Jackfruit Toffee (फणसाच्या गऱ्यांची वडी)

Mangoes are very popular in Maharashtra but not many know about the unique flavors of Jackfruit. Jackfruit always reminds me about the greenery of Konkan region and the delicacies made from it like Jams, Chips, Kheer, Curries, Biryani, Idlis, Sun dried Jackfruit known as SaaTha (साठ ), etc. The dish I have made today is not that commonly made. Since I had some excess quantity of fresh Jackfruit, I decided to make Vadis which have a longer shelf life.

Servings: Around 30 pieces

Approx. Time:  Preparation time – 10 mins, Cooking time – 30 min

Ingredients:

• 1 cup pulp of Jackfruit flesh (गरे)
• 1 cup fresh scrapped Coconut
• 1 cup Sugar
• Ghee for greasing

Method:

Take a heavy bottom non-stick pan and add Jackfruit Pulp, fresh scrapped Coconut and Sugar. Mix it well. Cook it on medium flame by stirring it continuously. After 15-20 minutes the mixture will start coming together to form a ball. The mixture will start caramelizing and will start becoming thick. Turn off the flame when the mixture starts coming together.

Take a plate and grease it with Ghee. Transfer the Jackfruit-Coconut-Sugar mixture onthe plate and roll it evenly with a rolling pin or with the help of a Katori (cup with flat surface). Mark equal squares when the mixture is still hot. Once completely cooled, separate the pieces and store in an air-tight container.

Notes:

There are two types of Jackfruits ‘Kaapa’and ‘Barka’. Preferably, you should take Barka Jackfruit for this recipe since it is a juicy variant as compared to ‘Kaapa’.

Stepwise Pictures:

Mango Sheera (आंब्याचा शिरा)

Sheera occupies some part of our memory and consciousness and it has some memories in it for everyone. It is also known as Halwa in North India and Sojji or Kesari in South India. In Maharashtrian Cuisine it has utmost importance as it is offered as prasad or bhog for most  of the Poojas like Satyanarayana Pooja.

According to some scholars, Sheera or Halwa was introduced to India by the Mughals. However,it is already listed as “shali-anna” present day “Kesari bat” in “Manasollasa,” a 12th century work by a South Indian Chalukyan king Someshvara-III. (Source – Wikipedia)

Sheera is very easy to cook and is made from simple humble basic ingredients which include Semolina, Milk and Sugar. And from this humble Sheera endless varieties can be made by adding various combinations of fruits, nuts, chocolates and so on.

Since this is a Mango Season, I have made Mango Sheera which is very simple and can  be cooked in few minutes. 

Servings: 4 Servings

Approx. Time:  Preparation time – 10 mins, Cooking time – 20 mins)

Ingredients:

Basic Ingredients:

1 cup Semolina (Rawa / Suji)

½ cup Ghee (Clarified unsalted Butter)

1 cup Milk

1 cup Water

1 cup fresh Mango Pulp (ripe Mango Puree)

1 cup Sugar

A pinch of Salt (optional)

For Garnishing:

1 tspn Ghee

Mango Cubes

Chopped Nuts (I have used Pistachios & Almonds)

Fresh Mint leaves

Method:

Pre-preparation:

First step to make Mango Sheera is to prepare fresh Mango Pulp. To make Mango pulp, take two medium sized Alphonso Mangoes. Discard the tip of mangoes and squeeze out the pulp. Thereafter, remove the mango seeds from the pulp. Blend the mango pulp in a mixer until it becomes smooth. Transfer it in a bowl and set it aside for later use.

Method:

Take a pan and dry roast Semolina for three to four minutes. Meanwhile, mix water and milk in a vessel and keep it on flame for heating.

Heat Ghee in a pan over medium heat and roast the Semolina gently until it starts releasing aroma and feeling light to hands. Once done add boiling mixture of milk and water to the roasted Semolina in a steady stream. Ensure to stir the mixture continuously to prevent formation of lumps. In case lumps are formed break the same with spatula and continue to stir gently. Once done mix Mango pulp to the mixture and stir gently. Cover the pan with lid and let it cook for approximately five to six minutes. If is it dry sprinkle some milk and cook for another two minute. Turn off the heat and finish it with Ghee. Finally, garnish it with Mango Cubes, chopped pistachios and almonds and fresh mint leaves which is totally optional. Serve hot.

Notes:

i.   I do not prefer adding cardamom or nuts or any artificial flavour because it dilutes the original flavor of Mango. In case you have to add nuts, fry it in ghee until golden and add it to Sheera.  

ii.     Preferably Alphonso Mango should be used as it gives unique taste and nice pleasant color. You may alternatively use preserved Mango pulp.

iii.   Traditionally the standard measure to make Sheera is one cup of all ingredients i.e. One cup each Ghee, Semolina, Milk, Water, Pulp and Sugar which gives excellent taste. Hence, you may increase the quantity of Ghee to one cup instead of half cup mentioned in the recipe. In case you have to make it rich, you may substitute water by doubling quantity of Milk (taking two cups instead of one cup). The quantity of Sugar may be reduced depending on sweetness of Mango pulp.

iv.   An underlying rule to enhance taste of traditional sweet is by adding a pinch of salt. Even though I have not added, you may add a pinch of Salt at the stage of adding Sugar.

v.    Semolina should preferably be coarse. Also, ensure that Semolina should be roasted property as Sheera becomes sticky or lumpy in case it is not roasted property. 

Stepwise Pictures:

Undi : Coconut & Rice Dumplings

Undi is a popular dish from Konkan area where coconut and rice are abundant.  It requires less ingredients and is usally prepared for breakfast. It is served with Coconut garlic chutney. 

This recipe belongs to my Aunt - Mrs. Nilima Bhagwat and I thank her for allowing me to post her recipe on my blog. 

Ingredients:

2 Cups Rava/Sooji
1 Cup Grated coconut,

2/3 Tablespoon Ghee
1 tspn Mustard seeds
7/8 Curry leaves
1 tspn Urad dal
1/4 tspn Asafoetida
Salt to taste
.
Method:

In a bowl take two cups of rava/sooji . Add water to it and let it rest for 30 minutes. Take one cup of grated coconut and grind it well in the mixer. Add the coconut mixture and salt to the softened rava after 30 minutes once it is soaked properly. For the undis keep an idli cooker on gas with water to boil for cooking.

Take a pan add 2-3 tablespoon of ghee and let it be hot. Once the ghee is hot, add mustard seeds, curry leaves, asafoetida, urad dal and little chilli flakes for the spice punch. Once this is is light red in colour at the rava and coconut mixture to the pan and keep stirring till the water from the mixture completely evaporates. The mixture should be dry so that we can make small Undis

Make small undis and make a notch on top and keep them in a greased plate with oil and put them in the idli stand for 10 minutes to cook. Once this is cooked serve them hot with a green coriander and coconut chutney.

Pictorial:

Sheer Khurma

Eid Mubarak to all my followers and readers. I was away from blogging since past few days for no reason. But I have decided to revive my passion and start blogging. I am not sure whether I will be able to blog frequently as in the past, but will be there for sure. So to start with - on the eve of Ramadan / Ramazan ID, I am posting sweet delicacy - Sheer Khurma. 

Sheer Khurma literally  means 'milk with dates' in Urdu from Persian cognate word sheer and Sanskrit cognate word ksheer meaning 'milk'. It is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, India, Pakistan, Bangladesh and parts of Central Asia. As per the history since Saudi Arabia is abound in the harvest of dates, people would break their fast with dates, and cook a milk and date dessert.  During those days the dish was sweetened with dates and not sugar was used. Currently, this dish is made from Dates, Vermicelli and Milk.

This dish is very simple and versatile as it can be served hot or cold. It is nutritious and a complete meal.

In my opinion, the method given here could be the popular method of making Sheer Khurma. However, I have seen few recipes where tapioca and coconut milk are also added.

Approx. Time: 30 minutes (excluding pre-preparation)

Yield: 3-4 people

Ingredients:

1 litre Full Cream Milk
1 cup fine Vermicelli 
2 tbsns Sugar
1/2 cup Milk Powder

2 tspns Ghee
12-15 Almonds
12-15 Cashew Nuts
12-15 Pistachios
20-25 Raisins (Sultanas)
1 tbspn Chironji
A pinch of Saffron 
1/4 cup Milk (to soak Saffron)
12-15 Dates 
 1/4 tspn Cardamom Powder

For Garnishing:

Saffron strands
Chopped Almonds / Cashews / Pistachios

Method:

Pre-Preparation:
Soak Almonds, Cashew Nuts, Pistachios  and Chironji in hot water. Rest it for 10-15 minutes. Remove peel of Almonds and roughly chop all the nuts except Chironji.  Also chop the Dates and keep it aside. 

Take a teaspoon of Ghee in a non stick pan. Heat it on medium flame and add the chopped nuts. Stir fry it for a 2-3 minutes. Remove it from pan and saute chopped dates in the same pan for 2-3 minutes. Remove it from pan and keep it aside. 

Method

Take a teaspoon of Ghee in a non stick pan. Head it on medium flame and saute Vermicelli for 3-4 minutes or till it starts changing colour. It should become Pink. 

Take full fat Milk and transfer it to a thick bottomed pan. Bring it to boil and reduce it to some extent.  Add the fried Vermicelli and stir. Simmer it for 4-5 minutes in the boiling milk. Then add the Milk Powder, Dates, dry fruits and Sugar. Simmer it for 2 minutes. Turn off the flame. Finish it with Saffron soaked in Milk, Raisins and . Cardamom Powder. 

Serve hot or chilled. Garnish it with Almond flakes, Cashews, Pistachios and Saffron strands. 

Notes:

1. The dates can be substituted by dried dates. 

2. The dates / dried dates may be soaked in rose water. However, in that avoid Cardamom powder to avoid clash of flavours.  
3. You may also add dried rose petals. 
4. The milk powder and Sugar may be substituted with Condensed Milk. 
5. Dry fruits gives a very nice crunch to Sheer Khurma. You may avoid blanching as given in the method above. 
6. To enhance its flavour, you may temper it with Ghee and cloves once the Sheer Khurma is ready. Heat a 1 tbspn ghee in a pan. Add a 3-4 cloves and allow them to crackle for a minute. Pour this tempering on Sheer Khurma. 
7. Ensure that the Vermicelli used is of fine quality (Nylon Vermicelli) only. 

Stepwise Pictures: