Healthy Oats-horse gram doddak/dosa

Doddak is a GSB style thick pancake/dosa made with fermented batter usually
made of lentil and rice. I have used the same recipe and made it more healthy by adding oats. Eating a healthy diet is getting more popular these days specially with the rise in obesity. One of the best ways to get fiber into our diet is to eat whole grains.
       Horse gram is a reddish brown legume with many health benefits. it's not only filling, eating horse gram will make you feel fuller for longer. Along with horsegram ,i have also used oats. I use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, masala oats and different types of soups . Most of these easy oats recipes are a good alternate to an elaborate meal. 

Ingredients :

1. Horse gram-1 cup
2. Rice(dosa)-2 cups
3. Urad dal-1/4 cup
4. 0ats-3 cups (i've used Quaker Oats)
5. Salt to taste

Method ;

• Wash & Soak urad dal and Horse gram for 5-6 hours in 4-5 cups of water.
• Soak rice separately  for an hour. 
• First grind urad-Horse gram with the 2 cups of water(use the same water in which you have soaked urad and Horse gram ).You can add more water if needed.The batter should be light and fluffy.
• Next in the same jar add soaked rice and Oats  and grind to smooth paste.
• Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
• Next day add salt to taste and adjust the batter with little water if it is too thick.
• Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect doddak/dosas. Cover it with a lid and let cook till one side is done. Now turn the dosa and cook again till both the sides are golden brown.
• Remove it on a plate and serve hot with chutney of your choice.

Churmuri/Puffed Rice Laddoo.. a Microwave recipe

churmuri Laddoo

Churmuri/puffed rice laddoo is a traditional sweet I grow up eating and thought it exist only in my native . I came to realized that I could not be more wrong later when i shifted to Belgaum. They too, have a very similar version of this laddoo, though slightly different in ingredients.
actually i love traditional sweets and I am a sucker when it comes to Gud/Jaggery! Just couldn't say no to the earthy smell and taste of it!

Puffed rice laddoo

Ingredients：
4 cups Puffed Rice/churmuri 
300 gms Jaggery/Gud
1/4 tsp Cardamom/elichi powder   
1 tbsp ghee
3-4 tbsp water

Method:

• In a microwavable bowl, whisk together jaggery, sugar, ghee and water.
• Microwave on high for 3 minutes, take it out and stir well, repeat this for 1 more time or till the jaggery melts completely. If it looks dry while stirring, add 1-2 tsp of water. The total cooking time should be not more than 4-5 minutes.
• Remove from the microwave, add the puffed rice and cardamom powder mix well.
• Prepare the laddus while the mixture is still hot.
• Applying some melted ghee to hands helps preparing the laddus
• Now grease both the palm with ghee and gently take some mixture and roll into to balls.
• While making the laddoos if the mixture becomes hard then reheat the mixture in microwave on a low heat and proceed.

Note：Not all microwave created same, you may want to adjust cooking time according to your microwave wattage.

Kadgi chakko

Kadgi chakko

Kadgi Chakko  is a traditional curry made with raw jackfruit known as "Kadgi in Konkani. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with rice as a side dish ...Come summer, South canara has its share of mangoes and jackfruits.
In this recipe raw jackfruit is chopped and cooked and then added with the coarsely ground  coconut paste and seasoned with mustard seeds, curry leaves in aromatic coconut oil.

During grandmas time, coconut was grinded in a stone grinder or "Ragado" as it is known in Konkani. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic konkani dishes.

 Ingredients:

1. I medium sized raw jackfruit ( about 500-750 gms)
2. Salt to taste

For the Masala paste:

1. 1/2 coconut,freshly grated
2. 5-6 Dry spicy Red chillies
3. 3-4 Kashmiri/byadgi red chillies
4. 1tbsp Coriander seeds
5. 1tsp Urad dal/split black lentils 
6. A small marble sized Tamarind ball
7. 2tsp Coconut oil

For the tempering:

1. 1tbsp Coconut oil
2. 1tsp Mustard seeds
3. 2 Springs of Curry leaves

Method:

1. Cut the jackfruit into 4 pieces and cut the 
2. Wash jackfruit pices thoroughly (to remove the saltiness) and pressure cook.Take about 3 whistles.When cool open the lid and Mash the jackfruit pieces coarsely with the back of the spoon.
3. Heat 1 tbsp oil in a pan and fry urad dal and coriander seeds till light brown and keep aside.Add red chillies into the same pan and roast till crisp.
4. Prepare the masala by grinding coconut, red chillies, and tamarind to a coarse paste.
5. Now add fried coriander seeds and urad dal and grind to a smooth paste.(Add just enough water to grind them. Do not add too much of water as this curry is prepared dry)
6. Now heat remaining oil in a pan and add mustard seeds,let it crackle add curry leaves and add the ground masala paste to this.
7. Now add the mashed jackfruit and salt ,mix it nicely.
8. cover and cook on a low flame for 5-7 minutes till its almost dry.
9. Serve hot with rice and dal.

Brahmin style vegetable Kurma (no onion- no garlic)

vegetable kurma

This Shravan try this amazing veg gravy recipe from south India without Onion and Garlic!!!

Among Hindus many people discourage eating onion and garlic along with non-vegetarian food during festivals or Hindu holy months of Shrawan.As a true GSB i too avoid cooking food with garlic or onion during our festivals like Sutta punnav,krishna ashtami and gouri-ganesha.

Ingredients:

1 Potato diced

1/2 cup Green beans sliced

1/2 Cup Green Peas

1/2 Cup Carrots cut into 1'pieces

1tsp Mustard seeds

2 spring curry leaves

1/2" Cinnamon

3 Cloves

Salt to taste

2 Tsp ghee

Grind to Paste*:

1. 1/4 Cup Coriander Leaves
2. 1/2 Cup grated Coconut
3. 4-5 Green chillies
4. 1/4 Tsp Jeera
5. 1/4 Tsp Saunf/Fennel Seeds
6. 1 Tbsp Roasted Channa Dhal/Putane/hurigadale
7. 1/8th Tsp Turmeric Powder
8. 1 small piece of Ginger
9. 1 marble sized tamarind ball

No onion-no garlic veg kurma

Preparation:

Heat ghee in a pressure cooker, add mustar,curry leaves cinnamon, cloves, and fry for a couple of seconds.

Now add chopped vegetables and fry for a minutes,add salt and 2 cups of water and cook till done/pressure cook on high for 2 whistle.

Grind all the Ingredients under Grind to Paste* with little water.

Now open the cooker when all the pressure/steam has subsided and the pressure cools down.

Add the ground paste and salt if needed,mix it well.You can add water if needed to adjust the gravy according to your requirement .

Cook on a low flame for about 10-15 minutes or till done.

Serve hot with roti or puri

Pineapple PUdding/Sheera...

Pineapple pudding  is a popular wedding dessert in southern parts of India specially in my native 'Mangalore' and its one of my favourite dessert  too. Its very easy to make dessert specially during parties and festivals ...try this simple dessert and i am sure its going to impress your guests if served in fun and pretty party style with fresh pineapple slices;)

Ingredients:

1. 1 cup – Bombay Rava/uppit soji
2. 11/4 cup – Sugar
3. 1 cup – Pineapple (chop into cubes)
4. 3 cups – Water
5. 1 tsp pineapple essence 
6. 10 nos – Cashew nuts
7. 1 or 2 pinch – Turmeric/yellow food color
8. 1/4 cup – Ghee
9. 1/2 cup Rice bran oil

Method:

1. Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
2. In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
3. Take a hard bottomed pan add water, chopped pineapple and  bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
4. Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes  or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
5. Switch off the stove and garnish with fried cashews nuts.
6. Serve chilled

Tips and serving suggestions:

• you can make this quick and easy pudding recipe with canned pineapple too.
•  Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
• you can present it any number of ways and if  you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

 

Ingredients

• 1/4 cup Toor dal
• 5-6 Amla/Indian gooseberry
• 3-4 Green chillies

For Tempering:

• 1 pinch Hing/ asafoetida
• 1/2tsp Mustard
• 1/2 tsp Cumin/jeera
• 2 springs of  Curry leaves
• 1 Dry red chilly( cut into pieces)
• 2 tsp Ghee
• 1 tbsp Coriander leaves,chopped

Cooking Directions

1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
2. Deseed amla and grind with chillies to coarse paste
3. Pressure cook dal in 2 cups of water with little turmeric and oil.
4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Kadgi gujjo...A traditional konkani style Raw jackfruit masala

Distinctively Konkanis are famous for their love for Jackfruit. Whether it is raw or ripe we always head over heel in love with this Vegie/fruit. The most delectable part of it is, out of one Veggie so many dishes can be cooked. 

Usually we prepare this Kadgi (Tender jackfruit) Gujjo with the remaining parts or the leftover pieces, after making yummy chips from the tender bulbs (matured but not ripe)of raw jackfruit.

Chips 

In this dish i'm using almost all the parts of jackfruit (inner white part of the peel,tender jackfruit seeds and some remaining pieces of the jackfruit bulbs). This recipe of Kadgi gujjo/raw jackfruit masala is a vegetarian delicacy for GSB konkanis. We never waste a single part of it. Like jackfruits are eaten both in raw and ripe form and not even the peels are wasted. Then the leaves are used to achieve traditional delicacies like Khotto/steamed idli batter in jackfruti moulds and Sanna khotto.

Ingredients
For the main dish:

1. 2 cups Raw jackfruit pieces
2. 1cup Tender jackfruit seeds,cut into cubes
3. 2tsp Salt

For the masala:

1. 3 cups Freshly grated coconut
2. 10-12 Dry red chillies
3. 1tbsp Coriander seeds
4. 1tsp Urad dal/split black gram
5. 2tsp Coconut oil
6. 1 Marble sized tamarind ball

For the seasoning:

1. 10-12 Garlic cloves
2. 1tbsp coconut oil

Cooking Directions

1. Take a kadai/wok and 1st cook only the seeds using 2 cups of water until the seeds are soft but not mushy.
2. Now add the jack fruit pieces and salt ,cook till soft but not mushy.It will take about 5-6 minutes to cook.n the mean time prepare coconut masala paste.
3. Take a small pan,add 2tsp of coconut oil,add coriander seeds and urad dal,roast till they are well roasted,remove and in the same pan roast the dry red chillies till it turns to dark red colour,make sure to roast the spices on low heat to avoid from burning.
4. Once you are done with the roasting ,grind all the masala ingredients to semi smooth paste using 2 cups of water.
5. Add this paste to the cooked jackfruit pieces,adjust the salt and bring it to a boil for at least 5-10 minutes on medium low heat.
6. Now prepare the seasoning by heating 1 tbsp of coconut oil in a small pan/panna kayli,add crushed garlic and fry till brown.Season the boiled Kadgi gujjo/jackfruit masala and serve hot with rice.

Note: A similar dish can be made with either of the following
1 Bread fruit and tender cashew nuts combo
2 Madras cucumber or cooking plantain separately.

Phenori...A traditional Konkani sweet

 

Its a popular sweet in mangalore and some parts of  south india,traditionally prepared during festivals and weddings.Phenori is  round in shape, with multiple layers interspaced with ghee or butter.

 

Ingredients:

For the puries:

1. 1cup maida
2. 2tbsp fine chiroti rava or rice flour
3. 2tsp ghee for kneading the dough
4. 2tbsp Ghee or butter for brushing the puri
5. Water as required 
6. Oil for deep frying
7. 1/2tsp Salt 

For the sugar syrup:

1.  1cup sugar
2. 1/2 cup water
3. 3-4 cardamom,powdered

Method:

• Mix maida and salt well. Then add the ghee and combine well with the flour
• Now add the water little by little and form a hard but pliable dough.Knead this dough for few minutes and rest for 30 minutes covered with a cling film .
• Knead the dough again and divide them into equal sized balls.
• Dust the working area with little flour.Roll out the dough into think circles or puries  and brush each puries with ghee or butter to coat the entire surface of the puri and then dust it with little fine chiroti rava or rice flour.Now place the second puri and repeat the same process until you have stack of 5-6 puries .Make sure to brush ghee or butter between each of them.
•  Now roll the entire stack of puries into a big roll.
• Cut the puries into 1 cm thick or equal sized  pieces/pedas and gently press the pedas to avoid any open ends.Now gently roll the each pedas into mini thick spiral puries .
• Once your done with the rolling
• Heat oil in a pan  and deep fry all the phenoris till crisp but not brown.
• Meantime start making sugar syrup.Mix water and sugar and boil on medium flame till it reaches to one string consistency.Add cardamom powder and take it out from the flame.
• Now add all the fried phenoris in this hot syrup one at a time and arrange on a broad steel plate one by one.while dipping the puries make sure it coats well on all the sides.
• For special touch sprinkle some crushed pistachios on top and serve.
• Let it cool completely before storing.You can store this up-to a week in an airtight container.

Kane piyyav panna Ghashi/ambat ....A typical GSB konkani fish curry

In konkani cuisine,the staple food is rice and fish.We mostly east fish like pomfret,mackerel,king fish ,sardines,prawns crabs and most delicate lady fish.Today i am here with  a typical GSB fish curry called "Piyyav panna ghashi or Ambat" ,We Mangalorean GSB's love to eat fish almost on daily basis .make this ambat with only fresh water fish or white meat fish,they are lady fish/nogli in konkani/kane in tulu,silver fish/mothyale in konkani/bolanjeer in tulu,pomfret/sungruti in konkani /maanji in tulu and sometimes i do make this with  king fish or mackerels or crabs  but i prefer to make it little spicy by adding 3-4 more chillies.Vegetarians can try  this ambat with mixed vegetable or with the fresh peas or gherkin and potatoes too.

Ingredients

• 500 gms Lady fish/kane/nogli
• 4-5 Whole dried red chillies,roasted
• 1 small marble sized tamarind
• 5-6 Shallots/sambar onion/red onions,finely chopped
• 1tbsp Coconut oil
• 3 cups Freshly grated coconut

Cooking Directions

1. Clean and cut each Fish into 2-3 pieces depending on the size.
2. Apply salt to taste and sprinkle some turmeric and keep aside.
3. Roast the dry red chillies in a tsp of coconut oil till they turn crisp.
4. Now grind coconut,roasted red chillies and tamarind to smooth paste with 2 cups of water and our masala paste is ready.
5. Take a wide vessel to cook the fish.Add all the ground masala paste and add some more water to adjust the consistency of the gravy.The gravy should be nice creamy and thick.Then add salt and bring it to a boil.
6. Lastly, add the fish pieces. Cook until fish is cooked. It takes hardly 5 minutes to cook this fish. Stir carefully so that the fish pieces remain intact because this lady fish is very delicate. so just one or two boil is more than enough to cook.
7. Now prepare the tempering.Take a small panna/tempering pan,heat coconut oil and add chopped shallots and saute till they turn to nice and brown colour.
8. Pour this over the fish and serve hot with steaming hot rice.

You can use any white meat fish of your choice for making this curry.

Magge Thanbura...a konkani delight

when I was growing up, specially during monsoon every meal included jackfruit seeds in some form or another.  Steamed or boiled seeds ; with gravy or without, you name it and we ate it. As a true GSB i too love  every part of jackfruit ,specially the seeds, we make so many curries and i really enjoy almost all the dishes.
 Indeed its a  nostalgic dish for me.  It’s one of the first dishes that my grand mom used to cook for me and it was also one of the first dish she taught me how to cook. Its a  simple dish with lots of fried garlic and chillies ,which makes this dish spicy and aromatic.
Ingredients:
500 gm- Sambar cucumber/madras cucumber 
20-jackfruit seeds
2-Garlic bulbs
10 -Whole Red dried chillies

1tbsp-coconut oil 

Method:

• Cut sambar cucumber into large chunks/ cubes and remove the seeds 
• Crush the seeds and peel the outer cover.
• Pressure cook both together with 4 cups of water for about 15-20 minutes or just take 2 whistle .
• Let it cool down a bit,then open the pressure cooker and transfer the cooked veggies into a vessel/sauce pan.
• Add salt and bring it to boil and turn off the heat.
• Now prepare the tempering .Crush Garlic and cut the chillies to small pieces.
• Heat oil in a tempering pan add crushed garlic followed by chillies,fry till they are well roasted.
•  Add this to the cooked veggies and serve hot with rice.

Avnaas-ambya sasam ( Mustard flavoured pineapple and mango salad)

Aunas Ambo sasam (called pineapple and mango respectively in English) is an excellent mango pineapple sweet sour dish. It is a very popular dish from the Konkani/ Mangalorean cuisine .Mango is the king of fruits and has got a variety of mangoes like the Alphanso, Malgova, Thothapuri, Mallika etc. Traditionally Aunas ambo sasam uses mango and pineapple. when mangoes are not available, you can also use all mixed fruits which would give a wonderful sweet and sour combination of taste and flavors. It is a popular GSB feast dish and locally known as Ambe (mango) sasam and is normally a must in most marriage food.In this dish fruits are together tossed in a mustard flavored coconut paste and spiced with red chili to make a dish that surely serves as an exotic accompaniment. This dish is a blend of sweet, sour and hot all at once. .Do try this luscious and exotic recipe specially during hot summer season.This really makes a great salad!

Ingredients

• 2 cups Mango pieces (any sweet variety will do)
• 2 cups Pineapple cubes
• 1 cup Black or green grapes
• 2 cups Freshly grated coconut
• 2 Whole Red chillies,roasted in oil
• 1tsp Mustard seeds
• 1tbsp Jaggery or sugar

Cooking Directions

1. For preparing the Avnaas ambya sasam, firstly mix the Jaggery or sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chillies adding little water to a coarse paste. 
3. Just before taking, add the mustard seeds and grind for a few more seconds till the mustard seeds are slightly crushed.
4. Now add the coconut paste to the fruits with salt and mix well. Serve this excellent and yummy dish cold or at room temperature.
   
   
   
   
   
   

Piyava vodi/ onion sandige

Here comes summer and most of the ladies started making this wonderful sun dried  rice fryums/vodi for rainy season. it also brings memories of my childhood, helping my amma , aunts and neighbors to make these delicious vodi/sandige and pappad . it was so much fun. Now i take my kids help and they too enjoy this a lot.

Ingredients

• 2 cups rice Rice ( 200 ml cup)
• 20 Dried whole red chillies
• 2.6 litters Hot Water
• 3-4 Onion,chopped finely
• 4-5 level tsp salt or as per taste

Cooking Directions

• Soak rice for about 12 hours in 6 cups of water

• Drain water and Grind rice and chilies to smooth paste adding 4-5 cups of water.

• Meanwhile boil 2.6 liters of water and keep aside.

• Take a big kadai or deep vessel or heavy bottomed sauce pan and add rice batter and half of the boiling water and mix it well and cook on medium flame ,keep stirring all the time to avoid any lumps.
• After 5 minutes add some more water to the boiling rice mixture and stir  to make smooth paste. once the paste is slightly thick add the remaining water and Cook it well.
• Keep stirring till it starts bubbling. Once its started bubbling cook further for 5 minutes.The whole procedure takes about 20 minutes.

• The batter should be like idli batter and not too thick as it will become thick once you keep it overnight and so switch off the gas once it comes to desired consistency .

• Now add chopped onions and mix it well.

• Cover and keep it over night.If you are making this same day then let it cool completely

For spreading vodi/sandige :

• Spread one big plastic sheet in the balcony where you get direct sun light till evening or terrace .
• Now start dropping the mixture with a spoon or with the fingers into small lumps as shown in the above picture.

• Dry vodi in the sun for a day,at least 7-8 hours and bring it inside around 6 in the evening.
• Next day turn over all the vodis and dry it again for 2 more days till it becomes completely dry and crisp.
• Store in an air tight container,When required deep fry in hot oil and enjoy.

Note:

1. Tip: 1 Be careful when you are adding salt as it shrinks 1/2 the size when it dries.So add little less salt than normal.
2. 2 its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.
   
   
   

Pulikoddel

Pulikoddel is a typical GSB konkani dish served in temples and marriages,its Delicious. All the flavours work perfectly together and  there's a nice hint of jaggery and tamarind and the nuttiness of coconut and sesame is absolutely amazing !

Ingredients

• 1/2 kg / 4-5 cups Ashgourd cubes (11/2 inch)

ashgourd pieces

For the masala paste

malasala ingredients

• 2 cups freshly grated coconut
• 1tbsp Coriander seeds
• 2tsp Black thil/sesame seeds
• 2tsp Chana dal/ split bengal gram
• 7-8 Dreid Whole Guntur chillies/hot chillies
• 6-7 Pepper corns
• 6-7 Methi seeds
• 1tsp Rice
• 1/4tsp Turmeric powder
• 1 Marble sized ball of tamarind
• 2tsp Jaggery
• 1/2tsp Mustard
• 1spring Curry leaves
• 1tbsp Coconut oil

Cooking Directions

1. Pressure cook or boil ashgourd pieces in 2 cups of water till soft but not mushy.
2. Wash rice and thil separably and dry .
3. Now fry all the masala ingredients separately with a little oil to a light brown.
4. Be careful while frying grated coconut as it should be roasted on low flame,stirring all the time to get that nice golden brown colour.
5. Once you are done with your roasting, grind all the roasted ingredients together with tamarind and little water to slightly coarse paste ( not too coarse),do not add too much of water,the paste should be thick.
6. Once the ash gourd pieces are boiled and cooked well,add salt and jaggery and bring it to a boil,then add the ground masala paste and boil again till the gravy thickens.
7. Now prepare the tempering.Heat remaining coconut oil in a small pan,add mustard and let it crackle,followed by curry leaves and pour over the gravy and serve hot with rice.

Variation: You can prepare this pulikoddel with cucumber/Madras cucumber or bottle gourd

Ashgourd curry

Orange kesari bhath /orange semolina pudding

My husband and kids just cannot resist eating desserts especially during festive season and our family favourite dessert is semolina pudding /rava kesari/kesari bath/Sheera but this time with an Orangy twist. Kesari bath/sheera is one of the basic Indian desserts, made in every indian home,but the name varies from region to region,in northern india they call it halwa and in south kesari Bhath,rava kesari or sheera. This is a real kid pleaser dessert that they can join in and help make or decorate. I love making kesari bath as I can get as innovative as I can with the flavours. Do try this easy,fool proof recipe this festive season !

Prep time: 5 mins

Cook time: 25 minutes

Ingredients

• 1 cup kesari rava/fine semolina
• 2 cups Fresh Orange juice
• 1 cup Sugar
• 11/4 cup Ghee/clarified butter
• 4-5 Cloves/lavang
• 2 pieces of Cinnamon/dalchini

Cooking Directions

1. Roast kesari rava,cloves and cinnamon with a cup of ghee on slow fire,until the grains are separated and changes to light brown colour.
2. In the meantime boil orange juice in a bowl or sauce pan.
3. Once the roasting is done slowly add the orange juice and keep stirring till the rava absorbs all the juices and cooks well.
4. Add sugar and continuously stir till all the sugar dissolves completely and no lumps are formed
5. Now add the remaining ghee little at a time and keep stirring till the mixture leaves the sides of the pan. Put on a greased plate and cut into desired shape.
6. Garnish with roasted nuts of your choice.

For orange cups:

• Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and prepare juice for the pudding. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges and its ready..Just fill these cups with the pudding and serve.