Badam Burfi

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Badam/Almond Burfi


Hi, all i'm back from a break :) was just enjoying summer. From now onwards will be updating my blog regularly. This year for Diwali wanted to try something new sweet like burfi, as last year I gave a try to Apple Burfi. So found this Badam Burfi in Mangulas Kitchen, you can go through the vedio also. This burfi is so simple and very tasty to eat. Badam burfi came out really good, than I expected it would be :) !!



Ingredients

1 cup whole almonds
1 cup sugar
1/3 cup milk
3 tblsp ghee
1/2 tsp Cardamom powder


Method

1. Soak the almonds in hot water for 30 minutes. Peel off the skin.
2. Blend the peeled almonds along with sugar into a fine paste using enough milk as needed to blend.
3. Heat the ghee in the frying pan on low-medium heat.When ghee melts, add the almond paste and cook on medium heat, stirring continuously.Until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan. This takes around 10-15 minutes.
4. Add the cardamom powder and remove from the heat.
5. Whip the batter using a spoon in a circular motion for about two to three minutes.( As Mangula specifys )
6. Transfer it into the prepared greased pan for required thickness.
7. Let it cool for about 20 minutes until burfi look warm. This is the perfect time to cut the burfi into 1-inch squares or any shape. I cut into diamond shape. Cool to the room temperature and sereve. Enjoy!!

Note : shelf life of this burfi is up to one week in a air tight container. When refrigerated, almond burfi can last for few months.








Sending these Badam Burfi to..
1. Purva's event of Diwali Dhamaka.




2. Sireesha's event forSweet Series.




3. Sanghi's event FIL - Ghee.

Mango Coconut Burfi

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Mango Coconut Burfi

Made this burfi on Varamaha Laxshmi Pooja last week. Long back when i started blogging made tried this burfi which is very simple and easy, totaly lost about this recipe and suddenly remembered when one of my friend asked for this recipe. Here is the recipe for Mango Coconut Burfi.These burfi can be made in advance and refrezearted for aleast 15 days.







I was in India last year for this pooja and Raksha Bandhan.So miss it this year :( !!
Here is a ECard for my brother Annu!! Even though i'm far here are my wishes on Raksha Bandhan :)!!

Seame Ladoo for Makara Sankranthi

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Sesame Ladoo for Makara Sankranthi

Makar Sankranti is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of the country in myriad cultural forms, with great devotion, fervour & gaiety. It is a harvest festival. It is the day when according to the Hindu astronomy the sun enters the rashi (zodiac) of Makara (Capricorn). Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January. Makar Sankranti is celebrated in the Hindu Calendar month of Magha. There is another significance of this day, after this day, the days start becoming longer & warmer, and thus the chill of winter in on decline.

Belated Makara Sankranthi wishes with this seasme ladoo recipe :) !! I still remember those days, when i used to get all the ingrediants from the store previous day of sankranthi,for pre prepration for the ellu bella and Sesame ladoo. Last year i posted Ellu bella recipe, so this time Sesame ladoo. In kannada its called 'Ellu unde' means sesame ladoo.. :) !!

I Wish to send this ladoos to Priti's event Festive Food-Makara Sankranthi


Ingredients

11/2 cups sesame seeds
1/4 cup dalia/dalya/roasted gram without skin slightly roasted
1/4 cup peanuts roasted, unskined and splited
1-2 tbsp ghee
1 1/4 cups jaggery/brown sugar
1/2 tsp cardamom powder, freshly ground


Method

1. Roast sesame seeds in a low flame, till the color changes slightly. Keep aside.
2. Now heat a thick bottom pan with ghee in it.
3. Add the jaggery in it, keep stiring till bubbles are formed and it is golden in color.
4. Its time to add sesame, peanuts, dalia, cardamom powder and mix well. Switch off the heat, let this mixture stand for 3-4 minutes as its very hot!!.
5. Apply some ghee to both the hands and make ladoos of perfered size. Its better to make ladoos when the mixure is of tough able hot. Orlese it will be difficult to make ladoos.

Here it comes..






Goes to Priti's...

Wheat Flour Laddu

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Wheat Flour Laddu

Wheat flour laddu is very simple, easy and a quick to make with very little ingredients. I made this laddu on occasion of Krishna Janmashtami.

I'm contributing this laddu to Mythreyee's Paajaka for the event Sweet Series - Chikki and Laddu.


Ingredients

Wheat flour 1 cup
Powdered sugar 1 cup
Ghee 1/2 cup
Cardamom powder 1/2 tea spn



Method

1. Heat ghee and add wheat flour and fry on a very low flame for around 10 minutes till you get nice wheat aroma .
2. Now add sugar and fry for 5 more minutes.
3. Add cardamom powder, cool it a bit do not cool completely, laddu should be made when the mixture is still hot. Add more ghee, if you find its difficult to bind into laddu. Store in air tight container after cooling the laddus.

Note: Laddus break of easily so need a bit of patience to bind these laddus

Here comes Wheat Flour Laddu..






This goes to Mythreyee's Paajaka






Krishna Janmashtami celebration



Wheat Flour Laddu, Sweet Poha, Cashews, Raisins, Badam, Fruits offered !!

Mava Malpua

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MAVA KACHORI/ MAVA MALPUA

I was searching for rajasthani recipe luckly found this sweet recipe in Taradalal recipe site. I tried my level best to get the shape of Mava Malpua, hope all like it.

This is mava kachoris are famous in Jodhpur. Rich dry fruit and mava (khoya) stuffed crisp deep fried kachoris are coated in sugar syrup. These kachoris are a welcome treat at any time of the day. These sweet kachoris are often called "Gujjias" and are a "must have" for the Holi festival. Can store these for several days in an air-tight container.

I'm sending this to Padmaja's - Spicyanna for RCI - Rajasthan. Thank you making me try Rajasthani recipes. Enjoyed participating.

Updated : I'm also sending this Mava Malpua to Easy Craft's - Think spice - Think Caradamom. I came to know today, so just sending my entry. Easy Craft thank for the event.

I used half of the quantity, depends on the size and shape we make the dough. I made a small size malpuas. These are the measurement given in Tarladalal site. So,here it goes..


Cooking Time : 30 mins.
Preparation Time : 15 mins.
Makes 6 kachoris.



For dough

1 cup plain flour (maida)
2 tablespoons melted ghee
a pinch of salt
ghee or oil for deep frying


For Filling

1/2 cup (750 grams) khoya (mava), grated
5 to 6 almonds, sliced
5 to 6 pistachios, sliced
1/2 teaspoon cardamom (elaichi) powder
1 tablespoon sultanas (kismis)
1 tablespoon sugar
a few saffron strands


For Sugar Syrup

1 cup (200 grams) sugar
1/2 cup water
a few saffron strands


For Dough

1. Combine all the ingredients and knead into a firm dough using enough water. Knead well for approx. 5 to 7 minutes.
2. Allow the dough to rest under a damp muslin cloth for 10 to 15 minutes.
3. Divide the dough into 12 equal portions. Keep aside.


For Sugar Syrup

1. Dissolve the sugar in ½ cup of water and boil the syrup for 4 to 5 minutes.
2. Add the saffron and mix well.


Method

1. Mix up all the filling ingrediants.
2. Divide the dough,roll out each portion of the dough into round shape.
3. Place a portion of the filling in the centre and fload it.
4. Turn the edges of the kachori.(I used a knife to make the edges design).
5. Deep fry the kachoris in hot ghee/Oil over a slow flame till the kachoris turn golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
6. Drain on absorbent paper and allow the kachoris to cool slightly.
7. Dip the kachoris in the hot syrup. Drain and keep aside.
8. Serve hot or cold.

Note:
You can even serve these kachoris without dipping them in sugar syrup also.

Here it goes..






Mava Malpua in sugar syrup...






This goes to Padmaja's..






And.. to Easy Crafts..

Happy Makara Sankranthi

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Happy Makara Sankranthi

Sankranti is a national festival in India. The word is derived from sat and kranti, meaning "good movement." The festival takes place when the sun moves from Dakshanayanam to Uttaryanam. For the festival celebrated in:

North India, as Makar Sankranti.
Andhra Pradesh ,Karnataka, as Sankranthi.
Tamil Nadu, as Pongal.
Punjab is celebrated as Lohri & Maghi.
Gujarati's not only look reverentially up to the sun, but also offer thousands of their colorful oblations in the form of beautiful kites all over the skyline.


Wishing Happy Makara Sankranthi... Which brings Happiness, Joy, Warmth to you and your family






Here is what i prepared Ellu bella with Wheat flour ladoo on Sankranthi day !!

Ellu Bella


This Ellu Bella is kannada name which means Ellu= Sesame and Bella= jaggery...

This is a traditional recipe prepared spcially for Sankranthi day. My mother used to make this, I love it. :)...!!.
So here is what my mother used to make on Sankranthi day and give it to all our friends and family members.


Ingredients

1/2 cup Peanuts
1/2 cup Chana Dalia / Putani (kannada)
1/2 cup Sesame seeds
2-3 tblsp Jaggery cut into small pieces
2-3 tblsp Sugar coated Fennel or Cumin seeds
2-3 tbsp Dry coconut cut into small pieces


Method

1. Fry the peanuts, Dalia, Sesame seeds.
2. Remove the skin of the peanuts and split them into two.
3. Mix up all the above ingredients and serve.


Closer view of Ellu Bella...