Jaggery Mawa Kulfi

 

           Kulfi is an equivalent to Indian ice-cream. They are basically frozen dessert prepared with milk and other flavoring agents. They are just perfect during hot summer days or as an after-meal dessert. This is a great party recipe too apt for special occasions. 

           Today I would like to share a healthy, rich and a creamy kulfi with jaggery. So just substitute plain sugar with any type of jaggery. I have added some store bought mawa for a creamy texture. To prepare this absolutely easy and delicious chilled dessert, check out the step by step pictorial recipe to prepare this ever popular Indian ice cream. 

• 1/4 cup jaggery
• 2 tbsp. water
• 1 cup evaporated milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup grated mawa / khoya / milk solids
• powdered jaggery, chopped nuts, saffron and dry rose petals to garnish

         In a pan, add the jaggery and water. Simmer till it melts completely.

         Add the milk, cardamom powder and rose water. Bring it to a boil and simmer for 2-3 minutes. 

        Add the grated mawa and the powdered nuts. Mix everything well and simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

          Pour into kulfi moulds or paper cups, covered with an aluminum foil and refrigerate overnight. 

          While serving, dip the moulds in water for a minute to loosen. Serve chilled, garnished with powdered jaggery, chopped nuts, saffron and dry rose petals. 

                             In a pan, add the jaggery.....

                 and water. Simmer till it melts completely.

Add the milk, cardamom powder & rose water. Bring it to a boil & simmer for 2-3 minutes. 

                      Add the grated mawa.....

                       & the powdered nuts. Mix everything well.

Simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

Pour into kulfi moulds or paper cups, covered with an aluminum foil.

                     Refrigerate overnight. 

Serve chilled, garnished with powdered jaggery, chopped nuts, saffron & dry rose petals. 

PatiShapta Pitha in Caramelised Rabdi - Traditional Bengali Sweet

  
         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes stuffed with a filling of grated fresh coconut and khoya. I took the liberty of adding some powdered cashew nut for some added flavour.

         

              There are many varieties of Pithe made during this occasion. Traditionally, khejurer Gur (Date Palm Jaggery) is used in this recipe, but it can be substituted with plain sugar. They can be had as it is or served, drizzled with some rabdi over it. 

Batter - 

• 1/2 cup rice flour (makes around 7)
• 1/2 cup whole wheat flour 
• 1/4 cup semolina
• 2 tbsp. sugar 
• 2 tbsp. powdered cashew powder (opt)
• 1/4 tsp. cardamom powder
• milk as required to make the batter

Filling -

• 1 tbsp. ghee 
• 1/2 cup fresh grated coconut
• 1 cup khoya / milk pedas, crumbled
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water (opt)
• sugar to taste
• 1 tbsp. chopped pistachios
• oil / ghee to grease the pan

Rabdi - 

• 1/2 litre full cream milk
• 2 tbsp. sugar
• 1 tbsp. chopped pistachios
• pinch of saffron
• 1 tsp. rose water

           For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.

          For the stuffing - Heat ghee in a non-stick pan and sauté the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.

           Sauté on a low flame till it is thick and starts to leave the sides of the pan . Switch off the flame and add the pistachios. Keep aside to cool.

          Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting  the tawa. Add a few drops of oil around the edges and let it cook for a few seconds.

          Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the fire.

          Make similar Patishapta pitha with the remaining batter. Serve as desired. Another great option is to relish with some homemade rabdi drizzled over it for that ultimate sweet experience.

          To make the rabdi - Heat the sugar along with 1 tsp. of water till it caramelizes. Then add the milk and simmer on a low flame till it thickens. 

          Keep stirring at intervals. Switch off the flame and add the rose water. Cut the patishapta pitha into bite size pieces and drizzle some rabdi over it. Serve, garnished with the chopped pistachios and saffron.

PatiShapta Pitha (Traditional Bengali Sweet)

          This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes stuffed with a filling of grated fresh coconut and khoya. I took the liberty of adding some powdered cashew nut for some added flavour.

               There are many varieties of Pithe made during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer Gur (Date Palm Jaggery) is used in this recipe, but it can be substituted with plain sugar. So check out the step by step pictorial recipe to prepare it.

Batter - 

• 1/2 cup rice flour (makes around 7)
• 1/2 cup whole wheat flour 
• 1/4 cup semolina
• 2 tbsp. sugar 
• 2 tbsp. powdered cashew powder (opt)
• 1/4 tsp. cardamom powder
• milk as required

Filling -

• 1 tbsp. ghee 
• 1/2 cup fresh grated coconut
• 1 cup khoya
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water (opt)
• sugar to taste
• 1 tbsp. chopped pistachios
• oil / ghee to grease the pan

           For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.

          For the stuffing - Heat ghee in a non-stick pan and sauté the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.

           Sauté on a low flame till it is thick and starts to leave the sides of the pan . Switch off the flame and add the pistachios. Keep aside to cool.

          Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add few drops of oil around the edges and let it cook for  few seconds.

          Add a heaped tbsp. of the filling lengthwise in the center of the pancake and roll it over. Press it gently and take off the fire. 

          Make similar patishapta pithe with the remaining batter.  Serve as desired. 

          Another great option is to relish with some rabri drizzled over it for that ultimate sweet experience.

                      Mix all ingredients with some milk. Keep aside for 30 mins. If needed 

                      add water to make a semi liquid batter. Keep aside.

                  Heat ghee in a non-stick pan & sauté coconut till it changes colour. Add
                  khoya, cardamom powder, kewra water & sugar to taste. Sauté till it is 
                  thick. Switch off flame & add pistachios. Keep aside to cool.
                  

                    Smear a non-stick tawa with little oil / ghee & pour a ladleful of batter. 
                    Spread it by tilting tawa. Add few drops of oil around edges & let it cook
                    for few seconds. Add heaped tbsp. of filling lengthwise in the centre of
                    the pancake.....

                                 ......and roll it over. 

                                  Press it gently and take off the fire. 

                                  Make similar patishapta pithe with the rest of the batter.

                      Serve as desired. Another great option is to relish with some rabri drizzled 
                      over it for that ultimate sweet experience.