Desserts - Vinaya's Culinary Delights

Kaju katli/Cashewnut Burfi Recipe

Posted on October 16, 2017November 4, 2020 by vinaya

Kaju Katli or Cashewnut Burfi is one of the most loved Indian sweets. Rich and delicious, it is the most preferred sweet on any occasion.

Ingredients :

250 gms of cashew
150 gms of sugar
7 tbsps of water
2 tbsps of ghee
A pinch of saffron

Method:
Powder the cashewnuts finely. Heat the water and sugar in a thick bottomed pan. When the sugar has dissolved add the cashewnut powder and saffron and keep stirring till the whole mixture starts coming together. Add the ghee and remove the whole lump onto a plate. Allow to cool till you can handle it. Knead it well and place the lump on a greased plate. Place a butter paper over the lump and flatten it with a rolling pin to desired thickness say about 5 mm. ( I prefer mine thick) Remove the butter paper and allow the rolled Kaju katli mixture to cool thoroughly. Once it has cooled, cut the kaju katli into square or diamond shapes. Store in an air tight container.

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Coconut and Date Burfi Recipe

Posted on October 15, 2017November 13, 2017 by vinaya

Added a few dates to the traditional coconut burfi to give it a more creamy texture.

Ingredients :

3 heaped cups coconut grated
7 dates
5 cups sugar
1/2 glass milk
1 heaped tsp Cardamom powder
A large pinch of saffron
3 tbsps ghee
Roasted cashews (optional)

Method :
Deseed the dates. Grind them with the milk. Tip the ground mixture into a pan along with the saffron, sugar and grated coconut and keep stirring on a low flame till it leaves the side of the vessel. Add the ghee and keep stirring for a couple of minutes., add the Cardamom powder and pour the mixture into a greased plate. Allow it to cool for about 15 mnts and then cut into desired shape. Garnish with roasted cashews.

Wheat Flour Ladoos Recipe

Posted on October 6, 2017August 6, 2018 by vinaya

Melt in the mouth wheat flour Ladoos with a hint of Besan and the fragrance of Cardamom. Try it out dear friends.

Ingredients:

500gms wheat flour
125 gms besan
375 gms powdered sugar
125 gms liquid ghee + 5 tbsps for roasting
2tsps elaichi powder

Method :
Roast the wheat flour with 4 tbsps of ghee on a sim flame till it gives it’s aroma and turns a light brown. Keep aside.
Roast the besan with one tbsp ghee till it turns golden brown and gives it’s aroma. Mix both the wheat flour and besan and allow to cool thoroughly. Add the elaichi powder and the powdered sugar and mix well. Add the liquid ghee and mix thoroughly. Make Ladoos. This measurement yields 36 Ladoos.

Shahi Tukda Recipe

Posted on October 3, 2017November 13, 2017 by vinaya

Shahi Tukda a royal dish which is so rich that even one piece can satiate one’s craving for sweets.

Ingredients :

4 slices of bread
1 tin condensed milk
2 glasses milk
6 tsps sugar
Ghee/clarified butter for frying
8 Cardamom pods powdered
A pinch of saffron
Almonds and Pistachios to garnish.

Method :
Cut the slices of bread into triangles. Deep fry in ghee. Boil the milk with sugar. When it has reduced to one and a half glass add the Cardamom powder and saffron. Boil for a couple of minutes. Pour in the condensed milk. Mix well. Drop in the fried bread slices and garnish with crushed almonds and pistachios. Refrigerate for a couple of hours for the bread to soak in the milk.

Nevri/ Karanji Recipe

Posted on September 30, 2017August 9, 2018 by vinaya

Nevri or Karanji is a sweet dish with a coconut filling sweetened either with sugar or with jaggery. Dry fruits are optional. Some add pieces of tutti frutti. Posting my family’s favourite with a coconut and jaggery filling.

Ingredients :

200 gms maida
100 gms Bombay rava
1/4 of a large coconut
100gms jaggery
1/2 tsp elaichi powder.
2tbsps hot oil
A pinch of salt
Mixture of ghee and oil to fry the nevri.

Method :
Mix the maida, rava and salt. Make a well and pour the hot oil into it. Mix it well. Adding a little water at a time bind it to a stiff dough as for pooris and keep aside for half an hour. Knead the dough well.
In the meanwhile make a syrup of the jaggery, add the grated coconut and boil till it forms into a solid mass.( choorna) add the elaichi powder and mix well.
Roll out pooris. Place the choorna in the centre leaving out the edges a bit. Apply water over the circumference and fold the poori. Seal it by gently pressing the ends of the poori together and press down with a fork. Deep fry to a golden brown. Store in an air tight container when it has cooled down thoroughly.

Strawberry Basundi Recipe

Posted on September 28, 2017November 13, 2017 by vinaya

Who doesn’t like fresh luscious strawberries? Sweet and tangy they can be used in cakes, puddings, icecream, milkshake and also in the traditional Indian Basundi. Posting a strawberry Basundi today.

Ingredients :

1 litre full fat milk
Sugar as required ( I added 12 tsps of sugar)
A box of strawberries ( 10 large and 5 small ones)

Method :
Boil the milk along with the sugar till it reduces to three fourth. Cool and refrigerate. Puree the strawberry and run it along with the thickened milk. Refrigerate and serve when totally chilled.

Til/Sesame Seed Ladoo Recipe

Posted on September 21, 2017August 6, 2018 by vinaya

Til or sesame is washed, pounded lightly, de husked, dried, sieved and then roasted to make this Ladoo. Many prefer not to dehusk it, as it is easier to roast, but I would recommend de husking, drying and then roasting it as it brings out the sweet taste of sesame.

Ingredients :

500 gms white unpolished til/sesame
1/4 kg peanuts
1/2 kg chikki jaggery.
Ghee.

Method :
Wash and pound the til gently with a wooden pestle or with the stone with which we crush chillies. Spread it on a cloth and allow it to dry. Roast it a little at a time on medium heat. Remove it from the flame once it stops crackling and sieve it well. All the husk falls off and you are left with only the roasted til.

Dry roast the peanuts. Deskin and separate them into halves.

Heat one glass of water and add the jaggery to it. Keep boiling till it starts thickening. The test to check if it is done is to put a drop of the liquid jaggery into a bowl of water and try to roll it into a ball. Drop it onto a hard surface. If it makes a sound, your jaggery is ready. Switch of the gas. Add the roasted til and groundnuts. Mix well. Apply ghee on your palms and roll into laddoos. Store them only when they have cooled down completely.

Test

Posted on September 21, 2017November 21, 2017 by vinaya

Sweet Fried Poha Recipe

Posted on September 20, 2017August 6, 2018 by vinaya

One of my sweetest of childhood memories is gorging on this sweet fried poha during the summer vacations. Till date it is my favourite.

Ingredients :

250 gms thick poha/flattened rice
200 gms sugar powdered
Elaichi/ Cardamom powder as desired.
A handful of cashews roasted in ghee.
Ghee for frying

Method : Heat ghee. Hold a colander in it and add a fistful of poha. It will fluff up immediately. Drain, and transfer it on to a paper. Finish with the remaining poha. Add the powdered sugar, elaichi powder and roasted cashew nuts n mix well. Cool thoroughly and only then store in airtight container. Note: the ghee should be hot or else the poha will not fluff up. First drop in a couple and check, only then add a fistful.

Narlikolor Laru Recipe

Posted on September 17, 2017August 6, 2018 by vinaya

Narlikolor Laru or coconut ladoos are an easy to make sweet dish in Assamese cuisine. Here I have posted the quick and easy version.

Ingredients :

2 bowls of grated coconut
2 bowls of sugar
A large pinch of kesar /saffron
1heaped tsp elaichi /Cardamom powder

Method:

Mix equal quantities of grated coconut and sugar. Add kesar and elaichi powder and microwave on high for four minutes or till the mixture has formed a mass. . Remove. Allow to cool. Apply a little ghee/clarified butter on your palms. Take some of the coconut mixture and shape into ladoos or Laru as the Assamese call it.