Custard Shahi Toast Pudding

Nendran Pazham Halwa/ Banana Halwa

Mohan Puri/ Chandrakala

Sooji Halwa/Semolina Pudding/Sheera

Aval Sakkarai Pongal/ Poha Sweet Pongal

Plum Ice Cream

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.
 

 

 

Strawberry & Lemon Loaf

 Strawberries are in season now and what better way than storing up on all the goodness on what they have to offer by making, jams, desserts or just eating them fresh. But of course who can refuse a good bowl of Strawberry and cream…are you a berry addict like me? then this dessert/bread is certainly for you. If you are not a fan of berries you shall become one after tasting this????.

This as always is a one bowl recipe and one of the simplest. I have used Whole wheat flour in this recipe, which can be easily swapped with Maida/refined flour if you prefer. A simple dish does not need much of a description I believe, therefore lest get to the recipe directly.

While you are here do check out my other bakes like-  Millet Cookies, Easy 2 way Muffins, Upside down Orange Vanilla cake, Oatmeal Cookies, Baked Samosa Pie, Apple Crumble, Pineapple Jam Tart, Blueberry Cheese cake and more…

 

Here is the recipe for Strawberry Loaf for you-

 

     PREP TIME: 10                                       COOK TIME: 50Mins
     TOTAL TIME:60 MINS                          COURSE:  DESSERT/BREAD
     CUISINE:  WORLD                               SERVINGS: 1 LOAF
     AUTHOR: Rajni Ram

 

 

 

 

 
Ingredients:
 
Fresh Strawberries 200 gm ( 12 to 15 pcs) chopped into cubes and a few lengthwise
Whole wheat flour 2 cups
Baking Soda 1 tsp
Lemon Juice of 1/2 a lemon
Zest of half a lemon
Egg 1 
Butter 100 gm melted
Milk 1 cup (+ 1/4 cup if required)
Salt a pinch
 
Lemon Glaze Ingredients:
 
Sugar 1/4 cup
Lemon juice of 1/2 lemon
Warm water 2 tbsp
 
Directions for Lemon glaze: Mix together all ingredients until sugar is dissolved and set aside. Do not exceed the water limit mentioned.
 
 

 

 
 
 
Directions for Loaf:
Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. To this add the sugar and the strawberries chopped to cubes and mix well. In another bowl take the melted butter ,lemon juice, lemon zest and egg and mix well. Add this to the flour and sugar mix, and combine well. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin. The yummy Strawberry and lemon loaf is ready to serve with tea or as dessert.
 
STEPWISE RECIPE FOLLOWS:
1. Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. 
 
 

 

 
2. To this add the sugar and the strawberries chopped to cubes, add a pinch of salt and mix well.
 
 

 

3. In another bowl take the melted butter, egg, add lemon juice and lemon zest and mix well. Add this to the flour and sugar mix, and combine well. 
 

 

 
 
4. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. 
 

 

5. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes.
 

 

 
 
6. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin.
 

 

 
NOTES:
1. I have used Fresh strawberries as they are in season now. Alternately dried ones can be used. If using frozen strawberries use without thawing.
2. Feel free to use refined flour if you prefer.
3. Egg may be swapped with flax egg, but I have not tried it for this recipe, therefore cannot comment now on the texture. When I make it with flax egg I shall update here.
 
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.
 

Apple Cake (Tea Cake)

Until recently I did not know that such delicious cakes could be made using Apples. I mostly stuck to making the Apple Crumble. I came across this recipe some time ago, and as you know I have to try it thrice without errors for it to feature on the blog. So here is the recipe that is foolproof, also no whisking, just mixing, so mess at all.

This cake has a very delicate flavour and is a crumbly cake, it is very light and a great tea time cake. What more, it is healthy and kids will love it( you could just drizzle chocolate sauce or Nutella over it for them). It tastes best when warm and keeps good for 2 days at room temperature. Just warm before you serve and it is fresh again.

The apple slices that you see in the picture make it look sophisticated, but it is not such a difficult cake to make. The apple slices on top can be excluded altogether, as the cake batter has them already, but I like them with a lot of apples and the glaze and hence I make it this way.

While you are here please check out my other cake recipes like                     Blueberry Cheesecake, Nutella Fudge brownies, Apple Crumble and Pineapple Jam Tart. 

Here is the recipe of Apple Cake for you-

      PREP TIME: 20 Mins                                          COOK TIME: 40 Mins
     TOTAL TIME:60Mins                                           COURSE:  DESSERT
     CUISINE:  WORLD FOOD                                  SERVINGS: 6
     AUTHOR: Rajni Ram

 

 

 

Ingredients for coating apples:

Apples 3 large( any variety) cut half to cubes and half of them in slices.

Cinnamon powder 3 tsp( divided)

Butter 3 tbsp ( divided) 

Sugar 2 tbsp (divided)

Dry Ingredients:

Flour/ Maida 1.5 cups 

Baking powder 2 tsp

Salt 1/2 tsp

Wet Ingredients:

Butter 60 gm melted

Oil ( refined) 1/2 cup

Eggs 2

Sugar ( white) 3/4 cup

Vanilla essence 1 tsp

Glaze:

Honey 2 tbsp.

Directions: 

First, peel the apples and chop 1 1/2 apples to small cubes and another 1 1/2 to slices. Pug them in two separate bowls.

Divide and add the cinnamon powder, butter, and sugar between both the bowls equally and mix. Set aside.

Preheat the oven to 200 c and start preparing the cake batter.

Put all the dry ingredients in one bowl and mix well.

In another bowl combine all wet ingredients( refer to ingredients above)Now add the wet ingredients to the dry ingredients and combine nicely using a spatula. No electric beater required. Once nicely combined, mix in the apples chopped to cubes to the batter and mix gently.

Grease a baking tray and line it with parchment paper/ baking paper. Pour the batter into the tray, tap it once gently and place it in the oven. Bake at 200 C for 50 minutes or until a toothpick comes out clean. Once done remove from oven and leave to cool down a bit. Cut when still warm and serve. The delicious Apple cake is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.  Chop 1 half of the Apples to cubes and the other half to slices. Put them in 2 separate bowls.

2. Divide and add the butter, cinnamon powder, and sugar in both bowls, mix nicely and set aside.

 

3. Preheat oven to 200 C. Now put all dry ingredients in a separate bowl and mix.

 

4. Take all wet ingredients in another bowl and combine well. Now mix the wet ingredients to the dry ingredients and combine well.

 

 5. Now add the cubed apples to the batter and fold gently. Grease a circular cake mould and line with parchment/baking paper. Now scoop in the batter into the mould.

 

6. Take the sliced apples and arrange them like a fan on the batter. Now it is ready to be popped into the oven. Bake at 200C for 50 minutes or until a skewer comes out clean.

 

Allow it to cool for 5 minutes and apply the honey over it with a brush and cool it. The honey gives the apples a beautiful glaze. Serve them a little warm.

 

NOTES:

1. Any variety of apples can be used for this recipe.

2. This cake has a crumbly texture, you will know if you look at the picture. It is super moist.

3. It holds good for 3 days at room temperature, for long storage put it in the fridge and warm just before serving.

4. It is also a good snack box idea for kids as it can be made ahead, just remove from the refrigerator, warm it and allow it to sweat, then pack.

5. This cake can be made without the sliced apples on top too. Just mix the chopped apple and scoop mixture into the baking tin/ tray and bake. 

 

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.
 

 

Atte Ka Sheera (Insant Wheat Halwa)

Halwa is a popular dish in the Indian subcontinent and there are many varieties of Halwa like Rava/Suji Halwa, Moong dal halwa, Chana dal halwa, Lauki halwa, Carrot halwa, and many more. This recipe Atte Ka Sheera is very popular in North India during both the Navrathras, as it is offered to little girls on the Ashtami day( day 8 of Navrathri) as Prasad(holy offering).

 This Halwa gets done in no time and is healthy and tasty at the same time. My girl loves it and whenever any of us craves sweet at home I make it instantly, like today.

The smooth texture of the Halwa lies in roasting the Wheat flour correctly, as an under roasted flour can make the halwa lumpy. There are many variations to making this Halwa and I chanced upon this one in an old recipe book and have always made it that way ever since. Do check out my other sweet and dessert recipes.
PREP TIME: 10 Mins                                            COOK TIME: 20Mins
TOTAL TIME: 30Mins                                          COURSE:  DESSERT
CUISINE: NORTH INDIAN                                 SERVINGS: 4
                                                                                AUTHOR: Rajni Ram

 

Ingredients:
Wheat flour 1 cup( any size is fine, but use the same cup for all measures in this recipe).
Sugar 1 cup
water 2 cups
Ghee 1/2 cup
Cardamom powder 1/4 tsp
Directions:
Take a heavy-bottomed pan /Karahi/Urli and heat it. Add 1 tbsp ghee and add in the wheat flour and start roasting it, stirring continuously. after 5 minutes add another tablespoon of ghee and continue to roast. Don’t forget to keep stirring, as the flour can get burnt. as the roasting continues the atta/wheat flour will give a nice aroma, keep roasting until the flour turns golden brown. Once it is nicely browned turn off the flame. In another saucepan heat water, and drop the sugar into it, dissolve it and allow it to boil. Once the sugar is dissolved switch off the flame. Now slowly pour the sugar water into the roasted wheat flour and keep stirring continuously(remember to keep the flame off while pouring the sugar water). Once you have poured all the water, switch on the flame and continue to stir, until the halwa starts leaving the bottom of the pan/karahi. turn off the flame add the nuts and remaining ghee. Atte Ka Sheera is ready. Enjoy this wholesome goodness. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. In a heavy-bottomed pan/karahi pour 1 tablespoon ghee, add the wheat flour and start roasting. Keep stirring continuously.

 

3. After 5 minutes of roasting add another tablespoon of ghee and continue to roast. The flour starts turning brown and also starts giving out a nice aroma. Continue to roast until the flour turns golden brown. (Remember to keep flame at low or medium). Once browned switch off the flame.

 

4. Now in a saucepan pour the water and drop in the sugar and boil, add a few pods of cardamom to this(later it can be fished out). Once the water starts boiling and the sugar has completely dissolved put off the flame.

 

5. Now slowly pour the sugar water into the roasted wheat flour, while stirring simultaneously. Remember to keep the flame of while pouring the water into the Atta. If the flame is not switched off the water can splutter on the hand, and the halwa can get lumpy too.

 

6. Once you have poured in all the water, switch on the flame and continue stirring, until the halwa starts leaving the pan bottom and swirls along with the ladle. At this stage add the remaining ghee and garnish with some dry nuts.
Atte Ka Sheera is ready to serve.

 

NOTES:
1. Roasting the flour is the most critical step to get a smooth and creamy Halwa.
2. Roasting must be done in low to medium flame and not high as this could burn the flour.
3. After roasting the flour and while preparing the sugar water, keep the flame of the flour off.
4. While pouring the sugar water into the Ata also the flame must be off. Switch on after pouring all the water.
5. I have used only 1/2 a cup of ghee, more can be added if required.
If you tried this recipe and liked it please comment below. I would love to hear from you.

Berry Smoothie Icecream

For all the Berry lovers like me, this Smoothie Icecream is a treat to the taste buds. Made with a mix of Blueberries and Cranberries, Greek yogurt, Hung Curd, and some condensed milk, this is a dessert full of flavour. What’s more, it is healthy too…

Getting to the recipe right away.
PREP TIME: 15Mins+ 2hrs( hung curd)          PROCESSING TIME: 5 Mins
TOTAL TIME: 35 Mins                                    COURSE:  DESSERT
CUISINE: WORLD                                           SERVINGS: 6
                                                                            AUTHOR: Rajni Ram

 

Ingredients:
Digestive biscuits 6 numbers
Condensed Milk 250 gm
Cranberries 100 gm
Blueberries 100 gm
Plain Greek yogurt 250 gm
Hung Curd 250 gm
Paper cups 6
Icecream sticks 6
Directions :
Take the Digestive biscuits in a dry mixer and powder them. To this add 2 tbsp condensed milk and give another spin in the mixer. Distribute this mixture evenly into the 6 cups and press it down into the cup base with a spoon. Now put the berries into the dry mixer and give it a spin. Grind it coarse and keep aside. In a liquidizer pour the Condensed milk, followed by Greek yogurt and hung curd, mix in the coarsely ground berries and blitz them for a minute. Pour the mixture into the 6 cups filling 3/4 of the cup and insert the ice cream stick until it touches the biscuit base. Repeat for all cups and freeze them for 8 hrs. The Berry Smoothie Icecream is ready for an after-dinner treat. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble are ingredients. Keep the paper cups and icecream sticks ready.

 

2. In the dry mixer put in the Digestive biscuits and powder them. Add 2 tbsp Condensed milk and spin in the mixer again.

 

3. Distribute evenly in the 6 cups and press it down to the cup base. Keep aside.

 

4. Put the Berries in the dry mixer and coarsely grind them. Keep aside.

 

5. Now in the liquidizer pour the Condensed milk, Greek yogurt, and hung curd, followed by the berries and blitz the contents for a minute.

 

6. Distribute evenly into the 6 cups and insert the icecream sticks such that they touch the biscuit base. Put the cups into the freezer to set for 8 hrs.

 

7. After 8 hrs remove from freezer and unmould the Smoothie Icecream by gently squeezing the cup from the base until the icecream slides out.
I tried this recipe yesterday with fresh Strawberry, as it’s the Berry season now in India and the Berry Smoothie ice cream turned out very delicious with the fresh ones. I have used 2 packs of strawberries around 300 gms, rest of the measurements and recipe remain the same. Try it out this season and make the best of the goodness the berries have to offer.

 

 

NOTES:
1. Any mix of berries can be used.
2. I have used dry berries, you can use the fresh ones too in the season, but you will have to add sugar to the mixture as the berries can be a little sour. That said the fresh berries do give a more intense flavour.
3. The base is a little hard when set, but the base cannot be done away with, as the base allows for an easier unmoulding of the icecream.
4. You can use 2 tsp chilled butter instead of the condensed milk to set the digestive biscuit base. It might turn out a little softer than the condensed milk one. I have not tried this in this recipe.
5. As you can see fresh berries to dried berries the colour does make a difference. Taste and flavour are the same. But then fresh berries are irresistible to me .????
 
If you make this recipe and like it pls comment below. I would love to hear from you.