Category: Desserts

All this while I have posted a variety of Ashgourd curries. Today posting a Halva which is not only easy to make, but tastes divine. A semi soft version of this Halva is called Kashi halva. I have roasted it a little more so that it can be patted onto a plate and cut into pieces when cool.

Ingredients:

500 gms Ashgourd

Sugar, twice the quantity of the Ashgourd after it is cooked.

1 heaped tsp Cardamom powder

5 tbsps Ghee/ clarified butter

Method:

Deskin the Ashgourd and wash well. Grate, tip it into a pressure cooker and pressure cook to a whistle. Note that no water needs to be added as the Ashgourd itself gives it out. If it does not, then you may add a glass. Once the pressure is released, measure the quantity of Ashgourd. Tip it into a pan. Add twice the amount of sugar. Keep stirring continuously on a medium flame till the water evaporates and the mixture starts leaving the sides of the pan. Add the Ghee and continue stirring. Once the Ghee is absorbed ( takes about a minute or two) add the cardamom powder. Mix well and pour the mixture into a greased plate. Allow to cool thoroughly. Cut into pieces of desired size.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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This is an instant no fuss coconut burfi which gets ready in exactly ten minutes. One just needs to have fresh coconut on hand. You may add colour or essence of your choice. I prefer mine with the original coconut flavour.

Ingredients :

1 cup grated coconut

1 cup sugar

1 tsp cardamom powder

1 tbsp Ghee/Clarified Butter

Method :

Run the grated coconut and sugar together in a blender for a couple of minutes. Tip it into a pan and add the Ghee. Keep stirring on a medium flame till the whole mass comes together and the coconut mixture leaves the sides of the pan. Add the cardamom powder, mix well and tip it into a pre greased plate. Even it out gently and allow to cool. When cool cut into pieces of desired size.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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I have already posted a Rava and Coconut Ladoo made with jaggery. Here is a quick, easy and no fail recipe which is ready in exactly half an hour.

Ingredients :

1 cup Rava/Semolina

1 cup dessicated coconut

1 cup powdered sugar

12 cardamoms powdered

1/2 cup liquid Ghee/Clarified Butter

12 Cashewnuts halved

2 tbsps kishmish

Method:

Heat a pan and dry roast the rava on a medium flame, stirring constantly till it gives its aroma. It should turn a light golden yellow. Tip it into a large sized plate. Dry roast the dessicated coconut just for a minute on a gentle flame and tip that too into the roasted rava. Roast the cashews and kishmish in a tbsp of ghee till the cashews turn golden yellow. Keep aside. Wait for about ten minutes for the rava and coconut mixture to cool. Drop in the roasted dry fruits, powdered sugar and cardamom powder and the liquid ghee. Mix well. Keep aside for five minutes. Mix again, and take a small portion of the mixture. Shape into Ladoos. Store into an airtight container when thoroughly cool.

This measurement makes around 21-23 ladoos.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Chirote or Phenori as it is popularly called by the Konkani community is a delicious preparation of All purpose flour, ghee and powdered sugar. Some prefer to dip the Phenori in sugar syrup. Such a preparation is called Khaja. This item is usually a must during Diwali and is a family favourite. A special thanks to Mrs. Kishori Rao for sharing her wonderful recipe.

Ingredients :

250 gms Maida/All purpose flour

1 heaped tbsp Ghee

A pinch of salt

10 cardamoms powdered

30 tsps sugar

12 tsps Ghee

A small bowl of Maida to dust the Phenori

Oil to fry.

Method:

Seive the Maida. Drop in the salt and the tablespoon of Ghee. Crumble it well. Make a smooth dough adding a little water at a time to make a dough as for chapati. Set aside for ten minutes. Powder the sugar and cardamom together. Keep aside. Knead the dough for a minute and divide it into ten pellets. Dust the pellet with Maida and roll out five pellets into five thin chapatis. Place a chapati on a flat surface. Apply a tsp of Ghee on the Chapati and sprinkle with a little Maida. Place the second Chapati on top of the first Chapati leaving a half inch gap from the top of the first Chapati. Apply a tsp of ghee and sprinkle a little Maida. Proceed similarly with the rest of the three Chapatis taking care to see that a distance of half an inch from top is left before placing the next Chapati. Once all the five Chapatis are placed one on top of the other, roll them tightly into a log. Cut either ends of the log and keep aside. Cut the log into eight equal pieces. Keep these pieces covered. Gently roll out each piece into a three inch sized poori with a gentle hand. Do not dust it with Maida while rolling it out. Heat oil in a pan. Fry a couple of these Phenoris on a medium flame, taking care to press the pooris down while frying. This helps in opening up the layers. Once they turn a golden brown, remove and drain on a kitchen towel. Allow the Phenori to cool a bit before sprinking with the cardamom, sugar mixture. Finish off with the remaining pellets similarly. This measure gives a total of 16-18 Phenoris. Store in an airtight container when completely cool.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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This is an extremely easy to make Ladoo which is high in protein. It is ready in less than half an hour. The fragrance of roasted Urad dal and the crunch of dry fruits is simply amazing!

Ingredients :

250 gms Urad Dal/Split black gram

200 gms powdered sugar

10 almonds

10 cashewnuts

10 cardamoms

1/4 cup of Ghee/Clarified Butter

Method:

Wipe the urad dal thoroughly. Dry roast it on a gentle flame to a dark golden brown. You need to continuously keep stirring as urad dal tends to darken if left unattended. Allow it to cool a little and then powder it fine. Cut the almonds and Cashewnuts into tiny bits. Tip them and the powdered sugar into the roasted Urad dal powder. Warm about a quarter cup of Ghee. Pour only half of the Ghee and mix well. Try making Ladoos. If it doesn’t bind add a little more of the Ghee. Do not pour all the Ghee at once. Allow to rest for ten minutes. Shape into Ladoos and store in an air tight container.

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Puranpoli is a sweet traditionally prepared on Khojagiri or Sharat Poornima that is the Full moon following Navaratri . Folklore has it that it was prepared to appease the Moon God hence the shape and colour. The Puranpoli is so delicious that it is is well worth the effort that goes into making it. It is best enjoyed with fresh home made ghee/clarified butter. Many thanks to my dearest friend Simran Gangolli for her wonderful recipe.

Ingredients :

• 250 gms Chana dal/ split Bengal Gram 
• 250gms Jaggery
• 150 gms Maida/all purpose flour
• 150 gms Wheat flour
• 15 pods Cardamom
• 5 tsps Sugar
• 3 tbsps Oil
• 4 tbsps Ghee/Clarified Butter 
• A pinch of Haldi/turmeric powder
• 1 heaped tbsp Dry ginger powder /Soonth
• A pinch of Salt

Method :

Take the Maida and wheat flour in a bowl. Make a well in it. Add the haldi, salt and the oil and crumble it. Add enough water to make a soft dough. Add the ghee, knead it into the dough and keep it aside for two hours. Powder the Cardamom and sugar and keep it aside. Pressure cook the Chana dal for four to five whistles. Drain the water. It can be used to make Katachi Amti which is a preparation served over rice. Puree the Chana Dal in the mixer. Make a thick syrup of the jaggery and add it to the pureed chana dal. Tip both, the pureed Chana Dal, Dry ginger powder and the Jaggery syrup into a pan. Boil on a low flame till it starts leaving the sides of the pan. When touched it should not stick to the fingers. Add the Cardamom powder. Mix well and allow to cool. This stuffing is called Puran . Make balls of the Puran. Knead the maida and wheat dough for a couple of minutes and make equal number of balls as that of the Puran. Roll the dough into a circle slightly smaller than a poori. Place the ball of Puran, enclose it with the dough, dust it with Maida and roll out into required size. Heat a tava/ skillet. Dry roast the Puranpoli on both sides to a golden brown. Enjoy drizzled with Ghee.

This proportion makes 32 Puranpoli.

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