QUINOA HALWA / QUINOA DESSERT

Quinoa is one the healthiest grain with many benefits like magnesium, iron, potassium, calcium and vitamin E with antioxidants.

I have tried pulao version of quinoa but my kids are not very fond of it. So I like to make of dosa out of it, which everyone loves in my family.

This time to give it a sweet twist I tried my hands on making halwa out of it, believe me it came out just perfect!!


INGREDIENTS
1 cup Quinoa
2 tbsp ghee / clarified butter

1 cup powdered sugar
1 cup milk
1 tsp cardamom powder
nuts of your choice

METHOD
1. Wash and soak quinoa for 3-4 hours or overnight.

2. Using 2-3 tbsp water grind quinoa to fine paste.

3. In non-stick pan, add ghee. Add quinoa paste.

4. Cook on low flame stirring continuously.

5. Once it becomes granulated and start releasing little ghee, add milk.

6. Add milk and cook till it's absorbed.

7. Add sugar. Mix well. Cook till it combine like a dough.

8. Turn off the flame. Add chopped nuts and enjoy.

Pictorial:

1. Take washed and soaked quinoa.

2. Using 2 tbsp water grind to make fine paste.

3. Add ghee, add quinoa paste.

4. Cook on low flame.

5. Once it start releasing ghee.

6. Add milk.

7. Add powdered sugar.









8. Once it is mixed well. Turn off the flame and serve.

9. For this granulated texture, let it cool down completely and then separate the lumps using fingertips.

10. Garnish with more nuts.

FRESH COCONUT BURFI / FRESH COCONUT FUDGE

If you want to make a delicious Indian sweet in minutes, then coconut burfi is one of the best option. It is made during many festivals.

I feel it's one of the healthiest sweet as coconut is very beneficial and children don't like to eat it raw or in any savory form, so this sweet version is very popular among kids.

 Do try I am sure your family will love it. For any query and feedback do write under comment section.

INGREDIENTS 
2 cups fresh coconut (after grounding)
1 cup malai (fresh cream) or full fat milk
1 cup sugar
1/4 cup milk powder


1 tsp cardamom powder
1/4 cup chopped pistachio and rose petals



METHOD
1. Peel the brown skin from coconut, wash and grate it.

2. Grind into fine paste. Don't add water, keep mixing in between and grind.

3. Transfer in heavy bottomed pan and saute on low flame till its dried. This will take around 4-5 minutes, don't turn it brown.

4. Now add malai and roast for another 3-4 minutes. I used thick one day old malai as it becomes more thick and little dry.

5. Add sugar and cardamom powder. Let the water from sugar absorb completely. Keep the flame medium to high till water is absorbed.

6. Add milk powder and cook this for another 3-4 minutes. After 3-4 minutes you will see it has become thick and combined.

7.  Place butter paper or grease the pan with ghee and transfer it. Top it with pistachio and rose petals.

8. Let it set for 1-2 hours in fridge.

9. Slice and serve.

NOTES:
1. After grinding you should measure the coconut and and always take half the quantity of sugar.

2. Don't cut the coconut and grind instead first grate and then blend for smooth texture. 

3. I recommend to use non-stick pan for this recipe. 



Pictorial:

1. Discard the brown skin of coconut, wash and grate it.

2. Transfer in grinder and powder it.

3. Roast in pan, till it's little dry. Don't turn it brown.

4. Add malai.

5. Cook for 2-3 minutes.

6. Add sugar.

7. You will see sugar releasing the water.

8. Cook for more 4-5 minutes on medium to low flame till water is completely absorbed.

9. Once water is absorbed from sugar add milk powder.

10. Add cardamom powder. Now cook for final time till it combines well and become thick.

11. Something like this.

12. Even closer look.

13. Transfer in tray or thali greased with ghee or lined with parchment paper.  Garnish with some chopped pistachios and rose petals.

14. Cut into desired shape.

15. You can see from sides how smooth the texture is.

16. Top view.

17. From inside.

18. These are super soft melt in mouth.

19. Ready to go in tummy. 

20. With some simple presentation.















21. Closer look!!

COCONUT CHOCOLATE BARS / BOUNTY CHOCOLATE BARS

Making bounty bars at home can be really fun and exciting. This is one recipe which I wanted to make for quite a long time.

Coconut covered with chocolate makes it delectable and  favorite among kids. The best part comes with healthy coconut inside.

This can be served during children's birthday party.

 
INGREDIENTS
2 cup desiccated coconut powder
3/4 cup sugar

1/2 cup condensed milk
2 cups dark chocolate
4 tbsp butter

METHOD
Mix together coconut and sugar.  Add condensed milk little by little and mix well.

Make bar shape using your hand. It should be stiff but soft.

Keep it in the fridge for 1-2 hours to set it nice.

Using double boiler melt chocolate with butter.

Take one bar at a time and coat it well with melted chocolate with the help of fork.

Keep it on oven rack and let it set. In winters it will set within minutes at room temperature. During summers keep in fridge for 20-25 minutes or till it is set. 

Serve!!


Pictorial:








1. Mix coconut and sugar well. Add condensed milk.

2. Start to combine. Look at the texture, it's well combined and not getting scattered while making bars.

3. Make bars. Its solid and non sticky.

4. All done. Keep in fridge.

5. Using double boiler method melt chocolate with butter

6. Shiny melted chocolate.

7. Place oven rack on some plate or sheet.

8. Start coating bars.

9. Done.

10. Place on rack. Keep in fridge to set.

11. Enjoy!

12. Closer look!!

PEANUT BUTTER BALLS / CHOCOLATE DIPPED PEANUT BUTTER BALLS / CHOCOLATE PEANUT BUTTER

Peanut butter balls is very delicious and healthy, have a balance of both sweet and salt which our tongue enjoy to the fullest. It's very easy and quick to make which involves hardly any cooking and no baking at all. 

I had a lot murmure with me and wanted to do some sweet justice to them so thought of making something sweet with it.
Here  I am with one more different and healthy recipe for kids. A delectable covering of chocolate over smooth peanut butter with crunchy murmure makes it absolutely irresistible. A guilt free, fat free, light snack for kids. You can store this in fridge for almost a month.


Serves: 15-16 medium sized balls
INGREDIENTS
For Balls:
2 cups Murmure (puffed rice) / Rice crisper
3/4 cup peanut butter (smooth)

1/2 cup powdered sugar
2 tbsp butter

For Chocolate Coating
1 cup dark chocolate
4 tbsp butter


METHOD
1. Transfer murmure in pan and dry roast on low flame till crisp. Keep aside.

2. Using same pan, melt butter and add peanut butter. As soon as peanut butter start melting turn off the flame, don't overcook.

3. Now take roasted murmure in deep or large bowl, crush it roughly using fork. Don't over do.

4. Add powered sugar and mix well.



5. Transfer melted peanut butter mix over it.

6. Mix well so that crisper get very well coated.

7. Place baking paper on a tray or grease any plate with little butter. Scoop a tablespoon full of mix and place it on it.

8. Keep in fridge for half an hour to1 hour to set nicely.

9. After 30 minutes or an hour give shape of ball to them. Again keep in fridge till the time you melt chocolate.

For chocolate coating:
1. Melt dark chocolate with butter using double boiler method or microwave.

2. Take one ball at a time, using fork coat them well all over.

3. Place them back on same butter paper and pop in fridge for at least one hour or till chocolate sets nice and firm.

Let your kids enjoy this healthy and yummy balls. You can store this in fridge up to one month.

 Pictorial:











1. Dry roast murmure till crisp.











2. Transfer in deep and large bowl. Using fork, crush the rice crisp roughly, don't over do.










3. Add powdered sugar and set aside.













4. Take heavy bottomed pan, melt butter and add peanut butter.

5. As soon as peanut butter start melting turn off the flame. Don't over cook.

6. Transfer this melted peanut in crisp mix.

7. Place baking paper in tray and keep the scoops of balls roughly. Keep in fridge for 30 minutes to set.

8. After and an hour or so give neat ball shape.

9. All done, again in fridge till we melt chocolate.










10. Take dark chocolate add butter.










11. Melt till no lumps.










12. Take one ball at a time, dip in melted chocolate.

13. Hold it with fork so that excess chocolate drips back.

14. On the baking paper and then in fridge to set.










15. Remove the excess edges. In winters it will set at room temperature and within minutes.

16. Store in fridge and enjoy for month.

17. Closer look!