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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

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

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

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

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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image

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

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

Rabdi and Mal Pua – Father’s Day Special

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 Approaching Father’s Day tomorrow and how can I not say something about my dad! 

Also, you will love the fact that it is a quicker version of the traditional one.

 My dad is our hero. By “our”, I mean mine and my siblings’. He is a man of character and strength. A man who is looked upon not only by his family but the community around. A man who speaks his mind. A man who is world wise and very adaptive, who never stops growing as a person. A man who is very grounded to his roots and values – giving, caring and an example for many.  My best friend in my growing years and still my mentor when I need true and unbiased advise. 


 He has traveled many countries and as a vegetarian, he has always adapted and appreciated the meal to whatever available. But when it comes to what he likes in food, he is such a “rustic man”…..loves his ghee, makhan(butter), malai, parantha, and “a good bhari hui thali” (a full big platter with condiments and sides).  

 The Rabdi and Pua is a very rustic combination and is common to the place I come from. I think the love for this dish was transferred to him from my “Dadi” (my grandmother). She could had just lived off it. Give him a bowl of good “malaidar” (creamy) Rabdi and he is one happy man. He would lick it till the last drop and say “Aah! Maza aa Gaya” ( Aah! I am content). 

 

Rabdi is made with milk which is cooked for long hours on slow flame and Pua is a sweet dumpling.

This is how I made it much quicker. The complete dish was done in almost 1 hr.

Rabdi and Mal Pua

  • Servings: 4
  • Difficulty: easy
  • Print

Quick Rabdi

Kitchen Equipments Required

A heavy bottom sauce pan or hard anodized pan, stirring spoon.

Ingredients 

Low fat milk – 2 cups

Condensed milk – 1/2 cup

Milk powder – 1/4 cup

Cardamom powder – small pinch

Saffron – small pinch soaked in 1 tbsp warm milk 

Method 

1. Take the sauce pan and add milk, condensed milk and milk powder to it. Give it a good stir and bring it to a boil.

2. Lower the gas stove flame and continue cooking it for another 18-20 minutes on simmer. Keep stirring often and scraping from the bottom and sides. Add cardamom powder and saffron to the pan after 15 minutes of boiling.These scrapes thicken the milk mixture and giving it a Rabdi danedar (grainy) texture. Once the milk mixture thickens, switch off  the flame.

Rabdi is ready!

Mal Pua

Kitchen Equipments Required

A heavy bottom pan or non stick pan, flat spatula, a bowl and a stirrer, a table spoon

Ingredients 

All purpose flour / Maida – 1/2 cup

Yogurt – 1/4 cup

Water – 1/4 cup

Saffron – few strands

Cardamom powder – a pinch

Sugar – 2 tbsp

Baking soda – a small pinch

Oil – 1/2 tbsp 

Method

1. Take the bowl and add flour, yogurt, water, cardamom powder, saffron, sugar. Mix it all well with a stirrer. Set aside for 10-15 minutes. 

2. Heat the pan with oil in it.

3. Add baking soda to the mixture in the bowl and give a good stir.

4. Drop table spoon full of  batter to the pan and lower the heat to low.

5. Cook these small puas from both the sides for about 2 minutes each. Press with flat spatula a little on the second flip to crisp it up lightly.

The puas are ready! It will yield 8-10 small puas.

Serving Suggestion

Take a dessert bowl or plate. Ladle some Rabdi & layer with 1-2 small puas. Garnish with some sliced pistachios and almonds.  Sprinkle some rose water and serve!

A very happy Father’s Day 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.


————————————————

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.

 

—————————————————–

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!

—————————————————

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.

—————————————————

Other Father’s Day Desserts by DFT Team!

    

 
  
  

  
  

 
  

 

    

 

Apple & Nuts + Chocolate & Nuts Mini Hand Pies – 2nd Blog Anniversary

by 56 Comments

 Time just flew by and I found myself stumbled at the door of my 2nd blog anniversary! Didn’t realize that it was that time of the year, that’s why stumbled ;). 
I panicked since I remembered it just last night. I panicked because I had nothing in my mind. I panicked because it just happened and I was not prepared. I thought of letting it go. But it’s my baby’s 2nd birthday, so couldn’t just let it go!

Thank Goodness that I had the galette dough that I had prepared this weekend and then forgot about it after putting it away in the refrigerator.  


 
Aanya loves apple pies and had been begging me since sometime to make some at home. I make the same kind of dough when I have to make either a pie or a tart or a galette.  

 
For those of you who are not aware of galettes, these are rustic tarts folded in an old fashioned way with hands, irrespective of their shape. I like the ease, charm and antique feel they bring to the table. Shruti of Cooking Diary by Shruti had blogged these mini apple galettes recently. Those inspired me to create the single serve portions, hence the mini versions instead of my Apple Galette that I blogged for Jhuls

 
No celebration is complete without Chocolates, so some were turned into Apple honey nuts mini galettes/tarts and some were transformed into dark chocolate and nuts mini galettes/tarts. Swooning over the aroma and textures and flavors of these exotic and highly exciting mini beauties!  

 
So a very happy 2nd Blog Anniveraary to simplvegetarian777 and let’s jump on to the recipe wagon!

Apple & Nuts + Chocolate & Nuts Mini Hand Pies

 
Kitchen Equipments Required

A big bowl, a cup, plastic wrap, oven, baking tray, parchment/butter paper, rolling pin, Rollin board or clean surface. 

Ingredients 

For Pie dough

Whole wheat flour – 1/2 cup + more for rolling.

All purpose flour/maida – 1/2 cup

Cold butter – 4 tbsp, cut into small cubes and chilled.

Water – 2&1/2 tbsp, chilled.

Sugar – 2 tbsp

Vinegar – 1 tsp

Salt – a small pinch

For Apple Nuts Pies

Apple – 1/2 cup, peeled, thinly sliced and then cut into small pieces.

Honey – 3 tsp or to taste

Pistachios and walnuts – 1 tsp each, crushed

Cinnamon powder – 3 pinches

For Chocolate Pies

Chocolate chips – 3tbsp

Walnuts and pistachios – 2 tsp each, crushed

Method to make Pie Dough

1. Take the bowl. Add flours, sugar, salt to it. Add small chilled butter cubes and work quickly with either fingers or pastry butter or a chilled fork. Rub the butter into the flour mixture, without melting the buyer with the heat of friction. That means, just incorporate enough.

2. Add vinegar and add 2 tbsp chilled water to it. Bring it together in a dough. No kneading at all. Just collect the mixture in a log form. Wrap into a plastic wrap tightly. Refrigerate for 1hr atleast. This dough canbe easily stored in the fridge for a week, for later use.

Rolling and Baking the Pies 

*Preheat the oven at 400*F / 200*C. Line the baking tray with butter paper.

1. Take out the chilled log of the pie dough.

2. Cut into 6 equal portions with a sharp knife. 

3. Now work quickly. Roll one piece of dough into dry flour and roll out into 3&1/2 to 4 inches wide disc. Edges will be tattered. It’s okay. Refer to pictogram given below.

4. For Apple pies – Pile up apples in the center. Drop a tea spoon of honey and sprinkle with both kind of nuts. Bring the edges of the disc to the center, wrapping all around. It will be a rough cup or pocket. Press the edges down. Place on the lined baking tray.Refer to the pictogram below.

5. For Chocolate Pies – Pile up 1 tbsp of chocolate chips in the middle. Add 1 tsp each of nuts on top. Bring the edges of the disc to the center, wrapping all around. It will be a rough cup or pocket. Press the edges down. Place on the lined baking tray. Refer to the pictogram below.

6. Baking Apple Pies – These need to be baked for 23-25 minutes, till edges are golden brown. 

7. Baking Chocolate Pies – These need to be baked for 18-20 minutes, till edges are golden brown.

Notes

1. The difference between the baking time for both is because of the moisture content in both the fillings. The apples have more moisture and so these pies take lo her to pick up the color. Chocolate on the other hand is dried ingredient so it bakes faster with the crust.

2. You may use berries, pear, peaches as filling too.

3. You may omit using nuts or use nuts of your choice.

   
 
Enjoy this weekend with these mini bites which are rich and indulging and oh so sinfully delicious!
Sonal


Thandai Pudding Holi dessert, eggless!

by 33 Comments

Thandai Pudding is a delicious and easy Fusion Dessert from Indian cuisine. It combines Thandai Spice MIx with Pudding and layered with delicate Saffron Sauce. This is a perfect Dessert for your Holi Party.

Thandai Pudding is a delicious dessert delicately flavored with Thandai Spice Mix, a festive spice mix. It is a fusion dessert perfect for your festivals and Holi. #holidesserts #pudding #eggfreedessert #thandairecipe #indiandesserts

Thandai Pudding

Thandai Pudding

Holi is my favorite festival. It onsets spring officially in India. A true symbol of secular India. It is a festival celebrated by Hindus but I have seen, lot of other communities taking part in the festival with equal enthusiasm. The streets are covered with abeer and gulal. People are drenched in colors. Lot of laughter! Lot of zest! Children, Youth and Elderly……it seems that they all get their spirits a new spark with the brightness of Holi.


I tried to create the zest and color of Holi in my pictures. Give me colors and I can play with them endlessly, arranging and re-arranging them. Bright, Beautiful Colors!

Thandai Pudding is a delicious dessert delicately flavored with Thandai Spice Mix, a festive spice mix. It is a fusion dessert perfect for your festivals and Holi. #holidesserts #pudding #eggfreedessert #thandairecipe #indiandesserts

Thandai Pudding

The Thandai Facts

  1. Thandai is an Indian drink which is often served on the ocassion of the festivals like Maha-Shivratri and Holi.
  2. 2 common variations of Thandai are Badaam and Nuts Thandai and the other popular version is BHAANG Thandai.
  3. It is a popular drink during festivals in the states of Rajasthan and Uttar Pradesh.
  4. Thandai masala is made with a paste of different nuts and spices and then boiled with milk and rose or saffron. A delightful drink.
Thandai Pudding is a delicious dessert delicately flavored with Thandai Spice Mix, a festive spice mix. It is a fusion dessert perfect for your festivals and Holi. #holidesserts #pudding #eggfreedessert #thandairecipe #indiandesserts

Thandai Pudding

Other Popular Holi Dishes from my blog are – Gujiya, Kanji, Dahi Pakodi, Namkeen, Fruit & Nuts Custard.

3 Components of Thandai Pudding

  1. Thandai Spice Mix
  2. Pudding
  3. Saffron Sauce

You are actually in treat today since I am going to share 3 recipes today. One for Thandai mixture and another for this gorgeous pudding. Thandai proportions vary from maker to maker. I have adapted it to my family’s taste.

Making Thandai mix

Yields – 1/4 cup or more.

Kitchen equipment required – coffee grinder or spice grinder

Ingredients 

Almonds – 10

Pistachio – 10

Magaj (melon seeds) – 2 tbsp

Chironji – 1/2 tbsp

Khus khus ( poppy seeds) – 1 tsp

Fennel seeds – 1/2 tsp

Green Cardamom – 2

Black pepper corns – 6

Rose petals, dry – 1 tbsp, optional.

Method

Grind everything together in a fine powder. Store it in an air tight jar in refrigerator. Because of the nuts, it will not be a very dry powder. It will be slightly damp.

Thandai Pudding is a delicious dessert delicately flavored with Thandai Spice Mix, a festive spice mix. It is a fusion dessert perfect for your festivals and Holi. #holidesserts #pudding #eggfreedessert #thandairecipe #indiandesserts

Thandai Pudding

Making the Pudding

I have created a fusion here, combining egg-less basic pudding with thandai in it. The result is awesome.

Serves – 5

Kitchen Equipments Required – heavy bottom sauce pan, stirrer, spoons, dessert or  pudding bowls., plastic cling wrap.

Ingredients

Milk – 2 cups, I used skimmed.

Cornflour – 2 tbsp

Sugar – 2 tbsp. Use more if you like more sweet. My desserts are on the lower end of the sweetness.

Salt – a small pinch

Thandai mixture – 1 tbsp

Saffron – a pinch

Method

  1. Take the heavy bottom pan. Add Cornflour, sugar, salt and thandai mixture to it. Make sure to break the damp thandai mixture as much, so that it doesn’t make lump.

  2. Add milk and saffron to it. Stir with a stirrer/whisk vigorously. Mix everything well.

  3. Put on the gas stove and cook on medium flame. Do not boil it at all. Keep cooking on lower medium flame, while stirring with whisk continuously.

  4. In 7-8 minutes, it will thicken. Dip the back of the spoon in the pudding. If it sticks, pudding is ready. Switch off the gas. Pour in dessert bowls, equally.

Making Saffron Sauce

Ingredients

Heavy cream – 1/4 cup

Cornflour – 1 tsp

Sugar – 1 to 2 tsp, as per taste

Turmeric – a small pinch. I prefer using natural coloring agents. You may use yellow food color too but I donot recommend it. Turmeric is not adding any flavor to it but is acting like a coloring agent only.

Method

  1. Mix all the ingredients together. Cook on low flame while stirring continuously like the pudding, for 2-3 minutes. It will thicken. Switch off the gas.

  2. Layer a tea spoon of it on top of each pudding bowl and spread gently with the back of the spoon.

  3. Cover with plastic cling wrap and Chill for 2-3 hrs before serving.

Notes

  1. You may make more sauce for thicker layer by increasing the ingredients in double.

  2. Garnish with chopped pistachio and saffron.

I promise you that your family and friends are going to love it and kiss your hands!! It’s royal, elegant and just out of this world!

Order these Ingredients and other items from amazon to make this recipe. This will not cost you anything extra but help in running this blog.

I love this Cuisinart Grinder to grind all my spices. it is just amazing.

 

Can’t make it Now? Pin it for Later!

Thandai Pudding is a delicious dessert delicately flavored with Thandai Spice Mix, a festive spice mix. It is a fusion dessert perfect for your festivals and Holi. #holidesserts #pudding #eggfreedessert #thandairecipe #indiandesserts

Thandai Pudding

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

Happy Holi !!

Sonal

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