Take a bowl add besan , salt , turmeric powder pour water little by little to form a lump free smooth thick batter. Grease a plate pour the besan batter and steam till cooked.
Cool completely and break into bits and pulse it in a blender till they resemble bread crumbs. Do not pulse too much and mash it.
Heat ghee in a pan add the pulse mixture and in low flame fry till raw smell has disappeared. Do not over fry till crisp, moisture must still be there in the mixture.
Fry the cashew nuts , cloves and raisins in ghee and keep it aside.
Dissolve sugar and water boil till you get a one string consistency.
Pour the hot sugar syrup into the pulse ( boondi) mixture add the fried nuts, cloves and edible camphor mix everything till well combined.
Cover the mixture for 5 minutes till the boondi absorbs the sugar syrup.
Slightly mash the mixture and take small portion and roll it out into tight balls.
Enjoy it warm!
Note:
a) Leftover ladoos store it in fridge.
b) If you have a sweet tooth increase the sugar quantity.
c) Roast it in low flame till raw smell didappers otherwise your ladoos will taste raw.
Add the milk powder and give a mix, reduce the flame add water and mix.
Cook till the mixture thickens , add the dates , chopped nuts, saffron and cardamom powder.
Mix till well combined , grease a container with ghee, sprinkle some nuts and spread the tofu mixture on top , pat it evenly & refrigerate for 10 minutes.
Cut into squares & enjoy.
Note:
a) This recipe can be made vegan by adding vegan ghee and non dairy milk powder.
b) For this recipe any kind tofu can be used like firm, medium silken tofu. I used firm tofu today.
( Dissolve sugar in water and bring it to a boil, once the syrup is sticky switch off the stove. Add the essence , saffron and cardamom powder and mix well )
Method
Take a bowl add milk powder, ghee, curd , milk & sugar , mix it well still sugar is dissolved.
Add the maida , baking powder, baking soda , saffron , rose essence and cardamom powder mix well till combined.
Grease a baking dish with ghee and pour the batter, tap the container for the batter to spread evenly.
Bake at 350 deg. F for 8 to 10 minutes till light brown & fluffy.
Prick with a tooth pick or stick in the center if comes out clean then the cake is cooked.
Remove from the oven cool a bit and loosen up the sides of the cake and using fork prick the cake on top for the sugar syrup to penetrate into the cake.
Pour the hot syrup all around the cake, cover and rest for 10 minutes and invert onto a plate.
Garnish with nuts and serve warm.
Notes:
a) Do not over bake the cake they can turn dark brown, chewy and flat. An extra 3 minutes turned the color of my cake . Each oven is different so temperature & baking time can vary , so keep and eye.
b) Do not boil the syrup till thick then the cake will not absorb the syrup. Syrup should be sticky thin syrup.
c) Soaking the cake a bit long will taste even more better instead of enjoy it right away.
d) Milk quantity may differ so add accordingly to get the right pour consistency.
Badam / Almond-1 cup
Sugar -1 cup heaped
Milk- 1 or 2 tbsp
Saffron a generous pinch
Gulkand - 1 tsp
Ghee-2 tsp
Method
Soak almonds in hot water for 30 minutes, remove the skin from the almonds Take a pan add the almond and dry roast till just warm. Take a mixi jar add the cooled almonds and grind to a smooth thick paste. If needed add milk while grinding, keep it aside. Add sugar in a pan pour water just till the sugar is immersed. Boil it for a minute till sugar comes to a two string consistency. Add the saffron & mix. Now lower the flame & add the badam paste. Keep mixing till everything is well combined. Once the mixture is getting thick and can roll out into a non sticky ball add the gulkand, give a quick mix & switch off the flame. Pour it on a greased tray or butter paper while still warm roll it out with a greased rolling pin. Cool & cut it into desired shape. Badam Gulkand Katli is ready.
Note:
a) Try to powder the almonds without adding milk then the shelf life is more for the sweet when kept outside. Thanks for visiting !
( Heat ghee in a pressure cooker add the washed rice and yellow moongh dal fry for a minute. Pour water and pressure cook till rice is cooked, cool and open the lid )
Other ingredients
Grated coconut - 1/2 cup
Ghee - 1/4 cup
( add more if needed)
Sugar - 1/2 cup
( add more or reduce according to your sweetness )
Once the rice is cooked switch on the stove and add the sugar . Mix till sugar has dissolved and well combined. Switch off the stove and add cardamom powder.
Heat ghee in a pan fry cashew nuts till light brown, add the coconut and fry for a minute and swutch off the stove.
Pour this in the pongal mix and enjot hot or warm.
( In a blender add all the ingredients , pulse till well combined)
Ragi Modagam
Method
Pour water in a pan add salt and oil, when boiling reduce flame and add the ragi flour and quickly mix till combined.
Cover with a lid and rest for 5 minutes. Grease your palm with oil and knead the dough till soft
Grease the modak mould with oil fill some ragi dough and using your finger spread it well.
Make a small hole at the middle , take some filling and fill it up.
Cover the end with some dough, press well to make sure the filling does not come out when steaming.
Gently remove the modak from the mould and arrange it on a greased steamer plate.
Steam these modagam till cooked. Cool the modagam & serve them.
Ragi Modak is a healthy twist on the traditional Indian sweet, made with nutrient-rich finger millet (ragi) flour, jaggery, and coconut. Soft, mildly sweet, and full of earthy flavor, these modaks are not only delicious but also packed with calcium, iron, and fiber. Perfect for festive occasions like Ganesh Chaturthi or as a wholesome dessert, Ragi Modak brings together taste and health in every bite.
Heat 1 tsp. of ghee and fry the nuts till light brown, keep it aside.
Add remaining ghee and fry the lapsi till color changes, reduce flame and pour boiling water.
Cover with a lid and cook till lapsi is well cooked.
Crush the jaggery and add it to the halwa and in low flame cook till well combined.
Lastly add the nuts and cardamom powder , mix and enjoy hot or warm.
Note:
1) Each wheat quality is different so water quantity may vary, adjust accordingly.
Lapsi Halwa is a traditional Indian sweet dish made with broken wheat (daliya), ghee, and jaggery or sugar. It has a rich, nutty flavor and soft texture, often flavored with cardamom and garnished with nuts. This wholesome dessert is especially popular during festivals and auspicious occasions, symbolizing warmth, prosperity, and celebration.
Heat 1 tbsp. of ghee in a pan add the nuts and fry till light brown, remove to a plate.
Add remaining ghee in the same pan add the sooji and fry in low flame till colour changes.
Add the coconut and roast for couple minutes, do not fry the coconut till dry. transfer to a plate/
Add the cardamom powder and nuts to the sooji mixture.
Add jaggery and water in a pan melt the jaggery and filter the syrup.
pour the hot syrup into the sooji mixture and mix , Sprinkle warm milk little by little till the mixture has some moisture.
Cover and rest for 20 minutes for the sooji to absorb the milk.
Grease your hands and shape the mixture into tight balls.
Store it in refrigerator.
Note:
1) Use semi coarse rava / sooji/ semolina for this recipe.
2) Add warm milk little by little to shape the balls, too much milk will make the mixture soggy and mushy and you can't shape the ladoos.
3) As coconut is added store it in refrigerator.
Jaggery Rava Ladoo is a traditional Indian sweet made with roasted semolina (rava), melted jaggery, ghee, and cardamom. Soft, aromatic, and mildly sweet, these ladoos are quick to prepare and packed with wholesome flavors. They are perfect for festive occasions or as a simple homemade treat.
Wash and soak moongh dal and rice in water for 2 hours., drain the water out add it into a blender pour some water and grind to a semi coarse mixture, transfer into a bowl.
Add sugar, cardamom powder, salt and coconut to the ground mixture and mix well.
Pour it into a greased plate and steam for 5 minutes or pour it into a non stick pan and in low flame keep stirring continuously till the mixture forms to a thick lump.
Transfer it on a wet towel or to a greased plate flatten the mixture to 1/2 " thickness.
Grease a knife with ghee cut into desired shape ,make sure you wipe the knife each time you cut.
Heat oil in a pan and in medium flame deep fry the pieces till light golden brown on both sides.
Remove to a kitchen tissue for extra oil to get absorbed.
( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I used a Japanese rice cooker with sticky rice mode to cook the rice.)
Sweet Coconut milk sauce for the rice
Coconut milk - 1/2 cup
Salt a pinch
Sugar - 5 tsp
Pandan leaf - 1 leaf
Method
Add all the ingredients into a pan boil it once and switch off the stove.
Discard the pandan leaf before mixing the sauce into the rice.
Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.
Ingredients for thickened salted coconut milk sauce
Coconut milk - 1/2 cup
Salt 1/8 tsp
Corn flour diluted with 1tsp of coconut milk
Sugar - 1 tbsp
( add more sugar if you want it sweet)
Method
Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice
Other ingredients
Fried crispy yellow moongh or toasted sesame seeds
Sliced ripe mango
Thick salted coconut milk sauce
Rice papers as needed
Thai Mango Sticky Rice Rolls
Assembling
Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable.
Remove from the water and place on a plate sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.
Now slowly roll it up tightly and fold the sides as we do for spring rolls,
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