Pesara Sunni Undalu (Moong dal Laddoos)

Happy Diwali :)
Pesara sunni undalu are healthy and kids friendly laddoos, made up of skinned green gram.

Ingredients:
Split and skinned green gram or skinned moong dal-1 cup
Sugar-1 cup
Ghee-1/2 a cup
Cardamom powder- 1/4 teaspoon
                                       
How to make:

1. Dry roast the moong dal in a pan on a medium flame for 2-3 minutes.
2. Lower the flame and fry it until it turns brown in colour and a nice aroma forms.
3. Turn off the stove and allow the dal to cool. Grind the dal and sugar into a powder. 
4. Transfer the mixter into a wide plate or a bowl and add the cardamom powder and melted ghee.
5. Mix it well  and make small laddoos out of this. Leave them for 15 minutes to settle down and store them in an air tight container.

Note:  Adjust the quantity of sugar according to your taste.

Happy Navratri & Dasara

Badam or Almond Halwa

Badam halwa reminds me my friend and neighbour, Lalitha. She showed me how to make this delicious halwa when we stayed in Singapore. Thank you Lalitha :) I made it with little changes. Let's see the recipe now.
                                     

Ingredients:

Almonds or badam-1/2 a cup
Milk-1/2 a cup
Sugar-1/2 a cup

Cardamom powder-1 teaspoon
Ghee-2 tablespoons

                                                   
How To Make:

1. Soak the almonds in hot water for 15-20 minutes. Peel the skin and grind them into a thick paste by adding the milk.
2.  Add the sugar and half a cup of water into a pan and boil it on a medium flame till you get a syrup of one string consistency.
3. Lower the flame and add the almond paste to the syrup. Mix it well and add one tablespoon of ghee.
4. Stir it continuously without burning. Add the cardamom powder and remaining ghee and mix it well. 
5. Once the mixture becomes thick and starts separating
   from the pan, turn off the stove and trasfer it into a serving bowl.

           Delicious and nutritious badam halwa is now ready :)

Note: If you want you can also add few saffron strings after adding the ground paste to the syrup.

Bobbarla Guggillu

                                           

                                     

Ingredients:

Bobbarlu or chawli or lobia-1 cup

Water-4 cups

Salt to taste

For Seasoning:

Curry leaves-few

Cut green chilly-4

Turmeric powder-a pinch (optional)

Split and skinned black gram-1 teaspoon

Split and skinned bengal gram-1 teaspoon

Mustard seeds-1/4 a teaspoon

Cumin seeds-1/2 a teaspoon

Asafoetida or hing-a pinch 

Oil-1 tablespoon

                                               

How To Make:

1. Wash and soak the bobbarlu or lobia in suffiecient water for overnight or for six hours.
2. Heat the oil in a pressure cooker and add all the seasoning ingredients one by one.
3. Let them splutter for a few seconds  and add the soaked lobia. Pour four cups of water add salt to it.
4. Pressure cook it for 2-3 whistles and turn off the stove. 
5. Once the pressure stops releasing, open the lid carefully and drain the water into a separate bowl.You can add lemon juice to it and have it as a soup or else you can serve it with steamed rice like rasam.

         Adjust the salt and serve the bobbarla guggillu in a bowl and enjoy :)

Note: You can also add chopped coriander leaves and crushed garlic to it.

Happy Ganesh Chaturthi :)

                                          

                                                  

Om vakratunda mahakaya

Kotisurya samaprabha

Nirvighnam kurume deva

Sarva karyeshu sarvada

                                                 
Panchamrutam is a simple and healthy prasad and should not keep for long time. Better to consume it freshly.

.

Panchamrutam 

Ingredients:
Milk-1/4 a cup (preferably cow milk)
Yogurt (curd)-1/4 a cup
Honey-1 tablespoon
Ghee-1/2 a teaspoon
Coconut water or water-1 tablespoon
Grated jaggery-1 teaspoon
Ripe banana-1
Raisins-a few

How to make:

1. Peel and slice the banana and keep them aside.
2. Add the milk, yogurt, honey, ghee, coconut water and jaggery one by one into a bowl and mix it well.
3. Now add the banana slices and raisins and mix it well.
4. Panchamrutham is ready to offer to god..

Note: You can also add sliced dates or grapes and can adjust the measurements of the ingredients according to your choice.

Jilebi (Instant)

Happy Ugadi :)  - Ugadi Subhakankashalu :)


                                                                                                                                                                                                                            
                                                             

      

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    What you need:  

For making the batter:

Maida (all purpous flour)-2 cups
Rice flour-2 tablespoons
Yogurt (curd)-2 tablespoons
Baking powder-a pinch
Eno fruit salt-1 teaspoon (main ingredient)
Orange juice-2 tablespoons (optional)
For the Syrup:
Sugar-2 cups
Water-2 cups
Lime juice-1 teaspoon
Cardamom powder-1/4 of a teaspoon
Oil and two tablespoons of ghee for deep fry                                       

                                 

 Preparation:

1. Mix the maida, rice flour, baking powder, yogurt, eno fruit salt and orange juice to make a thick batter of pouring consistency using sufficient water.
2. Melt the sugar in water and boil it until it reaches single string consistency.
3. Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.
4. Make a hole in a Ziploc bag and fill it with the batter.
5. Heat the oil in a wide frying pan on a low flame and squeese the batter into swirls carefully when the oil is not too hot.
6. Fry them until they turn light brown in colour on both sides and immerse them into the warm sugar syrup for a minute. 
7. Transfer them onto a serving bowl and enjoy them :)

          Note: You can also use an empty ketchup bottle instead of ziploc bag to make the jilebi..

Malpua

Happy Holi :)
Malpua is a dessert from North India. It is a deep fried pan cake that has been dipped in sugar syrup and is generally made with maida (all purpous flour) and mawa (koya) or suji. It can be served chilled or warm with rabri. I have made them with a few changes and they are delicious :)    
Let's move on to the recipe now..

                                                   

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

What you need:   

For making the batter:

Maida-2 cups
Corn flour-2 tablespoons
Bengal gram flour-1 tablespoon
Cooking soda-a pinch
Ghee-1 tablespoon
Eno fruit salt-1/4 a teaspoon (optional)
Yogurt or curd-2 tablespoons
Pinch of saffron soaked in a tablespoon of milk

For the Syrup:
Sugar-2 cups
Water-2 cups
Lime juice-1 teaspoon
Cardamom powder-1/4 a teaspoon
Oil for deep fry                                       

Dry fruits - some chopped cashews and almonds for garnishing                                    

 Preparation:

1. Mix all the ingredients except the eno salt in a wide bowl and slowly keep adding water to get a pouring consistenecy that is not too thin not too thick.
2. Cover it and keep it aside for two hours. Melt the sugar in water and boil it until it reaches single string consistency.
3. Now add the cardamom powder and lime juice. Mix it well and turn off the the stove.
4. Add eno powder to the batter, mix it well and rest it for ten minutes before deep frying. Heat oil in a wide frying pan and when it is hot, lower the flame and pour a laddleful of batter in the oil in small pancake shapes.
5. Fry them on a medium flame until they turn golden brown in colour on both sides. Do likewise with the remaining batter and immerse them in the sugar syrup while the syrup is still warm.
6. Transfer them onto a serving plate and garnish with dry fruits. Crispy outside and soft inside like a cake..delicious..

          Note: You can also  add roasted fennel seed powder (saunf) or black pepper powder to the batter.

Corn Starch Halwa

Happy Valentine's Day :)
Corn starch halwa is very simple to make in a less amount of time.


                                         
       
                                                                   
                                       
What you need:

Corn starch-1 cup
Sugar-1 cup
Water-3 cups
Cardamom powder-1/4 a teaspoon
Ghee-2 tablespoons
For garnishing-some pomegranate seeds and almonds

                                                        
Preparation:

1. Mix the corn flour with one cup of water without forming any lumps and keep it aside.
2. Melt the sugar in two cups of water and boil it in a non stick pan or heavy bottomed vessel.
3. Once the sugar melts, lower the flame and add the corn starch liquid. Stir it continuously for two minutes. 
4. Now add the cardamom powder and ghee to it and stir until it reaches the halwa consistency. When the halwa gets a thick glassy texture, turn off the stove.
5. Transfer it onto a greased plate and allow it to settle for some time. Then cut into desired shapes and garnish with dry nuts
   
   
   
   
   
   .

            Delicious corn starch halwa is ready now :)

Note: You can also add cashew nuts and pistachios to the halwa, before turning off the stove.

Goru Meetilu

Happy Pongal to all of you :)
Goru meetilu is a sweet snack which will be liked by everyone. In my childhood, an aunty of mine from Rajahmundry used to make this sweet. Even though it's difficult to get these shapes perfectly, I have given it a try.  Let's see the recipe now :)                                                      
                                                                                 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

What you need:   

Mida-4 cups
Suji or bombay ravva-2 tablespoons
Sugar-2 cups
Ghee-1/4 a cup
Cardamom powder-1/4 a teaspoon
Oil for deep fry                                       

                                       

 Preparation:

1. Sieve the maida in a wide bowl and add suji and melted ghee to it. Mix it well and make a tight dough using sufficient water. 
2. Cover it and keep it aside for 15 minutes. Divide the dough into small balls. Take a ball and press it into an oval shape inside your fist. 
3. Push it outwards by pressing down with your thumb nail and pushing up with your index finger. Goru means nail in Telugu. Since we are using a nail to get the shape, this sweet might be calling as goru meetilu :)
4. Do like wise with the remaining balls of dough and deep fry them till they turn golden brown on a low to medium flame.
5. Boil the sugar in a vessel with sufficient water until it reaches into a soft ball consistency. Add cardamom powder and turn off the stove. 
6. Now add the fried goru meetilu to the syrup and mix them well until they coated with the syrup all the sides. Allow them to dry and store them in an air tight container.

          Note: You can add one teaspoon of lemon juice to the sugar syrup to prevent crystalization.

Ragi Laddoo

Happy New Year :)

Ragi laddoos are healthy and easy to make. Children are likely to eat ragi in the form of laddoos. Let's see how to make these nutritious laddoos..

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  

What you need:

Ragi flour-1 cup
Grated jaggery-1/2 a cup
Ghee-4 tablespoons
Cashew nuts-6 broken
Cardamom powder-a pinch

                                                 

                                                   

      Preparation:

1. Heat the ghee in a kadai or pan and fry the broken cashew nuts until they turn brown in colour.
2. Transfer the nuts into a bowl. Fry the ragi flour in the same pan on a low flame till  it changes colour and gives a nice aroma.
3. Turn off the stove and keep it aside. Melt the jaggery in a vessel and filter it to remove the discards.
4. Add the cardamom powder and cashew nuts to the flour. Pour the melted jaggery little by little until you get the consistency to make laddoos.
5. Roll the flour into round balls using your palm. 
   
   
   Allow them to settle down for 10-15 minutes and store them in an air tight container.

          Note: You can replace jaggery with powdered sugar and melted ghee to make laddoos. You can also use nuts of your own choice like almonds and pisthachios.

Sesame Bar or Sesame Chikki

Sesame chikki is very nutritious and good for health. Sesame seeds are rich in oil  and proteins. These are used in various cuisines all around the world..

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    

What you need:

Sesame seeds-3/4 of a cup

Grated jaggery-1 cup
Sugar-1 tablespoon

Ghee-1 tablespoon
Cardamom powder- 1 teaspoon

Oil-1 teaspoon to grease the plate



                                                   

                                                   

      Preparation:

1. Dry roast the sesame seeds on a low flame until they turn light brown in colour.  Allow them to cool and grease a plate with oil and keep it aside.
2. Melt the jaggery in a non stick pan or heavy bottomed vessel. Filter it using a stainless steel net and add the sugar. Boil it again to get a thick syrup. 
3. Check the consistency of the syrup by dropping a drop of it in a bowl of water. It should form a hard ball.
4. Add the ghee, sesame seeds and cardamom powder to the syrup and mix it well.
5. Turn off the stove and pour this mixture onto the greased plate. Allow it to cool for 15-20 minutes Once it has dried, break it into pieces and store them in an air tight container.

          Note: If you avoid filtering the melted jaggery, you may find sand in your chikki.

Madata Kajalu or Tapeswaram Kajalu

Happy Diwali to all of you :)

Madata kajalu are very popular in Andhra and they are also called Tapeswaram kajalu. Tapeswaram is a village in East Godavari district of Andhra Pradesh and is famous for this sweet.
Let's see how to make them.

                                         

                                                                       
                                         
                                                                                                                                                                                                                                                                                                                                                                    

What you need:

For the Dough:

Maida or all purpose flour-4 cups
Baking powder or cooking soda-a pinch
Hot ghee-3 tablespoons

For dusting:
Bengal gram flour (besan)-1/4 a cup
Ghee-3 tablespoons

For the syrup:
Sugar-4 cups
Cardamom powder-1 teaspoon
Lemon juice-1 teaspoon

Oil for deep fry

                                                       
                                             

      Preparation:

1. Sieve the flour into a large bowl and add baking powder, hot ghee and mix it well. Make a soft dough (like poori dough) by adding water a little by little.
2. Cover it with a wet cloth and leave it for half an hour. Kneed it well and divide the dough equally into four balls.
3. Roll two balls into big circles (not too thin) using a rolling pin and on one circle, apply the ghee and sprinkle the gram flour over the surface.
4. Cover it with another circle evenly and start rolling it upwards like a mat. You can refer to the picture. At the edge, wet with water and close firmly.
5. Now cut the tube into one inch pieces using a knife and keep aside the two uneven edges (from the top and bottom of the tube). You will see layers from the side view of each piece.
6. Press lightly on the top of each piece with your finger or rolling pin. Do not press them too hard, otherwise the shape will be ruined.
7. Boil the sugar in a heavy bottomed vessel and make a syrup of one string consistency. Add the cardamom powder and lemon juice to it and turn off the stove. Cover it with a lid.
8. Heat the oil in a pan or wok and fry 4 or 5 pieces of the dough on a low to medium flame.
9. Once they turn golden in colour, remove them and immerse in the syrup for 1-2 minutes until they absorb it. 
10. Transfer them onto a large plate and allow them to dry and do like-wise with the rest of the dough.

Once they dry, store in an air tight container.You won't be able to resist eating them one by one :)

Note: Avoid frying the kajalu on a high flame because they will not get cooked well on the inside. If you are making small circles, you can place three circles on each other and roll into a tube. Adding lemon juice prevents the crystallization of the sugar syrup.

Motichoor Laddoo

Thinking about what to prepare for Deepavali? May be you can try this recipe. I came across this Motichoor Laddoo recipe on a TV show recently. I didn't have a perforated ladle with holes small enough to make motichoor laddoo but since this recipe involves grinding the boondi later on, it wasn't an issue. The laddoos came out very well and I felt that making these was much easier than making boondi laddoos. You can check my "Boondi Laddoo" recipe under the "sweets" label in my blog.
Let's move on to the recipe.

                                       

What you need:

Bengal gram flour or besan-1 cup
Sugar-1 cup
Milk-1/2 a cup
Turmeric powder-a pinch
Cardamom powder-1 teaspoon
Melon seeds-1 teaspoon
Ghee-for deep fry

Preparation:

1. Mix the gram flour, turmeric powder, milk and water in a wide bowl and make a batter of pouring consistency.
2. Boil the sugar with sufficient water in a pan and make a syrup of one string consistency. Add the cardamom powder and turn off the stove.
3. Heat the ghee in a wok or kadai and make boondi with the batter using the perforated ladle. No need to bother about the size and shape of the boondi because we are going to grind it shortly.
4. Add the boondi to the syrup and do repeat the process with the remaining batter. Once the boondi has soaked in the syrup and cooled down, grind it into a powder.
5. Add melon seeds and make lemon sized balls. We can make the laddoos easily without applying ghee or water to our palms unlike for boondi laddoo. Let them settle for half an hour and store them in an airtight container.

Serve the delicious laddoos to your guests during Deepavali and enjoy :)

Note: You can add dry fruits like almonds, cashews and pistachios instead of melon seeds. If you want you can add saffron food colouring to the sugar syrup to get richly coloured laddoos.

Godhuma Pindi Halwa or Wheet Flour Halwa

Happy Dasara!
Godhuma Pindi Halwa is a simple and healthy recipe.It can be prepared during festivals as prasad or nivedyam. If we have sudden guests at home or we feel like having something sweet, we can make this halwa easily. This recipe doesn't require many ingredients either.

What you need:

Wheet flour-1 cup
Sugar-3/4 cup
Ghee-1/4 cup
Water-2 cups
Almonds-few
Raisins or dry grapes-few

Preparation:

1. Heat the ghee in a pan and fry almonds and raisins for a minute on a medium to low flame. Transfer them       into a bowl.
2. Now add the wheat flour and fry till it turns brown in colour and gives a nice aroma.
3. Lower the flame and add sugar and water to it and stir continuously without forming lumps.
4. Once the halwa thickens add the fried almonds and raisins. Add one tablespoosn of ghee and mix it well.
5. Transfer it onto a greased plate and cut into desired shapes. Children will enjoy the halwa in fun shapes :)

Note: You can add the dry fruits of your own choice like cashews and

pistachios.

Sunnundalu or Uraddal Laddoo

Sunnundalu is a popular and traditional dish of Andhra. Sunnundalu are nothing but laddoos made by mixing roasted and powdered urad dal, jaggery powder and ghee. These laddoos are simple to make and are very good for children as they contain protiens (in urad dal), iron (in jaggery) and fat (in ghee). Let's see how to make them...                                                        
                                                                 

What you need:

Skinless uraddal (skinless black gram)-2 cups

Powdered jaggery-1 and 1/4 a cup

Ghee-1/2 a cup 

                                 

                                     

How to make:

1.Dry roast the urad dal on a medium flame for five minutes by stirring in medium intervals. Lower the flame and fry for 3-4 minutes until it gives a nice aroma.

2. Once the dal gets light brown colour, turn off the stove. Allow it to cool and grind into a fine powder.

3. Transfer the flour into a wide bowl and add the hot ghee and powdered jaggery. Mix it well and make lemon sized balls.

4. Leave them for 10-15 minutes to settle down and store them in a dry container.

  Delicious and healthy sunnundalu are ready to eat now :)

Note: We can replace jaggery with sugar. Avoid roasting the dal on a high flame, the laddoos may give burnt smell and at the same time improper roasting of the dal gives stickiness to laddoos.

Green Apple Jam

An apple a day keeps the doctor away :) I bought green apples from the supermarket because I was attracted by their color. Sometimes green apples taste a bit sour and are inedible. I thought of making a jam with those apples.
I have previously posted my recipe for oven-made peach jam: http://dailymeals.blogspot.in/2007/10/peach-jam-biscuits.htm
Today is the seven year Anniversary of my blog :)
Now let me show you how I made the green apple jam :)

                                  

What you need:

Peeled and cubed green apples-2 cups

Sugar-1 1/2 cup

Lemon juice- 1 tablespoon

water- 1/4 cup

Cinnamon stick-1/2 an inch (optional)

Preparation:

1. Place the apple cubes in a microwave safe bowl and add 1/4 a cup of water.. Cook them in the oven for three minutes and then switch it off. Mix it well and add sugar to it. Cook the contents for three more minutes.
2. Now switch it off, mix it and give a two-minute break. Cook it again for three minutes in the oven and give another break. Mix it and add the cinnamon stick.
3. Cook again for three minutes. It took me 15-16 minutes to thicken the jam.
4. Take the bowl out and let it cool. Take out the cinnamon stick and add the lemon juice. Mix the jam properly and store it in a glass jar. 
5. Refrigerate the jam and use whenever you need it. Serve it to children with bread, chapathi or even dosa. Enjoy the homemade, healthy and yummy Green Apple Jam :)

Note: You can add one tablespoon of ghee or oil to prevent the jam from sticking to the bowl while cooking. And you can also blend the apple cubes and then cook the pulp with sugar. 

Vinayaka Chavithi or Ganesh Chaturthi Specials-Undralla Payasam and Spicy Undrallu

"Vighna Vinayaka Namosthuthe!"

Ganesh Chaturthi or Vinayaka Chavithi is one of the main Hindu festivals that is celebrated in honour of  Lord Ganesha. Ganesha has not only a special appearance with his elephant head, he also has special importance amongst the other Hindu Gods. He has the power of removing obstacles and is prayed to first. Lord Vinayaka is fond of food and Ganesh Chaturthi is his birthday. On this day, people from different places in India offer different dishes to him. Telugu people prepare paramannam (sweetened rice), garelu, pulihora, undrallu (sweet, salted or spicy), modakam, kudumulu, etc.

I have already posted the Modakam recipe previously:
http://dailymeals.blogspot.in/2007/09/modak-or-kozhukattai-or-modakam.html
Now I want to share with you the recipes of Undralla Payasam and Spicy Undrallu.

Undralla Payasam

Ingredients:

Rice-1 cup

Milk-2 cups

Sugar or grated jaggery-1 cup

Water-2 cups

Cashew paste-grind 8 cashew nuts into a paste

Cardamom powder-a pinch

Ghee-1 tablespoon

Sliced almond nuts-4 

Method

                                         

1. Soak the rice for two hours and grind it into a smooth paste using 1/2 a cup of water. Pour it into a pan and heat it on a low flame. Add one tablespoon of ghee and 2 tablespoons of sugar.

                                        
                                       

2. Stir continuously until it forms a thick and soft dough. Turn off the stove, cover the pan and keep it aside. Grease your hands with oil or ghee and start making small balls when the dough has cooled down slightly.

   

   

3. Steam the balls on a greased plate in an idly maker for 8-10 minutes. Now mix the milk and remaining water and heat to a boil in a separate vessel and add sugar to it. Now add the steamed balls and boil it for five minutes on a low flame.

  

4. Add the cashew paste and cardomom powder and boil for two more minutes. Turn off the stove and garnish with sliced almonds.

  

Offer the delicious Undralla Payasam to Lord Ganesha and get his blessings :)

Note: If you want to use jaggery in your payasam, melt the jaggery and sieve it to remove impurities. Add it before turning off the stove and mix it. If you heat after adding the jaggery, the payasam may curdle. For thickening the payasam, you can also add rice flour paste (mix one tablespoonof rice flour with two tablespoons of water) or almond paste (soak almonds in hot water for ten minutes and remove the skin and blend into a paste) or khas khas (poppy seeds) powder (dry roast the poppy seeds for 1-2 minutes. Let them cool and grind into a powder) or fresh coconut  (grated) instead of cashew paste.

Spicy Undrallu

Ingredients:
Soaked rice-1 cup
Salt-a pinch
Water-1/2 cup
Ghee-1 tablespoon
For Seasoning: 1 teaspoon oil, 1/4 tsn mustard seeds, 1 tsn cumin seeds, 1/2 tsn urad dal, 1/2 tsn chana dal, hing to taste, curry leaves 1tsn, chopped chilli-1 and turmeric powder-a pinch (optional)

Method

  

1. Grind the soaked rice into a smooth paste using 1/2 a cup of water. Heat it in a pan on a low flame by adding salt and ghee until it forms a thick and soft dough. Turn off the stove, cover the pan and keep it aside.
2. Grease your hands with oil or ghee and make tiny balls out of the dough when the dough has cooled down slightly. Now steam the balls on a greased plate for 8-10 minutes in idly maker.
3. Heat one teaspoon oil in a pan and add all the seasoning ingredients one by one. Once they splutter, add the steamed balls and saute for 1-2 minutes.
4. Turn off the stove and transfer into a serving bowl.

Offer the Spicy Undrallu along with Undralla Payasam to Lord Ganesha :)

  

Note: For spiciness you can replace green chilli with pepper powder or red dry chilli powder.

Venna Undalu or Butter Balls

                                      

Happy Krishnashtami!
Krishnashtami is the celebration of the birth of Lord Krishna. Krishna is very fond of butter. He is also called as 'Venna Donga'  or 'Butter Thief' as he used to steal butter from people's houses with his friends in his childhood. On Krishnashtami day,  many people offer butter or dishes that are prepared with butter to Krishna. I am going to share the Andhra style 'Venna Undalu' recipe which I  learnt  from an aunt in Vijayawada.The recipe is as follows...

 

What you need:

Butter-1 cup
Rice flour-2 cups, preferably home made, if not store bought (I used store bought)
Grated jaggery-1 cup-
Sugar-4 tablespoons

Cardamom powder- 1 teaspoon
Warm water-1 cup
Oil-for deep fry                                       

Preparation:

1. Mix rice flour and butter in a bowl into a soft dough using warm water. Keep the dough covered for half an hour.
2. Make small balls out of the dough and deep fry them until they turn light brown.
3. Mix jaggery and sugar in a thick bottomed vessel and heat on a medium flame. Once it melts, filter it into a bowl to remove the impurities. 
4. Transfer the filtered contents of the bowl back to the same vessel and boil it for 4-5 minutes. Lower the flame and check the syrup by adding 2-3 drops of syrup to a bowl of water. If the syrup forms into a soft ball, turn off the stove. Add the cardamom powder and the fried balls to the syrup and mix it well under a fan.
5. Continuously separate the balls to prevent them from sticking to each other. Once the coated syrup on the balls becomes dry, store them in an air tight container.

           Enjoy the cute and yummy butter balls..

Note: Fry the balls in oil on a low flame. They take time to cook on the inside.

Carrot Kheer

Hi! We all know that carrots are good for eyes. Especially for kids..nowadays children are playing games on their phones and sitting in front of laptops and T.V.s (of course along with studies). So we have to think of new ways to get them to eat their carrots. Here is a simple and delicious dish that kids will love :)

 

What you need:

Carrots-2

Sugar-1/2 cup

Ghee- 2 tablespoons

Boiled milk- 2 cups

Cardamom powder- 1 teaspoon

Cashew nuts- 6

Pistachios- 6

Preparation:

1. Heat one tablespoon of ghee in a pan and fry the cashew nuts and pistachios till they turn light brown in colour. Allow them to cool and cut them into small pieces.
2. Peel the carrots and grate them. Now fry the grated carrot in the same pan on a low flame for 2-3 minutes.
3. Add the sugar and milk to it and let it boil for 4-5 minutes on low flame.
4. Add cardamom powder and turn off the stove.
5. Garnish with the sliced and fried cashews and pistachios and serve it after refrigerating it for an hour or so. 

Note: You can also add almonds instead of pistachios. 

I'm back! :)

Bread Halwa

Hi friends! I'm back after a looooong break :P Hope to share some delicious recipes with you.  

 

What you need:

Bread slices- 12

Sugar or grated jaggery- 1 cup

Ghee- ¼ cup

Khova- ¼ cup

Cardamom powder- 1 teaspoon

Cashew nuts- 6

Almonds- 6

Preparation:

1. Heat one tablespoon of ghee in a pan and fry the cashew nuts and almonds till they turn light brown in colour. Allow them to cool and cut them into small pieces.
2. Now fry the bread slices with ghee in the pan. Remove the crust of the slices if required.
3. Next, take a heavy-bottomed vessel. Add one cup of water and sugar to it and boil it on a medium flame. Make one-string consistency syrup and add the bread slices to it.
4. Mix it well and then add Khova. Lower the flame and stir it for 5-6 minutes until it becomes thick. Now add two tablespoons of ghee and cardamom powder to it. Mix it and turn off the stove.
5. Transfer it into a serving bowl and garnish with the pieces of cashews and almonds.   

Delicious bread halwa is ready now…enjoy :)

Note: Instead of frying the bread slices in the pan, you can also toast­ them in the toaster. Since we are not soaking the fried bread pieces in milk, it is a dry Halwa and it will keep fresh for two days.