Sree Krishna Sweet style "Badhusha" - a Diwali extravaganza

Wish u all a very happy and prosperous diwali.May god bless u with abundant wealth and health.
U want to prepare krishna sweets- melt in mouth style badusha,then here comes the exact recipe to follow.The badhushas were soft as well as flaky.This recipe is a fool proof recipe and can be followed as it is to prepare soft badhushas.

Recipe source:
Saras Kitchen

Ingredients:

1.Maida / all purpose flour     -   2 cups
2.Oil                                        -   1/4 cup
3.Ghee                                     -    1/2 cup
4.Sugar                                    -     2 tsp
5.Salt                                       -     a pinch
6.Cooking soda                        -    a pinch
7.Water                                    -     1 to 2 ounces

For Syrup:
1.Sugar                                    -      1 cup
2.Water                                    -      1 cup
3.Rose water                            -      1 tsp (optional)

Method:
* Take a mixing bowl,add flour,cooking soda,salt and sugar.Mix it well.
* Melt the ghee and let it cool for some time.Bcoz,when we add hot ghee,then there are chances for the badhusha to become brittle.Mix the cooled ghee with oil and pour it to the flour.
* Add little water and prepare a soft dough like that of a chapathi dough.Cover and rest it for an hour.
* After an hour,the dough wud have been incorporated well,as it intakes all the ghee.Divide them into equal sized balls .Pat each ball and slightly press it in the centre,this releases some pressure,while frying.Keep these flattened balls to rest for 5 mins.Cover it with a muslin cloth.

* Place a pan of oil and let it get medium hot.Now slowly drop the badushas into the oil and let it cook completely in medium fire. But make sure,the oil is not less hot,which wud result in breaking of the badhushas.Make sure we have enough oil,so that the badhushas will have space to float.
* Slowly flip the badhushas and cook till it gets golden brown colour.
* Immediately,drop the badhushas in sugar syrup and let it soak for a minute ,flip it around for another minute.Take it from the syrup and keep it on a plate to cool completely.Once cooled.store it in air tight container.

Preparing the sugar syrup:
* Take a wide mouthed pan,add sugar and water.Bring it to boil.After few minutes, take the syrup between ur 2 fingures,it shud form a string,this is the right consistancy.
* Other way to chk the consistancy is,take a plate and place the syrup,it will be like a pearl.If u tilt the plate also,it wont drop.
* Once the syrup reaches one string consistancy,then turn off the heat and add the rose water.

Verdict:
It was yummy and flaky.Resulting in immediate plate emptying.

Malpua

 Here I am with double great news !!!! My sweet little blog turns one,this september and Rohith is going to get a little brother soon .Yes I am due for a lilliput.And thats the reason,I am not regular in blogging. Pretty much excited in celebrating the double joy with Malpua.I would thank all my friends,fellow bloggers for extending their hands to support me.I owe to u a lot dearies.Also to my beloved husband,who takes pain in giving comments to my new creatons.
 This recipe,originally is my friend saras' s ,where I have altered a bit.She prepared it in one of our pot luck,which was a great hit.We all loved it.

Ingredients:
1.Condensed milk          -         350 gm (1can)
2.Milk                            -        1 cup
3.All purpose flour        -        1 cup
4.Rice flour                   -         3 tbsp
5.Kowa                          -         1/2 cup (grated)
6.Baking pwdr               -          a pinch
7.Sugar                           -          1 1/2 cup
8.Cardamom pwdr          -         a pinch

Method:
For Malpua:
* Take a mixing bowl,add the rice flour,all purpose flour and baking pwdr .
* Mix them well.
* Now add milk slowly to the mixture and form it into a batter consistency.
* At last add the condensed milk and let it get coated well with the mixture.
* Rest the malpua mixture for an hour.
* Take a shallow pan,add oil .Heat the oil to medium heat.
* Now take a small laddle full of the batter and pour it on the oil.
* Let it cook for a minute or untill, it gets a nice golden yellow colour.
* Flip it and cook it on the other side.
* Take out and strain the excess oil.

Making of sugar syrup:
* Mean while,take a heavy bottomed pan,add sugar .
* Pour water ,so that the sugar gets fully covered.
* Bring the syrup to boil ,untill u get a string consistancy.
* Turn it off and add cardamom pwdr.

Now take the malpuas,and immerse it in the sugar syrup for a minute and take it out.Store it in air tight containers and enjoy.

Note:
* Make sure ,malpuas are not cooked hard.
* Immerse the malpuas into the ugar syrup,immediately after taking from the oil.

Microwave Baarley Kheer

As a token of love,got this barley from my friend Priya for "Maitri".I prepared a loaf cake with this and also this kheer.As u   know ,barley has a lot of health benefits.It is high in fibre too. But I didnt tell my H about this.I just gave it as a normal kheer,hiding the name barley.He drank it fully and said it was good.Then I told about the ingredient,he was quite puzzled and told,I know some thing fishy was there in this kheer,but it is good.Happa some how managed to make him drink this.

Ingredient:
1.Barley                       -                1/4 cup
2.Milk                          -                 4 cups
3.Sugar                         -                1/4 cup
4.Cardamom pwdr        -                a pinch
5.Cashews                    -                 a teaspoon
6.Raisins                       -                a teaspoon

Method:
* Take barley and soak in water for half an hour.
* Sqeeze out the excess water and brake it down in a blender.Dont grind it.Just pulse it.
* Take a microwave safe bowl,add a cup of water and cook till it is tender or for 10 minutes.
* Now add milk and bring to boil for 3 more minutes.
* Add sugar and cardamom pwdr.
* Take a pan,add ghee and fry the cashews and raisins.
* Pour it on the kheer and njoy.

Note:
The cooking time may vary from one microwave to another ,so  check with ur respective microwave for the cooking time.We can also add a scoop of condensed milk to enhance the taste.

Puran Poli / Paruppu poli - Tamil New year special

Wishing u and ur family a wonderful and  prosperous new year.May god bless u with abundant wealth and health.This is a very special occasion for us.My mom and MIL will prepare a feast and all our relatives will gather and have fun .Since we are all alone here,I prepared  a simple meal with Tomato sambar,pudalangai poriyal,rasam, puran poli and milagu vadai.I have prepared chana dal filling for the poli.The poli was awsome and was soft too.I have adapted from saras.Give it a try ,u will love it.Will post the recipe for milagu vadai soon.

Recipe Source:
Saras Kitchen

Ingredients:
For Dough
1.All purpose flour / Maida - 11/2 cups
2.sugar - 1tbsp
3.Oil - 1/4 cup
4.Salt - A pinch
5.Food lemon color - As required

For Filling:
1.Channa Dhal - 3/4 cup
2.Jaggery - 1 1/2 cup
3.Ghee - 1 tbsp
4.Cardamom pwdr.

Method:
For the dough:
* Mix all the ingredients ,except oil and prepare a soft and elastic dough.
* Knead it well for atleast 5 minutes.
* Cover the dough with oil and keep it aside for an hour.
* Take the dough and knead it again.
* Divide them into equal sized balls.

  

For the filling:
* Pressure cook the chana dal with 1 cup of water.
* After the whistle is removed,strain the water.smash it well.
( My dal was over cooked,so I took a muslin cloth and squeezed out the excesss moisture.)
* Take a pan ,add jaggery and little water.
* Turn the stove to medium low and let the jaggery get dissolved into the water.
* Filter the jaggery and again mix with smashed chana dal .Add ghee and cook the mixture.
* The moisture in the jaggery- chana dal mix will get reduced ,when we cook it .
* Turn off the stove ,when the mixture curdles like halwa.Add cardamom pwdr.
* Cool completely and divide the mixture into equal sized balls.

Assembling:
* Take the dough- ball,tap it and place the filling inside.
* close and roll it as a thin chapathi.
* Cook it in a tava for 2 minutes ,both sides.
* Apply ghee to both sides and store it.

Note:
We can use any filling for the poli like coconut,dry fruits etc.Adjust the filling according to the dough balls.

Sree Krishna Sweets Mysore Pa - My 200 th Post

  Happy to share with u my moment of joy.This is my 200 th post.Wanted to prepare some sweet for this joyous moment.So I prepared this mouth watering Mysore pak.Plz friends,take some sweet from my platter.I take this precious moment to thank all my friends and fellow bloggers for giving me their endless support.
  The original "Krishna Sweets " recipe calls for  besan: Sugar : Ghee in the ratio 1:3:3.But to reduce the calorie value,I have took 1 cup besan,21/2 cups sugar and 2 1/4 cup ghee + 1/4 cup oil.Addition of oil,has not altered the taste.If u want to have only ghee,then go ahead and have 2 1/2 cups of ghee.The sweet has to be mixed thoroughly and continuously till the end,if not u will not be able to get a super soft ,melt in the mouth type of mysore pa.This is yet another easy and tasty sweet.Rohith and H thoroughly enjoyed the sweet.It vanished in hours.So gal,give it a try ,u will love it.Will update the step wise pictures later.Cannot take ,as I  was busy mixing.

Ingredients:
1.Besan Flour                 -          1 cup
2.Sugar                           -           2 1/2 cups
3.Ghee                            -           2 1/4 cup
4.Oil                               -           1/4 cup
5.Water                           -           1/2 cup

Method:
* Take a pan, dry roast the besan flour,untill nice aroma comes out.Keep it aside.
* Mix the besan with oil and keep it aside.We have mixed the oil,to avoid lumps while mixing.
* Now in the same pan,add sugar and water.
* Let it come to a boil.Now the sugar syrup will start bubbling.
* Take a small pinch and expand the syrup.It should form a single thread.
* This is the right consistancy.
* Slowly add the  besan .Mix it while adding.
* From here onwards,dont stop mixing.Your hands shud be working till the end. I know its the toughest part.But the outcome is so perfect .
* Mean while heat the ghee ,slowly pour  it to the mixture.
* The mixture will start gulping the ghee and at one part of time,the mixture will start curdle like a thick halwa.Make sure it is thick enough ,by taking a pinch out and try to roll it like a small ball.It shud form a ball.This is the right consistancy.
* Pour the mixture in a greased pan and let it cool completely for 20 minutes.Then cut them into ur desired shapes and store them in a dry container.

 Note:

While adding the ghee,it should be hot.This will make the mysore pak a little softer.At any point of time ,dont leave ur hand from mixing .Since this is the first time,I used 80 gm cup to measure the ingredient.I got 12- 15 pieces.If u r using standard 240 gm cup,then u will get more pieces.

Updated note:

By mixing the oil to the besan,we need not want to mix the besan continously.We can have some rest ,because now its easy to mix well.

Mini Jalebi - Day 4

Today is the 4 th day of blogging maraton.And I am going to give u one more kids friendly recipe.Jalebi is a famous street food in India.It is slightly different from jangiris.We call it as jangiri's cousin.I love the tangyness in these jalebis.Today,Saras came to our home .When she saw the jalebi mixture resting in the oven,immediately she said,why cant we start it right now.We both started to prepare jalebis.It was wonderful experience to cook with her.My son loved  jalebis a lot .My H too liked it.Thinking to prepare ,this sweet more often in near future.

Ingredients:

For Jalebi:

All-Purpose Flour – 1 cup

 Yeast                   – 1 tsp

Corn Starch          – 2 tsp

Oil                       – 1 tsp

Sugar                    - 1 tsp

Salt                       - A pinch

Orange Food color - 2 pinch 

Warm Water – 3/4 cup or as required

For Syrup:

Sugar – 1 1/2 cups

Water – 1 cup

Lemon Juice – 1/2

Cardamom Powder – 1/4 tsp

Method:

* Mix yeast in luke warm water and let it rest for 10 mins.

* When it is looking like frothy mixture,add it to all the ingredients under ,jalebi.

* Mix it well,without any lumps.The dough shud drop like a thread.This is the right consistancy.

* Keep the mixtue in a warm place for 1 hour.

* The mixture will be double in size,after an hour.

* Take a ziploc bag and pierce a hole with a hot nail.

*  Now take a cup as,shown in the picture ,place the ziploc cover and pour the mixture into it.

* Mean while,take a pan and add sugar,cover it with water.

* Bring it to boil and when the fumes started to vanish,add lemon juice and cardamom pwdr.

* Turn it off and keep it in the same stove,to maintain its warmness.

* Now take a pan and add oil.Let it be warm.

* Drop a small ball of  jalebi mixture into the oil,it shud rest for a minute and then come up.

* This is the right temperature to draw jalebis.

* Now start drawing jalebis.I prefer to have mini jalebis.

* Flip it over and cook the jalebi.Not too much,then it will be like murukku.

* Immediately, drop it in the sugar syrup for a minute.Then turn it over for one more minute.

* Take it out and arrange them in a container.

Enjoy jalebi's either hot or cold.

Note:

If u feel,the mixture is too thin,then u can add rice flour.But not too much,then it will become crispy.

Add the half lemon fully into the syrup.This willgive the jalebis,a little sourness.

Sending this to Champa's Kids delight started by Srivalli

Also to Priya Mitharwal's Celebrate Sweets event started by Nivedita

 

Check out my blogging marathon buddies in action.

Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraitharwalsj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Microwave Coconut burfi

Coconut burfis are my alltime favourite.Wud love to munch on these anytime.But the sugar syrup will be a big headache for me always.So i was finding ways to get rid of this sugar syrup process.Saras, has posted a microwave versio.It was too good,I tasted it .So prepared a microwave version of coconut burfi.It came out really well.Here comes ,her version of burfi.I have increased the quantity of rava a bit than her recipe.Give it a try ,u will love it.I have used store bought coconut flakes.We can also use fresh cocout flakes also.

Ingredients:

Coconut Flakes - 2 cups( Fresh or dessicated one, I used dessicated one)

Sugar - 1 1/2cups

water -3/4 cup

Rava - 1/4 cup

Ghee - 2 tbsp

Cardamom powder - 1tsp

Salt - A pinch

Saffron - few (optional)

Method:

• Take Microwave safe bowl & add sugar, water and mix it.
• Keep this mixture in microwave for 10 minutes on high. Stir in between to bring sugar syrup into string consistency. ( First I kept it for 4 minutes & then for 3 minutes and again for 3 minutes & perfectly got the desired consistency.)

Add coconut flakes,  Rava, Ghee, Cardamom powder & salt to the syrup and mixwell.

Keep this mixture again in microwave for 2 minutes & stir in between.(If u feel the mixture is too liquidy,then add some more rava and microwave it again for 3 mins)

Mean while grease a plate, & pour the coconut burfi mixture to it & spread it into equal thickeness.

Allow it to cool & cut it into desired shape.

Take it out without breaking the burfi & store it in air tight container.

Note:
We can also use condensed milk,instead of sugar.But the cooking time will be more for that and the rava also increases.

Sending this to Aipi and Priya's "Bookmarked Events"

Celebrating wedding anniversary with Aval Paysam / Poha Kheer

Yesterday we celebrated our 4 th anniversary.We celebrated with our friends.We were surprised by our friends visit.Saras came with her family and gifted a beautiful cake.We were pleased by her creation of choco cake.So hurriedly prepared a quite simple meal.Aval payasam was one of that.It was quite easy and tasty kheer.I used 2 tbsp of condensed milk to enhance the flavor.Give it a try ,a variation of regular payasam.

Ingredients;
1.Poha/ Aval                  -         1 cup
2.Milk                            -          6 cups
3.Sugar                           -          1 cup
4.Condensed milk           -          2 tbsp
5.Cardamom pwdr          -          1/4 tsp
6.Cashew                        -          1 tsp
7.Raisins                         -          1 tsp
8.Ghee                             -           1 tbsp
9.Salt                               -            a pinch


Method:
* Wash  , drain the poha and keep it aside.
* Bring the milk to boil.
* Add the poha and mix it well.
* Let it cook for 2 to 3 mins .
* Add the sugar and condensed milk and mix it .
* when the sugar dissolves, add salt and cardamom pwdr.
* Take a pan and add ghee.
* Roast the cashews and raisins and dump it in the payasam.


Today we had guests ,so prepared dinner for the party.Mutton biriyani,Mutton kola urundai,ennai kathirikkai kuzhambu,vazhakkai puttu,vadai,aval payasam,rasam.Saras brought her tangy crab curry.

This is the cake saras prepared for us .It was creamy and soft .we enjoyed a lot.Thanks saras for ur surprise.

Sending this aval payasam to kurinji 's event  "Healthy Recipe Hunt"

 Also sending to What's Cooking Today's " Delicious Dessert " event 

Sarkkarai Pongal / Sweet Pongal

Wishing  u all a very happy pongal .Pongal ,bring back memories, to my home town.My grandpa will celebrate Pongal elobarately.Especially " Mattu Pongal ",we used to call all our friends and fo, for a grand dinner.After coming to US ,the celebration has gone down a bit.But still,we have the spirit of celebration.

                                 Prepared sarkkarai pongal ,vadai along with lunch menu.

Ingredients:
1.Sona masoori rice                   -              3/4 cup
1.(a) Milk                                   -              2 1/2 cup
2.Jaggery                                    -              1 1/4 cup
3.Ghee                                        -              2 tbsp
4.Coconut milk                           -               1 tbsp
5.Cashews                                  -               1 tsp
6.Raisins                                     -               1 tsp
7.Cardamom pwdr                      -               a pinch
8.Salt                                           -               a pinch

Method:
* Wash and soak the rice for half an hour.
* Powder the jaggery well.
* Take pan and add milk ,bring it to a boil.
*  Add the rice ,cover and cook for 10 mins or untill rice gets mashed up.
* Now add the jaggery and mix well.Add the salt.
* Add coconut milk now.mix it well.
* Add cardamom pwdr and turn off the heat.
* Take a pan separately , add ghee and fry the cashews with raisins.
* Now pour ,the fried cashews and raisins to the cooked rice.
Serve hot with spicy vadais.
Check the recipe for masala vadai here

Sending this to Kurinji's "Pongal Feast"

Ras Malai

Ras Malai is a bengali dish and its a slightly different from rasagullas.Rasa malais are milk soaked  rasagullas.I came to  know this recipe from my friend saras and referred it from "Manjula's Kitchen" .It was a hit and went well for my party.We can use half & half milk,but I prefer to use whole milk ,boiled in low flame.This gives the sweet a strong flavour.

Ingredients:
1.Rasagullas                     -                 8
2.Milk                               -                 4 cups
3.Sugar                              -                 1 cup
4.Pistas                              -                 1 tsp

Method:
* Check my post for preparing rasagullas.
* The only alteration is ,we have to shape it as vadai or cutlet ,instead of balls.
*  Boil milk in a pan in medium flame.
* Milk shud reduce to 2 cups and also we can see 'malay' or paaladai started forming.
* Mix the milk continously as it shud not get burned.
* It will take minimum of half an hour , for the milk to condense.
* This slow boiling ,helps the milk to get its texture and taste.
* Now add sugar and mix well.chk the sweetness as rasgulla has its own sweetness,bcoz of the syrup.
* Take the rasgullas and gently press them to squeeze out excess sugar syrup.
*  Genlty drop them into the thickened milk and let it boil for 4 mins.
* This helps the rasgullas to absorb milk quickly.
* Turn off the heat and garnish them with chopped pistas and cardamom pwdr.
* Serve them after refregerating.

Sending this dish to Aipi and Priya's Bookmarked Recipes

Linking this to torontview's Food Palette series White



For more sweet varieties go here
Note:
When u keep rasamalai in the fridge, it will further absorb moisture.U can also add some milk to bring it to ur preferred consistancy.

My 100 th Post -- Jangri

I am now posting my 100 th post.I am grateful to all my friends,fellow bloggers and well wishers, who encouraged me by posting comments,suggestions.To celebrate that, I did Jangri today.Its my favourite and used to wonder how its made.in my childhood.Vah Chef gave a detailed description of making it.With so many preparations and hurdles, it came out really well.I dedicate this to my husband Ramesh ( My Best Critic,Guide) and my cute kid.Here goes the recipe.
 

Ingredients:

For Batter:
1.Urad dal                         -      1 cup
2.Rice flour                      -       1 tbsp
3.Orange color                 -       1/4 tsp
4.Salt                                 -      1/4 tsp

For Syrup:
1.Sugar                              -        1 1/2 cups
2.Water                             -        1/2 cup ( or till it covers the sugar)
3.Vinegar                          -         1/2 tbsp
4.Rose water                    -          4 drops
5,orange color                  -          a pinch


Method :

Batter :
* Soak urad dal over night and grind it to a smooth batter,adding little water.
* Add salt and orange color into the jar and grind it again, this makes the color to mix uniformly.
* When u take the batter in ur spoon and drop it, it shud drop like a thread.
This is the right consistancy.If u feel that the batter is thin, then u can add more rice flour to make it thicker.
* Take a zip loc bag,pierce a hole in the centre using a hot pin.( I cudnt get any , so used a board pin).The hole can be,  little big.U can check the size of the hole by practising jangri in a plate.If u feel it is bit small, then u can make it bigger using the same pin.
* Now fill the batter into the bag and keep it ready.

Syrup:
* Take a bowl and add sugar.Cover it with enough water and bring it to a 1 string consistancy.
Dilute vinegar with a tbsp of water and keep it ready.
When u reach this consistancy, switch off the stove and add vinegar concentrate immediately.This will stop the syrup from becoming crystal.Now add rose water,a pinch of orange color and keep it aside.

Process:
* Take a plate and practice drawing jangris.U can draw any shape- which u r comfortable.
* Now heat oil in a pan and draw jangris into it as shown.Make sure oil is medium heat.If it is very hot, then ur jangris will cook faster and become brittle.If ur oil is of less heat, then ur jangris will absorb oil.
 

* Flip the jangris to the other side and cook till it is rigid or till the bubbles stop.I used a chop stick to remove jangris from the pan, u can also use vadai kambi.
* Immediately dip jangris into the syrup and let it absorb the syrup.Flip it over and remove it within 1 minute.If u leave it more time, then ur jangris will become soggy.

Let the jangris rest in a plate for another half an hour and store it in a air tight container.I got around 40 plus jangris .It depends on the size of jangri and the size of the hole in ur bag.I made medium size.

Notes:
* I used India bought urad dal- it gives more jangris, than the one we get here.
* I used mixie to grind the batter, still i got soft fluffy jangris, may be because of gud urad dal.
* U can use lemon juice instead of vinegar.
* Remove all ur bangles,rings as it may become hot and hurt u when u prepare jangris directly into the pan.
* Keep one more ziploc bag with hole ready.Bcoz if ur bag gets heated and pours out, then u can change the bag.
* Grind batter smooth and fluffy.
* Adding of rice flour makes ur jangris, slightly crispy.

Dont get panick at any time,We can manage well.Happy cooking.......

I am sending this to Aipi's Book marked Recipes

Rava Kesari

Rava kesari is the easiest of all sweets.It can be prepared in no time.Most of Indian wedding parties,will have this sweet.Its a mixture of rava sugar and ghee ,garnished with cashews & raisins.


Ingredients:
1.Rava                 -       1 1/2 cups
2.Sugar                -        3 cups
3.Cashews           -        1 tbsp
4,Raisins             -        1 tbsp
5.Ghee                -         4 to 5 tbsp
6.Cardamom pwdr        1 tsp
7.Orange color    -        a pinch
8.Salt                  -         a pinch

Method:
* Take a pan ,add a tbsp of ghee and fry cashews,raisins.
* When the raisins blow like a balloon, remove them.
* In the same pan, roast rava in remaining ghee.
* Remove rava from the pan,when u start getting the roasted aroma of rava or when it turns slight
golden color.
* Now add 3 cups of water to the pan and drizzle  orange color to it.
* Bring it to a boil and slowly sprinkle rava to the boiling water.
* Turn stove to low and let it cook well .
* Dump in sugar to the rava mixture and mix it well.
* Add ghee to it and let it cook.add salt now.
* Adding salt to the dish will enhance the sweetness.
* At certain point, kesari wil start curdling up without sticking to the pan.
* Now its time to turn off the stove.
* Garnish with fried cashews and raisins.

Note:
The amount of sugar depends on ur taste buds,if u feel it its low,just add half cup more.

Coconut Laddoo with a rava twist ( Diwali encounter)

 My Diwali sweets ends with this special sweet.I was abt to prepare  coconut burfi,but matters changed when my syrup got me into  tragedy.So i gave a twist by adding rava to the sweet.Believe me it tasted awsome.When i gave to my friends,they said it remainded there childhood days,where we get these rava-coconut laddoo from sonpappadi vendor.I was thrilled to hear these comments as it was abt to be wasted.From now on, my perception abt cooking got a new turn.The moral is"We can adjust anything and form a new dish".It was a thrilling - wonderful experience and i shud thank saras for giving me valuable ideas.

Coconut rava laddoo!!!

 Ingredients:
1.Shredded coconut                      -     4 cups
2.Roasted Rava                             -     1/2 cup
3.Sugar                                         -       2 cups
4.Condensed milk                        -        2 tbsp
5.Ghee                                          -        2 tbsp
6.Cardamom pwdr                       -        1 tsp


Method:
* In a pan, add sugar and cover it with water.
* Bring it to one string consistancy, i.e when u place the syrup in a plate,it shud not move.
* It shud be like a pearl.
* At this point, add  coconut  and mix it well.
* Let it mix well with the syrup.
* Now add rava and mix it.
* Chk the sweetness now,if u feel it is low, then add the condensed milk.
* Finish the sweet by adding  ghee and sprinkling some cardamom pwdr.
* At this point, the mixture wud have become thick ,with no water.
* Then its ready to shape .
* Now take it from the stove and grease ur palm with ghee.
* Shape them into small balls.
* Cool the balls in a plate and transfer it to a air tight container.
* Refrigerate it,as it has coconut.

Note:
If u dont want to add condensed milk, then go ahead and replace it with 2 cups of sugar.
Coconut Barfi

Seven Cup Cake

Seven cup cake - as the name itself declares,has seven cups of ingredients.We are going to take same measuring cups for all the ingredients.This sweet will just taste like mysore pa.My MIL will do this recipe for diwali.This is a easy recipe.I gave a try for this diwali and it came out really gud.

Update:
I have prepared this recipe several times now.So its a fool proof recipe.

 

 

Ingredients:
1.Besan Flour                 -   1 cup
2.Shredded coconut        -   1 cup
3.Ghee                            -    1 cup
4.Sugar                           -     3 cups
5.Water                          -     1 cup
6.cooking soda               -    a pinch

Method:
* Mix all the ingredients except cooking soda in a pan or kadai.
* Mix them evenly without any lumps.
* I used my hand mixer and gave it a blend, it gave the mixture a soft texture.
* Now turn on the stove and start cooking slowly ,by mixing it frequently.
* Make sure that the mixture doesnt form any lumps at any point of time.
* At one point  the mixture will blow out like a foam, at that point,add the cooking soda and continue stirring.

* Keep a greased pan ready for cutting the cake.
* Now the consistancy of the cake will be like a halwa-without sticking on the pan.
* At this point,pour the content to the greased pan and leave it for 5 mins.
* Then slice the cake and cool it for half an hour.
* Then remove the slices and store it in a air tight container.
* This will be gud for 1 week without refrigerating.

Note:
Make sure that the we pour the content on the greased pan immediately at one stretch.Bcoz after pouring ,this content becomes solid immediately.

Laddoo

Ladoos are most famous  in India and it is apt for all festivals,occasions.Laddoos are tiny balls fried in oil , soaked in sugar syrup and shaped . My love for laddoo got a shape after watching saras's blog.I thought of giving it a try and here it is.My Diwali sweets starts with this .

Ingredients:

For Boondhi:
1.Besan flour        -  1 cup
2.Rice flour          -   1 tbsp
3.Baking soda      -    a pinch
4.Yellow color    -   a pinch
5.Water                -   1 cup
6.Cashews           -   2 tbsp


Laddoos

For syrup:
1.Sugar                    -    11/2 cup
2.water                    -    1 cup
3.Cardamom pwdr  -   1 tsp


Method :
Boondhi :
* Take a mixing bowl ,add besan flour,rice flour,baking soda ,color and salt.
* Pour water little by little and form it like a bajji batter.
* Chk the consistancy by pouring it through the skimmer.
* If the batter falls down in medium speed ,then the batter is in right consistancy.

Checking the consistancy using a skimmer

* Pour oil till half of the pan .Test the heat of oil by dropping little batter ,it shud come up immediately
 without turning brown.
* Place  skimmer near the oil and pour the batter .boondhis will fall down slowly.
* Fry boondhis in batch.Clean the skimmer for every batch .Because if we dont clean,then we will get tails in boondhis.

Frying boondhis

* Fry boondhis and keep it aside.

Syrup:

Syrup shud be prepared simultaneously.
* Take a bowl , add sugar ,water and bring it to boil.
* When u see white fumes in the syrup, turn ur stove to slow and chk the consistancy.
* Pour sugar syrup in a plate ,and it shud stand like a pearl.
* At this consistancy turn off the stove and keep it aside.
* After 2 to 3 mins, add boondhis to the syrup with cardamom pwdr,ghee and cashews.

Mixing boondhis,syrup,cashews,ghee,cardamom pwdr

* Keep it for 10 to 15 mins .Bcoz it shud absorb the sugar syrup.
* Grease ghee in ur palm , squeeze excess syrup and form into small balls.


Store it in a air tight container, it will last for more than 10 days.