COCONUT BURFI
INGREDIENTS:
Coconut (grated)-1 small cup
Sugar-little more than 1 cup
Nutmeg powder-1 pinch
Milk-1 glass
Ghee-2 tsp.
Suji(Rava/Cream of Wheat) - 1tsp.
METHOD:
• Heat milk and boil on low flame till it reduces by half.
• Add sugar, suji and ghee and keep stirring over medium heat.As
ghee starts separating, remove ,stir briskly for 2 mins.
• Transfer onto a greased plate.Let it set for some time.When it
sets properly,cut into desired design, with a sharp knife.
• Remove the pieces carefully, and store in a container. May be kept
in a fridge after 2,3 days.
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MYSORE PAK
INGREDIENTS:
Besan - 1 cup
Sugar-2 and1/2 cups
Ghee-2 cups
A pinch of cooking soda
Enough water to make syrup(little more than to immerse sugar).
METHOD:
• In a thick kadai(wok), add half of the ghee and over a low heat,slightly
fry besan,and remove.
• Make syrup with sugar and water, to 1 string consistency.Add besan,
and go on stirring adding remaining ghee., bit by bit over a medium heat.As
it thickens, add remaining ghee.
• After 2,3 mins, (that is after the mixture thickens) more add soda,
and remove. Stir briskly, and as the mixture rises like milk, immediately
transfer to a greased plate,.If it does not spread evenly, immediately
toss the plate quickly. This preparation will be very soft.
• Let it set for 15 mins.Cut into desired design, with a sharp knife.
Remove the pieces one by one carefully., after ½ hr or so. Store
in a container(not very airtight). May be kept in fridge after 4/5 days.Always
serve after warming in a microwave oven.
(NOTE:-If you want it crisp, you may transfer the contents
to the plate after the mixture subsides (that is it subsides after rising).You
may mix half dalda or some good cooking oil and reduce the quantity of
ghee if you want to use less ghee.)
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TRI COLOUR BURFI
INGREDIENTS:
Khoya-1 and ½ cups
All purpose flour-1 and ½ cups
Sugar-3 and ¾cups
Dalda/Cricso (prefered) or ghee - 4 tbsps
Green and orange (sunset)colours.
METHOD:
• Fry khoya and all purpose flour in ghee over a slow flame for 2,3
mins.Divide into 3 equal parts,
• Make syrup of 1/3 sugar and enough water to 1 string consistency.
Add one portion of khoya to the all purpose flour mixture and stir well
over a low heat.Add 1 pinch of green colour(mixed with some milk) and
stir well
• Keep heat to minimum, start preparing second layer.In another vessel,
make syrup in the same way, add khoya/all purpose flour mixture, stir
well.There is no need to add colour to this layer.
• The first layer will be ready by now.Remove from gas, stir briskly
and transfer to a greased plate. Spread well (evenly). By this time second
layer will be almost ready.Now you may start making syrup for third layer,
keeping heat to the minimum. Stir briskly and spread the second layer
on the first layer and press well. This layer should be softer than the
first and third layers
• By this time the third layer will be almost ready.Stir briskly
and transfer the contents on the second layer.Now press the layers hard,with
the help of an even bottomed thick plate or vessel for 5 mins and let
the vessel remain on burfi for some time so that all layers stick together
firmly.After 20 or 25 mins, cut into diamond shape pieces,with a sharp
knife.Remove the pieces carefully, with all the layers intact when still
warm.
( NOTE:-In the same way,you can make bi-colour burfis.One
layer will be white and second will be brown.For this you add cocoa to
the second layer. All purpose flour is used to give stiffness to burfi
so you can reduce the quantity of all purpose flour if you want burfi
to be very soft.)
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COCONUT - BESAN BURFI
INGREDIENTS :
Besan-1 cup
Coconut(grated)-4 cups
Ghee - 2 cups
Sugar-4,5 cups according to taste
Saffron - a few strands,soaked in a tsp of milk.
METHOD:
• Slightly fry besan in ghee.
• Make a syrup of sugar and water (little more than to immerse sugar
completely). The consistency is one string. Add coconut and besan. Stir
well over a low heat,until the mixture turns thick and ghee starts separating.Remove,
stir briskly and transfer to a greased plate. Spread it evenly with the
help of an even bottomed plate.Cut according to the design you want, with
a sharp knife after 10 mins.
(NOTE:-Be careful not to keep on the oven till it hardens. It is better
to remove the mixture when it is still in the semi liquid form and stir
briskly for 3,4 mins and then transfer to the plate.
The consistency should be soft but firm. Any burfi will be soft if you
remove it 2,3 mins earlier and stir briskly for 2,3 mins or until it can
be shaped into a soft ball. You may then spread into desired thickness
with your palm also.
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KAJU KATLI
INGREDIENTS:
Cashews(kaju) - 250 grams or 1 and ½ cups
Sugar-3/4 cup
Water enough to immerse sugar.
METHOD:
• Keep the flame to the minimum. and slightly roast kaju , and powder
them in a mixie(just use the pulse mode 2 or 3 times).This method prevents
separating of oil from kaju.
• Make syrup with sugar and water.
• Just as syrup thickens, remove from gas, stir well and add kaju
powder. briskly for another 2,3 mins so that you can shape the mixture
into a bal(laddu). Immediately spread on a greased plate. Press well with
a plate evenly. Let it set properly.After 5 mins, cut into diamond shaped
design with a sharp knife.
(NOTE:-You may add 1,2 drops rose essence. Decorate with
silver foil.
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SUJI AND COCONUT BURFI
INGREDIENTS:
Suji(Rava/Cream of wheat) -1 cup
Fresh coconut(white part)-1 cup
Sugar-3 cups
Ghee-1 cup
Kaju(cashew) - 7,8(broken into small bits and fried till golden brown)
Cardamom-7,8- powdered
Sunset yellow colour-1/2 pinch(optional).
METHOD:
• Fry suji in half of the ghee to a light brown colour, add coconut
and remove.
• Make a syrup with sugar and water (so as to immerse sugar fully),
to 1string consistrnsy.
• Add remaining ghee, suji,coconut and colour(optional).As it thickens,add
kaju and cardamom powder. and remove from fire. Beat and stir well for 3,4
mins, till it gives out "kich kich" sound. Transfer to a greased
plate and spread evenly with a plate,to whatever thickness you want.This
is the common procedure with all burfis if you want it soft.
• After 10 or 15 mins,cut into whatever shape or design you want. with
a sharp knife.
• Remove the pieces carefully after some time. and store in a container.
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5 IN ONE BURFI
INGREDIENTS :
Besan - 1 cup
Milk - 1 cup
Coconut grated - 1 cup
Ghee 1 cup
Almond/Cashews mixed - 1 cup
Sugar-3 cups.
METHOD :
• Finely powder coconut, cashew and almonds in a mixer.
• Keep a greased plate ready to pour the mixture.
• Keep a thick bottomed kadai on the stove and add all the ingredients.
Keep stirring the mixture on a medium heat with a round bottomed ladle.
When the ghee starts leaving the sides and the mixture starts to form
a ball around the laddle pour it immediately on to the greased plate.
Spread it quickly by pressing it with flat bottomed vessel.The desirable
thickness is ½ an inch.
• Allow it cool for 5 minutes and cut it into burfi shape.The burfi
should be soft but firm enough to cut.
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BADAM BURFI
INGREDIENTS:
Almonds/ Badam-1 cup
Sugar-2 cups
Milk-1 glass
Ghee - ¼ cup
Almond essence - 2 drops
1/2 pinch of cooking soda.
METHOD:
• Soak badam in hot water for 1/2 an hour and peel.Grind to a paste(not
very smooth) with milk,
• Make a syrup of sugar with little water, to 1 string consistency.
Add badam paste and stir well so as not to form lumps. Add ghee and go
on stirring on medium heat. Reduce heat if it sticks at the bottom. The
vessel should be thick for all these preparations You may use a pressure
cooker.
• Add soda and essence. Stir well until ghee starts leaving the sides
of the vessel. Transfer the contents to a greased plate at once and slightly
spread with a plate to make it even.
• After 10 or 15 minutes, mark the design.You may cut properly after
10 mins, with a sharp knife. Remove the pieces carefully.store after some
time. Shelf life is more than a week.
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CASHEWNUT BURFI
INGREDIENTS:
Cashewnuts-1 cup
Sugar-1 and ¼ cup
Milk-1/2 glass
Ghee-2 tbsps.
METHOD
• Soak cashews in milk for 1/2 hour and grind to a paste.
• Make syrup with sugar and little water to 1 string consistency. Add
kaju paste and ghee and stir well over medium heat,until it becomes thick
enough to form a soft ball.
• Remove and spread on a greased plate to1/4 inch thickness.Cut into
diamond shaped pieces, with a sharp knife. Burfi should be soft. Decorate
with silver foil.
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MILK COCONUT BURFI
INGREDIENTS:
Milk-1/2 litre or2 glasses (not full cream milk)
Coconut-5 tbsps (fresh and grated)
Sugar-1 and 1/2 times coconut
Suji-1tsp.
METHOD:
• Boil milk to half add the other things and stir continuously until
the mixture becomes thick. Remove and stir briskly with a round ladle
until you are able to shape it into a
soft ball.
• Spread on a greased plate to make thin burfis. After 10,15 mins,
cut into whatever design you want. Refrigerate after 2 days.
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RICE KHEER
INGREDIENTS:
Rice(preferably basmathi)-1/2 cup
Milk-1 Kg or 4 big glasses
Sugar- 1 cup
Cardamom-5,6(powdered)
Cashews - 10 or 12.
METHOD
• Cook rice until soft, cook rice with 1 glass of milk and some water
to avoid sticking at the bottom. In another vessel, boil remaining milk
to ¾ quantity simultaneously.
• Keeping heat to minimum, add sugar and go on stirring for 10,15 mins.
• Add remaining milk to the cooked rice and stir for some time.
• Add kaju (fried)and cardamom. Mix well and serve hot or cold.The
consistency should be thick but not like pudding.You may add saffron strands
instead of cardamom.
(NOTE:-To reduce time you may cook rice with milk in a cooker
and add sugar and thick milk afterwards.)
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SEMIA KHEER
INGREDIENTS:
Semia (Vermicilli)- 1 cup
Milk - 1Kg or 3,4 glasses of milk
Sugar1 and ½ cups
Cashews-10,12
Cardamom powder - ½ tsp
Ghee-2 tbsps.
METHOD:
• Fry cashews in ghee and remove. In the same ghee, fry semia till
golden brown.
• Add some water and cook semia till soft. Add sugar and stir well
for nearly 10 mins, over a low heat
• Simultaneously, reduce milk to ¾ quantity.
• Mix both, keep on gas for 2,3 mins and remove.
• Add flavouring and kaju. Mix well and serve hot or cold.
• The consistency should be thick but not very thick.You may add raisins
fried in ghee.
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BADAM KHEER
INGREDIENTS:
Almonds/ Badam-1/2 cup
Milk-1 litre or 4 big glasses
Sugar1 and ½ cups
Almond essence - 2 drops
Saffron
METHOD:
• Soak badam in hot water for ½ hr. Peel and grind with ½
cup of milk.
• Boil half milk and mix with badam paste for at least15, 20 minutes
over low heat . Go on stirring so that it does not stick at the bottom.
Simultaneously boil the remaining milk and reduce to ¾ quantity.
• Mix both, let it boil for 2,3 mins, add kesar(soaked in a tsp milk)
and remove. Add 2 drops of badam essence to kheer.
• Mix well and serve hot or cold.
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CHIWDA KHEER
INGREDIENTS:
Chiwda-1 cup
Sugar-1 cup
Milk - 2 and ½ glasses or more than1/2 litre
Cardamom(powdered)- 5,6
Camphor(edible) - 1,2
Cashews - 8,9
Ghee - 2 tsps
METHOD:
• Fry cashews in ghee and remove. In the same kadai, slightly fry chiwda
for 2 mins over a low heat. Boil half milk and add chiwda to it. Let it
get cooked. for 10 mins.
• Simultaneously boil remaining milk and reduce to ¾ quantity.
• Mix both and add cashews, cardamom and camphor.
• Mix well and remove after 2,3 mins
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SAGO KHEER
INGREDIENTS:
Sago - 1 cup
Milk-2 ½ glasses
Ghee-2 tbsps
Cashews -8,9
Cardamom powder-1/4 tsp.
METHOD:
• Fry cashews in ghee, remove and in the same kadai, fry sago on low
heat. Let sago get puffed up.
• Boil half of the milk and add sago. In 10-15 mins, sago will be cooked.
• Simultaneously,boil the remaining milk and reduce to ¾ quantity.
Mix both and let it boil for 2,3 mins more over a low heat. Remove. Now
kheer is ready to be served.
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BESAN KHEER
INGREDIENTS:
Besan(Gram flour) - 2 tbsps
Sugar-1/2 cup
Milk-1 and ½ glasses
Cardamom- 4,5,powdered
Almond essence-1 drop(optional)
Ghee-2,3 tbsps.
Cashews -6,7.
METHOD:
• Fry cashews in ghee and remove. In the same ghee, fry besan slightly
on a low heat. Add 1 cup of water. Let besan get cooked soft. Add sugar
and stir for 3,4 mins.
• Simultaneously boil milk and reduce to half. Mix both and remove
after 2,3 mins Add cashew and flavouring (either ilachi or essence). Easy
to make., and takes less time than other kheers.
(NOTE:-Similarly you may prepare with suji also but suji
should be fried more. Do not add badam essence to this. )
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DAL KHEER
INGREDIENTS:
Chana dal-1/2 cup
Jaggery/Brown Sugar - 1 and ½ cups
Ghee-1tbsp
Cardamom -5,6,powdered
Coconut - cut into small bits
Milk-1 glass.
METHOD:
• Slightly roast dal, wash and cook. It should get very soft.
• Make a thin syrup of jaggery adding little water. Add dal and let
both boil together for 5 minutes.
• Simultaneously boil milk to ¾ quantity.
• Combine both and turn off gas immediately, as the milk may curdle
because of jaggery. Add ilachi powder and coconut bits (fried in ghee).
• You may add 1 tsp ghee to jaggery syrup when boiling.
NOTE:-You may make kheer with moong dal also, but you must
cook it softer. You may mix both also.)
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RICE AND COCONUT KHEER
INGREDIENTS:
Rice-1/2 cup
Coconut(grated) - 1cup
Jaggery(Brown Sugar) - 1cup(grated)
Cashews - 6,7, 5)Ilach
Cardamom- 6,7 powdered
Ghee - 1 tsp
Milk-1/2 glass
Poppy seed-1/2 tsp.
METHOD:
• Grind rice,coconut and poppy seeds smoothly adding water. Add some
more water and cook for 4,5 mins over a low heat. See to it that it does
not stick at the bottom.
A• dd jaggery and adding water if necessary, let it boil for 3,4 minutes.
Boil milk separately. Combine both and turn off gas immediately. Add cashew
bits fried in ghee and cardamom powder.
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DALIA KHEER
INGREDIENTS:
Dalia-1 cup
Coconut milk-1/2 glass or milk-2 glasses
Cardamom powder-1 pinch
Cashews -7,8
Ghee-2 tsps.
METHOD:
• Fry cashews in ghee and in the same kadai fry dalia slightly. Add
1and ½ cups water or little more. Cook until soft. Add sugar and
mix well. Let it cook well for 5 minutes.
• Slightly mash dalia, add 2nd coconut milk extract and let it boil
for 3,4 mins.
• Add cashew and flavouring and the initial coconut milk extract. Just
mix well and remove. There is no need to boil after adding this.
• You may also add milk instead of coconut milk but coconut milk tastes
better. Milk should be reduced to ¾ quantity, before adding to dalia.
(To make coconut milk:
Grind grated coconut and extract milk with the help of a clean cloth.
Add some water and extract 2nd time also. Nowadays it is easily available(ready
made))
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MOONG DAL WITH JAGGERY
INGREDIENTS:
Moong dal- 1 cup
Brown Sugar/Jaggery-2 cups
Ghee-1/2/ cup
Cashew nuts-7,8
Cardamom powdered - 1/4 tsp
Coconut,grated - 4 tbsps.
METHOD
• Soak dal for one hour. Grind dal neither smooth nor coarse.
• Steam cook dal like idli. After some time,crumble it like upma.
Prepare a thick syrup with jaggery adding little water.To test, drop some
syrup in a cup of water, and it should form a ball. It should be almost
hard. Add dal preparation to the syrup, and stir well over a low heat,until
excess moisture is removed. Remove from gas.
• Fry cashew nuts and coconut separately in ghee, both golden brown.
• Add cashew nuts,cardamom ,coconut and remaining ghee.
• Mix well and serve hot
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SUJI HALWA
INGREDIENTS:
Suji- 1 cup
Sugar-1 and1/2cup
Ghee-1/2 cup
Cashews -9 or 10
Cardamom-8,9,powdered
Few strands of kesar(saffron)
Sunset yellow colour- a drop or 2
METHOD:
• In half ghee,fry cashews to golden brown and remove.Then fry suji
to light brown until it emits good aroma. Add nearly 3 cups of water to
it and mix well so that no lumps are formed. Cook till soft.
• Add sugar, colour(soaked in a tsp of milk) and remaining ghee.
• Stir slowly untill it attains the consistency of halwa. Add cashew
bits, cardamom powder, and kesar (soaked in a tsp milk).
• Remove and serve hot.
(NOTE:-Adding 1 tsp of besan to suji before frying tastes
fantastic. You can prepare halwa in yet another way. Roast suji. Dissove
sugar in water add suji and half ghee and stir well not to form lumps.
Reduce heat, stir well for 2,3 mins Add remaining ghee stir well and put
off gas. Add kaju and cardamom and mix well. Close with a lid for 15
mins. Serve hot.)
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BESAN HALWA
INGREDIENTS:
Besan(Gram flour) -1 cup
Sugar-1 cup
Water-1 and ½ cups
Ghee- ½ cup.
METHOD:
• Fry besan in ghee for 4,5 mins till it emits good aroma over a
low heat.
• Add water and stir for 3,4 mins till it is cooked well.Add sugar
and stir well over a medium heat and turn off gas. Close for 5 mins. Serve
hot after 5 mins.
(VERMICILI HALWA:- Same as suji halwa but requires less
ghee.)
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CARROT HALWA
INGREDIENTS:
Carrot - ½ KG or7,8(peeled,washed, and grated)
Milk-1/2 KG or 2 big glasses
Sugar-1 and ½ cups
Cashews - 10 or 12
Cardamom -8,9,powdered
Khoya(Condensed milk)-50 grams(optional)
Almond/Pista/other dry fruits - 1tbsp each
Ghee ¼ cup.
METHOD
• Boil milk to half . Add carrot, stir well over a medium heat.Add
sugar when carrot is cooked. Mix gently adding ghee.
• Do not stir briskly as carrots will become very soft.
• Reduce heat and see to it that it does not get stuck at the bottom.
Turn off gas when moisture is almost evaporated. Add cardamom powder, dry
fruits(crushed mildly) and grated khoya.
• Mix well and stir gently.May be kept on low heat for 3,4 mins and
then removed. Serve hot.
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POTATO HALWA
INGREDIENTS:
Big potatoes(peeled,washed,boiled and mashed) - 2
Sugar-1 and ½ times of mashed potatoes
Cashew nuts-6,7
Cardamom - 7,8,powdered
Kesar/Saffron - a few strands(soaked in a tsp milk)
Ghee-1/2 cup
METHOD :
Make a syrup of sugar and water to 1 string consistency. Add mashed potatoes,
sugar and ghee.Go on stirring for some time till ghee seperates.Add cashews,
cardamom and kesar. Now halwa is ready to be served. Serve hot.
BADAM HALWA
INGREDIENTS:
Badam/Almonds - 1 cup
Sugar-1 and11/4 cup
Milk-1 cup
Ghee-1/2 cup
1 or 2 drops of badam essence.
METHOD:
• Soak badam in hot water for ½ hr, and peel. Grind badam into
a paste with milk.
• Make a syrup of sugar and enough water to 1 string consistency. Add
badam paste and ghee.
• Stir well over a low flame, until ghee starts separating. Turn off
gas.
• Add badam essence and mix well. Serve hot.
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BEETROOT HALWA
INGREDIENTS:
Beetroot-1 cup, peeled and grated
Sugar-3/4 cup
Ghee-1/4cup
Cardamom powder-a pinch
Cashews -7,8.
METHOD
Fry beetroot in ghee for 2,3 mins.Add some water and let it cook well till
soft.
Add sugar and ghee and stir well till ghee separates. Turn off gas.Add cardmom
and cashews. Serve hot.
(NOTE:-The quantity of sugar and ghee may be adjusted according
to individual taste. )
BOTTLE GOURD AND WHITE PUMPKIN HALWA:
METHOD:-For pumpkin there is no need to add milk, you may add fried cashews
instead of dry fruits. For bottle gourd cook it in milk and add fried cashews.
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POLI(TYPE 1)
INGREDIENTS:
Chana dal(bengal gram)-1 cup
Coconut,fresh(grated)- 1 cup
Jaggery(Brown Sugar) - 2 cups
Cardamom - powdered,7 or 8
All purpose flour 2 and1/2 cups
Cooking oil-8tbsps
Ghee-4,5 tsps.
METHOD:
• Wash and soak dal for 1/2hr. Cook in a pressure cooker till soft
but not over cooked. Drain and grind in a mixie with jaggery and coconut.If
it is not thick enough to shape into balls, heat 2 tsps of ghee in a kadai,
and over a low heat, go on stirring the mixture until excess moisture has
evaporated.
• Shape into balls(size of a lime) and keep aside
• Prepare a soft dough,with all purpose flour , ghee, a pinch of salt
and a pinch of turmeric powder and enough water. and add 4 tbsps of oil
to it. Cover with a damp cloth leave for at least 1hr.
• On a rolling board meant for making chappatis, spread a plantain
leaf or oil paper, grease it, and flatten some all purpose flour dough on
it. Placing a ball of filling in the centre, enclose it on all sides.and
reverse. Flatten carefully to a thin poli, smearing your palm and fingers
with oil.
• Slowly transfer poli to the hot tawa. This is done by placing poli
on the tawa with oil paper on it and slowly removing poli .from oil paper.The
tawa should be properly greased, before, and the heat should be minimum.
• Reverse it after poli gets cooked well, and after 2 mins remove and
serve hot with ghee or hot milk Store in a container after some time.This
poli is very soft and tasty.It will remain soft even on the next day. You
may store in a fridge on the second day.
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POLI (TYPE 2)
INGREDIENTS :
Chana dal - 1 cup, 2)gur
Jaggery(Brown Sugar) - 2 cups grated
Cardamom - 6,7
Dalda(Crisco) or ghee to rub in - ½ tblsp
Wheat flour fine quality 1 ½ cups.
METHOD :
• Add ghee to the flour and make a soft dough and keep for 1 hr. wrapped
in a damp cloth.
• For filling-wash and soak dal for 1 hr.Cook the dal in pressure cooker
with just enough water to immerse the dal fully.The dal should be cooked
but not mashed.If there is excess water drain it in a colander and use the
water for making subji or some other dal or knead the chappati atta with
it.
• Grind the dal with jaggery and cardamom.If the mixture is not stiff
enough to make into ball, heat 2 tsp of ghee in a thick kadai add the mixture
to it and stir the mixture till the moisture is evaporated. Grease the tip
of your fingers and try to make a lime sized ball to check. If the consistency
is OK, switch off the gas and leave it to cool down a bit and divide it
into limesized balls and keep aside.
• Take a small lime size dough, flatten a little and place a ball of
the filling.Cover the filling by pulling the dough from all sides and and
flatten once again.Roll it into a chappati using dry flour if required.
• Heat a gridle and bake these polis one by one on a medium heat till
it turns golden brown.Store when slightly cool.You may use 1 tsp of ghee
for each poli while baking (optional). A little greasing keeps the polis
soft for a long time.You may keep the polis in the fridge after one day.
Heat before serving.
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POLI-TYPE 3
INGREDIENTS:
Coconut(grated)- 1 cup
Jaggery-little more than a cup,
Wheat flour or All purpose flour- 1 cup
Ghee 2.3 tbsps
Oil - 4,5 tbsps, and ilachi
Cardamom - 6,7(powdered.).
METHOD:
• Knead atta or all purpose flour adding 1 tbsp oil and enough water
to make a soft dough. Add 2 tbsps oil, close with a lid and keep for 1 hr.
• FOR FILLING: Add 1 or 2 tsps of water to jaggery and boil for 2,3
mins.Add coconut and stir well until moisture is evaporated.Add cardamom
powder and shape into balls(size of a small lime).You may add 1 tsp ghee
and1tsp besan soon after adding coconut.
• Take some dough(less than coconut laddu).Flatten it on a greased
plantain leaf or oil paper. Place 1 coconut ball in the centre and slightly
flatten.Completely close on all sides, reverse and smearing oil in palm,
flatten as thin as possible See to it that filling is spread properly.
• Heat a gridle for 2 mins and reduce flame to minimum. Carefully transfer
the puri to gridle placing puri on gridle and slightly pushing on to gridle.
Let both sides get golden brown and crisp Add 1 tsp ghee and remove.Serve
hot with ghee.Shelf life is 2,3 days. After that store in a fridge.
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MILK POLI
INGREDIENTS:
All purpose flour- 1 cup
Ghee - 1 tbsp dalda
Milk- 5 or 6 cups
Cardamom- 6,7(powdered)
Saffron - A few strands (soaked in a sp of milk)
Sugar- 1 and ½ cups
Oil for frying-4,5 cups
Few grains of sunset yellow colour(optional).
METHOD:
• Make a soft dough with all purpose flour,dalda and enough water.
Keep for ½ hr wrapped In a damp cloth.
• Take a small quantity of dough and make small thin puri. with a rolling
pin.Fold into half and close with a damp cloth.
• Heat oil on a medium flame and reduce after 2,3 mins. Fry the puris
to a light golden colour and crisp and remove.
• Boil milk to ¾ quantity, add sugar and add kesar and ilachi
powder. Mix well.
• Dip the puris one by one in milk ,remove and place in a plate. Similarly
dip all the puris and place them separately in the plate. Add remaining
milk to it. Ready to be served in 15 mins.May be served hot or chilled.
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SWEET LADDUS (WITH COCONUT AND JAGGERY)
INGREDIENTS:
Rice- 1 cup
Urad dal-1/2 cup
Coconut,grated- 2 cups
Jaggery- 1 cup
Oil for frying-3,4 cups
Cardamom-6,7,powdered.
METHOD:
• Wash and soak rice and dal together . Grind them soft, adding a pinch
of salt. The batter should be little thinner than idly batter.
• Make a thick syrup of jaggery, adding a little water.If need be,
strain jaggery syrup as soon as it starts boiling, to remove any dust particles.
As syrup thickens, add 1tsp ghee, ½ tsp besan, coconut and cardamom
powder.Stir well until the mixture becomes quite thick. Shape into small
laddus.
• Heat oil in a kadai.Dip the laddus one by one in the batter, and
fry them over medium heat till golden brown amd crisp.Remove and keep in
a colander for some time and serve hot.
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MANOHARAM
INGREDIENTS:
Besan-1 cup
Jaggery- nearly 2and ½ cups
Ghee -2 tsps
Oil for frying-3,4 cups
Cardamom-5,6 (powdered)
METHOD:
• Mix besan, ghee, few grains of salt and enough water, to make a soft
dough, Heat oil in a kadai.Press some dough in oil with the help of sev
making mould. The small plate used should have larger holes than for making
besan sev(omappodi).Deep fry over a medium heat untill sev becomes crisp
and golden brown. Remove and keep aside
• Make a thick syrup with jaggery and little water adding cardamom
powder.
• To test, pour a drop of syrup in a cup of water. It should be soft
and not hard. If the syrup melts in water, boil syrup for 2,3 mins more.
Let it cool for some time,.Spread sev in a plate and add syrup,as much as
needed for sev, and at the same time mix well. Heat remaining syrup to make
it thicker. To test, pour a drop of syrup in a cup of water. If you are
able to make it into balls,(not very hard), remove stir well and add to
sev, mixing well all the time. When still warm, shape into laddus or you
may have it as it is. After it cools down it will be dry enough to break
it into pieces and crisp to eat.
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MOHAN LADDUS
INGREDIENTS:
Chana dal 1 cup
Sugar- nearly 2 cups
Cashew nuts-7,8,broken into bits
Ghee-3/4 cup
Cardamom-7,8,powdered.
METHOD:
• Roast dal until golden brown and soak for 1 hr..
• Grind with cardamom,(slightly coarse).Heat ghee and fry dal dough
over a slow flame till is cooked proprely. Crumble with the help of a flat
ladle.
• Add sugar and remaining ghee and go on stirring well for nearly 10
mins on low heat, until sugar and dal are mixed and properly cooked.Add
kaju bits(fried golden brown in a tsp ghee Shape into laddus and serve.
Store after some time.Very tasty and nourishing
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BESAN LADDU
INGREDIENTS:
Besan- 1 cup
Sugar -1 cup(powdered)
Ghee -1/2 cup.
METHOD:-Heat ghee in a kadai. Fry besan until it emits good aroma. Mix sugar
powder. Shape into laddus when still warm.
(NOTE:-There is no need to add cardamom powder.For this besan
need not be very smooth. )
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BOONDI LADDUS
INGREDIENTS:
Besan(Gram flour) -1 cup
Rice flour-1/ 2 tsp
Sugar-1 and ½ cups
1 and ½ glasses of water to make syrup
Oil - 4,5 cups
Ghee -2 tsp
Cloves - 10 or 12
Cashew nuts-10(made into bits)
Raisins -10 or 12
A piece of misri made into very small bits
Cardamom-7 or 8(powdered)
A few strands of saffron(kesar) soaked in a spoon of milk.
METHOD:
• Make a thick batter of besan, rice flour, ghee and enough water(like
dosa batter).
• Heat oil in a kadai.Over a medium heat, make boondis with a ladle
with medium size holes,(meant for making boondis)The procedure is :-grasp
the handle firmly with left hand, and pour 2 ladles of batter in the portion
with holes, and slightly tap the ladle(with holes) so that droplets of
batter drop in the oil.Stir well immediately so that the boondis are seperated.
Remove before the boondis turn very crisp.Wipe the ladle(both sides)with
a damp cloth to remove remnants., after every time.
• Keep boondis aside,and start making syrup. with sugar and water.
The consistensy should be little more than 1 string .Add boondis to the
syrup after 5 mins and mix well.
• Fry cashews, raisins and cloves(broken into half).Add these things
to the boondis,mix well and keep aside for 10 mins. shape into laddus.
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MOONG DAL LADDUS
INGREDIENTS :
Moong dal - 1 cup (roasted and powdered)
Sugar - 1 cup (powdered)
Ghee - ½ cup or enough to make laddus
Cardamom - 6,7 powdered
METHOD :
• Heat ghee in a kadai and over a medium heat melt ghee for 2,3 mints.
Add roasted powder and sugar and mix well.Switch off the gas and shape
into laddus when still warm.
(Note:- More warm ghee may be added if required while making
laddus. Moong dal should be roasted properly till you get a good aroma.
)
CHANNA DAL LADDUS
Same as moong dal laddu, but sugar is 1 and ½ cups instead of 1 cup.
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PURI LADDUS
INGREDIENTS:
Wheat flour-1 cup
Sugar-1 cup(powdered)
Ghee-2 tsps.
Oil for frying-3,4 cups
Cardamom-5,6 - powdered.
METHOD:
• Make dough with flour, adding ghee and a few grains of salt, and
less water than for chappathis. Make thin puris and crisp. Make some slits
with a fork in the puris before frying to avoid puris from getting soft
and puffed up..
After some time, powder them a little coarsely. Add sugar powder, and cardamom
powder, and mix well. Shape into laddus. Store in a container. Need not
be kept in a fridge for a week. These puris, may be broken into bits and
soaked in thick milk adding sugar and flavouring(saffron, cardamom).
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PUFFED DAL LADDUS
INGREDIENTS:
Puffed dal(pottukkadalai)-1 cup
Sugar- 1cup (powdered )
Cardamum 5,6,powdered
Ghee - 5 or 6 tbsps ghee
Cashews - 7,8(cut into bits & slightly roasted)
METHOD:
• Slightly roast dal and powder well and mix with sugar powder and
cardamom powder
• Heat ghee in a kadai, keeping heat to the minimum. Fry cashew bits
to golden brown and add dal powder. Slightly roast for 1 min, add sugar
and cardamum powder and turn off the gas. Mix well and shape into laddus.You
may reduce ghee if you are able to make laddus otherwise.Very tasty and
easy to make laddus. Shelf life is more than 1 week.
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SUJI LADDU 1
INGREDIENTS:
Suji (Rava/Cream of wheat) - 1 cup (roasted and powdered well)
Sugar- 1 cup (powdered well)
Ghee-4,5 tbsps or as much as to shape into laddus
Cashews - 7,8 (made into bits)
Cardamom - 6,7 (powdered).
METHOD:
• Suji should be properly roasted and over a low heat, until it emits
good aroma.The colour should be little more than golden brown. This should
be powdered smooth..
• Heat ghee in kadai , fry kaju pieces (golden brown) in ½
ghee, add the other half (ghee) and mix all ingredients together well.
Remove and shape into laddus , when still warm. Store them in a container.
The container need not be airtight
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SUJI LADDU 2
INGREDIENTS:
Suji(Rava/Cream of Wheat) - 1 cup
Coconut,grated-1 cup
Sugar-1 and ½ cup
Ghee- less than ½ cup
Cardamom powder-1/4tsp.
Cashews - cut into small bits (fried to golden brown in ghee).
METHOD:
• Fry suji in ghee over a low heat till it turns golden colour and
emits good aroma.Add coconut with suji and remove after 2,3 mins.
• Make syrup with sugar and enough water to more than 1 string consistensy.
Add suji,coconut mixture to it. Also add elachi powder and kaju pieces.
Mix well and keep it aside for 10 mins. Mix well and shape into laddus.May
have to be stored in fridge after 1 day.
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TIL(SESAME)LADDUS
INGREDIENTS:
White til(sesame seeds) -1 cup
Jaggery(Brown Sugar) - 1/2 cup
Peanuts-1 tbsp(roasted and crushed into bits), optional.
METHOD:
• Roast sesame seeds until they are brown and emit good aroma. Remove
after 10 mins, powder in a mixie till soft. • Powder jaggery also.
Mix everything well and shape into laddus.Very tasty and nourishing.
NOTE:-You can make laddus without powdering til but add jaggery syrup instead
of jaggery
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PEANUT LADDUS
INGREDIENTS:
Peanuts(roasted and cleaned)-2 cups
Jaggery(Brown Sugar) -¾ cup.
METHOD:-
• Make syrup with enough water and jaggery.To test, drop 1 drop of
syrup in a cup of water. If soft balls are formed, the consistency is correct.
Add syrup to the peanuts mixing well.
• Shape into laddus when still warm, smearing some rice powder in the
palms.
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SIMPLE SWEET APPAM
INGREDIENTS :
All purpose flour - 1 cup
Jaggery(Brown sugar)- 1 cup
Cardamom -6,7 powdered
Ghee - 1/2 tsp
Oil for frying - 2 cups.
METHOD:
• In a cup of warm water add jaggery and go on stirring till the
jaggery gets dissolved.
• Add ghee and cardamom and all purpose flour to it stirring constantly
to avoid lumps. Keep aside for 10 to 15 minutes. The consistency should
be that of idli (thick) batter.
• Heat oil in a kadai(wok) and pour a tablespoonful of the batter
in the hot oil. Deep fry till dark brown in colour on low heat. Remove
and drain excess oil in a colander. Repeat the same with rest of the batter.
They can be stored for 4,5 days if you fry a little more.
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ATHIRASAM
INGREDIENTS:
Rice flour-1cup
Jaggrey(Brown Sugar) - nearly 1 and ½ cups
Cardamom powder-1 pinch
Oil-3,4 cups
Curd/Yogurt - 2 tsps(optional)
METHOD:
• Make a syrup of jaggery and little water. To test, drop a drop
of syrup in a cup of water and if it does not solidify, it is correct.
• Add rice powder, cardamom powder 2 tsp ghee to it. Keep aside for
at least ½ hr.
• Heat oil in a kadai. After 2,3 minutes reduce heat to a minimum.Take
some dough and flatten on an oil paper or plantain leaf after greasing.The
pan cakes may be thinner than vada but thicker than puri. Fry them till
moderately crisp and brown in colour. If they are not soft and porous
inside, you may add curd to the dough.
• Very tasty snack. Shelf life is 3,4 days.
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KARJIKAYA (KAJIALU, GUJIA)
INGREDIENTS:
All purpose flour - 1 cup
Ghee for rubbing in - 2 tsp
A small pinch of salt
Oil for frying 3-4 cups.
For filling:
1)Khoya grated - ¾ cup
Powdered sugar - ¼ cup
Cashew bits, raisins, grated dry coconut and bits of almond - all put
together ½ cup
Cardamom powder 1 or 2 tsp according to taste.
(Note:-instead of khoya you can use powdered puffed gram(chutney
dal))
METHOD:
• Mix all the ingredients for filling and taste.The sugar content
content should be a little more because the cover is bland.
• Mix all purpose flour,ghee and salt for 2 minutes.Then add a little
water to make a soft dough.Cover it with a damp cloth.
• Make small puris and fill with 1 or 11/2 tsp of filling and fold
it into half so that one half closes on the other.Press the edges using
damp finger.Similarly make the rest of the dough.Keep the gujias covered
with a damp cloth.
• Heat oil in a kadai.Fry the gujias in moderately hot oil to a very
lightly golden brown colour on both sides.You can fry 4-5 pieces a time.Take
care to turn them slowly.Remove and drain in a colander
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DILBARKUSH
INGREDIENTS:
All purpose flour- 1 cup
Milk-1/2 cup
Sugar - little more than 1 cup
Oil for frying-3 cups
Ghee - 1tsp ghee
Rose petals-few or rose essence-1,2 drops.
METHOD:
• Heat milk,add all purpose flour and stir well to make a soft dough.
Knead well.
• Greasing the palm, make thick puris of the dough and fry in oil
over a a medium heat reducing flame after 2 mins. Remove after they are
properly fried(moderately crisp).
• Make a syrup of sugar and water to 1 string consistensy and add
rose petals or essence.Dip the pancakes one by one and remove after 2,3
mins.Very tasty and easy to make.
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SHELLS
INGREDIENTS:
All purpose flour- 1 cup
Sugar 1 cup
Ghee to rub in - 2 tsps
Oil - 2, 3 cups
A new comb.
METHOD:
• Rub in ghee with all purpose flour for 2 mins and make a soft dough,
adding enough water. Take some dough, shape like a small marble.Press
it on the broader side of comb
and at flatten the same. The impression of the comb would have formed
on one side of dough.
• Role it gently and shape it like a shell.You may shape it in any
shape you like. Similarly shape all the dough,
• Heat oil in a kadai, and over a low heat, fry all of them till
they turn lighter than golden brown and crisp. Keep them aside.
• Make a syrup with sugar and enough water to 2 string consistency.Spread
shells on a plate.Remove syrup from gas, stir briskly and pour over shells,
stirring them well so that syrup sticks evenly on shells.You may keep
them at least for a week, without being refrigerated.
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PURAN POLI(ROLLS)
INGREDIENTS:
All purpose flour - 1 cup
Coconut, grated-1/2 cup
Sugar - ½ cup
Cardamom-4,5 (powdered)
Oil for deep frying-4.5 cups and
Ghee - 2 tsps
METHOD:
• Heat ghee, and rub it in, with all purpose flour, Mix well for 3,4
mins.Add enough water to make a soft dough. and keep aside for 1 hour covering
with a wet cloth..
• Now prepare syrup with sugar and enough water(required to immerse
sugar completely) to 1 string consistency. Add coconut and stir well until
it gets thicker, but remove before burfi consistency. Add cardamom powder,
mix well and keep aside
• Heat oil in a kadai.Take some dough (required to make small puris),
and roll into thin puris and fry them on a low heat. The puris should be
cooked but remove before they get stiff.
• Spread 1 big spoon of coconut- sugar preparation on the puri evenly,
and roll.Both should be warm so that they stick well
• Fix 2,3 cloves at intervals.. Similarly prepare all of them, and
side by side place 4,5 on a warm tawa(frying pan), for 2,3 mins. The puris
should be soft, but cooked. After some time store them in a container.
(NOTE:-The lid may not be tight when you store sweets.Some
kaju bits fried in ghee may be added to the coconut-sugar preparation.When
the rolls are hot, you may decorate with coloured dessicated coconut. May
be refrigerated after 2days.)
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BADUSHA
INGREDIENTS:
All purpose flour-1 cup
Sugar- 1 cup
Yogurt(thick) - 2,3 tbsps,
Dalda/Crisco - 2 tbsps
Little more than 1 pinch of soda
Oil - 4,5 cups of good cooking oil,for deep frying.
METHOD:
• Sieve all purpose flour, add dalda and soda. Mix well for 3,4 minutes.
Mix as much dalda as to make it oily and if you take a handful of all purpose
flour mixture, and press it , it should form a ball and not crumble down.
• Add yogurt and make a soft dough, adding water if necessary.Keep
aside for 1 hr, covering with a damp cloth. Take some dough(the size of
1 amla), and shape into thin vada, pressing in the centre, with the thumb
to make a depression. • Repeat and make vadas with all the dough.Keep
aside.
• Heat oil in a kadai, and transfer as many vadas as possible to the
kadai, The heat may be medium till vadas get puffed up,then reduce heat
to minimum.You may have to adjust heat, as badusha's colour should be cream.colour,cooked
well inside and puffed up outside.Inner portion should have layers. Fry
all of them and keep aside.
• Prepare syrup with sugar and enough water to little more than 1 string
consistency. and let it cool for some time, that is syrup may be little
warm but badushas should not be warm.Dip badushas one by one in the syrup
and remove at once.
• Heat remaining syrup to 2 string consistency, beat well and pour
on the badushas(spread on a plate) and mix well so that the syrup is evenly
distributed. The second syrup will solidify in no time so you should be
very quick in mixing it with badushas.In the process be careful not to break
them.In the end they should be white in colour with lot of syrup on it When
still little warm,you may fill the depression in the centre with pista bits
or coloured dessicated copra You may store in a fridge after 4,5 days.
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SWEET KHOYA(THIRATTUPPAL)
INGREDIENTS:
Milk-1 litre or 4 big glasses
Sugar-120 grams or less than ½ glass
Cardamom-4.5,powdered(optional)
Saffron - a few strands, soaked in a tsp of milk
camphor(edible)-few grains.
METHOD:-Heat milk in a thick vessel over a medium heat till it reduces to
half quantity.Add ,sugar, stir well until it is quite thick. Turn off gas,
add flavouring, mix well and store
after it cools down.
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BASANDI
INGREDIENTS
Milk - 4 Big glasses
Sugar - less than ½ glass
Pista-2 tbsps(made into bits)
Caradamom powder-1/4 tsp(optional)
METHOD:
Heat milk in a thick vessel over low heat. As cream forms on the top, remove
to a side with a spoon. Place a clean spoon at the bottom. Go on collecting
cream by pushing
it to a side.As the quantity reduces to ¼, remove and add pista pieces
and cardamum powder.
Should be refrigerated after 10 hrs.
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SUJI APPAM
INGREDIENTS:
Suji(Rava/Cream of Wheat) - 1 cup
Sugar- 1and ½ cups or brown sugar/jaggery-2 cups
Ghee-2 tbsps
Cardamom-7,8 powdered
Oil for frying-4,5 cups
All purpose flour-2 cups
Ghee to rub in-1 tbsp.
METHOD:
• Make a soft dough with all purpose flour, ghee and enough water,and
keep aside, covering with a damp cloth. for 1/2hr
FOR THE FILLING:
• Roast suji in a kadai till it turns light brown.Add 2 and ½
times
water, and add sugar or jaggery when suji is cooked and stir well for
4,5 mins, to the consistency of halwa.Add 2 tsps of ghee and cardamom
powder and remove from gas. Now the filling is ready.
• Take some dough and make a thick puri. Place some filling(size
of a small lime) in the centre of the puri, flatten it little and close
filling from all sides,.Flatten a little more but thick
• Heat oil in a kadai and over a medium heat,deep fry pan cakes(appams)
to a golden brown and moderately crisp.Keep in a colander for some time
Before serving place on a tissue paper to remove excess oil(optional)
• Shelf life is 2,3 days, refrigerate afterwards.
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MODAKAM
INGREDIENTS:
Maida(all purpose flour)- 1 cup
Milk-less than ½ cup
Coconut(grated) - 1 cup
Jaggery(grated) or brown sugar-1/2 cup
Besan(gram flour)-1/2 tsp
Ghee-2 tsps.
Few grains of salt
Oil-3,4 tsps.
METHOD:
• Heat milk and add maida, salt and 1tsp of oil. Stir well and remove.
Knead well. If necessary, add milk or maida accordingly.
• FOR THE FILLING:-Make a syrup with jaggery and few drops of water.
Add coconut, besan and a tsp of ghee to it Stir well till excess moisture
is removed.Make into small laddus and leave aside.
• Take some dough and shape into small balls. Shape into a thin cup
and place a small ball of filling in the centre. Close on all sides with
a knot on the top. You may shape as a
boat or in any other shape as you want, closing top portion.
• Steam
them in an idli stand. Remove after they are properly cooked. Serve hot.
NOTE:-There are other fillings also to be stuffed.
Savoury filling:- Soak and grind ½ cup urad dal
with 1 red chilli and 1 green chilli, salt, hing and curry leaves. Steam
cook it adding "tadka" of oil and mustard seeds and 1 tbsp grated
coconut. This filling is to be stuffed in the same way, and steam cooked.
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SWEET PONGAL - TYPE 1
INGREDIENTS:
Rice- 1cup
Chana dal-4,5 tbsps
Moong dal - 2 tbsps (optional)
Jaggery(Brown Sugar)- 2 and ½ cups
Cardamum-7,8 (powdered)
Nutmeg-a small piece(fried in ghee and powdered)
Ghee- ¼ cup and dalda(crisco)-1 tbsp
Cashewnut - 8,9
Raisins - 2 tbsps.
METHOD:
• Roast dals until they turn golden brown.
• Mix with rice, wash, and cook until soft in a pressure cooker, adding
nearly 3 times water.
• Prepare syrup with jaggery and little water.If needed, strain in
the beginning to remove any dust particles. Heat again until syrup is quite
thick.To test, pour a drop of syrup in a bowl of water. It should form a
lump slightly hard.
• Add cooked rice and dal mixture. If is not soft, mash slightly. Mix
both well and let it be on the stove for 2,3 mins more. Add ghee,cashews,
raisins and flavouring. Serve hot.
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SWEET PONGAL 2
INGREDIENTS :
Rice- 1 cup
Milk-6,7 cups
Jaggery or misri-1 and ½ cups(grated)
Ghee-1/4 cup
Kesar(saffron)-few strands(soaked in a spoon of milk).
METHOD:
• Boil milk in a thick vessel or cooker. Add washed rice. Let it cook
well till rice is almost mashed.
• Add jaggery and stir well. Let it not get stuck at bottom.
• After 5 mins,it will be ready. Add kesar and ghee and mix well.Remove
from stove and serve hot.This item is prepared on Sankranthi day.
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