Fruity rolls

Fruity rolls

 

 

1 cup roasted almonds and pistachio’s

1 cup dates, coarsely chopped

1 cup dried apricots coarsely chopped

1 cup dried cherries coarsely chopped

1/4 cup confectioner sugar

2 table spoons fresh orange zest

2  table spoons honey.

1 cup desiccated coconut

melted chocolate optional

 

                    

Place the roasted nuts, fruits and sugar in the food processor. pulse until finely minced. Add honey and orange zest and mix all the ingredients well. Shape into balls and roll each ball in desiccated  coconut Place on waxed paper and drizzle with melted chocolate or in the desired toppings.

                    

 

JALARAM JAYANTI

 

JALARAM JAYANTI CHARLESTON

 

 

This year Jalaram Jayanti celebrations in Charleston were on 22nd November and I was one of the sponsors for the event.

Manu and I are incredibly honored and at the same time humbled as we got to serve prasad to devotees who will be attending the event.

This year, instead of making the whole dinner, I   just made the rotla and shak for everyone.  The rest of the menu was split between a couple of other friends who made khichdi kadhi etc.  I have tremendous faith in Bapa and truly beleive he is constantly guiding me so opportunities to serve are an honor and incredibly delightul.  Here are some pictures of our event

 

  

  

 

 

Mawo

Those of you who like making desi mithais know that very often these recipes call for mawa or khoya.

Mawa / Khoya is just a form of condensed milk  derived by boiling down several pints of full fat milk in an open pan until it is actually almost solid and looking like a crumbly cheese.

In Tanzania we used to get the mawa ready made and all one needed to do then was to grate if and use it to make whichever mithai that called for mawa such as penda, mohanthal etc.  Here in Charleston, it is very difficult to get the mawa and if we do, then who knows how long ago it was made or whether it is packed with preservatives;  so I prefer to make mawa at home. This means that the milk based mithai is free of preservatives and the fresh mawa makes a huge difference to the texture of the mithai.

I know that a lot of food products are readily available and so why would one go to such extremes to do such a thing as boil milk until it has condensed to a quarter of its original measure but  I feel I am trying to preserves tradition and hopefully the next generation will know how to make things from scratch.  That is in essence Sandhya’s Jikoni.

Making the mawa is a bit laborious and time consuming but it is seriouisly worth the effort especially if you want your barfis and ladoos to be melt in the mouth soft and creamy. Do please try the recipe. Although I don’t do this personally, the home make mawa can be frozen for upto 2 weeks if you really must do this.

 

1 gallon whole milk

In a heavy bottomed souse pan ,heat the milk on medium heat, stirring occasionally .Once the milk gets hot let it simmer on low heat and keep stirring frequently as milk tends to burn  . Once it becomes thick stir the mixture continuously until it becomes solid. Once mawo cools ,you can freeze it.

DATES&NUTS ROLLS

 

DATES&NUTS ROLL

 

 

4 cups pitted dates

2 table spoons ghee

1 1/2 cups roasted chopped nuts of your choice .Almonds, walnuts, pistachios.

 

 

Toast the nuts for about 4 minutes, let  it cool and chop. Keep chopped nuts on the side. Heat the ghee in a pan, add dates and sauté on medium heat, stirring   continuously until they  are soft and mushy. Once soften add chopped nuts  mix well and turn the heat off .Roll out the mixture and frieze  for 2 to 3 hours and cut in to small pieces .