Coffee powder and cinnamon lift this simple dessert to a new level and make it incredibly tasty!!
Serves 4 to 6
1 tablespoon liquid Ghee
1/3 cup/70g medium semolina
1 cup/250ml evaporated milk
1-inch/2.5-cm long cinnamon stick
Sugar to taste
¼ teaspoon instant coffee powder (or less to suit your taste)
- Bring 2 cups/500ml water to a boil in a saucepan.
- Meanwhile, on another burner, place the Ghee in a medium pan over medium-low heat. Add the semolina and stir until fragrant, 3 to 5 minutes.
- Carefully add the boiling water to the semolina, stirring continuously to prevent the formation of lumps. Stir frequently until the semolina is cooked, about 5 minutes.
- Add the evaporated milk, cinnamon stick and sugar and let the mixture simmer for 10 minutes, stirring frequently.
- Add the coffee powder and mix. Reduce the heat to low and cook for 5 more minutes before removing from the heat.
- Serve hot or cold.
Made with healthful ingredients, this candy is smooth, creamy and delightful. A great thing to have during the summer and may be even in the winter!
1 cup/250ml plain thick yoghurt
2 tablespoons cream cheese
6 to 8 de-seeded dates
A pinch of salt
Jaggery to adjust the sweetness (optional)
- Blend all the ingredients in an electric blender, until smooth.
- Pour into moulds, insert lolly sticks and freeze.
- When you are ready to enjoy the ice candy, immerse the mould in hot water for a few seconds before pulling the stick to yank it out.
Cool, refreshing and hydrating—a perfect summer treat to beat the heat.
Serves 4 to 6
Freshly squeezed juice from 5 medium limes
Sugar to taste for lime juice, plus 3 tablespoons extra
A pinch of salt
1 tablespoon basil (tukmaria/sabja) seeds, cleaned and soaked for 15 minutes in ½ cup/125ml water
5 grams agar-agar sticks
- Place the lime juice in a large bowl. Add 2 cups/500ml water and sugar to taste and salt. Stir until the sugar dissolves.
- Add the basil seeds, along with the soaking water, and mix.
- Place the agar-agar in a saucepan with 2 cups/500ml water and bring to a boil. Add the remaining 3 tablespoons sugar and simmer until the agar-agar dissolves in the water, stirring frequently. Remove from the heat and add to the lime juice.
- Mix and pour into 2 eight-inch/20-cm round moulds. Place at room temperature until it begins to set. Stir to uniformly distribute the basil seeds.
- Refrigerate until firmly set.
- When ready to serve, place the mould at room temperature for 5 minutes. Loosen the edges with a knife and invert onto a plate. Cut into desired shapes and serve cold.
During the winter season, gorgeous red-coloured carrots are available in abundance in markets throughout north India. These are commonly used to make the delectable carrot halwa, a traditional winter treat. There are many ways of making the dessert and I had posted one version in my blog sometime back.
This is another version of making the halwa. This time I made it with the red-coloured carrots, hence the attractive colour. This is full of the goodness of carrots, jaggery and coconut, but without compromising on the taste.
400g red/orange-coloured carrots, peeled and coarsely grated
1 cup/250g low-fat milk
Jaggery to taste
2 teaspoons Ghee
¼ teaspoon finely powdered green cardamoms
1 tablespoon coarsely chopped cashew nuts, lightly roasted
½ cup/50g unsweetened finely-grated coconut, toasted until golden
1. Place the carrots and milk in a medium pan over medium-low heat. Cook until the carrots are tender, 10-15 minutes, stirring occasionally.
2. Add jaggery to taste and mix. Cook until the jaggery melts and blends with the carrots.
3. When the liquid in the pan has evaporated, add the Ghee and stir for 5 minutes.
4. Add the green cardamoms, cashew nuts and toasted coconut. Mix well and remove from the heat.
5. Serve hot, or refrigerate and serve cold.
Melt in the mouth, super delicious and addictive!! Give this a try at least once.
Makes 20 – 25 one-inch square burfi
2 X 392g cans of condensed milk
½ cup/135g granulated sugar
A pinch of salt
3-4 tablespoons liquid Ghee, plus more as needed
20 cashew nuts, coarsely powdered
20 almonds, coarsely powdered
- Lightly grease the base and sides of a tray with Ghee.
- Place the sugar, condensed milk, salt and ½ cup/125ml water in a thick-bottomed pan over medium-low heat.
- Stir frequently and bring to a boil.
- Add the powdered cashew nuts and almonds and continue to stir.
- When it thickens slightly, add the Ghee and continue to stir until the mixture thickens to form a soft-dough, 40 to 50 minutes. At any point if the mixture begins to stick to the pan, add 1 teaspoon Ghee.
- Turn off the heat. Immediately spread the mixture on the greased tray.
- When still warm, make markings of desired shape and size with a sharp knife.
- When cooled completely, cut and separate the pieces. Serve or store in an airtight container. This burfi stays good at room temperature for 4-5 days.
Polvoron is a type of soft-and-crumbly Filipino sweet-treat made from plain flour, powdered milk, sugar and butter.
In this version, I have used the healthier Chapathi flour instead of plain flour and Ghee instead of butter. I have also included green cardamoms, the signature spice in many Indian desserts. Instead of moulding the mixture with the traditional moulders, I have shaped it into round balls. Nevertheless, the end result is as delicious and addictive as the original!
1 cup/130g Chapathi flour
4 tablespoons liquid Ghee, plus more if needed
1 cup/120g powdered milk
½ cup//110g granulated sugar, ground to a fine powder
¼ teaspoon ground green cardamoms
1. Place the Chapathi flour in a medium pan over medium-low heat. Add 2 tablespoons Ghee and stir until the flour is toasted and begins to emit a pleasant aroma, about 5 minutes. Turn off the heat.
2. Add the remaining Ghee, powdered milk, ground sugar and cardamoms. Mix well.
3. When the mixture is cool enough to handle, work with 1 teaspoon of the mixture at a time and shape it into round ball. If the mixture crumbles while shaping, add some liquid Ghee to the mixture and mix before trying again.
4. When completely cool (and if there are any leftovers), store in an airtight container for up to a week.
This healthful and easy-to-make treat will help you stay cool this summer. If you do not have ice lolly moulds, be creative and use containers such as paper/plastic cups.
1 cup/250ml mango puree
Jaggery or sugar to taste
1. Place the mango and jaggery in an electric blender. Add ½ cup/125ml water and blend until smooth.
2. Pour into moulds, insert lolly sticks and freeze.
3. When you are ready to enjoy the ice lolly, immerse the mould in hot water for a few seconds before pulling the stick to yank it out.