New Egg Ema Datshi Recipe: Bhutanese Dish with Egg and Chili, Favorite of Deepika Padukone

During the cold season, besides traditional corn flatbreads, you can prepare delicious cornmeal halva. This dessert, made using ghee, palm sugar, and dried fruits, is distinguished by its excellent taste. The article offers a simple recipe for making this treat at home.

If you are craving something sweet and warm in winter, you can make cornmeal halva. Although cornmeal is usually used to make flatbreads, it also makes a very tasty halva. This dessert, made with ghee, palm sugar, and dried fruits, is not only delicious but also easy to prepare. It can be made when you have a sweet tooth or for a special occasion.

If you are tired of usual semolina or legume halvas and want to try something new, cornmeal halva will be an excellent choice. A simple recipe for preparing this dessert is presented below.

To begin, take a thick-bottomed pot and heat desi ghee in it over medium heat. When the ghee melts, add the cornmeal. Then, stir the flour constantly over low heat, frying it. Frying will take about 10-12 minutes. The flour is considered well-fried when its color becomes light golden and a pleasant aroma appears.

After that, gradually pour in water or milk, continuing to stir continuously. It is important to add the liquid in portions to avoid lumps. Next, add palm sugar or regular sugar and mix thoroughly. If you are using palm sugar, it should be grated or dissolved in a small amount of water beforehand. After that, cardamom powder is added to the halva.

Then, chopped cashews, almonds, and raisins are mixed in, and everything is thoroughly combined. The halva is cooked over low heat, stirring constantly. As soon as the mass thickens and starts to separate from the sides of the pot, turn off the heat.

Your delicious cornmeal halva is ready. Serve it hot and enjoy the taste during the winter.

The night of Sharad Purnima, cold and illuminated by moonlight, brings not only the beauty of the sky but also a unique combination of health and tradition. This night, which is the full moon of the Ashwin month, is considered the brightest and most radiant of the year, which has deep scientific and religious foundations.

According to beliefs, on this night, the Moon, being full in all sixteen phases, pours out nectar, and to capture this elixir, kheer, made from milk and rice, is left outdoors under the moonlight overnight. It is believed that consuming this kheer grants the body healing properties and ensures excellent health for the entire year.

However, sometimes the kheer turns out too runny, or the rice remains uncooked. If you want to prepare a pure, creamy, and traditional kheer for your family on this special night, you should know the correct way to prepare it.

Ingredients

The following components are required for preparation: rice (¼ cup, fine basmati), milk (1 liter, whole), sugar (½ cup, to taste), dried fruits (2-3 tablespoons, chopped almonds, cashews, pistachios, and chiranga), ground cardamom (½ teaspoon), and saffron strands (8-10, soaked in milk).

Preparation Method

30-40 minutes before starting the cooking process, the basmati rice must be thoroughly washed and soaked in water. Soaked rice dissolves better and faster in milk, which contributes to achieving a thick kheer texture.

It is important to always use only whole milk; using skimmed or low-fat milk will result in a runny kheer that will not achieve a creamy consistency.

Cooking must take place exclusively over low or medium-low heat. The slower the milk simmers, the better its natural fatty component (mava) will form, and the tastier the kheer will be.

When the rice is completely cooked in the milk, gently mash a small amount of rice with a spoon or whisk. This will make the kheer even creamier and more uniform.

Sugar or brown sugar should only be added after the rice is completely cooked. If sugar is added at the beginning of the process, the rice will not soften properly, and the kheer's texture may deteriorate.

During the cold and flu season, it is extremely important to monitor your diet, including dishes that are both healthy and tasty. Amla is a fruit rich in Vitamin C and antioxidants. Although amla is usually used to make pickles, chutneys, jam, or juice, there is an option—a South Indian amla rasam called Nellikai Rasam.

This rasam is a liquid, spicy soup traditionally served with rice. The preparation uses not only amla but also tomatoes, tamarind, curry leaves, and various spices. Below is the recipe for making homemade amla rasam and a list of necessary ingredients.

For preparing amla

To process amla, you will need: 6 amla fruits, one quarter teaspoon of turmeric powder, and salt to taste.

For preparing rasam

To create the rasam, you will need: a quarter cup of cooked arhar dal, 1 tablespoon of ghee, 1 teaspoon of mustard seeds, a pinch of asafoetida, one sprig of curry leaves, 1 inch of grated ginger, 4 crushed cloves of garlic, 1 halved green chili, 4 tomatoes made into puree, half a cup of tamarind water, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, half a teaspoon of Kashmiri red pepper powder, 1 teaspoon of sugar, and salt to taste. Finely chopped green dill is used as a garnish.