CUSTARD SHAHI TOAST PUDDING

 A quick dessert for those times when sweet cravings are high but the motivation to make a dessert is very low. It is at one of those times that I created this dessert. The inspiration of this dessert is from the classic Shahi Tudka. Therefore I would also call the current dessert "lazy man's Shahi Tukda 😀.

When you don't want to go through the whole process of making a Rabdi from scratch(oh yes, there are many instant Rabdi methods, and I have myself put up a recipe in my Malpua post), the custard takes it place. And to make it a little festive I have created layers of bread, custard, and dry fruits and nuts. It is a quick fix dessert and simple. It tastes like Bread and butter pudding. It is called a Shahi toast as I have fried(roasted) the bread in Ghee.

The first time I created this dessert my family was taken by surprise by its simplicity, and they liked the taste too. I went ahead and posted this on my social media handles and got a lot of love for the post and many even asked for the recipe. As the blog rule goes unless I get it right thrice, I don't blog it. The recipe is here, that means it passed my test.

While you are here check out dessert recipes on the blog like- Apple crumble, Bishop nut bread, Whole wheat blueberry muffins, Moong dal Halwa, Pistachio cake, Eggless Pineapple cake, Bajra and Almond flour cookies, and more...

Here is the recipe for the Custard Shahi Toast Pudding-

      PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     Ingredients:

     

     Bread ( 1/2 a loaf sliced) cut them into triangles or rectangles (Tip- use sweet or milk bread). Cut the sides of the bread,but don't discard.

     Custard powder 3 tbsp

     Milk 1/2 litre ( + 1 cup more to adjust consistency)

     Sugar 1/2 cup  tbsp or as sweet as you like it. 

     Nuts (of your choice) a handful

     Raisins (black work best) a handful

     Ghee 1/2 cup to fry bread(alternately toast the bread in ghee to a crisp toast)

     Directions: Put the milk to boil in a vessel or sauce pan(in which you plan to make the custard). Take the custard powder in a bowl. Once the milk has boiled, put off the flame. From that take 1 cup milk and gradually pour into the custard powder, stirring all the while and for a smooth lump free paste. Now  pour this custard paste into the boiled milk slowly, stirring all the while, and then switch on the flame. Add the sugar, and keep stirring until the custard thickens a little. The consistency should be a pouring one and not very thick. keep this aside(do not leave it to cool completely). Now in a pan take the ghee and fry the triangles or rectangles of bread (I used about 8 slices). Fry them until crisp and they are nicely brown(not burnt). Alternately(if you don't want the ghee binge), toast bread in ghee until crisp and keep aside. Toast the sides of the bread that you had cut and kept aside. Now it time to layer up. 

     Assembly: Take a deep squarish or rectangular dish(I used my loaf pan). Take about 2 to 3 ladles of custard and pour it at the base of the dish. Now evenly distribute a layer of fried bread, as shown in the picture. Top with with a layer of custard again. Sprinkle nuts and raisins. Top up with bread slices again, followed by custard and nuts. The in between spaces in the dish can be filled with the toasted sides of the bread (check picture). The final layer should be that of custard and nuts as you can see in my picture. Now put this in the fridge to chill for atleast an hour. This way the bread absorbs the custard, but doesn't turn soggy. To serve, slice with a knife, and serve chilled. Can also be enjoyed warm.

STEPWISE RECIPE FOLLOWS:

1.  Put the milk to boil in a vessel or sauce pan(in which you plan to make the custard). Take the custard powder in a bowl. Once the milk has boiled, put off the flame. From that take 1 cup milk and gradually pour into the custard powder, stirring all the while and for a smooth lump free paste.

2. Now  pour this custard paste into the boiled milk slowly, stirring all the while, and then switch on the flame. Add the sugar, and keep stirring until the custard thickens a little. The consistency should be a pouring one and not very thick. keep this aside(do not leave it to cool completely).

3. Now in a pan take the ghee and fry the triangles or rectangles of bread (I used about 8 slices). Fry them until crisp and they are nicely brown(not burnt). Alternately(if you don't want the ghee binge), toast bread in ghee until crisp and keep aside. Toast the sides of the bread that you had cut and kept aside. Now it time to layer up. 

4. To assemble- Take a deep squarish or rectangular dish(I used my loaf pan). Take about 2 to 3 ladles of custard and pour it at the base of the dish. Now evenly distribute a layer of fried bread, as shown in the picture. Top with with a layer of custard again. Sprinkle nuts and raisins. 

5. Top up with bread slices again, followed by custard and nuts. The in between spaces in the dish can be filled with the toasted sides of the bread (check picture). The final layer should be that of custard and nuts as you can see in my picture. Now put this in the fridge to chill for atleast an hour.

NOTES: 

1. You can use any flavour of custard.

2. The consistency of the custard is important, as too thin a custard will make the bread very soggy. 

3. Sandwich bread leaves a salty taste behind. So it is better to use milk or sweet bread.

4. This is a good way to use leftover bread too.

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

BISHOP NUT BREAD

Bishop Nut Bread or Bishops cake as it is popularly called is traditionally served at Christmas time. This cake is full of goodies inside. It gets its name from the stained glass look of each slice. However, I have not replicated that look. The cake mostly uses a lot of Tutti- Fruity, which I have not used. Simply because that's not how I have eaten this cake. And believe it when I say, I have tasted this from one of the best hotels in India ITC Maurya . I have had the pleasure of enjoying this for 8 long years during our stay in Delhi. 

I have loosely adapted this recipe from https://www.allrecipes.com/

Well, the original recipe calls for refined flour, choco chips, and tutti fruity. You know me by now, I use Maida/refined flour only when I think the recipe will not work well without it. So I used whole wheat flour. But in this case I took a chance, as even I did not know how it would turn out. Needless to say I am so happy with the texture. Well, so without diverging any further, other than the whole wheat flour I substituted the choco chips with chunks of broken chocolate, so that I have pockets of gooey chocolate in between, loaded it with walnuts, cranberries, and, blueberries. I topped it with some homemade ghee, for that divine smell while it bakes. The result is a very decadent cake, which is more like a loaf. Does the description make you drool? then, im happy, as it was intended😉😉.

While you are here check out other bakes by me like- Blueberry cheesecake, Whole wheat blueberry muffins, Eggless Pineapple cake, Strawberry and lemon loaf, Apple tea cake, Upside down orange vanilla cake(eggless), Pistachio Cake, Bajra and Almond flour cookies, and more...

Here is the recipe of Bishop Nut Bread-

     PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     

    Ingredients:

    Egg 1 

    Whole wheat flour 1 3/4  cups (a little less than 2 cups)

     Granulated sugar 1/2 cup

     Oil (any neutral oil) 1/4 cup

     Buttermilk 1 cup

     Baking soda 1/2 tsp

     Baking powder 1/2 tsp

     Salt 1/2 tsp

     Vanilla essence 2 drops

     Chocholate chunks (use good eating chocolate, not compounded chocolate)

     Chocochips for topping

     Blueberries 1/2 cup (dried/dehydrated ones)

     Walnuts broken 1 cup

     Cranberries 1/4 cup

      Black raisins (optional) a handful

     Directions: Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add Vanilla essence, and beat well again for 2 minutes on medium speed. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside. Now add all the flour-nut and berry mixture into the wet mixture, and mix well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, (please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure). Switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.

2. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.

3. Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix.

4. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

NOTES:

1. Dates are commonly used in this cake, since I did not have them at the time of baking I have not added. I recommend that you add some.

2. Tutti fruity can also be used, though i have excluded it.

3. While mixing cake batter always mix in the same direction, this helps the cake to rise better. 

4. Please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk. To make 1 cup buttermilk, dilute 2 tbsp thick curd with 3/4 cup of water. Mix well. 

5. Since all ovens have a different temperature range, start checking from 40 minutes onward. Please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure.

6. No loaf pan, just use your regular cake dish. It is taste that matters after all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

BEETROOT HALWA

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That's done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn't this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing... getting the drift😉?

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more...

Here is the recipe for Beet root Halwa.  

     PREP TIME: 10 Mins                                      COOK TIME: 40 Mins

     TOTAL TIME: 50 Mins                                      COURSE:  DESSERT

     CUISINE:  INDIAN                                            SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn't get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn't get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

    NOTES:

1. Once can easily double up measures for more quantity.

2. If you are a beginner, you may want to know that, as you cook the beets in milk, their colour pales, but once the sugar is added, it becomes all bright again. So you are doing good. Do not worry.

3. Sometimes if the beets are too juicy, inspite of trying to dry the mixture, a small amount of moisture remains. If you don't prefer that, just add 1 tbsp of milk powder and you get the perfect texture.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

WHOLE WHEAT BLUEBERRY MUFFINS

If you haven't realised until now, I am a huge berry fan. Whatever the berry, I will think of a dessert to make. The berry recipes in this blog are proof for it. Berries not only provide our body with antioxidants, but also with micro nutrients, which are essential for a healthy body. so whenever you find berries include them in smoothies, pan cakes, lassi, compote, Jams and more...

This time they had to be muffins as they can be picked off a box and popped in when hungry😀. They stay good in the refrigerator for upto a month. They are easy to pack up on a picnic, road trip and even for hostelers. These are the moistest cup cakes you will find and using good quality berries really enhances the flavour of the cake. I have used dried Blue berries, fresh ones can be used too. 

As I say in all my cake recipes, this too is a single bowl recipe, where you mix dry and wet ingredients in one bowl, line up your muffin tins and bake away.

While you are here check out my other very berry desserts like Blueberry Cheesecake, Berry Smoothie Ice cream, Strawberry and Lemon loaf, Easy 2 way muffins, and more...

Here is the recipe for Whole Wheat Blueberry muffins for you-

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Whole wheat flour/ Multigrain flour 2.25 cups

    Sugar 1 cup 

    Baking powder 3 tsp

    Baking soda 1 tsp

    Salt 2 pinches

    Eggs 2

    Butter 60 gms

    Oil 4 tbsp

    Buttermilk 1 cup

    Vanilla essence 2 to 3 drops

    Blueberries 100 gms

Directions: Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake moulds. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

STEPWISE RECIPE FOLLOWS:

1.  Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. 

2. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now.

3. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir.

4. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake mould. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

NOTES:

1. These cup cakes can be made with any berry.

2. If fresh ones are not available use the dry ones like I have here. If using frozen, then use them directly from the freezer without thawing.

3. You must have noticed that in this recipe I have used both butter and oil. This is to get the super moist texture. If you do not wish to use butter, then use 1/2 cup oil.

4. Since oven settings are different for different oven, start checking for doneness from 13 minutes onward.

5. Whole wheat flour can be substituted with multigrain flour or refined flour if you prefer.

MOONG DAL HALWA

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” 😄. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour's time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more...

Here is the recipe of Moong Dal Halwa-

      PREP TIME: 10 Mins                                      COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                      COURSE:  DESSERT

     CUISINE:  INDIAN                                            SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

    NOTES:

1. The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe.

2. Ensure the Kadai is warm before you put in the dal for roasting. This way the Dal will get roasted evenly and quickly.

3. I like a grainy texture, so while grinding, I stopped just before super fine.

4. Adding more ghee than required will subdue the taste of the dal. When the dal mixture no longer takes in the ghee, as soon as poured and stirred, stop adding any more ghee.

5. I used a non stick pan for making the Halwa and recommend the same for now. I will soon be trying in a regular kadai and shall update the recipe then.

6. I have kept my Halwa colour yellow, by frying it to a light brown and then adding turmeric powder(which is a natural colour). If you prefer a browner version, roast the dal to a deeper brown and proceed with the recipe. 

7. I have used turmeric powder instead of food colour, as it is natural and two pinches of it do not make a difference to the taste of the halwa.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

SWEET POTATO PURAN POLI

Every year during Vaikunta Ekadashi and Shiv Rathri the elders in my family like to have Sweet Potato, as is the custom. Shiva Rathri and Vaikunta Ekadashi both are celebrated in winter and the carbs from the Sweet potato give the much needed warmth. This could have been the reason this custom was formed. 

So instead of just giving them the plain boiled one, I prefer giving it to them as these Puran Polis. This is quite a simple recipe and needs no pre planing. Sweet potatoes are also high on fiber and minerals, therefore they are perfect for people on a fast. Sweet Potatoes promote gut health, they support healthy vision and also support the immune system. Isn't this reason enough for us to include this healthy  tuber.

While you choose the sweet Potatoes at the market, choose the fat ones, chop off the tips before boiling, as that's where you may find some rough fibres. 

There is a lot more one can do with Sweet Potatoes than just making a subji and I for sure am going to explore every one of them and bring it here for you all.

Let's get to the recipe of this yummy Sweet potato stuffed flat bread which can be had as dessert, can be a holi offering(prasad), or even a snack.

While you are here check out my other dessert recipes like Gajar ka Halwa, Carrot kheer, Eggless Pineapple cake, Strawberry and Lemon loaf, Dry fruit ladoo, Shrikand, Aval Kesari, Mal Pua, Akkaravadisal and more...

Here is the recipe of Sweet Potato Puran Poli--

PREP TIME: 30 Mins                                      COOK TIME:30 Mins

TOTAL TIME: 20Mins                                     COURSE: DESSERT/SWEET

CUISINE:   INDIAN                                         SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients for dough:

Wheat flour 2 cups

salt a pinch

oil 1 tsp

water to knead

Ingredients for stuffing:

Sweet potatoes 2 large or 3 medium ( pressure cook for 3 whistles, peel skin and mash)

jaggery 1/2 cup

cardamom powder 1 tsp

Ghee/ clarified butter 1 tbsp

Ghee for cooking Polis

Directions:

 For dough- combine flour adding the salt and oil and little water at a time and combine to form a soft yet stiff dough, like that of Paratha dough.

For stuffing: Pressure cook, peel and mash the sweet potatoes. Now ina kadai put in the mashed sweet potatoes followed by the jaggery and keep stirring. The jaggery will begin to melt. Keep stirring so that the jaggery combines well with the sweet potato and thickens a little. Now add cardamom powder and ghee and mix well. Allow the stuffing to cool.

Now divide the dough into 10 equal parts and divide the stuffing also. Take one ball of the dough at a time, dust it with flour and roll into a small puri, put the stuffing in the centre, and seal the edges. dust with little flour again and roll out into a thick Chapathi. Heat a girdle/Tava and put the Poli ( stuffed roti) on it. Cook on one side and apply some ghee, flip over and cook on the other side and apply more ghee. Repeat for all the dough and stuffing. Enjoy hot. This can be stored in the fridge for uptio 4 das and warmed up as required.

STEPWISE RECIPE FOLLOWS: 

1. For dough- combine flour adding the salt and oil and little water at a time and combine to form a soft yet stiff dough, like that of Paratha dough.

2. For stuffing: Pressure cook, peel and mash the sweet potatoes. Now ina kadai put in the mashed sweet potatoes followed by the jaggery and keep stirring. The jaggery will begin to melt. Keep stirring so that the jaggery combines well with the sweet potato and thickens a little.

3. Now add cardamom powder and ghee and mix well. Allow the stuffing to cool.

4. Now divide the dough into 10 equal parts and divide the stuffing also. Take one ball of the dough at a time, dust it with flour and roll into a small puri, put the stuffing in the centre, and seal the edges. dust with little flour again and roll out into a thick Chapathi. 

5. Heat a girdle/Tava and put the Poli ( stuffed roti) on it. Cook on one side and apply some ghee, flip over and cook on the other side and apply more ghee. Repeat for all the dough and stuffing. Enjoy hot.

NOTES:

1. Let the  jaggery melt in the heat from the sweet potato, do not add any water. If the mixture is lose, the stuffing will tend to come out of the Roti.

2. Ghee can be smeared even after both sides are cooked.

3. Brown or unrefined sugar can be added in place  of jaggery.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.