Archive for ‘Desserts / Sweets’

November 2, 2012

Palli Chikki / Peanut Chikki


Palli chikki / Peanut chikki is one of the famous candies that is loved by all…especially a treat for the kids ! We all used to love eating this after coming home back from school.  This is a traditional sweet prepared in India and we make this using jaggery and roasted groundnuts .

Source :  Amma

Ingredients:

1. Palli / Peanuts – 1kg

2. Jaggery – 500 gm

3. Water – 1/8 th cup

Method:

Firstly, roast the groundnuts and keep aside.

Then, take a heavy bottomed vessel, add water and jaggery.Let the jaggery melt for 5-10minutes. Strain the jaggery water through a fine strainer or a cloth to remove any unwanted foreign particles in the syrup. Cook on a medium heat until syrup begins to concentrate.

Take a small plate/spoon with little water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.

Once the syrup id ready, pour it onto the roasted groundnuts and mix well immediately.

Take a steel tray / plate , grease it with ghee all over and pour the mixture over the tray,spread well and flatten it using the bottom of a drinking glass.

After some time, after all the mixture gets hardened break into pieces and store.

 

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August 10, 2012

Paramannam / Paravannam


Paramannam / Paravannam is an Andhra Rice Pudding which is mainly prepared as Naivedyam during festivals. No festival in Andhra is complete without offering this sweet rice pudding to God.   Today ,I’ve prepared this as an offering to Goddess Varalakshmi .

Preparation Time : upto 5min

Cooking Time : 15 to 2omin

Ingredients:

1. Rice – 1/2 cup.

2. Sugar – 1/2 cup

3. Ghee – 1 1/2 tbsp

4. Cashewnuts ,raisins and pistachios – few (fried in ghee)

5. Cardamom – 2 to 3 crushed

6. Milk – 1 litre.

Method :

Wash and soak rice for sometime ie about 15 to 20min

Take a heavy bottomed vessel and bring milk to boil. Once it is done..add the soaked rice to this. Keep stirring in between. See that the rice is cooked and the mixture starts thickening. To this add sugar and crushed cardamoms n mix well. Add  1/2 tbsp ghee to this n mix well again. Switch off the flame and keep aside.

Meanwhile, add 1 tbsp ghee n fry cashews , pistachios n raisins till slightly brown. Garnish the rice pudding using the fried cashews,raisins and pistachios.

August 9, 2012

Semiya Halwa


 

 

 

 

Preparation Time: 5 minutes

Cooking Time : 20 to 25 minutes

Makes : 20 pieces depending on the size

 

Ingredients:

 

1. Semiya / Vermicelli – 2 cups

2. Milk – 2 cups

3. Water – 2 cups

4. Sugar – 3/4 cup + 3/4 cup  (can be decreased little)

5. Ghee – 4 to 5 tbsp

6. Few Cashews or Raisins

7. Plate greased with ghee.

 

Method :

 

Take a vessel and add little ghee . Fry the vermicelli in ghee till golden color.

Boil milk and water together in a pan. While boiling add the golden colored vermicelli and stir in between. See that it gets well cooked.

Add sugar and continuously stir it for about 10 minutes. You will see that the semiya n milk mixture gets thickened by then. To this add ghee and mix well.

Pour this thickened mixture on a ghee greased plate.Allow it to dry well. when completely dry, cut into shapes. Garnish them with raisins or cashews fried in ghee.

Preserve them in refrigerator.

 

 

 

 

 

 

 

 

August 2, 2012

Happy Raksha Bandhan Wishes – Besan Ke ladoo


Rakhi ….the celebration of the relationship between brothers and sisters. On this very special day, I’ve prepared Besan ke Ladoo which is a very popular sweet in India. Very easy to cook for beginners too. I’ve not used the amount of ghee I mentioned here…but adding more OR as per the mentioned measurements makes it taste and look more yumm.

Preparation Time: 6 to 7min

Cooking Time : 25 min.

Makes : 4 servings

Ingredients:

1. Besan – 250 gm

2. Sugar powdered – 250 gm

3. ghee – 100 gm

4. almonds / pistachios (any of your choice) – 1 tsp

5. cardamom powder – 1 tsp

Method:

Take a kadai, add ghee bring it to boil then reduce the flame and add besan mix well till changes its colour.

Once the besan is done then add sugar mix well . Then, add cardomam powder mix well immediately switch off the flame and let it cool down then make small ladoos out of this .

Once the ladoos are ready dip one edge of ladoo in ghee and dip on pistachios mixture. (I’ve not used so much ghee, else the look of the ladoos would definitely seem as they should) and serve.

Sending this to JCO Rakhi- The thread of love Event

May 16, 2012

Low Cal Gajar ka halwa


Wanted to try carrot halwa .. but was scared of putting on cals. Going through a low cal recipe book helped me prepare this delicious halwa. This one is very easy to cook and mainly no counting on calories !


Preparation time: 10 min

Cooking time: 15min

Serves : 3

Ingredients:

1.Grated carrot – 2 cups

2.Skimmed milk powder – 5 to 6tbsp

3.Fresh Low fat Milk – 2 cups

4.Sugar (sugar free)- 4tsp (increase or decrease according to your taste)

5.Elaichi powder(cardamom powder) – 1 tsp

6. ghee- 1 tbsp (adding little ghee gives a great flavorful taste to the dessert. As for weight watchers ghee taken in minimal quantities is always fine as it has loads of ayurvedic properties in it)

7. nuts and raisins – few.

Method:

Firstly, mix the carrots in milk and pressure cook them for 2 whistles.

Then, in an open pan , add the pressure cooked stuff .

To this add ghee,skimmed milk powder,nuts,raisins,elaichi powder and mix well.

Keep stirring continuously  so that it does not stick to the walls of the pan.

Once the water evaporates, add sugar and stir fry again until all the liquid evaporates.

Serve warm or cold.

Sending this to Show me your HITS – Beets and Carrots – Sangeetha’s Event hosted by ,Tomato Blues

April 20, 2012

Kobbari Louse / Coconut Jaggery laddu


Preparation time: 5 min

Cooking time : 15 to 20 min

Makes :  15 to 20 laddus

Source :  Amma

Ingredients :

1. Grated Fresh Coconut : 2 cups
2. Grated Jaggery : 1 cup
3. Cardamom Powder : 1/2 tsp
4. Ghee : 1  1/2 tsp

Method :

Take a heavy bottomed vessel, add water and jaggery.Let the jaggery melt for 5-10minutes.Strain the jaggery water through a fine strainer or a cloth to remove any unwanted foreign particles in the syrup. Meanwhile slightly dry roast the grated coconut .

Start boiling the jaggery syrup and add the dry roasted grated coconut. Cook on low flame till the coconut mixture gets thick.When it thickens, add one teaspoon of ghee and cardamom powder and mix well. Turn off the flame and allow it to cool. Shape into a round balls.

April 12, 2012

Nuvvula Unda / Sesame Balls / Til ka Laddu


Nuvvula Laddu or Sesame Balls is a highly nutritious sweet from Andhra. Sesame seeds are widely used in Ayurvedic treatment too . Sesame seeds have many benefits :

       Good for teeth , improves digestive power, improves intelligence. cleanses wounds,cures hair disorders,cures respiratory disorders, cures dysentry n diarrhoeaanemia and many more. Sesame seeds are emollient that softens the skin, nourishing tonic, emmenagogue that stimulates menstruation, demulcent or soothing, laxative, diuretic and fattening.

Nuvvula laddu is also prepared as naivedyam for Nagula Chavithi in South India.

Preparation time: 20 min

Source:  Amma

Ingredients:

1. Sesame seeds – 5 cups
2. Jaggery – 2 cups

 

Method 1 :

 

 

 

Coarsely powder the seeds manually using a stone mortar. If stone mortar is unavailable, use mixie for coarsely powdering the seeds. Then add grated jaggery and powder them together. Then shape this mixture tightly with hands into medium sized           balls /laddus.

 

 

Method 2 :

 

 

 

Dry roast the seeds and coarsely powder the seeds manually using a stone mortar. If stone mortar is unavailable, use mixie for powdering the seeds. Then add grated jaggery and powder them together. Then shape this mixture tightly with hands into medium sized balls /laddus.

April 12, 2012

Bellam Gorumeeti – Step by step process


Gorumeeti is another traditional Andhra sweet.  

Needs lil practice for getting out the shape of the gorumeeti. As kids we used to call it “Chevvu Sweet”, as this looks like a ear( chevvu means ear in telugu.).  I’ve eaten the best gorumeeti that my peddamma (mom’s elder sister) prepares…n here is the recipe form her cookbook.

Source :  Aunt 

Preparation Time : 20 min

Cooking Time : 40 min

Makes : 20 pieces

Ingredients:

1. Maida- 3 cups

2. Rava / Semolina – 1 cup

3. Jaggery grated  – 2 cups

4. Oil – 1/4 cup

5. Water 1 1/2 cup.

Method :

Step 1 : Mix maida and rava together . Boil oil and add this to the mixture. Mix well. Boil water well and add this to the mixture and mix well again. Make a smooth dough.

Step 2 : Using this dough, make small balls and flatten the balls with ur right thumb and simultaneously make a depression in the center. See that the piece is not thick, it should be very thin.

I somehow couldn’t make a very thin textured piece, better luck next time .

Step 3 : Deep fry the gorumeeti.

Step 4 : Take a heavy bottomed vessel, add 1/2 cup water and jaggery.Let the jaggery melts for 5-10minutes.Strain the jaggery water through a fine strainer or a cloth to remove any unwanted foreign particles in the syrup. Cook on a medium heat until syrup begins to concentrate.  Take a small plate/spoon with little water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.

Step 5: Immediately, soak the fried gorumeetilu in the syrup .Mix them well for sometime till all the jaggery syrup gets onto the pieces.

Step 6: Keep them aside until all the syrup gets dried up. Store in air tight container.

April 7, 2012

Murmura Laddu / Rice Puff Balls – stepwise method.


Murmura Laddu has been a treat from my childhood days. Its a healthy Indian sweet and loved by all the kids. This is very simple and amazingly easy to prepare.  A detailed step by step process has been mentioned.

Preparation Time : 15 to 20 min.

Makes : 12 to 13 Laddus

Source : Amma

Ingredients:

1. Saltless Murmura / Puffed rice –  3 cups

2. Jaggery –  1 cup

3. Elachi – 2 (optional)

4. Water – 1/2 cup

5. Ghee – 1 tsp (optional)

Method:

Step 1:  Take a pan, add 1/2 tsp ghee and add 3 cups murmura. Heat them till they are little crisp.

Step 2:  Take a heavy bottomed vessel, add water and jaggery.Let the jaggery melts for 5-10minutes.Strain the jaggery water through a fine strainer or a cloth to remove any unwanted foreign particles in the syrup. Cook on a medium heat until syrup begins to concentrate.

Step 3:  Take a small plate/spoon with little water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.

Step 4:  Add murmura and constantly stir it. Now add elachi powder.Mix well for about  2-3 minutes.

Step 5:  Once the murmura and jaggery get mixed up well, wait for 3 minutes,wet your hands with little water and make round balls.

March 8, 2012

Coconut Burfi


Source – Sailus Kitchen

Ingredients:

1. Grated coconut – 2 cups

2. Sugar – 1 cup (Can add more if u like)

3. Water – 1/2 cup

4. Melted ghee – 1tbsp

5. Cardamom powder – 1/2 tsp

Method:

Take a heavy bottomed vessel, add water and allow it to come to a boil. Add sugar and allow it to dissolve . Stir it well and see that the syrup thickens. Once the sugar syrup thickens and see that it reaches 2 string consistency. Test the syrup by using your thumb and index finger — as your stretch the syrup, it should form at least 2-3 threads. This takes approx 18  minutes.

Immediately at this stage add the grated coconut, ghee and cardamom pwd and stir at regular intervals till the mixture appears thick and leaves the sides of the vessel. This could take about 18 min. Turn off heat.

Immediately pour the mixture on to a greased tray/plate (use ghee to grease) and spread out evenly with a spatula. Allow to cool and slightly harden. Cut into desired shapes .

Allow it to cool and store it in an air tight container.

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