6 min. Microwave Rava Coconut Laddoo

I am running in a microwave mode since the day I got my new microwave J
I simply love the way it cooks.  It gives so fast results and at the end you get no mess to clean.  I have made lots of dessert, sweets and snacks in my microwave and got excellent results every single time.  But thanks to my laziness and frequent power cuts, I could not post those recipes yet.  
As it is said "better late than never", I am starting to post all those microwave recipes from today.  So stay tuned for some wonderful microwave desserts, sweets and snacks.

Today I am going to share my so quick and delicious Rava Laddoo recipe.  They were simply mouth melting.  It took me just 6 minutes to make these yummy laddoos.  Isn't it great?  yes it is.  The cherry on the cake is that the fat content in this recipe is very low as I used only 1.5 tbsp ghee/clarified butter.  With simple ingredients and even simpler method you too can make these laddoos.  It can be a good option for kids tiffin and your festive menu.  So lets start making these quick Rava Coconut Laddoo.  Happy Cooking :)

Makes - 10 laddoo

Cooking time - 6 minutes

My 1 cup measures 250 ml

Ingredients:

Rava                               - 1/2 cup

Fresh grated coconut      - 3 tbsp (I used frozen coconut)
Condensed milk             - 1/2 cup
Cardamom                     - 2 (powdered)
Almonds (chopped)       - 1 tsp
Raisins (chopped)          - 1 tbsp
Cashewnuts (chopped)   - 1 tsp
Ghee/clarified butter      - 1.5 tbsp

Desiccated coconut        - 1 2 tbsp (optional)

Method:

• Take 1/2 tbsp ghee/clarified butter in a microwave safe bowl and add in chopped cashews and almonds.  Mix well and microwave on high for 1.5 minutes.  Add chopped raisins and microwave for 10 seconds more. Shift to another bowl and set aside.
• In the same bowl, add remaining 1 tbsp ghee/clarified butter and add Rava.  Mix well and microwave on high for 2.5 minutes while stirring after every 1 minute.  Add grated coconut and microwave for another 30 seconds.  Add condensed milk and powdered cardamom.  Mix well and microwave for 1.5 minutes or less if mixture gets dried.  Add fried nuts and mix well.  Let it cool down a little.  Pinch a small portion from the prepared mixture and shape it into a ball by rolling between your palms.  Likewise, make more laddoo with the remaining mixture and serve.  
• Optional - u can roll these laddoo in desiccated coconut.
• Store in an airtight container.  Consume within 4-5 days.

Notes:

1. I used thick rava in the recipe but if you do not like a bit grainy texture, you can use fine rava too.
2. Do not add more condensed milk than given in the recipe else it would be too sweet.
3. You can use your choice of nuts and dried fruits in the recipe.  If you wish you can totally skip adding nuts.
4. If you find the mixture a little wet, let it cool down for 5 more minutes and roll the prepared laddoo in desiccated coconut.
5. These laddoos can be made on stove too.  

Chhenar Payesh / Paneer Kheer

Chhena/Paneer is a versatile ingredient. You can make endless things with it.  Be it different kind of starters, snacks, main course or desserts/sweets, you can never go wrong with Chhena/Paneer.  

Today's recipe is a Bengali dessert called Chhenar Payesh or Paneer Kheer.  I like quick desserts so tried to make an instant version of this dessert too and it came out to be so delicious.  I loved the creamy and melt in mouth texture of it.  
Its a no fail recipe that is so quick to make.  It was my first attempt to make this dish and I was so happy with the results.  Would love to make it again and again.

Here is the recipe for you.  Happy Cooking :)

Ingredients:

Fresh Chhena/Paneer	¾ cup (crumbled)
Milk	¼ cup
Condensed milk	2 tbsp
Sugar	3 tsp
Thandai powder	2 tsp
Milk powder	3 tbsp
Desiccated coconut	2 tbsp
To decorate
Honey	¼ tsp
Brown sugar	1 tbsp
Almonds	1 chopped lengthwise
Choco drop	1

Method:

• In a non-stick pan take condensed milk, milk, milk powder, desiccated coconut and sugar.  Mix them well and put the pan on stove.  Keep the heat medium.  Cook for 2 minutes and add crumbled chhena.  Mix well and cook till it gets a bit thick.  Add thandai powder and cook for another 2-3 minutes.  You can adjust the consistency by adding some more milk.
• Remove from flame and let it cool down.
• Meanwhile take the bowl/glass you want to serve the dessert in.  Brush the rim of the glass with honey.  Spread the brown sugar in a plate and dip the glass rim in it.  Coat it well with brown sugar and set aside.
• Take the prepared Chhenar Payesh and carefully fill the decorated glass with it.  Garnish the top with chopped almonds and choco drop.  
• Chill for 1-2 hours and serve.

Notes:

1. You can use packaged paneer too but for best results use fresh chhena/paneer.  
2. Instead of thandai powder you can use 2-3 crushed cardamoms or saffron.
3. Sugar level you can adjust as per your taste.
4. Desiccated coconut is optional but it gives a nice texture to this dessert.
5. You can also add your choice of nuts in it.

Instant Coconut Laddu

I am back with one more Laddu recipe :D  Its my favorite coconut laddu.  I love coconut and anything made with it.  Be it coconut chutney, coconut kheer, coconut burfi, coconut muffins, coconut cakes and so on.
Coconut laddus are very common.  Most of you must be aware of its different recipes. Here I made an instant version with condensed milk.  Its insanely easy and quick to make.  Those who are new to cooking can easily start with this amazingly delicious sweet.

So try it and share your feedback.  Happy Cooking :)
Also try my other Indian sweets -
Ragi Laddoo
Phirni
Roti Laddoo
Chana Dal Burfi
Lauki Halwa
Sweet Potato Gulab Jamun
Pineapple Rava Kesari
Sweet Corn Kheer/Payasam
Custard Powder Halwa/Karachi Halwa
Coconut Kheer

Makes – 7 laddus

Ingredients:

Fresh coconut  (finely grated)	1 cup (tightly packed)
Condensed milk	Little less than ½ cup
Cardamom	2 (finely crushed)
Ghee	1 tsp
Cashews (finely chopped)	4-5
Desiccated coconut	½ cup (for rolling)

My 1 cup measures 250 ml.

Method:

• Heat ghee in a non stick pan and add coconut.  Fry for 2-3 minutes on medium low heat till it gets a little dry.  Add in condensed milk and mix well.  Add crushed cardamom and chopped cashews. Mix again. Keep stirring and let this mixture cook on medium heat till it starts leaving the sides of the pan.   Remove from the flame and shift to a dry bowl.  Let it cool down.
• Take a large plate and spread a thick layer of desiccated coconut on it.  
• Pinch a little amount from the mixture and roll it between your palms and shape them into laddus.  Likewise make laddus with the remaining mixture.
• Roll the prepared laddus in desiccated coconut and roll again between your palms to remove the excess coating.
• Serve.

Notes:

1. You can make these laddus with desiccated coconut too.  
2. If using desiccated coconut to make these laddus, do not roast it.  You can directly cook the mixture.
3. You can add your choice of dried fruits and nuts but use them in little quantity to maintain the coconut flavour.
4. Do not overcook the mixture as it may get a little hard after cooling down.  A little moisture should be there to get the soft laddus.
5. You can keep these laddus on room temperature for one day and after that keep them refrigerated.  I recommend to not to store them for long as there is fresh coconut in it.

Ragi Laddu

Today I am going to share my Ragi Laddu recipe.  This post was in my draft folder since quite a long time.  I thought to post it today as its my little sister's birthday.  So this one is specially for you NEHU :)
Laddus are almost everyone's favourite but people try to avoid them most of the times because of the guilt of having loads of ghee. So today's recipe is specially for those whose temptation of having sweets, kneels down in front of calories as these laddus are made with just 5 tbsps of ghee :)  And the cherry on the cake is that they are made of ragi flour.  This is called Health Bhi Taste Bhi :)  

These laddus were so delicious and addictive that all of them got finished up on the same day.   A guilt free anytime snack.  
Its a must try.  Simply follow the recipe and you will never go wrong. Try it and let me know the results.  Happy Cooking :)

Makes – 18 Laddus

Ingredients: 

Ragi flour	1 cup
Desiccated coconut	¼ cup
Khuskhus /Poppy Seeds	½ tbsp (roasted)
Castor sugar/ Powdered sugar	¾ cup+2 tbsp
Cashews	12 (roughly crushed)
Almonds	22 (roughly crushed)
Raisins	2 tbsp (chopped)
Ghee/Clarified butter	5 tbsp

My 1 cup measures 250 ml

Method:

• Take a non stick pan and dry roast the ragi flour on medium flame for 5-6 minutes.  Shift to a dry bowl.  Set aside.

• In the same pan, add 1 tbsp ghee and add chopped cashews and almonds.   Fry them till light brown then add raisins and fry for 20-30 seconds.  Remove from flame and set aside.

• Use the same pan and add 2 tbsp ghee, add in roasted ragi flour and fry on low flame till nice aroma comes out.  Add in desiccated coconut and roasted poppy seeds.  Mix well.  Then add fried nuts and raisins.  Mix again.  Remove from flame and set aside.

• Now shift the prepared mixture to a big bowl and add in sugar.  Mix everything well with hands.  Add 2 tbsp ghee and mix well with fingers.  Let the mixture warm.

• Grease your hands, take some mixture and shape it into balls.  Likewise make laddus with the remaining mixture.

• Store in an airtight container.

Notes:

1. Use fine ragi flour to melt in mouth texture.
2. Dried fruits and nuts can be added as per choice.
3. Be patient while shaping the laddus as they would take some time in the beginning.

Phirni

Phirni is an extremely famous North-Indian dessert.  So simple ingredients yet so delicious.  Like so many of you I like it too and love to make it at home.  

There are so many versions of Phirni in Indian Cuisine like Mango Phirni, Orange Phirni, Strawberry Phirni and so on but this one is the most authentic and traditional version. It just needs three main ingredients and you are good to go.  Milk, Rice and Sugar.. a perfect combo that makes so many desserts and sweets and today we are going to use this combo to make this super yummy and creamy Phirni.  

If Phirni is new for you then you would be amazed to see how simple it is to make.  A perfect dessert to end a hearty meal.  So lets start making Phirni.. Happy Cooking :)

Ingredients:

Full Cream Milk  -  1/2 kg
Basmati Rice       -   3 tbsp
Sugar                   -   6 tbsp
Cardamom          -   2 (crushed)
Tutty Fruitty 
or Almonds         -  To garnish

Method:

• Wash rice very well and soak them in water for minimum 1 hour.  Strain and grind them coarsely with 1/4 cup of milk.  Set aside.
• In a deep pan, boil the remaining milk and add the rice milk mixture.  Keep stirring on medium flame to avoid sticking. Keep mixing and scraping the sides till the mixture thickens.  It would take approx 15 minutes.  Add in sugar and crushed cardamom and mix well.  Keep stirring till sugar melts.  Cook for another 4-5 minutes and remove from the flame.
• Garnish with tutty fruity or almonds.
• Serve chilled.

Notes:

1. Do not grind the rice to a fine paste.  Keep it coarse.
2. You can use low fat milk too but for best results use full fat milk.
3. Adjust the sugar level as per your taste.
4. Instead of cardamom, you can add a few strands of saffron too.
5. You can add some dried fruits too.

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.

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.