Bhojan Bites

Sooji Halwa , also known as Suji Ka Halwa or Sheera , is a timeless Indian dessert made with semolina, ghee, sugar, and cardamom. Simple yet deeply comforting, this halwa is commonly prepared as prasad , served during festivals, pujas, special occasions, or enjoyed as a quick homemade dessert. What makes a perfect sooji halwa is patience—slow roasting of semolina in ghee, correct liquid temperature, and balanced proportions. When done right, the halwa turns soft, aromatic, glossy, and grain-separated, never lumpy or sticky. Ingredients 1 cup semolina (sooji / rava) 1 cup sugar ¾ cup ghee 2½ cups warm water 1 tsp finely chopped almonds (optional) 1 tsp finely chopped pistachios (optional) ⅛–¼ tsp green cardamom powder Method Heat a heavy-bottomed pan on medium-low flame. Add ghee and let it melt. Add sooji (semolina) and roast it in the ghee until it turns golden brown and aromatic (this step is key for flavor). Stir continuously to avoid burning. ...

A classic Middle Eastern treat, Basbousa is a soft, moist cake made with semolina and coconut—sweetened naturally and full of comfort. Perfect with a cup of chai or coffee, this simple recipe comes together in no time. 📝 Ingredients: 1 cup semolina 1/2 cup desiccated coconut 1/2 cup plain yogurt 1/3 cup honey or maple syrup 1/4 cup melted butter or coconut oil 1 tsp baking powder 1 tsp vanilla extract Blanched almonds (for topping) 🍰 Instructions: Preheat your oven to 180°C (350°F). Grease a small square or round baking dish. In a mixing bowl, combine semolina, coconut, yogurt, honey, melted butter, baking powder, and vanilla extract until well blended. Pour the batter into the prepared dish and smooth the top evenly. Score the surface into squares or diamond shapes, and place one almond in the center of each piece. Bake for 25–30 minutes, or until the top turns golden brown. Let the cake cool slightly before serving. You can also...

A creamy, dreamy, naturally sweet dessert layered with the goodness of yogurt, chia, and mango. Ingredients: For the Yogurt Layer: 1½ cups thick yogurt (either strained regular yogurt or store-bought Greek yogurt) 1½ tsp chia seeds ¼ tsp cardamom powder 1–2 tbsp sugar (adjust to taste) For the Mango Layer: 1 large ripe mango, peeled and cubed 3–4 soft dates , pitted For Garnish: 1 tbsp chopped pistachios 1 tbsp chopped almonds Instructions: Prepare the Yogurt Base: In a bowl, mix the thick yogurt with chia seeds, cardamom powder, and sugar. Stir well to combine. Let it sit for 10–15 minutes so the chia seeds can start swelling. Then spoon the mixture into serving bowls or glasses, filling them halfway. Refrigerate for at least 30 minutes to allow the chia seeds to fully absorb moisture and thicken the yogurt. Make the Mango-Date Puree: While the yogurt layer is chilling, blend the mango flesh and dates together until smooth. If the mixture ...

This rich and creamy avocado chocolate mousse is a healthier twist on a classic dessert. The avocado adds a velvety texture and a subtle sweetness, while the chocolate provides a decadent flavor. This recipe is easy to make and perfect for any occasion. Ingredients: 1 medium avocado ½ cup semi-sweet chocolate chips ¼ cup sugar ¼ cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/3 cup raspberries Instructions: Mash the avocado: In a blender or with a fork, mash the avocado until it is smooth. Melt the chocolate: Microwave the chocolate chips in 30-second intervals, stirring frequently, until melted. Combine the dry ingredients: Add the sugar, cocoa powder, cinnamon, and vanilla extract to the melted chocolate and mix until smooth. Combine the wet and dry ingredients: Add the melted chocolate mixture to the mashed avocado and blend until smooth. Chill the mousse: Scoop the avocado chocolate mousse into ramekins and refrigerate for at least 30 minut...

 Ingredients:  12 Tablespoons or 3/4 cup unsalted butter  1 Tbsp  honey  1 cup wheat flour  1 cup brown sugar  1 cup rolled oats  1 cup pre-roasted nuts and seeds  1 tsp baking powder Method 1. Melt butter with syrup or honey. 2. Add remaining ingredients. 3. Press in a cookie sheet. 4. Bake at 350°F for 15-20 minutes 

Ingredients  Raw papaya - 1 lb (450 g) Food colors - 4 drops each (red, green, yellow)  Sugar syrup Water - 4 cups Sugar - 2 cups  Vanilla essence - 1 tsp Method Peel raw papaya and dice into very small cubes  Steam the cubes for 5 minutes and keep it aside Now cook  sugar syrup for 20 minutes on high heat  Next add steamed papaya and cook on high meat till the mixture starts drying out.  Add vanilla essence and mix well. Create three portions of the above cooked papaya- sugar mix in a three separate bowl. Add 4 drops of each bowl.  Mix well and spread it on a plate and sun dry for few days OR spread in a baking tray and dry in oven at 180F for few hours  Store dry tutti frutti in refrigerator or freezer. 

Ingredients  Topping (Streusel) 1 cup - almond flour 2 tbsp  - brown sugar 1/2 cup - oatmeal flour (optional) 1 tsp - cinnamon flour 1/4 cup - melted butter Filling: 3 - apples, peeled, cored and diced 2 tbsp - brown sugar 1 tsp - cinnamon 1 tbsp - lemon juice (0ptional) Method: Preheat oven to 350 degrees. Lightly butter baking tray with butter. For topping, mix all ingredients and set aside. For filling, combine all filling ingredients in a bowl and mix well. Spread filling in a baking tray. Top with 1/2 inch of streusel topping, packing down firmly.  Bake for 25 to 30 minutes at 350 degrees, until streusel topping is lightly browned. Serve warm.

It's basically frozen shrikhand . Hung yogurt (Preferably Greek yogurt) + honey + coco powder + banana purée + chopped walnut+ sliced banana and freeze in airtight box for 3-4 h. Add sugar if you are making for your kids. Also line the box with parchment paper or cling wrap for easy release.  You can also make strawberry flavor by adding strawberry jam, strawberry syrup and fresh cut strawberry.

Ingredients Dates - 2 cups, chopped Variety nuts - 1 cup - Pistachios - Cashews - walnuts Coconut - shredded Cardamom powder - 1/4 tsp Ghee - as needed Method Chop dates, nuts and keep separately. Heat ghee in heavy bottomed pan. Saute chopped dates. Cool and process everything, including nuts in a food processor to form a dough. Apply some ghee on your palms and make a log of the above processed dough. Roll the log over coconut shavings. Wrap foil around the log and let it cool in the refrigerator for 2-3 h. Unwrap the foil and slice the log in equal size discs. Store in airtight box in the refrigerator. Notes If you don't have food processor, then make sure to chop the ingredients very fine and hand mix everything.  You can also use regular blender to mix everything. 

This is somethings kids will love cooling of on hot summer days. Also, a good way of getting your toddler eat a serving of fruit :) Ingredients: Water - 1/4 cup Sugar - 1/4 cup Watermelon - small size, fleshed and deseeded Method: Boil sugar and water in a small saucepan and let it boil till its syrupy. Cool and keep it aside. Puree the watermelon and mix with sugar syrup Pour it into the popsicle molds and freeze !