milk Fudge

Small tiny pieces of Mango Milk Fudge melt in the mouth effortlessly. It is like magic that stirs the taste buds and take you on a fairy tale ride. It has that element of romance and charisma in it.

Some Mango recipes from my blog are –

Mango Recipe Collection from the BLOG

Aam Panna

Aami Mirchi ki Sabzi

Punjabi Bharwaan karela with raw mango and many more.

This is how I made it.

Save Print
Mango Milk Fudge
Author: 
Recipe type: Dessert
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Easy delicious Mango Recipe, perfect for Summer.
Ingredients
  • Mango Pulp - 1 cup
  • Milk powder - 2 cups
  • Sugar - ½ cup
  • Elaichi / Cardamom powder - ¼ tsp
  • Almond flakes and crushed Pistachio for Garnish!
Instructions
  1. Take a heavy bottom hard anodized pan. Add Mango pulp, Milk powder, Elaichi powder and sugar to it.
  2. Cook it on medium heat for about 15-20 minutes and stir often.
  3. Take it off the heat, once the mango and milk mix leaves the sides and gathers in the middle.
  4. Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.
  5. Spread the mango milk mixture evenly in this container with a spoon.
  6. Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
  7. Refrigerate it for 2-3 hrs.
  8. When ready to serve, take it out. Cut it out into 1x1 inch pieces with a sharp knife.
  9. Serve it chilled.
NOTE - Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.
Wordpress Recipe Plugin by EasyRecipe

 

Can it get simpler than this? No, right? My husband who has really fine taste buds, loved it. He put one in the mouth and exclaimed – It is just perfect. Mango flavor is so rightly balanced and not over powering at all. It made my day. Kids loved it as well.

Do give it a try. If you are a Mango Freak then this is going to be right up your ally, I promise.

Here is where you can order the ingredients from, to make this recipe.

Disclaimer – If you will order anything from amazon through my blog, it helps me earn a meagre commission to keep this blog running.

Mango Pulp

Milk Powder

Cardamom powder

Mango Milk Fudge

Mango Milk Fudge

Are you making it this week? Keep me posted if you do! Mangoes just got a great makeover!

Can’t make it now? PIN IT FOR LATER!

Mango Milk Fudge

Mango Milk Fudge

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

by 4 Comments

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Are you still trying to figure put, which sweet to make for Diwali? Are you struggling with time management with kids and work and errands and no time for any elaborate cooking? Then Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder Recipe is your rescue tag line for the day.

Knock Knock…Diwali is right there..at the corner…celebrations starting from tomorrow. Hurry up, whip this easy peasy super delish Barfi for Diwali, either to entertain at home or to gift to your friends. I am making another batch for gifting for sure.

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Hindus celebrate Diwali or Deepavali every year, around October end or November beginning. Sometimes, it can extend till November mid too. It is one of the biggest festivals of India and now celebrated by our very democratic and liberal American President Obama, in the white house as well.

It is believed that worshiping Goddess Lakshmi (the Goddess of Wealth) and Shree Ganesha (Lord of all the good things) on this auspicious day – leads to a happy, wealthy, prosperous and obstacle free life. I have tonnes of good memories of celebrating the festival back home with Amma -Baba, Chacha-Chachi, sibling & cousins and Mum-Dad.

Earlier the nostalgia would bring tears to my eyes of pain and separation from loved ones. As the time lapsed, nostalgia brings good memories more and a faith of continuing the rituals with my daughters. Passing on the HERITAGE !

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

You are in luck today since this is the easiest and quickest recipe of Simple Barfi ever. To add to your surprise, it is made with MILK POWDER. The best part is that it does not need a list of ingredients, just 5 main ingredients and 10 minutes of your time on gas stove. Rest of the time is needed for setting. Can’t skip that…Can we? Unless you want to eat it hot right off the stove.

I live in USA and finding good quality MAWA or KHOYA is not an easy task always. I would rather depend upon the DRY MILK POWDER by Nido rather than the frozen KHOYA, available.

I always have a box of dry milk powder in my pantry, for those last minute desserts like Microwave Milk Peda , Instant Rabdi and sometimes in my traditional curries as well. I would completely advise you to have one in the house.

Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

Some other Festive recipes from the blog are – Gujiya , Rasgulla and Rasmalai , Mini Gulab Jamuns , Besan ka Halwa and many more.

Save Print
Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20-22 small pieces
 
Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder
Ingredients
  • Ghee - 3 tbsp
  • Milk Powder, dry (Nido Brand or any) - 1&1/2 cups
  • Milk - ¼ cup
  • Sugar - 8 tbsp
  • Elaichi / Cardamom powder - ½ tsp
Garnish - Almond and Pistachio slivers
Instructions
  1. Either grease a small plate with ghee or line a small pan with parchment/butter paper. Set aside.
  2. Take a non stick or hard anodized pan.
  3. Add ghee, milk powder, milk, sugar and elaichi/cardamom powder to it.
  4. Put the pan on medium low heat. Heat and stir continuously for about 5-7 minutes, till the mawa leaves the ghee and gathers in the middle of the pan.
  5. Take that milk powder batter and spread out evenly on the prepared plate or tray. Spread it with a metal spoon, atleast ¼ to ½ inch thick, as desired.
  6. Spread the almonds and pistachios evenly and press down with spoon.
  7. Let sit for 2 hrs.
  8. Cut into 1 inch squares and enjoy a quick Barfi, without any effort.
Notes
You may use any brand of milk powder. You may set and cut the barfi to your preference. You may add little saffron while cooking too.
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These are perfect for gifting or to entertain guests for dinner. It makes a perfect hostess gift as well. You may actually make ladoo out of the cooked milk powder mawa instead of setting it as barfi. Isn’t that great.

Take it for a potluck or make it to satisfy your sweet tooth cravings..Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder is a perfect recipe to bookmark and pin. Keep it handy folks. You will find it very useful, I promise.

Can’t make it now? Pin it for Later!
Barfi {Milk Fudge} - 5 Ingredients & Quick to Make with Milk Powder

Barfi {Milk Fudge} – 5 Ingredients & Quick to Make with Milk Powder

In my Kitchen, You will always find quick, delicious and easy recipes. That is why I always sum up my food experience as Eat Happy! Stay Happy!

Wishing everybody a fabulous, healthy, wealthy ad prosperous DIWALI!

Sonal

Besan Ka Halwa

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Besan Ka Halwa

Besan Ka Halwa

Besan Ka Halwa

It is the month of October and the festival mood has been set all over the world. Beautiful autumn brings nice nip in the air and declares the begining of the festivities. Besan ka Halwa is the quintessential dish to celebrate all of it.

The rich and decadent Besan ka Halwa, will take you over the moon and make you fall in love with this stunning show stealer dish again and again.


The rustic flavor of the Besan when combined with Ghee and Sugar, weaves a warm and snuggling story, which is perfect for the season.

Besan Ka Halwa

Besan Ka Halwa

Besan is also known as Chickpea Flour or Gram Flour. This Gluten-free flour is rich in folate, and boosts iron, magnesium and phosphorus. It is a good source of Thiamin and Vitamin B6. Besan has a high protein content that makes it good for weight watchers. It is also good for heart health and managing the cholesterol.

Besan makes an excellent scrub and mask for skin care. Since it is nutritionally dense, it helps the body in fighting allergies especially in changing season. Therefore, it should be imperative to include Besan or Gram flour in our diet on regular basis.

I bet that there can not be a better way to include the Besan in our diet, other than this glorious halwa.

Besan Ka Halwa

Besan Ka Halwa

There are many ways that people prepare Besan ka Halwa. But my method is pretty simple. I start with roasting besan in ghee and once it is done roasting, I add sugar and water to make the desired consistency.

There are few things to remember while making besan ka halwa.

  1. The amount of Ghee. You can not go skimpy on it. Required quantity will yield good texture.
  2. The Besan flour needs to be sifted through a sieve, to make sure that there are no lumps. Besan flour has tendency to clump up into mounds, so make sure it is a fine flour.
  3. The Roasting Heat – needs to be monitored all the time.
  4. It needs constant sauteeing and roasting.

I am sure that you will make Besan ka Halwa more often, especially when the cooler temperatures are approaching. I remember my mom saying that Besan ka Halwa is very good during the winters, since it keeps our body warm. It helps in relieving cold and congestion.

Besan Ka Halwa

Besan Ka Halwa

Besan ka Halwa can be a great treat to prepare for Diwali and feed the family. The pure and rustic flavors of the ingredients make it closer to Gods.

I love it when I do not have to go special grocery shopping to prepare a dish. Most of our Shuddh Desi Mithai (Pure Indian Sweets) actually do not need a long list of ingredients. Halwas are pretty simple to top the list of Easy Indian Recipes.

Some other Indian desserts from my blog, fit to celebrate the festivals are – Kesar Nariyal Peda , Kaju Chocolate Barfi , Pista Kalakand , sewayi ki kheer , Gajar ka Halwa , Sooji ka Halwa and many more.

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Besan Ka Halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple Recipe to make Besan ka Halwa. It is gluten free and keeps you warm in winters. A perfect festival / holiday season recipe.
Ingredients
  • Besan / Chickpea flour / Gram flour - 1 cup
  • Ghee - ½ cup
  • Sugar - ½ cup
  • Water (warm)- 2 cups
  • Saffron - 2 pinches soaked in 2 tbsp warm milk
  • Elaichi / Green Cardamom powder - 1 tsp
  • Pistachio & Almond Slivers - 2 tbsp each for granish
Instructions
  1. Sieve the Besan to fine flour. Make sure that there are no lumps in the flour.
  2. Heat Ghee in a heavy bottom steel pan.
  3. Once the ghee is hot, lower the heat to medium and add besan flour or gram flour to it.
  4. Take a heavy flat spatula and start roasting the besan in ghee. After 2 minutes, reduce the heat to low. Keep stirring.
  5. You have to constantly stir the besan in ghee to avoid any burning. Also, Besan will clump up in ghee, so press it down with flat spatula and flatten it at the surface of the pan to break any lumps. It is a tedious work but the result is amazing.
  6. Stir and roast the besan in ghee on low heat for about 15 minutes. You will notice that besan will start leaving ghee in 15 minutes and the raw smell is gone. This is important to roast the besan till this point that it starts leaving ghee.
  7. Now add 2 cups of warm water to the pan slowly. It splutters so be careful.
  8. Keep stitiing and when the water is absorbed, add the soaked saffron with milk, cardamom powder adn sugar to it. Keep stirring.
  9. If you like slightly loose sheera type Halwa, then switch off the flame at this point.
  10. If you like slightly grainy halwa, then cook for 2-3 minutes more till it thickens more. Switch off the heat and let stand for 2-3 minutes and then break it up with spatula.
  11. Add the chopped pistachios and almonds and serve warm.
Storage
  1. Once, it is at room temperature, store it in the fridge in a closed container.
Warming
  1. You may warm it in microwave (covered) or on the gas top in a container. If it becomes too thick, warm up with little milk.
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This is a super simple recipe that takes a bit of your muscle strength. A good work out for your upper arm, I say! 🙂

Are you making it this weekend? Say yes ! If not for the weekend, then make it for the Dussehera or Diwali or just like that. My family enjoyed it as a dessert after dinner yesterday. I bet yours will too. Make a portion and store in refrigerator. Feed 1-2 tbsp of halwa to the kids every day in this changing weather to keep them warm and safe from allergies.

Can’t Make it Today? Pin it for Later!
Besan Ka Halwa

Besan Ka Halwa

Isn’t this so gorgeous to look at? I promise it is more delectable than it looks. Each and every bite will take you closer to Food Heaven.

In my Kitchen, the festivals will always be Happy & Delicious.

Eat Happy! Stay Happy!

Sonal

Chandra Poli

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Chandra Poli 

Chandra Poli

Chandra Poli

Chandra Poli is a perfect recipe to celebrate Ganesh Chaturthi. It is a fusion dish created with the combination of Puran Poli and Ukadiche Modak.

Lord Ganesha is believed to be the Lord who clears all the obstacles in our path and brings success and happiness in our lives. Most of the Hindu families offer their prayers to him first before starting any new venture in life or livelihood.


Ganesh Chaturthi is a very auspicious day celebrated to pray to the god so that every new activity that is started is successfully completed without any obstacles. It is celebrated throughout India, especially in Maharashtra, Andhra Pradesh and Telagana. There is a grand celebration in the state of Maharashtra by traditional instrument called dhol and tasha. It is also celebrated in the other parts of India such as Gujarat, Karantaka, Tamil Nadu, Kerala, Goa, Odisha and parts of Madhya Pradesh. [1]

North Indians worship Lord Ganesha for everything and anything auspicious but for some reason, we do not celebrate Ganesh Chaturthi, like how people in Southern and Western India celebrate.

I was born and raised in North India, to be precise in Uttar Pradesh and never celebrated Ganesh Chaturthi, while growing up. Bollywood and Migration to USA, introduced me to this festival of colors, frolic and revelry.

Chandra Poli

Chandra Poli

There are 2 very popular dishes that are prepared as an offering to Ganesha on the occasion. One is Puran Poli and the other is Ukadiche Modak.

Puran Poli is a stuffed flat bread. It is made using refined flour or whole wheat flour dough for outer layer. The stuffing is made with Chana Dal (gram dal), jaggery and cardamom as main ingredeints. Dough is rolled into discs, filled with the aromatic stuffing. It is then shallow fried with ghee to perfection.

Ukadiche Modak are a kind of Laddoo or Fudge Balls with a tip. The outer covering is made with rawa or sooji. The inner filling has coconut, jaggery and cardamom as main ingredients.

To make the modak, rawa is cooked in water to make a dough. it is then divided into small portions. Every portion is filled with the divine stuffing. These are then shaped as Modaks. Finally they are steamed to perfection before offering to the Lord.

Honestly, I still do not celebrate the festival with the zeal it requires. The blogging community in India is posting the Ganesh Chaturthi recipes ceaselessly. You may say that I got carried away and came up with this recipe.

I was too scared to try my hands at the traditional recipes with the fright of goofing up. There are millions of Ukadiche and Puran Polis floating out there. I wanted to blog one and get that attention. It is okay to be bluntly honest sometimes.

I read the recipes of both the gorgeous dishes million times and read more and then came up with Chandra Poli.

Chandra Poli is such an easy recipe that I am sure that you are going to love it. You will make it not only for the occasion but to celebrate just any day of your life. Few easily available ingredients, time and energy efficient recipe and you are sorted. I bet Lord Ganesha will like the change too. 😀

Morever, poeple like me who are new to the whole concept of celebrating the festival, they would love it for its ease and taste.

I am calling it Chandra Poli, since it is shaped as a crescent moon / half moon. Don’t you think it is adding to the charm of such a simple recipe?

When you are in my kitchen, food is always simple, easy, efficient and delicious!

Chandra Poli

Chandra Poli

This is how I made these gorgeous delicious packs of divinity !

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Chandra Poli
Author: 
Recipe type: Dessert
Cuisine: Indian fusion
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chandra Poli is an easy reipe combining puran poli and ukadiche modak to celebrate Ganesh Chaturthi.
Ingredients
Ingredients for Poli
  • Whole wheat flour – ¾ cup + more for rolling
  • Fine Semolina (suji) – ¼ cup
  • Salt – a very small pinch
  • Oil /Ghee – 1 tsp + more for shallow frying
  • Water – ¼ cup + more to make soft dough
Ingredients for Coconut Jaggery Filling
  • Coconut, dry & unsweetened – ¼ cup
  • Jaggery (grated) or Shakkar – ¼ cup
  • Cardamom powder – ¼ tsp
Ingredients for Garnish
  • Almond Slivers – ½ tbsp
  • Condensed Milk – ¼ cup
  • Cardamom powder to sprinkle
Instructions
Method to make Poli Dough
  1. Take a bowl and add whole wheat flour, semolina, oil & salt to it. Start adding water, little at a time and make a soft pliable dough. Knead for 5 minutes. Keep in an air tight container and set aside for 10 minutes. Then divide the dough into 8 equal portions and make smooth balls out of it. Set these aside, covered.
Method to make Coconut Jaggery Filling
  1. Take a small bowl. Add dry coconut, jaggery and cardamom powder to it. Mix well. Set aside. It is that simple.
Method to make Chandra Poli
  1. Set your working counter – Lay out the rolling board, keep your rolling pin handy, keep a bowl of whole wheat flour for rolling the poli if required, a small bowl of water, the filling and the dough.
  2. Heat the tawa or a flat pan.
  3. Meanwhile, Take a dough ball. Roll it out into a 3&1/2 to 4 inches circle. Use dry flour for rolling, if required.
  4. Take 1 tbsp of coconut jaggery filling and spread it in the half portion of the circle, leaving the other half for folding over for Chandra shape. Also, leave ½ inch space on the edge for pressing and closing.
  5. Dip your index finger in water. Run your wet finger on the sides of the circle.
  6. Carefully, pick the empty side of the circle and fold it over the other half filled circle. Press it tight and close the edges. I used a pizza cutter for even shaping and cutting out any extra corner or edges.
  7. Grease the hot tawa and place these Chandra polis on it. Roast it from the bottom till slightly red, for approximately 45 seconds. Flip carefully, apply generous amount of ghee and press it down with flat spatula to roast the other side.
  8. Flip again after 45 seconds, when the other side is slightly golden. Apply ghee on this side and press down to cook further.
  9. Flip one more time and press for another 30 seconds. Your Chandra Poli is ready.
Note – You may make 2-3 chandra polis at the same time, depending upon the size of your tawa.
Serving Suggestion
  1. Pour condensed milk in a small bowl and add a pinch of cardamom powder and almond slivers to it. Serve it along the warm Chandra Polis for dipping.
  2. You may drizzle the Chandra Polis with some condensed milk and then sprinkle the almond slivers on top.
Notes
For more festive taste, you may use refined flour instead of whole wheat flour. Adjust the water accordingly. You may garnish it with pistachios and saffron also. You may serve it with kheer also. you can make smaller chandra polis too. Make it vegan recipe by using coconut oil or vegetable oil instead of ghee and do not serve it with condensed milk.
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So, are you treating Ganesha with Chandra Polis this time? I am making these again since they were gone from my kitchen counter in a blink. Do not forget that condensed milk dip on the side. It adds to the warm and melting jaggery infused with cardamom and textured with coconut flakes.

At my cucina, we are alway Eating Happy & Staying Happy!

Sonal

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Chandra Poli

Chandra Poli

[1] – wiki reference

Kesar Nariyal Peda Good Recipe

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Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe is made with saffron, dry coconut and mawa. Mawa is dry milk solid. This Peda is a perfect sweet to treat your family for festivals or just to celebrate life.

Month of August marks the begining of festival season in India. Rakshabandhan, Janmashatami, Navratri, Dussehera, Eid, Guru Purab, Diwali and last not the least, Christmas sums up the festivals in Indian community.


Kesar Nariyal Peda Good Recipe is an easy recipe that can be prepared in under 30 minutes. It tastes divine and elegant. Presence of Kesar can elevate the look and flavor of any simple sweet or dessert. Saffron is another name for Kesar, in English.

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

We are celebrating Janmashtami tomorrow. Janmashtami commences the Birth of Lord Krishna. I had created a post last year on the occasion of the festival, and blogged Gole/Nariyal ki Panjiri. Gole ki Panjiri is a heirloom recipe that my mom creates every year for this particular festival. It is a kind of fudge made with sugar syrup and dry coconut.

India celebrates Janmashtami for 2 continous days. It is believed that Mathura, the birth town of Shri Krishna and Barsana, the town of his beloved Radha Rani, celebrate his birth on 2 different days.

I have good childhood memories of Janmashtami, celebrating with family. We would make jhaanki (mini replica) of krishna’s house, his village etc. In the evevning, my dadi (grandmother) would get us together to offer prayers and Aarti. Good Old Times.

Kesar Nariyal Peda Good Recipe is a step up on the rustic panjiri. I had planned to make Kesar Peda in the morning today. When I told my daughter about it, she muttered – “mom, is this same as Coconut Laddoo ?” When I said – “no”, she seemed slightly disappointed and left for school.

I heard my child. That is what mothers do. Right? Hear their kids, even when they are not saying anything.

Aanya loves coconut and I knew how to make her a happy girl when she gets back from school. You guessed it right. I made Kesar Nariyal Peda, instead. :).

Aanya came back home and exclaimed with happiness. That sparkle in her eyes and the giggle in her laughter made my day. She grabbed one and then another one and then another one. 😀

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

If you are wondering about the process and the list of ingredients, then you must know that you are here, at my place, where the food is simple and recipes are easy !

5 main ingredients and literally 20 minutes of your time, this mithai or sweet is ready to be savored. I promise that this mithai will be staple at your home for all the festivals and celebrations, still your family will want more.

Some other Indian sweets and desserts from my blog are – Nariyal Ladoo , sewayi ki kheer , Pista Kalakand , Kaju Chocolate Barfi , Magaj Makhane ki Kheer and many more.

To make Khoya at home, refer to Ruchi Dua’s detailed recipe here !

This is how I made it.

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Kesar Nariyal Peda Good Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
Indian Mithai or sweet made with dry milk solids, saffron and coconut. Easy and Good recipe, made quick.
Ingredients
  • Ghee - 1 tbsp + more for greasing your hands.
  • Khoya / Mawa / Dry Milk Solids - 340 gms / 12 oz at room temperature. I used Nanak brand refrigerated khoya. You may use fresh khoya.
  • Milk, luke warm - ½ cup
  • Saffron / Kesar - 1 fat pinch or ¼ tsp. Use good quality kesar.
  • Coconut, dry and unsweetened - 1 cup, use the finely shredded one + more for rolling.
  • Cardamom / elaichi powder - ¼ tsp
  • Sugar, powdered - 6 tbsp
Instructions
  1. If you are using refrigerated khoya, then bring it to the room temperature first. Then grate it fine in a bowl.
  2. Meanwhile, soak saffron in luke warm milk for about 5 minutes.
  3. Take a heavy bottom pan or a non stick pan. Heat 1 tbsp ghee in it and reduce the flame.
  4. Add grated khoya and saffron soaked milk, elaichi powder to the pan.
  5. Stir continually on the medium heat till the khoya leaves the sides and gathers in the middle. It takes about 5-7 minutes. Do not brown the khoya. Continous stirring is must.
  6. Switch off the flame. Transfer the saffron infused khoya to a big bowl. Let it rest for about 5 minutes.
  7. Add dry coconut and powdered sugar to it. Mix well with hands or a fork or spoon. Bring it together like a dough.
  8. Let sit for 2 minutes. Grease your hands with ghee.
  9. Divide the dough into 20-22 equal portions.
  10. Take one portion. Roll between your palms to make a smooth disc. If you want, then make a small dent in the middle of the peda. It looks cute. Doesn't it?
  11. Spread some dry coconut in a small plate. Roll the Peda Disc into dry coconut from the sides and the top. Set aside to cool.
  12. Work fast to make pedas, before the dough cools down completely, otherwise it will leaves cracks on the surface while rolling.
  13. Set aside to cool down completely.
Storage - Store in air tight container for about 2-3 days. For better shelf life, refrigerate in a closed container after cooling.
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If you are celebrating Janmashtami today or tomorrow, make this mithai to please the Kanha and enjoy with family with full zeal and zest.

Even if you are not celebrating any festival, you can make this mithai any time of the year. This makes a perfect Hostess Gift. You may take it to a get together or make it just because you want to eat something sweet. One must bookmark this recipe and save it on the smart phone or laptop. Pin it for sure for your reference, later. Tweet it or share on your facebook, if you liked what you just read and saw.

Pin this for later.

Kesar Nariyal Peda Good Recipe

Kesar Nariyal Peda Good Recipe

As I always say – Eat Happy! Stay Happy!

Sonal

Sewayi ki Kheer

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Sewayi ki Kheer 

Sewayi ki Kheer

Sewayi ki Kheer

Sewayi ki Kheer is the humble and delicate dessert from Indian cuisine. I could not have chosen a better day to blog it, since people are celebrating Eid-al-Fitr today, all over the world.

Sewayi ki Kheer is a must make dessert to celebrate Eid since this is a sweet Eid where people prepare a lot of sweets and savory snacks for celebrations.  Sheer Khorma or Sheer Khurma is a popular name for this kheer.


The basic difference between Sheer Khurma and Sewayi ki Kheer is that Sheer Khurma has dates in it since Muslims consider dates pious for consumption, during Ramadan and Eid.

It is believed that Sheer Khurma is a dish from Afghanistan. The dish traveled to India and the chefs of the Hyderabad Nawabs developed a similar version of it.

I have some great memories attached with the kheer. My mum made it at home occasionally. Besides that, our Muslim friends & neighbors gifted us bowls and bowls of sewayi ki kheer on the occasion of Eid. The kheer was rich with dry fruits and drenched heavily in ghee.

Here is some information for those people, who are not aware about Sewayi – In a layman’s language, Sewayi is a shape of pasta or noodle. It is made with whole wheat, refined flour, rice or sometimes with the starch of mung or tapioca. In North India, Sewayi is made with refined flour. It is originally hand made. The Sewayi is either a thin long thread pasta/noodle or it is a thin short length pasta. It is easily available in the market. Many companies like Bambino etc, have introduced roasted sewayi in the market, for the convenience of the customer. I have used short length sewayi in this recipe. You can also use long thin sewayi in the recipe.

Sewayi ki Kheer

Sewayi ki Kheer

Sewayi ki Kheer is a very simple, easy and quick dessert, therefore it is quite popular in India and subcontinental countries like Pakistan, Bangladesh etc.

You need only few ingredients to make this kheer – milk, sewayi, ghee, sugar, cardamom and the garnishes of saffron & nuts etc, which is optional. Sewayi is roasted in ghee and there after boiled with milk till desired thickness is reached. Then the Sugar and other flavoring agents like cardamom etc, are added and stirred till sugar is dissolved. Henceafter, kheer is garnished with nuts etc. It is served either hot or cold.

While I am writing this, a very interesting memory cropped up in my mind. My Baba (grandfather) was very fond of this kheer, despite his diabetes. Few times, he requested my mom to make the kheer with Maggi noodles. Yes you read it right :D…. This memory is about 25 years old and I still remember it fresh in my mind. As my Baba ate sewayi Maggi ki kheer, I often wondered as a child…hmmm? really? ewww? interesting?

There were so many mixed emotions and I could never understand the “why” behind that. For that matter, I still do not understand it, but then Food is a personal choice and I believe – Each to its own. Therefore, that “Why” gets to Rest in Peace.

Age gives you wisdom & tranquility.

I am enjoying shooting pictures in India, since I can capture the rustic food in the seasoned yet soft hands of my mother. I hope you are liking what you are seeing. 🙂

Some other Indian Desserts from my blog are – Shahi Rabdi , Gajar ka Halwa , Mini Gulabjamuns , Rabdi – Malpua and more.

Here is how I made Sewayi ki Kheer with my mother, in her kitchen.

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Sewayi ki Kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Delicate and easy dessert from India, made with milk, sugar and sewayi (vermicelli).
Ingredients
  • Sewayi - 1 cup
  • Milk - 6 cups
  • Ghee - 2 tsp
  • Water - 1 cup
  • Sugar - ⅓ to ½ cup, as per taste. I used ⅓ cup since I do not like my desserts over sweet.
  • Elaichi / Cardamom - 4
  • Kesar / Saffron - 1 fat pinch
  • Almonds - 10 to 12
Instructions
Prepping the Kheer
  1. Soak the saffron/kesar in 1 tbsp warm milk and set aside.
  2. Peel the cardamom and take the seeds out. Crush them fine. Set aside.
  3. Take the almonds and chop them roughly. Set aside.
Making Sewayi ki Kheer
  1. Take a heavy bottom pan and heat the ghee in it. Lower the heat to medium and add sewayi to the pan. Roast the sewayi/vermicelli in ghee on lower medium heat for about 3-5 minutes, till they are golden and aromatic. Make sure that you do not burn it.
  2. Now add 1 cup water to the pan and bring the sewayi to a boil. Cook on medium heat till the water is absorbed. This step is necessary to make sure that sewayi is thoroughly cooked in milk.
  3. Now add milk to the pan. Bring it to a boil and then cook on medium heat for about 12 to 15 minutes till it thickens. Stir often to avoid burning at the bottom. Switch off the gas stove.
  4. Add sugar, cardamom/elacichi powder and soaked saffron. Stir with the ladle or cooking spoon and dissolve the sugar.
  5. Garnish with chopped almonds.
  6. You may serve it warm or chilled.
  7. I enjoyed a chilled bowl of sewayi and it was all the more delicious since I had set it in the earthern pot.
Notes
You can add any kind of nuts to the recipe for granish..
Chironji, coconut and dates can be added to the kheer, if desired.
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I am sure that you loved the simple, rustic, delicious, easy and gorgeous recipe of Sewayi ki Kheer and make it soon.

Sewayi ki Kheer

Sewayi ki Kheer

Try the recipe of Sewayi ki Kheer this week, to treat your family and friends. I am sure they will ask for more. My children loved it too. In the world of cakes and cookies, the traditional mithais still steal the show. Life is complicated, therefore our recipes need to be simple.

As I always say – Eat Happy! Stay Happy!

Sonal

Malai Kulfi -No cook & 5 ingredients recipe

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Malai Kulfi -No cook & 5 ingredients recipe

Malai Kulfi -No cook & 5 ingredients recipe

Malai Kulfi -No cook & 5 ingredients recipe

Malai Kulfi -No cook & 5 ingredient recipe needs to be bookmarked for this summer and for all the summers to come. Why? Because, this recipe will change the way, people make kulfi at home. I can stamp that statement and give it in writing.

For those of you, who are wondering what is Kulfi, then my dear friends, Kulfi is the creamy dream of any ice cream lover. It is rich and decadent in every bite and soothes the burnt soul like a balm. Kulfi is the Indian answer to creamy Ice-cream from the west. The major difference IMHO, between an ice cream and a kulfi is – An ice cream is made with cream and milk too but is churned few times, to get that perfect, ice crystal less texture. Many a times, eggs are also added to create an ice cream. Kulfi, on the other hand is cooked for long and not churned at all. Well, I am contradicting the “no-churn” part here, since it is the Malai Kulfi -No cook & 5 ingredient recipe.

Malai Kulfi -No cook & 5 ingredients recipe

Malai Kulfi -No cook & 5 ingredients recipe

Traditionally, Kulfi is made with full fat milk which is boiled and cooked for long time, till it thickens like Rabdi or almost condensed milk consistency. Then the sugar is added and milk is boiled further till sugar is dissolved. Other additives like cardamom, saffron and nuts are added, stirred and then this thickened milk is poured in moulds or kulhad (mud pots) and kept to freeze till set. This calls for a good planning and labor of love in the scorching heat of the summer.

This Malai Kulfi -No cook & 5 ingredient recipe is going to change the way you make kulfi now and still enjoy the Indian Frozen Treat without killing yourself in the sweltering kitchen.

5 ingredients and 5 minutes of your time. That’s it! The kulfi came out as creamy as it can be, with no ice crystals.

Some other Ice creams and desserts from my blog are –

Strawberry & Rose Kulfi , Watermelon Granitas , Sabudana Kheer and many more.

This is how I made Malai Kulfi (no cook recipe).

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Malai Kulfi (no cook recipe)
Author: 
Recipe type: Ice-cream/Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
An easy 5 ingredient recipe of Malai Kulfi that requires no cooking. Just Mix & freeze.
Ingredients
  • Condensed Milk - 1 cup (small can)
  • Whole Milk - 2 cups
  • Milk Powder - 2 cups
  • Elaichi / Cardamom Powder - 1 tsp
  • Salt - a fat pinch
Instructions
  1. Take a blender and add all the ingredients to it and give it a good sir in blender on high for about 2 minutes.
  2. Pour the mixture in kulfi moulds or popsicle moulds or an aluminium or freezer friendly tin.
  3. Freeze it covered tightly for about 8-10 hours, till the kulfi is set.
  4. When ready, take out the moulds or tin and let sit at room temperature for a while. Un mould it and enjoy a yummy Malai Kulfi.
Notes
Salt adds to the authentic taste of kulfi. It is optional but I always add a bit of salt to cut down the overwhelming taste of sweet in kulfi, especially when using condensed milk.
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This Malai Kulfi (no cook recipe) is so authentic in taste, that you will never make kulfi any other way. Enjoy a gorgeous Indian and very famous ice-cream/kulfi, effort free and right at home.

Malai Kulfi -No cook & 5 ingredients recipe

Malai Kulfi -No cook & 5 ingredients recipe

As I always say – Eat Happy! Stay Happy!

Sonal

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