Dry fruit chikki (or) Dry fruit burfi

This burfi is really good for pregnant women. 25 grsms of dates will have 15 mg of calcium and 167mg potassium . With all other dry fruits this chikki is an energy booster even.

I prepared these and i used to have one of these everyday while i was pregnant .

Instead of dates you can use figs and make fig burfi which also tastes good.

Preparation time : 45 mintues

Makes : 30 or 40

Ingredients :

Seedless dates : 250 Gms

Cashew nuts : 1/4 cup 

Almonds : 1/4 cup 

Pistachios : 1/4 cup 

Cantaloupe seeds : 1/4 cup (or) you can use pumpkin seeds (optional)

Poppy seeds : 1 Tbsp

Edible gum : 1 Tbsp (optional)

Cardamoms : 5 (or) Powdered cardamom : 1 tsp

Freshly grated nutmeg : 1/4 tsp

Ghee : 2 Tbsp (divided)

Method :

Using a knife chop the dates into small pieces and coarsely grind them using a mixer grinder.

Or you can even chop the dates finely using a food processor.

(Grind them to a coarse texture only, to get the feel while eating the chikki)

Chop cashew nuts, almonds, and pistachios to small pieces.

Chop the nuts using knife to get texture. 

(These nuts may even be chopped using a kitchen chopper or food processor but  more than half the quantity would be transformed into a powder - this would not give the texture and taste to the burfi . So chop the nuts using a knife only.)

Take cardamom seeds, discarding the shells and make fine powder using a mortar and pestle.

Measure one teaspoon of cardamom powder and keep it aside.

Grate nutmeg, measure 1/2 tsp of the powder and keep it aside.

Heat a pan and add poppy seeds.

Fry stirring poppy seeds on low flame for 5 minutes.

Take the roasted poppy seeds into a plate and allow them to cool.

In the same pan, take one Tbsp ghee and add edible gum.

Fry stirring till the pieces of gum puff fully.

Take the fried gum pieces into a plate and allow them to cool.

Once cooled, make powder of the fried gum pieces by rubbing between fingers or by crushing them using a mortar and pestle.

In the same pan, add one more Tbsp of ghee and add cashew nut pieces, almond pieces, pistachio pieces and cantaloupe seeds.

Fry stirring the seeds and nuts on medium flame.

Fry till the cantaloupe seeds make crackling sound.

Then add coarsely ground dates and mix well.

Then add roasted poppy seeds, cardamom powder, and grated nutmeg along with fried and crushed edible gum.

(edible gum if used in the recipe, will give nice binding to the chikki)

Mix the mixture well till it forms a solid mass.

Once mixed well, transfer the burfi or chikki into a plate and spread to cool.

While still warm knead the burfi and divide it into three portions.

Take one portion between palms and give a cylindrical shape.

Similarly form cylindrical shapes out of the two other rolls. 

Take an aluminum foil and place one portion of the burfi on it and cover.

Roll tightly in the aluminum foil pressing at the ends.

Twist the foil at the ends to give a firm shape.

(Rolling the cylinders and wrapping like toffee in aluminum foil)

Roll this on a flat surface to get even cylindrical shape.

Similarly wrap and roll the other two parts also.

Place the three rolls in refrigerator for 4 hours to make it firm to cut into slices.

After four hours remove the rolls from fridge and remove the aluminum foil.

(Using aluminum foil to roll gives a firm and even cylindrical shape. To remove the foil it would be difficult , but the taste of the burfi which we enjoy afterwards is worth taking the pain in removing the foil)

Cut the chikki or burfi or dry fruit halwa into desired thickness and serve.

Enjoy your dish :)

Thank you, do post your comments !!!

Telaga pindi Kura

Telaga pindi is the cake that comes when oil is taken out from sesame seeds.
After delivery if you eat telaga pindi you will get more breast milk.

Preparation time : 30 mins
Serves : 3

Ingredients :

Telaga pindi : 1 cup
Garlic : one whole
Red chili's : 10 (or) to taste
Drum stick leaves / Munaga aaku : 1 cup (optional)
Salt : to taste
Water : 1 cup
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/2 tsp

Method :

Take a pan, heat it, add 4 tsp of oil.
Add urad dal, cumin seeds, mustard seeds, red chili's, garlic one by one in that order sauteing them a bit.

Once garlic is done, add drum stick leaves, fry them.
Add water, salt.
When water boils, add telaga pindi.
Mix it good.
Fry it for 15 mins approx.
(Don't fry it too much)
You can also use Ridge gourd (1 cup)or bottle gourd(3/4 cup) in stead of drum stick leaves.
Enjoy your dish with hot rice :)
Thank you, do post your comments !!!

Badam milk powder (or) Almond milk powder

Badam powder taste really good and this home made powder makes excellent badam milk

Preparation time : 15 mins
Makes : 2 1/4 to 2 1/2 cups

Ingredients :

Almonds : 1 cup
Sugar : 1 cup  (or) to taste
Almonds + cashew nuts : 1/4 cup
Cardamom powder : 1 tsp (or cardamoms : 8)
Saffron : pinch

Method :

Dry roast almonds a bit, the purpose is to remove any moisture in them so that you can grind them to a fine powder.
After switching of the flame, add saffron.
Let them cool completely.
Take a blender add almonds, saffron, sugar and grind them to a fine powder.
(If you are using cardamom you add that also)
If you are using cardamom powder add it.

Slice almonds and cashew nuts.

Mix these sliced nuts in the powder we prepared.
Badam milk powder is ready to use.
You can store it in an air tight container.
This stays fresh for months.

To make 2 cups of cold badam milk :
Mix 2tbsp of Badam milk powder in 2cups of milk, chill it for at least one hour and then serve ....

For hot badam milk, boil two glasses for milk, add badam powder we prepared, boil for one minute.
Serve it hot.

Enjoy your badam milk hot or cold :)
Thank you, do post your comments !!!

Badam Halwa (or) Almond Halwa

Badam halwa is a very popular sweet and tastes delicious.

Preparation time : 30 mins approx
Makes : 1 cup / Serves : 3

Ingredients :

Almonds / Badam : 1 cup
Sugar : 1 cup
Milk : 1/4 cup approx
Saffron : few strands
Ghee : 2 tbsp


Method :

Soak almonds for 2 to 3 hours.
(If you are in a hurry soak them in warm water for less time)

Peel the skin. As you soaked them the skin will come out easily.

Blend peeled almonds and milk together in a blender.
(Milk should be enough to cover them)
Blend them it into a little coarse paste.
Take a pan , heat it.
Add ghee, as ghee melts add badam paste and give it a quick stir.
Add sugar.
Constantly stir the mixture as it can stick and burn from bottom.
Add saffron and constantly stir as it boils from bottom.
Add 2 tbsp of ghee while it is boiling.
Constant stirring is must till ghee starts oozing out.
Once halwa separates out ghee it is ready.
Take it into a bowl.
Enjoy your dish :)
Thank you, do post your comments !!!

why should you avoid papaya while pregnant

Pregnancy and nutrition go hand-in-hand. Not only do the foods that you eat affect you, they also affect your unborn baby. Whole grains, lean proteins, vegetables and fruits are the makings of a healthy diet for mommy and baby. While shellfish and undercooked meats and proteins should not be on an expectant mother's menu, NYU Langone Medical Center also suggests also suggests passing up the papaya.

Ripeness Concerns

Concerns over papaya and pregnancy often lead to confusion. Fully ripe papayas do not present a problem for pregnant women and are actually a healthy source of vitamins A and B, potassium and beta-carotene. It is however, the unripe papaya that poses a threat. Unripe papayas contain pepsins in their latex that may induce contractions and lead to miscarriage, according to a British Journal of Nutrition report. Instead of worrying whether papayas are ripe enough to eat, pregnant women may want to eliminate the risk and avoid papaya all together.

Papaya Prostaglandin

The milky white latex within the pulp of unripe papayas congeals and turns sticky when exposed to air. Papain is the powerful pepsin within this latex often touted as a helpful digestive enzyme. Despite the digestive benefit, papain in unripe fruit mimics the prostaglandins, which physicians sometimes use to kick-start the labor process. Aside from contractions, a PubMed abstract explains that papain from unripe papaya may also weaken vital membranes that are necessary to fetus survival.

The Latex Connection

Miscarriage is not the only concern when it comes to eating unripe papaya during pregnancy. Although some women may not even realize it, a latex allergy is more than simply an allergy to the gloves used in a physician's office or hospital. A latex allergy may cause a pregnant woman to have a dangerous reaction to certain foods that contain latex, papaya being one of them. The New York State Department of Health explains that anyone with a latex allergy may also be allergic to bananas, apples, chestnuts, wheat, rye and a series of other foods that contain plant latex.

The Bottom Line

The papain pepsins are present in the latex of the papaya when the outer skin is green. As the papaya ripens, the skin loses its green pigment, turning completely yellow when fully ripened. Yellow-skinned papayas contain very little, if any, latex. The British Journal of Nutrition reports that even the minutest amounts of latex may be dangerous for women who have a history of spontaneous abortion or premature labor due to increased contractile activity within the uterus.