FRESH COCONUT BURFI / FRESH COCONUT FUDGE

If you want to make a delicious Indian sweet in minutes, then coconut burfi is one of the best option. It is made during many festivals.

I feel it's one of the healthiest sweet as coconut is very beneficial and children don't like to eat it raw or in any savory form, so this sweet version is very popular among kids.

 Do try I am sure your family will love it. For any query and feedback do write under comment section.

INGREDIENTS 
2 cups fresh coconut (after grounding)
1 cup malai (fresh cream) or full fat milk
1 cup sugar
1/4 cup milk powder


1 tsp cardamom powder
1/4 cup chopped pistachio and rose petals



METHOD
1. Peel the brown skin from coconut, wash and grate it.

2. Grind into fine paste. Don't add water, keep mixing in between and grind.

3. Transfer in heavy bottomed pan and saute on low flame till its dried. This will take around 4-5 minutes, don't turn it brown.

4. Now add malai and roast for another 3-4 minutes. I used thick one day old malai as it becomes more thick and little dry.

5. Add sugar and cardamom powder. Let the water from sugar absorb completely. Keep the flame medium to high till water is absorbed.

6. Add milk powder and cook this for another 3-4 minutes. After 3-4 minutes you will see it has become thick and combined.

7.  Place butter paper or grease the pan with ghee and transfer it. Top it with pistachio and rose petals.

8. Let it set for 1-2 hours in fridge.

9. Slice and serve.

NOTES:
1. After grinding you should measure the coconut and and always take half the quantity of sugar.

2. Don't cut the coconut and grind instead first grate and then blend for smooth texture. 

3. I recommend to use non-stick pan for this recipe. 



Pictorial:

1. Discard the brown skin of coconut, wash and grate it.

2. Transfer in grinder and powder it.

3. Roast in pan, till it's little dry. Don't turn it brown.

4. Add malai.

5. Cook for 2-3 minutes.

6. Add sugar.

7. You will see sugar releasing the water.

8. Cook for more 4-5 minutes on medium to low flame till water is completely absorbed.

9. Once water is absorbed from sugar add milk powder.

10. Add cardamom powder. Now cook for final time till it combines well and become thick.

11. Something like this.

12. Even closer look.

13. Transfer in tray or thali greased with ghee or lined with parchment paper.  Garnish with some chopped pistachios and rose petals.

14. Cut into desired shape.

15. You can see from sides how smooth the texture is.

16. Top view.

17. From inside.

18. These are super soft melt in mouth.

19. Ready to go in tummy. 

20. With some simple presentation.















21. Closer look!!

SINGHARA ATTA IDLI / CHESTNUT FLOUR IDLI

Serves: 6-7 idlis
INGREDIENTS
1/2 cup Singhara Atta (Chestnut flour)
1/2 cup beaten curd
a pinch of baking soda
salt to taste
1-2 tbsp of water (if required)

METHOD
Mix together flour and curd. Add water if required. Make sure the batter should not get thin, it should be of thick consistency. Add baking soda. Mix well.

Grease idli moulds and pour the batter. Steam for 5-10 minutes, check with fork or knife, it should come out clear.



you can give tadka with ghee, add mustard seeds, let it splutter, add curry leaves and add in batter, this will enhance the taste.


Enjoy with mint chutney.


Pictorial:

1. Mix together curd, salt and flour.











2. Add 1-2 tbsp water if required. Add a pinch of soda. Mix.

3. Pour batter in greased moulds.

4. Steam for 5-10 minutes or till knife comes out clean.

5. Serve with mint chutney.

6. It's super soft and fluffy. Happy Navratris.

PAPAYA HALWA

INGREDIENTS
1 big papaya peeled and grated
1 cup sugar
1 tsp cardamom powder
2 tsp ghee (clarified butter)
roughly chopped nuts (cashews, pistachio, almonds)
1/2 cup grated mawa/khoya

METHOD
Heat ghee, add grated papaya. Cook on medium flame for 4-5 minutes. Add sugar and cook for another 4-5 minutes, till sugar dissolves completely and the colour becomes more bright.

Cook till it start leaving sides of pan and come together. Add grated or crumbled khoya. Mix well. Add chopped nuts.

Garnish with more nuts and serve lukewarm.

I HAD HUGE PAPAYA WHICH WAS EQUIVALENT TO 3 CUPS


IT WAS SEMI RAW AND SEMI SWEET, ADJUST SUGAR LEVEL ACCORDING TO THE SWEETNESS OF PAPAYA. 

Pictorial:

1. Heat ghee add grated papaya. Cook for 2-3 minutes.

2. Add sugar, cook till it dissolves completely and colour becomes bright.

3. Add grated or crumbled khoya and chopped nuts.

4. It has started leaving the sides of pan.

5. Garnish with nuts and serve lukewarm.

SABUDANA / SAGO DAHI BHALLA

INGREDIENTS
1/2 cup sago / sabudana
1 boiled potato
salt to taste
1/2 cup raisins

METHOD
Soak sabudana overnight. Drain excess water. Make smooth paste in grinder.

Transfer it in a bowl and add mashed boiled potato. Add salt.

Take handful of mixture. Dig in few raisins and deep fry.

Bhalla's are ready.

Take curd and add some salt and sugar. Put sabudana bhalla and serve.

IF BHALLA BECOME HARD SOAK IN HOT WATER SQUEEZE AND PUT IT IN CURD.

Pictorial:

1. Soak sabudana overnight. Grind to make smooth paste. Add 1 boiled mashed potato and salt. Mi well.

2. Take handful of batter dig few raisins inside.

3. Deep fry on medium flame till little hard.

4. Serve with curd.

ALOO KUTTU PAKORA

INGREDIENTS
3-4 boliled and thickly chopped potatoes
2 tbsp Kuttu Atta
salt to taste
chilli to taste
oil for frying

METHOD
Take kuttu atta in a bowl, add water and salt and make thick batter.

Thickly chop potatoes, sprinkle some salt and coat well in kuttu batter.

Deep fry in hot oil.

Pictorial:

1.  Chop potatoes thickly. Sprinkle some salt.

2. Take 2 tbsp kuttu atta, salt to taste and some water to make thick batter.

3. Coat it well in batter.

4. Deep fry.

5. Serve hot!

SWEET PUMPKIN DELIGHT

INGREDIENTS
1 cup grated pumpkin
1/2 cup jaggery
1/2 cup coconut (freshly grated or desiccated)
1 tbsp Ghee (clarified butter)
3 tbsp singhara flour (chestnut flour)


 






METHOD
Heat ghee in thick bottomed pan. Add grated pumpkin and cook by stirring continuously till it leaves raw smell. Add coconut and jaggery. Cook till it becomes completely dry.
Switch off the flame. Let it come down to room temperature.

Take singhara flour and add water to make thick dosa like consistency.

Make medium sized balls of pumpkin mixture. Coat in flour and deep fry.

PUMPKIN MIXTURE SHOULD BE DRY OR IT WILL BE DIFFICULT TO COAT IN BATTER. EVEN IF BALLS GET STICK TO PAN WHILE FRYING DON'T WORRY TAKE IT OUT SMOOTHLY.


 


Pictorial:

1. Heat ghee in pan and add grated pumpkin.

2. Cook till its completely dry and soft.

3. Add 1/2 cup coconut (freshly grated or dessicated).

4. Now add 1/2 cup jaggery.

5. Cook till it is completely dry.

6. Take 3 tbsp singhara atta add water make thick dosa like batter.

7. Make medium sized balls of pumpkin mixture and dip in batter.

8. Deep fry.

9. Serve hot or cold.