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Instant Coconut Ladoo

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Instant Coconut Ladoo
Coconut Ladoo is one of the Indian sweets recipe that can easily be made for any festival. Coconut Ladoo is a mouthful of delight which nobody can resist! These are very easy and quick to make. The best part is that they are thoroughly enjoyed by kids and adults as well.
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Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Ingredients
  1. Desiccated coconut - 2 cups
  2. Condensed milk - 1 cup
  3. Mixed chopped nuts - 2 Tbsp (Cashews, Almonds, Pistachios, Raisins)
  4. Green cardamon powder - 1 Tsp
  5. Sliced pistachios for garnishing
Instructions
  1. Heat a non-stick pan and roast the desiccated coconut (save 2-3 Tbsp) on a low flame for 2-3 minutes.
  2. Add condensed milk, nuts, and green cardamon powder and mix well.
  3. Turn off the flame and let the mixture cool slightly. Take small portion of the mixture and start making ladoos. Roll these ladoos in the desiccated coconut (saved earlier). Garnish with sliced pistachios.
  4. Delicious coconut ladoos are ready to be served.
Hungry soul by Abha https://hungrysoulbyabha.com/



Flaxseed Ladoo / Alsi Ladoo

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Flaxseed Ladoo / Alsi Ladoo
Flaxseed Ladoo is a delicious winter snack made to protect our body from cold/cough and other winter ailments. These ladoos are highly nutritious and can be stored for a long time. They are high in fiber and has high amount of omega 3 fatty acids which is very good for our heart. So, it is essential to include Flaxssed/Alsi in our daily diet in some form. Give it a try!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Flaxseed / Alsi - 1 cup
  2. Whole wheat flour - 1 cup
  3. Powdered sugar- 3/4 cup
  4. Ghee - 1/2 cup
  5. Edible Gum - 2 Tbsp
  6. Cashew nuts - 2 Tbsp, chopped
  7. Almonds - 2 Tbsp, slivered
  8. Raisins - 2 Tbsp
  9. Cardamom powder - 1 Tsp
Instructions
  1. Put flaxseed in a dry pan and roast it on a low flame till flaxseed make twisting sound while getting roasted. Set it aside and let it cool.
  2. In a grinder, add roasted flaxseed and make a coarse powder.
  3. Add powdered flaxseed once again in a same pan and roast it for 2-3 minutes and keep it aside.
  4. Heat ghee in a pan ( save 2 tbsp for later use). Add whole wheat flour and roast it on a medium flame until light brown and fragrant. Set aside and let it cool slightly.
  5. Heat remaining 2 tbsp ghee in a pan and fry edible gum on a medium flame until golden brown and puffed up. Keep it aside and let it cool. Crush the edible gum coarsely with the help of rolling pin or back of spoon.
  6. Roast the nuts in the same pan (in leftover ghee) for 2 minutes until light brown. Remove and let it cool.
  7. Now mix all the ingredients in a deep bowl : flaxseed powder, whole wheat flour, nuts, edible gum, cardamom powder and powdered sugar. Mix well until well combined.
  8. When the mixture is still warm, grease your palm with some ghee and shape the mixture into round ladoos.
  9. Allow them to cool completely and store in an airtight container.
Notes
  1. Keep the flame on low medium while frying edible gum otherwise they will be cooked from outside and remain raw from inside.
  2. Roast the flaxseed on a low medium flame. It can burn on high flame.
  3. When you mix powdered sugar with all the ingredients, the mixture should be still warm (not hot) else it will not mix properly with other ingredients.
Hungry soul by Abha https://hungrysoulbyabha.com/

Gur Papdi / Gol Papdi /Sukhadi

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Gur Papdi / Gol Papdi /Sukhadi
Serves 4
This wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. It is very quick and delicious to make. I love to have this sweet in winters to stay warm and healthy. Do give it a try.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Whole wheat flour - 1 cup
  2. Ghee - 1/2 cup
  3. Jaggery - 1/2 cup, grated
  4. Cardamom powder - 1/2 Tsp
  5. Almonds - 3 Tbsp, slivered
  6. Pistachios - 2 Tbsp, chopped
Instructions
  1. Melt the ghee in a non stick kadhai, add the whole wheat flour and sauté on a low flame for approx. 15 -17 minutes or till it turns golden brown in color, stirring continuously.
  2. Remove from the flame. Let it cool for 2-3 minutes. Add jaggery and cardamom powder. Mix well until the jaggery is well combined with the flour.
  3. When the jaggery melts and the mixture is still warm, pour it into the greased thali (plate) and spread it evenly with the help of flat spatula.
  4. Garnish with almond slivers and pistachios and press it gently with the help of spatula.
  5. Make the square cuts when it is still warm.
  6. Let it cool down and remove the pieces. Store in an air-tight container.
Hungry soul by Abha https://hungrysoulbyabha.com/

Carrot Halwa

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Carrot Halwa
Serves 4
Carrot Halwa is most relish and all time favorite dessert prepared with fresh carrots, milk and sugar. This is a classic Indian dessert which is made on any festival or for any celebration. A steaming hot bowl of this halwa is divine after meals in winters. Give it a try!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Carrots - 1 kg
  2. Ghee - 2 Tbsp
  3. Mawa/khoya - 150 gems
  4. Milk - 1 cup
  5. Sugar - 250 gms or to taste
  6. Green cardamom - 4
  7. Cashew nuts - 8-10, chopped
  8. Almonds - 8-10, slivered
Instructions
  1. Peel the carrots and cut off the stalks from both the ends. Then wash the carrots thoroughly in running water and grate them in food processor or manually with grater.
  2. Peel the cardamom and crush its seeds in mortar pestle.
  3. Heat 1 tbsp ghee in a deep kadhai. Add grated carrots. Let it cook for 5-6 minutes. Mix it well and cook for 2-3 minutes, covered on a low flame.
  4. Add milk and mix well and cook for 7-8 minutes on a low flame until all the milk has evaporated. Add sugar and let it cook for 5 more minutes.
  5. Meanwhile roast the mawa/khoya in a separate pan by stirring continuously until light brown.
  6. On the other hand, when the carrot juice and milk has evaporated, add 1 tbsp of remaining ghee and roast the carrots for 1 minute. Add mawa, nuts and mix thoroughly. Cook for 2-3 more minutes.
  7. When everything gets well mixed, switch off the flame and add crushed cardamom seeds. Mix well and transfer the halwa in a bowl and garnish with some more nuts and serve.
Hungry soul by Abha https://hungrysoulbyabha.com/

Sooji Mawa Ladoo

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Sooji Mawa Ladoo
With the flavor of roasted rawa, softness of mawa, crunch of nuts and the intense aroma of spices, this sooji mawa ladoo is a mouthful of delight that nobody can resist. The method to make these ladoos are easy, if you follow the instructions properly. The best part is that these ladoos will be thoroughly enjoyed by the kids and adult as well.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Sooji - 500 gms 2 1/2 cups
  2. Mawa / Khoya- 400 gms (1 3/4 cup)
  3. Ghee - 1 1/2 cup
  4. Powdered sugar - 2 1/2 cups
  5. Almonds - 1/4 cup, slivered
  6. Cashew nuts - 1/4 cup ( chopped )
  7. Raisins - 3 Tbsp
  8. Cardamom powder - 1/2 Tsp
Instructions
  1. Heat ghee in a pan. Add sooji, roast the sooji on a low flame until light brown in color. Take it out in a bowl and allow it to cool.
  2. Add mawa/khoya in the same pan and roast it on a low flame until it is light brown. Allow the mawa to cool.
  3. Then add mawa, almonds, cashews, sugar, raisins and cardamom powder to the roasted sooji. Mix it well.
  4. Make ladoos in any size of your preference.
  5. Ladoos are ready. You can store the ladoos in an airtight container for 15-20 days and enjoy relishing these ladoos whenever you want to.
Notes
  1. Don't cool the sooji and mawa completely, otherwise it will be difficult to make the ladoos. The mixture should be warm slightly.
  2. With roasting the mawa, ladoos taste delicious and can be stored for longer time.
Hungry soul by Abha https://hungrysoulbyabha.com/

Sooji Halwa / Rava Sheera

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Sooji Halwa / Rava Sheera
Serves 3
A wonderful dessert that can be prepared in minutes. It doesn't require much advance preparation, and can be whipped up even at a short notice. Sooji halwa / Rava Sheera is traditional, yet modern in its simplicity, making it a sheer delight.
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Ingredients
  1. Sooji/Rava - 1/2 cup (100 gms)
  2. Desi ghee - 1/4 cup (50 gms)
  3. Sugar - 1/2 cup + 2 Tbsp (125 gms)
  4. Cashew nuts - 8-10 (roughly chopped)
  5. Raisins - 8-10
  6. Almonds - 4-5 (slivered)
  7. Cardamom powder - 1/4 Tsp
  8. Water - 2 cups (400 gms)
Instructions
  1. Heat ghee in a broad non-stick pan (keep 1 Tbsp for later use), add the sooji and sauté on a slow flame for 6-8 minutes, While stirring occasionally.
  2. Add water and cook for 2 minutes, while stirring continuously.
  3. Add the sugar, raisins, almonds, cashews and mix well. Cover and cook on a slow flame for 5-7 minutes, while stirring occasionally.
  4. Add the cardamom powder, 1 Tbsp ghee, mix well and cook it for 2 more minutes.
  5. Serve immediately garnished with chopped cashews and almonds.
Notes
  1. You can add milk instead of water for richer flavor.
Hungry soul by Abha https://hungrysoulbyabha.com/

Besan Atta Ladoo

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Besan Atta Ladoo
Wish you all a very happy and prosperous Diwali! May Goddess Lakshmi bless us with happiness, good health and peace always. Most festivals are about traditions and about families coming together. In India, they are also about eating. Made Besan Atta ladoos this Diwali to celebrate this occasion with my loved ones. Diwali is the festival that is pretty much that and with so much to do, an easy recipe is like a God-send. See the delight as you watch your kids enjoy this yummy and sweet ladoo and realize that Lord Ganesh is not the only big fan of Ladoos!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Gram flour (besan) - 1 cup
  2. Whole wheat flour - 1 cup
  3. Ghee - 3/4 cup
  4. Powdered sugar - 1 1/2 cup
  5. Cashew nuts - 1/4 cup, coarsely crushed
  6. Almonds - 1/4 cup, coarsely crushed
  7. Pistachios - 2 Tbsp, chopped
  8. Green cardamom powder - 1 Tsp
Instructions
  1. Heat ghee in a deep non-stick pan. Add gram flour and whole wheat flour. Roast both the flours on a medium flame till golden and fragrant. Transfer onto a plate and add almonds and cashews. (Almonds and cashews will toast slightly with hot Besan atta mixture) Mix well and let it cool a bit.
  2. Add cardamom powder and sugar. Mix it well using your hands.
  3. Divide the mixture into equal portions and shape them into round ladoo. Garnish with chopped pistachios.
  4. Store in an airtight container to enjoy for up to 2 months.
Notes
  1. Let the ladoos cool completely before storing them in an airtight container.
  2. When making this, remember that the rug flavor of the ladoos depends on how well you cook the besan and atta. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well.
  3. Make sure to add the sugar only after the flours cools a bit otherwise sugar will melt.
Hungry soul by Abha https://hungrysoulbyabha.com/

Sweet Phenian

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Sweet Phenian
Serves 2
Happy Karwa Chauth to all the ladies who are fasting today!! Karwa Chauth is a festival that marks a one day fast by women, who pray for the safety and long life of their husbands. Prepared "Sweet Phenian" as a part of my sargi today. It is a sweet made by using milk and vermicelli which is loaded with nuts. Yummy, quick and easy to make. May all our prayers for our husband's well being be answered today and always!!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Full fat milk - 1 ltr
  2. Fried vermicelli (phenian) - 200 gms
  3. Sugar - 1/2 cup
  4. Cashew nuts - 8-10, cut into half
  5. Raisins - 7-8
  6. Almonds - 8-10, slivered
  7. Pistachios - 7-8, chopped
  8. Dates - 5-6, cut lengthwise, optional
  9. Saffron - 10-12 strands
  10. Cardamom powder - 1/4 Tsp
Instructions
  1. Boil the milk in a deep non-stick pan. Add sugar, saffron, mix well and cook on a high flame for 2-3 minutes or till the sugar dissolves and the milk reduces a little, while stirring continuously.
  2. Reduce the flame to medium, add cashews, almonds, pistachios, raisins, cardamom powder and dates. Mix it well. ( reserve some nuts and dates for garnishing)
  3. Add fried vermicelli (phenian), mix it well and switch off the flame. Cover and leave to soak for 5-10 minutes.
  4. Garnish with remaining nuts and dates. Phenian are ready to eat.
Hungry soul by Abha https://hungrysoulbyabha.com/

Moong Dal Halwa

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Moong Dal Halwa
Serves 2
Happy Dussehra everyone! May this Dussehra lighten up your life and bless you all with happiness, peace and prosperity! Made this mouthwatering Moong Dal Halwa to celebrate the victory of Good over evil with my loved ones! A classic recipe that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from bitter winter cold. It is also considered to be auspicious, and is prepared during Indian festivals like Diwali, Dussehra, Holi and Indian weddings too. It takes time and lot of patience to prepare this Moong Dal Halwa. However, the outcome is worth every minute of extra effort you put into it. Do give this a try and let me know how it turned out for you.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Yellow Moong dal - 1/2 cup
  2. Ghee - 1/2 cup
  3. Sugar - 3/4 cup
  4. Water - 1 cup
  5. Khoya ( Mawa) - 100 gms (3 tbsp) [Check out my homemade khoya recipe]
  6. Warm Milk - 1 Tbsp
  7. Few saffron strands
  8. Cardamom powder - 1/2 Tsp
  9. Cashew nuts - 10-12, cut into 4 pieces
  10. Almonds - 8-10, slivered
  11. Raisins - 7-8, optional
Instructions
  1. Wash and soak the Moong dal in enough water for 2-3 hrs. Drain well and blend in a mixer to a course paste without adding any water. Keep aside.
  2. Dissolve the saffron in a warm milk and keep aside.
  3. Heat the ghee in a non-stick kadhai, add the Moong dal paste and cook it on a medium flame for 20-25 minutes while stirring continuously or until it has turned to light golden color and nice aroma is coming out of the dal.
  4. Roast the khoya in a separate pan on a medium flame for 2-3 minutes and keep it aside. Mix the roasted khoya with the Moong dal.
  5. Make a sugar syrup in a separate pan by adding sugar, water and saffron milk. When the water starts boiling, cook for another 5 minutes on a low flame, while stirring occasionally.
  6. Mix this syrup in a Moong dal, along with cashew nuts, raisins and almonds (Save some for garnishing)
  7. Now stir the halwa on a low flame. In about 5-7 minutes halwa will be ready. Switch off the gas. Add the cardamom powder and mix it well.
  8. Take out the halwa in a serving bowl and garnish with cashews and almonds.
  9. Serve hot and enjoy with your loved ones!
Hungry soul by Abha https://hungrysoulbyabha.com/

Kalakand

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Kalakand
Serves 4
Happy Raksha Bandhan to all the brothers and sisters who are celebrating this festival today!! It is one of the most respected and awaited festivals of India. Raksha Bandhan celebrates the brother-sister relationship - a close and pure bond. This auspicious day is celebrated in many states of India, with different names and ways. One of the most enjoyable aspects of each Indian festivals is the mouthwatering sweets that is served on such special occasions. I made kalakand to celebrate this day with my loved ones. It came out super delicious. I will never buy kalakand from sweet shop now. This recipe is a bit time-consuming, but worth every effort- especially for the festivals.
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Cook Time
1 hr 40 min
Total Time
1 hr 40 min
Cook Time
1 hr 40 min
Total Time
1 hr 40 min
Ingredients
  1. Full cream milk - 4 ltrs
  2. Vinegar or lemon juice - 1 Tbsp mixed in 1 Tbsp hot water
  3. Sugar - 200 gm (1 cup)
  4. Pistachios - 3 Tbsp (chopped into small pieces)
Instructions
  1. Take 2 deep heavy vessels and pour 2 ltrs milk in both the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice (mix in hot water) in one vessel. Once the chenna separates from the milk sieve the mixture in a clean cloth and drain the excess water. Clean the chenna with water to remove the tartness from the lemon or vinegar.
  2. The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. The consistency of the milk will become extremely thick once it is reduced to half.
  3. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add sugar to it and stir the mixture. Cook it till the mixture reaches the consistency of making a burfee.
  4. Take a tray and grease it with little oil. Pour the mixture into the tray and garnish the mixture with chopped pistachios. Let it cool down and set completely.
  5. Kalakand is ready. Cut it into desired shape and size and serve it to your family members and guests. You can also store it in an air-tight container and consume it within 6-7 days of preparation.
Hungry soul by Abha https://hungrysoulbyabha.com/
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