Category Archives: Festival And Sweet Recipes

Besan Laddu


Besan laddu  is one of the old and traditional  sweet that is prepared during Diwali or during functions. Simple and easy sweet that can be prepared with less efforts. Dry fruits added to it makes more tasty.

 

Besan LaduIngredients:

  1. 1 Cup besan flour
  2. 1/2 Cup ghee
  3. 1/2 Cup powdered sugar
  4. 1 tbsp. cardamom powder
  5. 4 to 5 Cashew nuts cut in to small pieces
  6. 4 to 5 raisins
  7. 1  tbsp. fresh milk cream or milk

 

Makes 5 laddu’s

Method:

Take a container on heater and add ghee. Once the ghee melts add besan flour and fry it on low flame till we get a nice aroma. Add cashew nuts fry it along with besan till the cashew turns brown. Once the color turns to bit light brown turn off the heater. Add 1 tbsp. of cream to it. Allow it to cool. Once it is cool add powdered sugar and cardamom powder and mix well.

Once the mixture turns thick try to make laddu out of it. Just press raisins to it.

 

 

 

 

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Khobri kadabu (kai kadabu)


khobri kadabu

Cooking time: 30 mins

Makes 8 to 10 kadabus

Ingredients:

For Stuffing

  1. 2 Cups grated coconut
  2. One  cup Jaggery grated
  3. 1 tbsp Cardamom powder
  4. 2 Tbsp poppy seeds

For Dough 

  1. 1 cup Maida ( all purpose flour)
  2. 2 to 3 tbsp. of fine coarse semolina
  3. 2 to 3 Tbsp oil for making dough
  4. A pinch of salt
  5. Oil for frying

Method

For stuffing

  • Grate the coconut
  • Now mix the grated coconut and grated Jaggery in the vessel and keep it for cooking on medium flame.
  • Keep on stirring, the Jaggery melts and add poppy seeds, cardamom powder  and cook it for few mins till it becomes bit thick

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For dough

  • Take maida and fine coarse semolina in a bowl add salt and 2 tbsp of oil then with the water make the dough similar the dough consistency of chapati dough.

How to proceed

Make small balls from the  dough to a size of lemon. Make  circle of each balls of 4cms diameter. Now place the stuffing in the center along the length and fold it in a shape of semicircle. Close the ends firmly else there will be a chance it may open while frying. Keep oil for frying and once the oil is hot fry the  kadabu with low flame till it turns golden brown. Take it out by draining the oil and repeat the same process for the rest.

 

Badam Puri


Badam Puri is a old fashioned sweet and it comes all the ways from Karnataka cuisine. It is a sweet done during festivals and functions. This time I did this during navaratri and it came out very well. Easy and delicious sweet.

20131012_142820

Ingredients:

  1. 1 Cup Maida (all purpose flour)
  2. 1/2 Cup fine coarse semolina ( chirote rawa) . For more crispy we can add 1 cup.
  3. 2 tbsp. ghee and 2 tbsp. oil
  4. A pinch of orange color
  5. A pinch of salt
  6. 2 tbsp. grated dry coconut
  7. 2 tbsp. khus khus
  8. Oil for frying

For sugar Syrup:

  1. 1 Cup Sugar
  2. 11/2 cup water
  3. 1/2 tbsp. cardamom powder

Method:

How to make sugar syrup:

Take sugar and water in a container. Keep it for boiling on medium flame till it is bit thick. Add cardamom powder to it and mix well.

How to make Puri:

Take Maida and fine coarse semolina in a bowl add warm 2 tbsp. of oil and 2 tbsp. of ghee to it. Also add salt and with water make a dough similar to Puri dough consistency. Keep it closed with a lid  for half an hour.

Now make small dough balls out of this. Make round shape of each ball to a similar size of Puri. Apply ghee to it and fold it to a triangular shape (2 folds as we do for chapati).

Deep fry them in oil on low flame till the Puri turns golden brown. Press them properly in the oil as they puff. Now take it out draining oil and put them in a warm sugar syrup. Keep it for 2 to 3 mins till next Puri is ready. Now garnish the Puri with grated coconut and khus khus.

 

Godi Paayasam (broken wheat paayasam)


One of the sweet that is often prepared during festivals is Wheat paayasam. It is very simple , easy and tasty sweet.

wheat paayasam

Ingredients:

  1. 1 Cup Broken Wheat 
  2. 2 Cup grated jaggery ( As per the sweet required)
  3. 2 to 3 cardamom crushed
  4. 4 to 5 cashew nuts cut in to pieces
  5. Few raisins
  6. 2 Tbsp Khuskhus
  7. 2 Tbsp  Ghee
  8. 1/4 Cup milk
  9. 1/2 Cup grated dry coconut

Method: 

Soak  wheat overnight and pressure cook it in a cooker with 4 to 5 whistle. (1 cup wheat 3 cup water)

Once the wheat is cooked take this in another container add jaggery and keep for boiling. Keep on stirring it. Boil till all the jaggery melts and the paayasam thickens. If necessary add bit of water. Add a tbsp of ghee, khuskhus, dry grated coconut, raisins and cardamom powder.

Fry the cashew nuts separately in ghee and add to this. Turn off the heater. Add milk and mix well. Serve hot.

 

 

Moong Dal Payasam (hesar bele payasa)


moong dal payasamIngredients:

  1. 1 Cup Moong Dal 
  2. 1 Cup grated jaggery
  3. 1/2 Cup grated dry coconut
  4. 1 Tbsp khuskhus
  5. 1/2 Tbsp cardamom powder
  6. 4 to 5 cashew nuts cut in to pieces
  7. Few raisins
  8. Ghee 2 tbsp
  9. 1 Cup Milk 

Method:

Fry the moong dal in 1 tbsp of ghee till we get nice aroma. After frying we can wash it in water.

Now  add sufficient water (1 cup dal  : 1.5 cups water) and pressure cook or cook it over stove top till they are completely cooked and still retains their shape. 

Now take a container on heater add jaggery and cooked moong dal and keep it on low flame till the jaggery melts and cooks well.

Add dry coconut, khuskhus and cardamom powder to it

Fry separately cashew nuts in ghee and add it to payasam.

Also add milk and cook it for few mins

Serve hot

Carrot Payasam( carrot kheer)


Carrot payasam(carrot kheer) is one more dessert that one can add to their list during functions or during festivals.  Carrot Payasam is similar to kheer. It tastes good and also very colorful. Try it out.

carrot payasam

 

 

 

 

 

 

 

 

 

Ingredients:

  1. 3 small carrots grated
  2. 1 liter milk
  3. 1 small cup sugar ( as required)
  4. 4 to 5 cashew nuts  cut into pieces
  5. 4 to 5 almonds cut into pieces
  6. 2 cardamom crushed
  7. 2    Tbsp ghee

Method:

Keep milk for boiling. Boil it till the milk is thickened or reduced to half . On the other side take a container on heater add ghee to it. Once the ghee melts add the dry fruits like cashew nuts almond and fry till they are golden brown.

Add grated carrot to it and fry it for 5 mins till we get nice aroma. Add 1 cup milk and cook the carrot on low flame.

Once the carrot is cooked well add the remaining milk to it and keep boiling. Add sugar and cardamom powder and mix well.

Serve hot/ cold it tastes well.

carrot kheer

Amrakhand (Mango Shrikhand)


 Amrakhand is nothing but Aam(mangoes) and shrikhand. Amrakhand (Mango Shrikhand) is a Indian sweet/dessert dish made from strained curd (yogurt) and mango pulp. This sweet dish is from  Maharashtrian and Gujarati cuisine. It is one of the simplest and easy dish. This is best suited with Poori. The curd can be prepared at home or we can use ready yogurt. The dry fruits  added to it makes a delicious taste.  . The amrakhand shown here  is prepared from home made curd. It can be prepared during festivals. Try it out for “Akshaya tritiya”.

Amrakhand

 

 

 

 

 

 

 

 

 Servings :For 2 people

Ingredients:

  1. 1 Litres of Milk
  2. 2 to 3 tbsp of curd
  3. 3 to 4 tbsp powdered sugar
  4. 4 to 5 cashew nuts made into pieces
  5. 1 Mango (Alphonso)
  6. A tbsp of Cardamom powder

Method:

Boil the milk and allow it to make warm. Once warm add the curd to it and keep it closed with the lid. It takes about 8 to 10 hours to make curd. Preferably night time. Once the curd  is ready take a muslin cloth and pour all the curd in to cloth and tie it tightly and hang  it so that all the water present in the curd will be strained out. It takes around 2 to 3 hours. Now the strained curd or the thick curd what we get is called “chakka”.

strained curd

 

 

 

 

 

 

 

 

Take mango and cut it into pieces. Now take only mango pulp from the mango and grind it in a blender.  Now mix the grinded mango pulp to the shrikhand.Mix the powdered sugar to it and just put it in a plate and rub with the hand so that it becomes soft. Also add the cardamom powder and dry fruits like cashew nuts. Keep in refrigerator and its good to eat cold. Serve with poori or chapati or as a dessert.

 

Mango shikarni


The most popular fruit during the Indian summer is the mangoes. Everyone’s favourite fruit. And shikarni is all the ways from Karnataka cuisine. We make shikarni out of different fruits and  the mango shikarni is one among them. It is usually eaten with chapati or puri. And sometimes people from north karnataka make a popular combination of mango shikarni with pooran (hoorana) holige. Mango shikarni is a juicy mango pulp accompanied with sugar/ jaggery.

mango shikarni

 

 

 

 

 

 

Ingredients:

  1. 4 Mangoes (alfanso/badam)
  2. 2 Tbsp of jaggery ( as required)/ sugar (as required)
  3. A pinch of salt
  4. 1/4 cup milk

Method:

Clean the mangoes and wipe it up with dry cloth. Now with the hands try to soften the mango by pressing it all around so that it will be helpful to squeeze the juice out of it. Once they are soft squeeze the juice out of it. Now take milk in a bowl and add jaggery to it. Allow it to dissolve. Once it is dissolved add this to mango pulp. Also add salt and mix well. Serve with chapati or puri.

Kadale Bele Payasam (Chana Dal payasam)


kadale bele payasam

 

 

 

 

 

Kadale  Bele payasam is one of the sweet dish that comes from Karnataka Cuisine.It is prepared during the festivals. Easy and quick sweet that one can prepare. It a combination of chana dal and jaggery cooked with lot of dry fruits.

 

Ingredients:

  1. 1 Cup chana dal (kadale bele)
  2. 1 Cup jaggery grated
  3. 1 Tbsp cardamom powder
  4. 5 to 6  cashew nuts cut into pieces
  5. 5 to 6 almonds cut in to pieces
  6. Few raisins
  7. 1/2 cup milk
  8. 2 to 3 Tbsp of ghee
  9. 1 cup grated dry coconut
  10. 2 tbsp khus khus

Method:

Cook chana dal in a pressure cooker with 4 whistle. (chana dal: water 1:1).

Take a container on heater add a tbsp of ghee to it. Once hot fry the cashew nuts and almonds in it till the cashew nut colour turns to golden brown. Add the cooked chana dal and jaggery . Once the jaggery melts allow this to cook till the payasam becomes bit thick. Add cardamon powder, raisins, dry coconut, khus khus and milk. Add 2 more spoons of ghee over it mix well and turn off the heater. Serve hot.

Ram Navami Special (Laddu)


Ram navami the festival celebrating the birth of Lord Rama. The major sweet prepared on that day is ramana prasada that is the sweet laddu made out of wheat flour. It is easy to prepare .

Ram Navami special Laddu

 

 

 

 

 

 

Ingredients:

  1. 1 Cup wheat flour
  2. 3/4 Cup ghee
  3. 4 to 5 cashew nuts cut into small pieces
  4. 4 to 5 almonds cut into small pieces
  5. Few  raisins
  6. 1/2 Cup grated jaggery
  7. 1/2 Tbsp cardamom powder

Method:

Take a container on heater. Add 2 tbsp of ghee to it. Once the ghee is warm add cashew nuts and almonds and fry till it is golden brown. Now keep this fried nuts aside. Now add the remaining ghee to the container . Once it is warm add the wheat flour and fry it till we get a nice aroma. Now add the jaggery and fry it for few mins. Add the fried nuts and raisins and cardamom powder. Mix well. When hot try it make laddu’s out of it to a size of lemon. If the consistency is not suitable for making laddu then add few spoons of ghee and bit milk drops and make the laddu’s.

 

 

Khajoor Holige (Dates Holige)


Khajoor Holige is prepared during shivaratri. It is very simple and easy and a very tasty Holige.

Khajoor Holige

Ingredients:

For stuffing:

  1. Dates 250 grams
  2. Cardamom powder 1/2 tbsp

For Dough

  1. 1 Cup wheat flour
  2. 1/2 Cup all purpose flour( maida)
  3. 1 Tbsp fine coarse semolina
  4. 2 Tbsp ghee ( clarified butter)
  5. A pinch of salt

Method:

For dough

  • Take wheat flour , maida, semolina in a bowl add ghee and salt
  • Now add water bit by bit and knead it and make a dough similar to chapati dough
  • Keep it closed for 15 to 20 mins

For stuffing:

Take off the seeds of dates and grind it in to paste in a mixer. Add cardamom powder to it and make a  small ball to a size of a lemon.

How to proceed

  • Take a small dough ball and make a circle of 4 cm diameter
  • Place the  stuffing in the center and close the sides
  • Now make the circle of 6 to 8 cms diameter with rolling pin and wheat flour for dusting
  • Roast it up on a tava both sides
  • Serve with the ghee on it

Kheer


Kheer is a popular sweet prepared during all special occasion. It is prepared using milk , sugar and vermicelli (shaavige). With lots of dry fruits added to it makes a delicious sweet.

Kheer, shavige payasam

 

 

 

 

 

Servings :4 Bowls

Ingredients:

  1. Milk 1 litre
  2. A pinch of saffron
  3. Sugar 1 small bowl (according to sweet required)
  4. 1/2 Tbsp cardamom powder
  5. Few Cashew nuts pieces
  6. Few almond pieces
  7. Shaavige (vermicelli)  1/2 cup
  8. Ghee 2 tbsp

Method:

Keep Milk for boiling. Once it is boiled add saffron and  keep it  on low flame for boiling by frequently stirring it till the quantity reduces almost to half and keep aside. Take a container on heater add ghee to it. Add cashew nuts and almond pieces and fry it till golden brown also add shavige to it and fry till it is also golden brown colour and we get nice aroma. Add 1 cup of milk to it and cook the shaavige. Once it is cooked add the remaining  milk to it boil for few mins. Turn off the heater and add cardamom powder and sugar.Serve it hot or cold.

Nariyal Bhaat (Coconut Sweet Rice )


Coconut sweet rice

 

 

 

 

 

Ingredients:

  1. 1 Cup rice
  2. 1 Cup grated coconut
  3. 1 Cup milk
  4. 1/2 tbsp cardamom powder
  5. A pinch of saffron
  6. 4 to 5 cashew nuts cut into pieces
  7. 4 to 5 almonds cut into pieces
  8. Few raisins
  9.  1/2 cup Ghee
  10. 3/4 Cup sugar
  11. 2 to 3 Laung (lavang)
  12. 1 and 1/2 cup water

Method:

Clean the rice with water twice and drain all the water. Now take a container on heater add a tbsp of ghee once hot add lavang and rice and fry it in ghee till we get nice aroma. Now add one and half cup water and one cup milk and saffron and cook the rice. Add grated coconut before the rice is completely cooked and mix well. At least the coconut should be cooked 2 to 3 mins with rice. Once the rice is cooked well turn off heater add sugar and ghee to it. Fry the cashew nut and almonds separately in ghee and add to the rice. Also add  cardamom powder and raisins. Mix well and serve hot.

Sheera (Pineapple flavour)


Sheera is a popular sweet dish prepared during auspicious occasion especially during satyanarayan pooja. It is  a very simple and tasty sweet dish which can be prepared with less efforts. We can add any fruit essence or natural fruits to make it more tastier. Here is a pineapple flavour sheera. Sheera is usually prepared with the fine coarse semolina where semolina is cooked in milk or water or both (milk +water)  and sugar and dry fruits are added to it.

Sheera

 

 

 

 

 

 

Ingredients:

  1. 1 Cup fine coarse semolina (suji rava)
  2. 1/2 cup finely chopped pineapple pieces
  3. 3/4 cup sugar
  4. 3/4 cup ghee
  5. 1 Tbsp cardamom powder
  6. Few raisins
  7. Few almond pieces
  8. Few cashew nut pieces
  9. A pinch of saffron
  10. 1 Cup of Milk
  11. 1 Cup of water

Method:

Take a container on heater add 2 tbsp of ghee and once it is hot add cashew nuts and fry it till golden brown. Now add semolina to it and fry till we get a nice aroma. Add 1 cup of hot milk and a cup of warm water to it and keep on stirring it so that no lumps should be formed. Add pineapple pieces and saffron when it is cooking. Once rava is cooked add sugar and ghee to it and turn off the heater. Add cardamom powder, almonds and raisins and mix well. Serve hot

Basundi


Basundi is an Indian dessert from  Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced to half. Even Khova is added to thicken the milk. Almonds, pista pieces are used to  garnish it.

 

Basundi

 

 

 

 

 

Cooking time more than 1.5 hrs

Ingredients:

  1. 1 Litre milk
  2. 1 Small cup sugar
  3. 2 to 3 Tbsp  khova
  4. 4 to 5 almonds finely chopped
  5. 4 to 5 pista finely chopped
  6. 1 Tbsp cardamom powder
  7. A pinch of saffron

Method:

Boil the milk . Now reduce the flame and cook till the volume of milk  is reduced to half. Add saffron to it while boiling. While milk is boiling keep on stirring occasionally. Take khova in a bowl add some milk and make a thick paste and then add to the boiling milk. Now add sugar and keep on boiling for more than 20 mins so that the milk  thickens. Now add cardamom powder, almonds and pista. Serve warm or chilled

Beetroot Halwa


Beetroot Halwa is a delicious Indian sweet/ dessert. It is similar to carrot halwa. Health wise beetroot has potassium magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. It is cooked with milk and dry fruits and makes a healthy food and can be served as a dessert.It is quick and easy sweet dish.

Beetroot Halwa

 

 

 

 

 

 

Preparation time: 15 mins

Cooking time 20 mins

Ingredients:

  1. 1 Medium  size Beetroot grated (skin should be peeled off)
  2. 1 Cup milk
  3. 2 to 3 Tbsp ghee
  4. 2 Tbsp khova
  5. 1 Cup sugar
  6. 1 tbsp cardamom powder
  7. 4 to5 cashew nuts made into fine pieces
  8. 4 to 5 almonds made in to fine pieces
  9. 4 to 5 pista made into fine pieces
  10. Few raisins.

Method:

Take a container on heater add ghee and once it is hot add grated beetroot and fry it for 2 to 3 mins. Now add the milk and allow it to cook on medium flame  till all the milk is adsorbed. Now add sugar and khova and cook for 5 mins till it mixes well. Take it off from heater. Add cardamom powder, pista  and raisins. Take another container add ghee and once hot fry the cashew nuts and almond till golden brown and add to the halwa. Serve hot else cold by refrigerating it.

 

 

Khobri Vadi


Khobri Vadi is one of the easiest sweet recipe. It is the Maharashtrian traditional dish. Lots of dry fruits and saffron added to it gives a very good taste.

khobri vadi

Ingredients

  1. 1 Cup grated coconut
  2. 3/4 Cup sugar
  3. 1 Cup milk
  4. A pinch of saffron
  5. 1 Tbsp cardamom powder
  6. Cashew nuts cut into small pieces (8)
  7. Almonds cut into small pieces (8)
  8. 1 Tbsp ghee for greasing

Method:

Take grated coconut, milk and sugar and saffron in a bowl mix well and keep aside for 2 hours.Now take a container on heater pour this coconut,sugar and milk mixture and keep on stirring constantly till all the mixture thickens so that it forms the vada. Add the cardamom powder, cashew nuts and almonds to it. Take a tray and grease it with the ghee on its surface and now place this mixture on a tray and press it with the rolling pin uniformly . When hot mark into square pieces and then allow it to cool. Once it is cooled just turn the other side to dry. Enjoy the coconut vadi !!!!!!!!!!!!!!

Maledi Laddu (Maledi Undi)


Sankranti Special!!!!!!!

Maledi Laddu is from  North Karnataka cuisine. This sweet is prepared during sankranti. It is prepared from wheat flour. Lots of dry fruits added  gives more taste to it. It is simple and easy sweet dish.

Maledi Laddu

Ingredients:

  1. Wheat flour 2 cups
  2. 1/4 cup fine coarse semolina
  3. 2 Tbsp oil
  4. A pinch of salt
  5. Cashew  nuts 4 to 5 made into pieces
  6. Almonds 4 to 5 made into small pieces
  7. Khus  khus 2 tbsp
  8. Til (sesame seeds) 4 tbsp
  9. Dry grated coconut 1 cup
  10. Roasted peanuts a small cup
  11. Roasted chana dal (phutana) a small cup
  12. Jaggery 1 and 1/2 cup grated jaggery .
  13. Cardamom powder 1 tbsp
  14. Raisins few
  15. Ghee  a small cup

Method

Take wheat flour and fine coarse semolina in  a bowl add salt and oil and  mix well. Add water bit by bit and make a dough with the consistency much harder than chapati dough. Keep it closed for 10 mins.

Now take a small dough ball and make a circle of about 8 to 10 inch diameter. Put it on tava and roast it. Do not apply oil to it.Take it off from tava and make the chapati into small pieces when it is hot. Repeat the same process for the rest. Now grind these chapati pieces in to powder in a mixer and add the dry grated coconut, roasted peanuts and roasted chana dal, sesame seeds, khus khus, cashew nuts, almonds, cardamom powder, raisins and grated jaggery. Heat the ghee and put it in to the mixture and mix well. Try to make the laddu’s of big size. Serve with ghee on it.

Bhogi Special


Bhogi is celebrated the preceding day of Makara Sankranthi. It is a festival celebrated in north karnataka. On this day the sajji( bajra) or jowar roti’s are made. Varieties of side dishes is accompanied with this roti’s. On the other hand one more important dish is huggi gojju is also prepared. The dishes that are prepared are in the photograph. And most of the items are already posted and those which are not posted will be updated in future.

Bhogi special

Dishes here are  Jowar roti, Badanekai yennigai, shenga chutneypudi, balaka menasinakai, butter, gural pudi, ranjaka (red chilli chutney), salad of carrot and cucumber, huggi gojju, curd, buttermilk.

Ingredients for jowar/ sajji roti

  1. Sajji/ jowar flour 2 cup
  2. sesame seeds (til) 2 tbsp
  3. Hot water 1 cup

Method:

Keep water for boiling and once it is boiled pour this hot water in to the flour. Mix well and knead it . Take a small dough ball and use some flour for dusting and start tapping with your palm till it is around 8 inch diameter. Apply til on to it and press again. Put this on a tava. Apply water on only one surface with the wet cloth. Once it is cooked  turn it and cook the other side. With the dry cloth fold press down in short intervals on to the sides and middle. The roti’s will puff and it ensures that it is cooked well. Take it off from the tava. Repeat the same process for the rest.

Shrikhand


Shrikhand is a Indian sweet/dessert dish made from strained curd (yogurt). This sweet dish is from  Maharashtrian and Gujarati cuisine. It is one of the simplest and easy dish. This is best suited with Poori. Commonly known as poori shrikhand. The curd can be prepared at home or we can use ready yogurt. The dry fruits and saffron added to it makes a delicious taste. The shrikhand here is prepared from home made curd.

Shrikhand

Ingredients:

  1. 2 Litres of Milk
  2. 2 to 3 tbsp of curd
  3. 1 Cup powdered sugar
  4. 4 to 5 cashew nuts made into pieces
  5. A pinch of saffron
  6. A tbsp of Cardamom powder

Method:

Boil the milk and allow it to make warm. Once warm add the curd to it and keep it closed with the lid. It takes about 8 to 10 hours to make curd. Preferably night time. Once the curd  is ready take a muslin cloth and pour all the curd in to cloth and tie it tightly and hang  it so that all the water present in the curd will be gone. It takes around 2 to 3 hours. Now the strained curd or the thick curd what we get is called “chakka”. Mix the powdered sugar to it and just put it in a plate and rub with the hand so that it becomes soft.

Take 2 tbsp of milk and a pinch of saffron in it and boil for a min. The saffron will leave the colour and then add then milk to the shrikhand. Also add the cardamom powder and dry fruits like cashew nuts. Keep in refrigerator and its good to eat cold. Serve with poori or chapati or as a dessert.

Shrikhand

Carrot Halwa


carrot halwa

 

 

 

 

 

Carrot halwa is a Indian dessert  especially made by Punjabi’s. It is made with carrot, milk and plenty of dry fruits.  Khova is  added gives a very good taste. It can be consumed either hot or cold. It is one of the easiest sweet recipe.

Preparation time: 15 mins

Cooking time 20 mins

Ingredients:

  1. 2 Cups Carrots cleaned and grated (skin should be peeled off)
  2. 1 and Half Cup milk
  3. 2 to 3 Tbsp ghee
  4. 2 Tbsp khova
  5. 1 Cup sugar
  6. 1 tbsp cardamom powder
  7. 4 to5 cashew nuts made into fine pieces
  8. 4 to 5 almonds made in to fine pieces
  9. 4 to 5 pista made into fine pieces
  10. Few raisins.

Method:

Take a container on heater add ghee and once it is hot add grated carrot and fry it for 2 to 3 mins. Now add the milk and allow it to cook on medium flame  till all the milk is adsorbed. Now add sugar and khova and cook for 5 mins till it mixes well. :Take it off from heater. Add cardamom powder, pista  and raisins. Take another container add ghee and once hot fry the cashew nuts and almond till golden brown and add to the halwa. Serve hot else cold by refrigerating it.

 

 

 

Crispy And Spicy Shankarpali


 

Here is the crispy and spicy Shankarpali dish prepared during diwali. 

Ingredients:

  1. 1 cup all purpose flour (maida)
  2. 2 Tbsp red chilli powder
  3. 1 Tbsp jeera powder
  4. A pinch of turmeric powder
  5. 1 small cup grated coconut
  6. 2 Tbsp hot oil needed during dough preparation
  7. Salt as per taste
  8. Oil for frying

Method:

  • Take all purpose flour in a bowl add salt, red chilli powder,grated coconut, jeera powder, turmeric powder and hot oil mix well. Now with the water make the dough similar to chapati dough
  • Now take a dough ball and make a circle of 15 cms diameter.
  • Now with the knife cut into diamond shapes and fry it in the oil with medium flame.
  • Repeat the same process for the rest.

 

Gulab Jamun


Gulab jamun is the most easiest and popular dessert prepared during Diwali. It is also prepared in most of the occasion. We get ready made powder in the market and we can just make small  dough  balls and fry it in oil  and dip in the sugar syrup. Else  we can even prepare it at home using khoya or milk powder.

Ingredients:

For Dough preparation

  1. 3 cups powdered milk
  2. 1 1/2 cups all purpose flour
  3. 1 1/2 tsp baking powder
  4. Approximately 1 cup thickened  double cream.
  5. Oil for deep frying

For sugar syrup:

  1. 2 Cups sugar
  2. 1 cup water
  3. 1 tbsp cardamom powder
  4. A pinch of saffron

Method:

  • Take a sugar and water in a vessel and keep it for boiling till the syrup thickens.
  • Add cardamom powder and saffron and allow it to become warm.
  • Now take milk powder, baking powder  and maida in a bowl add cream to make the dough. Cream should be according to the dough consistency.
  • Now make the dough balls of very small size and deep fry them in the oil in medium flame.
  • Pour the hot jamun’s in the warm sugar syrup.
  • Repeat the same process for the rest.

Sweet Chirote


Chirote/Chiroti is the sweet prepared during Diwali. It is  Maharashtrian dish.It can be prepared by two methods one is by dipping chirote in sugar syrup and the other one is using powdered sugar on the top of chirote. Here is the recipe of the second type.

Ingredients:

  1. 2 Small cup maida (all purpose flour)
  2. 1 Cup Chirote Rava ( Fine coarse semolina)
  3. 1/2 Cup oil and  ghee to make dough
  4. Salt a pinch
  5. 1 Cup Powdered  sugar
  6. Oil for Frying
  7. 4 Tbsp ghee

Method:

How to make dough:

  • Take all purpose flour and chirote rava in a bowl add salt and Oil and ghee to it.
  • Now with the water make the dough bit hard than chapati dough  and keep it closed in thin wet cloth for 2 hours.

How to proceed

  • Make the balls from the dough and with the rolling pin make the circle of about 15 diameter. Apply ghee to it.
  • Now take one more dough and make circle and apply ghee to it and place it over other one

  • Now fold the edges side ways and top ways. Fold into a rectangular shape

    

  • Now cut into small pieces with the knife.
  • Now again make bit bigger squares with the rolling pin

  • Now fry these squares in the oil on medium flame till they are golden brown. Also press them so that the inner layer will be fried and remain crispy for longer days
  • Take it off from the oil and when hot sprinkle the powdered sugar over the top and chirote is ready.

  • Repeat the same process for the other dough balls.
  • Here is the crispy and sweet chirote.

Sweet and crispy Shankarpali


Its time for the Diwali sweets to prepare !!!!!!!!! Here comes one of the sweet which I prepared for the diwali. Its Shankarpali. It is a popular Diwali Sweet prepared in Maharastra, India.It is rich in carbohydrates. It is made from ghee, sugar , milk and all purpose flour.Here comes the recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Preparation time: 10 mins

Cooking time : 15 mins

Ingredients: 

  1. 1 Small cup milk
  2. 1 small cup ghee
  3. 1 Small cup sugar
  4. Maida as per the requirement almost 3 cups
  5. Oil for frying

Method:

  • Take sugar and lukewarm milk in a bowl and stir well till the sugar dissolves. Then add ghee to it.
  • Now add maida(all purpose flour) and mix well till it form a dough. Approx 3 cups needed.
  • Now take a small ball of dough and make a circle and then with the knife  cut in to diamond shapes
  • Fry it in the oil with medium flame till it is golden brown.
  • Repeat the same process for the rest.
  • Here is the sweet and crispy shankarpali

Rice Kesar Bath


Kesar Bath is one of my favourite sweet. It is easy and quick sweet that can be prepared any time. I prepared it on durgashtami during navaratri. Everybody liked it. 

Preparation time: 5 mins

Cooking Time: 20 mins

Ingredients:

  1. 1 Cup Rice
  2. 3/4 Cup sugar for mild sweet else 1 cup sugar
  3. 1 Tbsp cardamom powder
  4. 4 to 5 Laung
  5. 4 to 5 cashew nuts made into pieces
  6. 4 to 5 almonds made into pieces
  7. 1/2 Cup ghee
  8. 1/2 Tbsp saffron
  9. A pinch of orange colour
  10. 2 Cup milk

Method:

  • Fry the cashew nuts and almond in the 1 tbsp of ghee till they are golden brown and keep aside.
  • Wash the rice in the water and drain all the water.
  • Now take the pan on heater add 1 tbsp ghee once hot add Laung( Lavang) and rice and fry it till we get nice aroma.
  • Now add milk and saffron to the rice and cook it till rice is done on medium flame.
  • Now add orange colour, sugar, cardamom powder, fried cashew nuts, almond and ghee and mix it well and turn off heater.  ( do not  cook  further once sugar is added).
  • Serve hot

Kobbari Holige (Kai Holige, coconut Holige)


Kobbari Holige is the sweet prepared from coconut and Jaggery. This sweet can be prepared during any festivals or even in the functions . This recipe has become common these days. I prepared this sweets during navaratri. And this was the first time i prepared this sweet and it came out well. Its not that tedious job I felt. Try it!!!!!!!!!!!!

Preparation Time : 20 mins

Cooking time: 30 mins

Makes 8 holige’s

Ingredients:

For Stuffing

  1. 2 Cups coconut grates
  2. One and half cup Jaggery grated
  3. 1 tbsp Cardamom powder
  4. 1 Tbsp poppy seeds

For Dough 

  1. 1/2 Small  cup wheat flour
  2. 1 cup Maida ( all purpose flour)
  3. 4 to 6 Tbsp oil for making dough and for holige’s
  4. A pinch of salt

Method

For stuffing

  • Grate the coconut and then grind it in a mixer
  • Now mix the grated coconut and grated Jaggery in the vessel and keep it for cooking on medium flame.
  • Keep on stirring the Jaggery melts add poppy seeds, cardamom powder  and cook it till we can  makes small balls
  • Once cool make small balls and keep aside

For dough

  • Take the wheat flour and maida in a bowl add salt and 2 tbsp of oil then with the water make the dough similar the dough consistency of Hooran Holige.

How to proceed

  • Take a small dough ball make a circle of diameter 5 cms
  • Keep the stuffing in the centre and close the sides
  • Now with the wheat flour for dusting make circle  of diameter 10 to 12 cms with rolling pin.
  • Apply oil on both sides and roast  it on the tava
  • Repeat the same process for the rest.
  • Serve hot with ghee on it

Appi Payasam (Puri Payasam)


 

Preparation Time: 10 mins

Cooking Time : 30 mins

Ingredients:

  1. 1 Litre milk
  2. 1 Cup sugar
  3. A pinch of saffron
  4. 4 to 5 cashew nuts cut into small pieces
  5. 4 to 5 almonds cut into pieces
  6. 1 Tbsp cardamom powder
  7. 1 small cup maida (all purpose flour)
  8. 1/2 cup Rava Sooji (fine coarse semolina)
  9. Oil for frying
  10.  A pinch of salt for puri and 2 tbsp oil
  11. 2 Tbsp Ghee

Method:

  • Take the maida and Sooji Rava in a bowl add salt and oil and with the water make a dough bit hard consistency.
  • Now boil the milk for few mins till it thickens with the saffron added to it.
  • Once boiled add the fried cashew nuts and  almonds ( fried in ghee) , sugar and cardamom powder to it and keep boiling with minimum flame.
  • Now make the small puri’s  with the dough and fry it in the oil till they become golden brown in medium flame
  • Make pieces of hot puri’s and put it in the milk and keep stirring the milk till the Payasam thickens
  • Appi Payasam is ready. Serve hot.

Rava Payasam


 

Preparation Time: 10 mins

Cooking Time : 20 mins

 Servings : 4 bowl 

Ingredients:

  1. 3/4 litre  milk (boiled)
  2. 1/2  cup fine semolina (  Bombay Rava )
  3. 4 to 5 Almonds finely cut into pieces
  4. 1 Tbsp cardamom powder
  5. 4 to 5 cashew nuts finely cut into pieces
  6. 2 to 3 tbsp ghee
  7. 3/4 Cup sugar
  8. A pinch of saffron

Method:

  • Fry the almonds and cashew nut in ghee. Once the cashew nuts are golden brown then add Rava and fry it till we get nice aroma.
  • Add  small cup of milk, saffron and allow  Rava to cook then add the remaining milk to it
  • Allow it to boil for 10 mins then add sugar cardamom powder and a tbsp of ghee
  • Serve hot

 

 

Rava Undi (Rava Laddu)


Rava Laddu is prepared during paksha masam. This sweet is very simple to prepare and very delicious.

 

 

Preparation Time: 10mins

Cooking Time: 20 mins

Makes 10 Laddu’s

Ingredients:

  1. 1 Cup Rava Sooji ( fine semolina)
  2. 3/4 Cup Sugar
  3. 2 Tbsp cardamom powder
  4. 1 Cup grated coconut
  5. 4 to 5 Cashew nuts cut into pieces
  6. 8 to 10 Raisins
  7. 3 to 4 Tbsp ghee ( clarified butter)
  8. 1 Cup Water

Method:

  • Fry the cashew nuts in the ghee till golden brown and keep aside.
  • Now fry the Rava Sooji in the ghee till we get nice aroma also add grated coconut and fry for 3  to 4  mins.
  • Now keep the sugar for boiling (3/4 cup sugar in 1 cup water) till it makes thick syrup. ( when touched with hand it should stick)
  • Now add sugar syrup to Rava also add cardamom powder, cashew nuts and raisins mix well.
  • Once the Rava is cooled sprinkle some milk drops or water to it and make the laddu’s.

 

Sajjige Holige


Sajjige Holige is the sweet prepared during paksha masam. This sweet looks like Puran Poli (Hooran Holige) but quiet easier to prepare than that. Try!!!!!!!!!!!!!! it tastes good.

 

Preparation time: 10 mins

Cooking time : 1 hour

Makes 8 Holige

Ingredients:

For stuffing

  1. 1  Cup Semolina (Upma Rava)
  2. 2 Cup Jaggery
  3. 2 Tbsp cardamom powder
  4. 2 Tbsp oil
  5. 2 Cup water

For dough

  1. 1 Small cup wheat flour
  2. 1 Small Cup all purpose flour (maida)
  3. 2 to 4 Tbsp oil
  4. Pinch of salt
  5. Water as required for dough

Method:

For stuffing

  • Take 2 cup of water and 2 cup Jaggery  in a container and keep it for boiling with 2 tbsp of oil added (oil is added because the semolina should not make lumps)
  • Once the Jaggery melts in water and starts boiling add semolina and stir it continuously till it is cooked.
  • Add cardamom powder to it mix well and allow it  to cool.

For dough 

  • Take wheat flour and maida in a container add 2 tbsp of oil and pinch of salt to it.
  • Now with the water make the dough as soft as the consistency of Hooran Holige dough.
  • Keep it closed for 1/2 hour.

How to proceed

  • Take a small dough ball make it a circle of 4 cms diameter with rolling pin.
  • Now take a small ball of stuffing  and keep it in centre and close all the sides.
  •  With  the wheat flour for dusting make a circle of 10 to 12 cms.
  • Roast it on a tava with the oil applied on both sides.
  • Repeat the same process for the rest of the Holige
  • Serve with ghee and milk

 

 

 

Sweet Pongal


Preparation Time: 10 mins

Cooking Time: 30 mins

Serves 5 people

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Ingredients:

  • 1 Cup Green gram dal/ moong dal
  • 1 Cup rice
  • 1 Tbsp cardamom powder
  • 5 to 6 cashew nuts made into pieces
  • 8 to 10 raisins
  • 1 Cup sugar
  • 1 Cup Jaggery
  • 1/2 Cup ghee
  • 1 cup milk and 1 cup water
  • 3 to 4 Lavang/ Laung
  • 1 Cup grated dry coconut

Method:

  • Pressure cook the rice and green gram dal/ moong dal together in a cooker.
  • Take a container on a heater add ghee , once hot add cashew nuts and fry it till golden brown.
  • Add Lavang also add the cooked rice and dal to it and stir it.
  • Add milk , water , sugar , Jaggery and dry coconut and cook well.
  • Add ghee cardamom powder, and raisins over it and mix well.
  • Serve hot.

Modaka


Modak has a special importance in the worship of the Hindu god Ganesh. Modak is believed to be his favorite food.

So this dish is prepared on ganesh chaturthi day.It is said that ganesh’s favourite is coconut and Jaggery so Modaka is also prepared from it. Usually 21 modaka’s are prepared during ganesh chaturthi.

Here is the 2 varieties of Modaka preparation method and its

ingredients 

                     

                                                                  Lord Ganesh made with multi grains

Modaka prepared with

1. chana dal  (hoorana) stuffing 

 2.Coconut Jaggery Stuffing

Ingredients

For  chana Dal stuffing 

  1.  1 Cup Chana dal
  2. 1 Cup Jaggery
  3. 1 Tbsp cardamom powder
  4. 1/2 Cup grated dry coconut

For Coconut and Jaggery stuffing

  1. 1 Cup grated coconut
  2. 3/4 Cup grated Jaggery
  3. 1 Tbsp Cardamom powder
  4. 1 Tbsp poppy seeds

For dough

  1. 1 Cup wheat flour
  2. 1/2 Cup maida (all purpose flour)
  3. 1 Tbsp oil
  4. A pinch of salt
  5. Water as per requirement
  6. Oil for deep frying

Method

For Chana dal stuffing

  • Soak chana dal over night and pressure cook it with 5 to 6 whistles
  • Drain all the water and add Jaggery to it and cook till the Hooran becomes thick.
  • Add Cardamom powder and grated dry coconut  to it and allow it to cool.
  • Grind it in a blender to make it  smooth

For  coconut and Jaggery stuffing

  • Take the grated coconut grind it in a blender
  • Add the Jaggery and keep it for  stirring on the heater till the Jaggery melts and becomes bit thick
  • Add cardamom powder and poppy seeds and allow it to cool

For Dough:

  • Take wheat flour, maida in a container add oil and pinch of salt
  • Add water and make the dough with the consistency of chapati dough
  • Keep it close for 1/2 an hour

How to proceed

  • Take a small dough ball and make a circle of 4 cm diameter
  • Fill the stuffing either chana dal or coconut stuffing in the centre
  • Now take all the sides together and press it at the top so that it makes the shape of Modaka
  •  Now deep fry the modaka’s with the medium flame
  • Repeat the same process for the rest

Sabudana Payasam


Preparation Time: 10 mins

Cooking Time :20 mins

Serves 4 bowls

Ingredients:

  1. 1 Cup of  Sabudana
  2. 1 Cup Water
  3. 1/2 Litre milk
  4. 3/4 Cup sugar
  5. 1 Tbsp cardamom powder
  6. 4 to 5 Cashew nuts made in to pieces
  7. 4 to 5 almonds made in to pieces
  8. A pinch of saffron
  9. 2 Tbsp ghee

Method:

  • Take Sabudana in a bowl wash  and then drain all the water and keep it aside for 30 mins with little water sprinkled
  • Now take a container on heater add a tbsp of ghee and then add Sabudana to it and fry it .
  • Add water and milk and saffron and allow it to cook for 15 mins till it thicken and then  add sugar and stir well
  • Now take another container add a tbsp of ghee and roast the cashew nuts and almonds till they are golden brown
  • Once they are cool add  cashew nuts,almonds and cardamom powder to it
  • Serve hot/ chilled

Hooran Holige (Puran Poli)


Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals like holi, navaratri, shraavan maasa. This dish adds more taste when eaten with ghee and milk. Here is the dish ingredients and method to prepare.

Preparation Time: 10 mins

Cooking Time: 45 to 50 mins

Makes 8 Holige’s

Ingredients:

  1. 1 Cup Chana dal
  2. 1 Cup grated Jaggery
  3. 1 Tbsp cardamom powder and nutmeg powder
  4. 1 Cup maida (plain flour)
  5. 1/4  cup wheat flour
  6. Oil for dough preparation and for greasing the Holige
  7. 1/2 a Tbsp Turmeric powder

Method:

For Stuffing:

  • Soak chana dal over night and pressure cook it with 5 to 6 whistles
  • Drain all the water and add Jaggery to it and cook till the Hooran becomes thick.
  • Add Cardamom powder and nutmeg powder to it and allow it to cool.
  • Grind it in a blender to make it  smooth

For Dough:

  • Take maida (plain flour) and wheat flour in a bowl add oil(4 to 5 tbsp) and turmeric powder
  • Add water and knead the dough to a very soft and rubbery consistency
  • Keep it closed with the lid for  1/2  an hour

How to proceed:

  • Take a small dough ball and make a circle of 3 cm diameter on the palm by applying oil
  • Keep the stuffing in this dough ball and close all the sides
  • Now with the rolling pin and with the wheat flour for dusting make this stuffed ball to a circle of diameter 8 to 10 cm
  • Apply Oil on both sides and roast on a griddle with the medium flame
  • Repeat the same process for the rest
  • Serve hot with ghee and milk

Anarsa


Adhika Masa dana are particularly very popular because they bestow prosperity and wealth to the faithful observer of these charities. One dana which is very popular among devoted is Anarsa Dana. In some part of India this is a special item made during Diwali. 

Ingredients:

  1. 2 Cups Rice
  2. 1 Cup Jaggery grated
  3. 2 Tbsp poppy seeds
  4. Oil  for deep fry

Method:

  • Wash and soak rice  in plenty of water. Change water everyday, Repeat the same process for 3 days. Now, drain all water, and spread on a clean cloth for 3-4 hours.
  • Grind to powder and sieve. Mix the Jaggery press and keep aside for a day .
  • Kneading mixture into a soft pliable dough.
  • Take a plastic paper add  bit of oil and spread the poppy seeds
  • Now take a small dough and press on the plastic with hand to a size of 3 cm diameter. ( use oil to the hands before pressing)
  • Fry it in the oil till it is golden brown
  • Drain all the oil and allow it to cool
  • Repeat the same process  for the rest of the dough

 

Karchikai


Preparation Time: 10 mins

Cooking Time: 30 mins

Makes 8 karchikai

Ingredients:

For Stuffing

  1. 1 Small bowl roasted chana dal (phutani)
  2. 1 Small bowl sugar
  3. 1 Tbsp cardamom powder
  4. 2  Tbsp grated  dry coconut
  5. 4 to 5 Cashew nuts made in to piece

 

For dough

  1. 1 Cup all purpose flour
  2. 1/4 Cup fine coarse semolina
  3. 1 Tbsp oil/ ghee
  4. A pinch of salt

Oil for frying

Method:

For Dough

  • Take all purpose flour and semolina in a bowl add oil/ghee and salt and mix well
  • Now add  water bit by bit and knead the dough with the consistency of chapati dough
  • Keep aside with the closed lid for 15 to mins

For Stuffing

  • Grind the roasted chana dal (phutani), sugar, cashew nut, cardamom, dry coconut in to powder

For Kadabu

  • Take a small dough ball and make a circle of  6 cm diameter
  • Now place the stuffing in the centre and close the sides
  • Put the Karchikai in the oil and fry it with medium flame
  • Repeat the same process for other

Karigadabu


This dish is prepared on Varamahalakshmi Festival

Preparation Time: 10 mins

Cooking Time: 30 mins

Makes 8 kadabu’s

Ingredients:

For Stuffing

  1. 1 Cup  chana dal
  2. 1 Cup Jaggery
  3. 1 Tbsp cardamom powder
  4. 2  Tbsp grated  dry coconut
  5. 4 to 5 Cashew nuts made in to piece
  6. 8 to 10 Raisins

For dough

  1. 1 Cup all purpose flour
  2. 1/4 Cup fine coarse semolina
  3. 2 Tbsp oil/ ghee
  4. A pinch of salt

Oil for frying

Method:

For Dough

  • Take all purpose flour and semolina in a bowl add oil/ ghee  and salt and mix well
  • Now add  water bit by bit and knead the dough with the consistency of chapati dough
  • Keep aside with the closed lid for 15 to mins

For Stuffing

  • Cook the chana dal in a pressure cooker and drain all the water (It should be finely cooked. Better soak the chana dal in water overnight)
  • Once the water is drained add Jaggery to it and keep it on heater and continuously stir it
  •  Stir it until the stuffing is thick
  • Add grated dry coconut, cashew nuts, cardamom powder, raisins and mix well and allow it to cool

For Kadabu

  • Take a small dough ball and make a circle of  6 cm diameter.
  • Now place the stuffing in the centre and close the sides.
  • Put the Kadabu in the oil and fry it with medium flame.
  • Repeat the same process for other.
  • Serve hot with ghee on it.

Shenga Holige


Shenga Holige

This dish is prepared during  Ellu Amavasya and Sankranti

Preparation Time: 15 mins

Cooking Time: 15 mins

Ingredients:

For Stuffing

  1. 1 Bowl roasted peanuts (powdered)
  2. 1/4 Bowl Roasted chana dal (phutani  powdered)
  3. 1/4 Powdered dry coconut
  4. 1/4 powdered Til
  5. 1 cup Jaggery
  6. 1 Tbsp cardamom powder

For Dough

  1. 1 Cup wheat flour
  2. 1/2 Cup all purpose flour( maida)
  3. 1 Tbsp fine coarse semolina
  4. 2 Tbsp ghee ( clarified butter)
  5. A pinch of salt

Method:

For dough

  • Take wheat flour , maida, semolina in a bowl add ghee and salt
  • Now add water bit by bit and knead it and make a dough similar to chapati dough
  • Keep it closed for 15 to 20 mins

For stuffing 

  • Take roasted peanut  powder, phutani powder, crushed dry coconut powder, cardamom  powder  and crushed Til in a bowl
  • Add grated Jaggery to it and mix well

How to proceed

  • Take a small dough ball and make a circle of 4 cm diameter
  • Place the powdered stuffing in the centre and close the sides
  • Now make the circle of 6 to 8 cms diameter with rolling pin and wheat flour for dusting
  • Roast it up on a tava both sides
  • Serve with the ghee on it

Kuchida Kadabu


Kuchida Kadabu ( Nagara Panchami Recipe)

Preparation Time: 10 mins

Cooking Time: 30 mins

Makes 8 kadabu’s

Ingredients:

For Stuffing

  1. 1 Cup  chana dal
  2. 1 Cup Jaggery
  3. 1 Tbsp cardamom powder
  4. 2  Tbsp grated  dry coconut
  5. 4 to 5 Cashew nuts made in to piece

For dough

  1. 1 Cup wheat flour
  2. 1 Tbsp oil
  3. A pinch of salt

Method:

For Dough

  • Take wheat flour in a bowl add oil and salt and mix well
  • Now add  water bit by bit and knead the dough with the consistency of chapati dough
  • Keep aside with the closed lid for 15 to mins

For Stuffing

  • Cook the chana dal in a pressure cooker and drain all the water (It should be finely cooked. Better soak the chana dal in water overnight)
  • Once the water is drained add Jaggery to it and keep it on heater and continuously stir it
  •  Stir it until the stuffing is thick
  • Add grated dry coconut, cashew nuts, cardamom powder and mix well and allow it to cool

For Kadabu

  • Take a small dough ball and make a circle of  6 cm diameter
  • Now place the stuffing in the centre and close the sides
  • Put the Kadabu in the boiling water and close the lid
  • Once the Kadabu starts floating take it off
  • Serve hot with ghee on it

Instant Chakkali


Chakkali (Diwali Recipe)

Preparation Time: 15 mins

Cooking Time : 20 mins

Ingredients

  1. 2 cups Rice Flour
  2. 1/2 Cup roasted chana dal powder ( phutani powder)
  3. 2 Tbsp red chilli Powder
  4. Pinch of turmeric powder
  5. 1 Tbsp jeera powder
  6. 1 Tbsp Celery seeds (ajvan) powder
  7. Salt as per taste
  8. Oil for deep frying

Method:

  • Take rice flour and phutani powder in a bowl and add red chilli powder, jeera powder, ajvan powder, turmeric powder and salt
  • Mix well all these and add 1 cup of hot water and 4 tbsp hot oil
  • Add cold water bit by bit and make a dough and the dough consistency should be harder than chapati dough
  • Now take a small dough ball and insert it in a Chakkali maker and press it by making 2 to 3 circles
  • Now deep fry it in the oil with medium flame
  • Repeat the same process

Shenga (pea nut) undi


Shenga Undi (Nagara Panchami Recipe)

Preparation time : 20 mins

Cooking time: 15 mins

Makes 12 undi( laddu’s)

Ingredients

  1. 1 Cup Roasted peanuts
  2. 1 Cup grated dry coconut
  3. 4 Tbsp Til
  4. 1 Cup Almonds and cashew nuts cut in to pieces
  5. Few raisins
  6. 1/4 Cup roasted gram dal (phutani)
  7. Jaggery in the ratio 1:2 (Jaggery : mixture of peanuts dry fruits, coconut, Til)
  8. Water 2 to 3 Tbsp

Method:

  • Take container on a heater add Jaggery and water to it
  • Allow the Jaggery to melt and go on stirring it till it makes a thick syrup
  • Just check with the two fingers whether the syrup is sticky
  • Take the container off from heater add peanuts phutani, Til, dry coconut,raisins, almonds and cashew nuts
  • Mix Well then make laddu’s when it is hot

Nagara Panchami Recipes Tumbittu


Tumbittu

 

Preparation Time: 15 mins

Cooking Time: 15 mins

Makes 12 Tumbittu

Ingredients:

  1.  2 Cup roasted gram dal (phutani) powdered
  2. 1 Cup Jaggery
  3. 1 Cup grated dry coconut
  4. 1 Cup ghee ( clarified butter)
  5. 4 Tbsp til
  6. 5 to 6 Cashew nuts made in to pieces
  7. Raisins
  8. 2 to 3 Tbsp milk

Method:

  • Take container on a heater add Jaggery and milk
  • Allow it to melt and then add ghee to it ( but do not overheat Jaggery it should just melt)
  • Take it off from heater and add roasted gram dal powder( phutani  powder),  grated coconut, til, cashew nuts
  • Mix well and the try to make laddu’s with the hand
  • Fix the raisins on the top
  • We can make them round shapes else the shape shown in the picture (usually not round)

 

 

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