Happy Diwali 2026!

 

Wishing you all a very happy Diwali!

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Seven Star Cake

Seven Star Cake or Seven Cup Cake, is a sweet recipe in vouge for more than two decades. This recipe is popular because it is easy to make and there is no need for making a sugar syrup with specific consistency, which is often cumbersome. Since it is an old recipe, there are several variations to it. Today, I am going to share with you my version of this sweet, which you can try out for Diwali. 

Ingredients: (makes 30 small pieces)

We need to measure the quantity of all ingredients in the same measure. You can use any measure of your choice, a cup, tumbler or the standard kitchen measure. I have used a standard ⅓ measure cup (100 ml) for this recipe.

Besan or Bengal gram flour - 1 cup

Sugar - 2 cups 

Milk - 1 cup

Coconut milk powder - 1 cup (You can use grated or ground coconut instead. I prefer coconut milk powder to get the smooth consistency)

Ghee - 1 cup

Almond - 1 cup, powdered (You can use cashew or almond or a mixture of both)

Method:

Grease a plate with ghee and keep aside.

In a kadai, mix besan, sugar, powdered almond and coconut milk powder very well using a whisk. Now add milk and ghee to the mixture; blend together. Heat the kadai on slow flame, stirring continuously. 

Take a small quantity of mixture, let it cool and roll it between your fingers. When it is non sticky and rolls into a smooth ball, the mixture is ready. At this stage  the mixture becomes frothy and start to separate from the sides. 

Switch off the stove and transfer the mixture to the greased plate. Gently tap the plate on the counter-top a few times to spread the mixture evenly.

Allow it to cool to room temperature. Cut it using a knife into desired sized pieces. 

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Happy Pongal!

 

Wishing you all a very happy Bhogi and Pongal!

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Energy Ladoos

I have been experimenting with healthy snacks for sometime now and this recipe containing dry fruits, nuts and seeds works out great!

Ingredients: (Makes 30 ladoos of approximately 27-30 gm each)*

Rolled oats - 180 gms

Brown sugar - 3 tablespoons (optional)

Coconut oil - 2 tablespoons

Cinnamon powder - ½ teaspoon

Nuts (300 grams) in proportions given below.

Walnuts - 50 gms

Almonds - 50 gms

Peanuts - 50 gms

Hazelnuts - 50 gms

Pecan - 50 gms

Pistachio - 50 gms 

Seeds (120 grams) in proportions given below.

Cucumber seeds - 20 gms 

Pumpkin seeds - 20 gms

Melon seeds - 20 gms

Sunflower seeds - 20 gms

Flax seeds - 20 gms

Chia seeds - 10 gms

Sesame seeds - 10 gms

Dry fruits (300 gms) in proportions given below.

Kimia Dates - 175 gms

Golden raisins - 25 gms

Black raisins - 25 gms

Cranberry - 25 gms

Dried prunes - 50 gms

*You can add or reduce the variety of nuts, seeds or dry fruits depending on availability.

Method: 

• Dry roast the nuts and seeds separately till they become hot to touch. Transfer to a bowl. Keep aside.
• Roast oats on medium flame till the flakes become crispy. Keep aside.
• Once cooled to room temperature grind the oats to a coarse powder and break the nuts coarsely using the 'pulse' function of  mixer-grinder.
• De-seed the dates. 
• Heat oil in a kadai, add dates and prunes and sauté till they become softer. Add in brown sugar, cinnamon powder, raisins and cranberry; mix well.
• Add oats powder, broken nuts and seeds. Mix well. Once blended, switch off the stove.
• Once mixture is warm to touch, make 30 equal sized balls. I prefer to weigh the balls using a scale as I make them. 
• Line a air-tight container with parchment paper and arrange the balls in layers separated by parchment paper.
• You can store them in the refrigerator for up to 2-3 weeks.   

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Happy New Year!

May this New Year bring Peace, Health and Prosperity to one and All!

Thank you for your continued support to Rathika's Nest!