Sweet Pidi Kozhukattai Recipe / Sweet Kozhukattai Recipe / Bellam Kudumulu Recipe

Sweet Pidi Kozhukattai

Ingredients
Idiappam flour -1/2 cup
Water - 1 cup
Jaggery -1/4 cup
Cardamom-3 crushed
Ghee-1/2 tsp
Grated coconut - 2 tbsp
Method
Dissolve jaggery in water & filter to remove impurities.
Get back to stove & give a boil.Reduce the flame & add the coconut,crushed cardamom & rice flour.
Keep stirring till it comes together,make sure the dough is not sticky.
Switch off the stove,cover & let it cool.
Add ghee to the dough knead it well while still warm to make sure there are no lumps.
Make small balls & press
to get the impression.Steam them in a greased pan for 2 to 3 minutes or till fully cooked
Switch off the stove & serve them warm.
Note :
a) You can use store bought rice flour instead of idiappam flour.
b) Water quantity depends upon the quality of rice adjust accordingly.
c) Keep the dough covered to avoid drying.

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Pillayarpatti Modakam / Pillayarpatti Mothagam Recipe / Mothagam Recipe

Pillayarpatti Modakam

Ingredients
Raw rice -1/2 cup
Yellow moongh dal -2tbsp
Grated coconut -2tbsp
Ghee-2tsp
Jaggery - 1/4 cup
Cardamom-3
Water - 2 cups
Method
Dry roast rice till the colour changes,do not roast till brown,keep aside.
Dry roast the dal till nice aroma comes out.switch off the flame and keep aside.
Cool rice & dal transfer to a mixie,add the cardamom & dry grind to a coarse rava consistency.
Dissolve jaggery in water,filter to remove impurities.
Boil the jaggery water,reduce the flame now add the ground powder & grated coconut.
Mix well & lower the flame.Cover it with a lid & cook till its 3/4th done.
Add the ghee mix well,once the mixture is cooked & dry then switch off the stove.
Cool the mixture while still warm roll out into small lemon size balls.
Steam these balls in idli pan till fully cooked may be 5 to 7 minutes.
Cool & serve them.
Note:
a) Water ration varies depending upon the quality of rice.
b) This modakam has very mild sweet,if you want more sweeter then increase the jaggery quantity.
c) Do not over cook the modakam they may break.
d) Do not grind to a fine powder,it should look like rava.

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Modakam Recipe / Mothagam Recipe / Sesame Modak Recipe / Sweet Kozhukattai Recipe / Ellu Kozhukattai Recipe

Modakam / Elu Kozhukattai

Ingredients for the dough

Idiappam flour - 1/2 cup
Boiling water-1/2 cup
Salt a pinch
Sesame oil-1/2 tsp

Ingredients for the filling

Sesame seeds / Ellu - 1/2 cup
Grated jaggery-1/2 cup
Coconut-1/4 cup

(I used dessicated coconut )
Cardamom-3 crushed
Water -1 tbsp

Method

Take a wide bowl put the flour,salt & oil.
Slowly pour the boiling water 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.
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.
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:

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.

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Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe / Sesame Jaggery Balls

Ellu Urundai

Ingredients
White Sesame / Til / Ellu -1 cup
( you can also use black sesame needs )
Grated jaggery - 1 cup
Cardamom powder- 4

Ellu Urundai/Sesame Balls

Method
Dry roast sesame in low flame till nice aroma comes & light brown.
Cool the sesame seeds & dry grind in a mixie to a coarse powder.
Add the cardamom & jaggery run the mixie one or twice to make it combined.
Transfer into a bowl,make small ladoos out of this mixture.
Store them in an air tight container.
Note :
a) First grind sesame & then add grated jaggery for even grinding.
b) No need to add ghee as sesame leaves oil that is enough to shape out ladoos.
c) You can also add black sesame seeds.
d) Adding roasted nuts are optional.

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Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe

Rava Kesari Boorelu

Outer covering ingredients
Rice -1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda a generous pinch
Filling ingredients
Sooji/Rava/Semolina-1 cup
Sugar-1 cup
Dessicated coconut-1/4 cup
Boiling water-2 cups
Ghee-5tsp
Chopped cashew nuts-1tbsp
Cardamom powder-1/2tsp
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dal together for 2 hours.Grind them to a smooth batter,batter consistency should be like a thick Idly batter.Do not add too much water while grinding.
Mix salt & cooking soda just before frying.
Add 2tsp of ghee in a pan roast sooji & cashew nut till changes colour.Do not fry till brown.
Switch off the stove add the coconut & cardamom powder,mix it well.
Pour the boiling water, in very low flame cover & cook till the sooji is cooked.
Now add the sugar & remaining ghee,mix till its dry.Slightly cool the mixture & make small tight balls while still warm.
Heat oil in a pan,take a sooji ball dip it into the batter.Make sure the filling is well coated on all sides.
Drop it into the hot oil & in medium high flame fry till golden brown & crisp on all sides.
Remove on a kitchen paper for excess oil to get absorbed.
Serve them hot.
Note:
a) While grinding the batter do not add too much water,batter should be thick.
b) Some use urad dal-1 cup & rice -1/2 cup proportion.
c) The sweetness for our family is perfect with the amount measurement.if you want more sweet then add 1 tbsp extra.
d) Fresh coconut can also be used instead of dessicated coconut.

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Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe

Pasi Paruppu Urundai

Ingredients
Pasi paruppu/Yellow moongh dal-1 cup
( Dry roast till light golden brown,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-10
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee-20
Melted warm ghee-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.
Note:
a) While dry roasting moongh dal take care so that you don't fry them too brown or burn them.
b) Instead of sugar you can also add powdered jaggery .
c) while making ladoo make sure the ghee is warm.
d) Raisins can also be added for extra taste.

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Chocolate Mysore Pak / Soft Chocolate Mysore Pak Recipe / Cocoa Mysore Pak

Chocolate Mysore Pak

Ingredients
Besan/ Kadalai Mavu-1 cup
Sugar-2 cups
Ghee-2 cups
Oil-3/4 cup
Water-3/4 to 1 cup
Cocoa powder-1tbsp
Chopped nuts -2tsp (optional)
(I used almonds & pistachio)
Method
Grease a tray with little ghee & sprinkle chopped nuts evenly.
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn).
Switch off the stove,add the cocoa powder mix & keep it aside.
In another pan add sugar & water give a boil till sugar has completely dissolved,switch off the gas.
Pour the sugar mixture into the fried besan cocoa mixture.Stir it well & now switch on the stove.
In medium flame keep stirring,at one stage you will feel that the mixture is getting thicker.
Now reduce the flame & pour the remaining ghee & oil in intervals & keep stirring.
The last stage is the mixture will start leaving the sides of the pan & the bubbles would have completely stopped (you will see very tiny pores in the mixture).
Put a small amount on the greased plate & see it forms to a small ball then that's the time to pour it on the tray.
Immediately pour it on a greased tray,while still warm cut into desired shapes.
Note:
a)Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.
b)This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage.
c)This also requires some practice,so new comers please try with small quantity.

Check out for step by step method for making Ghee Mysore Pak HERE.

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Pasi Paruppu Poli / Pesara Pappu Poli /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe

Step by step picture / method to make pasi paruppu poli...

Pasi Paruppu Poli

Makes : 16 polis
Filling ingredients
Yellow Moong dal/Pasi paruppu/Pesara pappu-1 cup
Water -2 & 1/2 cups
Salt a pinch
Grated coconut-1/4 cup
(I used dessicated coconut)
Sugar-1 cup (heaped)
Water-1/2 cup
Cardamom powder-1/2 tsp
Ghee-3tsp
Outer Covering
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-4tsp
Water-1/2 cup
Other ingredients
Ghee required amount
Rice flour for dusting

Method
Dry roast the dal till nice aroma comes out,do not roast it till brown.
Cook this roasted dal in a pressure cooker with a pinch of salt & 2 & 1/2 cups of water till soft.If there is any extra water drain it out.
Cool the dal & blend it in mixi along with grated coconut & cardamom powder.
The dal was cooked soft so i just mashed the dal with a spoon.
Dilute sugar in 1/2 cup of water in a non stick pan.Give a boil,lower the flame & add the ground mixture & cooked dal, in low flame stir till its thick.( It takes about 8 to 10 minutes )
Now add the ghee & mix till the mixture leaves the sides of the pan.
Cool the mixture & divide them into small equal balls.
Mix maida,turmeric,salt,oil in a bowl,slowly add water & form a soft dough.Your dough should not be sticky.Cover & rest for 5 minutes.
Divide the dough mixture into small equal balls.
Take the outer covering ball slightly flatten it like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.
Dust some rice flour,roll it out into a very thin disc like a paper. ( Thinner than a  roti/chapathi)
Heat a tawa & cook both sides till small brown bubbles appear.
Remove from the tawa,apply ghee generously on both sides.
Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.

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Zarda Rice Recipe / Zarda Sweet Yellow Rice Recipe /Sweet Saffron Rice / Sweet Rice Recipe - Eid Special Recipe

Zarda Rice

Ingredients
Basmati rice-1 cup
(soak it in water for 1 hour)
Water-4 cups
Cardamom & cloves-each 4
Salt a pinch
Yellow food colour-a pinch
Saffron -2 pinches
Milk-1 cup
Sugar-1 cup
Ghee-1tbsp
Chopped cashew nut-3tsp
Raisins-3tsp
Sliced almonds-8
Chopped pistachio-1tsp
Method
Boil water and add cardamom,cloves,salt & food colour.
Lower the flame & add the soaked rice.
Give a stir & in medium high flame cook the rice 90% cooked or for just 4 to 5 minutes.
Drain the water & keep the cooked rice on a strainer.Soak saffron in warm milk.
Heat ghee in a pan fry the cashew nut & raisins keep it aside.
In the same pan add the saffron milk & sugar let the sugar dissolve, now add the yellow cooked rice & half of the fried nuts.
Stir close & in very low flame cook the rice for 10 minutes till all the water has evaporated.
Garnish it with remaining nuts & a drop of rose essence (optional).
Serve them warm.

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Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.

Pasi Paruppu Payasam

Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Mango Sago Pudding / Mango Sago Recipe / Mango Sago Dessert

Mango Sago Pudding

Ingredients
Ready made mango pulp -2 cups
Evaporated milk-2 cup
Sago/sabudana (large variety) -1 cup
Method
Soak sago in water for 30 minutes.Cook the sago in water till its transparent,turn the heat off.
Strain the water out using a strainer,rinse the sago in cold water to remove starch.
Mix evaporated milk & mango pulp,add the cooked sago & mix everything well till well combined.Keep it in refrigerator.
Just before serving garnish with chopped mango & serve.
Note:
a) Fresh mango puree can also be used.
b) You can use whole milk instead of evaporated milk.
c) Chopped mango is optional.
d) Cardamom powder can be added for extra flavour.
e) Do not over cook the sago otherwise they will dissolve in water.
f) Mango pulp was sweet so i did not use sugar,if needed add according to your taste.

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Rava Kesari / Kesari Recipe / Indian Semolina And Saffron Halwa or Pudding Recipe

Rava Kesari

Ingredients
Rava/Sooji/Semolina - 1 cup
Water - 3 cups
Sugar - 1 & 3/4 cup
Ghee - 1/2 cup
Chopped almonds & cashew nuts - 2tsp
Raisins -2tsp
Cardamom powder -1/2 tsp
Yellow food colour-a generous pinch
Method
Fry nuts & raisins in 1tsp 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. Switch off the flame & keep it aside.
Boil water with little food colour,pour this into the rava.Mix well to make sure there are no lumps.
Switch on the flame,cover & in very low flame cook till water has evaporated &rava is cooked.
Now add the sugar and mix it well till everything is well combined.
Switch off the stove add nuts & cardamom powder, mix & serve them warm.
Note:
a) Fry rava well otherwise your kesari will be sticky.
b) If you have a sweet tooth add 1/4 cup more for the above quantity.


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Boondi Ladoo Recipe / Boondhi Ladoo Recipe -How to make Boondhi Ladoo.

Step by step method /picture to make Boondhi Ladoo

Boondi Ladoo

Ingredients
Besan / Kadalai Maavu / Bengal Gram Flour-1 cup

Sugar -1 &1/4 cup

Water -3/4 cup

Cashew nut- 2tsp

Raisins-2tsp

Cardamom powder-1/2tsp

Ghee-1/2 tbsp
Oil to fry

Edible camphor/Pachai kalpuram- a pinch (optional)

Yellow & green food color -a pinch (optional )

Boondi Ladoo

Method

Add water & make a smooth semi thick batter with besan.
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 the batter.
Boil water & sugar till it reaches to a one string consistency.
Switch off the flame,add the cardamom powder &edible camphor.
Fry nuts & 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 10 minutes (mix it in between).
Make ladoos while still warm.
Boondhi ladoo are ready to eat!!!.

Tips

a) If your mixture becomes hard,keep in stove for 2 minutes it will loosen up.Then make balls immediately.
b) If the mixture is loose do not worry heat it up for 2 minutes in high flame till the extra water evaporates,then cool & make ladoos.
c) If adding colours  then take out 2 ladles of the batter in two separate bowls.Mix the food colours to each bowl, mix it well & make boondhis. or just use one colour.
d) Do not fry the bhoodi's till crisp,remove when 3/4th done.

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Sesame Ladoo Recipe / Nuvvula Unda / Til Ka Ladoo Recipe / Til Ke Laddoo

Sesame Ladoo

Ingredients
Roasted & powdered  white sesame seeds -1 cup
Brown sugar-1 cup
Melted ghee-3tsp
Method
Mix above ingredients in a bowl.
Pour the warm melted ghee & mix it well.
Roll it out into tight balls while still warm.
Store it in a jar.
Note:
You can also use grated jaggery in this recipe.
Do not burn the sesame seeds while frying.Sesame should be just light golden brown.
You can add cardamom powder for flavour.

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Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi

Kulfi

Ingredients
Evaporated milk - 1 can (354 ml )
Condensed milk -1 can ( 14 oz )
Whole milk -1/2 cup
(If you think is too sweet then add extra 1/2 cup of whole milk.)
White bread -1 slice
(I used brown bread in this recipe because it gives nice colour to the kulfi)
Crushed saffron a generous pinch
Cardamom powder-1/4tsp
Chopped pistachio & almonds-each 1tsp

Kulfi

Method
Remove the crust from the bread slice its optional.Dry grind the bread to a smooth powder.This will look like bread crumbs.You can also crumble it with your fingers.
Take a bowl & mix all above ingredients including the bread crumbs.
Blend everything together.
Pour these in kulfi moulds / Popsicle moulds or any plastic container & freeze them overnight or at least 8 hours.
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.
Enjoy this easy version Kulfi, a best summer Ice cream!

Note:
a)If you think is too sweet then add extra 1/2 cup of milk.
b)You can also crush the nuts in mixi instead of chopping.

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Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu

Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup

( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.

You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.

Serve them hot.

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Chandrakala / Suryakala/Chandrakala Gujiya / Chandrakala Recipe / Suryakala Recipe/Stuffed Sweet Puffs Recipe-Deepawali Sweet Recipe

Step by step picture & method to make Chandrakala sweet,A perfect Diwali sweet !

Suryakala/Chandrakala

Yields : 12 pieces
Ingredients for the outer covering
Maida/All purpose flour -1 & 1/2 cups
Ghee-4tbsp
Water -1/2 cup (may be little less)
Ingredients for the filling
Homemade khoya -1 cup
Chopped nuts -3tbsp
(I used pistachio & almonds)
Dessicated coconut -1tbsp
Castor sugar-3tsp
Cardamom powder-1/2tsp
Saffron-a pinch
Ingredients for the sugar syrup
Sugar -1 & 1/2 cups
Water-1 cup
(Boil water & sugar together.Bring the sugar to 1 & 1/2 string consistency.Switch off the stove & keep it aside)
For garnish
Chopped nuts
Silver Vark
Saffron
Other ingredients
Oil-to deep fry

Suryakala/Chandrakala

Method
Mix maida & ghee in a bowl,add water & little by little & form into a soft dough.Cover & rest it for 15 minutes.
Take a pan & in low flame roast the khoya for a minute,remove it in a bowl.In the same pan dry roast the nuts for a minute and take them out.
Mix khoya,nuts,coconut,cardamom powder,sugar & saffron in a bowl & your filling is ready.
Now roll out the dough into a big circle (Do not roll them out very thin),i used a round cutter to cut them into small circles.
Place a  teaspoon of the filling in the middle of the circle.Wet the edges & place another circle on top of the filling.Seal it well by pressing the edges with a fork.if you can make the design then fold the edges to give a pattern.
Heat oil in a kadai,drop these chandrakala in oil.In medium low flame fry them both sides till light golden brown.Remove on paper napkin,prick each chandrakala once in the middle(for the sugar syrup to penetrate).
Immediately soak them in the warm sugar syrup,turn both sides & keep it for couple of minutes.Remove them on a place ,sprinkle with chopped nuts,saffron & vark,serve them at room temperature.
Note:
a) Do not hurry up in frying,always fry in medium low flame.
b) Make your dough non-sticky & pliable.
c) Do not roll out the circles very thin,otherwise your filling will come out.
d) While frying add ghee & oil,which gives a nice rich taste to your sweet.

Inspired by :Mayeeka

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Walnut Katli / Walnut Burfi Recipe / Walnut Fudge Recipe / Akhrot Burfi / Akroot Burfi

Celebrating my blog's 5th Birthday ! Happy to see www.sailajakitchen.org  is stepping into its 6th year.Thanks to one & all for keeping my blog active by your valuable comments.

Walnut Burfi

Ingredients
Powdered walnuts-1 cup
Sugar-3/4 cup
Water-1/4 cup
Cardamom powder-1/2tsp
Ghee-1tsp
Edible silver paper for decoration(optional)
Method
Boil sugar & water till you get a 2 string consistency,switch off the stove.
Remove from heat, add the walnut powder & cardamom powder and mix it well till it forms a soft ball.
Add ghee & knead it well.
Spread it on a grease plate or on a wooden cutting board, roll it to any thickness you want.
Decorate with edible silver foil,cool & cut it into desired shape.
Yummy Walnut Katli /Burfi is ready to serve.

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Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe - Karnataka Style Poli Recipe

Step by step method & picture to make Puran Poli/Poli/Obbattu ( Karnataka Style Poli)

Makes : 14 polis
Filling ingredients
Channa Dhal-1/2 cup
Thur/Toor Dhal-1/2 cup
Salt a pinch
Grated coconut-1/2 cup
Jaggery-1 cup
Water- 1 &1/2 cup (for cooking Dal)
Water - 1/2 cup (To dilute jaggerY)
Cardamom powder-1tsp

Outer covering
Fine white rava/chiroti rava-1 cup
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-6tsp
Water-3/4 cup

(Mix all above ingredients together,knead it to a soft dough,cover & rest it for 30 minutes)

.

Other ingredients
Ghee & Oil -take equal potion to fry poli (Required amount)
Method
Pressure cook both the dhals with a pinch of salt & 1 & 1/2 cups water till soft.If there is any extra water drain it out & use it while making any gravy.Cool & blend it in mixi along with grated coconut & cardamom powder.
Dilute jagger in 1/2 cup of water,filter it to remove any impurities.Give a boil,lower the flame & add the ground mixture & in low flame stir it till its thick & leaves the sides of the pan.Cool the mixture & divide them into small equal balls.
Divide the dough mixture into small equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook the poli with little ghee or oil around them till its light brown on all sides & cooked.Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) The above polis are Karnataka style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe

Step by step method/ picture to make Sakarrai pongal...

Sakkarai Pongal

Ingredients to be pressure cooked

Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Salt-a pinch
Water-4 & 1/2 cups

Other ingredients

Jaggery /Vellam -1 & 1/2 cups
Water 1 & 1/2 cups
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional ,if you don't like the smell then avoid)
Ghee- 4 tbsp
Chopped cashew nut- 12
Raisins- 1tbsp

Sakkarai Pongal

Method

Dry roast yellow moongh dhal till light brown colour.

Add the washed rice, salt & water, pressure cook till soft.

Mean while dilute the jaggery in water, filter to remove any impurities. Pour this filtered jaggery liquid into the cooked dhal/rice mixture.

Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.

Heat ghee in a pan & fry the nuts till light golden brown , pour this into the sweet pongal.

Switch off the stove & serve them hot.

Note :

a) Water quantity depends upon the quality of rice, add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.
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