Tag Archive | almond

Sooji Ka Halwa

Sooji ka Halwa | How to make authentic Gujarati Style Sheera

 

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A nice an easy to make sweet dish prepared in minutes. Sooji ka Halwa also known as “Sheera” in Gujarati is an all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals. Sooji ka Halwa is a super simple and absolutely delicious dish prepared by roasting sooji also known as rava or semolina in pure desi ghee (clarified butter) cooked in warm milk with sugar  and topped with your favorite choice of dry fruits and saffron.

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This recipe is my all time favorite, I’ve learned to make this special method of “sheera” from my mom. I’ve watched her make it numerous times as a sweet side dish for dinner, for special puja’s at home. My mum’s recipe calls for warm milk, but many people substitute the milk with water which is also fine, but I find that by adding milk to the sheera gives it a nicer rich taste and texture. Also this recipes has silvered almonds, green raisins which is optional, silvered cashews and charoli also known as chirongi nuts or piyal seeds and saffron to give our sooji ka halwa a nice flavor and color.

Sooji ka Halwa can be made in many different ways. No matter what style and method rava halwa is made in whether it be North Indian-Suji Ka Halwa, South Indian Kesari Rava or Pakistani Sooji ka Halwah they all taste absolutely scrumptiously delicious. 🙂

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I’m sure a lot of us have already heard of semolina also known as rava or sooji. But did you know that it’s not just commonly used in Indian cuisines it’s also very popularly used in many other cultural backgrounds like Europe, North Africa, West Africa, North America and South America to make pasta, pudding, breakfast cereal and couscous.  Semolina is a grain that is very versatile can be used to make sweet dishes, savory dishes, baking and I’ve read and some what believe that it also has some amazing health benefits if consumed in the correct manner.

 

Sooji Ka Halwa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 5-6

Sooji Ka Halwa

Sooji ka Halwa also known as "Sheera" in Gujarati is a all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals.

Ingredients

  • 1 cup - sooji;(rava or semolina)
  • 1 cup - ghee
  • 1/2 cup - sugar
  • 2 cups - milk;warm
  • pinch saffron
  • 8-10 pieces -charoli;(chirongi)
  • 1/2 cup - mixed slivered almonds and green raisins
  • 1 tsp. - elachi powder (cardamon)

Instructions

Heat the ghee in a broad non-stick pan; add the semolina and sauté on a slow low-medium heat for 6 to 10 minutes. , while stirring occasionally. The color of semolina should slight change to a golden brown and should be able to smell the aroma of the ghee/semolina mixture.

Add the milk very slowly a little at a time; mix well and cook for 5-8 minutes, while stirring continuously until the milk is absorbed into the semolina and the ghee is starting to separate.

Add the sugar, raisin, charoli, almond slivers, elachi powder and saffron mix well. Keep stirring occasionally until the sugar is absorbed and ghee starts to separate.

Remove into desired bowl; Garnished by sprinkling a little elaichi (cardamom) powder on top and slivered almonds and serve.

Notes

Dry fruits of your choice can be added.

Milk can be substituted with warm water.**Milk gives it a nicer texture and flavor.**

Adjust sugar to your liking.

http://myfoodforthesoul.com/sooji-ka-halwa/

 

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Carrot Kheer – Gajar Dhoodh Pak

 

 Carrot Kheer – Gajar Dhoodh Pak – How to make Gajar Dhoodh Pak (Carrot Kheer)

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Carrot Kheer also known as Gajar Dhoodh Pak in Gujarati. Dhoodh Pak is a semi-thick dessert which is made with the goodness of whole milk. Grated carrots are sauté in desi ghee (clarified butter) and simmer in milk for a while. The added touch of cardamom, almond, pistachio, charoli (chirongi nuts) and saffron gives the complete royal feeling.

Dhoodh Pak is part of the dessert family it’s known by many different names like “rice pudding” or “kheer”. The name is originated from Gujarat….it’s a popular dish made in many households and also during festivals, weddings or even when fasting. Dhoodh Pak is a very tasty and fulfilling dairy dessert ..it’s made with milk that is  slow-boiled till thickened and sweetened with sugar and is garnished with chopped nuts.

I feel blessed and extremely lucky that I have many of the Indian fruits and vegetables available to me all the time. I have heard many people tell me that they have not heard or seen an Indian carrot …and they always ask me the difference between an Indian carrot and a North American carrot. Well ….. Indian carrots  have a beautiful vibrant red color on the inside ….they also taste sweet, the only thing that is not always appealing about the Indian Carrot is the exterior …it’s not always pretty. When on the other hand North American carrots have many different varieties, their exterior is usually nice, clean, smooth blemish-free. Many times stores sell pre-packed carrots …which will also have over-sized carrots with tough centers.

indian carrots

Indian Carrots

While in season, I like to use Indian carrots for a lot of my dishes, desserts, smoothies or juices. That is exactly what I’ve done in this “Carrot Kheer – Gajar Dhoodh Pak” instead of using the traditional rice …I’ve substituted with vibrant red Indian carrots.

If you enjoy delicious and yummy desserts also be sure to check out these recipes: Mast Mango Kulfi, Eggless Chocolate Cupcake with Buttercream Frosting or Dry Fruit Til ke Ladoo.

 

Step by Step Pictures to make Carrot Kheer – Gajar Dhoodh Pak:

1. On medium heat add ghee into a deep pot or non-stick pot and let it warm up.

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2. Then add in grated carrots, stir and let it sauté for 10 mins. Stir it occasionally. You should see the carrots starting to cook.

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3. Pour the milk into the carrots and stir. Let the milk boil over medium heat, and stir it occasionally. When it comes to a boil, lower the heat and let it simmer for about 30 mins. ***Make sure you stir it frequently to avoid getting the milk burnt at the bottom.*** Very Important!

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4. Add sugar and let it simmer for another 5 mins. By now the milk should have become slightly thick. Add in the cardamom powder, saffron, charoli and the silvered almonds and pistachios. Mix well.

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5. On low heat, let it simmer for another 5 mins. so all the flavors mix in well and saffron releases it beautiful color in the hot milk.

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6. Carrot Kheer – Gajar Dhoodh Pak is ready ! Serve immediately or refrigerate to cool.

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Carrot Kheer – Gajar Dhoodh Pak

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 5

Simple and Delicious Gujarati dessert ....tender carrots simmered in whole milk till semi-thicken ...garnished with cardamom, pistachios, almond, charoli and saffron a complete royal delight

Ingredients

  • 1 liter of 2% milk (if you like you can use whole full fat milk)
  • 1 ½ cup- peeled and grated carrots
  • 1 tbsp. + ½ tsp. - ghee (clarified butter)
  • 10 to 12 almonds – slivered thinly
  • 12 to 14 pistachios – slivered thinly
  • ½ tsp. cardamom powder (elachi)
  • ¼ tsp. saffron (kesar)
  • 1 tbsp. charoli / chironji (optional)
  • ½ to ¾ cup sugar

Instructions

On medium heat add ghee into a deep pot or non-stick pot and let it warm up.

Then add in grated carrots, stir and let it sauté for 10 mins. Stir it occasionally. You should see the carrots starting to cook.

Pour the milk into the carrots and stir. Let the milk boil over medium heat, and stir it occasionally. When it comes to a boil, lower the heat and let it simmer for about 30 mins. ***Make sure you stir it frequently to avoid getting the milk burnt at the bottom.*** Very Important!

Add sugar and let it simmer for another 5 mins. By now the milk should have become slightly thick. Add in the cardamom powder, saffron, charoli and the slivered almonds and pistachios. Mix well.

On low heat, let it simmer for another 5 mins. so all the flavors mix in well.

Carrot Kheer - Gajar Dhoodh Pak is ready ! Serve immediately or refrigerate it to cool.

Notes

Some people prefer hot doodh pak, but my family likes it warm. Choice is yours. I prefer using 2% milk less fat for this recipe. You can use full fat milk as it makes the doodh pak, nice and thick and rich. Less fat milk also taste great.

Some people don't really like thick dhoodh pak in that case simmer milk only for 20 mins.

Adjust the amount of sugar and elachi according to your taste.

http://myfoodforthesoul.com/carrot-kheer-gajar-dhoodh-pak/

 

 

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Mast Mango Kulfi

Easy and Quick …. Mast Mango Kulfi Recipe

Mast Mango Kulfi…..Yes just the way it sounds. This mango kulfi is made out of Fresh Alphonso Mango, Cream, Milk, Condense Milk, lots of Dry Fruits and freshly hand grinded Cardamom seeds and Saffron. I’ve used my all time favorite “Alphonso Mangoes” in these kulfis.

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My Mango Marathon continues and here I’m bring to you another absolute must try delicious dessert “Mast Mango Kulfi”. Actually, this isn’t just a dessert it’s an all time summer favorite of many. This Mango Kulfi can be eaten as is or made into a “Mango Falooda”.

The best part of this kulfi is that it requires no cooking or slaving over the stove …for long periods of time. All of ingredients just need to be put into a blender and blended to a smooth consistency and poured into your desired kulfi tray, Popsicle tray, single server cups with lids any container of your choice and freeze.

“Four easy steps “blend it” “pour it” “freeze it” and “serve it” to make sweet, delicious, mouth-watering “Mast Mango Kulfi “.

 

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Mortar and Pestle

Mortar and Pestle

 

I’ve used finely crush dry fruits – Almond, Cashew Nuts (Kaju), Green Pista  (Pistachio) which I always keep available in my pantry for immediate use. I make the finely crushed dry fruit mixture in my coffee grinder. For this recipe I’ve actually used a “Mortar and Pestle” to grind the cardamom and saffron into a fine powder. This help to enhance the flavor and color of the kulfi.

 

 

Mast Mango Kulfi

Prep Time: 20 minutes

Total Time: 20 minutes

Serving Size: 8-9

No Cooking ....Easy and Quick Cheat Recipe to Make Mango Kulfi

Ingredients

  • 2 cup chopped Mangoes – approx. 3 mangoes
  • 2 cups - Whole milk
  • 300 ml sweetened condensed milk can/tin – 1 small full can
  • 1 cup Cream - ( I used Half & Half Cream 10%)
  • 6 pcs of each – Almond, Cashew (Kaju) and Green Pista (Pistachio) finely grounded into a powder (I use coffee grinder to make powder)
  • 10-12 cardamoms seeds, crushed to a powder in a mortar-pestle, approx... About ½ tsp. cardamom powder
  • A pinch of saffron threads, crushed in mortar-pestle

Instructions

Into a blender add in all of the ingredients except the cardamom powder and saffron and blend everything till smooth consistency.

Add in the cardamom powder and saffron and blend till the everything is mixed and incorporated well in the mixture.

Pour the mango kulfi mixture in kulfi tray, popsicle tray or small container. (your choice). Make sure small containers are covered with a lid or aluminum foil and keep in the freezer for the kulfi to set. Let it set for 5-6 hours.

Once set, serve the Mango Kulfi

Notes

Tips on how to remove Kulfi:

To remove the kulfi, place the kulfi tray under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

Let it freeze for 5-6 hours. You may fine little ice crystals in the kulfi, but because this is the quick and easy version of the recipe.

http://myfoodforthesoul.com/mast-mango-kulfi/

 

 

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Pomegranate Fruity Smoothie

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Seeding a Pomegranate is definitely not easy, but the sweetness and goodness of those let red seeds is just worth it.  Pomegranate have many different health benefits, but the number one benefit is that it’s a  Antioxidant-Rich Super food.

 

Pomegranate

 

Now a days, pomegranate comes in many different forms: like natural or juices, dry pomegranate seeds, ice cream. This fruit is also very versatile it can be used in smoothies, salads, baking, snacks or even main course meal dishes.

mix berries

I enjoy smoothies and juices not just because they have health benefits, I love the combination and taste of the thick, rich creamy taste of the smoothie.

Lately, I’ve been introducing different smoothies/juices into the regular diets of my kids and they actually enjoy drinking it. My son is a picky eater when it comes to fruits and vegetables so to make sure he getting the proper nutritional values on a daily base …I try to create child friendly smoothies/juices with that tasty “Yummy” factor in it so they will drink it.

 

almond

 

This smoothie is has a combination of Pomegranate, mixed berries, almonds. Mixed berries again another super food and Antioxidant-Rich. Almonds benefits bones, immune system, skin but the overall best benefit is that it’s good for the brain.

 

Pomegranate Fruity Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 2-3

Ingredients

  • ½ a pomegranate seed
  • 1 cup mixed berries (Strawberry, raspberry, blackberry and blueberry)
  • 8-10 Almond pieces
  • 1 ½ cup of cold water or ice

Instructions

Into the blender add in all of the above ingredients and blend until reach a smooth consistency if you choose to make it a bit more liquidy consistency than add more cold water to your preference.

Pour into your desired glass and Enjoy!

Notes

If allergic to nuts avoid the Almond and add in another fruit of your choice.

Instead of Almonds it can be substituted with Almond Milk - 1 cup

http://myfoodforthesoul.com/pomegranate-fruity-smoothie/

 

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