Wheat Cocoa Balls

Yield: 12 – 14 balls

This recipe is from an old Newspaper (The Hindu) collection dated around the 90's.
Actual recipe is Chocolate Burfi. The amount of ghee used is the same amount as that of the flour minus 2 tsp. I don’t like to use much ghee; I reduced it and modified them into Cocoa Balls.
It’s a very simple and tasty sweet dish.

Ingredients:

Wheat Flour - 1 cup (100 gms)
Powdered Sugar - 2 1/2 cup
Cocoa Powder - 1 heaped tsp
Fresh thick Curd - 1 cup
Ghee - 1 tbsp plus extra for greasing

Preparation:

Dry roast the flour in a pan till the colour changes a little and you get the wheat aroma.
Mix together all the ingredients, without any lumps.
Grease a bowl or a baking pan. Pour the mixture.
Bake at high temperature for 15 minutes. Stir twice in between.
Remove & let it cool for 1/2 an hour.
Make small round balls and the sweet is ready to savour.

Note:

The temperature and time may vary in different ovens (I baked at 250 C).
If not using an oven, mix all the ingredients in a pan over a medium flame & keep stirring till the mixture thickens & does not stick to the sides. Extra ghee maybe required for this method.
This can also be made into burfi by pouring the mixture in a greased plate; let it cool & cut into pieces.

Mango Pudding

Hi,

It’s been a long time since I last posted. I am happy to be back.
I recently tried Mango Pudding, not once but twice.
It turned out very well.
Lets go to the recipes...

Mango Pudding No.1 :

Yield: For 2 persons

Ingredients:

Milk – 200 ml
Sugar – 2 tbsp
All Purpose Flour / Maida – 2 tbsp
Salt – a pinch
Baking soda – ¼ tsp
Mango – 1 (made into thick pulp)
Honey – 1 tbsp
Soya powder (Vanilla flavour) – 3 tsp (mixed with cold milk)
Almonds (shredded) for decorating.

Preparation:

Mix together salt, baking soda and the flour.
Add sufficient amount of cold milk to make a fine paste and keep aside.
Pour the milk into a pan over a medium flame, add sugar & bring it to boil.
Now lower the flame and mix the flour paste thoroughly into the milk.
Stir continuously without any lumps.
Add the mango pulp and honey. Stir.
Later add the soya powder paste.
By now, the pudding thickens.
Switch off the flame.

You can either serve it hot or refrigerate for 15 mins & serve them cool.
You can also add fresh fruits & nuts, if you are refrigerating it.

This gives us the Mango Pudding No.1 - No baking, No steaming - only boiling.

Note:

I steamed some of the mixture for about 40 minutes, but it didn't turn out well.
On the aspects of taste, it was good, but a little runny, not in good shape.
So i would suggest not to steam or bake, just chill and eat.

i tried the same recipe again with some variations.
Instead of honey, i added more sugar and added extra flour.
Instead of soya powder, I actually used vanilla essence.

So the renewed Mango Pudding goes as:

Mango Pudding No.2:

Yield: For 2 persons

Ingredients:

Milk – 200 ml
Sugar – 50 gms
All Purpose Flour / Maida – 50 gms
Salt – a pinch
Baking soda – ¼ tsp
Mango – 100 gms (made into thick pulp & measured)
Vanilla essence – 4 to 5 drops

Preparation:

Mix together salt, baking soda and the flour.
Add sufficient amount of cold milk to make a fine paste and keep aside.
Pour the milk into a pan over a medium flame and keep on stirring for some time.
It starts to change colour & begins to thicken.(Not too thick)
At this stage, add the maida paste, stir continuously without any lumps.
Immediately add the sugar & keep on stirring.
Later add the mango pulp and vanilla essence.
Stir for a minute & switch off the flame.

As i said before, you can refrigerate this & serve with fresh fruits & nuts.
Now for a Steamed Pudding, transfer this into a vessel & steam in a pressure cooker (without weight) over a medium flame for 30 to 40 minutes.
Now the pudding is ready to serve.

Note:

After steaming for 40 minutes, i let it cool for sometime, & baked it for another 10 minutes at 180 C. The photos above show the baked one. It was awesome. Also too sweet…maybe because of the sweetness of the Mango.
It would be better if the amount of sugar is reduced a little.
If you have a liking for sweetness, go ahead with the same amount.

Hope this recipe will be a good start after a long time.

Enjoy & Happy Blogging!!!