Karanji/karanji recipe/kajjikayalu/sweet samosa/diwali Sweet

Ingredients


For outer covering

1 cup maida
1/4 cup hot oil
2 tbsp rava
A pinch salt

Method for outer dough

Mix maida, salt hot oil with spoon.

Add water little by little and make a stiff dough.
The dough should be like poori dough consistency.
Cover it with a wet cloth and set aside for half an hour.
Outer dough is ready.


Ingredients for filling

1 cup fried gram dhal powder
1/2 cup sugar powder
2 tbsp grated dry coconut
2 tbsp well roasted rava ( optional)
1 tbsp poppy seeds
1/4 tsp cardamom powder

Method for filling

In bowl add above all and mix well.
Filling is ready.


Method

Heat oil in pan for deep fry.

Maka small size balls with dough, by using the rolling pin, roll out each ball of the dough like poori.

Place a tbsp of filling on one sideof the dough, and wet the edges with water press gently and close it.

Repeat the same process for remaining dough also.

Fry them in hot oil, till crisp and golden colour.

Ready to serve hot karanji

Store it in an air tight container.

Bottle Gourd Halwa

Ingredients

1 Cup grated bottle gourd
1 Cup milk (boiled)
½ Cup sugar
¼ tsp cardamom powder
4 tbsp Ghee

Method

Heat 1 tsp ghee, add bottle gourd and saute for 2 minutes.
Add milk cook till all milk evaporates.(stir continuously)
Add sugar and cook well.
And remaining ghee and cardamom powder mix well.
Bottle Gourd halwa is ready to serve.

Wheat Laddoo

Ingredients

1 cup wheat flour
1 cup sugar
¼ cup roughly crushed almonds
½ cup ghee
½ tsp cardamom powder


Method

Powder the sugar a mixer and set aside.

Heat a tbsp ghee in a pan, add wheat flour and saute.
Stir wheat flour continuously until it changes its color and you get a nice aroma.
Switch off the gas and transfer the mix to another bowl.

Add sugar, almonds,  cardamom powder to the above and mix well.
Heat remaining  ghee in a pan, add this to the above
mixture and set aside for 5 minutes.

When the mixture is warm, make in to balls with your hands.
Grease your hands with ghee to avoid sticking.
After coming to room temperature store it in an airtight container.
Wheat Laddoos are ready to serve.

Gram Dhal & Dates Halwa

Ingredients

1 cup gram dhal(soaked in water for 2 hours)
1 cup  seed less dates (chopped)
2 cups milk
1 cup sugar
4 tbsp ghee
2 tbsp chopped almonds
¼ tsp cardamom powder
Few saffron (soaked in hot milk)

Method

Heat milk in a pan, add gram dhal and boil well.
Cook until milk reduces completely.
Allow to cool and grind to smooth paste.

Heat 2 tbsp of ghee in a pan, add dates and saute for 2 minutes.
Add gram dhal paste and cook for 5 minutes.(stir continuously)
Add sugar, saffron with milk and remaining ghee.
Stir continuously until it becomes thick in consistency.
Switch off the gas and garnish with dates & almonds.
Serve hot or cold.

Ellu Urundai (Sesame Ladoo)

Ingredients

1 cup white sesame seeds
2 tsp ghee
2 tbsp crushed peanuts (optional)
¾ cup powdered Jaggery

Method

Roast the sesame seeds till they turn golden brown color and keep aside.
Take a pan, add ghee and jaggery.
Saute it over a slow flame till it caramelises.
(To check this- add a drop in water, if it forms a hard ball it is
right consistency )
Switch off the gas and now add the roasted sesame seeds
and peanuts to the melted jaggery and mix thoroughly.
Grease your palm with little ghee and shape the sesame mixture.
sesame ladoo are ready to serve.

Health benefits

Sesame seeds are an excellent source of copper,
magnesium, calcium, phosphorus, iron and zinc.

Adhirasam

Ingredients

1 ½ cups rice flour
1 cup jaggery
¼ tsp cardamom powder
¼ cup ghee
Oil for deep fry

Method for Dough

In a pan add ½ cup water allow to boil then add powdered jaggery.
Once it’s completely dissolved, filter it to remove impurities.
Heat the jaggery syrup allow to boil.
When you pour the syrup in water it should come to a soft ball consistency.
Now add rice flour, cardamom powder, 2 tsp ghee and mix well.
Keep it overnight at room temperature.
Next day you can start preparing.

Method

Heat oil and ghee in a pan, once it’s medium hot reduce the flame.
Divide dough into small lemon size balls.
Grease oil to a plastic sheet, flatten the dough slightly thick and drop in oil.
Once it rises up, flip it and cook well other side also.
Cook both sides in low flame.
After taking out from oil, gently press with flat vessel, to squeeze out the excess oil.
Once it is cooled and come to normal room temperature
store it in an airtight container.
Soft Adhirasams are ready.
You can preserve this for one month.

Click here for Rice Flour

Paruppu Pooranam

Ingredients


1 cup powdered jaggery
½ cup gram dhal
¼ cup grated coconut
¼ cup water
¼ tsp cardamon powder
1 tsp ghee


Method

Cook the dhal in water till it is soft, but not mushy.
Drain the excess water and cool it.
Grind cooked dhal and coconut to a fine paste.

Boil ¼ cup water, add  jaggery and heat on a low flame,until it melts completely and strain it.
Heat pan, add ghee and boil the jaggery syrup for 5 minutes.
Now add dhal and coconut paste to the above and stir continuously till it
becomes thick consistency.
Pooranam is ready.

Pooran poli

This is my 200th recipe :)

Ingredients


1 cup maida
A pinch turmeric powder
A pinch salt
2 tsp oil
2 tsp ghee


Method


Mix maida, salt, turmeric powder and oil to make a soft
dough using water little by little and keep aside

Make small lemon size balls of poornam.

Roll out the maida dough into small round shape.
Fatten it fill the pooranam stuffing and cover it.
Roll out in to a round shape by dusting maida just like chapathi.
Heat a tawa, place the prepared Poli on the hot tawa and cook on low flame.
Apply ¼ tsp of ghee flip it over and add another ¼ tsp of ghee and cook well both sides.

Click here for Pooranam.

Beetroot Halwa

Ingredients

2 cups grated beetroot
1 cup milk  (or till it covers the beetroot )
1 cup sugar
¼ tsp cardamom powder
A pinch nutmeg powder
Any dry fruits - few
2 tbsp Ghee

Method

In a non stick pan boil 1 cup milk.
Add grated beetroot and stir in between until
milk gets completely evaporated. (medium or low flame only)
Add sugar, ghee and cook for another 5 minutes.
Add cardamom powder, nutmug powder and mix well.
Granish with dry fruits.

Very simple and easy beetroot halwa is ready to serve.

Thengai Poornam

Ingredients

1 cup coconut
¾ cup jaggery
¼ tsp cardamon powder
¼ tsp ghee
¼ cup water (don't add excess water)

Method

Boil water, add crushed jaggery and heat on a low flame,
until the jaggery melts completely and strain it.
Heat pan, add ghee and boil the jaggery syrup for 5 minutes.
Add coconut and mix well until all water evaporates.
Add cardamom powder mix well.
Pooranam is ready.

                                  

Carrot Halwa

Ingredients

1 ½ Cups grated carrot

1 Cup milk (boiled)

1 Cup sugar  

Few cashew nuts & Almonds

¼ tsp Nutmeg powder or cardamoms powder

4 tbsp Ghee

Method

Heat 1 tsp ghee fry carrots for 5 minutes.

Add milk cook till all milk evaporates.

Add sugar and remaining ghee cook well.

Finally add roasted cashew nuts, almonds and nutmeg powder.

Very simple and easy carrot halwa is ready to serve.

You can serve this either hot or cold.

Nei Appam

 Ingredients

1 cup raw rice     

1 cup Jaggery      

2 tsp grated coconut 

¼ tsp cardamom powder

1 tsp sugar (for glossy look)

Ghee for deep fry

Method

Soak rice for 2 hours.

Grind it with coconut by using less water till it becomes a thick paste.

Add jaggery and sugar, grind to a smooth paste and set aside for 5 to 6 hours.

Add powdered cardamom and mix well just before you pour the batter.

Heat the paniyaram pan and add 1 tsp of ghee in each hole.

Pour the batter in each hole and cook well in low flame.

Turn to other side and cook similarly.

Now the hot Nei appams are ready to serve.

               

 

Rava laddu

Ingredients

1 cup rava
1 cup sugar
Few cashew nuts
¼ tsp cardamom powder
½ cup ghee

Method
Heat ½ tsp of ghee add cashew nuts, fry them and set aside.
In the same pan heat 2 tsp of ghee and roast rava in low flame till you get a nice aroma from it.
Grind rava to a coarse powder and sugar to a fine powder.
Now add rava powder, sugar powder, roasted cashew nuts and
cardamom powder and mix well.

Heat remaining ghee in a pan, add this to above mixture little by little.
Mix well, set aside for 2 minutes.
When the mixture is warm, shape in to balls with your hands.
Grease your hands with ghee to avoid sticking.
Simple and tasty rava laddus are ready.
Store it in an air tight container.

Thiruvathirai Kali

Ingerdients

1 cup raw rice

1 ½  cups Jaggery powdered

¼  tsp cardamom powder

Few cashew nuts & raisins

4 tbsp ghee

3 ½ cups water

Method

Dry roast rice in a pan till brown color. You will get nice aroma from the rice.

Cool it and powder to coarse consistency in blender. (like rava)

Boil 3 cups of water.

Add 1 spoon ghee in cooker then add boiled water. (prevent sticking to the bottom)

Add powdered rice mix well.

Pressure cook this for 15 minutes in low flame, with whistle.

Since it is roasted rice flour the cooking time & consumption of water is more.

Mean time in another pan add ½ cup water and powdered jaggery.

Melt it and filter it to avoid any impurity in the jaggery.

Allow to boil, till raw smell of jaggery goes.

Now add this to cooked rice flour and mix well.

Cook in low flame till all water gets absorbed.

Add remaining ghee in a pan, fry cashew nuts and raisins add this to above.

Add cardamom powder and mix well.

Thiruvathirai kali is ready.

This kali is served with Thiruvathirai  kootu.  (mixed vegetable kootu).

Thiruvathirai  kootu (Mixed vegetable kootu)

Ingredients

1 cup mixed vegetables (Sweet Potato, Pumpkin, broad beans,Green Mochai Kottai, Vazhakka, potato)

A pinch turmeric Powder

3 green chilli

¼ cup grated coconut

Few curry leaves

Salt to taste

Method

Boil all vegetables with little water, salt and turmeric powder in pressure cooker for 1 whistle.

Grind coconut and green chilli to a fine paste.

Add this to boiled vegetables cook for 5 minutes and add curry leaves.

Thiruvathirai  kootu is ready.

Serve hot with kali.

Maladoos

Maladoos are easy to make.

Ingredients

2 cups roasted gram dhal powder

2 cups sugar powder

1 cup ghee

¼ tsp cardamom powder

Few cashew nuts

Method

Powder the roasted gram dhal and sugar separately in a mixer jar.

Grind it to a fine powder.

Fry the cashew nuts in ghee until brown and keep aside.

Now add roasted gram flour, sugar powder, roasted cashew nuts

cardamom powder and mix well.

Heat remaining  ghee in a pan, add this to above mixture.

Mix well, set aside for 2 minutes.

When the mixture is warm, shape in to balls with your hands.

Grease your hands with ghee to avoid sticking.

Tasty maladoos are ready to serve.

  

Asoka Halwa

Ingredients

1 cup moong dhal

1 cup wheat flour

2 cups sugar

1 cup ghee

A pinch kesari powder

¼  tsp cardamom powder

Few fried cashew nuts

Method

Pressure cook moong dhal with little wate mash it well and keep aside.

In a pan add 2 tbsp of ghee in that

add wheat flour and fry till nice aroma comes out.

Add the cooked dhal to the above and mix well.

Cook it in medium or low flame.

Add sugar and stir well.

Add ghee little by little and keep on stirring

till it leaves the sides of the pan.

Finally add kesari powder, and cardamom powder mix well.

Garnish with fried cashew nuts.

Rava Kesari (Suji)

Ingredients

1 cup rava

3 tabs ghee

1 ½  cups sugar (or 2 cups)

3 cups water

Few cashew nuts & raisins

¼  tsp cardamom powder

A pinch kesari powder

Method

Dry roast rava for 2 minutes and set aside.

Boil 3 cups of water, add rava and mix well,

close it with lid, cook in a low flame for 5 minutes.

Now  add sugar and mix well till it dissolves.

Add  kesari powder, ghee and cardamom powder mix well.

Garnish with roasted  cashew nuts, raisins.

Ready to serve hot kesari.

 

Puranpoli


·    Maida - 2 cups
·    Gram Dal - 1 cup
·    Powdered Jaggery - 1 cup
·    Turmeric Powder - a pinch
·    Ghee - 5 teaspoons
·    Cardamon powder - 1/2 teaspoon
·    A pinch of salt

Method:

Cook the Dal in water till soft, but not mushy. Drain the excess water and cool it.
Grind the cooked dal to a fine paste . Add 1/4 cup water to the jaggery and bring to boil. When it starts boiling, strain it and put it back in a heavy bottomed vessel. Add dal paste and stir continuously till it become thick. Add cardamom powder, mix well and remove from stove and let it cool.
Mix maida, salt and turmeric powder and make a soft dough using water little by little.

Take a plastic sheet or banana leaf, flatten out small ball sized quantity of the maida dough. Place a smaller sized ball of the sweet filling and cover it completely using the flattened dough. Cover with another plastic sheet. Roll it round using a rolling pin. (You can also make a thin round using your fingers). Heat up a tawa and when it is hot place the poli and pour a teaspoon of ghee all around and cook. Turn and cook on other side until light brown .

Coconut Burfi

Ingredients

250 gms. finely grated coconut ( fresh )

250 gms. sugar

100 ml. water

Ghee 50 gms

ghee for greasing plate

Method

Add 2 spoons of ghee in a pan then coconut and sugar

together with little water (100 ml )

Stir well and cook till soft lump forms.

Add ghee then Spread in a greased plate.

Allow to cool then  cut in to pieces.

Kaju Barfi Ingredients 200 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 250  gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add  the cashew  and elaichi power. Cooking, constantly stir till soft lump is formed and does not stick to sides. Roll on a flat surface to desired thickness and apply silver foil.