Banana Halva Recipe

This Halva is a no fuss, easy and tasty recipe and is ready in no time. Take care to see that you use either a heavy bottomed vessel or a non stick pan. Bananas are a must at every Hindu Pooja and the leftover bananas can be put to good use by making this simple but delicious halva.

Ingredients :

  • 4 ripe bananas mashed well
  • 5 tsps sugar
  • 1/4 glass water
  • 5 tsps ghee

Method :
Dissolve the sugar in 1/4 glass of water in a pan and after it is dissolved add the mashed banana to it. Keep stirring on a low flame till it turns brown and starts becoming a mass. Add the ghee and continue stirring till it leaves the sides of the vessel. Switch off and serve when warm.
This halva is so fragrant that it doesnt require the addition of Cardamom.
Took me exactly ten minutes to make it.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Badam/Almond Kheer Recipe

According to Hindu tradition Lord Shiva is worshipped with milk on Mahashivaratri which is the 14th day preceeding the New Moon in the month of Magha. The milk is either partaken as is, or converted into a kheer or Paysam. Posting a kheer made with ground almonds today.

Ingredients :

  • 1 litre milk
  • 100 gms almonds
  • 15 tsps sugar
  • 8 pods cardamom
  • A big pinch of Saffron

Method :

Soak the almonds in warm water for a couple of hours. Peel them. Grind them to a coarse paste. Boil the milk. Add the ground paste and boil for about five minutes. Powder the Cardamom, sugar and saffron. Add it to the boiling milk. Boil for a couple of minutes and switch off. Serve either hot or cold.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pineapple Flavoured Cake Recipe

I used the Betty Crocker Microwave Sponge Cake Mix to make the cake., added a few drops of Pineapple essence and pieces of fresh pineapple. It has turned out divine!!

You can use any essence and the corresponding fruit of your choice to make this simple microwave Sponge Cake. Just follow the instructions on the packet and it definitely cannot go wrong!!

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kesar Elaichi Kulfi Recipe

Kulfi is the Indian version of Ice cream and is available in a variety of flavours. The shape varies depending upon the mould used for setting it. Some are set in tiny clay pots and are called matka kulfi whereas some are set in the traditional cone shaped moulds or as a slab. Milk is thickened, required flavour is added and the thickened milk is then allowed to cool thoroughly before it is poured into the moulds and set to freeze. Posting an easy Kesar Elaichi Kulfi today which is simply delicious.

Ingredients :

  • 500 ml milk
  • 9 tsps of sugar
  • 1 fistful almonds
  • 7 Cardamom/Elaichi pods
  • A big pinch of Saffron /Kesar
  • Half tin of Nestlé’s milk maid Condensed milk

Method :
Powder the Cardamom, sugar and, saffron together. Soak the almonds in warm water for a while. Deskin them. Add to the Cardamom, saffron and sugar mixture and powder them. Add the mixture to the milk and boil well for ten minutes. Add the Condensed milk. Stir well. Cool and freeze in the required mould. Kulfi ready in 5 hours.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Instant Rasmalai Recipe

Rasmalai is one of my favourites among sweets. Cottage cheese balls dunked in thickened sweet milk and flavoured with saffron and Cardamom. Since it is a tedious process making the cottage cheese balls, I always prefer to buy a ready tin of Rossogollas and give them a quick boil in the sweetened milk. Rasmalai ready in half an hour and only needs to be cooled before serving.

Ingredients :

  • 12 Rossogollas
  • 1.5 Litres milk
  • 1 tin Nestlé condensed milk
  • Sugar
  • Cardamom powder
  • Saffron

Method :

Boil the milk with required amount of sugar and bring it down to 1.250 Litres. Add the condensed milk, give one boil, add the cardamom powder and the saffron and drop the Rossogollas into it. Give one boil. Allow to cool and refrigerate. Serve chilled.

Note : Sugar, Cardamom and saffron are to be added according to individual taste, hence I have left out mentioning the exact quantity required.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Orange flavoured Sponge Cake Recipe

This cake was made using the Betty Crocker Microwave Sponge Cake Mix. Added orange essence and pieces of orange rind and microwaved it for 15 minutes. The house is filled with the sweet fragrance of oranges!!

Just follow the instructions on the packet and it definitely cannot go wrong!! You may use essence of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Banana Shikran Recipe

Banana Shikran is traditionally served with Chapati/Poli. In Karnataka it is offered as Naivedya in temples. It was probably the brain child of a very ingenious mother to see that her children got their daily intake of fruit and milk or by a housewife who had excess bananas and milk offered during a Pooja in the temple on her hands.

Ingredients :

  • 3 elaichi or the small variety of Banana
  • 250 ml milk
  • 2 tsps sugar
  • 2 Cardamom crushed fine
  • 2 tbsps grated coconut

Method :

Peel and slice the bananas thinly. Add the grated coconut, sugar and Cardamom powder to the milk. Mix and drop in the sliced banana. Refrigerate a while before serving.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Sweet Khichdi Recipe

This highly aromatic dish of Lapsi / Bulgar wheat and Chana dal / Bengal Gram dal is simply divine!!! Drizzled with ghee/clarified butter and garnished with slices of banana it is a quick and easy dessert that the Konkani community of Mangalore relish!!!

Ingredients :

  • 125 gms Chana dal/Bengal Gram dal
  • 125 gms Lapsi rava/Bulgar wheat
  • 1/2 a small coconut grated
  • 250 gms sugar
  • 3 big ladles full ghee/ clarified butter
  • 1.5 tsp powdered elaichi/Cardamom
  • A handful of cashew nuts roasted in ghee to a golden brown
  • A handful of kishmish

Method :

Dry roast the chana dal and the Lapsi rava separately to a rich golden brown and pressure cook the Chana dal in 500ml of water. Three whistles of the pressure cooker and it is done. Add the Lapsi rava and another 500ml of water to cook it. Once the Lapsi rava is cooked add the sugar, grated coconut, roasted cashew nuts and kishmish and boil till it starts to leave the sides of the pan. Add the ghee and elaichi powder and mix well. Switch off and serve with sliced elaichi banana.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Pineapple Sheera Recipe

Sheera is a quick and easy dessert which is made with semolina roasted in ghee and flavoured with Cardamom. You can add fresh fruit of your choice or essence too to enhance the taste. Here I have used fresh Pineapple since the family is partial to it.

Ingredients:

  • 250 gms rava/ cream of wheat
  • 200 gms pineapple
  • 250 gms sugar
  • 100 gms ghee/ clarified butter
  • Kesar/ saffron
  • Elaichi/ cardamom
  • Cashewnuts
  • Kishmish/ raisins
  • 600 ml water

Method :
Chop the pineapple into tiny pieces and puree the centre portion. Boil both the pieces and the pulp in 600 ml of water. Roast the cashews and Kishmish in a tbsp of ghee till they change colour.
Roast the Rava in 4 tbsps of ghee till it changes colour and gives an aroma. Soak the kesar in a little water and crush it. Add the boiled pineapple along with the water and cook the sheera till it is done. Add the sugar and keep stirring till it forms a mass. Add the remaining ghee, elaichi powder and half of the the cashews and Kishmish. Tip the sheera into a mould greased with ghee and allow to cool. Invert and garnish with the remaining cashews and Kishmish. Alternatively it can be emptied into a greased plate and cut into pieces.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Corn Flour Halva Recipe

Corn flour halva is an instant, no fuss preparation which is delicious and easy to make. You can use any essence, food colouring and dried fruits of your choice. Here I have used Raspberry essence and roasted cashewnuts. It can be served both chilled or at room temperature.

Ingredients :

  • 1 cup corn flour
  • 2. 5 cups of sugar
  • 4 cups water
  • Raspberry essence
  • 6 drops of Pink food colour
  • 3 tbsps ghee/ clarified butter
  • Juice of half a lime
  • A handful of broken cashew bits

Method :
Roast the cashew bits in a tsp of ghee. Keep them aside. Tip in the corn flour, sugar, water, lemon juice, food colouring and the essence into a non stick pan. Mix thoroughly and take care to see that it is free from lumps. Keep stirring on a medium flame. At one point, the mixture starts thickening and takes on a glaze. Add the ghee and keep stirring. Within a few minutes the halva starts leaving the sides of the pan. Drop in the roasted cashew bits, mix and pour the halva into a pre greased plate. Allow to cool thoroughly. Cut into desired shape.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.