Apple Halwa

Apple Halwa

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 30 minutes

Cook: 25 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

We assure you that your kids will want to have this halwa again and again

Ingredients

Medium apples, grated 3
Ghee 2 tbsps
Reduced milk ¾ cup
Khoya / mawa, grated ¼ cup
Sugar ½ cup
Green cardamom powder ½ tsp
Mixed dried fruits, chopped ¼ cup
Walnuts, chopped a little to garnish

Methods

Heat ghee in a non-stick pan, add apples and saute, stirring continuously, till apples become soft.
Add reduced milk and khoya, mix well and simmer on medium heat, stirring continuously, for 7-8 minutes.
Add sugar, cardamom powder and chopped dry fruits and mix well. Cook, stirring continuously, till sugar dissolves completely.
Transfer into a serving bowl and let it cool down to room temperature. Garnish with chopped walnuts and serve.

Gajar ka Halwa

Gajar ka Halwa

By Chef Saransh Goila

By Health Challenge

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

Carrots
Honey

The winter special mithai – gajar halwa made this way can be had even by diet conscious people

Ingredients

Carrots, grated 3 cups
Walnut oil 1 tbsp
Toned milk 500 ml
Honey 3 tbsps
Pistachios, chopped 2 tsps
Walnuts, chopped 2 tsps
Raisins 2 tsps

Methods

Heat walnut oil in a non-stick pan, add carrots and milk and cook for 5 minutes.
Add honey and cook for 15 minutes.
Add pistachios, walnuts and raisins, mix well and simmer for 10 minutes.
Serve warm or cold.

Cherupayar Payasam

Cherupayar Payasam

By Chef Shantanu Gupte

By India Unlimited

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

Split skinless green gram (dhuli moong dal)
Coconut milk
Jaggery

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Ingredients

Split skinless green grams (dhuli moong dal) 1 cup
Coconut milk 1 cup
Jaggery (gur), grated 3 tbsps
Ghee 2 tbsps
Green cardamom powder ½ tsp
Dried ginger powder (soonth) ½ tsp
Dried coconut, grated 1 tbsp
Cashewnuts 8
Coconut cream to drizzle

Methods

Melt jaggery in a non-stick pan with little bit of water.
Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.

Jaipuri Mewa Pulao

Jaipuri Mewa Pulao

By Chef Shantanu Gupte

By India Unlimited

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

Rice
Almonds
Pistachios
Chironji

Sweet rice preparation enriched with saffron and dried fruits

Ingredients

Almonds 4 to 5
Pistachios 4 to 5
Chironji/charoli 1 tbsp
Rice, cooked ½ cup
Ghee 1 tbsp
Milk 200 ml
Sugar ½ cup
Saffron, mixed with milk a few strands
Fresh cream 3 tbsps
Silver warq for garnishing
Nutmeg powder to sprinkle
Green cardamom powder to sprinkle

Methods

Heat ghee in a deep non-stick pan, add rice to it and saute.
Add milk, sugar and saffron mixed with milk and mix well.
Keep aside a few almonds, pistachios and charoli for garnish and add the rest to the rice and mix.
Cover and cook till all the milk is absorbed. Don’t stir too much as it may break the rice grains.
Add cream and mix well.
Transfer onto a serving plate and garnish with silver warq. Sprinkle nutmeg powder, green cardamom powder and reserve dried fruits and serve hot.

Parsi Seviyan

Parsi Seviyan

By Chef Shantanu Gupte

By India Unlimited

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

Vermicelli

Parsis love their desserts and this is one of their favourite

Ingredients

Vermicelli 200 gms
Ghee 3 tbsps
Pistachios, chopped 12 to 15
Almonds, chopped 12 to 15
Raisins (kishmish) 1 tbsp
Sugar syrup 3 tbsps

Methods

Melt ghee in a deep non-stick pan. Break the vermicelli and add and saute till golden brown. Drain on absorbent paper.
Add almonds, pistachios and raisins to the ghee remaining in the pan and saute till light golden. Drain into a bowl.
Add the vermicelli back in the pan, add sugar syrup and mix well. Add half the sautéed dried fruits and mix again. Transfer into a serving plate.
Garnish with the reserved dried fruits and serve.

Mahrashtrian Gujiya

Mahrashtrian Gujiya

By Chef Ajay Chopra

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Mithai

Type: Indian

Key Ingredients:

All-purpose flour
Semolina
Fresh coconut
Jaggery

Gujiyas stuffed with fresh coconut filling are so very tasty that they get consumed in no time

Ingredients

All purpose flour (maida) 2 cups + 1 tbsp
Semolina (suji / rawa) ¾ cup
Ghee 6 tbsps
Sesame seeds (til) 3½ tbsps
Poppy seeds (khuskhus) 4 tbsps
Fresh coconut, scraped 1 cup
Jaggery, grated 2 cups
Green cardamom powder 2 tsps
Salt to tasgte
Oil to deep-fry

Methods

To make the dough take all-purpose flour in a bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
Twist the edges with your fingers to make gujiyas.
Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
Drain on absorbent paper. Cool and serve or store in airtight container.