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Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Jan 1, 2018

502: Seven Cup Burfi/ 7 Cup Cake



Happy New year my dear viewers...you made me feel extra special each and every moment..a huge thanks to all of you...


Image result for Happy New 2018


After a long time , I am posting sweet recipe today. This barfi is extremely rich in taste and makes a perfect sweet for any festival. The authentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cup ghee + 3 cups sugar. In This I reduced  the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with some changes I made along the way . If you look for something easy and yet elegant then try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium
Prep Time:               10 min
Cooking Time :         30 min
Category:                  Sweets/Desserts        
Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -  
1 1/2 Cup

Sugar
2 Cups
Milk                               
1 1/4 Cup
Grated Fresh Coconut
1 1/2 Cup
Ghee
¾ Cup

Cardamom Powder
 1 Teaspoon
Almonds
For Garnish

Method:
  • Grease a cookie sheet with butter/oil and set it aside
  • Roast the sliced almonds in a tsp of ghee until light golden color. Keep them aside.
  • In the same Pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
  • Next to the same Pan add all the ingredients ie. slightly roasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mix well so that no lumps are formed . Once everything is mixed well , place the kadai on flame.

  • Stir continuously on a low medium flame.
  • Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the •When the mixture start leaving the sides of the pan with a porous texture, turn off the flame. Middle of the pan.

  • Immediately pour the mixture on a greased tray and level it with a spatula.
  • Sprinkle the roasted almonds on top and press gently

  • When still warm, make markings of desired shape and size.
  • Separate the Barfis when its cooled down completely and store in an airtight container.
  • Stay good for a week at room temperature and more if refrigerated.



Notes:

  • You can make this burfi with original recipe measurements. ( Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
  • You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
  • Taste of 7 cup burfi and mysore pak is very different so don't get confuse.
  • Enjoy the delicious and easy burfi.


Oct 9, 2017

498: Deepavali Recipes- View Full Collection Here


 Deepavali Sweets and Savory

Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 40 types of Sweets and savories here.

Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So Bookmark this page and try out few snacks and sweets recipes for this year Deepavali 2017 and enjoy with your family and friends.



Here is the compilation of Diwali easy sweets recipes and savoury snacks recipes.


 Maladu Almond Burfi Microwave Thirattipal Almond Burfi Carrot Halwa Coconut Burfi Peanut Urundai Gulab Jamoon Gulab Jamoon with Khoya Shahi Thukda Almond ShirkandSoft MysorepakRasgulla Rava Kesari Kasi Halwa Ashoka Halwa Mullu Thenkuzhal Thenkuzhal Ribbon Pakoda Ribbon Pokada Version 2 Cornflakes Mixture Thattai Puzhengal Arisi Thattai Thattai Version 3 Nippittu/ Rice CrackersPuzhungal Arisi Murukku Karaboondi KaraSev Omapodi Thool Pokada Kodubale Methi Crackers

Jan 5, 2016

453: Maladu/ Ma Ladoo with New year wishes

HAPPY NEW YEAR 2016 


  • Every end marks a new beginning. Keep your spirits and determination unshaken, and you shall always walk the glory road. With courage, faith and great effort, you shall achieve everything you desire. I wish you a very Happy New Year.




Maladus are very popular in Tamil Nadu. Call it a cousin of the Besan ladoo!!  Maladu is made from roasted chutney dhal (Pottukadalai).  This is very tasty sweet and easy to make.

Ingredients:

Roast gram dal / Dariya Dal / Pori Kadala   1 cup                    .
Sugar                                                      ¾ cup
Cashew nuts                                            2 Tbsp.
Ghee                                                       1  cup (you may not need it all)
Powdered cardamom                                1 Tsp

Method:



  • Take a nonstick pan, roast the roasted gram. Just roast till it is aromatic. Do not allow it to change color.
  • Powder, the dal, cardamom and sugar fine separately.
  • Roast the cashew in a 1 tsp of ghee and add this to the mixture.
  • Melt the ghee. Pour this over the mixture and mix well.
  • It might form lumps. Mix it gently with your hands and break them.
  • As it is still warm, start making small balls out of it.
  • Store it in an airtight container for a couple of weeks.



Tip: 


  • You can make the powders and store them separately to whip this up even more quickly.  




Sep 1, 2015

442 : UNNIYAPPAM



Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutesKrishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup
 Jaggery                                150 gms
 Ripe banana -                       1 No.
 Coconut bits –                      1/4 cup
 Black sesame seeds              1½ Tbsp.
Green Elachi powder              1 Tbsp.
Baking soda                          1/3 Tsp.
Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying

Method:

  • Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
  • Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
  • Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
  • Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
  • If the batter turns too thick after resting, add extra water to loosen it and stir well.
  • Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
  • When one side is cooked, using sharp ladle flip it.
  • Once appam is cooked, drain the oil and set aside.
  • Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 
Try my other Unniappam Recipe Here





May 1, 2015

433: Kesari Seviyan /Sweet Vermicelli

Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Ingredients:
Vermicelli ( Thin ones)            1 cup
Water                                   1 cup
Sugar                                    ½ cup
Crushed Green Cardamoms       4 no.
Ghee                                     1 tbsp+1 tsp.
Fried Raisins & Cashews           for Garnishing
Kesar color                             a pinch

Method:
  • In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

  • In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
  • Take a frying pan, add water and bring into boil.
  • Now add the fried vermicelli and cook till soft.


  • Now add sugar,crushed cardamons and color in it. Mix it well.
  • Cook till it thickens in low flame.
  • Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
  • Garnish with fried cashew nuts, and raisins.
  • Transfer it to a glass bowl.
  • Serve hot chilled with tea or as snacks.


Note: 
  • For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
  • Instead of water, you can add whole milk also.


Sweet, Vermicelli, Kesari



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