WHEAT FLOUR BADUSHA


Today my sweet recipe is with wheat flour.

I have posted recipes of badusha before with white flour,and in addition to that I’m

posting  now with wheat flour.

Badusha/Balushahi(oriental doughnut)-click on for the related badusha post

Now for the recipe..

INGREDIENTS (Makes 10)

Preparation time: 15-20 minutes

1 heaped cup wheat flour

1 tblsp.curd

a pinch of salt

1 tsp.sugar

6 tblsp butter+ ghee

For the syrup

3/4 cup sugar

1/4 cup water

a dash of lemon juice

1 tsp ghee

1/2 tsp cardamon powder

few nuts for decoration (cashew,almond slivers,pistas )

METHOD

Mix all the ingredients for the dough except the flour.

Beat till creamy.

Mix in the flour now, and lightly  make a dough (Do not knead )

Cover and set aside for 5-10 minutes.

Make flattened balls (cookie shaped).

Make an impression with your thumb in the centre on each .

Fry on a low flame till golden  on both sides.

Remove and set aside.

FOR THE SYRUP

Heat the sugar and water till you get a light soft ball stage.(Put a drop of sugar syrup

on a plate,and if it stands firm without flowing it is the correct stage ).

Next add lime juice and cardamon powder and remove from fire.

Add a tsp.of ghee into the sugar syrup,mix  and add the fried badushas.

Swirl the pan to coat all the sides of the sweet.(2-3 minutes is enough)

Remove one by one carefully and decorate with nuts.

Allow to dry and  store.

Variation : You could coat with powdered sugar too.

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BADAM RASMALAI


This is another sweet which can be made within minutes.

Those who love badam or almond milk,will definitely love this.

I made this with candy sugar.You can use sugar if you like,but please do with sulphur

free sugar.

So, let’s move onto the recipe ..

INGREDIENTS

1 cup milk powder

1 egg

2 tblsp oil

1/8 tsp baking powder

1 tsp flour/ almond flour

10-12 almonds blanched and ground to a paste.

Few saffron strands ( optional)

2 cups of milk.

1/2 tsp cardamon powder

A pinch of dry ginger powder

Sugar to taste.

METHOD

Mix the bold listed together and lightly bind to a dough.Do not knead.

Heat one cup water in a shallow pan.Once the water starts to boil ,lower the flame .

Make tiny balls out of the dough and drop into the boiling water.

The dropped balls will swell,turn over onto the other side to cook for a minute .Remove

the cooked rasmalai and place on a plate carefully .

Now add the milk,sugar, cardamon powder,almond paste,saffron strands and boil .Once

it has reached a boil add the cooked rasmalai carefully into the thickened almond

milk.Sprinkle ginger powder if using.

Allow to cool and leave in the refrigerator for a few hours and serve with a few nuts if

you like.

This can be served warm too.

MILLET ‘N’ RAWA LADOO


This ladoo is made with prosomillet( Pani varagu in Tamil). Millet and millet flour is

more sought after nowadays ,due to its health benefits,and I thought to mix it with

the basic rawa ladoo mix. This time I ground the rawa too, after powdering the millet

and coconut.

So let me take you to the recipe right away!

INGREDIENTS

1 cup semolina

1 cup proso millet

1/2 cup coconut grated

1 cup sugar ( I used candy/Kalkandu powdered)

1/2 cup ghee

Half teaspoon cardamom powder

1/4 tsp dry ginger powder (optional)

1/4 cup khova or milk powder( optional)

METHOD

Heat 2 tblsp ghee and roast the millet first.

When the millet turns light golden, remove from fire and set aside.

Add another spoon of ghee and lightly roast the semolina and coconut.

If you are adding khoya or mawa you can add when adding coconut.If using milk powder

you can add after removing from fire.

Powder the millet first,next add the semolina and coconut mixture and again pulse for 1

-2 seconds .Add the sugar and mix well .Heat the rest of the ghee and lightly fry

cashewnuts and raisins in it and pour over the mixture .Mix well and make ladoos.

If you find the mixture dry to bind ,add a little milk .

This ladoo is a good source of nutrients and energy,so… for those who have no time for breakfast ,can pop 1-2 as a substitute for breakfast.

BESAN LADOO


As the countdown begins for Diwali,the recipes of sweets will be dominant in all medias.

Today, I would like to share with you an all time favourite and an easy

sweet if done with care ,turns out to be awesome and healthy.

Besan flour known to be chick pea flour,kadala maavu,or Bengal gram dal flour is loaded with proteins .

I used kalkandu powdered instead of sugar .Kalkandu or candy sugar is unrefined

sugar ,and it is healthy to use that instead of the normal refined sugar.

There is another option of using the boora sugar ( boiled and powdered sugar)

Well,I always recommend to use sulphur free sugar when making sweets and cakes .As

technology grows,the rate of diseases do too,so we have to contribute towards

prevention of the same in all possible ways.Sulphur free sugar has the same taste in

comparison to the white refined sugar,so when the recipe calls for white sugar please

use sulphur free,or candy sugar.

Moving on to the recipe now..

INGREDIENTS

2 cups gram dal flour

1 cup ghee

1.5 cups sugar

a pinch of salt

1/2 tsp.cardamon powder

1/4 cup mixture of sliced almonds and cashewnuts

2 tblsp rawa or semolina

25 gm mawa or khoya ( optional)

1 tblsp.water

METHOD

Heat 3/4 of ghee in a thick bottomed pan.

Once heated remove from fire,and mix in the gram flour,semolina and return to heat.

Keep roasting the flour till it gives out a nice aroma on medium flame.

While roasting,add the remaining ghee and keep stirring.

Add 1 tblsp water,and mix (you will see the mixture bubbling.

Mix for another 2 minutes and remove from fire .

Allow it to cool ,mix in all other ingredients except the sugar ( otherwise it will turn liquidy).

Once it is warm ( able to touch) add in the powdered sugar and mix well.

Make ladoos and decorate with nuts like pistachios,almonds or cashews.

VARIATION: The same can be made with wheat flour,ragi flour (kurakkan flour)

SAGO DODOL (HALWA)


This is a sweet made with few ingredients ,no milk of any sort .Tastes amazing..!

I tried this with powdered jaggery and brown sugar .You could make this with sugar too.

You have to pre- soak sago overnight or for  a minimum of 8 hours ( washed and soaked)

It is best to use the big variety of sago for easy grinding.

Well! let’s move on to the recipe.

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INGREDIENTS

200 gm( any cup measurement ) soaked sago

250 gm cup powdered jaggery (nattu sarkarai)

1/2 cup brown sugar

1/2 cup ghee

1/4 cup pure coconut oil

1 tsp cardamon powder

Pinch of salt.

METHOD

Grind the soaked sago to a thick paste and set aside.

Add the sugar and 3/4 cup water in a thick bottomed vessel and heat till sugar melts .

Add the ground sago with salt and mix .When the mixture starts to thicken add half of

the ghee and mix,After another 15 minutes of mixing , add coconut oil . Simultaneously

add ghee and oil like this every 15-20 minutes.

Add cardamon and cashewnuts and keep mixing till very thick and the mixture leaves

the sides of the pan.

Add a little oil or ghee and transfer to a tray.Allow to cool completely and cut into desired

shapes.

Note: You could use only coconut oil or only ghee without combining.

If you are using only sugar you could try with vanilla essence

Do try this awesome recipe and send in you comments.

MUSCOUTH HALWA


This sweet never fails to adorn festive tables.

It is made by soaking flour ,and extracting the milk from the flour.

You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar

and jaggery mixed together.The main ingredient which adds to the richness is the thick

coconut milk and coconut oil.

The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you

can get tapioca flour you could replace it with sago.The soaking process has to followed

compulsorily.So let’s get into the recipe.

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INGREDIENTS

1 cup flour made into a dough

3 cups coconut milk

1/2 cup sago powdered coarsely

2.5 -3 cups sugar /jaggery

1/2 tsp.elaichi powder

1/2-1 tsp rose essence

1/2 cup coconut oil

1 cup ghee

1/4 tsp salt.

METHOD

Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to

soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.

Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky

liquid.Strain out all the lumps.

Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as

lot of mixing and muscle power is in the process.

When the liquid is warm add the sugar ,and the soaked sago and keep mixing till

thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add

color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually

till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the

mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool

and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts

immediately after you pour into tray.

This muscouth tastes even good after a few days.Can be stored for more  than

15 days .If in refrigerator can be stored for more than a month.

For variations

Essence can be used as per your choice

Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)

SEMOLINA COCONUT BARFI


Semolina /rawa/rulang toffee is an all time favourite,and a good nibble always and after

food too.

The authentic rawa/rulang tofee is made with coconut milk or  coconut ,but this time i

thought to make with milk powder, and the result was awesome.

So..let me share this recipe with you all…

INGREDIENTS

1 cup roasted semolina

3/4 cup coconut

1 cup sugar

1 tblsp.ghee

1/2 cup milk powder

Cardamon powder

A few drops of food color (optional)

METHOD

Heat the sugar and a little water (1/4 cup) till it bubbles and you get a one string

consistency.Add color,and cardamon powder.

Meanwhile mix the rawa,milk powder and coconut together in a separate bowl.

Add this to the sugar syrup with ghee and mix on medium flame till all combine together

leaving the sides of the pan.

Transfer to a greased plate .Cool and cut into desired shapes.

 

 

NUTTY DATE ROLL


This is one healthy roll  which can be consumed at breakfast to boost your energy levels .

No sugar ,only the nature provided sweetness,so weight watchers,health watchers and

sugar watchers too could consume this sweet.

The nuts to use can be your choice .Those who love more sweet can add coconut sugar or

palm candy.If you are using medjool dates  you can use it without steaming .Normal date

have to be steamed for 15 minutes and cooled.

So..for the recipe now.

INGREDIENTS

2 cups dates steamed

1 rind of orange or lime grated

1/4 cup almonds

1/4 cup walnuts

1/4 cup cashewnuts

1/4 cup pistachios

3-4 tblsps honey

3-4 tblsp flax seeds or hemp seeds

1/2 tsp cocoa powder (optional)

12 tsp.cinnamon powder

1/4 tsp nutmeg powder

METHOD

Blend all these in a food processor or blender  for just 5 minutes till it is lightly sticky.

Spread on a aluminium foil  and roll (like for swiss roll).

Allow to set in refridgerator for some time.Remove foil, slice and store

Note: The roll can be rolled on lightly roasted white khus khus seeds or sesame seeds before wrapping  to set.

 

 

BUTTERSCOTH POP CORN


Who doesn’t love popcorn?Everyone loves it and nowadays it is sold in many flavours .

I will first, share with you how to pop corn at home in a kadai or wok .

It is very  easy to make at home ,so health watchers you can try in a jiffy at your comfort.

You could make these and store for even a week or more,provided it is left to store…

Let’s move on to the recipe now.

INGREDIENTS

A handful of corn pellets (good quality)

3-4 tblsp of any oil

METHOD

Heat oil in a thick bottomed kadai or wok .

Add the corn and saute for a minute or two on medium flame.

Cover with a lid (a transparent one will be fine).If you don’t get the ‘pop’

sound .open the lid partially and saute again for a minute and quickly cover.

It will start to pop up gradually( do not open the lid).Wait till the pop sound mellows

down.Switch off the flame and open after a minute.The wok will be full ,so do use a big

kadai.

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BUTTERSCOTCH POP CORN

1 tblsp butter

1/4 cup sugar(preferably brown)

1 tsp water

Heat the butter and sugar together till sugar melts.

Add water .Next toss in half of the popped corn and mix well till the sugar is well coated.

Some variations to toss with

Melted cheese

Butter and chilli flakes or paprika

Caramelised sugar 

Melted chocolate 

 

 

 

COFFEE MYSORE PAK


Coffee lovers are really going to love it.This is the first time i tried with coffee and that

too with filter coffee .As it was the first time i just added a tblsp.of coffee,and it was

really tasty.If you are a strong coffee lover you could add more.(1 tblsp.more).

So , do try and do let me know your comments and suggestions.

INGREDIENTS

1 cup gram flour (besan flour/chickpea flour)

1 cup sugar

1/4 cup water

1/2 cup ghee

1/2 cup oil

1 tblsp.any filter coffee

1/4 tsp.cardamon powder (optional)

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METHOD

You need two vessels to make this sweet.One to heat the ghee and oil ,and the other to

make the syrup .

Heat the sugar and water and make a syrup of one string consistency only.

Add the gram flour and the coffee powder to the syrup and mix well.Simultaneously

heat the oil and ghee.

Keep mixing till the gram flour is well blended with the syrup.Now start adding spoons

of hot oil gradually to the gram flour mixture stirring well.

Keep adding till you see the color change and bubbles form .

Remove from fire and pour into a greased tray.Do not shake or level the mixture.

Let it cool .Cut into desired pieces when warm.