Dates and Peanut Butter Energy Balls
1 cup soft dates
3 tbsp peanut butter
½ cup oats powdered
1 tbsp chia seeds
2 handful chocolate chips or any chocolate roughly chopped
Pulse dates in a food processor bowl so it forms dough.
Add rest of the ingredients and pulse again until well mixed.
If its too sweet for your liking, add few spoons of oats powder and mix again.
Roll into small balls.
Store in an airtight container or keep refrigerated.
Milk Powder Coconut Burfi
Recipe adapted from Maayeka
1 ½ cups full cream milk powder
½ cup fresh coconut (see notes)
½ cup sugar
4-5 tbsp milk
¼ tsp cardamom powder
1 pinch saffron
3 tbsp + 1 tbsp ghee
2-3 tbsp chopped pistachios or any nuts
In a bowl, mix milk powder and ghee nicely.
Add milk little by little and make soft dough.
Steam the dough in a closed steel container for 7 mins or microwave on high in a covered glass bowl for 40 seconds.
Keep aside for 5 mins to cool a bit.
Grate the mawa using fine grater.
Take a non-stick pan and toast coconut till it starts to get lightly brown.
Add mawa, sugar, saffron, 1 tbsp ghee and rest of the milk and mix to combine.
Keep stirring on low heat till sugar dissolves and mixture starts to leave the sides of the pan.
Add cardamom powder and mix well.
Transfer to a greased glass or steel bowl and spread evenly.
Sprinkle nuts on top and press slightly with the back of the spoon.
Cool and cut into desired shape and serve.
Can use desiccated coconut.
Can increase sugar to ¾ cup.
Very simple to prepare and takes only few ingredients!
Paal Payasam –Pressure Cooker Method
¼ cup basmati rice (see notes)
5 cups full fat milk
¾ – 1 cup sugar
5 whole green cardamoms
1 tbsp ghee
Wash the rice nicely till water runs clear.
Add all ingredients in the pressure cooker and stir to mix.
Cook on medium flame for 20 mins or for 4 whistles.
Open the cooker only when pressure releases.
The nice should be cooked very soft and milk should acquire light cream colour, otherwise close and cooker and cook for few more minutes.
Discard the whole cardamoms.
Serve warm or cold.
If using broken rice or matta rice, soak in water for half hr)
Can use saffron for flavor and garnish with nuts…put the simple form is best!
Sabudana/Tapioca Pearl Mango Pudding
½ cup tapioca pearls (chavvari)
1 cup milk
1 medium ripe mango slices
1 ½ tbs corn flour or custard powder
2-3 tbsp sugar (per taste)
2-3 tbsp finely chopped mango pieces
Few chopped nuts
Few finely chopped mint leaves
Wash and soak sabudana in water for ½ hr.
Boil 2 cups of water and add drained sabudana.
Stir and simmer for 5 mins.
Switch off flame and keep covered. Sabudana will swell and become opaque.
Drain the water and wash in running water. Drain and keep aside.
Boil 1 cup milk. Dissolve custard powder in additional 3 tbsp water and add to milk.
Add sugar. Stir for few mins until it becomes thick. Let the custard cool completely.
Blend mango pieces and 1 tbsp sugar to smooth paste.
When the custard is completely cool, stir in mango puree and tapioca pearls.
Refrigerate till chilled.
Pour into individual dessert bowls.
Garnish with mango pieces, nuts and few chopped mint leaves.
Carrot & Coconut Laddoo
Recipe source: yummyoyummy
2 large carrots grated
1 cup desiccated coconut
½ – ¾ tin condensed milk
¾ tsp cardamom powder
2 tbsp butter or ghee
¼ cup desiccated coconut for rolling (optional)
Heat ghee in a non-stick or heavy bottom pan and add carrots.
Saute on medium flame for approx. 10 mins till raw smell goes.
Add coconut and mix well. Stir for few mins.
Add condensed milk and mix well.
Keep stirring for few mins till the whole mixture almost dries up and becomes one mass.
Sprinkle cardamom powder and mix well.
Take off fire and cool a bit.
Make laddoos and roll in coconut.
Cool completely and serve.
Carrot Burfi with Milk Powder
Recipe source: Vegrecipesofindia
4 -5 cups grated carrot (5 large carrots)
1 cup milk powder
2 tbsp ghee/butter
½ tsp cardamom powder
5-6 tbsp sugar
2 pinch saffron dissolved in 1 tbsp warm water (optional)
4-5 tbsp chopped nuts of your choice
Rub ghee on a glass plate or any other tray and keep aside.
In a non-stick pan add butter/ghee and carrots.
Saute on low to medium flame till it’s cooked. Cook covered for few minutes.
(No need to cook in a pressure cooker and don’t add water or milk)
Add milk powder and mix well.
Now add sugar (per taste), cardamom powder and saffron and mix well.
Saute for some time till sugar dissolves and then the mixture dries up.
After a while the whole mixture will become almost dry and form a ball.
Transfer to the greased plate and pat to desired thickness. Sprinkle nuts on top and slightly press with the back of a spoon.
Cool completely. Cut in desired shape and serve.
A very easy tasty kheer. This is best served chilled, so take chilling and serving time into consideration.
½ cup almonds
2 cups milk
½ cup sugar (or ½ tin condensed milk)
1 generous pinch saffron (more or less per your taste)
1/8 tsp cardamom powder
1 tbsp ghee/butter
Soak almonds in water overnight (or in hot water for 1 hr)
Remove skin and place in a blender/grinder jar and grind to a smooth paste along with ¼ cup milk or water.
Keep 5-6 almonds for garnish. Remove skin and slice into thin strips.
In a small bowl, add 2 tbsp warm milk and saffron and keep aside.
Bring milk to boil in a pan.
Bring to simmer and add almond paste and stir well.
Add sugar or condensed milk and stir. Check sweetness and add more sugar if required.
Let it simmer for 5 mins.
Take off fire and add cardamom and saffron.
Heat ghee/butter in a small pan and fry almonds to golden brown for garnish.
Add to kheer and stir. Refrigerate when cool.
Can add a tbsp of rice flour along with almond paste if you prefer a thick consistency.
Recipe source: Indianhealthyrecipes
1 cup almonds
1 cup grated coconut (dry or fresh)
¾ cup sugar or jaggery (if using sugar, use powdered sugar)
5-6 green cardamom
Dry roast almonds for approx. 10 mins and keep aside to cool.
If using fresh coconut, dry roast till it dries up without changing colour.
Grind almonds, coconut and cardamom to fine bits in a blender or food processor bowl.
Add jaggery or sugar powder and grind again.
Take some mixture and try to make laddoos. If the shape stays, continue to make laddoos with the rest of mixture, otherwise grind few more times and try again.
Store leftover in an airtight container.
Whenever you bake something and once the oven is switched off, put almonds or other nuts or oats in a baking tray and leave it in the hot oven. Easy way to toast nuts.
Munthiri Kothu (green moong dal sweet)
1 cup whole moong dal
½ cup fresh grated coconut (dry can be used)
½ cup jaggery
8 green cardamoms
Oil to deep fry
½ cup rice flour (I used store bought idiappam podi)
¼ tsp turmeric powder
Water to make thick batter
Dry roast moong dal till light golden in colour. Add cardamoms and keep aside.
Dry roast coconut to light golden brown and keep side.
Grind moong dal along with cardamoms to get fine bits (fine semolina texture) and put in a bowl.
Grind coconut to fine bits and mix with dal mixture.
Add jaggery and ½ cup water in a pan and heat till jaggery melts. Sieve to another pan to remove any impurities.
Boil the syrup for 5 mins on medium flame. It doesn’t have to be one string consistency, but not too watery.
Add the hot syrup to dal mixture and mix well.
When it is warm enough to handle, roll small balls and place on a plate.
Make batter of rice flour, turmeric powder and water. Batter should be thick and not runny.
Heat oil in a shallow pan.
Dip each dal ball in batter and deep fry for few mins till all sides are lightly brown.
Transfer to a paper towel.
Serve warm and store leftover in airtight container.
Kaya Pola – sweet dish made with plantains and eggs
Recipe source: Julie
3 ripe plantains
1-2 tbsp sugar
½ tsp cardamom powder
Handful of raisins and cashewnuts
2-3 tbsp butter/ghee or oil
Cut plantains in quarters and slice in small pieces.
Add to a pan with 1 tbsp sugar and 1 tbsp ghee and cook for 10-15 mins until soft and starting to brown. Take off fire and cool the plantain.
Take a non-stick pan and heat 1 tbsp ghee. Fry cashewnuts and raisins and keep aside.
Beat eggs, 1 tbsp sugar and cardamom powder in a large bowl.
Add cooked plantains and half of cashew raisins and mix well.
Heat remaining ghee in the same pan used for frying cashewnuts.
Pour egg mixture into the pan and sprinkle remaining cashews and raisins on top.
Cook covered on low flame till the eggs are set and sides are brown. Approx. 15 mins.
Transfer to a serving plate. Let it cool a bit and slice and serve.