With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.
Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.
I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.
Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.
Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with kalakand and it came out very well.
Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
Line a tray with butter paper and keep it aside.
Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
Pour the mixture into a greased tray and let it set.
Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
People across India celebrates Dussehra today (on October 15, 2021). Also called Vijayadashami, it calls an end to the nine-day-long Navratri celebrations. While North India celebrates Dussehra with Ravan Dahan, Bengalis mark this day with visarjan of the idol of Goddess Durga. While the mode of Dussehra celebration remains unique to each region of the country, what remains common for all food.
No festival seems complete without some sweets to indulge in. Festive season calls for dessert and sweets to keep the holiday mood going. This fudge is an easy to make Indian sweet with a twist of pumpkin that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in this burfi or fudge. This fudge can be stored for up to 2 weeks in the refrigerator.
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, zucchini and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
For this recipe you will need only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade dessert with pride.
Ingredients : Pumpkin – 300 gms (deseeded, peeled and cubed) Milk – 3/4 cup Full fat milk powder – 1/2 cup Desiccated coconut powder – 1/2 cup Sugar – 1/4 cup Chopped pistachios & toasted coconut slices for garnishing – 2 tbsp each Ghee – 3 tbsp Cardamom powder – 1/2 tsp A pinch of Himalayan pink salt
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
Line a tray with butter paper and keep it aside.
Heat ghee (2 tbsp) in a nonstick deep pan and add mashed steam pumpkin. Cook till on a low flame for 5-8 minutes.
Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, and sugar.
Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi. Add a pinch of salt, cardamom powder and little ghee(1 tbsp).
Pour the mixture into a greased tray and garnish with sliced pistachios and sliced coconut flakes.
Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Ganesh Chaturthi is just around the corner and preparations are at full swing to welcome Lord Ganesha – the God of wisdom, prosperity and good fortune. Ganesh chaturthi also referred as Vinayaka Chaturthi, it is a 10-day celebration. During this festival, sweets and savory dishes are made and offered to Ganpati as a prasad (bhog). Then distributed amongst the devotees.
Dates Cranberries Burfi – No Sugar Sweet is a healthy and delicious sweet without any form of processed sugar. All sweetness come from Dates and Dried Red Cranberries and sweets is loaded with nuts.
When you need toasted nuts for a recipe generally we do – Skillet toasting. Skillet toasting great for producing small batches of toasted nuts, but the results are uneven and you can burn them if you get distracted. Here’s a quick and cool way to toast nuts and seeds – Microwave Method. It’s so easy and only takes a few minutes.
Just spread nuts and seeds on a microwave-safe plate and in an even layer. The trick also works for coconut powder, sesame seeds, or another seeds of your choice. Then cooks the nuts on full power for three minutes. Every minute, pauses the process to mix up the nuts so that they toast evenly.
It is a simple and easy sweet recipe made with dates, coconut powder, sesame seeds, flax seeds and lots of dry fruits. It’s a NO SUGAR treat. The sweetness comes from dates and dried red cranberries. This burfi is best for any festivals or special occasion.
Ingredients: Dates, Seedless – 2 cups Dried red cranberries – 1 cup Almonds – 1/4 cup Cashews – 1/4 cup Pistachios – 1/4 cup Pecans – 1/4 cup Coconut powder – 1/4 cup Sesame Seeds – 1/4 cup Flax seeds – 2 tbsp Green cardamom powder – 1 tsp A pinch of salt
Spread them (Almonds, Cashews, Pistachios, Pecans, Coconut powder, Sesame Seeds, Flax seeds) onto a microwave-safe plate in an even layer.
Microwave them on high power for 7 minutes. Check them every 60 seconds to make sure that they don’t get burned.
Then allow roasted nuts and seeds to cool down completely then transfer to a dry grinder along with dates and dried red cranberries.
Take out the grounded dates nuts mixture and roll it out into a cylindrical shape by pressing with both the hands.
Now take an aluminum foil sheet or cling film and place a rolled burfi on it. Spread some sprinkles on foil and wrap up nicely. Place it in a refrigerator for 2 hours.
After 2 hours, unwrap the rolled burfi and cut them into ½ cm thick burfi. Keep in an airtight container.