Nolen Gurer Millet Oats Modak

 

            Celebrating Ganesh Chaturthi is incomplete without his favorite Modak. There are many types of modak that can be prepared. Traditionally it is made of rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Nolen Gur (Date Palm jaggery), millets and oats. This type of jaggery is available in West Bengal during winter and you can dish out a wide range of sweets with it. Apart from Foxtail Millet that I have used, you can go ahead with any other millet of your choice. 

        

           Coming to the recipe, I flavored these guilt-free modak with cardamom powder. Very easy to prepare, they can be made in a very short time. The end result are these yummy and healthy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

• 1 cup cooked Foxtail Millet, mashed
• 1/2 cup nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 1/4 cup oats, dry roasted & powdered
• few chopped pistachios

          

          Heat a pan and add the nolen gur (Date palm jaggery). Keep stirring it continuously till it melts.

          Now add the cooked millet and combine everything well. Add the cardamom powder and keep stirring till all the moisture dries up.

          Add the powdered oats and give it a mix so that everything comes together. Switch off the flame and transfer the dough to a plate. Allow it to cool down completely.

          Grease a modak mold with ghee and add few pieces of chopped pistachios. Take a small portion of the prepared mixture and fill the mold. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. Your amazing Nolen Gurer Millet Oats modak is ready to be offered to Lord Ganesha. 

Heat a pan & add the nolen gur (Date palm jaggery). Keep stirring it continuously till it melts.

                   Add the cooked millet.

                        Combine everything well.

 Add the cardamom powder & keep stirring till all the moisture dries up.

Add the powdered oats & give it a mix so that everything comes together. Switch off the flame & transfer the dough to a plate. Allow it to cool down completely.

Grease a modak mold with ghee & add few pieces of chopped pistachios. 

Take a small portion of the prepared mixture & fill the mold. Press it with your fingers to make the modak. Now gently demold & arrange it on a serving plate. 

Your amazing Nolen Gurer Millet Oats modak is ready to be offered to Lord Ganesha. 

Motichoor Laddu Spring Roll

 

          Here are some yummy & crispy Sweet Spring Rolls made from motichoor laddu. You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. In this way you can make a good use of any leftover sweets. So check out the step by step pictorial recipe to prepare it.

          Frankly speaking I really enjoyed making them and equally relished as an after-meal dessert. Try making these small bites along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, I have shallow fried them. For a healthier version, You can bake them and they tastes just as yummy as the fried ones.

          I have used Rice Paper sheets to make these yummy delights. you can also use spring roll sheets or samosa patti. 

              You can also drizzle some rabdi over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 2 motichoor laddu
• 8 rice paper sheets 
• oil to shallow fry
• a sprinkle of chopped pistachios, saffron & dry rose petals to garnish

          Dip the rice paper sheets in lukewarm water for a few seconds. 

          Then place them on a plate and place little of the laddu on one end of the sheet. Roll it over till the middle.

          Tuck them in from both ends. Then roll over again till the end. Press gently to secure it firmly. 

           Arrange all the rolled up spring rolls on a plate.

          Heat oil in a pan and shallow fry them, few at a time, till light golden in colour. Transfer to a serving plate. 

         Garnish with a sprinkle of chopped pistachios, saffron and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert. 

Note - 

1.  You can dish out 4 spring rolls from each laddu. So increase the quantity accordingly. 

2.  While shallow frying them, be careful as they tend to stick to each other. You can fry them, one at a time too, but this will take more time.

3.  Enjoy them when still hot as it tends to harden slightly once it cools down as the spring rolls are made of rice paper.

                     These are few rice paper sheets that I have used.

   Dip the rice paper sheets in lukewarm water for a few seconds. Then

   place them on a plate & place 1/4 of the laddu on one end of the sheet.

                             Roll it over till the middle.

                           Tuck them in from both ends. 

                   Roll over again till the end. Press gently to secure it firmly. 

                       Arrange all the rolled up spring rolls on a plate.

     Heat oil in a pan & shallow fry them, few at a time, till light golden

     in colour. Transfer to a serving plate. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

                          You can also sprinkle powdered sugar & enjoy !!!! 

Stuffed Bread Rasmalai

 

          Rasmali is a very popular Indian sweet prepared out of paneer. However, this is an instant version prepared with bread and stuffed with some leftover motichoor laddu. It is a quick recipe and turns out real yum. It is ideal for any special occasion or just as an after meal dessert. So check out a step by step pictorial recipe to prepare this amazing fusion dessert. 

• 4 brown / white bread slices (makes 2 Rasmalai)
• 1 cup evaporated milk
• 1-2 Motichoor laddu, crumbled
• 2 tbsp. castor sugar or to taste
• pinch of yellow food color (opt)
• pinch of saffron strands
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. pistachios, chopped
• pinch of dry rose petals
• 1 tsp. whole wheat flour and some water to make a slurry

          Cut the bread slices into round shape with a cookie cutter. Keep aside. 

          Add the food color, saffron, cardamom powder, castor sugar and rose water to the evaporated milk and refrigerate it till serving time. 

          For the stuffing - Mix the crumbled motichoor laddu with half of the pistachios.

          Take a bread disc and place a little of the crumbled laddu in the center.

          Apply some slurry around the edges and then place another disc on the top.

          Press it gently and run a fork around then edges to seal it firmly. Make another stuffed bread the same way.

          Now place the stuffed breads on a serving dish and pour the flavored milk over it. 

          Garnish with some crumbled laddu, remaining chopped pista and dry rose petals. Serve it immediately and enjoy.

                                  Mix the crumbled motichoor laddu with half of the pistachios.

                                  Cut the bread slices into round shape with a cookie cutter. 

                        Take a bread disc & place a little of the crumbled laddu in the centre.

                                  Apply some slurry around the edges. 

                                  Then place another disc on the top.

                                Press it gently & run a fork around then edges to seal it firmly. 

                                  Make another stuffed bread the same way.

                            Place the stuffed breads on a serving dish & pour the milk over it. 

 Garnish with some crumbled laddu, remaining chopped pista & dry 

rose petals. 

Serve it immediately and enjoy.

Chocolate Kalakand

 

             Kalakand is a traditional Indian sweet that is very popular in every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. 

           So let me share my favorite kalakand in a new flavor. I made use of some leftover Lindt dark chocolate and some paneer to come up with this super easy and an equally yummy sweet. It turned out just amazing. Do give this homemade delicacy a try and surprise your loved ones with this new flavor. Garnish with chopped pistachios and enjoy it chilled or at room temperature. 

• 1 cup grated paneer 
• 2 tbsp. grated chocolate
• 1 tbsp. ghee
• 1/4 cup evaporated milk
• 2 tbsp. milk powder
• 3 tbsp. sugar or to taste 
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachios

          In a non-stick pan, add all the above mentioned ingredients (except pistachios). 

          Mix everything well and simmer on a low flame. Keep stirring continuously till the moisture is all absorbed.

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios. Allow it to cool and refrigerate for some time to set. 

          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert.