If you are ever hosting a baby/bridal shower and need to make a quick party favor, try this one. Even if you are not, and want to engage your kids in a fun family culinary session this summer, this idea still works great. Takes 20 minutes to make a batch of 20 and uses simple ingredients that live in the pantries of most households with kids. Add your own wrapping touches and you ‘ll have one of those fancy hand-made-personalized gift type deals, for a fraction of cost! Tried this for a shower recently and these sweet treats a hit with kids and adults alike.
You will need:
Marshmallows ( Giant ones are better)
Chocolate chips ( meltable semi sweet or dark chocolate chips, I love the Ghirardelli dark ones!)
Sticks ( The ones from the craft isle or small straws will also work)
Rainbow sprinkles ( The best about this recipe per my 7 yr old!)
Gently pierce a giant marshmallow into the end of a stick/straw. While you are doing that, get a double boiler (with steam) started to melt the chocolate chips in. As the chocolate melts, dip the marshmallow half way through into the molten goodness, spinning it gently so all sides are evenly coated. Roll the chocolate covered mallow in the rainbow sprinkles. You could use a block of thermocol to make the sticks stand upright, if you don’t have one on hand, just lay them on wax paper and let it dry for 10-15 min. Have fun dipping and drying! Wrap them in your own fancy way, add favor tags etc, etc.. or enjoy as is!!
A sweltering hot day in summer always calls for a cool sweet treat to beat the heat! This is one easy recipe that can be put together in 10 minutes, provided you have the right ingredients on hand. Having seen this being made a few times now ( by my husband who owns the recipe), I can guarantee this will be a party favorite.
Ingredients: ( Makes about 15 small cups of kulfi)
Condensed milk – 1 can 14 oz
Evaporated milk – 1 can 28 oz ( Whole milk is obviously better, but you can use 2%, just to be a lil guilt free!)
Almonds- ½ cup, about 4 oz ( You can use slivered or sliced ones)
Unsalted pistachios – ½ cup, 4 oz ( optional)
Saffron threads 1 tbsp
Cardamom – 4-5 shelled
Whole wheat bread – 2 slices ( Yes, bread is the secret ingredient in Kulfi to bind everything else and give it the texture)
Whipped cream – 2-3 tbsp ( Cool whip works best)
Plastic Cups – 4 oz
Ice cream sticks
Blend all the above gently in a blender till the nuts are crushed well. Pour into small 4 oz cups. Refrigerate for about 2.5 hrs in the freezer. Insert ice cream sticks when it is about semisoft in consistency and let if freeze for a couple more hours. After cooling for about additional 3 hours, these irresistible goodies will have lick me written all over them!
I don’t know about you readers but I need my daily fix for dessert after lunch. And yes, it is always after lunch..Considering my big sweet tooth, I can’t afford to have desserts with butter, sugar and all the good stuff in them 😉 So typically my after lunch dessert varies from a piece of dark chocolate, cranberries, raisins, dried apricots etc. Date rolls are also perfect for satisfying these cravings for sweets! They also make a good snack ranging from 50-60 calories a piece and they are so easy to make!
1 box of Mejdhool dates(3.5 lbs) cut into thin pieces
1.5 cups of almonds
1 and half tablespoon of ghee
1/2 cup grated dried coconut
In a thick bottomed wide vessel, add ghee and dates and mash the mixture till the dates breakdown and mix together. After they are mixed well, add the almonds and stir. Remove from heat and allow to cool, till they can handled. Shape the mixture into logs. Spread the dried coconut on a plate and roll the logs over the coconut ensuring they are well coated. Refrigerate for 4-5 hours and then cut into rolls.
This one is for my husband who happens to have a big sweet tooth and a birthday tomorrow! When looking for a hearty but non ghee consuming Indian sweet recipe, I stumbled upon this easy cheesy recipe. Instead of going through the endless process of curdling milk to make paneer, then straining it multiple times and fervently hoping that it would turn in to the exact firm consistency, this one is a sure fire way to make sure your Rasmalai will turn out good. All it takes is 10 minutes of prep time and about 45 minutes of oven time. Here’s the recipe to make this delectable sweet in a jiffy!
Ricotta cheese 1 large tub – 30 oz 850 g( Whole milk tastes better than the part skim I used of course!)
Half and half – 1 qt
Sliced almonds 2 tbsp
Saffron strands 8-10
Cardamom powder ½ tsp
Sugar 3-4 tbsp
In a cheese cloth, roll the Ricotta cheese and strain away any excess water. You may choose to leave the cheese in for about an hour or so, if you absolutely want all the water out. Mix in about 2 tbsp of sugar into the cheese and blend it well. Then pre heat the oven to 350 deg for about 10 minutes. Place the cheese in an aluminum tray for about 30-40 mins. Check if a tooth pick comes out clean to make sure the cheese is done. You can spoon the cheese into a muffin tray as well if you want a round shape to the Rasmalai. Once done, let the cheese cool and using a cutter, make it into small pieces.
In a small pan, bring 1 qt half and half to boil. Add the remaining sugar, saffron strands and cardamom powder. Then add the sliced almonds. Pour this over the cooled cheese. Refrigerate and serve chilled!
Nothing can go wrong when the goodness of sugar, ghee, kesar and badam come together! My fondest memory of badam halwa is at MTR restaurant in Bangalore where we would crave for this dessert which would come in delicately wrapped parchment paper with the aroma of warm fresh ghee wafting through the air. If you have a spouse with a sweet tooth like me and are looking to make some easy dessert with a long shelf life, this one is perfect!! The only downside to this recipe is that you have to remember to soak the almonds overnight. But the effort is worth it as you can store small batches in the freezer, thaw and heat when needed and it still tastes as good as fresh!!
Ingredients: Serves about 8
2 cups raw almonds
2 cups of hot water to soak the almonds
1.5 cups sugar
3/4 cup ghee
10-15 filaments of saffron
10 cardamoms powdered
1 cup whole milk
Method: Soak the almonds in boiling water overnight. Peel the skin of the almonds after about 12 hrs. Use ½ cup warm whole milk and soak the saffron overnight as well. Then using whole milk, grind the soaked-peeled almonds and saffron into a smooth paste.
In a heavy bottomed pan, add1/2 cup of ghee and slowly stir in the kesar- badam (almond- saffron) paste. Then add the sugar. At first the paste will appear liquidy in consistency. As the milk content begins to evaporate, the paste will begin to solidify. Add the remaining ghee and stir well. Keep stirring till the paste starts to separate from the bottom of the pan. This is the part that can be tricky, for there is a thin dividing line between when the badam is cooked vs when it is overcooked! When the paste starts to separate from the pan, add the finely powdered cardamom and give it one final stir. Let it cool. Serve warm.
PS: If your badam halwa gets over done, do not worry. Keep stirring for one more minute and then pat it out flat in a ghee greased tray to make delicious badam burfee!!
This is my very first attempt at baking with Nutella…had heard and seen so many baking recipes which use Nutella that I had to try this over this holiday season. And I must say, Nutella is very addictive indeed! The nutty aroma of the hazel nut and the bolder flavor of the chocolate makes for a perfect combination!
Instead of mixing the Nutella with the batter, I decided to go light and glaze the Nutella on top of the bread.
2 cups all purpose flour
1 cup sugar
2 ripe mashed bananas
1 tsp baking powder
1/2 vanilla extract
1/2 cup canola oil
1 cup Whole milk
1/2 cup walnuts
1/2 cup Nutella
In a mixing bowl, blend together the above mentioned ingredients. Then melt the Nutella in a bowl using the double boiler method.( Heat water in a larger bowl and let the steam from the boiling water melt the Nutella in a smaller bowl). Mix in the nuts to the batter. Then using a spoon drizzle the melted Nutella on top of the batter in concentric circles. Bake at 350 F for 40 minutes. Serve warm!
Posting this recipe on the special occasion of Varamahalakshmi Pooja, which is a very important festival in Southern India. For people from Bangalore like me, pineapple Kesari bath brings fond memories of special occasions like weddings and Sathyanarayana Pooja where this dish is routinely served. It is a quick and easy to make recipe.
Ingredients: Serves 4
Rava (Sooji)- 2 cups
Water – 3 cups
Sugar – 1/2 cup
Ghee ( Clarified butter ) – 1/2 cup
Pineapple chunks – 1/2 cup
Cardamom ( Elaichi ) powder – 1 tsp
Cloves – 2 small finely crushed
Saffron ( Kesar ) – 6-8 threads soaked in warm milk for an hour
Heat 1 tbsp of ghee in a thick bottomed pan. Toast the cashew nuts and raisins till the nuts turn golden brown. Set aside the roasted nuts and in the same pan, dry roast the rava till you can smell the aroma. Do not let the rava turn brown.
In a saucepan, bring 3 cups of water to a boil. Add 1/2 cup sugar and pineapple chunks and stir until the pineapple chunks become soft. Then stir in the roasted rava gently into the pan, taking care not to form any lumps. Add 1/2 cup ghee while continuosuly stirring. Once the rava is cooked, add the soaked saffron, elaichi powder. Top it off with the roasted nuts and raisins. Serve warm.