Horse Gram & Basil Seeds Burfi

 

           Burfi is one of the most common and popular Indian sweets. It is mandatory in all Indian festivals, ceremonies or any auspicious occasions. So want to surprise your loved ones with a really unique Burfi recipe?

         So here is an easy Burfi recipe prepared with Horse Gram Lentil. They come out real yummy and takes very little time to dish out. The recipe is very simple with very few ingredients, but the end product is just amazing. 

        

            Adjust the ghee and sweetness according to your preference. I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

• 1/2 cup Horse Gram, washed well & rinsed
• 3 tbsp. ghee
• 1/3 cup jaggery powder
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1/4 cup soaked basil (sabja) seeds 
• 1 tsp. rose water
• 3-4 tbsp. chopped almonds & pistachios
• few dry rose petals

          Soak the Horse Gram overnight or for a minimum of 6 hours. Then blend it into a smooth paste in the mixer jar. 

          Heat 2 tbsp. ghee in a pan and add the ground Horse gram and mix well. Cook for 2-3 minutes on a low flame.

         Then add the milk powder, cardamom powder, basil seeds, jaggery powder and half of the chopped nuts.

          Mix everything well and continue to cook by stirring continuously till the mix starts to thicken. 

          Now add remaining ghee and rose water. Give it a mix and cook further for 1-2 minutes till it leaves the sides of the pan.

          When done, transfer to a greased plate and garnish with the remaining nuts and dry rose petals. Bring it to room temperature before refrigerating for an hour. 

         Cut as desired and serve this healthy and amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

              Soak the Horse Gram overnight or for a minimum of 6 hours. 

                     Then blend it into a smooth paste in the mixer jar. 

                    Heat 2 tbsp. ghee in a pan.

Add the ground Horse gram & mix well. Cook for 2-3 minutes on a low flame. 

Then add the milk powder, cardamom powder, soaked basil seeds jaggery powder & half of the chopped nuts. Mix everything well & continue to cook by stirring continuously till the mix starts to thicken.

                       Now add the remaining ghee & rose water. 

      Give it a mix & cook for 1-2 minutes till it leaves the side of the pan. 

                     When done, transfer to a greased plate.

Garnish with the remaining nuts && dry rose petals. Bring it to room temperature before refrigerating for an hour. Cut as desired.

Serve this healthy & amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

Dates 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 this yummy kalakand made out of some dates and it turned out just amazing. It is a healthy version with the goodness of dates and paneer, the two main ingredients in preparing this homemade delicacy. Garnish with chopped pistachios and dry rose petals and enjoy as and when desired. So check out the step by step pictorial recipe to prepare it. 

• 12-15 dates, soaked for an hour, pitted and pureed
• 100-150 gms. paneer, crumbled (I used Amul paneer)
• 1 tbsp. ghee
• 2-3 tbsp. milk powder
• 1/3 cup milk
• pinch of salt
• 1 tbsp. rose water 
• 1/4 tsp. cardamom powder
• 1 tbsp. tutti frutti (opt)
• 1 tbsp. chopped pistachios 
• 1 tsp. dry rose petals

          In a non-stick pan, add all the above mentioned ingredients (except tutti frutti, pistachios and dry rose petals). 

          Mix everything well and simmer on a low flame. Keep stirring continuously till the moisture is all absorbed. (Midway, add the tutti frutti, which is purely optional).

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

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





Note - 
I have added some tutti frutti, but you may omit it and make it completely sugar free.

                    In a non-stick pan, add all ingredients (except pistachios & dry rose petals). 

                               Mix everything well and simmer on a low flame. 

                                Keep stirring continuously...... 

                                 Add tutti frutti (which is purely optional).

                                Keep stirring......

                                Keep stirring...... till moisture is all absorbed. 

                  Switch off the flame & transfer to a greased plate. Garnish with chopped
                  pistachios & dry rose petals. Allow it to cool & refrigerate for some time. 

                               Cut as desired & enjoy at room temperature or chilled. 

Pear 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 tried this yummy kalakand with pears sitting in the fridge and surprisingly they turned out just awesome. It is a healthy version with the goodness of pear and paneer, the two main ingredients in preparing this homemade delicacy. Garnish as desired and serve as an offering to God or enjoy as and when desired.

• 2 pear, pureed
• 100 gms. paneer, crumbled 
• 1 tbsp. ghee
• 2-3 tbsp. milk powder
• 1/4 cup milk
• 2-3 tbsp. sugar or to taste 
• 1 tsp. rose water 
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios 

          Heat ghee in a pan and sauté the pear puree till all the moisture has been absorbed. 

          Add all the remaining ingredients (except pistachios) and simmer on a low flame till it turns thick and leaves the sides of the pan. 

          Transfer to a greased plate and garnish with chopped pistachios. Keep aside to cool. 

          Then cut into desired shapes and serve as an offering to God or enjoy as and when desired.

Sugar Free Patishapta Pitha (Bengali Sweet)

          All the weight watchers out there, no need to despair. Now you can indulge in some sugar free sweets guilt free. Let me share this healthy and yummy Bengali Sankranti special patishapta pithe - fusion style. I have not added any sugar or artificial colour. It only has the goodness of fruits and can be relished as and when desired.

          The pithe is made up of whole wheat flour, semolina and pureed apples, whereas the stuffing is that of homemade paneer and dates puree. How is that? It is a diabetic friendly sweet and can be made a day in advance. So do give it a try by following a step by step pictorial recipe. "Happy Indulgence."

• 1 cup whole wheat flour
• 1/3 cup semolina
• pinch of salt
• 2 apples, grated
• paneer made from 1&1/2 litres milk
• 20-25 dates, soaked in warm water for an hour and pureed
• 1 tbsp. mixed nuts, chopped
• 1 tsp. rose / kewra water
• 1/4 tsp. cardamom powder
• 1 cup milk
• water as needed
• 1-2 dates, chopped to garnish (opt)
• few chopped apple to garnish (opt)
• oil to shallow fry

           In a pan cook the grated apple along with some water till it is soft. Set aside to cool and then blend into a puree.

           Make a batter with the apple puree, whole wheat flour, semolina, pinch of salt, half of the cardamom powder, rose water, milk and required quantity of water. Keep aside for 15-20 minutes. Adjust water accordingly as the batter should be of pouring consistency.

          Mix  the pureed dates, paneer and chopped nuts (save some to garnish). Keep aside. 

           Heat a non-stick pan and pour a ladleful of the batter. Spread it into a round circle. Cook on a low flame on both sides. Take some of the paneer mix and place them lengthwise. 

          Gently fold the pancake and transfer to a plate. Make similar patishapta pithe with the remaining batter and the stuffing.

          Garnish with the remaining nuts, chopped dates and chopped apples. Serve at room temperature or chilled. 

                     Make a batter with apple puree, whole wheat flour, semolina, pinch of 
                     salt, half of cardamom powder, rose water, milk & some water. Keep 
                     aside for 15-20 minutes. 

                                Mix the pureed dates, paneer and chopped nuts. Keep aside. 

  
                     Heat a non-stick pan & pour a ladleful of batter. Spread into a round
                     circle. Cook on low flame on both sides. Take some paneer mix &
                     place them lengthwise. 

                     Fold the pancake & transfer to a plate. Make similar patishapta 
                     pithe with the remaining batter and the stuffing.

                        Garnish with the remaining nuts, chopped dates & chopped apples. 
                        Serve at room temperature or chilled. 

Jowar Atta Laddu (Sorghum Flour Dessert)

          Try these yummy Jowar Atta (Sorghum Flour) Laddu this Festival. Very easy and quick to make, they are flavoured with gulkand (rose petals jam). Other ingredients like - cardamom powder, chopped nuts, rose petals, sesame seeds, rose water, sugar and ghee are added to dish out this delicacy. So check out the step by step pictorial recipe to prepare it.

• 1 cup Jowar atta (Sorghum flour)
• 1 tsp. sesame seeds
• 1 tbsp. raisins
• 1 tbsp. chopped cashew nuts
• 2 tbsp. g\Gulkand
• 1 tbsp. finely sliced rose petals
•  melted ghee as required
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2 tbsp. powdered sugar
• dry fruits, pinch of saffron & sliced rose petals to garnish

          Dry roast the jowar flour till you get a nice aroma coming through. Transfer to a plate. Now dry roast the sesame seeds too, for a few seconds and add to the flour.

          Then add the gulkand, rose water, raisins, chopped cashews, cardamom powder, sugar and sliced rose petals. 

          Mix all the ingredients well. Add ghee little at a time and make the mix moist so as to form them into equal sized balls.

           Garnish with dry fruits, saffron and sliced rose petals. Make use of these simple, easy and yummy laddoos as an offering to God or relish them as and when you feel like.

                                  Dry roast jowar flour till you get a nice aroma. 

                           Mix roasted jowar flour, roasted sesame seeds, Gulkand, raisins, 
                           chopped cashews, cardamom powder......

                                  ...... rose petals,

                                  powdered sugar,

                                  rose water & ghee.

                                  Form into equal size balls.

                                 Garnish with dry fruits, saffron and sliced rose petals.