Recipe Source: Simran's Mother. Thank you aunty.

For the December 2009 Indian Cooking Challenge, Srivalli chose the Moong Dal Halwa, Dal Jo Seero for us Sindhi's. Every winter we would have tons of Khoyo, a kind of halwa that has poppy seeds, dates and other yummy stuff. Its so delicious and would take hours to cook and I could just not wait for it to be done. After that the seero that I love is this one, I would never have dared to cook it until now, not because I am lazy or was thinking it would be tough, I am in for challenges but only because I love when my mom cooks all these things. And Dal jo Seero is one off the sweets always made during weddings and big functions.

Anyways I had a nice experience making this, thought it would be a breeze but no it wasn't. I made it my mama's way finally. This is how my evening went.

Dec 24th
7:00 AM - Soak 2 cups dal
6:00 PM - Grind the dal
6:15 PM - Heat the ghee
6:20 PM - Add the dal
6:21 PM - Dal sticking to the bottom
6:22 PM - Trying to Mix it
6:23 PM - All the ghee falling out, dal is sticking to the pan. Why is the dal sticking and why is all the ghee floating on top.
6:24 PM - Ok Ok relax...think....cant leave the stove cant go to the recipe....think.... keep mixing, ghee keeps falling out in the process
6:25 PM - Ok reduce heat more, remove all this ghee.
6:28 PM - All the floating ghee removed. happy now mixing will be a charm.
6:29 PM - Oh My this is so heavy, why is it heavy, why is my arm already paining.
6:30 PM - Heard the garage door open---thank god now hubby (who I call Listen) can do all the mixing this is tough (in my mind should have soaked 1 cup)
6:32 PM to 6:40 PM
Listen: whats UP?
Me: Come here.
Listen: whats this?
Me: Hold this. (giving him the ladle)
Listen: whats this?
Me: Mix this.
Listen: whats this?
Me: Mix it its sticking.
Listen: Ok Ok Relax. Starts mixing
Me: thanks, its dal jo seero
Listen: How come?
Me: ICC
Listen: Whats that? Anyways what about my tea
Me: Whats that?
Listen: This is so heavy to mix and its sticking.
Me: I know thats why you are the right person for this. Let me call mom

6:40 PM tp 6:50 PM - Call to mama
Mama: Hello Beta
Me: mama I am making Dal jo Seero
Mama: Silence....
Me: I soaked 2 cups dal for 11 hrs and then ground it. Then heated the ghee and added the dal but its sticking to the bottom and not mixing.
Mama: Silence....
Me: Is this how you make it too.
Mama: Silence....
Me: MOMMMMMMMMMMMMMMMMMMM
Mama: Yes, you must have added less ghee.
Me: No No, I added lots it was floating so I removed half of it.
Mama: This Seeta needs more ghee.
Me: But.
Mama: Did you grind it very fine.
Me: Proudly, yes very like dosa batter.
Mama: Oh Oh. its should be coarse.
Me: Oh..Then now what do I do?
Mama: Off It bring it tomorrow I will see here.
Me: No I want to do it, should i add all the ghee back.
Mama: Yes please this will need more ghee since its finely ground and will be tougher to mix.
Me: Ok Hubby dear is mixing it, if he sees me add all this ghee he will not eat it. So I will go now and take over and see what happens.

6:51 PM - release DH - wheres my tea, I sat 2 minutes
6:52 PM to 7:00 PM - I go take the ladle, send him away and start the mixing and slowly add the ghee its getting better not bad its coming together. Great. But am tired of mixing.
6:53 PM to 7:15 PM -
Me: Listen can you please help me in mixing this.
Listen - Ok but wheres my tea.
Me: In a minute
Listen: Oh this looks better now, did you add more ghee.
Me: NO, its the dal its removed some oil, its normal. Keep mixing.
Listen: Till when?
Me (On phone with mama): Dont know, will call mama, called mama and she said Golden brown. I asked her how long it will take she said long time. She said bring it here tomorrow I will do it. I said ok I will just bhunofay it till brown and then get I dont have mawa anyways.
Listen: I know the color I have seen my mother make this.
Me: Great.

7:15 PM to 8:15 PM - We take turns in mixing it, it keeps getting easier to mix. But its not turning brown at all.

8:16 PM - Listen is tired. Asks me for his tea again, I see the time and then tell him lets have dinner too late for tea. So I obviously forgot to cook dinner and we had maggie while I keep the flame on low and stirring every 5 minutes.

9:15 PM - Listen Listen see its brown now, the ghee is out, looks lovely come tell me when to stop. So we both wait for another 10 minutes and he tells ok that looks fine. GREAT. PERFECT
Listen Now what?
Me: Add mawa, but we dont have it. Will call mama.

9:20PM to 9:35 PM
Me: Can we add the mawa at the end.
Mama: We can but we will have to cook the mawa separately and add, the taste will change.
Me: So what do I do?
Mama: Bring it here tomorrow.
Listen from behind: Mommins no we want to make it here what else can we do????
Mama: Ok then make with milk only.
Speaker Phone is ON now
Me: Ok, so how much milk do we need.
Mama: about 4 litres.
Me: What? I just have 1.5 litres.
Mama: get it here I told na.
Listen: I will go get the milk.
Me: But I want mawa it tastes better.
Mama: Then Bring it here tommorow.
Listen: I will get the milk.
Me: No listen, I want Mawa.
Listen: Ok then we will add what milk we have and then take it tommorow, mommins buy the khoya and keep.
Me: No mama, when we come on the way I will go to the indian store and buy it and come.
Mama, Listen: Ok done.

We add .5 ltr milk and all the milk vanishes. What so we add more..thats gone too, we then remove what we need for tea and add everything we had. it keeps drinking it. I said ok thats enough. We off it and clean up.

Next day we went to moms place and the Indian store was closed, so no mawa...:(, so we landed up making it with only milk or should I say mama finished it off for us. But she did use a lot of Milk and cooked it for another 3 hrs on low. She adds more milk and cooks on low for low, so as the milk gets thick and will get to the mawa consistency.

Anyways it was delicious and everyone liked it..:) I dont think I am going to make 3 cups in future just small quantities. But it was a great experience

Moong Dal Halwa
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 30 - 45 mins

Recipe 1 with khoya

Ingredients:

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.

Method:

1. Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
   
2. Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
   
3. Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.
   

Recipe 2

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.

Method

1. Soak 1 cup moong dal overnight. Next morning, grind to a paste.
   
2. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
   
3. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
   
4. Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
   
5. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
   
6. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
   
7. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
   
8. Cook until the ghee surfaces.
   
9. Garnish with cashews and raisins.
   

Notes :

• Use a thick bottom pan or better nonstick pan
  
• Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
  
• You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
  
• Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
  Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
  
• In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
  
• Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.
  

This month Srivalli chose Gulab Jamun's, it could not have come at a better time, every Diwali we make gulab jamuns. But the challenge was to make the khoya/mawa at home and not to use store bought.

We had three recipes to choose from Gulab(less) Jamun from The Yum Blog, Gulab Jamun from Indo and Gulab Jamun from Alka

I followed the recipe from Indo since it had the procedure to make the khoya/mawa. They were perfect intially I thought they were hard but once we ate them they were perfect and held their shape, I usually just helped the elders make gulab jamuns on diwali and never made them alone, I feel great now that I made them on my own.

I had missed last months challenge, so I made the muruku too for diwali, they were so crunchy and nice, I was out of time so I just popped them into the hot oil and did not shape them. The photos did not come out well, since i will be making them again I will post abt it then, till then u can have a look at the blurred picture.



Thanks girls this was a wonderful challenge.

Srivalli of Spice Your Life has started this wonderful Indian Cooking Challenge, where every month one recipe will be given and everyone should follow it and post it on the same day. This month was trial and we all had to make Rava Laddoo's. What day better than today, being our anniversary and also we finalized on a house. I waited for today to make it. I had made them before but a bit differently. I followed her recipe and this is much easier than what I used to follow and tasted better too. Thanks Srivalli for this lovely challenge. This were so easy to make too. Here is Srivalli's recipe.

Ingredients

Makes - 10 Laddoos of normal size

Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms


Method

1. Heat 2 tsp of ghee in a kadai. Roast cashew nuts and raisins. Once the raisins balloon up, remove and keep them aside.
   
2. Roast the grated coconut. Remove and keep aside.
   
3. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
   
4. In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
5. Add the sugar. Mix well.
   
6. Slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddoos, transfer it back to the kadai and cook on sim for 2 mins.
   
7. Mix well and then cover it and let it rest for 2 mins.
   
8. Then immediately make laddoos.
   

Tahiri is a traditional sindhi sweet rice made on special occasions, like curry chawara function during the weddings. Tahiri is normally served along with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita. We went to mamas place for holi and she made this for lunch. Thanks mom.

Ingredients
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
2 cardamoms
few strands of saffron
1/2 dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow)
1.5 tbsp ghee

Method

1. Boil the water.
   
2. Add the rice, cook on medium high till water reduces to about 2/3.
   
3. Reduce heat, add sugar, ghee, cardamom, saffron.
   
4. Cover and cook till rice is cooked completely.
   
5. Add food color, mix well.
   
6. Fry the dry fruits in some ghee, add them to the rice.
   
7. Garnish with shahi jeera
   
8. Serve with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita.
   

Note:

• You can also add some fresh coconut pieces along with the dry fruits.
  
• Add 1/4 tsp of fennel seeds while cooking the rice, gives out a nice aroma and flavour.
  

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The cake was so lovely and easy to make, I used 1/2 bitter sweet and 1/2 semi sweet. I could not make the ice cream so served it with some strawberry sauce.

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Method

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
   
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
   
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
   
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
   
5. With the same beater beat the egg yolks together.
   
6. Add the egg yolks to the cooled chocolate.
   
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
   
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
   
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
   Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
   
10. Cool cake on a rack for 10 minutes then unmold.
    

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

Method

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
   Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
   
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.
   
3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
   
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
   
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
   

By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes

Ingredients
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Method

1. Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
   
2. Refrigerate for 30 minutes or longer
   
3. Mix in your ice cream maker as directed.
   

Click here to view what the other fellow Daring Bakers baked.

Roth also know as Kutti is served as prasad on shivratri along with thadai. I learnt to make this from Indu Maasi, she insists that we should fry them in ghee and knead the dough using ghee and maybe little water. I used ghee generously while kneading the dough, am sure not as much as she would have liked and fried it in oil it still tasted great. This Kutti, is easier and simpler version, is made more often and also served as prasad on Satya Narayan Khatta.

Ingredients
4 cups atta
1/3 cups ghee
2 cups sugar
water to knead dough
ghee/oil for deep frying
1/2 cup dry fruits chopped - almonds, pista, kaju etc (optional)

Directions

1. Mix the ghee and atta.
   
2. Knead using as little water as possible to form a soft dough. (it should be soft and there should be soo much ghee that you should feel it in your hand)
   
3. Make small golf size balls, flatten them to form a round discs.
   
   
   
4. Deep fry them on a slow flame till golden brown.
   
5. Cool them cmpletely.
   
   
   
6. Using a Mixie powder the fried balls. they should be coarse and not very fine.
   
7. Powder the sugar in the mixie.
   
8. Mix with the powdered atta.
   
9. Mix in the dry fruits.
   

I love butternut squash because of its natural sweetness and so when I saw this recipe I wrote it down immidiately but did not save the link. This is a nice and creamy halwa which does not need much attention.

Ingredients
4 cups butternut squash, peeled and cut into 1 inch cubes
1 cup marshmellows
3/4 cup brown sugar
1 cup water
1/2 cup evaporated milk
1/2 tsp salt
1/4 cup butter
1/2 tsp cinnamon
Dry fruits (optional) - almonds, raisins etc.



Method

1. Put the squash, water, salt in a saucepan.
   
2. Cover and cook for about 15 minutes or until tender. (Can use a pressure cooker too).
   
3. Drain it and keep aside in a mixing bowl.
   
4. Preheat oven to 350 F / 180 C.
   
5. Grease a casserole.
   
6. Mash the squash, add the remaining ingredients. Mix well.
   
7. Place it in the casserole.
   
8. Bake for 30 minutes.
   
9. Mix in the dry fruits and serve hot.
   

This is my contribution to the event Food In Colors - Orange, hosted by Aparna this month, originally started by Harini

Rabri

Ingredients
500 gms Full Cream (35% milk)
1000 gms milk (I used 2%)
5 cardamom pod
1/2 cup sugar (reduce or add more sugar according to taste)
few strands of Kesar
4 tbsp almond, chopped
2 tbsp Pista

Method

1. Pour the cream and 2% milk into a wide and thick, preferably non-stick pan.
   
2. Add the cardamom pods, Kesar and bring to a boil without letting the milk spill over.
   
3. Quickly turn heat to medium.
   
4. Reduce to half the quantity.
   
5. Add the sugar.
   
6. Add the pistas and almonds.
   
7. Bring to room temperature,Refrigerate for 2-3 hours until cold and set.
   

Falooda


30th day of RM2

Ingredients
200 gms falooda
100 gms sugar (or to taste)
2 cardamom
Few strands of Kesar
1/8 tsp Orange Color

Method

1. Add 3 to 4 cups water and falooda in a pressure cooker.
   
2. Remove from heat after 2 whistles.
   
3. Open cooker, Put back on teh gas.
   
4. Add sugar, cardamom and kesar. Mix well
   
5. Cook till the sugar melts. Add some water if needed.
   
6. Add the color. Mix well.
   
7. Cool and refregerate in air tight container.
   

To Assemble

1. Take a bowl or Glass.
   
2. Place some falooda first.
   
3. Add the Rabri on top.
   
4. Add more dry fruits if needed.
   
5. Add some crushed ice and rose syrup.
   
6. Serve immidiately.
   

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Karao is wheat flour halwa and is usually made on auspicious days as prasad.

Ingredients
1 cup wheat flour
3/4 cup sugar or to taste
1/4 cup ghee
1 tsp cardamom powder
3 cups water
2 tbsp cup raisins
2 tbsp chopped almonds

Method

1. Soak raisins in some water for at least 1 hour.
   
2. In a thick pan heat the ghee.
   
3. Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
   
4. Add the sugar. At the same time boil the water in another pot.
   
5. Add half the water, lower the heat and mix well making sure no lumps are formed.
   
6. Add the remaining water. Cover and cook till it dries up.
   
7. Add the cardamom, raisins and almonds.
   
8. Serve hot.
   

18th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Ever Since I saw Bhawana's Coconut Laddu's I wanted to try them. The Uma made these Apple Laddu's I was inspired. So looked into my pantry and found some mango pulp and then I decided to make Mango Coconut Laddu's for Diwali. They were really good with a subtle mango flavour. These are the easiest laddu's you can make and they are quick to make too. I could make about 22 laddu's using 2 cups of coconut.

Ingredients
2 cups shredded unsweetened coconut, you can use fresh grated coconut too.
1/2 cup Sweetened Kesar infused mango pulp, you can use plain too I happened to have this.
3/4 cup Condensed milk, Add more if you want it sweeter.
2 tbsp broken almonds or cashews
1/4 cup raisins
1/2 cup or more shredded coconut for rolling.

Method

1. Roast the coconut in a thick pan till the raw smell goes.
   
2. Add the mango pulp and cook till it dries up.
   
3. Add the condensed milk and cook till the mixture thickens and leaves the side of the pan.
   
4. Mix the almonds and raisins.
   
5. Remove from heat.
   
6. Make small rounds while the mixture is warm, do not allow to cool.
   
7. Roll them in extra coconut and keep aside.
   
8. Cool and store in airtight container.
   

6th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

In Sindhis there is a sweet known as Bhugi Mawe ji Mithai, but I could not get Mawa here so I substituted it with ricotta cheese and the end result was amazing. This was an instant hit everyone loved it so much that I did not even get to taste it.

Ingredients
850 gms ricotta cheese
300 gm sugar (Can use more or less according to taste)
1 tsp cardamom powder
4 tbsp blanched and slivered almonds. (Any dry fruit can be used, pista, cashews etc..)

Method

1. Heat the ricotta cheese in a thick pan till all the water evaporates and it dries up completely. Approximately 45 minutes.
   
2. Add the sugar and cook again till the mixture dries up.
   
3. Remove from heat, add the cardamom powder. Mix Well.
   
4. Grease a plate and pour the cheese mithai in it.
   
5. Garnish with the almonds.
   
6. Cool Completely.
   
7. Cut into diamonds and serve.
   

Happy Ganesh Chaturti to everyone. Modaks are normally made to offer as prasad to Ganesha.

Ingredients (Makes 8)

1/2 cup maida
a pinch salt
2 tsp oil
water to knead dough

Filling
125 gms dry coconut
94 gm jaggery, Gur
6 cashews
6 Almonds
15 - 20 raisins
1/2 tsp cardamom powder

Method

1. Make a stiff dough using maida, salt, oil and water. Cover and keep aside for 1/2 hour.
   
2. Roast the almonds and cashews. Chop and keep aside.
   
3. Heat the coconut and jaggery together. Once the jaggery melts and the color is uniform, remove from heat.
   
4. Mix the cashews, almonds, raisins and cardamom. Keep aside to cool.
   
5. Make a lime size ball of the dough. Roll it to a small circle. It should rolled really thin.
   
6. Place 1 tbsp of the filling in the center.
   
7. Rub some water on the edges of the rolled dough.
   
8. Fold from one side to cover the filling and form a semi circle. Press the edges well.
   
9. Using a fork press along the edge to get a nice design and helps in sealing.
   
10. Deep fry them on medium heat till golden brown.
    
11. Cool and store in air tight container.
    

This is my contribution to the Sweet Series - Deep fried or steam cooked sweets hosted by Mythreyee of Paajaka Recipes.

This also goes to Purva's Festive Food - Ganesh Chaturti event

This months challenge washosted by Meeta of What's For Lunch Honey and Tony of Olive Juice, I had never made Éclairs before and was very excited about the challenge. Well The recipe is quiet easy, the dough came out really well, but my piping skills need some help I eventually made rounds using ice cream scoop. I used the same glaze as last months challenge and made a cheese cream pastry instead of the ones provided and added some cranberries in between. The Éclairs may not look good, but they tasted damn good. My husband actually put Hari Chutney in his éclairs instead of the pastry cream and chocolate glaze, he had it as a sandwich. He thinks they are nice soft buns. I may now just make them to be eaten as a sandwich. And the best part everything was done by 2 hours, including cleaning.

The modifications allowed were:

Under the motto - Culinary Liberty For All, Tony and I thought we should give enough leeway for creativity.
What’s the point in cooking if not to cook what YOU want to eat?
In terms of modifications of this recipe, the possibilities are endless. In order to maintain some sort of cohesiveness throughout the challenge, here are a couple general guidelines for eclair month at the Daring Bakers.

1. The dough used for the eclairs must be a pâte à choux from the recipe given below.
   
2. Keep one chocolate element in the challenge. The recipe below is for a chocolate glaze and a chocolate pastry cream. You choose which chocolate element you want to keep. Then feel free to mix and match flavors to the base recipe.
   
3. Everything else is fair game. Enjoy!
   

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

Éclairs consist of 3 elements:

• Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
  
• Pastry Cream
  
• Chocolate glaze
  

Cream Puff Dough (see below for recipe), fresh and still warm

1. Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
   
2. Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.
   
3. Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.
   

Notes:

• The éclairs can be kept in a cool, dry place for several hours before filling.
  

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
  
• Chocolate pastry cream (see below for recipe)
  

1. Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
   
2. The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
   
3. Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.
   

Notes:

• If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.
  
• The éclairs should be served as soon as they have been filled.
  

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

1. In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
   
2. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.
   
3. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
   
4. The dough should be still warm. It is now ready to be used for the éclairs as directed above.
   

Notes:

• Once the dough is made you need to shape it immediately.
  
• You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.
  

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1. In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
   
2. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
   
3. Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
   
4. Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
   
5. Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
   

Notes:

• The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
  
• In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
  
• Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
  

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
   
2. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
   

Notes:

• If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
  
• It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
  

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)
4½ oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
½ cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

1. Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
   
2. It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
   

Notes:

• You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
  
• This sauce is also great for cakes, ice-cream and tarts.
  

Kutti is a sweet made as prasad in Sindhi houses. It is always made when we perform Satya Narayan Pooja.There are a few versions to making this though the ingredients remain the same, the authentic Kutti is simple and made of Wheat flour, Sugar and ghee. Mama used to always add some powdered cashews or Almonds to it but that is optional, feel free to mix any nut or dry fruits.

Kutti has a shelf life of 1 week if stored in an airtight container, outside or in the fridge. At some Sindhi homes breakfast would be Kutti with Papad.

Ingredients
1 cup Wheat Flour
1/4 cup ghee
3/4 cup sugar
1/2 tsp powdered cardamom
1/4 cup powdered cashews (you can use any nut in powdered form or full form, Almonds too tastes good)

Method

1. Heat ghee in a thick bottomed pan.
   
2. Add the wheat flour and cook on medium heat stirring continuously till you get a nice rich brown color and get the smell of cooked wheat flour. Keep stirring regularly, it will take about 30 minutes to 45 minutes.
   
3. Add the Cardamom, Sugar and Cashews.
   
4. Turn of the heat.
   
5. Mix everything together.
   
6. Cool completely and then store in airtight container.
   

Kheerni is thickened milk with Cardamoms, Saffron and a number of rich mild spices. Basically it is the Indian version of rice pudding. But here we will be adding Sabudana instead of rice. Kheerni can be made of Rice, Semiya or Sabudana.



Ingredients (Serves 2)
250 gms half and half cream (10% milk) or Whipping Cream (35%)
250 gms milk (I used 2%)
1 tsp cardamom powder or 2 cardamom pods
1/4 cup Sabudana
1/4 cup sugar (reduce or add more sugar according to taste)
3 tablespoons blanched slivered almond

Method

1. Wash the sabudana in a sieve, under running water. Keep Aside to let the water drain completely.
   
2. Pour the cream and 2% milk into a wide and thick pan.
   
3. Add the cardamom pods/powder and bring to a boil without letting the milk spill over.
   
4. Quickly turn heat to medium.
   
5. Add the sabudana slowly into the pan, stirring occasionally.
   
6. Add the sugar.
   
7. Stir now cook on medium heat for about 45 minutes or till the sabudanas are cooked and the kheerni thickened. Keep stirring occasionally.
   
8. Add the almonds. Serve hot or cold
   

This is my contribution to the Think Spice Event hosted by Sunita of Sunita's World. I chose Cardamom, I love cardamom flavour and smell in sweets and we always make sure to add some in our tea everyday.



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This is the easiest and kid friendly sweet. You can use and flavours and any fruit. I have tried mixed berries, pineapple, strawberry and now raspberry. All have been loved by all.

This is my contribution to the Sweet Series - Cool Desserts hosted by Mythreyee of Paajaka Recipes.

Ingredients
2 packets raspberry jelly/ Jello
1 and 1/2 cup fresh raspberries
400 gms fresh cream
8 tsps sugar

Method

1. Make the jelly as per the packet directions. While dissolving the jelly crystals add the sugar too.
   
2. Let the jelly set in the fridge.
   
3. Once the jelly is half set, add the cream and beat well.
   
4. Add 1 cup raspberry and mix well.
   
5. Allow it to set in the refrigerator completely.
   
6. Garnish with the remaining raspberries and serve.
   

Macaroons are simmilar to cookies, they are easy to make, by the time the oven pre heats, the batter is ready to be baked, its that easy. Here is an egg version, but we can make it without eggs too, using condensed milk and taking care of the sugar levels. The egg whites / condensed milk is just used for binding.



Ingredients
2 and 1/2 cups sweetened shredded coconut (625 gms)
2 tsp sugar
2 large egg whites / 2 tbsp condensed milk (just enough to bind)
1/4 cup semi sweet chocolate chips
1/4 cup dry cranberry
1 tsp vanilla extract
Pinch of salt

Method

1. Pre heat oven to 350 degree F (180C).
   
2. Line a baking sheet with parchment paper.
   
3. Combine all the ingredients in a large bowl. Mix Well with hands till everything is combined well.
   
4. Drop 1 tbsp of mixture on the ready baking sheet, about 1 inch apart.
   
5. Dampen hands with cold water and form a pyramid with the dropped mixture.
   
6. Bake until golden brown, 15 to 20 minutes. Rotating the pan in between.
   
7. Transfer the parchment paper to a wire rack to cool completely.
   
8. Store in air tight container. Can be kept upto 3 days.
   

Note:
->You can also use unsweetened sgredded coconut, juts use 3/4 cup sugar instead.

->If using condensed Milk then reduce the sugar levels since the condensed milk is sweet.

This is my entry to the AFAM - Coconut event hosted by Suganya of Tasty palettes

Khand in Sindhi means Sugar and as kids this was our favorite breakfast, elders would be served the spicy parantha's and we kids would get this sweet one. We would not have minded we would would get to eat them anytime of the day. This is easy and quick to make if you have ready Chapati/Roti dough.



This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



And also to the Sweet Series event started by Mythreyee of Paajaka Recipes. This month the theme is Puran poli & sweet chapathis/rotis.



Ingredients
1/2 cup Wheat Flour (Atta)
Water
Sugar as needed
ghee/oil



Method

1. Make a stiff dough, using water and wheat flour.
   
2. Make 2 lime sized balls from the dough.
   
3. Roll the 2 balls to make 2 circles.
   
4. Apply ghee/oil on one side of each rolled dough.
   
5. Sprinkle sugar on one of the circles.
   
6. Place the other circle on top, with the ghee side down.
   
7. Seal the edges well.
   
8. Cook on medium high heat.
   
9. Cool for a minute, cut into wedges and serve.
   

Also See:
Koki
Dal Jo Lolo
Cabbage Parantha

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(Sweet Roti and Dal Parantha)

Meetho Lolo and Dal jo Lolo is usually made for a festival called Thadri or the cooling festival.The mother goddess is worshipped in various forms, Sittala, being the small-pox goddess, is worshipped by Sindhis. She is the eldest of several sisters, named after different kinds of diseases such as, measles etc. The worship of the goddess, lasts during the whole period of the attack of the goddess (disease).
The annual festival observed in honour of this goddess is called "Thadri", or the cooling festival.

Ladies prepare Meetho Lolo, Dal jo Lolo and curd, boondi raita on the previous day of the festival . On the day, fire is not lit at home, and we eat the thado (cold) food prepared on the previous day. Nowadays we have bhel, pani puri (potatoes boiled the day before), pulliograye or any food that was cooked the day before and can be eaten cold.

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



Meetho Lolo



Please click here for the recipe, the original recipe is from Alka of Sindhi Rasoi

Dal Jo Lolo




Ingredients
200 gms. Yellow Moong Dal
½ glass Water
1 tsp red chilli powder
1 tsp amchur (mongo powder)
¼ tsp. Turmeric Powder (For the lola)
4 handful Wheat Flour
17-18 tsp. Ghee
Salt to taste
Sufficient water to make a dough

Method

1. Soak the dal for about 2 hours.
   
2. Put it in a thick vessel and add salt, water and turmeric powder. Cook on a slow flame till the dal is tender and water has dried up.While cooking, remember to stir the dal 2-3 times.
   
3. When the dal is ready, sprinkle red chilli powder and mango powder and mix well.
4. Let it cool completely.
   
5. Adding salt and sufficient water, make a dough of the wheat flour, as you would for chapatis.
   
6. Divide into equal portions. Take each portion, roll out a little, apply a little ghee on it, fill a little stuffing of dal and fold and roll again like a chapatti, but slightly thicker.
   
7. Heat the tava, rub a little ghee , fry the Lola applying one teaspoon of ghee while turning sides, on a medium flame, till done.
   
8. Serve with Boondi Raita.
   

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Who does not love a simple Banana Bread, this has been baking in my house for don't know how long, this was the second bread I learnt to bake the first was chocolate cake. I love when bananas turn black cause then I know exactly what I want to do with them. We have been baking them egg less since mama does not eat anything that contains egg. This is my mama's recipe this is how I learnt it and this is how I always bake it every single time and yet not so bored of it.

This is my entry to NQN’s Banana Bread bakeoff event!






Ingredients
1 cup sugar ( I use 3/4 cup if I am using Indian granulated Sugar)
3 bananas
4 tbsp melted unsalted butter
2 tbsp yogurt/curds/dahi
1 and 1/2 cup all purpose flour (Maida)
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla essence / extract
1/4 cup milk
1/2 cup chopped walnuts (optional)

Method

1. Pre Heat oven to 350 degree Fahrenheit / 180 degree centigrade
   
2. Mash the bananas, add sugar, yogurt and mix.
   
3. With a hand beater add butter, salt, and flour till incorporated. (You can just mix them in too)
   
4. Mix the Baking Soda with the milk and add it to the above mix along with the vanilla essence.
   
5. Mix in the walnuts and stir till everything is well blended.
   
6. Pour this batter in a greased bread tin and bake for about 50-60 minutes or till a tooth pick inserted comes out dry.