.....From My Palate

Sweets

Kesar Layered Burfi

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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.

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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.

Do You Have A Sweet Tooth !?

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Nariyal Burfi & Pethe Ke Ladoo

I made these sweets on Ashtami/Ramnavmi but due to busy schedule didn’t get time to post the recipes. First one is Pethe ke ladoo and the other is Nariyal Burfi. They both comes out really good this time.(Believe me! I’m not lucky with sweets everytime) I have a sweet tooth, so when I got mail about Methai Mela from Dear Sri I can’t wait, any longer and wanted to share my recipes to make this mela more sweeter.
This one is Nariyal Burfi/Coconut Fudge. This is my favourite Burfi and all the credit for the sweetness and goodness goes to Popular Saffron-Saffron Hut
Her Recipe for coconut burfi is super good. I made this fudge many times but still my squares are not as good as hers. I don’t know why you stopped blogging Saffron I want to thank you, for all your wonderful work.
Do try this sweet it will make the occasion more sweeter.
You will enjoy this fudge in every bite of it.
Thank U Saffron

Now its time for next recipe.
Pethe Ke Ladoo
I’m sure you all must have heard about popular Agra ka Petha. I know Petha itself is so good you can’t even think of doing anything else with it. But back home I used to make these ladoo with my Mom that gave petha altogether a different taste. I’m a Coconut lover so I love anything with coconut.

Ingredients

  • 1 cup Grated Petha (agra ka petha)
  • 1/2 cup Roasted Khoya
  • 1 cup Desiccated Coconut
  • 1/2 tsp Cardamom Pd
  • Tutti frutti and extra D-Coconut for garnishing.

Method

  • Mix above first four ingredients very well.
  • If you find the mixture sticky can add more Coconut or Khoya according to the taste.
  • Once the mixture is smooth make ladoos out of it.
  • Roll the ladoo in the extra D-coconut and give it a color with the garnishing of ur choice.
  • You can use nuts, dried fruits, tutti fruiti or wear ur thinking caps and give me more options.


I love this sweet out of sweet, do let me know what u think of it ?

Thank U Srivalli for hosting Mithai Mela Its a nice timing for my recipes.


Just want to make sure I’m not disappointing You 🙂
Thanks again, Srivalli.

Mithe Jave– For my Bhai on Raksha Bandhan

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Mithe Jave

I’m from north India, from U.P (now from Delhi I must say). Raksha Bandhan is a festival of love , no matter how much we fight with our brothers whole year on small small things , but today is one day we care for each others likeness.
Mithe Jave is one essential thing we cook on raksha bandhan. Jave is a kind of a small vermicelli. During in months of july and august (before Raksha bandhan) u can see mothers and grand mothers making jave all evening by hand for rakhi.

This is for you Bhaiya, though i know they are not as good as mummy make it.

This is my entry for dear Purva and Priti’s Rakhi ~ Thread of Love event. of Purva’s Daawat and Indian Khana.
Thanks for hosting this precious event.

Mithe Jave– For my Bhai on Raksha Bandhan
Author: Bhawana
Ingredients
  • 1 cup Jave (roasted)
  • 2 1/2 cups of Milk
  • 1/2 cup Sugar
  • 1/2 tsp Cardamom Powder
  • Kishmish, Almonds, Pistachios
  • Few strands Saffron
  • Coconut (shredded) for garnishing
Instructions
  1. Boil milk and add Jave in the milk with cardamom pd, kishmish, saffron and sugar.
  2. Continue to boil on low heat until it becomes thick and jave are all cooked.
  3. Garnish with almonds, pistachios and coconut.
  4. Serve hot or cold but with lots of love…..
  5. (Jave absorbs milk when cool so make sure to have enough milk left when u switch off the gas)

Gajar Ka Halwa

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This is a winter favorite in north India. Back Home this was my favorite treat on Diwali. Winter carrots grown in India are bright red giving Halwa a nice color






This is my entry to Jihva Special Edition 2007 hosted by dear vee.
Thank You Vee.

Gajar Ka Halwa
Author: Bhawana
Ingredients
  • Grated carrot 1 kg
  • Milk 1 litre
  • Whole dried milk (mawa) 1/2 Cup
  • Sugar 1 cups
  • Ghee 2 tbsp.
  • Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
  • Cardamom powder 1/2 tsp.
Instructions
  1. Put milk and grated carrots in a heavy base saucepan and bring it to boil.
  2. Cook over medium heat until all the milk gets dried up.
  3. You should stir the mixture occasionally to prevent any sticking.
  4. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
  5. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
  6. Decorate with remaining dry fruits.
  7. Serve Hot or Cold.

Khajoor Ki Mithai

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Khajoor Rolls

Hi, this is the month of festivity & fun. Or you can say our holiday season, of course.  All the festivals are almost there…especially Diwali. But let’s talk about Navaratri & Dusherra first.  Today is the fourth day of navaratri and I am fasting all nine like always. So I am going to eat specific vegetables & spices and no grains.  Its festival time so let’s start with a healthy sweet (Believe me it is)
This recipe comes from one of my good friend (all the best to her coz she is due any time..)




Khajoor Ki Mithai
Author: Bhawana
Ingredients
  • 2 cups dates, pitted and chopped
  • 1 cup mixed nuts Chopped
  • (Almonds, cashew, pistachio, walnuts anything of your choice)
  • 2 tbsp ghee
Instructions
  1. In a non- stick pan, Melt ghee on slow flame and add Dates in it and keep smashing it until it blends well and turns soft.
  2. Add chopped nuts and mix well along with dates in slow flame. Remove from heat and when cool enough to handle, spread it on to a greased surface, with a greased rolling pin (I use my palm for it)
  3. Gently roll from the edge as tightly as possible and wrap it in plastic wrap or aluminum foil.
  4. Keep it aside for 2 hours and when ready to eat cut the roll in thin slices.
  5. Enjoy no guilt sweet.

Jhatpat Rasmalai

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Jhatpat Rasmalai

Hi, Hope everybody had a good time on rakshabanbhan. Rakshabandhan is a festival of love, thread & food. When you are here & your brother is in India, it’s not that good but this time it’s special because it was first rakshabandhan of my 6 months old baby.
He had a good time though was not very keen to wear a kurta pyjama, and I try to make it extra special by making queen of sweets RASMALAI.

Jhatpat Rasmalai
Author: Bhawana
Ingredients
  • 1 Tin Haldiram’s Rasgullas
  • 21/2 cups milk
  • 1 cup sugar (acc. To taste)
  • Mixed crushed nut (like almonds, cashews, pistachios)
  • ÂĽ tsp Cardamom powder
  • Rose essence few drops
  • Saffron few strands
Instructions
  1. Boil milk & sugar, add saffron and cardamom powder and simmer the milk for some time till half of the milk left.
  2. Add mixed nuts and rose essence.
  3. Take out rasgullas from can and squeeze out the syrup (I use two spoons for squeezing)
  4. Drop them in the milk for some time.
  5. Garnish with nuts.
  6. Serve chilled.