Corn Flour Halwa - Bombay Karachi Halwa Recipe

Corn flour halwa is one of the easiest halwa recipes.I have tried corn flour halwa with milk as suggested by Shalini.But I haven’t tried Mumbai Karachi halwa style.For 2015 Diwali,I thought of sharing some interesting halwa recipes and started with this easy Halwa.Actually I referred Vahchef’s video recipe but I felt the quantity of ghee was more.So I browsed few more recipes & finally got the recipe HERE. I was very happy with the result.In this post, i have shared the stove top method.Very soon I will try to share microwave version.Friends,If you are looking for an easy halwa recipe with less ghee, u must try this corn flour halwa for Diwali.Try n share your feedback here.Ok,lets check how to make this easy diwali sweets recipe – Corn flour halwa !
I will try to upload a video for this recipe in this week.

Corn flour halwa recipe

How to make corn flour halwa - Karachi halwa in an easy way with less ghee 

Cuisine: Indian

Category: Sweets

Serves: 2 cups

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Corn flour - 1/2 cup Sugar - 1.5 cups Water - 1.5 +1 cup Red food color - 2 pinches Cardamom powder - 1/2 tsp Ghee - 3 tbsp Cashews & melon seeds – 1/4 cup

METHOD

Mix 1/2 cup of corn flour, 1.5 cups of water and 2 pinches food color without any lumps.Chop the nuts into small pieces. Keep a plate ready greased with few drops of ghee. Mix 1.5 cups of sugar with 1 cup of water.Heat it and melt the sugar.Boil well.No need to check any consistency.When the sugar syrup starts to roll boil,add the diluted corn flour mixture. Keep the flame low and mix it well. Halwa with start to thicken here & there.Keep stirring to avoid lumps.As soon as it starts to thicken & changes dark in color,add 1/2 tbsp of ghee at regular intervals, say 2-3 minutes.Halwa will absorb the ghee and becomes thick.After adding 2 tbsp of ghee, Halwa will become transparent,glossy & thick.When it starts to leave the sides of kadai,add the finely chopped nuts. ( Cook this halwa only in low flame else corn flour may not cook well and leaves a raw smell) Mix well till all the nuts incorporates well with the halwa.Add 1 tbsp of ghee and mix well.At one stage,halwa will start to leave traces of ghee in the sides of kadai.No problem even if the halwa is sticky.Switch off the flame immediately and transfer it to a greased plate.Level the surface with a greased ladle.When the halwa turns warm,it will become non sticky. Over cooking makes the halwa chewy.So take care.Undercooking makes the halwa smells raw and sticks to the tongue. If you want to serve hot halwa,scoop it in a bowl.If not,let the halwa cool down for 2 hours.Then cut into pieces with a sharp knife. DO NOT refrigerate this halwa because refrigeration turns it harder.So use it within a day. Enjoy !

Note

You can use custard powder instead of corn flour. Do the entire process in low to medium low flame else halwa may have raw corn flour smell. Please do not reduce the quantity of sugar,water or ghee.It will change the texture of halwa.It will become sticky. The ratio of corn flour,sugar & water is 1:3:5 DO NOT refrigerate this halwa because refrigeration turns it harder.So use it within a day.

 

Enjoy this yummy,colorful corn flour halwa for Diwali !

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How To Do Saraswathi Puja At Home - Ayudha Pooja Celebrations

A picture of Saraswathi idol from my Golu

Significance of Saraswati puja

Saraswathi is the Goddess who signifies knowledge, learning, arts and culture.She is the symbol of peace and purity.So she is always adorned in white clothes. Saraswati Puja is a popular Hindu festival dedicated to the Goddess of learning Saraswati. This festival is marked as the birth of Goddess. In 2016, Saraswati puja/ Ayudha pooja is celebrated on October 10.This day is of special importance for the students as they place their books at the Goddess praying for wisdom and blessings for their success in life. It is an important part of the Navaratri festival, especially in South India. The last three days of Navratri is dedicated to Goddess Saraswathi. The last day of Navratri, also known as the Mahanavami day is celebrated as Ayudha Puja and Saraswati Puja. It is celebrated at different time in different parts of India. The popular festival Dussehra is celebrated in Karnataka, Tamil Nadu, Andhra Pradesh and Kerala,Gujarat & West bengal but in a different manner .In Gujarat, Saraswati Puja during Diwali is also known as Sharda Puja and Chopda Puja. On Durga Ashtami day, Books and tools and  are arranged in the puja room i.e in front of the idol of Goddess Saraswati .It should not be touched on the Mahanavami day and they should be removed from the pooja only on the Vijayadashami day i.e the next day of Saraswathi pooja. If you are looking for the detailed Saraswathi Pooja Vidhanam, please click THIS link for stotras and method.

I should have done this post earlier.But its better to be late than never.So I made this post today after finishing my celebration.I have given our pooja procedures, List of things required for saraswati pooja, naivedyam recipes along with details to prepare the menu. Lets see how to celebrate Saraswathi Puja at home as per our tradition.

Last year's Saraswathi pooja celebration at my MIL's place :)

Traditions of Saraswathi Pooja

Goddess Saraswati is adorned in yellow or white clothes (at home or at the mandir) as yellow is considered to represent the sattva guna – characteristic of purity, prosperity and love.
The beej or seed mantra for invocation of Saraswati Devi is

AUM shreem bhreem saraswataye namah
ॐ श्रीम भ्रीम सरस्वतये नमः

This mantra is often used during the ceremonies conducted to start the formal education of a new child on the occasion of festival. The traditional first lesson or first words are taught to children by their parents on this day.
But we chant the following slokha in front of the God.
"Saraswathi namasthubhiyam varade kamarubhini vidhyarambham karishyami siddhibhavatume sada"
In our house,we celebrate it by keeping the Sarawathi Idol in a decorated plank.Garland with flowers and lotus.We arrange the books and other tools by cleaning them.We keep  turmeric & KumKum dots on all the books,tools,laptop and other accessories.The previous day, we sweep the entire house including doors, windows,all electronic & electric items and keep the turmeric, kumkum dots.So if you celebrate Saraswathi pooja at home,u must keep your house clean.
If you are already doing Navratri Puja/Kept golu, you can use the same decorations. Make sure everything must be ready by the evening of the 8^th day of Navratri.
On Saraswathi Pooja day ie ninth day of Navratri, books and tools that are kept for Saraswati puja should not be touched.

Pooja Requirements

• Image or idol of Goddess Saraswati
• Plank/Peeta or a wide plate for placing the idol.
• A white cloth (vastram)
• Flowers – lotus or jasmine.
• Mango leaves & other decorations
• Turmeric
• Kumkum
• Raw Rice
• Coconut,betel leaves & nuts
• Banana & Locally available Fruits
• Banana leaf for keeping neivedyam
• Other pooja items like oil,ghee,camphor,incense stick and sambrani/Dhoop.
• Puffed rice with gram dal,peanuts and jaggery
• Soak raw rice for an hour,Drain the excess water.Mix grated jaggery & cardamom to this.We call it as THULLU MAAVU.we keep this for neivedyam along with other dishes.

Ingredients for Neivedyam

• No Onion No Garlic Lunch Menu OR 5 Rice Varieties
• Sundal variety – we make Chickpeas/kondakadalai sundal
• Pepper vada
• Payasam varieties

On this day,some people make 5 rice varieties like Lemon rice,Tamarind rice,Coconut rice,Curd rice and sweet pongal along with sundal & Pepper vada as shown in the above picture.We too make this menu if Saraswathi pooja falls on Purattasi month.Otherwise we make a No onion No Garlic full meals menu with Rice, Vendakkai Sambar , Broad beans Poriyal , Avial or kootu, Nellikai Thayir pachadi , Moong dal/Paruppu , Vadai & Payasam. Soak raw rice for an hour, drain the excess water. Mix grated jaggery & cardamom to this.We call it as THULLU MAAVU.we keep this for neivedyam along with other dishes.
So plan your menu in advance and buy the vegetables accordingly.Please Refer my No onion No garlic lunch menu post for vegetables to be used & avoided on festivals.

How to make this menu

Soak chana for sundal & urad dal for vada.Generally we do the neivedyam in the morning or during the auspicious time of Saraswathi puja day. Usually it happens in the mid afternoon. So we do the lunch recipes, vada, payasam& sundal on morning. Start cooking around 8 am in the morning. You can finish everything by 11am. Inside the cooker, put the dal in the bottom.Keep a tiffin box with the chopped vegetables for poriyal or kootu. Prepare the rice in another cooker.After removing the dal & vegetables,pressure cook the rice by roasting it.Keep a box inside with soaked chana dal.Remove after they are cooked.Make sundal & payasam.Make Dal, sambar, poriyal, pachadi and keep them ready for neivedyam.Click HERE to see how to cook a no onion no garlic lunch menu easily.

How to perform the pooja

If you are already doing Navratri Puja ie golu, then you can place the idol of Goddess Saraswati in front of your Navratri Golu display. If not, you can place the idol in the puja area.

• Draw the rangoli in front of the pooja room.
• Keep the Goddess over a wooden plank or peeta.
• Decorate the image or idol of Goddess Saraswati using flowers, garlands etc.
• A white cloth is used to cover the idol of the Goddess. If you are using an image you can skip the white cloth or place it on tray near the image. Usually my mom arranges the books & keep the sarawathi idol over it by covering the books with a dhoti.My MIL Keeps the idol on a wooden plank and arrange the books & tools in front of the GOD.So keep it as us wish.Sprinkle some flowers on the books and objects.
• Pray to Lord Ganesha first by chanting a simple prayer “ Suklam Baratharam”.
• You can light the lamp. Next do the archanai for Goddess Saraswati with flowers and show the agarbhati/ incense by chanting any shloka dedicated to Goddess like Sakalakala Valli Malai in Tamil or any saraswathi sthothram from a book. Click THIS LINK & THIS LINK for slokha in HINDI.
• After doing the archanai,You can offer the prasadam or neivedyam that you have made.
• Lastly show the Aarti and finish the pooja.
• On Sarawathi puja evening,we offer sweet appam, Nei appam OR u can offer idli/dosa if u have fershly ground batter in hand.

Some people do Saraswati Dhanam to a young girl on the day which includes dress material, betel leaves, betel nuts, bananas, bangles and cosmetics.
The books and tools are removed on the Vijaya Dasami day after doing the pooja in the next day morning by lighting a lamp and offering some fruits.Make your kids to sit & read before the GOD.Remove the setup in the good time.Check for raahu kalam,Yamakandam.

Some Useful links for slokha in HINDI

http://sanskritdocuments.org/doc_devii/sarasvatii108-5.html?lang=sa
http://sanskritdocuments.org/doc_devii/shaaradaabhuja.html?lang=sa
http://sanskritdocuments.org/doc_devii/sarasvatistotrabrihaspati.html?lang=sa

Disclaimer : I have shared the procedures based on our tradition.Please take the as a reference,consult the elders of your family and do the pooja as per your practice.Beginners can follow this if you don’t have any specific procedure at home.

Source for this post

http://www.hindu-blog.com/2008/09/how-to-do-or-perform-saraswati-puja.html
http://blog.eaglespace.com/vasant-panchami/

I hope this post would help beginners to know the procedure of Saraswathi pooja at home.Thanks for visiting this page.Have a great celebration !

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Raw Cocoa Gingerbread Brownies

The popularity of raw treats these days doesn't just owe to the wholesome nourishment provided by raw healthy ingredients or to the simplicity of making goodies without having to cook. The fact is that raw treats are every bit as delicious — or even more so — than the baked delights we grew up with. It's quite amazing what you can do without flour, eggs, milk or a stove or oven.

Take these raw cocoa brownies for example … so rich, fudgy and attractive that no one would ever guess that they didn't come out of a bakery. Or that they're packed with protein and fiber. These no-cook brownies with warming spicy undertones of fresh ginger and cinnamon topped with a sweet maple syrup and nutty pecan smothering of goodness are every bit as decadent tasting as sugar-laden treats from a bakery, but without the guilt.

Still they are very rich, and just one square will suffice most diners although the urge to eat more than one will be hard to resist!

Note: Coconut butter is a smooth spread made from the flesh of coconuts, thicker and more coconut-tasting than coconut oil. You can make it yourself at home if you have the time and patience, but it is readily available in natural food stores and large grocers where you may find it under the name of coconut manna.

Raw Cocoa Gingerbread Brownies

Recipe by Lisa Turner Published on October 20, 2015 Rich fudgy cocoa no-cook brownies with warming undertones of fresh ginger and cinnamon — you won't believe that these are raw and packed with protein Print this recipe Brownies: 1 cup raw almonds 3/4 cup dried dates, pitted and roughly chopped 1/2 cup raisins or pitted prunes 1/4 cup cocoa powder 2/3 cup pecans, roughly chopped 1 teaspoon vanilla 1/2 teaspoon sea salt 2 1/2 teaspoons fresh ginger, minced or grated 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Ingredients: 1/4 cup warm water 1/4 cup coconut sugar 1/4 cup maple syrup, honey or agave syrup 1 teaspoon vanilla 1/2 cup melted coconut butter 1/2 cup melted coconut oil 1/3 cup cocoa powder Ingredients: 1/2 cup pecans 2 tablespoons maple syrup 2 tablespoons coconut sugar 2/3 teaspoon ground cinnamon Instructions: For the brownies, grind the almonds in a food processor until they are reduced to a flour. Add the dates and raisins or prunes and process until well combined. Add the cocoa, pecans, vanilla, salt, fresh and ground ginger, and cinnamon. Process again until everything is thoroughly mixed. Line a 8 × 8 inch baking pan with parchment paper. Transfer the mixture to the pan and press down firmly. For the frosting, combine the water, coconut sugar, maple syrup, honey or agave, vanilla, coconut butter and coconut oil in a blender. Blend until smooth. Add the cocoa and blend again. Spread the frosting over the bottom layer of the brownies and chill until set — 4 to 6 hours. To make the topping before serving, combine the pecans, maple syrup, coconut sugar and cinnamon. To serve, cut the brownies into small squares and top with some of the pecans. Makes 16 2-inch brownies

Other raw treats to enjoy from Lisa's Kitchen:
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Truffles
Raw Peanut Butter Cocoa Maple Squares
Raw Peanut Butter Fudge

KaraSev Recipe(Garlic)-Easy Diwali Snacks Recipe

Karasev is Sendhil’s favorite snacks.He loves Sev with pepper(Milagu) & Garlic (poondu) more than with red chilli powder.In Tamilnadu,Sattur is very famous for Karasev.I should try that version soon.But today I made Kara sev as per my MIL’s recipe.She usually adds more besan flour & less rice flour.But nowadays she follows a different recipe adding equal amounts of Besan & rice flours.She adds butter or vanaspati but I used hot oil as I din’t have enough butter in hand.It came out  well with melt in mouth crispness and white in color.I was so happy with the result.Immediately I made another batch adding more besan and less rice flour to find out the actual difference.I referred Vahchef’s recipe video for this preparation.It was slightly harder to bite and light golden in color.So I have shared both the recipes I tried.Choose & try any based on your liking.Both has its own taste & flavor.I have posted a full video recipe for easier understanding.Do check it :)

Lets see how to make this easy Diwali Snacks Recipe – Kara Sev !! 

Kara Sev Recipe - Full video

Karasev Recipe

How to make Karasev - Spicy pepper & garlic flavored snack for Diwali

Cuisine: Indian

Category: Snack

Serves: -

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Version 1 Besan flour - 1 cup Rice flour - 1 cup Hot oil - 2 tbsp Pepper powder - 2 tsp OR Red chilli powder – 1.5 tsp  Garlic - 10 cloves OR Asafetida/Hing - 1/8 tsp Cooking soda - a pinch Salt - as needed Water - as needed Cooking oil – to deep fry Version 2 Besan flour – 1 cup Rice flour – 2 tbsp fried gram dal/Dalia/Pottukadalai powder – 2 tbsp Cooking soda – a pinch Butter at room temperature – 1 tbsp Salt & water – as needed Red chilli powder or pepper powder – 1.5 tsp Asafetida/Hing – 1/4 tsp Cooking oil – to deep fry

METHOD

Peel the skin of garlic cloves and grind it to a paste.Add tsp of water only if needed.If you wipe the jar and grind it continuously,it will turn to a smooth paste.Skip this step and use hing instead of garlic if u wish to make a no garlic version. Take a wide bowl and add sieve besan flour,rice flour and a pinch of cooking soda.Break the lumps and sieve it well.To this add salt,pepper powder or red chilli powder,garlic paste and butter or oil.Mix well to make a crumbly mixture. Add water and make a thick dough. No issues if the dough is sticky.If the dough is too hard,u may not be able to rub the dough in the slotted ladle.If you use murukku maker,u may find it difficult to press.So make the dough little loose. Heat oil in a kadai and check the oil temperature by dropping a pinch of dough. If it rises immediately to the top,oil is just right.Now hold a slotted ladle 15 cms above the kadai.Take a big ball sized dough and rub it using the heel of your palm.Rub continuously by gathering all the excess dough.Kara sev will start to fall into the oil.Repeat it until the kadai is 3/4 th filled with karasev.Keep the flame medium and cook both sides till bubbles cease completely.Drain in a tissue. If you want to use Murukku maker,take a ball sized dough and fill in the single holed murukku mould.Press it over the hot oil and cook till bubbles cease.Kara sev made using this method takes more time to cook than the traditional rubbing method.So keep an eye ! Give some standing time of an hour to a day to enjoy its best taste.Generally next day it tastes the best ! For second version,follow the same procedure but add rice flour & gram dal flour(pottukadalai maavu) as mentioned above.Store the kara sev in an air tight box once it cools down completely.It stays good for a month. Munch them with your coffe or tea  !

Note

You can follow any of the above versions. Adjust the quantity of spice powders and garlic as per your taste.

Make this flavorful,spicy karasev for this Diwali and enjoy !!

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No Onion No Garlic Biryani Recipe-Baby Corn Biryani

It was my long time plan to try a biryani recipe without onion and garlic especially for my Jain readers.During Navratri,we try to avoid onion & garlic in our menu.So I tried this no onion no garlic Veg Biryani recipe for our Sunday Lunch.I referred this space for the recipe.As I didn't have enough vegetables in hand,I replaced it with baby corn.It came out well and we loved it.Friends,if you are looking for a no onion no garlic Jain biryani recipe,here it is !! Try and share your feedback.I am happy to post this recipe as 33rd biryani in my Sunday Lunch Recipes Series.
Check out my other biryani recipes HERE !

Baby corn biryani-No onion no garlic version

No onion no garlic Jain Biryani

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS

Basmati rice - 1 cup Baby corn or mixed vegetables - 1/2 cup Cooking oil - 2 tbsp Bayleaf,Cinnamon -1 piece Capsicum - 1/4 no (Chopped,optional) Salt- as needed Water – 1.5 cups Garam masala powder – 1/2 tsp To grind Tomato - 1 no Green chilli - 2-3 nos Ginger - 1 inch Fennel seeds/Soambu - 1/2tsp Cardamom - 1 no Cloves - 2 no Mint leaves - 2 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes.Grind all the ingredients given under “ To grind” to a smooth paste.Chop the baby corn into thin slices. Heat a cooker base adding oil.Saute bayleaf,black stone flower and cinnamon.Add capsicum & baby corn pieces.Saute for a minute.Now add the ground paste and saute till raw smell goes off. ( I din't use capsicum) Lastly add the rice and required water,salt. Check for taste and cook for one whistle in very low flame.Remove the rice after the steam is released.Fluff it with a fork and serve hot with carrot raita ! Enjoy !

Note

Replace baby corn with mixed vegetables or soya chunks/Meal maker or Cauliflower. You can grind a tbsp of grated coconut along with other ingredients. Add more or less chillies as per your taste.

I served this No Onion No Garlic Biryani Recipe with raita,Dates Roll & Murukku !

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Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I've still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée.

Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off with a bit of lime juice and a splash of balsamic vinegar. Simple, but colorful, warming and hearty, the pumpkin really adds a depth of flavor to the chili making it rich and delicious.

Kidney Bean Pumpkin Chili

Recipe by Lisa Turner Published on October 16, 2015 A simple, rich, hearty and warming red kidney bean and vegetable chili cooked with pumpkin purée and finished with a splash of balsamic Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 onion, chopped 1 large carrot, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup white mushrooms, chopped 1 red bell pepper, seeded and chopped 1/2 tablespoon tamari (soy) sauce 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 2 large tomatoes, finely chopped 1 3/4 cups unsweetened pumpkin purée 2 cups vegetable stock or water juice from 1 lime (2 tablespoons) 1 teaspoon balsamic vinegar 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and carrot and sauté for 5 to 7 minutes to soften. Toss in the garlic, jalapeños and mushrooms and stir for 5 minutes. Now add the red pepper, tamari, chili powder and cumin. Stir for another minute. Add the tomatoes, pumpkin purée, stock or water, and the cooked beans. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the lime juice, vinegar and salt, and taste for seasoning. Serve hot garnished with avocado cilantro cream, sour cream, fresh chopped cilantro or jalapeño rounds. Makes 6 servings

This is my contribution to No Croutons Required this month. It's Jac's turn to host and I figure a chili qualifies as a soup.

Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Black Bean and Quinoa Chili Casserole
Spicy Portobello Mushroom Chili

Dates Nuts Roll Recipe/Khajoor Katri-Easy Diwali Sweets Recipe

Dates roll is a very healthy,easy to make,Zero sugar, diabetic friendly, Indian sweet recipe.It is popularly known as Khajoor katri (In Hindi) in North India.I have seen this sweet in all the famous sweet shops here in Bangalore.Whenever I see this sweet,I thought it would be difficult to prepare.But when I come across this video in youtube I was overjoyed to find the ease of making this sweet.I tried it immediately and its outcome was awesome and perfect !! I am not a big fan of dates but still I liked the taste of this dates roll may be because of the crunchy nuts coming in each and every bite .I have used poppy seeds for coating this roll.Recently I heard from a reader that poppy seeds are banned in some foreign countries.So feel free to use desiccated coconut instead of khus khus.It tastes good.You can also shape this as dates & nuts balls/Ladoo instead of rolls.I am very happy to add this recipe in my easy Diwali sweets recipes collection.Friends,Bookmark this easy sweet recipe for Diwali.It’s a no fail recipe which takes just 10 minutes preparation time. Lets check out how to make this yummy,easy Indian sweet – Dates Roll !!
Please view the full video recipe to get a good understanding !

Dates Roll - Full Video Recipe

Dates Roll Recipe

How to make easy dates & nuts roll

Cuisine: Indian

Category: Sweets

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Seedless Dates - 200 gms ( I used Lion Desseded dates) Chopped Nuts(Cashews,Melon seeds,Pista,badam) - 1/3 cup ( add more or less as u wish) Ghee - 1 tbsp Poppy seeds/Khus khus - 2tbsp (to coat,optional)

METHOD

Chop the nuts finely and chop the dates roughly.Grind the dates into coarse paste.I used small sized mixie jar and ground in batches.Remove them in a plate. heat a kadai and dry roast the poppy seeds for a minute.Collect in a plate.This is to coat the rolls.Please skip this step of u don’t have poppy seeds in hand. Use desiccated coconut or do not coat it. Heat 1 tsp of ghee and roast the nuts for a minute. Remove in a plate. In the same kadai,heat 1 tbsp of ghee and add the ground dates.Mix well until it becomes a whole mass.Initially it would be difficult to mix.,But when the mixture gets heated,dates will become soft and pulpy.It takes 3-4 minutes in medium high flame.Time may vary based on the dates. Now add the roasted nuts & mix till everything incorporates well. It takes 2 minutes.When it becomes a whole mass and non-sticky,remove it and keep in a plate.When it turns slightly warm,knead it well and make a log shape as shown in the picture. Coat it in the roasted poppy seeds and roll in a thermal foil or plastic sheet.Refrigerate for an hour.Remove and keep it outside for 5 minutes.Use a sharp knife and cut into roundels.Serve them once it comes to room temperature.It tastes hard and chewy when it is cold.So serve them after 30 minutes.This roll stays good for 3-4 days.No need to refrigerate. Enjoy this healthy sweet with your family !

Note

Coating the rolls in coconut or poppy seeds is optional. Add more nuts if you wish.I used cashews,melon seeds,pista and badam.You can skip melon seeds if u don’t have.

Make this healthy,easy,yummy sweet for this Diwali and have a great Celebration !

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