Mawa and Egg Pudding a very yummy and different pudding rich in taste ,this is one of the best pudding i have made and tasted beleive me pics do not do any justice with the taste  of this pudding ,you got to try it .I have added evaporated milk ,the taste was really rich and super delish

Ingredients 
4 eggs
3/4 cup sugar
2 1/2 cup milk*
1 cup /mawa /Khoya *
2 tsp vanilla essence
2 tbsp Ghee or butter
1/2 cup sliced almonds
1/4 cup sliced Almonds and Pista for garnish

Method
Beat eggs and sugar together
Then add khoya and butter and blend
Add evaporated milk,vanilla and blend together
Mix in the sliced almonds .
Pour it in greased 8*8 pan ,I used a 6 inch and these two ramekin to bake this.
Garnish with almonds and pista
Preheat the oven at 180 degree Celsius for 10 minutes .
Bake for 25-30 minutes or until toothpick inserted comes out clean.

You can replace the evaporated milk with full fat cream milk
If you don't have mawa add milk powder

easy fruit cake
Love Christmas fruit cake and still want a  no alcoholic  fruitcake ..Have you forgotten to soak nuts in the rum  and you still want to enjoy a Soft and delicious cake easy to make ,then look no further try this easy fruit cake today ....
I call this my last minute Christmas cake ,perfect  when you really have no time on hand to soak the nuts in rum.and also best option for the people who don't consume alcohol .I always bake this cake for me as I too don't like or consume cake made with rum soaked fruits so every year I bake two fruit cakes one is this one and the traditional Christmas fruit cake with soaked fruits.
This cake is soft with a lovely texture and fry easy to prepare ..We boil the butter with sugar and spices and raisins and sugar which makes this cake soft and flavourful ..Though it doesn't have any alcohol or rum it still is soft and moist.
This cake yields one 9*5*3 loaf or 2 small cakes .The best part of this cake is its soft even without the rum and you dont have to wait to enjoy this by feeding it with alcohol ,you can have it right after you bake it.

Ingredients
125 gms tutti-frutti/ candied peel
100 gms seedless dates .
200 gms raisins
100 gms walnuts
50 gms almonds
2 eggs
195 gms (1 1/2 cup) flour
55 gms(1/4 cup )butter
200 gms brown  sugar
1 tsp baking soda
250 ml water
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp dry ginger powder

Method

  • Line a 9x5x3 inch loaf pan with parchment and grease it with butter or oil .
  • Chop the almonds and walnuts and keep aside
  • In a saucepan take water ,butter sugar dates raisins and the spice powders and boil it for 5 minutes .
  • Allow the mixture to cool at room temperature .



  • In a bowl beat eggs add the boiled butter sugar mixture and mix well
  • To this add vanilla essence , flour and baking soda mix well
  • Now add the dusted walnuts,almonds  and candied peel and mix well .
  • Pour into the prepared cake tin



  • Bake in a preheated oven at 180 degree for 50-60 minutes or until skewer comes out clean .
  • Allow it cool completely .
  • Enjoy soft and moist fruit cake .



Notes
I have baked it in a 7 inch pan and two muffin liners.
* I have used 125 gms tutti ffutti ,you can take 150 gm
Dust the tutti frutti/candeed peel and the nuts with flour
You may use both golden and black raisins
If you wish you can add 1 tsp rum essence
Add 1/2 tsp salt along with the flour if using unsalted butter ,i skipped as i used salted butter.
this cake stays well for few days when covered and stored well ,it can also be frozen.
the baking time may vary it may take 50 minutes to 65 minutes to bake ,check inserting a skewer after 45 minutes.
If using a dark coloured baking pan ,reduce the temperature to 160 degree Celsius.



Nevri/Neouri/Shingoli or karanji as its popularly called in Maharashtra is a very yummy sweet puff which is generally deep fried. Nevri and kulkuls are two most important sweets made on Christmas .We make this in large numbers since we distribute it with family ,Friends and neighbours along with the other sweets like marzipan milkcream,kulkul ,rose cookies date date rolls nanakaties we make two varieties of nevri
.I have shared one version of nevries in the blog earlier which has dry coconut and semolina filling those nevries stays for a month but the ones made with fresh coconut will last just for 7 days .
hence we make this just 2-3 days before Christmas  i love the nevries made with fresh coconut and jaggery the filling can be kept simple or  you can make it rich by adding lots of dry fruits.
 there are two ways to prepare the outer crust one is simple maida filling and one is this which I'm  sharing today .these nevries are flaky and crispy with a moist yummy filling of jaggery  and fresh coconut.
 ingredients
for the outer covering
250 gms flour/maida
milk /water to knead the dough
3tbsp cornflour+ 2tbsp dalda mix and keep aside
ghee +oil to deep fry
pink/green colours

For the filling
1 cup coconut grated
1/2 cup jaggery
1 tbsp ghee
10 -12 cashews broken
1/2 tsp cardamom powder
15 raisins


Method

  • Knead a soft dough by mixing flour little ghee and milk/water .
  • Cover with a damp cloth keep aside .
  • Make the filling by adding a tbsp ghee in a pan/vessel.
  • Once the ghee is hot add the grated coconut and the dry fruits saute well
  • Add the cardamom powder and the grated coconut ,mix over low flame
  • Once the jaggery has mixed well with coconut ,switch the flame off.
  • Your mixture is now ready ,allow it to cool.
  • Now mix colour if using and knead well till the colour has mixed.
  • Roll the dough into a chapati and spread mixture of dalda and cornflour ,spread it all over the chapati like a thin paste.
  • Roll the chapati cut and divide into small rolls.
  • Flatten each roll and roll it into small circle like puri.
  • Put the jaggery filling  and add water on the sides .
  • Cover the other half to form a crescent.
  • Repeat the same with all.
  • Heat ghee/dalda and oil in a kadhai
  • Once the ghee is hot fry the nevri on med flame.




For the multicoloured nevri i have place 3 colour rolled dough ,applied the dalda mixture and then rolled and followed the same method to cut and fill .
You can use palm jaggery or the pyramid jaggery as well.




This is my 3rd back to back post on Marzipan ,this goes to show how mjch i love marzipan hehhehe...I loved both the version be it cooked no cook /made from almonds or be it cashews
this is easy to make and  very very addictive to eat... i bet you wont stop at one..the cooked version though yeilds much more and stays more longer as compared to this but it is a labor intensive task ,you need patience and lots of patience to stir.Since we make sweets in quite a lrge number Continous stirring gets overwhelming speacially if making it on a large scale So this year i have divided my work I made marzipan part by part one day cooked version the other day the non cook almond and the third day made these.

There are sveral pretty shaped moulds availabe in the market these days you can choose from a wide range of silicone moulds ,the rubber ones can get a bit tricky as the mixture may stick and you need to bend the mould ,you have to dust some icing sugar and then use them.So do try these marzipan this Christmas .

Ingredients
150 gms Cashews( unsalted/unroasted)
150 gms  Icing Sugar
Few drops of almond essence
Rose water
1/4 cup sugar syrup.
colours as needed
Method 

  • Powder the cashews finely in a dry grinder/mixer,make sure you dont over grind it else it will turn to paste.
  • Sift the powdered cashews and collect the grainy leftover cashews and grind it further to a fine powder .
  • In a plate/bowl mix icing sugar ,cashew powder well .
  • To this add the essence,few drops of rose water and  the rose sugar syrup little at a time.
  • Mix together and form a smooth soft dough .
  • Divide into equal balls and add few drops of colour as desired and knead it 
  • Do not apply more pressure while kneading just knead till the colour mixes well.
  • Using silicione moulds shape them as you like,

Do not apply more pressure while kneading jus need till the colour mixes well.
The oil will release but thats fine it will dry up later 
Sugar syrup- 1/4 cup water and 1 tbsp sugar ..Cook till the sugar melts ,let it cool then use as required .


Marzipan Is nothing but confectionery/sweet made from almond and sugar ,we prefer using cashews but my Mom loves the ones made with Almonds .So every year we make marzipan with cashews and almonds both cooking and no cook version ,this year i made no cook version of almond marzipan .All these years shaped marzipans were made from cashews and apple marzipan were always made by almond marzipan..

You surely can get creative by making different shapes of marzipan ,This time I too decided I would make a fruit basket, if time permits I will surely post it here.
As a kid i always helped mom and my aunties in making sweets The best part was to gobble up few marzipan and milk cream while we shaped :P These Apple shaped marzipan were easy and fun to make ,the other shaped marzipan needed lot of patience as we mix in many colours.


This is the best option if you don't have moulds and still want to try making marzipan for Christmas ,you can surely just spread the  marzipan dough  and cut it n diamond or square shapes but these look more dainty and trust me its fun to make .You can get your kiddos involved in shaping these ,they are pretty easy and kids will love to help you ..
 Many of my friends add egg whites to this ,if you can consume raw egg you can add egg whites and make them .So wait no more go and try them today.You Christmas platter will look more pretty and yummy too.

Ingredients
150 gm almond
200 gm icing sugar/confectionery sugar
Sugar syrup ( 1 tbsp sugar and 1/4 cup water )
Rose water
 red colour

how to make marzipan without eggs

Method

  • Blanch the almonds in hot water ,peel the skin and keep aside.
  • Let the almonds dry completely ,you may use kitchen towel to wipe away any moisture.
  • Once they are dry grind them to fine powder ,make sure the almonds are powdered well.
  • If you are left with coarse almond ,collect them after sifting and grind to powder .
  • In a plate mix the almond powder/flour  and the sugar
  • Add few drops of rose water ,almond essence and mix in sugar syrup ,little at a time .
  • Bring it all together to a smooth soft dough .


  • Divide into two to three portions if adding different colours, else just mix in few drops of red colour and knead till the colour has mixed in well.
  • Make tiny balls and shape it into apple .

  • You can add ready made plastic/cloth stems or prick a clove in each apple.


Notes
You can use ready made almond meal/flour
Make sure the blanched almonds are dried completely before you grind them to a powder 
Using rose water and almond essence is optional you may skip and add clear vanilla instead
You may use powdered sugar in place of icing sugar .




christmas  sweet marzipan
Marzipan or mazapan and milkcream are my most favourite Christmas sweet I know i have been telling this many times earlier too but i just cant resist these two yummy treats .I don't remember any Christmas till date without these yummy goodies .I have been a fan since a kid. I'm reblogging this post today i have shared this 3 years back  in the blog in the year 2013 ,
cooking method marzipan recipe
Traditionally Marzipan is made with Almonds ,sugar and Eggs Here we use Cashews to make this .We at home make it with almonds too .Ill be posting the almonds version soon in the blog.You can get creative my shaping these marzipans into fruits ,vegetables or anything you fancy .I have used silicone moulds to shape these .

Ingredients
250 gms cashews
500 gms powdered Sugar
2 egg whites
rose water as needed 
1 tbsp ghee/butter
1/2 tsp almond essence 

Method
  • Soak cashews in warm  water for 3-4 hours 
  • Grind Cashews with rose water to a smooth paste 
  • Beat eggs white till stiff
  • Mix together cashew paste,Sugar ,egg whites and essence in a thick bottomed pan or a nonstick Pan.
  • Mix well and then place it over med low flame.
  • Keep stirring constantly with a wooden spatula 
  • The flame needs to be low throughout and you need to keep stirring it constantly to avoid it getting it stuck to the pan.
  • Once it starts to bubble add ghee/butter .
  • Cook till it leaves sides of the pan .
  • You can test it by keeping the wooden spoon in the centre of the mixture ,if it stands well its ready ,if it falls means it still needs time to cook .
  • Also the mixture will stick to the spatula and not fall off easily.
  • Switch the flame off once it reaches this stage 
  • Remove it in a greased thali/plate.
  • Allow it to cool slightly .
  • Then knead to a soft dough,the mixture will still be warm apply little ghee/dalda on your hands and knead .
  • Divide into equal portions and add drops of colour as needed.
  • Using silicone/rubber moulds to shape it.


Notes 
You can use icing sugar as well.
Some households use equal amount of sugar and cashews ,we have been following this method since my grandma's time and it has never failed us .
If you make this with almonds blanch them and remove the skin off and later grind it with rose water .
If you don't have moulds pour the mixture on a greased plate and cut into square/diamond shape.



Guava Cheese/Perad/Guava Sweet is a delicious sweet made from guava and sugar .Its chewy at the same time its soft. We just  love guava cheese .Im sure you will love it too  .Do try ,Its easy to make and smells heavenly .The aroma while making this guava will waft in the air.This stays well for long so you can make it well in advance and store .

ingredients
4-5 big guavas
2 cup sugar
1 tbsp lime juice
drop of pink colour
1 tbsp ghee/butter/dalda

Method

  • Wash the guava well .
  • Boil them in a pressure cooker or in  a vessel with  water.
  • Once they are soft ,scoop out the seeds  and peel the skin off.
  • The seeds are to be boiled with about 1/2 cup water.
  • You may mash the guava through a sieve or grind in a mixer.
  • Pass the pulp through a sieve again
  • Weigh the pulp
  • You will need the same amount of sugar ,I got 2 cups of pulp after weighing so i used 2 cups of sugar and a tbsp more since i found the guava were not sweet enough.
  • Mix the sugar and pulp in a non stick pan/Thick Bottomed pan or pressure cooker body.
  • Place it on med low flame and keep stirring with a wooden long handled spoon.
  • Add colour and ghee once the mixture starts to bubble,it may take about 10 to 15 minutes.
  • Add lime juice and stir
  • Keep stirring it to avoid it sticking  the bottom.



  • You will see that the mixture thickens and sticks to the back of a spoon.
  • To test if it s done ,keep bowl/glass of water ready drop a little mixture ,if the mixture is runny and the mixture dissolves /disintegrates in the water it means it still needs to cook.
  • When you can see the water is clear and you are able to make ball out of it the mixture is ready.
  • Grease a tray/Plate with butter/ghee .


Pour the mixture and level it with a spatula.
Allow it to cool for 5-6 hours
Cut in whichever shapes you wish you desire .
Your Guava Cheese is ready
If using pressure cooker to boil these ,cook for 2 -3 whistles 
Make sure you sieve the pulp 
Preferably use a long handed wooden spoon or spatula as the mixture thickens there is lot of bubbles and at times it may splutter 



white chocolate and cranberry fudge condensed milk
White Chocolate is hubby's favourite  he simply loves white chocolate fudge. This is a very easy and simple recipe ,You can make this wonderful white chocolate and cranberries and pistachio fudge in just 5-8 minutes .You can add  or adjust cranberries and pistachios as per your taste buds .Do try this easy fudge this Christmas .

easy pistachio cranberry fudge
Ingredients
250 gms white chocolate/choco chips
200 ml condensed milk
1/2 cup chopped cranberries
1/4 cup pistachios chopped
1/4 tsp strawberry essence


Method

  • Chop white chocolate and keep aside.
  • Combine the chocolate and condensed milk in a bowl/saucepan
  • Melt Chocolate and condensed milk over a double boiler .
  • Mix till the chocolate is melted and the mixture is smooth.
  • Add the cranberries and pistachios
  • Mix well with a spatula ,add the essence .
  • Pour it in a greased thali/6 inch cake tin.
  • I use Aluminium foil cases ,just pour the mixture and smoothen with the spatula .
  • Let it set for 2-3 hours in the refrigerator
  • Once set, cut and enjoy

pistachio fudge recipe condensed milk

notes
use good quality white chocolate/white choco chips.
you can double this recipe 
you can also melt chocolate and condensed milk together on a very low flame ,i always prefer melting it over a double boiler.
do not overmix ,as the chocolates melts quickly add the cranberries and pistachios and mix it well . 
you can add vanilla extract/essence if you do not find strawberry essence.
white chocolate fudge easy

NewerStories OlderStories Home