Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.
Approx. 12 servings
- Wheat flour – 1 cup
- All purpose flour (Maida) – 1/2 cup
- Ghee or butter – 1/2 cup
- Sugar – 1 cup
- Milk – 1/4 cup
- Cooking oil for frying
- In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
- Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
- Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
- Let the dough rest for 5 minutes.
- Heat the oil in a pan for frying on medium heat.
- Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
- Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
- Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
- Drain them on the kitchen towel and cool them completely.
- Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.
Enjoy these sweet treats with a cup of coffee or masala tea.
This is a quick and non-traditional recipe for Gajar halwa or Gajrela.
Approx. 6 servings
- Carrots – 2 lbs
- Condensed milk – 1/2 can
- Ghee (clarified butter) – 2 tbsp
- Cardamom powder (elaichi) – 1 tsp
- Almonds, pistachio, cashews – 1/2 cup chopped
- Lightly peel and grate carrots in food processor or with hand grater.
- Pressure cook the carrots for 5 minutes.
- In a heavy bottom pan, add the steamed carrots. Let the water dry out.
- Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
- Keep stirring. When it doesn’t stick to the pan anymore, it is done.
- Now add cardamom powder and nuts to it. Mix well.
Enjoy carrot pudding or gajar halwa for dessert anytime.
Aate ka halwa is the main offering for ashtami or navmi feast during Navratri. It is also called as kada prashad and is mainly served in all Gurdwaras.
Approx. 4 servings
- Wheat flour (aata) – 1 cup
- Sugar – 1 cup
- Desi ghee (clarified butter) – 1 cup
- Water – 1 cup
- Almonds – 1/4 cup sliced
- Almonds – 1 tbsp sliced for garnish
- In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
- Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
- Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
- Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
- Add sliced almonds to the halwa and it is ready.
Garnish it with 1 tbsp sliced almonds and serve warm.
Pineapple Kesari [Low fat, sugar free]
It is very hard to find healthy and tasty desserts. So I altered the original Pineapple kesari recipe to fit in healthy recipe column. But this one is not shy in taste. It is simple and easy as well. So enjoy your dessert guilt free :-).
For Pineapple kesari [4 servings]
Rawa – 1 cup
Crushed pineapple – 1 cup
Splenda (Sugar substitute) – 1.5 cups
Ghee/Butter – ½ tbsp
Water – 2 cups
Kesar (Saffron) – ½ tsp (dissolve in water)
Cardamom powder – ½ tsp
Kismis (Golden raisins) – ¼ cup
Cashews – ¼ cup coarsely chopped
- Dissolve saffron strands or Kesar in 2 cups of water.
- In a pan, add ½ tbsp of Ghee/butter. Add rawa and dry roast it on medium low temperature, till it releases rich aroma. It will look light golden in color.
- Add crushed pineapple and splenda to the pan and mix well. Immediately add the saffron water, while stirring continuously or it will be lumpy.
- Add kismis, cashews and cardamom powder to it and mix well.
- Cook for another 2-3 minutes and pineapple kesari is done.
Serve warm with your favorite ice-cream as a dessert after dinner.
Shahi Kheer (Rice pudding, Indian Style)
Kheer is a very traditional Indian dessert. Shahi means royal. As this recipe calls for Kesar and Badam (Saffron and Almonds), is considered royal.
For Kheer:[serves 6]Whole Milk – ½ gallon
White Rice – 2/3 cup
Condensed Milk – 1 can
Kesar (saffron) – ¼ tspn
Almonds – 12
Sugar – ½ cup( if you like it really sweet)
1. Wash rice under cold water couple of times. Soak rice in a bowl adding some warm water.
2. Soak almonds in warm water for few hours.
2. In the heavy bottom pan or in the slow cooker add whole milk and let it simmer. Add Saffron to it.
3. Take soaked rice, remove excess water and mix the rice so that it will break in halves.
4. Add the rice, without water, to the simmering milk. Let it simmer on medium low heat for an hour and stir occasionally. Do not let it stick to the bottom.
5. After hour and half add condensed milk and mix well.
6. Add sugar if desired and bring it to a boil.
7. Peel the soaked almonds and cut them into slices.
Garnish the Shahi Kheer with sliced almonds.
Serve it chilled or warm.