Dry fruit gulkand bites/ Dry fruits gulkand ladoo

Dry fruit gulkand bites/ Dry fruits gulkand ladoo 

Dry fruit gulkand bites are gluten free, vegan, healthy and no cook bites. These are quick, easy and naturally sweetened with dates and organic gulkand. These are delicious and nutritious snacks. 

Quick tips - 

1. Adjust dates according to your sweet tooth. 

2. Incase the dates are not soft, then soak them in hot water for 20-30 minutes. Then use it.

3. Add nuts according to your choice.

4. Grind nuts coarsely. 

Ingredients -

1/3 cup almonds

1/3 cup cashews 

1/3 cup walnuts

1/3 cup pistachio

1/3 cup sunflower seeds

1 tbsp rose powder

1 tbsp beetroot powder

1 tbsp chia seeds

10-12 dates

2 tbsp rose water (optional)

2 tbsp organic gulkand 

Method - 

1. Add almonds, cashews, walnuts and pistachio in mixer jar. 

2. Pulse it after short intervals till the nuts break up. Be careful Do Not Pulse, grind it to Fine Powder. It should be grounded coarsely.  

3. Add in chia seeds, rose powder, beetroot powder and sunflower seeds.

4. Add chopped dates. 

5. Pulse it again till everything is well combined. 

6. Remove the mixture in the bowl. 

7. If needed add 2 tablespoons of rose water. 

8. Take a small amount of mixture in your hands and bind it in a ball. Make hole in the centre and fill it with gulkand. 

9. Close it and again form a ball. 

10. Make all the ladoo/ bites from the mixture and place it in the air tight box. 

11. Dry fruit gulkand bites are ready. 

12. Ready to eat. 

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Kodo millet payasam/ Gluten free payasam/ Kodo millet kheer

 Kodo millet payasam/ Gluten free payasam/ Kodo millet kheer 

Kodo millet payasam is a healthy, gluten free and delicious version of the traditional payasam which is prepared with rice. Kodo millet payasam is not only nutritious but is super rich and creamy in texture, mouth melting, thick and flavourful dessert. Usually kodo millet is cooked directly in milk. But, I prepared this delicious dessert by soaking it for 5 hours. Then pressure cooked it for 2 whistles. And, then cooked it in milk for 20-30 minutes or until it becomes thick and creamy. The best part is kodo millet payasam can be consumed hot or cold. But, when it is served chilled it tastes divine. 

Recipe notes -

1. Add powdered jaggery to taste.

2. While making payasam cook on slow flame and stir continuously. Otherwise it will stick to bottom.

3. After adding jaggery do not heat payasam, otherwise milk will curdle.

4. Payasam can be served hot or cold. But it tastes delicious when served chilled. 

Ingredients -

1/4 cup kodo millet

3/4 cup water

1/2 cup + 1/4 cup milk

1/2 tsp cardamom powder

1 tbsp almonds chopped

1 tbsp cashews chopped

1  tbsp dry coconut chopped

4-5 tbsp powdered jaggery

For garnish -

3 pistachio chopped

Few roasted cashews 

Method -

1. Wash kodo millet 3-4 times. Soak it in clean water for 4-5 hours. 

2. Drain it and kodo millet in pressure cooker. Add water.  

3. Cover it with lid and cook on medium flame for 2 whistles. Switch off the flame and let it cool. 

4. Open the lid mix kodo millet. 

5. Add milk and cardamom powder. Mix well. 

6. Cook it on slow flame. Stir continuously. 

7. Cook until it is thick and creamy. It will take 20-30 minutes. Switch off the flame. Remove it from the gas stove. 

8. Add powdered jaggery and mix well. (Do not heat payasam after adding jaggery.) 

9. Add almonds, cashews and dry coconut. 

10. Mix well. 

11. Remove it in a bowl. Let it cool completely. Place it in the fridge for few hours to chill. 

12. Kodo millet payasam is ready. 

13. Transfer to a serving bowl. Garnish with pistachio and roasted cashews. 

14. Serve chilled. 

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Bread halwa

 Bread halwa 

Bread halwa is quick, easy, simple and lip smacking dessert. It is prepared by roasting bread crumbs in butter and then mixing with sugar and water. Bread halwa can be served as a dessert or can be consumed as a sweet snack. 

Recipe notes -

1. I have used Nutralite butter. Instead, ghee can be used.

2. I have used store bought white bread crumbs. 

3. I have leftover brown bread sides with me. I used that in this recipe.

4. Add sugar to taste.

5. Add dry fruits according to your preference. 

Ingredients -

2 tbsp + 1 tbsp butter

1 cup leftover bread sides

1 cup bread crumbs 

2 tbsp almonds chopped/ sliced

2 tbsp cashews chopped/ sliced

1 tsp cardamom powder

1/2 cup sugar

1-1/2 cup water

2 tbsp milk powder 

Method - 

1. Take leftover bread sides in mixer jar. 

2. Grind it to fine crumbs. Leftover bread sides crumbs are ready.  

3. Heat 2 tablespoon butter in a wok on slow flame. 

4. Add leftover bread sides crumbs and bread crumbs.  

5. Mix and fry on medium flame until golden. Keep stirring. Be careful it should not get burnt. Slow the flame. 

6. Add cardamom powder, almonds and cashews. Mix well. 

7. Add sugar and mix. 

8. Cook on slow flame for 2-3 minutes. 

9. Add water and mix. Cook on slow flame for 2-3 minutes or until water is absorbed by the bread crumbs. 

10. Add 1 tablespoon butter and mix. 

11. Add milk powder and mix well. 

12. Cook on slow flame for 2 minutes. Stir continuously. Switch off the flame. 

13. Cover and keep aside for 5 minutes. 

14. After 5 minutes mix well. Bread halwa is ready. 

15. Add in serving plate and garnish with chopped nuts.  

16. Serve it hot or chilled. Both ways it tastes delicious. 

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