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Pineapple Kesari

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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.

PALKOVA/ Therattipal / Milk fudge

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Palkova/therattipal

 

Palkova is a traditional Indian dessert made with just 3 main ingredients, Milk, Sugar and PATIENCE.

“Take time to do what makes your soul happy!” So I made this :)!

MEMORIES (Timeless treasures of the heart!)

I share many memories of it growing up until now. I love this one and Love of my life loves this too. I grew up in Chennai where there is a milk shop and they primarily sell milk but they also sell this “palkova”. If any readers know it is aavin palkova. I love them. My mom knows I love this so whenever we cross that shop, she will buy me this even sometimes when she can’t afford it. She even used to make this at home when I used to return from school.

Even now whenever she visits me from India, even if I don’t ask her she buys me this with love. You know what? I have mastered this recipe now. So, I don’t think I will crave from that shop anymore.

RECIPE TIPS

Why did I say you need patience, as it takes time to make this as almost for 2 litres of milk to come to this consistency, took 3 hours.

There are a lot of other ways to make this quick, we can add condensed milk and yoghurt. There are so many recipes online but nothing will taste the same as this. You get the best taste for the work you do. It is not a lot of work, but it needs to be on the flame for a long time and needs stirring frequently.

  • Use a heavy bottom pan as this will prevent the milk from sticking.
  • Keep a whisk with you to whisk it often.
  • Add a small stainless steel plate inside the vessel to keep the milk from boiling over if you are not standing next to it.
  • Use whole milk, I know people want to turn to 2%, you can but obviously, you are compromising in the taste. 
  • No need to use jaggery or raw sugar for colour.

Other favorite dessert recipes: Gulab Jamun, Basundi, Beetroot Halwa

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PALKOVA/ Therattipal / Milk fudge
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3.5 cups
 
Ingredients
  • Milk – 2 Litres
  • Sugar – 1.5 cups.
  • Cardamom powder – 1 tsp
  • Saffron strands – 6
  • Rose water – 1 tsp
Instructions
  1. • Pour the milk in a wide heavy bottomed vessel and keep it on medium flame. Let the milk come to a boil and then simmer the heat and let the milk reduce.

    [Img src="https://www.relishthebite.com/wp-content/uploads/2020/04/IMG_2037.jpg"]
  2. • Keep stirring every ten minutes with a whisk to make sure it does not stick to the pan.

  3. • Around 1.5 hours later, the milk will reduce to ¼ th where it will change color add the sugar, saffron and stir it well.

  4. • Once the sugar is added, the mixture will liquefy a little. Upon cooking down more, it will come to a semisolid consistency.

  5. • when it is still a little on the runny side, add rose water, cardamom powder and take it out of the flame.
  6. • It will solidify as it cools down.
  7. Garnish with nuts if neede but the original recipe does not have nuts. I added some broken pistachios for decoration.
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Therattipal/ Palkova

 

 

Basundi/ Condensed Milk Pudding

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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
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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.
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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:


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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! 😉

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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!!!

Gulab Jamun

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JamunA popular Indian dessert of fried dumplings in rose scented sugar syrup.

 Gulab Jamun! Just the name tempts many of us 😉 I know many would be drooling looking at it! This has been the most favorite sweet for many. Popular sweet recipe liked by almost everyone. I have never seen anyone saying No to gulab jamuns. You can make this classic Indian dessert on any occasion and can make it even if there is no occasion. You can make jamuns using readymade mix, khoya or just milk powder. You can make khoya from scratch or just get it from some Indian store. I have tried using readymade mix and also using khoya or milk powder. All are equally good. The one I made today is using milk powder, yogurt, salt and water. I have tried even using MTR gulab jamun mix and its good :)! Usually I always take step-by-step pictures, I have some old step by step pictures too for these jamuns, may be I will add them later to it if requested. Its simple to do ! looks complex, but easy to make and comes perfect if we make them with some time and patience. Gulab means rose and jamuns are deep coloured berries. gulab means rose and jamuns are deep purple colored berries available in india. all you need is milk powder, yogurt, sugar and water to make a basic gulab jamun at home.

Jamun-4

 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. Jamun might look dark when you take out from oil, but its perfect when you soak them as you see.
  10. Use a wooden spatula to rotate the oil after adding the jamuns without touching them, so that they are evenly gold.

 Jamun-3

Gulab jamuns can be served warm or cold. You can always warm them in microwave when serving. It can be stored for 5 -7 days in refrigerator.

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Gulab Jamun
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • For the sugar syrup:
  • Water – 3 cups
  • Sugar – 2.5 Cups
  • Cardamom powder – 2 tsp
  • Saffron – a pinch
  • Rose water – 1 tsp

    For the Gulab Jamuns:
  • Milk Powder – 1½ cup
  • All purpose flour – ½ cup
  • Oil/ Ghee – 1 tsp
  • Baking soda – a pinch
  • Salt – a pinch
  • Yogurt – 2 tbsp
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. Mix the milk powder, baking soda, salt, all purpose flour, oil/ghee, yogurt in a bowl. Mix and keep on adding little of the yogurt to get a soft sticky mixture. If the mixture is dry or crumble, add some yogurt. Keep it covered for ten minutes and keep aside.
  5. Make small smooth balls from the dough after ten minutes.
  6. Heat the oil and reduce the flame to low. Add the balls and keep fry them. Use a wooden ladle and without touching the jamuns, just rotate the oil.
  7. When they become nice and dark golden in color, remove it from oil (with no oil totally) and add them to the sugar syrup.
  8. Let them soak for atleast 2 hours.
Notes
1. please read my summary above for more tips
2. If you want , you can fry the jamuns in 50:50 Oil and ghee.
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 Jamun-2

Thaen Mittai / Sugar Candy

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ThaenMittai-9This dainty sweet just melts in your mouth.

 Thaen is honey and Mittai is sweet. But these were not made with honey. They are called so because they are as sweet as honey.  :tounge:

These are popular in petty shops (Potti kadai) in India. These are finger licking desserts that anyone will love when they have it. My dad never gets me any food items from road side shops. He would have had this many times but he never wants to get these for me 😉 because he believes that these are not healthy for me 😀 . But I had them once 😀 Sadly only once 🙁  . My close friend Jo when she came back from vacation got me these. And I loved it. We finished one packet of these delicious ones in an hour. 😀

When I asked her about what sweets to make 😉 she gave me a list and I picked this from that! 😀 She was as excited as me when I told her that I will make these. :O Surely will make these ones when she visits me!! 😉

5.0 from 2 reviews
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Thaen Mittai / Sugar Candy
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Rice – ½ cup ( I used idli rice)
  • Whole Urad dal – 2 tbsp
  • Food Colour – 1 tsp, Orange red colour
  • Oil – for Deep frying
  • Sugar Syrup:
  • Sugar – ½ cup
  • Water – 2 tbsp
  • Cardamom powder – 1tsp
  • baking powder - a pinch
  • Sugar – 2tsp (to coat)
Instructions
  1. Soak rice and whole urad dal in water for three hours.
  2. Blend them into a smooth paste. Add food color, baking powder to the batter. Mix well and set aside.
  3. Boil the water in a large bottom pot and add the sugar and cardamom powder to it. Boil them till they reach one thread consistency or thicker consistency. Switch off and set aside.
  4. Heat oil in a pan. Take some dough in your hands and slowly drop the dough in small batches.
  5. When it gets fried, remove them and drain them in a kitchen towel. And after a minute add it to the sugar syrup and let them soak. The sugar balls will drink up all the syrup .
  6. Coat them in sugar crystals
  7. Store them in an airtight container and enjoy it for a week.
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ThaenMittai-6

Rava Ladoo / Semolina Sweet

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ravaladoo-8nameSimple exotic dessert made with semolina and cashew nuts. Great five-ingredient recipe for last minute preparation.

The entire process of making rava ladoo took me no longer than 20 minutes. These rava ladoos are a traditional sweet that is also made during many festivals like Diwali, ganesh Chaturthi, weddings or small pujas at home. It makes an excellent gift during festival season or a light dessert. It is a delicious soft and sweet balls. This can be prepared without any difficulties. There are various versions followed to prepare this ladoo. Some like to add milk and some like to add ghee/clarified butter. Only thing is if you add milk, it reduces its shell life. Some like to add coconut but I like it with no coconut. Its not that I don’t like coconut, I love coconut 😀 I have two desserts with just coconut. But I mad ethis for Diwali, so we start celebrating Diwali atleast a week before. So, I made them in the weekend and can have till Diwali. 😀 what a plan 😀 To know more about Diwali, you can visit my “Spicy murukku” post.

5.0 from 1 reviews
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Rava Ladoo / Semolina Sweet
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 13
 
Ingredients
  • Rava – 1 cup
  • Sugar – ¾ cup
  • Meted ghee – ¼ cup
  • Cashew nuts – 8-9
  • Cardamom powder – a pinch
  • Milk - 1 tbsp
Instructions
  1. In a pan, add 1 tsp of ghee and roast the cashews and keep it aside.
  2. In the same pan, roast the rava in medium flame for 5 to 10 minutes. Do not get it burnt or change it colour. Don’t move away .
  3. My rava was very soft, so I did not grind. But grind them if not after cooling it down.
  4. Take a wide bowl, Add sugar and cardamom powder to the mixture. Add the melted ghee and cashews to rava sugar mixture.[br
  5. Mix well and start making round balls. Sprinkle milk as u make it, if you find it hard to form balls.
Notes
1. Do not roast rava on high flame as it will get burnt easily.

2. If you want to make it with less ghee, ad dhalf of ghe and half of milk.

3. You can fry raisins with cashews and add them
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Store in an airtight container for 4-5 days in room temperature.

ravaladoo-7name

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