Hello all, Happy Shree Krishna Jayanthi to all. In Kerala, the birth of Krishna is commonly known as Ashtami Rohini rather than Janmashtami, Gokulashtami and other names. Thats because the birth of Krishna falls on fourth lunar nakshatra Rohini on the 8th quart of the moon Ashtami (as per my google search) . At my home, my mom prepares Pal Payasam (Rice Kheer/Pudding) and we visit the nearby Krishna temple. If little kids are present, then they will be dressed up in either Krishna's or Radha's dress and they may participate in some Ghoshayatra (Temple processions). I remember the whole city being blocked due to processions that day. Today I was talking to my mom and she didnt have holiday at office. She had to walk almost all the distance back to home due to traffic block. And the distance is more than 4 - 5 km for sure !! I am not sure whether I will be be able to do the same even now and definitely not at all in my old age.
As part of celebrating Ashtami Rohini at my home with hubby, I made Aval Nanachathu and Panchamrutam in the morning and served it before God. Afternoon I prepared Pal Payasam and Jagruti's Coconut Saffron Semolina Pudding. Yes, its time again for another Cyber style potluck party and this month lucky me had got Jagruti as my partner.
My life was too hectic this month and somehow I couldnt even blog much recipes. My only recipe was Kerala Style Soya Chunks curry for the potluck party and am back also with a recipe for the potluck. Since I didnt get time, I had to leave cooking Jagruti's dish to the last minute and post the recipe also the same day. Somehow things worked out well for me and I am only disappointed that I didnt make Jagruti's dish before now!! OMG.. it tastes awesome. I cant wait for my hubby to come home and have him taste the dish. Tastes perfectly sweet (not too much and not too less) and I did reduce the quantity of ghee to my liking. I couldnt find Charoli nuts at near by Indian store and skipped them. Thank you Jagruti for such a yummy dish. So here goes the recipe. Its a must try out and trust me, you wont regret it :)
Coconut Saffron Rava Halwa :
Ingredients:
1/2 cup Semolina
1/2 cup Sugar
1 cup Water
1/2cup Ghee + 1 Tbsp
1/2 cup Khoya (Milk Solid) / 1/2 cup condensed milk
4 Tbsp grated coconut
1/2 cup Coconut Milk
10 - 12 Saffron threads
1/2 Tbsp Cardamom Seeds Powder
2 Tbsp Cashew nuts
1 Tbsp Charoli Nuts (Chironji)
2 - 3 Tbsp Slivered Almonds and Pistachio for garnishing
Prepping:
Step 1: Soak saffron threads in 1 Tbsp Milk for 10 min.
Step 2: Sliver almonds and pistachio.
Step 3: Heat 1 cup water and 1/2 cup sugar in a saucepan. Keep stirring and once the mixture boils, switch off.
Method of Preparing:
Step 1:
In a wide non stick pan, heat ghee and then add semolina (Rava) to the pan. Mix the ghee well and roast on a low flame. Do not let the Rava burn or stick at the bottom of the pan. Roast the semolina for about 8 - 9 min till its light brown in color.
Step 2:
Now add the sugar - water mixture and Khoya. (I didnt have Khoya with me. So I added condensed milk.) Mix well and make sure there are no lumps.
Step 3:
Add charoli, cashew nuts, coconut and coconut milk. Mix well and keep stirring till the mixture becomes thick and comes off the non stick pan. If you have added more ghee, then you can see ghee separating from the pan.
Step 4:
Once the mixture comes off entirely from the pan, add cardamom powder and saffron Milk mixture and if you like, you can add 1 Tbsp ghee as well. Cover and cook for a minute or so. Switch off. Garnish with slivered almonds and pistachios and serve warm or cold as per your preference.
Note:
Sending the dish to Jagruti's Potluck Party , Cyber style :
As part of celebrating Ashtami Rohini at my home with hubby, I made Aval Nanachathu and Panchamrutam in the morning and served it before God. Afternoon I prepared Pal Payasam and Jagruti's Coconut Saffron Semolina Pudding. Yes, its time again for another Cyber style potluck party and this month lucky me had got Jagruti as my partner.
My life was too hectic this month and somehow I couldnt even blog much recipes. My only recipe was Kerala Style Soya Chunks curry for the potluck party and am back also with a recipe for the potluck. Since I didnt get time, I had to leave cooking Jagruti's dish to the last minute and post the recipe also the same day. Somehow things worked out well for me and I am only disappointed that I didnt make Jagruti's dish before now!! OMG.. it tastes awesome. I cant wait for my hubby to come home and have him taste the dish. Tastes perfectly sweet (not too much and not too less) and I did reduce the quantity of ghee to my liking. I couldnt find Charoli nuts at near by Indian store and skipped them. Thank you Jagruti for such a yummy dish. So here goes the recipe. Its a must try out and trust me, you wont regret it :)
Coconut Saffron Rava Halwa :
Ingredients:
1/2 cup Semolina
1/2 cup Sugar
1 cup Water
1/2cup Ghee + 1 Tbsp
1/2 cup Khoya (Milk Solid) / 1/2 cup condensed milk
4 Tbsp grated coconut
1/2 cup Coconut Milk
10 - 12 Saffron threads
1/2 Tbsp Cardamom Seeds Powder
2 Tbsp Cashew nuts
1 Tbsp Charoli Nuts (Chironji)
2 - 3 Tbsp Slivered Almonds and Pistachio for garnishing
Prepping:
Step 1: Soak saffron threads in 1 Tbsp Milk for 10 min.
Step 2: Sliver almonds and pistachio.
Step 3: Heat 1 cup water and 1/2 cup sugar in a saucepan. Keep stirring and once the mixture boils, switch off.
Method of Preparing:
Step 1:
In a wide non stick pan, heat ghee and then add semolina (Rava) to the pan. Mix the ghee well and roast on a low flame. Do not let the Rava burn or stick at the bottom of the pan. Roast the semolina for about 8 - 9 min till its light brown in color.
Step 2:
Now add the sugar - water mixture and Khoya. (I didnt have Khoya with me. So I added condensed milk.) Mix well and make sure there are no lumps.
Step 3:
Add charoli, cashew nuts, coconut and coconut milk. Mix well and keep stirring till the mixture becomes thick and comes off the non stick pan. If you have added more ghee, then you can see ghee separating from the pan.
Step 4:
Once the mixture comes off entirely from the pan, add cardamom powder and saffron Milk mixture and if you like, you can add 1 Tbsp ghee as well. Cover and cook for a minute or so. Switch off. Garnish with slivered almonds and pistachios and serve warm or cold as per your preference.
Note:
- I added less ghee and did not add ghee at the end as well. We prefer less ghee generally and do not like ghee covered halwas. Please add ghee as per your preference.
- I skipped Charoli nuts and Khoya as I couldnt get them from Indian stores and added more cashews and condensed milk instead.
- You can layer the Halwa in a greased thali and cut into pieces as well. We preferred straight from the pan.
Sending the dish to Jagruti's Potluck Party , Cyber style :
very very delicious and tempting halwa dear :) looks so yummmm !!
ReplyDeleteThanks dear.. Tastes awesome. Do try it out when you get a chance.
DeleteI prefer less ghee too..perfectly made halwa..
ReplyDeleteEven rava kesari I set in a thali and cut into pieces..looks like some barfi when you serve.
Thank you Shobhaji. That is a good idea. Its a long time since I had Rava Kesari. Never tried at home so far. Dont like buying from outside due to excess ghee on them. Thanks to Jagruti, I got a chance to prepare this halwa and loved it.
DeleteGlad you enjoyed it :) looks so yum
ReplyDeleteThanks Jagruti. We loved it. I am planning to make it with Khoya if I can get hold of it next time
Deletehalwa looks so lovely.
ReplyDeleteThanks dear :)
DeleteWow yummy delicious halwa!!!
ReplyDeleteThanks Bhawna :)
DeleteLooks so so delicious.... :)
ReplyDeleteThanks dear :)
DeleteLooks very yummy n delicious.love d cliks.cool...
ReplyDeleteHalwa looks super delicious, very beautiful clicks....
ReplyDeleteInteresting halwa, would love to have a huge bowl rite now.
ReplyDeleteLove the idea of mixing the two, never actually thought about it myself.. cool ! :)
ReplyDeletedelicious and tempting
ReplyDelete