Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Tuesday, September 2, 2014


One Beautiful sunny morning I was beaming with pride when I realized I have mastered the art of riding two wheeler, the joy knew no bounds...Every horn I heard seemed magical and musical to my ears.. All passer-by on the  road looked Familiar and Friendlier....The turns and twists I took looked smoother and Nicer....There wasn't a better day than this, when once this heavy bulldozer now feels like a lighter and flakier cute vehicle. All the meticulous traffic rules, hand signals and gestures now seems like a 'Cake walk'....

Now I can say I know the meaning of ' Why should Boys have all the Fun'.. I sincerely thanked and sent salutations to those who helped me in this venture. Gliding and Riding went on for some time Until I heard a familiar sound in the back ground and a well know voice said 'Can you dismiss your alarm"? 'Its been buzzing since long time'.. I raised the accelerator but in vain and realized it was a  'Dream'....

I applaud myself for at least  trying and conquering fears to some extent... I Beseech Lord  Vinayaka to ward off any obstacle and hence bless me in this new venture ..... 'Hope is life' hence I never lose hope on me and continue to chase my Dream... I treated myself with good food for this Nobel thought.....Hence my today's post is dedicated to the people like me who Refuse to Give Up.....

Ganesh Chaturthi Special Modaka:
These are sweet dumplings prepared exclusively on Ganesha Festival.. Lord Ganesha is extremely fond of sweets hence he is also called as 'Modaka Priya'.... This Traditional recipe calls for Maida and sweet filling....Since we are in this Health Conscious Era I decided to Offer Lord the Healthy Version Of Modaka, that is the whole wheat Modaka...

Ingredients to make outer layer of Modaka
1)2cups whole wheat flour
2)2Tbsp semolina
3)salt as per the taste
4)water to make a dough
5)1 Tbsp ghee

Ingredients to Make sweet filling
1)1 cup freshly grated coconut
2)1 cup jaggery
3)1tsp cardamom powder
4)1 Tbsp Ghee
5)2 Tbsp roasted poppy seeds

Method to make dough(outer layer)
1)Mix wheat flour, salt, ghee, semolina into tight dough using little water
2)The consistency of the dough should be of poori dough
3)rest the dough for some time

Method to make sweet filling:
1)Add 1 spoon ghee in a pan, roast coconut for about 2 minutes
2)Add jaggery and keep mixing until you get a halwa consistency
3)Add remaining ghee, cardamom powder and roasted poppy seeds

Method to make Modaka
1)Take oil in kadai for deep frying
2)Make small balls(half the lemon size)
3)Roll out these balls (like poori) and place the sweet mixture in the middle. Bring all the sides together to give a Modaka shape..
4)Deep fry these Modakas until it turns into golden brown in colour.
5)cut the flame to off and store in an air tight box

Crispy Modaka is ready to serve...It can be stored for 2 to 3 days after that the outer layer seems to get harder..

Friday, August 8, 2014

Banana Guiwa(banana Gooey halwa)

Today is an auspicious day for all the Hindus,it is the lakshmi pooja...

We believe that on this day the goddess of wealth visits all her devotees and bestows gifts and blessings upon each one of us...To welcome the goddess we clean our house and decorate the house with finery and lights and prepare sweet treats and delicacies to offer it to the mother of wealth.The devotees believe that the happier she is with the visit the more she blesses the family with the health and wealth.....

In spite of me being an ardent theist some questions about life are left unanswered...If a simple prayer invokes god then why there is a huge disparity between the rich and the poor? where is god when the innocents are being brutally hurt? Why a parent loves only his/her offspring unconditionally?Why this Partiality? Aren't every human being a creation of god? Why every relationships comes with a tag line"conditions apply"?........These questions were my worst nightmare until one day I found the answer which Quenches all Spiritual,Ethical,Practical and mainly Scientific Minds....

The Simple Truth 'The Law Of Karma' Says it all....It means we reap what we sow,We cannot expect Apples when we have sown the seed of Cactus...Science proved long back that "Every action has equal and opposite Reaction"....This Revelation is a New Hope to the Hopelessness and an Ascend  to the Descended  Life and a chance to Right all the Wrong's.... Let along with the rituals also take care of our Karmic Accounts.....

With this belief in my mind I am offering a sweet treat to the goddess Lakshmi...

Banana Guiwa!!

My today's post is Banana Guiwa (Banana Gooey Halwa)
Halwa is an Indian Dessert which is quite popular because of the simplicity and the delicious taste....Halwa can be made from any flours,nuts,vegetables and fruits... This Traditional recipe calls for very few ingredients which are readily available in our pantry.Some over ripe bananas,sugar,nuts and ghee...The banana halwa is very tasty and gooey...Hence the name Banana Guiwa(Name courtesy goes to my Husband)

1)4 over ripe bananas
2)1 cup sugar
4)2 Tbsp Ghee
5)2 to 3 Cardamom pods

1)Take a  heavy bottom pan,add sugar and a few ladles of water..Bring to boil.
2)When the sugar gets dissolved add mashed (blended) banana
3)Add cardamom pods(or powder) and keep stirring until we reach the halwa consistency...
4)Add nuts and a table spoon of ghee and keep stirring.
5)Turn the flame to off when the halwa is done.Pour the mixture to the greased pan.
6)Cut into desired pieces once it is completely dried..

Delicious Banana Guiwa is ready to relish....

Tuesday, February 19, 2013

Kulfi or Qulfi

Each One of us crawl through the week to keep alive the spirit of Joy and Happiness which the weekends Bring...These Weekend Jubilation's are something which Facilitates us through our Frantic week...No Celebration is ever Complete without some Delicious Food,if it is accompanied with mouthwatering dessert then its a 'cherry on the cake'....

Pista Kesar and Badam Kulfi

Kulfi is a well known Indian frozen dairy dessert,it is similar to Ice cream in  appearance and taste but  is denser and creamier.....It comes in Enormous flavors but Pistachio and Badam are the most traditional and yearned Flavors..

My maiden attempt to make these Heavenly delicious Recipe was a big hit because of is a fellow blogger who has created an wonderful space with many Lip-smacking recipes....

(Recipe source:

Though the traditional recipes demands for Heavy Cream and Condensed milk this recipe Happens to be my Favorite because of its Lightness...

My Husband who was little Hesitant in tasting this kulfi initially ,after he took his first  bite,in a blink of an eye the whole kulfi made its way to his stomach:))


1)2 1/2 cup milk
2)3 to 4 Tsp sugar(tune according to your taste)
3)3 to 4 cardamom pods
4)10 to 12 pistachio and Badam(keep few of them aside for grinding)
5)few strands of Kesar
6)2 slices of white Bread(separate the sides)
7)1/2 tsp corn starch
8)Kulfi moulds 


1)Boil 2 cups of milk in a heavy bottom pan on a medium heat
2)Blend 1/2 cup mik,corn starch,cardamom,bread slices and an handful of Badam and Pista into a coarse paste
3)Add sugar,blended paste,few peices of badam and Pista to the boiling milk and stir continuously
4)It starts to get thicker and thicker beacuse of the corn starch...Switch of the flame and allow it cool..
5)Pour this into a kulfi mold  or any desired shape molds and refrigerate for at least 6 to 8 hours... 

Pista Kesar and Badam Kulfi is ready to serve.

Friday, January 25, 2013

Egg Less Chocolate Brownie

A Year was ceased in laughter and Fun....Few Hopes Bloomed and Few Dreams came true.....Some Crawling and Chasing....Running and Falling.....Whispering and Shouting...Since my little one has arrived my cooking ledger may not have Cataloged many mouth watering and lip-smacking recipes but the little one has surely Imprinted our lives with Enormous Love and Affection.... 
It only Feels Great when You realize,Every day a Tiny Heart Beats Just for you...... 

 Here I take a Moment to Wish all my Dear Bloggers A Very Happy And a Prosperous New Year!!!!!Now lets Focus on my Today's recipe.... 

                   Egg Less Chocolate Brownie

 A Brownie is a Dessert consisting of Nuts,coco powder and Butter...Its a flat cake or bar whose texture is in between a cake and a cookie...There are enormous ways to prepare this recipe...My recipe is very simple and demands a very few ingredients which are easily available in our pantry...This Delicious and Droolworthy recipe was Endowed to me by my cousin Meera.....My Heartfelt Thanks To Her...... 

1)1 cup Maida or All purpose flour
2)1 cup sugar
3)1/4th cup coco powder
4)3/4 Milk powder
5)1 cup Milk
6)1 tsp vanilla Essence
7)1 cup Nuts(According to one's preference)
8)1 tsp Baking Powder
9)2 pinch soda
10)1 to 2 Tbsp Butter

1)Mix all the dry ingredients one after the other and give a nice whisk(make sure there are no lumps)
2)Add milk,whisk gently until it forms like a Idli batter.
3)Add butter,vanilla essence and give a final whisk.
4)Grease any microwave safe bowl and heat the mixture for about 5 minutes (Time may vary)..Keep checking in the middle.
5)Insert a fork and if it comes out clean then the brownie is ready.
6)Cut it into desired shape once it gets cooled..

chocolate Brownie is ready,Enjoy with chocolate syrup and a piping hot coffee...

Monday, July 9, 2012

Mango Halwa

Once a Very Long Time Ago,On One Scorching Summer day, When the Days are Longer and the Nights are shorter I fell in love With the 'King.................Of Fruits'!!!
I thought it was just a Fling which would vanish in the wink of an Eye,but My desire Grew deeper when I saw those Exotic Fruits Rolled into the Market with Variant Colors, sizes and Tastes.....

Yes It is the 'Mangoes' which is in full swing right now and Waiting to be Allured with Bright Yellow color with a Tinge of orange and Green...Starting with the Salads to the Curries these Fruits can be Savored  with anything Under the Sun ...

My Today's Pick is Mango Halwa or Mango Burfi

1)1 cup wheat flour
2)Pulp of two ripe mangoes
3)5 to 6 Tbsp sugar(depending upon the sweetness required)
4)4 to Tbsp  Ghee or vegetable oil
5)Pinch of Cardamom
6)Roasted cashews
7)1 cup milk or water(or enough liquid to form a batter like mixture)

1)Roast the wheat flour until an aroma oozes and the flour turns to light brown color, using 2 Tbsp ghee.
2)Add a cup of milk or water and mix the wheat flour to form a batter like mixture without lumps.
3)Take a kadai,add wheat flour batter,sugar,mango pulp and stir continuously until all the mixture comes together..
4)Add cardamom powder and ghee and keep stirring until all the water evaporates and forms a dough like mixture..Halwa is done when ghee starts leaving the kadai.Cut the flame to off
5)Spread it on a greased  plate and cut into desired shape when it comes to room temperature..

Mango Halwa or Mango Burfi is Ready to serve.

1)Mango pulp can be replaced with pineapple,sapota or papaya...It gives a very splendid taste according to the individual fruits flavor...

Monday, June 11, 2012

Halasina Hannina gatti/Kadubu

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more  than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was  more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

 Jack fruit is the most Common sight through out Asia and more  popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy  Recipe It is....Simple and Tasty....

1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

1)Blend all the ingredients except rava into a  paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes 
3)Add this roasted semolina to the blended mixture
 4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....  

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee  or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:

Tuesday, June 5, 2012

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney

Monday, January 2, 2012

Biscuit Halwa/ Biscuit Halbai

New is the year, New are the Hopes and the Aspirations,
New is the Resolution, New are the Spirits and
Forever my Warm Wishes for all My Folks.
Have a Promising and Fulfilling New Year.

With Diwali and Christmas over,it is Once again that Time of the Year when we start making Resolutions.We all have Goals and Dreams that keep us going and Envisioning our Future..

Well it is the Second day of the New Year and I am just now fulfilling one of the New Year resolutions,that is to blog more often.

The Limelight of any Celebrations is the Food.The dish which I am blogging about definitely steals the show with its Whimsical results and its Freshness Jacks up the whole Merry Making Mood..

Biscuit Halwa(Biscuit Halbai)

 Halbai(Halwa) is  a very Tasty and a Unique  Mangalorean dish prepared using rice,jaggery and coconut. This traditional recipe calls for prior preparation. Biscuit Halwa is a nice Detour to this classic dish,which lands us with almost Kindred to the old one but with remarkably less time.

1)2 cups Biscuit(preferably parle- G)
2)1 1/2 cup milk
3)2Tbsp rice flour
4)3 Tbsp Ghee
5)pinch of cardamom
6) Nuts for garnishing
7)6 Tbsp jaggery(depends upon the sweetness)

1)Blend the Biscuit,jaggery and cardamom into a fine powder.
2)Roast the rice flour and nuts using ghee until it turns into light brown (Until the nice aroma comes)
3)Keep a kadai,add biscuit powder mixture,milk,and the roasted rice flour and keep stirring.
4)Add 2Tbsp ghee when everything comes together and stir until ghee starts leaving the pan.(mixture should be like chapati dough)
5)Pour the mixture into a greased plate and cut into a desired shape.

                                   Biscuit Halwa (Biscuit Halbai)

1) Grated coconut can be added to enhance the texture and taste.
2)Should be refrigerated in order to preserve.

Thursday, December 2, 2010

Beetroot Halwa

There are times when Cooking Resonates My Mood.... During those times My  good mood takes my sweet tooth into custody, whirls my Gutsiness and Impels my venture towards an Enticing Dessert..... Its not that I crave for  Alluring  desserts in happy times and Bitterly and Savory dishes at other times.....

This easy dessert recipe with its gorgeous red tinge , not only pleases the Palate but also fills the eyes with the joy.....

This juicy red beauty is  loaded with vitamins A, B1, B2, B6 and C, an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.
While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building.  This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

1)2 cups grated beets
2)1 cup milk
3)3/4 to 1 cup sugar(tweak according to the sweetness of the beetroot)
4)Cardamom powder
5)2to3 Tbsp ghee
6)1 cup water

1)Take all the grated beetroot in a kadai,add milk and water..
2)Cover the lid and allow it to boil on a medium heat(for abt 10 to 12 min)
3)Once the beetroot is cooked,add sugar, cardamom powder,ghee and constantly stir until all the moisture is evaporated.
4)The mixture comes together and starts leaving oil(ghee)..
5)Switch of the flame and garnish with your favorite dry fruits.
6)Beet-Root Halwa tastes well when chilled.

1)The same dessert can be prepared using carrots,bottle gourd..

Thursday, November 11, 2010

Carrot Kheer

I woke up today feeling like I haven't slept the whole night...Some thoughts kept shoving in my head and kept me out of the sleep.....I stared at my Personal diary,not knowing what to look for,wishing to find what's keeping me awake? Finally after some Juggling came to a conclusion that I have missed wishing some one who is very near and dear to me...My personal dairy didn't cheer me much,nothing seemed impending...When I was about to Cease, I saw some thing Scribbled on the last page,the closer view startled me.

It was a collection of recipes,which indeed prompted  me to have a look at my blog..Now things fell into place...All these chaos was because I forgot to celebrate 'My First Blog Anniversary'.

Better late than ever,it was a Day of Celebration.What started off as an Hobby now blogging has become a passion.Credit to Blogosphere  and Applause to all who helped me nurture my passion..

This delicious Carrot Kheer with its Vivacious Deep Orange color  added more sparkle to my Joy..

1)3 to 4 big sized carrots.
2)10 to 12 un roasted and un salted cashews  
3)Pinch of Cardamom
4)1 cup thick milk
5)2 cups water
6)1tsp ghee(optional)
7)5 Tbsp sugar

1)Pressure cook the carrot by adding little water and a tsp of ghee until it becomes soft(skin should be peeled)
2)Blend cooked carrots,cashews,milk,pinch of cardamom,sugar into a fine paste.
3) Adjust the consistency by adding required amount of water.

                                Delicious Carrot Kheer is Ready to serve

1)Carrot Kheer should be refrigerated in order to preserve it.
2)Carrot Kheer tastes well when chilled.
3)Because of all the nutritional elements present in the carrot,the Kheer is not only delicious but very healthy as well.

Thursday, August 26, 2010

Arsina Ele Kadubu /Authentic Kerala Style Ade

If I think of any Exotic Destinations backed with some Finger licking Flavor full Food then my train of thoughts has to make an Halt  in kerala.

As My Mind Immersed deeply with the Serene Beauty of Kerala,suddenly  a cool thought Nudged and insisted me  on trying some Kerala Delicacy.My strong Southern Background helped  me to attempt an Authentic  Kerala Recipe..

This Classic Recipe is  very popular and it is even served as a Breakfast in many Restaurants in Kerala.
I Really liked The Flavor,Taste and the Simplicity of it.Applause to my parents specially my Father who helped me in making  this Fabulous Recipe....
 (Arsina Ele)Turmeric leaf:                                                       

Turmeric is the root of a Tropical Plant related to the Ginger Family.Although most usage of the Turmeric is in the root powders,in some regions the leaves of turmeric are used to 
wrap and cook food,specially in making  Desserts...
Turmeric are widely used in India,mainly among the coastal regions where every backyard will have a patch of Turmeric growing in it....This Excellent Aromatic Herb Enhances the Flavor and The Taste of a Dessert.

1)12 to 15 Turmeric leaves
2) 2 cups freshly grated coconut
3)1 1/2 cup jaggery or Brown sugar
4)pinch of cardamom 
5)2 cups Rice Flour
6)Salt as per the taste
7)2 Tbsp Ghee
8)Water to make the batter

 1)Boil some water in a pan,after it boils add turmeric leaves(keep it for 10 to 15 sec)  and switch of the flame.(By doing this turmeric leaves become strong and does not  tear)
2)Prepare a batter by adding little water and salt  to the rice flour(The consistency  should be like a Dosa batter).Make sure there is no formation of lumps in the batter.

3)On a medium flame mix jaggery,coconut,little salt and cardamom until the jaggery melts and blends nicely with coconut...Add little ghee and keep aside.

4)Keep water to boil on an Idli cooker (or any vessel where there is a provision for steam)
5)wash the turmeric leaves thoroughly and apply some ghee after  wiping it gently.
6)Take a small amount of batter and spread it across the turmeric leaf.
 Place some amount of jaggery and coconut mixture on the batter..

7)Apply the same procedure to all the turmeric leaves and Fold the leaf carefully....
 Steam it for about 15 to 20 minutes(until the rice flour batter is cooked)
8)Kerala style Ade is ready,serve it hot with generous amount(optional) of ghee on top.(Before serving separate the Ade from the leaf)

9)Same dish can be prepared using Banana Leaf..

Health Benefits of  Turmeric Leaves:
In Ayurveda Turmeric has many medicinal properties.
1)It helps in curing many stomach problems
2)A good Antiseptic for cuts,burns and bruises.
3) Also used as Anti-Inflammatory agent. 

Sunday, July 4, 2010

Jack Fruit Payasam

Ever Since I remember, I was always Endowed with this Jack Fruit dessert on all my Birthday's..Luckily My Birthday falls on the Jack Fruit Season...I cannot think of any other fruit when this is on the table.. Its like Gala for me..I think All Mangaloreans will vouch for this.....

This Fruit is the  most Common Sight through out Asia and more predominantly Popular in western Ghats of karnataka.I think this is probably the largest Edible Tree-Grown Fruit and Utilized to its fullest starting with the leaves to the Seeds.

Among many delicious recipes today I am Eying on the very pleasing,tasteful Jack Fruit Payasam.

Halasina Hannina Payasa

1)1 cup fully riped jack fruit

2)1 cup Jaggery/Brown sugar
3)1 cup freshly grated coconut
4)2 to 3 cardamom pods
5)1 Tbsp rice soaked in water
6)Pinch of salt

1)Take Jack Fruit(it must cut into small a pieces),Jaggery in a vessel.Add a cup of water and boil it on a medium flame(for about 10 to 12 minutes)
2)Blend freshly grated coconut,cardamom pods,soaked rice along with water(add little more water if required) in to a fine paste
3)When the jack fruit is cooked and becomes tender add this blended coconut paste and boil until the raw smell from the coconut vanishes
4)Add a pinch of salt and switch of the flame
5)Can be chilled before serving or can be served hot.

1)Adding a small amount of rice while blending helps in getting the right and  thick consistency.
2)Adding very small amount of salt to any dessert helps in bringing out the sweetness from the fruit or from the dessert.
3)After the Jack Fruit is cut,latex(glue like) is collected on the knife,to remove this hold the knife on a medium flame until the latex starts to melt..Wash it after it cools down.

                 Jack Fruit Payasa is ready to serve

Thursday, May 6, 2010

Fruit and Nut Burfi

Today When I was talking to my Mom Over the phone she told me about this new sweet,I was dazzled to know that it just took her ten minutes to narrate the whole recipe...It Immediately sounded like 'My Kind Of Recipe'...Simple and Easy...

Its been while since I blogged about any sweet dishes and I think its absolutely Healthy to Indulge Ourselves for some sweets once in while...One of the my valid Justification for not blogging would be, I  was so engrossed in tweaking my North Indian culinary skills, Though I admit many sweet dishes kept coming to my mind while I was churning curries and sabji's..

Fruit and Nut Burfi is the Simplest and Nutritious Sweet I ever had.It just takes very little time and ingredients and will be ready with in Minutes....  

1)1 cup dates(preferably Seedless)
2)1/4 cup cashews(approximately 3 to 4 Tbsp)
3)1/4 cup Raisins/dry grapes
4)1/4 cup pistachio
5)1/4 Almond/Badam
6)Pinch of cardamom
7)3 Tbsp Powdered Sugar

1)Dry roast the dates for about 8 to 10 minutes on a medium flame
2)Break cashews,Almonds and Pistachio in to small pieces(don't make it into  a fine powder) and keep it aside
3)Blend the dates into a fine paste(after it cools down) with out adding water.
4)Add Raisins ,small pieces of cashews,almonds, pistachio,pinch of cardamom to a bowl 
5)Add this blended dates and mix all the nuts together to make in to a dough(Here blended dates acts as a  glue and holds all the nuts together) 
6)Cut in to any desired shape and roll it over the powdered sugar(Both sides should be coated with powdered sugar)
 7)Fruit and Nut Burfi is ready to serve and can be chilled before serving(chilling helps the Burfi to set)

                      Fruit and Nut Burfi is Ready to Serve!!