ROSE COCONUT LADOOS / PINK COCONUT LADOO / COCONUT LADOO

INGREDIENTS 
1 tbsp ghee (clarified butter)
2 cups dessicated coconut (coconut powder)
1/2 cup condensed milk
2-3 tbsp rose syrup / roohafza


METHOD
In a pan, melt ghee and roast coconut powder on low flame till fragrant. This will take 3-4 minutes. Add condensed milk and rose syrup. Cook on low flame for 2-3 minutes till dough combines.


Transfer in a plate and let it come down to room temperature. Once it reaches room temperature make ladoos of desired size. Coat it well all over in dessicated coconut.

You can enjoy these ladoos for more 15 days without refrigerator and in fridge for 30 days.


Pictorial:

1. Melt ghee.

 2. Roast coconut for 3-4 minutes.

4. Add condensed milk.

5. Rose syrup.

 6. Mix well.

7. Cook till it combines.

8. Transfer in a plate.

9. Make ladoos of desired size.

10. Roll in coconut powder.

11. Store and enjoy.

12. Enjoy!

13. Closer look!

PINEAPPLE MOJITO

Mojito is a perfect drink that is served during hot summer months which is incredibly easy to make. This homemade Pineapple mojito will beat the ones served at famous outlets like KFC.

INGREDIENTS 
For 1 glass of pineapple Mojito you require:
1 tsp sugar
1/2 lemon (cut into 4 wedges)
3-4 cubes of pineapple
3-4 mint leaves
1/4 cup pineapple juice
1/2 cup sprite / limca (I used limca)
1/2 cup water
5-6 ice cubes
a pinch of black salt (optional)

METHOD
Take serving glass add sugar, pineapple cubes, black salt and lemon wedges, muddle with the help of muddler or use back side of wooden spoon. Add mint leaves. Add pineapple juice and stir well.


Add water and top with limca / sprite. Add lots of ice. Serve Chilled.

If you don't have pineapple chunks just add juice or you can substitute chunks with juice.


Pictorial:










1. In a glass, add sugar, lemon wedges and pineapple chunks. Muddle with the back of wooden spoon.











2. Don't muddle too much, just a little to take out the juice of lemon and pineapple.












3. Add mint leaves.

4. Pineapple juice.

5. Add water.











6. Top with limca.

7. Add ice-cubes.

8. Serve chilled!

BADAM MILK, KESAR BADAM MILK, CHILLED KESAR BADAM MILK

INGREDIENTS 
1 liter milk
20 almonds
15 cashews
1 tsp cardamom powder
8-9 kesar / saffron strands
1 cup sugar (adjust according to your taste buds)

METHOD
Soak almonds overnight or you can soak them in hot boiling water for 2 hours and keep aside. Remove the skin.

Transfer almond and cashews in blender jar, add 1/2 cup milk and grind to make smooth and fine paste. Keep aside.

Take heavy bottomed pan, add milk, kesar and cardamom powder, bring milk to boil, after boil reduce the flame to low and let it simmer for at least 35-45 minutes. After that add badam paste and sugar, let it simmer for another 10 minutes, stirring occasionally.

Once it reaches thick consistency turn off the flame and let it come down to room temperature. Transfer in fridge and let it chill for 3-4 hours or overnight.

Serve chilled in glass and garnish with some chopped almonds and pistachio.

NOTES:
1. Sugar level depends on your taste buds, I added 1 cup sugar for 1liter milk. Do remember that after chilling milk, the sweetness level reduces, so keep sugar at a little higher side. Do take taste test before chilling in the fridge.


2. Adding little condensed milk thickens the milk and gives very nice taste. I did not add but you can try this option.

3.Consuming this milk chilled or cold keeps body cool and can prevent from heat stroke.



Pictorial:

1. Soak almonds overnight.











2. Peel the skin, transfer with cashews in blender jar.

3. Add 1/2 cup milk.











4. Blend to make smooth and fine paste.













5. Put milk in heavy bottomed pan and bring it to boil.

6. Add kesar and cardamom powder. Let is simmer on low flame for 35-40 minutes.











7. After 20 minutes add badam- kaju paste.

8. Sugar and mix well. Simmer for another 10-15 minutes.

9. Turn off the flame as soon as it becomes little thick. Refrigerate overnight or for 4-5 hours.

10. Serve chilled.

11. Garnish with almonds and pistachios.

INSTANT MANGO PEDA / MANGO FUDGE

INGREDIENTS
1 cup mango puree
1 cup milk powder
1/4 cup milk
1/2 cup condensed milk
12-13 strands of kesar / saffron
2 tsp ghee
1/2 tsp cardamom powder
pista for garnishing

METHOD
In a bowl mix together milk powder, milk, condensed milk and saffron. Whisk well to avoid formation of any lumps. Keep aside.


In a non-stick pan, melt ghee, add mango puree and cook on medium to high flame till it becomes little thick. Add milk powder mix, cook on medium flame to low flame stirring continuously till it becomes thick and start leaving the sides of pan.

Transfer it in flat tray or plate and let it come down to room temperature.

Grease your palm and make round ball, press it flat between your palms, dig in pista.

You can store it upto 1 week without fridge and upto 15 days in fridge.

NOTES:
1. If mango is very sweet 1/4 cup of condensed milk will suffice, if its not sweet add 1/2 cup. Take taste test after mixing all the ingredients. 

2. Make sure dough is thick and it should start leaving the sides of pan.

3. Don't make pedas until the dough cools down completely, if you are running out of time, keep the dough in fridge for 30 minutes and then start making pedas.

4. If dough is not holding shape keep in fridge for sometime.

Pictorial:








1. Mix together milk powder, condensed milk. safrron and milk.

2. Whisk well to avoid any lumps. Keep it aside.









3. Melt ghee in non-stick pan.

4. Add mango puree.

5. Cook till it becomes little thick.

6. Add milk powder mix.

7. Cook till it becomes thick and start leaving the sides of pan.

8. Transfer it in plate.

9. Once it comes down to room temperature start making pedas, by making round balls and then pressing it flat between your palm. Dig in pista.

10. Serve!

11. Closer look!

OATS PANCAKE / EGGLESS OATS PANCAKE

INGREDIENTS 
1 cup powdered oats
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp powdered sugar
1 1/4 cup milk
2 tbsp melted butter
2-3 tbsp cooking oil


METHOD
Take one cup rolled oats and grind to make smooth and fine powder, add powdered sugar, baking soda, baking powder and mix well.

Add melted butter and milk in it whisking continuously to avoid any lumps.

Heat griddle or pan, add a teaspoon of butter and a teaspoon of oil, let butter melt. Pour a ladle full of batter and let it cook on medium flame.


Once bubbles start appearing on the top it means its ready to flip.

Flip and cook on the other side.

Serve with maple syrup and enjoy these super healthy pancakes with your kids and family.

These pancakes are not as fluffy as those traditional pancakes, but trust me these are very healthy and guilt free breakfast one can serve to kids. 

You can see the recipe of traditional pancakes here: Pancake recipe.

Notes:
1. Oats are not required to be roasted before grinding.
2. Use any regular rolled oats. I used quaker oats.
3. You can beat add 1 egg for better binding, browning and fluffiness. 
4. Oats absorb lot of liquid, if any stage you feel batter is becoming thick add 2-3 tbsp of more milk.


Pictorial:

1. Take rolled oats and grind to make fine powder.

 2. Add powdered sugar, baking soda and baking powder.

3. Add milk and melted butter. Mix well.

4. Melted butter in pan and add some cooking oil too. Pour a ladle full of batter. Cook on medium flame. Once bubbles start to appear flip.

5. Cook from the other side too.