Banana and dry fruits Sheera.

Long time since I posted any recipe.

Today being Vasanth Panchami decided to make some Sheera as offering to Goddess of knowledge Saraswati.

I have used a Nendra banana which is a native of Kerala. They are mostly used in preparing Halwa or eaten as is or steamed during fasting or as a mid day snack. Very nutritious and filling too.

Loved the grainy texture of the banana flavoured Sheera. I have used a big Nendra banana so that I could reduce the quantity of jaggery.


Nendra Banana – 1

Semolina/fine suji – 1 cup.

Jaggery powder – 1/2 cup

Ghee – 3 table spoons

Cardamom – 3 pods powdered

Hot Water – 2.5 cups

Almonds -3 slivered

Cashew bits – 1 spoon

Raisins – 1 spoon.


Take a saucepan and add a spoon full of ghee and then a cup of Semolina or suji and roast for about five minutes on medium flame until you get the aroma.

Add in the chopped banana bits and and sauté until it mixes well with the suji and let’s out the aroma.

Now add the hot water and mix it well. Cover it with a lid and cook it for about 10 minutes on low flame mixing occasionally.

Add the jaggery powder, cardamom and the remaining ghee and mix well and sauté for another five minutes or so.

When the mixture let’s out ghee and leaves the side of the pan the Sheera is ready.

Transfer to a dish and garnish with almonds, cashews and raisins.

No sugar Pumpkin Mawa Burfi

My first try to make Pumpkin Burfi.

Wanted to try something which is sweet in itself so that I can avoid using added sugar. Added Mawa for binding and a little ghee.Delicious and flavourful!


1,5 cups of grated Pumpkin

200 grams Mawa/khoya

Cardamom-1/4 spoon

Ghee-3-4 table spoons

Nuts of your choice-2 table spoons

Method: Grate the peeled pumpkin.

If you are using ready to use mawa or store bought mawa then thaw it and crumble it.

In a pan add a table spoon of ghee and roast the crumbled mawa till it changes colour and also turns into a ball.It will take about 7 minutes.

Now keep the mawa aside.

In the same pan add another table spoon of ghee and roast the pumpkin till you get a sweet aroma. It will take about 5 to 6 minutes.

Now mix the pumpkin and the mawa and on low flame keep moving your hands until they blend together.

Once it forms a dough like consistency switch off the flame.

Add the remaining ghee and cardamom powder and some nuts.

Transfer it to a ghee smeared tin or plate preferably a rectangular or square one so that you get neat cuts.

Now garnish some nuts on the top and press lightly with the help of a spatula.

Refrigerate for about 2-3 hours and then cut them with the help of a knife into neat


Pl note:

I have used home made mawa.

You can knead 2 cups of Milk powder with cold milk to a dough preferably firm dough adding a little ghee.

Steam the dough for 5-6 minutes and when cool you can use it.

Carrot Ice Cream Carrot

Loved the creamy texture as well as the taste of carrots in the ice cream.


1 carrot chopped and cooked.

1.5 cup milk( full cream)

1/2 cup sugar( I have used brown sugar)

Milk Cream-1 cup


In a blender add a little milk and the chopped carrot and blend it well and keep aside.

Now in a saucepan add the milk and boil it till it thickens and then add sugar and mix well.

Allow to cool.

Now in a mixer blend the milk, carrot paste and cream.

Pour it in an air tight container and freeze for about 4-5 hours.

Now blend the frozen ice cream again and and freeze it for another 5-6 hours till done.

Black Berry Ice Cream

Black Berry Ice cream


1 Cup Heavy cream

4 table spoons Condensed milk

1 .5 cups Milk

8-10 Black Berries


Take a pan and boil the milk and add condensed milk and cook until it thickens.

Now allow it to cool.

In a blender blend the above mixture and cream.

Add the berries and just blend for 2 seconds.

Freeze the above mixture in a container and cover it with a foil and then the lid.

When it’s partially frozen remove it from the freezer and blend it once again.

Freeze for another 6-7 hours and now the ice cream is ready to be scooped and served with fresh berries.

Sweet 🌽 corn Ice Cream

The caramelised sugar gives a lovely flavour to the corn ice cream!


1/2 cup cream

1/2 cup corn

1+1/4 cup Milk

1/2 cup Brown sugar.


Steam the corn kernels and allow to cool.

Blend them in 1/4 cup milk and strain it and keep aside.

Now in a saucepan add the sugar and allow it to caramelise and then pour a cup of milk and allow it to boil.As it thickens put off the flame.

Allow the mixture to cool and then blend the corn paste, thickened milk and cream.

Now transfer to a container and freeze it for 4-5 hours.

Once it sets blend it again in a mixer and allow it to set in the freezer for another 4 to 5 hours.

Dates Basundi

A nutritious guilt free dessert which is sugar free and delicious too..


Pitted Dates-1/2 cup.

2 .5 cups milk.

Cardamom -1/4 spn powder

Nuts to Garnish.


Soak the dates in 1/2 cup hot milk for about 2 hours.

Grind it to a smooth paste.

Heat 2 cups of milk in a heavy bottomed pan until it thickens.

Add the dates paste and keep cooking for another 6-7 minutes.Add the cardamom powder and garnish with slivered almonds or nuts of your choice.

Refrigerate and enjoy it cold.