Kheer Kadam Or Kheer Kodombo 

Happy Navratri.

Its festival time in India. We need some homemade sweets to serve our guests on these auspicious occasions. So trying to share some sweet recipes for this festive season. Stay tuned for more 😊
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.

This sweet is looks like a ball shaped flower Kadam flower or kodombo flower. So it called kheer Kadam or Kheer kodombo. Kheer is a Bengali word for khoya/mawa or dried milk.

 

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Kheerkodom is my most favourite sweet. Earlier my friend Rita Ghosh  has made a guest post for me. And she shared this kheer Kadam recipe for us.

Now I have made this sweet in a different way. I have made small sized Saffron rasgulla for it and used store bought khoya burfi for outer layer. But you can make it with homemade khoya or mawa/dried milk too.

Tasted this sweet in Kolkata and CR Park at Delhi. Loved them too much. Now enjoying my homemade kheer Kadam 😀

My fellow blogger Reena who blog at Cook with Reena encourage me a lot to make this delicious sweet. Thanks a lot Reena. So this post is for you dear.

Recipe is very simple. If you like you can make instant kheer Kadam. Use store bought small sized rasgulla, cover with mashed khoya burfi and roll on dry roasted poppy seeds or desiccated coconut. Easy isn’t it 😊

Recipe 


Milk – 1 litre

Curd – 1/2 cup

Saffron – a fat pinch

Sugar – 1 cup

Water – 3 cup

Cardamom powder – 1 teaspoon

Khoya or mawa burfi – 8-10

Poppy seeds or khaskhas as require

Method 


Dry roast poppy seeds and keep aside.

Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.

When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.

Hang for an hour. When the water strain out completely take out the paneer on a plate. Mix saffron with it. You can use little yellow food colour instead of saffron.

Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.

In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.

Cover and cook for 20 minutes. You can check after every 5 minutes.

Remove from heat. Add let it cool down.

Strain the sugar syrup from the rasgullas.

Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.

Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry.

I have used readymade khoya burfi.

Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.

Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas.

Kheer kodombo is ready to serve.

Enjoy…….

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 


Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake.

Yes its gluten free and dairy free yet taste is heavenly. Topped with lemon glaze, desiccated coconut and sugar coated fennel seeds. Gulkand, water chestnut flour, coconut, cardamom and tutti frutti make this cake super yummy and soft.

Gulkand or rose petal jam is not only delicious but it has cooling properties so its treat all heat related problems.

Its rich in antioxidants, keeps our metabolism healthy, act as a energy booster and helps to reduce acidity and stomach heat.

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases.

Gulkand or rose petal jam, cardamom, lemon, coconut milk and tutti frutti made this cake divine.

Recipe 


Water chestnut flour or singhara atta – 1 & 1/2 cup +1 tablespoon

Desiccated coconut – 1/4 cup

Powdered sugar – 1 cup

Coconut milk – 1 cup

Lemon juice – 1 tablespoon

Gulkand – 1/4 cup

Tutti frutti – 1/2 cup

Cardamom – 1 teaspoon

Oil – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds – 2 tablespoon

For glaze 


Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds, desiccated coconut and cherry for topping

Method 


Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with water chestnut flour.

Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.

In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder, baking powder and soda.

In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.

Add all the dry ingredients gradually. Mix well to make a lump free batter.

Add gulkand or rose petal jam and mix.

Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. But these are optional if you want you can omit these. Use dry fruits of your choice.

Pour the mixture into the greased and flour dusted cake tin.

Bake in preheated oven at 180° for 35 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time. So check after 30 minutes. Insert a toothpick in the middle if it comes out clean your cake is done.

Let the cake cool down completely.

For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

Spread lemon glaze all over the cake.

Spread desiccated coconut over it.

Top with sugar coated fennel seeds and cherry.

Slice and enjoy the lemon coconut mixed heavenly taste.

Happy baking!!

Note –

1. If you want you can add little food colour in the batter.

2. If you have problems with colour you can omit tutti frutti and sugar coated fennel seeds. Use dry fruits of your choice instead of these.

 

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Rasgulla Kheer/Pudding Or Rosogolla paesh 


Nobility in heart and character in deed

Righteous homes alone make a beautiful State.

Sisters will tie the thread on the brothers

Abiding them to do only what is right and clean.

Put the Kumkum and blessed rice on the head

Where will dwell right thoughts and noble action.

A.P.J.Abdul Kalam

Happy Raksha bandhan to all the brothers and sisters. May the Bond of love between bro and  sis be more strong day by day year by year. May God bless long happy prosperous peaceful life to all brother and sisters.

Raksha bandhan or Rakhi is a festival that is celebrates the love and duty between sisters and brothers.

The world Raksha bandhan means the bond of protection. On this day sisters tie rakhi or sacred thread on brother’s wrist and pray for his happiness and prosperity.

Raksha Bandhan is an ancient festival of the Indian subcontinent, and its history dates back thousands of years.

According to one legendary narrative, when Alexander the Great invaded India in 326 BCE, Roxana (or Roshanak, his wife) sent a sacred thread to Porus, asking him not to harm her husband in battle. In accordance with tradition, Porus, the king of Kaikeya kingdom, gave full respect to the rakhi. In the Battle of the Hydaspes, when Porus saw the rakhi on his own wrist and restrained himself from attacking Alexander personally.

Wekipedia

Our this week’s 104th #Foodiemonday bloghop theme is #Festiverecipes.

And today is Raksha bandhan. This rasgulla kheer is perfect for this occasion.

I have used homemade rasgulla in this kheer or pudding.

You can use store bought small sized rasgulla or anguri rasgulla to make this kheer or pudding. Just thickened the milk with cardamom powder and a pinch of saffron and add rasgulla in it. Add sugar as require. Rasgulla is already sweet so be careful when adding sugar.

Recipe 


Paneer or cottage cheese – 1 cup

Sugar 1 cup + 4 tablespoon

Milk – 1 litre

Cardamom powder – 1 teaspoon

Saffron – a pinch

Shredded almond and pistachio to garnish

Method 


Mash the cottage cheese with your palm. Use the heel of your palm to make the paneer smooth. Knead till it becomes lightly greasy. Make small balls.

In a large saucepan mix 1 cup sugar with 3 cup water. Rasgulla become double when cooked. Add 1/2 teaspoon cardamom powder.

Boil it until the sugar dissolve completely. When it starts to rolling boil slid the paneer balls in it.

Cover and cook for 20-25 minutes. You can check after every 5 minutes shake the saucepan gently.

After 20-25 minutes when the rasgullas becomes double in size remove from heat.

Let it cool down.

Now heat 1 litre milk in a heavy bottom pan. When it starts to boil lower the heat. Cook on simmer. Stir occasionally.

When the milk becomes half add a pinch of saffron, 4 tablespoon sugar and 1/2 teaspoon cardamom powder.

Let it cook on low flame till its become 1/4. It will be thickened when cooled.

Squeeze out the syrup from all the rasgullas. Press gently to squeeze, rasgulla may break if press hard.

And drop in the thickened milk. Taste and check the sugar. Add little more if require.

If you don’t want to make rasgulla at home you can use store bought small sized rasgulla or anguri rasgulla to make this kheer.

Let the milk boil again cook on low flame for 5-8 minutes more. Remove from the heat.

Cover and keep aside 15-20 minutes. Rasgulla will soak the milk.

Serve in individual bowl. Garnish with chopped pistachio, almond and saffron thread.

Or keep in refrigerator and serve chilled.

Enjoy the heavenly taste.

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Peanut Potatoes / Fasting recipe 

Peanut potatoes or potatoes for fasting days.

Shravan is considered an auspicious month for the Hindus. Many people observe fast on every Monday during this month. Fast to learn self-control and detoxify the body. So fasting is not to torture ourselves. A proper diet is important to keep ourselves healthy and energetic.

Generally people eat potatoes, sabudana/sago or tapioca, buckwheat flour or kuttu atta, water chestnut flour or singhara atta, barnyard millet or vrat ka chawal/sama rice, fried food, sweets etc.

I have shared some more fasting recipes here.

Water chestnut and coconut cake

Barnyard millet fried idli 

Potato and barnyard millet cutlets

Singhara atta or water chestnut laddu

I am sharing a simple potato recipe today. Simple and easy yet lip-smacking taste.



Recipe 


Boiled potatoes – 8-10 small

Roasted or fried peanut – 1/4 cup

Clarified butter or ghee – 2 tablespoon

Cumin seeds – 1 teaspoon

Rai or black mustard seeds – 1/2 teaspoon

Curry leaves – 10-15

Asafetida or hing – a pinch

Grated ginger – 1-2 teaspoon

Chopped green chilli – 2-3 chopped

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Rock salt or sendha namak to taste

Lemon juice – 1 tablespoon

Chopped cilantro 2 tablespoon, optional



Method 


Peel the boiled potatoes. Make half. If potatoes are too small use whole.

Heat ghee or clarified butter in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add curry leaves, asafoetida, chopped green chilli and grated ginger. You can add 1-2 dry red chilli with these.

Fry for 1-2 minutes. Add the potatoes, rock salt, cumin powder,  black pepper powder. Fry till the potatoes becomes light brown.

Add fried or roasted peanut. If you like also add some fried cashew nuts.

You can use crushed peanut too.

Mix well. Saute for 1-2 minutes more.

Add lemon juice and mix well.

Remove from heat. Taste and adjust the seasoning. Add more rock salt and lemon juice if require.

Garnish with chopped cilantro and lemon wedges. If you have fresh grated coconut spread over it.

Serve hot.

Note –

You can use fried cashew nuts instead of peanuts, or use both. Add a fistful grated fresh coconut to make it more yummy.

You can use oil instead of ghee or clarified butter.

If you are not making it for fasting then add 1-2 teaspoon chaat masala too.

In place of lemon juice you can use dry mango powder or amchur or anardana powder/dry pomegranate powder.

If you want it hot add 1 teaspoon red chilli powder in it.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Peach Pear Smoothie / Dairy Free Low Calorie Smoothie 


Mango peach pear dairy free low calorie smoothie.

Mango season is about to over. So enjoy this yummy fruit in one more delicious, healthy, chilled, refreshing and filling smoothie.

A chilled glass of smoothie is perfect for this weather.

Our this week’s #Foodiemonday bloghop theme is  #Shravanvratspecial.

Shravan is considered an auspicious month for the Hindus. In North India people avoid non vegetarian food including onion garlic in this month. People observe fast on every Monday during this month.

Presenting a yummy, nutritious, filling, refreshing and power packed smoothie to boost your energy. Take a long glass of smoothie on meal time instead of calorie ladden deep fried food.

I have added peach in this smoothie. Which is a rich source of minerals and dietary fiber. Low calorie peach contain no saturated fat or cholesterol.

Normally I make this smoothie with coconut milk or chopped tender coconut. If you have coconut milk you can add 1/2 cup for a different and delicious taste. Or you can add 1/2 cup chopped tender coconut. If you don’t like pear you can use any fruit instead like chickoo, banana etc.

 

Recipe 


Ripe mango –  1 cup, peeled and cubed

Peach – 1/2 cup cut into small pieces

Pear – 1 peeled and diced

Cinnamon powder – 1/4 teaspoon

Cardamom powder – a pinch

Lemon juice – 1 teaspoon

Honey – 2 teaspoon or to taste

 

Method 


Combine peeled and cubed mango, chopped peach and peeled and diced pear in blender jar.

If you want you can add add 1/2  cup of coconut milk or 1/2 cup chopped tender coconut. Normally I like to add coconut milk or chopped tender coconut in this smoothie but today I don’t have any.

 

If you don’t like pear you can use any fruit instead like banana, chikoo/sapodilla/zapota or any other fruits.

 

Blend until smooth and frothy. Add cinnamon powder, cardamom powder, lemon juice and honey. Blend again.

Taste and add more honey and lemon juice if required.

Place some ice cubes in a glass. Pour the mixture over it. Garnish with mango cubes.

Serve chilled.

Enjoy…….

See what my fellow bloggers have shared for #Foodiemonday bloghop on fasting food theme –

 

https://poonambachhav.blogspot.in/2017/07/fig-banana-smoothie.htmlhttp://aahaaramonline.com/2017/07/17/

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://www.delishpotpourri.com/sabudana-sago-tapioca-pearls-dahi-bhalla

 

https://veenasvegnation.com/recipe/til-chikki

 

https://krispykadhai.wordpress.com/2017/07/17/phalauri-a-pious-treat

 

https://afoodiehousewife.wordpress.com/2017/07/17/roasted-vegetables-with-honey-lemon-dressing-and-a-mild-beetroot-dip/

 

http://mayurisjikoni.blogspot.ca/2017/07/670-date-coconut-energy-balls.html?m=1

 

 

Dairy Free Sugar Free Beetroot Smoothie 


Dairy free sugar free beetroot smoothie.

Ramadan Mubarak

Muslims are observing Ramadan, a holy month of fasting and religious devotion.

Ramadan is the 9th month of the Islamic calendar and is the holiest of the month as it is believed that the Holy Quran was revealed to Prophet Mohammed during this month.

During this holy month of Ramadan Muslims are required to abstain from eating and drinking from dawn till sunset.

Drinks play a vital role when we are on fasting. A glass of chilled and refreshing drink at Iftaar time is energy boosting.

Fasting is a tough task for people, who abstain from food and drink until sunset in this summer season.

Our this week’s 97th #Foodiemonday bloghop theme is #Ramadan recipes.

Fasting people need to drink more after Iftaar in order to avoid dehydration.

So here is a refreshing chilled and yummy dairy free beetroot smoothie for Iftaar. Beetroots are high in immune-boosting vitamin C, fiber, and essential minerals.

You don’t need to add sugar in it. You can add black salt or rock salt and black pepper powder if you like. I didn’t.

Recipe 


Seedless beetroot – 1 cup cubed

Cucumber – 1 medium

Lemon – 1

Grated ginger – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Flax seed powder – 1 teaspoon
Ice cubes as required
Lemon wedge for garnishing

Method 


Boil the whole beetroot with skin in a pressure cooker.

Let it cool down. Peel and chop the beetroot into small pieces.

Peel and grate or chop the Cucumber. Make small pieces for easy blending.

Combine every ingredients with juice of 1 lemon. You can add some ice cubes too.

Blend until smooth and frothy.

You don’t need to add sugar in it.

Taste and add more lemon juice if require. You can add black salt or rock salt and black pepper powder if you like. I didn’t.

If you don’t like cinnamon, you can omit it. Add few mint leaves instead of cinnamon.

Place some ice cubes in the glass. Pour the mixture over it.

Garnish with lemon wedge. Serve chilled.

Stay happy stay healthy.

Wish you all a very happy and blessed Ramadan!!

Banana Almond Mint Smoothie 


Banana almond mint smoothie.

One more healthy, yummy, chilled and refreshing drink to beat the heat.  And yes very easy to make.

Smoothie is an easiest way to nourish your body with essential nutrients. It gives you essential minerals and vitamins too. You need only some fruits, milk or yogurt and a blender to make this healthy and yummy drink.

Bananas are available in every season and packed with vitamins and minerals.

And almonds are excellent source of vitamins and heart healthy monounsaturated fat.

Yogurt has been consumed by humans for hundreds of years.

It’s very nutritious, and eating it regularly may boost several aspects of your health.

For example, yogurt has been found to reduce the risk of heart disease and osteoporosis, as well as aid in weight management.

Source 

You can take all three in a delicious way. Just blend everything and its ready. You can add ice cubes and enjoy as a chilled drink. I have used everything frozen so didn’t used ice cubes. You can add cinnamon or cardamom powder if you don’t like mint.

Recipe 


Yogurt – 1 cup

Banana – 2 peeled and chopped

Almond – 5 – 6 soaked and peeled

Lemon juice – 1 teaspoon

Mint – few leaves

Honey or sugar – 2 teaspoon or to taste

Ice cube – as require

Shredded almonds, lemon wedge and mint string for garnishing

 

 

Method 


Combine every ingredients. Blend until smooth and frothy.

You can add cinnamon or cardamom powder if you don’t like mint. You can add raisins or any soaked dry fruits of your choice.

Taste and add more honey, sugar or lemon juice if require.

Pour the mixture into your favourite glass. Add some ice cubes if require.

I have used everything frozen so didn’t used ice cubes.

Garnish with shredded almonds, lemon wedge and mint string.

Serve chilled.

Enjoy…….