Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Nov 1, 2021

Bread Halwa/ How to Make Bread Pudding




Bread Halwa is a delicious dessert which can be prepared easily. It is very simple to make unlike other halwas. Try out this Bread Halwa, you won’t be disappointed. I guarantee!

 Preparation Time   10 Minutes
Cooking Time         10 Minutes
Course                   Sweets, Desserts
Serves                   4 Nos.

Ingredients:
 Bread Slices            8 Nos.
Sugar                       1/3 Cups
Milk                          2 Cups
Ghee                         ½ Cup
Saffron                     1/8 Teaspoon
Cardamom Powder     1 Teaspoon
Chopped Nuts            3 Tablespoons
Rose Water                ¼ Teaspoon

Method: 
  • Soak the saffron threads in 3 teaspoons of warm milk. Keep aside.
  • Heat a tsp of ghee in a kadai and sauté nuts. When they turn golden brown remove and keep aside.
  • Cut the bread into small pieces. Heat the ghee in a nonstick kadai, fry the bread pieces on a low flame until golden.
  • Add the milk into the bread pieces, smash it well. Bring the mixture to a boil and use the back of the spoon to further mash the mixture. 
  • Once all the milk absorbed, now add sugar and cardamom powder. You can see that sugar dissolves and halwa starts becoming shiny and gooey.
  • Add fried nuts and soaked saffron milk. Mix it well.
  • It will start to turn gooey. At this stage slowly add ghee, little by little and keep mixing. Reserve a tsp of ghee alone.
  • Once it starts to leave the sides of the pan. It is the right stage, add a teaspoon of ghee and rose water. Mix it and switch off the stove.
  • Halwa is ready to serve.
  • Enjoy the Bread halwa hot or warm.

Notes:

  • Always make the halwa in medium flame.
  • Don’t compromise on ghee, then you will not the desired halwa texture and consistency.
  • You can pick up any kind of bread like you like - white, brown, multi-grain, fresh, left-over, you name it! I usually like to use leftover multigrain bread to add some extra crunch to the dish. 




May 1, 2021

Pineapple Kesari/Pineapple Sheera/Pineapple Kesari Bath





A popular dessert recipe made in South India on auspicious occasions and festivals. This mouthwatering Sweet Dish is cooked with Pineapple, Rava, Sugar, Ghee, saffron and nuts. You will love this delicious melt in mouth Kesari/Sheera with mild pineapple flavor. Here is how to make best pineapple Kesari at home!

Ingredients

Coarse Rava/Semolina           1 Cup 

Chopped Pineapple                 ¾ Cup
Desi Ghee                              ¾-1 Cup
Sugar                                     1 ½ cup – 2 Cups
Boiling Water                         2 ½ cup – 3 Cups
Saffron                                  ¼ Teaspoon
Crushed Cardamom Powder     1 Teaspoon
Warm Milk                               3 Tablespoon
Raisins                                      1 Tablespoon
Cashew nuts                              1 Tablespoon

Kesari Preparation Method:


  • Wash the Pineapple and remove the skin and chop it into cubes. Add 1 teaspoon of sugar and mix well. Keep aside.
  • Add a saffron into the warm milk and mix it well and keep aside.
  • Heat 2 tablespoons ghee in a thick pan. Add cashews and raisins. Fry till golden. Keep aside.
  • In the same pan, add 1 tablespoon of ghee, add the Rava and roast it. until the raw smell disappears, you get the nice aroma and Rava turns golden brown. 
  • Transfer the roasted Rava to a plate.
  • In a mean time boil the water, add the sugar and melt it.

  • By this time, Heat pineapple cubes with a little water. The mixture would also begin to boil..
  • Pour the sugar syrup to the roasted Rava. Stir quickly and briskly so that lumps are not formed. Add the saffron milk and mix well.

  • Simmer on a low flame and add the pineapple and mix well. Allow the Rava to absorb the water.

  • Add the ghee and stir well. Takes about 4 to 5 minutes on a low flame. Keep on stirring, so the Rava does not get browned.

  • Turn off the heat and add fried raisins and cashews and cardamom powder. Mix it well.

  •  Enjoy the Hot pineapple kesaribath.


Notes:

  • To get the good tasty Kesari, always use the ripe pineapple.
  • Use good desi ghee to make Kesari.
  • Pineapple Kesari stays 3 to 4 days in the refrigerator. To reheat you can microwave or gently reheat on stove top with two teaspoons ghee.
  • You can use Tinned Pineapple. Using tinned pineapple
    slices, no need to boil them in water. Just add them directly.
  • You can grind the pineapple add to the boiling water.





Jan 1, 2021

Ricotta Cheese Rasmalai/ A Traditional Indian Dessert Busundi

This post is very special and I am really happy to write my  Madappalli’s 10th Anniversary . Thanks  for the support , comments and  appreciations. That helps me to  continue travelling in my culinary Journey. I want to share this recipe to celebrate with you.

HAPPY NEW YEAR2021


Ingredients:

Ricotta Cheese                  1 pound
Corn flour                        1 Teaspoon
Whole Milk                        2 Cups
Evaporated Milk                 1 Cup
Sweeten Condensed Milk    ½ Tin
Sugar                                  2 Tablespoon
Cardamom Powder                1 Tablespoon
Saffron/Kesar                    few strands
Roasted Nuts                       Few

Method:

  • In a mixing bowl, add ricotta cheese, sugar and half of the cardamom powder.  Mix well and make a small balls.

  • Grease the oil in a muffin pans. Place Ricotta balls in it and bake it at  350F for 15-20 mins in the oven. , till the cheese sets and the sides turns slight brown. Check with toothpick. The cheese 'discs' will look like these after baking.  Cool. Chill in the fridge for sometime until firm.


For Malai
  •  Take a heavy bottom pan, On low heat boil together all the Whole Milk, Evaporated milk, Condensed Milk and Corn Powder for about 20 mins.
  • Stir continuously and make sure the milk doesn't burn.
  • Check for sweetness. Add sugar if it isn't sweet enough for you.
  •  Add the saffron cardamom powder. and Let it cool.  Refrigerated for 1 hour. Rasmalai tastes best when chilled.
  • Arrange all the cheese dumplings in a Big serving dish and pour the malai on top and Refrigerated for an hour. Garnish with chopped nuts, saffron etc. Serve Chill.
  • OR  place the cheese dumplings in individual serving dishes and pour the malai gravy on top. Garnish with chopped nuts, saffron etc.
    Serve at room temp or Chilled. 
  • Enjoy!!






Jan 1, 2020

Karachi Halwa/ Corn flour Halwa/Corn four Pudding


HAPPY NEW YEAR 2020


This post is very special and I am really happy to write my  Madappalli’s 9th Anniversary . Thanks  for the support , comments and  appreciations. That helps me to  continue travelling in my culinary Journey. I want to share this recipe to celebrate with you.  Bombay Karachi Halwa , also popularly known as Corn flour Halwa. These small square shape Halwa made  in different colors.  You can make pretty much any flavour or colour you like. Next time I am going to do it pink with some rose petals and rose essence, maybe you could try it instead of the Yellow color.

Preparation Time : 2 mins
Cooking Time : 15 to 20 mins
Makes : 20 to 30 pieces

Ingredients:
Corn flour/ Cornstarch    1 cup
Sugar                               2 1/2 cup
Water                              2 ½ -3 Cups
Ghee                                1/4 Cup
Chopped Cashew nuts       ½ cup
Green Cardamom Powder  1 Teaspoon
Yellow Food Color             1/8 Teaspoon
Cream Tartar Powder       a pinch (Optional)
  
Method:
  • Grease the glassware / tin with the ghee. Keep aside.
  • Heat 2 tbsp ghee in a small pan. Add in the cashew nuts and roast until it turns golden brown. Keep aside.
  • Mix the corn flour& cream Tartar (optional) with 1 ½ cup of water and whisk them until there are no lumps. Add the food color and mix it well. Keep aside.



  • Take a heavy bottom pan, Add the 1 1/2 cups of sugar, add the remaining 1 cup of water to it. Mix them, turn the heat in to medium flame. rapid boil for say 3 to 4 minutes till slightly thick.
  • Slowly mix the sugar solution until the sugar crystals get dissolved completely.
  • Now reduce the heat, slowly pour in the corn flour mixture to the boiling sugar. syrup and whisk the mixture continuously so that there are no lumps formed.
  • Next, start adding the ghee – slowly at first. Keep stirring to ensure there are no lumps. Then add the rest of the ghee and incorporate. Cook again, mixing all the time until thick.

  • Add in the chopped cashew nuts and cardamom powder. Stir till the mixer leaves the side of the pan. Now the texture would be like semi thick glassy form.

  • Pour the mixture into the greased pan, tap the ends to make it even. Rest the halwa for the least 1 to 1 1/2 hours and cut into slices and store in the refrigerator for a longer shelf life.

  • Enjoy!


 Note:
  • You can use any nuts for the Halwa
  • You can use Custard powder instead of Corn flour.
  • If you want to serve hot halwa, scoop it in a bowl, you can eat immediately.









Jan 1, 2019

Shankarpali


Shankarpali is famous Maharashtrian sweet made during Diwali festival. It is rich in carbohydrates, making it an instant source of energy. It has simple recipe and results in scrummy munch sweet snacks that can be prepared in advance and stored for approx 3 weeks.

Ingredients

All Purpose Flour (Maida)         3 cups
Powdered sugar                      1- 1¼ cup
Rava (Semolina)                      1 cup
Oil/Ghee/ Vegetable fat            1/2 cup
Cooking oil                              for deep frying
Cardamom powder                    ½ Tsp.
Salt                                          a pinch.

 Method:

  • Take a big bowl and add all-purpose flour, rava , powdered sugar,cardamom powder and salt .
  • Now add the melted ghee or oil .Mix into a crumbling mixture with hands.
  • Now knead this crumbling mixture into smooth dough adding water little by little as required.    Keep kneading the dough for about 15 minutes with pressure.
  • Keep this dough covered with damp cloth for 10 min.
  • Divide this dough in 3 large balls. Take one ball, round it smooth, flatten and roll out into large thin (not very thin but thin) circle.
  • Cut rolled out dough into strips vertically, and then again horizontally, making about an inch sized strips. Separate those cuts on a plate.
  • Heat oil in a kadai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
  • Once its fried allow them to come to room temperature.
  • Store them into an airtight container. This should last for about 3 weeks,that is if you resist them that long!
  • Enjoy crunchy munchy-soft sweet bites with hot coffee/tea.




Sep 1, 2018

513: Traditional Thirattipal



Thirattipal



A popular milk sweet from Tamil Nadu. Thirattipal is a rich and delicious dessert of thickened Milk with Jaggery, Ghee and flavored with cardamom powder. It is a Rich, Delicious, and is a perfect choice to your dears to make them Happier on Birthdays, Festivals and on all Occasion.
I always craved for the kind of Thirattipal my mom used to make when I was a child. This is a very simple recipe but need time to prepare.

Cooking Time         1 hour
Recipe type:           Sweet
Cuisine:                 South Indian
Serves:                 2-4 people

Ingredients  

Whole Milk                     1 ½ Lt/ ½ Gallon
Jaggery                         1 cup
Green Cardamom           8 no (Crushed)
Saffron                          a pinch for garnish (optional)
Ghee                             1 Tablespoon

Method:

  • Heat milk in a heavy bottom deep Pan over a Medium flame.
  • Bring to a boil. Add saffron in it.  Mix well. Simmer the stove heat.
  • Stir it every 5 or 10 minutes and scrape the sides. Milk level will start reducing and the color will also change.
  •  Simmer until it is reduced to 3/4ths. Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  • In meantime powder the jaggery and crush the cardamoms.
  • Now add the jaggery and crushed cardamoms to the milk mixture. Mix it very well.
  • Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  •  Now add Ghee in it.
  • When all the liquid is absorbed and you get thick halwa like mixture, switch off the flame.
  • Allow it to cool down and transfer it to the container.     
  • Delicious Thirattipal is ready to Serve.



Jan 1, 2018

502: Seven Cup Burfi/ 7 Cup Cake



Happy New year my dear viewers...you made me feel extra special each and every moment..a huge thanks to all of you...


Image result for Happy New 2018


After a long time , I am posting sweet recipe today. This barfi is extremely rich in taste and makes a perfect sweet for any festival. The authentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cup ghee + 3 cups sugar. In This I reduced  the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with some changes I made along the way . If you look for something easy and yet elegant then try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium
Prep Time:               10 min
Cooking Time :         30 min
Category:                  Sweets/Desserts        
Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -  
1 1/2 Cup

Sugar
2 Cups
Milk                               
1 1/4 Cup
Grated Fresh Coconut
1 1/2 Cup
Ghee
¾ Cup

Cardamom Powder
 1 Teaspoon
Almonds
For Garnish

Method:
  • Grease a cookie sheet with butter/oil and set it aside
  • Roast the sliced almonds in a tsp of ghee until light golden color. Keep them aside.
  • In the same Pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
  • Next to the same Pan add all the ingredients ie. slightly roasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mix well so that no lumps are formed . Once everything is mixed well , place the kadai on flame.

  • Stir continuously on a low medium flame.
  • Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the •When the mixture start leaving the sides of the pan with a porous texture, turn off the flame. Middle of the pan.

  • Immediately pour the mixture on a greased tray and level it with a spatula.
  • Sprinkle the roasted almonds on top and press gently

  • When still warm, make markings of desired shape and size.
  • Separate the Barfis when its cooled down completely and store in an airtight container.
  • Stay good for a week at room temperature and more if refrigerated.



Notes:

  • You can make this burfi with original recipe measurements. ( Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
  • You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
  • Taste of 7 cup burfi and mysore pak is very different so don't get confuse.
  • Enjoy the delicious and easy burfi.


Oct 9, 2017

498: Deepavali Recipes- View Full Collection Here


 Deepavali Sweets and Savory

Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 40 types of Sweets and savories here.

Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So Bookmark this page and try out few snacks and sweets recipes for this year Deepavali 2017 and enjoy with your family and friends.



Here is the compilation of Diwali easy sweets recipes and savoury snacks recipes.


 Maladu Almond Burfi Microwave Thirattipal Almond Burfi Carrot Halwa Coconut Burfi Peanut Urundai Gulab Jamoon Gulab Jamoon with Khoya Shahi Thukda Almond ShirkandSoft MysorepakRasgulla Rava Kesari Kasi Halwa Ashoka Halwa Mullu Thenkuzhal Thenkuzhal Ribbon Pakoda Ribbon Pokada Version 2 Cornflakes Mixture Thattai Puzhengal Arisi Thattai Thattai Version 3 Nippittu/ Rice CrackersPuzhungal Arisi Murukku Karaboondi KaraSev Omapodi Thool Pokada Kodubale Methi Crackers

CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...