A traditional mithai that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day!
I know some busy-bees who would stop over at a sweetmeat stall, have a cup of halwa and a Punjabi Samosa in lieu of a meal, and continue their work with full energy!
Traditionally the doodhi is cooked in a pressure cooker, but this recipe uses the Microwave , reducing the time taken by 50 per cent! the authentic taste remains. Like the evergreen filmy numbers of the 70s, Gajar Halwa is a traditional hit you cannot resist! However, even a single serving can be dynamite for weight-watchers, as it is loaded with ghee and khoya.
Here is a Low-Calorie Gajar Halwa that will please your palate at just 109 kcal and 4.8 gm of fat per serving. Steaming the carrots in the steamer decreases the amount of ghee needed. Likewise, replacing khoya with a small quantity of milk powder, and eliminating almonds does away with more calories. It’s time to pamper your sweet tooth now!
Serve with Low Fat Rabri for a creamy mouthfeel. phirni recipe | Punjabi firni | rice phirni | shahi phirni |
phirni is a traditional Indian sweet made on occasions and festivals. Learn how to make shahi phirni.
Puja, festival or wedding, no occasion is ever complete without firni. Interestingly, this North Indian Punjabi dessert of rice cooked in sweetened milk is popular all over the country, known by different names such as phirni | firni | rice phirni | shahi phirni | and prepared with slight modifications. In the South, for instance, the same recipe is prepared with their varieties of raw, short-grained rice, and served hot at the start of a meal! Yet, there too, phirni is an indispensable part of festive menus.
Here, we show you hot to make authentic North Indian rice phirni, slow-cooked to get the perfect consistency and incredibly rich aroma. Exercise your creativity when it comes to garnishing this.
To make phirni, soak basmati rice in enough water for an hour. Drain it and blend in a mixer to a coarse paste without using any water. Keep it aside. Boil milk in a deep non-stick pan, add rice paste and cook for 15 minutes on slow flame and then 10 minutes on medium flame. Add sugar and cook for 3 to 4 minutes. Switch off the flame, add the cardamom powder and mix well. Keep aside to cool completely. Once cooled, refrigerate it for at least 1 hour. Garnish with almond slivers and serve shahi phirni chilled.
While some stick to slivered nuts to garnish this shahi phirni, others like to garnish this traditional delicacy with dried or fresh fruits and even rose petals.
Tips for rice phirni. 1. Use a deep non-stick pan and not a broad pan. 2. Cook on slow flame and medium flame for the said time to get the perfect texture. 3. It is very important to use full fat milk to make phirni as that is want makes it thick and creamy. 4. Cooking the phirni is a bit tiring as we are using raw rice. Since we need to stir the phirni continuously I use a chair to sit and do it. Remember to scrape the side of the pan. 5. Add a little condensed milk if you want to reduce cooking time. And adjust the sugar accordingly.
Enjoy phirni recipe | Punjabi firni | rice phirni | shahi phirni with video given below.
quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images.
quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo is a traditional Gujarati mithai. Learn how to make dry fruit churma ladoo.
To make quick churma ladoo, tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes. Divide the mixture into 6 equal portions and shape each portion into a round ladoo by rolling them in between your palms. Use as required.
Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell of the flour and get a rich aroma. Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious quick churma ladoo.
The effort that goes into this instant cashew jaggery ladoo made with roti is really meagre compared to its rich and irresistible flavour and aroma! Store this mithai in a dry and airtight container in the refrigerator for 7 days and relish to satisfy your sweet tooth.
An interesting variation is dry fruit churma ladoo which is richer in texture, flavour and aroma because of the use of almonds, pistachios and walnuts. Make them for auspicious occasions, weddings and Indian festivals. It is a sweet which kids and adults look forward to enjoying.
Tips for quick churma ladoo. 1. Switch off the flame, add 3 tbsp grated jaggery (gur). NOTE : You can add 4 tbsp of jaggery if you prefer sweeter ladoos. 2. Store in an airtight container and keep in the fridge for 7 days. 3. You can use 1 tablespoon coconut oil instead of ghee.
Enjoy quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with step by step photos.
Some traditional recipes have a timeless charm, and Kesari Milk is one such. Brimming with calcium from milk and nuts, this healthy drink is so flavourful with strong hints of saffron that it is sure to be loved by kids, adults and elderly people as well. When preparing the Kesari Milk for adults, you can opt to use low-fat milk as we have done here, to reap the goodness without adding unnecessary calories. Not only is this drink pleasing to the eye and palate, it has pleasant effects too. It is perfect to have at bed-time as it aids sound sleep.
Like Rasgulla in Bengal and Mysore Pak in the South , Malpua is an evergreen hit in the northern parts of the country.
Whether it is Holi , a wedding or a party, the dessert counter would be incomplete without these warm, deep-fried and syrup-coated flour discs, which are best had with a topping of rich and spicy rabadi .
We have modified the traditional recipe ever so slightly here, to prepare it with minimal oil in a tava instead of deep-frying it; and you will be surprised to note that they are as soft and succulent as the original! Fresh and soft paneer has a light yet rich feel. Add saffron to that, and the scales definitely tilt in favour of luxury even though this innovative pie does not have maida, ghee, or any such heavy ingredients. Even the amount of sugar used is relatively less. Moreover, the microwave makes it very easy to make this delightful pie. So, now you know what to make next time a special occasion arises.
microwave seviyan kheer recipe | Indian vermicelli kheer in microwave | microwave vermicelli payasam | microwave semiya payasam | with 22 amazing images.
microwave seviyan kheer recipe | Indian vermicelli kheer in microwave | microwave vermicelli payasam | microwave semiya payasam is a quick fix recipe for unexpected guests. Learn how to make Indian vermicelli kheer in microwave.
To make microwave seviyan kheer, put the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the vermicelli, mix well and microwave on high for 3 minutes or till the vermicelli turns golden brown in colour, while stirring twice in between after every 1 minute. Add milk, mix well and microwave on high for 3 minutes, while stirring twice in between after every 1 minute. Add the sugar, cardamom powder and saffron mix well and microwave on high for 5 minutes, while stirring once in between in between after 2½ minutes. Serve immediately garnished with almonds, cashew nuts and pistachios.
Sevaiyan (vermicelli) ki kheer is a recipe that has withstood the test of time and geographies, being a favourite all over the country. Here we have presented it in the form of Indian vermicelli kheer in microwave in 12 minutes. Nickname it noodles kheer, and your kids will slurp it up too!
The tongue-tickling flavour and luscious feel of this microwave vermicelli payasam is thoroughly enjoyable! Its shahi taste and aroma is further intensified by the addition of saffrom and a handful of mixed nuts. Enjoy it during festivals and occasions.
Tips for microwave seviyan kheer. 1. We have used thin variety of wheat vermicelli for this recipe. 2. It is recommended to use only full fat milk to get the perfect texture of the kheer. 3. It is necessary to stir the vermicelli after every one minute, else it might burn at the bottom. 4. Always use gloves to handle the microwave safe bowl to prevent your fingers from burning. 5. Serving this kheer immediately is important. If you keep it for too long, the kheer will thicken.
Enjoy microwave seviyan kheer recipe | Indian vermicelli kheer in microwave | microwave vermicelli payasam | microwave semiya payasam | with step by step photos.
Thought the only dessert you could make with apples is apple pie? Well think again! This Mughlai recipe of apples cooked with sugar, milk and raisins and flavoured with saffron, cardamom and rose water is a treat for all your senses. Rubbing the saffron with your fingertips while dissolving it in the warm water helps release more flavour and a lovely colour from it. You could also put in a few small pieces of diced apple along with the grated apple for some extra body.
Carrot and Cashewnut Payasam, protein plays an important role in vision. Opsin a type of protein combines with retinal (a form of vitamin A) to form visual pigment called rhodopsin. Lack of protein in diet can affect this process.
Hence this payasam is a perfect combination as carrots are rich in vitamin A whereas cashewnuts are rich in protein. Hence relish this sweet preparation for a bright vision.
Tradition meets innovation in this creative Low-Fat Kulfi with Strawberry Sauce. Sure to earn the praises of all your guests and family members, the visually appealing dessert is very low in fat despite the creamy likeness to authentic kulfi.
This is because adding citric acid to low-fat milk causes it to split, imparting a rich texture characteristic of kulfi. Unless told, nobody can guess it is so low in calories and fat.
Chenna, made at home by curdling full-fat milk, is thickened and sweetened to make a delicious Chenna Rabri.
With aromatic hints of saffron and cardamom, this rabri is a delightful dessert all by itself, but adding chopped fruits to it before refrigerating makes it all the more irresistible.
While you can add any fruits to this, tangy fruits balance the sweetness of the rabdi better making the outcome more enjoyable. Serve chilled, garnished with chopped nuts.
Churma is a word that has become synonymous with Rajasthani cuisine. Jaripalla Churma is a richer version of the regular churma, claimed to be influenced heavily by Marwari style of cooking with lavish ingredients like dry fruits, saffron and khoya. A combination of flours deep-fried in ghee gives this churma a very intense mouth-feel and flavour that linger in the mouth after every spoonful. This soul pampering sweet is reserved for special occasions like weddings and festivals like Krishna Janmashtami.
Does the word cutlet immediately bring to your mind images of a crisp and spicy treat? While this Gulab Jamun Cutlet is tangentially different, you will love this just as much in its own special way. Delicate deep-fried rolls made with crumbled hariyali mava, nuts and spices bound together with a proper mix of flours, are soaked in sugar syrup, and then sliced into cutlets. While this might sound similar to dry jamuns, you will realise on tasting that this mithai is much more special. Serve warm Gulab Jamun Cutlets topped with ice-cream, or just plain.
dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with 23 amazing images.
daliya kheer or meetha daliya is a delicious Indian dessert made with broken wheat. Learn how to make dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer |
daliya kheer also known as bulgur wheat kheer which is made using dalia, milk, sugar and flavored with nuts and aromatic spices. It is a creamy pudding-like dish that is often enjoyed as a sweet treat.
daliya ki kheer tastes incredibly delicious. This fuss free version of this dalia kheer recipe gets ready within few minutes as it is been cooked in a pressure cooker.
pro tips to make dalia kheer: 1. Dry roasting the dalia in a little ghee enhances its flavor and gives the kheer a nutty aroma. 2. Use full fat milk for a richer and creamier kheer. 3. Instead of sugar you can also use jaggery as a sweetener for kheer. 4. If serving after a long time, dalia kheer tends to become lumpy, adjust the consistency by adding little milk and re-heat.
Enjoy dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with detailed step by step photos.