Category Archives: healthy desserts recipe

Oct1

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

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Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands
Thinly sliced nuts getting toasted in ghee/clarified butter
Raosting rava/sooji/semolina
Rava to the boiling water
Rava getting cooked to mashing consistency
With ghee/clarified butter
With mashed banana
With mashed banana
Getting cooked
With sprig gourmet coconut palm sugar
With coconut palm sugar
Getting mixed
With roasted nuts
Getting cooked in medium flame
With crushed cardamom
Getting cooked, oil about to ooze out
Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana
Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.

Sep25

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

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Rajgira is nothing but Amaranth seeds / முலக்கீரை விதை, usually payasam/kheer is prepared with this in North India for Navratri. Commonly it is prepared during Vrat time, as its highly nutritious and very rich in protein.

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Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Very first time tried this Rajgira Kheer using products from Ekgaon, an online platform that connects farmers all over India. I have been using Ekgaon products for few months long and the products are high quality and I am very happy with the result. Give a try to both the recipe and the products from Ekgaon…

Making of Rajgira Kheer / Amaranth seeds payasam recipe –

Rajgira kheer / Payasam is a perfect dish during the time of vrat or Navratri, because of the health benefits in the Amaranth seeds / Rajgira. Also, I have substituted sugar with Dates Palm Sugar / Panangarkandu in tamil, which helps in relieving cold and sore throat. Give a try…

CLICK HERE for more Kheer / Payasam recipe.

 

Ingredients:

  • Rajgira / Amaranth seeds / Mulakeerai vithai – 1 cup
  • Palm Dates Sugar / Sugar – ¾ cup
  • Cardamom – 3 nos
  • Milk – ½ litre
  • Cashew nuts – 10 nos
  • Badam / Almonds – 10 nos
  • Saffron strands / Kungumapoo – few strands
Rajgira seeds / Amaranth seeds getting rinsed in water
Rinsed seeds to pressure cooker
Rajgira with water
About to get pressure-cooked
Milk getting boiled
With cardamom seeds
With pressure-cooked rajgira seeds / amaranth seeds
Getting thicken with miik
Thickened and nearer to kheer texture
With palm dates sugar
With saffron strands
With thinly sliced almonds / badam
With thinly sliced cashew nuts
Getting cooked
Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe is ready
Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Preparation:

  • Take the rajgira / amaranth seeds in a strainer and rinse it well in running water.
  • Drain the water completely, transfer it to pressure cooker, for 1 cup of rajgira, pour 1 ½ cups of water and pressure cook for 3 whistles in medium flame.
  • Meanwhile boil the milk in a pan, crush the cardamom, add cardamom once the milk is boiled and cook in low flame, until the milk reduces to half the quantity.
  • Remove the lid from the pressure cooker, once the pressure is completely released.
  • Pour the pressure-cooked rajgira to the boiling milk, mix it well and cook for few mins.
  • Once it starts thickening, thinly slice the cashew nuts and almonds, add it to the kheer, mix it well and cook for a min.
  • Add the Palm dates sugar / panangarkandu to the kheer, mix it well, cook for a min or until the sugar is dissolved.
  • Sprinkle the saffron strands, remove it from fire.

Serve hot or chillied. You serve it along with poori for breakfast or serve it as dessert in meals.

 

 

Aug19

Ellu Urundai Recipe / Sesame Balls Recipe / Easy and Healthy recipe / Healthy snacks recipe

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Ellu urundai / Sesame Balls is one among the must to prepare during Vinayagar Chaturthi in all south Indian families. Already I have shared a version of Ellu Urundai or sesame balls – which as soft and melt in mouth version and now the other version which is crunchy and chewy. Also, do check out our video – which has both versions of Ellu Urundai together as a special of Vinayagar Chaturthi. Also it is known as Chimli urundai.

CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Diwali/Deepavali recipes.

Taking this to Fiesta Friday#185 hosted by Angie@thenovicegarderner.

Ellu urundai or Sesame laddo is the combination of both ellu /sesame and jaggery. Ellu urundai / Sesame balls has more health benefits as they lower cholesterol level, protect heart health, improves blood pressure, balances hormones, burns fat and so on. And so, they can be consumed anytime as it takes just 5 mins to prepare. Also, this can be prepared in bulks and store in an air-tight container, as it stays fresh for a week. Let me share the recipe…

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Ellu Urundai / Sesame Balls / Crunchy Ellu Urundai recipe

Ingredients:

  • Ellu / Black Sesame / Til seeds – 1 cup
  • Jaggery – ½ cup
  • Water – ¼ cup
  • Cardamom powder – ½ tsp

Making of Ellu urundai / Sesame Balls –

Preparation:

  • Dry roast sesame / ellu in a heavy bottomed vessel for 2 mins or until it crackles. Roast only in medium flame else the sesame will be burnt and you give a slight bitter taste.
  • Remove it from flame and transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Add jaggery and pour water, bring it boil, make sure it reaches the syrup consistency (once you let a drop of syrup to a bowl of water, it should not dissolve) Check out the consistency in the video as the consistency is very important here.
  • Add the sesame seeds to the jaggery syrup, remove it from fire, keep on stirring once in a while for 2 mins or until it thickens and comes to a rolling consistency.
  • Now take a small portion of sesame/ellu and roll it to a ball, let it rest for mins or until it reaches room temperature.
  • Store it in an air-tight container, and it stays fresh for a week.