Carrot Kheer is nothing but carrot payasam made out of carrots, milk, sugar, badam and cashew. This Christmas entertain your taste buds to a simple dessert that is wholesome and enjoyable. Cooked carrots are ground along with some almonds and cashews to give a beautiful light orange color.
PREP TIME: 10 MIN; COOK TIME: 10 MIN; TOT TIME:20 MIN; SERVINGS 4
- 250 gm. fresh carrots
- 1/4 Cup sugar
- 10 Almonds
- 10 Cashews
- 3/4 Cup milk
- 6 Cardamom
- Saffron strands (optional)
- Wash the carrots, peel their skin and cut them into medium sized coins.
- Cook the cut carrots, almonds and cashews in a pressure cooker with little water.
- Turn off heat after the cooker blows two whistles.
- After the carrots cool down grind it into a fine paste by adding little water.
- Boil this ground mixture along with sugar and milk.
- Adjust the consistency of the kheer or payasam by adding more or less milk.
- Finally add cardamom powder and saffron strands.
- Turn off heat after a minute and enjoy the kheer after dinner.
PEANUT CHIKKI|PEANUT BURFI|KADLEKAI BURFI-Peanut chikki or peanut burfi is a candy made out of roasted peanuts and jaggery or gur. It’s very easy to make and it can be stored outside for a week. Peanut chikki is made with jaggery and is a healthy option. Peanuts or groundnuts are rich in proteins and mono unsaturated fatty acids that favors healthy blood lipid content. Jaggery has Iron content and packed with antioxidants. Making the jaggery syrup at the right consistency is the key in making the burfi or chikki. Cooking little less makes the jaggery syrup sticky, whereas cooking more makes it brittle.
PEANUT CHIKKI|PEANUT BURFI|KADLEKAI BURFI
PREP TIME: 10 MIN; COOK TIME: 15 MIN; TOT TIME: 25 MIN; SERVINGS: 15 PIECES
- 1 Cup Peanuts
- 3/4 Cup jaggery (grated)
- 2 tsp. ghee
- 2 tbsp water
- Heat a pan and dry roast peanuts for sometime on medium flame till lightly brown. Stir the peanuts continuously so that they get roasted evenly.
- After roasting the peanuts, let them cool down. Transfer the peanuts to a plate and crush them with your hand or with a rolling pin. Remove the skin and separate the it from the peanuts. Keep it aside.
- Grease a plate with little ghee and keep it aside.
- Boil water in a pan, add jaggery and stir till it dissolves completely. Let the jaggery reach the hard ball consistency.
- To test this, add a drop of jaggery syrup into a water bowl, it will sink to the bottom and solidify. Or when you check the syrup with a candy thermometer, it should be 250 -265 F degrees.
- Add the roasted peanuts to the syrup and mix well. Turn off the heat.
- Transfer the mixture to the greased plate and let it cool.
- Cut the peanut chikki using a greased knife, into squares when it is still warm.
- After it cools completely break them into pieces and store them in an airtight container.
Avalakki payasa is an easy dessert recipe which is prepared using beaten rice or flattened rice, milk and sugar or jaggery. When one wants to make a dessert quickly for festivals or happy occasions, then avalakki payasa can be chosen as it is very easy to prepare. Avalakki payasa can be made with either sugar or jaggery, but I have made it using jaggery. This kheer is simple to make, tastes delicious and can be served after meals.
AVALAKKI PAYASA | AVAL PAYASAM | POHA KHEER
PREP TIME: 5Mins; COOKING TIME: 15Mins; TOTAL TIME: 20Mins
SERVINGS: 3-4; AUTHOR: LAKSHMI BANGALORE
- 1 cup avalakki or poha
- 3 cups boiled milk
- 8 tbsp Jaggery
- 7-9 cashews
- 5-6 raisins
- 1/4 tsp cardamom powder
- 3 tsp ghee
- Heat 1 tsp ghee in a heavy bottomed pan, add cashew pieces and fry till they are golden brown. Add raisins, saute for 5-6 seconds & transfer both to a bowl.
- To the same pan, add 1 tsp ghee, add the avalakki and fry for a minute till you get a nice aroma. Fry continuously over medium flame.
- Pour milk to the pan and let avalakki cook until soft. Keep stirring and ensure it is lump-free.
- In another bowl add 2 tablespoon water and jaggery and boil till the jaggery melts.
- Strain the above jaggery syrup into the boiling avalakki and mix it.
- Add cardamom powder and turn the heat off.
- Garnish the delicious Avalakki payasa with fried cashews and raisins.
- Serve Avalakki payasa warm or cold after a good meal.
BESAN LADOO RECIPE-Besan ladoo or besan laddu is one of the popular and savored mithai in Indian cuisine. It is an easy sweet dish prepared all over India during festivals like Ganesh Chaturthi, Diwali, Navaratri etc. Besan ladoo is prepared with chickpea or gram flour, sugar, ghee, nuts and flavored with cardamom powder and shaped into lemon sized balls. If you are a dessert lover, then Besan ladoo is apt for you as it is very light, has amazing taste and texture. One can relish this irresistible sweet dish for two weeks when stored in air tight container.
BESAN LADOO | BESAN LADDU | HOW TO MAKE BESAN LADOO
PREP TIME:5Mins; COOKING TIME:25Mins; TOTAL TIME:30Mins
SERVINGS: 12-15 Ladoos; AUTHOR : LAKSHMI BANGALORE
- 2 Cups chickpea or bengal gram flour
- 1-3/4 cups powdered sugar
- 1/2 cup +2 Tbsp melted ghee
- 1/4 cup coarsely powdered almonds
- 1/4 tbsp green cardamom powder
- 2 tbsp chopped cashews (optional)
- Grind the sugar and cardamom and keep aside.
- Heat half cup ghee in a heavy-based pan and add the besan flour.
- Mix well and cook on a medium to low flame for about 10-12 minutes .Saute continuously and break the lumps.
- Roast the besan flour till it turns light brown and gives out nice aroma. Continuously stir the mixture to avoid burning the flour.
- Turn off the flame and stir the mixture for about a minute. Transfer the mixture on to a plate and let it cool for a while.
- When the besan is still warm, add powdered sugar with cardamom to the mixture and mix well with your palm.
- Add 2 tablespoons of ghee and mix well.
- Take a small portion of the mixture and shape it to lemon sized balls.
- Decorate the top of each besan ladoos with cashews and store in an air tight container.
TIP: Keep warm melted ghee on the side when you are binding the ladoos. In case they crack add a little more warm ghee and it should help the ladoos to bind.
Kashi halwa|Dumroot |Boodukumbalakayi halwa is a traditional sweet dish prepared using ash gourd or winter melon and is best served warm or chilled. This dish is made using very few ingredients and is served on happy occasions such as weddings and celebrations. Ash gourd or Boodukumbalakayi is grated and cooked with sugar, ghee and is flavored with cardamom and saffron. Although it takes quite a long time to prepare this dish, you feel that your efforts are worth it once you taste this delicious dessert.
DUMROOT | KASHI HALWA|BOODUKUMBALAKAYI HALWA
PREP TIME:10Mins; COOKING TIME:30Mins; TOTAL TIME:40Mins
SERVINGS:2-3; AUTHOR:LAKSHMI BANGALORE
- 500 gm/3-4 Cups ash gourd or boodukumbalakayi
- 1/2 cup sugar
- 4 tbsp ghee
- 6-7 cashews chopped
- 1/ tbsp raisins
- 1/4 tbsp cardamom powder
- 4 tbsp milk
- 2-3 saffron strands(optional)
- Peel the skin of Ash gourd and rinse well.Remove the seeds, grate it and keep aside.
- Soak saffron strands in 4 tbsp milk & keep aside.
- Heat 1 tbsp ghee in a heavy-based pan, add cashews and saute till they turn golden.
- Add raisins, saute till they puff up. Transfer the cashews & raisins to a plate.
- To the same pan, add 1 tbsp ghee and grated ash gourd. Mix well and let it cook on low flame.
- Keep stirring the mixture till the water is completely absorbed which takes about 20-25 minutes.
- Once the water is completely absorbed, add sugar,2 tbsp ghee and saffron milk. Mix well.
- Now stir continuously and cook until the halwa leaves sides and becomes one lump.
- Add the fried dry fruits, cardamom powder to the kashi halwa and mix very well.
- Serve the delicious kashi halwa warm or cold with or without a dollop of ice cream on the side.
Gajar ka halwa or Carrot halwa is a rich, creamy delicious Indian dessert made using fresh red carrots, milk,sugar and ghee. Since the main ingredients are carrot and milk, this dish is packed with lot of nutrients. Gajar ka halwa can be prepared using pressure cooker or microwave or a heavy-based pan. Carrot halwa when served warm or cold tastes divine and can be stored in the refrigerator for about 2 weeks and relished. Garnished with dry fruits, carrot halwa goes well with a dollop of vanilla ice cream on the side.
Happy Dasara to all! Since Dasara is for 10 days, everyday we do a special rice dish or a sweet for the goddess. Its the celebration of the good over the evil. The tenth day is Vijayadashami when goddess durga kills the demon Mahishasura. Mysore Dasara is the state festival of the state of Karnataka and is celebrated grandly.
GAJAR KA HALWA OR CARROT HALWA
PREP TIME:10Mins; COOKING TIME:25Mins; TOTAL TIME:35Mins
SERVINGS:2-3; AUTHOR: LAKSHMI BANGALORE
- 2 cups grated red carrots
- 2 cups milk
- 1 cup sugar
- 3-4 tbsp ghee
- 1/4 cup dry fruits – cashews, raisins, almonds
- 1/2 tsp cardamom powder
- Wash the carrots well, peel and grate them.
- In a heavy-based pan, add 2 teaspoon of ghee and fry chopped almonds,chopped cashews & raisins for few seconds.Transfer them to a plate.
- To the same pan, add 3 tbsp ghee, grated carrot and fry them for 3-4 minutes while stirring continuously.
- Pour milk,bring it to boil and cook for about 15 minutes until the milk is almost absorbed & the mixture starts to thicken.Stir occasionally.
- Once the milk is completely absorbed,add sugar and cook on low flame till the sugar is dissolved. Add more sugar if needed.
- Add cardamom powder and mix well. Cook for about 2-3 minutes till the halwa dries up.
- Garnish the delicious carrot halwa with dry fruits and serve warm.
- Alternatively, use half can of Milkmaid instead of milk and sugar.
Sabakki payasa is a rich and creamy sweet dish prepared with sabakki or sabudana, milk, sugar and flavored with cardamom and nuts. It is prepared during weddings, festivals and those days when you are on fast like shivaratri, navaratri etc. Sabakki is also called as sago pearls, rich in carbohydrates and therefore used to prepare sabudana vada, sabudana khichdi etc during fasting days as it provides instant energy. Today is “Holi” – the festival of colours. Therefore I prepared the special payasam. Sabakki payasa is very easy to prepare and gets more creamier once it is refrigerated.
SABAKKI PAYASA | SABUDANA KHEER
SOAKING TIME:1 Hour; PREP TIME:5 Mins; COOKING TIME: 25Mins;TOTAL TIME:1 Hour 30Mins
SERVINGS:4 ; AUTHOR: LAKSHMI BANGALORE
- 1/2 cup Sabakki or sabudana
- 3 cups milk
- 1 cup sugar
- 1 tbsp cardamom powder
- 5-6 cashew nuts
- 5-6 raisins
- 2 tbsp ghee
- Wash sabakki well and soak them in water for about an hour. Once it is fluffed up & its size is increased drain the water and keep them aside.
- Heat ghee in a heavy bottomed pan, add cashews & roast for few seconds. Once it is golden brown, add raisins. Fry for few seconds and transfer them on a plate.
- Pour milk to the pan and boil it. Add sabakki to the milk, cook on medium flame till it it soft and translucent. Stir occasionally.
- Add sugar to the milk once sabakki is cooked and let the sugar dissolve. Reduce the heat and simmer for 5 minutes till it thickens.
- Adjust the sugar content according to your taste.
- Add cardamom powder, saffron and roasted nuts. Turn off the flame.
- Serve the delicious sabakki payasa or sabudana kheer hot or cold.
Karigadabu or Karjikai is a deep fried sweet prepared during “Ganesh Chathurthi” festival in Karnataka. We make 21 Karigadubu and modakas for Ganesh Chathurthi. The outer pastry dough is similar to Samosa dough where maida and sooji are used in the making of the dough. The filling has several variations where sugar or Jaggery is mixed along with dry or fresh coconut. Deep fried modak is also prepared to offer Lord Ganesha. After frying and cooling this can be stored in an air-tight container for a week.
KARIGADUBU OR KARJIKAI RECIPE
PREP TIME:40 MINS; COOK TIME:50 MINS; TOTAL TIME: 90 MINS
SERVINGS: MAKES 15-18 KARIGADUBUS
- 1/2 Cup roasted bengal gram dal(Hurigadale)
- 1/2 Cup dry coconut / kopra
- ½ cup powdered sugar or Jaggery
- 1 tbsp poppy seeds
- ¼ tsp cardamom powder
- 1 cup maida
- 1/4 cup fine chiroti
- salt to taste
- 2 1/2 tbsp ghee
Grate dry coconut after removing the black outer skin.
Powder the sugar and cardamom in a grinder.
In a bowl mix the powdered sugar, dry coconut and poppy seeds.
Keep it aside for later use.
In a bowl take maida, sooji and salt to taste.
Add very hot ghee over maida.
Now rub and crumble the dough well between your hands.
Add water little by little and knead the dough well.
Pat oil on the dough and let it sit for 30-40 minutes. Cover it with a wet cloth.
Deep frying Karigadabu:
- After 40 minutes, knead the dough once again. If it is dry sprinkle little water and knead till soft.
Make lemon sized balls and keep it covered. This mixture makes aroung 15-20 puris.
Roll the dough into thick puri and place it on a Karigadubu or Karjikai mould after greasing it lightly.
Using a spoon put a teaspoon of the prepared coconut stuffing in the middle of the puri.
Grease the edge of the puri and press the mould to stick the edges together. Remove the extra dough from the edges and store it to re-use it.
Meanwhile heat oil in a pan on medium flame and after you make 5-6 karigadubus, deep fry them till they turn golden brown.
Lastly, drain over the kitchen towel and after cooling store it in an air tight container. You can double the ingredients for more Karigadubus.
BROKEN WHEAT PAYASA OR GODI PAYASA OR PAYASAM OR KHEER is a healthy alternative when we think of making sweets at home either for the festival or anytime when we crave to eat sweets. Since it is Varamahalakshmi festival, in South India we generally tend to make a sweet dish out of jaggery and coconut to the goddess for Naivedyam. Broken wheat payasa can be made easily and eaten by diabetics also. In this dish we cook the broken wheat with water, milk, jaggery and cardamom. The variation I use here is that I have replaced half the coconut with almonds. Broken wheat payasa or godi payasa is light on the stomach and great on taste and nutrition.Hope you enjoy making this dish and relish it often!
BROKEN WHEAT PAYASA OR GODI PAYASA
PREP TIME:15 MIN; COOK TIME: 20 MIN; SERVINGS:5; AUTHOR: LAKSHMI BANGALORE
- 3/4 cup broken wheat
- 2 cups milk
- 1 Cup water
- 1/2 cup grated coconut
- 5 almonds soaked
- 1/ 2 cup jaggery
- 1/2 Tbsp poppy seed
- 2 Tbsp ghee
- cashews and raisins for garnishing
- Soak the almonds in water overnight.
- The next morning, wash the broken wheat nicely and soak it in some water for an hour.
- Pressure cook the soaked broken wheat along with water and 1 cup of milk on medium heat for 3-4 whistles.
- Dry roast the poppy seeds.
- Grind grated coconut, soaked almonds, roasted poppy seeds, cardamom along with little milk to a fine paste.
- Put jaggery in a bowl add 2 tbsp of water , boil until the jaggery melts. Strain it into a thick bottom pan in which you want the payasam prepared.
- Add the coconut mixture, mix it and let it boil on medium low heat. Adjust its consistency by adding little more water or milk. Stir and boil it for 4-5 minutes.
- Add the pressure cooked broken wheat into the above mix, mix it well, cook it for another 4-5 minutes.
- Now heat 1 tbsp ghee and fry the cashews. Then add raisins, and fry it until it puffs up.Garnish this on top of the payasa.
- Healthy and tasty broken wheat payasa or godi payasa is ready to eat!
Badam Halwa is a sweet prepared out of almond paste, sugar, clarified butter or ghee. Almonds need to be soaked overnight and the next day the skin peeled and then they are made into a paste. It’s fairly easy to prepare for any festivals or for parties. Once you perfect the cooking part I am sure it will be one of your favorite Indian desserts. Badam on almonds are rich in Mono-unsaturated fats, fiber, anti-oxidants and vitamins like Riboflavin. Almond milk is a healthy replacement of cow’s milk. By eating Badam or almonds we benefit with weight control, diabetes and is good for heart health. Badam milk, badam burfi are other popular badam dishes.
PREP TIME:8 Hrs; COOKING TIME:25Mins; TOTAL TIME :8H 25Mins;
SERVINGS :4 servings; AUTHOR:LAKSHMI BANGALORE
- 1 cup almonds
- 1-1/4 cup sugar
- 1-1/2 cup milk
- 2 pinches of saffron
- 1/2 Tsp. cardamom powder
- 1-1/2 Cup Ghee
- Wash and soak the almonds in water overnight. Peel the almonds and grate them or make small pieces so it can grind evenly. If you have store bought blanched almonds and peeled almonds soak it directly for 4 hours.
- Grind the soaked almonds with milk into a smooth paste.
- Heat a thick bottomed non stick pan add the almond paste with half the ghee and cook on medium heat stirring often.
- When the mixture becomes warm add the sugar and kesar or saffron and stir well.
- Cook for 10 minutes on low heat stirring constantly and add the rest of the ghee. Mix well.
- Cook the almond paste till it becomes thick and starts to leave the sides, getting glossy for another 10-15 minutes.
- Add the rest of the ghee and mix throughly.
- Serve the delicious almond halwa after it cools or warm.
- Garnish it with pista or almond slices on top before serving.