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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

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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

How to Make Philips Air Fryer Salted Nuts

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Philips Air Fryer Salted Nuts

Philips Air Fryer Salted Nuts

Philips Air Fryer Salted Nuts

After  air frying the Kuttu Aloo Pakode {Buckwheat & Potato Fritters}, Philips Air Fryer Salted Nuts is my next recipe, using the gadget.

IMPORTANT – This is not a paid post. All the opinions, recipes and pictures are mine.


It is kind of crazy but very exciting. While, my mind is working 100 miles an hour on the possibilities of the recipes using Philips Air Fryer , I keep kicking myself in the rear for not making use of it earlier. This is the best kitchen gadget invention of the century, in my opinion. There is no holding back.

Keep an eye on the blog, because I will be publishing a lot of recipes using my very competitive Kitchen Appliance.

Philips Air Fryer Salted Nuts

Philips Air Fryer

Here are some Benefits and Pointers using your Air Fryer!

  1. Always use your Air-fryer on a counter which has space around for the hot air to circulate and escape. Do not use it placed near the wall. Make your Air Fryer your best friend and use it frequently.
  2. The products made in Air fryer are crisp and crunchy but not exactly how they are when deep fried. So expect that.
  3. It is great to prepare low fat meals. The meals prepared are not oil-free but very less oil is used comparatively.
  4. The air-fryer is very easy to clean up.
  5. The frozen fried foods are so conveniently heated in it without re-frying the food.
  6. All your fritters, fries and wadas can be reheated in it, maintaining the crispness of the food.
  7. There is no after smell of the fried food, in the house.
  8. You do not have to baby sit the food while it air fries inside the air fryer. You have more time on hand.
  9. It has multiple use and can be used for baking and grilling as well besides air-frying.
  10. It is definitely a smart kitchen tool. Keep a watch on my blog for more Air Fryer recipes.

I fully recommend buying the air-fryer whenever your budget allows. Go for the regular size for smaller family and you can buy the XL for larger family.

For more information about the product, you can go to the company’s website here ⇒ check it out.

Philips Air Fryer Salted Nuts

Philips Air Fryer Salted Nuts

We live a very sedentary life style and with that, one needs to understand that eating  a tonnes of deep fried snack during the so called “fasting” days, is neither good for your weight nor for the DELICATE HEART!

Have a look at the nuts that are golden and beautiful. Who can say that these are not deep fried? These are air fried with very little GHEE . My Vegan friends can use olive oil or the oil of their choice for the same.

I promise that the recipe is so simple and doable that you will be making it again and again.

Check out my Kaju Masala and Honey Chili Lime Walnuts & Almonds, from the blog that you can try in AIr Fryer.

This is how to make the Philips Air Fryer Salted Nuts

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How to Make Philips Air Fryer Salted Nuts
Author: 
Recipe type: Snacks
Cuisine: Global
Prep time: 
Cook time: 
Total time: 
Serves: 1&1/2 cups
 
Learn how to air fry nuts in Philips Air Fryer and Snack guiltfree.
Ingredients
  • Fox Nuts / Makhana - ½ cup (optional)
  • Cashews, whole - ½ cup
  • Almonds, whole - ½ cup
  • Ghee - 1 tsp
  • Vegans can use olive oil or canola oil
  • Salt & Black Pepper to taste
  • If you are fasting, use Sendha Namak
Note
  • You may choose the nuts of your choice like pecans or walnuts, or macademia etc. You may air fry these together as a mix or separate.
Instructions
Preheat the Air fryer at 350*F/180*C for 2 minutes.
  1. Take a bowl and add all the nuts in it.
  2. Add 1 tsp of melted ghee to the bowl and rub it in the nuts, using your hands.
  3. Place these nuts in the air fryer.
  4. Air fry these for 6 minutes. At 4 minutes, take the basket out and give the nuts a good toss. Put the basket back again. Air fry for the rest of the 2 minutes. These will be nice pinkish in color.
  5. If you need darker rich color, air fry for 2 minutes more.
  6. Take these out and empty the hot nuts in a glass or steel bowl (no plastic please).
  7. Immediately sprinkle with salt and black pepper. Toss well and serve.
STORAGE - Store in an air tight container, only once these are cooled down to the room temperature.
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This makes a perfect snack for in between small hunger pangs or a great party snack as well. Treat yourself and your guests right. Having friends over for Game night? Air Fry these beauties and enjoy.

Can’t AIR-FRY these now? PIN IT FOR LATER!

Philips Air Fryer Salted Nuts

Philips Air Fryer Salted Nuts

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

If you try my Philips Air Fryer Salted Nuts Recipe, then do give me a feedback.

Sonal

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

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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.

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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

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

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Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

Are you thinking of entertaining family or friends this weekend? Do you want to try something new? Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita is the right choice to make your guests happy.

It is so comforting and fit to treat the Royals.

Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

Long grain Basmati cooked in ghee and saffron, enhanced with the flavors of nuts like walnuts, cashews, almonds and rasins is the right call for the moment. Why? The weather is cooling down here and Autumn is blooming slowly. Such kind of weather calls for comfort and rich meals.

Also, the festival season is right around the corner and the evenings warm up between friends and family with some laughter and making memories around the dinner table. Therefore, when the dinner table will be studded with such a meal, it will bring the happy people around.

Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Apple Mint Raita

Do you see the Apple Mint Raita up there? This is one of the most delicious raita ever that I have tasted and created! I can applaud myself at this master piece. Kashmir is famous for its Apple Orchards. People always refer Kashmiri Apple as the epitome of quality.

The hint of fresh mint and finely diced apples in yogurt, spiced with salt, red chili pepper and roasted cumin powder, is such a fresh breeze. My oldest said that she would like to try a smoothie out of it. Hmm…that sounds like a delicious idea.

Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

I always believe in – Less is More! Sometimes your dinner table does not need tonnes of dishes to make it desirable.

When I started making this Pulav, the whole house smelled with love and desire. There was something very regal and pious about it at the same time. Amit was so pleased to devour it with delight and eager.

Every single bite was heavenly. The aroma drove me crazy, (good crazy) and I kept putting bite after bite in my mouth, without stopping and I am sure that I over stuffed myself. It was a pure foodgasmic moment for a glutton like me. I was in foodcoma.

There is a confession to make here – though the recipe says “Kashmiri Mix Vegetables Pulav”, it is more of Kashmiri Cuisine inspired. I read so many recipes online, all of them had nuts and dryfruits for sure but vegetables were missing.

When I planned on this recipe, I wanted this to be complete meal and not just an accompaniment or another dish on the table. I added vegetables on hand and used the spices as are mandatory in Kashmiri cuisine. Fennel Powder (saunf) is an essential spice in the cuisine and is used liberally.

I have also used some Garam Masala to it which is not madatory in Kashmiri cuisine, but it added a lot of warmth in the recipe.

You have to try it to experience what I am saying.

Some other Pulav / Pilaf recipes from the blog are – Tawa Pulav , Jodhpuri Pulav , Wadi Matar Pulav , Gobhi Anar Pulav with Garlic Spinach Raita , Onion Pulav , Mint & Peas Pulav etc.

 

Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Kashmiri Mix Vegetables Pulav

The recipe is broken down into 6 main steps.

  1. Soaking the Basmati Rice.
  2. Chopping all the vegetables in equal size.
  3. Sauteing the nuts.
  4. Sauteing the Onions till brown.
  5. Cooking the vegetables with rice and saffron.
  6. Once cooked, layering with browned onions, nuts and rose essence and let stand (covered) for another 10 minutes for flavors to seep in.

This is how I made it.

Alert – A Slightly Long Recipe.

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Kashmiri Mix Vegetables Pulav n' Apple Mint Raita
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A complete meal rice recipe from Kashmir, North India
Ingredients
Rice & Vegetables
  • Basmati Rice - 2 cups
  • Water - 3&1/2 cups
  • Ginger - 1 large piece, minced
  • Green Chili - 1, chopped really fine
  • Onion - 1 large, thinly sliced
  • Potatoes - 2 medium, cubed small into 1 inch pieces
  • Carrots - 2 medium, diced into small 1 inch pieces
  • Cauliflower - 1 cup, small florets
  • Green Bell Pepper / Capsicum - 1 medium, diced into small 1 inch pieces
  • Green Peas - ½ cup
Nuts & Dry Fruits
  • Almonds - 10 pcs
  • Cashews - 10 pcs
  • Walnuts - 10 pcs
  • Raisins - 2 tbsp
Oil & Spices
  • Ghee - 3 tbsp
  • Cumin seeds - 1 tsp
  • Fennel powder - 1 tsp
  • Garam Masala - ½ tsp
  • Bay leaf - 1 large
  • Cloves - 4
  • Cinnamon stick - 1 big
  • mace - 1 small
  • Green Cardamom - 2
  • Black Cardamom - 1
  • Salt - 1 tsp or to taste
  • Sugar - 1 fat pinch
Saffron - 2 pinches dissolved in 3 tbsp warm milk
Rose Essence - 1 tsp
Garnish
  • Mint leaves - 8 torn roughly
  • Fennel powder - ¼ tsp
  • Garam Masala - ¼ tsp
Ingredients for Apple Mint Raita
  • Plain Yogurt - 1&1/2 cups
  • Apple - 1 small, chopped into small fine pieces
  • Mint leaves - 8, finely chopped
  • Salt to taste
  • Red Chili powder - 1 fat pinch
  • Cumin powder, roasted - ½ tsp
Instructions
Soaking the Rice
  1. Wash and soak the Basmati rice for 20 minutes. Meanwhile work on the vegetables and nuts.
Preparing the Vegetables
  1. Wash and chop the vegetables, as mentioned above in ingredients. Set aside.
Sauteing the Nuts
  1. Take a heavy bottom deep and big sauce pan. Heat ½ tbsp ghee in it and reduce the temperature to low.
  2. Add cashews, almonds and walnuts to it. Saute on low heat for about 2 minutes, till they are pinkish brown. Add raisins now and toss in hot ghee with nuts.
  3. Take them out and set aside. The pan will still have some ghee in it. Let it be there.
Sauteing the Onions
  1. Add 1 tbsp of ghee to the same pan and heat. Add finely sliced onions to it. Sprinkle 1 pinch of sugar to it. Saute it on medium high heat for about 3-4 minutes, till golden brown. Sugar helps in caramelizing and browning the onions effectively and faster.
  2. Once golden brown, take the golden onion out and set aside.
Preparing the Kashmiri Mix Vegetables Pulav
  1. Use the same pan and heat 1&1/2 tbsp Ghee to it.
  2. Add bay leaf, cumin seeds, cloves, mace, green cardamom, black cardamom, cinnamon stick to it. Saute for 30 seconds on low flame, till aromatic.
  3. Now add all the vegetables to it along with 1 tsp fennel powder, ½ tsp garam masala. Saute for about 3 minutes.
  4. Drain the water from soaked rice and add the rice to the pan with the vegetables. Cook further for 1 minute.
  5. Now add the soaked saffron along with milk plus 3&1/2 cups water.
  6. Bring it to a boil and then reduce the heat to simmer.
  7. Cover and cook for about 10-12 minutes till all the water is absorbed. Switch off the heat.
Layering & Garnishing
  1. Open the lid. Spray rose essence. Sprinkle mint leaves, golden brown onions and lightly toasted nuts and raisins.
  2. Cover with lid again and let stand for 10 minutes.
Forking the Pulav for mixing and evenly distributing the flavors.
  1. Open the lid. Take a small fork and gently start forking through the grains of basmati, while folding the ingredients with light hand. DO THIS SLOWLY.
  2. Delicious Kashmiri Mix Vegetables Pulav is ready.
Preparing Apple Mint Raita
  1. Take a bowl. Add yogurt and water to it. Mix well.
  2. Add mint leaves and chopped apple along with spices.
  3. Mix all the ingredients with a spoon.
  4. The raita is ready.
  5. Refrigerate till ready to use.
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If you have noticed the black background of the photos, it looks patterned. I have this beautiful black shawl (stole) which has original Kashmiri Embroidery on it. Kashmiri embroidery is a pattern made with chain stitches. The karigars (craftsman) make patterns inspired from nature. Flowers and Leaves rule the embroidery patterns.

Can’t make it now? Pin it for later!
Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

 

Sabudana Kheer / Sago Milk Pudding

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Sabudana Kheer / Sago Milk Pudding

Sabudana Kheer / Sago Milk Pudding

Sabudana Kheer / Sago Milk Pudding is a very popular dessert in India. It is consumed not only during the fasting times of navratris but can be relished during any time of the year. It is an amazing dessert, served hot or chilled. To be honest, I like it best chilled. The soft pearls of sabudana soaked in milk, just the right amount of sugar, the aroma of kesar (saffron), the drenched nuts and lingering aroma of elaichi….create magic in every bite.


Have I mentioned that I am a mentor at one of the groups on Facebook? Inaaya Anjali Irfan Shaikh is the founder of this live and happening group. It entails different aspects of life and is always bubbling with enthusiasm and creativity. I always find something inspiring on the group, be it fitness, music, parenting, gardening, jokes, of course food and good friendships. I am amazed how Inaya Anjali has worked hard and build this community, bringing people, cultures, regions and boundaries together. The forum is called Chai pe milte hain (let’s meet over a cup of chai). Check out the group here.

Sabudana Kheer / Sago Milk Pudding

Sabudana Kheer / Sago Milk Pudding

Coming back to the recipe, as a mentor on the group, I offered to pick 2 recipes from the navratri collection from the forum. I dived to pick 2 and came back with 3 instead. Boy, it was a hard choice. So you will find this post and the next 2 consecutive posts, contributed by 3 very talented people of Chai. I promise that you would want to be a regular visitor at Chai Lounge, after these posts.

Sabudana Kheer / Sago Milk Pudding

Sabudana Kheer / Sago Milk Pudding

Aayushi Manish

Aayushi Manish

 

Aayushi Manish – Recipe Contributor

I have to give a huge thanks to Aayushi Manish, who contributed this recipe on my blog. Aayushi is a home-maker and is a very dedicated mother to her 10 year old daughter and better half of her husband. Cooking is her passion and she has been hooked to cooking and trying new dishes since she was young. A traveler, a photographer and a home cook, Aayushi finds happiness in the simplest of things. Her foodie daughter and husband are the motivating force behind her creativity in the kitchen.

I have tweaked her recipe a bit to adjust the sugar and skipping water, as mentioned in her original submission. Also, I have halved the measurements.

This is how to prepare Sabudana Kheer or Sago Milk Pudding.

Sabudana Kheer / Sago Milk Pudding

Sabudana Kheer / Sago Milk Pudding

Save Print
Sabudana Kheer / Sago Milk Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A rich and creamy pudding made with milk and Sago pearls, also known as Tapioca pearls.
Ingredients
Serves - 4 small portions or 2 large portions
  • Sabudana - ½ cup
  • Milk, 2% - 2 cups
  • Sugar - 2 tbsp
  • Cardamom powder ½ tsp
  • saffron - a fat pinch, soaked in 1 tbsp warm milk
  • Assorted nuts - 2 tbsp, chopped roughly. I included almonds and pistachio.
Instructions
  1. Wash & soak Sabudana for at least 30 minutes till they become double in size.
  2. In a pan, add milk and bring it to a boil.
  3. Now add Sabudana & cook on medium flame till pearls become translucent.
  4. Add sugar & stir continuously and cook till desired consistency.
  5. Add saffron & cardamom powder and turn off the heat.
  6. Garnish with nuts.
  7. serve Hot or cold. It tastes delicious either way.
Notes
You may use full fat milk also.
You may skip the saffron or nuts, if you wish to. The plain kheer tastes awesome as well.
Do not cook kheer very thick, since the sabudana keeps swelling and absorbing the milk.
It tastes best, when served chilled.
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I had one heck of a time re-creating this recipe in my Indian American kitchen, with Aayushi’s instructions.I bet you would enjoy each and every bite of it too.

Sonal

Methi Mushroom Curry (no oil, no onion-garlic curry) – Diabetes Friendly Thursdays

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Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, Read here !! view more DFT recipes, Click here!

Methi Mushroom Curry – No oil, No Onion-Garlic Curry

Methi Mushroom Curry

Methi Mushroom Curry

Enjoy the winters with Team DFT with Greens Overload! Bringing some hearty dishes with seasonal greens.

Since the winters have started, various kinds of greens are in full swing like mustard leaves, methi/fenugreek leaves, spinach, amaranth leaves, Bathua etc. Therefore, we decided why not focus this month on the dishes which are greens-heavy.

This curry is so basic and simple, yet so nutritious and enriching. The base of the curry is made with tomatoes and blanched almonds. Light and nutrition sense mushrooms, mineral and fiber rich methi or fenugreek leaves, make it an ideal curry for diabetics. Simmered in non stick/hard anodized pan, made without oil, onion or garlic, this is a light and nutritious curry which doesn’t disappoint in taste.   Onions are carb-heavy so eliminating onions is a good thought. Whereas Almonds are also car heavy but more nutritiously rich.

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Methi Mushroom Curry

For the benefits of main ingredients on diabetes, used in the dish, please refer to the Foot Notes!

This is how I made it!

Methi Mushroom Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Methi Mushroom Curry

Methi Mushroom Curry

Kitchen Equipments Required 

Chopping board, knife, non stick or hard anodized sauce pan with lid, stirring spoon, blender:

Ingredients 

Mushrooms, button – 2&1/2 cups, cleaned & quartered. To know how to clean the mushrooms effectively, Click here!

Methi leaves – 2 cups, washed, cleaned, picked from stems and chopped roughly.

Almonds – 15, soaked in warm water for 1 hr and peeled. You may use 2 tbsp almond meal instead.

Tomatoes – 1 large, chopped roughly

Ginger – 1 small piece

Green Chili – 1 small

Yogurt, thick – 2 tbsp

Water – 1/2 cup

Spices

Turmeric – 1/4 tsp

Cumin powder – 1/2 tsp

Red Chili Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Salt to taste

Method

  1. Take the blender and add tomatoes, blanched and peeled almonds, ginger and green chili. Blend it all till you make a fine purée.
  2. Take the heavy bottom hard anodized or non stick sauce pan. Add the purée to it. Stir, add spices and cover with lid. Cook on medium flame till the water is evaporated.
  3. Open the lid, add quartered mushrooms and chopped methi leaves to the sauce pan. Add 1/2 cup or more water as the consistency is desired. Stir well. Cover and Cook on medium heat for another 10-12 minutes till the curry comes together.
  4. Beat the thick yogurt well. Switch off the flame and add the yogurt to the curry. Stir with spoon. Adjust the garam masala and salt if required.
  5. It will still be a little runny curry.

Serving Suggestion

Serve 3/4 cup of curry with 1/2 cup of cooked brown rice or cooked quinoa. You may serve it with 2 small whole wheat chapatis also. Serve a 1/2 cup of green leaf salad alongside. Do not put any dressing, just salt and lemon juice. Green chillies are extremely good for diabetics. You may add a green chili on the side.

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Foot Notes

Methi Leaves – Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body.  Galactomannan, a natural soluble fibre present in fenugreek slows down the rate of sugar absorption into blood. It also contains amino acid, 4-hydroxy isoleucine, responsible for inducing the production of insulin.

Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb.

Mushrooms – These are low GI food or almost zero GI food, and doesn’t increase the sugar levels in the blood. On the contrary, it helps in maintaining the blood pressure because of its potassium levels and almost no sodium levels. They are cholesterol free & almost fat free, which helps in lowering the risk of heart diseases which are veg relevant in diabetics. They are ideal for weight control.

Almonds – One of the studies, published in the journal, Metabolism, showed that consuming an ounce of almonds straight before eating a high-starch meal brought a 30 per cent reduction in post-meal glucose levels for patients with type 2 diabetes.  One study found that replacing 20% of dietary calories with almonds led to improved markers of insulin sensitivity and lower cholesterol levels. To know more about Almonds’ health benefits on Diabetes, click here!

Tomatoes – Tomatoes are not only Low GI but high in fiber. American Diabetes Association puts this humble fruit, in its list of top 10 Super Foods for Diabetics. It is also rich in nutrients like vitamin C, iron, vitamin E. Go on and include some tomatoes on daily basis in your diet, no matter which form – purée, chopped, blanched or raw.

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Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Other Winter Green DFT recipes from the Team!

Click on the individual links for the recipes.

Shailja’s Dill Kadhai Chhole

Apsara’s Perfect Gluten Free Spinach Rotis

Swati’s Multi Grain Spinach & Methi Roti

Suchitra’s Aamshe Bhajje – an amaranth & coconut based curry!

Sarika’s Collard Greens & Chana Curry

 

Jodhpuri Pulav Easy Recipe

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Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself.

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself. #vegetablepulav #pilaf #pulao #jodhpuripulao

Jodhpuri Pulav

Jodhpuri Pulav

I have been super lazy lately and haven’t prepared any savories or sweets for the most festive festival DIWALI! I literally have always loved this festival, since the first day of my childhood that I could remember….but that too couldn’t nudge or budge me at all! Nah! Not yet!


Who knows, I might make something the last minute 😁. Have grounded those cashews for decandent KAJU KATLI! 😉

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself. #vegetablepulav #pilaf #pulao #jodhpuripulao

Jodhpuri Pulav

I love pulavs of any kind so I was looking to try a new recipe,….. something more Royal and rich to set the festive mood right! Marwadi and Rajasthani cuisine was on my mind, so when I stumbled upon Jodhpuri Pulav, I read quite a lot of recipes online to match the key notes. They all used dry fruits, basmati rice, raisins, yogurt and some basic whole spices. My addition was- loaded vegetables to make it a complete meal in itself!

I am pairing this Royal and Decandent Jodhpuri Pulav with Kadhai Paneer and Tadka Lauki Chana Dal along with Chapatis  to serve my family and friends for Diwali Dinner!

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself. #vegetablepulav #pilaf #pulao #jodhpuripulao

Jodhpuri Pulav

This is how I made it!

Kitchen Equipments Required

Chopping board, knife, heavy bottom big sauce pan with lid and a stirring spoon, a bowl to soak the rice, 1-2 extra bowls, fork.

Ingredients 

Basmati Rice – 1&1/2 cups, washed and soaked for 15 minutes.

Mixed Vegetables – 1&1/2 cups (including peas, green beans, cauliflower and carrots). I used frozen.

Ginger – 1 tsp, finely grated

Garlic – 1 big pod, finely chopped

Onions – 1/2 cup, thinly sliced

Yogurt – 1/2 cup

Water – 2&1/2 cups

Nuts

Cashews – 15

Almonds – 15

Raisins – 25

Oil & Spices

Ghee – 1/2 tbsp + 1/2 tbsp

Cumin seeds – 1 tsp

Fennel seeds – 1/2 tsp

Bay leaf – 1 large

Cinnamon stick – 1 small piece

Black pepper corns – 4

Cloves, whole – 4

Garam Masala – 1/2 tsp

Salt to taste

Method

  1. Take the heavy bottom pan and heat 1/2 tbsp ghee in it. Lower the flame and sauté cashews, almonds and raisins till they become slightly golden. Do it on the lowest flame and don’t burn them. They brown pretty quickly so attend them attentively. Take them out in a bowl. Set aside.
  2. In the same pan, add 1/2 tbsp more of ghee. Add all the spices besides Garam masala and salt. Sauté them on lower flame for few seconds till cumin seeds splutter a bit.
  3. Now add the ginger, garlic and onions to the pan. Sauté on medium flame for 4-5 minutes till onions turn slightly golden. Now add the mix vegetables and sauté for 2 more minutes.
  4. Drain the soaked rice and add to the pan. Toss and sauté for 1 more minute.
  5. Add cashews, raisins, almonds, yogurt, water, Garam masala and salt. Stir well with stirring spoon. Bring it to a boil. Lower the flame to simmer. Cover and cook till all the liquid is absorbed.
  6. Let it stand without opening or touching for 5-7 minutes.
  7. Open the lid and fork it gently to separate the rice grains.
  8. Serve it warm!

Have a safe and happy Diwali Folks! Wishing health, wealth and prosperity from my Indian-American Kitchen to yours!!

Sonal

Sooji ka Halwa / Semolina Pudding

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Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

You ask any Indian about this halwa (pudding), and they will instantly start drooling over it. Yes, it is that common dessert in India. I might take the liberty to call it the “national pudding” of India. No seriously!

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding


Not only India, it is relished in many middle eastern countries as well. Such an easy recipe and done with only few ingredients. It can not get better than that! It is often made to celebrate anything and everything in India. If no other dessert is available, this halwa comes handy any time and every time. It is also made to celebrate the festivals in India like that of ashtami and navami to wind up the navratris.

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

Though the original recipe calls for the equal quantities of Semolina, Sugar and Ghee but I have modified it by cutting down the ghee by 1/2 the quantity and believe me it came out fine, rather tasty and not as heavy on our systems. Again a recipe, shared by my mom. Simple! Delicious! Evergreen! Indulging! Festive! All together.

 

Some other Halwa recipes from the blog are – Gajar ka Halwa  and Besan ka Halwa .

This is how I made it!

Sooji ka Halwa

  • Servings: 4
  • Difficulty: easy
  • Print

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

Kitchen Equipments Required 

Heavy bottom pan, stirring spoon, a sauce pan, chopping board, knife.

Ingredients 

Sooji / Semolina – 1/2 cup
Ghee – 1/4 cup
Sugar – 1/2 cup
Water – 2 cups
Cardamom / Elaichi powder – 1/4 tsp
Garnish – slivered pistachio and almonds

Method

  1. Heat the ghee in the heavy bottom pan and then lower the flame to low.
  2. Add Sooji/Semolina to ghee. Roast Sooji in ghee at low flame while stirring constantly. It will take good 7-9 minutes for getting that pinkish tone in Sooji. Sooji will absorb ghee first and then start leaving it after being roasted.
  3. In the meantime, add sugar to water with cardamom powder in the sauce pan. Keep it on the medium flame till sugar is dissolved completely in water. Switch off the flame. We are not making any syrup here. Just dissolving sugar in water.
  4. Once Sooji is roasted, add this sugar and cardamom powder water to the pan with Sooji. Make sure that the flame is at low since while you are adding, since it splutters violently at that time. Keep your face and hands at bay, to avoid any scalding.
  5. Cook the roasted Sooji with sugar water till all the water is absorbed by semolina. Stir constantly. It will take about 5-7 minutes on medium low flame. Do not over dry it.
  6. Serve it warm in bowls and garnish with slivered almonds and pistachio.

Enjoy this traditional Indian semolina pudding from my Indian American Kitchen and cook it up in your kitchens!

Happy Cooking everybody!

Sonal

Badaam Anjeer ki Kheer / Almonds Figs Pudding – Diabetes Friendly Thursdays

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Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, read this link! To view more DFT recipes, click here!

Badaam Anjeer ki Kheer / Almonds Figs Pudding 


 

Celebrate Father’s Day with DFT Team with healthier and diabetes friendly desserts, this week.

 I enjoyed this week’s theme particularly. This theme is dedicated to Father’s Day approaching this weekend on July 21st. It was quite a challenge to make Diabetes appropriate desserts by the team without the use of artificial sweetners. Most of us have tried not to use the artificial sweetners but have used natural unprocessed sources of sugar, which may be higher GI but when consumed in controlled portions, these are Diabetic friendly. 

For the benefits of main ingredients on diabetes, used in the dish, please refer to the Foot Notes! 

  

I would still recommend that Diabetic Patients should consume the dessert during day time. Avoid consuming Desserts during Night! Few tea spoons full, eaten slowly and savored indulgingly are enough to satisfy the sweet tooth cravings.

For a Yoga Mudra beneficial for Diabetics, scroll down!

  

Badaam Anjeer ki Kheer

  • Servings: 4
  • Difficulty: easy
  • Print

Portion per Diabetic Person – 2&1/2 tbsp which is 7-8 tsps.  

 

Kitchen Equipments Required

A heavy bottom deep pan or hard anodized deep pan, stirring spoon, chopping board, knife, a small bowl.

Ingredients 

Non fat milk – 2 cup

Almond meal – 1/4 cup. You can make it at home by grinding almonds in grinder till fine powder. Don’t overdo or else it will become butter.

Figs – 2, dried and finely chopped

Cardamom powder/elaichi – a fat pinch

Saffron / kesar – a fat pinch soaked in 1 tbsp of warm milk

Pistachio / Pista – 2 cut in thin slivers

Method 

1. Take the heavy bottom hard anodized pan. Add milk and almond meal to it. Bring it to a boil and then simmer it on low flame for 10-12 minutes till it thickens a bit. Keep stirring often to avoid burning at the bottom.

2. Now add cardamom powder, saffron soaked in milk and finely chopped figs to the pan. Cook for another 3-4 minutes on lowest flame. Switch off. 

3. Pour in small serving bowls. Garnish with thin slivered pistachios.

Notes

1. I haven’t added any extra sugar to the kheer. The figs sweeten it enough. My kids couldn’t tell the difference either.

2. You may soak the figs in warm water for few hours and grind to a paste and then add it later to the kheer.

3. Don’t over cook with figs in milk. It might curdle.

4. Eat slowly and savor each bite.


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Yoga Mudra – Apaan Mudra

Touch the tip of the center 2 fingers at the tip of the thumb. Do it for half an hr in a day. Don’t do it while eating. Do with both the hands. 

Warning – More Urination.

 

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Foot Notes

Almond Meal is a great way to cut carbs from any carb heavy dish and when it comes to desserts, it is of latest choice by the weight watchers and gluten free dieters. Using it for diabetics’ dishes is an additional use. I used it in place of rice which otherwise would have made this dessert so heavy on carbs, leaving no room for other ingredients. Each 1/4 cup of almond meal contains 5.2 g of carbohydrates and 2.9 g of fiber, which leaves only 2.3 g of net carbs.

Dried Figs – A 1/2-cup serving of dried figs (7-8 figs) contains 7.3 g of fiber. Including more fiber in your diet can help lower your risk of chronic illness such as heart disease and diabetes. Dried figs contain both soluble and insoluble fiber. Soluble fiber slows digestion for appetite and blood sugar control and also helps lower blood cholesterol levels. Insoluble fiber adds bulk to stool, improving bowel function. For more health benefits of Figs, click here!

Non fat Milk – “The lactose, protein, and fat in milk all have the potential to improve blood sugar,” says researcher Mark A. Pereira, PhD, of Harvard Medical School. “Milk sugar [lactose] is converted to blood sugar at a relatively slow rate, which is good for blood sugar control and reducing insulin levels. Protein helps fill you up. And fat may keep you feeling satisfied too.”Nutrients in dairy products, including calcium, magnesium, and potassium, help too. Non fat milk is low GI food. For more information on Milk Benefits, click here!

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Disclaimer 
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Other Father’s Day Desserts by DFT Team!

    

 
  
  

  
  

 
  

 

    

 

Methi and Paneer/Tofu in Zero Oil Curry – Diabetes Friendly Thursdays

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Creating Recipes with a cause!
I am a proud DFT blogger. To learn about DFT, read this link! To view more DFT recipes, Click here!


Binge with DFT this time in OIL FREE Madness!

I recommend reading this article for some Diabetes Management Tips and Tricks!

When the team decided about the oil free theme, my mind raced towards curry. You will be happily surprised to discover more oil free diabetes friendly recipes this week. I can’t express my gratitude in words towards the other partners who make each week successful and make it an amazing journey!


The main ingredients Methi, low fat paneer or possible tofu (preferred), almonds, non-fat milk, make this zero oil curry not only delectable but highly nutritious. Few carefully picked and treated ingredients and the result is indulging curry.

For the benefits of main ingredients on diabetes, used in the dish, please refer to the Foot Notes!

This is how to make it!

Methi and Paneer/Tofu in Zero oil Curry

  • Servings: 8
  • Difficulty: easy
  • Print

Kitchen Equipments Required

Chopping board, knife, blender/grinder, heavy bottom non stick or hard anodized pan (recommended) with lid, stirring spoon.

Ingredients

Extra Firm Tofu or Low fat Paneer – 400 gms, cut in small cubes. You can easily make paneer from low fat milk at home. Use that. If you have taste for tofu, then use that.

Methi / Fenugreek leaves – 1&1/2 cup. Picked from stems, washed and coarsely chopped.

Almonds – 20, soaked in water for 1 hr atleast. Peel them off their skin, later.

Low fat Milk – 1/2 cup

Ginger – 1 thumb size piece

Garlic – 2 small cloves

Onion – 1 cup, finely chopped

Tomato – 3/4 cup, finely chopped

Kasuri Methi – 1 tsp

Spices

Cumin powder – 1/2 tsp

Coriander powder – 1 tbsp

Turmeric – 1/4 tsp

Red chili powder – 1/4 to 1/2 tsp, as per taste

Garam Masala – 1/2 tsp

Salt to taste

Note – You may use 1&1/2 tbsp of curry powder instead.

Method

1. Take the blender. Add the soaked and peeled almonds, milk, onion, tomato, ginger, garlic to it. Grind and make a fine paste.

2. Add this paste and all the spices to the heavy bottom hard anodized or non stick pan. Bring it to a boil. Lower the gas stove to simmer and cook the paste with lid on, till it comes together and all the liquid is evaporated. It will take about 8-10 minutes.

3. Add paneer/tofu cubes and fresh methi leaves, Kasuri methi to the pan along with 2 cups of water. Adjust water to your preference. Let it cook with lid on, for about 15 minutes on medium flame. The curry is ready.

4. Serve it with 3/4 cup of brown rice or 2 small multigrain rotis to make it a healthy and complete meal. Portion control is the key!

Enjoy!

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Foot Notes

For some Oil free tips and techniques, click here to read and get more ideas.

Methi or fenugreek leaves are rich in fiber and non starchy green leave vegetables. Though Methi seeds are more commonly used in treating diabetes, leaves are equally beneficial of not more in over all health. The presence of 4-hydroxy isoleucine in Methi, promotes insulin formation.

Low fat Milk products like low fat milk, cheese, paneer and yogurt are recommended for high protein value. Make sure that you use paneer made from low fat or no fat milk. In absence of it, I recommend the use ofextra firm tofu or bean curd.

The health benefits of almonds for the diabetic are being explored. Studies have found that almonds had beneficial effects on serum lipids in the diabetic patient, they reduce the surges in blood sugar by decreasing both insulin secretion and fat oxidation stress, and improving fat and glucose profiles due to the increase in blood plasma vitamin E. Diabetics who eat nuts along with foods with a high-glycemic index such as pasta could potenitally slow their absorption of carbohydrate, stabilizing blood glucose levels.—————————————————–

Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Other “Oil Free” Dishes from this week DFT !

 



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