Recipe | Easy Cocoa Brownies

Easy Cocoa Brownies, the recipe is my savior when I have unexpected guests at home and my pantry is devoid of cooking chocolate. These Brownies are egg free and quite easy to bake. The process of heating butter and sugar gives a wonderful gooey texture to these Brownies.

Recipe | Churma Ladoos - Traditional Diwali Sweet

Hmm...traditional sweet recipe from Rajasthan -  and I could not think beyond Churma Ladoos. 

The instant flashbacks I get when I think of Churma Ladoos is - firewood, smoke filled kitchen, large black iron kadai (wok) and my grandma with a ladle sitting on a small wooden stool, slow roasting coarse whole wheat flour adding ladlefuls of fresh homemade cow’s ghee from a copper burni (pot) beside her and a funnel in another to fan the hearth.

Recipe | Quick Saffron Fudge or Kesar Peda

Kesar Peda is one of the 30 recipes I did for an assignment for a regional magazine. The issue is out and is liked by many who called to say the same. Here is quick saffron Peda recipe; 

Recipe | Kesari

Semolina Kesari is a popular sweet in South India. In my hometown Udaipur we make Suji ka halwa which has almost the same ingredients but proportions are different. Halwa has fluffy texture while Kesari is fudgy and seta like burfi.

  

Ingredients;

• 1/2 cup Semolina or rawa
• 1 cup sugar
• 1 1/2 cup milk
• 3 tbsp. Ghee
• 10-12 cashew nuts
• 1/2 tsp. cardamom powder
• A pinch of orange food colour

Method; Heat ghee in a thick bottomed pan and roast cashew nuts till they turn brown in colour.

Add semolina to the same pan and roast till it turns light brown in colour.

Boil milk in another vessel and add roasted rawa and orange colour in it. Stir it well so that there is no lump formed in the milk.

Cook for  3-4 minutes till rawa gets cooked.

Add sugar and keep cooking for another 4-5 minutes till Kesari leaves the sides of the pan.

Add ghee, cardamom powder and fried cashew nuts in it. Grease a large plate with oil and spread the cooked Kesari on it. Flatten the top with a ladle and let it cool completely.

Slice it in desired shapes and serve. 

 

Notes;

1. Replace water with the same quantity of milk for a slightly different taste. Milk makes this Kesari recipe richer and denser. 
2. Avoid orange colour if you are allergic to food colours.

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