Sooji Halwa Recipe | Suji Halwa | Rava Sheera Recipe

Sooji halwa recipe with step by step photos.Sooji halwa is one of the most easiest desserts which can be prepared in no time and makes an excellent dessert or a simple sweet or prashad.South Indians make Rava Kesari which is similar to sooji halwa with added kesar color where as sooji halwa is commonly prepared in the other parts of the country.Sooji halwa is usually prepared along with puri and dry black chickpeas on the eighth day(Ashtami) during Navaratri in north India and is prepared for any festivals like Ganesh chaturthi,Navaratri etc.

I am posting a basic version of Sooji halwa, there are no hard and fast rules for preparing this halwa, the recipe I am posting has just right sweetness the way my family prefers but you can increase the sugar and ghee quantities according to your requirements.Sometimes I add fresh fruits like apple,banana,mango,pineapple to the sooji halwa to make it in different flavors.

If you want to make the sooji halwa rich add milk or a mix of milk and water in the ratio as mentioned and proceed with the same recipe.The addition of nuts again is individual choice,I even add roasted almonds along with cashewnuts and raisins which adds a nice bite to the halwa.I sometimes add saffron to the halwa instead of cardamom powder.If you are preparing the halwa for prashad you can add a pinch of edible camphor which gives a divine taste to the halwa.I prefer to make sooji halwa rather than Rava kesari as I am against the usage of synthetic colors in our regular food.

Check out other halwa recipes in my blog:

• Carrot Halwa | Gajar ka Halwa
• Carrot-Beetroot Halwa using Condensed milk
• Kasi Halwa | Ashgourd Halwa
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 
• Pineapple Kesari | Pineapple Sheera
• Semiya Kesari 

Here is how to make sooji halwa recipe with step by step photos.

Sooji Halwa | Rava Sheera Recipe:

Serves 2-3

Prep time: NIL | Cooking time: 20 mins | Total time: 20 mins

Cuisine: Indian | Category: Dessert

Ingredients:

1/2 cup Sooji/Rava

1/3 cup Sugar

3-4 tbsp Ghee+ 1 tbsp Ghee

1 1/4 cups Water

1/2 tsp Cardamom powder

7-8 Cashew nuts,chopped

2 tbsp Raisins

Method:

• Heat ghee in a thick bottomed kadai and add cashewnuts and fry them until they turn light brown in color and remove them and then add raisins and fry them until they swell up and remove them and keep aside.
• In the remaining ghee add rava and roast it on low flame until you get nice aroma from it.

• Meanwhile boil water in another container and pour this water in the roasted sooji and keep stirring it continuously and let it cook until done.You can even boil the sugar in the water and add it to the roasted sooji and mix.

• Add sugar to it and cook further,initially the mixture will become watery.Let it cook further until it is done.

• Add cardamom powder, fried cashew nuts,raisins and 1 tbsp ghee and mix it nicely.
• Cover it and leave it for a while.

Serve it hot/warm or at room temperature.

Notes:

1. This is mildly sweet,if you want it more sweeter add 1-2 tbsp of sugar to it.
2. The addition of ghee at the end will keep the halwa soft and does not harden after it sits for a while too.
3. You can prepare it in complete milk or mix of milk and water using the same ratio as mentioned.
4. You can increase the water to 11/2 cups for a soft halwa.
5. You can even add roasted almonds,chopped figs in the halwa for a richer taste.Instead of cardamom powder you can add saffron soaked in hot milk which gives a nice flavor and color to the halwa.
6. You can prepare various fruit based halwas like banana halwa by addding chopped banana at the end and cook for a minute or by adding chopped mangoes to make mango halwa.You can add finely chopped apple pieces,pineapple pieces while boiling the water and proceed with the same recipe for apple halwa and pineapple halwa.

Technorati Tags: sooji halwa recipe,rava halwa,rava sheera,suji halwa recipe,festival sweets recipes,easy halwa recipes,sooji recipes,rawa halwa,navaratri recipes,ganesh chaturthi recipes

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Pasta Payasam | Macaroni Kheer Recipe | Kheer Varieties

Pasta kheer recipe with step by step photos.Navaratri is around the corner and it is a norm to prepare a different sweet and sundal variety for naivedyam on those nine days.I have been planning to post the pasta kheer recipe from so long and finally I am able to post it for this navaratri.The preparation process of pasta payasam is very similar to any other payasam variety just that we need to boil the pasta and then add to the milk unlike other kheer varieties where vermicelli or sooji or rice is cooked in the milk.

I usually get various pasta varieties which includes penne, shell, spiral, fettucine, macaroni, linguini, fusili, sphagetti etc but penne pasta is the favorite at my place as it absorbs the sauce well compared to the other ones.I have used macaroni for this payasam but one can either use shell or penne pasta varieties to prepare this kheer and I will not recommend other pasta varieties as they will not absorb the fluids well. The kheer absorbs the milk and thickens as it sit and hence while making the kheer add enough milk and adjust the sweetness as for your preference.

Check out other Kheer recipes in my blog here.

• Aval Payasam | Poha Kheer
• Carrot Kheer
• Korra biyyam Payasam | Fox Millet Kheer
• Moong Dal Kheer | Pesara Pappu Payasam
• Paal Payasam/Rich Indian Milk Kheer
• Palada
• Phool Makhana Kheer
• Sabudana(Sago) Kheer | Saggubiyyam Payasam
• Sooji Ki Kheer | Rava Payasam
• Semiya Kheer
• Undrallu Payasam | Paal Kozhukattai 

Here is how to make pasta payasam recipe with step by step photos.

Pasta Payasam Recipe:
Serves 3-4
Prep time: 2 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: Fusion | Category: Sweets/Desserts

Ingredients:

1 cup Macaroni or any other small Pasta variety

1/4 cup Sugar
1/2 cup Condensed milk

3/4 liter full cream Milk

10-12 Cashew nuts

2 tbsp Raisins

15-20 Saffron strands

2 tsp Ghee

Method:

• Soak saffron in 2 tbsp warm milk for 10-15 mins.

• Boil macaroni in a big pot of hot water,add little ghee and let it cook for 12-15 mins until done or follow the instructions given on the pack.
• Boil milk and simmer it for 12-15 mins until it reduced to 3/4th of the quantity.

• Add cooked pasta to the simmering milk and reduce the flame and cook for another 5-7 mins.
• Add saffron soaked milk,sugar and condensed milk and mix gently till it dissolves and let it continue cooking over low flame.Always cook over low flame otherwise the milk might curdle.

• Meanwhile heat ghee in a kadai and fry cashew nuts and fry them until golden in color and remove them and keep aside.
• In the same kadai add raisins and fry them until they fluff up and remove and keep them aside too.

• Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame.

Serve it hot/warm/cold or at room temperature.

Notes:

1. You can add 1/2 tsp Cardamom powder to the kheer while it is boiling.
2. You can make any kheer varieties like sago,vermicelli,millets etc.Sago and vermicelli needs to be roasted in ghee before adding to the milk mixture.
3. The kheer tends to thickens as it sits and hence make sure it has enough liquid when you finish making kheer.If it is thickened at the time of serving you can add boiled and cooled milk to the kheer.

Technorati Tags: pasta kheer,pasta payasam,macaroni kheer,macaroni payasam,indian sweets varieties,fusion sweets,fusion recipes,payasam varieties. kheer varieties,pasta recipes with home made pesto,navaratri recipes,diwali sweets,party recipes

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Vegan Thai Mango Pudding | Thai style Mango Pudding using Coconut Milk

Vegan Mango Pudding recipe with step by step photos.I never miss to make desserts using mangoes during the mango season.I love mangoes to the core and try to enjoy it to the fullest extent until the season lasts.Today I am posting a dessert which is known as Thai Mango Coconut Pudding which is prepared using a mixture of mango puree  and coconut milk and is set by using either agar agar or gelatine in the recipe.This version is bit different from Thai Mango Coconut Jelly which is a layered set jelly with two layers of mango and coconut and is set in a big mold and then cut into pieces,where as in today's version we are mixing both the mango pulp and coconut milk and is set in individual portions.

When I have guests or a party I prefer to make the desserts which can be made ahead and keep it ready to reduce the effort of cooking on the desired day.Hence I always prefer the desserts like Mousse, Pannacotta, pudding etc which can be made on the previous day and I love the layered and set desserts using agar agar, the desserts are easy to make and when set in glass molds they look even more tempting.

Check out other quick desserts in my blog:

• Biscuit Pudding - Easy Eggless Marie Biscuit Pudding
• Eggless Chocolate Custard/ Eggless Chocolate Pudding
• Fruit Trifle/Trifle Pudding
• Lychee custard
• Mango Pannacotta | Layered Mango Pannacotta 
• Mango Shrikand | Amrakhand | Aamkhand 
• Orange Jelly using fresh Orange juice and agar agar
• Mango Sago | Singapore Mango Sago Pudding
• Tender Coconut Pudding/Elaneer Pudding
• Vanilla Bean Pannacotta - Eggless

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango pudding using coconut milk recipe with step by step photos.

Vegan Mango Pudding Recipe:

Serves 5-6 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins+setting time

Cuisine: International | Category: Desserts

Ingredients:

1 cup(250 ml) Mango pulp,pureed from 2 ripen mangoes

1 cup(250 ml) Coconut milk,ready or homemade

1/2 cup(125 ml) Water

1/3 cup Sugar

1.5 tsp Agar Agar powder or 5gms China grass(read notes)

1.5 tsp Lemon juice

Method:

• Cut mango into pieces and puree it into a smooth mixture and keep it ready.Reserve few mango pieces for garnishing.

• Dissolve agar agar powder in water and let it come to a boil.

• Add sugar to it and let it dissolve completely.Reduce the flame and add coconut milk and let it come to a boil, do not need to boil it.Switch off the flame.Remove it from the stove.

• Add the mango puree and mix it nicely until it is blended and then add lemon juice and mix it again.

• Pour it into individual moulds and let it cool for a while and then refrigerate it for a couple of hours or overnight until it is set.

Garnish with mango pieces and mint leaf and serve it.

Notes:

1. If you are using china grass cut it into small strips and soak it in water for half an hour and then follow the recipe.If you are using gelatine let it bloom in warm water and then follow the recipe.
2. You can even mix few mango pieces in the mango coconut mixture and then pour it into the molds.
3. Do not skip the lemon juice in the recipe, it elevates the taste of mango flavor in the recipe.
4. You can use regular cream instead of coconut milk and follow the same recipe.
5. You can refrigerate the dessert and use it in 2 days.
6. I like my dessert to be silky soft and hence I used 1.5 tsp agar agar powder, if you want it to set like a jelly use 2 tsp agar agar powder in the recipe.

Technorati Tags: vegan mango mousse,mango mousse using coconut milk,mango desserts,vegan dessert recipes,ripen mango recipes,puddings,eggless puddings,vegan puddings,party desserts,agar agar pudding

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Mango Mastani Recipe | Mango Recipes

Mango Mastani Recipe with step by step photos.Mango mastani is a famous Pune's drink which is nothing but a thick mango milkshake topped with vanilla ice cream,nuts,chopped mango pieces,tutti frutti and glaced cherries.Few days back I had happened to see this mango mastani recipe in Sanjeev Kapoor's site and wanted to give a try and coincidentally this recipe was flodded in the blogosphere and the urge to try it became quite strong that I tried it immediately but took my time to post it on the blog.

Mango mastani is definitely a delicious glass of mango drink and it has all my favorite things - mango milkshake, ice cream, nuts and cherries, so how can it go wrong in taste.Each sip and bite is so delectable that I can understand why it got its name. According to my internet search this drink was named after the beautiful queen mastani who was wife of bajirao mastani and I have not explored more into it's depth so I cannot tell more than this.

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango mastani recipe with step by step photos.

Mango Mastani Recipe:

Serves 2

Prep time: 10 mins | Cooking time: NIL | Total time: 10 mins

Cuisine: Indian | Category: Beverages

Ingredients:

2 large ripen Mangoes(Alphonsos or Kesar)

1.5 cup full cream Milk,boiled cooled and chilled

2-3 tbsp Sugar

2-4 scoops of Mango Ice cream/Vanilla ice cream

2 tbsp sliced dry fruits(pistachios,almonds and cashewnuts

2 tsp mixed color tutti frutti

2-4 glaced Cherries

Method:

• Wash and peel the skin of the mangoes and cut into cubes and reserve few chopped mango pieces and add the remaining to the blender.

• Add boiled,cooled and chilled milk to the blender along with chopped mangoes and sugar and blend into a thick puree.
• Add few mango pieces in to 2 serving glasses and pour the thick milkshake on top of it until little more than 3/4th of glass giving enough space for the ice cream and the other ingredients.

• Now add 1-2 scoops of either vanilla or mango ice cream in both the glasses.

• Now top it with few chopped mango pieces, dry fruits, tutti frutti and place a cherry on top of the ice cream.

Serve it immediately with a spoon and straw.

Notes:

• There are no hard and fast rules for making this milkshake ,use the quantities according to your personal preference.

Technorati Tags: mango mastani,mango milkshake,pune's famous mango mastani recipe,mango desserts recipes,mango beverages,ripen mango recipes

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Eggless Vanilla Ice cream Recipe | Easy Homemade Vanilla Ice cream

Basic Vanilla Ice cream recipe with step by step photos. Vanilla ice cream is the most basic ice cream variety and I am sure everyone would love it. Vanilla ice cream is so versatile that it can be eaten as it is as a dessert or can top your milkshakes,puddings,fruit salad,brownies,cake with the vanilla ice cream and enjoy.Vanilla ice cream is also served along with the famous Indian desserts like gulab jamun and Carrot halwa.I somehow love the taste of the warm halwa/ jamun/ chocolatebrownies with the cold ice cream, it tastes just divine!!

My mom used to make ice creams at home when we were kids, she used to use CMC and GMS to make the ice cream and the end product used to be creamy and delicious like the store bought ice creams. However I never tried it that way and always opted the easy peasy version of ice creams using the whipped heavy cream and was always happy with the end results.The version I am posting today is very easy and no churn vanilla ice cream recipe which can be prepared with just three ingredients and all you need is 10 minutes to prepare a tub of this luscious versatile vanilla ice cream. You just need a beater to beat the cream and mix in the condensed milk and vanilla and you are done!

This is a basic method of preparing ice cream and one can prepare various flavors using the same method - Mango Ice cream, mixed berry ice cream, strawberry ice cream, pistachio ice cream, butter scotch ice cream, Gulkand ice cream, rose ice cream to name a few.You can play with the flavors of your choice and create delicious ice creams easily at home.

Check out the other frozen desserts/ice creams I have posted in my blog so far - Mango Ice cream , Mango Kulfi , Gulkand ice cream, Strawberry Frozen Yogurt/Froyo

Here is how to make easy no churn eggless vanilla ice cream recipe with step by step photos.

Eggless Homemade Vanilla Ice cream Recipe:

yields: 1 small tub | Author: Prathibha

Prep time: 10 mins | Cooking time: NIL | Total time: 10 mins +  6-8 hrs of freezing

Cuisine: International | Category: Frozen Desserts/Ice creams

Ingredients:

1 cup fresh heavy cream(30% fat)

2/3 cup Condensed milk

1/2 tsp good quality Vanilla paste or 1 tsp Vanilla essence or 1 Vanilla bean

Method:

• Chill the bowl and the beater blades in the freezer for an hour.Keep the cream chilled too.
• Now beat the cream using an electric mixer until it forms soft peaks, it roughly takes 6-8 mins.

• Add 1/2 cup condensed milk and whisk it until it is mixed nicely,check the taste and add more condensed milk if needed and whisk again.

• Add vanilla pasta or essence or scraped vanilla bean(discard the bean use only the scraped vanilla paste inside) and whisk it again.

• Pour it into a freezer safe box and freeze it until set for roughly 7-8 hours.

Scoop and serve it.You can serve it as it is as on top of milkshakes,fruit salad or a warm brownie or pudding.You can even top the ice cream with some nuts and chocolate sauce and enjoy.

Notes:

1. As we are whisking the cream nicely we do not need to churn it again in between and it still turns out quite creamy.
2. If you do not get heavy cream in India, you can even use amul cream too.
3. Use the best quality vanilla for this, I use vanilla bean paste or freshly scraped vanilla for all the bakes, it really enhances the flavor of the final product.
4. Please be careful when you are beating the cream, once the soft peaks are forms do not beat it more else it might turn to a butter.

Technorati Tags: homemade vanilla ice cream recipe,no churn vanilla ice cream recipe,eggless vanilla ice cream recipe,easy vanilla ice cream recipe. frozen desserts,eggless ice creams recipes,ice cream recipes,basic vanilla ice cream recipe

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Mango Falooda Recipe | Mango Dessert Recipes

Mango Falooda recipe with step by step photos.I was introduced to Falooda only in Mumbai.It had almost become a norm for me to have it in the famous shop Badshah on my every visit to crawford market. I love their rose falooda the most and I do not miss the mango falooda during mango season and order Kesar falooda too at times.One has an option of having 1/2 falooda and the portion they used to serve as half itself was so heavy for one person.

Rose falooda is the classic version of falooda and it is a medley of rose syrup , basil seeds , cold rose milk,falooda sev and ice cream.Rose syrup adds a nice flavor to the falooda and basil seeds cool the body in summers.Coming to Mango falooda recipe, the combination of mango puree ,cut mango cubes,mango ice cream in sweetened milk,falooda sev and basil seeds flavored with rose syrup and topped with nuts and tutti frutti which adds a nice bite to it, how can something like this go wrong?I would say that it is the utmost mango delicacy in one glass, it tastes amazing. Do not miss to try this simple and delicious mango falooda recipe this summer and before the mango season ends.More over one can do all the prep work ahead and just assemble it in 5 mins when you have guests,I am sure they would be bowled over with this Mango falooda.

Check out other mango desserts recipes in my blog:

• Aamras  ,Mango Fudge
• Mango Ice-cream,Mango Kulfi
• Mango Pannacotta,Mango Phirni
• Mango Sheera,Mango Shrikand
• No Churn Eggless Mango Ice-Cream

Here is how to make mango falooda recipe with step by step photos.

Mango Falooda Recipe:

Serves 2 | Author: Prathibha

Prep time: 25 mins | Cooking time: 5 mins | Total time: 30 mins

Cuisine: Indian | Category: Desserts/Beverages

Ingredients:

1 large ripen Mango,chopped(alphonso or kesar)

1 cup Milk,boiled and cooled

1.5-2 tbsp Sugar

1/2 cup Vermicelli/Falooda sev

4 scoops Mango Ice cream/Vanilla Ice cream

2.5 tbsp Basil seeds(sabja seeds)

2-3 tbsp Rose syrup

2 tbsp chopped Cashewnuts

1 tbsp Tutti Frutti

2 glazed Cherries,to garnish 

1/3 cup Jelly,cut into cubes(optional)

Method:

• Wash,peel and chop the mango into pieces.Reserve 1/3 cup of mango pieces and grind the rest to a smooth puree.Refrigerate it until it's usage.

• Slightly dry roast vermicelli taking care that it does not change color and add water to it and cook until done and strain the cooked vermicelli and pour cold water on it,this ensures that the cooked vermicelli stay separate.If you are using falooda sev cook it as per the instructions.Chill it until its use.
• Soak basil seeds in 1/2 cup water for half an hour or until it swell up nicely.
• If you are using jelly,prepare it as per the instructions and let it set and cut it into cubes and keep it ready.
• Boil milk and mix in the sugar and let it cool and refrigerate it until it is chilled.
• Now take two tall serving glasses and pour 1-1.5 tbsp of Rose syrup in each glass and then add 1 tbsp of swollen basil seeds on it.

• Add some mango cubes and jelly cubes (if using) and then add 3-4 tbsp of cooked falooda sev/vermicelli in both the glasses.

• Now add few more mango cubes and swollen basil seeds and then add 4-5 tbsp of mango puree in both the glasses.
• Now gently pour sweetened milk into the glass until the desired level and then add some more tablespoons of mango puree on top in both the glasses.Keep enough space to add the ice cream, else the drink will over flow once you add ice cream to it.

• Add 1-2 scoops of Mango ice cream(or vanilla ice cream) and garnish it with chopped cashewnuts, tutti frutti, chopped mango pieces and a glazed cherry on top in both the glasses.

Serve immediately with long spoon and straw and enjoy!!

Notes:

1. One can prepare the mango falooda according to their personal choice, there are no hard and fast rules while making it.
2. I sometimes like to add mango milkshake instead of mango puree and milk separately, this actually keeps it thick.
3. The addition of rose syrup is optional, if you do not have it skip it totally or use roohafza instead.
4. You can use ready made/tinned mango puree when mangoes are not in season and skip mango pieces in the recipe and follow the same recipe.
5. I love to add mango ice cream to the mango falooda but one can add simple vanilla ice cream to it and enjoy.
6. Mangoes like alphonsos and kesar are best for this recipe, but one can use their locally grown sweet mango variety to prepare this recipe.You can add sugar while grinding the mango if your mango is not very sweet.

Technorati Tags: how to make mango falooda,mango falooda recipe,mango desserts recipes,ripen mango recipes,bombay street food,falooda recipe,homemade falooda recipe

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