Sooji / Semolina Modak

 

             Sooji Halwa (Semolina Pudding) is an all time favorite dessert prepared during auspicious occasions and festivals. So make this simple and easy Halwa but with a difference and in a new avatar. Give it a modak shape and surprise your loved ones. It looks quite appetizing and can be a great party recipe too. You may treat it as a festive sweet or relish as an after meal dessert as is or with poori / paratha. 

            

            You can substitute sugar with jaggery or brown sugar to give it a healthy touch. I flavored it with cardamom powder and saffron. Very easy to prepare, it can be made in a very short time. The end result are these yummy modak that can also be offered to Lord Ganesha or any festive occasion. So check out the step by step pictorial recipe to prepare this yummy dessert.

  

• 3/4 cup sooji / semolina
• 2 tbsp. ghee
• pinch of saffron soaked in 1 & 1/2 cups milk
• 1 cup water
• 1/3 cup sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tbsp. coarsely ground nuts & seeds (pistachios, almonds, pumpkin seeds and sunflower seeds)

            In a pan, add the sooji and 1 tbsp. ghee. Sauté till it turns light brown.

            Add the milk, water and coarsely ground nuts and seeds. Continue to cook till the moisture is absorbed.

            Now add the sugar, remaining ghee and cardamom powder.

            Mix well and sauté till it is well blended and thickens.

            Transfer to a greased plate and knead for a minute  

            Grease a modak mold with some ghee and fill it with a small portion of the sooji halwa. 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 halwa. 

          Wow!!! Yummy Sooji modak is ready to be enjoyed. 

                  In a pan, add the sooji & 1 tbsp. ghee.

                       Sauté till it turns light brown.

Add the milk, water & coarsely ground nuts and seeds. Continue to cook till the moisture is absorbed.

                Now add the sugar, remaining ghee & cardamom powder.

 Transfer to a greased plate.

 knead for a minute. 

Grease a modak mold with some ghee & fill it with a small portion of the sooji halwa. Press it with your fingers to make the modak. 

 Now gently demold.

Arrange it on a serving plate. Make similar modak with the remaining halwa.

                  Wow!!! yummy Sooji modak is ready to be enjoyed. 

Mauz Ka Meetha (Banana Pudding - Hyderabadi style)

 

               Mauz Ka Meetha is a Hyderabadi style Banana Pudding. Mauz in urdu means banana and Meetha is sweet. This easy to make dessert is very yummy and there are many versions of this recipe. At times the banana is cooked in the milk and sometimes the fruits are mixed to the prepared pudding. However, this is the latter version. 

          In this recipe, I have made use of jaggery instead of sugar or condensed milk, giving a healthy touch. It is served chilled topped with all the garnishes. 

          In this way, you can make good use of any leftover or over ripe bananas. This dessert can be a great party recipe or a festive recipe. 

          So check out the step by step pictorial recipe to prepare this awesome dessert. 

• 2 cups milk, boiled
• pinch of saffron soaked in 2 tbsp. water for 30 minutes
• 10-12 cashew nuts, soaked for 2 hours
• 10-12 almonds, soaked for 2 hours & deskinned
• 2 tbsp. jaggery or to taste
• 1/4 tsp. cardamom powder
• 1/4 cup chopped nuts, raisins
• 2 bananas, chopped
• 1/3 cup grapes, chopped (opt)
• chopped banana, grapes, almonds, pistachios, saffron, raisins & dried rose petals to garnish

         Grind the soaked almonds and cashew along with some water into a smooth paste.  

          In a pan, add the milk, cashew-almond paste, saffron water, jaggery and cardamom powder. 

          Mix everything well and simmer, on a low flame by continuously stirring so that it does not stick to the bottom.

          When the pudding turns slightly thick, add the chopped nuts (reserve some for garnishing) and simmer further for 1-2 minutes.

          When done, switch off the flame and allow it to cool down. Now add the chopped banana and grapes. Give it a gentle mix and refrigerate for 1-2 hours.

          Spoon into individual bowls and serve with all the garnishing. Enjoy as an after meal dessert or as and when desired. 

           

                       In a pan, add the milk, cashew-almond paste, 

                            saffron water, 

                              jaggery 

and cardamom powder. Mix everything well & simmer, on a low flame by continuously stirring so that it does not stick to the bottom.

When the pudding turns slightly thick, add the chopped nuts (reserve some for garnishing) and simmer further for 1-2 minutes.

When done, switch off the flame & allow it to cool down. Then add the chopped banana & grapes. Give it a gentle mix & refrigerate for 1-2 hours.

                 Spoon into individual bowls & serve with all the garnishing. 

                  Enjoy as an after meal dessert or as and when desired. 

          

Jauzi Halwa (Dry Fruits Halwa - Hyderabadi style)

 

          Jauzi Halwa, a Turkish origin dessert, travelled all the way to Hyderabad where it is a very popular. It is a very rich dessert that has loads of mixed nuts, dry fruits like dates and figs along with generous amount of ghee. Nutmeg or Jauz is the main ingredient that gives this halwa a unique taste and flavour. 

          It is cooked in saffron infused milk on a low flame by continuously stirring till you get an amazingly delicious halwa. This is an absolutely healthy dessert if you reduce the quantity of ghee. Typically, red food colour is added for some visual appeal. However, I skipped it. You may add if you wish. Garnish as desired and enjoy it at room temperature or chilled for a heavenly treat. 

            This particular dessert is a very old recipe that goes back to the Nizam era. It is said that the last Nizam of Hyderabad was fond of Jauzi Halwa and the present shop named Hameedi Confectioners in Hyderabad, which is more than 100 years old, is know for this yummy halwa. Earlier it was used as a medicine due to the presence of dry fruits.

             This Halwa is a great party recipe apt to be served during special occasions. So go ahead and give this royal dessert a try by checking out the step by step pictorial recipe to prepare it. 

• 1 cup mixed nuts (cashew, pistachios, almonds & walnuts)
• 3 dates, pitted
• 3 figs
• 1 whole nutmeg
• 3 cups milk
• a pinch of saffron
• 3 tbsp. ghee
• 1/4 tsp. cardamom powder (opt)
• 1/4 cup sugar or to taste
• chopped nuts, rose petals and few strands of saffron to garnish

          Soak the saffron in the milk for an hour. Grind the mixed nuts, dates, figs and nutmeg in a mixer grinder into a powder and keep aside. 

          Heat a pan and dry roast the ground powder for 2 minutes. Then add the saffron milk and simmer on a low flame by continuously stirring till it turns slightly thick.

          Now add the ghee, cardamom powder and sugar. Combine everything well and continue to cook till the ghee separates and the halwa turns thick. 

          Keep aside and bring it to room temperature before refrigerating it for an hour. Then serve chilled, garnished with few chopped nuts, rose petals and saffron.

                   Soak the saffron in the milk for an hour. 

Grind the mixed nuts, dates, figs and nutmeg in a mixer grinder into a powder & keep aside. 

                  Heat a pan & dry roast the ground powder for 2 minutes. 

Add the saffron milk & simmer on a low flame by continuously stirring till it turns slightly thick.

                   Add the ghee, cardamom powder & sugar. 

Combine everything well & continue to cook till the ghee separates & the halwa turns thick. 

Keep aside & bring it to room temperature before refrigerating it for an hour. Then serve chilled, garnished with few chopped nuts, rose petals & saffron.

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 white sugar with 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 and demold them. 

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