Water Chestnut flour fudge: Singhare ke atte ki burfi: GF

Image

IMG_4418

Fasting once a week or once every fortnight has long been prescribed by our ancestors as a  means to stay fit. “Keeping the body light ” has many benefits as shown in recent studies by the Nobel Laureats.

IMG_4417

Maha Shivratri or the Night of Shiva is a time when there is an upsurge of natural energy in the Northern hemisphere. ( Isha.Sadguru.org).This can be utilized in a positive way by sitting erect, keeping the vertebrae straight and  practising to calm the mind.

IMG_4420

Grain free food is recommended on these days. The human body is about two thirds water. Just like the waves  of the ocean rise high or gets pulled up on full moon or new moon days, the same forces can affect the human body, causing  a disruption. in the metabolic system. In order to have a control of the mind, food that has less water in them are prescribed. Since the grains have lot of water in them, they are avoided.

Water chestnut is a fruit, the skin of which is removed, and then the fruit is ground, dried into a flour.

Hope you get to try this interesting flour!

Recipe About 20 pieces, depending on size

Ingredients

Water Chestnut flour                              3/4 cup

Sugar                                                     1/2 cup

Ghee                                                     2 tsps

Cardamom powder                                1/4 tsp

Water                                                     21/4 cup

Slices of cashew, almonds and grated coconut to garnish.

Method ;

Take the flour and ghee in a non stick pan and dry roast on medium heat till the colour changes to light brown. Collect it in a bowl. Add one cup water to it and mix till you get a lump free solution. Set aside.

Grease a small tray and keep ready.

Take the above lump free flour solution in a pan, add the rest of the water, sugar and cardamom powder, on high heat. Keep stirring until the mixture thickens, crank the heat down and let it cook till it leaves the pan.

Transfer the mixture to the greased tray, garnish with the chopped nuts and grated coconut. Wait for about half hour for it to set. Cut in pieces and enjoy.

Notes; This flour is available at Indian grocery stores.

Jawl Bhawra Shawndesh : Syrup filled cheese fudge

Image

IMG_2917

It was around circa1810, the daughter of the erstwhile Zamindar of Mankundu of Bengal just got married. The son-in-laws usually enjoyed a celebrity status then and were spoilt rotten by the bride’s family. So when the newly married couple were visiting the Zaminder a few days later, the family members wanted to get back to the son-in-law. The famous sweet maker of the area Surjya Kumar Modak was instructed to come up with a new sweet recipe. The ladies of the house offered this sweet to the new son-in-law. One bite into it, the jaggery syrup filling spilled all over his crisp top. The new son-in-law’s embarrassment was enjoyed to the hilt by the bride’s family!

Traditionally this is made from home made cheese or Chhena, and filled with date palm jaggery. This is cheat’s recipe. I have improvised it using ricotta cheese and Canadian maple syrup.

Shawndesh molds are available to give different shapes to the Shawndesh. This one takes the shape from Palmyra palm fruit.

Sweets are an integral part of any festivity. Here is the recipe if you would like to have a go and surprise your friends and family.

Recipe: Made 14 pieces.

Ingredients:

Ricotta cheese                                       2 cups

Milk powder                                           1 cup

Sugar                                                    1 cup

Ghee                                                     3 tbsps

Cardamom powder                              1/2 tsp

Raisins                                                about 15

Pistachio pieces                                  one Tbsp

Method;

On a non stick pan take the ghee on medium heat. Once this melts add the cheese, sugar and milk powder. Keep stirring now and then so that it does not stick to the bottom of the pan. Add the cardamom powder. Slowly the mixture thickens about 40 minutes and forms a dough. Collect it on a plate. Put the gas off.

Take the molds, grease the inside with ghee,  Place one raisin and bit of the pistachio sliver on the inside of the mold. Put a tablespoon of this mixture, press it gently so it confirms to the shape of the mold. Take the other half of the mold and press genlty. With your pinky make a hole at the back of this Shawndesh. Pour a tea spoonful of maple syrup in it. Take about half teaspoon of the mixture to close this hole. Unmold very gently.

If molds are not available, it could be formed into a ball, a hole made in it, filled with syrup and the hole plugged with a bit of the dough.

It does take a bit of patience and time, but the joy when done is as great too.

Happy thanksgiving friends!