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Showing posts with label Sweets /Desserts. Show all posts
Showing posts with label Sweets /Desserts. Show all posts

Wednesday, April 19, 2017

Bread Jamun Recipe / Bread Gulab Jamun / Easy Bread Gulab Jamun Recipe / Stuffed Jamun Recipe / Bread Jamoon Recipe

images of Wheat Bread Jamun / Bread Gulab Jamun / Easy Bread Jamun Recipe / Stuffed Jamun Recipe
Bread Gulab Jamun
Yields: 12 Jamuns
Ingredients
Whole wheat bread slices-6
Cooking soda-a pinch (optional)
(I didn't use)
Oil-to deep fry
Milk-little to form a soft dough ( around 1/2 cup)
Filling
Raisins & Chopped almonds-each 1tsp
Sugar Syrup
Sugar-1 cup
Water-1 cup
Saffron-little
Cardamom powder-1/4tsp
Rose essence-a drop
(Boil all above ingredients together for 3 minutes & switch off the stove. Add the saffron,cardamom powder and rose essence)
images of Wheat Bread Jamun / Bread Gulab Jamun / Easy Bread Jamun Recipe / Stuffed Jamun Recipe
Bread Gulab Jamun
Method
Remove the crust from the bread,crumble the bread slices.
Sprinkle milk & make a soft dough.Make small balls slightly flatten the balls,place some filling & cover it well.
Heat oil in a pan deep fry these balls in medium high flame till light brown on all sides.
Prick the balls with a fork on all sides.Put the fried balls immediately into the hot syrup.
Leave it for 30 minutes & serve them warm
Note:
Do not fry the balls till crisp,it will become hard.
While adding the balls the syrup should be very hot.
Prick the ball with a fork on all sides before adding it to the syrup.
White bread can be used in this recipe instead of wheat bread.

Thanks for visiting !






Friday, February 24, 2017

Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe

My blog has completed 8 years and stepping into its 9th year.Thanks to each and everyone for your continues support and encouragement.
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Besan Khoya Burfi
Ingredients
Besan / Chickpea Flour -1 cup
Sugar - 1 cup
Unsweetened Khoya/Mawa/Kova - 1 cup
Ghee - 1/2 cup + 2 tbsp
Cardamom - 8
Chopped almonds- 8
Chopped pistachio - 8
Saffron a generous pinch
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Method
Take a mixi jar add sugar & cardamom,grind to a fine powder.
Grate or crumble mawa/khoya and keep it aside.
Chopped both the nuts.
Grease a tray with ghee & sprinkle some nuts & saffron.
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Besan Khoya Burfi
Take a non stick pan add ghee & besan,roast till colour changes & raw smell has disappeared.
Now add the mawa/khoya  mix till everything is well roasted & combined.Cook for couple more minutes to become thick.
Switch off the stove cool the mixture when still warm add powdered sugar remaining nut & saffron.
Mix well switch on the stove and slightly heat the mixture before pouring out into the tray.
Spread evenly and pat it well,cool the mixture & cut into desired shape.
Note:
a) Roast the besan well otherwise the sweet will still have raw taste & smell.
b) If using sweetened mawa then reduce sugar content.
c) I have reduced the ghee quantity here if you want then add more.
d) Before pouring into the tray just heat the mixture a bit.
e) If you think the mixture is dry sprinkle some hot water or milk and cook it on stove for a minute.

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Sunday, December 11, 2016

Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandhar Ladoo Recipe / Besan Ladoo Recipe

images of Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandar Ladoo Recipe / Besan Ladoo Recipe
Bandar Ladoo
Yeilds: 22 Ladoo
Ingredients for batter
Besan/Senagapindi /Chick pea flour - 1 cup
Cooking soda a pinch ( optional )
Water less than 1/2 cup
images of Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandar Ladoo Recipe / Besan Ladoo Recipe
Bandar Ladoo
Method
Take a bowl add the besan flour & cooking soda,mix it.
Add water little by little to form a semi thick batter.I made a semi loose dough ( see picture).
Heat oil & 2tbsp of ghee in a pan,fill the batter into the murukku press which has a 3 star disc.
Press directly into the medium hot oil,deep fry till its just crisp on top & slightly soft inside.
Do not fry till its fully crunchy like regular murukku,the colour should not change to dark brown.
Remove it on a kitchen tissue,cool & dry grind to a smooth powder,use a sieve to get a fine powder.Keep it aside.
Other Ingredients
Ghee - 2 tbsp + Oil as needed for frying
Cardamom -8 (powdered)
Ghee - 2 tbsp
Sugar - 1 cup
Water - 1/2 cup
images of Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandar Ladoo Recipe / Besan Ladoo Recipe
Bandar Ladoo
Method
Add water & sugar to a pan bring it to a boil,reduce the flame,when your syrup reaches one string consistency switch off the stove.
Add the cardamom powder,2 tbsp of ghee & powdered flour mix it well.
Grease your palm with ghee & while still warm start shaping the ladoos.
Your Bandar Ladoos are ready to eat!
Note:
a) Finely chopped cashew nut fried in ghee can be added.
b) I have used very little ghee in this recipe,if you want a glossy finish then add 2 or 3 tbsp of ghee to your mixture before shaping out to ladoos.
c) Usually these are fried totally in ghee but i have replaced little oil for frying.
d) Some make this ladoo with jaggery but i have not tried.

Thanks for visiting!

Monday, October 31, 2016

Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert



images of Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert
Baklava

Ingredients
Fillo(Phyllo)Dough (9''x14'')-1 pck ( It has total 40 sheets)
Chopped Walnuts-2 cups
Prunes chopped-1 cup
( Its optional )
Cinnamon powder-1/2tsp
Cloves powder-2 pinch
Sugar-1/2cup
Melted butter-2 & 1/2 sticks
For Syrup
Sugar-1 & 1/2 cups
Water-1 cup
Honey-2 tbsp
Cloves- 4
Lemon juice-2tsp
images of Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert
Baklava
images of Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert
Baklava
Method
Powder walnuts,sugar ,cinnamon & cloves to a coarse powder,keep it aside.
Take a rectangle baking tray ,brush it up with butter,layer 10 sheets of fillo sheets brushing each with melted butter.Sprinkle half of the walnut mixture.
Place next 5 sheets brushed with butter, sprinkle the walnut mixture evenly and arrange the prunes on top if using.
Place next 5 sheets brushed with butter and sprinkle the filling.Lastly place 20 sheets brushed with butter.
Cut the baklava into squares pour the remaining butter on top evenly.
Bake this at 350 deg.F for 30 minutes or till its light brown colour on top.Cool the mixture.
Take a pan add the syrup ingredients & bring it to a boil.Simmer it for 5 minutes till its slightly thick.Strain the syrup pour this warm syrup evenly on top of the Baklava.
You can decorate the top with crushed nuts.
Cool it completely & serve them.

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Tuesday, October 25, 2016

Gulab Jamun Recipe / Gulab Jamun With Khoya Recipe / Gulab Jamoon Recipe / Khoya Gulab Jamoon Recipe / Gulab Jamun Recipe With Mawa

images of Gulab Jamun Recipe / Gulab Jamun With Khoya Recipe / Gulab Jamoon Recipe / Khoya Gulab Jamoon Recipe / Gulab Jamun Recipe With Mawa
Gulab Jamun
Ingredients
Khoya/Mawa - 1 cup
( I have used homemade instant khoya, recipe is HERE )
Maida / All purpose flour - 2 & 1/2 tbsp heaped
Milk - around 2 & 1/2 tbsp
Cooking soda - 1/8 tsp
Oil for deep frying
Ingredients for sugar syrup
Sugar - 1 & 1/2 cups
Water 1 & 1/2 cups
Cardamom crushed & powdered- 5
Rose essence - few drops
Method
Take water & sugar in a pan bring it to a boil.Cook till you get a sticky thin syrup it will not take much time.Don't wait for any string consistency.
Switch off the stove add the cardamom powder & rose essence,mix keep it aside.
Take a bowl add khoya crumble it.Now add the maida & cooking soda mix it well.
Sprinkle milk little by little to for a dough.
Knead it well to make sure the dough is soft & smooth.
Take small portion of the dough roll out into small balls,make sure they are crack free.
Heat oil in a pan in medium low flame fry these balls in batches till light golden brown on all sides.
Remove & immediately drop into the warm sugar syrup.
Let it soak for 3 to 4 hours & serve chill or warm.
Note:
a) Make sure your dough is soft & smooth otherwise your jamuns will crack while frying.
b) While frying do not overcrowd,fry in batches.
c) Your sugar syrup should be always warm when dropping the hot jamuns.
d) Do not fry in high flame then the outside will brown fast & inside it will be uncooked.
e) You can use even store bought khoya to make this recipe.
f) Always keep the dough & rolled out balls covered.
g) Add milk little by little to form a dough.

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Monday, October 17, 2016

Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet

images for Jhangri Recipe / Jangri Recipe / Jangiri Recipe - A Diwali Sweet
Jangri
Yields: 35
Ingredients for the batter
Whole urad dal - 1 cup
Corn starch - 1 tsp heaped
Salt a pinch
Orange food colour little
Sugar syrup
Sugar -3 & 1/2 cups
Water - 2 & 1/2 cups
Crushed cardamom - 4
Rose essence - few drops
Orange food colour -little
Other ingredients
Oil to deep fry
images of Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet
Jhangiri
Method
Wash whole urad dal for 2 to 3 times & soak in water for 2 hours.
Drain the water add the dal to a wet grinder.You can use a mixi but i prefer wet grinder.
Grind the dal to a very smooth fluffy batter by sprinkling water little by little in intervals.
Take a bowl of water drop some batter into the water if the ball floats on top then this is the right consistency.
Remove the batter into a bowl add a pinch of salt,food colour & corn starch,mix it well.
Fill this batter into a zip lock bag & make a small hole in one corner of the bag.
images of Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet
Jhangiri
Take sugar & water in a vessel boil this till it reaches to a 1/2 string sticky consistency.
Switch off the flame add the colour,essence & crushed cardamom powder.
Heat oil in wide pan in medium heat pipe out the batter directly into the oil to form a flower patter.
Deep fry both sides till crisp,remove & dip them into the warm syrup.
Place it immersed for couple more minutes & remove.
Your Jhangri is ready to eat!

Notes:
a) Wash urad dal 2 to 3 times to get rid of the smell.Otherwise when you eat the Jangiri it will have a raw smell.
b) Always grind the batter in wet grinder.Add water little by little in intervals.
c) While frying make sure the oil is in medium heat.
d) After couple batches if your sugar syrup thickens to get back to the right consistency  add some hot water give a boil and switch off.
e) Some add rice flour instead of corn flour/corn starch.

Thanks for visiting !




Friday, September 30, 2016

Badam Mysore Pak / Almond Mysore Paak

images of Badam Mysore Pak / Almond Mysore Paak
Badam Mysore Pak
Ingredients
Besan/Gram flour-1 cup
Almond/Badam-1 cup
(soak it in hot water for 30 minutes then remove the skin.grind it with 1 cup of milk to a smooth paste and keep it aside)
Water-1 cup
Sugar-2 & 3/4 cups
Oil-1 & 1/2 cups
Ghee-2 & 1/2 cups


images of Badam Mysore Pak / Almond Mysore Paak
Badam Mysore Pak
Method
Soak almonds in hot water for 30 minutes,remove the skin.grind it with 1 cup of milk to a smooth paste.Keep it aside.
Heat 1 cup of oil & 1 cup of ghee in a pan & fry the besan till its light brown in colour & the raw smell has disappeared.
Heat sugar & water in another pan boil till it reaches to a sticky 1 & 1/2 string consistency.
Now pour the almond paste & cook till it starts to bubble,lower the flame & now add the fried besan.
Cook this whole mixture till it has started to thicken,now slowly add the remaining oil & ghee little by little.
keep stirring till all the ghee has absorbed & the mixtures starts to leave the sides of the pan.
Immediately pour it on a greased plate spread it evenly,cool & cut into desired shapes.

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Thursday, September 1, 2016

Rava Appalu Recipe / Rawa Appalu / Appalu Recipe / Sooji Appalu - Andhra Style Sweet - Vinayaka Chathurthi Recipe

images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
Rava Appalu
Yields: 11 appalu
Ingredients
Sooji / Semolina - 1/2 cup
Water - 1 & 1/4 cup
( 1 cup water is enough i used extra 1/4 cup because my sooji was slightly bigger variety)
Sugar - 1/2 cup
Grated coconut - 1/4 cup
Cardamom - 8
Ghee - 1 tsp
Oil to deep fry
images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
Rava appalu
Method
Dry grind cardamom,coconut & sugar in a blender till its combined.Do not add water while grinding.
Dry roast sooji for 2 minutes or till rice aroma comes out,keep it aside.Do not over fry & burn them.
Boil water in a pan reduce the flame slowly add the sooji & start mixing ,make sure there are no lumps.Now add the coconut/sugar mixture & mix it well.
Cook till the mixture is dry,for this non stick pan works out best.
Switch off the flame close it with a lid & rest it till its warm to handle.
Grease your fingers with ghee & knead the dough to make sure no lumps are there & soft.
Divide the dough into small lemon size balls,flatten them slightly.
Heat oil in a pan slowly slide each appalu into the oil deep fry till golden brown on all sides.
Place it on a kitchen tissue to remove excess oil.
Enjoy these crispy appalu !

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Sunday, August 28, 2016

Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe / Pala Undrallu Recipe

Step by step method /picture to make paal kolukattai/kozhukattai for Ganesha Chathurthi.


images for Paal Kolukattai / Pal Kozhukattai Recipe,Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe
Paal Kozhukattai
Ingredients for the dough
Idiyappam flour-1/2 cup
Water-1/4 cup
Milk-1/2 cup
Salt a pinch
Sugar-1/2tsp
Oil-1tsp
Other ingredients
Milk-2 & 1/4 cups
Sugar-1/4 cup
(add more if you want it sweeter)
Thick coconut milk-1/2 cup
Diluted coconut milk-1 cup
Cardamom powder-1/2tsp
images for Paal Kolukattai / Pal Kozhukattai Recipe
Paal Kozhukattai/Kolukattai
Method
Mix milk,water, flour,salt & sugar in a bowl, now switch on the stove.
In low flame cook this mixture till it forms a ball.
Add oil mix it well & switch off the stove.
Cover it & keep it for sometime.while still warm knead it well & roll it out into small balls.
Cover & keep it aside.
Boil milk in a pan ,when it starts to boil drop these rice balls & cook in medium flame till all balls floats on top.now reduce the flame & add the diluted coconut milk.
Cook this mixture for 5 minutes.Add the cardamom powder & sugar,stir it well.
Switch off the stove & mix in the thick coconut milk.
Serve this Paal Kozhukattai hot or warm.
Note:
a) Jaggery can be added instead of sugar.
b) Do not boil after adding thick coconut milk,there are chances to curdle.
c) Store bought rice flour can also be used.

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Tuesday, August 23, 2016

Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi

images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Ingredients
Roasted almond butter creamy-1 cup
Sugar-2 cups
Water-1 cup
Ghee- 1 cup
(I used only 3/4 cup )
images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Method
Dissolve sugar & water in a nonstick pan.
Give a boil & wait till you get 2 string consistency.Reduce the flame & add the roasted almond butter & mix it well.
Mix till the mixture is getting thick now slowly start adding the ghee little by little & keep stirring till all the ghee has absorbed and the mixture leaves the sides of the pan.
Grease a tray with ghee and sprinkle any chopped nuts you like.Today I have used saraparuppu/chironji seeds.
Immediately pour the mixture into the greased tray.
Spread them evenly & flatten,cool the burfi & while still warm cut into desired shape.

Thanks for visiting !

Tuesday, August 16, 2016

Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling

images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam

























Ingredients for outer covering.
Maida/all purpose flour - 3/4 cup
Fine White Rava/Sooji - 1/4 cup
Salt a pinch
Turmeric powder - 1 generous pinch
Oil- 6 tsp
Water - as needed ( around 1/4 cup)
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Method
Mix all above ingredients together in a bowl except water.
Mix till it resembles like bread crumbs.
Now slowly add water little by little & form a soft dough.
Cover the dough with a lid & rest for 30 minutes to 1 hour.
Divide the portion to equal size balls,cover & keep them  ready.
Yields around : 15 appams
Filling ingredients
White Rava/Sooji - 1/2 cup
Jaggery - 3/4 cup
Grated coconut - 1/4 cup
Ghee - 1tsp
Salt a pinch
Cardamom - 6 crushed
Water - 2 & 1/2 cups
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Method
Dry roast rava in low flame till colour changes,do not over fry & burn them.
Add water & jaggery in a bowl bring to a boil,filter to remove any impurities.
Now boil the jaggery water lower the flame add the rava,cardamom powder & coconut.
Mix well till the rava is cooked & the mixture leaves the sides of the pan.
Switch off the flame add the ghee mix well.Cover & keep for 5 minutes.
Divide the portion to equal size balls.
Other ingredients
Oil to deep fry
Ghee - 1 tbsp
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Method
Grease a plastic sheet place the outer filling dough, slightly flatten the dough.
Place a filling mixture ball at centre.Cover the outer filling to seal it properly.
Flatten it to a semi thick disc using your finger or rolling pin.Prick once with a fork on top.
Heat oil in a pan add ghee to it when hot slide the appam into the hot oil.
Deep fry both sides in medium high flame till golden brown.
Place it on a kitchen paper to remove excess oil.
Enjoy your sojji appam hot or warm !

Note:
a) Finely chopped cashew nuts can be added for the filling for extra taste.
b) Add water little by little to form a soft dough.Consumption of water may vary according to the quality of sooji.
c) You can add oil & ghee of equal quantity for deep frying.Here i used just 2 tbsp.

Thanks for visiting !


Wednesday, June 29, 2016

Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe

images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Yields : 14
Ingredients for rasgulla
Whole milk - 1/2 Gallon
Vinegar - 1/4 cup
Fine semolina/Rava - 1 & 1/2tsp
( Do not fry the rava)
Sugar - 1 tsp
Maida/All purpose flour - 1/2 tsp
Ingredients for the syrup
Water - 1/2 Gallon
Sugar - 1 &1/2 cups
Cardamom powder crushed -4
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Method
Pour milk in a wide vessel,bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey.
Now drain the whey using a cheese or muslin cloth.Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.
Put it on a muslin cloth knot it and hang it overnight to remove  excess whey.
I tied the cloth to my kitchen sink tap.
Next day crumble the paneer,add the flour ,sugar & rava.
Using your palm knead this mixture for at least 30 minutes to get a soft dough.
Take small portion & roll out into oval size,do not roll it big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the rolled out paneer.
Cover the vessel with a lid & in high flame cook for 1 hour.Stirring in between is not needed.
Switch off the flame add crushed cardamom & few drops of rose essence if using.
Cool completely &amp keep it in fridge for at least 4 hour,i prefer atleast 12 hours.this will help to hold the filling.
Filling ingredients
Homemade Khoya -1 cup click for recipe HERE
( You can also use store bought)
Fine sugar - 2 tsp
Crushed saffron 2 generous pinch soaked in 3 tsp of milk
Other ingredients
Cherries for decoration
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Method
Remove the chum chum from the water & place it on a plate.
Mix sugar & saffron to khoya mix it well.If your khoya is dry sprinkle some milk to get a smooth soft filling.
Make a slit on top of the chum chum take some filling & stuff it evenly.
Lastly decorate with a cherry & serve cold.
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Note:
a) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
b) Adding cardamom powder is optional.
c) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
d) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
e) You can garnish with pistachio & serve.
f) Use only whole milk to prepare this dish.
h) Store bought paneer will not work best to make this sweet.Always make this dish from fresh homemade paneer.
g) Rinse the paneer 2 to 3 times to remove the sourness this is important as you are going to hang it overnight.We don't want the panner to get fermented.
h) If running out of time you can omit keeping overnight make after 4 hours.
i) Chill the chum chum before filling as they way they hold the filling better.
j) For decoration use your imagination rolling it on dessicated coconut,sprinkling nuts on top etc.

Check out for Rasmalai recipe HERE
Check out for Rasgolla recipe HERE

Thanks for visiting !

Wednesday, April 13, 2016

Custard Powder Halwa Recipe - A Quick & Easy Halwa

images for Custard Powder Halwa Recipe/Custard Powder Halwa Recipe - A Quick & Easy Halwa
Custard Powder Halwa
Ingredients
Vanilla Custard Powder - 1/2 cup
Sugar - 1 & 1/2 cups
Water - 2 cups
Cardamom 2 powdered finely
Chopped cashew nuts - 1 & 1/2 tbsp
Ghee - 3 tbsp
Saffron crushed for garnish (optional)
images for Custard Powder Halwa Recipe
Custard Powder Halwa
Method
Grease a tray with ghee & keep it ready.
Take a non stick pan add the custard powder & sugar.
Pour water & whisk it well to make sure there are no lumps & sugar has completely dissolved.
Now switch on the stove in medium low flame keep stirring,the 1st stage is the mixture has started to form a jelly texture.
The second stage is the whole mixture has turned transparent & looks shiny.
Make sure the raw smell has disappeared,now add the cardamom powder & mix.
From this stage start adding the ghee little by little & keep mixing till the whole mixture leaves the sides off the pan.
Now add the cashew nuts,give a quick mix.
Pour this into a greased tray,sprinkle the crushed saffron on top if using.
Cool the halwa for at least an hour.
Cut it into desired shapes & serve.
Note:
a)Adding yellow food colour is optional.
b)This halwa stays fresh for a week in fridge.
c)Mixed nuts of your choice can also be added.
d) Cashews nuts can be fried in ghee & then can be added too.
e) Non stick pan works better for making this sweet.

Thanks for visiting !


Monday, April 4, 2016

Kamarkat Recipe / Kamarkattu Recipe / Jaggery Balls / Jaggery Candies / Coconut and Jaggery Laddoos

images for Kamarkat Recipe / Kamarkattu Recipe / Jaggery Balls / Jaggery Candies / Coconut and Jaggery Laddoos
Kamarkat
Ingredients
Grated coconut - 1 cup
Jaggery - 1 cup
Water - 1/4 cup
Dry ginger powder/Chukku-a generous pinch
Ghee - 1tsp
Rice flour -1tsp
Method
Finely grate the coconut,I blended this in mixi so that i get a fine shredded coconut.
Take a kadai add ghee & coconut,in medium low flame fry the coconut till slightly brown.
Mix the dry ginger powder & keep it aside
Dissolve the jaggery in water,filter it to remove any impurities.
Get back to the stove & boil the jaggery.
Take water in a small plate pour a drop of syrup into the water if you are able to form a ball then the consistency is right.Switch off the flame.
Add the coconut and mix this well.Transfer to a greased tray
Dust your hand with rice flour or grease it with ghee, while still hot try to roll them out into small tight balls.
Cool & store them in an air tight container.
Note:
a) Cardamom powder can we added for extra flavour
b) If you think its too sweet then add 3/4 cup jaggery.
c) Rolling the balls should be fast as it will dry fast.
d) Rolling in rice flour is to avoid sticking to each other.

Thanks for visiting !



Friday, February 26, 2016

Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe

Today my website is stepping into its 8th successful year.Thanks to each & everyone to make it happen.Happy Birthday to www.sailajakitchen.org
images for Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe
Sarkarai Adhirasam
Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Sugar- 3/4 cup
Water -1/4 cup
Cardamom crushed to a fine powder-4
Ghee-1tbsp
Oil-to deep fry
Method
Wash & soak rice in water for 1 & 1/2 hours.
Drain out the water & spread it on a clean cloth for 30 minutes.
While still wet grind it in batches to a very fine powder in a mixi.
Sieve the flour to remove any grains.
Heat a pan pour water & dissolve the sugar,keep stirring till it reach to a soft ball consistency.
Take water in a small plate,drop the syrup in water.With your fingers try to make a soft ball out of it,then this is the right consistency, switch off the stove.
Pour the sugar liquid into the rice flour mixture,add cardamom powder,mix with a spoon to get a soft dough.
Divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil & ghee in a pan in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil.
keep it on a paper towel,cool completely before storing.
Store it on a air tight container.

For Adhirasam with jaggery click HERE

Notes:
Rice flour should be very smooth,sieve it well.
Some add powdered cashew nuts for extra taste.
Do not flatten the adhirasam very thin,otherwise while frying it become too crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

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Friday, January 15, 2016

Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.

Images for Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.
Rava Payasam
Ingredients
Rava/Sooji/Semolina - 3 tbsp
Milk-2 & 1/2 cups
Water-1 cup
Sugar - 1/4 cup
Fried cashew nuts & raisins - together1 tbsp
Powdered nutmeg-a pinch
Cardamom -4 powdered
Saffron -a pinch
Ghee-1tbsp
Method
Heat ghee in a pan add the rava.In low flame roast the rava till light brown & you get a nice smell.Switch off the stove.
Boil water & milk in a pan.Pour this boiling milk into the fried rava mix well to make sure there are no lumps.
Now switch on the stove & cook the mixture in low flame till its cooked.Don't forget to stir in between.
Lower the flame & add the sugar,crushed cardamom powder & nutmeg.Cook for couple more minutes & switch off the stove.
Mix the fried nuts into the payasam.
Garnish with saffron & serve them hot or warm.
Note:
a) The whole procedure is exactly how you make the rava upma.
b) Switch off the flame when still watery,it gets thicker later.If too thick add boiling milk to the payasam mix & serve.
c) Adjust sugar according to your taste.Condensed milk can be added for extra taste.


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Monday, October 19, 2015

Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe

images of Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe
Dry Fruits Ladoo
Yields: 14 ladoos
Ingredients
Chopped seedless dates - 13
( I used Medjool large dates)
Ghee-2tsp
Mixed nuts-1/2 cup heaped
(I used almonds,pecan,pistachio)
Poppy seeds-1tsp
images of Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe
Dry Fruits Ladoo
Method
Dry roast the nuts in low flame till its just hot.Do not over fry & burn them.
Cool the nuts & chop them finely or use a food processor to break them into small pieces.
Dry roast the poppy seeds till just warm,keep it aside.
Heat 1tsp of ghee in a pan in very low flame cook the dates till it becomes soft & mashed.
Now add the poppy seeds & chopped nuts to the mashed dates,mix well till everything is well combined.
Switch off the stove,cool the mixture.
Grease your palm with ghee and shape them into small balls.
Decorate with edible silver foil ( optional) & serve.
Note:
a) These ladoos have no specific measurements,so feel free to alter the ingredients to your taste.
b) Adding cardamom powder is optional.
c) To not powder the nuts to fine ,try to chop it out into small pieces.
d) You can also roll the ladoos in desiccated coconut & roasted poppy seeds.
e) Use any combination of nuts of your choice.


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Tuesday, October 13, 2015

Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe

Step by step picture/method to make Kadalai Urundai.
images for Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe
Kadalai Urundai
Ingredients
Raw peanuts -1 cup
Jaggery - 3/4 cup
(If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup)
Water-1/2 cup
Ghee - as needed
images for Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe
Kadalai Urundai
Method
Dry roast the raw peanuts in low flame for 10 minutes or until light brown.
Cool & rub it with hands to remove the skin.
Melt the jaggery in water,filter the syrup to remove any impurities.
Switch on the stove & cook the syrup till you get a soft ball consistency.
( If your pour a drop of syrup in a small plate with water you should be able to form a soft ball ).
Switch off the stove add the peanuts & mix well.
Grease your hands & try to form tight balls while still hot.
Cool & store it in a container.
Note:
a) Once the syrup reaches to soft ball consistency act fast in making the balls.Otherwise the peanut mixture will crumble & won't be able to form balls.
b) Rice flour can be dusted in your hands before making balls instead of ghee.
c) You can half the peanuts if you don't like the whole peanuts adding to the syrup.
d) You can add some flavour like dry ginger powder or cardamom powder.
e) If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup.

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Tuesday, September 15, 2015

Semiya Payasam Recipe / Seviyan Kheer / Vermicille Kheer Recipe

Semiya Payasam recipe, Seviyan Kheer recipe, Vermicille Kheer Recipe
Semiya Payasam
Ingredients
Semiya/Vermicille -1/2 cup
(I used the big variety)
Sugar-1/4 +1tbsp
Milk-3 cups
Water-1/2 cup
Chopped cashew nuts or almonds -10
Raisins-1tsp
Cardamom powder-1/2 tsp
Ghee-2tsp
Method
Heat 1tsp of ghee fry the dry fruits till light brown & keep it aside.
In the same pan add 1tsp ghee & fry the semiya in low flame roasted till its  light brown.
Pour the milk & water into the roasted semiya, in low flame cook the semiya till its cooked & the milk is slightly thickened.
Now add the sugar & give a boil,switch off the flame mix in the fried nuts & cardamom powder.Serve it hot.
Note:
a) You can serve this payasam/kheer hot or cold.
b) Once cooled sometime the payasam may thicken,so before serving dilute with little hot milk,mix & serve.
c) For extra richness you can add condensed milk.
d) Roasting semiya till light brown is a must,otherwise your payasam will turn out to a sticky porridge.

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Thursday, July 30, 2015

Karuppu Arisi Halwa / Kavuni Arisi Halwa / Black Rice Halwa / Karuppu Halwa / Karutha Aluva Recipe

images for Karuppu Arisi Halwa / Kavuni Arisi Halwa / Black Rice Halwa /  Karuppu Halwa / Karutha Aluva Recipe
Karuppu Arisi Halwa
Ingredients
Black or dark red rice/ Kavuni arisi-1 cup
(powder it in mixi to a dry smooth powder)
Sugar-1 cup
Thick coconut milk-1 cup
Water-1 & 3/4 cup
Ghee- 1/4 cup
Chopped cashew nuts fried in ghee -10
Cardamom - 6


Method
Powder cardamom along with sugar & keep it aside.
Mix water & coconut milk in a bowl
Powder the rice in mixi or with help of a coffee grinder to a fine dry powder.
Heat a heavy bottom pan,i used a non stick pan,add the dry rice powder.
In low flame slightly roast the rice powder till its just warm.
Add the water/ coconut milk into the fried rice powder.
Quickly mix it up well to avoid lumps.
Now increase the flame slightly & continuously keep stirring till the rice is cooked & starts to thicken.
When it starts to leave the sides of the pan add the powdered sugar.
Keep stirring till sugar has dissolved & the mixture again started to thicken.
Now start adding the ghee little by little.At one point you will notice the halwa has absorbed the ghee & started to leave the sides of the pan.
Take a small portion of halwa,roll it out to a ball.if it is not sticky then your halwa is ready.
Switch off the stove add the nuts.
Mix well & enjoy them warm!

Note:
a) The above sugar quantity is right for our family,you can add more if you have a sweet tooth.
b) Usually this halwa is cooked only with coconut milk (3 stages of milk),as it will be too heavy Iam using water here.
c) This halwa will not consume much ghee so add accordingly ( may be 2tbsp will be fine).
d) Making this halwa in a heavy bottom kadai is a bit time consuming but taste will be excellent.
e) My grandma used to make this halwa,this is an authentic family recipe i should say.
f) If you want to eat nuts crunchy then add fried nuts each time just before serving instead of mixing it into the halwa.
g) The whole cooking process should be in a very low flame .

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