Thengai Therattipal Recipe / Thengai Therattupal Recipe / Thanjavur thengai Therattupal Recipe / Coconut Thirattipal Recipe /A Traditional Thanjavur Special Sweet

 

Thengai Therattipal

Ingredients

Grated coconut - 1 cup

Grated jaggery - 1 cup

( Make sure it's clean other wise dissolve in water and filter to remove any impurities)

Yellow moongh dal - 1/4 cup

( Dry roast the dal till light brown, do not over fry. Cool and grind to a fine powder)

Ghee - 1 tbsp

Coconut oil - 1 tsp

Coconut bits - 1 tbsp

Chopped cashew nuts - 8

Cardamom crushed - 2

Method

heat ghee in a pan and fry coconut bits and cashew nuts till light brown, keep it aside.

Add the grated coconut , jaggery, powdered moongh dal and very little water , grind till well combined. Transfer this into a thick bottomed pan.

In low flame keep mixing till the mixture thickens and starts to leave the sides of the pan.

Now add the fried cashew nuts , coconut bits and cardamom powder mix well and switch off the stove.

Add the coconut oil mix and enjoy warm.

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Instant Badam Halwa Recipe / Easy Badam Halwa Recipe / Almond Halwa Recipe / Badam Halwa Using Almond Flour

Easy Badam Halwa

Ingredients

Super fine Badam flour /Almond Flour - 1 cup heaped
( I bought it from Costco)
Sugar - 1 cup
( If you think its too sweet then add 3/4 cup)
Milk - 3/4 cup
Ghee - 3 tbsp
Cardamom crushed - 6
Saffron strings few
(soak them in 1 tbsp of warm milk)

Method

Take a heavy bottom pan or non stick pan add sugar ,milk and almond flour.
In medium low flame cook the mixture till it gets thick.
Now add the ghee, cardamom powder and saffron mix till the mixture leaves the sides of the pan.
Switch off the stove and serve them warm.

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Sweet Aval Mixture Recipe / Sweet Poha Chivda Recipe / Sweet Chivda Recipe - Easy Diwali Recipe

Sweet Poha Chivda

Ingredients

Thick poha/aval/flattened rice - 1 cup

Whole cashew nuts - 12

Almonds - 12

Raisins - 1 & 1/2 tbsp

Sugar - 3 tbsp

Cardamom -3

Oil to deep fry

Sweet Poha Chivda

Method

Powder sugar & cardamom to a fine powder,keep it aside.

Heat oil in a pan and deep fry cashew nuts,almonds,raisins separately till light brown.

Do not burn them keep it aside now add the poha and fry till crisp.Do not fry till colour changes.

Remove all fried ingredients on a kitchen paper for extra oil to get absorbed.

While still warm sprinkle the powdered sugar/cardamom mixture.

Gently mix till everything is well combined.

Cool and store it in an airtight container.

Note:

a) Make sure your oil is hot when deep frying poha,otherwise they will not puff up and will be hard to eat.

b) Add any combination of nuts of your choice.

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Carrot Modagam Recipe / Carrot Modak Recipe / Gajar Modak Recipe / Carrot Modagam Recipe / Ganesh Chaturthi Recipe / Vinayaga Chaturthi Recipes

 

Carrot Modak

Ingredients for the dough

Idiappam flour - 1/2 cup
or store bought rice flour
Carrot juice-1/2 cup boiling hot
Salt a pinch
Sesame oil-1/2 tsp

Ingredients for the filling

Grated carrot - 1/2 cup
( i used the pulp from which juice was extracted )
Grated jaggery-1/2 cup
Coconut-1/4 cup
Cardamom-3 crushed
Water -1 tbsp

Carrot Modak

Method

Take a wide bowl put the flour, salt & oil. slowly pour the boiling carrot juice mix it with a spatula , Mix till it forms to a soft dough.
Do not use hand it will be very hot.
Cover & rest it for 5 minutes. Now knead the dough well, divide the dough into equal size balls.
Take a pan add the grated jaggery, cardamom powder, grated coconut, carrot pulp and water.
Keep mixing in low flame till the mixture thickens & leaves the sides of the pan.
Switch off the flame cool the mixture, while still warm divide it into equal size balls.
Grease your fingers shape like a small cup with the outer dough, Place the poornam ball cover it & shape it out like a modakam. Make sure there are no cracks.
Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.
Cool the modakam & serve them.

Note

Adding nuts and dry fruits to the mixture are optional.

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Aval Modagam Recipe / Poha Modak Recipe / Poha Mothagam Recipe / Easy Modak Recipe / Easy and Quick Poha Modak Recipe / Vinayagar Chathurthi Recipes / Vinayaka Chaturthi Recipes

 

Ingredients

Thick or Thin Aval / Poha - 2 cups

( I used thin poha)

Jaggery - 1/2 cup

(add more or less according to your sweetness)

Water - 1 cup

( Water quantity will depend upon the quality of the poha, so add hot water if needed)

Cardamom - 4

Grated coconut - 1/ 2 cup

Roasted gram dal / Pottukadalai - 1/4 cup 

Roasted peanuts - 1/4 cup

Ghee - 2 tsp

Poha Modak

Method

Dry roast poha till crisp, add the poha, cardamom roasted peanut, gram dal into a blender and powder to a semi smooth powder.

Dissolve jaggery in water and filter to remove any impurities.

Add coconut to the jaggery mixture and cook for a minute. Reduce flame add the powdered mixture and mix well till combined.

Switch off the stove add ghee mix well, cover and let it cool a bit.

Grease the modak mould with ghee while still warm fill the mould with the prepared mixture , press well to get the shape.

Easy Poha modak is ready to serve Lord Ganesha.

Poha Modak

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Panchamrutham Recipe / Panchamrit Recipe / Panchamrut Recipe / Panchamirtham Recipe / Pazhani Panchamirtham Recipe / Palani Panchamrutham Recipe / Panjamirtham Recipe

 

Panchamrutham

.

Ingredients

Ripe banana - 1 large

Salt a pinch

Brown sugar - 1 tsp

Chopped dates - 6

Raisins - 1 tsp

Cardamom powder - a generous pinch

Edible camphor - a tiny pinch

Ghee - 1 tsp

Honey - 1 tsp

Sugar candy / Kalkandu - 1 tsp

Method

Add all the ingredients into a bowl, except for sugar candy.

Using your fingers mash, do not mash till its a paste. Fruits must still hold their shape..

Lastly add the sugar candyand mix, your Panjamrutham is ready!

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Aadi Paal Recipe / Aadi Thengai Paal Payasam / Coconut Milk Payasam Recipe / Thengai Paal Payasam Recipe - Easy Payasam Recipes

 

Aadi Paal

Ingredients

Thick coconut milk - 1 cup

Thin coconut milk - 1/2 cup

Jaggery - 1/4 cup

Water - 1/4 cup

Salt - a pinch

Edible camphor - a pinch

Crushed cardamom - 1

Cashew nuts fried in ghee - 1 tsp

Method

Dissolve the rice flour in the thin coconut milk and keep it aside.

Pour water into a pan add the jaggery and dissolve, filter the liquid to remove impurities.

Pour the thin coconut milk into the jaggery and in low flame boil for 3 to 4 minutes. Reduce the flame and pour the thick coconut milk.

In low flame cook for few minutes and switch off the stove. Do not boil.

Add the cardamom powder, salt and edible camphor mix and enjoy hot.

Notes:

a) Fresh coconut milk is best to make this payasam, but canned coconut milk can be replaced.

b) Adding rice flour prevents from curdling.

c) Once thick coconut milk is added do not boil.

d) Colour of the recipe depends upon the quality of the jaggery.

e) Always mix before serving.

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Bombay Beetroot Halwa / Beetroot Karachi Halwa / Beetroot Corn flour Halwa Recipe / Easy Halwa Recipe

 

Beetroot Karachi Halwa

Ingredients

Corn flour powder - 1/2 cup

Sugar - 1 cup ( heaped)

( If the beetroot is not sweet then add 1/4 to 1/2 cup extra sugar)

Water - 2 & 1/4 cups

Beetroot - 2 small size

( peel the skin and cut into cubes )

Cardamom - 2 powdered finely

Chopped  nuts of your choice - 1 & 1/2 tbsp

Ghee - 3 tbsp

Method

Grease a tray with ghee & keep it ready.

Add the water and beetroot into a blender and grind till smooth and strain the juice.

Take a non stick pan add the corn flour powder , beetroot juice and the sugar. whisk it well to make sure there are no lumps 

Now switch on the stove in medium low flame keep stirring till the mixture has started to

form a jelly texture , transparent & looks shiny.

Make sure the raw smell has disappeared completely, 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.

Add the chopped nuts and give a quick mix , switch off the stove.

Pour the halwa into a greased tray and pat gently to spread.. Cool the halwa for at least 30 minutes..

Cut it into desired shapes and enjoy!

Note:

a) Non stick pan works better for this halwa.

b) Use any nuts of your choice.

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Easy Bread Malpua / Bread Malpua Recipe / Malpua Recipe

Bread Malpua

Ingredients
White bread slices - 6
( remove crust and cut the bread slices into circles)
Sugar - 1 cup
Water 1 cup
Fennel seeds crushed - 1/2 tsp
Saffron strings few
Chopped almonds and pistachio - 1 tbsp
Oil - 10 tsp
Ghee - 10 tsp

Method
Dissolve sugar in water and boil till you get a sticky syrup.Add fennel seeds and saffron mix and keep it aside.Do not make a very thick syrup then the fried bread slices will not absorb the syrup.
Heat ghee and oil together in a pan add the bread slices and deep fry in medium high flame till crisp and light brown on all sides.
Dip each fried bread into the sugar syrup and remove it to a plate.Do not dip for too long then bread will become soggy.
Sprinkle the nuts on top and enjoy eating it warm.


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Milk Powder Rasgulla Recipe / Sponge Rasgulla Using MIlk Powder / Rosgolla Recipe Using Milk Powder / Bengali Rasagulla Using Milk Powder

 

Milk Powder Rasgulla

Ingredients for the rasagulla

Cow's whole milk powder - 1 cup

( Do not use non dairy milk powder, rasgullas will turn rubbery)

Water - 3 & 1/2 cups

All purpose flour / Maida - 1/2 tsp

Sooji - 1/2 tsp

Sugart - 1 tsp

Vinegar - 2 tbsp

( mix vinegar with 2 tbsp of water)

Ingredients for the syrup

Sugar - 1 cup

Water 3 & 1/2 cups

Cardamom - 3

Method

Pour water in a wide vessel add the milk powder and mix , bring the milk to a boil stirring frequently.

Slowly add the vinegar you can see the cheese has separated from the whey water.

Now drain the whey water 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 and squeeze out to remove excess whey.

Crumble the paneer and knead it using your palm still soft.

Now add the flour ,sugar , sooji and using palm gently knead to for a soft dough.

Roll out the mixture into small balls,do not roll it out big as this will double in size while cooking.

Dissolve sugar in water add the cardamom & give a rolling boil. Now slowly add the paneer balls.

Cover the vessel with a lid & in high flame cook for 10 minutes , stirring in between is not needed.

Reduce flame and boil for another 15 minutes, switch off the flame.

Garnish with saffron string and serve it cold or warm.

Note:

a) For extra flavor you can add rose essence.

b) Do not use non dairy milk powder for this recipe they will turn rubbery.

c) Kneading the paneer till soft is the key for best result.

For Rasagulla using milk click HERE 

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Toffee Bananas Recipe / Chinese Toffee Bananas Recipe / A Classic Chinese Dessert

Toffee Banana

Ingredients

All purpose flour / Maida - 4 tbsp ( heaped)

Corn flour - 2 tbsp ( heaped)

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

Salt a pinch

Ice cold water as needed

( Mix all the ingredients together in a bowl, add ice cold water and make a smooth semi thick batter)

For Toffee ( Sugar syrup)

Sugar - 1 cup

Water - 1/2 cup

( add above ingredients into a sauce pan and cook till the syrup comes to a golden colour syrup)

Other ingredients

A bowl filled with water and few ice cubes

Oil to deep fry

Sesame seeds to sprinkle on top - as needed

Bananas - 2 large

( Cut into semi thick long slices or any size you wish)

Method

Heat oil in a pan dip each banana slices into the batter and gently drop it into the oil.

In medium high flame cook both sides till crisp and golden brown. remove from the oil and dip them into the prepared syrup till both sides are well coated.

Immediately drop them into the ice cold water to set the caramel and remove to a plate. Do not dip too much into the water as they will become soggy.

Sprinkle sesame seeds and enjoy with ice cream!

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Badam Puri Recipe / Badam Poori Recipe / Badami Poori Recipe / Karnataka Style Badam Puri

Badam Puri

Yields: 12 ( depends upon the size you make)

Ingredients for the dough

All purpose flour / Maida - 1/2 cup
Badam flour - 1/4 cup
Salt a pinch
Turmeric powder - a generous pinch
Milk as needed
Ghee - 2 tsp

Sugar Syrup

Sugar - 1/2 cup
Water - 1/2 cup
Cardamom - 4
Lemon juice - 2 drops

Other ingredients

Cloves as needed
Oil to deep fry

Badam Puri

Method

Grind sugar and cardamom in a blender (this step is not needed ,optional).

Add water and the sugar mixture in a saucepan and boil till you get a sticky semi thick syrup.Don't wait for any string consistency.

Switch off the stove and add the lemon juice.

Take a bowl and add all the ingredients for the dough. Sprinkle milk and form a soft dough.

Badam Puri

Cover the dough  and rest it for 5 minutes. Roll out the dough to a very thin sheet, cut into circles using a cutter.

Fold the circle into half and again fold the triangle into half ( see the picture).

Slightly press and prick a clove on top, this is done for the layers to be in place while frying.

Heat oil in a kadai and deep fry these triangles in medium low flame till crisp and light brown on all sides. Remove and dip them in the sugar syrup and leave it for 30 seconds.
Arrange them in a plate garnish with powdered almonds or coconut flakes on top and enjoy!

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Cheeni Mittai Recipe / Chenni Mittai Recipe / Kaniyakumari Special Innippu Mittai Recipe / Muttasu Sweet Recipe / Thenkuzhal Mittai Recipe / Seeni Mittai Recipe

 

Cheeni Mittai

Ingredients for the batter

Idli rice - 1 cup

Urad dal - 1/4 cup

Salt a pinch

( Wash rice and dal together and soak it in water for 3 hours. Drain the water and grind it to a thick smooth fluffy batter, do not add too much water batter should be thick. Add salt mix and let it ferment for 6 to 8 hours)

Ingredients for the Syrup

Sugar - 2 cups

Water - 1 cup

Honey - 1 tbsp

( Add sugar and water in a pan boil will sugar is dissolved and comes to a sticky syrup. switch off the stove and mix in the honey)

Other ingredients

Oil to deep fry

Method

Heat oil in a shallow pan, fill the batter into a piping bag or zip lock bag. Make a hole at the end of the zip lock bag , pipe out the batter into the hot oil to get a continuous round pattern..

In medium low flame fry till crisp and light brown on both sides.

Remove from oil and dip it into the warm syrup for 1 to 2 minutes on each side. Cheeni mittai should be crispy and juicy inside.

Remove from syrup and enjoy hot or warm !

Notes:

a) Batter should be thick otherwise while piping into the hot oil you will not get the perfect shape.

b) Instead of idli rice raw rice / pacharisi  can be used.

c) Karupatti mittai is same but instead of sugar karupatti / palm jaggery is used and little chukku podi and cardamom powder is added for flavor.

d)  Do not over cook till crunchy and too crispy and brown then sugar syrup will not be absorbed into the sweet.

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Caramel Payasam Recipe / Easy Caramel Payasam Recipe / Caramel Kheer Recipe / Quick Caramel Payasam Recipe - Easy Payasam Recipes

 

Caramel Payasam

Ingredients

Sugar - 1/2 cup

Milk - 2 cups

Basmati rice - a handful

( wash the rice and soak it in water for 5 minutes, drain the water and pulse to a coarse mixture)

Salt a pinch

Chopped cashew nuts fried in ghee - 1 tbsp

Raisins fried in ghee - 1 tsp

Powdered cardamom - 1

Method

Heat a pressure cooker add the sugar in low flame keep stirring till the sugar melts and reaches to a light golden brown syrup. Do not cook too much then syrup can burn and the payasam will turn bitter.

Pour the milk gently make sure they don't sputter on you, mix well.

Now add the ground rice and give a mix , close the cooker with the lid and cook till one whistle. Switch off the stove.

Once cooled open the pressure cooker add the fried nuts , a pinch of salt and powdered cardamom powder and enjoy!

Note:

a) Instead of rice you can use millets or wheat rava.

b) Saffron can be added for extra flavor.

c) Be careful when making the syrup , if cooked too long the colour will become dark and the dish will taste bitter. The whole process should be in low flame.

d) The whole payasam process can be made in a heavy bottomed pan cooking in low flame for 30 to 45 minutes.

e) This payasam can be served hot or cold.

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Thirupagam Recipe / Thirubagam Recipe / Nellai Special Sweet Thirupagam / A Tirunelveli Sweet Recipe

Thirupagam

Ingredients

Besan / Kadalai maavu - 1 cup

Milk - 1 cup

Powdered cashew nuts - 1 cup

Ghee - 1 cup

Sugar - 2 cups

Saffron strings a generous pinch

A tiny pinch of edible camphor is optional

Thirubagam

Method

Dry roast besan in low flame till raw smell has completely disappeared, do not fry till colour changes, switch off the stove and let it cool.

To the besan add the milk, sugar and saffron string stir till there are no lumps. Now switch on the stove and in low flame cook till the mixture is getting thick and starts to froth.

Add ghee little by little till the mixture leaves the sides of the pan.

Add the cashew nut powder and edible camphor and mix till combined. Do not cook more than 2 minutes.

Switch off the stove and enjoy hot or warm!

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Kaaparisi Recipe / Kaapu Arisi Recipe / Aadi Perukku Kaapparisi Recipe / Aadi Perukku Kaaparisi - Aadi Perukku Recipes

Kaaparisi

Ingredients

Raw rice - 1/4 cup

Jaggery - 1/4 cup

Pottukadalai - a handful

Black sesame seeds - 1 tbsp

Coconut bits or Grated coconut - a handful

Cardamom crushed - 1

 Ghee - 1/2 tsp

Aadi Perukku Kaaparisi

Method

Wash and soak rice in water for 1 hour, drain out the water , spread the rice on a towel and dry inside the house till water has evaporated completely. Make sure there is no water in the rice.

Dry road the sesame seeds till they splutter. Dry roast pottukadai till colour changes. Roast the coconut in ghee till light brown.

Dissolve jaggery in water bring to a boil, filter to remove any impurities.

Pour it in a pan and boil till the syrup is thick, if you pour a drop of syrup into a small plate with water while rolling with your fingers they should form a soft ball. This is the right consistency to switch off the stove.

Take a bowl add the rice, sesame seeds, pottukadalai, cardamom powder , coconut and mix. 

Pour the hot syrup and mix till everything is well combined.

Enjoy!

Thaen Mittai / Then Mittai Recipe / Then Nilavu Recipe / Thaen Unda Recipe / Potti Kadai Special Thaen Mittai / Honey Candy Recipe / Thane Mittai Recipe

Then Mittai

Ingredients

Idli Rice - 1/2 cup
Urad dal - 1 & 1/2 tbsp
Salt a pinch
Orange food colour - a generous pinch
Baking powder - less than 1/8 tsp
Sugar for dusting as needed.
Oil to deep fry
Sugar - 1 cup
Water - 1/2 cup

Thaen Mittai

Method

Dissolve sugar and water in a pan, boil till the syrup reaches to one string consistency. Switch off the stove.
Wash and soak rice and dal together for 3 hours .Drain the water and add it to a blender.
Sprinkle water little by little and grind to a thick vada batter consistency.
Now add the food colour and baking powder and mix well.
Heat oil in a pan using your finger or spoon drop the batter into the hot oil.
In medium high flame deep fry the balls till the outer layer is very crispy.
Now drop all the fried balls into the warm syrup for 8 to 10 minutes mix in between to make sure all the balls are well soaked.
Remove the balls from the syrup and spread some sugar in a plate roll out these balls to make sure its well coated with sugar on all sides.
Your Thaen Mittai is ready to enjoy!

Note:

a) Do not add to much water while grinding batter should be thick.
b) Fry till the outer layer is crisp other wise they will become soggy when you add it in sugar syrup.

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Soojir Puli Pitha Recipe / Roshopuli Recipe / Rosho Puli Pithe Recipe / Bengali Pithe Puli Recipe / Rosho Puli Recipe - A Easy Bengali Sweet Recipe

Rosho Puli

Ingredients for the Kheer

Milk - 2 cups

Salt a pinch

Sugar or Jaggery - 1 tbsp

( add more or less according to your taste)

Ingredients for the dumplings

Sooji / Semolina - 1/4 cup

Grated coconut - 1/2 cup

Sugar - 3 tsp

Cardamom powder - a generous pinch

Method

Add very little water and coarsely grind the coconut , transfer to a pan add cardamom powder, semolina and sugar mix.

In low flame cook the mixture till it form a smooth non sticky dough, switch off the stove.

Cool the mixture and using your palm gently knead for a second to make sure there are no lumps.

Divide the dough into small smooth equal size balls.

Mean while boil the milk in a wide pan reduce the flame and add the prepared balls.

Cook the milk in low flame scraping the sides and bottom of the pan till all the balls are well cooked and starts to float on top.

If adding sugar add it at this stage and cook till dissolved. If adding jaggery switch off and then add.

Add a pinch of salt mix and serve hot.

Note:

a) Never add jaggery to boiling milk otherwise milk will curdle.

b) Don't skip the salt it will balance the sweetness in the dish.

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Flax Seed Payasam / Flax Seed Kheer / Kheer using Flax Seed - Flax Seed Recipes

Flax Seed Payasam

Ingredients

Powdered flax seeds - 1 & 1/2 tsp

Milk - 2 cups

( add more or less according to the consistency you need)

Sugar - 1 tbsp

( add more or less according to your taste)

Ghee - 2 tsp

Chopped almonds or cashew nuts - 2 tsp

Crushed cardamom - 1

Saffron strings few

Method

Heat 1 tsp of ghee in a pan add the flax seed powder and roast in low flame till raw smell has disappeared.

Add the milk, sugar and cardamom powder, boil in low flame for 2 to 3 minutes till well combined.

Heat 1 tsp of ghee and fry the nuts till light brown, pour it into the payasam and switch off the stove.

Garnish with saffron strings and serve warm.

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Carrot Kesari Recipe / Carrot Kesari Bath Recipe / Carrot Sheera Recipe

 

Carrot Kesari 

Ingredients

Rava / Sooji /Semolina - 1/2 cup

Chopped carrot - 1 cup

( grind it to a semi fine paste, add 1 tbsp of ghee and fry till raw smell has disappeared completely or fry the carrot paste it ghee add some water and pressure cook till soft .)

Boiling water - 1 & 1/2 cups

Sugar - 1 cup

( add more or less according to the sweetness of the carrot)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Saffron strings few for garnish

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Add the fried carrot paste and give a nice mix. Switch off the flame & keep it aside.

Boil water and pour this into the rava carrot mixture. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the sugar and ghee mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts , saffron strings & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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