Jell-O Ambrosia Recipe - Easy Dessert Recipe

Jello O Ambrosia

Ingredients
Jell-O - Lemon Flavour Gelatin - (3 oz ) One packet
Jell -O - Orange Flavour Gelatin - (3 oz ) Two packets
Canned crushed pineapple - ( 20 oz ) One can
Canned Mandarin oranges - ( 15 oz) Two cans
Topping
Cool whip/whipping cream - ( 8 oz) One Tub
Mini marshmallow - 2 cups
Cherries for decoration
Method
Follow the instructions for making the Jello from the back of the Jello-O pack.
Mix both the flavours into a large bowl.
Drain the syrup from both the fruit cans.Mix the crushed pineapple & the Mandarin oranges into Jello liquid.
Pour this into a long glass tray & keep it in refrigerator to set.It will take about 4 to 5 hours.
Mix the cool whip with the mini marshmallows.
Spread this on top of the set Jello -O fruit tray.Refrigerate again for another 30 minutes.
Decorate with cherries,cut & serve them cold.
Note:
a) For garnishing you can also use finely grated cheese.
b) You can also mix sour cream/cream cheese to the cool whip topping.
c) Toasted coconut can also be added to the cool whip to give a crunch.Make sure the coconuts are cool while adding.

Inspired by: framedrecipes

Thanks for visiting !

Thirattipal Recipe / Pal Therattipal Recipe / Microwave Therattipal Recipe / Pal Khova Recipe / InstantThiratti Pal Recipe

This is my 1st guest post for my dear friend Usha who runs a blog called Mahaslovelyhome. Thanks once again to give me this opportunity to participate.

Check out the recipe for this easy sweet @ Mahaslovelyhome.

Thirattipal

Thanks for visiting !

Bengali Rasgulla Recipe / Bengali Sponge Rasgulla Recipe / Rasagolla Recipe / Easy Rasgulla Recipe / Homemade Rasgulla Recipe / Rasagulla Recipe

Step by step method & picture to make soft Rasgullas...

Rasgulla

Yields : 45
Ingredients for rasgulla
Whole milk - 1 Gallon ( 3.78 Litres)
Vinegar - 1/2 cup
Fine semolina/Rava - 3tsp
( Do not fry the rava)
Sugar - 2 tsp
Maida/All purpose flour - 1 tsp
Ingredients for the syrup
Water - 1 Gallon
Sugar - 2 cups
( The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar)
Cardamom powder crushed -2
Rose essence few drops (optional)

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 cloth 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 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.
Roll out into small balls,do not roll it out big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the paneer balls.
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.
Cool completely & serve it cold the next day.

Note:
a) The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar.
b) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
c) Adding cardamom powder& rose essence is optional.
d) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
e) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
f) You can garnish with pistachio & serve.
g) 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.
i) 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.

Check out for Rasmalai recipe HERE
Check out for Chum Chum recipe HERE

Courtesy : My cousin Hema

Thanks for visiting !

Rasmalai Recipe / Rasamalai Recipe / Easy Rasmalai Recipe / Bengali Ras Malai Recipe - How to make Rasmalai

Rasmalai

Ingredients
Ready made Rasagulla tins-2
(squeeze the rasagullas from syrup & keep it aside.Syrup can be discarded)
If using homemade Rasagulla then recipe is HERE
Whole milk-1/2 gallon
Sugar-1/2 cup or more if you like.
Cardamom powder-1 & 1/2tsp
Rose essence-3 drops
Saffron-1 pinch
Almond-1 hand full
Pistachio-1 hand full
(Powder almond & pistachio in mixi to a coarse powder)
Method
Boil milk in a heavy bottom pan for 10 minutes in medium low flame.
Add sugar,cardamom powder & nuts powder,give a boil for 5 minutes.
Add the saffron & rasagulla cook for 1 minute & switch off the stove.
Add rose essence ,cool & serve it.
Your easy rasmalai is ready.

Thanks for visiting!

Mango Ice Cream Recipe / Eggless Mango Ice Cream Recipe / Easy Mango Ice Cream Recipe / Homemade Mango Ice Cream Recipe

Mango Ice Cream

Ingredients
Mango Pulp - 1 can ( 850 gms/ 30 oz )
Heavy Whipping Cream - 1 pack (16 Fl Oz / 473 ml )
Condensed milk - 1 can ( 14 oz / 396 gms)
Vanilla essence - 1/2 tbsp ( optional )

Mango Ice Cream

Method
Pour the whipping cream into a wide glass bowl.Make sure your cream is very cold,this helps to whip quicker.Whip the cream with an electric beater till thick & forms peaks.
Pour the condensed milk,essence & mango puree,beat till everything is well combined.
Now pour this into a wide glass container & freeze for 4 hours till its half frozen.
Remove from freezer take a fork & beat it well & put back into the freezer again.This procedure is done to remove ice crystals.
Freeze them for another 5 hours or till it sets completely.
Scoop out into a bowl & serve them.
Note:
a) Make sure your whipping cream is chill before whipping.This helps to whip quicker.
b) Chopped mango pieces can be added to the final stage before freezing.
c) Adding essence is optional.
d) I prefer fresh mango pulp always.

Courtesy: Anyone can cook with me

Thanks for visiting !

Easy Rabri Recipe / Easy Rabdi Recipe / Quick Rabri Using Ricotta Cheese & Evaporated Milk

Rabri

Ingredients
Unsweetened Evaporated Milk - 1 Can ( 12 oz )
Ricotta cheese - 1 can ( 15 oz)
Whole Milk - 1/2 cup
Sugar - 1/4 cup heaped
( Add more sugar if you want it sweeter)
Cardamom -5
Chopped almonds - 15
Chopped pistachio - 1 tbsp
Saffron - few strings
Ghee - 1 tsp

Rabri

Method
Powder sugar along with cardamom to a smooth powder,keep it aside.
Heat ghee in a non stick pan add the ricotta cheese.
Fry the ricotta cheese in medium high flame till all the water has evaporated & forms a mass.
This process may take 15 to 20 minutes.
Now lower the flame & pour the evaporated milk & whole milk ,mix well.
Now add the sugar,nuts & saffron give a boil.
Switch off the flame,garnish with nuts & serve them hot or cold.

Thanks for visiting !

Bombay Ice Halwa Recipe / Mahim Halwa Recipe / Ice Halwa Recipe

Bombay Ice Halwa

Ingredients
Fine white sooji/rava/semolina-1/4 cup
Ghee-1/4 cup
Milk-2 cups
Sugar-1 cup
Chopped almonds & pistachio-10 each
Cardamom powder-1/2tsp
Saffron strings-5
Yellow food colour-2 drops
Rose essence-few drops

Bombay Ice Halwa

Method
Grease a long piece of aluminium foil & a plastic sheet,keep it ready.
Mix the nuts,cardamom powder & saffron in a bowl.
Take a heavy pan i used a non stick pan mix the sooji,milk,sugar,food colour & ghee.
Switch on the stove & give a boil, now reduce the flame & keep stirring till this mixture forms into a soft dough.Switch off the stove
Now add 1tsp of ghee, essence mix,pour this halwa on the greased foil.
Cover it with a greased plastic sheet & roll it out into a very thin sheet.
Sprinkle the nuts & cardamom mixture evenly on top of the halwa.
Slightly roll it on top for the nuts so they stick to the halwa.
I used a pizza cutter to cut them into squares.
Drying time can vary, for me it took 2 days to dry completely & harden.
Break the pieces carefully,place the squares on a wax paper & store it in an air tight container.

Inspired by bhavnakitchen.com

Thanks for visiting !

Kalkandu Pongal Recipe / Sweet Pongal Recipe / Kalkandu Bath Recipe / Rock Sugar Sweet Pongal Recipe / Kalkandu Sadam Recipe

Kalkandu Pongal

Ingredients
Rice - 1/ 2 cup
Yellow moongh dal / pasi paruppu - 1 tbsp
Ghee- 3 tbsp
Milk- 2 cups
Water - 1 cup
Powdered kalkandu / Sugar Candy - 1/4 cup heaped
( Sweetness was perfect for me,if you want add more )
Cardamom crushed - 4
Fried nuts - 2tbsp
( I used cashew nut & raisins fried till light brown in little ghee)
Method
Heat 2 tsp of ghee in a pressure cooker fry the washed rice & dal till nice aroma comes out.
Now pour the milk,water & a pinch of salt.Pressure cook till rice is soft.
Open the pressure cooker lid once cooled,add the powdered cardamom,fried nuts & kalkandu powder.
Switch on the stove & mix them for couple more minutes & switch off the flame.
Serve them warm with little ghee on top.
Note:
a) Add more ghee if you want it very rich.
b) Sweetness was perfect for me,if you want add more.
c) Any kind kalkandu/sugar candy can be used in this recipe.

Thanks for visiting !

Paal Payasam Recipe / Pal Payasam / Rice Kheer / Rice Pudding Recipe

Paal Payasam

Ingredients
Whole milk - 4 cups
Basmathi rice - 2 & 1/2 tbsp
Sugar -1/4 cup
Crushed cardamom -3
Saffron -few
Chopped almond-10
Raisins - 1tsp
Ghee- 1tbsp
Method
Heat ghee in a pan & fry the nuts till light brown.Keep it aside.
Heat 1tsp of ghee in a pan fry the rice till it slightly changes colour.Do not fry till brown.
Cool & grind it in a blender till the rice breaks into half.
Do not grind it coarse or to a fine powder.
Take a pressure cooker add the broken rice,pour the milk & pressure cook till soft.
Once cooled open the lid,in low flame boil the mixture till its semi thick & the colour of the milk has changed to light yellow.
Now add the sugar ,cardamom powder & saffron cook for couple more minutes.
Switch off the flame add the fried nuts,mix & serve them hot or cold.

Thanks for visiting !

Akkaravadisal Recipe / Sweet Milk Pongal Recipe / Akkara Vadisal Recipe / Akkara Adisil Recipe / Srirangam Temple Special Akkaravadisal Prasadam

Akkaravadisal

Ingredients
Rice-1/2 cup
Yellow moongh dal / Pasi Paruppu -2tbsp
Salt a pinch
Jaggery - 1/2 cup
Milk -3 cups
Water - 1cup
Powdered cardamom powder-1tsp
Saffron - a generous pinch
(Dilute it in 1 tbsp of warm milk)
Ghee- 4 tbsp
Cashew nut & raisins - together 2 tbsp
Method
Dilute jaggery in water,filter to remove any impurities.
Heat 1 tsp of ghee & fry the cashew nut & raisins till light brown.Keep it aside
Heat 2 tsp of ghee in a pressure cooker.
Add the washed rice & moongh dal ,fry for 2 to 3 minutes or till nice aroma comes out.
Now pour 2 cups of milk & 1 cup of water a pinch of salt & pressure cook till its soft.
Once pressure cooker is cool open the lid, pour the remaining milk & jaggery liquid.
Cook this mixture in low flame till its thick & well combined.
Add the soaked saffron,cardamom powder,remaining ghee & fried nuts.
Give a nice quick stir & switch off the stove.
Serve them hot or warm.
Note:
a) Colour of the dish depends upon the quality of jaggery we use.
b) If your sweet becomes a bit tight loosen it up by adding warm milk while serving.
c) Increase the quantity of ghee if you want it more rich.
d) Edible camphor/Pacha karpooram can be added .

Thanks for visiting !

Kesar Kalakand / Kesar Kalakandh Recipe / Instant Kesar Kalakand / Microwave Kesar Kalakand / Easy Kesar Kalakand Recipe

Kesar Kalakand

Ingredients
Ricotta cheese - 15 oz can ( 426 gms)
Condensed milk - 14 oz can ( 396 gms)
Chopped nuts - 1tbsp
Saffron crushed - 2 generous pinches
Warm milk - 1tbsp
Crushed cardamom -3
Method
Grease a pan with little ghee,sprinkle the nuts & a pinch of cardamom powder evenly & keep ready.
Dissolve the saffron in warm milk & keep it aside
Mix the ricotta cheese & condensed milk in a microwave safe bowl.Make sure there are no lumps.
Microwave for 10 minutes uncovered.
Mix in intervals between every 2 minutes.
Just 30 seconds before the end add the saffron & remaining crushed cardamom powder.Mix & microwave.
You will see that the water has completely evaporated,pour it on a tray & spread the top evenly.
Cool for sometime & cut into pieces.Store them in Fridge
Note:
a) Each microwave is different so the cooking time can vary.

Thanks for visiting !

Carrot Halwa Recipe / Gajar Halwa Recipe / Gajar Ka Halwa Recipe

Carrot Halwa

Ingredients
Grated carrots - 1 & 1/2 cups
Sugar-1/2 cup
Milk-1 cup
Ghee-2tbsp
Chopped cashew nuts or almonds-2tsp
Cardamom powder-1/4tsp
Method
Heat 1tsp of ghee in a pan fry the nuts till light golden brown,keep it aside.
In the same pan add remaining ghee & saute the grated carrot in low flame till raw smell disappears & shrinks.
Now pour the milk & cook the carrots till its soft & all the milk is absorbed by the carrots.
Now add the sugar,cardamom powder & cook till everything is well combined.
Cook till ghee separates from the pan,mix in the fried nuts.
Switch off the stove,garnish with some chopped pistachio & serve them warm !
Note :
a) Make sure that the carrots are fried well till raw smell disappears before adding milk.
b) Sugar quantity depends upon the sweetness of the carrot,so add accordingly.
c) Condensed milk can be added for extra richness.

Thanks for visiting !

Nei Appam Recipe / Karthigai Appam Recipe / Karthigai Deepam Recipe

Nei Appam

Ingredients
Raw rice - 1 cup
Jaggery - 1 cup
Grated coconut -1/4 cup
Crushed cardamom -4
Salt a pinch
Cooking soda - 2 generous pinches
Ghee as needed
Method
Wash & soak rice in water for 2 to 3 hours.Drain the water & grind to a smooth thick batter.Add water in intervals while grinding.
Melt jaggery in little water,strain the jaggery to remove any impurities.If the jaggery is clean then no need to melt just crush & add it to the batter.
Remove the batter in a bowl add the cooking soda,salt,coconut & cardamom powder.Mix it well,fermentation not needed.
Heat a panniyaram pan pour ghee in the holes.Pour a ladle of batter in medium low flame cook the appam till crisp & golden brown on both sides.
Make sure the paniyarams are covered with ghee while cooking.
Note:
a) fermentation not needed for this appam.
b) If your batter goes watery just mix some wheat flour to get the right consistency.

Thanks for visiting !

Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets

Kaju Katli

Ingredients
Raw cashew nut / Kaju - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Rose essence - few drops
Ghee - 1tsp
Method
Powder cashew nut in a coffee grinder or mixi to a smooth fine powder.
Dissolve sugar in water.Boil the sugar till it reaches to one string consistency.
1 string consistency is when 1 string are formed without breaking when your forefinger & your thumb are pulled apart gently.

Lower the flame & add the powdered cashew nut & start mixing.

You will find that the the mixture has reached a dough consistency.
Switch off the flame add the rose essence mix well
Grease a plate with ghee & spread the dough & roll them to your desired thickness.
Cut into diamond shape & enjoy!
Note:
a) If your dough becomes crumbly & dry add 1 or 2 tsp of milk & knead the dough.Then roll & cut into desired shape.If milk is added then store it in fridge.
b) Powder the cashew nuts in intervals,do not oven run the blender/mixi the powder will turn oily or lumpy as nuts have oil.

If you want a sweeter version here is step by step method /picture to make Kaju Katli

Kaju Katli

Ingredients
Raw cashew nut/Kaju- 1 cup
Sugar - 3/4 cup

Water - 1/4 cup
Ghee -1tsp

Rose essence-a drops

Kaju Katli

Method
 Powder cashew nuts in a coffee grinder or mixi to a dry fine powder ,keep it aside.

Dissolve sugar & water in a pan,boil them till you get a 2 string consistency.
2 string consistency is when 2 strings are formed without breaking when your forefinger & your thumb are pulled apart gently.
Switch off the flame remove from the heat, now add the cashew nut powder & rose essence mix it well till it forms a soft ball.
Add ghee & mix it well to avoid drying of the dough.
Grease a plastic sheet or your clean kitchen counter with ghee, place the cashew dough.Place another sheet on top & roll the dough to semi thick.
Decorate with edible silver foil ,cut into desired shapes & enjoy!
Notes:
a) Do not grind cashew nut if just taken out from fridge,bring to room temperature & dry grind in intervals.
b) Sugar syrup should be 2 string consistency.
c) Once the consistency is obtained remember the remaining process is done after switching off the stove.
d) If your dough becomes crumble or hard,sprinkle 1 or 2 drops of warm milk knead & roll them out.Remember shelf life will be less if using milk.
e) For flavouring add cardamom powder or saffron , for katli I prefer rose essence.

Thanks for visiting !

Sweet Boondi Recipe / Sweet Boondhi Recipe / How To Make Sweet Boondi - Easy Diwali Recipe

Step by step picture /method to make Sweet Boondhi...

Sweet Boondhi

Ingredients
Besan/Gram Flour/Kadala mavu - 1 cup
Sugar - 1 cup
Water -1/2 cup
Cooking soda - a pinch
Rice flour-1 tsp
Green & yellow food colour as needed
Oil- to deep fry
Rose essence -few drops
Edible camphor-a pinch
Chopped amlonds & cashew nuts - together 2 tbsp
Raisins - 1tbsp
Cloves-8
Cardamom crushed -3

Sweet Boondhi

Method

Take a bowl add besan,cooking soda & rice flour,add water & make a smooth semi thick batter.
Divide the portion into 3 parts,add green food colour to one & add yellow to another.Keep the third part plain.Mix well & keep it aside
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside.(Do not fry the boondhi's too crisp).Repeat till you finish all the colour batter.
Boil 1/2 cup water & sugar till it reaches to a one string consistency.( see the picture)
Switch off the flame,add the cardamom powder ,rose essence &edible camphor.
Fry nuts,cloves & raisins in ghee,add it to the sugar syrup.
Now add all the fried boondhis to the warm sugar syrup & mix it well.
Close and keep it for at least one hour for the boondhi's to absorb the syrup & sugar to crystallize.Mix them in intervals for even absorption.
Sweet boondhi's are ready to eat!!!.

Tips

a) Do not fry the bhoodi's till crisp remove when 3/4th done.
b) Sugar syrup should be one string.
c) Always your syrup should to warm while adding boondhi's to absorb.
d) Adding food colour is optional.
e) If your batter is thick then your boondhi's will get tails.Then add more water then you will get nice round boondhi.

Thanks for visiting !

Badam Burfi Recipe / Almond Burfi Recipe / Indian Almond Fudge Recipe - Diwali Recipe

Step by step method/picture to make Badam Burfi

Badam Burfi

Yields : 25 medium pieces
Ingredients
Almonds/Badam paste-1 cup
( soak 1 cup badam and grind it with 1/2 cup milk to a fine paste )
Sugar -1 & 1/4 cup
Water-1/2 cup

Milk-1/2 cup
Saffron strings few
Butter-1 stick ( 1/2 cup or 113gms)
( cut butter into cubes)

Badam Burfi

Method
Grease a square pan with ghee & keep it aside
Soak almonds in warm water for 1 hour.
Peel the skin off from the almonds.
Put this in a mixi jar,pour milk & grind to a very smooth thick paste.Igot 1 cup thick paste.
Dissolve sugar in water & boil.Boil till the syrup comes to a nice one string consistency.
Now pour the almond paste & in low medium flame keep stirring for about 10 minutes.
Make sure the mixture does not burn or sticking to the bottom of the pan.
When the mixtures is becoming thick start adding the butter cubes in intervals.
the mixture will start to absorb the butter & will give a glossy look.
Repeat till all the butter is finished,cook the mixture for another 5 minutes or till it starts leaving the sides of the pan.Add the crushed saffron strings & mix.Do not over cook your burfi they can crystallize.
Pour this mixture into the greased pan ,spread it evenly with a greased spoon.
While still warm cut into cubes & enjoy!
Note:
a) Do not use more milk while grinding,we need a thick paste.
b) A nice one string consistency is needed otherwise your burfi will turn to halwa.
c) I added saffron for extra flavour,its totally optional.
d) The whole process should be cooked in medium low otherwise the mixture will stick to the bottom & burn the dish.
e) I use butter because it retains the white colour,you can add ghee too.If using ghee then reduce the quantity.

Thanks for visiting !

Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe / Mothichoor Ladoo / MothiChur Ladoo - How to make Motichoor Ladoo.

Step by step method/picture to make Motichoor Ladoo

Matichoor Ladoo

YIELDS: 18 Ladoos
Ingredients for the batter
Besan-1 cup
Finely powdered semolina/white rava/sooji-1tbsp
Water-1/2 cup +2tbsp
(water quantity may vary,depends upon the quality of besan & rava,Add accordingly)
Yellow or orange food colour -2 pinches
(Mix all above ingredients together,consistency will look like a dosa batter)
Ingredients for the sugar syrup
Sugar-1 cup
Water-1 cup
Rose essence-few drops
Cardamom powder-1/4tsp
Saffron strings few
Chopped pistachio & cashew nuts-each-1tbsp
(Boil sugar & water together to a one string consistency.Switch off the stove & add the rose essence,cardamom powder&saffron.)
Other ingredients
Oil-to deep fry
Ghee to grease your palm while rolling out balls
Boiling water-2tbsp

Motichoor Ladoo

Motichoor Ladoo

Method
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside (do not fry the boondhi's till crisp).Repeat till you finish the batter.
Heat sugar & water in a pan,mix well till sugar has dissolved completely.
Boil the sugar syrup till it reaches to one string consistency.Switch off the stove ,add the cardamom powder,rose essence & saffron.
Add the chopped nuts to the boondhi.Pour the warm syrup into the boondhi.
Mix well till everything is combined.Now put this in a mixi or food processor,add 2tbsp of boiling water & pulse it for 1 or 2 times till its crushed.
Do not grind it too much it will become a paste.Transfer the mixture to a bowl.
Grease your hand with ghee & start to roll out into small balls.The ladoo will be a bit moist  later it will become firm.
Your yummy ladoos are ready to serve !
Note:
a) Do not fry the boondhi's till crisp.
b) Melon seeds can also be added.

Thanks for visiting !

Hayagreeva Recipe / Hayagriva Recipe /Hayagreeva Maddi Recipe / Sweet With Channa Dal And Jaggery

Hayagreeva/Hayagriva

Ingredients
Channa dal - 1 cup
Water - 2 & 1/2 cups
Jaggery - 1 cup
Finely grated coconut - 1/4 cup
Poppy seeds -1 tbsp
Salt a pinch
Ghee- 4 tbsp
Cashew nuts chopped-15
Raisins -1tbsp
Cardamom -6 (powdered)
Method
Dry roast the channa dal till its slightly warm.
Pour water & salt,pressure cook till soft.
Dissolve jaggery in water & filter to remove any impurities.
Pour this into the cooked dal & cook for 5 minutes till everything is well combined.
Heat ghee in a pan fry cashew nuts,raisins,coconut &poppy seeds till light golden brown.
Add this fried ingredients & cardamom powder to the channal dal mixture & cook for couple more minutes.
Switch off the flame,pour 2 tsp. of ghee on top & serve them hot.
Note:
a) You can also soak the channa dal for couple of hours instead of frying & then pressure cook.
b) You can add more ghee if you want it to be rich.
c) Add any kind of dry fruits you like.
d) If you think sweetness is more then reduce.

Thanks for visiting !

Coconut Ladoo / Dessicated Coconut Laddu / Quick Coconut Ladoos Using Condensed Milk

Coconut Ladoo

Ingredients.
Unsweetened desiccated Coconut- 3 cups
( I bought this from Indian store, any brand is fine)
Condensed Milk-1tin
Cardamom - 5 crushed to a fine powder
Ghee for greasing your palms
Dessicated coconut for dusting
Method
Mix all above ingredients together in a non stick pan,
Cook the mixture in low flame for 2 minutes or till mixture leaves the sides of the pan.
Cool the mixture, grease your palm & roll it into small balls.
Roll them on to desiccated coconut.
Your easy tasty ladoos are ready.
Note:
a) Chopped mixed nuts can be added for extra taste & to make your ladoos look more richer.
b) If your dessicated coconut is in a coarse powder then its fine,otherwise run it in a mixi once to      make it to a coarse powder along with cardamom.
c) Mix some food colour to the coconut powder & roll the ladoos to make it more colourful.

Thanks for visiting !

Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe

Step by step method / picture to make Arisi Vella Puttu...

Arisi Vella Puttu

Ingredients
Rice flour/Arisi Maavu - 1 cup
Jaggery - 3/4 cup
Water - 1/2 cup
Cardamom-3 crushed
Grated coconut -1 tbsp
Chopped almonds - 10
Ghee-3 tsp

Vella Puttu

Method
Dry roast the rice flour till raw smell disappears & slightly changes colour.
Cool the flour & sprinkle water little by little to make the entire flour wet.
The flour should look like bread crumbs,the mixture should hold together.Should crumble ans fall when you leave.
Place this in a clean cloth or kitchen towel & steam them for 10 to 12 minutes.
Cool the flour & crumble them place it in a bowl.
Heat ghee in a pan and fry the nuts till light brown,transfer it to the bowl.
Add the grated coconut & crushed cardamom too.

Vella Puttu

Dissolve jaggery in water,filter to remove any impurities.
Boil the jaggery till it reaches to a soft ball consistency.
Pour a drop of syrup in water & try to form a soft ball,then your consistency is right.
Now pour this syrup into the rice flour coconut mixture.
Gently mix till everything is well combined.
Serve them hot or warm.
Note:
a) Syrup should form a soft ball consistency,otherwise your sweet will become watery.
b) Instead of jaggery syrup you can just mix sugar,cardamom powder & coconut too.
c) Steam the rice properly otherwise it will be raw while eating.
d) Cashew nuts & edible camphor can also be added.

Thanks for visiting !