( make sure its clean with no impurities, add more or less according to your taste)
Melted ghee - 3/4 cup
( add more or less or as needed for binding)
Roasted chopped cashew nuts in ghee - 20
(or add any nuts of your choice)
Roasted white sesame seeds - 3 tsp ( heaped)
Cardamom powder - 3/4 tsp
Method
Heat 1/2 cup of ghee in a pan add ragi flour and roast in low flame till raw smell has completely disappeared.
Switch off the stove and add the powdered jaggery, sesame seeds,cardamom powder and cashew nuts mix well.While still warm add remaining ghee if needed little by little to form tight balls.
Enjoy!
Note:
a) Instead of jaggery powdered sugar can be added. Make sure your jaggery is clean without any impurities.
b) Instead of sesame seeds you can add roasted and coarsely powdered ground nuts.
c) Add ghee little by little to form balls,do not add the whole ghee at once.
d) Make sure Ragi flour is well roasted otherwise ladoos will have a raw smell and taste.
Grated ginger - 1/4 tsp Curry leaves few Other ingredients Kambu / Pearl millet - 1 cup
(pulse once to break the millets into half) Yellow moongh dal - 1/2 cup Water - 4 cups Salt to taste Turmeric powder - 1/4 tsp
Method Dry roast kambu till colour changes keep it aside.In the same pan dry roast moongh dal till hot and slightly changes its colour.
Add the roasted kambu and moongh dal into a pressure cooker. Pour water add salt,ginger and turmeric powder,pressure cook till done. Heat ghee/oil in a pan and temper it with above ingredients. Pour the tempering into the pongal mix and serve hot with any chutney you like.
Ingredients
Vadagam/Vadavam - 1 tbsp heaped
( For vadagam recipe click HERE)
Coconut - 1/4 cup heaped
Red chillies - 3
Tamarind - a small piece
Salt to taste
Oil - 1 tsp Method
Heat oil in a pan and fry the vadam till its light brown .
Now add the red chillies and tamarind fry for a minute.
Switch off the stove add coconut and salt.
Cool and grind to a smooth paste
Best served with Idli or Dosa
Ingredients to make Paneer/Indian cottage cheese (You will get12 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
Ingredients
Water - 1/4 cup
Whole milk - 3/4 cup
Sugar - 1 tsp
( add more if you want it sweet)
Tea powder - 1 tsp
Cocoa powder - 1 tsp
( Use any brand i have used Hershey's)
Cinnamon - a tiny piece
Cardamom - 1
Cloves -1
Method
Crush the spices and keep it aside.
Boil water in a pan add the crushed spices,tea powder and sugar boil for a minute.
Pour the milk and give a boil.Switch off the stove.
Add cocoa powder into a mug and filter the tea into the mug.
Mix it well and serve the chocolate tea hot.
Note:
a) For extra richness you can add cream on top and serve.
b) Instead of putting the cocoa powder into the mug you can add it to the boiled tea mix it and then filtered it into the mug.
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.
( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer.Rest it for 10 minutes before making the Khichdi )
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/8 tsp ( optional)
Cubed Potato - 1 medium size
Frozen peas - 1/8 cup
Dry roasted and powdered ground nuts - 1/2 cup
Chopped green chillies - 2
Chopped ginger - 1/4 tsp
Chopped tomato - 1 small
Lemon - 1 tbsp
Curry and coriander leaves - 1 tbsp
Oil - 3 tsp
Ghee - 1 tsp
Jeera/cumin - 3/4 tsp
Masala Sabudhana Khichdi
Method
Heat oil and ghee in a non stick pan add the potatoes,salt and turmeric powder,in low flame fry till cooked and colour is brown.
Add jeera,ginger and green chillies,red chilly powder,few curry leave,tomato and the peas,saute for few minutes.Cover it with a lid and in low flame cook till they are soft.
Add the sago and gently mix till well combined.Sprinkle the ground nut powder and toss .
