Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Baadusha

Author: Aarthi / Labels: ,

Paadusha is like a mini donut. My mom made this sweet. It's a yummy treat with flaky and sweet layers!!



Ingredients:
5 cups maida
1/2 cup heavy cream or thick layer of milk +1/4 cup cream from yogurt
1/4 cup ghee
2 tsp butter
1/4 tsp soda
1 pinch of salt

Oil for frying
Sugar 3 cups
Water as required

Method:
Rub the heavy cream, ghee, butter, yogurt, soda and salt to form a paste. Pour maida  little by little and form a dough like puri dough consistency. Roll the dough with a rolling pin. Make circle shapes. Deep fry the circle shapes.



Pour sugar and water till sugar is immersed in water.  Boil the sugar and water till you get a 2 thread consistency. Dip the deep fried circles in the sugar syrup and take them out immediately and cool them. The sweet treat is ready to be served!

0 comments

Rava Laddu

Author: kittymatti / Labels: ,




Ingredients

Rava/ Semolina 2 cups
Sugar 2 cups
Ghee 1/2 cup
Cashews broken, a handful
Cardamom powder 1/4 tsp

Roast rava in a dry pan till it changes color by a few shades
Grind it in a mixie into a fine powder
Next, grind sugar into a fine powder.
Mix rava, sugar and cardamom into a dry mixture
Heat ghee in a pan and when hot drop the cashew pieces, when the cashews turn golden brown, remove from heat and pour it on the mixture.
While still warm mix ghee evenly and in that heat roll out the mixture into balls/laddus.
Store in an air-tight container or refrigerate.
You can also a try a diabetic version of this recipe by substituting sugar with splenda.
















5 comments

Coconut burfi

Author: kittymatti / Labels: ,

Coconut Burfi (with condensed milk)

 Ingredients

4 cups dry shredded coconut
1 can condensed milk 14 oz
2-3 drops of rose essence
A handful of pistachios and almonds
1/2 tsp cardamom powder
1 tsp ghee for greasing the plate

Roast the dry coconut in a dry pan for a few seconds
Next mix together coconut powder, rose essence, condensed milk and cardamom powder and continue to heat till it is a solid dry mass.This takes a few minutes.
Once the mixture is ready, pat the mixture by pressing with your hands on a greased plate
Grind the nuts to a coarse powder and layer it on the burfi mixture.
Freeze the mixture atleast for 1 hour.
Make diamond shaped burfis using cookie cutter
Burfi is ready to be served.

9 comments

Nombu Kuzhakattai

Author: kittymatti / Labels: ,

Nombu Kozhakattai



Photo and Recipe courtesy: Padmini, Srinivasan (my parents)

This kind of kuzhakattai is generally prepared once a year for the nombu festival. The recipe is very simple and these kuzhakattais can be made very quickly.

Ingredients:

1 cup rice flour
1 cup powdered Jaggery (Gur)
2 1/2 cups water
1 tbsp ghee
1 tsp karamani (cowpea)
1/2 tsp broken cashews
1 tsp tiny coconut pieces
1/2 tsp raisins( optional)
1/2 tsp elachi powder (cardamon)

Soak cowpea and pressure cook till soft (just sprinkle water and cook)
Fry the cashews and raisins together in ghee and keep aside.

Dry roast rice flour in a kadai. Keep aside
Now in an empty kadai, add jaggery, water and let it come to a boil till the jaggery just dissolves.
Add cashews, raisins (along with the ghee), coconut pieces, cowpea, cardamom to this mixture next.
Add the roasted rice flour quickly stirring the mixture with your other hand to prevent the formation of tiny lumps
The mixture gets cooked very fast.
Turn off the heat and let it cool
Apply oil in your hands and roll out into elongated balls and steam it in a pressure cooker for about 12-15 min.
Kuzhakkatais are now ready. Serve with yummy butter!

12 comments

Kozhukattai (sweet)

Author: kittymatti / Labels:


Purana Kozhukattai

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)



Ingredients:

To make the outer covering:

1 cup processed rice flour (idiappam rice flour)
2-3 tsp oil
1/8 tsp salt
1 1/4 cup water

For the filling:

1 cup freshly shredded coconut
3/4 cup powdered jaggery (gur)
1/4 tsp elachi powder (cardamom)


Add water in a kadai and bring it to a boil.
Add salt, oil. Reduce the flame
Next add the rice flour while quickly mixing with the other hand
Once it comes together like a mass of ball, take it off the flame and keep aside.
While it is still warm, pinch out a small ball of dough.
Push in your thumb at the center and make a cup-like shape.
Place the filling (recipe follows) in the center and close the ends to either make a kozhukattai or modagam like shape.

For the filling:
Add the jaggery and sprinkle some water on it. Heat it till the jaggery dissolves. Do not boil.
Add shredded coconut and cardamom to the jaggery and mix well.
The mixture should neither be too watery nor too hard.
Use this mixture to fill the kozhukattais.

Steam these kozhukattais for about 12 min and serve steaming hot!

22 comments

Pal Poli

Author: kittymatti / Labels:

Hey guys! Wish u a very Happy Pongal. Here we are after a huge break. Check out this Pal Poli recipe from Priya
Pal Poli
Recipe and Photo Courtesy: Priya (my friend)
This proportion makes 12 small polis.

Ingredients

All Purpose Flour -1 cup
Rava -1/4 cup
Ghee-1 tsp+ 1/4 tsp
Salt- a pinch
Water- to make firm dough

Evaporated milk (fat free)- 11/4 cup
Water-1/2 cup
Condensed milk (non fat)-1/2 cup
MTR badam feast- 21/2 tsp
Cardamom powder-1/4 tsp
Saffron strands- a few
Oil for frying (around 11/2 cups)

Cooking Directions

-Make firm dough with all purpose flour (maida), rava, ghee, salt and water. Knead well. Coat the surface with half a tsp of oil to prevent from getting dry. Cover with a damp wash cloth and set aside for half an hour.
-Soak saffron strands in a little milk.
-Meanwhile, in a thick bottomed vessel, add evaporated milk, water, condensed milk, cardamom powder and badam mix. Gradually bring to a boil on a low medium flame. When it is about to boil over, reduce the heat to low and continue to boil for 6-7 min stirring continually. Turn off the heat. Add the soaked saffron strands. Keep the milk mixture aside. (If you have a sweet tooth, add sugar to taste)
-Heat oil in a kadai until its smoking hot.
-Uncover the dough. Give it a final knead. Divide into 12 equal portions and make little roundels. (Smear a quarter tsp of ghee in your palms to help get smooth roundels)
-Dust the rolling surface with a little flour. Roll out each roundel into about a 3 inch diameter circle with a rolling pin. Carefully drop into the hot oil and fry until both sides are golden brown.
-Dab excess oil with a paper towel and drop polis into the milk mixture. Let them soak for about half an hour
-Garnish with nuts or dry fruits if desired.
-Serve warm or chilled. Yummy!

42 comments

Gulab Jamun

Author: kittymatti / Labels:


Gulab Jamun

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

Yummy yummy!!! My favourite sweet! Amma makes the best jamuns. she made it for this diwali and here is the recipe

Ingredients:

250g Khoa
3 tbsp Maida (all purpse flour)- if needed
2 1/2 cups sugar
11/2 cups water
oil for dep frying

Cooking Directions:

Start kneadig fresh khoa in a singke drection using your palm.
Add maida if the khoa is very sticky. The amount of maida depends on how sticky the khoa is. After adding the maida,to the khoa, you should be able to roll it into small balls or finger like shape.
Adding too much maida might make the khoa very dry and hard. So be careful
Meanwhile heat sufficient oil for deep frying.
In another kadai, add sugar and water. Allow it boil till the solution is sticky. You do not have to boil it to a string consistency. Sticky sugar solution should be fine. Now keep it on low flame.
Fry the khoa balls in oil on low-medium heat till all the jamuns are brown and well cooked
Allow them to soak in the sugar solution and after 2min put off the heat in the sugar solution.
Wait for a few min il the jamuns are well soaked. It is now ready to be served hot!
Enjoy it with a scoop of vanilla ice-cream!!!

27 comments

Badam Cake

Author: kittymatti / Labels:

Badam Cake
Photo Courtesy: Padmini, Srinivasan (my parents)
Recipe Courtesy: Sriram (my uncle)



Ingredients:


1 cup skinned powdered Badam (almonds)
3/4 cup powdered sugar
1/2 cup water
1 tsp ghee
Saffron 2 strings



Add water in a kadai and get it going on a medium flame.
Add the sugar and starting. Reduce to low flame.
When a single string consistency is achieved, add the badam powder and mix well.
Continue stirring till it leaves the wall and thickens. Add a tsp of ghee and the saffron strings.
Pour on a greased plate and cut into squares.

25 comments

Wheat Halwa

Author: kittymatti / Labels:




Godumai Halwa

Recipe and Photo Courtesy: Radhika (my Aunt)
Ingredients
1 1/2 cups wheat (atta)
1/2 cup maida
Colour for halwa
1 1/2 cup sugar
Elachi poder & roasted nuts
1 cup ghee

Make a dosa batter consistency of the atta & maida ,with the colour powder in water & keep aside for atleast 30 min.
Add sugar to 1/2 cup water & bring it to 2 thread consistency.
Add the paste of atta & maida to this & stir till the paste cooks without burning underneath.
This should be done for atleast 20 min add ghee in between little by little as the paste cooks.
Add the roasted nuts & elachi & leave it to cool, the halwa is ready to eat.

31 comments

Chocolate Burfi/ Fruit and nut chocolate

Author: kittymatti / Labels:

Photo and recipe courtesy: Radhika (my aunt)

Ingredients

Milk powder(nestle,amul) 2 cups
cocoa powder 1/2 cup
Sugar 2 cups
nuts roasted
1/4 cup ghee


-Take milk powder & add cocoa powder,Seive the mixture to get a smooth mix of both blended well
-Take sugar & dissolve in 1/2 cup water & boil.The syrup should boil until u get 2 string consistency.
-You need to get this off the stove & add the milk powder, cocoa mix with the ghee & roasted nuts & keep stirring for 2-3 minutes.
-You will realise the paste soldiying . Immediately pour into a greased tray & cut nto pieces to make fruit & nut chocolate

25 comments

Microwave Kalakand

Author: kittymatti / Labels:



Plain Kalakand



Chocolate Kalakand
Photo courtesy: Aarthi (my sister)
Recipe courtesy: Kribha - En Samayal Pakkam

My sister was looking for a quick and unique sweet recipe for her son's first birthday... Kalakand seemed to be the perfect sweet we would all enjoy. She found a good recipe in kriba's blog and it turned out AWESOME! Everyone enjoyed the sweet and it was a huge hit...

Ingredients:

For plain kalakand:
1 tin condensed milk (14 oz)
Equal amounts of Ricotta Cheese (14 oz)
1/2 tsp cardamom powder
Coarsely chopped Pista/ Badam- as per requirement.

For Chocolate Kalakand:
Kribha has used Hersheys brand, but Aarthi added 2 tbsp Nesquik chocolate powder to the above ingredients. If you have cocoa at home, 1 tbsp should be enough.

Mix equal amounts of ricotta cheese and condensed milk in a wide mouth microwave dish.
Add elachi powder to the mixture and toss it into the microwave.
If making chocolate kalakand, add the chocolate powder also along with the ingredietns.
The total cooking time is around 15 minutes.

On high power, first microwave for 5 minutes. Take out and mix well.
Continue for another 5 minutes and mix again
Cook for another 5 more minutes and stir inbetween for every 1 minute

The end point is that mixture will leave the walls and have a grainy texture.
While hot, transfer to a greased tray and pat well. Cut into squares.
Add broken nuts on top and press.
Enjoy!

27 comments

Badam Kheer / Badam Payasam

Author: kittymatti / Labels: ,



Photo and recipe courtesy: Aarthi (my sister)

Badam Kheer! Yumm! This is one of the easiest and tastiest kheers I have known.. Loaded with the goodness of badam...a pure delight...! This recipe goes to Shanti Krishnakumar's sweet time event


Ingredients:
5 + 1/2 cups milk
1 cup badam/almonds
2 pinches orange food colour
4-5 strands saffron
3/4 -1 cup sugar (vary to suit your taste)
1/2 tsp elachi powder (cardamom powder)

If you are using whole badams with skin, soak it hot water for 15 minutes and peel off the skin.
If using slivered peeled badam, soak it in 1/2 cup milk first.
Grind the badam to a paste (need not be fine)
Transfer milk to a kadai, bring to boil
After it boils for about 5 minutes, add the badam paste, sugar, elachi powder, saffron and food colour
Let it boil for 10 more minutes or till the desired thickness is achieved.
Garnish with slivered almonds.
Serve hot or cold!

18 comments

Instant Eggless Vanilla Cake

Author: kittymatti / Labels:

Vanilla cake with walnuts
Recipe and Photo Courtesy: Radha (my co-sister)


Cake!! Yummy! I love cakes... However, I'm a hopeless baker.. Baking is an art. It is not like cooking..You have to be really perfect with measures...I have never been successful even with instant cake mixes. The reason is-I don't use eggs at home...
I have tried many eggless cake recipes but never liked the taste...
I then started using the egg replacer (Ener G). The cake was good but my cakes were not moist enough... Finally, I heard from my husband that my co-sister makes awesome eggless cakes with instant cake mixes..I spoke to her and learnt the trick.
Here is the trick to make eggless cakes from an Instant cake mix!

Ingredients:

1 pkt cake mix (Betty Crocker is good)
1 handful Chopped nuts (walnuts, hazelnuts or any nut of your choice)
1/4 cup oil
1 tbsp I can't believe its not butter (@ room temperature)
or any similar butter substitute
1 cup milk

Preheat oven to the temperature mentioned on the cake mix.
Transfer the ingredients in the cake mix to a wide mouthed glass bowl. Add the chopped nuts.
Stir in oil and butter to the cake mix and mix evenly.
Slowly add 1/2 portion of the milk to the mix, working with a blender in the other hand.
Slowly add more milk.
Blend for 3o seconds first till you get a smooth batter.
Then blend together for 3 minutes till smooth and fluffy (or the time mentioned on the package).
Spray some nonstick baking spray (like PAM) on an aluminium foiled cake pan
Transfer the batter. Spray some more non stick baking spray on top.
Bake according to the instructions on the package.
To check if it is well cooked, insert and toothpick and see if it comes out clean.
Enjoy!!
Some tips:
Aluminium foiled cake pans work best. In this instant cake recipe, don't bother too much about the oil and milk measure, they are sure to turn out good even with rough measures :)

15 comments

Semiya Payasam / Vermicelli Pudding (200th post!)

Author: kittymatti / Labels: ,

Photo Courtesy: Padmini, Srinivasan (my parents)

Yipee!!!!! Very very proud to announce the 200th post! It has been about 3 months since we started this online cookbook...
This calls for a sweet celebration....Here is our lovely Semiya payasam recipe...
A big 'Thank U' to all the authors and contributors for their awesome recipes and appetizing pictures!


Semiya Payasam
Photo Courtesy: Aarthi (my sister)
Recipe Courtesy: Padmini, Aarthi


Ingredients:
Semiya/ Vermicelli - 1 cup
Water- 2 cups
Milk - 1+ 3 cups
Sugar-1 cup (you can add 1/4 cup more if you like it very sweet)
2 tbsp raisins
3 tbsp cashews
1+2 tsp ghee
Saffron-5 strands
A pinch of orange food colour- optional
Elachi (cardamom) powder 1/2 tsp


Roast semiya with a tsp of ghee till it slightly changes colour. Keep aside.
Add water and 1 cup milk and bring it to a boil
Stir in the roasted semiya and allow it to cook completely
Add sugar and mix well.
Add the remaining milk, elachi powder, colour (optional) and saffron
Boil till it starts to thicken.
Fry cashews and raisins in another pan with some ghee. Transfer it to the payasam!
Enjoy payasam hot or cold!

16 comments

Peanut Candy (Kadalai Urundai/ Mittai)/ Chikki

Author: kittymatti / Labels: ,



Kadala Mittai

Recipe and Photo Courtesy: Rathi (my cousin)

This is the Kadala urundai recipe from my cousin Rathi. All of us at home love peanut candy either in the form of tiny rolls or slabs (chikki). Rathi makes it really well and the best part is that she makes it in minutes in microwave! This recipe serves 3. Working time 10 minutes.

Ingredients:


50 grams of roasted broken groundnuts (deskinned)
6 tbsp of Grated Jaggery / Gur
1tsp of Cardamom Powder
Procedure:


Heat jaggery at high in Microwave for 1-2 mins with monitoring to let it melt
Test a drop of melted jaggery in water if it hardens,its the correct consistency.
Add the roasted nut and cardamom powder and mix well.
Let it cool for a while. When just warm make balls of it and let it aside for it to cool.
Yummy Kadalai urundai in 10 minutes at your home.


This recipe goes to Mahimaa's 15 minute cooking event

11 comments

Rava Kesari

Author: Priya / Labels: ,

Rava Kesari


Photo Courtesy:Srinivasan & Padmini(my parents)

INIYA TAMIZH PUTHAANDU VAZHTHUKKAL!!

Ingredients:

1/2 cup rava
11/2 cup water
½ -3/4 cup sugar
½ tsp Cardamom powder
8 Raisins
4 cashews-cut in half
Orange food colour/Saffron-a small pinch
Ghee 2tsp, Ghee for mixing, 1/2 cup

Cooking directions:

-In a pan, add about ½ tsp of ghee and roast the rava on a low heat, stirring constantly, till it gets slightly brown and gives an aroma. Remove from pan and keep aside.
-Then add 1tsp of ghee and fry the raisins and cashews, on low heat till raisins puff up. Remove from pan and keep aside.
-Add water to the pan and bring to a boil. Add the rava and stir swiftly till it thickens up. Add saffron/food color.
-Add sugar and let it dissolve completely
(If using saffron, soak a few strands in a little warm milk for 10 min before adding. If you use turmeric, the kesari will be yellow rather than orange. In this case you can add 1/2cup cubed pineapple pieces and call it pineapple kesari)
-Add cardamom powder and give it a quick stir. Add more ghee if desired.
-Transfer while hot to a mould greased with ghee.
-Let it cool for 10 min and topple on a plate. Garnish with raisins and cashews
-This sweet can be served hot or cold


6 comments

Sheera

Author: Priya / Labels: ,

Sheera

Recipe and Photo Courtesy:Priya(my friend)

Ingredients:

3/4 cup rava/semolina
11/2 cup water
1 cup condensed milk
½ tsp Cardamom powder
10 Raisins
5 cashews-cut in half
2 tsp-Almonds sliced
Orange food colour/Saffron-a small pinch
Ghee 21/2 tsp

Cooking directions:

-In a pan, add about ½ tsp of ghee and roast the rava on a low heat, stirring constantly, till it gets slightly brown and gives an aroma. Remove from pan and keep aside.
-Then add 1tsp of ghee and fry the raisins and cashews, on low heat till raisins puff up. Remove from pan and keep aside.
-Add water to the pan and bring to a boil. Add the rava and stir swiftly till it thickens up. Then add the condensed milk and let the mixture thicken again on low heat. Add saffron/food color.
(If using saffron, soak a few strands in a little warm milk for 10 min before adding)
-Add cardamom powder and cashews and give it a quick stir.
-Transfer while hot to plate greased with 1 tsp of ghee and mould it to the shape of the plate with a spatula.
-Let it cool for 10 min. Cut into diamond shaped pieces.
-Stick in a raisin for each piece.
-Garnish with sliced almonds
-This sweet can be served hot or cold

6 comments

Poli / Boli / Puran Poli / Obbattu

Author: kittymatti / Labels: , , ,

Sweet Poli

Photo Courtesy: Padmini and Srinivasan (my parents)

We make poli atleast twice a year. We make it for Saraswathi Pooja and Bhogi.

At home, we make poli in two ways. My mom makes poli with channa dal and jaggery while my granny makes it with channa dal and sugar. You can make it either way. I like both the recipes

Ingredients:

For the filling:
1 cup channa dal
1 cup powdered jaggery (gur) or 1 cup sugar
1/2 tsp elachi (cardamom) powder
1 tbsp ghee

For the covering:
1 cup maida (all purpose flour)
1/4 tsp turmeric
1/3 cup oil
a pinch of salt
water for kneading
Ghee for roasting.

Mix together flour, turmeric, a pinch of salt in a mixing bowl. Add oil and mix evenly. Slowly sprinkle water and knead to a dough. Keep aside. Close with a wet paper towel and allow it to rest atleast for 3 hours.

Pressure cook channa dal. Drain out excess water and blend cooked dal and jaggery/sugar and cardamom together in a food processor/mixie.

Add ghee in a kadai, stir in the dal-sugar/gur paste and stir well continuously till most of the moisture is gone. It should be like a ball of dough. allow it to cool. This is the filling (puran)

Assembling the Poli
Pinch out a small ball of the dough. Flatten it out to the size of puri. Make another puri. Add the puran (about 2 tbsp) on top of one puri and close with the other. Seal the edges with wet hands. Press with hands. Roll it out with a rolling pin as this as possible to the size of a chappathi. Use sufficient flour for dusting (while rolling).

You can also add the puran in the centre of 1 puri and fold the ends together like a purse with wet fingers and flatten out to the size of chappati.

Add the poli on a hot tawa. Let it cook till some brown spots appear on one side. Flip it, after a few seconds, add a tsp of ghee and roast till golden, flip again and roast with a tsp of ghee on the other side. Smear a little more ghee on top of it and serve hot!


2 comments

Carrot Halwa

Author: kittymatti / Labels:

This is my aunt Radhika's fantastic carrot halwa recipe. She makes it really well and I still remember the taste :)

Ingredients:

Finely Grate carrots -6 normal size
Measure the quantity of carrots & take sugar equal to half of this measure
1 cup milk
1/2 cup Sugarless Khoa/ Khova or 1/2 cup condensed milk
Saffron 3 strings
1/4 tsp elachi powder
raisins 2 tsp
Cashews 2 tbsp
2 tsp Ghee

Mix carrots and sugar together. Immerse in milk and boil. Once the carrot mixture cooks well, add khoa/ condensed milk and stir well. When it is about to form Halwa, add elachi powder and saffron. Mix well. Garnish with cashews and raisins (fried in ghee).

4 comments

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