Khava Barfi and Jamoncillo de Leche

Khava Barfi is a family favourite. It melts in your mouth and has the perfect amount of sweetness. The only problem is that you can't eat a lot of it because it's SO rich!

Pretty simple to make, all you've to do is pop the Khava in the pan and roast it. Then, make a sugar syrup and add the khava into it. Beat the mixture a little and then add nuts and saffron as you like. To set it, put it all in a tray and voilà!
Checkout my Khava Barfi recipe here.

Jamoncillo de Leche is a similar Mexican-American recipe. To make these, add milk, sugar, vanilla, baking soda, and cinnamon stick into a pan and reduce it . Once done, add nuts and beat the mixture a little. Then set it in a tray.
To make Luci's recipe, click here.

Coconut Wadi and Cocada

I think Naral Wadi/ Coconut Wadi ( नारळ वडी ) is the best use one can make of coconuts. Although Kol Pohe ( कोळ पोहे ) come close, Naral Wadi wins hands down. It's sweet but not too sweet. I like it best the day it's made, right before it sets completely. That way, it's set on the outside but slightly soft/chewy on the inside! It doesn't stay like that for long though but it tastes delicious even after it's set and firm. To make these, simply pop all the ingredients in a pan and cook 'em. Then, transfer the mixture into a tin, let cool and eat! It's very simple to make and perfect for beginners. That is of course, assuming you're careful around the hot stuff when putting it an the tin.

Checkout my recipe for Naral Wadi here.

Cocada is a similar recipe from Latin America. While both recipes are made from fresh coconuts, the cocadas are baked in the oven to achieve a golden, soft and chewy dessert. Usually garnished with almonds, these sweet treats are sometimes even quenelle shaped.
To make cocadas, click here.

Vermicelli/ Sheveyanchi Kheer

Vermicelli kheer is a popular 'prasad'. Back in the day it was made only during poojas as naivedya or on special occasions like birthdays. These days though, it's made just about anytime of the year.
Vermicelli kheer can be as thick or runny as you like. The more milk is added the runnier it will be. The lesser the milk, the more custard-like. You could use any kind of milk, though traditionally, full fat milk is used.

Sweet Shankarpale

Sweet shankarpale (पाकातले शंकरपाळे) are crispy diamonds with just the right amount of sweetness. Golden brown and crunchy, they'll be finished in no time!

Semolina/Rawa Ladoo

Ladu is a generic term for sweet sugar syrup soaked rounds. Traditionally, these are a part of the 'faral' (फराळ ), made during Diwalli but can be eaten whenever you're hungry! These ladus use Semolina and coconut. 

Jilbi

Jilbi ( जिलबी ) is known by different names all around the world. It was introduced to India by the Mughals and is a very popular dessert. Kolhapur seems to be the place where Jilbi was introduced a bit under a century ago. Kolhapur is the land of wrestling and thus it became a ritual to distribute Jilbi after a victory. the dessert is also avidly bought on Indian Independence (15th August) and Republic (26th January) days.
Traditionally Jilbi batter is made by fermenting the mixture of yoghurt warm water and maida but this is a quicker version.

Coconut Wadi/ Naral Wadi

This being the first post of the new calendar year, I would like to wish y'all a happy, healthy and prosperous new year. Maharashtrians follow the lunar calendar and thus, the Maharashtrian new year falls on the day of Gudi Padwa, but due to western influences, we celebrate new year according to the Gregorian calendar as well. Traditionally, all new beginings are made on a sweet note, and hence I would like to share one of my personal favourites, the Naral Wadi/ Coconut Wadi (नारळ वाडी).

Semolina Gulabjam

Today is a special day which we will be celebrating with this recipe. Traditionally, Gulabjam are spherical but you can get creative ! Pipe them like churros or shape them like doughnuts, just be sure to fry them on a low flame so that they cook through to the centre, without burning.

Gulabjam

Gulabjam (गुलाब्जाम) or Gulab Jamun is a popular dessert, that is usually prepared during festivals and marriages. The principal ingredient of gulabjam recipes is khava or khoya, which is the milk solids attained after evaporating milk. The gulabjamuns need to be handled delicately, with some patience and thus packaged gulabjams and gulabjam kits are a common sight in stores. Although the kits, make gulabjam making a breeze, the home made recipe tastes a million times better.

Sheera

Sheera is a sweet preparation of Semolina that's a staple at my place. The recipe can be made in a couple of ways. When Sheera is served as 'Prasad' to the deity, it is usually done along with a basil leaf. In my culture, it is believed that holy basil/तुळस purifies the atmosphere by destroying negativity.

Bharali Keli / Stuffed Banana & Sweet Curry

Stuffed banana (भरली केळी) is an old classic. It's a classic upvas dessert. Not a lot many people make it these days and I really don't understand why because it tastes lip smacking. This is my family's recipe which uses khava (milk solids attained after evaporating milk). You could add more sugar if you like but we prefer it this way. Enjoy!

Shahi Tukda

One of my favourites, the recipe has its origins somewhere near Old Hyderabad State (present day Maharshtra, Karnataka and Andhra Pradesh), which included Marathi speaking populations. Shahi Tukda (शाही टुकडा) literally translates to Royal Bite and stands up to the name. In our kitchen, it's seldom prepared but relished every single time!

Serves 3

Goad Puris

Crispy golden puris fried to perfection are an inviting sight by themselves.Pour some sugar syrup over them and they become irresistible! Here's the recipe for गोड पुऱ्या 

Makes about 10 puris

Ingredients:

For the Puri

Maida	1/3 cup
Rawa/Semolina	1/3 cup (Fine variety)
Salt	1/4 tsp
Refined oil	1 Tbsp
Water	3-4 Tbsp

For the Syrup:

Sugar	1/2 cup
Water	1/4 cup

For Garnishing

Pistachios	3
Saffron	A Few Strands

Method:

1.Mix maida, rawa and salt together.
2.Heat oil and add it to the Maida mixture and mix well.
3.To this, add water to make a soft dough.I used about 3 Tbsp but the quantity you will need depends upon the coarseness of semolina .Knead the dough well.
4.Let the dough rest on the countertop for 10 minutes.Knead it once more.
5. Roll out Puris about 2 inches in diameter.
6.Fry them and make sure they puff up well.
7. Place them on a paper napkin to soak up the excess oil and cool down.
8.Make a simple syrup of 2 thread consitency.Place the Puris on a wire rack and pour the syrup over the puris.
9. Let the excess syrup trickle down.
10.Sprinkle sliced Pistachio and Saffron on the syrup soaked puris. Make sure you do this before the syrup sets/forms a film.
11. Let them cool completely before you serve them.

If at all you are left with some, store them in an air tight container.These will stay for about 3-4 days on the countertop.

This recipe will give approximately 860 calories.

Red Pumpkin Kheer

Red Pumpkin (लाल भोपळा) is very versatile and is used in entirety.Heres a light and delicious dessert!

Serves 4-6

Ingredients:

Red Pumpkin, Grated           150 gms
Gram Flour                          1 Tbsp
Ghee (तूप )                           1 Tbsp
Milk                                    375 ml
Sugar                                 75 gms
Cardamom powder               1/2 tsp
Chopped pistachios              3
A few strands of saffron for garnishing.

Method:

1.Heat the ghee in a pan.Add the gram flour and saute the roux untill it turns pinkish-brown.
2.Add grated pumpkin and mix it well with the roux.
3.Add milk and bring to a boil.Reduce the heat.Cook for about 5 minutes.
4.Add sugar and stir untill it dissolves.
5.Turn off the heat and add the cardamom powder.
6.Garnish with chopped pistachios and saffron.You can serve this hot or chilled.

This needs to be consumed within 1-2 days and stored in the refrigerator.

This will give you approximately 880 calories.