Wheat - Badam Burfi

It is Deepavali time and we are busy with preparing sweets and some namkeens. (Spicy and salty).  I as usual wanted to try something different and healthy. When I was thinking on the healthy aspect I just came across Poornima hegde's Wheat burfi and it gave me the idea that I was looking for. She has used wheat, jaggery and very little ghee.

Wheat Badam Burfi is a sweet dish. I was inspired by Poornima hegde's "Wheat burfi with Jaggery ". So wanted to give a try with little twist. So I added some Almonds (ground) and tried and the burfi turned out very tasty and everyone liked it.

Here I am posting a recipe of Wheat -Badam Burfi which is very easy to prepare and  healthy too. This burfi is healthy since it contain jaggery (normally burfi is prepared using lots of sugar). I am sure you will agree with me that using jaggery is more appropriate. good for festival. You can prepare them a day or two earlier and keep this ready. Even you can prepare them for party, kids party. It is easy to serve and eat. Try this " Wheat -Badam Burfi" which will be liked by all age group and the whole family will be surely enjoy. You can put it in kids munching box too.

 

Things Needed :

Wheat flour : 1 Cup
Jaggery : 3/4 Cup
Almonds : 1 Cup
Cardamom Powder " 1/2 Tea spoon
Water : 3 to 4 Table spoons

Method:

1. Dry roast wheat flour till the raw smell disappear and keep it aside.
2. Dry grind Almonds coarsely along with cardamom and keep it aside. Apply ghee to a plate or tray and keep the tray ready.
3. Now keep a pan on the fire and put jaggery and add 3 to 4 table spoons of water and mix it well and let it boil on low flame.
4. The jaggery starts to boil (till it gets one string consistency).
5 .Mix it well and add roasted wheat flour and almonds and 2 table spoons of ghee.
6. Stir continuously till it starts to leave the sides of the pan. Add little more ghee and stir.for 2 to 3 minutes.
7.Pour the thick Wheat -Almond mixture to the ready tray or plate and leave it for cooling.
8. Cut in to your desired shape and  Serve.

Note : 

Roast wheat flour nicely or it may turn sticky.
You can use any kind of jaggery. I have used organic Jaggery. (If you are using the jaggery which is brought from market, must boil jaggery with 1/3 cup of water and turn it as complete liquid and sieve with siever and then use it.
Adding more or less ghee is an optional.\
Stir mixture till the mixture turn into one full dough in the middle of the pan and then spread on the tray. Cut them when they are completely cool.
Time 15 to 20 minutes.
15 to 20 pieces can be prepared. (According to the size).

Capsicum - Awalakki (Beaten Rice) Pongal (Kichidi)

Kichidi is normally, rice cooked with Moong or Toor dal  and with some spices, Kichidi fills the stomach and it is a healthy dish. We can prepare Kichidi in many ways. For example rice+ moongdal and spices, broken wheat and Moong Dal or the whole moong together, Medium sized Semolina (Rava) and Moong dal together ...etc.

Kichidi can be eaten for breakfast, Lunch , Brunch ( breakfast + Lunch ) , or even dinner.
I have used Awalakki (Beaten Rice)  instead of rice. Moong dal, Awalakki and some spices are used to cook Kichidi. Capsicum is fried and mixed with kichidi to make the kichidi more tasty.

I have not used any garlic or onion in this recipe and you can have this food on special days and even when you are sick too. It is one of the healthy and comfortable food.

As I said before you can prepare " CAPSICUM -AWALAKKI KICHIDI"  for breakfast , lunch or dinner and it is good to pack for your and kids lunch box.

Here is a recipe which is easy and all you need is Awalakki and Moongdal + Capsicum. I am sure that each and every one will surely love it. 

Things Needed :

Moong Dal : 1 Cup
Awalakki : 2  cups (Thick Variety)
Green chilly : 4
Ginger : an inch
Jeera (cumin seeds) : 1 Tea spoon
Pepper pods : 6 to 8
Cashew Nuts : Full fist (one handful)
Ghee : 2 to 3 Table spoons
Oil : 1 Table spoon
Capsicum :  1 to 2
Salt : To taste
Coriander leaves : 2 Table spoons
Curry Leaves : 8 to 10
Asafoetida : a pinch
Turmeric Powder : a little (1/4 Tea spoon)

READY TO SERVE CAPSICUM -AWALAKKI  PONGAL

Method :

1. Wash and cook moong dal in a pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, coriander leaves and curry leaves and grate ginger. Wash and cut capsicum in to small.

3. Wash Awalakki (Beaten Rice) drain all the water from it.

 4. Put Beaten rice and cooked moong dal in a big pan or pressure cooker. Mix it well.

5.Add cut chilly, grated ginger and sufficient water. Add salt and mix it well.
6.Let it boil for 2 to 3 minutes. Mix it nicely.
7.Keep a small pan on the fire and heat. Put 1 Table spoon of oil and put cashew nuts and fry. Remove them when they turn slightly brown.
8. Add jeera, pepper pods and fry them for 1 minute. Add ingh, curry leaves.

 9. Add cut capsicum and fry them for 2 minutes. Add this fried mixture to cooked Moongdal - Awalakki Pongal.

10. Add cut coriander leaves and  ghee and mix it well.
11. Shift it to the serving bowl

 12. Serve with  a cup of curd and Papad.

 Note:

You can use little more water and use it as kichidi or prepare the thick pongal . (Use less water and see  that extra water is drained).
You can also add coconut along with the fried capsicum.
You can also use onions and garlic  if you are in favour of onions and garlic.Fry them along with capsicum and add it to the pongal.
You can also add some vegetables like tomatoes, carrots and beans.(Optional).
Do not fry capsicum in the ghee. Using oil for frying is a healthy way. Adding more ghee is also optional. ( You can use more ghee to make the dish more tasty)
Time : 25 minutes.
Servings : 4 to 5