Tag Archives: Desserts

Gajjar Halwa Carrot Halwa

Gajjar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert. The orange carrots would be ideal for their color.  Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid alFitr and Raksha Bandhan. It is served hot during the winter.  Check out the recipe for Khoya below.


  • ½ kg. Carrots
  • ½ litre (2 cups milk)
  • ½ cup sugar
  • 3 tbsp. ghee
  • 1 tsp. Green cardamom powder
  • 2 to 3 tbsp. Khoya
  • Almonds, Pistas & Raisins for garnish

Peel, wash and grate carrots.  Cut the nuts into slivers.  You may blanch the nuts if you wish.  Soak raisins in water.  Boil milk in a kadai, add the grated carrots.  Reduce to medium heat and cook till carrots are tender and milk has evaporated, stirring frequently.  Add the sugar and mix  well, stirring until dissolved and the sugar liquid has evaporated.  Add the ghee and saute for 5 minutes.  Switch off flame and add cardamom powder and mix.  Transfer to a serving bowl and garnish with Khoya, almonds, pistas and raisins and serve hot.

To Make Khoya:

Traditional method

  • 1 litre milk
  1. Put milk in a vessel, bring to a boil and reduce to low heat.
  2. Then stir after every 5 minutes until reduced by half.
  3. Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
  4. Remove to a bowl, cool and refrigerate.
  5. Use withing 48 hours in the refrigerator.
  6. Alternately keep in the freezer and use as when required.

Instant method

  • 250 gms milk powder
  • 250 gms cream
  1. Mix well together and microwave on high for 2 minutes.
  2. Remove, mix well and microwave for another 2 minutes.
  3. Use as required.

Gulab Jamuns

Gulab Jamun

Quick & easy Gulab Jamuns!

For those watching their sugar consumption, just squeeze out the syrup and enjoy, no guilt feeling there……;)


  • 2 Cups milk powder
  • ½ cup maida (all purpose flour)
  • ½ tsp. soda bicarb
  • ¼ tsp. cardamom powder (optional)
  • 3 tbsp. melted ghee or butter
  • ¼ cup water, or as required
  • Ghee/Oil for frying

Optional for stuffing the gulab Jamuns

  • Few shelled pistas
  • Lump sugar (Khadisakkar/misri)


  • 2 cups sugar
  • 4 cups water
  • 6 whole cardamoms, press to open them a little
  • Pinch of Saffron (Kesar)


  1. Dilute the sugar with the water and boil alongwith cardamoms to a watery syrup. I prefer a light syrup.
  2. Boil for 15 to 20 minutes, add the saffron if using.
  3. While the syrup is boiling, mix the milk powder and maida alongwith the soda bicarb and cardamom powder (if using).
  4. Add the melted ghee and mix well.
  5. Knead adding little water at a time into a soft dough.
  6. Roll into 25 to 30 small round balls (they swell on frying and further swell when immersed in the syrup).
  7. You can stuff the gulab jamun with pista or misri with a bit of saffron if desired.
  8. Heat ghee/oil in a kadai for deep frying.
  9. Reduce the flame and fry the balls in batches of 10 or so, on low flame to a golden brown.
  10. If the fire is high the inside of the gulab jamun may remain uncooked.
  11. Remove, add to the syrup and set aside for the syrup to be absorbed. Serve preferably warm.

5 Desserts to cool and heal in hot summer weather

Consuming foods that are cooling to the body help with heat exhaustion, indigestion, sleeplessness and other ailments associated with hot weather.

Hear are a few desserts made from foods that have a cooling effect on the body, while also providing the essentional nutrients and nourishment.

  1. Pistachio Arrowroot Pudding
Pistachio Arowroot Pudding

Arrowroot powder: Gluten free, has a cooling effect on the body and helps in digestion.


  • ½ cup Arrowroot powder
  • ½ cup sugar
  • ½ cup coconut milk or regular milk
  • 1 ½ cups water
  • ¼ cup Pistachios, shelled
  • A pinch cardamom powder
  • 2 to 3 drops green food colour

Put the arrowroot powder in a large bowl and mix it with 2 cups of water and leave it aside for 2 to 3 hours.  The powder will settle to the bottom.  After 2 to 3 hours discard the water carefully without disturbing the arrowroot paste.  Meanwhile, soak the pistachios in water for half an hour.  Peel the skins and slice thinly. Grease a plate with ghee and set aside.

Add the 1 ½ cup water to the arrowroot paste and dilute it. Take a saucepan and add the arrowroot mixture to the saucepan alongwith the sugar and coconut milk, mix and keep on medium low flame and cook till the mixture thickens, about 5 to 8 minutes, stirring continuously. Add the green food coloring and mix well. Once thick and glossy, add the cardamom powder and sliced pistachios.  (I have added vanilla essence instead of cardamom) Cook, stirring till the mixture turns translucent and begins leaving the sides of the pan. Total cooking time should take 10 to 15 minutes.  Overcooking will cause the mixture to thin.

Take off flame and pour into the greased plate and tap the plate so the mixture spreads evenly.  Cool completely and refrigerate for atleast 6 hours.  Cut into cubes or triangles and serve. 

Variations in flavoring: Keep the pudding white and add a i) few saffron strands with chopped cashews or ii) toasted coconut flakes with sliced almonds.

P.S.: Arrowroot powder may be substituted with corn flour.

2. Mango Sago Pudding

Sago Mango Pudding

With mangoes in abundance this season, enjoy the goodness of this nutritious fruit with the cooling effects of sago pearls

Mango: High in Vitamin C, folate & beta-carotene in addition to variety of nutrients.

Sago: Gluten free, cooling and antioxidant, reduces inflammation and improves immunity.


  • 2 Mangoes
  • ½ cup sago
  • 1 cup coconut milk
  • 1 cup water
  • ¼ cup crystal sugar
  • ¼ tsp salt optional

Bring 2 cups water to boil in a saucepan, add the sago and cook for ten minutes. Switch off the flame and leave covered for ten mintes.  Drain and add the sago to a bowl of cold water to rinse. Drain. 

Add the sago pearls alongwith the coconut milk, 1 cup water and crystal sugar and salt to a pan and cook on medium flame till sugar dissolves and mixture thickens a little.  Remove from flame and leave to cool.  Chill till ready to serve.

Chop or slice the mangoes and reserve, before serving top with mango slices or pieces.  If you wish, puree some mango pieces and add the puree to the sago pudding and mix, top with chopped or sliced mangoes. Garnish with candied fruit if desired.

3. Moong Kheer (Godshem)

Moong Kheer (Godshen)

I remember my mother making this often as an evening tea-time snack.

Moong bean: Rich source of protein and nutrients, cooling effect on the body


  • ½ cup whole moong beans
  • 1 cup coconut milk
  • 1 cup water
  • ¼ cup jaggery or to taste
  • ¼ tsp salt (optional)
  • ¼ cup cashewnuts, broken into bits (optional)
  • Flavoring : Saffron or pandan leaf or a large pinch cardamom powder.

Wash the moong and bring to a boil in 2 cups water alongwith the salt and the saffron or pandan leaf (if using). Reduce flame and cook till the moong is tender and fully cooked.  The water should be almost absorbed. 

Add the coconut milk, 1 cup water, jaggery and cook till the jiggery dissolves and the mixture thickens.  Remove the leaf and discard, add the cashewnuts and simmer for 5 minutes.

Garnish with cardamom powder, if using. Serve warm or cold as a dessert.  Can also be served hot as a tea-time snack.

The following two recipes have been posted earlier and can be accessed by clicking on the recipe title.

4. Kulfi and Rose Falooda

Rose syrup: has a cooling effect and promotes restful sleep as it reduces stress and anxiety and calms the mind, anti-oxidant and anti-inflammatory.

Sabja (Basil seeds): Also called Tukmaria, they resemble chia seeds. Immunity boosting, rich in anti-oxidants, fibre and omega-3 fatty acids, reduces body heat and relieves constipation.

5. Lychee and coconut custard

Lychees: High in Vitamin C, B-Complex, anti-oxidant, high in fibre

Lychee and Coconut Custard
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