Feeds:
Posts
Comments

Posts Tagged ‘Sweets’

Here I am..again  remembering my blog . Happy Diwali to all!

Diwali- The only time in the year I am motivated to cook  sweets.  It just happened that in my family all are spice lovers and none got  a  sweet tooth except for those chocolates.

I remembered that the year before I was in a  crunch of time to do a sweet for Diwali. I did say to myself , anything is impossible if we think of it ahead of time. So, I did do my analysis, gathered recipes, shortlisted them and picked up my fave- Badushah/Balusahi

This is  a recipe from our family friend -who is an excellent cook herself and an expertise in using locale items in traditional cooking.  Yes you guessed it right- This is like my Kala Jamoon which also uses pancake mix.

Ingredients:

All purpose flour/ Maida – 3 cups

Bisquik pancake mix- 1 cup

Butter – 4 tbsp  (1/2 stick)

Milk – to knead

For the syrup:

Sugar – 4.5 cups

Water – 2 cups

Food color- optional – 1 pinch

Lime juice- 1 tsp

Mix the flours and butter till the butter is well incorporated. Sprinkle milk (Can use yogurt as well- I have had used both) and knead  it  like a roti dough.  Let it rest for three hours.

Make the syrup till  1 string consistency. Add food color at the end and squeeze lime juice to avoid crystallization. Let the  syrup cool down.

Make small similar sized balls out of the dough , place them between the palms, twist and make it a disc.  Press a thumb in the middle .

 Fry these discs at medium heat just like we fry gulab jamuns.

Drain , place in the syrup for three minutes and remove and line them up on a plate/cookie sheet.  While they are hot , garnish the top with flakes of coconut/pistachios/saffron to your liking.

Enjoy eating and sharing the badushas 🙂

Advertisements

Read Full Post »

Rasgulla- from the scratch!

 

A year long graving  to make rasgulla from scratch came true at last. I had made this in India  but was reluctant to make it here so long. After I saw the posts  from my fellow bloggers Priya and Priya, I was confident in trying my experiment. Wow, the outcome was excellent. The method is almost similar to that of my friends but a little variation.

Rasgulla

Ingredients:For the cheese balls:

Whole milk- 1 gallon (3.78 lt)

All purpose flour/maida- 1 or 2 tbsp

Yogurt/curd – 1/2 cup OR  Whey water- 1/2 cup

For syrup:

Sugar- 2 and 1/2 cups

Water – 2 and 1/2 cups

Cardamom-4/5

Method:

Bring the milk to a boil and curdle it by adding the yogurt/ whey water little by little .(I did a small trial in making the paneer and reserve the strained water from the paneer. This is called the whey water. It is said to yield more paneer than the other ways.)

 Paneer - straining in the cheese clothLet the curdled milk cook for another 5 min and strain the cheese in a cheese cloth. Rinse this with cold running water and let it hang for 2-3 hours. When  it drained fully , run  the cheese in a food processor. I used the wet grinder. Add  maida  to the processed cheese and  knead well.  Make small balls of uniform size with a diamond kalkandu (sugar candy) in the centre. These sugar crystals will melt away when cooking, leaving a hallow centre. Boil large amount of water in a 5 lt  cooker and drop  the balls .Close the lid and pressure cook . I cooked till I heard the first whistle. When you open the lid all the balls must be floating on top- a sign for doneness. Pour out the water and rinse with cold water. 

By the other side, prepare the sugar syrup. The syrup for rasgulla is usually thinner than that of gulab jamuns. Add cardamom or rose water as you desire.

Press the cooked paneer ballsNow, take the balls  one by one , press each of them in between the palms and squeeze out the plain water and drop them in the syrup. The flattened balls will swing back to shape in a zap. You can get help from the kids at home as they would love doing this. Serve with some nuts on top. The syrup in the centre hole will be a pleasant surprise for everyone.

Rasagulla- a burst of sweetness in the centre

 

 

Read Full Post »

Bhagawan sri ramana maharishi

 Bhagawan Sri Ramana Maharishi

தென்னாட்டுடைய சிவனே போற்றி!
ந்நாட்டவருக்கும் இறைவா போற்றி!

Wish you all a happy karthikai deepa thirunaal. Visit here to know about the grand annual worship of the divine light in Tiruvannamalai.                            

Badam halva

Thanks to my friend Saffron hut for rendering the recipe of this lovely sweet Badam Halva

Read Full Post »

Sweet fenugreek pongal

Mothers always want to give their children  their best. You are right, for a nursing mother, lactation is always an issue. I had  spent hours browsing to find lactation aids. But now, I don’t. The reason is rediscovered the power  of garlic and fenugreek. I add them to my diet in all forms, by all means. I am happy to share my recent finding , an exclusive diet for lactating moms. Also this is very tasty with no hint of bitterness of the fenugreek , all because of the fabulous jaggery.  

nov-109.jpg

Ingredients:

Sona masoori rice- 1/4 cup

Fenugreek seeds- 1/4 cup

Jaggery – to taste

Cardamom- 1 no

Method:

Soak the fenugreek seeds over night.

Cook the rice and fenugreek seeds  in  pressure cooker with 1 cup water.

Heat little  water, dissolve jaggery in it. Once  it is melted , filter out the dirt, if any. Simmer the heat, add the cooked rice to the jaggery back, mix well. Powder the cardamom  and add to the rice. Cook till all water is absorbed. Serve hot with ghee. Add fried cashews and raisins if you like to be treated specially. The quantity I said is just enough for a person.

sweet fenugreek pongal

PS: I found it really helpful. Hope it helps who is in need for iron rich food and other nursing moms.

This is my entry for JFI of this month- Jhiva for Jaggery hosted by the super mom ,Kay.

Read Full Post »

Kala jamun

‘Thank your mother, brother, father, sister or friend. Thank the weather Monthly mingleor thank the farmer. Thank your neighbor’,  says  Meeta of What’s for lunch Honey. She asks us to dedicate a thank you dish for someone special. What a great chance!

I came here in 28th week of my pregnancy and you can guess how worried  would have been my elders  back home to send me all alone. But, on the contraversy, I never had any separation depression or fear. All  bcoz of my FRIENDS. They were helpful and so caring that I felt really at home. I never want to miss a single chance to thank  them. Thank you, my friends, for being everything to me and helping me in my hard times. Hereby, I send this fabulous sweet as a dedication to  all my  friends for Meeta’s  monthly mingle.

Kala jamun

Ingredients:

Pancake mix- 32 oz pack

Nonfat dry milk – 2 cups

Butter- 2 tbsp

Oil/ghee – to fry

Sugar- approx- 2 cups

cardamom- 2 nos

Method

Bring the butter to room temperature. Mix the pancake mix and milk powder with butter, then add water to make a  soft dough. Make balls of uniform size  and fry them in oil on a low heat.

Dissolve the sugar in water, boil  and bring to a 1/2 string consistency. Add cardamom .Soak the jamuns  in the syrup till they absorp all the syrup.Serve with  drizzle of honey on top.

A must note  about the taste- it is so addicting and your kids will ask for more  and more. You wouldn’t believe I made three batches since diwali  ,still my girl asks me to make it again.

Read Full Post »

Fall colors everywhere!/Rawa Kesari

Fall colors

It is lovely to walk along the road side, making a ‘charak charak’ sound with the leaves . As the leaves fall, they know their destination , still they give their life a colorful ending. Their  bond  with the tree is in the hands of a breeze. Some leaves get knocked by a mild breeze, some are stubborn and yield only to a stormy wind. Some go by the gravity. However they fall, they dress the mother earth  with their vivid colors and do a wavy dance with the kissing wind.

Hey, come on , I know I bored  you. I can hear you  saying ‘come to the point’. I know you guessed it right, it is our first fall in US. Being for the first time, my daughter loves to celebrate all the seasons of the year. She  attended a fall festival in our neighbourhood and  was mimicking it at home . She organised few games and activities, and  set up a food stall. For the food, she chose the  snacks according to the theme like mango juice ,colorful fruit loops etc. So she wanted a dessert in the fall color . There comes our handy menu- rawa kesari. I made in minutes and moulded it like a pumpkin to cheer up my girl’s festive mood.

Ingredients:

Semolina/rawa/sooji- 1 cup

Water- 2 cups

Sugar- 2 cups

Ghee/clarified butter- 1 cup

Cashews and raisins-  – handful

Cardamom- 2 no

Food color-1 pinch

Roast the rawa in ghee slightly. In a heavy non stick pan, boil the water . Add food color to the water. Add the rawa stirring  continuously.There should  not be any lumps . Stir well till it is cooked thoroughly. Now add the sugar , the  rawa will get loosen a little. Add  the powdered cardamom. Heat the ghee on another stove  and pour the melted ghee . First the ghee will get absorbed and later it is ooze out . Stop stirring when  the sweet comes out as a ball. In a separate pan , heat ghee, roast the cashews and raisins. Add to the kesari. Serve hot.

Rawa kesari- celebrating fall

Read here for  ‘why leaves change colors?’

 Read here for ‘ How leaves change colors?’

Read here  for ‘How to  photograph fall colors?’

Read Full Post »

Diwali is approaching

Next saturday is diwali, but there are no signs of it. There are no advertisements with  Sneha dancing inside  Saravana Stores (as rightly called ‘Indian Walmart’ by vinod ) .There is no shopping list in my hand bag to keep me wander in the busy streets of Ranganathan street. There are no  kids in my street  bursting crackers. There are no film previews about the diwali releases.

Still, there are ways to encourage our kids to  anticipate the upcoming festival. I thot of  making a homemade sweet my daughter  likes the most.Though , I learnt it  at late from my friend, I  was confident to try myself and it turned  out a real success. Here is the recipe.

 To make  20 medium sized laddus:

Ingredients:

Sugar – 1 and 1/2  cups

water- 1 and 1/2 cups

Gram flour- approx 2 cups

rice flour- 2 tsps

Orange food color- a pinch

warm milk- 1 tsp

saffron – 2 pinch

cardomom- 7-8 nos

cloves- 3 nos

Nutmeg- 1/8 th the ball

Edible camphor/ pacha karpooram- 3 pinches

Cashews & Raisins – to taste

How to make laddu:

Sieve the gram flour .

Mix the saffron in the warm milk.

Boil the sugar and water in a non stick   pan. Bring it to 1 string consistency.

Add food color and the saffron.

Heat good amount oil in a kadai.

Mix the gram flour and rice flour with water without any crumbles. The consistency should be like that of  a bajji mix. When the oil is real hot, pour the mix via a laddu laddle and take it when it is cooked 3/4th. Damp out the extra oil  with a paper  towel and soak it in the sugar syrup. Continue this without break until all the syrup is absorped well. Note: It is important that the mix to be in correct consistency. If it is watery, it will get burnt , else if it is too thick , the boondis will not have a round shape.

Let the boondis get soaked for 1-2 hours.

Powder cardomom, nutmeg, cloves and  camphor in a coffee grinder. Now add this to the boondis and run them in a food processor/ wet grinder coarsely for few seconds.

Roast the raisins and cashews in ghee and add to boondi mix.

Make balls of uniform size and enjoy eating

Laddu

Wish you all a happy diwali!

Food for thot: ‘Diwali in Sivakasi’ – A poem by Srinivasan.

As suggested by Indira, I am happy to submit this entry for JFI.

Read Full Post »

liketheriverthatflows

My thoughts and opinions on what happens around me

Cook Food, Serve Love

The best way to win one's heart ...

A Mad Tea Party

mostly about food and cooking, but also the stories about the Bread and the Butterflies!

My Foodcourt

Simple comfort Food recipes to feed the Soul!

Ruchii

Taste of my Kitchen !

BHAKSHANAM

Dear all, this site is moved to www.bhakshanam.com, thanx, Aparna

Past, Present and Me

Memories...Remembering the old and Creating New, Thats what life's about, isn't it?

My Treasure...My Pleasure

Authentic Kerala Cuisine & much more...