Pineapple Laddoo

Today's recipe is Pineapple laddoo.  I love this sweet and never miss a chance to make it whenever I buy a pineapple.

Let me warn you friends,  these laddoo are so very addictive 😀 Whenever I make them they gets finished up on the same day 😁

Its a straight forward recipe and even beginners can make it perfectly.  Let's make it.  Happy Cooking ☺

Makes - 15 laddoo

Preparation Time - 5

Cooking Time - 15 min

Ingredients -

Pineapple pulp                   -     3/4 Cup

Sugar                                 -     6 tbsp
Milk powder                      -     1/2 cup
Desiccated coconut           -     1/2 cup
Cardamom powder            -     1 pinch

Method -

• In a non stick pan, take pineapple paste and cook it until it gets a bit thick. 
• Add milk powder and desiccated coconut. Mix very well. Add sugar and cardamom powder and mix again. Let the mixture cook until it starts leaving the sides of the pan. 
• Remove the mixture to a big bowl and let it cool down completely. 
• Take small portion of the mixture and roll it in between your palms and shape it into ball/laddoo.  Likewise, make laddoos with the remaining mixture. 
• Roll the prepared laddoos in desiccated coconut. Serve.
• Keep refrigerated in an airtight container and consume within 3-4 days.

Notes:

• 1. Adjust the sugar level as per your liking.
•  2. Quantity of desiccated coconut can also be adjusted as per liking but add more milk powder to adjust the consistency. 
• 3. Instead of cardamom powder you can add a few drops of pineapple essence.

Rose Milk Pudding

A very Happy New Year to all my readers!!!!!

This is my first post for the year 2016 :)  And I am so excited to share it with you.  Its my favourite Rose Milk Pudding. 

This pudding simply melts in mouth and leaves behind that delicious rose flavour... yes!!! rose!!! as it has concentrated rose squash (most of you must be aware of the famous Rooh Afza).  It gave this pudding that rich rose flavour and required sweetness.

Apart from its taste, I love the way it looks .. so delicate, cool and kind of cute :D  The lovely pink color makes it look more beautiful.

Its an incredibly easy recipe and the end result will surprise you in terms of taste and looks.  You can serve it as a party dessert too.  My toddler loved it and as she doesn't like to take milk, I got so surprised to see the way she gobbled up this pudding :)  Happy ME :D

 

 

I am sure this pudding is good enough to make your day pinky pinky :) Do not forget to read the notes given in the end.  So try this recipe and let me know about the results.  Happy Cooking :)

 

Cooking time - 8-10 min.

Freezing time - 1-2 hours

Serves -  4

Ingredients:

Full fat milk	1 cup (250 ml)
Sugar	1 tbsp
Gelatin	1 tbsp+ 1/4 tbsp
Water	2 tbsp
Concentrated rose squash  (I used Rooh Afza)	2 tbsp
Pink food color	a few drops

Method:

• Take water in a microwave safe bowl and microwave for 40 seconds.  Take out and mix in gelatin.  Stir well till gelatin dissolves.

• Take milk in a pan with sugar and heat it.  Once boiled, remove from heat and add gelatin mix.  Stir very well and let it cool down for 2 minutes.  Add concentrated rose squash and food color.  Mix well.  Pour the prepared mixture in silicon moulds or any pan.  If using metal pan, grease it first.  Freeze for 1-2 hours.  
• Serve chilled.

Notes:

1. Use full fat milk for best results. 
2. Instead of Rooh Afza you can use rose essence and pink food color.
3. Do not boil the gelatin.

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.

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.

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.