Desserts – Vinaya's Culinary Delights

Kada Prasad .

Posted on February 24, 2023February 24, 2023 by vinayaprabhu2

Kada Prasad is the offering at all the Gurudwaras all over India. The Sikh community holds ‘Langar’ or free food for anyone wishing to partake food at the Gurudwara. A rich and fragrant offering of wheat flour roasted in Ghee is prepared and distributed to all the devotees. The term Kada comes from the huge Kadhai in which it is prepared. Kada in Punjabi means to scrape. Scraping the sides of the Kadhai to roast the flour resulted in the offering being named Kada Prasad.

Ingredients:

Equal quantities of

Ghee/ clarified butter

Wheat flour

Sugar

Water

Method:

Pour the ghee into a pan. Add the wheat flour and keep roasting it on a gentle flame till it turns golden brown and fragrant. Add boiling water into it and allow it to cook for a minute. Add the sugar and keep stirring till the entire mixture comes together. Remove and serve .

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Sheermal.

Posted on January 18, 2023January 18, 2023 by vinayaprabhu2

Kashmir famous for its scenic beauty and the variety of dried fruits is also a food lover’s paradise.

Amidst the love for the famous ultimate banquet wazwan, the Kashmiris also have a special place in their heart for bakery items. . Kashmiri cuisine also known as “Kashur Kyon” in the native language has a heavy influence from the Central Asian and Persian cuisine. The custom of having these breads for breakfast and dinner was adapted from them. In the local language, Tsot is a bread which is enjoyed with fresh apricot jam.. Out of the many, most sought out are the Katlamas, Sheermal, Lavas, Tsot and Tsotchovru. These are either had for breakfast tea or had as snack.

Ingredients:

250 ml Warm milk

2 tsps Sugar

1 tsp Saffron

300 gms Maida

1/2 tsp yeast

1/2 tsp Salt

100 gms melted Ghee

Dried fruits of choice slivered to garnish the Sheermal

1 tsp Ghee to apply on each Sheermal.

Method:

Dissolve saffron in a quarter cup of milk . Keep it aside. Dissolve the sugar and yeast in the remaining milk. Allow the yeast to rise for about five minutes. Tip the flour and salt in a large bowl. Make a well in the center and pour in the milk sugar mixture, two teaspoons of saffron milk, and the melted ghee.
Start mixing gently and knead to make a soft dough.
Cover with a damp kitchen towel and set aside for about an hour. In colder climates you would need to rest it for about two hours or till the dough doubles in size.
Divide the dough into eight equal-sized portions. Shape them into balls.
Cover with a damp kitchen towel for a further fifteen minutes.
Preheat the oven to 180C. Grease a baking tray or line with parchment paper.
Working with one ball at a time, roll it out into a disc about 5 inches in diameter. These should be rolled thick .
Place the discs on the prepared tray and bake for 5 minutes. Take the tray out, brush the flatbreads with saffron-infused milk. Immediately return to the oven for another 7 minutes or until the breads are golden and done.
Smear with ghee as soon as you take them out of the oven, top it with the slivered dried fruits and serve warm.

Alternatively, you may roast the Sheermal on a tava/ griddle as I have. Roast it till the side turns light golden yellow. Flip. Roast the other side as well. Brush both sides with the saffron milk and roast to a golden brown.

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Til Bugga/ Sesame and Khoya fudge.

Posted on January 13, 2023January 13, 2023 by vinayaprabhu2

Til Bugga is a traditional dessert prepared in North India on Makar Sankranti . It is specially prepared in the winter season as Til/ sesame is believed to keep the body warm. It consists of dry roasted sesame/til seeds with mava/khoya and sugar. Only with these three ingredients a delectable dessert is ready in no time.

Ingredients:

250 gms Til/ sesame

200 gms Khoya/ mava

1 tsp cardamom powder

200 gms powdered sugar

Cashewnuts and kishmish as required.

Method:

Dry roast the sesame seeds on a low flame till they turn golden brown and start to splutter. Tip them on a large plate and allow them to cool. Keep aside two tablespoons of the sesame seeds for garnishing and powder the remaining coarsely. Heat a pan and roast the khoya on a low flame . At first it melts and then starts coming together leaving the sides of the pan. Allow it to cool. Tip the powdered sesame seeds, sugar, khoya and cardamom powder into a bowl. Knead well. Roll into balls and garnish with cashewnuts, raisins and a sprinkling of roasted sesame seeds as shown in the above picture.

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Bhura Ghee Roti.

Posted on January 11, 2023January 11, 2023 by vinayaprabhu2

Bhura Ghee Roti is a sweet, savory dish made with bhura (powdered sugar), ghee and leftover rotis. Haryanvis often indulge in this dish after a meal as dessert.

It took me back to my childhood days when Amma would roast chapati with ghee and top it with sugar…. We would tuck into it before the sugar could melt…. The slight crunch of sugar, the fragrance of home made ghee ……Nirvana!

In Bhura ghee roti, a generous amount of ghee is applied over the leftover Roti and it is sprinkled with powdered sugar.

Posting the link to the roti/ chapati. Just sprinkle powdered sugar on it and enjoy it.

https://vinayasculinarydelights.com/chapati-rotiflattened-bread/

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Zafrani kheer.

Posted on January 10, 2023January 11, 2023 by vinayaprabhu2

Zafran translates to saffron in Urdu and Zafrani kheer is a dish prepared in the Northern states of India. Also called Gullathi, it is rice kheer which is served at weddings in most parts of the North. A fragrant and rich dessert it is also garnished with a variety of chopped dry fruits.

Ingredients:

1 litre full fat milk

1/2 cup khoya

2 tbsps Basmati rice

7 green cardamom

12 cashewnuts

A few strands of saffron

12 tsps sugar powdered

A handful of dried fruits like cashews, pistachio and almonds chopped.

Method:

Soak the saffron in three tablespoons of milk. Keep aside. Also soak the Basmati rice in water for about half an hour. Drain and grind it along with the twelve cashews and cardamom to a fine paste with a little milk. Pour the full fat milk in a heavy bottomed pan and bring to a boil. Keep simmering for about five minutes. Tip in the khoya, the ground paste and the saffron infused milk. Keep simmering, taking care to see that you keep stirring it once every couple of minutes till the rice is cooked. After another four minutes add the chopped dried fruits and powdered sugar. Simmer for another four minutes and switch off at this stage as the kheer turns slightly thick on cooling. Serve the Zafrani kheer hot or cold.

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Churma.

Posted on January 5, 2023January 5, 2023 by vinayaprabhu2

Churma , a traditional Rajasthani dessert which is served alongside Dal baati is prepared by crushing wheat coarsely, binding it into a dough and then either baking it or frying it. It is then powdered and after the powder has cooled powdered sugar and dry fruits are added to it.

Ingredients:

200 gms wheat flour

5 tbsps semolina/rava

12 tbsps ghee/ clarified butter

100 gms powdered sugar

Ghee for frying.

5 tbsps of chopped mixed dry fruits

Milk as required to bind the dough.

Method:

Tip the wheat flour along with the semolina in a large bowl. Mix well and then add 5 tablespoons of ghee into this mixture. Crumble the mixture well, rubbing the ghee into the wheat flour and semolina.

Pour milk in batches in the wheat-semolina mixture and knead it into a medium stiff dough. Cover with a cotton cloth and keep the dough aside.

Divide the dough into small balls.
Take a ball in your hand and press it lightly between your palms to flatten it a bit. Repeat the process to make more such flattened balls.

Heat the ghee in a pan. Deep fry the Churma balls to a rich brown. Drain and place them on a plate.

Allow the Churma balls to cool for about ten minutes.

Grind the Churma balls into a slightly coarse powder.

Add Ghee, powdered sugar and dry fruits of your choice to this mixture. Serve along with Dal baati.

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Moong dal and Lapsi sweet khichdi

Posted on January 2, 2023January 2, 2023 by vinayaprabhu2

Moong dal and Lapsi rava/ green gram dal and Bulgar wheat sweet khichdi is traditionally prepared by the GSB community during the month of Paush/ Pushya. This is an offering made to Lord Vishnu on Vaikuntha Ekadashi or the eleventh day of the bright half of the lunar month.

Ingredients:

125 gms Moong dal

125 gms fine variety of Lapsi rava

6 tbsps grated coconut

300 gms sugar

2 tbsps cardamom powder

6 tbsps ghee

15 Cashewnuts halved

25 kishmish

Three fourth litre boiling water.

Method:

Dry roast the moong dal to a rich golden brown. Keep aside. Dry roast the Lapsi rava too till it gives its aroma. Keep aside. Roast the cashewnuts in a tbsp of ghee to a golden yellow. Add the kishmish and continue to roast till the cashew turns a golden brown and the kishmish fluff up. Keep aside.

Add the roasted moongdal to the boiling water and cook till eighty percent done. Add the lapsi rava and continue to cook till it turns soft and fluffy. Add sugar and continue to boil the mixture .. Keep stirring once every few minutes to ensure that it doesn’t stick to the bottom of the pan. Once the mixture starts coming together add the ghee, grated coconut, cardamom powder, roasted Cashewnuts and kishmish and mix thoroughly. Pour it into a greased plate and allow to cool thoroughly. Cut into desired shape and serve garnished with slices of banana.

Note: The entire process of dry roasting the moong dal and rava , so also of the mixture once it starts boiling should be done on a very gentle flame. At no point should the flame be kept high.

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Wheat flour and jaggery Malpua

Posted on September 29, 2022September 29, 2022 by vinayaprabhu2

The recipe of this delicious wheat flour malpua was shared by my friend Pinky Deshpande. Malpuas are generally made of Maida/APF and sugar.. This is a healthier version using wheat flour and jaggery.

Ingredients for the batter:

1 cup wheat Flour

1 cup Semolina

2 Tbsps Curds

2 tbsps fennel seeds

1 tsp Cardamom powder

1/2 tsp baking soda

1+1/4 cup milk

Ghee to fry the malpuas

Method:

Batter:

Take a bowl and tip in the wheat flour, Sooji, Baking Soda, Cardamom powder, Fennel Seeds and Curds. Mix well. Add milk a little at a time and make a smooth batter without any lumps. Keep it aside for around fifteen minutes for the sooji to absorb the milk and curds.

Jaggery syrup:

1+1/4 cup jaggery powder

1+1/4 cup water

A few strands of saffron

5 drops of lemon juice

1tsp cardamom powder

Method:

Tip the Jaggery powder and water into a pan. Boil it for 10 minutes on a gentle flame. Add the lemon juice, saffron and the cardamom powder and keep stirring till it reaches a one string consistency. Remove from the flame and keep it aside.
Add lemon juice, saffron and cardamom powder and keep stirring till it reaches a one string consistency… Remove from flame and keep aside .
Take a wide pan and pour about five tbsps of Ghee.
Pour a spoonful of batter in it. See that the batter poured is slightly at a distance. You can fry around four malpuas at a time. Fry until the malpuas turn golden brown on both sides. Remove them and place them on a plate.
Allow the malpuas to cool a bit before dropping them into the jaggery syrup. Keep them in the syrup for about three minutes. Remove, place them on a plate and serve garnished with slivered pistachio and almonds.

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Uluva Kanji

Posted on September 18, 2022September 18, 2022 by vinayaprabhu2

Uluva Kanji or gruel made from Matta rice and Fenugreek seeds is a Keralite delicacy.. Matta rice is brown coloured unpolished rice which has many health benefits… it has a low glycemic index as well so recommended for diabetics. This Kanji is specially made during the Karkada maasa or the month when the epic Ramayana is read in Keralite households. Coconut milk and cardamom powder make this preparation truly delightful!

Ingredients:

60 gms/ 6 tbsps of Matta rice

2tsps Fenugreek seeds

Jaggery depending on individual preference

Coconut milk extracted from half of a large coconut/ 250 ml tin

1tsp cardamom powder

Method:

Wash and soak the rice and Fenugreek seeds for three hours. Pressure cook to four whistles. After the pressure is released, add jaggery and bring to a boil. Tip in the coconut milk and cardamom powder. Mix thoroughly and heat. Do not bring to a boil once the coconut milk is added. Serve immediately.

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Onion / Pyaz Paratha

Posted on July 8, 2022July 8, 2022 by vinayaprabhu2

Paratha is the most preferred breakfast of the North Indians. These parathas can be made with a variety of fillings depending upon family preference. The most popular ones are with a filling of potato. Today posting a paratha which is stuffed with finely sliced onions. Parathas are normally served with curd and pickle or with a raita.

Ingredients:

500 gms wheat flour

2 large onions sliced fine

1 tbsp Kashmiri Lal chilly powder

1tbsp Coriander powder

1tsp Cumin powder

1tbsp Amchur/ raw mango powder

1tbsp finely chopped coriander leaves

A pinch of garam masala

A level tsp carom seeds/ ajwain rubbed lightly between the palms.

Salt

3 tsps oil.

Method:

Take the wheat flour in a bowl. Add required amount of salt and the carom seeds. Mix well. Add hot water a little at a time and bind into a soft dough. Add the oil and keep kneading for another ten minutes. This helps in forming the gluten. Cover and keep aside for half an hour. In the meanwhile slice the onions fine. Add the chilly, coriander, cumin, garam masala, raw mango powders and mix well. Add the finely chopped coriander leaves. Mix, cover and keep aside. Salt is to be added only when you are ready to make the parathas or else the onions will release water making the filling soggy.

After the dough has rested for half an hour, knead it again for a couple of minutes and pinch balls out of it. I usually make 12 parathas out of the proportion mentioned. Add salt to the onions. Mix. Divide into 12 portions. Take a ball of dough and roll it out into a circle of three inch diameter. Place the filling in the centre, bring the sides of the dough together taking care to see that the filling is covered from all sides. Similarly finish off with the remaining balls. Dust the stuffed ball with flour and roll out to a thick six inch diameter sized paratha. Finish off similarly with the remaining balls. Heat a skillet/ tava. Place a paratha on the heated tava and dry roast both sides of the Paratha till you see bubbles appearing on the surface. Brush with ghee/ clarified butter and roast till it turns a rich golden brown on both sides. Serve topped with a blob of butter with curd, raita or even pickle.

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