You will need :-
- 1 cup desiccated coconut
- 1/2 cup condensed milk
- 1/2 cup sweet biscuit powder ( any sweet biscuits will do, but I would prefer Nice, )
- 1/4 cup crushed cashew nuts
- 2-3 tbsp rose water ( you can add rose syrup )
- Pink or white edible glitter ( optional )
Method :-
- Take a non stick pan or kadai, add all the ingredients except glitter.
- Mix well, then turn the heat on , keep stirring the mixture till mixture starts leaving the pan. It will not take more than 3 minutes, but make sure the mixture doesn’t get burn or stick.
- Transfer mixture into another plate and leave it to cool for a while.
- Divide mixture into small balls and press into a any shape mould ( I used rose shape silicon mould )
- Sprinkle with pink glitter.
Note :- I wanted to keep my delights in white colour and wanted to give a rose flavour, so I did not add rose syrup or food colour. If you are adding rose syrup, add 1-2 drops of pink food colour..it will bring out beautiful pink colour. If not using rose syrup but still want to use pink food colour with rose water add few more drops of pink food colour
Autumn is here and settled nicely after glorious summer we had in the UK..Sky is turning grey, days are getting shorter, darker and cooler. Took some time but now we are getting used to this change..already put away shorts, skirts and sandals and ready to put on new jumpers, gloves and scarfs. Time to say good bye to chilled drinks, cold salads and ice creams and welcoming hearty and warm soups, hot curries ,daals and sometimes hot hot fried snacks !!!
While deciduous trees are shed their orange and brown leaves , fall’s favourite ingredient pumpkin with rich and nutty flavour, enters into markets and in our kitchens. In food blogging world and food magazines are flooded with recipes of savoury pumpkin soups to pumpkin sweets .
Kolu, Kola or Kaddu translates Pumpkin.
This particular kaddu ki sabji is from Rajasthan..little tangy, spicy and mildly sweet sabji ,goes well with roti or puri.
You will need :-
- 500 g peeled and cubed pumpkin
- 3-4 tbsp. oil
- 1-2 dry red chillies
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1/2 tsp. methi seeds ( fenugreek )
- Pinch of hing ( asafoetida )
- 1/2 tsp tumeric powder
- 1 tsp red chilli powder
- 2 tsp dhana jeera powder ( cumin and coriander powder )
- 1/2 tsp garam masala
- 1/2 tsp amchoor powder
- salt to taste
- 2 tbsp jaggery or brown sugar
- handful fresh finely chopped coriander
Method :- Heat oil in a kadai, add mustard seeds, after they crackle add cumin and methi seeds. Now add dry red chillies and hing. After few seconds add cubed pumpkin and stir well. Cook at least five minutes and add other masala powders along with jaggery and amchoor powder. Once again mix well and cook another 2-3 minutes. Add enough water to cook the pumpkin, I needed more than a cup, depend how much gravy you want. I like this sabji with lots of gravy. Cook till sabji is well cooked but not mushy. ( It will take 20-22 minutes ) Garnish with coriander and serve with hot round and soft gujarati rotlis
