CARROT ‘N’COCONUT HALWA


 

This combination of coconut and carrot is really awesome! I’m not going to summarize

on this…as carrot halwa is not new to Indian homes.It’s the quickest dessert anyone

could make.Send in your comments after trying this combination.Now…right away to the

recipe.

INGREDIENTS

2 cups grated carrot

1 cup grated coconut

1 cup sugar

A pinch of salt

Handful of crushed or sliced almonds/cashewnuts

few raisins

1/2 tsp cardamon powder

1 cup milk

100 gm ghee

Orange coloring ( optional)

A pinch of grated nutmeg

A pinch of edible camphor(optional)

METHOD

Heat half of the ghee,and add the grated carrots and coconut. Stir till raw smell is gone.

Next add the milk,salt and cook covered till the liquid is lightly absorbed.

Add sugar and the rest of the ingredients and cook till all is well corporated.Add the rest

of the ghee and remove from fire. Serve warm.

 

Advertisements

SEMOLINA MA -LADOO


This semolina or rawa ladoo is made in another method different from the basic ladoo

recipe.

I have posted recipes of rawa ladoo  before.

Do check to know the variations.

In this recipe I have ground the roasted semolina,and mixed with roasted gramdal .

The authentic humble maavu ladoo known as maa-ladoo is made only with ground

roasted gram dal.

As I have created a fusion with 2 recipes I have titled it as Semolina maa-ladoo.

The taste was awesome.Easy to make,melt in mouth recipe .

INGREDIENTS

1 cup rawa/ semolina

1/2-3/4 cup roasted gram dal powdered (pottukadalai)

3/4 cup powdered sugar

a pinch of salt

1/2 tsp elaichi/cardamon powder

a pinch of edible camphor ( optional)

2-3 tblsp watermelon seeds (you can use cashew nuts too)

1/2 cup ghee

METHOD

Roast the rawa in a little ghee lightly,and powder .

Mix in the roasted gram dal powder and the rest of the ingredients.

Heat the ghee and add to the mixture and make ladoos whilst hot.

If you find the mix crumbling add a little hot milk and bind.

If you are adding milk ,it is best to store in the refridgerator for longer storage.

SEMOLINA MALAI PEDA


This recipe was created in the spur of a moment.

I was trying to make peda,when my daughter entered the kitchen and asked whether I’m

making rawa ladoo.

As the malai I was mixing was less adding of semolina produced good quantity.I never

upload any recipe without my kids appreciates,as theyare the best critics too.The taste

was awesome.

Now, let’s get into the sweet recipe

INGREDIENTS

100 gm khova ( unsweetened)

1/4 cup milk powder

1/4 cup powdered cashewnuts

3/4 cup powdered sugar

75 gm butter

a pinch of salt

3/4 cup rawa roasted and powdered

A drop of yellow coloring or kesar

Any nuts of your choice for decoration

1/2 tsp cardamon powder.

METHOD

Heat the butter on a medium flame,and add khova,milk powder and mix for 5-10

minutes till well corporated.

Add the roasted rawa and the powdered sugar.Remove from fire and knead well.

Apply ghee on your palms and shape to pedhas

Decorate with nuts.

BOONDHI LADDU


This is the basic laddu recipe ,with a fusion of my kind.

Yes..I have included powdered cashewnuts,with a little mawa while binding.

Mawa can be substituted with milk powder.You can also opt out mawa,only

powdered cashewnuts may be used.

Sugar can be substituted for panagalkandu powder or kalkandu powder,(unrefined sugar)

Unrefined sugar is more healthier than normal sugar or sulphurless sugar.

If using powdered sugar,use a little less.

In the basic making, some use crushed kalkandu ,and some roll in sugar,or

sprinkle sugar while binding the laddus.

Options are yours,so do try and let me know your suggestions.

For the recipe now.

INGREDIENTS

1 cup besanflour (kadala maavu,gram dal flour)

1+1/2 or little less sugar

1/4 cup water (for syrup)

3 cardamons+1clove powdered

Few cashewnuts and raisins lightly fried in oil

1/4 cup powdered cashewnuts

1-2 tblsp mawa or powdered milk

a pinch of salt.

few drops of yellow food coloring or kesari powder

a pinch of edible camphor (optional)

enough oil or ghee / oil+ghee mixed to fry boondhi

METHOD

Mix the gram dal flour with water to a pancake batter  consistency.

Make 1 string consistency syrup with the sugar and water.Add coloring,salt

cardamon powder,camphor and set aside.

Heat oil,use two slotted spoons ,one to pour the flour through into the oil,and

the other to remove the fried.

Now pour a ladle of the batter through the spoon (hold above the oil).patting

lightly on the spoon.When the boondhis are light golden brown remove and

set aside till you finish frying all.

Next add all to the syrup (should be warm)and cover for 5 minutes till the

syrup has absorbed .Mix well .

Take 3/4th of the laddu mix ,and blend in a mixer lightly with the

cashewnuts.(just 1 pulse in the mixer will be fine ).

Now mix in the ground mix along with the rest of the ingredients ,and make ladoos.

Can be stored for a week .

You can use water melon seeds while binding to get the extra crunch.

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.

image5274948991696915544.jpg

 

 

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.

img_20180801_1642069661519434202.jpg

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.

img_20180723_2042156602027056358.jpgimg_20180723_2115198831016568244.jpg

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)