Friday, Sep 22nd

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Indian Sweets - desserts - recipes

Blackberry (Raspberry/Blueberry) Jam

Blackberry jellyOh, the joys of summer! When temperatures are soaring and the days are scorching hot, I am always hard pressed to find something fun and meaningful to do that the whole family can enjoy. Berry picking at local plantations fits the bill. The joy and satisfaction of picking fresh local produce is only second to picking it from our own vegetable garden. Both my kids love berries and I love the health benefits they bring to the platter. And this recipe for jam is so quick and easy, there is no excuse not to make it.

3 cups mashed or sieved blackberries (use raspberries or blueberries if your little heart pleases)

3 cups sugar

2 tablespoons fruit pectin powder

Pick fresh berries. Fresh fruit work better than frozen. The berries do not have to be very ripe. Mash the blackberries with potato smasher. Strain them in mesh sieve if you prefer seedless jam. Also, if you do not have pectin, just add a little more sugar and substitute with 2 teasp lemon juice. Put the ingredients in a nonstick pan and bring to boil. Boil on high heat for 5-7 minutes stirring occasionally. Reduce heat to medium and boil for another 15 minutes. Transfer into jars or glass containers and let it cool. Don’t fill the jars to the rim. After jars cool, refrigerate. Enjoy with toast, cookies, or any other favorites. We love peanut butter-jam sandwiches, too.

Chocolate Burfi

Chocolate BurfiIngredients:
1 1/2 tsp ghee
12 oz khova/mawa
4 oz Baker's Sweet German chocolate bar (you can substitute with pure cocoa)
3 tsp sugar
1/4 cup cranberries
1/4 cup chopped nuts (almonds, cashews or walnuts)
How To Make:
Heat a wide non-stick pan on med-low. Add 1 tsp ghee. When completely melted, add finely chopped or shredded khova/mawa. As it starts to melt, add finely chopped baker's chocolate or cocoa. Mix everything until it starts becoming homogeneous. Add the sugar and mix well until sugar is dissolved and the mixture forms a very thick chocolate dough. Grease an 8-inch baking pan or another metal dish with the remaining ghee. Pour out the dough and spread it int he pan evenly. Sprinkle the nuts and cranberries on top. Let the pan cool to room temperature. Then put in the fridge for about an hour. Cut into small squares and enjoy!

Rice-Khajoor Kheer (Rice Pudding with Dates)


- 1/3 cup uncooked rice

- 16 oz can of low fat evaporated milk

- 2 tsp sugar

- 1 cup water

- 12 to 15 almonds

- 1/3 cup khajoor/dates finely chopped

- 1/4 tsp cardamom powder

- Pinch of saffron, toasted and crushed

- Pinch of salt


Wash the rice thoroughly, drain and let the wet rice stand for a couple of hours. Soak the almonds in warm water for a couple of hours, then peel the skin and sliver. Bring the water to a boil in a thick bottomed pan and pour the rice in. Let it boil for a couple of minutes, then turn the heat to medium low and let the rice cook well till most of the water evaporates and it starts becoming translucent. Then add the milk, sugar, salt, almonds, cardamom, saffron and almond slivers. Bring to a boil, turn the heat down and let it simmer until the kheer starts to thicken. At that point, add the khajoor pieces. Turn off the heat and let the kheer soak and thicken for a while. I like the thick creamy kheer but if thinner version is desired, add a splash of milk just before serving.

Wild Rice (Samo, Moraiyo or Bhagar) Kheer

Wild rice kheerVari Tandoolachi  kheer – (Moraiya Kheer)

Vari Tandool(Moraiya)    -    1/2 Cup
Sugar                -    1/2 Cup (You can add more if you more sweet)
Milk                -    3 Cups
Cardamom Powder        -    1/2 Teaspoon
Almond Powder        -    1-2 Tablespoons
Nutmeg Powder        -     2 pinches
For Decoration        -     Almonds / Resins etc.

How to Make:

Boil milk in thick bottomed Pan at medium heat.

Wash variche tandool 2-3 times.

Add variche tandool and keep stirring for 15-20 minutes.

Add sugar and keep stirring until it thickens.

Add cardamom, nutmeg powder and almond powder.

Remove kheer from gas and let it cool.

Decorate with dry fruits.

Serve chilled.


Strawberry Chocolate Delight

Strawberry chocolate delight Ingredients:
- 8 one inch thick slices of butter pound cake
- 16 oz can of evaporated milk (more if desired)
- 2 cups finely chopped strawberries
- 2 tsp sugar
- Chocolate shavings (your favorite variety)
Place the cake slices in a single layer on a flat dish or cookie sheet. Pour the evaporated milk on each slice until well soaked. refrigerate for at least 2 hours. Mix strawberry and sugar and let the mixture stand in the fridge for at least 2 hours. Just before serving, top each cake slice with marinated strawberries and garnish with chocolate shavings. You can also make this sandwich style with strawberry filing between two slices of cake. Enjoy!!

Evaporated milk is available in Costco stores or online at

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