Chocolate Semiya Kesari

My husband usually searches for sweets, post dinner. Sometimes there may not be even dates, to satisfy his cravings. Depending on the strength of the urge, I'll be asked to make kesari,  since it is a quickie, which can be done in 10 minutes. There is no waiting time also and it can be scooped straight from the pan. On one such night, he suggested semiya (vermicelli) kesari. And I decided to go for half and half of semiya and rava. While cooking, when I had to add the color powder, I thought why not some cocoa e powder. Since I was making a small quantity, I could  afford to experiment. And anything chocolate has to taste good. The end result was so good and then on its mostly chocolate kesari at home. I sometimes make with only semolina or vermicelli.

You  need

• Rava/Semolina - 1/2 cup
• Semiya/Vermicelli - 1/2 cup
• Sugar -1 cup
• Water - 2 1/2 cup
• Ghee - 1 tblspn
• Cocoa powder - 2 tspn
• Cashew and raisins - few

Method

Roast rava and semiya separately till light brown. If you are using roasted semiya, then no need to roast it again.

Take a kadai and add the measured water. When it starts boiling, add the roasted semiya. When its half cooked, add rava and cocoa powder. Semiya takes more time to cook, hence adding it first. When both rava and semiya is cooked well and the water is fully absorbed, stir in the sugar. Continue cooking till the melts completely and the mixture comes together. Add half a tablespoon of ghee and give it a nice stir.

In a separate pan, heat ghee and add cashews. When cashews start browning, add raisins. Stir in the fried cashews and raisins along with the ghee to the cooked kesari. If you wish to slice them, spread it on a plate greased with ghee. When cool, slice into desired shape.

Instant Thirattipal / Condensed Milk Halwa

I had made the instant Khoya / Mawa the other day and had put it off in the refrigerator. I was so longing to have some instant sweet yesterday. So I made this Thirattipal with the Khoya / Mawa that I made. This recipe is a quick one. It turned out so delicious, just the way I wanted it to be. I like the Thirattipal to be crumbled up rather than a cake or a smooth paste consistency. It requires the minimum basic ingredients and I am sure every household will have these at any given time of the day. Here is the recipe for this yummy dessert treat.

Ingredients:

Khoya / Mawa - 2 cups
Whole Milk - 2 1/2 cups
Sugar - 1 1/2 cups
Ghee - 1 tablespoon

Method:

• Take a pan, preferably non-stick or a heavy bottomed pan. Add the Ghee and Khoya.
• Mix it well till the Ghee gets well blended into the Khoya.
• Add the milk and sugar and mix well.
• Keep stirring on medium to low flame for about 15 - 20 minutes.
• When all the milk and sugar has dissolved and has been absorbed by the Khoya, Ghee will start to leave on the sides.
• Turn off the flame and allow it to cool.
• Instant Thirattipal is ready to be served.
• Thirattipal tastes best when served warm. Enjoy. Happy eating.

Notes:

1. Make sure that the Thirattipal has a little flow in its consistency because as it cools down it will turn a little hard. If you allow it to get very hard when it is hot, it will be difficult to crumple it when it gets cold.
2. Keep stirring the mixture when you are preparing this dish as it may burn if you do not do so.
3. You can do variations with using the Ghee and milk while making this dish. The main thing you have to remember is the bit of flowy consistency when you remove from the flame.
4. Adjust the Sugar according to your taste. You may add more or less sugar - the way you prefer.

Inji Murabba - Pickled Ginger

INJI MURABBA

Inji Murabba is pickled ginger and it can be savoured before a feast as an appetiser or relished as a digestive after a feast. It is very good to have it handy during the Deepavali festival which is great binging time with so many sweets and savouries being prepared and exchanged among friends and relatives.

INGREDIENTS

Peeled and sliced fresh ginger - 1 cup
Sugar - 1 cup
Salt - 1/2 pinch
Turmeric powder - 1/4 pinch
Juice of fresh lime - 1 tsp


METHOD

1. Cook the peeled and sliced ginger in 1 1/2 cups of water and salt till it becomes tender.
2. Add sugar and cook till the syrup reaches one thread consistancy.
3. Add turmeric powder, stir well and cook for one more minute.
4. Switch off flame and add the lime juice.
5. Stir well and store in a bottle when thoroughly cooled.

( If you prefer a dry murabba or ginger candy continue cooking till the syrup starts crystalising, and avoid the lime juice.)

Enjoy the spicy hot sting of the ginger along with the lemony sweet sugar syrup and feel the attack of hunger pangs in your tummy soon after!