Sukhdi(Food Remake)

Tried and tasted by Nivedita

Hi All,

Gujarat is famous for its clothes, diamonds and sweets. I love Gujju food. And the sweets plays major role in their food. 

Here, I have taken the recipe for Sukhdi from my closest friend Jagruti. She describes it as Sukh means Happiness. She has prepared it many times without any much preparation or planning.

When I prepared this, even I realized that its the easiest, quickest sweet to enjoy(Weight Watchers!Sorry, its not for you)

Coming to the recipe, (Click  Sinful Sukhdi (Jaggary Fudge) for original recipe)

Ingredients:

Whole wheat flour - 1 cup

Jaggery - 1/2 cup(Grated)

Ghee - 3/4 cup

Cashew nuts - few(Finely chopped)

Cardamom Powder - 1/2 tsp(Jagruti has not used)

Method :

• In a heavy bottom pan heat ghee. 
• Keep on low heat and add flour.  
• Roast on a low heat till golden brown, do not allow it to burn.
• When the mixture comes together add the grated Jaggery and Cardamom and mix very well.  
• Take off from the heat and spread the mixture evenly in a greased tray.  Sprinkle some cashew nuts and Roll it to make even surface.
• Cut in to a diamond shape while it's warm. 
• Allow it to cool and serve(otherwise, you will burn your tongue :-)

My younger daughter never likes sweets, but she had half the quantity of what I made:-), even the elder one loved it very much, planning to make again, but afraid of the quantity of ghee in it :-)

My daughters did not allow me to click the proper photos

This is my first entry to the event which is ON in Minaji's blog:

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                               (Which is started by ME)

Keep Smiling,

Ghee(Clarified Butter)

Tried and tasted by Nivedita

Hi All,

Can I write here I love Ghee!!! I love it, I can drink it. It is a basic ingredient in Indian food. It gives royal touch to the food. It is a main thing in auspicious functions.

The ghee is prepared by butter. The butter is prepared by cream. The cream is by milk, the milk is by cow.....

Hehe, this is what I teach my kids. I always use it in their food, with chapati or rice or bread. A tbsp ghee everyday keeps you healthy. 

I always like to have home made ghee as its aroma makes me hungry! And it tastes really good. I missed making home made ghee when I was in UAE. Now again I started making it at home.

Most of the blogs too have a recipe to make this ghee. Here is my share,

To get the cream, the milk should be very thick. 

The milk should be boiled on very low flame to get thick layer of cream. Cool the milk and then remove the cream. 

Collect it in a steel or glass jar or box with lid. Boil the milk two or three times in a day to get more cream.

Always store this cream in the refrigerator as we need to keep it for a week.

After second day, add 1 tsp of curds or yogurt. Mix properly. Keep on storing the cream for a week. Mix the cream every alternative day.

After one week or when the jar is full,

Transfer it into a deep, round with narrow mouth. Add 1/2 cup of sour curds. Mix well. Keep it outside for 12 to 15 hours.

Its always better to make the butter early in the morning. 

Before, I always had wooden churner to make the butter. But now a days I use hand mixer. Its easy and quick way to get the butter. Stop in between while churning or using hand mixer. Other wise, the heat produced will melt the butter which is forming. After 5 minutes, you will see the cream turning into small balls. Keep on mixing in between to join those small balls into big one. Take little butter in between in your fingers and rub it. If you feel its soft and smooth, then the butter is done. Or continue churning for some more time.

Keep it in the fridge for 15 minutes. 

Remove it out. Gather the butter in to a ball shape. 

Put it in good water. Wash it twice to remove the sour taste.

Transfer into a thick bottomed steel vessel.

Keep on medium flame till it melts fully. Then on low fame till it stops bubbling and giving out a nice aroma.You will see the burnt cream(which failed to turn into butter). 

Remove from the heat. 

Keep it covered for few minutes. 

Sieve it into a glass jar after when it is warm. Do not make it cold or else you can not sieve the ghee.

The ghee is ready. You can store it for 15 days if kept outside. And for a month(If it remains) if stored in Refrigerator.

Sending this to 

 Back to basics  held by Jaya of  Desi Soccer Mom . 

Keep Smiling,

Sweet Coconut Rice

Tried and tasted by Nivedita

Hi All,

As I have told before also, I llllllovve sweets! 

When ever I go to my aunt's house(Father's sister), every time I get something new to eat!!Last month, when I went to her house, she gave me this sweet! As usual,  it was very delicious. Even though it was not new to me, but I had it after long time. She makes very tasty and variety of food. 

This sweet is very common in South canara, and I think even in Maharashtra, they call it as Naaral bhaath.

I wanted to try this sweet, and Today I got the time to make. I called her, and asked her in the phone about the recipe.(  usually, we both share the recipes). I noted down the ingredients and prepared in the evening. 

         Here it is in front of you all, with my little creative decoration.

It is very easy recipe, if you have some unexpected guests and you want to serve them some sweet!! As the ghee is must in this, I thought of sending this to Sanghi 's  FIL - Ghee for this season and Spicy delights!!.

Coming to the recipe,

Rice(any variety which stays firm after cooking,) - 1 bowl (cooked)

Sugar - 3/4th bowl

Fresh coconut - 1 bowl(grated)

Ghee - 3/4th bowl

Cashew nuts and raisins - 6 each cut into pieces

Salt - a pinch

Cardamom powder - 1 tsp

Heat 1 tbsp ghee in thick bottomed pan. Fry the nuts and keep aside. In the same pan, add coconut. Fry for a minute. Add sugar. Mix well and let it cook till the sugar is dissolved with coconut. Add half of the ghee.Do not let it boil. Once, both are mixed properly, add the cooked rice immediately. You should be  always with the dish, stirring it always on medium flame. Now add some more ghee, salt and cardamom powder. Cook it only for one minute. Remove it from the fire. Add fried nuts. Mix it nicely and transfer in to serving bowl. If you delay, then it will become hard.

The sweet coconut rice is ready to serve.

The sweet is going to take part in 

Sanghi 's  FIL - Ghee for this season and Spicy delights!!.

AND

Festive rice event by  Torview

Keep smiling,