Desiccated coconut fried till brown in ghee - 1 tbsp
Cardamom powder - 1/4 tsp
Method
Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.
If you want a thin payasam then increase the milk quantity.
(grind beetroot with 1/2 cup of water and filter , boil the filtered juice) Salt a pinch Sesame oil-1/2 tsp
Method
Take a wide bowl put the flour,salt & oil. Slowly pour the boiling juice mix it with a spatula 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.
Grease your fingers shape like a small cup with the outer dough, Place a teaspoon of the filling , close it into half and gently press the edges to seal. Make sure there are no cracks.
You can also use a banana leaf to flatten the dough then place the filling and fold the leaf into half and press the edges to seal. Steam the kolukattai with the leaf.
Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.
Cool the modakam & serve them.
Different kinds of fillings
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Ellu Pooranam
Ingredients for the filling
Sesame seeds / Ellu - 1/2 cup Grated jaggery-1/2 cup Coconut-1/4 cup Cardamom-3 crushed (I used dessicated coconut ) Water -1 tbsp
Method
Dry roast sesame seeds till its light brown, cool & dry grind to a coarse powder. Take a pan add the grated jaggery, cardamom powder, grated coconut, water & sesame powder, 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.
Panchakajjaya
Ingredients
Yellow moongh dal - 1/4 cup
( dry roasted till light golden brown and ground to a fine powder)
Grated jaggery - 1/4 cup
Grated coconut - 1/4 cup
( dry roast till moisture has evaporated, do not fry till brown)
Cardamom powder - 1/2 tsp
Cashew nuts and Raisins - together 2 tsp
( roasted in 1 tsp ghee till light brown)
Black sesame seeds - 1/2 tbsp
(dry roasted till they splutter, do not over fry and burn them)
Method
Take a bowl add all the above ingredients and mix till combined.
Offer this easy neivedyam to lord Ganesha.
Note:
a) You can use store bought rice flour to make this modakam. b) Seal them well to make sure the filling doesn't come out while steaming. c) Keep any filling of your choice. d) Water ration depends upon the quality of rice,so add little by little to form a dough. e) Always keep the dough covered to avoid drying. f) Knead the dough well before making the modakam. g) If your jaggery is not clean then dissolve it in water, filter & then use to make the poornam.
( add more or less according to the quality of the poha)
Ghee - 1 & 1/2 tbsp
Sugar - 1/4 cup
( add more or less according to your taste )
Cardamom powder - 1/4 tsp
Saffron soaked in 1 tbsp of warm milk - a generous pinch
Chopped cashew nuts - 6
Poha Kesari
Method
Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.
Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.
Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well till combined , thickened and mixture leaves the sides of the pan.
( add more or less according to the rice flour quality)
Ghee - 1/2 tsp
Salt - a pinch
( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.
Filling Ingredients
Clean powdered jaggery - 3/4 cup
Grated coconut - 1 cup
Cardamom powder - 1/2 tsp
( mix all the ingredients together in a bowl and keep it aside)
Other ingredients
Ghee as needed to grease the banana leaf
Banana leaves as needed
Elai Adai
Method
Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.
Place some filling at one corner and cover the banana leaf and press to seal ( see picture).
Steam these for 2 to 3 minutes or till cooked.
Serve hot or warm.
Note:
a) Instead of cardamom powder you can add crushed cumin seeds.
b) Add water accordingly as each rice flour quality is different.
Rice flour - 1/2 cup
Boiling water - 1/2 cup
Ghee - 1 tsp
Sugar - 1/2 tsp
Salt a pinch
Ingredients for the milk
Sugar - 1/4 cup heaped
( sweetness was perfect for our family ,if needed add 1 tbsp more )
Milk - 4 cups
Water - 1 & 1/2 cup
Coconut grated - 1 tbsp heaped
Cardamom powder - 1/2 tsp
Method
Take ghee,1/2 tsp sugar, rice flour & a pinch of salt in a bowl add boiling water slowly & form a soft dough. Grease your palm with ghee or oil take very small balls of dough.
Roll it out into thin noodles , if you don't have time or patience just fill it into a murukku press.
Boil water & milk in a pan ,when starts to boil reduce the flame & add the rice flour noodles.
If using murukku press then press out the dough directly into the boil milk , in low flame cook for 5 to 10 minutes for the strings to cook.
Once cooked add the sugar & cardamom powder, give a boil & switch off the flame.
Add the grated coconut ,mix & serve hot or warm.
Note:
a) Once warm this sweet may become thick,to dilute add some warm milk to loosen it up.
b) After adding coconut do not boil otherwise your milk will curdle.
Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.
Kummayam Flour
Other ingredients
Kummayam flour - 1/2 cup
Palm sugar - 1/4 cup
Jaggery - 1/4 cup
Water - 1 & 1/2 cup
Ghee - 8 tsp
Aadi Kummayam
Method
Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off the flame and cool completely.
Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.
Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.
The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.
Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.
When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.
Serve hot or warm!
Note:
a) Color of the dish depends upon the quality of the jaggery.
b) Sweetness can be adjusted according to your taste.
c) No need to add any flavoring to this dish.
d) Make sure when mixture the syrup and roasted flour they are cooled completely.
e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).
f) Mixture will thicken fast so keep stirring continuously in low flame.
( Add the washed rice , water and turmeric powder into a pressure cook and cook till done )
Chopped cashew nuts - 10
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp
Saffron strings - a generous pinch
( soak them in 2 tbsp of milk)
Sugar - 1 cup
( add more or less according to your taste)
Ghee - 8 tsp
Method
Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.
Add the sugar and mix till they dissolve and rice is well mixed with the sugar.
Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.
Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.
Notes:
a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.
b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.
( Blend all the ingredients to a smooth batter in a mixi jar )
Ingredients for yellow batter
Egg - 2
Turmeric powder - a pinch ( optional)
Sugar - 3 tbsp
(add more or less according to your sweetness)
Cardamom powder - 1/4 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Other ingredients
Ghee as needed ( around 2 tbsp )
Cashew nuts - 10
Neyyada
Method
Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.
Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.
( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)
The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.
Loosen up the sides using a knife and cut into desired shape and enjoy!
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Method
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
Grease an aluminum square tray with ghee and keep it aside.
Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.
Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.
Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.
Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..
Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.
Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.
( If using store bought custard powder then use 2 tbsps)
Sugar - 1 tbsp
( use more or less according to the sweetness of the mango)
Fresh mango pulp - 1/2 cup
Chopped fresh mangoes few for garnish
Cream 1 tsp to drizzle on top (optional)
Cherry for garnish
Method
Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.
Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.
Cook the mixture till thick and switch off the stove. Cool the mixture completely.
Mix in the mango pulp and pour it into a bowl and refrigerate till chill.
Just before serving decorate with some mango pieces, cherry and cream drizzled on top.
( 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.
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!
