Yes!! You are reading it right. Its indeed a halwa made of Chikoo or Sapota or Sapodilla. We all are well-versed with the nutritional facts and health benefits of this hard from outside yet soft from inside fruit. I was completely unaware that chikoo can be converted into a delicious sweet dish, before I come across of the recipe in one of the food blogs. I and my better half love to try out new recipes and this very different recipe caught my attention instantly… Yes!! You are thinking it right… I have tried it and it came out well.
Since I have tried the recipe I would like to share the same with you all. Try it out and am sure that you will like it too. After all it is a sweet dish!!
Sugar: 1/3 Cup or as per taste
Crushed Cardamom: 3 – 4 pods crushed
Dry fruits: For garnish
- Peel off the chikoo skin and remove the seed from the centre. Cut the pulp into small pieces and grind it to make a smooth paste.
- Heat 1 tbsp ghee in a heavy bottom utensil and add the grated khoya. Roast it till it changes the colour. You need to ensure continuous stirring so that it does not stick to the bottom of the utensil. Set it aside once done.
- Heat the remaining 1 tbsp ghee in the utensil and add the chikoo paste. Roast the same in medium flame until you get the thick consistency and the mixture leaves the side of the frying pan.
- Add sugar and crushed cardamoms to the paste and cook it for 5 to 6 minutes until the sugar gets dissolved completely.
- Now it’s time to add the roasted khoya to the mixture. Keep it stirring continuously after adding it in medium flame so that it does not get stick to the bottom of the frying pan.
- Ensure that there is no lump in the mixture.
- Garnish the sweet dish with dry fruits of your choice and serve.
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This is one of a very different type of sweet dish that is being prepared. Its very easy to prepare and moreover one of the lovable sweet dish for many sweet lovers….at least I can say that I like it a lot!!
Urad Dal – 100 gms
Sugar – 1 cup
Elaichi (Cardamom) powder – 1 tsp
Cardamom – 3 flakes
Water – 1 and 1/4 th cup
Oil – for deep fry
Soak the urad dal for 6-7 hours. Prepare sugar syrup and add cardamom seeds while preparing it. Make a smooth batter out of the soaked dal and beat it nicely so that there would be no lumps. Add the elaichi powder to the batter. Heat oil in deep fry pan. Now make small sized balls of the batter and deep fry in the oil till golden brown. When fried, add those fried balls into the sugar syrup. See to it that the calls are completely submerged in the syrup. Allow it to get settled for some so that the syrup gets in and your sweet dish is ready.
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This is a kind of a snacks, which is a mixture of sweet and spicy in taste….This dish is prepared with maida (flour) with coconut mixture stuffed inside.
Maida – 200 gms
Grated coconut – 1 and 1/2 cup
Onion – 2 medium sized and finely chopped
Chili powder – 1 tsp
Sugar – 4-5 tsp
Salt – To taste
Mix together the grated coconut, chopped onions, chili powder, sugar and salt. Make dough out of 200 gms maida and make small balls out of the dough. Make small puris with the maida balls. Pour the coconut mixture over one puri and cover with another puri and seal it completely. Now take a good amount of oil in a deep frying pan and deep fry the puris.
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As the name suggests, it’s a sweet dish but not a regular pudding. I just love this dessert – to eat and to prepare. Just try once, I am sure you will repeat. I came across with the recipe in one of the websites (don’t remember the name) and since I am a big sweet lover decided to prepare it out at home.
- 500ml Milk
- 75gms Grated Khova (Milk Solids)
- 100gms Sugar
- 6 Small Elaichi (Cinnamon)
- 4-6 slices bread
Take 100gms sugar and elaichi and grind it to powder in a mixer. Grill the bread slices in microwave or using a toaster. The bread slices should be crispy. Take khova in a bowl and mix with water to make a moderate suspension. Just make sure it should not be too thick or too thin. Now take the milk into a cooking bowl and heat it near to boiling. When near boiling, add the khova mixture and sugar powder. Boil it in medium flame with continuous stirring till it thickens a little bit. Try not to make it too thick as the bread will absorb it. Break the bread slices into pieces and take it in a glass bowl. Pour the thickened milk over the bread slices so that it immerses in it. If you like you can garnish with kaju and resins. After it cools a bit, keep it in fridge.
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