South Indian Delight Pearl Millet Laddu / Kambu Laddu

With my new found passion for millets when I recently mentioned to one of my close friend that I had prepared curd rice when she mentioned millets would also taste wonderfull as laddus.So I found a recipe online and tried it out immediately.

This laddu has a wonderfull crunchy and crispy texture that would break softly and make you feel excited with every bite.And as it is packed with nutrition you can have it guilt free !!

Millets are also a great economic booster to the farming community so its my small contribution to make India self reliant and healthy.

Ingredients

• 1 cup pearl millet (Bajra, Kambu)
• 1 cup grated jaggery
• 1 tbsp chopped cashewnuts
• 2 tbsp raisins
• 3-4 cardamom crushed
• 5 tbsp ghee

Procedure
Dry roast the pearl millet until a nice aroma drifts in the air or until it is light golden color. Let it cool for some time, then grind it to make it a powder.

Heat 1 tbsp clarified butter or ghee in a pan, add cashewnuts and raisins and fry till golden brown. Switch off the flame, add the above millet powder, jaggery, cardamon powder to this mixture and mix properly.The heat of the pan will make the jaggery melt a little and blend nicely into the mixture.

Transfer the whole mixture to a plate , take portion by portion of mixture, add little ghee and make your laddus.

Note:
In place of jaggery you can use sugar

You can replace the ghee with honey and also reducie the quantity of jaggery, so that you laddu is sweet and binded.

Amrakhand / Creamy Mango Flavored Yogurt Dessert

Been away for some time from blogging for month and thought it time to treat you all with a wonderfull dessert recipe made with curd and mango, Amrakhand/Mango Shrikhand is a authentic dessert made in gujarati and maharashtrian cuisine. It is a semi soft, sweetish sour, whole milk product prepared with curd.

With the mango season just getting over it time you could try this dessert for your family. So enjoy it...

Ingredients

• 1 cup hung curd made from 1/2 litre milk (3% fat)
• 1 cup mango puree ( made with 1 big mango )
• 3/4 tbsp sugar powder
• pinch of nutmeg powder
• 4-5 crushed cardamom

Procedure
Boil the milk and keep aside till it becomes warm, add a tbsp of curd mix well, let it rest for 4 hrs or till it sets, your curd is ready.

In a neat dry muslin cloth or any fine cotton cloth ( I used a old duphata) pour the curd and hang it for the water to stain.It will take 2 hrs, if the water is not stained yet then immediately put it on a stainer with a bowl below it and put in refridgerator so that it will not become sour.

Once all the water is drained take it out and remove from cloth and put it in a bowl.In a mixee/blender jar cur and put the mango pieces, add sugar and make a smooth puree. Now add this to this to the hung curd along with nutmeg powder and powdered cardamom. Beat well with a whisker until all the ngredients are smoothly blended.
Store again in refridgerator and serve chilled.

Note: You can also canned mango puree instead of fresh mangoes , reduce your sugar as canned mangoes would be sweetened

Summer Special Eggless Mango Mousse Treat

Summer is the only season we can get mangoes and that is the best part about summer !!So lets make something special when the sun shines.

A mousse in french means foam and this mango mousse is a soft,light, fluffy and creamy delicious treat which will simply melt in your mouth.

Ingredients

• 200 gms mango puree ( I used fresh banganapalle mangoes )
• 200 gms heavy whipped cream ( I used nilgiris fresh cream )
• 4 tbsp sugar
• 2 tsp gelatin powder
• 3 tbsp water

Procedure
Mix the gelatin with water nicely.
Heat mango puree and sugar in a pan until warm.Add the gelatin mix nicely till it completly dissolves. Remove from the flame and let it cool.
Now whip the cream till peaks form, gently fold the above cooled mango puree to the whipped cream until it nicely blends
Now pour it into a serving dish and refridgerate for 1 hr.
Serve chilled

Note:
1. If you are using canned mango puree then dont add sugar.
2. Gelatin mix should be added to warm mango puree and immediately stirred it should be switched off as soon as possible while it is warm. If it becomes hot then gelatin will loose its property and the mousse will not set.
3. Only when the gelatin mixed mango puree is fully cooled then only it should be added to the whipped cream otherwise the cream will melt and you will not get the correct consistentcy for the mousse
4.If you set the mousse in small portions then it can be served as it is

Sankranthi Subhakankshalu / Happy Pongal

Happy Sankranti to my fellow bloggers. No celebration is complete in south india without a sweet and rice preparation and a muggu/kolam/rangoli :) . My cousin sister who studies near chennai dropped by to celebrate pongal and made a beautifull rangoli for us !!

Today I took the opportunity to prepare a biyyam parvanam / rice kheer with a little twist to bring some magic to the flavors. With the kheer I prepared pulihora/tamarind rice.I had posted another version of pulihora earlier which was my MIL version while this one is my mothers style. 

So let me share both my festival recipes today : ) 

Rice Kheer

Ingredients

• 4 cups full fat milk
• 1/3 cup basmati rice
• 1/3 cup sugar
• 3 pods crushed cardamon
• 8 finely chopped pista
• 1 tbsp chopped cashewnuts
• 1 tbsp condensed milk - milkmaid
• 2 tbsp kismis / raisins 
• 1 tsp ghee / clarified butter
• pinch of saffron

Procedure

Pressure cook the rice with one cup milk for 3 whistles for 10 minutes in sim. Switch it off then one the pressure releases remove the lid and mash the cooked rice to make it more soft.

Boil the milk and add the above mashed rice and let it boil, the milk will  begins to thick. Add the sugar , condensed milk and saffron and stir and let it boil for 5 minutes. switch off the flame and let it cool.

Fry the chopped cashewnuts with 1tsp ghee till light golden brown, then add the kismis and a little chopped pista, once the kismis become fluffy add the cardamom powder and then add this to the kheer.

Garnish with remaining pista serve warm or chilled as you prefer

Note: Using basmati rice brings more flavor to the kheer 

Pulihora / Tamarind Rice

Ingredients

• 1 cup rice
• a big lemon size tamarind soak in 1 cup water
• 4 red chillies
• 2 tbsp channa dal
• 1 tbsp urad dal
• 1 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 3 springs curry leaves
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 1 green chilli
• 1/8 tsp hing
• 1/2 tsp turmeric
• 1 tsp jaggery
• 1/8 cup oil
• salt to taste

Cooking procedure

Soak the tamarind in warm water for 30 min ,then nicely squeeze and extract the pulp and keep aside.
Soak channa dal with enough water for 30 minutes
Cook the rice with 2 cups of water and with a 1 tsp oil in pressure cooker for 3 whistles .

Dry roast sesame seeds with 1 red chilli and a pinch of cummin seeds, once sesame seeds start to splutter transfer it immediately to a plate to cool after that make a fine powder and keep aside.

Heat oil in a pan add urad dal ,peanuts, mustard seeds ,fenugeerk seeds and when mustard seeds starts to splutter add the channa dal soaked earlier and fry till it appears golden color. Then add the red chilli,curry leaves,turmeric and hing and stir for 30 sec ,then add tamarind pulp and jaggery and stir n cook till the mixture become a thick and when oil begins to saturate switch off the flame and let it cool.

Mix the above mixture to the rice till it blends nicely with rice ,then mix the sesame seed powder nicely ,then cover n keep aside for 30 min before you serve

Note :

• You can prepare the tamarind paste before ,store in the jar and refregirate it ,use when ever u want .
• If u add more jaggery then will get the sweeter version of pulihora
• Adding sesame seed powder will balance the tangy flavors

The Simply Delicious Carrot Halwa

Recently I saw some lovely fresh delhi carrots and prepared this dessert which is one of my favorite dessert recipes which is quick and easy to prepare with a exotic flavor and I am sure it is the same for all of you.

Ingredients

• 3 cups grated carrot
• 1 cup milk
• 2 tbsp condensed milk - amul milkmaid (optional)
• 1/2 cup sugar
• 2 cardamom crushed
• 2 tbsp ghee(clarified butter)
• 1 tbsp chopped cashew
• 1 tbsp kishmis

Procedure:
Wash the carrots nicely ,peel the carrots and grate them with grater or food processor.

Heat 1 tbsp ghee in a deep bottom pan ,add the grated carrot and fry in a low flame,cover and cook till the quantity of grated carrot reduce to half it will take approx 10 min,now add the milk and mix it properly ,now cover the pan and cook in the low flame till carrot will become soft and milk almost absorbed.This procedure will take 30 min.

Now make the flame high to evaporate the remaining milk quickly into the halwa.

Now add sugar and condenced milk and stir continuously till the mixture starts to leave the side of the pan ,add 1/2 tbsp ghee and switch off the flame.

Fry the chopped cashewnuts with 1/2 tbsp ghee till light golden brown, then add the kismis, once the kismis become fluffy add the cardamom powder and then add this to the halwa.

Mix nicely till  they blend properly and serve warm. 

Note: You can also add khoa instead of condensed milk

Ash Gourd Halwa / Boodida Gummadikaya Halwa

This White pumpkin /winter melon/ ash gourd is commonly available in south indian markets and recently I was gifted this ash gourd from my neighbors garden. My mom used to prepare this halwa in my childhood so I got inspired to prepare it again after many years.

You would also be surprised to know the famous agra petha is also prepared with this ash gourd, this halwa has a similar texture however more soft and juicy.

Ingredients:

• 7 cups grated ash gourd
• 2 cups sugar
• 3-4 pods crushed cardamom
• 1/4 cup mixed dry fruits(kaju,almond,pista,sultanas)
• 5 tbsp ghee (clarified butter)
• pinch of saffron (optional)

Procedure

Heat half tbsp ghee in a pan ,add dry fruits and fry in medium flame till they turn golden color and then keep aside.

Cut the ash gourd to big chunks ,discard the seeds and remove the skin.Grate the ash gourd ,squeeze the excess water .Keep the pulp in a bowl.

   
Heat 2 tbsp ghee in a deep bottom non stick pan,add the grated squeezed ash gourd and fry in low flame ,cover and cook till all the water evaporates ,add the sugar increase the flame to medium and stir continuously and then add the remaining ghee spoon by spoon and cook until the mixture starts to leave the sides of the pan.

Add the cardamom powder, a pinch of saffron and fried dry fruits , mix nicely till  they blend properly. Switch off the flame and serve warm. 

Note:
This halwa has good shelf life of 2-4 days and can also refrigerate for 2 weeks.

The Exotic Chenna Poda / Caramelized Cottage Cheese

If there is one sweet that is famous in orissa as a signature dessert it would be chenna poda. This exotic baked cottage cheese cake is traditionally baked in oven or earthen fire. The burnt smell is awesome and good to taste.The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.

Without wasting a moment try out the recipe and enjoy a mouthwatering dessert.

Ingredients

• 1 1/2 cup grated paneer
• 3/4 cup sugar
• 3 tbsp rava/semolina
• 3 crushed elaichi/cardamom
• 2 tbsp kishmish/dry grape
• 1/4 tsp baking powder

For caramel

• 2 tbsp sugar
• 3 tbsp water 

Preparation
Mix the paneer with semolina and knead it till becomes a soft and smooth dough. This process will take approximately 5 min. Now add the sugar, cardamom ,kishmish and baking powder and knead it for 3-4 minutes.Cover and keep it aside for 15 min




In the meantime prepare the caramel.
Heat a non stick pan low flame, add the sugar and let it melt.Shake the pan occasionally to make the sugar melt uniformly.It will become liquid and slow turn to golden brown.Keep a close watch over it otherwise it will burn.Once its caramelized to golden brown add the water and it will start bubbling and again  it will become more liquid.

Now pour the caramel into the baking bowls/tray and spread it quickly as much as possible and keep aside and let it cool.I used four ramekin bowls.

Fill the bowls with the paneer dough , press it uniformly and cover with aluminium foil.

Preheat the oven for 180 degrees, take a big bowl and fill with 1 inch deep water.Place the bowls/tray in this water and bake for 45 - 50 minutes or till it becomes light golden brown, test with a toothpick and it should come out clean.

Remove from oven and let it cool, invert the chenna poda out of the bowls in a small plate and serve warm.

Kobbari Bellam Laddu / Coconut Jaggery Sweet Balls

Wishing all my blog friends a very happy diwali, a festive moment  is never complete with this simple recipe my mother taught me. This soft and delicious indian sweet is prepared in every indian home on festive occasions.

Ingredients

• 1 big coconut grated
• 200 gms jaggery grated
• 2-3 crushed elaichi/cardamom

Procedure
In a heavy bottom pan, mix the coconut and jaggery and cook it in medium flame.Stir occasionally every 1-2 minutes. The jaggery will begin to melt and  start binding with coconut and thicken slowly.

To  know the final stage for binding take a small  portion and try to make a ball out of it, if it binds properly then add the cardamon powder to the whole mixure , stir well switch off the flame immediately. Shift it to a clean plate and let it cool.

Once it is cool to handle yet warm and start making balls out of it.

You coconut jaggery laddu is ready.

Irresistible Peanut Butter Cups

I love peanut butter and chocolate so when I suddenly came across a recipe with a combination I couldnt stop myself to try this out. I used small paper cups to have small heavenly bites. I adopted the recipe from here. So here is the recipe
Ingredients

• 1 cup semisweet chocolate, chopped
• 1/2 cup creamy natural peanut butter
• 2 tbsp butter, softened
• 1/4 cup confectioner's sugar or superfine sugar

 

Pour the melted chocolate into small muffin cups to 1/3 rd and refrigerate it for 15 min. In the meantime mix peanut butter with sugar and butter till it forms a smooth paste.

Once the chocolate has set pour another 1/3 of cup with peanut paste and again refrigerate it for ten minutes.

Once the peanut butter is set add the remaining part of cup with chocolate and again refridgerate for 30 minutes. You peanut butter chocolate cups are ready.

Note:
Melting chocolate in double boiler: Fill a pan with water and let is boil once it boils put the flame in sim and place another bowl on top of this pan with the chocolate. The steam of below pan would melt the chocolate slowly.This is the safest method to melt chocolate.

Melting chocolate in microwave: If you want to melt you chocolate in microwave then put the chocolate in a microwave safe bowl for 30 seconds. Mix it then microwave again for 10 seconds repeatedly and stir every 10 seconds till it melts. If you are not alert the chocolate will burn.

A Besan Sooji Barfi for a Celebration

The celebration of my 200th post seems to coincide with a popular Ranbir Kapoor movie "Barfi"!! This besan sooji barfi will definitely take you to a new high. It is also one of my favorite sweets my mom used to make for me from childhood.

This barfi has a unique chrunchy texture and melts in your mouth effortlessly.I am dedicating the celebration of my 200th post to my mom. Here is the recipe she taught me ...

Ingredients

• 1/2 cup besan/chickpea flour
• 1 cup sooji/semolina
• 1/2 cup grated coconut(fresh or frozen)
• 1 cup sugar
• 1/2 cup ghee/clarified butter
• pinch of cooking soda
• 2 crushed cardomon

Procedure

Add a tsp ghee to a plate and spread on the plate completely and keep aside.
Fry coconut,besan,sooji each seperately with a tbsp of ghee and then mix all together and keep aside.

To prepare the syrup take a heavy deep bottom pan dissolve the sugar in 1/2 cup water and boil till it has a one thread consistency.

Now add the fried flour mixture prepared earlier to the syrup and begin to stir it well.
Then add ghee slowly spoon by spoon and continue stiring,when adding the last spoon of ghee add the cooking soda and crushed cardomaon and continue stiring.

Once the mixture starts to seperate from the pan bottom stop the process immediately .Spread it in the ghee coated plate equally, immediately cut to desired shape, and let it cool.

Once it cools you can remove it piece by piece and store it.

Note:

• It is very crucial the mixture should not overcook, once it begins to seperate from pan immediately remove from flame otherwise it will crumble to tiny lumps.
•  Adding soda makes it melt faster when you have a bite.
•  To spread the mixture in the plate equally while pouring,tap the plate it continously for mixture to settle equally.
•  It is important to cut the shapes after you pour it into the plate immediately as it wouldnt be possible once it cools.  

Irresistible Mango Payasam / Kheer

The english word mango has originated from the tamil word mangai and was imported initially by the europeans and later to america where it was known as mangoes. It holds great in indian religion as lord ganesha holds it in his hand as a symbol of attainment. This easy and delicious payasam with it rich flavor of mango can make any celebration more special and win many hearts. Here is the recipe
Ingredients

• 4 cups full fat milk
• 1/3 cup rice
• 1/3 cup sugar
• 1/2 cup mango pulp
• 1/2 cup chopped mango
• 3 pods crushed cardamon
• 8 finely chopped pista

Procedure
Boil the milk and add the rice and let it cook on low flame till rice softens and milk begins to thick. Add the sugar and crushed cardamon stir and switch off the flame,once it cools add the chopped mango and mango pulp and stir nicely.Garnish with pista and refridgerate, serve chilled.

Note: Used fresh mango puree but if u canned mango puree adjust the sugar accordingly. Dont add mango puree when the payasam is hot else it will curdle.

Submitting this recipe to some wonderful mango events

Delicious Tender Coconut Pudding

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Coconut water is my favorite summer quencher and in chennai the summer has started. My hubby loves puddings. This weekend when I went out to a restaurant I saw a tender coconut pudding on the menu card.While shuffling through the net I got a set of recipes which gave me idea how to make this tender coconut pudding. It had a unique taste and it was gobbled up in no time.So here is the recipe

Ingredients

• 2 tender coconut pulp
• 1 cup tender coconut water
• 8 gms gelatin
• 1/2 cup milk
• 1/2 cup hot water
• 1/4 cup condensed milk

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Mix gelatin in hot water and stir continously till it blends. Then add this mixture to boiling milk and stir for a while and keep it aside.

Blend the tender coconut pulp with little coconut water and shift to the container. Now add the remaining coconut water,condensed milk and the milk with gelatin.Stir it nicely and let it rest .

Once it comes to room temperature cover the container with aluminium foil and keep it in the fridge for 3-4 hours.

After 3-4 hours slightly turn it out on a plate , garnish with your choice of topping (I used grated red cherry) and enjoy.

I am sending this to bookmarked recipes a wonderful event hosted by Priya and Aipi

And to another wonderful event Hearth and Soul

Pinni - A Perfect Energy Laddu

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Hi dearies .... hope u all in good health. It has been a been long vacation and I really missed u all and your wonderfull creations. Thank you so much for all your good wishes and comments.

I spent a good time this whole month, I was tempted to post a recipe but I reminded myself that I am on a vacation : P.In this visit I learnt some new dishes.One of them was this wheat laddu that I learnt from my SIL who is from north india,we had prepared it together. This is made in Rajasthan, Punjab and UP. It is a great treat for kids as it tastes very yummy, also ideal for mothers who have just delivered a baby.As it is also very soft and powdery once in your mouth it would melt easily, it is very ideal for old people too.It is recommended to be eaten with a glass of milk to give complete nutrition.So here is the recipe......

Ingredients:

• 250 gms wheat flour
• 250 gms sugar
• 250 gms ghee
• 15 gms dry ginger
• 25 gms chopped cashew
• 25 gms chopped dry coconut
• 25 gms chopped almonds
• 25 gms chopped muskmelon seeds
• 25 gms chopped makhana

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Cooking Procedure

Heat 1/2 of the ghee in a big pan, when it melts completely and begins to simmer add the wheat flour and make the flame to low and stir continously till a nice aroma comes from it and changes its color to light golden brown. Switch off the flame and keep aside for it to cool.

Heat some ghee and deep fry the makhani till it becomes crispy but it should not change its color.Shift the makhani to a plate and let it cool, then crush them with your hands.

Remove all the ghee from the pan into ghee container.

Heat just 1 tbsp ghee and in the same pan and fry the ginger(whole piece) till itbecomes crispy and keep aside to cool. Grind it to a fine powder and keep aside.

Keep 1 tbsp ghee in the pan and fry the chopped chashew on a low flame till golden brown.Shift to plate

And do the same for the rest dry fruits(almonds,muskmelon seeds) and coconut and keep all aside to cool.

Sugar Crystallization Process :

In a deep bottom pan add sugar along with 1 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

Now take this sugar and with wheat flour evenly, then all the ingredient except ghee.Mix nicely.

Divide the mixture into small portions and add and the required amount of ghee to one portion and shape it into a nice ball.Your Laddus are ready ,shift them to dry container after 2 to 3 hrs.

Note:

If it difficult to fry the total wheat flour at a time then mix the ghee n flour first n divide it to 3 parts n individually u can fry each part separately in a pan ,which will make task easy.

You will finally get to make 10 laddus and these ladoos have a shelf life of one month so u can prepare more to keep it in stock .

Rich Badam Halwa (Almond Dessert)

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This weekend we had invited some friends for dinner and I wanted to make something easy and special to celebrate with them. I bookmarked this recipe long back from Ayeesha and got a chance to prepare it today.Thank you Ayeesha for sharing this wonderful recipe.

This badam halwa is basically rich in texture with a mild sweetness. Grinded almonds are simmered in some creamy milk with a touch of cardamom flavor. Its got a divine taste and I am sure you will enjoy it.

Preparation Time: 10 time

Cooking Time: 13 min

Serves: 4

Ingredients:

• 1 cup badam (almonds)
• 1 cup evaporated milk
• 1 cup full fat milk
• 1/4 tsp cardamom powder
• 1 cup brown sugar
• 3 tbsp ghee (clarified butter)
• 4 to 5 finely chopped almonds for garnishing

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Cooking Procedure

Soak almonds for 1 hour. Then make a fine smooth paste with some milk as required.

Take a large a microwave safe bowl, mix all the above ingredients except ghee with this badam paste, stir nicely. Microwave on high for 10 min. Stir every 3 minutes. After 10 min once it begins thick add the ghee and stir nicely. And microwave for 3 min stiring it every 1 min.

Then transfer it to a serving bowl, granish with chopped almonds and put it in refridegerator. Serve chilled. Your badam halwa is ready.

Note:

1. I did not remove the skin of the badam it is optional.
2. I used brown but if you are using normal then adjust to your taste buds, as normal sugar is sweeter.

I am sending this recipe to the event

MEC Festive Events hosted by Smitha and started by Srivalli

'Cooking for Kids' event by Sharmi , guest hosted at Veggieplatter

Along with this I am also sending Shahi Rabri to these 2 wonderful events

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Tags: Almonds, Dessert, Halwa, Sweet