I love sweets!

Sone Burfi:
This is an ideal sweet to make for Diwali!

Grated khoa(sugarless) 1 cup

Maida 1 cup

Sugar 2 cups

Ghee ¾ cup

Chopped nuts 50gms

(a mixture of almonds&cashews)

Saffron ¼ tsp(warm & powder)

Cardamom powder 1 tsp



Heat half the ghee & fry the maida on a low fire to golden colour.

Cool & mix with khoa without lumps.

Boil sugar with 1 cup water-add 1 tbsp milk –remove the dirt that collects on top.

Heat the syrup to medium string consistency.

Add maida-khoa mixture & go on stirring-add ghee little by little.

When the mass froths around the edges & the whole mixture starts rising, remove.

Add all the spices & go on stirring.

When it becomes like a dough, empty on a greased plate & press nuts on top.

Cool , mark & cut into pieces.

HI priya,

Though u asked chitra, i am posting the recipe for microwave carrot halwa, as i had it with me. Hope it helps.

Ingredients

2 cups freshly grated carrots (pick the orangy ones)
1/4 to 1/2 a cup skimmed milk powder (or can go with full cream milk powder)
1 cup sugar
1/4 teaspoon cardamom powder
1/4 cup thickeneed cream (optional for weight watchers)
fried raisins, cashews and almonds for garnishing

Method

1. Lace the freshly grated carrot in a microwave casserole and cook it on high for 7-8 minutes.
2. Remove it from the microwave and now add milk powder, sugar, thickened crea and cardamom powder and again return it to the microwave and cook on high for another 7-8 minutes.
3. Remove it from the microwave and either serve it hot or cold after garsnishing it with raisins, cashews and almonds.
4. Can also be set in the fridge for the real HALWA consisitency.

Easy Pressure Cooker Wheat Halwa



Ingredients:

Samba wheat rava used for Upma

Called Lapsi 1 cup (150 gms)

Ghee ¼ cup

Sugar as per the recipe

Chopped nuts 50 gms

Cardamom powder 1 tsp

Saffron ( warm & powder ) ½ tsp



Soak wheat rawa in plenty of water for 5-6 hours. Strain add 1 cup of water.

Grind in the mixi and extract the milk.

Do this 3,4 times adding fresh water every time. (4-5 cups)

Allow the extracted water to settle for atleast 8 hours in a tall vessel, undisturbed.

Then remove the top water and scum.

Now for every cup of the settled thick milk add 11/2 cups of sugar.

Mix very well, add little kesar colour .

Pressurise it in a vessel inside a pressure cooker .

Keep atleast 500 ml of water in the cooker because you have to cook it for 45 mts.

It is preferable to keep the mixture inside a tall vessel, to prevent water from the cooker entering this vessel.

Put the weight & cook with weight.

After 1^st whistle comes, sim the stove & cook for 45 mts.

Open after pressure drops and beat thoroughly with a hand blender (If you don’t have one use a wooden spatula)
The mixture should become uniform without even a small lump. This is important.

In a nonstick pan add ghee, chopped nuts and then halwa and flavourings.

Stir till it becomes a mass.Remove, cool , spread and level.

This traditional sweet which is a great favourite can be made easily, with very little ghee.
This looks & tastes absolutely professional!

Hi Mrs.Chithra,

I have yr recipe of pineapple kesari, but, would like to try (mixed)fruit kesari. Can I follow the same method? If so, what are all the usual fruits can I use and what is the qty for a cup of rava?

Pls reply me in detail and thanks in advance.

Rgds.

Dear Chitvish and others,

I would like to suggest a couple of additions to the ingredients of kesari. My mother-in-law makes very nice kesari (which in kannada is called sajjige) and apart from the ingredients u have mentioned she adds the following

Milk - a tablespoon or two (a spoon of milk powder can be used instead)
Badam powder (MTR badam Feast) - 2 teaspoons

I also make the same way and It tastes real good.

Thanks, Mrs.Chithra for the reply and Prathi, yr tip seems to be so good. will implement the same.

Mrs.Chithra, since we are adding fruits in the kesari, what is the lifetime? As we are adding watery fruits, do I have to reduce the water qty in the beginning? And, finally, as Prathi mentioned, have u tried making kesari with full milk or half milk half water and how the taste will turn out? Any idea, both of you???

Take yr time and reply me..

Thanks once again.

Hi Ami

You can make rava kesari in microwave oven in the method suggested by Mrs.Chithra. I tried the recipe and it turned out really very well. As Prathi has suggested you can make kesari by adding half qty milk and half water. That is for 1cup rava you can add 1cup water and 1 cup milk(full fat)

Regards
priya

The shelf life of fruit kesari is , at the most , 2 days.By second day , you should use it up .
Definitely use 2 cups water , not less , since otherwise rava will not be completely cooked.
For ordinary kesari you can add milk - but for fruit kesari , i have not tried & hence not competent to answer.

Thanks Priya and Mrs.Chithra for yr replies. will let you know after I try..

Hello Prathi,

I'm collecting recipes of Karnataka and I see u mention something called sajjige.
could u pls elaborate on it and pls give me the full recipe... I'll be glad to try it out. I don't want micro recipes.

Just tell me how u go about normally and I want to make it look and taste rich...

thanx in advance........