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Karachi Halwa

Karachi/Bombay Halwa

Soft and melt in the mouth is karachi halwa which is also known as bombay halwa. This halwa is basically made with 4 ingredients – corn flour, ghee, water and sugar.

Karachi halwa is known as a Sindhi delicacy.
Just few simple ingredients that can be easily found in your kitchen pantry are used to make this rubbery sweet. It’s also popularly known as cornflour halwa. But you can also replace cornflour with any flavoured custard powder also.

This mithai is prepared especially during festival season. moreover, it could be easily shared with friends and family because of longer shelf life compared to other Indian sweets.

The recipe for corn flour halwa is pretty simple. It is just about cooking the corn flour in a sugar syrup until it reaches the right halwa consistency. The tricky part of this recipe is to get the halwa look glossy. If you miss out on the right texture, it won’t taste good and look gloppy.

karachi halwa is not your everyday sweet, so best to make during festive occasions or special occasions.

Preparation time :  10 minutes

Cook time : 20 minutes

Serves : 6

Ingredients
Corn Flour 1cup
Sugar – 1.5 cup
Water – 1 + 1.5 cups
Ghee – 1/4 cup
Mixed slivered Nuts 1/2 cup
Orange Food color- a pinch
Ghee to grease thali

 

Method :
In a bowl , take 1 cup of corn flour and add 1 cup of water and food color and mix it well without any lumps. Keep it aside.

In a nonstick pan, add one and half cups of sugar and one & half cups of water and mix it well. Mix till sugar melts completely.

Now add corn flour+orange colour mixture slowly to the sugar syrup and continuously stir with a whisker. Make sure that no lumps are formed.

Now after a while at regular intervals add ghee to halwa with one spoon at a time. Don’t add ghee at one go, and stir it continuously. After the mixture is cooked properly it will look like a jelly.

It will start to leave out ghee at the edges means it’s ready to be poured in greased thali.

Add half quantity of the slivered nuts and mix well and remove it from the heat. Transfer the mixture into greased plate and let it cool completely.

When the mixture sets well and little warm garnish it with the remaining slivered nuts on the top.

Your karachi halwa is ready.

some tips for a perfect chewy karachi halwa recipe:

1. Using the Food colour in this recipe is optional and is added only to make it attractive.

2. Corn flour should be mixed with water without any lumps formed. otherwise, the halwa would not be chewy and properly cooked.

3. Continuously stir while gradually adding cornflour mixture to the sugar syrup.

3. Do not compromise on adding ghee/ clarified butter to corn flour halwa recipe.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

 

Kalakand (Indian milk cake/fudge)

 

KALAKAND

Raksha Bandhan Festival a significant day for all brothers and sisters, which is celebrated all over India. Also, this auspicious day couldn’t be complete without the traditional Indian sweet!

No celebration is complete without good food and some sweets. We Indians love our food and hardly give up on a chance to indulge and if it’s something as special as Raksha Bandhan. While it might not be a very good idea to go overboard with it, I think having small portions won’t do you much harm. Also, you always have the option to go for the healthy version of the favourite mithaai, like swapping or opting for kalakand instead of the ones doused in ghee.

This year I would suggest you do something totally unexpected. Cook up some of the easiest and yummiest delights for your sibling and you will witness the widest of beaming smiles ever! So here is the easy recipe to impress your sibling

KALAKAND

Prep time : 10 minutes

Cooking time : 15 minutes

Ingredients

200gms condense milk(homemade)
250gms fresh paneer/cottage cheese
1 tbsp milk powder
1 cup chopped pista cashews and almonds
5-6 cardamom powdered

To make condense milk
Boil 500 gms milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.

This can be stored in fridge for 3 days.

Method:
In a bowl mix paneer, condense milk nd milk powder.

Put this mixture in a nonstick kadahi nd cook on medium heat,add cardamom powder,stir it continuosly till it leave the sides.

Spread it on a greased plate/ bowl nd spread dryfruits over it.
Press it little to properly stick to mithai.

Garnish with saffron strands.

keep it in fridge for 3to4 hours when it slightly cool down.

Cut into pieces in desired shape nd enjoy with your family.

 

Coconut and Roasted Peanut Pops

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A warm welcome to you all and wish you all a very happy new year.

The year 2017 has started on a great note. I am doing what i love the most, travelling. Nothing much was planned for new years eve. But all of sudden from nowhere the idea of spending the new year and ushering it on a friend’s farmhouse in Gujarat, came upon, as whole bunch of friends planned to do so. We drove down there and had a blast.

The year has begun and makar sankranti/pongal is fast approaching too. Everytime i make sweets like sesame seed/til ladoos, chikki of different varieties. This time i thought to make unusal stuff using the same ingredients.
I once saw this dish made by my dear friend Kanwaljeet,on other forum. So i decided to give it a shot. And pops turned out delicious.

So here i present very healthy and nutritious Coconut and roasted peanut pops which is actually served as ladoos. The shape of pops gives it a added attraction and can be served in individual portions too.
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Ingredients:
2 cups dry coconut powder
1 cup roasted peanuts (grind coarsely)
1/ 4 cup condense milk or more
Dry coconut for coating
Icecream sticks or kulfi sticks

Method :
In a nonstick kadhai put dry coconut powder. Add coarsely grinded peanuts. Add condense milk. Cook on medium flame till it leave the sides. Turn off the flame. Keep aside to cool.

Adjust quantity of condensed milk to check pops are formed properly.
Make round balls. Put icecream sticks in centre. Flatten them to give the shape of pops. Roll pops into dry coconut powder.

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Notes:
You  can dip the pops in chocolate sauce and roll into cake decoration silver balls.

Ukdiche Modak with Oats

Ukdiche Modak with Oats

 

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Happy Ganesh Chaturthi to you all 😄 Modaks have a special importance in the worship of the Hindu god Ganesha. Modak is believed to be his favorite food. During the Ganesha worship ceremony, known in Maharashtra as Ganesha Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasadam.

Ukdiche means by steaming. Modaks are steamed after they are rolled like dumplings.

Ukdiche Modak is famous Maharstrian delicacy which is traditionally made with rice flour & filling of coconut & jaggery mix. But to give it a healthy twist i have used oats powder majorly and little bit of  rice flour. And this experiment with oats was highly successful as no one came to know that it was prepared by using oats.

Oats have numerous health benefits.
Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.
These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

Here is the healthier version of modaks by using oats. I am sure you all are gonna love it.

Preparation time : 20 minutes.                          Cooking time : 20 minutes                      Serves : 8

For outer covering:
1 cup powdered oats
3-4 tsp rice flour
2 cup water
1 tsp oil
a pinch of salt

For the filling:                                                     1 cup grated jaggery (gur)
1+½ cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1tbsp ghee

Method:                                                           For the filling, in a non-stick pan first add 1 tsp Clarified butter. Add grated coconut, and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.

In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the powdered oats & rice flour while stirring continuously & texture becomes lumpy & everything comes together. Put off the flame.
Cover with a lid and keep aside for about 5 minutes.

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Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy.

Make even size small balls of the dough. Make a well in the centre and keep pressing it with your finger tips. Then roll each of them into a round shape.

Make 8 to 10 folds in rolled dough, by pinching its corners, by keeping distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
Add a spoonful of the filling into the dough.

Bring all the ends together and press to seal the top.

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Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to 7 minutes.

Once the modaks are cooked check it by inserting a knife. It will come out clean.

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Serve hot drizzled with pure ghee.

 

 

 

 

 

Ragi/Nachni/Fingermillet and Jaggery Ladoos

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Ragi is a wonder grain which is really high in absorbable calcium, iron and fiber. I make it a point to make something interesting out of this wondergrain to incorporate into our daily meals be it Roti or idlis/dosa or Chilla.
This time made ladoos as ready to go snack with glass of milk.
These Ladoos taste very delicious , do not turn out to be hard and will be slightly powdery while you bit into.

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 6 people

Ingredients
Ragi Flour1 Cup (i have used store bought organic Ragi powder)
Roasted Gram Dal 1/4 Cup
Dessicated coconut 1/4 cup
Grated Jaggery 1.5 Cups more or less to ur taste.
Ghee/clarified butter 1/4 Cup
Chopped dryfruits to garnish

Method:

Heat a pan and dry roast the ragi flour for 8-10 minute on medium flame to remove the raw smell from it.

Do not increase the flame, the flour may get burnt. So always keep the flame on medium or low. When nice aroma comes out juat switch off the flame and keep it aside to cool.

In a mixer jar, take roasted gram dal.

Grind the roasted gram dal(chanadal) first to a nice powder. Then add dessicated coconut.

Keep this powder in a separate mixing bowl. In the mixer jar, take ragi flour and grated jaggery and give couple of pulses so that the ragi flour and jaggery are nicely mixed and incorporated together

Add this ragi-jaggery powder to the mixing bowl.

Mix the chanadal & coconut and ragi-jaggery mixture nicely. Warm the clarified butter/ghee and melt it and pour it in the ragi mixture.

Using a spoon, mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture.

Tasty and Healthy Ragi Ladoos are now ready to serve!!!
Garnish with chopped dryfruits.

Leftover Chapati/Roti/Bhakri Chocolate Mithai

Leftover Chapati/Roti/Bhakri Chocolate Mithai

Being lady of the house, we have to look after small small things happening in and around the house. And to manage kitchen well is biggest task. Many times there is some extra chapati lying in the casserole or dal lying in the fridge shouting out loud, take me over and make something interesting out of it.

So today i though to share a very interesting & easy chocolate mithai from Leftover Chapatis. Few ingredients into it which are easily available at home and Voila….. delectable chocolate mithai is ready. I am sure your family would love to have a piece of it without even knowing that it is made from Leftover Chapatis.

Preparation time 10 minutes

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Fudgy Chewy Chocolate mithai from Leftover rotis/chapatis/Bhakri

Rotis/Chapatis crushed in mixer 1 cup
Milk 2 cups (double the amount of crushed chapatis)
Sugar 1/2 cup ( less or more according to ur taste)
2 tsp pure ghee
Dessicated coconut 4 tsp
Drinking Choclate powder 3 tsp
Cocoa Powder 1tsp
Khoya/feeka mawa 50 gms
Slivered Kaju badam pista

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Method:
In a heavy bottom pan/kadai put ghee. Now add chapati chura (grind it in mixer). Bhuno it nicely till moisture from chapatis evoparates.

After bhunoing nicely add Milk & Suagr. Add chopped dry fruits.

Now add drinking chocolate, chocolate powder, dessicated coconut. Saute it for few minutes.

Now add grated feeka mawa/khoya. Keep stirring it nicely on slow flame till i mixture becomes thick & lumpy.

Grease a mould or flat glass bowl. Transfer this mixture into mould. Spread silvered kaju badam over it. Pat it & press with the back of spoon.

Let it come to room temperature. It will become little hard in texture.

When cool cut it into desired shape.
Enjoy fudgy chewy chocolaty mithai.