Relish The Bite

Taste of happiness

You are here: Home / Archives for indian dessert recipes

Pineapple Kesari

by 1 Comment

Semolina cooked with lots of ghee, sugar and is mixed along with pineapple chunks which adds in the rich flavour to the dish.

Pineapple Kesari Recipe is one of the most common, traditional dishes in Karnataka. The Kesari Bhath is a must during weddings for breakfast. It is simple to make and taste delicious. 

My dad makes kesari at my home. Better than any of us. So made him do this when he is here with me in Canada. He said it is all about measurements. So use the exact measurements to make it as good as it tasted. Also only if you use this much of ghee, it will taste good. If not it will be little dry but that’s your wish. If you want to eat after few hours its made, just warm it a bit and it will get back to this texture.

Other favourite dessert recipes: Gulab Jamun, Palkova, Basundi

Serving Size:
2.5 Cups
Time:
30 Minutes
Difficulty:
Easy

Ingredients

  • 1 cup Sooji (Semolina/ Rava) , fine
  • 1/2 cup Ghee
  • 1/2 cup Pineapple , finely chopped
  •  1/2 cup Pineapple , blended
  • Saffron strands , around 12-13
  • 2 cup Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)
  • Seasoning
  • 1 tablespoon Ghee , for tempering
  • 10 Cashew nuts , as required
  • 10 Raisins , as required

Directions

  1. To begin making the Pineapple Kesari, soak the saffron in a tablespoon of normal water and keep aside.
  2. In a pan, add 2.5 cups of water to a brisk boil. Let it boil super good.
  3. Heat a tablespoon of ghee in a pan over medium heat. Add the cashew nuts and allow it to roast until crisp and golden brown. Add the raisins and sauté until it puffs up and turn off the heat. Keep this aside.
  4. In the same pan, add some ghee with rava and roast in medium heat. Roast for at least 7-8 minutes. Stay close to it and watch as you sauté them.
  5. Add the pineapple puree, pineapple slice, saffron (with water) and mix well.
  6. Then add the boiling water to it and mix well. Keep stirring continuously as you add the water so no lumps form. Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly.
  7. Keep stirring for at least 5 minutes until you notice the Kesari leaves the sides of the pan.
  8. Add sugar and ghee to it. Mix well and this time for 3-4 minutes and it will form into a nice consistency.
  9. Once done, stir in the cardamom powder, roasted cashew nuts and raisins and mix well.

Motichur ladoo/ Mothi laddu

by 1 Comment

Motichurladoo-23

Traditional Diwali sweet made from chickpea flour droplets and soaked in sugar syrup. Perfect thing ever for an After Dinner Bite-Sized sweet!

Before you guys ask, I am going to tell you I did not use much colour, I used a pinch of orange color( actually not even a pinch), thatsy it is bright orange. I believe color is not important 😉 Its the taste. Right? 🙂 I wanted to gift these to few friends so did not want to feed them with unhelathy orange color 🙂 so that is the reason for this color. :)Ladoos refers to anything round and sweet and we make a lot of ladoos. I already have some on my blog like carrot coconut ladoo, rava ladoo, coconut ladoo  and there are so many more.  These ladoos are quick and delicious. Whenever someone goes to India, I ask them to buy motichur ladoo 🙂 I love them! So this time I wanted to make it myself for Diwali. This time I made few snacks like kamarkat/coconut jaggery balls, motichoor ladoo, ring murukku, ragi oats murukku and mini mint murukku. Nice, right?. This ladoo is made with besan flour (Tiny drops of chickpea flour are deep fried) and dipped in sugar syrup to make round balls. They are made as boondi (round shaped droplets) first and then dropped in sugar syrup, blended and then made into round balls. The normal boondi ladoo are made using water instead this moitichoor ladoo is made using milk. And Boondi ladoo , the size of the boondi is large and in moti choor it is very tiny. I did not have the perfect ladle with the tiny perforated one, so I used normal ones but pulsed a bit. I have made some tips to make these ladoos perfect.

Motichurladoo7

Tips to make perfect ladoo

  1. Sugar syrup should have single thread consistency, if you touch it, it should
  2. Sieve the besan flour before use and also get the course variety of besan flour.
  3. Do sieve the besan flour before use.
  4. Make the batter not very thick or not very watery. It should be in the consistency of bajji or little watery than pancake.
  5. Do not fry the ladoo crispy, you don’t want crispy ladoo.
  6. Try avoiding adding more color to the ladoo, food colors are not good for health.
  7. If you use tiny whole ladle, you don’t have to pulse it, but I used normal, so pulsed it.
  8. Do not blend the ladoo much; you should still feel the texture of ladoos.



 My other favorite Diwali sweets: Basundi, carrot ladoo, Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla, coconut ladoo, coconut burfi, beetroot halwa aval payasam, rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai, cashew pakoda, karasev/ chickpea snacks, ribbon pakoda, Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.

You can store them for 3-5 days in an air tight container and enjoy 🙂

Motichurladoo-24

5.0 from 1 reviews
Print
Motichur ladoo/ Mothi laddu
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Besan flour/ Kadalai maavu – 1.5 cups
  • Rava – 1 tbsp, fine powder
  • Baking soda – a pinch
  • Sugar – 1 ¼ cup
  • Orange food color – 1 tsp
  • Saffron – few strands
  • Almonds
  • Pistachios
  • Rose water - 1tsp
  • Milk – 2 tbsp
  • Cardamom powder – a pinch
  • Ghee – 2 tbsp
  • Oil – for deep frying
Instructions
  1. In a bowl, combine the besan, rava, baking soda, orange food color, and milk. Mix well, and then add the water to get the desired consistency. The batter should be not too tight or too runny. Set aside.

  2. For the sugar syrup, add 1 ¼ cup sugar, saffron and 2 cups of water to a pan and allow boiling. Keep stirring every few minutes until it reaches one string consistency. (one string consistency, if the syrup between your index finger and thumb stretches to form a string).

  3. Add rose water and cardamom powder at this stage. Keep aside.

  4. Now heat oil on other side in medium flame, start making boondis by pouring a ladle full of boondi batter on a perforated ladle and press it into hot oil.

  5. Please make sure that fried boondies are not very crispy. And have them on paper towels.
  6. Add them to sugar syrup and mix it well to coat the boondis. Add a tbsp. of ghee to it before mixing. It takes around 20 mins to absorb the syrup.

  7. Then pulse them quickly. Do not blend them because you still want the texture. Just give 3-5 quick pulses.

  8. Add the chopped almonds and pistachios and combine well. Apply some ghee/oil on your palm ( I did not, the oil was more than enough) and shape into round ladoos.
  9. Make round balls when they are little hot, not when they are totally cold & dry.
Wordpress Recipe Plugin by EasyRecipe

Motichurladoo-15

Basundi/ Condensed Milk Pudding

by 9 Comments

basundi

Sweetened Thickened milk flavored with cardamom and saffron.

Basundi Video

I don’t do desserts or sweets without reason. I really need a reason to make them !:) And the reason today is “RELISHTHEBITE Blog 1st YEAR ANNIVERSARY”! Do I need more reason to celebrate? I will share about the recipe and then will share the happiness of the blog anniversary 🙂

basundi-9

Basundi is also called Rabdi. Rabdi is flavored sweetened thickened milk by boiling milk for hours and finished up by adding sugar to it. It is one of a rice Indian delicacy. You can even add edible rose petals, but I just added rose water because I personally don’t like to have rose petals. You can even skip sweetened condensed milk and boil milk for some more time and add sugar to it. The name basundi looks complicated but it is so simple to make. I am adding sweetened condensed milk because the usual rabri procedure is to boil milk for hours, but by this method you can boil milk for few minutes and add sweetened condensed milk which makes thick and you can make this recipe in 40 minutes instead of hours. You can also make the recipe with unsweetened condensed milk and then add sugar as per your taste.

You can make this for any festivals dessert recipes. This recipes makes us to spend more time with people and still make some desserts for festivals! Other favorite dessert recipes: Coconut Ladoo, Coconut Burfi/fudge, Rice Kheer/Pudding, Rasmalai, Rasgulla, Aval kheer, carrot ladoo, semiya kesari/vermicelli sweet, Beetroot halwa

basundi

5.0 from 1 reviews
Print
Basundi/ Condensed Milk Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 7 servings
 
Ingredients
  • Milk – 1 litre, full fat
  • Sweetened condensed milk – 350 ml
  • Cardamom powder – 1 tsp
  • Saffron – 6 strands, soaked in 1 tbsp of warm milk
  • Nutmeg powder – a generous pinch
  • Rose water – ¼ tsp
  • Pistachios & almonds – 20, chopped
  • Saffron – a few strands for garnish
Instructions
  1. Take a thick bottomed saucepan in medium to high heat, Add milk and sweetened condensed milk in it. After it comes to boil, reduce the heat to low.

  2. Taste after few minutes and if you find it too sweet for you, you can add more milk to it and adjust the taste.
  3. Keep on stirring at intervals or else the mixture would get browned or burnt from bottom. Use a rubber whisk to whisk it so that it does not make any scratches in the vessel. Stir at regular intervals so that the milk does not stick to the bottom.

  4. The milk or cream gets collected at the sides and top scrape it every 5 minutes and add it to the mixture. It took around 45 minutes on a low flame for me for the milk to get thickened. The consistency of basundi is a one-step thicker to condensed milk.

  5. Add saffron milk, nutmeg powder, chopped nuts and cardamom powder. Stir well.

  6. Switch off and serve warm or chill with some saffron strands. I like it chill so keeping it in fridge now!
Notes
1. The mixture will thicken a little more when it is cooling. So don’t make the consistency too thick.
2. If you are using condensed milk, and sugar, then use 300 ml condensed milk and 4 tbsp of sugar.
Wordpress Recipe Plugin by EasyRecipe

I like my basundi chill and most people like it chill. So serve it chill!

basundi-11

Now, I am back to celebration mode. Relishthebite 1st Year Anniversary! I can’t believe I am here. What a quick ride! I still remember the first day August 14th, 2014 for my first post for Kuzhi Paniyaram/spiced dumplings. I took this picture on my Iphone, and did not know what to type on the first post and I was clueless about everything. And I am still ignorant about most of it. And for my eyes that was the best spiced dumplings picture last year. I feel like laughing out loud for that picture now but I want to keep it as a remembrance. And I am sure after two years I would be laughing at this “Basundi” picture. When I sent this picture to Foodgawker, I got rejected and I was down and furious for that! Hahaha! I was so insensitive! The third day after I posted my recipe, I got 100 views and I was super excited.:D I kept blathering about my blog to everyone I met for first week. I was very enthusiastic!

Paniyaram_Relishthebite71

I know I have a long way to go to develop my writing skills, photography skills, coding skills and everything. But this minute, I am proud of myself! I am so happy that I started a food blog  ! I am not very active in posting recipes for the past one month and I feel really bad for that. 🙁 But I am in that spot of my life that I had to go through this gap :(! Thank you all, my family, my friends, my fellow bloggers and my readers for supporting me always!

I wanted to share some of the insights of my blog :). I thought may be that would help some new bloggers and other fellow bloggers. And also I have no idea how these numbers should look for the first year 🙂 If I am going on the right path! I started all this as a hobby but when I see that so many users do check my recipe and try it, it makes me really happy! It gives me an answer to the hard work and time I spend for it :)! My other fellow bloggers and friends are the ones who should advise me on this 🙂

This is this year Google analytics from August 14,2014 to August 12,2015 for Relishthebite:


 1b


 1

Last year august my page views was 3,710 and last month it was 76,533. I thought it is not that bad at all! 😉

2

My Blog is monetized for ads, so your views and the clicks help me earn some money, which eventually helps in running the blog :)! I am working as publishers for Gourmet Ads, Sovrn, Infolinks, Yellow Hammer Media, Foodie Blogroll, Swoop! And some affiliate programs like bluehost, Thesis theme, Genesis framework, Elegant Themes.

Do you love reading food blog? Want to start a blog? Don’t wait. It is simple! Today is your day to start the blog! I have a post on how to start your own blog!

Thank you all for taking the time to read this 🙂 and for supporting me always!!!

Kala Jamun/ Fried milk sweet dumplings

by 9 Comments

kalajamun-2-2


A double fried dark colored jamuns soaked in rose scented sugar syrup. This is a darker version of famous Indian dessert Gulab jamun. Gulab jamuns are fried milk dumplings in rose scented sugar syrup. These are larger in size when compared to the gulab jamuns and also much tastier.

It gets dark color from the sugar added in the dough. I have used color inside the jamun, you can even use nuts inside and make them. It takes more soaking time than normal gulab jamuns. SO do not try to taste them in 30 minutes.I have a normal gulab jamun recipe in my list. No one would say no to that as well. But if you have tasted kala jamuns from India, you would just go yum! They are beautiful sexy dark colored jamuns which is sweeter than normal jamuns.

kalajamun-3-2

 Tips to make them perfect: (almost similar to gulab jamun tips)

If you get the right consistency in the gulab jamun dough, you will never buy in the stores. I have mentioned some tips and suggestions, which might help.

  1. If you are making this with readymade mix, just mix it with milk till you get the right consistency, (not dry crumble but stickly soft)
  2. For sugar solution, on cooling if the sugar syrup crystallizes, then just add two or three tablespoons of water and warm the syrup again. It will be back to the syrup consistency.
  3. Apply some oil on your palms and make smalls balls from the dough. It may double the size after soaking in water, so be careful to make them small sized.
  4. There should be no cracks on the dough balls. They should be smooth, If there are cracks, then just add some 1 oe 2 tbsp of yogurt/milk and continue making the balls.
  5. Do cover them and keep aside for ten minutes before frying them. it makes a great difference.
  6. Do not make the jamun dough hard, it should be soft or else the syrup will not go inside after soaking.
  7. When you fry them, when the oil becomes medium hot, lower the flam, add a small in the oil, it should slowly rise to the top from bottom. If it rises instantly, then the oil is too hot to fry which is not good. One jamun should get fried for about 6 -8 mins, its that slow for a perfect jamun.
  8. If jamun cracks while frying, then add 1 or 2 tspof flour to the dough and form the balls again.
  9. Don’t crowd the pan when deep frying, it might make the oil totally zero hot.
  10. Fry the jamuns for 5-6 minutes, remove from heat. Drop the jamuns again after 10 minutes, and fry them for 3-4 minutes till they are dark brown colored jamuns.
  11. Use a wooden spatula to rotate the oil after adding the jamuns without touching them, so that they are evenly gold.

I have few other delicious sweet dessert recipes in my website. 

kalajamun-4-2

5.0 from 1 reviews
Print
Kala Jamun/ Fried milk sweet dumplings
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Khoya (milk solid) – 2 cups, homemade or store bought
  • Crumbled Paneer – 1 cup, homemade or store bought
  • All-purpose flour – 5 tbsp
  • Baking powder – a pinch
  • (or)
  • Ready made gulab jamun mix - 3 cups


    For Inner jamuns:
  • Cardamom powder – 1 tsp
  • Sugar – 2 ½ tbsp.
  • Color – green/red (optional)
  • Ghee – 1 tbsp (to knead)
  • Ghee/oil – for deep frying


    For sugar syrup:
  • Sugar – 5 cups
  • Water – 2.5 cups
  • Rose essence – 1 tsp
  • Saffron – a pinch
  • Cardamom powder – 1 tsp
Instructions
  1. To prepare the sugar syrup:
  2. Mix water, sugar, cardamom and saffron in a pan, heat it till you get a syrup consistency. There should not be any thread formation, as it might form crystals later. Usually it takes around 8 – 10 mins for that consistency in medium flame.
  3. Add the rose water and keep it aside.


    To prepare the jamuns:
  4. In a wide bowl, add the crumbled khoya, all-purpose flour, paneer and baking powder. Mix it gently. Or you can use ready-made gulab jamun mix.
  5. Add little bit of water and make it into a smooth dough and knead the dough well. Use 1 tbsp of ghee and knead.
  6. Take ¼th of the dough, add cardamom powder, sugar, color and mix well.( you can even add chopped nuts to it). Make small balls.
  7. Divide the colored and white dough into equal portions.
  8. Take the white dough spread, spread it and then stuff the coloured dough into it and close. Make a round shape or bullet shape ball. Keep aside and repeat the same process for entire dough.
  9. Once the jamuns are ready, Heat oil. In a low flame, fry the jamuns till they are golden brown for 5-6 minutes.
  10. Remove (with no oil totally) and keep aside for ten minutes.
  11. And fry the jamuns again after ten minutes in low flame for 3- 4minutes; they will get a black color outside. But do not keep in high heat and burn them.
  12. Add these jamuns to hot sugar syrup soak for atleast 3 hours and serve.
Wordpress Recipe Plugin by EasyRecipe

 kalajamun-5

Coconut Barfi/Coconut Fudge

by 8 Comments

CoconutbarfinameYou will love this dish if you love coconut. It’s made with just coconut and sweetened condensed milk. Isn’t that simple ;). It is usually made during diwali time.  Or you can make it for any festival. You can make them even if there is no festival, no harm :). Kids love coconut a lot. 

Coconutbarfifinal-2

I made them with desiccated coconut. Generally freshly grated coconut makes better barfi. But I used desiccated coconut and found this simple and delicious. There are different ways to make this. But this is my personal way to do a quick coconut barfi. I just wanted to add color to it and try, so added saffron. You can even color powder, but I would say NO. Adding color is not good for health. So I would always prefer saffron.

For cardamon powder, I always grind cardamon and sugar together.

Now the recipe:

5.0 from 1 reviews
Print
COCONUT BARFI/COCONUT SAFFRON SWEET
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Sweetened Condensed milk – 1 cup
  • Desiccated coconut – 1½ cup
  • Ghee/Butter – 1 tsp
  • Milk – 2 tbsp
  • Cardamon – 2, crushed
  • Sugar – 1 tsp
  • Almonds/pistachios – 5, chopped
  • Desiccated coconut – ¼ cup for rolling
Instructions
  1. Dissolve saffron powder in hot water and set aside.
  2. Heat the ghee and toast the almonds/pistachios till it turns golden. Drain and keep it aside.
  3. To the same pan, add the 1-cup of desiccated coconut. Toast for a minute.
  4. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  5. Crush the cardomon and sugar. Add it to the pan and add the two tbsp of milk.
  6. Cook it until the mixture gets quite thick. It will take around 6 mins. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.br]
  7. Divide the mixture into two equal parts, and keep one part aside. And add saffron water to the other and stir it till the water gets evaporated. Switch off the mixture when it is in right consistency.
  8. On a butter-greased plate, add the saffron mixture, tap it with a ghee-coated spatula to flatten it. Top with the plan coconut mixture and flatten top.
  9. Place it in fridge to cool for an hour. Then cut the mixture into square shaped or desire shape.
  10. Season with some desiccated coconut and toasted almonds/pistachios.
  11. You can store them in airtight container up to four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. You can also use fresh coconut but you can’t store it for long time. So I prefer to use desiccated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be moister.
3. Use ghee/ butter greased spatula to flatten it. Even use a ghee coated knife to cut it easily.
Wordpress Recipe Plugin by EasyRecipe

Coconutbarfifinal-3

STAY CONNECTED

SUBSCRIBE BY EMAIL