Carrot Or Gajar Sandesh

Carrot sandesh.
Carrot flavoured sweet with all the goodness of carrot, paneer or cottage cheese and evaporated/dried milk or khoya/mawa.

Sandesh (Bengali: সন্দেশ Shôndesh Hindi: संदेश) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer(which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd.

Source – Wikipedia

One more recipe to celebrate world carrot day. I have already shared delicious Gluten free cornmeal carrot cake.

You can get some more carrot recipe links in the above post.

Carrots are often thought of as the ultimate health food. Generations of parents have told their children: “Eat your carrots, they are good for you,” or “Carrots will help you see in the dark.”
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
To read more about carrot click here.

Here is a delicious sweet Carrot sandesh. Already shared different flavoured sandesh on this blog.

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

Today I have noticed that I didn’t share carrot flavoured sandesh yet. And its Word Carrot Day today. So after carrot cake here is a delicious carrot flavoured sweet carrot sandesh or gajar sandesh or gajorer sondesh.

Very easy to make and delicious. I have paneer or cottage cheese and khoya/mawa or dried milk ready so quickly made it and everyone enjoyed the heavenly taste.
I have used only 1 teaspoon ghee or clarified butter but if you like you can use 1- 2 teaspoon more ghee or unsalted butter.

Recipe

Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Method

1. Grind the grated carrot. Don’t add water. We don’t want smooth paste, just grind to make coarse paste.

2. Blend paneer or cottage cheese, khoya/mawa or dried milk and sugar in your mixer grinder or blender to make smooth. I have used homemade soft paneer. Get the method of making paneer and khoya here.

3. Heat ghee or unsalted butter in a nonstick or heavy bottom pan. I have used only 1 teaspoon but if you want you can use 1 – 2 teaspoon more.

4. Add ground carrot and fry for a minute. Add milk and let it boil.
Reduce the heat and cook on simmer. Keep stirring.

5. When the carrot will be about to dried up add 1 tablespoon sugar. Mix and cook till dried up completely.

6. Add blended paneer, khoya and sugar mixture.

7. Mix and cook on low medium heat. Stir continuously to avoid sticking at the bottom.

8. When the mixture dried up and becomes like a dough, remove from heat.

9. Add cardamom powder and mix well.

10. Transfer the mixture in a plate and let it cool down.

11. Knead the mixture well to make it smooth.

12. Make small balls. I have made 20 balls.

13. Shape the balls with a mould. I have used this mould.

14. But if you don’t have mould then you can spread the mixture in a greased plate. Let it set for 15 – 30 minutes. Cut in your desired shape.

15. Serve in room temperature or keep in refrigerator and serve chilled. You can store it in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Note
If you want more carrot flavour add 2 cup grated carrot. Also increase the amount of ghee or unsalted butter.

 

Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Nolen Gur Or Date Palm Jaggery Coconut Barfi

Date palm jaggery or khajur gur/nolen gur coconut barfi.
A delicious and easy to make sweet made with khoya/mawa or dried milk, fresh grated coconut and date palm jaggery or khajur gur or nolen gur. Aroma of nolen gur makes the sweet mouthwatering.

Texture of this perfectly sweet barfi is grainy just like kalakand. Texture and aroma makes the taste devine.
We get nolen gur in winter only. And the taste and flavour of this jaggery is amazing. Why not try some more recipes with khajur gur. Try out the recipes below. Click on the name for detailed recipe.

1. Date palm jaggery rice pudding or kheer

2. Nolen gur narkol or coconut sandesh

3. Baked dudh puli

4. Gokul pithe

5. Sandesh

6. Steamed Sandesh

7. Jaggery oats dry fruits cookies

9. Moong dal bhaja pithe

Recipe is very easy and simple. Just cook everything till dry and then set in a greased tray or plate. I loved it’s grainy texture just like kalakand.
If you want the texture smooth then you can blend coconut and khoya or dried milk in a blender or food processor. I didn’t.

Recipe

Coconut – 1, grated

Milk – 2 cup

Khoya/mawa or dried milk – 2 cup, tightly packed, get the khoya recipe here

Date palm jaggery or khajur gur – 3/4 cup, grated

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

1. Grease a plate with ghee or clarified butter and keep aside.

2. Boil milk in a heavy bottom pan.

3. When it starts to boil add grated coconut. Mix well.

4. Cook on low heat till the mixture about to dried up.

5. Now add khoya or dried milk. Mix well. Cook for 1 – 2 minutes.

6. Add grated jaggery and stir. Cook till the mixture dried up and come together. Mixture should be becomes like a dough. Add cardamom powder and mix.

7. Pour the mixture into the greased plate. Level with a spoon or your hand.

8. Sprinkle pistachio over it. Keep it in refrigerator for 30 minutes.

9. Cut in your desired shape. Serve as a sweet dish or keep in refrigerator for later. You can keep these in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Notes

1. If you want your barfi texture smooth blend coconut and khoya or dried milk in a blender or food processor before cooking.
2. Sugar can be used instead of date palm jaggery or khajur gur.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Paneer Gajar Halwa Or Cottage Cheese Carrot Pudding

Gajar halwa or carrot pudding with paneer or cottage cheese.
In winter we make gajar halwa or carrot pudding frequently. For gajar halwa we simmer grated carrot with milk till milk thickened and dried up. At the end ghee, dry fruits, khoya will be added with sugar.
But now here is a gajar halwa with little change. I have added paneer or cottage cheese in the halwa with khoya or dried milk. And taste is much better. Try it for a change. I am sure you will love the taste.
I have already shared Sugar free low calorie gajar halwa or diet gajar halwa.

No its not sugar free. Dry fruits, sugar, cardamom, khoya or dried milk and paneer made this halwa mouthwatering.

Recipe

Carrot – 500 gram

Milk – 5 cup

Sugar – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup, grated or crumbled

Paneer or cottage cheese – 1/2 cup, crumbled

Cardamom powder – 1/2 teaspoon

Cashew nuts – 2 tablespoon, sliced

Raisins – 2 tablespoon

Almond – 2 tablespoon, sliced

Ghee or clarified butter – 2 – 3 tablespoon

Cardamom powder – 1/2 teaspoon

Soaked and peeled almond and pistachio to garnish

Method

1. Peel and rinse the carrot. Cut the both ends.

2. Grate in a food processor or manual grater.

3. Heat milk in a heavy bottom pan or nonstick pan or wok.

4. When milk starts to boil add the grated carrot. Stir well.

5. Cook on simmer and stir constantly to avoid burning at the bottom.

6. When the milk about to dried up add sugar.
Mix and cook on simmer till the milk evaporated.

7. Now add ghee/clarified butter, khoya or dried milk/milk solid, paneer or cottage cheese, cardamom powder, raisins, sliced almond and sliced cashew nuts. I have used homemade khoya and paneer. Get the recipe here.

8. Mix and cook till the mixture dried up completely. Stir constantly.

9. Your halwa is ready. Garnish with pistachio and peeled almond. You can also garnish with fried cashew nuts and raisins.

10. Serve warm or in room temperature. Or you can serve it with vanilla ice cream.
You can keep it in refrigerator for 7 – 8 days. Microwave before serving.
Happy cooking.

Notes

1. You can add 1 – 2 tablespoon more ghee if you want.

2. Add any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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Moong Dal Bhaja / Fried And Baked Pithe

Bhaja or fried pithe
Baked pithe

Moong dal bhaja/fried and baked pithe.
A deep fried delicacy from Bengal. Mildly sweet and spicy outer layer made of moong dal or yellow lentil and coconut and date palm jaggery or khajur gur stuffing. Interesting isn’t it 😊
Usually it should be deep fried but I have also baked it to make it guilt free. Sharing both methods. I have baked these in halogen oven but you can use your microwave convection mode or OTG to bake.

I remember my mother used to make different types of pithe puli on sankranti. Like bhapa or steamed pithe, ranga aloor/sweet potato pithe, gokul pithe, nolen gur paesh or kheer, green peas stuffed potato or aloor nonta/salty pithe, patishapta, dudh puli, narkol nadu or coconut laddu, malpua and this moong dal bhaja pithe. On sankranti day these was our dinner. I have made all the pithe except this bhaja pithe. It was my most favourite but I can’t remember the exact recipe. Only remember the mildly spicy and lip-smacking taste and some ingredients. My mother is no more so now whom to ask.
In a facebook group Swati Chatterjee Mookherjee posted this. So I have asked her about the recipe. And she gave me her mom’s recipe. Tried it and got the same taste of mom made pithe. Thanks Swati and a big thank to your mother.

Only difference is in her recipe she used green chilli but I remember my mother used red chilli powder. So I have used red chilli powder instead of green chilli paste. If you want you can use paste of 1 – 2 green chilli or black pepper powder instead. As I mentioned above this pithe taste better next day.

You can get some more sankranti delicacies on this blog.

Gokul pithe

Malpua

Coconut laddu or larkol nadu

Baked dudh puli

Sending this post to 182 #Foodiemonday bloghop Down memory lane theme. This beautiful theme suggested by our bloghop member Swaty Malik who blog at Food Trails.
Do visit her space for some delicious recipes.

Down the memory lane yes this pithe is perfect for the theme. It was my childhood favourite. After a long time got the same taste. I have used 1/2 teaspoon red chilli powder to make it mildly spicy but if you want to make it more spicy, then you can add 3/4 to 1 teaspoon red chilli powder.
I have fried half of the pithe and baked remaining half. Baked version is also too good. Loved both the version fried and baked.

Bhaja or fried pithe

Recipe

For stuffing

Coconut – 1 cup, grated

Mawa/khoya or dried milk – 3/4 cup

Date palm jaggery or khajur gur – 1/2 cup

Cardamom powder – 1/2 teaspoon

For outer layer

Moong dal or split yellow lentil – 1 cup

Ghee or clarified butter – 1 tablespoon

Ginger paste – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Salt – 1/4 teaspoon

Water – 2 & 1/2 cup or as require

Date palm jaggery or khajur gur – 1/2 cup, grated

Rice flour – 3 tablespoon

Oil for frying

Method

1. Heat a nonstick or heavy bottom pan. Add coconut, mawa/khoya or dried milk and date palm jaggery or khajur gur. Mix well.

2. Cook on low heat, stir continuously to avoid sticking to the bottom.

3. When the mixture dried up and becomes like a dough remove from heat. Add cardamom powder and mix. Stuffing is ready. Let it cool down.

 

img_20190123_114226841668305.jpg

4. Rinse the lentil well. Spread on a plate or paper towel for 30 minutes.

5. Heat ghee or clarified butter in a pan. Add the lentils.

6. Fry the lentils till fragrant and change it’s colour to light golden brown.

7. Add salt ginger paste and red chilli powder. If you want more spicy add 3/4 to 1 teaspoon red chilli powder.

8. Mix well and add water. Let it cook on low flame till the lentils becomes soft. You can add more water if require.

9. Add jaggery and mix. Cook until jaggery melted and the mixture dried up. Remove from heat.

10. Let the mixture cool down. Add rice flour gradually and mix.

11. Mix well and knead into a smooth dough. You can add 1 tablespoon more rice flour if require for binding but don’t add more than it.

12. Make small balls. Flatten the ball with your palm and place one teaspoon full stuffing in the middle.

13. Bring the edges together and make a ball again. Give the balls cylindrical shape.

14. Heat sufficient oil for deep frying. Oil should be enough hot.

15. Slid the cylindrical pithe in the oil reduce the flame and fry on low medium heat till golden brown from all the sides.

16. Remove from oil and place on paper towel. These taste best next day.

Baked method

For halogen oven

1. Brush all the pithe with oil. Place on the nonstick baking tray or plate which you got with oven.

2. Press speed up mode and set the temperature 200°. Set the timing 10 minutes. Press start to bake.

3. Bake for 8 – 10 minutes or till pithe becomes golden brown. Keep an eye after 8 minutes. Mine takes 10 minutes to bake one side and 8 minutes after turning.

4. Bake for 8 – 10 minutes or till pithe becomes golden brown. Turn over and bake other side too in this method.

For microwave convection mode or OTG

1. Preheat the at 200° for 10 minutes.

2. Bake at 200° for 8 – 10. Or until pithe becomes golden brown. Keep an eye after 6 minutes. Every oven takes different time.

Serve warm or cold. It will taste better next day. Enjoy…….

Notes

1. Instead of red chilli powder you can use green chilli paste or black pepper powder.

2. You can drizzle date palm jaggery syrup over the pithe just before serving.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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Kheer Komola Or Orange Kheer / Pudding

Kheer komola or orange kheer or pudding.
Kheer komola is a famous dessert of Bengal. Made with thickened milk and orange segment.
But I have made some changes and very happy with the taste. Mixed cottage cheese or paneer and khoya or dried milk in thickened milk before adding orange segment. Khoya and paneer enhance the taste. Try out this heavenly dessert on this orange season.

You may like some more orange recipes on my blog.

Chocolate cake with orange crunch and glaze

Orange crinkle cookies

Orange muffins with chocolate inside

Orange mousse with malai or milk topping

Frozen cooler

Iced green tea with orange

Papaya orange smoothie

Beetroot orange apple smoothie

Muskmelon orange coconut smoothie

Mixed fruit smoothie

Green smoothie

Sending this post to 176 #Foodiemonday bloghop theme is fruits and flowers. This week Priya Iyer who blog at The word through my eyes suggested this theme. Check out her blog for the mouthwatering recipes.

We have to use any fruit or edible flower in our recipe. Interesting isn’t it? Thanks Priya, loved the theme. I am sharing this delicious kheer komola or orange kheer with orange and saffron.

Usually kheer komola made with thickened milk but I have used cottage cheese or paneer and khoya or dried milk in it. Few days ago saw a post from Rita Ghosh. If you are a regular reader of my blog, you can remember her. Rita gave two awesome recipes as guest post on this blog.
Kasundi

Kheer kadam.

In a phone call she mentioned that she used khoya, paneer and milk powder in kheer komola. And for more orange flavour added thickened orange juice at the end. Loved her idea and tried. Taste is really amazing. I have skipped milk powder and orange juice. But used khoya paneer both. But if you want you can use 1/4 to 1/2 cup milk powder. In that case reduce the amount of sugar. Now I will always add these two ingredients in kheer komola or orange pudding. Thanks Rita Ghosh for the recipe idea.

Recipe

Milk – 7 cup

Sugar – 1/2 cup

Orange – 3

Saffron – a pinch

Khoya or dried milk – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Orange zest – 1/2 teaspoon

Saffron – a pinch

Chopped pistachio to garnish

Method

1. Boil the milk in a heavy bottom pan. When it starts to rolling boil, add saffron and reduce the heat.

2. Simmer till the milk changes it’s colour and becomes thick. Stir occasionally.

3. Add sugar and mix well.
Now add mashed khoya or dried milk and mix. Mixture will become thick.

4. Mash the paneer or cottage cheese well to make smooth. Get the khoya and paneer recipes here.

5. Switch off the heat and let the milk cool down.

6. Add mashed paneer or cottage cheese and mix well.

7. Again cook on low heat. Don’t increase the heat. When milk starts to boil remove from heat and keep aside.

8. Peel the oranges. Take out the orange segment by removing outer transparent skin. Remove the seeds.

9. When the milk completely cool down add the orange segments. If you want you can add 1/2 teaspoon cardamom powder or orange essence or thickened orange juice. See notes for how to add orange juice.

10. Garnish with chopped pistachio. Serve room temperature or keep in refrigerator for 30 minutes and serve chilled.

Notes

1. Cashew nuts, raisins, almond or any dry fruits can be added in it.
2. After adding cottage cheese or paneer don’t increase the heat. Cook on low flame.
3. You can use one more orange if you want.
4. If you want to add orange juice as Rita Ghosh mentioned, cook the orange juice to thickened and add at the end.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Sugar Free Low Calorie Gajar Halwa / Diet Gajar Halwa

Sugar free gajar halwa or diet gajar halwa or low calorie halwa.
Winter means season of gajar ka halwa or carrot pudding. In India gajar ka halwa is a famous and most popular dessert during winter.

Normally gajar ka halwa made with full cream milk, lots of ghee or clarified butter, khoya or dried milk and fry fruits. Grated carrots cooked with full cream milk till dried up. Then cooked again with lots of ghee and khoya. Yes this halwa must be mouthwatering. But what about diabetic and diet conscious people?
So here is a gajar halwa recipe for diet conscious people.

Its made with toned milk and sweetened with dates and raisins. I have added khoya or dried milk in it which is also made of toned milk. Get the homemade khoya recipe here.

I have used only 1/2 teaspoon ghee or clarified butter for flavour. You can omit it or add more ghee for taste. Choice is yours.

Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.

In fact, they are extremely healthy – packed with an array of vital nutrients.
Apart from containing a high amount of fructose, they also contain an opulence of fiber and nutrients like vitamins A, K, and B-complex, iron, calcium, sodium, potassium, magnesium, and zinc. The presence of these nutrients in dates helps prevent constipation, heart diseases, intestinal problems, anemia, and diarrhea, among other conditions
Source

Enjoy this winter delicacy but diabetic patients should eat once in a day. Its necessary to eat a balanced diet and just moderate your intake.
You have to make it in a similar way of normal gajar halwa. Just replace sugar with dates and raisins. And use low fat or toned milk to make it. Believe me taste is too good just like with sugar gajar halwa. And its low calorie. So enjoy this gajar halwa without any guilt.

Recipe

Gajar or carrot – 1/2 kg

Toned milk – 3 cup

Dates – 1/2 cup + 3 tablespoon, finely chopped

Raisins – 3 tablespoon

Dry roasted almonds – 2 tablespoon, sliced

Khoya or dried milk – 1/3 cup

Ghee or clarified butter – 1/2 to 1 teaspoon, optional

Cardamom powder – 1/2 teaspoon

Fried cashews and sliced almonds to garnish

Method

1. Wash, peel and grate the carrots. Clean and soak the raisins in little water.

2. Mix milk, chopped dates and grated carrots in a heavy bottom or nonstick pan or wok.

3. Cook till milk reduces to half. Stir occasionally.

4. Add raisins and cook till the halwa dried up.

5. Now add ghee, khoya or dried milk, and dry roasted and sliced almonds. Get the recipe of khoya here.
You can add 1 – 2 tablespoon or more ghee if you want. I have added only half teaspoon for flavour. Or you can skip ghee of you are on a restricted diet.

6. Fry the mixture well till dried up completely and colour changed. Add cardamom powder and mix well.

7. Garnish with almond slices and fried cashew nuts.

8. Serve hot or cold. Or keep in refrigerator for later. You can refrigerate it for 8 – 10 days.

Happy cooking. Be healthy be happy 😊

Notes

1. You can use full cream milk if you like.

2. Add any dry fruits of your choice.

3. If you don’t have khoya or dried milk, skip it and increase the amount of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Date Walnut Fudge Or Barfi

Date walnut fudge or barfi.
One more sugar free sweet for you.
No artificial sweetener added. Sweetened with date.
You can make this yummy and guilt free sweet as a Diwali treat for your friends or guests.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is D. And my humble contribution is this delicious and healthy date walnut fudge or barfi.

 

 

You may like some more sugar free sweet recipes. Click on the name below to get the recipe.

1. Coconut raisin almond laddu

2. Sugar free mawa nariyal peda

3. Sugar free pineapple sandesh

4. Sugar free mango coconut laddu

5. Sugar free date sandesh

6. Sugar free sheer khurma

7. Sugar free carrot bottle gourd fudge

8. Sugar free carrot cake

Dates are not only delicious but they are also very nutritious. They are good source of various vitamins, calcium, minerals, fiber, antioxidants etc. And dates have the potential to help regulate blood sugar due to their low glycemic index.

I have used walnut in it.
Walnuts are round, single-seeded stone fruits that grow from the walnut tree. They are a good source of healthful fats, protein, and fiber. They may enhance heart and bone health and help in weight management, among other benefits.
The possible health benefits of walnuts may include boosting the cardiovascular system and bone health, reducing the risk of gallbladder disease, and treating epilepsy.
Read more about health benefits of walnut here.

These fudge are very easy to make. I have used only 3 ingredients to make it. And sprinkled little almond to garnish. I have used homemade khoya or dried milk/milk solid, you can also use store bought. If you are using store bought mawa or dried milk just grate before using.

Recipe

Khoya/mawa or dried milk/milk solid – 1 cup

Dates – 1/2 cup, chopped

Walnut – 1/3 cup, finely chopped

Shredded almond to garnish

Method

1. Grease a plate with oil or ghee/clarified butter or butter.

2. Soak the chopped dates in hot water. Add water just to soak dates. Don’t add much.

3. Let it cool down.
Mash the soaked dates with a spoon or hand.

4. Mix khoya/mawa or dried milk, soaked and mashed dates and chopped walnut.

5. Heat a nonstick pan or heavy bottom pan.

6. Add the mixture and cook on low flame till the mixture lightly change it’s colour and leaves the sides.

7. Remove from heat.
I didn’t add any flavour because I wanted to retain the aroma of dates but if you want you can add 1/2 teaspoon cardamom powder or rose water and mix well.

8. Transfer the mixture into the greased plate.

9. Spread and level with a spatula.

10. Sprinkle shredded almonds and press gently with the spatula.

11. Keep in refrigerator to set for 15 – 30 minutes.

12. Cut into your desired shape.

Enjoy the guilt free dessert on this festive season.

Note

If you want more sweetness then you can add little more soaked dates.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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