Peanut- Jaggery ladoo

First made for Janmashtami, this is an easy 2 ingredient recipe that came out really well.

1 cup peanut

1/3 cup jaggery

On a low flame, roast the peanuts till crunchy. Once absolutely crunchy (test one to check), let it cool then remove the skin. 

Add peanuts and jaggery in a grinder jar and pulse till ground to a coarse consistency- a little oil will release and it will become a mass. [do not grind for long stretches or too much oil will be released and you will not be able to make ladoos].

Take it out of the grinder, and shape into ladoos.

It can be stored outside, but will actually get consumed very fast. 

Besan halwa

I've always loved besan halwa, and when this one came with the additional tag of being good for a cold, I had to try it. Not sure of the effectiveness, but definitely high on taste.

For each serving:

3 tbsp besan

4 tsp ghee

2 tsp sugar

1/2 cup water

Almonds for garnish 

Method:

Heat the ghee, add besan and on a low flame, roast till lightly browned. 

Heat the water and make a syrup with the sugar. 

Add sugar syrup to the roasted besan and mix well. Turn off the flame 

Serve, garnished with chopped almonds

Soya rose halwa

Many moons back, I had made a protein rich vegan dessert which we all loved. Today, I made the soya-rose halwa again, and liked it just as much.

Fhjj

Papaya halwa

I had a huge papaya, which I cut up for the kids. But the fruit was so big, I had a lot left over even after we ate, so decided to make a halwa out of it. Just a couple of minutes effort, and great taste.

1 cup papaya grated*
1 tbsp ghee
1 tbsp raisins
1 tbsp cashew nuts
1 tbsp sugar

Method:
Heat the ghee, and saute the raisins and cashewnuts till they are well browned.
Add grated papaya, and saute till it all comes together in about 5 minutes. Add sugar, and mix well. Take off the flame.
Allow it to cool down before serving.


* some parts may remain ungrated- let it be so- it will get mashed in