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Watermelon rind Halwa

Watermelon rind halwa is leftover makeover recipe. Rind which is generally thrown away after eating watermelon, can be used making halwa. Here’s an easy recipe with step by step pics and video to make this yummy and flavourful halwa.

 

Watermelon rind halwa, my recipe published in the Newspaper, My 100th blog post : 

Hello Everyone 🙂

First of all Gratitude 🙏

It is with great pleasure that I share this post of mine with you all.. especially because this is my 100th blog post in my journey of two years as a food blogger.

Few days back one of my recipes, watermelon rind halwa got published in a news paper.

This recipe is ‘leftover ka make over’, where I used rind of watermelon to make halwa out of it, by adding few more ingridients. It became instant hit with my viewers

That was when I decided to share my happiness with you all in the form of my 100th blog post.

This feat would not have been possible without the love support and motivation of you all.

I really feel blessed and inspired by all the encouragement and love showered by all of you, through your likes and comments on my facebook page, on my website as well as on my Instagram account.

I still remember the day when I first started blogging and shared my first post!!

The nervous excitement and the mixed bag of emotions that I felt at that time, cannot be explained in words!!

It was akin to a small child performing on a stage for the first time or like a debutant actor/ singer’s first film releasing.

Because when one is showcasing his/ her talents for the first time, we the artistic people always worry about how their labour of love would be received by the people. Wheather our work would be appreciated or not … will we get bouquets or brickbats for what we are presenting before the world is always our concern!!

But I must say I am so thankful to all my viewers and followers, who lapped up every post of mine and complimented me with an open heart..which inspired me to go on and reach to my 100th blog post 😊

Blogging has always been my passion and now it has become an integral part of my life.

I so enjoy writing, creating innovative and healthy recipes..cooking them, plating them in an asthetic way and clicking pictures, collecting knick knacks from the places I travel to..to go along as props in my blogs..presenting them before you all, and waiting with baited breath for your lovely comments to pour in 😊

And while I kept writing blogs and participating in various online cooking contests .. winning accolades and prizes for my recipes..I kept sharing my joy in form of recipe posts with you all on my social media pages.

It gives me immense satisfaction sharing my joy with you all, who played a major role in making my recipes and blog deserving winners!!

So come let’s have a look at my humble recipe of watermelon rind halwa.

My recipe published in Newspaper :

 

Let’s come back to the recipe of Watermelon rind halwa.

Benefits of Watermelon Rind :

Everyone likes to eat watermelons in summers and have its juice too, as its good for health. But don’t discard the peels this time when you eat watermelons at your home. The white rind left after cutting out the juicy pulp is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well.

So, today I am sharing a great recipe of halwa prepared with watermelon rind with you all. This halwa is really yummy and flavorful as well.

You all must have heard of halwa prepared with watermelon but not with its rind. Right? So, here’s an easy recipe with step-by-step instructions to make watermelon rind halwa in your home. Ohhh I just loved this halwa 😋😋

Enjoy!

Prep Time
5mins

Cook Time
15mins

Serves
2 People

Ingredients to make Watermelon Rind  Halwa :

 

 

Watermelon rind white flesh grated 1 cup

Milk 3/4 cup

Condensed milk 1/4 cup

Milk powder 1 Tbsp

Slivered Pistachios 4-5

Ghee/Clarified Butter 2 Tbsp

Getting ready:

Start with cutting watermelon and scooping out red flesh which is used for eating.

Peel off the white rind from the green colored rind and place it separately in a bowl.

Then grate this white rind finely.

Squeeze out the excess water from grated rind atleast twice or thrice.

Chop the dry fruits finely and peel green cardamoms to make powder.

Making:

Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.

Uncover and check the rind after 5 minutes. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.

When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.

Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.

Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.

Serving:

Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.

 

Notes :-

1. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.

2. Adjust the sweetness as per taste.

3. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

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.

If You try my recipes, please share your feedback on my blog or my facebook page, or on Instagram with a comment or picture. Would love to hear back from you.

Happy cooking!

You can try these leftover makeover recipes.

leftover dough dahi vadas

leftover chapati/ roti cutlets

leftover-onion-peel-tea

leftover whippedcream bread malai kulfi

Leftover bread pudding in microwave in 3 minutes

Leftover chapati chocolate mithai

Recipe video here :

 

5.0 from 2 reviews
Yummy Watermelon rind halwa
Author: 
Recipe type: Desserts
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The white rind left after cutting out the juicy pulp of watermelon is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well. The halwa from leftover rind turns out really yummy and flavorful as well.
Ingredients
  • Watermelon rind white flesh grated 1 cup
  • Milk ¾ cup
  • Condensed milk ¼ cup
  • Milk powder 1 Tbsp
  • Slivered Pistachios 4-5
  • Ghee/Clarified Butter 2 Tbsp
Instructions
  1. Getting ready:
  2. Start with cutting watermelon and scooping out red flesh which is used for eating.
  3. Peel off the white rind from the green colored rind and place it separately in a bowl.
  4. Then grate this white rind finely.
  5. Squeeze out the excess water from grated rind atleast twice or thrice.
  6. Chop the dry fruits finely and peel green cardamoms to make powder.
  7. Making:
  8. Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.
  9. Uncover and check the rind after 5 minutes.
  10. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.
  11. When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.
  12. Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.
  13. Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.
  14. Serving:
  15. Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.
  16. Notes :-
  17. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.
  18. Adjust the sweetness as per taste.
  19. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Alsi/Flaxseed ki pinni

What is Flaxseeds/Alsi :

Do you recognise this grain?

 

Grown since the beginning of civilization, flax seeds are one of the oldest crops. Flaxseeds are brown in colour and come with a hard, crunchy covering. These nutty delights come packed with a bevy of health benefits.

Flaxseeds have been consumed for at least 6,000 years, making them one of the world’s first cultivated superfoods. These shiny, nutty seeds have an earthy aroma and a host of health benefiting properties.

I very well remember when as a child my mother used to give it to us to eat, I used to run away, I mean who eats Alsi, was the look.

Why it is called Superfood :

 

Flax seeds are emerging as a “super food” as more scientific research points to their health benefits. Flaxseeds have recently gained a lot of popularity as a vegetarian source of omega 3 fatty acids.

There’s a reason that flax seeds have made it to the mainstream market. These tiny, flattened, bronze-colored seeds are brimming with nutritional goodness, and are more versatile then you may realize.

Flaxseeds contain anti-inflammatory omega-3 fatty acids (although not the same type that fish, such as salmon, do) along with antioxidants. This reduces cholesterol, it’s fibreous,  & great energy source.

What ingridients to be used to make flaxseed pinnis/Ladoos :

 

This is a very short and quick recipe which needs basic ingridients. First and foremost Flaxseeds, Whole wheat flour, clarified butter/ghee, sugar/jaggery, some dry fruits, cardamom powder and Tragaca Gum Herb (Gond Katira).

Prep time: 10 mins

Cook time: 30 mins

Serves: 12

Ingridients required :

Flax seeds/ Alsi – 1/2  cup

Wheat flour – 1 cup

Jaggery / Brown Sugar – 4 to 5 tbsp

Ghee – ¾ cup

Walnuts – 2 tbsp

Almonds – 2 tbsp

Cashews – 2 tbsp

Edible gum –  50 gms / 2 tbsp

Green cardamom powder – 1 tsp

Dessicated coconut  – 1/2 cup

Pistachio powder – 4 tbsp

Process to make Ladoos/Pinni :

Start with roasting the flax seeds. For this, heat a wok on flame and put the flax seeds to the hot wok. Keep stirring constantly and roast the seeds until they starts spluttering.

Later, transfer the roasted flax seeds on a plate. Once the seeds cool down completely, grind them into coarse powder in mixer grinder.

Now pour 1 tbsp of ghee in the hot wok. When the ghee melts, add wheat flour to it and roast the flour until it becomes light golden brown in colour. Stir constantly to prevent the flour from burning.

As the wheat flour turns fragrant and light brown in colour, transfer it on another plate.

Pour some more ghee in the wok. As the ghee become medium hot, fry some edible gum at a time in it on low flame by stirring frequently until they puffs up completely.

Once the edible gum puffs up nicely, transfer them on a separate plate.
After the edible gum cools down, crush them coarsely with a rolling pin or grind in mixer.

Now add roasted wheat flour, flax seeds powder, edible gum powder, almonds, cashews, walnuts powder back in the wok. Put on the flame again and mix Jaggery / Brown Sugar. Mix nicely.

Add cardamom powder and mix nuts powder and give a gentle stir. In the end add dessicated coconut and mix nicely and put off the flame.

Take this mixture out on plate to stop further cooking as the mixture would be very hot. Let it cool down a bit.

Apply some ghee on hand and bind the mixture into medium size pinni. Ensure that the mixture is warm while binding the pinni or else it will become difficult to bind the pinni after the mixture cools down completely.

Once all the pinnis are ready, roll them in powdered pistachios. Arrange them in a plate.

Put a pistachio piece on the top of all the pinnis while binding them and arrange them on a plate. Flax seeds pinni are ready.

Consume this nutritious and delicious flax seeds pinni one in a day and stay healthy.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

Regards.

 

 

Alsi/Flaxseed ki pinni
Author: 
Recipe type: Sweets/Mithai
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 pinnis
 
These tiny, flattened, bronze-colored flaxseeds are brimming with nutritional goodness, and are more versatile then you may realize. I have always added these in parathas or used in Making mukhwas. So this time for change made ladoos/pinnis out of it. And winter is the best so to consume it. This is a very short and quick recipe to make pinnis, which needs basic ingridients.
Ingredients
  • Flax seeds/ Alsi – ½  cup
  • Wheat flour – 1 cup
  • Jaggery / Brown Sugar – 4 to 5 tbsp
  • Ghee – ¾ cup
  • Walnuts – 2 tbsp
  • Almonds – 2 tbsp
  • Cashews – 2 tbsp
  • Edible gum –  50 gms / 2 tbsp
  • Green cardamom powder – 1 tsp
  • Dessicated coconut  – ½ cup
  • Pistachio powder – 4 tbsp
Instructions
  1. Start with roasting the flax seeds.
  2. For this, heat a wok on flame and put the flax seeds to the hot wok. Keep stirring constantly and roast the seeds until they starts spluttering.
  3. Later, transfer the roasted flax seeds on a plate.
  4. Once the seeds cool down completely, grind them into coarse powder in mixer grinder.
  5. Now pour 1 tbsp of ghee in the hot wok.
  6. When the ghee melts, add wheat flour to it and roast the flour until it becomes light golden brown in colour.
  7. Stir constantly to prevent the flour from burning.
  8. As the wheat flour turns fragrant and light brown in colour, transfer it on another plate.
  9. Pour some more ghee in the wok.
  10. As the ghee become medium hot, fry some edible gum at a time in it on low flame by stirring frequently until they puffs up completely.
  11. Once the edible gum puffs up nicely, transfer them on a separate plate.
  12. After the edible gum cools down, crush them coarsely with a rolling pin or grind in mixer.
  13. Now add roasted wheat flour, flax seeds powder, edible gum powder, almonds, cashews, walnuts powder back in the wok.
  14. Put on the flame again and mix Jaggery / Brown Sugar. Mix nicely.
  15. Add cardamom powder and mix nuts powder and give a gentle stir. In the end add dessicated coconut and mix nicely and put off the flame.
  16. Take this mixture out on plate to stop further cooking as the mixture would be very hot. Let it cool down a bit.
  17. Apply some ghee on hand and bind the mixture into medium size pinni.
  18. Ensure that the mixture is warm while binding the pinni or else it will become difficult to bind the pinni after the mixture cools down completely.
  19. Once all the pinnis are ready, roll them in powdered pistachios. Arrange them in a plate.
  20. Put a pistachio piece on the top of all the pinnis while binding them and arrange them on a plate. Flax seeds pinni are ready.
  21. Consume this nutritious and delicious flax seeds pinni one in a day and stay healthy.

Dalia/broken wheat modak/dumplings with caramelised fruits

 

A very happy Ganesha Chaturthi to all the viewers and readers of my blog. I pray that may Lord Ganesha bestow his blessings to everyone.

Ganesh Chaturthi is one of those festivals which is celebrated with much fervor and excitement across India, especially in the states of Maharashtra, Andhra Pradesh, Tamil Nadu and Goa. This 10-day long festival is commemorated as Lord Ganesh’s birth Anniversary. These modaks/Indian dumplings are a special treat to lord Ganpati and his devotees.

From Ganesh’s sthapna to Visarjan, devotees offer various sweets and savouries to the Deity, amongst which modaks make for the most prominent prasad of the festival. According to the Hindu mythology, modak is believed to be Lord Ganesh’s favourite food.

Modaks are also known as Ukadiche Modak and are slathered with hot ghee before savouring it. The outer cover is made of rice flour which is steamed first and stuffed with sweet stuffing  made with grated coconut and jaggery. It takes quite some time to learn and make perfect  modaks, and it can be a messy affair if you don’t get the things right. Preparing modaks at home does require a lot of patience and effort. The things get easier when you have modak moulds, as the stuffing work and then moulding it gets easier and quick too.

There is another version of the recipe where modaks are fried even. It is made with all purpose flour/ maida and stuffed with jaggery-coconut stuffing. These don’t require any steaming. So to offer something different, I have come up with this nutritious version of traditional modaks by using broken wheat and soyabean flour, nd have served it with caramelised fruits

Broken wheat also known as Cracked wheat, Dalia, Fada, Lapsi,  is made by crushing whole wheat grains, which is high in protein, iron and fibre.

With the trend inclining towards healthy living, we proactively choose to have a nutritious meal. Consider it a healthy trait or increasing passion to look great, something as basic as a bowl of dalia looks tempting to health enthusiasts.

Dalia is a tasty cereal dish that’s made from cracked wheat, which is high in protein, fiber, and iron. Cracked wheat dishes are popular in India, where they’re eaten for breakfast, lunch, and dinner. There are many ways you can prepare this dish, and vegetable dalia and sweet dalia are among the most popular. Preparing dalia is quite simple and very similar to making rice, and you can customize the dish with all your favorite spices, fruits, and vegetables.

It is always recommended to include whole grain cereals in your diet which are excellent sources of fibre. Broken wheat provides nearly 3–5 gm of dietary fibre per serving.

So if you wish to make modaks at home, try this simple, different and easy recipe.

 

Ingredients to make outer covering :
1/4 cup dalia
Soya atta 2 tbsp
Besan 2 tbsp
Wheat flour 2 tbsp
Milk powder 2 tbsp
1 tspoon ghee
Milk 2 spoons or less or more to knead the dough
Salt a pinch
Fruit salt  1/2 tsp
Oil to deep fry

For sweet stuffing :

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

To make outer cover first dry Roast dalia in a pan first. After that cook it in a pan with water. It will become double now. Drain excess water if any. Keep aside to cool.

Mix all the attas with cooked dalia. Add 1 spoon ghee for moyan. Add  fruit salt. Mix lightly with fingers. Add very little milk to knead dough to medium thick. Keep aside.

For the sweet stuffing , 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.  Sprinkle cardamom powder. Mix nicely. Cool it.

To assemble modaks :

Grease the inside of the modak mould using ghee.

Take one portion from the dough of outer covering and press it in modak mould.  Make the hollow center. Gently press with your fingers to form a wall.

In between fill it with sweet stuffing of coconut mix and seal the lower open part with dough.  Close the lid of modak. Press it nicely to form a shape of modak.

Now gently open the mould, remove and place it on the plate.

Deep fry/ bake them on very low flame otherwise it will turn brown very quickly. Cook till its light golden brown.

NOTE:
Dumplings don’t need much frying as dalia is cooked previously.

Keep aside.

To make Caramelised  fruits

1 spoon ghee
Cinnamon stick 2
1 cup Pineapple cut into thick rounds
1 Apple cut into rounds
Almonds 8
Kaju 8
Brown suagr 2 spoons or more
Lemon juice 1/2 tsp
Honey 2 tsp
Cherries to garnish

In a pan put ghee. Add cinnamon. Add pineapple and apple pieces. saute it. Add almonds. Saute it.

Now add brown sugar for caramelised effect. Keep the flame on sim,  It will coat fruits. Drizzle lemon juice over it.

Add fried dalia dumplings in it.
Drizzle honey over it.
Switch off the flame.

Garnish with cherries and more chopped  dry fruits.

If you love the recipes, do share it with your friends and family. Also, like us on facebook and Instagram. Pin us on Pinterest, we would love to hear from you. Do leave your comments below.

Regards.

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

FB_IMG_1484211886868_wm

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.

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