Vidhu's kitchen: Sweets

Showing posts with label Sweets. Show all posts

Pathir Pheni - 600 th Post

This is the 600th Post at vidhu's kitchen. Feeling very happy to share with you all.. Thanks to all my friends and readers who have been encouraging and Supporting me...
Thanks ...

Ingredients

Rava / sooji : 1 cup
Maida : 1/2 cup
Ghee : 2 1/2 - 3 tbsps
Salt : a pinch
Oil : for frying
Water

For the paste

Rice flour : 3 tsp
Ghee : 3 tsp

Method

In a bowl mix the maida,rava,ghee,salt and crumble well.
Slowly add required water and knead to a soft dough.
Close with a lid and keep aside for an hour.
Mix the ghee and rice flour ,beat well as a smooth paste.
Divide the dough into 6 equal portions, roll it into a thin circle.
Apply rice flour paste on top of the rolled out circle, place another rolled out circle on top.
Place one over another rolled puris.
Roll the layered puris tightly into a log.
Cut the log into 1 inch pieces.
Again roll out each pieces into a thin puri .
Heat oil in a frying pan on low medim flame.
Fry them until they get fried.
Drain on paper towls.
While serving sprinkle powdered sugar .
Enjoy..

Corn flour Halwa - Easy sweet recipe

Ingredients

Corn flour : 1/4 cup
Sugar : 3/4 cup
Water : 1 cup
Ghee ; 2 tbsps
Orange Food colour ; a pinch
Cashewnuts ; few

Method

Fry the cashewnuts with little ghee till golden brown and keep aside.
Grease a plate with ghee and keep aside .
Mix corn flour with 1/2 cup water and food colour without lumps.
Heat a heavy bottomed pan, add sugar and the remaining water .
Let the sugar gets dissolved, lower the flame.
Add the corn flour mixture slowly and keep stirring .
Keep stirring till the whole mixture turns glossy.

Add ghee and mix.

When the mixture is becomes thick add the roasted cashews and mix.

When the halwa starts leaving from the sides of the pan , transfer to the greased plate and let it cool for an hour.

Cut into small pieces and serve.

Aadi Thengai paal / Aadi paal

Ingredients

Grated coconut : 2 cups
Grated jaggery : 1/2 cup
Cardamom : 3
Sliced almonds : 1 tbsp ( optional0

Method

Grind the coconut ,cardamom with 1 cup water , squeeze and strain in a strainer and keep aside the first coconut milk.
Again grind with 1 cup of water ,squeeze and strain.
Add grated jaagery to the second milk, and cook on very low flame for just 4 to 5 minutes.
Add almond slices and serve hot.
Enjoy.

7 Cup Burfi / Cake / 7 கப் கேக்

Ingredients
Besan Flour : 1 cup :

Milk : 1 cup

Grated coconut : 1 cup

Ghee : 1 cup

Sugar : 3 cups

Method

Heat a heavy bottomed thick kadai, add besan flour,milk,ghee,coconut,sugar and mix well.

Keep mixing to ensure there are no lumps .

Once it starts boiling, reduce the flame .
Meanwhile grease a tray with ghee .

Make sure the flame is in sim position and stir continously.
When the mixture starts thicken and slightly turned to the golden colour and leaves the sides of the pan immediately pour to the greased plate , and cut into desired shape.

Enjoy.....

Saffron gulab jamun with homemade khoya

Ingredients

Full cream milk : 1/2 ltr
Saffron ; 2 pinches
Maida : 1 1/2 tbsps
Sugar : 1 1/4cups
Water : 1 1/4 cups
Baking soda : a pinch
Oil

Method

Soak saffron in 1 tbsp warm milk for 10 minutes to release the colour and flavour.
Take a non stick pan, bring milk to boil.

Add saffron milk to the boiling milk .

Lower the flame and keep stirring scraping the sides.

keep stirring till it becomes solid.

Remove from fire and let it cool.
Now the saffron khoya is ready.

In a bowl, add the khoya,maida,baking powder and mix well.

Make a smooth dough without adding water.

Keep aside for 5 to 10 minutes and make equal sized balls.
Meanwhile prepare the sugar syrup.
In a pan,add sugar, water and let it boil till the syrup becomes sticky and keep aside.

Deep fry the jamun balls in medium heat oil,place them on paper towel,add it to the sugar syrup .

Let jamuns soak for atleast 1/2 an hour before serving.
Enjoy...

Akkaravadisal Recipe - Iyengar Style / அக்கார வடிசல்

Ingredients

Raw rice : 1 cup
Moong dal : 1 tbsp
Jaggery : 1 cup
Sugar : 3/4 cup
Milk : 3 1/2 cups
Ghee : 1/4 cup
Cardamom powder : 1 tsp
Pachai karpooram (edible camphor) : a pinch
Cashewnuts
Saffron

Method

Wash and soak the rice and dal for 10 mins.
Soak saffron in 1 tbsp milk.
Cook rice in milk in a pressure cooker until throughly mashed. Melt the jaggery in a heavy bottomed pan in little water and filter it.

Add sugar,mashed rice to it and mix well.

Add ghee .cardamom powder,pachai karpooram and mix well.

Add the soaked saffron and mix.

Simmer the flame and cook for 5 to 7 minutes.

Remove from fire.

Heat 1 tbsp of ghee and fry cashews and then grapes.
Add it to the rice mixture and mix.

Serve hot.

Enjoy..

Unnakkaya / Banana rolls Recipe - Kerala Special

Ingredients

Banana : 2 ( Nenthra pazham)
Greated coconut : 4 tbsps
Cashewnuts : 2 tbsps
Cardamom powder : 1/4 tsp
Sugar : 2 tbsps
Ghee : 1 tsp
Oil

Method

Cook the bananas in pressure cooker and mash it well.
Heat ghee ,fry cashewnuts,coconut.
Add sugar, cardamom powder and mix well.
Remove from fire and let it cool.
Apply some oil in your palm, Divide the mashed banana , spread it ,press a little in center.
Take a tbsp of coconut mixture , place it in the banana spread,, roll it and join the edges.
Heat oil and deep fry on low flame till they become golden colour.
Enjoy..

Jalebi - 550th Post

Yayyyy.. This is my 550th Post.. Feeling very very happy & i Thank Everyone for all the Support..

Ingredients

Maida / All Purpose Flour : 2 cups
Rice flour : 1 1/2 tbsp
Baking soda : a pinch
Thick Curd : 2 tbsp

Salt : 1/4 pinch

Oil for frying

Mixed nuts

For sugar syrup

Sugar : 3 cups
Water : 3 cups

Yellow food colour : 1/2 pinch

Method

In a bowl, combine the rice flour, Maida, salt,curd and baking soda.

Pour water and whisk well until smooth.

Cover the bowl and leave the batter to ferment for 12 hours or overnight.

Making the sugar syrup

Add sugar,water,yellow food colour to a pan and bring to a boil on low flame.

Cook the syrup until it reaches the single thread stage.

Remove from heat and keep aside.

Cooking the Jalebi

Heat oil in a heavy bottomed pan.

Mix the batter and pour it into a squeeze bottle .

Squeeze the batter into the hot oil. ( draw circles)

Deep fry on medium flame until crisp.

Dip them in sugar syrup for 5 to 7 minutes.

Take them out from the syrup.

Garnish with mixed nuts and saffron and serve.

Enjoy.

Homemade Tomato Jam

Ingredients

Ripe Tomatoes : 1/2 kg
Sugar : 1/4 kg + 3 tbsps

Method

Wash & roughly chop the tomatoes ,grind into puree and add it to the heavy bottomed pan.
Add sugar and mix well.
Bring mixture to boil on medium flame.
Let it thicken for about 20 minutes.
Drop some jam on a plate,if the jam is running then you will have to cook it a bit more.
When it becomes thick,remove the pan from heat and let it cool.
Store in an air tight container.

Arisi Thengai Payasam / அரிசி தேங்காய் பாயசம்

Ingredients

Raw rice : 1 tsp
Grated Coconut : 5 tbsps
Grated Jaggery : 6 Tbsps
Cardamom : 3
Milk : 1/4 cup
Ghee : 1 tsp
Cashewnuts : 1 tbsp

Method

Soak the rice & cardamom in water for 15 minutes.

Grind the rice ,cardamom & coconut to a fine paste.

Add 1 cup water to the paste,mix and cook on low flame.

Cook until the mixture becomes thick

Soak the jaggery in little water

Filter the jaggery water and add it to the coconut mixture.

Mix well and let it boil for few minutes and remove from flame.

Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color

add it to the payasam and mix

Before serving, add boiled and cooled milk to the payasam and Enjoy...

Mixed Nuts Kheer

Ingredients

Mixed nuts : 1/2 cup ( i used Badam,pista,Cashewnuts)
Cardamom : 2
poppy seeds : 1 tsp
Saffron : a pinch
Milk : 3 cups
Sugar : 1/2 cup
Sara Paruppu / chironji : 1 tbsp

Method