Lauki Halwa / Bottle gourd fudge

Halwa is a famous Indian delicacy.  It looks royal and making it is so easy.  No fuss yet mind blowing dessert to end a nice meal.  There is a endless list of halwas in Indian menu.  You can make it with almost anything be it pulses, fruits or even vegetables.  
I love to try making different kind of halwas.  In this list, my latest addition is Lauki Halwa.  It sounds a bit not-so-interesting but trust me it tastes divine. I had heard about this halwa a lot of time but never thought to try. Last week I found one big lauki lying in my fridge. I didn’t want to make any curry, kofta or dal with it so decided to make lauki halwa. 
Instead of making it all with milk I used condensed milk. Addition of condensed milk gave it a rich texture without adding Mawa/Khoya and at the same time made it a quick cooking dessert. Although I added milk too but only 2 tbsp just to cook the lauki.  In case you don’t want to use condensed milk, you can make it with milk too. I have given the procedure in the notes at the end. Do check.  Hey, did I mention that I used only 1.5 tbsp ghee in it unlike other halwas and you wont find it any less tasty from those ghee loaded halwas :D

This halwa came out so well that I am gonna make it more often :) Its a good option for parties too. Clever idea to add veggies in kids meal.  They would love it surely. So try it and you will be glad that you did. Happy Cooking :)

Serves – 2

Ingredients:

Lauki /  Bottle gourd (finely grated)	1 cup
Ghee	1 ½ tbsp
Condensed milk	¼ cup
Milk	2 tbsp
Cardamom (crushed)	2
Raisins	15
Green food color (optional)	2-3 drops

Method:

• In a non stick pan, heat ghee. Add raisins and fry for few seconds. Remove and set aside.
• In the remaining ghee, add grated lauki and fry for 8-10 minutes or till water evaporates and raw smell goes. 
• Add condensed milk and mix well. Cook for 2 minutes. Add milk and mix again. Cook for 2 more minutes. Add crushed cardamom, food color and fried raisins. Mix again and cook till the halwa gets thick.
• Serve warm or cold.

                                              

 Notes:

1. Grate the bottle gourd very finely.
2. I recommend to use a non stick pan for making this halwa to avoid sticking while frying the bottle gourd/lauki.
3. You can add any dried fruit of your choice.
4. In place of cardamom you can use saffron.
5. If you do not want to use condensed milk then boil 1 cup of milk till a bit thick.  Fry lauki as given in the recipe.  Add the fried lauki to the thick milk and mix well.  Add 6 tbsp sugar (or adjust to taste) mix again.  Add crushed cardamom and dried fruits and cook till thick.

Sweet Potato Gulab Jamun

My favourite sweet, after Besan Laddoo, is Gulab Jamun.  They are simply out of the world.  Melt in mouth texture and super soft.  I love them so much.  I often make them with readymade gulab jamun mix or with milk powder.  They are just yum in any way.  I have also made them with bread, bread crust and even with sweet potatoes.   Loved these variations too. 

Today I am going to share my Sweet Potato Gulab Jamun recipe with all of you.  Making these jamuns is very easy.  And you know what once you will take it in your mouth, I can bet you won't be able to stop yourselves to take another one.  These Jamuns are that delicious. The natural sweetness of sweet potato makes them more yummy.  

By the way, I do not like sweet potato but these jamuns are my favourite ones.  I can have them any time :)  I specially buy sweet potatoes to make them.  So I think nothing more left for me to tell you for making you go and try these jamuns :)

Before making, just read the notes at the end of this post and you would never go wrong.  

A nice dessert for your family and friends.  Do try. Happy Cooking :)  

Ingredients:

Sweet potato	2 medium size
All purpose flour /  Maida	1 tbsp
Milk powder	½ tbsp
Baking soda	1 big pinch
Sugar	1 ½ tbsp
Desiccated coconut	1 ½ tbsp
Oil	For frying

For sugar syrup:

Sugar	1 cup + 4 tbsp
Water	½ cup
Green cardamom	2 (crushed)

Method:

• Take sugar and desiccated coconut in a bowl and mix well.  Set aside.
• Wash sweet potatoes very well and put them in a pressure cooker.  Add 2 cup water and cook for 2 whistle.  Remove from the flame and let the pressure go.  Shift the boiled sweet potatoes in a strainer and let them dry for 10-15 minutes.  
• After drying, peel and mash / grate them and shift to a mixing bowl. (I got 1 cup mashed sweet potato). Add in baking soda, milk powder and maida.  Mix well and knead to a soft dough.  
• Take a little potato dough and make small lemon size ball. Push it between your palms to flatten a bit.  Take some sugar coconut mix and put it in the center of the flatten ball.  Roll it again to a smooth ball.  Repeat the same with remaining dough.  Set aside.
• Put a pan on the flame, add sugar and water in it.  Let it boil till a little thick consistency.  Add in crushed cardamom and cook for a minute.  Remove from heat and set aside.
• Heat oil and deep fry the jamuns on medium flame.  Keep stirring to get the even color.  Fry till golden brown.  Remove on a paper napkin.
• Drop the fried jamuns in the sugar syrup and leave for 10-15 minutes or till they soak the syrup perfectly.
• Shift to the serving bowl.
• Serve hot or cold and enjoy.

Notes:

1. Grating the boiled sweet potato would give a lump free dough.  If mashing, make sure no lumps would remain.
2. If you find that there is not enough moisture in the dough to roll the smooth balls, you can add 1 tbsp milk.
3. If you find the dough a bit wet, add a little more maida.  (Adding more maida than required would make the jamuns hard so be careful while adding).
4. Adding desiccate coconut is optional instead of that you can add finely chopped dried fruits too.
5. While making balls, make sure they are smooth with no cracks else they would break in the oil while frying.
6. While frying, add the jamuns in the pan one by one and do not stir immediately.  Leave for 3-4 seconds and then move the balls.
7. These sweet potato balls are a bit delicate so do not stir vigorously in the beginning. 
8. Make a bit thick sugar syrup to get the best taste.
9. If making thin syrup, do not leave the jamuns in it for long else they would become soggy.
10. Instead of cardamom, you can use saffron strands or rose water.

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.