Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts

Tuesday, February 12, 2019

Almond Mysore Pak

Mysore pak - Yes Most of the sweet lovers love to have Mysore Pak.  It is delicious sweet, no doubt it has its fame and name. Preparing Mysore Pak one has to do it very slow and with lots of patience.
I do prepare yum yum yummy Mysore Pak and all my friends and relatives pour loads of love and appreciation, sweet words after eating Mysore Pak.
Here I have prepared Almonds Mysore Pak 


 Here I have tried " Almond Mysore Pak " and its super good I can say. You try and taste and You do agree my words.
Let us see what all I used and how did I do this Yummy, delicious Sweet " Almond Mysore Pak".
All I used is Almonds, besan/channa flour, ghee, sugar and little cardamom.
Let us see the recipe Now :

Ingredients :

Besan / Channa flour : 2 Cups
Sugar : 1 3/4 or 2 Cups
Ghee : 1 Cup
Cardamom : 5 to 6 Pods
Almonds : 1 Cup
Water : 1/2 Cup

Method :

1. Dry roast besan till the raw smell disappear.



2. Powder almonds and keep it aside.

3. Remove the seeds from cardamom pods and powder.


4. Keep a pan on the fire and put sugar and half cup of water.


5. Let sugar dissolve in water completely. Add a tsp spoon of ghee.
6. It starts to bubble. Let it boil for 2 minutes. See that it gets one string consistency.

7. Add roasted besan /channa flour and powdered almonds. ( Let the flame be very low)..


8. Stir nicely and see that there are no lumps. Add 2 to 3 tablespoons of ghee and stir.
9. The ghee you pour mixes well with besan and sugar mixture. Continue stirring and adding ghee in between. 5 to 6 minutes or little more.


10. Slowly the colour changes  in to slight golden brown.  Leave the mixture for 10 seconds and stir again slowly but do not allow the mixture  to burn at the bottom.
11. Let the mixture slowly come up slightly. Stir again. Do this process at least 4 to 5 times. ( Strictly on low flame ). Add powdered cardamom and mix it again. It starts to leave the edges.


12. Allow the mixture to slowly come up again and pour this mixture to a ghee spread tray or plate.


13. Spread it nicely and leave it to cool.  Cut Almond Mysore Pak once it is completely cooled.


14. Serve or enjoy eating these delicious Almond Mysore Pak pieces. Store it in a airtight box.


Note :
The sugar should melt completely before it gets in to syrup consistency. One should prepare this Almond Mysore Pak on low flame. Adding more ghee is optional. Almond Mysore Pak should be cut in to pieces only when it cools completely.
Time : 30 Minutes.
25 to 30 pieces can be made : According to size and shape.





Watch the process : 


Sunday, January 20, 2019

Huli Gojju / ಹುಳಿ ಗೊಜ್ಜು :

Huli gojju is a side dish with huggi. Huli gojju is sweet and savoury dish that is a must do dish with Huggi. We, people from Udupi will not cook huggi with lots of jaggery. The sweet taste is normally mild and adding huli gojju adds to the taste and increase your appetite. 


Preparing Huli Gojju is very easy. Soak tamarind in water and squeeze out the pulp. Add required jaggery and a green chilly. Allow it to boil till it gets sticky consistency. Then add a mustard seasoning. Huli gojju is ready to serve or eat. 

Things Needed :

Tamarind : 1 Small Lemon size
Jaggery : 4 to 5 Tablespoons
Salt : As required
Turmeric powder : A little
Green chilly : 1
Ginger : An inch
Pepper Pods : 5 to 6
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Red chilly : 1 ( Optional )

Method :

1. Wash and soak tamarind in hot water for 10 minutes.
2. Squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and put tamarind pulp, jaggery and salt.
4. Let it boil. Add slit green chilly.


5.Wash and peel off the outer layer of ginger. Wash it again and grate it. Add grated ginger to boiling tamarind pulp. Add crushed pepper.
6. Boil the mixture till it gets sticky consistency.


7. Shift the tamarind - jaggery mixture to a clean bowl.
8. Add seasoned mustard seeds, curry leaves mixture to Huli gojju. /Savoury gojju.


9. Mix it well and add it to huggi when you are serving or eating. Eat huli gojju with sweet huggi.


 Note : 

Do not make the gooju very thick. It should be watery consistency but stick. Adding more jaggery is optional. Use of any cooking oil is optional.
Time 10 Minutes .
Serves : 3 to 4.

Tuesday, January 15, 2019

Badam Poori

Badam Poori is a delicious sweet dish. It is  sweet  friedfritter. It can be relished as desert. People do eat with Rabdi. ( Thick Milk contain sugar ).


I wanted to try this Badam Poori from a long time. So here are Badam Pooris done. It is delicious, yummy and superb.
Badam Pooris are crispy, crunchy sweets if they come out well. No need to dip them in sugar syrup for a long time. Just dip them and take it away.
I have used Maida /All purpose flour, sugar, badam/almonds and some cardamom. Let us see the recipe now :

Ingredients :

Maida : 2 Cups
Sugar : 2 Cups
Badam /Almonds : 10 to 15
Cardamom : 6 to 8
Dry Coconut gratings : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Oil :For frying : 1 to 1/2 Cup :
Salt : A pinch


Method :

1. Mix maida /all purpose flour with 2 tablespoons of ghee and little salt.

2. Add water and prepare chapati dough. ( It should be thick consistency). Keep it aside.

3. Powder almonds/badam and keep it aside. ( Dry grind coarsely ).
4. Powder cardamom and keep it aside.
5. Keep a pan and put sugar and a glass of water. Keep it on low flame. Stir in between.


6. It should get thick syrup consistency. ( Little more than one string consistency). Add powdered cardamom.


7. Now kneed maida dough nicely and divide them into small portion. ( Small ball size ).
8. Roll them into poori shape and place a spoon of badam powder on it. Spread it around.


9. Fold it into half then quarter. Press a little at the edge with fork or finger,


10. Repeat the same pooris and keep it aside.
11. Now keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
12. Add 2 to 3 pooris in hot oil and fry on low flame. (Reduce the flame to low). It helps badam poori to be crispy.
13.Fry on both sides and take it out and put it in sugar syrup. Just leave them for a minute, ( Turn both sides to get sufficient syrup on both sides).


14. Take it out and arrange them on a plate.

15. Repeat the same frying and dipping in sugar syrup process. Arrange them nicely and add dry coconut on the top. ( Optional ).

16. When it cools it taste better. Serve as a desert or munch at any time of the day.



Note :

Bind the edges nicely so that almonds will not come out of poori. Fry them on low flame to get poori to be crispy. Crispiness stays only for a day or 2. Then pooris turn soft. Instead of dipping them in sugar syrup you  can prepare coconut sugar mixture and put them on hot poori once it is fried. (Optional ).
Remained sugar syrup can be used for some sweet dishes to prepare. ( Re use ).
Adding ghee helps the poori to be crisp.
Time : 40 Minutes.
Serves : 40 to 50 Pooris.

Wednesday, January 2, 2019

Wheat flour - Dry Fruits Laddu

Hello Every one ..Happy New Year 2019.
Let us pray and wish this New Year Brings all of us Happy Thoughts, Health and Wealth and Prosperity.
Let us begin the year with simple, healthy and quick Wheat Flour - Dry Fruits Laddu.


Laddu/Laadu / Unde all are the different names for sweet roundels.
Here I have tried wheat flour and dry fruits like anjur /figs, walnuts, raisins and coconut.
Added jaggery to give more sweet taste because wheat flour needs little more sweets. Dates do adds sweet and nutritious properties. I have added dates also.
These Wheat Flour Laddu is good to have at any time of the day. It is good for  kids snack box or as evening snack. Good for taking it for tour or when you are travelling. It is good for elders and diabetic people. ( Reduce the sweetness if you are serving to diabetic people.
Let us see the recipe Now :

Things Needed :

Wheat flour : 2 Cups
Dry fruits like figs, dates, raisins : 1 Cup
Ghee : 1/2 Cup or more
Jaggery : 3/4 Cup ( Powdered )
Coconut : Fresh : 1 ( Small One )
Cardamom : 5 to 6 Pods
Jaggery soaked rose petals.
Salt : A pinch

Method :

1. Keep a pan on the fire and put jaggery and 1/2 cup of water. Let it melt. Sieve it and keep cleaned mixture aside.

2. Keep a pan on the fire and put 2 tablespoons of ghee. Fry wheat flour nicely till the raw smell goes off. ( At least 5 to 6 minutes on low flame).

3. Grate or cut coconut into pieces and dry grind it.
4.Remove the cardamom seeds from pods and dry grind it with nuts.

5. Now keep cleaned jaggery in a big pan. Let it boil nicely and turn a string consistency.
6. Add grated and ground coconut and add it to jaggery. Stir nicely.
7. Jaggery - coconut mixes well and starts to get thick.


8. Add fried wheat flour and mix it well. Fry raisins in 2 tablespoons of ghee and add it to wheat - jaggery mixure.

 Add fried raisins and ground dry fruits and mix all the ingredients nicely. Add 2 tablespoons of rose petals with jaggery.

9. Put off the fire and keep the ready mixture down. Mix it well. Add remaining ghee and mix.

10. Take a handful of the sweet mix and prepare laddu/laadu/unde .


11. Repeat the same and prepare laddu/Laadu/Unde.


12.Store these laddu in a airtight box or bottle and serve or eat as you wish.

Note

Dry roast or fry wheat flour nicely till the raw smell disappear. Let the jaggery syrup consistency be 1 thread consistency in the beginning. Adding coconut to jaggery turns as coconut burfi./Thick. Then add wheat flour and other ingredients. Adding more ghee is optional. Add more ghee if you find to make laddu. ( If it turns dry ). Adding rose petals adds to the taste and aroma. It is healthy to eat pink rose petals.
I have kept some rose petals dipped in jaggery to use it in sweets. Rose grows in our terrace pots.
Time : 30 to 40 minutes.
Serves : 30 Laddu can be prepared.