Coconut Rose Ladoo

Coconut Rose Ladoo 

With September around the corner, we all are excited for the upcoming festivals of Ganesh Chaturti, Diwali and Navratri. Hoping that the colours and positive spirit of this time would help with the overwhelming year that 2020 has been. The preparations however come with some drawbacks, including the fear of buying sweets from stores and being exposed to the pandemic. I was quite skeptical and reluctant about compromising the safety of my family but I also didn't want to lose out on the grandeur that festivals usually bring. So, I used this recipe that isn't a task to make and also manages to bring out the elegance and positivity of festivals.

For me, the best part about this recipe was its lack of complexity. It gave an opportunity to my family to bond over while cooking this and not worrying about the outcome. Its taste and look captures the elegance, while its preparation brought out the essence and spirit of festivals. I hope it does the same for you and makes you feel more at home than usual.

Preparation Time : 20 Min

Cooking Time : 5 - 7 Min.

Video :  

Ingredients : 

• Desiccated Coconut 2 Cup +2 Tablespoon for garnishing
• Condensed Milk 200 gm
• Green cardamom powder 1 Teaspoon
• Rose syrup 1 Tablespoon
• Pistachio nut sliced 2 Tablespoon
• Ghee 1/2 Tablespoon just to apply on palm while making ladoo 

Procedure : 

• Blanch pistachio nuts and sliced them and keep side
• In a non sticky pan add desiccated coconut and dry roast for 2 to 3 minutes. Add cardamom powder, after you get a nice aroma.

• Add Condensed milk and cook for a minute or two you will get a dough kind of texture, switch off the gas 

• Divide the dough in the ratio of 1:4. Add pistachio nuts to this portion and keep a side

• Take the bigger portion and add rose syrup to this and mix well. 

• Divide the smaller portion further into 12 small balls as shown in picture

• Now take the small portion of rose coconut dough spread it on your palm place a small ball of pistachio flavour cover it with rose dough and make a ladoo. 

• Repeat the step with rest of the dough 

• Now roll the ladoo on Desiccated coconut and serve it 

Tips : 

• If you not using non stick pan add a teaspoon of ghee
• If the Rose syrup colour is light you can add a drop of red colour along with the rose syrup 

Kulfi Falooda

Kulfi Falooda  

While we haven't stepped out of our homes for approximately 43 days now, the craving for takeouts, pizza, street food and sweets remain. So I, once again, tried to embrace the traditional methods of homemade food over the now unavailable option of buying. Hence, I present to you the usual recipe of Kulfi with the addition of Falooda. Chilled recipes like these help us bring calm and get through the heat and frustration without depending on food outlets.

Cooking Time : 40 to 50 Min

Resting Time : 12 to 14 Hours

Video : 

Ingredients : 

For Kulfi 

• Full cream milk 1 1/2 ltr 
• Sugar 2 Tablespoon (You can use according to your taste)
• Almonds Chopped 1/2 cup
• Pistachio Nuts Chopped 2 tablespoon
• Green cardamom 4 to 5 crushed
• Cornflour 1 Teaspoon optional
• Kesar 12 to 15 strands soak in 1 tablespoon water 

For Falooda : 4 Servings 

• Corn flour 1/2 cup
• Water 1 1/2 cup
• Sugar 1 Tablespoon
• Lots of Ice

For Garnishing :  

• Rose syrup 2 Tablespoon
• Pistachio nuts chopped 1 Tablespoon

Procedure :  

For Kulfi 

• In a heavy bottom pan cook milk along with sugar and cardamom powder. 

• When milk starts boiling, make sure that you continuously stir it and cook for around 25 to 30 minutes till you get a rabri kind of texture

• If you feel that the this is not a smooth mixture just take a 1 teaspoon of corn flour, dissolve in 1 tablespoon of water, add it in milk cook for a minute it will be a smooth mixture.

• Add Chopped nuts and kesar. Mix it well . 

• Fill this mixture in kulfi moulds or ice- cream moulds and freeze it for 8 to 10 hours

For Falooda :  

• In a bowl take 1/2 cup of cornflour, add 1 tablespoon of sugar to this, slowly slowly add water to this and form a free flowing mixture 
• Now take a non sticky pan and cook this mixture on slow or medium flame. It will be sticky but don't worry just stir it continuously.

• Once you get a transparent texture as shown in picture switch off the gas

• In a big bowl, take lots of ice and cold water
• Now fill this mixture in a Machine, which is used for making namkeen. It is easily available in market or you can make a cone of plastic sheet
• In the machine place the attachment of the size you want for faluda. Now press the machine you will get nice faluda saviya coming out, drop this in cold water and let it be in cold water for at-least 10 to 15 mins 

• One more thing if you see that the faluda is dissolving in water it means your mixture of corn flour is not cooked properly

For Serving :  

• In a plate or glass add the small pieces of kulfi, top it with faluda, sprinkle some rose syrup and chopped nuts enjoy .... 

Kesar Badam Phirni

Kesar Badam Phirni  

Great festival season ahead - just saw Rakshabandhan, coming up Ganesha Chaturthi, followed by Navaratri, Dussehara, Diwali all lined up. During this time there is a good flow of guests to your home. So why not greet your guests with home made sweets, which are presented the way it is exhibited on sweet shops. Very cute little puddings are seen on the counters of these sweet shops being served in small kulhads or bowls. Why can't we give market-waala twist at home.

Simple Kesar Phirni I prepared and added lots of almonds as our kids usually don't eat dry fruits. My daughter is averse to nuts. So what I did. I ground lots of almonds along with rice, so it became yummy, creamy and rich. For bazaar-waala look I served this in kulhads and in my home it was loved and appreciated that I brought this from market.

I am sure your guests will also ask from where did you buy this.

Preparation Time : 10 Min

Cooking Time : 30 Min

Resting Time : 2 Hours

Recipe Video : 

Ingredients :

• Rice 1/2 cup soaked for 30 mins 
• Full cream milk 1 liter
• Almonds 1/2 cup blunted and skin removed
• Sugar 3/4 Cup
• Kesar (Saffron) 10 to 15 threads dissolved in 1 tablespoon water
• Green Cardamom powder 1/4 teaspoon
• Rose petals and Pistachio nuts for garnishing

Procedure :  

• Soak almonds in water for 3 to 4 hours and then remove the skin and keep aside

• Wash and soak rice for 30 minutes, then grid it in a blender along with almonds and form a paste

• In a pan add milk and heat it till it starts boiling

• Now add rice and almond paste to boiling milk and make sure the lumps do not form. Cook this on slow flame till rice gets cooked properly. Stir it continuously 
• Now add kesar to this

• Once it is cooked add sugar and green cardamom powder to this and cook it for next 2 to 3 minutes 

• Transfer this in a serving dish and garnish this with rose petals and pistachio 

• Enjoy ...

Tip ; You can add sugar and dry fruits according to your taste