Category: Breakfast | 8am Meal

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal

Mango Popsicles With Cream Cheese | Homemade Summer Snack

Mango Popsicles With Cream Cheese
Summer Dessert with Mangoes

If you grew up in South Asia you would agree that leftovers are not just treated like leftovers. What it means is if you ate dal for dinner, it is quite possible the leftover dal would find its way to your breakfast or lunch plate as a paratha. Similarly, leftover steamed rice would be turned into ghee fried rice and leftover alu sabzi would become a sandwich or alu paratha. Needless to say, that particular gene has been passed onto me as well. More often than not I find myself trying to create something new and interesting with leftovers.

So, here is the story behind my Mango Popsicles With Cream Cheese.

Now, if you have seen my previous posts you know that we celebrated a birthday and there was a homemade cake with delicious cream cheese frosting. As always I went a bit overboard while making the frosting and once I was done with the cake I realised I had tons of cream cheese frosting left. Now, there was no way I was going to make one more cake to use that frosting, and just binning the remaining frosting seemed like an unbearable idea too.

Voila! I had an idea!

Around the same time, some good folks on Instagram were organising a contest inviting entries for great leftover creations. I sat deciding unsure what would my entry be when my youngest came to me. He reminded me I still had not made the mango popsicles I had been promising him for days now. And just like that, I had the idea to create these amazing mango popsicles with cream cheese. And what a dreamy creamy beautifully textured dessert it was! Now, each time that I have leftover frosting in the future, I am going to try these popsicles for sure with different kinds of flavours. The demand for the strawberry version has already been put through.

Anyhow, coming back to the popsicles, although I used the leftover cream cheese frosting, it doesn’t mean you absolutely need to use this frosting in order to make this popsicle. You can just use cream cheese, greek yogurt, and mango puree to make delicious popsicles too. I have shared the recipe for both versions. If you decide to make the cream cheese frosting, you can find the recipe in this post.

Useful tips to make a great quality popsicle

  1. Use softened cream cheese. Basically, the cream cheese should have sat outside the fridge for at least an hour. This helps to avoid any lumps in the popsicle.
  2.  Next, add a few strands of saffron to the popsicle mix as it really elevates the flavours. If you would like to skip it you can add some lemon zest.
  3. Juicy and pulpy Alphonsoes work best in this recipe. If you cannot find any, the next best option is using canned Mango Pulp.

Making Mango Popsicles with Cream Cheese

Ingredients

  1. Cream cheese softened – 1.5 cups
  2. Mango puree – 1.5 cups
  3. Roughly chopped mangoes – 3/4 cup
  4. Greek Yogurt -2 tbsp
  5. Roughly chopped pistachios and almonds – 2 tbsp
  6. Saffron, one small pinch of lemon zest – 1 tbsp
  7. 1 tbsp milk to steep the saffron in
  8. Sugar or Honey as per taste

Method

  1. In a deep bowl whisk the cream cheese and sugar/honey (if using) until smooth
  2. Then add the mango puree and greek yogurt and blend gently on medium speed
  3. Fold in the steeped saffron, chopped mangoes, and nuts
  4. Transfer to popsicle moulds, add popsicle sticks, and freeze overnight or a minimum of 5 hours
  5. Just before unmoulding tilt the moulds slightly and run under tap water or dip for 30 seconds in warm water. This helps to bring the popsicles out smoothly without breaking.

Mango Cream Cheese Popsicles

Print
Mango Cream Cheese Popsicles

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Ingredients

    Making Mango Cream Cheese Popsicles with Cream Cheese
    Ingredients
  • Cream cheese, softened - 1.5 cups
  • Mango puree- 1.5 cups
  • Roughly chopped mangoes- 3/4 cup
  • Greek Yogurt-2 tbsp
  • Roughly chopped pistachios and almonds - 2 tbsp
  • Saffron, one small pinch or lemon zest- 1 tbsp
  • 1 tbsp milk to steep the saffron in
  • Sugar or Honey as per taste
    • Making Mango Cream Cheese Popsicles with leftover Cream Cheese Frosting
  • Cream cheese frosting, softened - 1.5 cups
  • Mango puree- 1.5 cups
  • Roughly chopped mangoes- 3/4 cup
  • Greek Yogurt-2 tbsp
  • Roughly chopped pistachios and almonds - 2 tbsp
  • Saffron, one small pinch
  • 1 tbsp milk to steep the saffron in

Instructions

    Making Mango Cream Cheese Popsicles with Cream Cheese
    Method
  1. In a deep bowl whisk the cream cheese and sugar/honey (if using) until smooth
  2. Then add the mango puree and greek yogurt and blend gently on medium speed
  3. Fold in the steeped saffron, chopped mangoes and nuts
  4. Transfer to popsicle moulds, add popsicle sticks and freeze overnight or a minimum of 5 hours 
  5. Just before unmoulding tilt the moulds slightly and run under tap water or dip for 30 seconds in warm water.This helps to bring the popsicles out smoothly without breaking
    6. Making Mango Cream Cheese Popsicles with leftover Cream Cheese Frosting
    Method
  6. In a deep bowl whisk the cream cheese frosting until smooth
  7. Then add the mango puree and greek yogurt and blend gently on medium speed
  8. Fold in the steeped saffron, chopped mangoes and nuts
  9. Transfer to popsicle moulds, add popsicle sticks and freeze overnight or a minimum of 5 hours  
  10. Just before unmoulding tilt the moulds slightly and run under tap water or dip for 30 seconds in warm water.This helps to bring the popsicles out smoothly without breaking
https://onewholesomemeal.com/mango-popsicles-with-cream-cheese-homemade-summer-snack/

Enjoy this fun video showing the making of these mango popsicles

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Mango Milkshake Recipe With Healthy Options

Mango Milkshake Recipe | Fresh Mango Shake
Mango Milkshake recipe with healthy options

And last but not least in the Mango Trilogy – Mango Milkshake! If you are a South Asian, is there a possibility that you have not heard of Mango Milkshake?

Food has a way of bringing back the most precious memories, don’t you think? A freshly made glass of Mango Milkshake for example. It transports me back to my summer holiday break when sultry afternoons would become more bearable with the air cooler blowing mogra scented cool breeze (yes, I belong to the Desert Cooler era ;)), a stack of books issued from the library, and a chilled glass of Mango Shake to go with it!

I tried to recreate that magic again when I finally received the first batch of Alphonso Mangoes of this season. And it did not disappoint. Oh! What bliss is that magical glass of mango milkshake! Now, technically milkshakes are made with ice creams, vanilla, or chocolate most commonly. However, there are some alternatives to using just ice cream to make it a tad healthier.

Ice cream alternatives one could use:

  1. Whipping cream- full fat or low fat based on your preference in combination with milk.
  2. Almond milk
  3. Oat Milk
  4. Soya Milk
  5. Full fat or reduced-fat milk
  6. Combination of ice cream, milk, and whipping cream in 3:2:1 ratio

Some useful tips in making a Mango Milkshake par excellence :

  1. Use varieties of mango which are very pulpy and juicy. No “pulp fiction” aka fibrous, juice only, no pulp kinda varieties. That would lead to a very watery milkshake with only a mild mango flavour. If you are looking for a creamy, loaded with mango flavour milkshake, then use Indian varieties like Alphonsoes, Dussehri or Malgova. Read here to find out more about Indian mango varieties. If you are unable to find any of these then your next best bet is canned mangoes. But never and I repeat never use fibrous varieties for Mango Milkshake
  2. Use only ice to thin out the milkshake and not water
  3. When using vanilla ice cream, you do not need to add sugar as both the ice cream and mango should be sweet enough
  4. If you do decide to add sugar, try swapping it with raw sugar, it enhances the flavours manifold
  5. When using just milk to make the mango milkshake, using pure vanilla essence for flavour is recommended

So, with these tips under our belt, we are all set to make the best Mango Milkshake in town!

Ingredients :

  1. Milk (you can use any kind) – 1 cup
  2. Vanilla ice cream-2 large scoops or swap it with one cup milk
  3. The pulp of two medium-sized mangoes
  4. Chopped nuts (optional)
  5. Sweetener of choice – As per taste 
  6. Ice cubes- 1 cup

Method:

  1. In a high-speed blender blend all ingredients till smooth
  2. Garnish with some more chopped nuts if desired and serve chilled 
  3. You could add more ice cubes if desired, right before serving.

Print
Mango Milk Shake

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 100

Serving Size: 2 tall glasses

Ingredients

  • Milk (you can use any kind)- 1 cup
  • Vanilla ice cream-2 large scoops or swap it with one cup milk
  • Pulp of two medium sized mangoes
  • Chopped nuts (optional)
  • Sweetener of choice - As per taste 
  • Ice cubes- 1 cup

Instructions

  1. In a high speed blender blend all ingredients till smooth
  2. Garnish with some more chopped nuts if desired and serve chilled
  3. You could add more ice cubes if desired, right before serving
https://onewholesomemeal.com/mango-milkshake-recipe-with-healthy-options/

And before you leave, do not forget to check out some more delicious mango recipes:

https://onewholesomemeal.com/custard-apple-mango-pudding/

Mango Yogurt Oats Parfait To Start Your Morning

Beaten-Rice Yogurt Mango Parfait

https://onewholesomemeal.com/custard-apple-mango-pudding/

 

 

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Aamrakhand | Alphonso Mango and Yogurt Dessert

Mango and Yogurt Dessert Aamrakhand
Aamrakhand

Summer and mango are synonymous with each other in the Indian subcontinent at least, don’t you think? What is also very well-loved in the subcontinent is yogurt. And Alphonso mango and yogurt are a match made in heaven.

Keeping in the spirit of Mango Mania here is another recipe that involves the King of Fruits. Amrakhand is a spin-off on Shrikhand which is typically made with hung curd flavoured with cardamom and sugar. It is a popular Indian dessert in the western states of Gujarat and Maharashtra and tastes great with piping hot pooris and chapatis.

Aam is Hindi for Mango and that is how the dish gets its name. Amrakhand combines the goodness of yogurt and alphonso mango and creates the perfect summer dessert which when enjoyed on a muggy summer afternoon, is just heavenly! This recipe was one amongst the few others that I had shared on Sassy Mama Hong Kong last year celebrating summer desserts.

A few tips to keep in mind:

  1. if using regular yogurt or homemade curd, make sure to tie it in a cheesecloth and place it in a strainer over a bowl and refrigerate overnight so excess water is drained. If not overnight, at least for 3-4 hours.
  2. as I mentioned plain greek yogurt is a quicker alternative. If using that, place the yogurt in muslin and let it hang for 30-45 minutes to remove excess water
  3. fresh Alphonso mangoes work best for this recipe, but if that is unavailable, use canned mango pulp; if using the latter, discard the water and use just the pulp
  4. honey works great as a sweetener instead of brown sugar but it does alter the taste of the final dish
  5. using coconut greek yogurt adds an interesting dimension to the dish. In fact, you can also add freshly grated coconut while blending the yogurt and alphonso mango puree if you would like to
  6. use of saffron strands is optional

Ingredients for Aamrakhand:

  1. Hung curd or greek yogurt (water drained completely)- 2 cups
  2. Pureed Mangoes -1 cup
  3. Brown or raw Sugar (powdered) or Honey- 1 tbsp or as per taste depending on the sweetness of the mango pulp
  4. Saffron-3-4 strands steeped in 1 tbsp warm milk
  5. Freshly pound cardamom powder – 1/4 tsp
  6. Slivered nuts(pistachios/almonds) and mango cubes for garnish- As desired

Method to Make the Perfect Mango and Yogurt Dessert:

  1. In a deep bowl place the hung curd and pureed mangoes and blend on a low speed using a hand blender or a regular whisk
  2. Add sugar, cardamom powder, and saffron steeped in milk (including the milk) and mix well
  3. Spoon the mixture into serving bowls (small tequila shot glasses work great here) and refrigerate for an hour or two
  4. Garnish with chopped nuts and mango cubes and serve chilled.

Print
Aamrakhand|Summer Dessert with Yogurt & Alphonso Mango

Prep Time: 5 hours

Cook Time: 20 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Hung curd or greek yogurt (water drained completely)- 2 cups
  • Pureed Mangoes -1 cup
  • Brown or Raw Sugar (powdered) or Honey- 1 tbsp or as per taste depending on the sweetness of the mango pulp
  • Saffron-3-4 strands steeped in 1 tbsp warm milk
  • Freshly pound cardamom powder - 1/4 tsp
  • Slivered nuts(pistachios/almonds) and mango cubes for garnish- As desired

Instructions

  1. In a deep bowl place the hung curd and pureed mangoes and blend on a low speed using a hand blender or a regular whisk
  2. Add sugar, cardamom powder and saffron steeped in milk (including the milk) and mix well
  3. Spoon the mixture into serving bowls (small tequila shot glasses work great here) and refrigerate for an hour or two
  4. Garnish with chopped nuts and mango cubes and serve chilled
https://onewholesomemeal.com/aamrakhand-alphonso-mango-and-yogurt-dessert/

Aamrakhand

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Vegan Dessert With Mango | Manco Pots

Vegan Dessert with Mango and Coconut Cream
Manco Pots

Today is a special vegan dessert with mango and whipped coconut cream. After all, it is summertime!

Mango season is in full swing in India. However, the way things are currently we are unable to enjoy the seasonal deluge of desi mangoes. We are making do with whatever little we can find of Thai and Philipino mangoes. Sadly, I have to admit the taste is just not the same. The richness of the mangoes from our Indian subcontinent is unmatched.

The Mango Originated In India

Mangoes originated in India about 6,000 years ago. Hiuen Tsang, the Chinese scholar visiting India seems to have first brought it outside of India to China around the 7th century. The fruit then spread to East Africa as early as the 10th century AD. The mango then traveled to Philipinnes, Africa, Brazil, Mexico, Jamaica, and Hawaii where it quickly became a part of their culture.. The tropical climate in all these countries helped them grow and develop various varieties of mango and today we have more than 40 species across the world.

It’s More Than Just a Tropical Fruit

The tastes and flavours of this luscious fruit are popularly known but did you know that Ayurvedic and other ancient texts describe it as an aphrodisiac and stamina and vitality enhancer? The leaves are considered auspicious and used in religious ceremonies too. With so many qualities no wonder, the mango tree has been called Kalpvriksha or wish-granting tree in ancient Indian scriptures.

Mangoes have to be my favourite summer fruit. Not only do they taste great but are also loaded with health benefits. Their high content of Vitamin C, Antioxidants, and Folate make them a perfect fruit to start your day with, snack on, or even indulge your sweet-tooth with! 

It is certainly odd that I do not have many mango recipes on the blog considering we do overindulge in its gooey goodness through summer. Alphonso in April/May and Langdas/Maldas in June/July keep us happy and we eat to our heart’s content until we bid goodbye to mango season in July only to eagerly awaiting the next.

Vegan Dessert With Mango: Manco Pots

Last summer I did a series of Mango recipes for Sassy Mama Hong Kong and today’s recipe of Manco pots was one of them. This gluten-free and vegan recipe received a lot of praise. I have been meaning to share it on my blog ever since.

It is really very simple and easy one and all you need is mango chunks/pulp (fresh or canned; albeit nothing like freshly cubed ripe Alphonso mangoes), a good quality coconut cream (not coconut milk as we need a nice creamy texture), and some homemade thandai powder and chopped nuts of choice. I also used brown sugar for sweetness and vanilla extract and rose petals for flavour and garnish respectively but they are all optional and you can skip if you like.

Useful Tips For The Perfect Vegan Dessert

  1. The recipe will not work with low-fat coconut milk
  2. Watch here how to whip coconut milk well
  3. Chilling the bowl in the freezer is an important step before whipping so make sure not to miss it
  4. If you do not have dried rose petals handy, add chopped mint leaves

These little pots of taste and health are perfect as breakfast or even a midday snack. They help to maintain blood sugar levels, keep you satiated and avoid the afternoon slump. Try this vegan dessert with mango and coconut cream now.

Print
Manco Pots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4-6 small pots

Ingredients

  • Home-made Thandai powder- 4 tbsp
  • Full fat coconut milk (refrigerated overnight to separate the liquid from fat layer)- 250ml
  • Medium sized mango, cubed- 1
  • Brown Sugar-2 tbsp or as per taste
  • Pure Vanilla Extract -1/2 tsp
  • Dried rose petals for garnish-1 tsp (optional)

Instructions

  1. Chill a deep bowl (preferably steel) in the freezer for half hour
  2. Spoon out the coconut cream (discarding the coconut milk) into the steel bowl and to it add sugar and pure vanilla extract
  3. Whip with a hand blender till stiff peaks form, then spoon it into desired serving bowls
  4. Refrigerate for 1-2 hours then sprinkle generously(approximately 1.5-2 tsp) with the thandai powder, spoon over the mangoes and garnish with dried rose petals if using
  5. Serve chilled
https://onewholesomemeal.com/vegan-dessert-with-mango-manco-pots/

Manco Pots

Categories
Breakfast | 8am Meal Lunch | 1pm Meal

Palak Missi Roti | Indian Bread Recipe

Missi Roti
Indian Bread with Spinach and Chickpea Flour

Not as popular as the naan or kulcha, the Palak Missi Roti, is an Indian bread that is easy to make at home.

Indian cuisine is incomplete without bread. Unlike their global cousin, Indians make their bread fresh, ready to be consumed. There are many different kinds. Each type of Indian bread complements a different kind of meal very well. You get to decide how heavy or healthy you want the bread to be!

All The Types Of Indian Bread

There are gluten-free flours like ragi (finger millet) and bajra (pearl millet) which have low GI Index. Therefore they help you feel full longer. They are great for people fighting diabetes and obesity. Then there are regular wholewheat flour rotis or chapatis which are the most common form of bread eaten across most Indian households. They are perfect accompaniments to almost any kind of meal. These breads are a great midway (read – the right balance of health, taste, and indulgence) between slightly drier millet rotis and a tad too indulgent but one of the most popular versions of Indian bread – naan. Naan is made with refined or bleached flour. While the health-conscious may not approve of it, the taste conscious more than compensate for their lack of approval. Maybe that is the reason you find naan most commonly in Indian restaurants. It is not an everyday bread in an Indian home.

What Goes Into Making A Missi Roti

Now, coming to the recipe I am going to be sharing today. Missi rotis are made with wholewheat and chickpea flour, flavoured with salt and spices. That is the basic version. I tend to add grated/finely chopped vegetables as well to mine to make them healthier and a complete meal. Enjoy it with a side of yogurt or raita. And if you have time on hand you can make a nice spicy curry to go with it too! Because of the chickpea flour, they are not as soft as chapatis but have more of a crispy texture. They are best enjoyed with a yogurt-based dish or curry. Eating them with a dry dish isn’t recommended but do go ahead if that is your cup of tea 🙂

Tips to Get Your Rotis Perfect!

Since we want nice and flaky rotis that are crisp but not too hard, the most important step is to add fat (ghee/oil) to the chickpea and wheat flour mix. To incorporate the fat into the flour, give it a nice rub between your palms (or your fingers.

Post that you can add all the remaining ingredients together and knead them, adding water gradually. One needs to be careful about not adding water liberally to avoid the dough getting soggy. I used a little less than one cup of water. Once the dough is soft and pliable I covered it with damp muslin and let it rest for 30 minutes. If you are running short of time, you could just leave it for 15 minutes.

Missi Roti- Rotis made with wholewheat and chickpea flourMissi Roti- Rotis made with wholewheat and chickpea flour

Next, I divided the dough into small balls and roll them out like you would a regular chapati. See here a video tutorial on how to roll a chapati. Don’t worry if the rotis do not turn out perfectly round as that is perfectly normal. Just make sure they are nice and even so they cook evenly. Then place the rolled out roti on a hot tawa on medium-high heat and cook gently pressing down the sides till tiny bubbles start to form on the surface of the roti. Then flip it over and follow the same procedure. Add ghee or oil and cook for another few seconds. Flip and repeat for both sides to cook well. You should see brown spots like in the image below.

Missi Roti- Rotis made with wholewheat and chickpea flourMissi Roti- Rotis made with wholewheat and chickpea flour

Serve right away with a side of yogurt and chutney or a spicy curry. They even make a light and filling breakfast with a side of chutney or ketchup.

Print
Missi Roti | Chickpea-Wholewheat Flour Roti

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 6-8

Ingredients

  • Whole-wheat flour- 1 cup
  • Chickpea flour- 1 cup
  • Ajwain or carom seeds- 1 tsp
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1 tsp
  • Hing or asafoetida- 1.5 tsp
  • Finely grated ginger- 1.5 tsp
  • Onion, finely chopped- 1/4 cup
  • Spinach, finely chopped- 1/4 cup
  • Coriander, finely chopped- 1 tbsp
  • Ghee- 1 tbsp and some extra for frying the rotis
  • Salt- 1.5 tsp or to taste
  • Water, for kneading- Approximately 1 cup

Instructions

  1. In a wide and slightly deep bowl add wholewheat and chickpea flours with ghee
  2. Bring the mixture together by rubbing it between the palm of your hands
  3. Then add the remaining ingredients, add one tablespoon water and start to knead the dough; continue the process with very gradual additions of water until the dough is soft and pliable
  4. Cover with moist muslin and let it rest for 15-20 minutes
  5. After 30 minutes, form small balls and roll out the rotis
  6. Then place the rolled out roti on a hot tawa on medium-high heat and cook gently pressing down the sides till tiny bubbles start to form on the surface of the roti, then flip it over and follow the same procedure
  7. Add ghee or oil and cook for another few seconds and then flip and repeat till both sides are cooked well and you see brown spots like in the image above
  8. Serve right away with a side of yogurt and chutney or a spicy curry.
https://onewholesomemeal.com/palak-missi-roti-indian-bread-recipe/

Chickpea flour and Wholewheat rotis

Categories
Breakfast | 8am Meal

Suji Halwa | Semolina Pudding

Suji Halwa or Semolina Pudding
Suji Halwa or Semolina Pudding

Sooji Halwa recipe to mark my over 2 years as a blogger. Today I talk about this journey.

Honestly, I don’t know how it is this long! Blogging is hard work. It requires a lot of sweat with very little gratification that trickles in its own sweet time. No wonder so many bloggers start and give up much too soon. And by soon I do not mean 2-6 months. I feel people try for a good year before they decide it isn’t their cup of tea and hang their boots. Here is an interesting article by Marketing Land which shares interesting insights into the reasons why people give up blogging.

Passion is the Driver

I don’t deny having second thoughts about my blogging journey. It was not (and is still not) easy persevering and waiting patiently for the “fruit”. But if I can be honest and if I can say it without mincing any words, I would say this – you are in the wrong profession if you are blogging just for gratification and limelight! Yes, kind words never hurt and a few encouraging pushes go a loooooooong way (trust me they do!). It makes this labour intensive, highly competitive world a tad easier to battle. One needs to be TRULY, MADLY, DEEPLY driven by pure passion and joy! Passion for your niche, for what you do, and the joy of sharing.

Blogging is a Way to Share and Express

For me, the first one came a little later. As I gradually dug deeper into the world of cooking and photography, what I found challenged and mesmerised me even more. What kept me going in the initial days was the sheer joy of sharing my recipes, my ideas, and my opinions! I did not care how many people actually read my posts and responded. It was enough even if a few read and resonated with what I shared. And the best part? I could say and share it all from the comforts of my work desk without trying to please people or be diplomatic. And for an ambivert (with strong introverted tendencies) who never learnt the art of sugar coating, this was HEAVEN! So, yes that’s that!

What did not excite me however or was more of a dark spot so to speak is the ability to gauge my audience. And it took a considerable amount of trial and errors…loads of trials and 1.5 years worth of errors to finally able to get a fair understanding. But that is something which comes with time and one shouldn’t beat oneself if you do not have it all figured on day one. These things take time my friend and trust me once you kinda discard the impatient side of your personality, great things will happen. Good things happen to people who wait!

Simple, Easy Recipe for Suji Halwa

So, yes when I started blogging I created these fancy recipes which I thought would leave my audience begging for more. But guess what! It didn’t! What I realised much later is people are looking for simple, easy, and day to day recipes. They would lap it up even if it is not Michelin Star quality. So, slowly and steadily I am populating my blog with simple recipes like the one I am going to share today – Suji Halwa or Semolina Pudding. It is one of the easiest Indian desserts to whip up, with simple ingredients in your pantry but then again it has taken me a few attempts and trying different techniques to finally get a perfect recipe. The key to a good suji halwa is:

  • well roasted (but not burnt) suji or semolina
  • 1:1:1 ratio for suji:sugar:ghee ( I mean why would you eat halwa at all if it is not rich and sinful!)
  • not overcooking the halwa once sugar solution is added. If you dry it out too much it gets even drier once it has cooled off and that is a huge nay! nay!

Let’s proceed and make some yummy and luscious halwa. For my other dessert recipes, go here.

Print
Sooji Halwa

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4-6 people

Ingredients

  • Sooji/Rawa/Semolina- 1 cup
  • Melted Ghee-1 cup +some extra
  • Sugar (I used brown sugar)-1 cup
  • Chopped nuts and dried fruits of choice (I used raisins, cashews, almonds and pistachios)- 1/2 cup
  • Cardamom powder-1 tbsp
  • Water-1 cups

Instructions

  1. In a thick bottomed preferably cast iron wok add half a tablespoon ghee and on a low flame, with continuous stirring roast the sooji until it just about turns golden and emanates a nutty aroma; transfer to a plate and keep aside
  2. In a sauce pan bring 4 cups water to boil and to it add sugar and mix till it makes a homogenous solution; turn off the heat and keep aside
  3. To the same wok add ghee and when it is hot, reduce the flame and add chopped nuts and raisins and fry till slightly golden
  4. Add the roasted sooji and cardamom powder and stir so the ghee, nuts and sooji are mixed well together
  5. To the above mixture add the sugar solution making sure it is hot when you add it
  6. Very carefully, maintaining a safe distance stir the mixture till it starts to come together ; at this point the mixture splatters a lot so keeping a safe distance is important
  7. Continue to mix till it reaches a porridge consistency and very little water remains; we do not want the halwa to dry out too much at this stage as once it cools down it dries out more and doesn't taste very good
  8. Finish off with a dollop of ghee and serve hot
https://onewholesomemeal.com/suji-halwa-semolina-pudding/