NO COOK CHOCOLATE MODAK

During Ganesh Chaturthi bloggers come up with many unique and variety ideas of modak recipes.If you are looking for a quick version of modak, trust me this post is for you.It can be prepared within 20 minutes and tastes absolutely delicious.These instant sweet requires very few ingredients which makes it an excellent choice for any one to go for it.

These modaks are sugar free and the enhanced chocolaty flavor will definitely satisfy the sweet cravings of your entire family and friends.

Traditionally, modak has been prepared by stuffing inside freshly grated coconut and jaggery, while the outer coverage is made of rice flour dough or wheat flour. Then it can be cooked either by steam cooking method or by deep frying.

HERE’S THE RECIPE

INGREDIENTS

Digestive biscuits-8

Cocoa powder -3 tbsp

Ghee- 3 tbsp

Honey -3 tbsp.

INSTRUCTIONS .

• Cut all the digestive biscuits into small pieces.Put it in a blender and grind till we get a coarse powder out of it.
• Next add cocoa powder ,blend it once more and make sure cocoa powder combined well with coarse mixture of biscuits.
• Transfer to a mixing bowl and add ghee which will help the mixture to hold the shape properly.
• For sweetness add honey and stir it well.
• Fill the modak mould with prepared mixture by pressing it tightly.If there any vacant space inside the mould ,modak won’t turn out in exact shape .
• Gently demould modak by removing it from the edges and transfer into a serving plate.
• Once we demould all modaks ,refrigerate them for half an hour to make it firm and non sticky.
• Enjoy with your loved ones these instant chocolate modaks. It’s really worth trying .

INSTANT CHOCOLATE MODAK RECIPE WITH STEP BY STEP IMAGES

DIGESTIVE BISCUITS -8 PIECES

GRIND IT COARSELY.

Add cocoa powder and blend it well.

Coarse mixture is ready.

Add melted ghee .

Add honey which will give enough sweetness for modak.

Stir in well.

Fill in the modak mould by pressing the mixture tightly.

Gently demould it by leaving the edges.

Perfect shaped chocolate modak is ready.

Refrigerate for half an hour and Serve !!!!!!

Kids’ favorite chocolate modak is ready to enjoy !!!!!!

PROTEIN RICH PEANUT LADOO RECIPE

‘Ladoos ‘are the round shaped ,bite sized, sweet balls which has been prepared during any celebrations or festive occasions in India.These protein rich laddus are so easy to make and you wouldn’t even believe that there are only few ingredients .Roasting peanuts and peeling the skin off is a bit time consuming ,but worth the effort due to addictive taste of these nutritious laddus .

peanuts are rich in antioxidants ,these are extremely healthy and would provide multiple health benefits.Peanut ladoos are super simple to prepare and delicious too.

INGREDIENTS

Peanuts -1&1/2 cup

Jaggery-1/2 cup

Ghee -2 tbsp

METHOD

• Dry roast the raw peanuts in a pan till they become crunchy and crisp .This may take around 5-6 minutes.
• Wait until it reaches room temperature ,peel off the skin by rubbing peanuts with your palm.
• Next we need to grind these peanuts and make a coarse powder out of it.
• Transfer the coarsely powdered peanuts in a mixing bowl and add powdered jaggery.Mix it well.
• Add melted ghee and make sure everything well incorporated to bind well.
• Now it’s time shape the laddus .
• Divide the mixture in equal portion and roll to laddus.
• You can store the laddus in an airtight container it will remain fresh up to two weeks.

STEP BY STEP PICTURES

Dry roast peanuts in a medium flame.

cool them .

Once the peanuts cools down, peel off the skin .This is a time consuming process ,but it’s worth it.

Powder and mix with jaggery.

Add ghee and mix well.

Take small portion from the mixture and make ladoos.

Delicious peanut laddus !!!! Healthy as well as tasty.

NOTE:

• Always use good quality jaggery .Since we don’t prepare jaggery syrup and filter it before binding all the ingredients, make sure it is clean and free from all the impurities.

NO COOK COCONUT BURFI

Coconut burfi is an Indian dessert which has an amazing flavor of coconut.No cook coconut burfi can be prepared very easily at home, just combine all the ingredients and let it rest for half hour or something inside the refrigerator.That’s all. Here i have used desiccated coconut ,but we can always use freshly grated coconut for making this instant burfi. Let’s see how to make it :

INGREDIENTS

Desiccated Coconut -1&1/2 cup

Condensed milk-1/2 cup

Cocoa powder -2 tbsp

Saffron milk-3 tbsp

METHOD

• In a mixing bowl ,combine condensed milk and desiccated coconut.
• Use your hand and mix everything together.
• Take half portion of the mixture and mix it with cocoa powder .This will give a nice chocolaty flavor for burfi.
• The remaining portion mix with some saffron milk.This would give a beautiful yellowish color for the burfi.
• Take a small container and line it using a butter paper or cling wrap.
• Add saffron flavored burfi mixture and spread it evenly .
• Refrigerate it for 15 minutes.
• Now add the remaining burfi portion and spread it on top of the saffron flavored burfi mixture.
• Refrigerate it for another 15 minutes.
• Coconut burfi would be ready to serve.

STEP BY STEP INSTRUCTION WITH PICTURES

Combine desiccated coconut and condensed milk.

Half portion of the mixture mix with cocoa powder.

Chocolate flavored burfi mixture

Remaining burfi mixture .

Line a butter paper and spread the burfi mixture evenly.Let it rest for 15 minutes

Layer it with chocolate flavored portion and refrigerate for another 15 minutes .

Cut and serve !!!!

Enjoy!!!!!

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MOONG DAL LADDU

Wholesome and nutritious Moong dal laddus are one of my favorite desserts to devour during any special occasion.These ladoos are soft,grainy in texture and absolutely melts in your mouth .you can make batches of these laddus and store them at room temperature for a week.

INGREDIENTS

MOONG DAL -1 CUP

POWDERED SUGAR-1/2 CUP

GHEE -1/2 CUP

CARDAMOM POWDER -1/4TH TSP

METHOD

• Rinse moong dal thoroughly and soak it for 30 minutes .
• After 30 minute drain water and spread it on a cotton cloth .Let it air dry for 20 minutes.
• Take a heavy bottom pan and add moong dal , dry roast it for 30-35 minutes in medium flame.
• Once you notice it’s colour changes into slightly golden ,switch off the flame and allow this to cool for a while.
• Take a blender jar and grind it and make a coarse powder out of it.
• In a mixing bowl add coarsely ground moong dal powder ,powdered sugar and cardamom powder.
• Add melted ghee gradually and keep mixing until everything get incorporated really well.
• Let’s make laddus.
• Take a small portion of the mixture and roll into ball shape .
• Prepare all laddus following the same procedure.
• Soft and grainy textured moong dal laddus are ready to serve .

STEP BY STEP INSTRUCTION WITH PICTURES

Wash and soak moong dal for 30 minutes

Drain off water completely and spread it on a towel and let it air dry for 15 minutes

Dry roast moong dal for 30 -35 minutes.Once it’s colour turns slightly brown ,keep aside.

Let it cool well.

Using a mixer grinder ,grind and make coarse powder out of it.

Take a mixing bowl,add coarse mixture of moong dal ,cardamom powder and powdered sugar.Mix it well.

Gradually add melted ghee and give it a good mix.

Make laddus out of it .

Soft and melting laddus are ready .

INSTANT RAVA LADDU

Rava ladoo or sooji ladoo is one of the easiest beginner friendly indian sweet recipes.These instant ladoos can be prepared quickly with minimum ingredients .If you would like to try some simple and hassle free homemade sweets which will suit for any occassion ,Rava Ladoos will be the right choice.Let’s see how to make it :

INGREDIENTS

Rava -1 cup

Milk-3/4th cup

Ghee-2 tbsp

condensed milk -1/2 cup

Turmeric powder -A pinch

Dessicated coconut-2 tbsp

Cardamom powder -1tsp

cashew nuts&raisins

METHOD

• Heat a Heavy bottom pan and add ghee.
• Once the ghee is heated up fry cashews and raisins.When it’s colour turnes slightly brown colour ,take it out of the pan and keep aside.
• In the same pan ,add rava ,roast it in a low to medium flame until it becomes aromatic and slightly crisp in texture.
• Add a pinch of turmerc in 3/4 th cup of hot milk.Mix it well.
• Add Milk into rava along with 1 tsp of caradamom powder.Mix well.
• Milk will act as a binding agent which will help to give a proper shape for the ladoos.
• Add fried cashews ,raisins and condensed milk.
• Condensed milk will make the ladoos really sweets and moist.
• Then add some dessicated coconut which will give a unique flavor for ladoos.
• Switch off the flame and keep this a side for a while .
• Once the heat is manageable ,take some portion of rava and shape it like ladoo.
• Rava ladoos are ready to serve .

NOTE:

For longer shelf life we can skip milk and increase the qutity of ghee and condesed milk.

STEP BY STEP INSTRUCTION WITH PICTURES.

Heat ghee in a pan ,fry cashew nuts and raisins.keep this aside

Roast rava for few minutes until it becomes aromatic.

Add milk and cardamom powder .Mix well

Then add condensed milk ,cashew nuts and raisins.

Finally add some dessicated coconut and mix well.

Let it cool for sometime .Make ladoos.

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CORN FLOUR HALWA

If you are looking for the recipe for the best corn flour halwa you are at the right place . This sweet dish can be prepared with simple ingredients and tastes simply awesome.

INGREDIENTS

Corn flour -1 cup

Water-3&1/2 cup

Sugar -2 cup

Cardamom powder-1tsp

Ghee-2tbsp

Orange food colour

METHOD

• Take amixing bowl and add cornflour,pour 1&1/2 cup water and mix it well and make sure the batter is clean and smooth.
• Add 1 tsp of food colour of your choice ,for this recipe i am using orange food colour which will make the halwas more visually appealing.
• Take a pan add 2 cups of sugar along with 2 cups of water.Bring this to boil and make sugar syrup.
• Once the sugar syrup is ready ,pour prepared cornflour batter and cook it for few minutes in a medium flame.
• Keep stirring the batter and once it starts to thicken add cardamom powder .
• Finally add some ghee and mix well.
• switch off the flame, once the batter starts to remove from the edges of the pan.
• Transfer it into a pan .
• Allow this to cool by refrigerating for about 1 hour.
• After 1 hour halwa will be thick enough to cut into slices .
• Garnish with some sliced nuts on top of it.
• serve and enjoy.

prepare corn flour batter .mix well and make sure the slurry is lumpfree

Make suagr syrup

cook in a medium flame

once the batter starts to thicken ,transfer into a pan

refrigerate and let it cool for about 1 hour.

sprinkle some sliced almonds .Cut and serve.

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VERMICELLI PAYASAM/ SEMIYA KHEER/SEMIYA JAVVARISI PAYASAM/SEMIYA WITH SABUDANA KHEER

 

SEMIYA PAYASAM WITH SAGO RICE/VERMICELLI KHEER

Semiya paysam is one of the easiest and simplest payasam or kheer varieties  prepared during most of the festivals(onam /vishu) in kerala.Here i have included sabudana or sago rice along with the vermicelli ,which will make this payasam even more delicious and flavourful.

 

 

 

Ingredients

Milk-1 litre
Semiya/Vermicelli-1/2 cup
Sago rice/Javvarisi -1/4 cup
Condensed Milk-1/2 cup
Ghee-2 tsp
sugar-2&1/2 tbsp
cardamom powder -1 &1/2tsp(4 pods of cardamom powdered with 1 tsp of sugar)
cashew nuts-8-10
kisimis-12
water – 1 glass

Method

-Roast cashew nuts ,kismis and Vermicelli with ghee.
_cook sago rice separately with 2 cups of water.
-Boil milk and water, in heavy bottom pan.
-Add roasted vermicelli.cook for 3-4 minutes.
-Add ccoked sago rice, mix well .
-Add condensed milk and cardamom powder .
-Check taste and add sugar.
-Add roasted cashewnuts and kismis.
-Later if u feel the payasam has thickened, thin it out by adding some boiling water or milk.

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