Category: Indian Sweets / Mithai

NUTELLA MODAK

Easiest Nutella modak recipe for Ganesh Chaturthi! The festive season doesn’t get any better than this with the ultimate fusion version. These are quick and easy to make vs traditional steamed modak.

INGREDIENTS:

  • ⅓ cup Milk
  • ⅓ cup Sweetened condensed milk
  • 1/4 cup Chocolate chips
  • 1 ½ cups Graham cracker crumbs
  • ¼ Pistachios finely chopped

INSTRUCTIONS:

  1. Take milk, condensed milk and Nutella  in a pan on medium-low heat.
  2. Let it melt and keep stirring to make sure that it is not sticking to the pan. It should be completely melted, shiny, smooth.
    Now add graham cracker crumbs.
  3. Start mixing and halfway through add chopped pistachios.
  4. Mix and it should come together like a dough-ball.
  5. Remove it to a plate and let it cool to touch.
  6. Grease the modak mould using ghee. Keep the mould close.
  7. Stuff the small portion of it from the bottom hole.
  8. Then open the mould and gently unmould.
  9. Repeat the same for rest.
     

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CASHEW PANEER MODAK

Modak season is here ….
Ganesh Chaturthi celebrations cannot be complete without Modak. Modaks, as we all know, are favourites of not only Lord Ganesha but also his devout devotees. Try something different this year and make our Cashew paneer modak .

Cashew paneer modak can be prepared instantly. This tantalizing modak can be prepared for any festival or fast (vrat) very easily. 
You also can shape like laddo or make barfi too.

INGREDIENTS:

  • Cashew nuts – 1 cup (150 grams)
    Milk – 3/4th cup
    Paneer – 250 grams
    Sugar – ¾ cup (150 grams)
    Ghee – 2 tbsp
    Cardamom powder – ½ tsp
    Kesar 1tsp
    Pistachios – 10 to 12 (for garnishing)
    silver leaves and some rose petals for decoration .

INSTRUCTIONS:

  1. For making the modak , soak the cashews in milk for 2 hours.
  2. After this grind the cashews along with milk in a mixture jar and make a fine paste.
  3. Also add sugar to the paste, followed with crumbled paneer. Churn again and make a fine paste.
  4. Mixture for making barfi is ready. Preheat a non stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste.
  5. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  6. Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate and spread it evenly with a spoon.
  7. Now Shape them with modak moulds or hand, keep in a cool place⁠.
  8. Decorate with silver leaves and rose petals .
  9. Store it in refrigerator and relish eating for up to a week.

NOTES;

  • Stir the mixture well so that it doesn’t stick to the bottom.
     

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MALAI LADDOO

Malai Ladoo is a rich and delicious homemade sweet dessert. These Ladoos have a creamy texture and they taste amazing!
Malai laddoos never fails to impress anyone. Try these yummy balls of goodness at home, to treat your family during festival.
There are different types of ways for making Malai Ladoo.  I made this laddos with paneer and mawa . if you don’t have mawa then you can mix Paneer and condensed milk.

INGREDIENTS:

  • 200 grams fresh paneer (homemade or store bought)
  • 100 grams unsweetened khoya
  • 1/3 cup condensed milk (add more to taste)
  • 2-3 tbsp milk
  • 2-3 tsp ghee
  • 1/2 tsp elaichi powder
  • A few slices pistachios to garnish

INSTRUCTIONS:

  1. In a blender, combine the paneer, khoya and condensed milk. Blend until completely smooth, adding 2-3 tbsp of milk.
     
  2. Transfer the mixture to a nonstick pan and cook, stirring continuously over medium-low heat. Once the mixture becomes hot, add a teaspoon of ghee and continue to cook, scraping down the sides of the pan.
  3. As the mixture thickens, it will start to leave the sides of the pan. Once the mixture comes together as this point add 1-2 more teaspoons of ghee and turn off the heat.
     
  4. Mix in the elaichi powder and allow the laddoo mixture to cool for 5 minutes. Once the mixture is cool enough to handle, divide it into 8 equal portions and roll them into balls. Decorate each laddoo with a slice of pista and serve.
     
  5. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
     
     

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NUTELLA SABUDANA KHEER

Try the most popular Indian dessert kheer, with a dash of nutty, and creamy-rich Nutella to make your loved ones drool over this irresistible dessert.

You have to try the nutella flavored kheer. It just taste yummy. The hazelnut chocolate flavor tastes superb in this dessert.

INGREDIENTS:

  • 1/2 cup medium-sized sabudana
  • 2 cups water, for soaking
  • 3 cups full cream milk
  • 1/2 tsp vanilla essence
  • 1 tbsp cashew bits
  • 1 tbsp almonds flakes
  • 1/4 cup Nutella (adjust the quantity according to taste)
  • Nuts or chocolate shavings to garnish
  • 1/4 th cup dark chocolate (optional)

INSTRUCTIONS:

  1. Rinse and soak the sabudana in two cups of water for an hour. Drain and set aside.
  2. In a deep, heavy-based pan, bring the milk to a boil over medium heat.
  3. Once the milk boils, lower the heat and add the sabudana, vanilla essence, cashews, almonds and stir for a few minutes.
  4. Turn the heat back up to medium-low and cook the mixture, scraping down the sides of the pan and stirring often, until the sabudana are cooked through and the kheer thickens. Turn off the heat and add the Nutella and melted dark chocolate. Stir until well combined.
  5. Garnish with chopped nuts or chocolate shavings and enjoy the sabudana kheer warm or chilled.
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GURER PAYESH

Assam is situted in North Eastern part of India with natural beauty, this mesmerizing state is blessed with beautiful hils, forest, valleys and the mighty river Brahmaputra.
Assamese people are very simple to get to know and their cuisine is also as simple as much and very easy to cook.

Authentic Assamese cuisine is excellent for health as it uses very small amount of oil,ghee or spices though this cuisine is somewhat rustic and blend.

Gurer Payesh Recipe is a simple, delicious Assamese/ Bengali dessert  made with rice, milk, bay leaf and date palm jaggery. The dish is pretty easy to make and the outcome is really creamy tempting bowlful of dessert.  jaggery gives this dish a unique taste.

INGREDIENTS:

  • 1 cup Basmati rice 
  • 1 liter Milk
  • 1 Bay leaf (tej patta)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1/2 cup  Gur , (adjust)
  • Mixed nuts , chopped and roasted, for garnishing
  • 1/4 cup Deseeded Dates (chopped)

INSTRUCTIONS:

  1. To prepare  Gurer Payesh Recipe, wash and soak rice for half an hour. Drain.
  2. Take milk in a heavy bottomed pan. Add bay leaf and cardamom. Heat the milk over a high flame.
  3. Once the milk starts to boil, simmer it and stir in between regularly so that milk doesn’t stick to bottom or char.
  4. Once the milk thickens a bit, add the drained rice, mix. Continue to stir in between.
  5. Once the rice is almost done, switch off.
  6. Add the jaggery. Stir slowly and take care that the milk doesn’t curdle.
  7. Now  add the chopped cashewnuts, chopped dates and cook everything well until the rice gets cooked well, take care to stir constantly.
  8. Switch on and bring to boil just once. Finish off adding chopped nuts.
  9. Allow the  Gurer Payesh Recipe cool down completely, and serve chilled, for dessert.
     


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AATE KA HALWA / AATE KA SHEERA

Atta halwa is one dessert which I grew up eating as my grand mom made it very often in her kitchen.

It’s a simple dessert made with atta (whole wheat flour), sugar and ghee. You only need these 3 basic ingredients to make atte ka halwa. This quintessential Indian dessert was a favorite growing up!

This atte ka halwa recipe is a Tasty melt in the mouth halwa and taste too good. the recipe is easy to make and can be made for any occasion or any day. It could be celebration, a festival or when you just want to have something sweet.

You can add dry fruits of your choice like almonds, cashews or raisins in the halwa.

I used @california almonds

INGREDIENTS:

  • 1 cup ghee / clarified butter
  • 1 cup wheat flour / atta
  • ¼ tsp cardamom powder / ealchi powder
  • 1 cup sugar
  • 3 cup water
  • 1/4 cup almonds
  • some pistachio
  • rose petals

INSTRUCTIONS:

  1. firstly, in a large kadai heat 1 cup ghee.
  2. add in 1 cup wheat flour and mix well without forming any lumps.
  3. roast on low to medium flame stirring continuously.
  4. after 14 minutes, the mixture will start to turn golden and aromatic.
  5. slowly after 20 minutes, the mixture will turn dark golden brown indicating wheat flour has cooked completely. keep aside.
    Pour 3 cups of water mix well.
  6. be careful as the mixture will splutter.
  7. keep stirring continuously, till the wheat flour will absorb all the water.
  8. Now add 1 cup of sugar.
  9. continue to cook for 5 minutes stirring continuously without forming lumps.
  10. now add ¼ tsp cardamom powder and mix well.
  11. finally, serve atte ka halwa or kada prashad hot or warm.with some almonds and pistachio and rose petals .
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NOTES:

  • Roast the wheat flour on low to medium flame to prevent from browning.
  • Additionally, to get nice texture use coarsely ground wheat flour, however fine atta also works great.

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