Chocolate Cardamom Fudge Or Barfi

Wishing everyone a very happy new year. Have a great year ahead.
357th post and my first post of the year.
Thanks a lot to all my readers for your  encouragement, love and support.
First day of the year so sharing a mouthwatering sweet recipe. Chocolate cardamom fudge or barfi.
One sweet with two different flavour and taste. One half is rose and cardamom and other half is full of chocolate flavour. Interesting isn’t it 😊

You may like some more fudge or barfi recipes on this blog.

Chocolate burfi or fudge

Apple coconut fudge

Sugar free carrot bottle gourd fudge

Date walnut fudge

This chocolate cardamom fudge is very easy to make and perfect for your parties or get together. Or make it to satisfy your sweet carving. Homemade is always best.
I have used homemade khoya and paneer. You can use store bought. Just grate before using.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Khoya or dried milk – 1 cup

Sugar – 3/4 cup

Cardamom powder – 1/2 teaspoon

Rose essence or rose water – 2 drop

Cocoa powder – 1 tablespoon

Pistachios to garnish

Ghee to greasing the plate

Method

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

2. Blend khoya and paneer in a blender. Get the khoya paneer recipe here.

3. Heat a nonstick or heavy bottom pan and add khoya paneer mixture and sugar.

4. Mix well and cook on low medium flame. Stir continuously to avoid sticking to the bottom.

5. When the mixture comes together and becomes like a dough remove from heat. Don’t make it too dry.

6. Let the mixture cool down.
Mix well and Knead with hand to make smooth.

7. Make two part of the mixture.
Add cardamom powder and rose essence or rose water onto the half portion. Mix well.

8. Add Cocoa powder into the other half portion and mix well.

9. On the greased plate spread cardamom and rose essence mixed mixture. Make a layer with a spatula or your hand.

10. Now spread Cocoa powder mixed mixture over it. Press gently with a spatula or your hand.

11. Sprinkle sliced pistachio over it.
Keep the plate in refrigerator for 30 minutes.

12. Cut into your desired shape and serve.
Or store in refrigerator for later use.

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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Fish caldine

Fish caldine.
A lip-smacking Goan fish curry. Coconut based aromatic thick gravy. You can make it with any fleshy fish. I have made it with rohu fish, which is commonly available here.
According to Wikipedia “The rohu, rui, or roho labeo is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture.”

You may like two more fish recipes here.

Fish Kalia

Masor tenga

One of my reader Francis Dsouza gave me his mom’s recipe to try. I have made it for a small get together in my home. All the guests loved the taste of this fish caldine. Thanks a lot Francis Dsouza for this wonderful recipe.

I have made little changes as per my convenience. I have fried the fish pieces before adding in the curry. I didn’t add curry leaves. And instead of juice of spices I have used ground spices. Original recipe needs cumin coriander seeds but I have used powder. And loved the taste and aroma. But you can try the exact recipe if you want. I am sharing screen shots of recipe which Francis Dsouza shared with me.

To make this fish caldine you have to make a paste of coconut and spices. If you can prepare it earlier then you can make it in a jiffy.

Recipe

Fish pieces – 12

Coconut – 1 cup, grated

Tomato – 2 large, chopped

Onion – 1 large, finely sliced

Ginger – 1/2 inch piece

Garlic – 5 – 6 cloves

Cilantro or coriander leaves – handful

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 4

Poppy seeds or khas khas – 1 teaspoon

Nutmeg powder – a pinch

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/2 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Slit green chilli – 4

Mustard oil – 4 – 5 tablespoon

Salt to taste

Method

1. Marinate the fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

2. Grind coconut, cilantro, ginger, garlic, poppy seeds, nutmeg powder, cardamom, cinnamon, cloves and tomatoes altogether. If you want to make authentic caldine grind with water and drain the juice. I didn’t.

3. Heat oil in a wok or pan at smoking point.

4. Fry the fish pieces. Don’t overcrowded. Fry 3-4 pieces at time.

5. When fish pieces becomes light brown turn over and fry the other side. Fry all the pieces in this way and remove from oil.

6. In the same oil add sliced onion. You can add more oil if require.

7. When onion becomes brown add ground spices, turmeric powder, salt, cumin powder, coriander powder and black pepper powder.

8. Saute till oil leaves the sides.
Add water as require to make thick gravy.

9. When it starts to rolling boil add slit green chilli and fish pieces.
Mix and let it boil again.

10. Reduce the heat and cook on simmer for 10 – 12 minutes.

11. Taste and adjust the seasoning.
Remove from heat and garnish with chopped cilantro or coriander leaves and slit green chilli.

12. Serve with steamed rice, fried rice, jeera rice, pulao, roti, naan, puri or any bread.
Happy cooking.

 

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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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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Dairy Free Beetroot Smoothie With Apple Orange And Carrot

Dairy free beetroot smoothie with apple, orange and carrot.
A perfect low calorie drink with breakfast. Delicious, healthy and filling. I have used carrot, apple and orange juice in it. You can use any fruit of your choice.

You don’t need to add any sweetener in this smoothie. But you can add black salt and black pepper powder if you want. I love this smoothie both ways.

Beetroots have numerous health benefits.
Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a ‘super-food’. It helps to treat anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer and heart disease. It also helps to improve blood circulation, helps to deal with respiratory problems and even prevents cataracts.
Source

You can get some more beetroot recipes in this blog.

Beetroot dal or lentil curry

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice and raita

Black rice oats and beetroot pancake

Beetroot appe

Beetroot cutlets

Now coming to the recipe. Just blend everything and and your healthy and yummy smoothie is ready in a minute.

I have used orange juice but you can use grape or any other fruit juice. Add fruit juice according to your taste. Almond milk can be used instead of coconut milk.

Recipe

Beetroot – 1 boiled

Carrot – 1

Apple – 1, peeled and cored

Orange juice – 1 cup

Coconut milk – 1/2 cup

Lemon juice – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Finely chopped walnut to garnish

Method

1. Peel and chop the boiled beetroot.

2. Grate or finely chop the apple for easy blending.

3. Mix all the ingredients and blend until smooth and frothy. See notes for more options.

4. Pour the mixture into your favourite glass and enjoy the delicious and healthy smoothie.

Notes

1. You don’t need to add any sweetener. Smoothie is enough sweet due to the sweetness of beetroot, apple, orange and coconut milk.

2. You can add black salt and black pepper powder if you like to enhance the taste.

3. You can also add ice cubes if require.

4. Almond milk can be used instead of coconut milk.

5. You can use grape juice or any fruit juice of your choice instead of orange juice.

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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Eggless Gluten Free Fruit Cake / Dairy Free Cake

Merry Christmas to all my readers in advance. May your Christmas season be filled with joy and light!

Eggless gluten free fruit cake.
Here is a fruit cake for vegan people. Its also gluten free. Made of Soyabean flour and oats and loaded with dry fruits. Dry fruits are not rum soaked. You don’t need to soak the dry fruits for long periods. Just soak in orange juice for overnight. The cake is spiced with star anise, green cardamom, cloves and cinnamon. Cake is not dense due to Soyabean flour its super soft and moist.

Thanks to Paromita Nath for the spices and orange juice soaked dry fruits idea. Cake taste awesome. Every bite loaded with dry fruits and spices makes the cake aromatic.

I have already shared some more fruit cake recipes on my blog.

Eggless Christmas cake

Diet cake or fruit cake

Sugar free fruit cake with oats

Eggless fruit cake

I have used olive oil in it but you can use butter or any flavourless oil. You can use any flour like APF/maida or whole wheat flour/atta.

Recipe

Soyabean flour – 1 cup + 3 tablespoon

Oats – 1/2 cup

Oil or butter – 1/2 cup

Coconut milk – 1/2 cup ( room temperature)

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Orange zest – 1/2 teaspoon

Orange juice – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar- 1 cup ( powdered)

Sugar- 3 teaspoon

Water – 1/4 cup

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces

Almond – 1/4 cup chopped or broken into small pieces

Raisins – 1/4 cup, chopped

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup, chopped

Pistachios – 1/4 cup, chopped

Walnut – 1/4 cup, chopped

Dates – 1/4 cup, chopped

Star anise – 1

Green cardamom – 2

Cloves – 2

Cinnamon – a small piece

Vanilla essence – 1 teaspoon

Some chopped cherry, sliced almonds, pistachio, cashew nuts and walnut for garnishing

Method

1. Chop the dry fruits into small pieces.
And soak in orange juice for 6 – 8 hours or overnight.

2. Preheat the oven at 180°.

3. Grease a cake pan with oil or butter. Dust with little Soyabean flour and keep aside.

4. Mix 1 tablespoon lemon juice with coconut milk and keep aside. Milk should be at room temperature.

5. Take a pan and heat it, spread 3 teaspoon sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar.

6. When all the sugar has completely melted and become brown remove from flame.

7. Add 1/4 cup water and let it boil again. When it starts to boil immediately pour it into the soaked dry fruits. Mix well.

8. Dry roast star anise, cardamom and cloves. Let them cool down.

9. Grind altogether. Add oats and grind again. Make fine powder.

10. Sieve Soyabean flour, baking powder and soda. See notes for more flour options.

11. Drain out the orange juice from soaked dry fruits in a large bowl.

12. Mix 3 tablespoon flour in the dry fruits to avoid sinking at the bottom.

13. Mix lemon juice mixed coconut milk, oil or butter and powdered sugar with drained orange juice from dry fruits. Whisk well.

14. Add vanilla essence, lemon zest and orange zest. Whisk again.

15. Now add star anise, cardamom and cinnamon mixed oats powder mix and add Soyabean flour, baking powder and soda. Milk well.

16. Fold in the dry fruits.

17. If you are using bundit pan spread chopped dry fruits and cherry in bottom and pour the batter over it. Or if using loaf or any other pan first pour the batter in greased and flour dusted pan then spread the dry fruits over it.

18. Tap the pan gently to remove air bubbles.

19. bake in the preheated oven at 170° for 35 – 40 minutes or until the toothpick comes out clean. Insert a toothpick in the middle to check.

20. let the cake cool down completely before slicing. Cake will be super soft and moist so slice carefully.

Notes

1. You can use APF/ maida or whole wheat flour/atta instead of Soyabean flour and oats. Specially if you want your cake dense. Or make a combination of flour of your choice.
2. You can use apricot, figs or any dry fruits you have in your pantry.

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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Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies

Gluten free rose flavoured nankhatai or shortbread cookies.
Mouth melting delicious cookies with Pearl millet or Bajra flour, almond, pistachio and chickpea flour or besan and flavoured with cardamom and rose water.

Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

You may like some more nankhatai recipes here.
1. Orange crinkle cookies or nankhatai

2. Nankhatai

And bajra or pearl millet cookies recipes

1. Cashew almond honey cookies

2. Pearl millet sesame oats cookies

This week’s our 175 #Foodiemonday bloghop theme is Christmas special. And my humble contribution is this easy to make, delicious, mouth melting and healthy nankhatai.

Nankhatai is all time favourite among kids and adults both. I have added little food colour to make it attractive for festive season. But its completely optional. You can skip it. Ground almond and pistachio will enhance the taste of your nankhatai. Serve it on Christmas eve or make it to gift your friends. You can use refined flour or maida instead of pearl millet if you want.

Recipe

Pearl millet or Bajra flour -1 cup

Gram flour/chickpea flour or besan – 1/2 cup

Powdered sugar – 1 cup

Clarified butter or ghee – 3/4 + 2 tablespoon, melted

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Almond – 2 tablespoon

Pistachios – 2 tablespoon

Red food colour – a pinch, optional

Shredded pistachio to garnish

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line a baking tray.

3. Grind the almonds and pistachio.

4. In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.

5. Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.

6. Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.

7. Make small balls and arrange on baking tray. Place the balls 1 inch apart.

8. Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.

9. Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.

10. Let the cookies cool down completely before serving.
Cookies will soft when hot and become crisp after cooling.

Serve with tea, coffee, milk or store in airtight container for later use.

Stay tuned for one more gluten free treat.

Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use 3/4 cup ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.

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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Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

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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Egg Corn Cottage Cheese Baked / Casserole

Egg corn cottage cheese baked or casserole. Easy to make and delicious dish for your dinner or breakfast. I love it in breakfast with crisp toast. I have used homemade soft paneer or cottage cheese but you can use store bought too. Just grate or crumble before using. You can add 1 – 2 more scallions or green onions if you like.

Sending this post to 174 #Foodiemonday bloghop #PotluckRecipes theme. This week Preethi Prasad suggested the theme. Preethi blog at Preethicuisine. Check out her blog for more delicious recipes.

You may like some more egg recipes here.

1. Korean rice or egg fried rice

2. Soya egg shami kabab

3. Chana dal and steamed egg khichdi

4. Egg dal tadka

Recipe is very simple. You can use any vegetables of your choice like bell peppers etc. I have used Italian seasoning, you can use Indian spices, cilantro or chopped coriander leaves, cumin powder etc. If you have leftover, store in refrigerator and microwave before serving.

Recipe

Egg – 3 – 4

Milk – 1/4 cup

Cottage cheese or paneer – 1 cup, crumbled

Sweet corn – 1 cup boiled

Scallion or onion green – 1, finely chopped

Flour – 1/2 cup

Garlic powder – 1 teaspoon or to taste

Chilli flakes – 1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon or to taste

Italian seasoning – 1 teaspoon

Baking powder – 1 teaspoon

Salt – 1 teaspoon

Olive oil – 1/4 cup

Method

1. Preheat oven at 200° for 10 minutes.

2. Generously grease a baking pan with butter or oil.

3. Blend cottage cheese or paneer with 1/4 cup milk in a blender to make smooth.

4. Whisk the eggs well. Add oil and blended cottage cheese or paneer mixture. Mix well.

5.Add the flour, mix and make a lump free batter.

6. Add salt, Italian seasoning, garlic powder, chilli flakes and black pepper powder. Mix well.

7. Add corn and chopped scallion or onion green. Make a smooth batter.

8. Add baking powder and mix well.

9. Pour the mixture into the greased baking pan. Tap the pan gently.

10. Sprinkle chopped scallion or onion green cilantro or coriander leaves and red chilli flakes. You can place tomato slices on the top.

11. Bake for 40 – 45 minutes or until eggs set well and top becomes golden brown.

12. Every oven takes different time. So check after 35 minutes.

13. Let it cool down slightly before slicing.

14. Sprinkle little black pepper powder and oregano if require. Serve warm.

Notes
1. You can add oregano Basil or any herb of your choice.
2. If you don’t like garlic then you can skip it. Or if you like garlicky taste then add more garlic powder.
3. Chopped Bell peppers, capsicum green chilli, cilantro or coriander leaves or parsley can be added in the batter.

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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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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Eggless Gluten Free Apple Almond Cupcakes / Soyabean Flour Cake

Eggless gluten free apple almond cupcakes with khoya/mawa or dried milk. Made with organic unrefined sugar, soyabean flour and oats. Delicious, healthy and filling, perfect for your kiddos and you. Soyabean flour made these cupcakes protein rich.
Tutti fruity makes the cupcakes attractive. But you can also use choco chips or dry fruits instead of tutti fruity. You can also make a single cake with this batter. I have made 12 cupkakes and 1 small cake.

I have used organic unrefined cane sugar. Far better than chemically produced sugar.

In terms of availability, versatility, convenience, texture, price, eco-friendliness, and nutrition the best substitute for the ubiquitous white sugar is perhaps organic cane sugar. Organic cane sugar is unrefined sugar minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. Unrefined cane sugar contains 17 amino acids, 11 minerals, and 6 vitamins, including antioxidants that may help reverse oxidative damage. It is made up of sucrose, fructose, and glucose. Table sugar is just sucrose and calories, plus traces of chemicals utilized in the refining process such as lime, sulphur dioxide, and phosphoric acid. Organic cane sugar is not like brown sugar, which is white sugar with molasses thrown back in.
Source

Sending this post to 173 #Foodiemonday bloghop toddler fingers food theme. This week Poonam Bachhav who blog at Annapurna
suggested the theme #toddler finger food.

So here is a healthy and delicious recipe for toddlers. Cupkakes with all the goodness of apple, milk, almond, oats and protein rich soyabean. I have only one toddler in my neighborhood. A 3 year old naughty boy. And he loves this cake’s look and taste.

Recipe

Apple – 1 large, peeled, cored and chopped

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Almond – 1/4 cup, heaped

Cinnamon powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Organic unrefined cane sugar – 3/4 cup + 1 tablespoon

Vanilla essence – 1/2 teaspoon

Khoya/mawa or dried/evaporated milk – 1 cup, tightly packed

Olive oil or butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line the cupcake or muffin moulds.

3. Mix lemon juice with milk and keep aside. Milk should be at room temperature.

4. Grind the almonds into fine powder.

5. Sieve Soyabean flour, oats powder, baking powder, soda and cinnamon powder.

6. Blend chopped apple into smooth paste. Add khoya or dried milk and blend altogether. Get homemade khoya recipe here.

7. In a large bowl mix unrefined sugar, olive oil or butter and lemon juice mixed milk. I have used olive oil. Whisk well.

8. Add blended apple and khoya mixture. Whisk again. Sweetness is perfect for me. But if you like more sweetness, add 1 – 2 tablespoon more sugar. Taste the batter before baking.

9. Now add the dry ingredients gradually. Add half of the flour mixture, mix well then add other half.

10. Mix and make a lump free batter. You can add little more milk if require to make a thick but flowing batter. Milk should be at room temperature.

11. Pour the batter into greased or lined mould. Fill the moulds 3/4.

12. Tap the moulds gently. Sprinkle tutty fruity over the cupcakes. You can also sprinkle choco chips instead.

13. Bake in preheated oven at 180° for 20 – 25 minutes. Every oven takes different time. So check after 20 minutes. Insert a toothpick in the middle of one of the cupcakes. If it comes out clean, cakes are ready.

14. Let the cupcakes cool down completely.

15. Serve these protein rich and filling cupcakes to your kids. Adults can also enjoy these cakes.

16. You can serve it With milk, tea or coffee or enjoy without anything.
Happy baking!!

Notes

1. You can use whole wheat flour or refined flour/maida instead of Soyabean flour.
2. If you want you can use vinegar instead of lemon juice.
3. Choco chips can be added in the batter.

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.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
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Instagram

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