Gulkand Sheera/Halwa - Rose flavored cream of wheat pudding

Sheera or halwa made with rava/semolina/cream of wheat is possibly the most popular sweet dish in India. Every household makes it and it is made as dessert of even as a breakfast dish. It is made as a sweet to celebrate special occasions. And many a times when someone shares good news, this is made on the spur of the moment to celebrate the news. You can add pineapple or another fruit to it to flavor it. If you want to make it rich, substitute half of the water with whole milk and increase the amount of clarified butter/ghee. Then add roasted slivered almonds and cashews to it to transform it into the most decadent dessert ever. You can find the orange colored version of it in many Indian restaurant buffets and it is called "kesari". Kesari is the color that you get when you add "kesar" aka saffron to the dish. In restaurants it is usually a food color that is added, but at home you can add a pinch of saffron to give it a royal feel. A versatile dessert called by many different names and everyone has a favorite version.

This time around,  I decided to give it a twist and make it rose flavored by adding a home made rose preserve that I made using the roses from my garden. The dessert had a lovely fragrance and a delicate rose flavor.

Ingredients 
1 cup rava/semolina/cream of wheat
3/4 cup plus 2 tbsp of sugar
1/3 cup ghee
2 tbsp gulkand
2 cups water
2 tsp rose water
1/4 tsp cardamom powder
2 tbsp raisins
Rose petals for decoration

Method 
I am giving three different methods of cooking this.

Method 1
Roast the semolina/rava/cream of wheat till fragrant on medium heat in a dry pan. It should be lightly browned and at this point it will have a nutty roasted fragrance. In a deep saucepan, mix together the water, sugar. Cover and let it come to a boil. As soon as it starts boiling, add the roasted semolina into the water and stir well. And after a minute, turn off the heat. Cover the saucepan for 15 mins with a well fitting lid, letting it cook in the heat of the water. Then open the lid, add the ghee, cardamom powder, gulkand, raisins and mix them all in thoroughly and cover for 5 more minutes.  Once it is luke warm, stir in the rose water.

Method 2
Heat butter or ghee in a pan. Once hot, add the semolina/rava/cream of wheat and roast it till light brown and when you can smell the nutty flavor. Keep aside. Then mix together the water and sugar in a deep saucepan and let it come to a boil. Once it starts boiling, add the roasted semolina/rava/cream of wheat and stir well, let it cook for a minute and turn off the heat. Cover with a lid and let it cook in the heat for 15 minutes. Then open the lid, and add the cardamom powder, raisins, gulkand and mix them in thoroughly and cover it for another 5 minutes. Once luke warm, stir in the rose water.

Method 3
Heat butter or ghee in a deep pan. Once hot, add the semolina/rava/cream of wheat and roast it till light brown and when you can smell the nutty flavor. At the same time, heat the water, and bring it to a boil. Once the rava is roasted, pour the water onto the rava and mix it well. It will splatter a lot and this is the messiest of the three methods. Turn the heat to a low when pouring the water to minimize the splatter. Then stir it and cover it and let it cook on low heat for a few minutes till it fluffs up, stirring nad covering a couple of times. Then once it is cooked and fluffy, add the sugar and mix. It will dissolve and make the resultant mixture a little fluid. Keep cooking it till you get a drier texture. Then as it finished cooking add the cardamom powder, raisins, gulkand and mix them in thoroughly. Take it off the heat and cover it for 5 minutes and let it rest. Once luke warm, stir in the rose water.

The resultant sheera/pudding does not have an overpowering rose taste but a mild fragrant  rose flavor. You can serve this warm or at room temperature.

Here are the recipes to make ghee at home and gulkand at home using your garden roses.
Ghee/Clarified Butter
Gulkand/Rose Preserve

Tips
You can decrease or increase the amount of gulkand based on your taste Keep stirring the semolina/rava/cream of wheat  when roasting it, so that it doesn't burn. Once it starts to brown, reduce the heat a little else it is easy to burn it. You can buy the rose preserve, also called gulkand in the local store that sells Indian/Asian foods. You can also make it at home (see the link above). You may also find rose jam which you can also use. If you are unable to find the gulkand, substitute it with the same amount of sugar. And increase the rose water to 4 tsps.

Phirni (Firni) - A Delicious Indian Pudding

This is the first time I made this recipe and it was also the first time that all of us tasted Phirni. It was well received by everyone. My husband gave it a great review and told me that it was a keeper. It is a recipe my mom made this festive season, and when she told me how to make it, I was very enthusiastic to make it. It is a relatively easy recipe and doesn't take a lot of effort, and tastes fabulous. You do need to plan for it a few hours ahead at least, as there is some pre-preparation, soaking time needed and then you need an hour or two of cool down time, as it is to be served cold. It is an easy recipe, with high returns, that you can make for any celebratory occasion or just for everyday dessert.

Ingredients
2 tbsp ghee/clarified butter
3 cloves
1 cinnamon stick,1/2 inch
1/4 cup rice
1/2 cup sugar
4 cups milk
a pinch of saffron
1 green cardamom, peeled and powdered
almonds, for garnish
raisins, for garnish

Method
Soak the rice for 1-2 hours (at least one hour). Drain the water and grind the rice coarsely. Heat the ghee in the saucepan. Then add the cloves and cinnamon stick and fry them for a minute till they are fragrant.  Add the rice and cook it for a couple of minutes. The rice will puff up as it absorbs the ghee. Roast the rice for another minute or so. Don't let it turn brown. Then add the milk to this and boil till the mixture thickens. Make sure to stir as it cooks, so that the rice doesn't stick to the bottom and burn. Then, add the sugar. The mixture will become a little liquidy again as the sugar dissolves to form syrup. Add the saffron and cook for a few more minutes. Then add the cardamom powder. The mixture should be thick, like a porridge. At this stage you can add in almonds and raisins. Pour the phirni into the serving cups/ramekins.  Cool for at least one to two hours before serving. Serve cold. As it cools, it will set and become like a thick pudding or custard. Garnish with almonds and raisins before serving. Traditionally this is served in small earthen pots, however you can serve in  any dessert bowls.

Tips
Make sure to pour it into the serving dishes before it cools, so that it sets properly. This does need a  little bit of attention and some stirring to make sure that the rice doesn't stick to the bottom and burn. It is easier to make this in a non stick saucepan. Cook it on low heat. If you are cooking it in a steel vessel, stir more frequently (not continuously).

Beet Root Halwa - Beet Root Pudding

I have eaten beet roots in a variety of preparations in both the raw and cooked form, including cooked curries, salads and raitas. However, I had never tasted a sweet made from beet root. A few weeks ago, I had gone to a local Indian restaurant and I got a serving of sweet with my order. It was something I had never eaten before. It had a dark purple, blackish color, and it looked like the main ingredient had been grated. I hesitated a little before tasting it and I am quite glad that I did, because it turned out to be delicious. It was sweet and had a caramelized taste. Unfortunately, I never did get a chance to ask the server what it was made of or what it was called. I kept pondering over this dish the entire evening and finally came to the conclusion that it was probably made from beet root. Well, luckily for me, I had a couple of beet roots in my refrigerator and I was able to carry out my experiment the very next day. And the conclusion was that the sweet I had was beet root halwa indeed and it is one of the most delicious ways to use beet root.

Ingredients
2 large beet roots, peeled and grated
2 tbsp  ghee/clarified butter
2 tbsp mava/khoa/khoya (optional)
1/4 cup roasted cashewnuts (optional)
1/2 tsp cardamom powder
4-5 tbsp sugar, adjust to taste
1 tbsp raisins

Method
In a pan, heat the ghee. To this add the grated beet root and stir. Cover the pan. Let the beet root cook completely till softened. Stir occasionally to ensure that the beet root is not sticking to the bottom of the pan. Then add the mava (you can skip this), cardamom powder, raisins and sugar. The sugar will melt and the mixture will turn liquidy. Now, cook the mixture till the mixture solidifies. You can cook a little longer to let the sugar caramelize a little. Make sure that the halwa doesn't burn. Add cashews and serve warm. A healthy and tasty dessert which is fast to cook as well.

Tips
This is a faster cooking halwa compared to ones made carrots. Also, you can add some powdered milk instead of the mava to give it a creamy texture. I did not try adding milk or cream, and it wasn't needed either. To roast the cashews, in a pan, add a little ghee. Once heated, add the cahews and stir them, till they are a lightly browned. You can add more or lesser sugar based on how sweet the beet roots are as well as how many raisins are being added.

Caramel Custard or Flan

Caramel custard, as I have known it most of my life or flan, as I have come to know it in the last few years, is possibly my favorite dessert. I still remember the first time I ate it in Delhi eons ago. It was absolutely delicious. I wasn't a big fan of sweets while growing up but this was one of those desserts that I never turned down. I am absolutely fascinated by the beautiful shades of golden and the rich brown top layer. Of course the best part of the dish is the sweet, deep golden brown caramel flowing over the top. I must absolutely have a big serving of the caramel over my caramel custard.

I know that it is easily available in grocery stores next to the puddings or can easily be whipped up from an instant mix. However, there is nothing like the authentic thing sans the additives and preservatives. Give me home made anytime!! It is also a quick recipe, so it is a perfect dessert for a weekday. I made this dessert recently and the entire family enjoyed it. I am already waiting for the next time! Can't wait to make it again.

Ingredients
2.5 cups milk
1/2 cup sugar
3 eggs
3 egg yolks
1 tsp vanilla essence

For the caramel sauce
1/2 cup sugar
1/4 cup water

Method
To make the caramel
Add sugar to a pan and then add the water. Do not stir or mix the sugar, (such that it dissolves into the water). Heat the pan, till the sugar starts to dissolve and it will then caramelize. At this stage, you can swirl the pan, but do not stir with a spoon. Once, it had turned a deep golden brown, turn off the heat and then pour it into the base of your mould.

Whisk together the eggs, egg yolks and sugar. Mix this till the miuxture is frothy and light yellow.
Heat up the milk till you can see bubbles on the surface and then turn off the heat. Once it has cooled down to a luke warm temperature, pour  it slowly into the sugar and egg mixture. It is very important that you keep stirring the egg mix as you slowly add the milk in. This will ensure that the eggs do not get scrambled. The resultant mixture will become custardy. Add the vanilla essence and mix. Pour the mixture a sieve. Then pour this into the mould over the caramel sauce.  Now, place it in a pressure cooker (without placing the weight on the cooker) or a steamer, steam cook it for 15-20 minutes. At the 15 minute stage, open the lid and check if it has set. It will be wiggly and look soft in the center.  If not cook for a few more minutes. See tips for how to cook it in the oven.

Cool on a cooling rack and then keep it in the fridge for at least an hour befor unmoulding. To remove from the  mould, run a knife around the sides and then place a plate on the mould. Then turn the plate and mould (together) upside down.

Tips
Do not let the caramel cool down before pouring it into the mould. It will get sticky and you will not be able to pour it out.
You can also use a water bath to cook the caramel custard in the oven. Place the mould in which the caramel is to be set into another oven proof vessel which is deep enough to hold water. You should be able to add enough water, such that the water level comes to halfway up the sides of the mould. Use hot boiling water and then place the pan in the oven to be cooked. Preheat the oven to 350F and cook it at this temperature for five minutes and then turn down the temperature to 325F and cook for 30-40 minutes till the caramel is set and the center seems firm but wobbly.

Wheat Germ Pudding - "Gahu chi Kheer" - A Delicacy

"Gahu chi Kheer" is one of the tastiest dishes I have come across. In fact I wasn't even aware of how healthy it was until after polishing the bowl. "Gahu" translates to wheat and "kheer" is used to describe a dessert which has a pudding/custard kind of a consistency. Up until last year, the only wheat pudding I had eaten or made was made from "cracked wheat" or "dalia". Then I visited my husband's aunt last summer. She had made various delicacies for our visit and oh what exquisite dishes they were! Among the many dishes she had made, she had also taken time to make specialities and delicacies like misal (a spicy lentil snack), puran poli (tortilla stuffed with sweet yellow lentils) and gahu chi kheer (wheat pudding). After my first bite of the wheat kheer I realised that this was no ordinary pudding made from cracked wheat, but it was so much tastier and had a wonderful sweetness. So naturally, before we left, I asked her for her recipes and she readily shared (thank you!).

The key to this tasty kheer is that whole wheat is sprouted and then this wheat germ is used to make the kheer. The wheat germ is incredibly sweet and extremely nutritious. In fact, based on everything I have read, wheat germ is something you should add to your regular diet. It is very high in vitamins and provides essential elements. Also, along with the sweetness of the wheat, the sweetner used was not sugar, but jaggery which brought it up another notch. This is a recipe I highly recommend and I am sure once you taste it, you will want to eat it over and over again!!!

Ingredients
1 cup wheat (whole wheat grains/berries)
4 cups of water
1.5 tsp poppy seeds (white)/ khus khus
5 tbsps jaggery
2 cardamom pod seeds (about 10-15 seeds), powdered (elaichi)
2 tbsp sliced almonds
1/4 cup grated fresh coconut
1/2 cup cooked rice

when serving
hot milk
ghee/clarified butter

Method

To germinate the wheat grains
Soak the wheat grains in two cups of water for at least 12 - 15 hours (you can soak it upto 24 hours). The grains should be completely submerged in the water. Then, drain the wheat and tie this up in a cotton cloth or a cheese cloth. The cloth should be porous so that the grains have air to breathe. Keep this in a warm place for 24 hours. After a day, you will notice small white sprouts on the wheat grains. At this point, the wheat is germinated and will be soft. If you taste it at this point, you will  notice that the wheat is very sweet.

To cook the pudding/kheer
Add two cups of water to the wheat germ and you can either cook it in the pressure cooker, or boil it till softened. It if better to pressure cook, as the cooking time is very small and nutrients are retained better through this process. However, if you do not have a pressure cooker, you can just boil it. While the wheat cooks, in a blender, grind together the poppy seeds, cardamom and cococnut. Then, add the cooked wheat to this and blend together till the wheat is broken into smaller pieces. Heat this mixture in a deep pan and add the cooked rice to it. Cook it all together for a minute and then add the jaggery. You can add more jaggery if you want it to be sweeter. Sprinkle in the almonds. The kheer is ready.  Before you serve it, add a spoonfull of ghee and then pour some hot milk.

Tips
This rice should be cooked to a soft texture. Pressure cook it along with the wheat by layering the two containers on top of each other. The wheat takes longer to cook, so keep the wheat container closer to the base of the cooker. If you are using long grain rice, you may want to break the cooked rice, into smaller pieces by using a spoon. Do not add the cooked rice into the blender along with the wheat as the rice will get mushy and the pudding will get starchy and mushy. It will take a couple of whistles in a stove top cooker or about 10 minutes on manual mode high pressure in the Instant Pot. Let the pressure fall naturally.