Carrot Coconut Laddoo ( Truffles)

I am posting a recipe of Indian sweet in a form of truffles or laddoo, Carrot Coconut Truffles..Its preparation of similar to Carrot Pumpkin Halwa, as I post earlier..As in a name, this sweet is a combination of both grated carrot and desiccated coconut,which is shaped into balls..Its easy to make and tastes delicious..Lets go to the recipe :)

                                                           Recipe adapted from here

      Ingredients

• Grated Carrot - 2 cups
• Desiccated Coconut - 1 1/2 cups (can use freshly grated coconut too)
• Cardamom powder - 1 tsp
• Condensed milk  - 1/2 to 3/4 tin
• Rose water - 1 tbsp
• Ghee/Unsalted butter - 1 1/2 tbsp
• Almonds sliced - few for garnishing

      Method

• In a heavy non stick pan, heat ghee in a low flame and add grated carrot and saute it till cooked i.e  it should change colour and turn soft..It may take about 10 to 12 mins..

• Add condensed milk 1/2 tin at a time and let the carrot cook for a few minutes..

• Then add dessicated coconut, rest of condensed milk, cardamom powder and rose water and saute all together till the mixture is well combined..

• Saute till the liquid evaporates..Be patient at this step..It may take around 5 to 8 mins to evaporate..Can adjust the flame from low to medium..

• Once the mixture forms thick mass, switch off the flame and transfer the mixture into plate to cool for few minutes..

• Grease your hands with ghee..Take out small portion of the mixture and shape it into ball..Continue the step and make it into equal sized balls..You can roll the balls in desiccated coconut as you wish,but I ignored this step..

• Decorate with sliced almonds..Serve hot or cold as your wish..Remaining can be refrigerated..

• Enjoy :)

Two Layer Burfi or Plain-Chocolate Burfi - An Indian Sweet

Hi readers..I am sharing a recipe of Indian sweet called burfi or milk fudge..There are many varieties of sweets like peda, burfi etc..I am introducing a special burfi which consists of two layer i.e plain and chocolate burfi..Sweets are available in most of the Indian bakery or sweet shops,but most of them might be expensive ..I am bit reluctant to try sweets at home because of the amount of ghee used..Hope ghee used in this sweets might be less..If you think it is more,never mind you can make this once in a while and have it in a small quantity..There is nothing wrong in it..Home made sweets always tastes delicious..Those who are health freak or having diabetes or cholesterol, this recipe is not for you..I got this recipe from you tube..I didn't know that making this sweet is so easy and tastes much better than store bought one..This sweets is made using milk powder..I have all the ingredients in my pantry, I am so excited and makes right away..Do try this yummy sweet..Lets go to the recipe

       Ingredients

          For Plain layer

• Butter or Ghee ( Clarified Butter ) unsalted - 1/4 cup
• Milk powder - 1 cup
• Powdered sugar - 1/2 cup 
• Milk - 1/4 cup
• Cardamom powder - a pinch

       For Chocolate layer

• Butter or Ghee ( Clarified Butter ) unsalted - 2 tbsp
• Milk powder - 1/2 cup
• Powdered sugar - 1/4 cup
• Cocoa powder - 2 tbsp
• Milk - 2 tbsp 
• Cashew nut - for garnishing ( optional, I didn't use it)

    Method

• Lets make plain burfi first: In a non-stick pan, heat butter or ghee in a low flame and melt it..

• Add milk powder and roast in ghee..Do not roast at high flame else milk powder will get burn..

• Add milk and powdered sugar and stir well at a low flame for about 4 to 5 mins till mixture leaves sides of the pan..

• Add cardamom powder and mix well..

• Pour this mixture over a ghee greased dish and level it with a back of a ghee greased spoon.Set aside.

Preparation of plain burfi

transfered plain burfi mixture into glass dish

• For Chocolate burfi: In a same non stick pan,add all the ingredients from ghee till cocoa powder and saute it in a low flame till the mixture leaves sides of the pan..This step is same as plain burfi..

• Pour the chocolate batter over the plain batter and level it with a back of a ghee greased spoon..

• You will get 2 layer..Refrigerate for about 2 to 3 hrs..

• Cut into square or diamond shape and decorate cashew nut on top ( if using) and enjoy.

chocolate burfi mixture

     Notes

• Always use good quality milk powder while making sweets..

• Instead of cocoa powder you can use saffron mixed with milk,it becomes saffron-plain burfi or you can use pistachio paste too,it becomes pistachio-plain burfi.

• This burfi may be soft at beginning..Better eat next day,so all ghee and sugar will absorb and it will turn slight crisp..It tastes too delicious..

Carrot-Pumpkin Halwa

As my post has a very rare dessert, So I would like to share some thing sweet..I am sharing a easy and delicious Indian dessert...I think most of you heard of Gajar or Carrot Halwa, a common Indian dessert..There is halwa made from different vegetable too like beetroot,bottle guard, pumpkin and sometimes combination of 2 to 3 vegetables too..I am sharing a halwa recipe of two vegetables i.e pumpkin and carrot..Most of them have their own method of preparing method..This recipe contains condensed milk,which can be prepared fast and tastes delicious too..I like to have this dessert cold..Whether hot or cold, this dessert tastes delicious..I got this recipe somewhere from google, but I altered this recipe slightly..A combination of 2 vegetables is definitely my idea..Do prepare this yummy dessert and impress your family..Lets go to the recipe :)

       Ingredients

• Carrot,grated - 1 cups ( Can use 2 cups grated carrot too )
• Pumpkin,grated - 3 cups ( Can use 2 cups grated pumpkin too)
• Ghee or Butter - 3 tbsp
• Condensed milk - 200 gm ( half cup)
• Milk - 1 cup
• Salt - a generous pinch ( to adjust the sweetness)
• Cardamon powder - 1/2 tsp
• Almond powder - 1 tbsp ( optional)
• Raisins - 1 to 2 tbsp
• Chopped cashews/almonds - 1 to 2 tbsp and reserve few for garnishing
• Saffron threads - few pinch for garnishing

     Method

• In a large non-stick pan, heat ghee or butter in a medium-low heat..

• Add raisins and chopped nuts and saute well..

• When the nuts turns light brown, add grated vegetables and saute well in a ghee for 2 minutes in medium heat..

• Pour condensed milk and milk over the grated vegetables and stir well..

• Cook uncovered for about 15 minutes or till it changes light colour..Stir the halwa occasionally to avoid getting burnt at bottom..

• When the liquid reaches thick stage ( about to get dry), add almond powder ( optional) and cardamon powder...

• Stir well for 4 to 5 mins until liquid dries completely or when it leaves sides of the pan..

• Add salt and saffron at the end of it..

• Off the flame and transfer these into ghee greased bowl..Level it with a back of a spoon..

• Decorate it remaining chopped nuts and a pinch of saffron..

• Serve hot or cold as per your choice..

• Can serve it with a scoop of vanilla ice cream on top of halwa...But make sure halwa cools completely and can reduce the level of sugar or condensed milk...

     Notes:

• You can use any desired vegetables of your choice..But make sure to grate it..

• You can use sugar instead of condensed milk..As condensed milk contains sugar so need to add extra sugar..If you think sugar is not up to your level, can add extra sugar if needed..

• It is better to use non-stick pan for making halwa as it will prevent getting burnt at bottom..

Almond Basboosa or Almond Semolina Cake

Today,I am sharing an Arabic sweet baked dish called basboosa or semolina cake..Its a popular sweet in Middle East and other Arab countries...It is a baked semolina cake which is soaked in sugar syrup. This cake is refrigerated to absorb syrup faster.They prepare it for special occasions like Eid and iftar..Other than plain basboosa,there are many variation of basboosa like coconut,orange and of course almond, which I am sharing now. The syrup is flavoured with rose water or orange blossom water...There are many recipes of basboosa which use any one of the ingredient like egg,buttermilk or with condensed milk...I am sharing an egg less version i.e with condensed milk..I got this recipe from a leaflet of 'Nestle' condensed milk, but I altered slightly..This cake is easy to prepare...Lets go to the recipe .

     Ingredients

• Fine or roasted semolina ( rava) - 2 cups 
• Melted butter - 1 cup 
• Baking powder - 1 1/4 tsp
• Fat free or full fat condensed milk - 1 tin (400 gm)
• Almond powder - 1/2 cup ( ground almond into coarse pdr)
• Water - 1 cup 
• Salt - a pinch
• Pistachios or any nuts - to garnish

     For syrup:

• Sugar - 2 cups
• Water - 1 1/2 cups
• Lemon juice - 1 tsp
• Saffron - a pinch ( optional)
• Cinnamon - a small pc ( optional)
• Rose water or rose essence - 1 tsp

     Method

• Preheat the oven to 190 degree C.

• For faster melting of butter,microwave butter for about 30 to 40 secs depending upon your oven.

• In a bowl, mix together semolina,baking powder,salt and almond together with a whisk

• Add melted butter and mix thoroughly.

• Add condensed milk and mix well.

• Add water and mix thoroughly without any lumps.

• Pour this batter in a greased baking dish.

• Meanwhile, prepare syrup ( Method given below).

• Bake for about 35 to 37 mins until crust becomes brown in colour,when knife inserted in the center should come clean.

• Take out of the oven and cut into diamond or square shapes as shown in the pic below.

• Pour syrup all over it.Semolina absorbs syrup faster.

• Garnish with pistachios or any nuts of your choice.

• When it cools down, refrigerate and serve cold.

• It tastes better next day.

      For preparing syrup

• Boil sugar and water together in a small saucepan as shown in the pic below.

• Mix well and keep it into medium flame.Let it boil for 6 to 7 mins until slightly thickens.

• Add lemon juice and rose water and  mix well.

• Off the flame and add a pinch of saffron and cinnamon sticks ( optional)

preparation of basboosa

Sending this to Priya's Versatile Recipe's  blog hosted by Rafeeda of 'The big sweet tooth'

Sending this to Vardhini's blog hosted by Rafeeda of 'The big sweet tooth'