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Thandai Gujiya/ Ghujiya/ Thandai handpies

Gujiya/ghujiya/handpie is a popular sweet delicacy, which is an essential dish for festivals like Diwali, Holi and Teej.

 

Holi & Gujiya/ghujiya 

Holi is just a hop, skip and a jump away! And, as with most of our festivals, Holi also has some traditional dishes associated with it.

Everyone has at least one favourite dish from their childhood to indulge in, whether its puran poli, gujiya, samosa, malpua, or dahi bhalla. I would say Gujhiya/Gujiya anyday, anytime.

Why Thandai Flavour?

As Holi is associated with the traditional drink, Thandai; I decided to flavour my Gujiya with readymade thandai masala along with other regular ingridients used to make Gujiya/gujhiya.

The best thing about this delicacy is the combination of sweet, creamy filling and crispy outer coating.This fusion of flavours makes for a perfect snack recipe which can be made in just a few minutes with some easily available ingredients.

What makes this sweet popular and loved by all is the sinful stuffing that goes into the making, which is sweet and immensely flavourful.

Gujiya, the traditional Holi sweet, is prepared in millions of households across Delhi, Uttar Pradesh, Bihar, Rajasthan, Madhya Pradesh and even Maharashtra.

It is more popular in North India, but this Gujiya/sweet dumpling is not an uncommon sweet, and various cultures have their own regional variations.

What makes this delicacy different from other Indian Sweets is the amalgamation of crispy outer coating and delicious filling.

 

Holi Nostalgia

Holi is finally here, and what better way to start the celebrations than make delicious gujiyas at home?

Every year a day before Holi, at my Grandmother’s place, we all women folk would  sit down to make gujiyas. We all cousins use to help Nani ma in making this sweet and Samosas.

It used to be a lot of fun doing the filling part and to learn how to fold ghujiya and samosa. Today while making gujiyas I was terribly missing everyone back home.

Much like samosa, gujiya is prepared by making an outer dough casing usually of maida (refined flour). The filling is made using khoya, dry fruits and nuts like pistachio, cashew, coconut and raisins, along with spices like cardamom.

Here’s how to prepare this simple Gujiya using step by step recipe given below. You can also tweak this recipe as per your taste preference.

Wishing everyone a very happy and safe Holi! Happy Holi!!

You can check out more recipes for Holi here :

Karachi halwa

Kalakand

 

Preparation time : 15 minutes

Cook time : 20 minutes

Yield: 14-15 Gujiya [depending on size of the mold]

Ingredients :

All purpose flour/Maida 1 cup

Dry roasted Rava/semolina 2 Tbsp

Ghee/ Clarified butter 2 tbsp

Salt a pinch

Cold Water 1/3 cup

For the Filling :

Khoya/ Mawa 1 cup

Powdered Sugar 1/2 cup

Dessicated coconut 1/2 cup

Readymade Thandai Powder 2 tbsp

cashews 10

Almonds 10

Raisins handful washed and soaked in water

Oil for deep frying

Gujiya mold

 

Method to make the dough for cover :

Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.

Make a well in the centre of the dough, add cold water as required and make a soft dough.

Once done, wrap in damp cloth or put the dough in a ziplock and set aside.

To make gujiya/gujhiya filling :

Start with  dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.

Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.

Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.

Once khoya/mawa is at room temperature add all coarse powder of the nuts, powdered sugar and mix well. Next add thandai powder. Mix well.

 

khoya/mawa filling is ready to stuff.

 

To make Gujiya/ghujiya

Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.

Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Close the lid of mold and apply pressure over mold and remove the excess dough from sides.

Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it.

Repeat the same process to make rest of the gujiya until the dough is over. Keep ready gujiyas under the damp cloth.

Do not overfill the mixture else gujiya will open up while deep frying.

Make sure to keep the dough that you are not working with, under a wet towel.

 

Deep fry on medium to low flame until the top of ghujiya  becomes light golden brown in colour.Transfer them on a paper towel to drain excess oil.

Remove, cool and set aside.

Store the gujiya in an airtight container.

They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.

 

Notes :

1. Traditional, Gujiya is prepared using Ghee which makes it rich and aromatic. However, if you want to reduce the calorie content you can also replace it with some refined oil.

2. You can modify the ingredients for the filling of Gujiya according to your choice.

3. You can pack this for picnic and road trips too. We are sure your kids will love this sweet delight.

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.

Do drop a line in the comment section and do not forget to rate the Recipe. Give a thumbs up to my Facebook Page. You can now follow me on Pinterest, Twitter and Instagram.

Regards and Happy cooking.

 

5.0 from 8 reviews
Thandai Gujiya/ Ghujiya/ Thandai handpies
Author: 
Recipe type: Festival Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Gujiya/ghujiya/handpie is a popular sweet delicacy, which is an essential dish for festivals like Holi, Diwali and Teej.
Ingredients
  • :
  • All purpose flour/Maida 1 cup
  • Dry roasted Rava/semolina 2 Tbsp
  • Ghee/ Clarified butter 2 tbsp
  • Salt a pinch
  • Cold Water ⅓ cup
  • For the Filling :
  • Khoya/ Mawa 1 cup
  • Powdered Sugar ½ cup
  • Dessicated coconut ½ cup
  • Readymade Thandai Powder 2 tbsp
  • cashews 10
  • Almonds 10
  • Raisins handful washed and soaked in water
  • Oil for deep frying
  • Gujiya mold
Instructions
  1. Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.
  2. Make a well in the centre of the dough, add cold water as required and make a soft dough.
  3. Once done, wrap in damp cloth or put the dough in a ziplock and set aside.
  4. To make gujiya/gujhiya filling :
  5. Start with dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.
  6. Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.
  7. Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.
  8. Once khoya/mawa is at room temperature add all coarse powder of the nuts, powdered sugar and mix well. Next add thandai powder. Mix well.
  9. khoya/mawa filling is ready to stuff.
  10. To make Gujiya/ghujiya :
  11. Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.
  12. Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Close the lid of mold and apply pressure over mold and remove the excess dough from sides.
  13. Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it.
  14. Repeat the same process to make rest of the gujiya until the dough is over. Keep ready gujiyas under the damp cloth.
  15. Do not overfill the mixture else gujiya will open up while deep frying.
  16. Make sure to keep the dough that you are not working with, under a wet towel.
  17. Deep fry on medium to low flame until the top of ghujiya becomes light golden brown in colour.Transfer them on a paper towel to drain excess oil.
  18. Remove, cool and set aside.
  19. Store the gujiya in an airtight container.
  20. They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.
  21. Notes :
  22. Traditional, Gujiya is prepared using Ghee which makes it rich and aromatic. However, if you want to reduce the calorie content you can also replace it with some refined oil.
  23. You can modify the ingredients for the filling of Gujiya according to your choice.
  24. You can pack this for picnic and road trips too. We are sure your kids will love this sweet delight

 

 

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This post is part of event #holikerang by DESI BLOGGERS CONNECT facebook group. You can check out delicious HOLI recipes by other members below.

Moong Dal Laddu

Methi Mathri

Kesar Phirni

Homemade Thandai

Gujiya

Moong dal dahi bhallas

Mawa kachoris

Thandai and dry fruits barfi

Rose lassi

Papaya halwa

Thandai chia pudding

Instant malpua

Thandai powder

 

Pretty Pink Strawberry Cheesecake Cupcakes

Pretty Pink Strawberry Cheesecake Cupcakes is the perfect recipe for any occasion. As we approach Women’s Day and this recipe is an ode to the Feminine Force around us.

 

Why I chose this recipe to celebrate Women’s day, because It’s easy to make, it’s no bake, our whole family loves it, and moreover, it’s a combination of two of my favorite treats – Strawberries and Cheesecake.

Mini cheesecake, a good option :

I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating sometimes. Mini cheesecakes are the best. Super easy to make and the perfect portion size.
The cracker crust is a wonderful base for this recipe because while it gives the crunch you are looking for in a cheesecake, it’s not too sweet…just incredibly delicious!
Forget gift cards, stuffed animals, and overpriced roses—this Women’s Day, treat yourself  with a decadent homemade dessert.

Make ahead recipe :

Cheesecakeis one of the perfect desserts, in my mind, because it’s easy to make ahead (actually, it has to be made ahead!), it usually freezes well and you can make any variation you want.
You will want to give yourself a little bit of time to make this, even though it’s simple, because it needs  to chill in the refrigerator.
This cheesecake is one you wouldn’t want to be whipping up after your meals. Plan ahead and make it the night before or in the afternoon on D-Day (or any time of the year really!!)
It’s a perfect dish to a treat yourself. Creamy and mousse-like, this no-bake cheesecake is served in individual dishes, making it a fancy yet simple dessert
Here’s wishing all the Women across the Globe, A Happy Women’s Day!! Lets celebrate the Elegance of Women hood 💖💖💖
Enjoy!

You may like to try my no fail Cheesecake recipe :

Virgin Pinacolada no bake cheesecake

 

Preparation time: 15 minutes

cooking time : 10 minutes
serves : 6

Ingredients :

 

250 gms strawberries
1 pack of marie biscuits
3 tbsp melted butter
¾ cup sugar
1 cup  hung curd
1 cup  cream cheese
1 tbsp gelatin disssolved in warm water
( around 8 to 10 GM’s of gelatin for both layers divided into 1/2)

 

 

Method to make cupcakes :

 

Bottom Layer :

Grind the biscuits and mix in the melted butter with it. Line the base of the moulds evenly and smoothly with the biscuit mixture. Put in the freezer to set.
( You can use paper cups for making it and once set remove the paper cup gently. )

 

Middle Layer:

Puree the strawberries and sugar together in a mixie. Divide it into two portions.
To one portion add the hung curd and cream cheese and blend well to make a smooth mixture. Pour it into a bowl.

 

Add dissolved gelatin slowly into the strawberry mixture. Keep stirring continuously.
Now pour the strawberry mixture onto the previously set biscuit base. Put in the fridge to set overnight or 5-6 hours at least.

 

Top Layer :

To left over strawberry puree now add gelatin again  and mix.
Pour this over the set mixture for the top layer and again let it set in fridge.

 

 

Garnish with strawberries and Enjoy.

 

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5.0 from 1 reviews
Pretty Pink Strawberry Cheesecake Cupcakes
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pretty Pink Strawberry Cheesecake Cupcakes is the perfect recipe for any occasion.It’s easy to make, it’s not too sweet…just incredibly delicious!It's a make ahead recipe so when required just pull out of fridge and serve.
Ingredients
  • 250 gms strawberries
  • 1 pack of marie biscuits
  • 3 tbsp melted butter
  • ¾ cup sugar
  • 1 cup hung curd
  • 1 cup cream cheese
  • 1 tbsp gelatin disssolved in warm water
  • ( around 8 to 10 GM's of gelatin for both layers divided into ½)
Instructions
  1. For Bottom Layer :
  2. Grind the biscuits and mix in the melted butter with it. Line the base of the moulds evenly and smoothly with the biscuit mixture. Put in the freezer to set.
  3. ( You can use paper cups for making it and once set remove the paper cup gently. )
  4. For Middle Layer:
  5. Puree the strawberries and sugar together in a mixie. Divide it into two portions.
  6. To one portion add the hung curd and cream cheese and blend well to make a smooth mixture. Pour it into a bowl.
  7. Add dissolved gelatin slowly into the strawberry mixture. Keep stirring continuously.
  8. Now pour the strawberry mixture onto the previously set biscuit base. Put in the fridge to set overnight or 5-6 hours at least.
  9. For Top Layer :
  10. To left over strawberry puree now add gelatin again and mix.
  11. Pour this over the set mixture for the top layer and again let it set in fridge.
  12. Garnish with strawberries and Enjoy.

Strawberry and Chocolate Mousse

Strawberry & Chocolate Mousse

 

 

This Strawberry & Chocolate Mousse is a smooth and creamy dessert that is made with just few simple ingredients. Topped with fresh strawberries, this light and easy dessert is a delicious treat!

Strawberry & chocolate mousse is perfect to make a special treat for a special someone! The perfect creamy fluffy Mousse dessert, a delicious dessert to serve at any occasion. 

Grab some fresh  berries and give this luscious strawberry & chocolate dessert a try. Using fragrant, ripe berries will make this a dish you’ll want to serve when berry season is at its peak!

Is it difficult to make?

My answer is No. If you are not a pro in baking and cooking, and are eager to make something to woo someone special, here is a chance to make a dish that can be prepared with no extra efforts!

This dessert is something that will be loved by everyone and can be made at the comfort of your home. All you need to prepare this easy recipe are ingredients that can be easily found at home.

So now when I have friends over for dinner and I know, I need to make a dessert, I can bet on this.  Sometimes you really need something quick and easy and no bake.

This creamy delight has the right balance of sweetness in it, which makes it more flavourful and amazing. The pink shade of this mousse will set the right mood and will make your evening more special!

It is an easy-to-make dessert recipe that’s made using Strawberries, cream, Strawberries crush and some chocolate, that’s it.

It’s simple yet mouth-watering, and would be loved by everyone! So, what are you waiting for? Try this easy recipe and enjoy with your loved ones!

 

Ingredients:

Strawberries fresh 10

Strawberry crush readymade as required 5 to 6 TSP, less or more

Fresh cream amul  2 packs or more of 250 gms each.

2 chocolate slabs i.e. around 250 gms

Gelatin 1 pack

Chopped strawberries to garnish 4 to 5

Process to make Strawberry & Chocolate mousse :

First take 1 packet of gelatin. Soak it in cold water till it fluffs up.

warm it on slow flame till it dissolves completely. Keep aside.

To make chocolate mousse

Melt the chopped chocolate  in double boiler or in microwave. Keep stirring it in between at regular intervals. Micro it till it melts complelty without any lumps.

Warm Amul cream on gas. Do not boil it. Add this cream to tempered chocolate. Put 2 tsp of  dissolved gelatin into chocolate. Mix nicely.

To make strawberry mousse

In another container take 1 pack of amul cream. Add strawberry crush  according to your taste, freshly cut strawberries and add remaining dissolved gelatin to it.

It would look watery but no need to worry. The mousse would set fine once kept in the fridge.

In this process if gelatin thickens, again reheat it to set properly. Keep aside.

To assemble the dessert :

In a transparent glass first add strawberries mousse layer. Let it set properly in the fridge for 2 hours or more.

Take the glasses out and pour chocolate mousse layer cautiosly & slowly over strawberry mousse. You can fill mousse in piping bag and pipe it. This way it would be more easier to make neat layers. 

Again keep in the fridge for few hours to set. Keep adding layers the way you wish to. I have made 2 layers only. Chill further in the fridge for few more hours to set nicely.

While serving decorate with strawberries on top & with some mint leaves.

Enjoy…..

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!

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5.0 from 3 reviews
Strawberries & Chocolate Mousse
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8 small glasses
 
This Strawberry & Chocolate Mousse is a smooth and creamy dessert that is made with just few simple ingredients. Topped with a fresh strawberries, this light and easy dessert is a delicious treat!
Ingredients
  • Strawberries fresh 10
  • Strawberry crush readymade as required 5 to 6 TSP, less or more
  • Fresh cream amul 2 packs or more of 250 gms each.
  • 2 chocolate slabs i.e. around 250 gms
  • Gelatin 1 pack, 10 grams
  • Chopped strawberries to garnish 4 to 5
Instructions
  1. First take 1 packet of gelatin.
  2. Soak it in cold water till it fluffs up.
  3. warm it on slow flame till it dissolves completely.
  4. Keep aside.
  5. To make chocolate mousse
  6. Melt the chopped chocolate in double boiler or in microwave. Keep stirring it in between at regular intervals.
  7. Micro it till it melts complelty withy any lumps.
  8. Warm Amul cream on gas. Do not boil it.
  9. Add this cream to tempered chocolate.
  10. Put 2 tsp of dissolved gelatin into chocolate. Mix nicely.
  11. To make strawberries mousse
  12. In another container take 1 pack of amul cream.
  13. Add strawberry crush according to your taste, freshly cut strawberries and add remaining dissolved gelatin to it.
  14. It would look watery but no need to worry.
  15. The mousse would set fine once kept in the fridge.
  16. In this process if gelatin thickens again reheat it to set properly. Keep aside.
  17. To assemble the dessert :
  18. In a transparent glass first add strawberries mousse layer.
  19. Let it set properly in the fridge for 2 hours or more.
  20. Take the glasses out and pour chocolate mousse layer cautiously & slowly over strawberry mousse.
  21. You can fill mousse in piping bag and pipe it . This way it would be more easier to make neat layers .
  22. Again keep in the fridge for few hours to set.
  23. Keep adding layers the way you wish to. I have made 2 layers only.
  24. Chill further in the fridge for few more hours to set nicely.
  25. While serving decorate with strawberries on top & with some mint leaves.
  26. Enjoy.....

Potato & fruity Knödel

Potato and fruity Knödel

 

 

 

About Knödel :

It is likely that the word “Knödel” originated from the German verbs knoten (to knot) referring to the methods used to make the savoury or sweet dumplings.

 

What are sweet dumplings :

Have you ever eaten a sweet European dumpling, a dessert dumpling, holding a sweet fruity surprise covered with boiled  potato layer and coated with toasted sweet breadcrumbs?

These Potato and fruity dumplings, which I have tried are stuffed with sweet, big & firm grapes.

You can choose any other firm fruit like Plum, apricot, cherry or strawberry.  And when it is rolled in toasted breadcrumbs, are a delightful and unique dessert.

Among the most popular dumplings are made with: apricots or plums which are glazed with butter and brown sugar.

 

Are these difficult to make?

 

Since these potato and fruity dumplings contain basic ingredients such as flour,  bread and eggs, and are easy to make by hand (not many kitchen tools required), they can be quickly made any time to add to a meal.

It is a lovely surprise for somebody who hasn’t seen this dessert before and I have to say that I have not tasted anything which comes close to those knödels.

The trick I believe is in the dough, there is a technique to follow precisely, that’s why I have shared detailed recipe, with step by step pictures.

I would love to see some of you attempting this recipe and of course I would be thrilled to know if you liked it.

Feedback from my Son’s friends :

I am so happy to share with you all that when I made these and asked my Son to taste these, at that point, he was in hurry to meet his friends, and was bit reluctant to taste.

But after tasting he asked me to  pack few pieces. And after a while I got a thank you call from all of them saying they loved it. It was something so delicious, they have never tasted before.

 

Savoury or Sweet Knödel :

 

Knödels can be prepared using both ways using  bread, pretzel dough, and potatoesa.

It can have a variety of fillings like meat or vegetables. The Knödel can also be added to soups or stews.

Whereas Sweet dumpling, a dessert holding a sweet fruity surprise. These fruity dumplings will transport you to a new uncharted food paradise.

These dumplings can then be served along with sweet sauces and/ or brown sugar being sprinkled on top. Savoury sumplings can be served in the form of a meal  and sweet ones as dessert.

Find more potato/sweet potato recipes here:

No flour potato pizza bites

Vegetable kababs

Cheesy beetroot tikkis

Sweet potato brownies

Capsicum aloo sabzi

Prep time : 30 Mins

Cooking time : 20 Mins

Serves 10 Person(s)

Cuisine Type : European

Course  : Desserts

 

Ingridients to make potato and fruity Knödel :

For outer covering :

potatoes 250 gms

All purpose flour 70 gms

semolina 8 grams

vegetable oil/ butter 15 grams

Egg yolk 1

For coating :

Bread crumbs 15 grams

Hazel nut powder 5 gms

Butter 15 gms

Powdered Sugar as required

For filling :

Firm big black Grapes 10

How to cook Potato & Fruity Knodel :

 

In a thick bottom pan roast the breadcrumbs mixed with hazelnut powder, in butter on low flame for about 5 minutes or till they turn golden brown.

Cool it.

Mix in powdered sugar nicely.

Boil the potatoes, peel them while hot and grate them. Add butter/ oil, flour, egg yolk and semolina and quickly form a smooth dough (don’t knead much as this makes the dough of loose texture)

Create a long roll out of the dough, and cut in thumb thick slices.

Flatten it. Make well in the center.

Place piece of grape in it, then form a dumpling with your hands.

Just use enough dough to firmly cover the fruit.

Bring a large pot of lightly salted water to a strong simmer.

Carefully drop in the dumplings, and lower the heat so that it barely simmers.

Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings).

Cook them for a couple of minutes after they rise to the surface.

Drain the dumplings and set aside.

Roll the dumplings in the roasted breadcrumb and sugar mixture until they are evenly coated.

Cut each dumpling in half and sprinkle bread crumbs over each one.

serve immediately.

Notes :

1. Other alternatives for fruits are Plum, apricot, cherry or strawberry

2. Cut a slit along one side of fruit. Remove the pit and replace it with a sugar cube.

3. As a variation of fruit dumpling recipes, you can replace the apricots with nougat balls (for best results use Lindt’s Lindor nougat balls), which melt into chocolate sauce once you slice up the dumplings.

4. Dumplings are usually served with warm strawberry compote! Alternatively, you can create golf-ball sized unfilled dumplings and serve them with any fruit compote.

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.

I love to hear from you all.

Happy cooking!!

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5.0 from 3 reviews
Potato & fruity Knödel
Author: 
Recipe type: Dessert
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
It is a lovely surprise for somebody who hasn’t seen this dessert before. These Potato and fruity dumplings, which I prefer, are stuffed with sweet, big, & firm grapes. A must try recipe I would say.
Ingredients
  • For outer covering :
  • potatoes 250 gms
  • All purpose flour 70 gms
  • semolina 8 grams
  • vegetable oil/ butter 15 grams
  • Egg yolk 1
  • For coating :
  • Bread crumbs 15 grams
  • Hazel nut powder 5 gms
  • Butter 15 gms
  • Powdered Sugar as required
  • Firm Grapes 10 for filling
Instructions
  1. In a thick bottom pan roast the breadcrumbs mixed with hazelnut powder, in butter on low flame for about 5 minutes or till they turn golden brown.
  2. Cool it.
  3. Mix in powdered sugar nicely.
  4. Boil the potatoes, peel them while hot and grate them. Add butter/ oil, flour, egg yolk and semolina and quickly form a smooth dough (don’t knead much as this makes the dough of loose texture)
  5. Create a long roll out of the dough, and cut in thumb thick slices.
  6. Flatten it.
  7. Make well in the center.
  8. Place piece of grape in it, then form a dumpling with your hands.
  9. Just use enough dough to firmly cover the fruit.
  10. Bring a large pot of lightly salted water to a strong simmer.
  11. Carefully drop in the dumplings, and lower the heat so that it barely simmers.
  12. Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings).
  13. Cook them for a couple of minutes after they rise to the surface.
  14. Drain the dumplings and set aside.
  15. Roll the dumplings in the roasted breadcrumb and sugar mixture until they are evenly coated.
  16. Cut each dumpling in half and sprinkle bread crumbs over each one.
  17. serve immediately.
  18. Notes :
  19. Other alternatives for fruits are Plum, apricot, cherry or strawberry
  20. Cut a slit along one side of fruit. Remove the pit and replace it with a sugar
  21. As a variation of fruit dumpling recipes, you can replace the apricots with nougat balls (for best results use Lindt’s Lindor nougat balls), which melt into chocolate sauce once you slice up the dumplings.
  22. Dumplings are usually served with warm strawberry compote! Alternatively, you can create golf-ball sized unfilled dumplings and serve them with any fruit compote.

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.

Banana, bread, Chocolate chips and butter Pudding

Christmas : Time to indulge

Here comes the Christmas. There’s happiness in the air and all you want to do is stop worrying about everthing and dive into some really sweet, really tasty boozy cake. Or you stuff your mouth with the crispiest of cookies out there. Or you can bake something really nice, warm and comforting.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights. Here comes one of the easiest desserts you can whip up in no time.

About Banana,chocolate chip bread pudding :

Banana, chocolate chip- bread pudding is an easy, delicious dessert that makes any occasion more special! Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, walnuts, and bananas combine to make this one very decent over-the-top offering.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights.

It’s moist and flavorful, with a substantial yet ooey- gooey texture the way you would want a chocolate chip bread pudding to be. The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.

This is my ultimate new twist on that classic British pudding that everyone loves. I’ve added a  layer of walnuts and chocolate chips, and with the addition of rum, this is definitely my new guilty pleasure.

it basically has all our favourite things in it bananas, walnuts and chocolate. I was inspired by a recipe whilst reading a Jamie Oliver Cook book and here is my version.

Why you should make this :

Make this recipe for a romantic dinner at home or for a group of friends for your next gathering. It’s sure to be a hit, and a fun change from your standard dessert.

Enjoy!

 

Prep Time :10 mins

Cook Time : 60 mins

Serves : 4

Ingredients to make Banana, bread, Chocolate chips and butter Pudding

 

12 Bread slices , white or brown or mix of both

75 grams Butter (unsalted), softened

100 grams caster Sugar

2 teaspoons vanilla essence

5 whole Eggs

150 ml fresh Cream

150 ml milk

5 to 6 Ripe Banana , sliced

50 grams Walnuts chopped roughly

Chocolate chips 50 grams

100 ml Rum

1/4 cup Butter , softened, for Buttering the bread and greasing the baking dish

How to make Banana, bread, Chocolate chips and butter Pudding

 

Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl. Crack in the 5 eggs and add large teaspoon of vanilla essence.

Beat using a hand blender or a whisk or a spatula until fluffy and well combined. Continue to beat and pour in the milk and the cream and beat until just combined.

Keep this custard mixture aside.

Butter the bread slices and cut each slice into 2 triangles.

Grease the baking tray with butter.

Layer the bread slices with the buttered side up on the baking dish.

Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.

 

Make one more layer with the slices using the similar process as above.

Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.

Leave to stand for around 20 minutes before you can place it to bake in the oven.

preheat the oven to 180 C for 10 minutes.

After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.

Once done remove from the oven and allow it rest for 10 minutes before serving.

Serve warm.

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.

Please give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking!

 

Banana, bread, Chocolate chips and butter Pudding
Author: 
Recipe type: Desserts
Cuisine: American
Serves: 4
 
The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.
Ingredients
  • 12 Bread slices , white or brown or mix of both
  • 75 grams Butter (unsalted), softened
  • 100 grams caster Sugar
  • 2 teaspoons vanilla essence
  • 5 whole Eggs
  • 150 ml fresh Cream
  • 150 ml milk
  • 5 to 6 Ripe Banana , sliced
  • 50 grams Walnuts chopped roughly
  • Chocolate chips 50 grams
  • 100 ml Rum
  • ¼ cup Butter, softened, for Buttering the bread and greasing the baking dish
Instructions
  1. Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl.
  2. crack in the 5 eggs and add large teaspoon of vanilla essence.
  3. Beat using a hand blender or a whisk or a spatula until fluffy and well combined.
  4. Continue to beat and pour in the milk and the cream and beat until just combined.
  5. Keep this custard mixture aside.
  6. Butter the bread slices and cut each slice into 2 triangles.
  7. Grease the baking tray with butter.
  8. Layer the bread slices with the buttered side up on the baking dish.
  9. Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.
  10. Make one more layer with the slices using the similar process as above.
  11. Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.
  12. Leave to stand for around 20 minutes before you can place it to bake in the oven.
  13. preheat the oven to 180 C for 10 minutes.
  14. After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.
  15. Once done remove from the oven and allow it rest for 10 minutes before serving.
  16. Serve warm

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