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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 🙂

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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

 

 

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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

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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.

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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.

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