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

Thursday, April 7, 2011


Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva in Gujarati, and Chiura in Nepali, Bhojpuri and Chhattisgarhi.
Flattened rice is also a convenience food and very similar to instant mashed potatoes in uses and spirit.
(Info courtesy – Wikipedia)
This dish is usually prepared for Krishna Jayanti as Lord Krishna loves Aval (Beaten rice) and Vellam(Jaggery). Since my daughter has a sweet tooth and keeps asking for something sweet once in a while I decided to make the Vella Aval. Personally Iam partial to the savory versions of Aval.
Close up of the Sweet Aval
Poha (Beaten Rice flakes) – 1 ½ cup
Jaggery – 1 cup or 6-7 cubes
Cardamom powder – 1 tsp
Freshly grated Coconut - 2 to 3 tbsp, grated
Ghee - 1 tsp (optional)
I have used the thick slightly reddish Aval in my recipe. Check for husks or stones if any and remove them from the Aval. Put the Aval in a colander and rinse it thoroughly. Let it rest for about 15-20 minutes. The aval becomes soft, keep aside.
Meanwhile crush the jaggery with a mortar and pestle. In a wok, add the crushed jaggery and ½ cup of water. You will notice theat the jaggery starts to melt. Add the cardamom powder to the jaggery and when the jaggery completely melts and starts to froth. Add the aval to the jaggery mixture and mix the aval with it properly. Add a teaspoon of ghee. Close with a lid and cook on a low flame. The steam that builds up slowly aids in cooking the aval further. Cook for about 10 minutes on a low flame. Keep opening the lid and stirring every now and then so that it doesn’t get burnt. Finally add the freshly grated coconut. Switch off the gas. Put the lid on the wok and keep closed for 5 minutes. Serve hot. Enjoy the sweet Aval.

I am sending the Sweet Aval to Priya Suresh’s Celebrate Sweets – Sweets with rice event. This event was originally started by Nivedita from Nivedita's Kitchen
I would also like to send this to Srivalli's Breakfast Mela

Friday, December 31, 2010


This is an ode to my Filipino maid who is with me for 2 and half years. Its festive time for Christians with Christmas and New year  around the corner and here is a Filipino dessert to tingle your taste buds. The first glimpse of the Piaya actually makes you feel it is an Indian dish. Since it looks like a paratha (Stuffed bread) and the first bite gives you a nostalgic feeling as it tastes somewhat like the Puran Poli.
After the completion of 2 years with me, my domestic helper(maid) who helps me dish out these wonderful dishes went home to visit her family and came back with this sweet delicacy for us. Since we are strict vegetarians we were a bit skeptical, so she told me, ”Maam it is completely vegetarian”. I tried it and the taste was so much like puran poli that I decided to share this wonderful recipe
This Filipino dish originated in the Negros province found in the middle of the country which is considered as the sugar capital of the Philippines. Other regions in Visayas also produce this sweet delicacy or snack.
Piaya (pronounce Peeyaya) is made up of a jam made from raw sugar (muscovado) which is brown in color and sandwiched inside a flat unleavened bread, sometimes sprinkled with sesame seed and finally grilled onto a pan.
Piaya is a dessert but can be also classified as a sweet snack.
The piaya has various variants, the most popular is the ube (purple yam) piaya. When you eat this, be sure to have a glass of water nearby. It’s very very sweet.
Now, there are different flavors such as Ube (Purple Yam), {Please click on link to know more about Ube},Mango and Chocolate. 
Piaya regular/Ube flavored

All purpose flour -2 cups
Oil – 8-10 tbsps.
Muscovado sugar - 1/2 cup (can alter as per taste)
Water – About 5-6 tbsps
Sesame seeds – 3 -4 tbsps (as per your liking)
In a bowl, combine half of the flour and half of the oil; mix well.
Divide into 20 portions shape in balls. Set aside.
Add some water to the muscovado sugar to make it moist. Divide into 20 portions. Set aside.
Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.
Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.
Sprinkle with sesame seeds.
Bake in a preheated oven in medium heat or grill until brown on the outside.

Friday, November 5, 2010


I Wish All My Readers A Very Happy & Prosperous Deepawali

Also known as Kopra Paak in Maharashtra
I absolutely adore this wonderful sweet and it used to be my favorite sweet during my childhood and I would happily indulge in it without a care in this world. Nowadays health is a priority and sweet coconut indulgences are a definite no-no, but this Diwali I was remembering my younger, carefree days and decided to make this coconut delight to refresh the fond memories of my childhood when food was associated with smell, taste and indulgent pleasures without a care for health.  Here is a very easy recipe to help you prepare this delicious fudge which you can indulge in….at least during festive times.


Coconut - 2 cups grated
Sugar – 1 cup
Cardamom (elaichi) powder – ¼ tsp
Ghee – 2 tbsps
Saffron (kesar) strands – a pinch
Grate the coconut (don’t grate until the shell, else your barfi won’t be nice and white in color).
In a wok, Take one tablespoon of ghee and lightly roast the grated coconut on a low heat
Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup. Keep stirring until it mixes well and leaves the sides of the pan. Add, a few strands of saffron to the mixture. Add a tablespoon of ghee and mix well. The mixture gets rounded like a ball and looks a bit dry at this point turn off the flame.
Grease a plate with ghee. Spread the prepared mixture evenly over the plate and allow it to cool. Cut it into square / diamond shapes with a knife while it is warm. Don’t try to cut it when it’s hot. Nariyal ka burfi is ready to be served.

Thursday, April 22, 2010


Ice lolly is basically fruit juice converted to flavored ice. I realized that it’s a good way to make children have fruits. Fruits can be included in your kid’s diet by presenting it in a fun and creative way.
We have been buying ice lollies from supermarkets since ages but imagine making them at home. Fresh, pure, unadulterated and it definitely tastes better. It’s simple to make at home, you just need fresh fruits (here I have used strawberries), Ice lolly moulds and a deep freezer that’s it…so…simple. It takes about 10 minutes to prepare and few hours to freeze. So plan early if you want to present this dessert to guests or to your kids.
Strawberries – 500g
Water -100ml
Castor Sugar – 100g
De-stem and wash the strawberries and chop the strawberries into pieces. Place all the ingredients into a blender and blend until it becomes one uniform mixture. Pour the mixture into the ice lolly moulds and freeze until solid.
You can avoid sugar from this recipe if the fruits are already sweet. But since strawberry is sour I added sugar to the recipe.
Makes about 10 -12 ice lollies, depending on the size of the moulds.
I would like to send my Ice loollies to Srivalli’s Thanda Mela

I would also like to send this to Indrani's Spotlight : Summer Food and Drinks Event

Tuesday, January 5, 2010


The year before last during Diwali a lot of my friends made this sweet. I kept thinking of making it but I didn’t know why the muhurat / muhurtham (the auspicious time) didn’t come for making it. Today was a dull day and I was thinking that making a sweet would cheer up the entire household….ask me how? …We always associate sweets with festivals or celebrations don’t we? If that is not uplifting enough…how about the aroma of melting ghee mixed with sugar that wafts around the house giving it a festive feel. That would uplift the meanest spirits wouldn’t it? Sweets in Indian tradition are associated with good news, happiness, festivities, celebrations and in Hinduism we believe that there are good spirits hovering around us and when there is a sweet cooking there is a happy ambience at home that will garner in good things and bring in good news. So next time we don’t need to have a reason to make a sweet, do we? Ofcourse, the health aspect is there, so mind your calories and sugar levels before you go overboard in your sweet indulgence.
Why is this sweet called 7 cup sweet? As the name suggests-7 cup simply means 7 cups of ingredients are used to make this sweet. Isn’t that sweet?
7 cup sweet is a no-fail recipe and usually turns out quite impressive unless you goof up by becoming impatient during the process of making it. I would like to say that the 7 cup sweet is a marriage between the mysore pak and coconut barfi.
Milk - 1 cup
Gram flour (Besan) - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup
In a big flat heavy bottomed wok, Put one cup of ghee, now add in the gram flour and grated coconut and cook till the raw smell goes. Now add in the milk and stir until you see no lumps let it come to a boil and then add in the sugar and stir on a medium low flame. Cook, stirring occasionally for about 20-25 minutes or until the mixture starts to get frothy. At this stage, you have to be hovering around the stove more often, stirring. Keep stirring frequently for another 15-20 minutes. Ensure that it doesn’t catch the bottom and burn. After a while, the whole mixture starts to pull away from the bottom of the pan and starts moving with the spoon, like a dancing doll.
Grease a plate with ghee and pour the mixture onto it and allow it to cool. After, about 15 minutes cut into squares or diamonds. And wait for about an hour before you remove from the plate. You can see neat cakes as in the picture. Enjoy this easy preparation, make it for your family or impress your guests with it.

Thursday, November 12, 2009


I had Asoka halwa or is it Ashoka halwa in a restaurant in Singapore and was instantaneously in love with this sweet. I bought a few small boxes(about 2 tablespoons in each box), but it wasn’t enough to satisfy the sweet indulgence of the family so I thought why not try making it at home and thus started my search for the perfect Asoka halwa recipe. I found a no-fail recipe on the internet and decided to follow suit and got the perfect Asoka halwa. Asoka halwa is the south Indian version of the North Indian moong ka halwa. Ashoka halwa is famous in the Thanjavur district of Tamilnadu. I don’t know where this halwa got its name from. The best part is that this halwa is made from yellow moong dal which provides high protein and is easily digestible.
Yellow split lentil (moong dal/ paitham paruppu) -1 cup
Sugar - 2 to 2.5 cups
Ghee - 1 cup (upto 1.5 cups)
Whole wheat flour (atta) - 0.5 cup
All purpose flour (maida) - 0.5 cup
Milk - 1 tbsp
Red food coloring - few drops
Saffron - a big pinch
Cardamom powder - 1/2 tsp
Soak saffron in 1 tbsp of milk, add food colouring and cardamom powder. Keep aside.
Rinse the yellow split lentil nicely and soak it for about half an hour. Pressure cook it with about 3 cups of water till soft. Mash till smooth or else use a hand blender to make a smooth paste. Mix sugar with this paste.
In a non-stick wok, heat one cup of ghee in a pan, add the wheat flour and all purpose flour. Stir until there are no lumps. Keep stirring on a low-medium flame until there's a nice aroma and it turns golden.

Now add the yellow split lentil + sugar mixture and stir well until well cooked, add the milk mixture and stir well and cook for a few more minutes until the halwa leaves the sides of the pan. Ashoka Halwa is now ready to serve. Serve garnished with nuts or just like that. Try the south Indian moong ka halwa.

Sunday, October 18, 2009


I would like to WISH all my visitors A VERY HAPPY & PROSPEROUS DEEPAWALI.

This Diwali was extremely busy for me as I was juggling between my work, kids, home, meeting decorators for my new home and in the process of moving out of my current home which is being painted for Diwali and it was getting difficult to reach my laptop amidst all this confusion.
On top of all this Diwali shopping for the entire family, lighting up the house, making Rangolis and ofcourse preparation of sweets and savories. I always make it a point to make sweets and savories at home, coz the house feels and smells festive.
We can always buy sweets/savories from a shop and share with neighbors, friends or relatives during the festive season but these people can buy it from the shop and eat as well. When we make something by taking efforts and share it with others there is a personal touch to the gesture. Homemade sweets and savories have a different feel to it. It may not be perfect like the one’s you get in a shop but the key ingredient in it is “LOVE”.
We can involve the whole family in the sweet –savory making process, this creates a bonding, an anticipation for what’s going to come out of the group efforts, an excitement and a festive feeling with lovely aromas wafting in the air at home. The feeling of celebration is there as this is an activity we don’t indulge in usually. We must keep this beautiful tradition alive instead of buying off shelves.
This Diwali I made Chakli and Karanji alongwith a few other things. I would like to share with you’ll the recipes. Wish you’ll a happy, safe and fun-filled Diwali again.

Karanji or the Indian coconut filled sweet puff. Karanji is a sweet that is usually prepared in most Maharashtrian houses for Diwali. In north India karanji is known as Gujiya. Preparing Karanji requires a lot of patience and maybe a bit time consuming especially the rolling, filling and sealing, but the pleasure of popping this delectable sweet. Crispy on the outside and the light coconut sweet filling inside which literally melts in your mouth is insurmountable. My daughter is so excited about biting into the puff for the pleasure of getting to the filling hidden inside. The filling is like a sweet hidden treasure.
Ingredients For Dough:
Maida -1 cup
Ghee – 1 tbsp
Salt a pinch
Warm milk / water to prepare dough. I used milk so that my karanjis are whiter in color.

Ingredients For Filling:
Grated Dry Coconut - 1 cup
Powdered Sugar – ¾ cup
Cardamon powder - 1 tsp.
Nutmeg Powder - a pinch
Poppy Seeds (Khuskhus)
Raisins - 10 to 15 raisins

Method For Dough:
Mix all the dough ingredients & knead using water. Add enough water to make soft pliable dough, similar to the chapatti dough.

Method for filling:
Roast the grated dry coconut flakes lightly. Keep aside. Roast poppy seeds. Grind them once in a mixer. The mix should be coarse not to fine. Mix the powdered sugar and all the above ingredients. Fry the raisins in ghee until plump and add to the mix

Method for making Karanji:
Make small oval shaped puris from dough, not too thin not too thick. Place the filling in one half of round. Fold over the other half, sealing in the mixture. This is a task which has to be done with patience. If the dough rolled out is too thin it will crack and the filling will fall out. If it is too thick then the karanjis will not taste good.
Seal edges by twisting or pressing together. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).You can use a Karanji / Curry puff mould for neater karanjis. Deep fry in hot ghee on a low flame till light brown on both sides. Drain on tissue paper to absorb excess ghee and cool completely before storing. Karanjis can be stored for weeks and is ideal to prepare during Diwali as we need to pack sweets and share with relatives while visiting them during the festive season.

Wednesday, July 1, 2009


I saw the recipe of Coconut Ice-cream on Priyanka’s blog and a wave of nostalgia engulfed me as I reminisced about my college days when I use to patronize the Naturals Ice-cream parlor which was a rage then(mid-90’s), the reason was I think people were tired of the Vanilla, strawberry, pista and tuti-fruity flavors and the other thing was the ice-cream at the Naturals parlor were so fresh, creamy, delicious and completely organic with no additives or preservatives and the best part was it was eggless(no eggs), so it was suitable to vegetarians. I am a vegetarian since time immemorial, but sadly I am not a complete vegan, I am a lacto vegetarian. Lacto-vegetarianism includes dairy products but excludes eggs.
Coming back to the Naturals Parlor they used to have some exotic flavors like
watermelon, sitaphal(custard-apple), guava, mulberry, kala-jamun, tender coconut etc.
I used to try out the new flavors and one such flavor that had left its memory etched on my tongue was the tender coconut flavor, so light, smooth and refreshing, almost like a sorbet and it got over so soon. I got the opportunity to have this again in some 5 star hotel at Thailand, after marriage the name of which I can’t remember and I almost forgot about it until I saw Priyanka’s recipe, but her recipe had eggs and I wanted to make it without eggs, so here is my original recipe for Coconut Ice-cream with coconut milk and tender coconut and some healthy agar-agar.
Tender coconut – 1
Coconut milk – 500ml
Milk cream – 170gms
Full cream boiled milk – 2 cups
Condensed milk – 4 tbsps
Sugar – 2-3 tbsps
Agar – Agar powder – 2 tbsps
Take 1 cup water, put in 2 tbsps of the Agar-Agar powder and keep it on the gas on a low flame. It will become viscous. Turn off the flame. Let it cool.
Agar agar is a seaweed derivative and because it is gelatinous in nature, it is used as a quick setting base for many desserts. It is flavorless in nature and will set even in room temperature. I have used Agar–Agar powder in this recipe as it gives the ice-cream a softness that can’t be achieved using an agar-agar stick. You can use either of the two.
Break the tender coconut and use ¼ cup of the coconut water, mix it with the agar agar solution. The coconut inside I cut into small pieces and kept aside.
Boil 2 cups of milk and let it cool down.
Beat the cream until it thickens a bit, put in a vessel. Keep aside.
I used coconut milk straight from the packet, which saved a lot of time & energy involved in grating the coconut, grinding and straining it.
Take the full cream boiled milk, the coconut milk, the condensed milk & sugar and blend in a food processor.
Mix this with the thickened cream in the vessel and blend with a whisk, then add the agar-agar and coconut water solution and whisk some more. You will see that the mixture is becoming frothy. Whisk it well and put this into the freezer compartment of your refrigerator. After it sets, blend it again in the food processor and keep it for setting, check the texture of the ice-cream, if you feel it is icy-crisp, blend once more, until it becomes smooth and uniform, add in the pieces of the tender coconut, into it and whisk and let it set. You can even add coconut flakes instead of tender coconut pieces. So when you dunk into your exotic coconut ice cream, you get some chunky soft coconut pieces in your mouth.
Make this simple & exotic ice-cream and chill yourself during the hot summers.

I would like to send my coconut Ice-cream to PJ's Let's Go Nuts Event featuring coconut

Tuesday, June 9, 2009



Its Yo’s birthday and he loves sweets. I had already prepared Aamras(Mango pulp sweet) for the main course and wanted to prepare something special for the dessert, I wanted it to be quick, nutritious and exotic, what better than Fruit salad.

I had already prepared Jelly the earlier day. Since, I am a strict vegetarian. I prepared Weikfield Jelly which uses a vegetarian formula and doesn’t use gelatine (an animal derivative), which is normally used in Jelly powders available in the market. I had a few fruits at home and bought a few seasonal fruits from the market. Within 5-7 minutes I had this exotic dessert ready and sent it to the refrigerator to be chilled before Yo arrives for his grand birthday lunch.


Apples – 2

Bananas – 2

Mango – 1 diced

Chicku – 2

Diced Pineaapples – 1 cup

Grapes - 1/2 cup

Milk – 2 cups

Condensed milk – 4 tbsps

Vanilla powder – 1 tsp

Roasted cashew nuts – 1 tbsp

1 packet of Weikfield Jelly Mix (Raspberrry Flavor)


Prepare the jelly according to the instructions on the packet and allow to set. Boil the milk and wait for it to cool. Chop the apples into thin squares as apple doesn’t absorb the flavors so fast. Peel and cut the bananas into roundels. Peel and cut the mangoes into cubes. Use ripe and sweet mangoes. Cut the chickus into cubes also. Diced pineapples and a cup of red seedless grapes, these were all the fruits I had, you can add any fruits of your choice or seasonal fruits available.

Mix Vanilla powder in the cool milk

In a big bowl, put in all the chopped fruits, add in the condensed milk and toss, then add in the milk. While serving put in this exotic fruit mix and top it up with jelly. Decorate with roasted cashew nuts. Serve chilled. You can even top it up with a scoop of your favorite ice-cream. Enjoy this exotic and nutritious dessert.

I would like to send this exotic dessert to Priti of Indian Khana who is hosting Festive food – Summer Treat.

Srivalli's Mango Mela

Send this to Mansi's Sugar High Fridays, a event started by Jennifer

Wednesday, March 11, 2009




The last time I made Puran Poli was during Ganesh Chaturthi and then I had promised to share with everyone the recipe of Katachi Amti. This is a by-product of Puran poli and hence becomes as precious as the main dish. Maharashtrians make Puran poli on Holi day. I would like to share with you’ll about Holi in Maharashtra.

Holi In Maharashtra

Holi is known as Shimga or Rangpanchami in Maharashtra. People of Maharashtra have their own grand style of celebrating Holi. The day they celebrate with colors is known as Ranga Panchami and comes five days after Phalgun Poornima.

One day before Ranga Panchami, a huge bonfire is made and an effigy of Holika with child Prahlad in her lap is kept on the logs. Usually, Holika's effigy is made of combustible materials, whereas, Prahlad's effigy is made of non-combustible one. Almost 40 days before the Holi Festival. People go on throwing twigs, dried leaves, branches of trees left through the winter besides any other combustible material they can spare, on to that log which gradually grows into a sizable heap.

On the day of Holika Dahan which usually falls on the night of Phalguna Purnima, the effigy is set alight. Next morning the ashes from the bonfire are collected as prasad and smeared on the limbs of the body. If spared by the fire coconuts are also collected and eaten.

Metaphorically though, the fire is meant to signify the destruction of evil - the burning of the 'Holika' - a mythological character and the triumph of good as symbolized by Prahlad. However, the heat from the fire also depicts that winter is behind and the hot summer days are ahead.

Dhuli Vandan, is an important festival in Maharashtra and it coincides with the Holi festival. It is celebrated on the day after Holika Dahan in Phalguna month. The festival is of great importance to farmers and agriculturalists. The ashes of Holika burned on the previous night and soil are worshipped by the farmers for a good harvest. In 2009, the date of Dhulivandan is March 11.

Dhuli Vandan is observed in Maharashtra when the rest of the country plays holi with colors. Nowadays, Dhulivandan in its strict traditional sense is limited to rural areas. In cities most people play Holi with colors on the day.

Historic significance of Holi in Maharashtra

During the Maratha regime this festival was celebrated with great pomp and grandeur. It was on a Holi festival day that five-year-old Jijabhai, daughter of Lakhooji Jadhav innocently splashed coloured water and threw gulal on young Shahaji, son of Malajirao Bhowale. Taking it as an auspicious event, the two children's engagement was announced that very day. Soon they were married. Later, Jijabhai gave birth to Shivaji, the founder of great Maratha empire.

Festival and Food

Festivals are always marked with good food and Maharashtrians usually make Puran Poli Besides people drink sugarcane juice and feed children with watermelons that are in season.


As promised in my previous post on Puran Poli during Ganesh Chaturthi, I am blogging here the recipe of katachi aamti. Katachi Aamti is very popular in my marital home at Pune. They love it so much that they drink little bowls(vatis) full of it. The amti has a hot-sweet taste. I don’t like the sweet taste though, so I add less jaggery, so that the jaggery just enhances the flavor but doesn’t sweeten my amti too much. Katachi Amti is prepared using the water from the chana dal that is boiled for preparing the puran. Yo’s Kaku (Father’s brother’s wife) who lives in Barshi, Solapur, prepares this with lot of enthusiasm and love. She was telling me that it is known as “yelavni” in the solapur region. I think what changes the dynamics of the taste to this amti is using chana dal water.I didn’t use goda masala in my amti as I didn’t have it and I feel that goda masala has a very strong flavor which doesn’t suit my palate too much, but the original recipe has goda masala.


Katache Pani – 1 and ½ cups

Mashed Chana Dal – 1 ½ tbsps

Mustard seeds - 1 tsp

Cumin Seeds - 3 tsps

Cinnamon - 1 piece

Bay leaves - 2

Curry leaves -8-10

Garam Masala - 2 tsps

Goda Masala – 2 tsps (optional)

Red Chilli Powder – 2 tsps

Asafetida - a pinch

Tamarind paste - ½ tsp

Grated Jaggery – 1 tsp

Grated coconut - 3 tbsps

Salt as per taste

Coriander leaves for garnish

Oil – 1 tbsp


Take 2 teaspoons of Cumin seeds and dry roast it till it crackles. Keep aside. Now dry roast 3 tablespoons of grated coconut and roast until faint pink color and aromatic. Now run both in a blender to make a fine paste. Keep aside.

In a wok, add oil, when its hot, add bay leaves, cinnamon stick, then add mustard seeds and cumin seeds, when the mustard seeds start to crackle add in the curry leaves to it, then add a pinch of asafetida, now pour the katache pani (water from the boiled chana dal), add the mashed dal, then add, red chili powder, garam masala, goda masala, tamarind, jaggery, and salt to it. Bring this to boil and then add coconut paste. Boil for some time, add water if it’s too thick. Mix well and let it boil for about 10 minutes.

Garnish with freshly chopped coriander and serve hot with puran poli.


This is the same recipe as blogged before, the only difference being that the refined flour has been replaced with wheat flour. Wheat is a healthy option and doesn’t alter the taste too much and the Puran poli tastes yummy anyways.


Bengal gram (chana dal) - 2 cups,

Jaggery - 2 cups

Wheat flour -2 cups

Oil - 3 tbsp

Salt – ½ tsp

Cardamom powder -1 tsp

Nutmeg powder 1/4th tsp

Dry ginger powder(soonth) -1/4th tsp

Ghee as required


Grate the jaggery, keep aside. Soak the Bengal gram for about 2-3 hours. Then add water enough to immerse the dal completely and a bit on top. Cook chana dal in a pressure cooker for 5 whistles till it turns soft. Drain out excess water until the dal is absolutely dry. You can retain this water to make Katachi Amti (I will blog this recipe later). Mash the chana dal into a paste. In a wok, Add one tablespoon of ghee, then add the cardamom powder, nutmeg powder and dry ginger powder(soonth), Now add the grated jaggery, when the grated jaggery melts, add the chana dal paste and blend both well, and cook further. You will notice that the mix has become watery, which scared me out of my wites, thinking that this attempt is going to fail too. So I urgently called my mother-in-law in Pune and asked her what to do, she said don’t worry, it is like that, “Don’t cook for too long in the wok, the chana dal paste will harden and you don’t want it to get hard. She said, immediately switch off the gas and wait for the mix to cool down, then put it in the mixie and blend twice till you see it is completely mixed up, this mix, we must add in the wok and cook it on a low flame till it comes to a dough like consistency, which happens very soon, like 2-3 minutes time. Once you see it has come to a dough like consistency put off the gas and Allow the mix to cool so you can make balls out of the mixture. Make 20 balls out of it and keep aside

Mix wheat flour, a pinch of salt, oil and water and knead the dough.

The dough will be very soft and sticky dough. Keep this aside for about half an hour till it sets. Then knead again, by punching it and folding it. You can remove all your frustrations on the dough…Imagine the joys of cooking….

Knead well and divide the dough into 20 equal portions.

With greased palms, take one portion of the dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.

On a well-floured board, gently roll out each poli with the help of a rolling pin into a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens.

Roast each poli on a hot, dry girdle.Add a teaspoon of ghee around the poli , once you see some spots on the backside flip over, you will see your Puran polis puff up. Once done, Remove on a plate. Serve hot with a dollop of ghee or a bowl of warm milk and with steaming hot Katachi Amti.

I would also like to send Wheat Puran Polis and Katachi Amti to Purva of "Purva's Dawat" for "Festive Food-Holi" event.

Wheat Puran Polis, go to Roma of "Roma's space", who is guest hosting "JFI-Wheat" this month, an event started by Indira.

I would also like to send this to PJ’s Tasty Bites for Toddlers event

Saturday, February 14, 2009



Sojji is a simple, easy to make and very enjoyable sweet. Easy to make is an under statement, as if the proportion of the ingredients is not correct the Kesari will come out either too pasty or too dry. If the flame is too strong the sojji wont come out well. So, here’s the recipe for a perfect kesari (sojji)if followed exactly as it is here. I had earlier blogged in the recipe of Strawberry kesari /sheera in my blog (Click on the link to check it out.)
Here I would like to mention the Sheera made by the Maharashtrian Brahmins for Prasad for the Satyanarayan Pooja ceremony. It will always be so perfect wherever you go, whichever Satyanarayana Pooja you go to, not so pasty, separate and rich and exotic with loads of ghee. When we had the Satyanarayana pooja at home, I asked the Brahmin who made it how we does and he said that we take 1 ¼ cup of Semolina, ghee and sugar. I did want to try it but when it came to pouring the ghee I didn’t have the heart to pour so much, thinking of the calories and how many kilometers I will have to walk to burn it. So I sacrificed on the ghee and the result was a disaster.

Since my daughter is a huge Sojji / Kesari / Sheera fan, I searched and searched for the perfect recipe that would make my daughter compliment me and tell me that I make the best Kesari. She always compliments my downstairs neighbor’s Kesari and come what may she says I can’t match up to it. I asked Anita(my downstairs neighbor) for the recipe, even got it done from her, she makes fantastic Kesari, but, the same problem, oodles of ghee (Fat!!!! Calories!!! Weight!!!!) and my knees would turn to jelly. Every person I asked said, “Kesari wouldn’t be Kesari if there is no ghee”. But this recipe doesn’t have as much ghee and still tastes good. Here is a no-fail recipe, if followed properly as per the measurements given here and the procedure followed here. Make this Kesari and enjoy the compliments.

Cream of wheat (rava/ semolina) - 1 cup
Sugar - 1 - 1.5 cups

Clarified Butter (Ghee) - 3-4 tbsp
Cardamoms (de-skinned and crushe
d) - 3-4

Golden Raisins (kismis) - 8-10
Orange food color (kesari) -1tsp

Add 1 tbsp ghee in a wok with a thick bottom, when its hot add the raisins and de-skinned and crushed cardamoms, once the raisins become plump, Add the semolina and roast in the ghee along with the raisins and cardamom till the rava gets a faint pink color. Keep aside. Now in the same wok, add 3 cups of water, add the color and let it boil. When it comes to boiling point, add the semolina slowly, constantly stirring, and mix well. Allow the semolina to be cooked at medium heat. The trick is that the semolina has to cook well. Keep covered and cook for a while. When it is fully cooked, add the sugar and stir well. The sugar makes it watery, so stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the semolina starts leaving the sides of the pan. Your Kesari/Sheera/Sojji is ready. Check the close up snap of the Kesari, it shows how moist and well cooked it is. Serve warm, dunk in with a spoon and enjoy it.

I would like to send my Aparna’s FIC Orange Event which was initially started by Sunshinemom

I would also like to send this toAlka's Sindhi Rasoi and since it is Valentines Day today and this is a Valentine event, this goes out to my 5 year old who loves this dish very much.

Sojji also goes to Priyanka of Asankhana who is hosting the event Cooking with luv for luv

Iam also sending this lovely dessert to Recipes for the rest of us-Dessert event started by Ramki of One page cook books and hosted by Varsha of Willo the Wisp

Priti has bestowed upon me the Lemonade Award, Thank you Priti for the lovely award.

I would also like to send this to PJ’s Tasty Bites for Toddlers event


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