Semolina Halva with Golden Raisins
A popular item on a wedding or banquet menu, I have seen this halva made in enormous bowl-shaped iron pans with two or three pairs steadily stirring the semolina while it plumps to tenderness. With stoves and pans large enough for the job, this dessert can be made from start to finish in one hour –for 300 people. It is best served hot, or at least warm; as the butter cools to room temperature, the consistency firms up and...
Malpua
Ingredients •Refined flour (Maida) – 1 Cup •Sugar – 3/4 cup •Semolina (Suji) – 2 Tbsp •Milk – 2 Cups •Cardamon powder – ½ Tsp •Ghee – For frying •Mix dry fruit pieces – For garnishing Preparation 1. Lightly roast the semolina 2. Mix maida, roasted semolina, sugar, cardamom powder and milk together to form a smooth flowing consistency batter (the...
Coconut and Banana Yogurt Cheese No-Bake Pie
Ingredients For the filling: • 1 1/2 cup yogurt cheese • 1 1/2 cup whipped cream • 1 banana • 1/2 fresh raw coconut, shredded • 1/4 teaspoon cardamom For the pie crust: • 1 2/3 cup rolled oats (grounded) • 1/4 cup brown sugar • 1/4 teaspoon salt • 1/3 cup melted butter or ghee Preparation 1. First prepare the pie crust by grinding up the oats in a blender or spice...
Moong dal halwa
Ingredients •Green gram split (dhuli moong dal)…….. 1 cup •Sugar…………………………………… 1 cup •Saffron………………………………….. A generous pinch...
Butternut Squash Puree with Coconut
Pumpkin is the most popular winter squash in India. It is sold in cut pieces. This bright orange squash is more often boiled than baked. In the West, we can ash-or oven-bake whole smaller varieties, such as butternut, acorn, Hubbard or buttercup. Flavor and nutrition are locked within the tough, thick skin. A delicate blend of cardamom, fennel and lime juice beautifully offsets the sweet puree. Garnish with toasted...