Wednesday, November 05, 2008

Dadi's Rava Sheera

This is a sheera which I can never get enough of. Every time my Granny(Dadi) makes it, I am the first person to have it hot and fresh, and I have about 10 pieces in the average on the first harvest ;-)

I saw her making it once, and here is the recipe for this mouth-watering dish....


Rava(Semolina):1 cup
Cow's Ghee(Clarified Butter):1/2 - 1/3 cup
Sultanas(Raisins):20 - 25 nos.
Boiling Water:3 cups
Powdered Kesar:1/2 tsp
Grain Sugar:1 1/4 cup
Nutmeg(jaifad) powder:1/8 tsp
Cardamom(elaichi) powder:1/2 tsp
Badam &Pista powder:1 Tbsp


  1. On a medium-low flame, heat the ghee, and when a little hot, add the rava.

  2. Boil 3 cups of water

  3. When the Ghee starts separating from the mixture, reduce the flame to low &add sultanas. Keep stirring till the sultanas swell up by soaking the Ghee.

  4. Add boiling water in 3 additions in intervals of 15-20 sec, stirring all the time.

  5. After a while, the mixture in the pan will stop sticking to the pan. Cook for 30 sec. more and add all the sugar.

  6. Increase the flame's intensity to medium, stirring all the while.

  7. When the sugar has dissolved and the water of crystallization has left the sugar, add the powdered saffron to ensure that it is distributed evenly across the product.

  8. When the mixture in the pan has completely left the pan and is very easy to stir, reduce the flame's intensity again to low.

  9. Add nutmeg powder and cardamom powder.

  10. Quickly put the mixture into the settling vessel(typically a thaali or a steel box) and sprinkle the shopped nuts all over. Do NOT press the top of the sheera.

  11. Let the sheera cool. You can cut it into pieces when warm and enjoy it the most right now!

Sujata's Elaichi Nankhatai

I had been searching for a good nankhatai product/recipe but hadn't been able to find one even after trying out many different recipes. I used to always compare it to nankhatai I had had at my nana's place, and none of them would live up to that standard. So, this time I decided to ask my mami, Sujata for the recipe. Here it is in it's unmodified form, and is makes really excellent elaichi nankhatai!


All-purpose flour(Maida):1 1/2 cups(170g)
Gram flour(besan):1/2 cup(45g)
Powdered sugar:1 cup + 2 Tbsp(175g)
Cow's Ghee(Clarified Butter):1 cup minus 2 Tbsp = about 210 ml
Powdered cardamom:1/2 tsp
Vanilla extract/essence:1 tsp


  1. Preheat the oven to 145°C - 150°C. If it is not baked at this temp, then the gram flour(chickpea) will remain uncooked. If you bake it at a greater temperature, then the chickpea will get burnt(overcooked)!

  2. Mix the maida, besan and elaichi(cardamom) powder well with a spoon for about 5 mins.

  3. Cream the Ghee and sugar just until they are mixed well.

  4. Add the flour mixture to the creamed mixture and mix using a wooden spoon or a spatula.

  5. Lightly knead into a smooth dough.

  6. Make small roundlets, place on the baking sheet and make a design on top with a fork. Or you could place a single charoli nut on each roundlet.

  7. Bake for 30 mins or less(till done). The cookies will feel silky smooth and the flour will peel off from the sided, but they are actually done.

  8. Cool and enjoy!

Dhruv's favourite Mava Cake!!!!

This is a cake that I truly relish and enjoy and I make using my own method. Since I love the cake and other people have also appreciated it, I feel like sharing the recipe....


Maida(all purpose flour):80 g
Mava(grated):40 g
Grain sugar:115g
Cardamom powder:1/2 tsp
Powdered Saffron:1/4 tsp
Vanilla essence:1/4 tsp
Eggs:2 nos.
Baking powder:1/4 tsp
Hot Water:2 1/2 Tbsp
Powdered dry fruits(pista and badam):2 Tbsp
Melted butter(salted):50 g
Vegetable Oil:3 Tbsp

You will also need a pan that is 25 sq. inches in area and at least 2 inches tall. I use a 7.3" X 3.5" X 4" bread tin.


  1. To prepare the pan, grease the pan, line it with parchment paper and then grease it again.

  2. Preheat your oven to 180°C.

  3. Mix the grated mava, flour, cardamom powder and paking powder very well with a spoon. Stir well for 5 mins to mix.

  4. Take the sugar in a bowl and break the 2 eggs in it.

  5. Mix the melted butter and oil in a separate vessel.

  6. Warm the saffron strands and grind into a powder.

  7. Add the powdered saffron to the butter & oil mixture and mix well.

  8. Heat 2 cups of water to a boil and turn off the flame. Set the egg container over boiling water(do not touch the base of the container to the water) and beat well till stiff peaks form.

  9. Add the vanilla essence and beat a little more.

  10. Add the 3 Tbsp of Hot water to the beaten eggs.

  11. Add about 3 Tbsp of flour mixture to the well beaten eggs and mix by stirring at the base. Take care NOT to over-mix or you will deflate the batter.

  12. Add the melted butter & oil mixture. Mix a little.

  13. Add the remaining flour and the powdered nuts and mix in using the same procedure taking care not to over-mix and deflate the batter. Work in small but quick strokes.

  14. Pour the batter into the pan and bake for about 50 mins. or till the cake is done. Test with either a toothpick or by touching the surface of the cake. A toothpick inserted should come out clean, or the surface should feel done(spongy, but not soft).

Tuesday, November 04, 2008

Mom's Gujarati Kadhi

This is the recipe for Gujarati Kadhi; the way my mom makes it. I have started liking this dish off late. Kadhi is usually accompanied by Khidchi but we have it as-is or with Steamed Rice or Steamed Jeera Rice.


Green Chillies:2, sliced lengthwise and de-seeded
Dahi:1 - 1 1/2 cups
Besan(Gram Flour):2 - 3 Tbsp
Ginger Paste:2 tsp
Kadi Patta:Leaves of 4-5 sticks
Water:(1/2 + 1/2 + 3) cups = 4 cups(960 ml)
Jeera(Cumin Seeds):2 tsp
Vegetable Oil(or Butter or Ghee):1 1/2 Tbsp
Hing(Compounded Asafoetida) powder:1/2 tsp
Salt:To taste(or 3/4 - 1 tsp)
Jaggery:2 - 2 1/2 Tbsp
Fresh Corriander leaves:A fistful(for seasoning)
Sugar:1 1/2 tsp


  1. Add Besan to dahi. Add ginger paste to it.

  2. Add 1/2 cup water to the above mixture and it in mix with a mandhiani(apparatus used to make buttermilk from curds). When mixed well, add remaining water and wash the mandhiani.

  3. Saute chillies, kadi patta, hing and jeera in the oil.

  4. Make sure gas is on medium.

  5. Add the flour & curds liquid to the above and add the remaining water to it to adjust the kadhi's consistency. The mixture will thicken on cooking because of the gram flour(besan). Keep stirring the mixture to prevent sticking at the base.

  6. When the kadhi starts to boil, reduce the flame to slow and keep cooking for about 20 mins more. It is done when kadhi doesn't spill over when the flame's intensity in increased. Cook it sufficiently well or else kadhi will remain uncooked and will taste bad.

  7. Now, add the jaggery to it and stir in till dissolved. Add jaggery ONLY after the besan is cooked well.

  8. Add sugar to taste.

  9. Serve and enjoy!