Bengali Rosh Bora Recipe / Rosh Bora Recipe / Rava Sweet Recipe / Rava Gulab Jamoon / Rava Jamun / Sooji Jamun

Rosh Bora

Yields: 10

Ingredients for sugar syrup

Sugar - 1 cup

Water - 1 cup

Lemon juice - few drops

Cardamom powder - a generous pinch

( Boil water and sugar till you get a slight sticky consistency, this will take only 1 or 2 minutes. Switch off the stove add the lemon juice and cardamom powder, keep it aside)

Ingredients for the mixture

Coarse Sooji/Rava/Semolina - 1/2 cup

(do not add too fine sooji)

Milk - 1 cup

Ghee - 3 tsp

Milk powder - 2 tbsp

Cardamom powder - a generous pinch

Baking soda - 1/8 tsp

( do not add more then they may break while frying)

Other ingredients

Oil to deep fry

Method

Heat ghee in a pan add the sooji and roast till they slightly colour changes and gets nice aroma.

Cool the mixture and  add the milk powder,cardamom powder and baking powder, knead it well till combined. If dry then add few drops of milk.

Divide the portion into equal size balls and flatten them,make sure they are crack free otherwise they may break while frying.

Heat oil in a pan and deep fry in medium high flame till light brown on all sides.

Transfer them into the hot sugar syrup and flip other side and make sure both sides are well coated.

Leave it for 30 minutes and enjoy!

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Badam Gulkand Rolls / Gulkand Rolls Recipe / Quick Badam Roll / Almond Gulkand Roll / Almond Roll

Badam Gulkand Roll

Yields:
Ingredients
Super fine almond powder - 1 cup
( I bought it from costco)
Orange food colour a pinch (optional)
Powdered sugar - 1/4 cup heaped
Saffron little soaked in 1 tbsp of warm milk
Warm milk as needed for binding
Gulkand as needed
Ghee - 1 tsp

Badam Gulkand Roll

Method
Take a bowl add the powdered sugar,almound powder,saffrom milk and mix it well.
Slowly add warm milk little by little and form a soft dough.
Add 1 tsp of ghee and form a soft shiny dough.
Grease a plastic sheet with ghee place the dough and roll it out into a thin sheet.
Place some gulkand on top of the sheet in a straight line ( see picture).
Roll the sheet to cover the gulkand and form a semi thick long log.
Cut the rolls to any size you want.
Decorate with edible silver foil and enjoy!

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Apple Phirni Recipe / Apple Firni Recipe / Creamy Apple Phirni Recipe / Apple Rice Pudding Recipe

 

Apple Phirni

Ingredients

Apple - 1 medium size

( peel the skin remove seeds and finely grate or crush the apple)

Sugar - 3 tsp

( add more if needed)

Milk - 4 cups

Basmati rice - 2 tbsp

( wash and soak it in 1/2 cup water and grind to a grainy texture)

Cardamom powder - 1/2 tsp

Saffron strings - a generous pinch

Chopped almonds and pistachio - 10 each

Ghee - 1 tsp

Apple Firni

Method

Take 1 tsp ghee in a pan add the finely grated apples and saute till raw smell has disappeared completely, keep it aside.

Take a pan add the ground rice and milk in low flame cook till the rice grains are cooked,make sure you scrape the sides of the pan in intervals.

Add sugar and cook till the consistency you want and switch off the stove.

Add the chopped nuts,cardamom powder and saffron strings, mix well.

While its still warm add the sauted apple mixture mix well and serve warm or cold.

Once apple is added to not heat the mixture,they may curdle.

Enjoy!

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Walnut Ladoo / Walnut Aval Ladoo / Walnut Poha Ladoo - Easy Ladoo Recipe

Walnut Poha Ladoo

Yields: 15 small ladoos

Ingredients

Walnuts - 1 cup

Red aval / Poha - 1 cup

( use any kind aval)

Desiccated coconut - 1/4 cup

Nattu sarkarai - 3/4 cup to 1 cup

( use brown sugar or jaggery according to your taste)

Cardamom powder - 1/2 tsp

Walnut ladoo

Method

Dry roast aval in medium low flame till crisp and transfer to a plate.

Dry roast walnuts till just hot and remove.

Dry roast the coconut till they slightly changes colour and switch off the stove.

Take a mixi jar add all above ingredients and grind to a semi coarse mixture.

Powder them in intervals by scraping out the sides.

Transfer to a plate and roll out into tight ladoos.

Enjoy!

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Rusk Shahi Tukda / Hot Rusk Shahi Tukra / Shahi Tukda With Rusk / Hot Rusk Pudding

Rusk Shahi Tukda

Ingredients for syrup

Sugar - 1/4 cup

Water - 1/2 cup

Saffron - a pinch

Cardamom powder - a pinch

( Dissolve sugar in water and give a boil till you get a thin syrup consistency. Switch off the stove and add the cardamom powder and saffron, mix and keep it aside)

Ingredients for the milk

Whole milk - 2 cups

Heavy cream - 1/8 cup

Sugar - 1 tsp

Cardamom powder - a pinch

Saffron - a generous pinch

Rose essence - few drops

Powdered almonds and pistachio - 1 tsp each

( Boil milk,sugar and nuts powder cook till they are slightly thick. Switch off the stove and add the heavy cream, rose essence , cardamom powder and saffron , mix till combined)

Other ingredients

Suji Rusk or any Rusk - 6 pieces

Chopped nuts for garnish

Cherry for decoration

Hot Rusk Pudding

Assembling

Dip each rusk piece into the warm sugar syrup and place in on a tray or plate.

Pour the warm milk on top sprinkle the chopped nuts decorate with cherry and serve immediately.

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Sweet Potato Kheer / Sweet Potato Payasam Recipe / Sakkarai Valli Kizhangu Payasam - Easy Kheer Recipes

Sweet Potato Kheer

Ingredients

Sweet potato boiled and mashed - 1 cup

Whole milk - 4 cups

Sugar - 1 tbsp

( Add according to the sweetness of the sweet potato)

Fried cashew nuts in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Crushed saffron strings - a generous pinch

Method

Bring the milk to a boil reduce the stove and add the mashed sweet potato and sugar.

Quickly mix well and cook in low flame for few minutes or till the consistency you want.

 Switch off the stove add the fried nuts , saffron and cardamom powder mix and serve hot!

Note:

a) Add nuts of your choice and any colour sweet potato can be used.

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Almond Gulkand Rolls Recipe / Gulkand Roll Recipe / Badam Gulkandh Roll - Diwali Sweet Recipes

Almond Gulkand Roll

Ingredients
Almond flour - 3/4 cup
( I used store bought almond flour from Costco)
or (If you don't have store bought almond flour then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use)
Milk powder - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - a generous pinch
Ghee - 1 tsp + Extra few drops of ghee to grease plastic sheet and your palm
Gulkand as needed
( Store bought or homemade,click HERE for Gulkand recipe)
Method
Take sugar and water in a non stick pan bring it to a boil.
Once the sugar reaches to one string consistency( this process will not take too long) lower the flame and add the almond flour,milk powder and cardamom powder.
Keep mixing till it comes to a soft ball.Do not over cook then your mixture will become dry.
Switch off the stove and add 1 tsp ghee and mix.
Once its warm to handle slightly knead with your greased palm to get a soft dough.
Take a greased plastic sheet and spread this mixture using a rolling pin to a semi thick sheet.
Place gulkand on top of the almond sheet and roll it to form a log.
Keep it in fridge for 10 minutes and cut into thin slices.
If you want to make ladoos then take a small portion of almond mixture fill it up with little gulkand and roll it into balls
Your Gulkand roll is ready to serve!

Note:
a) You can also use some nuts in your filling.
b) If you don't have store bought almond powder then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use.
c) Do not over cook the mixture till its dry.

d) If mixtures turn dry add few drop of milk.

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Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets

Malai Chum Chum

Ingredients to make Paneer/Indian cottage cheese (You will get 12 Malai Chum Chums )
Whole milk - 8 cups
White vinegar - 2 tbsp ( add if needed more)
( You can also add lemon juice or sour curd to curdle the milk)

Malai Chum Chum

Method
Boil the milk in a deep heavy bottom vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly and hang it.
Leave it for 1 hours till the water is out from the paneer.

Malai Chum Chum

Now your homemade panner is ready to make chum chum.Place this paneer on a clean surface or on a plate,using your palm knead it for 15 minutes to a smooth soft dough.divide this in 12 balls and roll it into oval shape.
Ingredients for Syrup
White sugar - 2 cups
( Today i have used turbinado raw sugar so the syrup looks little brown)
Water - 6 cups
Cardamom powder - 1/8 tsp

Malai Chum Chum

Method
Dissolve the sugar in water add some cardamom powder and bring it to boil.
Lower the heat to medium high flame and slowly drop the oval shaped paneer rolls into the syrup.
Cover it with a lid and boil for 30 minutes ,do not mix the chum chums they may break as they are too soft to handle when hot.
Switch off the stove and let it cool.When serving slightly squeeze out the syrup from the chum chum and add it to the prepared malai.
Ingredients for the Malai / Milk mixture
Whole milk - 2 & 1/2 cups
Dry milk powder - 1/2 cup
Cardamom powder - a generous pinch
Sugar - 1 tbsp ( add if you want it more sweeter)

Malai Chum Chum

Method
Dissolve milk powder in 1/2 cup of milk,keep it aside.
Boil 2 cups of milk in a heavy bottom vessel and reduce,now add the diluted milk powder and reduce it to the consistency you need.Keep mixing to avoid burning.
Add the cardamom powder and sugar cook for a minute and switch off the stove.
Other ingredients
Powdered pistachio- 1 tbsp
Cherries for decoration
Rose essence few drops ( optional)

Malai Chum Chum

Assembling
Take a square glass tray pour the malai place the chum chum,sprinkle the powdered pistachios and place cherry on top.Keep it in refrigerator for 1 hour and serve them cold.

Malai Chum Chum

Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk.
f) For extra richness cream and condensed milk can be added to the milk.


You will get 12 Malai Chum Chums

Check out for Rasmai recipe HERE
Check out for Chum Chum recipe HERE
Check out of Instant Bread Rasmai recipe HERE
Check out for Rasgulla recipe HERE

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Maa Ladoo Recipe / Maaladoo Recipe / Maladu Recipe / Pottukadalai Ladoo / Roasted Gram Laddu / Porikadalai Urundai

Maa Ladoo / Pottukadalai Ladoo

Ingredients
Pottukadalai / Roasted gram dal-1 cup
(Slightly dry roast,do not burn them , cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-8
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee - 20
Melted warm ghee as required amount (approximately 1/4 cup )
Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.

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Atta Ladoo / Wheat Flour Ladoo / Atta Ka Ladoo / Wheat Ladoo / Godhumai Maavu Ladoo

Atta Ladoo

Yields :  18 ladoos

Ingredients

Whole wheat flour / Atta - 2 cups

Ghee - 3/4 cup

( or add accordingly)

White sugar - 1 cup (powdered)

Palm sugar - 1 cup

Edible gum / Gond - 2 tbsp

(fried in 1 tsp ghee till they puff up, cool and grind to a fine powder)

Chopped cashew nuts and almonds  -15 each

(fried in ghee till light brown)

Cardamom powder - 1 tsp

Wheat Flour Ladoo

Method

Heat ghee in a pan add the wheat flour and in low flame fry till colour changes and raw smell has completely disappeared.

This step is very important so take time to fry them well.Taste the atta before switching off  the stove to check if it is well roasted, cool the atta completely.

Add both the sugars,cardamom powder, powdered edible gum and fried nuts into the atta,mix well.

Take small portion press and form into tight ladoos.

Enjoy!

Note:

a) Jaggery can also be used in this recipe.

b) Frying the atta is very important otherwise the ladoos will have a raw taste.

c) Any nuts of your choice can be added.

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Apple Kheer Recipe / Apple Payasam / Easy Kheer Recipe

Apple Kheer

Ingredients

Ripe red apple - 1 medium size

( peel the skin remove seeds and chop into fine pieces)

Whole milk - 3 cups

Palm sugar - 6 tsp

( Use white sugar,jaggery or brown sugar as per your taste)

Cardamom powder - 1/8 tsp

Saffron - a few strings

Chopped pistachio and almonds - each 15 finely chopped

Ghee - 1 tsp

Method

Add ghee in a pan and sauté the apple pieces till slightly cooked.

Add the sugar and mix till well combined , switch off the stove and let it cool.

Pour milk in a sauce pan bring it to a boil and then reduce flame and cook till they are slightly reduced.

Add the chopped nuts , cardamom powder and saffron strings give a boil and switch off the stove.

Allow the milk to cool completely. Add the cooked apples into the cooled milk mixture and mix.

Keep it in the fridge and serve cold garnish with some nuts on top.

Note:

a) Instead of chopping apples you can grate them.

b) Do not add hot apples to milk they may curdle.Always make sure apples and milk are at room temperature.

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Rava Halbai Recipe / Rava Halubai / Semolina Halbai / Chiroti Rava Halbai / Halubai Recipe - Udupi Recipes

Rava Halbai

Ingredients

Fine semolina /white chiroti rava - 1/2 cup

Grated fresh coconut - 1/2 cup

Jaggery - 3/4 cup

(add 1/2 cup if your jaggery is very sweet)

Cardamom - 3

Cloves - 3

Water - 2 & 1/4 cups

Ghee - 1 tbsp

Rava Halubai

Method

Dissolve jaggery in 1/4 cup of water filter to remove impurities.

Soak rava in 1 cup of water for 1 hour. Take a mixi jar add the soak rava along with the water , grated coconut, cardamom and cloves. Grind this to a very smooth mixture.

Transfer the ground mixture into a heavy bottomed kadai add the remaining 1 & 1/4 cups of water and add the filtered jaggery, mix and then switch on the stove.

In medium low flame keep stirring till the mixture starts to thicken.

Continues stirring is a must in this recipe otherwise they will burn at the bottom or form lumps.

When its almost thick add the ghee and keep stirring till the mixtures leaves the sides of the pan.

Take a small portion of the mixture ( be careful it will be very hot) if the mixture is not sticky and rolls into a soft  ball then switch off the stove.

Pour the mixture into a greased tray and spread it evenly ,let it cool completely.

Cut into desired shape and enjoy!

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Black Halwa Recipe / Karuppu Halwa / Kerala Black Halwa / Kerala Style Rice Halwa Recipe

Kerala Black Halwa 

Ingredients

Rice flour - 1/4 cup

Powdered jaggery - 1 cup

( make sure they are clean, otherwise dilute in little water, filter and then use)

Thick coconut milk - 1 can (13.5 o z)

( Dilute with water to get total 4 cups of semi thick milk,You can use fresh coconut milk extracted from fresh coconut, that tastes more authentic))

Cardamom powder - 1 tsp

Cashew nuts chopped - 3 tbsp

Ghee - 1 tbsp

( I did not use )

Black Halwa

Method

Take a non stick pan add the jaggery .rice flour and 3 cups coconut milk, mix well and switch on the stove. In medium high flame keep stirring till they starts to thicken.

After couple minutes add the remaining coconut milk and keep stirring till the halwa has started to leave oil. As there were more oil in the halwa i skipped using ghee otherwise add ghee at this stage.

Add cardamom powder and cashew nuts,mix till the halwa is thick and oil/ghee has left the mixture.

Pour it into a greased plate spread it evenly, cool completely and cut into squares and enjoy!

Note:

a) The colour of the dish depends upon the variety of the jaggery.

b) If the jaggery is not clean then dilute it in water filter and then use.

c) As the coconut milk left lots of oil so i did not use any extra ghee.

d) Frying nuts in ghee is not needed,

e) Non stick works best for making this dish.

f) The whole process should be cooked in medium low flame.

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Apple Halwa / Apple Ka Halwa / Easy Apple Halwa / Easy Halwa Recipes

 

Apple Halwa

Ingredients

Sweet Apples - 4 medium size

( peel out the skin and grate )

Clean powdered jaggery - 3 tbsp

( add according to the sweetness of the apples)

Cardamom powder - 1/2 tsp

Cinnamon powder - a pinch

Fried cashew nuts and raisins in ghee - together - 2 tbsp

Ghee - 3 tbsp

Apple Ka Halwa

Method

Heat 1 tbsp of ghee and fry the apples till raw smell has disappeared. 

Cover with a lid and in low flame cook till all the water has evaporated and dry.

Add the jaggery and keep mixing till well combined.

Add remaining ghee, cinnamon and cardamom powder and mix well.

Switch off the stove add fried nuts and raisins, mix and enjoy hot or warm!

Note

a) For extra richness Khoya can be added.

b) Sugar can be added instead of jaggery.

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Chettinad Rangoon Puttu / Rangoon Puttu Recipe / Rava Puttu with Jaggery

Rangoon Puttu

Ingredients

Rava/Sooji/Semolina - 1/4 cup
Water - 3/4 cup
Jaggery- 1/4 cup

( reduce if you don't want too sweet)
Ghee - 1 tbsp ( heaped)

Oil - 2 tsp
Cashew nuts - 10
Cardamom powder - 1/8 tsp
Grated coconut - 2 tbsp

Rava Puttu with Jaggery

Method

Fry cashew nuts in 1 tsp ghee till light brown & keep it aside.
In the same pan add the remaining ghee and oil add the rava and grated coconut fry it in medium low flame till colour changes & nice aroma comes.

Switch off the flame & keep it aside.
Dissolve jaggery in water filter if there are any impurities and bring it to a boil.

Pour the hot jaggery syrup into the fried rava coconut mixture, mix well to make sure there are no lumps.
Switch on the flame,cover with a lid & in very low flame cook till water has evaporated & cooked.
Now add the fried nuts and cardamom powder,mix it well till everything is well combined.
Switch off the stove & serve them warm.
Note:
a) Fry rava well otherwise your puttu will be sticky.
b)Add jaggery according to the sweetness you want.

Inspired by Revathy Shanmugam

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Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi

 

Sponge Gourd Burfi

Ingredients

Sweetened Mawa /Khoya - 1 cup

( For making Khoya in microwave click HERE .If using unsweetened Khoya then add sugar according to your taste)

Chopped nuts of your choice - 2 tbsp

Cardamom powder - 1/4 tsp

Saffron - a generous pinch

Loofah/Sponge gourd /Luffa/Nethi Beerakaya - 1 medium size

(Do not peel the luffa skin completly as they may loose shape when boiling,peeling skin is optional.If the luffa is tender no not peel the skin.Cut it into thick circles and gently scoop out the flesh and chop it finely.Do not cut it into very thin circles they will loose shape while boiling)

Desiccated coconut - 1 tbsp + 1 tbsp for dusting

Sugar - 2 tbsp

Ghee - 1 tsp

Green food colour - a pinch ( optional)

Water as needed

Luffa Burfi

Method

Take a wide pan add very little water ,sugar and food colour if using and boil till cooked.

Do not over cook till soft. Boiling will take only few seconds.

Remove from the syrup and place it on a plate to cool completely.

Nethi Beerakaya Burfi

Heat 1 tsp ghee and fry the sponge gourd flesh for few minutes till raw smell has disappeared.

Add the desiccated coconut and fry for few more minutes and switch off the stove.

Cool and then add the nuts,saffron,cardamom powder and khoya mix well.

Take small portion of the mixture and stuff it into the cooked sponge gourd rings.

Keep it in fridge for 10 minutes to harden slightly .

Remove from fridge and dust the sides with desiccated coconut and sprinkle some nut on top.

Decorate with cherries enjoy chill!

Loofah Burfi / Luffa Burfi 

Notes:

a) Do not cut the rings to small when cooked they will break.

b) Peeling the skin is optional, if sponge gourd is  tender do not peel.

c) Do not boil the vegetable too much they will loose it's shape.

d) You can add any flavoring of your choice.

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Ridge Gourd Payasam / Sago Ridge Gourd Payasam / Beerakaya Payasam / Ridge Gourd Kheer / Sabudana Ridge Gourd Payasam

 

Ridge Gourd Payasam / Beerakaya Payasam

Ingredients

Sago / Sabudana / Tapioca - 2 tbsp

Chopped ridge gourd / beerakaya - 1 medium size

( remove skin and chop finely or grate)

Jaggery - 1/4 cup

( add more or less according to your taste)

Whole milk - 1 cup

Water - 1 & 1/2 cups

( add more if needed to cook sago)

Cardamom powder - 1/4 tsp

Cashew nuts and Raisins together - 2 tbsp

Ghee - 3 tsp

Method

Dissolve jaggery with 1/2 cup of water ,filter to remove impurities.

Heat 2 tsp  ghee and fry the nuts till golden brown and keep aside.

Heat 1 tsp ghee in a pan add the sago and roast till they change colour,add the chopped or grated ridge gourd and saute for a minute.Add water and cook till the sago is transparent.

Pour hot milk and cook in low flame till payasam is thick.

Switch off the stove and add the diluted jaggery and fried nuts.

Mix and enjoy hot or warm!

Note:

a) Always switch off the stove and then add jaggery otherwise there are chance to curdle.

b) Instead of frying you can soak sago in water for 30 minutes and then cook.

c) Sugar can be added instead of jaggery.

d) You can chop or grate the ridge gourd for this recipe.

e) Saffron can be added for extra flavour.

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Cauliflower Kheer / Gobi Ki Kheer Recipe / Cauliflower Payasam / Gobi Kheer

Cauliflower Kheer

Ingredients
Whole milk - 2 cups
Frozen cauliflower rice - 3/4 cup
Sugar - 2 & 1/2 tbsp
( or add to your taste)
Crushed nuts - 2 tbsp
( I used cashew nuts,pistachio and almonds)
Saffron - a generous pinch
Cardamom powder - less than 1/8 tsp
Ghee - 3 tsp

Gobi Kheer

Method
Heat ghee in a pan add the cauliflower rice and sauté till raw smell has disappeared completely.
Pour the milk and cook till the milk has slightly thickened.
Add sugar and cook for few more minutes or till the thickness you want.
Add the crushed nuts,saffron and cardamom powder mix and switch off the stove.
Serve hot!

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Apple Malpua / Easy Apple Malpua Recipe

Apple Malpua

Ingredients for the batter
Maida/All purpose flour - 1/2 cup
Sooji/semolina - 2 tbsp
Corn flour - 1 tsp
Milk - around 1 cup
Salt a pinch
(Add all above mentioned ingredients together in a bowl.Add milk little by little and mix till you get a semi thin batter,rest it for 2 minutes)
Sugar syrup
Sugar - 1 cup
Water - 3/4 cup
Honey - 1 tsp
Cinnamon - a small stick
Lemon juice - 1 or 2 drops
(Add sugar,water and cinnamon stick into a pan and boil till you get a slight sticky syrup.
Switch off the stove add the honey and lemon juice, mix and keep it aside)
Other ingredients
Red medium size apples - 2
( skin removed and cut into semi thick slices,remove the seeds from the middle)
Chopped nuts for garnish
Saffron strings for garnish
Oil to seep fry
Method
Heat oil in a pan dip each apple slices into the batter and gently drop it into the oil.In medium high flame deep fry till light golden colour on all sides.
Drop all the hot apple pieces into the sugar syrup,leave till all the syrup is absorbed.
Garnish with saffron and nuts.
Serve hot or warm!

Note:
a) Do not add milk fully add little by little till it reaches to the right consistency.
b) You can serve these apple malpuas along with rabri.

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Sweet Rava Kozhukattai / Sooji Kozhukattai / Rava Sweet Kolukattai / Sweet Kolukattai

Sweet Rava Kolukattai

Ingredients
Sooji / Rava / Semolina - 1/2 cup
Jaggery - 1/4 cup
( usually 1/2 cup is added but i love to have with less sweet so added 1/4 cup)
Finely grated coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Water - 1 cup
Ghee - 3 tsp

Rava Sweet Kozhukattai

Method
Add ghee and sooji into a pan in low flame fry the sooji till colour changes.
Do not over fry and burn them,keep it aside.
Dissolve jaggery in water and filter to remove any impurities,
Bring the jaggery liquid to a boil reduce flame and add the grated coconut,cardamom powder and fried sooji,in low f;lame cook till they are thick and leaves the sides of the pan.Switch off the stove and close it with a lid and rest it for 5 minutes.
Grease your palm with ghee and knead the sooji mixture to a smooth dough.
Roll out into small balls and steam these Kozhukattai for 7 to 8 minutes or till cooked
Serve hot or warm.

Note:
a)  Make sure you pulse the coconut to get a fine mixture.
b) You can replace jaggery with brown sugar or white sugar.
c0 Sooji must be well roasted otherwise the kozhukattai will be sticky.

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