This is one of the simplest and easiest of Ladoos. Only requirement is of Chikki Jaggery which is seasonal. Most Indians stock up on it during Makar Sankranthi or Pongal. Children and adults both love this crunchy Ladoo which is specially prepared during the Kite flying season in India.
250 gms Chikki Jaggery
200 gms Puffed rice /Kurmura
1 tsp Cardamom powder
300 ml water
Ghee /clarified butter
Heat the jaggery in 300 ml water. Boil till bubbles appear. Drop some syrup into a plate which contains water. The syrup should form into a pellet when brought together. Remove from flame and add the kurmura and cardamom powder. Mix well. Apply ghee on your palms and make ladoos.
This is an easy and quick dessert which mom always made for us when we craved for something sweet. Today as my blog turns two decided to celebrate with this simple yet delicious dessert.
5 slices of bread
6 tsps of sugar
A big pinch of Kesar/ saffron
1/4 tsp cardamom powder
5 Cashew nuts halved
A few Kishmish
Ghee to fry the bread
200 ml water
Cut the bread into any desired shape. Mom just used to quarter it and fry it. I used a cookie cutter to give it a heart shape. I made ten heart shaped pieces out of the five slices of bread. Heat ghee in a pan. Deep fry the bread, cashews and kishmish separately to a rich golden brown. Drain and keep aside. Take sugar and water in a pan. Allow to boil. Add the saffron strands to it and keep boiling for a couple of minutes. Switch off and add the cardamom powder, fried cashews and raisins to the syrup. Place a couple of fried bread pieces in a serving dish and pour the syrup over it. Serve immediately.
Note: I like my bread to retain it’s crunch, so pour the syrup while serving the dish. You may allow the bread pieces soak in the syrup before hand if you like them soft.
The Papaya Tree in our garden laden with huge Papayas, is one of the fondest of childhood memories. There were so many left over even after distributing it to relatives, friends and neighbours. My mother used to make this delicious Halva with the over ripe ones.
1 kg papaya which is a little over ripe
Sugar depending on the sweetness required
A fistful of cashews roasted in ghee
2 tbsps ghee/clarified butter
2 tsps Cardamom powder
Deskin the Papaya and cut it into chunks. Chop the tomatoes too. Puree both together in the mixer. Tip it into a pan. Add sugar as required and keep stirring it on a medium flame till it starts leaving the sides of the vessel. Add ghee and keep roasting till it thickens and forms a mass. Remove from flame. Garnish with roasted Cashews.
With fresh and luscious Strawberries flooding the market, couldn’t resist indulging in an icecream topped with fresh Strawberry Crush. The icecream is Vanilla from Naturals and the Strawberry Crush made at home. Recipe Link to the Strawberry Crush is given below.
Jelly has been a favourite since childhood. I am particularly partial to the Raspberry flavoured one. Here I have used Weikfield Raspberry Jelly. Followed the instructions on the pack. The only addition is the juice of one lemon for that extra zing!
Fresh Strawberry Crush is an absolute delight on icecream or in milk shakes. I usually make a big bottle of it when Strawberries are in season. Essence and preservative free, it tastes divine!
250 gms Strawberry
500 gms sugar
400 ml water
1 tbsp lemon juice.
Wash and remove the stem of the Strawberries. Chop them and tip them into the mixer. Puree them well. Keep aside. Heat the sugar and water in a pan. Boil to a two string consistency. Add the lemon juice. Boil for a couple of minutes and then drop in the strawberry puree. Continue boiling for a few minutes till the puree coats the back of the spoon. Remove and keep aside. The crush may appear watery, but turns semi solid when it cools. Cool thoroughly and store in an air tight bottle in the fridge.
Note: The shelf life if the Crush can be increased by adding a pinch of Sodium Benzoate after the puree has been added to the sugar syrup. I personally prefer the crush without any additives or preservatives.
Winter is almost over and with it ends the season of fresh Peas. Decided to make an Upkari /Stir fry which goes well with Dal, Rice or even with Roti. Personally, I like to make a meal of it!
1/2 kg Fresh peas
3 green chillies
2 tbsps Coconut oil or oil of choice.
1 tsp Mustard
A large pinch of Hing/asafoetida
4 tbsps grated coconut
Shell the peas and wash them thoroughly. Drain and pressure cook to one whistle with a little salt in one glass of water. (250ml). Heat the oil in a pan. Add the mustard and after it splutters drop in the green chillies and Hing. Toss. Add the cooked green peas and adjust salt. Simmer gently till all the water is absorbed. Garnish with grated coconut. Heat for a couple of minutes and serve hot.
Today’s Breakfast Platter consists of soft Urad and Maida/All Purpose Flour Dosa, Coconut Chutney, Milk Burfi, Banana, Pistachios and a cup of hot Chaai. Recipe Links to all the dishes are shared below.