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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

Kesar Pista Elaichi Biscuits – Eggless

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Kesar Pista Elaichi Biscuits - Eggless

Kesar Pista Elaichi Biscuits – Eggless

Kesar is Saffron. Pista is Pistachio. Elaichi is cardamom.

Kesar Pista Elaichi Biscuits – Eggless or cookies have all the 3 beautiful delicate flavors combined together to bring out the Indian festive spirit in fusion form. The best part is that I have made these biscuits eggfree, keeping the festival of Holi in mind.


These biscuits melt in the mouth, and every single bite is like reliving the childhood back in India. Saffron in the cookie reminds me of the warmth of my mum and dadi. Pista brings the color of the festival to me with a royal sophistication. Elaichi….ahh…that aroma and flavor of cardamom lingers for long and lets me relish the golden moments, a little longer.

Since my birth country is India and karma bhoomi (place of livelihood) is America, many a times, my Indian American Kitchen gives shape to recipes combining the American techniques and Indian flavors. This recipe is one such recipe. I adapted the recipe from Joy of Baking‘s Pecan Shortbread Cookies. I read the recipe and picked the base and added my fusion flavors and the result was awesome.

Kesar Pista Elaichi Biscuits - Eggless

Kesar Pista Elaichi Biscuits – Eggless

My oldest daughter put one biscuit in her mouth and exclaimed – “Ma, it is almost like Gujiya in a cookie form”. I think that is the best compliment I have ever received since that exactly what I was aiming for and I accomplished it. Only a true foodie can understand my epitome of happiness at that minute.

To get some more eggless cookie recipes, check these out – Jelly Thumbprint Cookies, Chocolate Walnut Crisp Biscuits, Eggless Walnut Brownie and Oats Whole Wheat Nuts Biscotti.

Some other very popular Holi recipes from my blog are – Thandai Pudding, Achari Mathri, Gujiya, Baked Gujiya, Kanji, Dahi Pakodi and Jal Jeera.

Kesar Pista Elaichi Biscuits, eggless

Kesar Pista Elaichi Biscuits - Eggless

Kesar Pista Elaichi Biscuits – Eggless

Kitchen Equipments Required

Chopping board, knife, mortal – pestel, 2 baking trays, parchment paper or butter paper, electric egg beater, a big mixing bowl, a medium mixing bowl, a small microwave safe bowl, flour sifter (atta chhalni), heavy duty plastic wrap.

Ingredients

Maida / Refined Flour – 1 cup

Butter, unsalted – 1/2 cup, 1 stick at room temperature

Salt – 1 fat pinch

Sugar, fine – 1/3 cup + 1 tbsp

Kesar / Saffron – 1 fat pinch

Milk – 1&1/2 tbsp

Elaichi / Cardamom – 6 pods

Pista / Pistachio, usalted – 2 tbsp

Method

Preparing the Ingredients 

  1. Peel the cardamom pods and discard the peels. Crush the cardamom seeds into fine powder in the mortar-pestal. Set aside
  2. Heat 1&1/2 tbsp milk in microwave safe bowl for 15 seconds and soak saffron in it. Set aside.
  3. Chop the peeled unsalted pistachios into fine and thin slices. Set aside.

Preparing the Cookie / Biscuit Dough

  1. Take the medium bowl and sift the flour and salt in it. Set aside.
  2. Take the big bowl. Add the soft butter and sugar to the bowl. Whisk and Beat the sugar and butter together for about 3 minutes till light and creamy, with electric egg beater.
  3. Add saffron milk and cardamom powder to the mixing bowl. Mix well.
  4. Now add flour and chopped pistachios to the butter mixture. Slowly and gently incorporate the butter sugar mix with flour and pistachio. Combine together to make a cookie dough. We do not knead this dough. Just gather together in the bowl.
  5. Take a large piece of heavy duty plastic wrap. Empty the dough with crumbs on the plastic wrap. Make a log of even sides. Start wrapping the dough in the plastic wrap while spreading it long and shaping evenly. You may shape it in a square-shape log or circular-shape log. Wrap it tightly from all the sides.
  6. Refrigerate the cookie dough log for about 3 hrs. You may refrigerate it overnight also.

Baking the Cookies

  1. Take the cookie-dough log out. Let it rest at the room temperature for about 10-12 minutes.
  2. Meanwhile, preheat the oven at 350*F / 180*C. Line the 2 baking sheets with parchment or butter paper.
  3. Mark 1/2 inch thick marks on the cookie log. It would yield about 16-20 cookies. Cut out the cookies and place them on the cookie sheets 2 inches apart from each other.
  4. Bake these cookies for about 10-12 minutes till the sides of the cookie turn pinkish brown.
  5. Take them out. Cool at the room temperature over the cooling wires. They will firm up in texture, after cooling.
  6. Store in air tight container.

Notes 

  1. I made thinner cookies about 1/4 inch thick. You may decide the thickness to your desire.
  2. You may shape them as desired. Instead of making a log, you may make a disc out of the cookie dough and refrigerate the disc instead of log.

I had had a great time creating and baking these cookies in my Indian American Kitchen for Holi. I am sure that you will love these too! These are perfect to entertain friends and family. These also make the perfect Hostess Gift.

Sonal

Kesariya Paneer ki Kheer ( Saffron drenched Cottage Cheese Pudding)

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Warning – This post has lot of photos! I couldn’t decide, which one not to post! So I have made the saffron and paneer drenched kheer, rich with visual teasers! Enjoy!!

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I love chilled kheer, resting in a kulhad and sakore, the earthern small pots, made to serve the street treats mainly. The mit to ki Khushboo and swaad (earthern aroma and flavors), make any dessert so desirable and exotic.

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Be honest, don’t you want to pick up one pot from there and devour it? That’s why, I am taking these gorgeous mini earthern pots filled with heavenly nectar deliciousness to Angie’s Fiesta Friday!

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This dish was an accidental product of my experiment. I called up Shailja in the morning and after our usual notes exchange, I demanded her to inspire me to create something today. I said, “Shailja, festivals are coming up and I really need some good ideas to blog. We both discussed our plans. Finally, I agreed to make small rasgullas in  malai. Checked my notes with her. She is my Guru when I am stuck. Somehow the Shortcut that I thought would work, backfired at me. I didn’t give up. Tried again and make the Paneer ki kheer! This was anyways on my mind to make since a long time.

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I promise I haven’t looked for the recipe from anywhere. Long time ago, had tried this at one of my Bengali Neighbor’s house and had fallen in love with this kheer since then. It’s been 14 years and here I am, finally tried it! A much satisfying moment for me!

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Without further ado, here is the super simple recipe which will make your festival time more enchanting and appetizing with its looks and licks :).

Kesariya Paneer ki Kheer

  • Servings: 8-10
  • Difficulty: easy
  • Print

image

Kitchen Equipments Required

2 heavy bottom big sauce pans, 2 stirring spoons, cheese cloth, sieve or colander, chopping board, knife, a small bowl to soak saffron, another bowl, stirrer.

Ingredients 

Milk 2% (toned) – 3 liters (1&1/2 liters + 1&1/2 liters) or 12 cups.

Milk powder – 1/4 cup

Sugar – 3/4 cup

Cardamom / Elaichi powder – 1/2 tsp

Saffron / Kesar – 1 tsp, full of good quality

Pistachios / Pista slivers and silver foil (edible) for garnish.

1 to 1&1/2 cups of Yogurt or 1 to 2 tbsp Lemon juice or 1-2 tbsp Vinegar for curdling the milk to make paneer.

Method

Making fresh Paneer / Chhena

Boil 1&1/2 liters or 6 cups of milk in a big sauce pan. When it comes to rolling boil, add the curdling medium of your choice – yogurt or lemon juice or distilled vinegar. Add little amount at a time. Lower the flame. Stir with spoon. Keep adding till the whey is separated and clear green water is visible. Add some ice cubes for easy separation. Transfer the milk solids to the cheese cloth. Gather the cheese cloth and tighten it. Let the water drain out more. Wash it under cold and clear water. Keep it in a colander or sieve for 2 hrs, so that all the water is drained. The soft and fresh paneer or Chhena is ready.

You may buy fresh paneer from your local grocer. Make sure it’s soft and good quality.

Collect the whey and don’t throw it. Use it to cook rice, pulav, kneading dough.

Preparing the Kheer

  1. Soak saffron in 1 tbsp of warm water.
  2. Take another heavy bottom sauce pan. Boil remaining 6 cups / 1&1/2 liters of milk in it. Cook it on medium flame till it is reduced to 4 cups.
  3.  Now add cardamom powder, sugar and milk powder to it. Whisk it vigorously with a stirrer. Cook the milk for 5 minutes till sugar is dissolved.
  4. Take the fresh paneer and mash or grate it fine. Add it to the milk pan. Add soaked saffron.
  5. Cook it on simmer for 10 more minutes till it becomes thick and starts making the layers of malai/ cream.
  6. Switch off the flame. Pour in serving bowls. Add silver foil, slivered pistachios and a dash of cardamom powder.
  7. Serve it either hot or chill it and consume. I love chilled version.

Let the festivities begin on a good note. Enjoy this Kesariya Paneer Ki Kheer from my Indian American Kitchen in yours 😉!!

Go! Go! Crank that gas stove of yours and whip this deliciousness and collect all the accolade :).

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!

    

 
  
  

  
  

 
  

 

    

 

Ice-cream Falooda

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What do I say about this cold concoction that is super fun, gorgeous, cooling, rich, decandent and what not! 

Falooda is a version of persian dessert known as faloodeh and is believed to have been brought to India during the Mughal period. 


It is a layered desert which is an amalgam of Rose syrup, Chia seeds (sabja seeds), vermicelli made with arrowroot flour traditionally, milk, kulfi which is an Indian version of icecream, milk and nuts. 

 

Served in clay mugs called kulhad or clear glasses, it is a beauty to ogle at. Rich red color of rose syrup makes it so desirable. The beautiful aroma of rose syrup brings the life to it. I have used ready made wheat vermicelli to create this Falooda along with Vanilla bean icecream that was free of any additives. So basically, a very doable recipe without much prep. Just assembly required. 

  

Chia seeds can be sustituted with sabja seeds as available in India.  Chia seeds are not only rich in protein and fiber but also have cooling properties to soothe the scorching heat of the summers. These are the latest super food in trend, good for diabetes and weight watchers and a revolution in eggless baking. 

 

You may completely use kulfi and original falooda or arrowroot noodles and create the magic.

  

Just start layering and serve to dig in the food heaven. Honestly if there is any food heaven then this is it!! I promise. 

 

Serves – 4

Kitchen Equipments Required  

4 clear glasses of 8 oz capacity, spoons, chopping board, knife

Ingredients 

Chia seeds / Sabja seeds – 2 tbsp, soaked in 1/2 cup of warm water for 1/2 and hr.

Vermicelli – 3 tbsp, cooked in water and drained. I used the bambino vermicelli which was already roasted. You may use any variety available.

Rose syrup – 4 tbsp. I used Laxmi brand. It has 12 gms of sugar in 1 serving as compared to 24 gms in Dabur variety. You may use roohafza from dabur.

Vanilla Ice cream – 6 -8 scoops. You may use kulfi instead.

Pistachio slivers – 4 tsp

Method and Assembly

  1. Take the clear glass. Add 1/2 tbsp of rose syrup at the bottom of the glass and kind of swirl it around by rotating the glass in all the directions.

  2. Add 1 tbsp of Chia seed jelly to the glass. 

  3. Layer with 1 tbsp of cooked vermicelli on top.

  4. Add 1-2 scoops of vanilla ice cream on top of te vermicelli.

  5. Add some more of chia seeds and vermicelli. Pour 1/2 tbsp of rose syrup more on top. Garnish with 1 tsp of pistachio slivers.

  6. Serve with a spoon. 

  7. Dig in and enjoy this gorgeous dessert. I bet this will give competetion to the famous Karol Bagh (Delhi) Falooda wala’a Falooda 😉. Just saying..you know☺️☺️.

My family loved it and I am sure torus will too!!

Have fun!

Sonal

Gujiya

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This is a detailed recipe to make Gujiya , also known as Karanji or Ghughra in some parts of India. It is a popular Dessert or Mithai, often made in Indian Homes for Holi and Diwali. It is filled with Mawa (milk solids) and Nuts and then Deep fried for crispy texture outside.

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Gujiya

Last year I had made Baked Gujiyas which were a hit! This year I have made traditional ones that are deep fried. It has been a while that I made traditional Gujiyas so this year I decided to make these as my Mum and Daadi would make. Crispy from outside and Sweet soft melt in the mouth from inside. These came out so perfect.


I have fond memories of Gujiyas. Before Holi, my mum, aunt (chachi) and my dadi (grand mom) would sit together and make atleast 100 of Gujiyas together for a family of 13 people. All of the kids would sit around and help and eat ! Lot of stories and fun filled childhood memories.

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Some Gujiya Facts

  1. It is a popular festival dessert made to celebrate Holi and Diwali, 2 important Hindu Festivals from India.
  2. Traditional Gujiya is shaped in Crescent or Half Moon shaped.
  3. These are filled inside with a mixture of Mawa or Khoya (Milk solids) and Nuts.
  4. These are Deep fried on medium to low heat till golden and crisp.
  5. The recipe of filling can vary from region to region. My recipe has a fail proof filling that does not stick to one side while frying.
  6. 2 variations of Gujia are – Sookhi Gujiya and Chashni wali Gujiya. This is a recipe for Uttar Pradesh Home Style Gujiya.
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

This is how I make it! These are also called karanji and  ghughra. Very close cousin to Mexican Empanadas!

MORE HOLI RECIPES from Blog are – Kanji, Dahi Pakodi, Custard, Aloo Samosa, Aloo Kachori and more.

It requires 3 steps

1. Mawa, or Khoya – recipe given below.

2. Gujiya crust – recipe given below.

3. Gujiya filling.

Mawa and Filling recipe
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Refer to this picture for steps below!

Mawa Recipe

You may use fresh market bough mawa too.

Milk powder – 1/2 cup

Milk – 1 tbsp

Ghee – 1 tsp

Method – combine everything to make a dough! Your home made mawa is ready !

Filling Recipe

Mawa – 1/2 cup,  roast it dry over low flame till slightly pink. Don’t burn it.

Semolina/Sooji – 1 tbsp, roasted slightly pink.

Coconut dry / nariyal – 1/4 cup, unsweetened.

Pistachio – 1 tbsp, slightly roasted

Almonds – 2 tbsp, slightly roasted

Magaj / melon seeds – 1 tbsp

Sugar powdered – 1/2 cup

Elaichi/ Cardamom powder – 1/2 tsp

Saffron – a pinch

Method

Combine everything together. Note that add sugar, cardamom and saffron, after the roasted ingredients are cooled.

Gujiya Crust
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

 

Refer to this picture for the steps below !

Ingredients

Refined flour – 2 cups

Oil – 3 tbsp. You may use ghee instead.

Luke warm water – 3/4 cup approximately.

Method

  1. Add oil to the flour and mix well. The oil should be enough so that when you pinch the dough together in your palm, it stays together as Mutthi. Refer to the first picture in the pictogram. Add water slowly and make a tight dough but not tough dough. Knead for few minutes.

  2. Cover with damp towel or cloth. Leave it for 1/2 hour.

  3. Make 24 to 25 small balls. Keep them covered with damp cloth to avoid drying.

Gujiya assembling and Frying 
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Required 

Gujiya dough and filling.

1 tbsp of refined flour dissolved in little water to make thick paste to seal the ends.

Rolling pin

Rolling board

Fork.

Wok for deep frying

Slotted spoon

A tray with damp cloth and damp kitchen towels.

Another tray with dry paper towels to keep fried gujiyas

Method 

  1. Take a dough ball from under the damp cloth. Cover the rest of the dough balls back under the damp towel.

  2. Roll it out into circles, 3 to 3&1/2 inches in diameter.

  3. Place 2 tsp of the filling on one side of the circle. Make sure that your edges are clear and there is no particle of filling there.

  4. Dip your one finger in thick flour paste. Apply the paste on half of the edge of the circle. Refer to the first picture in the pictogram above.

  5. Slowly, pick the other side of the rolled out dough and bring it together to close like a crescent or half moon. Refer to the picture on the top right.

  6. Seal it tight with fingers. Now take a fork and make deep impressions on the edges of the Gujiya. Refer to the picture above. Make sure you don’t pierce through it. I used pizza cutter to give it an even edge. You may use moulds too.

Note – I use the thick flour paste as a glue too. If there is any accidental tear while shaping and carving, I apply a bit of it on the top to seal the tear.

  1. Now place these gujiyas on the damp (not wet) cloth on a tray. Cover with a damp cloth or paper towel. We have to give Gujiyas, a nap, to give them crisp texture and required bubbles on the surface.

  2. Finish all the dough balls like that and make gujiyas out of it. Let all the gujiyas nap.

  3. When you are finished with the last one, heat the oil in the wok over medium flame. Drop a small piece of dough and if it comes up gently, then the oil is ready.

  4. Now add 5-7 gujiyas together in the wok over medium flame. Start with the ones, whih were rolled out first.  This will give the last ones enough time to nap. We call it “Gujiya ko Sula do”. (Put Gujiya to sleep). 

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

 11. Fry the gujiyas over lower heat. Fry from both the sides. Flip them couple of times for even cooking. It takes approximately 7-8 minutes per Ghaan ( the group of gujiyas) to cook thoroughly. Once they are pinkish red or their thin edges are golden, take them out.

  1. Cool them to the room temperature before storing them in an air right container. They stay well outside for couple of days in a closed container.

Enjoy this Holi with these home made Gujiyas and earn the love and praise of family and friends!

Few Ingredients that you can buy to make this Recipe from Amazon.

All purpose Flour

Oil

Heavy Bottom pan

Slotted Spatula

Gujiya Moulds

Can’t make it Now? PIN IT FOR LATER!

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

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

Sonal

Gajar ka Halwa (carrot pudding), a super yum and super quick method

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Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method is {THE} recipe for winters. It is the must have dessert in all the Indian refrigerators, either in India or outside. Carrots cooked in milk and ghee, enriched with dry fruits… is a dessert to kill for.

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method


Have I cribbed about the color of the American carrots before? Yeah? Ok, I will skip that part then :). After 15 years of living in states, I know no better now. This is home and every ingredient is local now :).

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Orange Carrots rock for me ! Totally! I can still manage to get the gorgeous flavors of carrots when cooked with milk powder, saffron and cardamom. Just divine! Yes, I have adapted the recipe to the availability of the ingredients.

Traditionally, Khoya or Mawa (milk solid) is used in the recipe but it is not always available in USA, and if it is available, then in the form of refrigerated block.

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Normally Gajar ka Halwa takes hours to be cooked. But if you know me then you probably know that I am a “shortcut” person. A dish, that takes normally more than an hour to cook, I made it under 30 minutes. Yes :). Try it! You will thank me.

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Some other Indian Desserts from the blog are – Chawal ki Kheer , Paneer ki kheer , Sewayi ki kheer , Besan ka hlawa , Sooji ka halwa and more.

Kitchen Equipments Required : Wide mouth bowl microwave safe, hand grater, microwave, small bowl, heavy bottom pan, stirring spoon.

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Gajar ka Halwa (carrot pudding), a super yum and super quick method
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Gajar ka Halwa {Carrot Pudding} - Quick method
Ingredients
  • Carrots : 4 cups, grated (medium thickness) and packed.
  • Ghee : 3 tbsp
  • Milk powder : 1 cup. You may use dry Mawa. Mawa is a kind of dry evaporated milk.
  • Sugar : ⅔ cup or as per taste. I use jaggery {Gudh} sometimes.
  • Cardamom powder : ½ tsp
  • Saffron : 10-15 strands soaked in 2 tbsp milk in a small bowl.
  • Pistachios : 2 tbsp, sliced thin or chopped coarse. You may use raisins, almonds, pine nuts and pecans as well.
Instructions
  1. Microwave the grated carrots on high for 7-8 minutes in a microwave safe bowl. If the carrots are extra juicy, then for more time. This step adds to the efficiency in the prep.
  2. Heat ghee in the heavy bottom pan.
  3. Reduce the flame. Add microwaved grated carrots to the ghee and sauté for 3-4 minutes on low medium flame.
  4. Now add Milk powder at this point with cardamom powder, to the sautéed carrots. Sauté for 4-5 minutes on low flame.
  5. Now add sugar and soaked saffron to the mixture along with some chopped nuts. Cook on low flame till sugar is fully absorbed and the pudding doesn’t look wet because of the added sugar. Keep stirring while cooking. Cook for atleast 10-15 minutes.
  6. Take it off the stove. Serve in your beautiful bowls and enjoy it with more chopped nuts if desired. You will surely love it.
Storage
  1. You may store it in the fridge after cooling it completely. Must be consumed under 1 week.
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This is a fool proof method to entertain your guests when they come un-announced. Or you would love to make it when the last minute sweet tooth calls for that “something sweet” moment.

Can’t make it now? PIN it for LATER!
Gajar ka Halwa (carrot pudding), a super yum and super quick method

Gajar ka Halwa (carrot pudding), a super yum and super quick method

Enjoy this quick and yummy halwa this winter with your family and friends!

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

Sonal

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