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This recipe is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack.

Makes 24 to 30 pieces.

Coconut Burfi

Ingredients:

1 cup heavy cream or whipping cream

1 cup sugar

1 cup dry milk powder

1/2 cup coconut powder

1/2 cup grounded walnut

1/4 teaspoon cardamom powder

Method

Grease an 8-inch round or square plate and set aside.

Boil the heavy cream on medium-high heat.

After milk comes to a boil, turn the heat down to low-medium heat.

Add the sugar and Stir so sugar is dissolve.

Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer or one thread.

Add the milk powder and mix well. Stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.

Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.

Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.

Tips:

If sugar syrup heats to above 230 degrees, the burfee will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfee chewy like taffy.

My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob.

Recipe will serve 4.

Grilled Corn off the Cob Recipe by ManjulaIngredients:

4 ears corn, husked and silky thread remove

1 teaspoon oil

1/2 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon fresh lemon juice

1 teaspoon finely grated ginger

Method

Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.

Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.

While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.

When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.

You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.

Laucki Chana Dal is is a healthful, wholesome lentil and vegetable main dish. Having a low glycemic index, it is especially good for diabetics.

Serves 3.

Ingredients

1 medium bottle gourd (laucki, ghiya, doodhi)

1/2 cup yellow split gram (chana dal)

2 tablespoon oil

1/2 tsp cumin seeds (jeera)

A pinch of asafetida (hing)

2 whole red chilies

1 teaspoon shredded ginger (adrak)

1/4 tsp turmeric powder (haldi)

1/2 tsp red chili powder adjust to taste

1/2 teaspoon Salt adjust to taste

1/2 teaspoon of garam masala (optional)

1 teaspoon mango powder (amchoor) adjust to taste

About 2 tablespoon finally chopped cilantro (hara dhania)

1 cup of water adjust as needed

Method

Wash and soak chana dal for one hour or more.

Peel and wash the bottle gourd. Cut into half-inch cubes.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds.

Add ginger, turmeric, and chili powder and stir for a few seconds.

Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).

Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

Serving suggestion

Serve with roti (whole wheat flat bread), paratha (flat bread), or plain rice.

Variations

Mango powder can be replaced with lemon juice.

Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.