Sweet Potato Halwa- Instant Pot

Sweet Potato Halwa – A  delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.

This right here sounds like our family when it comes to food-

“I could have killed you.”  “Or I could have killed you,” Percy said.  Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, The Mark of Athena Continue reading “Sweet Potato Halwa- Instant Pot”

Saranachi Puri {fried flatbread with sweet stuffing}

Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

With Diwali just around the corner, here is a heavenly treat I would like to share with everyone. This summer, mom and I spend a relaxed afternoon making saranachi puri. I loved every single moment we spent together trying to master this recipe. My boys were home that day and we were happy to see them appreciate and devour these yummy treats! Continue reading “Saranachi Puri {fried flatbread with sweet stuffing}”

Coconut Mango Burfi {Fudge}

I am so excited to share a 5-ingredient dessert recipe today – THIS Coconut Mango Burfi tastes heavenly!

A simple dessert that is SO fragrant and flavorful with the rich and moist textures from the coconut!

We are in the midst of a beautiful summer here in the northeast. Boys are out of school, Mom is visiting from India and our schedules are pretty relaxed. I am learning a lot of new recipes and techniques from my Mom. Between the two of us, we are cooking on most days.  With lots of family and friends visiting, we are so excited to have all the company to share the yummy foods with.

This kind of laid-back summer takes me back to my childhood memories of growing up in India. In a small town in India, our home facing a beautiful park and our family constantly between family and friends. I have most vivid memories of Indian summers and the mango season. Boxes and boxes full of ripe, sweet and full flavored Alphonso mangoes that we would devour. My mom would make delicious sweets with the mangoes and my favorite is the Coconut Mango Burfi or fudge.

All these years I never tried making it myself. The last few weeks that mom is with me, she has made these incredibly delicious coconut mango burfi twice for us. I think it is high time I learn how to make them and share the goodness with everyone.

It takes only 5 ingredients and 30-minutes or less to whip up a batch of these delicacies. The key is to constantly stir and watch the process as the textures change and making sure that it cooks evenly. When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. The color will change from light yellow to orange. Lower the heat for the last 5 minutes to avoid it from getting scorched. All these tips are courtesy MOM!

0 from 0 votes
coconut mango burfi
Coconut Mango Burfi {Fudge}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Coconut Mango Burfi is a simple 5-ingredient dessert with a soft melt-in-mouth, fudgy texture, just right sweetness and the aroma of the best mangoes.
Course: Dessert
Cuisine: Indian
Servings: 16
Author: Archana Mundhe
Ingredients
  • 2 cups fresh grated coconut (frozen works well)
  • 2 cups milk full fat
  • 1 cup mango pulp tinned works well, preferably made with Alphonso mangoes
  • 1 cup sugar
  • 1 teaspoon of saffron
  • sliced nuts for garnish optional
Instructions
  1. Take a large heavy bottomed or a non-stick pan. Put it on medium-high heat. Add coconut, milk, mango pulp and sugar. Mix well.
  2. Keep stirring continuously for about 15 mins.
  3. The mixture will start to thicken and may stick to the pan. Keep scraping it off the pan and mix. Make sure the mixture is thickening without burning. The color should slowly deepen from yellow to orange.
  4. Add half of the saffron. Mix well and cook for another 5 mins.
  5. Lower the heat to medium-low as the bottom starts to brown and the mixture starts to form a ball. Cook for another 5 mins.
  6. Turn the heat off. Take the mixture out in a greased pan or a parchment lined tray. Press evenly with the back of a spatula ( a silicone spatula works well).
  7. Make half an inch thick layer by tightly pressing the mixture down and sideways to form a square.
  8. Garnish with more saffron, nuts. Cut into squares big or small, allow to chill and enjoy! If they happen to last for more than a day(which is rare) keep refrigerated.

 

Rice Pudding {Kheer} – Instant Pot

Rice Pudding – Lightly sweetened, creamy goodness without any cream that is infused with saffron and cardamom! In India, Rice pudding, kheer or payasam is a quintessential dessert that is made often to celebrate big and small happy moments in life.

This comforting recipe was developed on one busy evening when I was having some friends over for dinner. My planned Mango Pannacotta did not look very promising and I was in a frenzy to make something as a backup dessert. I tossed in rice, ghee, sugar, cardamom and some milk in my InstaPot, pressed porridge button and ran to get the door as the guests arrived for dinner.

An hour later, I realized that the Instant Pot was at the keep warm mode and had depressured. I opened the IP to see creamy, fluffy rice with the beautiful aroma of saffron and cardamom. I stirred in some more milk and let it sit for few more hours on warm mode until we were ready to serve the dessert.

We scooped out some warm rice pudding in the bowls. At first, it looked a bit too thick for me who is used to eating much thin Rice Kheer. As I put in the first spoonful of the pudding in my mouth, it took me back the memory lane. It reminded me of my mom’s kheer with the aroma of cardamom and also the creamy kulfi (milk ice cream) with a hint of nuts and saffron. Needless to say, the dessert was devoured by all and I was left mesmerized as to how easy it was to make.

rice pudding

I have made it many times since then, tweaking the recipe, adjusting the ingredients to now what I call as a satisfying and easy rice pudding recipe . No eggs or cream, just a few simple ingredients that make a heavenly treat!

★ Have you tried this recipe? We love your feedbackPlease click on the stars in the recipe card below to rate.

4.23 from 9 votes
Rice Pudding - Instant Pot
Rice Pudding - A lightly sweetened creamy Indian dessert made with rice and milk that is infused with aromatic saffron and cardamom!
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 285 kcal
Author: Archana Mundhe
Ingredients
  • 1 tablespoon ghee
  • ½ cup white rice basmati or short grain amber mor
  • 4-5 cups low-fat milk divided
  • ½ cup sugar more or less depending on taste
  • 1/8 teaspoon salt
  • 1 teaspoon cardamom powder
  • 4 tablespoon nuts almonds, and walnuts coarsely chopped or sliced(optional)
  • 2 tablespoon raisins optional
  • ½ teaspoon saffron optional
  • 1 tablespoon shredded unsweetened coconut optional
Instructions
  1. Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
  2. Add 3 cups low-fat milk, 1 cup of water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.

  3. Close Instant Pot lid with the pressure valve to sealing. Press Porridge button. Allow Natural Pressure Release.
  4. Open Instant Pot, Mash the rice with the back of a spoon. Add 1-2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
  5. Cook on saute for 2-3 mins or keep on the warm mode until ready to be served. Serve Warm or Chilled

Nutrition Facts
Rice Pudding - Instant Pot
Amount Per Serving
Calories 285 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 126mg 5%
Potassium 325mg 9%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 24g
Protein 7g 14%
Vitamin A 3.2%
Vitamin C 0.7%
Calcium 19.8%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

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Carrot Halwa – Instant Pot

Carrot Halwa, AKA ‘gajar ka halwa’, is a sweet stewed carrots dessert with a delicate aroma of cardamom and saffron!

This year we celebrated mothers day with this delicious Indian dessert cooked in the Instant Pot! The traditional carrot halwa recipes uses milk, condensed milk or evaporated milk. Since this is one of my favorite desserts and I can’t stop myself from overeating, I try to make it a little healthier. My carrot halwa recipe is almost dairy free, but I do use homemade ghee which can be substituted for vegetable oil. I substitute the milk and cream with almond milk and almond flour making it a healthier lightly sweetened dessert. Continue reading “Carrot Halwa – Instant Pot”

Sesame chikki {crisps}

Happy Makar Sankrant! Growing up, I remember celebrating festival of Makar Sankrant by visiting family and friends and wishing them “Tilgul ghya goad goad bola” which literally means “Take tilgul and talk sweetly”. On the Sankrant evening, we dressed in our pretty traditional outfits and went around the neighborhoods, collecting different varieties of sweet treats made with sesame seeds called tilgul. My favorite amongst the sweet treats, was the crispy and crunchy sesame chikki{crisps}. Made with sesame seeds, sugar and a hint of cardamom and salt, these sesame chikki make an irresistible and yummy winter snack.

sesame-chikki

Continue reading “Sesame chikki {crisps}”

Quinoa almond date truffles

Here is my easiest, 5-ingredients, no-bake quinoa almond date truffles recipe that is perfect for dessert, breakfast or snack. These delicious truffles also make a perfect homemade holiday gift for your neighbors, friends and family.

quinoa-almonds-date-truffles-3

These energy balls are super healthy with all wholesome ingredients, well almost all except some dark chocolate, which is my house is considered ‘healthy’. So what makes these so good for you? Well.. here are just a “few” benefits of each of the ingredients:  Continue reading “Quinoa almond date truffles”

Exotic Pineapple Sheera

Pineapple Sheera – An exotic, tropical tasting dessert made with sweet and tangy pineapple cooked in semolina, sugar, garnished with nuts and floral saffron.

Are you looking for a unique dessert recipe for a special occasion, holidays or get together with family and friends?  Here is an exquisite and divine dessert made with fresh   pineapple and homemade ghee. The taste and aromas will not fail to impress you or your guests.

I have made it for so many people and the reaction on their faces is priceless. I have even received many compliments from people who are not into sweets and who have LOVED this dish.

pineapple sheera

★ Have you tried this recipe? We love your feedbackPlease click on the stars in the recipe card below to rate.

0 from 0 votes
Pineapple sheera
Pineapple Sheera
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Dessert
Cuisine: Indian
Keyword: Indian dessert, pineapple sheera
Servings: 8
Calories: 464 kcal
Author: Archana
Ingredients
  • 1 cup fine sooji / rava / semolina
  • 1/2 cup whole wheat flour
  • 2 tablespoon  gram flour/besan
  • 1 cup ghee
  • cup sugar
  • 4 cups fresh pineapple cut into small cubes
  • 3 cups water
  • 1/4 teaspoon saffron
  • 10 almonds sliced
  • 10 pistachios sliced
Instructions
  1. Roast sooji , besan and wheat flour on Medium to low heat with the ghee. Stirring frequently until the sooji is golden brown.
  2. In another pan add sugar, pineapple and water on medium to high heat. Bring it to boil stirring a few times.
  3. Add the roasted sooji to the pan with pineapple syrup, stir well and cover the pan. Cook for 2-3 minutes on low heat.
  4. Add saffron. Turn off the heat and let it sit covered for 5 mins.
  5. Garnish with almonds and pistachios.

  6. Optionally you can press the sheera in molds of any shape to make petite servings and then top them up the nuts.
Nutrition Facts
Pineapple Sheera
Amount Per Serving
Calories 464 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 57mg 19%
Sodium 8mg 0%
Potassium 208mg 6%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 33g
Protein 5g 10%
Vitamin A 1%
Vitamin C 47.8%
Calcium 2.6%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Enjoy Sheera for dessert? Check out these unique and delicious recipes:

Carrot sheera

Vermicelli Sheera

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.