COCONUT BITES
4 cups grated coconut
1 can condensed milk
1 tablespoon gulkand ( optional)
few drops of food color of your choice ( optional)
In a heavy bottomed pan place the condensed milk and gulkand ,stir on medium heat until well blended. Add coconut and mix until completely combined. Cook for about 5 minutes, stirring continually or until the mixture lives the sides of the pan. Let cool little, divide and roll in any shape.
STUFFED DATES
30 dates pitted
1 cup dried fruits of your choice ( ground)
1 cup sweetened coconut grated
1 cup nuts of your choice, coarsely ground
1 tablespoon poppy seeds
pinch salt
Melted chocolate ( optional )
sprinkles ( optional )
In a large bowl, mix all the above ingredients until well combined. Stuff the dates with prepared filling and set them aside. Drizzle or dip the stuffed dates in the melted chocolate and garnish with nuts, coconut or sprinkle’s. Enjoy !
MILLET STUFFED THEPLA
This recipe belongs to Dakhshaben. Pravin Bhai. Patel. A huge thanks to Dakhsha ben for sharing this recipe.
1 cup millet flour ( bajra flour)
1 cup wheat flour
1 cup spinach puree
2 tablespoons yogurt
2 tablespoons oil
1 1/2 teaspoons salt
Ghee for frying thepla
STUFFING
1 large potato boiled
1/4 cup peas boiled
1 teaspoon chili paste
1/2 teaspoon salt
handful cilantro chopped
I a bowl mesh the potatoes and peas, add all the above ingredients and mix well. Set on the side.
FOR DOUGH
In a large bowl, place bajra flour, wheat flour add salt and oil and rub all together with your fingers. Add spinach puree and curd little at a time and need the dough. Divide the dough in to 4 equal parts. Take one portion and flatten out with your palms, fold in the dry flour and roll into a circle over the rolling board. Place the portion of prepared stuffing in the center and bring the ages together in the center and seal the edges with your finger tips. ( or you can fold over both the sides and roll) Again deep in the dry flour and roll it out gently. Make sure the stuffing doesn’t come out. Place the rolled thepla on the heated flat pan and roast with ghee on medium heat on both sides until its cooked. Enjoy stuffed bajra thepla with masala chai or raita of your choice.
CARROTS HALWA
4 cups carrots grated
4 cups milk
4 tablespoons ghee
1/2 cup sugar
1 cup milk powder ( optional )
1/2 teaspoon cardamom powder
Handful almonds and pistachio’s chopped for garnishing
Combine grated carrots and milk in the heavy bottomed pan. Cook on medium heat, keep stirring in between until the milk has almost reduced. Add sugar, milk powder and ghee. Stir all together and let simmer on a low heat, while stirring in between until all the milk is evaporated. Turn the heat off and transfer in a serving tray and garnish with almond and pistachio’s slivers. Garma garam halwa is ready to serve. Or serve cold halwa with a scoop of pistachio’s ice cream ……….yuuuummmm !!
jikoni 