Sixth Blog Anniversary & Rasmalai

Hooray! Nithu's Kitchen is 6 years old today:-) 

Checkout the milestones of Nithu's Kitchen here

Important Milestones for Nithu's Kitchen from 13th Oct, 2014 - 13th Oct, 2015 :

1."Acid Kadhal" Short Story published in Raani Tamil Weekly (12-7-2015)

2. "Uravaith Thedi" Short Story published in Varamalar (19-7-2015)

3. Mangayar Malar Featured My Short Story "Shraddha Endroru Devathai"(16-2-2015)

4. Guest Post Series Resumed - Raw Jackfruit Dum Briyani By Bharati (7-3-2015)

5. Short Story "Endru Puthithai Piranthen" published in Varamalar (26-4-2015)

6. Nithu's Kitchen worked with Big Basket (29-4-2015)

To celebrate this occasion, I have a Bengali Sweet Recipe to share. Rasmalai is my favourite sweet. The preparation involves, preparation of rasgullas first. You can check the Rasgulla Recipe here. Once the preparation of Rasgulla is over, those soft balls should be immersed in flavoured milk. Rasmalai tastes great when served chilled.

Ingredients :

1. Rasgulla - 20 Nos

2. Milk - 3 lts

3. Chopped Nuts - 1/2 Cup

4. Saffron - A few Strands

5. Badam Mix - 2 tbs

6. Sugar - Needed Qty

Procedure :

1. Boil milk on medium flame till it reduces to 1.5 lts.

2. Add sugar, badam mix, saffron & nuts. Stir for few minutes.

3. Now, squeeze the rasgulla gently & gently put one by one to the flavoured milk.

4. After few minutes, switch off the stove. Let the contents to cool.

5. Refrigerate and serve chilled. 

Moong Dhal Ladoo for New Year 2015

Dear Friends, Wish you All a Very Happy New Year - 2015. May this New Year brings you all happiness. To celebrate the New Year, I have a simple yet healthy sweet. Moong Dhal Ladoo is a delicious traditional sweet. This is easy and quick to prepare. 

Ingredients :

1.  Moong Dal - 1 Cup

2. Sugar - 3/4 Cup

3. Ghee (Melted) - 1/2 Cup or adjust accordingly

4. Roasted Nuts - 1 tbs

Procedure :

1) Heat a kadai. Medium the flame. Dry roast moong dal until it turns golden brown in color. Let it cool.

2. Grind to a fine powder. Sieve and keep aside.

3. Powder the sugar. Sieve and keep aside.

4. Melt ghee. When warm, combine ground moong dhal, sugar, roasted nuts and ghee in a bowl.

5. Make medium sized ladoos. With the above given measurement, you can make up to 10 ladoos.

6. Store in an air-tight container.

You may be interested in :

Other Sweet Varieties

Fifth Blog Anniversary & Makkan Peda

Today, Nithu's Kitchen completes 5 years! You can read the milestones of Nithu's Kitchen for the last four years  here.

Important Milestones for the Period of 13th Oct, 2013 - 13th Oct, 2014 :

Nithu's Kitchen Worked With :

Nithu's Kitchen had the opportunity to work with MagicKart(a online shop that sells cookware, bakeware and other Kitchen appliances. (http://www.nithubala.com/2014/01/arachuvitta-parangi-pinju-baby-pumpkin.html) 

Stories(Tamil) Published in Magazines :

My Short Story "Sowndara Mami" Published in Varamalar (15-12-2013)

My Short Story Published in Yesterday's Varamalar (23rd Feb 2014)

My Short Story Published in 1st June, 2014 Varamalar 

Recipes Published in Magazines :

My Recipes Published in 5th October, Tamil Hindu

To celebrate the occasion, I have a very famous sweet from North Arcot. This sweet is called Arcot Sweet or Makkan Peda. This is prepared with sweetless khoa & Maida.

Ingredients :

For Peda :

1. Sugarless Khoa – 1 Cup

2. Maida (All Purpose Flour) - 1/2 Cup

3. Cooking Soda – A Pinch

4. Yogurt - 3/4 Cup

5. Ghee - 1 tbs

6. Grated Mixed Nuts - 1/4 Cup

7. Oil - Needed for Frying

For Sugar Syrup :

1. Sugar –  2 Cups

2. Water - 2 Cups

Add sugar and water in a deep pan. Bring to boil. Switch off the stove, when the syrup is sticky and thick. 

Procedure :

1. In a large bowl, combine khoa, maida and cooking soda.

2. Add yogurt and ghee. Knead to a soft and non sticky dough. Let the dough sit for atleast an hour.

3. Now, make small balls. Make a small hole in the centre of the dough ball, stuff with nuts and then again roll it in to smooth ball. Gently flatten.

4. Follow the same procedure until you finish the dough. 

5. Heat oil in a pan.

6. Fry Pedas on medium heat till they become dark brown in colour.

7. Drain oil and then gently drop in the warm sugar syrup.

8. Let the pedas be soaked in syrup for atleast 8 hours or over night.

9. Remove makkan peda from syrup and then serve garnished with nuts.

Ukkarai / Ukkaaraa

This traditional dish is a very famous one in Chettinad marriages. I learnt this from my neighbour who actually hails from Karaikudi. I have already posted my Mom's version of Rava Ukkarai / Sooji Halwa.  This dhal ukkarai is a healthy dessert for kids, as the channa dhal and moong dhal are good source of protein and jaggery is rich in iron.

Ingredients :

1. Channa Dhal / Bengalgram - 1 Cup

2. Moong Dhal / Greengram - 1/2 Cup

3. Jaggery - 1.5 Cup (Powdered)

4. Water - 3/4 Cup

5. Ghee - 3/4 Cup

6. Cardamom - 2 Pods (Crushed)

7. Nuts - 1 tbs (broken)

8. Coconut - 1 tbs (Grated)

Procedure :

1. Combine jaggery and water. Bring to boil. Once the jaggery is completey dissolve, cool and then filter. Keep aside.

2. Soak channa dhal and moong dhal separately for 2 hours.

3. Grind both the dhal separately to a coarse consistency (like sooji). Keep aside. 

4. Take 1/2 cup of ghee in a pan. Put the ground dhal. Medium the flame. Keep stirring till the dhal is cooked well.

5. Add jaggery syrup. Mix well. Keep in low flame for sometime.

6. Add coconut, ghee roasted cashew and cardamom. Mix the ingredients well. 

7. Add the remaining ghee before you switch off the stove.

8. Serve warm.

This goes to MLLA # 61 edition guest hosted by Aparna of My Diverse Kitchen . MLLA event was started by Susan Which is taken over by Lisa  from Feb-2013. 

Sheera for New Year-2013

Wish You All A Very Happy & Prosperous New Year - 2013 

Ingredients :

1. Semolina (Sooji/Rava) - 1 Cup

2. Ghee - 1/2 Cup

3. Sugar - 1.5 Cups or Adjust to your taste

4. Milk - 1 Cup

5. Water - 1.5 Cup

6. Cardamom Powder - 1/2 tsp

7. Cashewnuts  - 1 tbs (Broken)

8. Raisin - 1 tbs

9. Yellow Kesari Powder (Food Colour) - A Pinch (Optional)

Procedure :

1. Roast Sooji with 2 tsp of ghee till golden brown (Approximately 5 minutes in medium flame)

2. Let the roasted sooji cool.

3. In a pan, add few tsp of ghee and fry cashew and raisin till golden brown. Keep aside.

4. In the same pan, add water, milk, cardamom powder and Kesari powder (Food Colour). Turn the flame to high.

5. Once the contents starts to boil, medium the flame. Add roasted sooji slowly while stirring continously.

6. Now, add sugar and mix well. Let the contents cook on medium flame.

7. Once cooked, add ghee and mix the contents well.

8. Garnish with fried nuts and raisin.

9. Serve warm.

Thiruvadirai Kali / திருவாதிரை களி

On the day of Thiruvadirai Star during the Tamil month Margazhi (Mid of Dec to Mid Of Jan),  is celebrated as an auspicious day for Lord Siva(Nataraja). On the day, this authentic dish "Thiruvadirai Kali", a sweet dish is prepared for Pooja(Neivedhanam). This is usually served with Ezhu Kari Kootu or Thalagam. I will post the recipe for this kootu soon. This year this day falls on 28th December.

Ingredients :

1. Raw Rice - 1 Cup

2. Moong Dhal - 1/4 Cup

3. Jaggery - 1.5 Cups (Powdered) or Adjust to your taste

4. Salt - 1/2 tsp

5. Cardamom - 3 pods

6. Cashewnuts - 1 tbs (Broken)

7. Raisin - 1 tbs

8. Coconut - 1/2 Cup (Grated)

9. Water - 6 Cups 

10. Ghee - 2 tbs

Procedure :

1. Wash raw rice and dry roast in medium flame till it turns brown.

2. Cool and then powder to a coarse consistency (Like Rava(Sooji)).

3.  Now, dry roast the Moong dhal in a heavy bottomed pan on a  medium flame till it turns golden brown. Add 1 cup of water and cook till the dhal is soft. (Don't over cook)

4. Meanwhile, take jaggery and 3 cups of water in a vessel. Add crushed cardamom pods. Heat till the jaggery is completely dissolved. Switch off the stove. Strain to remove the impurities. 

5. Add jaggery syrup and remaining water to cooked dhal. Let the contents boil well.

6. Now, medium the flame. Add the powdered rice slowly while stirring continously. Take care no lumps are formed.

7. Cover with a lid. Allow the contents to cook for another 20 minutes with occasional stirring.

8. Once cooked, add ghee roasted nuts and raisins. Add remaining ghee and grated coconut. Mix everything together.

9. Keep as such on medium flame for 5 minutes.

10. Serve warm.

Almond & Cashew Halwa - My 400th Post & Valentine's Day Special

I celebrate my 400th post with this "Almond & Cashew Halwa". It is only because of your encouragement and support I could post so many recipes. Thank you so much Friends:-)

Ingredients :

1. Almond - 1/2 Cup

2. Cashew – 1/2 Cup

3. Ghee – 1 Cup

4. Yellow Food Colour – 1/4 tsp

5. Sugar – 1 Cup or adjust to your taste.

Procedure :

1. Soak almonds over-night and remove skin.

2. With a little water grind almonds to a fine paste. Keep aside.

3. Dry roast cashews till golden brown. Cool and then finely powder. Keep aside.

4. In a pan, prepare sugar syrup with one cup of water for one cup of sugar. 

5. Once the sugar syrup attains single string consistency, add yellow food colour, almond paste followed by cashew powder.

6. Medium the flame. Stir continously to avoid lumps.

7. After a few minutes, add ghee a little by little while stirring.

8. When the halwa leaves the sides of the pan, switch off the stove.

9. When warm, place one tablespoon of halwa in a small rectangularly cut butter paper. Then fold the paper.

10. You can either serve Halwa in a folded butter paper or as such.

Microwave Peda for Diwali

Diwali or Deepavali is actually the festival of lights. On the day of Diwali it is a custom to wear new clothes. Sweets and Savouries are prepared at home and shared among friends and relatives. 

Thanks :-www.123greetings.com

Microwave Peda

Ingredients :

1. Condensed Milk - 1 tin

2. Milk Powder - 1.5 Cups

3. Rose Essence - 1 tsp

4. Melted unsalted butter - 2 tbs

Procedure :

1. Combine condensed milk, milk powder, melted butter and the essence in a microwave dish. Mix well.

2. Microwave the contents for two minutes. Remove and stir it thoroughly.

3. Again microwave it for another 2 minutes.Remove and stir well.

4. Repeat the above process once again. Let the contents cool for sometime.

5. Then make a small lemon sized balls. Gently press and place any nut on top.

6. You can store pedas in any container.

Who tried this recipe?
1. Priya Satheesh

Sweet Potato Poli - Second Blog Anniversary

Nithu's Kitchen completes two years in this Blogging World today. There are almost 400 posts in this blog now. I couldn't spend much time in blogging this year for various reasons. I hope to continue blogging regularly herafter :-)

You can read about Nithu's Kitchen's First year Anniversary and its milestones here.

Here goes the second year blog anniversary treat for you... Poli/Obbattu is a delicious sweet dish. Most of us are very much familiar with Puran Poli. Making soft and delicious poli needs bit of experience and patience. This time when I prepared poli, instead of usual Channa dhal puran, I made this sweet potato puran poli. It turned out great and gave a new taste.

Ingredients :

1. Sweet Potato - 3 (Medium sized)

2. Coconut - 1/2 Cup (Grated)

3. Maida - 1 Cup

4. Rice Flour - 1 tbs

5. Jaggery - 3/4 Cup

6. Cardomom powder - 1 tsp or Cardamom - Few pods

7. Turmeric powder - 1 pinch

8. Ghee - Needed qty

9. Salt - 1/2 tsp

10. Oil

For the covering :

1. Mix maida, rice flour, 1 tsp ghee, 1/4 tsp salt and turmeric powder. Sprinkle water slowly and make a soft dough. Keep the dough aside for atleast an hour.

2. Then roll out in to small balls.Keep aside covered.

For the stuffing :

1. Pressure cook sweet potato with 1/4 tsp salt.

2. Once cooked, remove skin and mash well.

3. Heat 2 tsp of ghee in a pan. Medium the flame. Add grated coconut and fry for few seconds.

4. Now add cardamom powder and mashed sweet potato. Mix well.

5. Add jaggery and cook on medium flame till the mixture thickens.

6. Allow the mixture to cool.

7. Make small balls and keep aside.

Procedure :

1. Grease the plastic sheets with oil and flatten the dough balls.

2. Place the sweet potato balls in the centre of the flattened dough. Bring the edges together towards the centre.

3. Now, again flatten the stuffed dough gently with the rolling pin or with your oil greased hands.

4. Heat a dosa pan. Cook the poli on both the sides. Pour ghee around the poli while they cook.

5. Serve hot or at room temperature.

Almond and Orange Rava Kesari

Kesari is a popular sweet dish prepared with Sooji in general. This time, when I prepared Kesari, I just gave a twist by adding orange juice and almond. Those two additional ingredients gave a very rich taste and flavour.

Ingredients :

1. Rava (Sooji) – 1/2 Cup

2. Water – 1 cup

3. Fresh Orange Juice - 3/4 Cup

4. Orange food colour / Kesari Powder – 2 pinches

5. Sugar – 3/4 Cup or adjust to your taste

6. Ghee – 4 tbsps

7. Raisins – 10

8. Almond – 10

9. Cardamom powder – 4 pinches

10. Cashew - 10

Procedure :

1. Dry roast the almonds and powder them coarsely. Keep aside.

2. Dry roast the rava till golden brown. Heat water in a separate pan.

3. When water starts to boil, add the food colour and sugar. Once the sugar get dissolved completely, medium the flame.

4. Now, add the roasted rava. Stir continously to avoid lumps while adding the rava.

5. Once the water get absorbed fully, add the freshly extracted orange juice and coarsely powdered almonds. Keep mixing the contents till the rava get cooked well.

6. Meanwhile, heat ghee in a small separate pan. Add raisin, cashew and cardamom powder.

7. Once the cashews turn golden brown, add the ghee mixture to the kesari and mix well.

8. Serve warm.

You may be interested in :

Aval Kesari

Other Sweet Dishes

Mysore Pak (Besan Burfi) for New Year - 2011

Dear friends, Wish you all a very Happy New Year :-)

I got this recipe from Mahimaa's blog. Thanks to her for this easy and quick recipe. Her method is so simple and it tasted so good:-)

Ingredients :

1. Besan Flour - 1/2 cup
2. Sugar - 1 cup
3. Ghee - 3/4 cup

Procedure :

1. Sift flour and dry roast in a medium flame till you get a nice aroma.
2. Take sugar in a deep pan and add approximately 1/4 cup of water. The water should just cover the sugar.
3. Boil for 7-8 minutes on a medium flame and when the syrup is in one string consistency, add flour. Stir continously.
4. Add ghee a little by little. After 2 minutes, the mixture will absorb all ghee and starts to leave the sides of the pan.
5. At this stage, transfer the contents to a ghee greased plate. Spread evenly with a flat spatula.
6. Cut in to desired shape when warm.

Rasgulla

Rasgullas are actually soft and spongy paneer (cottage cheese) balls soaked in sugar syrup. This popular sweet can be easily prepared at home.

Ingredients :

1. Milk - 1 litre

2. Lemon juice - Juice from 1 lemon

3. All purpose flour - 1 tsp

4. Baking soda - 1/4 tsp

5. Sugar - 2 Cups

6. Water - 4 Cups

7. Cardamom Powder - 1/2 tsp

Procedure :

1. Boil milk on medium heat. Add lemon juice and keep stirring till the paneer separates out.

2. Drain the whey water and wash the paneer under cold water.

3. Now, place the washed paneer in a muslin cloth and hang it for atleast 30 minutes.

4. After 30 minutes, add flour and baking soda to the paneer. Mix them together and knead till soft.

5. Take a small quantity of paneer, make it flat and Place a little sugar inside. Now, roll it in to a smooth surfaced ball. Repeat the same procedure for the remaining paneer.

6. First dissolve, 1 cup of sugar in 3 cups of water and boil it over medium heat.

7. Gently, put the paneer balls in the syrup and cover it with a lid. After 10 minutes, when the balls have doubled in size, add another cup of sugar and water. Stir gently till the sugar get dissolved.

8. Cook for another 5-10 minutes.

9. Remove from heat. Add cardamom powder.

10. Serve chilled or at room temperature.

Yields : 20-25 pieces

Palkova - Diwali Special Sweet with Step-by-Step Pictures

Wish you all a very Happy Diwali :-)

We are celebrating this Diwali with our favourite Palkova. To prepare Palkova, all you need is patience, patience and patience. Long back, I prepared palkova with condensed milk using microwave in just few minutes, but this time I wanted to prepare it in the traditional way and it took me almost 3 hours :-)

Ingredients :

1. Whole Milk - 1 Gallon

2. Sugar - 2 Cups or adjust to your taste

3. Cardamom Powder - 1/2 tsp

4. Lemon Juice - 2 tsp

5. Ghee - 2 tsp

Procedure :

1. Pour milk on to a thick bottomed vessel.

2. Let the milk boil in medium flame for about 2 hours. Stir in between for every 4 to 5 minutes.

3. At the end of two hours,the milk would reduce to half the quantity. You may also notice the slight colour change in the milk.

4. Let it boil for another 45 minutes. Add lemon juice and sugar, when the colour of the milk changes to pinkish orange.

5. Stir continously, till the mixture get thickened.

6. Add 2 teaspoon full of ghee once the mixture is in semisolid state.

7. Remove from heat.

8. Serve immediately or later.

For other Sweet recipes click here and for Savory recipes click here.

Potato Peanut Butter Candy Roll and Few Sweets for Diwali

Potato candy is very easy and simple to make. This is very delicious with an unique flavour. People who love sugar candies should definitely try this. To prepare this candy roll, we need just a few basic ingredients that are easily available in the market.

This is one of my recipes that got published in Vikatan Deepavali Malar. I have just started to make sweets and savories for Deepavali. I will post them one by one soon.

Ingredients :

1. Potato - 1(Small)

2. Powdered Sugar - 3/4 Kg to 1 Kg

3. Peanut Butter - 1 Jar (Store bought or homemade)

Homemade Peanut Butter :

1. Peanut - 1 Cup(Roasted)

2. Vegetable oil or peanut oil - 1 tbs

3. Salt - 1/2 tsp

4. Honey - 1 tsp(Optional)

Place all the above four ingredients in the blender. Blend till smooth.

Procedure :

1. Cook, peel and mash the potato. Add vanilla essence to the mashed potato.

2. Add sugar a little by little. Keep mixing with a spoon. At first, the mixture would be runny but as you keep adding the sugar, it would attain the chappathi dough consistency.

3. Knead well. The dough should be soft and it should not stick to your hands. If the dough is sticky, add more of powdered sugar.

4. Spread a plastic sheet, dust some powdered sugar.Divide the dough in to two equal parts. Take one part and roll out like chapathi. the thickness should be 1/2".

5. Spread the peanut butter over the rolled out dough. You can add as much as you want. This depends on your taste.

6. Now, carefully start to roll the dough from one edge. When the roll is formed, slice it with the knife.

7. Repeat the same process for another part also.

8. Refrigerate and serve chilled.

9. You will get about 25 Potato Peanut Butter Candy rolls.

Here are the few sweet ideas for this Diwali. Please click on the pictures to go to the recipes.

Besan Ladoo

It was during one afternoon in last month, I thought of preparing some sweet. But,I didnt want to do anything that is time consuming. After thinking of so many sweets, I ended up with Besan Ladoo. This delicious sweet can be prepared in less than 30 minutes.

Ingredients :

1. Gram Flour - 4 Cups

2. Sugar - 2 Cups

3. Cardamom Powder - 1 tsp

4. Cashew(chopped)&Raisin - 1/2 cup (together)

5. Ghee - 3/4 Cup to 1 Cup(Melted)

Procedure :

1. In a pan, dry roast the gram flour till the flour turns brown. (This is done to get rid of raw smell)

2. Now add the melted ghee and mix well and see to that no lumps are formed.

3. After sometime, take the pan from the stove and keep aside.

4. Meanwhile, fry raisin and cashews.

5.Once the gram flour and ghee mixture is warm (not fully cooled down) add sugar, cardamom powder, raisin and cashews.

6. Mix well. Now make them in to small balls.

This participates in "Celebrate Sweets - Ladoo", an event started by Nivedita and guest hosted in this blog.

Who tried this recipe?
1. Sharanya

Poha Ladoo

I got this recipe from Divya's blog. Poha ladoo is quick to make and tastes great. I made very few minor changes to her original recipe. Here I used powdered sugar and roasted cashews & raisins.

Ingredients :

1. Poha / Aval(thick) - 1 Cup (Dry roasted till golden brown & powdered finely)

2. Sugar - 1 Cup (Powdered)

3. Ghee - 1/2 Cup or little more (Melted & warm)

4. Cardamom Powder - 1 tsp

5. Cashew - 1 tbs (Broken & roasted in little ghee)

6. Raisin - 1 tbs (Roasted in Ghee)

Procedure :

1. Combine all the above ingredients.

2. Mix well and make small round balls.

3. Store the ladoos in air tight containers.

Yields : 8 medium sized Ladoos

This participates in "Celebrate Sweets - Ladoo", an event started by Nivedita and guest hosted in this blog.

Who tried this recipe?
1. Sharanya

Pathir Pheni for My Sister and BIL

My sister and BIL are celebrating their wedding anniversary today. Just to celebrate this special day, I've posted my sister's favourite "Badam Poori" recipe (This is how she calls this dish). Our hearty wishes to you both...Enjoy your day with Pathir Pheni:-)

Ingredients :

1. All Purpose Flour (Maida) - 1 Cup

2. Sooji - 1/4 Cup

3. Baking Powder - 1/4 tsp

4. Salt - Less than 1/4 tsp

5. Sugar - 1 tsp

6. Butter - 1/2 tsp (Softened)

7. Rice Flour - 1 tbs

8. Ghee - 1/2 tbs (melted)

9. Mixed nuts - 1/4 Cup (Coarsely Powdered)

10. Powdered Sugar or sugar syrup

11. Oil - For Frying

12. Badam Milk (Chilled)

Procedure :

1. Mix Maida, sooji, baking powder, salt, sugar and butter.

2. Knead well and make a soft dough.Cover and Keep aside for 15 minutes.

3. Now, mix rice flour and ghee and make a paste.Keep aside.

4. After, 15 minutes divide dough in to small portions and make balls out of the dough.

5. Roll the dough balls in to chapatis.

6. Then, apply rice flour and ghee paste over a chapati. Place another chapati over it and again apply rice flour and ghee paste over it. Repeat the same procedure till you layered about 6 chapatis.

7. Roll the layered chapatis.

8. Cut them in equal size. You can vey well see the concentric circles in them.

9. Gently roll them like poori.

10. Heat oil and fry pooris.

11. Drain excess oil on a kitchen tissue.

12. Dust the pooris with powdered sugar or dip in sugar syrup.

13. Garnish with coarsely powdered nuts.

12. Serve with chilled badam milk.

Note :

You can prepare your own badam mix at home or store bought mix can also be used to prepare the milk. For home made mix, take equal quantities of almond and powdered sugar. Grind dry roasted almond and cardamom together till smooth. Mix powdered sugar and almond-cardamom mixture together. Store in air tight container for future use.

Yields : 6 Pooris

You may be interested in :

Poori Payasam

Suzhiyan

Happy Friendship Day to you all :-) Suzhiyan is one of our favourite sweets. This involves simple procedure.

Ingredients :

1. coconut - 1/2 Cup(Grated)

2. Jaggery - 1/2 Cup (Powdered)

3. Channa Dhal - 1/2 Cup

4. Cardamom Powder - 1 tsp

For batter,

1. Maida - 3/4 Cup

2. Salt - 1/2 tsp

3. Water

4. Oil - For Frying

Procedure :

1. Mix the maida, salt and water. The batter should be thin like dosa batter.

2. Pressure cook the channa dhal.

3. Mash the dhal.

4. Take little water in a pan.Add jaggery and cardamom powder.

5. Once jaggery get dissolved, add the coconut and channa dhal.

6. Mix them well without any lumps.

7. Wait till they become thick.

8. Cool and roll in to small balls.

9. Heat Oil. Put the balls in to batter and coat them with batter.

10. Drop in to oil and fry well.

11. Drain excess oil on a kitchen towel.

12. Serve hot.

Along with this,

Poha Ladoo

Coconut Burfi

Pal Kozhukattai

Bread Gulab Jamun

Aval Kesari

Kaju Katli

Besan Ladoo

Gulab Jamun

all goes to Umm's Iftar Moments : Hijri 1431

and Sri's EFM : Sweets and Savories Diwali Series

Rice Halwa

This is my mom's recipe. This Halwa is prepared with raw rice, coconut and jaggery. A very easy and quick halwa.

Ingredients :

1. Raw Rice - 1 Cup

2. Coconut - 1/2 Cup (Grated)

3. Jaggery - 3/4 Cup (Grated) or adjust to your taste

4. Cashew & Raisin - For Garnishing

5. Water - 2 Cups

6. Ghee - 1 tbs

Procedure :

1. Soak raw rice for atleast an hour or till the rice becomes soft enough to grind well.

2. Grind the rice with coconut till smooth.

3. Add 1 cup of water to jaggery and make it as syrup. Filter and keep aside.

4. In a non-stick pan, add the ground rice and coconut along with remaining 1 Cup of water and jaggery syrup.

5. In a medium heat with continuous stirring, cook the contents.

6. They would get cooked in less time and when they comes to halwa consistency, add ghee.

7. Mix well so that the contents would not stick to the sides of the pan.

8. Switch off the stove.

9. Garnish with cashew and raisin.

10. Serve hot or cold.

You may be interested in :

Beetroot Halwa

Mixed Fruits & Bread Halwa

Carrot & Bread Halwa

Tapioca/Cassava Halwa

Asoka Halwa

Sooji Halwa