Sitaphal (Custard Apple) Kheer
Dussera got over last week after a glorious Navaratri celebration all over the country. Navaratri in Tamil households involves lots of preparation from arranging and decorating the Golu to making prasadams (bhog) every single day – twice daily.
We make lots of Sundals (which is a dry salted salad-type preparation with different lentils) as prasadam. People also make different sweets to induce some variety to the prasadams. This time I tried Sitaphal (Custard Apple) Kheer as part of my prasadam. This is the season for custard apples and I got quite tempted to try out this recipe. It turned out to be pretty good and I am sure people who relish kheer would love this one.
1.5 lts whole milk
18 tsps sugar
pulp of 5 custard apples
Almonds, Pistachios, Cashews, Raisins for garnishing
Boil milk in a large pan/bowl. After the first boil, add sugar and stir it occasionally till the milk starts reducing. Extract the pulp from all the custard apples by removing the seeds-its quite a task..:). Grind the pulp to a smooth paste and keep it aside.
Once the milk reduces to half its quantity, it will turn light pink in colour. Turn off the gas, add the fruit pulp and stir well. Finally you can garnish it with almonds, pistachios, cashews and raisins, roasted in ghee. This kheer tastes great when served chilled.
Now that fresh custard apples are available in abundance during this season, this recipe is definitely worth a try!!
Gujiyas for Holi
Gujiya is a gujarati sweet dish that is synonymous with Holi and Diwali. It is like a sweet samosa. It keeps well, and hence can be made a couple of days ahead of time. We present to you a healthier version of the dish, without stepping too far from tradition. Enjoy, and wish you a very happy and colourful holi.
- 1-1/2 cup dry fruits(almond,cashew,walnut)
- 1 cup desiccated coconut
- ⅓ cup jaggery
- ⅓ cup dates
- ½ tbsp poppy seeds
- 1 tbsp sooji or semolina
- 1 tsp elaichi or cardamom
- 2 tbsp water
- 2 cup atta
- ¼ cup sooji or semolina
- A pinch of salt
- 2 tbsp oil
- Warm water for kneading
- 1 tbsp aata with 1 tbsp water, for sealing
- Oil for frying
- Dry roast the dry fruits in a pan for 5-7 minutes.Keep it aside and let it cool.
- Grind them into a coarse mixture.
- Heat oil in a pan.
- Add the shredded coconut.
- Saute for 5 minutes on low flame and add the roughly chopped dates, jaggery and dry fruits. (Add some cashewnut paste to this if you want a deep rich taste)
- Add semolina with 2 tbsp water.
- Cook this mixture for 5 minutes on low flame and allow it to cool.
- Knead the dough with flour, 2 tbsp oil ,semolina, water and salt.
- Add extra flour as needed to keep from sticking to hands and board.
- Place the dough in a greased vessel.
- Cover with a cloth/plastic wrap for 15 minutes.
- Take a small portion and roll it into small round ball. Roll it out and lay it on the inside of a gujiya mould (Grease the mould to make sure that the rolled dough doesn’t stick to it)
- Add filling in the rolled pastry.
- Seal the edges with flour and water mix.
- Brush the gujiya with oil and bake for 10 minutes@160 degree Centigrade.
- Heat oil in a small & deep kadai.
- Once the oil is hot, add half-baked gujiya to it.
- Cook on low flame for 10 minutes or until golden brown. (or skip #15-17 and deep fry the traditional way)