OATS SOOJI HALWA
INGREDIENTS:
• 4 tbsp Quaker Oats
• 4 tbsp Sooji
• Ghee, as per taste
• Jaggery (Optional), as per taste
• ¼ tsp Cardamom Powder
• 2-3 tbsp Chopped Nuts
METHOD:
1. Add water, Quaker Oats, jaggery in a pan. Boil till jaggery melts. Add cardamom powder. Keep aside.
2. Heat ghee in a wok. Add sooji and sauté well.
3. Roast the sooji till fragrant and brown then add 1 cup water with jaggery and oats. Mix well.
4. Sauté for 1-2 mins till no lumps and it starts leaving the sides.
5. Add chopped nuts and switch off the gas.
6. Serve hot.
CHOCOLATE BLISS BALLS
INGREDIENTS:
• 3 tbsp dried Cranberries
• 1/2 cup Flax Seeds
• 1 cup Sunflower Seeds
• 3 tsp Cocoa Powder
• 1/2 cup Honey
• 1/2 cup desiccated coconut, for coating
• 1/2 cup white chocolate melted, for drizzle
METHOD:
1. In a food processor, add the flax and sunflower seeds and process until you get a fine powder.
2. Add the cocoa powder and process for a few seconds.
3. Add the cranberries and honey and pulse until well combined. Take it out in a bowl and place it in the fridge for an hour to make it easier to roll better.
4. Take it out of the fridge and roll out 3 cm diameter balls. For half the batch, coat them with desiccated coconut. For the remaining half, drizzle melted white chocolate over them with a spoon or piping bag. Store in the fridge for several days or in the freezer for months.
HOLY MOLY SABUDANA PUDDING
INGREDIENTS:
• 1/2 Cup Small Tapioca Pearls (Sabudana)
• 2.5 Cups Coconut Milk
• 3/4 Cup Jaggery
• 1/2 Cup Del Monte Pumpkin Seeds
• 3/4 Cup Coconut Sugar
• 1/4 Cup Water
• Rose Petals, to garnish
METHOD:
1. Soak tapioca pearls in 1 cup coconut milk for an hour to soften and bloom.
2. Take the soaked tapioca pearls, remaining coconut milk and jaggery in a saucepan, and put over medium heat. Then reduce the heat and let it cook for 15 more minutes until the pearls are cooked and it has all thickened. Keep stirring occasionally to prevent the tapioca from sticking to the bottom. If you wish to have it much thinner, add another cup of coconut milk. Pour into bowls or ramekins to the top and let cool in the refrigerator.
3. Toast the pumpkin seeds on a pan for 3-4 minutes and place it on a silicon mat.
4. Put some water and coconut sugar in a saucepan and place it on medium heat, and stir slowly with a metal fork, until it gets melted and golden. Cook caramel without stirring, until it turns deep golden. Immediately spread it all over the pumpkin seeds placed on the silicon mat so it hardens. Let it cool down and set at room temperature for about 15 minutes. Then break shards of the praline and add that to the tapioca pudding. Garnish with rose petals.
CRANBERRY COCONUT LADOO
INGREDIENTS:
• ½ cup Del Monte Dried Cranberries
• 2 tablespoons, Almonds, roughly chopped
• 2 tablespoons, Pistachios, roughly chopped
• 3 ¼ cups, Dried Coconut, shredded or coconut powder,
• ¾ cup, Full Fat Milk
• 1/3 cup, Khoya/Mawa
• ½ to ¾ cup Sugar (or as per your requirement)
• 2 tablespoons Ghee
• 1 teaspoon Cardamom Powder
• Desiccated Coconut Powder to roll Laddoos, as needed
METHOD:
1. In a heavy bottom pan or kadhai, heat 1 tablespoon of ghee.
2. Add cranberries, almonds and pistachios and fry lightly until nuts turn just golden.
3. Take it off the heat and transfer it onto a plate. In the same pan, add coconut, milk and mix. Cook for a couple of minutes.
4. Add sugar, khoya and mix.
5. Cook until everything is mixed well and the mixture is dry and aromatic (around 4-5 minutes).
6. Do not burn. Add cranberries, roasted nuts and cardamom powder and mix.
7. Cook for another half a minute. Take the laddoo mixture off the heat and cool until just warm and not too hot.
8. Take a small amount of mixture onto your palm and start making the laddoos depending upon the size you prefer to make.
9. Repeat the same for all the mixture. Once done, roll each laddoo into coconut powder and keep.
10. Refrigerate it for an hour and serve. These laddoos are best stored for 4-5 days under refrigeration.