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Sweet treats for Eid-al-Adha and Raksha Bandhan

Almond & rose kheer

Forget the calories as this weekend brings with it lots of festivities

By IANSlife Features

August 1, 2020 (IANSlifeWith Eid today and Raksha Bandhan around the corner, festivities are in full swing. Food is one thing that every household will be devouring in, with a special focus on sweet delicacies. While it's not easy to step out to buy sweets to pass around among friends, family and siblings, Chef Manish Mehrotra shares some easy to make at home treats.


 

ALMOND AND ROSE KHEER
Serves 4-5

Almond & rose kheer

         Ingredients                     Quantity                         

  • Full fat milk                             2ltr
  • Gobindo bhog rice               120 gm (Or any other rice available)
  • Grain sugar                           40 gm
  • Rose water                           3-4 drops
  • Dried rose petals                   10 gm
  • Almonds                               100 gm
  • Almond Slivers                     25 gms

 

METHOD

  • Soak the rice in water for about 20 mins. 
  • Heat milk in a heavy bottom pan, after a boil, reduce the heat and simmer till milk is reduced to half the original volume.
  • Add the soaked rice, after draining the water and cook on low heat till rice is cooked well and the mix thickens. 
  • Add chopped almonds and cook for further 15 mins on low heat till the kheer is thick and creamy, add sugar. 
  • Set aside to cool. Once cool add rose water and mix. Refrigerate till serving
  • Roast some almond slivers in an oven for 180 deg for 5 mins, until golden brown. Garnish with slivers and dried rose petals before serving.
Nutritional Analysis
  • Calories    1152    Protein    28.1 gm
  • Total fat    88.4 gm    Saturated Fats    13.1 gm
  • Monounsaturated Fats    36.9 gm    Polyunsaturated Fats    13.4 gm
  • Carbohydrates    76.6 gm    Fiber    12.4 gm
  • Cholesterol    30 mg    Sodium    452.6 mg
  • Calcium    816 mg    Magnesium    375.4 mg
  • Potassium    1138 mg    Vitamin E    51.8 mg

 

 

ALMOND AND CARROT HALWA CRUMBLE 
Serves: 6

    Ingredients                                                    Quantity

  • For Carrot 
  • Carrot                                                             ½ kg
  • Full cream milk                                               ½ litre
  • Sugar                                                             ½ cup
  • Cardamom (powdered)                                 4 nos.
  • Ghee                                                             2 tbsp
  • Almonds (blanched)                                      ¼ cup
  • For crumble
  • All- Purpose flour                                          ¾ cup
  • Butter (unsalted)                                           ½ cup
  • Sugar                                                            ½ cup
  • Ground almonds                                           ½ cup
Method
  • In a pan, add milk and carrots together and keep on cooking till the milk reduces to 3/4th.
  • Add cardamom powder, ghee, and sugar to it. Mix it well.
  • Add the sliced, blanched almonds and mix well.
  • For the crumble, rub the flour, butter, sugar and ground almonds together, till it resembles breadcrumbs.
  • Bake the crumble at 180°C till the colour turns golden brown.
  • Serve the gajar halwa with crumble and roasted almonds.
Nutritional Analysis
  • Calories    3705    Protein    65.5 gm
  • Total fat    216.2 gm    Saturated Fats    77.6 gm
  • Monounsaturated Fats    63.9 gm    Polyunsaturated Fats    22.6 gm
  • Carbohydrates    373.9 gm    Fiber    43.2 gm
  • Cholesterol    306 mg    Sodium    359.4 mg
  • Calcium    1141.8 mg    Magnesium    633.9 mg
  • Potassium    3329.5 mg    Vitamin E    39.7 mg

 

 


ALMOND & SEVIYAAN MUZAFFAR
Serves:  3 – 4 people

ALMOND & SEVIYAAN MUZAFFAR

         Ingredients                        Quantity

  • Blanched Almonds                  ½ cup
  • Seviyan (Vermicelli)                2 cups
  • Ghee                                       3 tbsp
  • Water                                       1 cup
  • Sugar syrup                             1 cup
  • Cardamom powder                 ½ tsp
  • Saffron                                    a pinch
  • Khoya                                       ¼ cup
  • Roasted almond slivers            3 tbsp
Method
  • Remove the skin of the blanched almonds and slice them finely.
  • Heat ghee in a pan; roast the seviyan in ghee till it gets a golden hue.
  • Remove the seviyan from the pan and remove the ghee as well. Pour the water in the pan and bring it to a boil.
  • Add sugar syrup to the water.
  • Add the roasted seviyan to the water and cook till they become soft. Add the cardamom powder and saffron at this stage.
  • Grate the khoya and add it to the pan. And keep on stirring it.
  • When the water is absorbed. Remove the pan from the heat and transfer the seviyan to a serving dish.
  • Garnish with roasted almond slivers.
Nutritional Analysis
  • Calories    3220    Protein g    40.9
  • Total fat g    131.7    Saturated g    44.2
  • Monounsaturated g    61.8    Polyunsaturated g    20
  • Carbohydrates g    456.1    Fiber g    21.1
  • Cholesterol mg    121.7    Sodium mg    690.5
  • Calcium  mg    912.2    Magnesium mg    700.2
  • Potassium mg    2363.9    Vitamin E IU    38.3

 

 


ALMOND PUMPKIN KABAB

Almond pumpkin kebab

      Ingredients                                Quantity

  • Pumpkin                                       500 gm
  • Green chilies, chopped               1 1/2 tsp
  • Garlic and ginger, chopped          2 tbsp
  • Cumin seeds                                 1 tsp
  • Cracked coriander                       1 tsp
  • Red chili powder                          1 tbsp
  • Nutmeg powder                          1/8 tsp
  • Chat masala                               1 tbsp
  • Dry mango powder                     1 tbsp
  • Desi Ghee                                  40 gm
  • Almond, slivered                         20 gms
  • Almonds chopped                      40 gms

 

Method
  • Peel, deseed and grate the pumpkin.
  • Heat desi ghee in a thick bottom casserole pan and sauté ginger and garlic, green chilies, cumin seeds and all the spices
  • Add the pumpkin. Cook for 15-20 minutes till the pumpkin is cooked and the water has dried out.
  • Add the chopped almonds and cook for another 5 minutes. Let the mixture cool down. Cut them into rough, thin patties of 30 gms each. Coat them with slivered almonds
  • Heat Desi Ghee in a pan and place the patties in medium hot oil. Cook till the bottom caramelizes and then carefully turn the patties. Cook them till they are crisp from outside.
Nutritional Analysis
  • Calories    974.01    Protein g    19.57
  • Total fat g    74.67    Saturated g    27.58
  • Monounsaturated g    20.57    Polyunsaturated g    6.7
  • Carbohydrates g    73.57    Fiber g    16.42
  • Cholesterol mg    108.44    Sodium mg    884.52
  • Calcium  mg    188.08    Magnesium mg    201.35
  • Potassium mg    2267.88    Vitamin E IU    24.97

 

 

 

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IANSlife Features can be contacted at ianslife@ians.in

Story formatting and photo editing by N. Lothungbeni Humtsoe