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.
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
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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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.
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
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.
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.
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.
Please visit my facebook page and hit the like button to get the latest update Facebook page
Follow on Twitter
Vidyaa Ruupe Vishaal Aakssi Vidyaam Dehi Namostute ||
Meaning –
O Devi Saraswati, the most Auspicious Goddess of Knowledge with Lotus like Eyes,
An Embodiment of Knowledge with Large Eyes, Kindly Bless me with Knowledge. I Salute you.
Vasant Panchami is an important Indian festival celebrated every year in the month of Magh according to the Hindu calendar. Celebrated on the fifth day of Magh, the day falls somewhere in the months of February or March according to the Gregorian calendar. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom and also the onset of spring season.
According to the popular belief, the origins of this festival lie in Aryan period. Aryans came and settled in India through Khyber Pass, crossing the Saraswati River among many others. Being a primitive civilization, most of their development took place along the banks of the River Saraswati. Thus, River Saraswati began to be associated with fertility and knowledge. It is then that the day began to be celebrated.
According to mythology, a popular associated with this day is connected with poet Kalidasa. After he was married off to a beautiful princess through trickery, the princess kicked him out of her bed as she learned that he was foolish. Following this, Kalidasa went to commit suicide, upon which Saraswati emerged from the waters and asked him to take a dip there. After taking a dip in the holy waters, Kalidasa became knowledgeable and began writing poetry. Thus, Vasant Panchami is celebrated to venerate Goddess Saraswati, the goddess of education and learning.
The color yellow is the predominant color associated with the festival, the origins of which are supposed to be the fields of mustard which can be seen in Punjab and Haryana during this period. Kite flying is also commonly associated with this festival. Children as well as adults fly kites on this day to celebrate freedom and enjoyment.
Another tradition associated with this day is that of initiating studies in the young. Young children often begin learning on this day, which is believed to be the reason why the school sessions start in the month of March. Sweets with a yellow hue are also distributed on this day and people can also be seen donating books and other literary material to the poor.
And the day after Saraswati Puja or Basant Panchami in west Bengal Sheetal Shashti is observed. Sheetal means cool and shashti means sixth day. It is customary for west Bengal people to eat a special dish called gota seddho. It literally means whole boiled. Because its made of whole lentils with 5 type of whole vegetables. None of the vegetables are cut. And its cooked on the day of Saraswati Puja or basant panchami but served on the next day.
This sheetal shashti is mainly observed by the Bengali mothers praying long healthy life of their children.
Raw mustard oil is drizzled over this gota seddho with salt. Each family has their own version to make it. With this dish six type of fried veggies, some no onion garlic vegetables, kheer or pudding with date palm jaggery or khajur/nolen gur, steamed rice, ber or Indian plum chutney and puri/luchi or kachauri are cooked on this day to be eaten next day.
In fact sheetal shashti is generally marked as a no cooking day. This observed by mothers but everyone in the family enjoy this special food.
Now coming to the today’s Basant Panchami special recipe.
Moong dal burfi or split green gram fudge.
A very delicious and easy to make sweet for this special accession.
You can make these with very simple and easily available ingredients. Need only moong dal or split green gram or yellow lentils, sugar, water, khoya/mawa or dried milk with ghee or clarified butter, little cardamom powder and saffron. A delicious burfi or fudge for this special accession.
Recipe
Yellow lentil or moong dal or split green gram – 1/2 cup
Sugar – 1/2 cup
Water – 1/2 cup
Khoya/mawa or dried milk – 1/2 cup
Ghee or clarified butter – 1/4 cup
Cardamom powder – 1/4 teaspoon
Saffron – a pinch
Chopped pistachios to garnish
Method
Wash and soak the lentils in enough water for 2 – 3 hours.
Wash again and drain the lentils.
Grind into a smooth paste.
Heat water and sugar in a pan. When it starts to boil reduce the flame and add cardamom powder and saffron. Stir well and let it boil for 6 – 7 minutes on low flame. Or until the syrup becomes one thread consistency.
Remove from heat and let it cool down.
Heat ghee or clarified butter in a heavy bottom pan or nonstick pan. Add ground lentils and stir continuously. Cook on low flame until it changes it’s colour into golden brown and becomes like a dough.
This step need patience. You can feel the aroma of fried lentils. Don’t make it in a hurry. Raw smell should goes out.
After frying take out the lentils in a bowl.
In the same pan cook the khoya/mawa or dried milk stirring constantly on low flame. Cook till it slightly change colour and becomes dough like consistency.
Add fried lentils in it. Mix well.
Now add the sugar syrup.
Cook till the mixture dried up completely and leaves the sides.
It will becomes a dough like consistency.
Grease a plate with little ghee or clarified butter.
Spread the mixture over it. Flatten the top with a spoon or your palm. Sprinkle chopped pistachios over it.
Keep in refrigerator for 1/2 an hour to set it.
Cut in your desired shape and size.
Serve and enjoy the heavenly taste of these fudge or burfi.
Diwali is around the corner. Diwali or Deepavali is the festival of light and one of my most favourite festival. Its a most glamorous festival in India. Decorated homes, fireworks display, prayers and thousands of lamps are lit to create an atmosphere of joy and festivity.
Our this week’s #Foodiemonday bloghop theme is #Diwalispecialsweets. My contribution is this essay and yummy fudge.
Sweets are distributed to the friends on this day. This time try this easy and super delicious sweet for the festival. You don’t need any fancy ingredients for it. Only milk, little sugar, milk powder, vanilla essence and cocoa powder. Simple isn’t it? Surprise your guests with this super yummy homemade sweets.
Recipe
Milk – 2 litter
Milk powder – 1/2 cup
Sugar – 2 heaped tablespoon
Vanilla essence – 1 teaspoon
Cocoa powder – 2 teaspoon
Shredded chocolate to sprinkle
Method
Boil the milk in a heavy bottom pan. Let the milk cook on low flame. Stir occasionally. Scrape the sides to avoid burning.. Milk will be changed into a thick mass.
It can be take 2 to 2:30 hours. After reducing I have got 1 and 1/2 cup tightly packed khoya/mawa or dried milk. You can use same amount of store bought mawa/khoya or dried milk too.
Heat a nonstick pan. Add the dried milk or khoya/mawa. Cook on low flame for 10 minutes. Stir continuously. Add the sugar and milk powder. Taste and adjust the sugar. I like less sweet.
Cook for another 6 – 7 minutes or until it leaves the sides and becomes dough like consistency. Keep stirring. Add vanilla and mix well. Switch off the flame.
Let the mixture cool down. Knead well with hand to make it smooth. Divide the mixture into two equal parts.
Mix cocoa powder in one part. I have kept the vanilla portion little thick. Divide the mixture as you like.
Place a piece of aluminum foil on a plate. Set the cocoa powder mixed mixture on it. Make the shape square. Set well with your palm.
Now set the vanilla portion over it. Set it with your palm again. Sprinkle shredded chocolate over it. I have used Morde chocolate bar you can use any dark chocolate.
Let it set for an hour. Cut in square shape before serving.
You can keep this fudge in refrigerator for 3 – 4 days.
