Hemkona Payesh

 Ingredients

1 liter Full cream milk  

30 pieces Almonds

250 gm Khoya  

4 tbsp Sugar

3 tbsp Rice flour  

A pinch of Saffron

2 pieces Bay leaf  

1/2 tbsp Chopped Almonds

1/2  tbsp Chopped Pista  

1 tbsp Raisins

1/4  tsp cardamom pdr

 

Preparations 

Soak almonds for 3-4 hours. Peel off the skin. Grind them into a fine paste.

Grate khoya.

In a mixing bowl, add khoya, almond paste and rice flour and make a stiff dough. Make small round balls using the dough.

Boil milk in a pan along with bay leaves. Boil till the milk reduces by half.

Now add sugar and cardamom powder. Mix well.

Add the balls and cook till the balls becomes bigger in size and floats on milk.

Lastly add chopped pista and almonds, raisins, and saffron.

Turn off the flame. Hemkona Payesh is ready to be served.

 

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Rabri Malpua

  

 

Ingredients

For malpua

½ cup wheat flour 

 ½ tsp fennel seeds

1/4 cup sugar

cardamom 1 powdered

baking soda a pinch (optional)

 saffron strands 10

ghee/ oil for shallow frying 

Ingredients for Rabri

milk 4 cups

pistachios 8

sugar 3 tbsp  or as per taste

Preparations

To prepare rabri/ Rabdi  Boil milk in a broad vessel.  Add sugar to it and put the flame to medium or low.  Keep boiling and scrap the sides and mix in the malai layer that forms on the top.  Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios. . Continue heating and repeat the same until the milk reduces and thickens.

The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off accordingly. Keep aside

To prepare malpua In a mixing bowl, add flour, sugar, fennel powder(optional), cardamom powder, salt and saffron, cooking soda if desired and mix well. Add water to form a medium thick batter. Heat little oil or ghee to shallow fry, in a non stick pan.

Add a big spoon full off batter in hot oil. Cook over medium flame. Splash over the hot oil over the malpuas as it gets cooked. Flip and  cook until golden. Repeat to finish the batter.

Notes

Rabri should be prepared in medium or low flame. Take care not to put the flame high and make the milk get stuck and burnt at the bottom of the vessel.

Nuts and sugar should be added less as mentioned , as it gets thickened later.

I skipped both saffron and cooking soda in my malpua. Cooking soda, should be added very less, do not add more.

Malpua too should be cooked in medium flame and heat should be constantly regulated accordingly.

 

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Chena Makhana Kheer

  

Ingredients

2 liters  Milk  

3 tbsp Sugar

A pinch of Cardamom Powder  

50 gm Ghee

50 gm Makhana 

1 tsp Rose Water or Kewra Water

1 tbsp Almond  

1 tbsp Pista

 

Preparations

Blanch pista and almond, slice and keep aside.

 

Boil the milk and keep half of the quantity aside.

 

Slow the flame and simmer the rest of the milk, put lemon juice or vinegar drop by drop to curdle it

 

Strain through a muslin cloth or fine strainer. Keep it aside.

 

Break the makhana into pieces. Take a pan, put ghee and then add broken makhana into it. Roast it gently for about 2 minutes.

 

Pour the rest of the milk saving 20 ml for soaking saffron.

 

When it comes to a boil, crumble the chena and put into simmering milk. Cook it gently on slow flame stirring in between.

 

Add saffron milk, rose water or kewra water and cardamom powder into it. When it thickens adds sugar and mix it well. When it becomes rabdi consistency, switch off the flame.

 

Pour the mixture in 6 serving bowls and garnish it with sliced almond and pista.

 

Keep in refrigerator for about 3 hours and serve chilled.

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Egg-less Ras Malai Cake

 

Ingredients

Ras malai cake

4 pieces ras malai with 100 ml thickened milk (ras)

600 mls double Cream or heavy cream

2 tbsp pistachio slivers

2 tbsp rose petals

Eggless Sponge (for 1 sponge)

1 cup plain flour

½ cup castor sugar

½ cup full-fat plain yogurt

⅓ cup sunflower oil/ any veg. oil without strong smell

¾ cup full-fat milk or whole milk

¼ tsp baking soda

1 tsp baking pdr

1 tsp vanilla essence

2 tbsp pistachio ground

½ tsp cardamom pdr

 

Preparations

Preheat the oven to Gas Mark 4, 180C or 360F. In a bowl, whisk the 1/2 cup full-fat plain yogurt and 1/4 teaspoon bicarbonate of soda until bubbly. To the 3/4 cup full-fat milk, add 2 tablespoon pistachio and 1/2 teaspoon cardamom and allow to infuse. You can add saffron if you wish. In a bowl, whisk together the 1/3 cup sunflower oil and 1/2 cup caster sugar until well combined. Add in the frothy yogurt and the infused milk. Add in the 1 teaspoon vanilla extract. Optionally use rose or kewra essence. Sieve in the 1 cup plain flour and 1 teaspoon baking powder and fold in gently to create a smooth batter. Add in spoons of milk at a time if the batter appears thick. Pour the batter into the lined cake tin then tap lightly to even out the mixture Place in the centre of the preheated oven and bake for around 45 minutes. You can test "doneness" by poking the centre with a tooth pick. If the tooth pick comes out clean, it's done. Allow the cakes to cool down completely then cut off the top of the cake so the top is flat. Set aside whilst you prepare the whipped cream.

Decorate Whip 600 ml double Cream until you reach soft peaks. Pour in a few spoons of the ras or milk from the ras malai packet and fold in gently. Place a layer of the sponge on a plate or cake stand. Brush or spoon over some of the ras from the ras malai and allow to soak into the sponge. Spread over a layer of cream. Alternatively, crumble the malai and create a ras malai layer. Now place the second sponge directly on top and spoon over some milk. Now you want to cover the top and the sides of the cake with the whipped cream. Top the cake with 4 pieces ras malai and decorate with 2 tbsp rose petals 2 tbsp pistachio slivers and edible silver foil or gold leaf as you wish.

Notes

You have two options when making the sponge. Either double the recipe and prepare one large sponge cake and cut in half or prepare two separate sponge cakes. Alternatively, if you do not want a layered cake then you can prepare a single layer and decorate as above in the post.

 

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• Top the cake with 4 pieces ras malai and decorate with 2 tablespoon rose petals 2 tablespoon pistachio slivers and edible silver foil or gold leaf as you wish.

 

Pistachio Pudding

 

Ingredients

1 cup raw unsalted pistachios, shelled, plus more for garnish

 

 ½ cup granulated sugar, divided

 

2 cups plus 2 tablespoons whole milk, divided

 

1 large egg plus 2 large egg yolks ( for egg substitutes, see my previous blog posts)

 

2 tbsp cornstarch

 

⅛ tsp salt

 

2 tbsp unsalted butter

 

¼ tbsp pure vanilla extract

 

Whipped cream, for garnish

 

Directions

Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes.

Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms. Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam.  

While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs.  

Scrape the contents of the food processor into the saucepan with the remaining warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken. 

Remove from the heat, add the butter and vanilla, and stir until the butter is melted.  

Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours.  

Serve topped with whipped cream and chopped pistachios.  

How to Store Pistachio Pudding

The best way to store pistachio pudding is to let it cool to room temperature first, and stir it occasionally as it cools. Once the pudding has cooled completely, place it in an airtight food storage container in the refrigerator. It should stay fresh in the fridge for approximately 7-10 days.

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Nutty healthy rolls

Nuts are full of nutrients and fiber , some with Omega-3 fatty acids. As they're dense, it is good to have it as a snack. Nuts mixed with jaggery makes it diabetic friendly. Jaggery is a rich source of iron.

Ingredients

almonds 1/4 cup

cashews  1/4 cup

pumpkin seeds 2-3 tbsp

sesame seeds  2-3 tbsp

sunflower seeds 2-3 tbsp

pista 2 tbsp

peanuts 1/4 cup

Syrup 

jaggery 1/4 cup

water little

saunf 2 tbsp

ghee 1 tbsp

 

Preparations

in a pan, roast slightly almonds, add peanuts, roast for 2 minutes, add all the other nuts and seeds, roast well till a nice aroma comes stirring continuously

remove cool and powder then coarsely or crush them with a rolling pin between parchment papers

heat a pan with jaggery, saunf and water, keep stirring, once the jaggery gets thick and bubbles well, add the crushed nuts, mix quickly, remove to a plate, if need be add some ghee, rub some flour in your hands, quickly make small balls from the nut-jaggery mixture, as once jaggery cools, it becomes hard, so you've to be real quick in making the balls. If it gets little hard for you to roll, when you warm it a little, jaggery will melt, then you can roll it.

This healthy, nutrient dense balls, can be eaten as a snack by the diabetics, just have 1 of it per day, 2 if the balls are small. 

 

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Energy Millet- Nuts Drink

 Ingredients

1/4 Kg Wheat  

1/4 Kg Ragi

100 gm Bengal Gram  / black chana

100 gm Horse Gram ( kulthi in Hindi / kollu in Tamil)

100 gm Green Gram  (whole green moong dal)

100 gm Channa Dal

100 gm Soya Beans  

100 gm Barnyard Millet ( kudirai vali in Tamil / Samwa in Hindi)

100 gm Kodo Millet  ( varagu in Tamil, kodra in HIndi)

100 gm Little Millet ( samai in Tamil, Thoda bajra)

100 gm Foxtail Millet  (thinai in Tamil, kangni in Hindi)

100 gm Brown Top Millet ( kula samai in Tamil, choti kangni in Hindi)

100 gm Groundnut  

100 gm Almonds

100 gm Pista  

100 gm Walnuts

100 gm Cashew Nuts  

1 tsp Cardamom Powder

1 tsp Cloves  

1/2 Cup Water

1/2 Cup Milk

 

Preparations

Fry all the ingredients separately, on low flame.

Mix all the ingredients and get it powdered, preferably in the mill. The malt powder is now ready for use.

Boil 1/2 cup of water, add 1-2 spoons of malt powder (consistency can be depend on your requirement). 

 

Add required sugar and keep stirring on sim.

After the liquid gets heated, add 1/2 cup of milk and keep stirring till it cooks.

Allow the milk to boil well.

 

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Malai kulfi

 Ingredients

1 liter full fat milk or 4 cups milk

⅓ cup sugar or 70 grams sugar

¼ tsp cardamon pdr

1 pinch saffron (kesar)

2 tbsp chopped almonds

2 to 3 tbsp chopped pistachios

2 tbsp chopped cashews

½ cup whipping cream – 30% to 50% fat or low fat cream (25% fat)

2 tsp rose water or kewra water ( optional)

some finely chopped pistachios or almonds, for garnish – optional

Instructions

making rabri for malai kulfi

• Take 1 liter full fat milk in a large and heavy sauce pan or pan or kadai.
• On a low flame or low heat, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom.
• Stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.
• Continue to cook milk on low flame till it reduces to ⅓ of its original volume.
• Keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.
• Also keep on scraping the dried milk solids from the sides and add them back to the milk.
• This way stirring often, reduce the milk to ⅓ of its original volume. 
• Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides. 
  

making malai kulfi

• Keep the flame to a low and add ⅓ cup sugar.
• Stir so that the sugar dissolves.
• Then add ¼ tsp cardamom powder.
• Next add a pinch of saffron strands.
• Then add 2 tbsp chopped almonds or sliced almonds.
• Then add 2 to 3 tbsp chopped pistachios or sliced pistachios.
• Then add 2 tbsp chopped cashews.
• Add ½ cup cream. You can use low fat (25% to 35% fat) cream.
• Mix the cream very well with the rabri mixture.
• On a low heat or low flame, just gently bring to one boil. When the kulfi mixture comes to a boil, then switch off the stove.
• Add 2 tsp rose water or kewra water. Mix very well.
• Cover and let the mixture cool at room temperature.
• Once done, pour the malai kulfi mixture in kulfi moulds or matka.
• Cover tightly with lids or aluminum foil. Freeze malai kulfi for 7 to 8 hours or overnight.

serving malai kulfi

• Before serving malai kulfi, take the kulfi mould and just warm it by moving it between your palms.
• With the back of a spoon, slid through the sides. If used a kulhad or matka, then directly have the malai kufli from it.
• Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on top. addition of finely chopped pistachios or almonds is optional and you can skip this step.
• Serve malai kulfi immediately. 

  Tips for making malai kulfi recipe:

   

  Malai kulfi recipe can be doubled or tripled.

  Some milk powder or khoya or mawa can also be added.

  Low fat cream as well as heavy whipping cream can be used.

  Do make sure that the milk does not get burnt. So simmer on a low flame and stir often. Also use a heavy bottomed pan or kadai to make matka kulfi. 

  Use full fat milk to get the best results.
  

    

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Bread Ghevar

  

Instant Bread Ghevar is quick and delicious recipe perfect for any occasion.This sweet is so light and low in calorie that you can relish it when you are on diet. Just replace sugar powder with any sugar free powder.

Ghevar is one of the most eye-catching sweet of Indian Sweets.It is round shaped Rajasthani Sweet made during the festive season of Teej and Rakhi.Ghevar is made in different forms like plain ghevar,mawa ghevar, malai ghevar and rabdi ghevar.Traditionally ghevar is made with maida(refined flour) pure ghee, sugar, dry fruits, sugar syrup and lots of mawa all of them is rich in calories and fat, so here I present low calorie and delicious recipe that can be consume any time and by anyone and it’s so light that you never feel your stomach heavy.

So in this festive season make these Instant Bread Ghevar at home with easy steps to follow and it is so quick and healthy that you and your family will love it

INGREDIENTS

Bread slices – 4
Milk – 1 glass
Powdered Sugar – 2 tbsp
Milk Powder – 2 tbsp
Cardamom Powder – ¼ tsp
Saffron – few strands
Butter or pure ghee – 1tbsp
Garnishing
Pistachios slices-1 tbsp
Almonds slices – 2 tbsp

METHOD

1.Take bread slices, I use brown bread( you can also use white bread) cut its edges, then cut In rounds with the help of cutter or bowl(katori) then cut it from the centre as shown in picture with the help of cold drink bottles lid.
2.Spread butter or ghee on round bread slices.

3.Bake it in air fryer or oven at 180 degree for 8 minutes or till golden brown. 

4.Now in a sauce pan add milk,sugar powder,cardamom powder and saffron, cook it till reduced to ¼ and made thick rabdi.

5.Now take crisp bread slices, spread rabdi on it and garnish with chopped almond and pistachios slices.

6.Now garnish ghevar with  remaining rabdi and nuts. 

7.Enjoy Instant Bread Ghevar easy light and yummy sweet.

Those who don't have air fryer or oven, you can still toast the bread in a bread toaster, apply little ghee, or toast bread in your tawa on medium flame with little ghee.

NOTE- PLEASE DON'T USE SLIVER VARK, AS IT IS NOT HEALTHY, LEADS TO CANCER. NEVER BUY BRIGHT COLOURED SWEETS, AS MOST FOOD COLOURS USED BY HALWAIS AREN'T SAFE FOR HEALTH. THEY'RE CARCINOGENS, MEANS REGULAR CONSUMPTION OF SUCH FOOD COLOURS CAN LEAD TO CANCER. 

 

 

 

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Saffron Thandai

 

For those who love the warmth of saffron, this version enhances the traditional thandai with an extra dose of kesar. The result is a velvety, aromatic drink with a golden hue that adds a touch of elegance to any celebration.

Ingredients: 

For the thandai paste: see the basic thandai or previous thandai recipes

For the drink: 

• 2 cups chilled milk (you can also use almond or coconut milk for a dairy-free version)
• 2 tbsp sugar (adjust to taste) 
• 1 tsp  saffron strands (kesar) or saffron syrup 
•  2 tbsp thandai paste (prepared earlier) 
• Crushed ice (optional) 
•  A few slivers of almonds or pista for garnish 
• 1 tsp rose water (optional, for added fragrance).

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours or overnight. Drain the water and blend the soaked nuts, fennel seeds, cardamom, black peppercorns, poppy seeds, and rose petals (if using) into a smooth paste. You may add a little milk or water to make the paste smoother.
2. Soak the saffron strands in about 1 tablespoon of warm milk for 10-15 minutes, allowing the saffron to release its colour and flavour. Or add a tablespoon of saffron syrup.
3. In a large bowl or jug, combine the chilled milk, 2 tablespoons of the prepared thandai paste, sugar, and the saffron-infused milk (with saffron strands).  Stir everything well until fully mixed and smooth. Taste the mixture and adjust the sweetness if needed. If desired, add a few drops of rose water for extra fragrance and flavour, and stir again.
4. Pour the Saffron Thandai into glasses. You can add crushed ice to make it extra refreshing. Garnish with slivers of almonds, pistachios, or a few saffron strands on top. Serve chilled and enjoy the delightful, fragrant drink.

Tips: Saffron is the key ingredient in this recipe, giving it a unique, aromatic flavour and vibrant colour. Soaking it in warm milk helps release its full flavour and colour. 

Vegan Option: You can substitute dairy milk with almond, cashew, or coconut milk. 

You can prepare the thandai paste in advance and store it in the refrigerator for up to a week, or use thandai powder or thandai syrup ready-made.

 

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