Dates paan recipe – Must try paan recipe for this festival season. No cook dates paan recipe using betal leaves | Vethalai, gulkand, and other easily available ingredients.

Usually, I make one paan dish for all my guests when I host any big gatherings at home. This year, when we had Maha Periyava Paduka Pooja at home, I made this Dates paan for my guests. It was a huge hit among all. Our friend who runs a restaurant here got so impressed, asked me to make dates paan for a big event hosted at their restaurant. Yet another huge hit.

I also made this for Varalakshmi Pooja and everyone loved it. As Navaratri is approaching, I thought of sharing this recipe with you all. So that you can make this for the guests. All you need is good-quality dates, tutti frutti, gulkand, and store-bought Mukhwas. You can make this in advance and store it in the refrigerator.

Jeyashri’s kitchen has a huge collection of Navaratri recipes. Check out Navaratri Combo recipe for guests, Navaratri sweets and snacks combo, Navaratri neivedyam combo, Navaratri neivedyam combo ideas

Also check out our other Paan recipes for this festival season, Paan ladoo, Paan ice cream, paan phirni, Paan shots

• I used this mixed mukhwas for this.

• In a bowl, add the mukhwas
• I used 4 varieties
• Add 2 tbsp tutti frutti
• Add 2 tbsp Gulkand | Rose petal jam
• Add 3 finely chopped paan leaves.

• Mix well
• Filling is ready.

• Take one pitted date
• Stuff a little filling into it

• Close it
• Repeat for the rest
• Dates paan is ready.

Notes:

• You can add finely chopped or pulsed nuts and seeds to this dates paan filling
• This can be stored in the refrigerator for 5-7 days.
• I have once added slightly crushed M&M and skipped the mukhawas. Kids enjoyed this version.
• Use firm dates for making this dates paan recipe.

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Vegan Dark Chocolate Chickpea Pudding ... adding protein to desserts is often not very difficult if you just stretch your imagination a little! Dessert for breakfast or breakfast for dessert, these desserts made with chickpeas will win your heart.

The post Vegan Dark Chocolate Chickpea Pudding … fuss free, no bake & very delicious! appeared first on Passionate About Baking.

The quintessential Black Forest Cake has got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. And as always, the outcome is always spoon licking or bowl licking if not finger kicking good! Here are a few reimagined eggless black forest cake ideas to keep you busy through summer!

The post 5 delicious eggless Black Forest Cake inspired desserts … best of summer! appeared first on Passionate About Baking.

Eggless Mango Mousse ... 3 ingredients, light and airy, so delicious, bright and cheerful, making the most of the mango season. Mangoes are of course the best part of the Indian summer and here's one of the simplest ways to celebrate this luscious fruit. Just three simple ingredients and a quick eggless recipe where the longest wait is for the mousse to set. The wait is so worthwhile because that first spoonful is light as a cloud, so refreshing!

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Eggless Strawberry Mousse ... this is the simplest, most delicious fuss free mousse you'll ever make. This dessert is light, it's flavourful and bursting with the sweet tang of the seasons best strawberries. It also requires very few ingredients and it has great body. It's a beautiful dessert for Mother's Day 🌸!

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These small serve dessert shots with an overload of everything Biscoff are quite the perfect dessert. They pack a punch of flavour in petite portions to offer a sweet fix without too much guilt! I love how special they make you feel, how mouth watering and attractive they look and how fun they are to create.

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10 delicious Eggless Mango Desserts you NEED to make before the season ends. I often use different elements from different recipes to create a completely new dessert. If there's one thing that makes the Indian summer bearable, it's definitely mangoes!

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Crunchy energy bars made with wholesome goodness of quinoa, oats, bran, almonds cranberries, honey and peanut butter! Yields about 14-3 inch bars Ingredients 1/2 cup quinoa, raw 1/2 cup oats, raw 2 cups oat bran 2 cups wheat bran 4 cups crunchy peanut butter 1 cup honey 2 cups cranberry 2 cups almonds, sliced DirectionsIn a large open pan, on medium heat, dry roast quinoa, oats, oat bran

These breakfast/snack bars are made with whole oats, wheat bran, almonds, raisins an coconut glued with peanut butter! Yields: 15 large squaresIngredients:2 cups oats2 cups wheat bran2 cups whole almonds, pulsed to crumbs2 cups raisins2 cups crunchy peanut butter1 cup honey2 cups coconut flakes2 tsp gheeDirections:Warm the dry oats and bran in a microwave, on high heat for 3 minutes. Set

Soft crumbly bran bars and easy on your teeth, unlike oats. Crushed nuts, berries and dates are a great addition.  Yields about 24-2 inch squares Ingredients 1 cup oat bran1 cup wheat bran1 cup dates, pitted and pureed1/2 cup honey1 cup cranberries1 cup almonds, pulsed to a crumbly texture1 cup sunflower seeds Directions Dry roast the nuts, seeds, oat and wheat bran,

               Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise. 

         This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible. 

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding. 

Ingredients needed to make GIL-E-FIRDAUS

• Bottle gourd
• Sabudana / Tapioca pearls
• Full fat milk
• Sugar
• Cardamom powder
• Khoya
• Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency. 

Let’s get into the recipe now, before that check out more desserts from my blog.

Basava Kajjam

Kanda gadda Bakshalu

Pappu Bakshalu

Badusha

Pala poorilu

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

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