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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

July 30, 2019

Muscoth Halwa Recipe – Halwa Without Ghee

Muscoth halwa

Muscoth halwa / Muscat halwa is a popular halwa recipe in Mudalur near Tuticorin (Thoothukudi), Tamilnadu. It is also known as Mudalur halwa. AJJ bakery/ sweet shop is very famous for this halwa preparation. I got this recipe from a Tamil magazine where the sweet shop owner has given the recipe with measurements. I reduced the sugar quantity and tried it. I also watched Sutralaam suvaikalaam Youtube channel video for more details. This halwa is prepared using Maida milk / All purpose flour milk and coconut milk. It can be called as coconut milk halwa too. Highlight of this halwa is its made without adding a drop of ghee or oil. The oil releases from the coconut milk makes the halwa glossy and flavorful. If you are a big fan of coconut based recipes, you must try this halwa. It looks and tastes similar to Tirunelveli halwa. Patience is the only thing you need to make this halwa successfully. It needs a day for pre- preparation and an hour to cook.  But it tastes great with the nice flavor of coconut. You will love it ! For variations, you can use wheat flour instead of maida. But authentic, sweet shop recipe uses all purpose flour/ maida. But this halwa stays good for 2 to 3 days as we are using coconut milk. Use a good non-stick kadai for best results. If you have an iron kadai, you can use that as well.

Recently Kent appliances sent me a non-stick kadai (Kent Red plus with SS lid) for my review about the product. I have shared a picture of it in my Instagram feed as well. Kent by Kent Appliances is a kitchen appliance brand. It caters to the various needs of homemakers in the country. It has a varied product portfolio ranging from pressure cookers, non-stick cookware, hard anodized cookware, thermoware, mixer grinders to varied other electrical appliances and kitchen tools. The company has been at the forefront of innovation and has been the fastest growing company in the kitchen appliance space. When they sent me a kadai for reviewI wanted to try some sweets with it because its easy to identify the final consistency. As this Muscoth halwa is without ghee, I felt it would be ideal for making in the new kadai. As expected, kadai was so good. I cooked this halwa for more than one hour still the kadai and its handle was heat resistant. Spatula is good and sturdy. Halwa came out beautifully without sticking to the pan. I loved the red outer coating which is my favorite color too. Above all this product has one year warranty. I started using this kadai in my regular cooking. So far so good ! Friends, if you are planning to buy this kadai, use CHITRAS5 coupon code for 5% discount (for purchasing through website only).
Check out their website, Facebook and Instagram page links below to see all their products.

Website : https://kentappliances.com/

Facebook:  https://www.facebook.com/KENT-Appliances-486182058591104/

Instagram:  https://www.instagram.com/kent_appliances/

Note : This is not a paid post. 

Lets see how to make this yummy Muscoth halwa recipe with step by step pictures. I am happy to include this halwa in my halwa recipes collection.

Muscoth halwa recipe

Muscoth halwa recipe


Muscoth halwa recipe

Muscoth halwa / muscat halwa recipe - An yummy halwa recipe without using ghee



Cuisine: South Indian
Category: Sweet
Serves: 8 pieces
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Maida / all purpose flour - 1 cup
  • Coconut milk - 4 cups using 1 big coconut
  • Sugar - 2 cups ( 1.25 cups + 3/4 cup for caramel)
  • Cashew nuts – 5 ( break into small pieces)
  • Ghee - Few drops to grease the halwa plate
HOW TO MAKE MUSCOTH HALWA
  1. To make Muscoth halwa, take maida in a wide bowl and make a smooth dough adding water.
  2. Add 3 cups of water to the maida dough. Mix it well with your hands. Dough dissolves in water and you will get white colored milk.
  3. Discard the gluten part and set the maida milk aside. Keep it covered and leave overnight.
  4. The next morning, discard the water carefully and use the sedimented maida milk for making halwa.
  5. In a kadai, add maida milk, coconut milk, 1.25 cups sugar and start cooking in medium flame.
  6. In another small kadai, take 3/4 cup sugar and a tsp of ghee. Mix well and caramelize it in low flame.
  7. Add to maida mixture , add cashew nuts and keep cooking for an hour. Remove when halwa starts to release oil in the sides of kadai.
  8. Transfer the halwa to a ghee greased plate. Cut into pieces when warm. Serve and enjoy !
  9. Tastes best the next day !
MUSCOTH HALWA RECIPE - STEP BY STEP PICTURES
  • In a wide bowl, take 1 cup of maida/ all purpose flour. Add water gradually and make a smooth dough. No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get white colored maida milk.
  • Muscoth halwa recipe
  • Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now maida milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Maida milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with maida milk. Measure the sedimented maida milk. You will get around 1 cup. Keep it aside. Muscoth halwa recipe
  •  Muscoth halwa recipe
  • Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of maida milk, 4 cups of coconut milk, 1.25 cups of sugar. Mix well. Muscoth halwa recipe
  • Muscoth halwa recipe
  • Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high.
  • Muscoth halwa recipe
  • In the mean time, keep a small kadai in another gas burner. Add 3/4 cup sugar and a tsp of ghee. Keep the flame very low. Mix well till sugar dissolves and changes the color to golden brown. Do not burn the sugar. Halwa tastes bitter. This process is called sugar caramelization. Switch off the flame and add the caramelized sugar to the halwa. Do it quickly. Mix well. Muscoth halwa recipe
  • Muscoth halwa recipe
  • Color of halwa changes to golden brown. Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops , you need to proceed to the next step. Muscoth halwa recipe
  • Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy ! Muscoth halwa recipe Muscoth halwa recipe

Note

  • For healthy options, you can use wheat flour / atta instead of maida.
  • You can skip cashew nuts.
  • You can also reduce the quantity of coconut milk to two cups and make this halwa. But halwa won’t release oil. You can remove once it becomes non-sticky.
  • Actual recipe called for fermenting maida milk overnight. But I saw many recipes that make the maida milk instantly. You can try that way too.
  • Cardamom powder is not needed. If you wish, you can add it.


Friends, try this easy yummy Muscoth halwa and enjoy with family and friends.

It stays good only for 2 to 3 days because of coconut milk.



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July 3, 2019

Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

carrot payasam
Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.



carrot kheer


Carrot kheer recipe - Gajar ka kheer recipe


Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup - 250ml
  • Carrot / Gajar - 3
  • Boiled milk - 1/2 liter
  • Sugar - 1/2 to 3/4 cup
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 5 + 5 for roasting
  • Badam/ almonds – 5
  • Ghee – 1 tbsp
  • Water - if required
  • Saffron threads - to garnish
HOW TO MAKE CARROT KHEER
  1. Wash and peel the carrot. Cut into roundels.
  2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
  3. Grind the carrot and nuts to smooth paste. Add to cooker.
  4. Add milk, sugar and cardamom powder. Boil for few minutes.
  5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
  6. Serve warm or hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the carrot. Trim the top and bottom part. Cut into roundels.
  • carrot  kheer in pressure cooker
  • Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released.
  • carrot  kheer in pressure cooker
  • Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely.
  • carrot  kheer in pressure cooker
  • In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.
  • carrot  kheer in pressure cooker  carrot kheer in pressure cooker

      • Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.

      Note

      • You can adjust the quantity of sugar as per your taste.
      • Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery.
      • This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

      Try this easy, yummy carrot kheer and enjoy !
      carrot  kheer in pressure cooker




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      May 14, 2019

      Mango Mastani Recipe Pune Style – Mango Recipes

      mango mastani
      Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

      Do check out my other MANGO RECIPES too !

      mango mastani pune style

      Mango mastani recipe in Pune style


      Mango mastani recipe in Pune style

      Pune style mango mastani recipe



      Cuisine: North Indian
      Category: Drink
      Serves: Serves 1 to 2
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Ripe mango - 1
      • Sugar -  1 to 2 tbsp (adjust as per the taste of mango)
      • Boiled, chilled Milk - 1/2 cup
      • Mango ice cream - 2 scoops
      • Chopped Almond, Pista, Cashews, tutti frutti - a handful
      • Glazed cherries - 2 (to decorate)
      • Chopped mango – 2 to 3 tbsp
      HOW TO MAKE MANGO MASTANI RECIPE
      1. Wash and slice mango skin. Chop it.
      2. Grind to a thick, pourable milkshake adding milk and sugar.
      3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
      4. Garnish with nuts, tutti frutti chopped mango and a cherry !
      5. Serve immediately !
      MANGO MASTANI RECIPE - STEP BY STEP PICTURES
      • Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down.

      • In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree.
      • mango mastani recipe
      • Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy ! mango mastani recipe

      Note

      • For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake.
      • Tutti frutti is optional.
      Try this easy, yummy mango mastani and enjoy !

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      May 7, 2019

      Easy Vanilla Popsicle Recipe – Milk Popsicle Without Condensed milk, Heavy Cream

      vanilla popsicle recipe
      Yesterday Raksha and her friend wanted to make some easy popsicle recipe for holiday activity. She was looking for vanilla popsicle recipe with milk and sugar. I told her to make it without condensed milk or heavy cream as I didn’t have both in my hand. She googled and found this recipe in cookclickndevour. Its a very simple and easy recipe with just 3 major ingredients milk, sugar and corn flour. Raksha and her friend made it under my supervision. I was not sure of the output as this popsicle is without any creamy ingredient like condensed milk or fresh cream. But to our surprise, it came out very well. Kids became super happy to see the popsicle demolding beautifully. Only negative point is that this popsicle melts quickly and there may be few ice crystals while you eat. You should consume it immediately after taking out from the freezer. But this recipe wins your heart for sure. Friends do try this easy, yummy vanilla popsicle recipe along with your kids and enjoy ! Lets see how to make vanilla popsicle recipe with step by step pictures.

      Do check out my other ice cream recipes !

      Easy vanilla popsicle recipe

      Easy vanilla popsicle recipe


      Easy vanilla popsicle recipe

      Easy vanilla popsicle recipe for kids. Its a yummy milk popsicle recipe without using heavy cream and condensed milk.



      Cuisine: Indian
      Category: Popsicle recipes
      Serves: 5
      Prep time: 5 Minutes
      Cook time: 10 Hours Minutes
      Total time: 10H 5Minutes



      INGREDIENTS
      1 cup = 250ml
      • Boiled milk - 1 cup + 2 tbsp extra
      • Corn flour - 1 tsp
      • Sugar - 3 to 4 tbsp ( I used 3 tbsp)
      • Vanilla essence - 1/2 tsp
      • Popsicle mould - 5
      HOW TO MAKE VANILLA MILK POPSICLE
      1. To make vanilla popsicle, mix 2 tbsp milk with corn flour without any lumps.
      2. Add 1 cup of milk, sugar and vanilla essence. Mix to dissolve sugar.
      3. Boil in medium flame for 5 minutes by stirring constantly.
      4. Cool down the milk and pour in popsicle mould.
      5. Freeze it for 12 hours. Take the mould and dip in cold water for a minute.
      6. Demold the popsicle and consume immediately !
      VANILLA POPSICLE RECIPE - STEP BY STEP PICTURES
      • In a wide bowl, take 2 tbsp of milk (Boiled milk at room temperature). Mix corn flour without lumps.

      • Add this milk to 1 cup of boiled milk at room temperature. Add sugar and vanilla essence. Mix till sugar dissolves completely.

      • Now boil the milk in low to medium flame for 5 minutes. Keep mixing the milk to avoid burnt bottom. Switch off the flame and cool down the milk completely. 
      • Easy vanilla popsicle recipe

        Easy vanilla popsicle recipe
      • Pour in the mould. Cover it with the lid. Freeze it overnight or minimum 12 hours. The next day remove the popsicle mold. Dip in water or shown it under tap water for a minute. Remove the lid and demold it carefully. Consume it immediately because this popsicle melts quickly. Enjoy !  Easy vanilla popsicle recipe

      Note

      • For variations you can use 1/4 cup of condensed milk instead of sugar.
      • For more creamy popsicle, you can use heavy cream or fresh cream. But you should beat the cream until stiff peaks form and then mix the milk and sugar to it.

      Try this easy vanilla popsicle recipe and enjoy with your kids !
      Easy vanilla popsicle recipe

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      April 23, 2019

      Arcot Makkan Peda Recipe - How To Make Makkan Peda

      Makkan peda
      Makkan peda is a popular sweet in Arcot, a small town in Vellore district, Tamilnadu. Arcot makkan peda is similar to khoya gulab jamun but it looks and tastes slightly different. I haven’t tasted the makkan peda from Arcot sweet shops but I had bookmarked its original recipe from an old Tamil magazine. I also watched the making of makkan peda in a sweet shop in Lakshmi Nair’s “Flavors of India” YouTube channel. Usually I make gulab jamun for any special occasion in my family. For a change I tried this makkan peda for the first time for my wedding anniversary celebration last week. It came out so well, soft and doubled in size too. I found many makkan peda recipes uisng gulab jamun mix instead of khoya, milk, curd and vanaspati. But I din’t use all these ingredients.  As I wanted to make it from scratch, I used store bought sugarless khoya, maida/ all purpose flour, baking soda and ghee. Just mix everything to make the dough, deep fry and dip in sugar syrup just like gulab jamun. As it looks flat and melts in mouth like butter, this sweet is named as makkan peda. Do try it. You will love it for sure. Ok friends, lets see how to make Arcot makkan peda recipe with step by step pictures.

      Makkan peda recipe


      Makkan Peda Recipe - Arcot makkan peda


      Makkan Peda Recipe - Arcot makkan peda

      How to make Arcot makkan peda recipe with khoya, maida, ghee and baking soda.



      Cuisine: Tamil nadu
      Category: Sweet
      Serves: 15 to 20
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Unsweetened Khoya - 200 gms packet (I used Milky Mist khoya)
      • All purpose flour / Maida - 1 cup
      • Baking soda - 1/4 tsp
      • Sugar – 1/2 tsp (optional, to get dark brown color)
      • Melted ghee- 2.5 tbsp (at room temperature)
      • Water - as needed ( 1 to 2 tbsp)
      • Cooking oil - to deep fry
      For Sugar Syrup
      • Sugar - 3 cups
      • Water - 3 cups
      • Cardamom powder - 1/2 tsp
      • Saffron strands - few
      • Cashews, badam, pista, melon seeds, dates, dry grapes - 1/2 cup(Chop finely to stuff the peda)
      HOW TO MAKE ARCOT MAKKAN PEDA
      1. Chop all the dry fruits and nuts finely. This is the stuffing for makkan peda.
      2. Take the khoya at room temperature and crumble it well.
      3. Measure and take it in a bowl. Sieve maida, baking soda and add to khoya.
      4. Add melted ghee and mix well to make a crumble mixture.
      5. Add required water and make a smooth non-sticky dough.
      6. Knead gently. Cover and rest for 10 minutes.
      7. In the mean time, make sugar syrup. Mix sugar and water.
      8. Boil for 10 minutes till it becomes sticky in consistency.
      9. Take the dough, make a small ball. Press it slightly and stuff with a tsp of nuts.
      10. Cover it and make a round shape. Press it to shape like peda.
      11. Heat oil to deep fry. Fry the peda in batches. Flip and cook both sides till dark golden brown.
      12. Remove and peda and dip in sugar syrup. Leave it overnight for best taste !
      MAKKAN PEDA RECIPE - STEP BY STEP PICTURES
      • Lets make the stuffing for makkan peda. Take all the dry fruits and nuts. Chop finely and set aside.
      • Makkan peda recipe
      • In a wide bowl, take the crumbled or grated khoya. It comes to less than 1 cup. To this sieve 1 cup of maida and baking soda. Add sugar and melted ghee.  Mix everything well without any lumps. It should resemble a crumbly mixture.
      • Makkan peda recipe  
          Makkan peda recipe
      • Add required water and make a smooth dough without cracks. Knead slightly and rest the dough for 10 minutes by covering the dough with a lid. Seal the cracks and roll the dough if any.
      • Makkan peda recipe
      • In the mean time, make the sugar syrup. In a deep bottomed wide kadai, take sugar and water. Heat and melt it. Boil in medium flame for 10 minutes till it becomes slightly sticky. It resembles like oil with as shine. Switch off the flame. Add few saffron and cardamom powder. Mix well and keep aside.
      • Makkan peda recipe
      • Now take the dough. Pinch into small balls. Take a ball and press it in the middle. Stuff a tsp of chopped nuts and dry fruits. Seal the corners and make a ball without cracks. Flatten it slightly to make peda shape. Arrange all the peda in a plate. Do not let it dry. Keep it covered. Peda should be crack free.
        • Makkan peda recipe  
        Makkan peda recipe
      • Heat oil to deep fry the peda. Drop a pinch of batter. If it rises to the top slowly, oil temperature is right. Now drop 4 to 5 peda per batch. Cook in medium flame till it becomes dark golden brown in both the sides. Peda will start to float in oil as it cooks. So flip it and cook the other side too. Stay nearby and deep fry it patiently.  Remove in a tissue paper. Makkan peda recipe
      • Add to sugar syrup immediately and press it well. Makkan peda absorbs the syrup in few hours and becomes soft, almost double in size. You can keep it for 2 hours till over night too. Remove the sugar syrup carefully and serve it ! Makkan peda recipe
      • Enjoy !

      Note

      • Make sure the khoya is smooth without lumps. So its better to grate it or crumble it really well before measuring it.
      • Make sure there are no cracks in the peda before dropping in oil. You can seal it with fingers and press it.
      • Deep fry in oil patiently till it changes to dark golden brown in color. Do not fry in high flame because color of peda changes quickly but it remains uncooked inside.

      Try this Arcot special makkan peda sweet at home ! Enjoy !!

      arcot makkan peda recipe


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