Chana Dal Burfi

Making sweets at home is fun. Relishing homemade sweets on festivals, parties or just like that is really awesome. I love to make sweets at home and if you have noticed, my blog is mostly having sweet dishes :D
Last week I tried Chana Dal Burfi and fell in love with it. It was  so delicious. We were so tempted to finish it up on the same day but had to control as having too much chana dal in one go is not good for stomach :)  So watch your consumption as its strictly addictive.
Here I used my favourite ingredient Condensed Milk. Its a wonderful thing. Gives any sweet a rich taste in no time. As usual I tried to use less ghee still the burfi came out so nice. Its a perfect festive sweet.   I didn’t use any mawa in it as it was not available here. But you won’t feel to add it once you would try this version of chana dal burfi. Its a very easy peasy recipe and you can make it a day before for parties or guests.
So here is the sure shot recipe for you to try. Happy Cooking :)

Makes - 10-12 pieces
Ingredients:

Chana Dal	½ cup
Milk	1 ¼ cup
Ghee	3 tbsp
Condensed milk	½ cup or  8 tbsp
Desiccated coconut	3 tbsp
Sugar (if required)	2 tbsp
Cardamom (crushed)	4
Melon seeds	1 tsp (optional)
Yellow food color	Few drops (optional)
Almonds(to garnish)	5-6 (chopped)

Method:

• Wash chana dal and soak it in water for 3-4 hours.
• Once soaked, put it in pressure cooker alongwith milk and cook for 2 whistles. Remove and let the pressure go by itself.
• Grind the dal with remaining milk left in the pressure cooker. (Do not add more milk, the consistency should be very thick). Remove it in a bowl and set aside.
• Grease a tray or pan with ghee.  Set aside.
• Heat ghee in a non stick kadhai, add dal paste and fry on a medium flame for 4-5 minutes or till raw smell goes. Keep stirring. Add condensed milk and mix well. Cook for 2 minutes.  Add desiccated coconut with 1 tsp melon seeds and food color (add the remaining milk (if any) left from the boiling of dal at this stage) and mix again.  Cook for another 2-3 minutes.  
• Take half tsp burfi mixture from the pan and put it on a clean dry plate.  Let it sit for 1 minute and check if it is getting a firm texture like a burfi after cooling down.  If not, then cook the mixture for another 2-3 minutes and check again likewise.
• Once you get the desired consistency, remove the mixture from the stove and immediately shift it to the greased tray/pan.  Spread the mixture evenly in the tray.  Even the top with a greased spatula to avoid sticking.  Sprinkle chopped almonds on the top and press them slightly.  Let the burfi mixture warm.
• Once warm, cut it in desired shape and put the tray in the refrigerator for 20-30 minutes.  
• Remove the burfi slices in the serving plates and serve.
• Store the remaining burfis in an airtight container.

Notes:

1. Do not over cook the dal.
2. Condensed milk would give sufficient sweetness so taste the sugar level before adding the sugar.
3. Do not tempt to use more ghee, 3 tbsps would give you perfect burfis as you can see in the pics :)
4. Instead of almonds you can use cashews and pistachios for garnishing.
5. Do not consume a big amount at a time.  Consuming more chana dal at a time is not good as it takes long time to digest.  You may get tummy ache.

Pineapple Rava Kesari

Wish you all a very happy new year 2015.  New year, new beginning and new dreams, may all of that become sweeter than ever for you all.  

To make this new year a little more sweet and yummy I have made this Pineapple Rava Kesari.  A wonderful dessert that everyone would like to dig in.  Its so simple to make yet so delicious.  It sounds and looks so festive I must say.  This is the first time I have tried my hands on making this Kesari but it came out simply superb.  We all loved it to the core.  I would love to make it again and again.

Pineapple gives this kesari a unique flavour.  As I wanted a strong pineapple flavour I used pineapple essence but this is completely optional, even without the essence you will get the nice flavour of this kesari.  I used very little ghee but felt no compromise with the taste.  I strongly recommend to use less ghee as it is not needed to use more ghee as all the flavour will come from the pineapple but do not compromise with the sugar.  Use the exact amount of sugar that is given in the recipe.  I increased the amount of sugar little by little by checking its level during cooking and finally ended up using the amount I have given here in the recipe.  I added cashews also but you can skip this part or may add any dry fruits of your choice.

Now no more chitchat, I am leaving you here with this yummylicious dessert.  Try out and enjoy this new year.  Happy Cooking :)

Ingredients:

Rava/Sooji/Semolina	4 tbsp
Pineapple (chopped)	½ cup
Sugar	5 ½ tbsp
Cashews (chopped)	5-6
Cashews for decoration	2
Ghee	1 tbsp
Pineapple essence (optional)	¼ tsp
Yellow food color	1/8 tsp
Water	1 ¾ cup

Method:

• Take a sauce pan and boil together water and pineapple. Let the pineapple become soft.  Once softened, add sugar into it and boil for 2 minutes or till the sugar melt.  Remove it from the flame.
• Heat a heavy bottom non stick pan, add ghee and rava into it.  Fry rava till it gets light brown. Simmer the flame and add pineapple sugar mixture into fried rava little by little to avoid formation of lumps.  Add food color and mix well.  Add chopped cashews and mix again.  Keep stirring. Cover it and let cook for about 8-10 minutes on low flame.
• Remove from the stove and let it warm.
• Garnish with cashews and sprinkles. Serve warm.

Have a bite :)

Notes:

1. If during cooking the pineapple and rava together you find that some water is needed you can add a little bit of it, enough to cook the rava.
2. Dry fruits you can add according to your choice.
3. More ghee can be added if you like to.

Easy Christmas fruit cake (Alcohol free)

Hello to all my readers.  This is the last day of this year and I have already started making it special.  As I had promised you to post an easy peasy Christmas fruit cake recipe, here it is for you all.

Its a very easy n no fuss cake.  Everything you would find in your very own kitchen.  No fancy ingredients but the taste is simply divine. Unlike other Christmas fruit cakes this one is completely alcohol free. 

My cake came out so soft and yummy and the aroma had just filled my entire home.  I had again experimented here but this time I was so sure about the success as the ingredients were sure shot :)  Unlike my other bakes, this cake is made with egg but I used only one (as usual) and I can bet you are not gonna smell it due to the aromatic Indian spices.  Its a must try.  I had soaked my fruit mix in orange juice, instead of Rum, for three days but if you dont have much time you can soak for 24 hrs.  Even if you dont have 24 hrs. then also you can make this cake :) Yes you are reading correct YOU CAN MAKE THIS CAKE :)  Now no excuse please :D  If you dont have time for soaking you can add your dried fruits with boiled sugar butter mix that I have used in the recipe.  This cake is gonna rock your parties or you can simply make it to treat yourself.  This is a no fail recipe trust me. So I am leaving you here with the recipe of this awesome fruit cake.  Do try. Happy Cooking :)

Ingredients:

All purpose flour	1 cup
Brown sugar	½ cup
Salted Butter	Little less than ¼ cup
Oil	1 tbsp
Baking soda	Little less than ¾ tsp
Egg	1
Cinnamon powder	Little less than ½ tsp
Nutmeg powder	Little less than ¼ tsp
Clove (powdered)	3 or ¼ tsp
Ginger grated or powdered	¼ tsp
Vanilla essence	¼ tsp
Cashews (chopped)	15
Glazed cherries (optional)	3 (chopped)
Dried fruit mix (raisins, black currant, golden raisins,orange peels)	1 cup
Orange juice (I used store bought orange juice)	1 ½ cups (To soak the dried fruit mix )
water	1/2 cup + 1/8 cup

Method:

• In a mixing bowl, sieve together all purpose flour and baking soda.  Keep aside.
• If you have time, soak dried fruit mix in orange juice atleast for 24 hrs. 
• Take a sauce pan, add sugar, butter, water, cinnamon powder, nutmeg powder, powdered clove and ginger powder and mix well.  Put on the stove and let it boil till sugar dissolves.  Once its boiled and sugar is dissolved, remove from stove and let it lukewarm.  Beat the egg lightly and add into the prepared sugar butter mix. Also add vanilla essence and mix.  At this stage, separate the soaked dried fruit mix from orange juice and add it to the lukewarm sugar butter mix and give a quick stir.  Discard the orange juice.  ( If you dont get the time to soak the dried fruits you can directly add them to the sugar water mix before boiling).
• Set the oven at 180 degree.  Grease your cake pan with oil or non stick spray and dust the same with flour. Keep it aside.
• In the sugar butter mix, add all purpose flour little by little to avoid the formation of lumps.  Mix well to make it a smooth batter.  Add oil, cashews and chopped glazed cherries.  Mix well.
• Pour the cake batter to the greased cake pan and bake for 55 to 60 minutes. 
• Keep checking the cake after 40 minutes by inserting a knife in the center of the cake.  If the knife comes out clean, cake is baked, if not keep increasing the baking time by another 10 minutes.
• Once the cake is baked, remove it from the oven and let it cool down at least for 10 minutes.
• Carefully shift the cake to the serving plate and enjoy.

Notes:

1. You can use white sugar in place of brown sugar.  Brown sugar gives the deep brown color to the cake.
2. I have used 1 cup of dried fruit mix, you can use more.  You can use tutty fruitty as well. You can add almonds instead of cashews or both.  You can use your choice of dried fruits in this cake but do not overload the cake with them.
3. Spice level can be increased or decreased as per your choice.
4. If using unsalted butter, add 1/4 tsp of salt in the batter.
5. My cake took exact 60 minutes to bake but baking time differs according to the oven so keep checking your cake after 40 minutes. Do not over bake the cake.
6. You can soak your dried fruits in rum also.
7. Do not skip egg as it would help in raising the cake and making it fluffy.  You would not get the eggy smell due to the use of spices.
8. You can make the icing for the cake or have it with simple chocolate sauce or vanilla icecream.

Sweet Corn Kheer / Sweet Corn Payasam

I like sweet corns in any form. So whenever I see fresh sweet corns in the market I just grab it.  Its not always that I find fresh sweet corns in the market so I always keep a packet of frozen sweet corns in stock. Yesterday the vegetable seller came with fresh sweet corns and I bought it with no second thought.  As I can't keep it in stock for long I decided to finish it up as soon as possible.  But this time I wanted to make something sweet with it.  Then came this sweet corn kheer or sweet corn payasam in picture.  I must say its a very easy and simple recipe that you can make for any occassion. I recommend to use fresh sweet corns but if you dont have the same you can use frozen ones.  You will surely love this creamy and delicious dessert.  It is good for babies also and kids will love it for sure.  This recipe is a keeper.  So whenever you want to make something sweet for your loved ones you can always rely on this sweet corn payasam.  Do try and enjoy.  Happy Cooking :)

Ingredients:

Fresh sweet corns	2 (medium )
Sugar	¼ cup
Milk	350 ml
Ghee/clarified butter	1 tsp
Cashews	1 tbsp (chopped)
Raisins	1 tbsp
Cardamom	2 (crushed)

Method:

• Take the sweet corns and wash them well.  Coarsely grate and keep aside.

grated sweet corn pulp

• Take ghee in a non stick pan and let it melt.  Add grated sweet corn pulp in it.  Fry till raw smell of corn goes. Keep the flame medium to avoid burning.  After 3 - 4 minutes, color will start to change.  At this stage, remove it from the stove and keep aside.
• In another pan, take milk and let it boil.  Once boiled, add fried sweet corn paste and mix well.  Keep stirring, on medium flame, till the milk reduces and kheer starts thickening.  Add cardamom powder and chopped cashews.  Cook for 1 minute.
• Add sugar and mix well.  Cook till the sugar dissolves.  Add raisins and cook for 2 more minutes.
• Remove from stove and let it warm.  Shift to a serving dish and keep in the fridge for atleast 1 hour.
• Garnish with cashews and serve chilled.

Notes:

1. You can take frozen sweet corns also but there would be a slight difference in the taste.
2. Sugar level is dependent on the sweetness of your sweet corns so first add less sugar and check the sweetness.
3. Cook the kheer on medium flame else it could get burnt.
4. Addition of dried fruits is all on your choice. You can omit it or increase or decrease the quantity.
5. If making it for babies do not add hard nuts. Raisins are okay to add.

Double decker choco vanilla horlicks burfi

Today when I was checking my pantry I saw one pack of womens horlicks that I had bought a few months back but couldn't consume as I didnt like its vanilla flavour.  I thought for a moment and decided to make some sweet dish with it.  I often make milk powder burfi and horlicks is more or less same as it contains a big amount of milk solids.  So I ended up on making horlicks burfi but was not at all sure about how the vanilla flavour would come out in a  burfi.  An idea clicked to make double decker burfi, half vanilla and half choco because if vanilla flavour would go wrong choco flavour surely lift it up and nothing would go off the track ;D hence this double decker choco vanilla horlicks burfi.  To my surprise both the flavours complimented each other very nicely and came out well.  Me n hubby liked this cute looking burfi.  I topped the burfi with sprinkles but you can use any dry fruits or nuts or have it as it is.  Hope you will also like it.  So here is the recipe for you to try.  Happy Cooking :)

Ingredients:

All purpose flour	½ cup
Horlicks  (Vanilla flavour)	½ cup
Ghee / clarified butter	1 & ½ tbsp
Sugar	1 cup
Coco powder	2 tbsp

Method:

• Sieve all purpose flour and keep aside.
• Grease a plate with ghee and keep aside.
• In a non stick pan, add ghee and let it melt.  Add all purpose flour in ghee and fry it well till raw smell goes.  Keep aside.
• In a heavy bottom non stick pan, take sugar and 1/2 cup water.  Let it boil till one string consistency.
• Add in the sugar syrup, fried all purpose flour, horlicks and coco powder.  Stir continuously.  At one stage, the mixture will start thickening.  Keep stirring.
• When the mixture start leaving the sides of the pan, remove it from the stove and immediately pour the mixture to the greased plate.  Press the top and make it even with a silicon cake spatula or aluminium foil.  Let it warm and put it in the fridge for 2 hours.
• Cut it into pieces and enjoy.

Note:

1. Do not keep the burfi outside for a long time as it will tend to become soft.  Keep it in the fridge and take out only when you want to have it.
2. You can use any flavour of horlicks for this burfi.
3. You can also take assorted nuts to add in the burfi.  It will give a nice crunch.

Coconut Kheer

Hi friends. Kheer is a very famous dessert in indian cuisine.  Almost everyone like it including me :) I like rice kheer but my inclination is a little bit more towards the coconut kheer.  Its really delicious and melt in mouth.  The texture of coconut kheer is a little different from that of rice kheer.  The little little bits of fresh coconut covered in creamy rice and milk mixture is simply awesome. Usually jaggery is used to make this kheer sweet but I didnt like the taste of jaggery in this so I substituted it with sugar. So today I am sharing with you this recipe of Coconut kheer.  I am sure you will also like it.  Do try and enjoy.  Happy cooking :)

 Ingredients:

Grated fresh coconut	1 cup
Basmati rice	2 tbsp (soaked in water for atleast 1 hour)
Sugar	20 tsp
Full cream milk	750 ml
Cardamom (powdered)	3
Chironji / Charoli	1 tbsp
Cashews	7-8 (chopped)
Pistachios	1 tsp (chopped)

Method:

• Take the milk in heavy bottom pan and boil it.  Once boiled, remove from the stove and take half cup of milk from it to add in while blending coconut and rice.
• In a jar, put together coconut, rice and half cup milk and blend it with a hand blender till smooth.
• Put the milk again on the stove and add in coconut rice paste. Mix well. Let it cook on medium flame till the milk reduces and becomes thick.  It will take approx 15 minutes.
• Add in cardamom powder, chopped cashews and charoli.  Mix well.  Cook for another 2 minutes.
• Remove the pan from the stove and add in sugar.  Mix well.
• Put the pan again on the medium flame and cook for another 5 minutes. 
• Remove from the flame and let it cool down.  Shift it to a serving dish and garnish with chopped pistachios.  
• Keep it in the fridge for atleast 1 hour before serving.
• Serve chilled.

Notes:

1. If you do not have time to soak the rice, you can put them in hot water for 10 minutes and then use.
2. You can use jaggery instead of sugar.
3. Any other dried fruits or nuts can be used.