.....From My Palate

Desserts

Motichoor Ladoo

by

IMG_7109.CR2.jpg

I wanted to share a classic sweet recipe in the blog before Raksha Bandhan. But sometimes things become so out of control that time flies in front of your eyes and you just sit and watch it sliding away in helpless horror. Well, in simpler words people call it ” just lazy”. Yes! I was in that state for a while watching time flying away and sitting in denial on the couch thinking and planning about recipes. No matter how much I like cooking but there are times when it doesn’t feel the same. Sometimes you struggle to cook everyday meal for the family. Thank God! for take outs for such days. I realized there are some negative effects of being a “i like cooking Mom”. The family is so used to home cooked food they eschew outside food and expects anything cooked at home. Well, that’s what companionship is all about. Hubby dear, comes in handy on such days with his expertise and cooking repertoire.
In fact i was thinking about sharing his skills too in this podium. May be soon….

IMG_7103.jpg1

Few weeks back my mom asked my son if there is anything he wanted to have from India. Taking few minutes in thinking he had two things in the list. Motichoor Ladoo and Kaju katli.
That makes me realized I make all these fancy desserts and sweets but here my son craving for shudh desi Mithais. I keep a mum all this time but on the day of RakshaBandhan I decided to surprise my son with one of his favorites (for now, sure not for long). My little vacation helps me to take the task with all joy and excitement. With little research, it was a piece of cake. There are some techniques and patience that makes the recipe easy and delicious.

IMG_7114.CR2.jpg

Motichoor is one of the famous and popular sweet in India. Festivals, weddings any occasion, ladoos mere presence makes it celebratory and special. For me their color itself is so warm and cheerful that can perk up any occasion or a party. I prefer motichoor over bondi ladoo. But that doesn’t make boondi ladoos any less.

IMG_7112.CR2.jpg
I like to share some of my researched tips for better results.
I prefer frying boondis in desi ghee for extra taste and texture. It makes lot of difference in taste. The batter should be of pouring consistency and its always good to try it before frying on perforated spoon. If its not dropping well mix little more water and try again. Fry boondis on medium flame not more than minute and half. Add boondis in warm syrup always. If the boondis are not small for motichoor pulse it once in a blender.

IMG_7113.CR2.jpg

 

Motichoor Ladoo
Recipe Type: Sweet/Dessert
Cuisine: Indian
Author: Bhawana
Ingredients
  • 2 cups Besan (Gram Flour)
  • 2 tbsp. Sooji (Semolina) fine
  • 1 tbsp. Desi Ghee
  • Orange Color – according to preference
  • 2 cups Sugar
  • 1 cup Water
  • 1 tsp. Lemon Juice
  • 1 tsp. Cardamom Powder
  • 1 tsp. Rose Water
  • 3/4 Cup Melon Seeds, roasted
  • Silvered Pistachios for garnishing
  • Ghee/Oil to deep fey
Instructions
  1. Seive the besan and add sooji, ghee and color.
  2. Make a thin batter adding water in besan in pouring consistency.
  3. Cover and keep aside for half an hour.
  4. Heat sufficient ghee/oil in a skillet.
  5. Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
  6. Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
  7. Make boondis with the help of holding fine perforated spoon over the ghee.
  8. Pour batter little by little at a time.
  9. Fry boondis around 50-60 seconds on medium heat.
  10. Warm the sugar syrup and add boondis and melon seeds.
  11. Mix it well and keep aside for few minutes.
  12. Make ladoos and garnish with pistachios.
  13. Celebrate and enjoy the festive time!

Tropical Fruit Salad With Coconut Dipping Sauce

by

IMG_6764.CR2

Summer is in full swing and I’m very sure so are your plans to conquer these 16 weekends to the best. “What are your plans for summer?” is the most overrated icebreaker question all summer! Its not all, lot of pain and hard work goes in planning theme BBQs, beach activities, camping at leisure grounds, 2 weeks vacation to some exotic place, visits to waterparks resorts, cruises and what not!….just to answer the question “What you did in summer this year?” Nothing, just relaxed and enjoyed warm weather with our family in our lush green backyard. Felt great eating fresh organic home grown vegetables with freshly cut bouquet on table, that’s a luxury we can only attain few months in a year. Spent some quality time with kiddos while watching late night movies, playing board games all afternoon over non stop chit chat about friends and life and most importantly, felt life in home, in otherwise spick-and-span, ornamented house used to eat and sleep.
I’m sure the person who asked will faint after hearing this answer. Or maybe I’m exaggerating the whole situation….Maybe not!! 😉

IMG_6766.CR2

Summers are all commercialized because of these profit oriented companies. Their marketing is so good that they convinced the masses to use their product or visit the place to experience good fancy summer. Summer used to be the time when people visit their friends and families during vacation so that their kids can experience bonding and warmth of relationship in lives. That’s the time we enjoyed our breakfast and lunches with families without hasting ourselves to school and other activities. That’s the time we spent making lifelong friends and memories to cherish and share with our children. May be summers were not as fancy as now a days but they felt real, close to heart and memorable.

IMG_6767.CR2

By no means going on vacations or having fancy evenings with friends are impermissible to me, I love all that 🙂 . It just that overdoing anything will loose its charm and character. What I really like about summers are having BBQs or potluck parties with lots of fun games like dumb charades, pictionary and water activities for kids to enjoy the weather with friends and families.

IMG_6753.CR2

Food is the undeniable part of any kind of entertainment. After all the fun and activities, gathering around a table full of delectable dishes makes our day. We always look for recipes that are easy to make and takes less time without compromising on taste and feel. I am sharing such recipe today that will brighten up the BBQ table without much effort and time. Its healthy, colorful, delicious, exotic and fresh.

IMG_6774.CR2

 

Tropical Fruit Salad With Coconut Dipping Sauce
Recipe Type: Salad
Author: Bhawana
Ingredients
  • 1 cup Pineapple, cubed
  • 1 cup Papaya, cubed
  • 1 cup Mango, cubed
  • 1/2 cup Kiwi, cubed
  • 1 cup Red Dragon Fruit, balls (using melon baller)
  • 1/2 cup Blueberries
  • 2 tsp. Lime Juice
  • Coconut Dip Sauce-
  • 1/4 cup thick Yogurt
  • 2 tbsp. Coconut Cream
  • 1/2 tsp. Lime Zest
  • Coconut Flakes
  • Honey as needed
Instructions
  1. Mix yogurt, lime zest, honey and coconut cream together
  2. Cover and chilled in refrigerator before serving.
  3. In a mixing bowl, combine all the fruit just before serving.
  4. Drizzle lime juice, gently toss to coat.
  5. Serve with coconut dip on side.
  6. * Use Fresh fruits for better taste.
  7. ** Use Fruits of own choice and preferences.

Middle Eastern Delight Kunafa With Rabdi

by

IMG_6705.CR2

Eid Mubarak, Happy Eid to all my friends in advance, who are celebrating Ramadan, the holy month of fasting and prayers. Ramadan, a month of self-purification, share, care, belief and endurance. While fasting 30 days from dawn to sunset, without consuming drop of water in summer and doing all daily chores are definitely not easy but belief in God gives the strength to endure and purpose to do it. Iftar and suhoor are the after sunset and before sunrise time when the kitchens are filled with aromas and arrays of food are served on table.

IMG_6734.CR2

These 30 days are the days of culinary awakening, through all the senses around the world. Iftar meals are a time of festivity and celebration with friends and family, for breaking fast together after sunset. Before iftar meal are the busiest time in the kitchen, where classic, ethnic or new recipes are bubbling out of the pot and their aromas are making the place heavenly and blissful.

IMG_6707.CR2

To celebrate the occasion, I am sharing one of the most amazing middle eastern dessert, eaten during Ramadan called Kunufa. It is known by different names in different places but the taste will for sure takes you to the door to heaven. The flaky crust with the creamy filling with nuts, surely a gastronomical delight that will gratify the palate and the soul.

IMG_6719.CR2

I tweaked the recipe little from the classic. Instead of using cheese, I gave it a Indian twist by filling instant Rabdi between the crust.
Take my words, it tastes delicious when serve cold. This recipe was one of my bucket list recipe that I really wanted to try and couldn’t find a better occasion to share it.
Eid Mubarak! Happy Ramadan!

IMG_6735.CR2

Kunafa – Middle Eastern Delicacy
Recipe Type: Dessert
Cuisine: Middle Eastern
Author: Bhawana
Ingredients
  • 1 box Kataifi , shredded Filio dough
  • 1/2 cup Butter, melted
  • 1/4 cup Ghee, melted mixed in butter
  • Orange color
  • Ghee to grease a baking pan
  • 1 cup Sugar
  • 1 1/4 cup Water
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Orange Blossom Water
  • 1 tsp. Rose Water
  • 2 cups Ricotta Cheese
  • 3/4 cup Condensed Milk
  • 1 tsp. Cardamom Powder
  • 1/2 cup Pistachios Powder
  • 1/4 cup Almond, sliced
Instructions
  1. Preheat oven at 350F. Grease baking pan with ghee mixed with orange color.
  2. Cut kataifi dough in to 4 equal part and mix melted butter and ghee in it.
  3. Mix it with hands until it becomes fluffy with no lumps.
  4. Make a Cream Filling by mixing ricotta and condensed milk.
  5. Add cardamom powder and little rose water.
  6. Mix it well and put it in the refrigerator.
  7. Make Sugar Syrup with sugar and water.
  8. Bring to boil and then add lemon juice.
  9. Let it boil for 10 minutes. Keep aside to cool.
  10. Now add orange blossom water and rose water.
  11. Divide kataifi dough in two equal parts.
  12. Take a greased pan and spread the dough evenly in the center and the corners of the pan.
  13. Press it down well with the back of the spoon.
  14. Now spread almond slices all over.
  15. Then add cream filling over it and spread it evenly over the dough.
  16. Now layer pistachios powder over the cream filling.
  17. Mix tsp of orange color in the remaining Kataifi dough.
  18. Finally spread the remaining kataifi dough evenly all over, press it down gently.
  19. Add little more melted ghee if the dough is little dry.
  20. Place it in the preheated oven for almost 40 minutes.
  21. When the kunafa is golden brown in color, take it out of oven.
  22. Pour sugar syrup sides and all over, cover and keep aside to cool down.
  23. Run a knife all over to loosen the sides and turn it out in to a serving tray.
  24. Garnish it with your preference and enjoy the slice.
  25. * Increase sugar according to taste.

Irani Café – Mawa Cake

by

IMG_6640.CR2

Long time no see! It has become a custom for me to start my blog with this expression these days. How are you guys doing? Officially its summer, long bright days are making me happy and more productive. Afternoons are really warm and sunny, compelling me to stay indoors and spending more time in exploring other blogs or browsing idly for some instant entertainment. I really like such lazy afternoons, sitting with my feet up on my favorite spot of the couch with laptop and relishing my penchant for hot cuppa of ginger tea. That’s the most creative and entertaining time of the day for me. I really like spending time with myself in the age when you hardly get any moment alone with all these what’s up, facebook, snapchat, twitter and what not…. Its not that I am against technology, I like it and using it to the best but spending some time with or for myself like old school are still in my priority.

IMG_6644.CR2

While enjoying my own company last week, one afternoon I stumbled upon this video on you tube. Its about an old man going to a Irani bakery and bought a Mawa cake for himself. He ordered a cup of tea with it. While serving his tea a small boy broke the cup and spilled the tea. Another server came and try to hit the boy for his mistake but that old man blamed himself to save that small boy. While eating mawa cake a big piece fell on the floor by the old man. He tried hard but couldn’t reach it. He was disappointed and was really sad. But all of a sudden he realized there is another box of mawa cake on table. The owner of the café who was impressed by his kindness treated him with another box.

IMG_6648.CR2

The moral of the story was “Believe in the magic of kindness”. The story was really simple but it touched the heart really deep. The name of the story was Mawa Cake. After watching the video I had this irrefutable urge to bake and eat a mawa cake. Very next morning I obliged my craving and baked the Mawa Cake.

IMG_6656.CR2

How I wish, if I can share my mawa cake with the same old man. May Kindness rules and make this world more humanly and full of love.
Amen

IMG_6657.CR2

 

Mawa Cake With A Middle Eastern Touch
Recipe Type: Baking / Cake
Cuisine: Parsi
Author: Bhawana
Ingredients
  • 1 1/2 cups Cake Flour
  • 1 1/2 cups Castor Sugar
  • 1/2 cup Unsalted Butter
  • 3 Eggs
  • 1 cup Khoya, grated
  • 1 1/2 tsp. Orange Blossom Water
  • 1 tsp. Rose water
  • 1 tsp. Baking Powder
  • 1/4 tsp. salt
  • 6-7 Green Cardamom, powdered
  • 1/2 cup Milk with 1/2 tsp. of crushed Saffron
  • 1/2 cup Sliced Almonds
  • Sliced Pistachios for garnishing
Instructions
  1. Pre heat oven at 375F. Grease and line the bottom of the cake pan.
  2. Mix cake flour, salt, cardamom powder and baking powder.
  3. Whisk butter and sugar until light and fluffy.
  4. Add khoya and whisk again while adding eggs one at a time.
  5. Add orange blossom water, rose water and milk. Mix it well.
  6. Now add dry mixture tbsp. at a time. Mix it well until all combined.
  7. Do not overmix.
  8. Finally add almonds and mix it.
  9. Pour it in a prepared tin.
  10. Garnish with pistachios and saffron thread.
  11. Bake it for around an hour until skewer inserted in a cake comes out clean.
  12. Cool it for 10 minutes.
  13. Serve with tea or coffee.

Lauki Ka Halwa

by

IMG_6398.CR2

Wow, we are already in the last week of winter. Winter has been really blessed and mild this year. Cannot complain!… but still looking forward to welcome spring this weekend. Crisp mornings, fresh green grass, tulips and daffodils peeking out of the soil, birds chirping around.. can’t wait to see mother nature back to life. There are three festivals lined up to celebrate other than spring. St Patrick’s day is on 17th this week. It is the time of the year when all green recipes are out and everywhere around blog-sphere.

IMG_6408.CR2

My recipe dedicated to this green day is thick confection of bottle gourd sweetened with sugar and make it more richer in taste with khoya and nuts. The light green color of gourd is enhanced with the food color that is purely optional. Lauki ka halwa is popular as a fasting sweet, when grain are not allowed to eat while fasting like Shivratri, Krishnaastami and Navratris.

IMG_6409.CR2

Besides its beautiful green color this dish tastes delicious, hydrates and gives instant energy to the body while fasting. The texture of the halwa is little crunchy and tastes delightful with coconut and other nuts.

IMG_6415.CR2

Lauki Ka Halwa
Recipe Type: Dessert
Cuisine: Indian
Author: Bhawana
Ingredients
  • 2 cups Lauki (bottle gourd), grated and boiled
  • 1 cup Sugar
  • 3 tbsp. Ghee
  • 1/2 tsp. Cardamom Powder
  • 1 cup Khoya, grated
  • Silvered Pistachios and Almond
  • 1/2 cup Coconut, grated
  • Few drops Kewra Water
  • Green color (optional)
Instructions
  1. Heat 2 tbsp ghee in a heavy-bottom pan.
  2. Add lauki and saute for 7-8 minutes.
  3. Add Sugar and green color.
  4. Saute the mixture while stirring continuously until all the moisture evaporates.
  5. Now add khoya, cardamom powder, coconut and dry fruits.
  6. Add 1 tbsp. of ghee and cook it few more minutes.
  7. Add kewra water, mix it well.
  8. Serve hot or cold garnished with almond and pistachios.

Kataifi – An Exotic Greek Dessert

by

IMG_6229.CR2

Happy Valentines Day!
When I was thinking of dedicating this recipe to valentine’s day, a thought flashed across my mind. Who wants to cook and serve on valentine’s day?
After lot of thinking I was really intrigued by this thought. Why Ma ke Haath Ka Khana is still special and delicious for us? With all the healthy food chains, good availability of all kinds of foods possible, restaurants doing good businesses, still home cooked food is in demand. Yes! I realized, its not food. Its the love, time, concern and feeling with the food that makes it more delicious and easy on your stomach.
IMG_6231.CR2
Eating out is a weekly thing now (may be twice in a week for some..) like buying grocery or doing any other chores on weekend, still on any good occasion we prefer to go out and eat. So, what’s so special about eating out now? Gosh! Am I sounding old fashioned? Believe me, I love latest fashion and I am Fashionable!. But in this case just fanthoming a thought! For once I think I belong to an old school, where anything with love, time, concern and feeling is more precious than any materialistic gift. To be true, not to everybody and definitely not all the time but for that special one, you wanted to dedicate this day and sharing your feelings with out saying a word.
(Wow, so proud of myself for delivering a dialogue from Yash Chopra’s romantic film.)
IMG_6228.CR2

Now coming to the recipe of the day, this is called Kataifi. Kataifi is a greek dessert made of special shredded pastry dough called Kataifi. To me its an exotic sweet related to very popular baklava in taste. This sweet is also popular in Turkey and other middle eastern countries. You can buy Kataifi from any middle eastern food specialty shops or some supermarkets with a name Kataifi Pastry. This dessert has exotic golden color, very crispy with a moist pistachios filling in the middle. Yum! delicious! are another suitable name for it.
IMG_6234.CR2

IMG_6235.CR2

IMG_6238.CR2
 

Kataifi
Author: Bhawana
An Exotic Greek Dessert
Ingredients
  • 1 Box Kataifi, Shredded Fillo Dough
  • 2 Stick Butter, melted
  • For Filling
  • 1 cup Pistachios, coarsely ground
  • 3/4 cup Almond, coarsely ground
  • For Sugar Syrup
  • 1 1/2 cups Sugar
  • 1 cup Water
  • 1 tbsp. Lemon Juice
  • 1 tsp. Orange Blossom water
  • 1/4 tsp. Rose Water
Instructions
  1. Boil sugar and water in a pan.
  2. Add lemon juice and continue boiling syrup for more 10 mins on low flame.
  3. Add rose water and orange blossom water and keep it aside to cool down.
  4. Mix pistachios and almond together for the filling.
  5. Tease out the Kataifi dough gently by hands.
  6. Add butter and pull apart the dough gently if there are any clumps.
  7. When the dough becomes fluffy, cover with damp cloth.
  8. Grease a ovenproof dish and preheat oven to 350 degree F.
  9. Take a section of dough, spread it in a shape of rectangle, drizzle butter all around.
  10. Place tsp of filling towards one end and fold it over into a cylindrical shape.
  11. Place them in a prepared dish, close together leaving no gaps in between.
  12. Drizzle the left over butter equally on each rolls.
  13. Bake it for 45 mins to 1 hour until golden brown in color.
  14. Pour sugar syrup all over the rolls and keep it aside until it absorbed.
  15. Garnish with pistachios and serve!

Aate Aur Til Ki Burfi

by

IMG_6196.CR2.jpg

A very Happy New Year to all!
Wishing you all, the happiness and blessings in 2016.
New year is there and we are almost in the last week of January. I know, time really flies! I still remember going to my Nani’s home with my mother during my vacations. I used to love all the fun and attention I get there but I was more excited to get a box of my favorite sweet freshly made by my Nani. Simple, really delicious, with a hue of sexy brown color and garnished with dried coconut flakes, my favorite Aate Ki Burfi. It has become so much part of me that my visit to my nani’s home is incomplete without it. I don”t want to publish my age around here but still after so many years its taste and aroma is still fresh in my palate and soul.
IMG_6192.CR2.jpg
While browsing around I saw a recipe on a YouTube channel of my favorite blogger Nishamadhulika, Aata til Burfi. It refreshed the memory of my childhood and I tried the recipe with little tweaks here and there suited to our taste and voila! Perfect Sweet for my palate!
IMG_6194.CR2.jpg
IMG_6190.CR2.jpg
IMG_6199.CR2.jpg

 

Aate Aur Til Ki Burfi
Author: Bhawana
Ingredients
  • 1/2 cup safed Til (Sesame Seeds)
  • 1 cup Aata (Whole Wheat Flour)
  • 1/2 cup Khoya, grated and roasted
  • 3 tbsp. Ghee
  • 1 1/2 cups Sugar
  • 3/4 cup Water
  • 1/2 tsp. Cardamom Powder
  • Pinch of Saffron
  • Sliced Pistachios for garnishing
Instructions
  1. Roast sesame seeds until little puffy and slight golden in color.
  2. Grind it coarsely and keep it aside,
  3. Roast aata with ghee on low flame until it becomes light brown in color.
  4. It releases good aroma when its done.
  5. Mix sugar and water and make sugar syrup with one thread consistency.
  6. Now add roasted flour, til, khoya, cardamom powder and saffron.
  7. Mix it well and cook until it thick enough to set.
  8. Spread the mixture in a greased plate and garnished with sliced pistachios.
  9. Cut it in small pieces and serve.

 

Kesar Layered Burfi

by

IMG_5577.CR2.jpg

Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

IMG_5591.CR2

IMG_5593.CR2.jpg

IMG_5568.CR2

 

Kesar Layered Burfi
Author: Bhawana
Ingredients
  • Plain Burfi
  • 2 cups Khoya, grated at room temperature
  • 3/4 cup Boora or Powdered Sugar (adjust accordingly)
  • 1/2 tsp. Cardamom powder
  • Few drops Gulab or Kewra essence (optional)
  • Kesar Burfi
  • 1 1/2 cup Khoya, grated at room temperature
  • 5 tbsp. Boora or Powdered Sugar (adjust to taste)
  • 1/2 tsp of Saffron crushed and soak in tbsp of warm milk
  • Silvered Pistachios and Almond for garnishing
  • Few drops Gulab or Kewra essence (optional)
Instructions
  1. Grease the tray to set the burfi.
  2. Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
  3. Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
  4. The mixture should be consistency of soft lump.
  5. Spread it evenly on greased tray and let it cool.
  6. For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
  7. Cook it until the desired consistency as above.
  8. Spread the kesar mixture on top of the plain burfi.
  9. Spread it evenly with the help of greased parchment paper.
  10. Garnished with nuts and set aside to cool.
  11. Cut in to desired shape and serve.

Pumpkin Halwa- Celebrating Fall with Indian Twist

by

IMG_5825.CR2

October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere  are loaded with  pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga  was on this month of October.  In the spirit of the season,  I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa  is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms,  believe me it is….!!

IMG_5806.CR2

IMG_5813.CR2.jpg

IMG_5836.CR2

 

Pumpkin Halwa
Author: Bhawana
Ingredients
  • 4 cups Pumpkin, grated
  • 1 cup Sugar, adjust according to taste
  • 2 cups Milk
  • 1-2 tbsp. Ghee
  • 1/2 tsp. Cardamom Powder
  • few threads of Saffron
  • 1 cup grated Khoya
  • 2 tbsp. Raisins
  • Almond Cashews or Pistachios, chopped
Instructions
  1. Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
  2. Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
  3. Add the milk, mix it well and give it a boil while stirring in between.
  4. Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
  5. At this point add sugar, saffron milk, cardamom powder and raisins.
  6. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  7. Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
  8. Garnish with almonds cashews or pistachios.

Khajoor Mewa Roll

by

IMG_5033.CR2.jpg

Gifts, new clothes, mithais and lot of happiness and exuberance around….yes! that’s what festivals gives us while breaking the monotony of work and busy life. If festivals are not there our lives will be like robots with no emotions and feelings to share with family and friends. Festivals are regular days, just an excuse to rejoice and spend special time with loved ones. These are the days to break rules, diets and enmity whereas strengthens the bonds of love and responsibilities for each other. One such day to celebrate the emotional bonding between brothers and sisters is around the corner. A very very Happy Raksha Bandhan to all of you in advance.
I wanted to dedicate this post to my brother. Happy Raksha Bandhan Bhai!

IMG_5028.CR2.jpg

Any festival is incomplete without sweet. And in the time of healthy, sugar-less sweets, this sweet will be a perfect treat for a health conscious, exercise freak, brother. This roll is like an energy bar with dates and nuts. Khajoor rolls are not new to me, my friend in UK introduced this recipe to me almost 8 years back. This is a quick recipe with hardly any work and looks delicious.
What will be a more healthier way to celebrate “bond of love” ? Be ready with an extra box to pack this yummy treat for your brother.

IMG_5037.CR2.jpg
IMG_5039.CR2.jpg
IMG_5040.CR2.jpg

 

Khajoor Mewa Roll
Author: Bhawana
Ingredients
  • 2 cups Khajoor (Dates), pitted & chopped
  • 1 cup mixed Dry Fruits, toasted & chopped
  • 1 tsp. Desi Ghee
  • 1/2 tsp. Cardamom Powder
  • Few drops Rose Essence (optional)
  • Shredded coconut for garnishing
Instructions
  1. Heat ghee in a nonstick pan. Add khajoor.
  2. Cook khajoor while mixing it well.
  3. Cook until they are soft.
  4. Mix dry fruits, cardamom powder and rose essence.
  5. Mix it well and let it cool for sometime.
  6. Roll the mixture into a thick log.
  7. Roll it on shredded coconut and wrap it tightly in cling film.
  8. Refrigerate it until firm.
  9. Cut it in to slices and serve.