100 recipesYummy DiwaliYummy Diwali
Sweets & DessertsSweets & Desserts
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100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
Contents1. Fusion Burfi ................................ 5
2. Milk Cake ................................... 7
3. Microwave Doodh Peda .............. 9
4. Wheat Halwa ........................... 11
5. Pineapple Rasamalai ................. 13
6. Microwave Halwasan ................ 15
7. Almond Katli with Pista garnish .. 17
8. Pista Burfi ................................. 19
9. Apple Peda ............................... 21
10. Choco Pista Roll ...................... 23
11. Spoon Halwa .......................... 25
12. Angel Burfi ............................. 27
13. Apple Kesari with Nutmeg ....... 29
14. Mawa Peda ............................ 31
15. Besan Ladoo ........................... 33
16. Jalebi ..................................... 35
17. Shahi Tukre ............................. 37
18. Mung Dal Halwa ..................... 39
19. Ravva Laddu ........................... 41
20. Godhumai Jira ........................ 43
21. Microwave Dates Fudge .......... 45
22. Coconut Burfi .......................... 47
23. Rasmalai ................................ 49
24. Coconut Halwa ...................... 51
25. Kadi/Khadi - 5 Cups Barfi ...... 53
26. Ras Malai ............................... 55
27. Jangri..................................... 57
28. Microwave-able Sandesh ........ 59
29. Suruttai Poli ........................... 61
30. Rasgulla ................................. 63
31. Almond Burfi .......................... 65
32. Kova Billalu ............................ 67
33. Wheat & Nut Laddoo ............. 69
34. Paneer- Mawa-Pistachio Ladoos 71
35. Chandrakala .......................... 73
36. Badam Puri ............................. 75
37. The Phirni ............................... 77
38. Chana Dhal Halwa ................. 79
39. Payasam ................................ 81
40. Boondhi Ladoo ........................ 83
41. Ragi Rava Ladoo .................... 85
42. Beetroot Halwa ..................... 87
43. Puli Pithe ............................... 89
44. Ukkarai .................................. 91
45. Baadusha .............................. 93
46. Varo ...................................... 95
47. Coconut Balls ......................... 97
48. Adirasam Sweet ..................... 99
49. Puran Poli ............................ 101
50. Homemade Doughnuts ......... 103
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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51. Gothambu Paayasam ............ 105
52. Mawa Gujiya ...................... 107
53. Pistachio and White
Chocolate Burfi .......................... 109
54. Kalakand .............................. 111
55. Mango Coconut Ladoo .......... 113
56. Balushahi ............................. 115
57. Badam Puri ........................... 117
58. Boondi Laddu ....................... 119
59. Saffron Paneer Burfi ............. 121
60. Rasabali .............................. 123
61. Saate ....................................... 125
62. Dates Nuts Laddu ..................... 127
63. Bread Gulab Jamun ................. 129
64. Home made Paal Kova .............. 131
65. Red Rice Rava Kheer ................ 133
66. Jeera Poli ................................. 135
67. Pineapple Pudding ................... 137
68. Kadu ka halwa .................... 139
69. Dessicated Coconut Laddu
with Condensed Milk ................... 141
70. Walnut Halwa ...................... 143
71. Madhura Seva ..................... 145
72. Sewayyan ........................... 147
73. Paneer Peda ......................... 149
74. Dry Apricot (Kubani) Sweet ... 151
75. Kozhukattai Payasam ............ 153
76. MAledi--Chapatti Ladoo ........ 155
77. Goduma Rava Kesari ............ 157
78. Dry Fruit Baked Karanji ......... 159
79. ABC Halwa........................... 161
80. Sbiaat .................................. 163
81. Hala kumbalakayi Halwa ...... 165
82. Basbousa ............................. 167
83. Kalakand style Coconut Barfi . 169
84. Double ka Meetha ................ 171
85. Vermicelli Delight ................. 173
86. Coconut Chocolate Macaroons 175
87. Strawberry Firni .................... 177
88. Carrot Halwa ........................ 179
89. Rabri Malpuva ...................... 181
90. Mango kesari ....................... 183
91. Nutty Fruity Oats Mittai ......... 185
92. Choco-Nut Swirls .................. 187
93. Basoondi .............................. 189
94. Sunflower Seeds Sweet Treats 191
95. Badam Kheer ........................ 193
96. Besan Laddoo ....................... 195
97. Ragi Besan Ladoo ................. 197
98. Pal Poli ................................ 199
99. Bread Halwa ........................ 201
100. Strawberry Paayasum/Kheer 203
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100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
5
1. Fusion Burfi
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Grated khoa (without sugar) - 3 cupsPowdered sugar - 1 cupDark chocolate - 100+100gmsChopped walnuts/almonds - ½ cup
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Method1. Cookgratedmava+powderedsugarinakadaionalowflame,tillitstartsleavingthepan.2. Remove&cool.3. Divideinto2parts.4. Toonepartadd100gmsmeltedchocolate(cooled)+choopednuts.5. Leavetheotherpartwhite.6. Inagreasedsquaretin,pourthechocolatemixedkhoa&abovethat,thewhitekhoapart.7. Onceitsets,cutintosquares8. Dipthewhitettoppartinmelted&cooledchocolate.9. Decoratewithwalnuts/sliveredalmonds..
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-
step-photos-sweets-sugar-11.html#post1542831
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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2. Milk Cake
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Mix together:Milk - 500 mlMilk powder - ½ cupSugar - ½ cupGhee - ½ cup minus 1 tbspAlum, powdered - a very tiny pinch – half of 1/8 tsp
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100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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Method1. Makesuretherearenolumpsandboilthemixtureinaheavypan,stirringregularly.2. Whenthemixturestartsleavingghee,itisready.3. Greaseavessel&arrangechoppednutsonit.4. Emptythemixtureonit&leaveittocoolcompletelytoroomtemperature.5. Invertonaplate.6. Youcandecorateaftercoolingandinvertingonaplate,also.
Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-17.
html#post1965463
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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3. Microwave Doodh Peda
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Condensed Milk - 1 tin (400 gms)Milk powder - 1 cupMelted butter - 2 tbspSaffron - a pinch (warm & powder)Cardamom powder - 1 tsp
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Method1. TakeinaMWbigcasserole,milkpowder,condensedmilk&butter.2. MWHifor3mts.3. Afterevery1mte,stir4. Remove,addspices&MWHifor1-2mts.5. Remove,coolthoroughly&formpedas.6. Overcookingisdisastrous!Youcannotrollintopedas.Undercookinggivessoftpedaswhich
isabetteroption.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/80343-step-
step-photos-microwave-dishes-3.html#post1472335
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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4. Wheat Halwa
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Wheat flour - 1 cupSugar - 1 cupMilk - 1 ½ cupsGhee - ½ cup
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Method1. Cashewnuts&raisinseach4tsps,friedin1tbspofaboveghee2. cardamompowder-1tsp3. Colour-apinch,ofyourchoice4. Keepthemixtureinatallvesselinsidethepressurecooker.5. Whenthefirstwhistlecomes,lowertheflame&cookfor10mtes.6. Cool&open.7. Beatthemixturewithawhiskorhandblenderforthetexturetobecomesmooth&uniform.
Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-17.
html#post1574006
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
13
5. Pineapple Rasamalai
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Tinned pineapple can be used.Use any bread – white, brown or multigrain.Cut uniform thin rounds.Keep Milk – ½ cup ready, to dip themFilling:Mix together:Finely chopped pineapple - 2 tbspSoft paneer, grated - 3 tbsp\Powdered sugar - 1 tbsp
For Instant Rabdi:Mix thoroughly:Milk, condensed milk & cream - each ½ cupPineapple crush - 5 tbsp
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Method1. Dipeachbreadroundincoldmilk&keeponaplate.2. Placesomefilling.3. Sandwichwithanothermilk-dippedbreadround.4. Pourtherabdiover&garnish.5. Servechilled.6. Themoretimeitsoaks,thebetterittastes.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78796-step-
step-photos-desserts-puddings-5.html#post1862915
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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6. Microwave Halwasan
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
ghee - 1 tbspgond - 2 tbsp
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MethodThis recipe uses edible gum called gond in North India. They are crystals, usually eaten in winter, after being roasted in ghee & powdered. They are very good for lactating mothers & and also helps to strengthen the backs.
When roasted in medium flame in little ghee /oil, they puff up very well.Only then, they can be powdered
I did this in MW. The same recipe is applicable to stove-top.
1. InaMWbowl,take:2. ghee-1tbsp3. gond-2tbsp4. MWHiforjust1mte.5. Thecrystalspuffup.Remove&keepaside.6. Inthesamebowl,take1tbsp+2tbspwheatflour.7. mix&MWHifor1mte.8. Remove,mixwell&addgond.9. Add500mlofmilk+1tbspcurd10. MWHifor5mtes,definitelystirringtwiceinthattime.11. Mix&MWmediumfor10mtes,stirringregularly.12. Add5tbspgoodqualitypowderedjaggery.13. Mixwell&continuetocookonmedium&mediumlotillitgathersinamass.14. Thiswilltakeroughly20mtes.15. Remove&add12tspeachofcardamom&nutmegpowder+apinchofwarmsaffron.16. Leavetocoolcompletely&patintoshapesofyourchoice.17. Garnishwithnuts.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/80343-step-
step-photos-microwave-dishes-3.html#post1643584
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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7. Almond Katli with Pista
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Almnd powder - 100 gmsSugar - 65 gmsGhee - 1 tspLiquid glucose - 10gmsSaffron - a pinch
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MethodThis is jiffy if you have almond powder.
To make 100 gms almond powder:
Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.1. Add½cupofsugartowater&boil,stirringoccasionally,togetonestringsyrup.2. Remove&addallotheringredients.3. Mixverywell–itwillbeastickydough.4. Spreadongreasedbutterpaper.5. Levelwell,cool&cutintopieces.6. Beforeitdriesup,sprinklechoppedpistatogarnish.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-
step-photos-sweets-sugar-9.html#post1156803
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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8. Pista Burfi
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Almnd powder - 100 gmsSugar - 65 gmsGhee - 1 tspLiquid glucose - 10gmsSaffron - a pinch
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Method1. Followthesameprocedureasfor2. AlmondKatliwithPistaGarnish3. Keepsilverleavesready.Asheetofithastobegentlytaken&reversedontheburfiwhenitis
stillhot.Thisisveryimportantasotherwiseitwillnotsticktotheburfi.4. Thencutwhencoolandkeepairtight.5. Theliqidglucoseisnotshownintheingredients.6. Iaddedadropofgreenfoodcolour.Thisisoptional.7. Glucose&colouringarenotshowninthephotos.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-
step-photos-sweets-sugar-10.html#post1472318
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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9. Apple Peda
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Khoa (with or without sugar) - 100gmsGrated paneer - 100 gmsMilk powder - 100 gmsIcing sugar or artificial sweetener - 2-3 tspCardamom powder - 1/2 tsp (optional)
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MethodNow,deignersweetsareverypopularinfamoussweetshops.So,tryonetomatchyourDiwalisaree/dress!!Youcanmakeitinanyshape,have2,3colours,layersetc–Iamquitepoorasanartist!!
Thefollowingbaseneedsonlyblending&nocooking.Thedoughisflexible&canbemouldedtoanyimagination.Useicingsugarorartificialsweetener.Ifusingkhoawithsugar,addlessofthesame.Kneadalltheabove&shapeasshowninthephotos.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-
step-photos-sweets-sugar-10.html#post1467046
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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10. Choco Pista Roll
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Grated khoa - 1 cupPowdered sugar - 1/4 cup (can use sugar substitute)Cocoa powder - 1 tspChopped pista - 2 tbsp
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MethodCombinekhoya&powderedsugarinaheavybottomedpanandcookonaslowflame,whilestirringcontinuouslytillthesugarhasdissolved&themoisturehasevaporated.Coolcompletely,mixwell÷into2portions.Tooneportionaddcocoapowder,mixwell&rollintorectangle.Totheotherportion,addchoppedpostas,mixwell&makearollof1”diameter.Placethepistarollinchocolaterectangleandrollinsuchawaythatthechocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on thesurface.Wraptherollinabutterpaper&refrigeratetillfirm-about10mts.Removepaper,slice1/2”thick&serve.
Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-
step-photos-sweets-sugar-5.html#post964823
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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11. Spoon Halwa
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Bombay rava - 1 cupWater - 2 cupsSugar 2 ½ cups (+enough water to immerse the sugar)Ghee - ½ cupCardamom powder - ½ tspSaffron - a pinchChopped nuts - to garnishRoast rava dry on a low flame till pink.Cool & soak in 2 cups of water.
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MethodAfteranhourgrindtoapasteusingthatwater&keepready.Heatsugarsyruponalowfire,stirringwell.Boiltillitreaches1string.Remove&addtheravapastewithonehand,whiskingfastsimultaneouslywiththeotherhandtopreventlumpformation.(Iflumpsarethere,passthehandblendertroughittobreakthem–butifyoudotheabovestepcorrectly,therewillnotbeasinglelump!).Putbackonfire&cookaddinggheelittlebylittleatatime.Whenitbecomesamass&leavesthesidesofthevessel,addcardamompowder&saffron.
Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-14.
html#post489521
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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12. Angel Burfi
Ingredients
From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan
Whole milk powder 1 cupMaida 1 cupSugar 2 cupsFCardamom powder 1 tspSaffron ¼ tsp (warm & powder)
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MethodIn½cupgheefrymaidatillanicearomacomes.Remove,cool&addmilkpowder.Themixtureshouldbecompletelyfreefromlumps.Addsugarto1cupofwater,keeponthestove&makeasyrupof“softballconsistency”.(candythermometer235-238degf )Remove,addthedrymixture&stircontinuouslyaddingthespices.Donotkeeponthefireanymore.Whenitcomestoadoughlikeconsistencytransfertoagreasedplate,mark&cutintosquares.Withcanythermometer,thisisveryquick&youmustbeagile.Buttheresultisperfect.
Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets.html#post2303
13. Apple Kesari with Nutmeg
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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13. Apple Kesari with Nutmeg
Ingredients
From the blog: http://www.kaarasaaram.com/Blogger Name: Revathi
Cooking apple [medium] :1Rava: 1 cup.Sugar: 1 cup.Hot Water: 3cups.Saffron threads: 2 pinches.Milk: 3 tbsp.Nutmeg powder : 2 pinchesAlmond flakes: 1 tbsp.Raisins: 1 tbsp.Ghee: 4 tbsp.
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Method1.In1tbspofgheefrythealmondflakesandraisins.Keepaside.2.Soakthesaffroninthewarmmilk.3.Peel,coreandchoptheapple.Keepaside.4.Heat1tbspofgheeinakadaiandaddtherava.Heatthroughuntilyouhaveapleasantaromacomingthrough.5.Addthewater.Keepstirringasthereshouldnotbeanylumps.6.Oncetheravaiscookedaddthesugar,nutmegandthesaffronsoakedinmilkandmixwell.7.Themixwillbecomewateryfirstbutwillcometogetherinafewminutes.8.Addtheraisins,almonds,choppedapplesandtherestofthegheeandmixwell.9.Oncethemixstartstoleavethesideremovefromflame.10.Servewarm.
Youcansubstitutefreshpineappleinsteadofapplesandaddafewdropsofpineappleessenceforacompletelydifferentflavour.
Recipe link: http://www.kaarasaaram.com/2010/12/apple-kesari-with-nutmeg.html
14. Mawa Peda
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14. Mawa Peda
Ingredients
From the blog: http://www.kishmeesh.blogspot.com/Blogger Name: Poonam
2 litre full cream milkA heavy bottomed pan.150 gms powdered sugar( this is what i used...you can use as per your taste)1 tsp cardamom seeds powderChironji one for each peda
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Method1)Bringmilktoboilinaheavybottomedpan.Reduceflametomediumandstir.Keepstirringvery frequently,especially towards theend,whenmilkhasbecomethick.Youmustnot let itcatchatthebottom,oritwillburn.BeVerycareful..STirringmustbedonecontinuosly!!!2)Whenthemilkisalmostsolid,quitethick,turntheheatoffandallowtocool.Itwillsolidifyalittlemoreasitcools.3)Mawa/KhoyaisreadyNow.....Thewholeprocessofreducingmilktakes45minsatleast4)Twolitrefullcreammilkwillmakeapproximately250gm.mawa,dependinguponthethicknessofthemilk.5)NowtaketheMawainapanandmashit,stiritfor2-5minutesuntilsoft,6)Add2tbs.sugarpowderandcontinuestirring,tillitbecomesthickandslightlybrown.7)AddingsugarwhiletheMawaisstillinpan...giveslittlebrownishcolourtomawa8)switchoftheflameandcooltheMawa9)Nowaddrestofthesugarpowder..andmixitwellinthemawa,withyourhands10)Nowstartrollingsmallportionsofmawaintopedas11)Decorateeachpedawithchironji(ordryfruitsofyourchoice)
Recipe link: http://kishmeesh.blogspot.com/2010/03/mawa-peda.html
15. Besan Ladoo
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
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15. Besan Ladoo
Ingredients
From the blog: http://www.cookingandme.com/Blogger Name: Nags
3/4 cup ghee (I used slightly less than this, don’t skimp too much though)1 cup gram flour or besan (kadalaimavu)1/2 cup milk1/2 cup powdered sugar6 almonds, chopped coarsely6 raisins (I didn’t add this)6 cardamoms, powdered
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Method1.Heatgheeinapanoverlowheat.Don’tbringtoboiloranything,justheatitupwell.Addthebesanandcookfor4-5minsstirringcontinuouslytilltherawaromadisappearsanditturnsagoldenbrown.2.Removefromheatandaddmilk,stirringvigorouslytoavoidlumps.Iletthemilktrickleintoavoidthis.Oncemixedwell,setasidetocoolalittle.3.Thenmixinthealmonds,sugar,raisins,andcardamompowder.4.Whenitswarmenoughtohandle,shapeintolime-sizedballs.Atthisstage,youcanaddabitmoregheeifyouwant.Istartedwithalittlelessthan3/4cupandaddedmorewhileshapingthem.
Notes:-Thesebesanladoosareverydelicate(whichiswhyyoushouldn’tskimpontheghee,becauseit acts as a binding agent and holds it together) so handle carefully and store in an airtightcontaineratroomtemperature.-Youcanaddabout2-3tbspofrava(semolina)tothemixtureifyouwantsomeaddedtexture.IavoidedthisbecauseIwantedasmoothbesanladoo.
Recipe link: http://www.cookingandme.com/2011/08/besan-ladoo-besan-ka-laddu-vinayaka.
html
16. Jalebi
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
35
16. Jalebi
Ingredients
From the blog: http://gayathriscookspot.blogspot.comBlogger Name: Gayathri Kumar
Maida-100gmCurd-1cupCorn Flour-30gmHot Oil-1tbsLemon Yellow Food Colour-1/2tsp (I used Liquid Colour)Sugar-1cupWater-1cupOil-For deep frying
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Method1.Mixmaida,cornflour,hotoilandcurd.Addfoodcolourandenoughwatertomakeabatterslightlythinnerthanthedosabatter.2.Allowittofermentovernight.3.Addwaterandsugarandbringittoboil.Letthesyrupboiluntilitbecomessticky.4.Keepitaside.5.ForpipingJalebis,youcanuseaplasticbagorapipingbagorasaucebottle.Iusedapipingbagwithawritingnozzle.Butitgetsverymessy.Ithink,saucebottlemethodwillbenice.6.Heatoilinaflatbottomedpan.Whenitismediumheat,pipeoutjalebisintotheoil.7.Keepthesugarsyrupwarmwhenfryingthejalebis.8.Flipthejaebiswhentheybecomefirm.9.Whenallthebubblinghasstopped,removethejalebisanddropthemintothewarmsyrup.10.Letthemsoakfor30seconds.Flipthemandletthemsoakforanother20seconds.11.Removethejalebisfromsyrupandplacethemonaplateseparately,sothattheydon’tsticktoeachother.12.Servewarm.
Recipe link: http://gayathriscookspot.blogspot.com/2011/09/jalebi.html
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17. Shahi Tukre
Ingredients
From the blog: http://annarasaessenceoffood.blogspot.comBlogger Name: Apu
6 slices of white or milk bread, crusts removed4 tbsp ghee (clarified butter)Oil, as needed for frying1 can evaporated milk1 cup full fat milk1/2 cup sweetened condensed milk (or to taste)1/2 cup mixed chopped nuts (cashews, pistachios, golden raisins)1/2 tsp cardamom powder1/2 tsp saffron strands2/3 cup sugar
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Method1. Soakthesaffronstrandsinaquartercupofmilk.Setaside.2. In a heavy bottomed, bring together remaining milk and evaporated milk. Bring to a boil
andthensimmerstirringconstantlyuntilitisreducesbyaboutathirdofthequantityandisbeginningtothicken.
3. Addcondensedmilkandthecardamomandsaffron,letsimmeronalowheatforanother10minutes.
4. SettheRabriasideandchillintherefrigerator.5. Inaseparatesaucepan,pourinthesugarwithaquartercupwater.Bringtoaboilandsimmer
tillyougetathicksyrup.Removefromheat,Setaside.6. Pouratablespoonofgheeinanonstickpan,addthechoppedmixedfruitsandnuts.Fryuntil
goldenbrown.7. Removeinabowlusingaslottedspoon.8. Cutthebreadslicesdiagonallyintotriangles.9. Pourenoughoilforshallowfryingintothefryingpan.Addatablespoonofghee.Heatona
mediumlowtolowflame.10. Addfourtrianglesofbreadatatimetothepanandshallowfrytillcrispandgoldenbrown.
Removeandallowexcessoiltodrainonakitchentowelfor30secondseach.11. Immerseintothepreparedsugarsyrupforjustaboutaminute.Thefriedbreaddoesnotneed
tosoftenandmustretainitscrispnesswhileretainingsomesugarsyrup.12. Repeatforremainingbread,replenishingoilandgheeintheproportionsaboveforshallow
frying.13. Arrangethesoakedpiecesonaplate.Sprinklehalfthechoppedfriedfruitsandnutsontothe
slices.14. Setasideremainingnutsuntildessertisreadytobeserved.15. RemovetheRabrifromtherefrigeratorhalfanhourbeforeyouintendtoservethedessert.16. Toserve,placeacoupleofpiecesofthebreadonplate.PoursomeRabriandsprinklemore
choppedandfriedfruitsnuts.Digin!!
Recipe link: http://annarasaessenceoffood.blogspot.com/2011/09/shahi-tukre-double-ka-
meetha-aur.html
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18. Mung Dal Halwa
Ingredients
From the blog: http://naiya-recipes.blogspot.comBlogger Name: Naiya Sheth
1 cup course mung dal flour1 tea spoon whole mung dal (opt.)1 cup ghee1 cup sugar4 cup boiling water½ tea spoon cardamom powderPinch saffron
For Garnishing:Sliced almondSliced pistaCashew
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Method1. Heatoilinanonstickpan.Addmungdalflourandmungdalinit.Roastatslowflametilllight
brown.2. Add3cupsofboilingwaterinitandletitcooktillmungdalabsorbswater.Stircontinually.3. Addsugarandremainingwaterandsaffronintoitandcookwell.4. Cooktillitseparatesghee.Addcardamompowder.5. HotandyummyMungDalHalwaisreadytoserve.6. Garnishwithalmond,pistaandcashews.
Recipe link: http://naiya-recipes.blogspot.com/2011/07/how-to-make-mung-dal-halwa.html
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19. Ravva Laddu
Ingredients
From the blog: http://www.rasoikimalkin.comBlogger Name: Kanthi
Sooji - 2 1/2 Cups Sugar - 2 1/2 Cups Dry coconut flakes/Powder- 1 1/4 Cup Unsalted Butter - 4 Tb spns Cardamom powder - 2 pinches Almond Flakes - 4 Tbspns Raisins - 3 Tb Spns Milk - 3/4 Cup
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Method1. Takeapanandaddbuttertoit.Whenitishotaddalmondflakesandraisins.2. Whenthe raisinspopsupaddsooji to itandroast it for10minutesoruntilyouget light
browncolour.Therawsmellshouldgoaway.Makesureyoucontinouslystir itsothatthesoojiwon’tgetburnt.
3. Nowadddrycoconutpowderandfrybystirringitfor3-5minutes.4. Thenaddsugarandstiritfor2-3minutes.5. Finallybeforeturningoffthestoveaddcardamompowder.6. Afterturningoffthestoveaddthemilkandmixit.Themixturewillbetight.7. Letitcoolfor5minsandstartmakingladoo.8. Makesureyoudon’tputtoomuchmilk.Youshouldbeabletogatherthemixtureandmake
aladdu.Youcanalsosprinklewaterormilkonthemixtureformakingaladdu.9. Makesuretoputabowlofcoldwatersothatyoucandipyourhandinthecoldwaterand
thenamakealaddu.Bydippingincoldwaterandthentakingthemixtureintohandwillalsomakethetaskmoreeasybecausethiswetnesswillbehelpfulforbindingiteasily.
Recipe link: http://www.rasoikimalkin.com/2011/02/ravva-laddu-sooji-laddu.html
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20. Godhumai Jira
Ingredients
From the blog: http://spicychilly.blogspot.comBlogger Name: Bharathy Vasu
Whole wheat flour/ Atta - 1/2 cupGhee- 1/2 cup (same amount as wheat flour...never compromise the quantity)Sugar - 3/4 cup (slightly lesser than two parts of flour)Water - 1 cup + about 1/4 cup ( 2 1/4 parts of flour)
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Method1. Heatghee/clarifiedbutterinoneofyournonstickpans.Iusedfreshhomemadecow’sghee,
ammahadsentover:)2. Iusedashallownonstickpanandlesserratioofingredientsforthepictorialandpleasego
aheadwithyourwiderdeeperpans.ForbeginnersIstronglysuggesttostartwithminimumquantity,say,1/4cupofwheatflourand1/4cupofgheelikeIamdoinghere!
3. Addwheatflourtotheheatedghee4. Ah!whileyouplacethepantoheatghee,placethepanofwater(flour:water=1:21/4)
simultaneouslyontheadjacentstoveovermediumflame.5. Blendghee+attawell.Itshouldbewateryandnotthickerthanyouseehere.Thisisimportant!6. Keepingflametominimum,stirthemixturecontinuously.7. Youcanseethecolourchangingwhiletheflourgetscookedinghee8. Thiswilltake2-3minutes(ifyouhaveused1/4cupofflourandghee)andyouseetheflour
attainingadeeperbrownhuewiththedistinctaromaofwheat+gheeallaroundyou!9. Thewatermusthavereachedtherollingboilingstagenow.Makesureyoudon’tletitboiland
evaporateaswemightmessupwiththeratio10. Yes,thisiswhereyouaresupposedtoreachwiththewheatandgheepart.Iremoveditfrom
fireandbroughtitunderdaylighttoshowyoutheactualcolour.11. Youdon’thavetoputoffthestoveasIdidandcandumpsugar..12. ..followedbytheboilingwater.Becarefulasyouseethemixrisingupabitwithahissing
soundandsettlingdownthenextsecond,sinceyouareusingtheboilingwater.Becarefulwiththeveryhotwatertoo.
13. This stage reaches after 2 seconds from the previous. I had to put off the stove after mystruggletoclickadecentpicture:)Thesamestageforaclosershot.Whileyoumix,ensuretherearenolumpsformed. It issafertoputofffireforafewsecondsuntilyoublendthemixturewell.
14. Keeptheflamelowandstir.Yes!Putoffoneandnotetheconsistencyandthecolour.Thisstage is reached within a minute after you mix the flour, ghee and boiling water. Withinsecondsyoucanseethewholethingformingintoasmoothglossymass,leavingsidesofthepanwithawonderfularoma.Interesting,na?:)
15. Ah!thereyougo!heaveadeepsighofrelief,you’vemadeit!Putofffire.Transfertoanotherbowlandleaveitcoolabit.Thehalwawillbereallyhot!
Recipe link: http://spicychilly.blogspot.com/2011/08/godhumai-jira-instant-wheat-flour-halwa.
html
21. Microwave Dates Fudge
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21. Microwave Dates Fudge
Ingredients
From the blog: http://seduceyourtastebuds.blogspot.comBlogger Name: Padmaja
Seedless Dates- 10 numbersCondensed milk[Milkmaid] - 50 mlMilk powder- 40 grams[ I used Everyday Dairy whitener 40g sachet]Butter- 1 tablespoonAlmonds to garnish
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Method1. In a microwave proof dish put in dates and half cup water and microwave on high for 3
minutesortillthedatesissoft.2. Removefrommicrowavetakeoutthedatesandpureewithalittlewaterusedtosoftenthe
dates.Ididnotmakeasmoothpuree.Iwantedafewbitsofdatestobiteinto.3. Microwavebutterinamicrowaveproofdishfor1minute4. Putindatespuree,condensedmilk,milkpowderandmixwell.Ifthemixtureistoodryadda
coupleofteaspoonsofthewaterusedtosoftendates.[Donotaddtoomuch.]5. Microwaveonhighfor4minutes.Stirattehendof2ndminute.Keepaclosewatchelseitwill
getburnt.Themixturewillriselikethis...6. Mixwellandcheckifitisglossy.ElseMicrowaveforafewmoreminutes.7. Letitcoolforanhour.Greaseyourpalmslightlyandpinchoutasmallpieceofthemixture
androllintoaball.Flattenlightlyandgarnishwithalmonds/nuts
Recipe link: http://seduceyourtastebuds.blogspot.com/2011/01/microwave-dates-fudge-dates-
peda.html
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47
22. Coconut Burfi
Ingredients
From the blog: http://www.padhuskitchen.comBlogger Name: Padhu Shanakar
Grated coconut - 1 cupSugar - 3/4 cup + 1 tbspGhee - 2 tspCardamom powder - 1/4 tsp
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Method1. Takeakadai/pan(nonstickpreferable)addsugarandjustenoughwater(approximately1/2
cup)tocoverthesugarandboilit.2. Whenthesugarwaterstartsboiling,addcardamompowder,gheeandthegratedcoconut.3. Simmerandcookstirringoften,tillthecoconutmixturestartsfoamingandleavesthesidesof
thepan.Takeasmallmixtureandifyouareabletomakeaballoutofit,switchofftheflames.4. Pouritonthegreasedtrayorplate.Afteritcoolsalittle,makecutsindesiredshapes.5. Leave it to cool completely. After that take the pieces gently and store it in an air tight
container.
Recipe link: http://www.padhuskitchen.com/2011/09/coconut-burfi-recipe-nariyal-burfi.html
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49
23. Rasmalai
Ingredients
From the blog: http://swapnascuisine.blogspot.comBlogger Name: Swapna Mickey
Milk Powder -1 CupBaking powder-1 tspEgg -1Milk -1 litreSugar- ¾ cup or to tasteCardamom, powdered- ½ tspCashew nuts and Badam, sliced – 1 tbsp
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Method1. Boilmilkwithsugar,slicedcashewnutsandbadaminabigheavybottomedpan.2. Sievemilkpowderandbakingpowdertogetherandputthisintoeggwhichisnotbeaten.3. Kneaditandmakeabout18ballswiththis.4. Addtheseballsslowlyintheboilingmilk.5. These balls will double the size while cooking. Cook on medium flame for about 20-25
minutes.6. Addcardamompowderandmixgentlyandremovefromfire.Serveeitherwarmorchilled.
Recipe link: http://www.swapnascuisine.com/2011/09/rasmalai-sweet-treat-to-celebrate-new.
html
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51
24. Coconut Halwa
Ingredients
From the blog: http://www.trendyrelish.comBlogger Name: Uma Priya
2 cups grated coconut, fresh (frozen also can be used) ½ cup Rice, uncooked ½ cup Sugar 1 or 2 tsp Ghee ¼ tsp Cardamom Powder
For Garnishing:Cashews and Raisins, sautéed in some ghee
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Method1. Soakriceinenoughwaterfor2to3hoursoruntilricebecomessoft.2. Grindthesoakedriceandgratedcoconutintoaveryfinepastebyaddingsomewater.But
don’tmakeittoowatery.Itshouldbelikeasmoothpaste.Keepaside.3. Inanon-stickpanpoursugarandaddsomewaterjustenoughtoimmersethesugar(approx.
½cup).Bringthesugarsolutiontoaboilandwaittillonestringconsistencyisacquired.4. Thenimmediatelyaddthecardamompowder+groundcoconut–ricepasteandkeepstirring
untilitbecomesthickandleavesthesidesofthepan.Justbeforeturningofftheflame,addgheeandmixwell.
5. That’sall!Greattastingcoconuthalwaisready!!6. Herearesomeservingideasforthisyummyhalwa.Butdon’tforgettogarnishitwithfried
cashewandraisins.
Recipe link: http://www.trendyrelish.com/2010/03/coconut-halwa.html
25. Kadi/Khadi - 5 Cups Barfi
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25. Kadi/Khadi - 5 Cups Barfi
Ingredients
From the blog: http://divyascookbook.blogspot.comBlogger Name: Divya Kudua
Besan/Chickpea flour - 1 cupGhee - 1 cupMilk - 1 cupSugar - 2 cupsCashewnuts - a handful,chopped finely,optional
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Method1. Inasaucepan,mixtogetherwarmmilkandsugar-reserve.2. Inathickbottomedkadaiaddgheeandroastbesanforafewminutesuntilanicearoma
comes,approximately2-3minutes--becarefulnottoletitbrown.3. Nowaddthemilk-sugarmixandthenutsandkeepstirring.4. Keepthegasflameonsimmerandstirthebarfiincontinuousintervalstakingcareastonot
toburn.5. Afterabout20minutes,thebarfiwillstartleavingthesidesofthepanandwouldbereadyto
set.6. Meanwhilegreaseaplatewithgheeandpourthebarfimixintotheplate.7. When the barfi becomes half set,make markings on it using a knife which would make it
easiertocut.8. Whencompletelycool,cutintosquares.9. Keepswellwhilestoredinairtightcontainers.
Recipe link: http://divyascookbook.blogspot.com/2010/09/kadikhadi-aka-5-cup-barfi.html
26. Ras Malai
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26. Ras Malai
Ingredients
From the blog: http://www.passionateaboutbaking.comBlogger Name: Deeba Rajpal
Ricotta or cottage cheese from 1 litre of whole milk1 cup sugar2 cups water1 litre whole milk1 /2 tsp saffron + 1/4 tsp granular sugar1/3 cup sugar1/2 tsp cardamom powderAlmonds & pistachios, soaked,peeled & slivered
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Method1. Runthericotta/cottagecheeseinafoodprocessoruntilsmooth.Willtakeabout2-3minutes
inshortpulses.Youcanevenkneaditbyhand,butitwilltakealotlongertogetitabsolutelysmooth.
2. Dividethericotta/paneer into10-12equalportionsa littlesmallerthanthesizeofapingpongball.
3. Rolltheportionsinyourhandsuntilasmoothball isformed.Lightlypresstheballuntil itflattensout.
4. Inthepressurecookerdissolve1cupsugarwithwater,andaddtheflattenedricotta/paneer.5. Closepressurecookerlidandcookuntilonewhistlesounds.Immediatelyswitchoffthestove
andsetthetimerforexactly5minutes.6. After5minutes,carefullytakethepressurecookertothesinkandpourcoldwateroverthe
lidtoremovethepressure.7. Removethecookedricotta/paneerwithaslottedspoonintoabowlandallowittocool.8. Meanwhile,themilk inthenon-stickpanshouldhavereducedtohalf.Addsugartotaste,
cardamompowderandnuts.Switchoffthestoveandkeepmilkaside.9. Oncethericotta/paneeriscoolenoughtohandlewithyourhands,gentlysqueezeoutthe
sugarsyrupfromthericotta/paneerandplacetheroundelsinaservingdish.10. Pourthepreparedreducedmilkoverandchillintherefrigerator.11. Garnishwithadditionalchoppednuts.
Recipe link: http://www.passionateaboutbaking.com/2009/10/a-little-sweet-100s-of-spice-ras-
malai-spicy-chickpeas-for-diwali.html
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27. Jangri
Ingredients
FOR SUGAR SYRUP:
From the blog: http://www.rakskitchen.net/Blogger Name: Rajeswari Vijayanand
Whole white urad dal/Muzhu ulutham paruppu 3/4 cupRice flour (optional) 1 tspOrange food colour 1/2 pinchSalt A pinch
Sugar 3/4 cupwater Just to immerse the sugarLemon juice 1/2 tspRose essence 4 dropsOrange food colour A pinch
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Recipe link: http://www.rakskitchen.net/2009/07/jangri.html
Method1. Soakuraddalfor2hrsandgrindwithverylittlewateraswedoforgrindingvadas.(
Approximatelylessthan1/4cup).Thebattershouldbefluffyandsmooth).Mixapinchofsalt,foodcolourandriceflour(ifdesired)andmixwell.
2. Heatthesugarwithwaterjusttoimmerseitandafteritstartsboiling,letitboilfor3-4minutes.Addlemonjuice,foodcolourandlastlyessenceandmixwellandswitchoffthestove.Takeaziplockcoverandmakeaholewithathinnailasshowninthepicture.Theholeshouldbeverytiny.
3. Fillhalfthecoverwiththebatterandfirstpracticedoinginaplate…Drawtwocircleasshownandoverit,drawsmallswirllikecirclesoverit.Justpractice2-3timesyouwillgetitright
4. Thenheatabroad,flatbottomedpan(keeptheflameinlow)withonlylittleoilsay1inchdepth.
5. Theoilshouldnotgetfullyheated,whenitstartsformingsmall,smallbubblesinthebottom,thendrawjangrisintheoil,repeatthesametomakemany.
6. Oncethejangrisgetscookedandbecomeslight,turnoverandcooktillcrispandthentake out carefully and transfer to the sugar syrup. I used Chop sticks for this,whichworksoutverywell.Youcanusetheonetheyuseforturningpaniyaram…
7. Dunkthefriedjangris inhotsugarsyrupfor1-2minutesandtakeoutcarefullyandarrangeitaplate.Givea1/2hourstandingtime.
8. Readytoenjoy!!!
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28. Microwave-able Sandesh
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28. Microwave-able Sandesh
Ingredients
From the blog: http://spiceandcurry.blogspot.comBlogger Name: Jayashree Mandal
Approx 3-4 pints of whole milk3 lemons- cut and deseeded1 tsp of vanilla essence2-4 tbs of milk powder.
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Method1. Approx3-4pintsofwholemilk–Mywholemilkbottlesays-6pintswholemilkmakes
roughlyabout3408ml.Nowworkityourway.OKletmemakeiteasy,abouthalfof6pintwholemilkbottle.Hopeitmakesmuchsensenow.
2. 3lemons-cutanddeseeded.3. Makepaneer/chana4. Bringthemilktoboil,addfreshsqueezed lemons.Youmayusedahi/yogurtalso in
placeoflemons.5. Letthemilkcurdle.SeparatePaneerfromthewhey.Letitsitforsometimeunderany
heavyweight,maybe1-2hrs.6. Nowinabigsaladbowl,mixtogetherabout2-2½cupsofpaneerand1-1½cupsof
granulatedsugar.Workaccordingtoyourpreferenceofsweetness.7. Addabout1tspofvanillaessence.8. 2-4tbsofmilkpowder.9. Mixwellandkneadwellwithhandsorwithspoon.10. Now microwave at high for 2 mints in an M/W safe bowl .Take out and stir it well.
Repeatatregularintervalsof2mintcycleandstiring.MyM/Wtookapprox7-8mintsathighpower.
11. Whenyousee,themixturestartstocollectwell.Stopmicrowavingit.12. Nowletitcoolalittlebit.Shapeupandenjoy.
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Recipe link: http://spiceandcurry.blogspot.com/2010/11/happy-diwali-with-microwave-able.html
29. Suruttai Poli
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29. Suruttai Poli
Ingredients
From the blog: http://www.4thsensecooking.comBlogger Name: Nithi Rajasekaran
Roasted gram(Pottu Kadalai) - 1 cupSugar - 1 cupCashews - 20Cardamom powder - 1 tspCoconut (scrapped) - 1 tblspGhee - 1 tsp
All purpose flour(Maida) - 1 cupSalt - a pinchOil - for deep frying
Filling:
Poli (Papad)
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Method
1. Powdertheroastedgramandsugartogether.Chopthecashewsintosmallpieces.2. Takeapanandtspofgheeinitandroastcutcashewsandcoconutforfewminsuntil
thecashewsturngoldenbrown.3. Mixallingredientsinabowl.4. Thefillingisready.Keepthisaside.
1. Mixallpurposeflourandsaltinabowl.Addwatertoitlittlebylittleandkneedthemintoadough.Consistencyshouldbe likechapathidough.Leave itaside forhalfanhour.
2. Nowdividethedoughintoequalpartsandrollintosmallballs.Flourthesurfaceandroll the dough into very thin circles of 10cm diameter.The thickness of the circlesshouldbelikepapad(appalam).Itshouldbealmostsemitransparent.Ifyoumakeitthick,itwouldpuffuplikepooriwhenfried.Thisappalamcanhavesmallbubbleshereandtherebutshouldnotpuffuptotally.Afteryourollthemintocirclesspreadthemonpaperandleaveitasidefortenmins.
3. Nowdeepfrytheminhotoilturningoncetocookbothsidesandremovethemwhentheyarejusthalfcooked.(abouttenseconds)Itshouldbeflexibleandshouldnotturnbrownorcrispy.(Thisisthetrickypart)
4. Onceyouremovethemfromoilplaceitonaplateandimmediatelyspread1tblspoffilling(recipeabove)onthepapadandrollittightandkeepitonaplatewithseemsidefacingdown.(Caution-thepapadispipinghotsoworkquickly)
5. Therollswouldbesoftwhenmade,butwouldbecomecrispyoncetheyareallowedtocool.
6. Thechallengeinmakingthissweetisthespeedinwhichyouworkwhilerollingthefriedpapad.
7. Suruttaipoliisreadytoeat:)
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Recipe link: http://www.4thsensecooking.com/2011/03/suruttai-poli-sweet-rolls-indian.html
Recipe for the filling:
Recipe for making the Poli(Papad):
30. Rasgulla
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30. Rasgulla
Ingredients
From the blog: http://www.sharmispassions.comBlogger Name: Sharmilee
Milk - 1/2 litre Lemon Juice - 1.5 tbsp (or) Curd - 2 tbsp Water - 1 and 3/4 cups water Icecubes - 4 to 5 Sugar - 3/4 cup Cardamom powder- A generous pinch Pistachios - 3 to 4 chopped finely for garnishing
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Method1. Heatmilk,bringittoboilandsimmerit.Take1.5tbsplimejuicefromalemonandkeep
itready.2. Whenmilkstartsboiling,addthelemonjuicetotheboilingmilkandstirproperly.Stir
continuoslytillthewheywaterclearsandthemilkcurdlescompletely.BeforeaddingicecubesyoucantakesomewheywaterwhichcanbereservedforfutureusewhichiswhatIdid.Nowswitchoffthestove,addicecubesandallowittomeltcompletely.
3. Take a muslin cloth and pour the curdled milk,filtering the whey water completely.Wash it well in running cold water to remove the lemon smell. Squeeze the excesswaterandhangitasidefor30minswithoutdisturbingit.
4. After30mins,thepaneerwouldbecrumblyintexture.Nowkneaditwellfor10mins.Onceeverythingcomestogethertoasmoothpilabledough,formthemintosmoothmini/normallemonsizedballsandkeepaside.Imadearound13-15miniballs.
5. Heat water in a wide bottomed vessel, then add sugar and keep stirring till sugardissolvescompletely.Whenthesugarsyrupboilsandstartsbubbling,addtheballsslowlyonebyoneandsimmeritfor3mins.
6. Theballswillgotothecorner,movethemtothemiddle.Keepinmediumflameandclosewithalid.Cookfor10minsopeningthelidevery3-4minsthisistoensurethevapourpassesoutnotallowingthesugarsyruptooozeout.After10mins,theballswouldbecloselydoubledinsize.
7. This is the stage when your rasgullas are done. Cool it completely, add choppedpistachios and chill it for an hour and serve chilled.This method was from ammascookbookandIfinditeasyasyoucanopenandseetherasgullasnowandthen.
8. Thoughammakeptonsayingtotrywithwheywatertomakethepaneerasthatisthetraditionalbengalistyleofmakingrasgullas, this time Iamcompletelysatisfiedwiththeresults.Butsuretomakeitoncewithwheywaterandupdateitherewithmyfeedback.
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Recipe link: http://www.sharmispassions.com/2011/01/rasgulla-mini-rasgulla-step-by-step.html
31. Almond Burfi
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31. Almond Burfi
Ingredients
From the blog: http://www.nandyala.org/mahanandiBlogger Name: Indira Singari
6 cups, whole almonds6 cups, cane sugar1/2 teaspoon, finely crushed cardamom seeds
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Method1. PreparetheAlmondMeal:
Inabigbowl,coverthealmondswithwaterandsoakforatleast4hours.Thesoakingprocesshelpsloosenupalmondskinandtheskinpeelsoffeasily.Onebyone,peelthealmondskins.Whenyouaredonewithpeeling,gentlypatanddrythenowskinless,whitealmondswithacleankitchentowel.Takealmondsinonetotwocupbatchesinafoodprocessor.Pulseandgrindtofinemeal.From6cupswholealmonds,youwillgetabout8cupsofalmondmeal.
2. PreparetheSugarSyrup:Combinetwocupsofwaterandsugarinaheavy-bottomed,bigvesselandplaceoverlowheat.Stiruntilthesugardissolvescompletelyandthenraisetheheattomediumandgentlyboiluntilsugarreachessoftballconsistency.Toknowtherightconsistency–dothecoldwatercandytest.Takequartercupofwaterinasmallbowl,addadropofsugarsyruptowater.Whenthesyrupholdsitsshapeanddoesn’tdissolveinthewater(softball),thenitisattherightconsistency.
3. PreparetheAlmondBurfi:Addthealmondmealandcardamompowdertosugarsyrupwhenthesyrupisready.Keeptheheatonmediumandcook,stirringcontinuouslytopreventthemixturefromstickingtothepan.Inabout10to15minutes,themixturewillstarttocomeawayfromthesidesofpaneasily–thisisthesignaltoturnofftheheat.Immediatelypourthemixtureonaflat,gheeappliedtray.Levelitevenlywithaspatula,andcutintosquares.Letcool.Whentheburfiisthoroughlycool,coverthetraywithanothertray.Reverseandgentlytaptoloosenthepieces.Separatethesquaresandstoretheminanairtightcontainer.Becausetheburfidoesn’thaveanymilkproducts,almondburfiwillstayfreshforuptoamonth.
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Recipe link: http://www.themahanandi.org/2011/01/05/almond-burfi-badam-burfi
32. Kova Billalu
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32. Kova Billalu
Ingredients
From the blog: www.cookingwithsiri.comBlogger Name: Siri
2 cups Khoya1.5 cups sugar4-5 tsp waterghee
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Method1. Heatapanonlowflame,addwaterandsugar.Stirslowlyforabout10-12mins.Letit
meltandmakesurethesugarmixtureisinwhitecolor.(nottoturnintobrowncolor).2. Now,slowlystirinthekhoya.Itwillneedsomemusclepowersothatbothkhoya&
sugarblendtogetherwell.Note:Itshouldbeinaconsistencywhereyoucanmakeballsoutofit.Turnofftheheat.
3. Onaplate,rubsomegheeandevenlyspreadthekhoya-sugarmixture.Therearetwowaysyoucanshapethem.a)Rublittlegheebetweenpalmsandstartmakingsmallballsb)takeaplasticcover,rubgheeonitandshapethemhowsoeveryouwant..:-)Storeinanairtightcontainer.
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Recipe link: http://www.cookingwithsiri.com/2011/07/i-could-talk-about-my-grandmom-
ammama.html
33. Wheat & Nut Laddoo
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33. Wheat & Nut Laddoo
Ingredients
From the blog: http://www.indianvegetariankitchen.com/Blogger Name: Mahima
Whole Wheat Flour-1/4 cupAssorted dry fruits & nuts-1/4 cup(to be ground) + 1 tsp(to be added while rolling into balls)Butter-1 tbspSugar-1 tbsp(powdered or granulated)Cardamom-1/4 tsp
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Method1. Meltbutterandprepareghee.Addtheflourandroastonlowflametillgolden
brown(about3minutes).2. Grind1/4cupofassorteddryfruits&nutswithoutaddingwater.3. Youcanuseanynutsofyourchoice.Iusedamixtureofalmonds,walnuts,roasted
cashews,raisins,driedapricot,sweetenedcoconutflakes,driedpineapple.4. Whentheflourisstillwarm,addthegroundnuts,cardamom,sugarandatspof
brokennuts.Mixwellandshapethemintosmallballs.Note:Usedryroastedunsaltedcashews.Othernutscanbeaddedraw.
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Recipe link: http://www.indianvegetariankitchen.com/2010/01/wheat-nut-laddoo.html
34. Paneer- Mawa-Pistachio
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34. Paneer- Mawa-Pistachio
Ingredients
From the blog: http://www.ramyaacooks.com/Blogger Name: Ramya
2 1/2 cup grated Paneer(Used the storebought paneer block)1 1/4 cup Mawa powder1/4 cup dry coconut powdered3/4 cup powdered sugar4 green cardamom powdered1 tsp rose water3 tbsp pistachios finely powdered + 2 tbsp pistachios coarsely powdered + couple of pistachios for garnishing
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Method1. GratethePaneerusingagrater(Gratingthepaneerwillhelptokneadeasily).Kneadit
welltoformadough.(Thisstepalonewilltakesomewherearound7to10minutes-Ihaveasevereshoulderpain,soyoumightbeabletofinishoffevenearly).
2. Addthemawaandmixuntilwellcombined,followedbyrestoftheingredients.3. Pinchoutakeylimesizeddoughandmakeladoos.4. Garnishwithslicedpistachios.Storeinanairtightcontainerandkeepitrefrigerated.
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Recipe link: http://www.ramyaacooks.com/2011/08/paneer-mawa-pistachio-ladoos-indian.html
35. Chandrakala
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35. Chandrakala
Ingredients
From the blog: www.premascook.comBlogger Name: Prema
1 litre Milk 1/2 cup Sugar 1/4 cup Almonds - pistachios -cashew (sliced)(optional) 1/2 tsp cardamom powder
2 cups Maida/plain flour 2 tbsp Ghee 2-3 tbsp water/as needed to knead the flour a pinch Salt Oil/Ghee for deep frying
1 cup sugar (for syrup) Few Kesar /pistachios Khoya for stuffing
For Khova:
For Chandrakala:
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Method
1. Heatthemilkinaheavybottomedpan.Bringittoboil.Onceitstartsboiling,thenlowertheheat-somethinginthemiddleoflow-med.
2. Stiritonceevery10mintomakesurethatthemilkdoesnotsticktothebottom.3. AddtheCardamomPowderandsugar.Themilkisaboutanhourandhalforso,slowly
startsreducinginvolumeandturnsintosandalwoodyellowcolour.4. After1hoursorso,itthickensandthisisapointwhenitbecomesmandatorythat
attentionisgivenandstirringismustonacontinuousbasis.Otherwiseitwillsticktothebottom.Atfinalstageitwillbelikethickpaste.Removeitfromthestove,Transferitintoaservingbowlandcoolitforsometime.Khovaisreadyforstuffing.YoucanmixthegratedPistachio/almondsinKhovaforcrunchytaste.
1. Addthemaidaflourandsaltinalargemixingbowl.Addgheeandstartkneadingthedough.Addwaterlittlebylittleandkneadthemagaintillthedoughbecomesoft.Coverandkeepaside.
2. Rolleachdoughpieceslikesmallpoories.Placestuffinginthecenterofthepooriandcloseit.
3. Foldintheedges.Repeatthisstepwithremainingdough.4. Preparethesugarsyrupbyboilingsugarandwaterintothickconsistence.Fryall
chandrakalaonebyoneinaghee/oilatmoderatetemperature,tillitturnsgolden.5. Takeitoutandsoakthechandrakalaimmediatelyinpreparedsugarsyrupfor10
minutesandthenarrangeitinatray.6. Garnishitwithgratedpistachios/saffronstrands.
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Recipe link: http://www.premascook.com/2011/02/chandrakala.html
Khova:
Chandrakala:
36. Badam Puri
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36. Badam Puri
Ingredients
From the blog: http://simplysara07.blogspot.com/Blogger Name: Saraswathi Iyer
Maida(All purpose flour) – 2 cupsDalda or Vanaspati – ½ cupOil/ghee for deep fryingGrated Dry coconut for garnishing(optional)Orange colour – a pinch(optional)
Sugar – 2 cupsWater – ¼ cup
For sugar syrup
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Method1. Inawidebowl,putmaida,daldaandmixwellslowlybyhand.Onceitismixedwell,
sprinklelittlewaterandkneadlikechapathidough.Onceitisthickinconsistencylikeballtake2tablespoonsoilandcoatit.Leaveitfor1-2hoursbyclosingalid.
1. Inabowladdsugarandwater.Heatinlowflameuntilsugardissolves.Stiroccasionally.Allowittothickenslightly.Consistencyshouldbesuchthatwhentouchedwith2fingersandseparated,thinstringlikeshouldbeformed.(avoidtouchingwhileitishotyoumaywishtouseaspoontotakelittleportion,coolitandthentesttheconsistency).Sugarsyrupshouldbesufficienttosoakeachlotofpuris.
1. Beatthedoughnicelyandmakeitsoft.Makesmallballs.Flattenitintosmallroundshape(LikedoingforPuris).Foldittwiceoncetohalfandagaintoquarter.Soyougetatriangleshape.
2. HeatoilinlowmediumflameinaKadaianddeepfrythesetillgoldenbrown.3. Soakthefirstlotinthesugarsyrupuntilnextlotisreadyforsoaking.Allowittocool.
Repeatsameprocessforalltheremainingpuris.4. Garnishitwithgratedcopparai(Drycoconut).
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Recipe link: http://simplysara07.blogspot.com/2009/05/badam-puri.html
Now make Sugar Syrup:
For Badam Puri:
37. The Phirni
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37. The Phirni
Ingredients
From the blog: http://www.sandhyas-kitchen.blogspot.com/Blogger Name: Sandhya
Whole Milk 1.25 lCinnamon Stick 2 *1” longRice 3/4th CupSugar 3/4th –1 CupWalnuts For GarnishingAlmonds – peeled & sliced For Garnishing
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Method1. Soakthericeinwaterforatleast2hours.Drainthewaterandpowderthericeuntil
coarse.2. Inasteelsaucepan,bringthemilktoboilwiththecinnamonstick.3. Addthegroundriceandstiratregularintervals.Ifyoufeelthereisalumpformation
happening,runurhandblenderthroughthemixtureonthestoveandgiveitagoodwhizzafewtimes..Thisprocesswithhelpthelumpstovanish.
4. Whenthericeiscompletelycooked,includethesugar,stirringoccasionally.Cookuntilthesugariscompletelydissolved.
5. Cookonlowflameforanother10minutes.Removefromtheheat.Letthephirnicooldowncompletelyandallowittochillforminimum2-3hours.
6. Toserve,Pourthephirniinindividualmatka’s,garnishwithslicedalmonds&walnuts.
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Recipe link: http://sandhyas-kitchen.blogspot.com/2011/09/sweet-rice-pudding-phirni.html
38. Chana Dhal Halwa
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38. Chana Dhal Halwa
Ingredients
From the blog: http://vidyascooking.blogspot.com/Blogger Name: Vidya Lakshmi
1/2 Cup Chana Dhal / Split Chick peas 1/2 Cup Sugar (Powdered)2 1/2 Tbsp Clarified Butter / Ghee2 Tbsp Oil2 Pods Cardamom1 Clove
15 Cashew nuts10 Almonds10 -15 Golden Raisins1 Pinch Yellow Food Color Almond Essence Few Drops or saffron strands.1/4 Cup Water.
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Method
1. Washthechanadhalandsoakfor21/2hoursortillthedhaldoublesinsize.2. Inamixergrinderoracoffeegrinderaddthesugarandpowderthesugarsetaside.3. Drainallthewateroncethedhalhasdoubledandaddtoamixerblenderand
grindtoapastebutnottoafinepasteabitcoarseisbetterthehalwawillhavenicetexture.
4. Heataheavybottompanoruseanonstickpanorkadaiandaddthe2tbspoilandclarifiedbuttertipinthechoppedalmonds,cashewandraisinsfryforabitdrainallthefriednutsandreserve.leavetheoilandbutterinthesamepan.
LetsPrepare:Inthesameoilandclarifiedbutterwhichwefriedthenutsaddtheprepareddhalpasteandstirfor5mintillthemoistureevaporatesuntilyougetaballconsistency.tipinthepowdersugarandstirandincorporatethesugarintothedhaleventuallythesugarwillmeltandaddthecrushedcardamompodsandtheclovemixwelladd1/4cupofwaterandkeepstirringthemixturefor10minsbynowyourdhalsugarandthespicewillhaveincorporatedwellkeeponstirringandkeepaddtherestoftheoilandbuttermixturetothehalwaby15minsthehalwawillstarthavingnicetextureadjusttheflamefrommediumtoslownowandthenandkeeponstirringaddthefoodcolorandalmondessenceandstirwellthemoreyourstirthebetterhalwain20minstimeyoushouldseetheentiremoistureevaporatedandthestickinessalmostgoneyouralmosttherekeepstirringforanother10moreminsbynowthehalwawouldhaveevaporatedcompletemoistureandhaveaniceglossmixthefriednutsinandservehot...Enjoy...:)
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Recipe link: http://vidyascooking.blogspot.com/2010/11/chana-dhal-halwa.html
Khova:
39. Payasam
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39. Payasam
Ingredients
From the blog: http://cookingupsomethingnice.blogspot.com/Blogger Name: Vandana Rajesh
Milk-1 ltrVermicelli-1 1/2 cupsSugar- 1 to 1 1/2 cups (as per taste)Elaichi or green cardamom-2 to 3Cashews and raisins (fried in ghee) - a handfulGhee-2 to 3 tbsps
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MethodFrythevermicelliinthebuttertillgoldenbrown.Addboiledmilkandstircontinuously.Addthesugarandkeepstirringregularly.Stirtillthevermicellicookscompletelyandthepayasamisslightlythickinconsistency.Donotmakeittoothickasitthickensfurtheraftercooling.AddthefriedcashewandraisinsandEnjoy!!
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Recipe link: http://cookingupsomethingnice.blogspot.com/2008/04/payasam-kerala-treat.html
40. Boondhi Ladoo
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40. Boondhi Ladoo
Ingredients
From the blog: http://anyonecan-cook.blogspot.com/Blogger Name: Chitra Ganapathy
Gram flour / Kadala maavu - 3/4 cup Rice flour - 1 tbsp Cooking soda - 1 pinchFor Syrup : Yellow color - 2 pinches Sugar - 1.25 cups Water - As required Cardamom- 4 nos ( powdered ) Cloves - 3 nos Cashews - 10 nos (Broken into two)
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Method1. Taketheflour&cookingsodainabowl.Addwaterandmakeabatterofbajjiconsistency
(Battermustbesmooth&thick)2. Heatoilinakadai.Takethebatterandpouritinasieveorladlewithroundholes.3. Tapitgentlysothatsmallballsofthebatterfallintotheoil.Fryinbatchesandsetaside.
(Donotdeepfrytheballstillcrispy.Theballsshouldbesoft.Sofryforfewseconds)4. Nowtakethesugarcoveredwithwaterinabowlandmakethesyrupoftwostring
consistency.5. Addcardamompowder,yellowcolor,Friedcloves&cashews.6. Addthefriedballstothesyrupandmixwell.7. Greasethehandswithgheeandmakeballsofdesiredsizewhenthemixtureisstill
warm.
NOTE:• Ifthemixturecools,ballscannotbemadeproperly.• Ifthesugarsyrupcrystallizesbeforemixingthefriedballs,addlittlewatertothesyrup
,boilandbringittothecorrectconsistency.• Storetheladoosinanairtightcontainer.Itsshelflifeis10days.
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Recipe link: http://anyonecan-cook.blogspot.com/2011/05/boondhi-ladoo-laddu.html
41. Ragi Rava Ladoo
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41. Ragi Rava Ladoo
Ingredients
From the blog: http://ammajirecipes.blogspot.com/Blogger Name: Sreevalli
1/2 cup Ragi 1/2 Coconut pieces1 cup grated Jaggery 1/2 cup sliced Almonds & Raisins 1 Tbs Elachi powder 1tsp Butter
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Method1. Ragigrainsarehardtogrindastheyare.Soyouneedtosundrythemorjustdryfryfor
fewsecsinahotpanandgrindthem.2. Heatapannaddragigrainstoit.Dryfrythemforfewsecs.3. CoarsegrindRagigrainstogetaravatexture.Nowheatapanwith1tspofbutter.and
fryragiravafor5minsortillthenicearomacomesoutofit.Switchoffpanandallowittocool.
4. Iusedfreshcoconutasithasthewetlytexturewhichblendsalltheingredientstogether.5. Grindcoconutandkeepaside.6. Nowmixall the ingredients ina bowltogether. (Noneedtoaddmilkorbutterto
makeballs)7. Asthecoconutisfreshuwillbeabletorollniceladoosasshown.8. OutCome:Theyareverytastywithallthosealmonds,raisins,Elachi&jaggery.Iloveto
callitahealthybite.
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Recipe link: http://ammajirecipes.blogspot.com/2011/08/ragi-rava-ladoo.html
42. Beetroot Halwa
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87
42. Beetroot Halwa
Ingredients
From the blog: http://hemskitchen.blogspot.com/Blogger Name: Hema Mahen
Beetroot - 1 peeled & grated Sugar- 1/4 cup Milk - 1 1/2 cup Ghee- 1/4 cup Cashew nuts - 2 tsp Cardamom powder - 1 tsp
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Method1. Inapan,add2tspofgheeandsautethegratedbeetrootinamediumflamefor5to7
minsuntilthemoistureisevaporated.2. Addmilkandcontinuetocookinmediumflame,stirringoccasionallyuntilallthemilk
isabsorbedandthebeetrootiscooked.3. Oncethebeetrootiscooked,addsugar,cardamompowderandmix.4. Add ghee and continue mixing for 5 mins or until the mixture becomes thick and
leavesthesidesofthepan.5. Roastthenutsandaddtothehalwaandservewarm.
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Recipe link: http://hemskitchen.blogspot.com/2011/05/betroot-halwa.html
43. Puli Pithe
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89
43. Puli Pithe
Ingredients
From the blog: http://ahaar.blogspot.com/Blogger Name: Mandira
2 cups grated coconut1 cup rawa1 1/2 cups half and half3/4 cup milk (I used 1%)1 3/4 cup brown sugar (adjust to taste)
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Method1. Heatathickbottomedpanorkarai(wok)andcookthegratedcoconut,rawawith1
cupsugarand1/2cuphalfandhalftillthemixcomestogetherandstartsleavingthesidesofthepan.InBengali,it’scalledpaak.
2. Onceit’sdone,takeinofftheheatandrollthemonyourpalmaslittlecylinders.Youwon’tneedanyextraoilfortherolling.
3. Inthemeantime,heattherestofhalfandhalfwithmilkandsugaronlowheattillitstartstothicken.Itmaytakeaboutanhourforthemilktobecomeathickcreamybase.Onceitdone,putthecoconutandrawapurinthemilkandletitboilforanother5-10minutestoletitabsorbthemilkandcream.
4. Youcansprinklesomecardamompowderontopbeforeserving.ButIlikeitwithoutittofullsavorthetasteofmilk,coconutandsugarcookedtogether.
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Recipe link: http://ahaar.blogspot.com/2008/08/savoring-puli-pithe.html
44. Ukkarai
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91
44. Ukkarai
Ingredients
From the blog: http://padmasrecipes.blogspot.com/Blogger Name: Padma Dharmaraj
Channa dhal - 1 cupJaggery( scraped) - 1 cupCardamom powder - a pinchGhee - 3 tbspCashew - few pieces fried in ghee
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Method1. Washandcookchannadhalinwaterfor3whistlesbyadingwaterjusttoimmersethe
dhal.Removeanddrainwaterandcool.Nextgrindtheminadrymixer/blendertilltheyaresoft/powdered.
2. Heatapanandaddthescrapedjaggeryandjust2-3tbspofwater.Whenitismeltedaddthechannadhalpaste/powderandkeepstirringtilltheyaremixedwell.Alsoaddghee and cardamom powder and mix together for another 5 minutes. Just beforeremovingaddthefriedcashewnutsandmix.
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Recipe link: http://padmasrecipes.blogspot.com/2009/10/ukkarai.html
45. Baadusha
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93
45. Baadusha
Ingredients
From the blog: http://spicyfoood.blogspot.com/Blogger Name: Princy Vinoth
All purpose flour 2/3 cupYogurt/curd 1/3cupSugar 1 tbspBaking powder 1/3tspCardamom powder 2 pinchesGhee 1 tsp
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Method-Youneedtomakeanicesoftdoughusingtheflour,yogurt,bakingpowder,sugar(1tbspn)cardamompowderandghee.Addenoughgheesothedoughdoesn’tsticktoyourfingers.-Thiswillformanicesoftdoughwhichyouneedtosetawayforaboutanhour.-Thenmakeballsofthedoughandathumbimpressiononthecentreofeachball.-Deepfrytheseflattenedballsonverylowheat.Theywillturngoldengradually.
Forthesugarcoating:Sugar2/3rdcup,Water2/3rdcup,Seedsofonecardamompod.
Youneedtoaddboththesugarandwateronlowtemperatureuntilthesugardissolvesandthenheatonlowflameuntilthesugarsyrupreachesaonestringconsistency(whenyoutakethesyrupandletitdropfromthespoonitshouldfallformingastring)
Onceyoufrytheballscoateachoftheminthesugarsyrupandletitdry.Oncetheyaredry,thereyouhaveyummybaadushasreadytoeat:)
Tips:1.Addenoughgheetotheflourmixsoitdoesn’tsticktoyourfingers.2.Ireadfromtheoriginalrecipethatyouneedtomakethethumbimpressionbecauseoftheaddedbakingpowderorelsetheballswillgofluffywhilefrying.3.Sinceyouneedtofrytheballsonthe lowheat,youcanmakethesugarsyrupwhilefryingtheballsorelseifthesyrupcoolsdownitcrystallizes(ilearntfrommymistake)4.Don’tworryaboutthesugarconsistencyitwillcomeaboutgraduallyinabout10minsoflowheatingthesugarandwater.
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46. Varo
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46. Varo
Ingredients
From the blog: http://sindhirasoi.com/Blogger Name: Alka
Sugar 250 gms Water(2 tbsp) or oil (1 tbsp) A small cup of sliced dry fruits/nuts (Almonds, cashew nuts, unsalted pistachio, dried coconut, dried dates ) Poppy seeds 2 tbsp Green cardamom 2-4 (Depends upon how strong flavor you prefer)
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Method1. Startwithslicingthedryfruits,mixthemtogetherandkeepaside.(NOTE:Iaddedsomeraisinstoo,
buttheheatofsugarsyrupalmostcharredthose.Sobetterusetoughnuts)2. Youcanrinsepoppyseedswithhotwaterforcoupleoftimesandstrainusingteastrainer.(Thisis
believedtoreducethemorphinecontentofpoppyseedsandalsotoremovethesolubledirt,ifany.).Drainonkitchentoweltogetridofexcessmoisture.
3. Nowkeepagreasedsurfacehandy.Anythinglikeabackofflatsteelplateorkitchenplatform(Ofcoursesqueakyclean),butgreaseitwellwithedibleoil(nofragrantoilplease).
4. Keephandyabowlfulloficecubesorchilledwater,justincaseyouscaldyourselfwithhotsugarsyrup.
5. Nowinathickbottompanorironkadai,mixsugarandwater/oil,cardamomseeds(greenelaichi)andmixwell.Onmediumflameofburner,keepstirringthemixture,makingsure,nonastylumpsofsugararepresent.Breakthelumpsifany,withthespatula(Besure,youareusingspatulamadefromsteelorgoodqualitywood,cozmanysocalledheatresistantspatulassuccumbtotheheatofcaramelizedsugar.)
6. Nowbealert,monitorcarefully,andassoonasthesugarmelts,addthestrainedpoppyseeds.(Becareful, if theseedsstillhavesomewateraround it, theremightbespluttering.Somakesureyoustrainedandkindasoakedexcesswaterusingkitchentowel.).Stirwell.
7. Nowdependinguponhowchewyorhowcrispy/hardyouwantyourVarotobe(instructionsgivenabovetheingredientslist),switchoffthegaswhenthecolourofsugarsyrupchangestopreferredcolour,Ichoseittobeamber(Ideal).
8. Immediatelyputalltheslicednutsandmixwell.Youhavetodothisquicklyorelsetherewontbeevendistributionofnuts.
9. Spreadthemixtureonagreasedsurface.Nowthebenefitofusingthebackofplateisthatyoucanjusttaptheplatesoastogetridoftinybubblesinthemixture.Alsoyoucantilttheplatetospreadthemixturewithouttouchingthesurface(withspatula)ofthemixture.Itisbelievedthattouchingthesurfaceofthepralinemakeitloseitsglazeorshine.Nevertriedsmoothingthelayerwithspatulasocannotbesureifthat’sthecaseforreal.Inanycasedonotworryaboutsmoothingthesurface,thebeautyofavaroliesintheunevenpeaksandlowsmadebyhaphazardlyplacednuts.
10. Let it cool down completely and after some time you will have a perfect crisp nutty brittle, for acrunchymunchysweettreat.
11. Breakitintopieceswhenitsnotcompletelyhard.Orelseusesomepestleliketool,gentlybreakthebrittleintolargepieces,onceitisperfectlyhard.
12. Storeitinairtightcontaineranditcanlastaslongasfewweekstocoupleofmonths.
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47. Coconut Balls
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97
47. Coconut Balls
Ingredients
From the blog: http://funwidfud.blogspot.com/Blogger Name: Reshmi Mahesh
Dessicated Coconut -2 cups(unsweetened)Condensed milk-1 cupRose syrup-1 tbspCardamom powder-1/2 tspCashew nuts-1 tbspGhee-1 tsp
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Method1. Heatgheeinanonstickpanandfrythecashews,breakthemtosmallpiecesandkeepaside.2. In another nonstick pan boil the condensed milk,rose syrup and immediately add the dessicated
coconut.3. Cook till the mixture comes from sides of pan,then add cardamom powder along with broken
cashewsandmixwellandremovefromheat.4. Whenmediumwarmrolltomediumsizedballsandrolloverdessicatedcoconut.5. Serveorstoretheminairtightbox.Irefrigeratedremaininginairtightbox.
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48. Adirasam Sweet
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99
48. Adirasam Sweet
Ingredients
From the blog: http://tastyappetite.blogspot.comBlogger Name: Jay
· Raw rice - 2 cup· Jaggery - 250 g· Cardamom pwd - 1 tsp· Sukku pwd - 1 tsp· Oil to fry
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Method1. Washrawriceandsoakfor1hr.2. Strainwaterfromit.Spreaditinacottontowelandallowtodry,tillthericegrainsseparateoutand
damp.3. Grindinablendertofinericeflour.4. Sievetheflourtoremoveanydirtorgranulespresentinit.5. Breakjaggerytofinepwd.Takeitinathickbottomedbowl.6. Add½tbwatertoit,allowtoboilwithconstantstirring.7. Filterthejaggerywatertoremovethedirtpresentandagainboilwithcontinousstirring.8. Whenthejaggerywatercomestothickconsistency,turnofftheflame.9. Addthistothericeflourandmixwelltomakeasoftdough.10. Sprinklecardamompwdandsukkupwdandcombinewell.11. Keepthedoughasidefor4to6hrs.
12. Applyadropofoilinyourpalms.13. Takeasmalllemonsizedballofthedough,patitflat.14. Transferitintohotoil.15. Onceitdeepfried,rolltonextsideandallowtofryinmediumflame.16. OncetheAdirasamturnsgoldenbrownonbothsides,takeaside.17. Pressinamould,orbetween2flatplates,toremoveexcessoilfromit.18. Yummy…!DeliciousAdirasamreadytotaste.
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49. Puran Poli
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101
49. Puran Poli
Ingredients
From the blog: http://manjooos.blogspot.comBlogger Name: Manju
You need,For Stuffing1. Split Bengal gram (chana dal) - 1 cup2. Jaggery - grated 3/2 cup3. Green cardamom powder - 1/4 tsp4. Ginger - grated 1 tbsp
For dough,1. Refined flour (maida) 1 1/4 cups2. Salt a pinch3. Pure ghee 1/2 cup
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Method1.Washandboilchanadalinanopenpantillitisdone(itshudbepowderedifyoupressit)2.Drainandaddgratedjaggery,gratedginger,cardamompowderstirringtilldry.3.Allowandcool.Nowputitinaflatsurfaceandpowderitwithchapatirollerpin4.Dividethestuffingintosixteentotwentyequalportionsandrollintoballs.5.Mixmaidaandsalt.Addthreetablespoonsofgheeandsufficientwatertomakeasoftdough.6.Coverandkeepasideforsometime.7.Dividedoughintosixteentotwentyequalportionsandrollintoballs.8.Flatteneachballinyourpalm,stuffwithoneportionofstuffing,coverandsealtheedges.Dustitwithflourandrolloutinmediumthickness.9.Heatatawaandcookpuranpoliuntildoneonbothsides.10.Servewithgheeorvermicilikheer:)
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50. Homemade Doughnuts
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103
50. Homemade Doughnuts
Ingredients
From the blog: www.ShareMyRecipe.blogspot.comBlogger Name: Chitra Manju
All Purpose Flour - 4 cups Whole Milk -1 and 1/8 cup Sugar -1.4 cup Yeast - 1 pkt (2 and 1/4 tsp ) Salt - 1/4 cup Butter - 1 and 1/4 stick Eggs -2
For the Glaze:-
Powdered Sugar -3 cups Salt - a pinch Vanilla Esscence - 1/2 tsp Milk / Cool Water -1/2 cup
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MethodBoilMilkandsugaruntillsugardissolves...letitcool..Whenthemilkisslightlywarmaddittotheyeastandmixlightlyandkeepitundisturbedfor10to15mins..After10minsthisyeastmixturewillbefrothy.Meltbutterandletitcool,oncecooledaddtheeggsandmixwell...Addtheyeastmixturetothiseggandbuttermixture.Andbeattillwellincorporated.Mixallpurposeflourandsalt.Addthismixturetotheeggmixturelittlebylittleandformadough.Thisdoughwillbelittlesticky..5.Greaseabowlwithbutteroroil..6.Transferthedoughtothisbowlandcoveritwithanairtightlid7.Refrigarateitovernight.Thenextday...8.SlightlyFlourtheworksurface.9.Rollthedoughtooneinchthickness10.Takearoundcookiecutterandmakecircles.11.Takeanothersmallcookiecutterorinmycaseiusedthelidofaplasticjuicebottle..tomakeacircleinsidethebigcircle13.TransferthesecirclestoaplatecoverwithaluminiumfoilandcoveritwithadampclothandKeepitasideforanhour.14.Afteranhourthedoughwouldhaverisenverywell...lookatthepicstoseethedifference..Inapanheatoilfordeepfryingandfryeachdoughnuttogoldenbrowncolorandletitcool..17.MaketheGlazebymixingwater/milkwithvanillaessenceandpowderedsugar...iusedonlywaterinthisglaze...soitwasnotwhiteincolor...butifweusemilkinsteadwe’llgetnicewhiteglaze. 18.Dipeachdoughnut intheglaze ..don’tdip in fully just1/2or3/4thof thedoughnutmustbedipped..19.Placethesedoughnutsinawirerackandletitdry...20.Thisismostimportantstepinthewholeprocess......digin...Thisdoughnutwasverylight ,airyinsideandcrispyoutside...doihavetosaymore?itwasabsolutelydivine...sofriendswhenucraveforadoughnuttrytomakeitathomenexttime...u’llsurelyloveit..thisrecipeyieldedabout35doughnuts...
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51. Gothambu Paayasam
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105
51. Gothambu Paayasam
Ingredients
From the blog: http://ramyasrecipe.blogspot.comBlogger Name: Ramya Rajesh
Broken/Crushed wheat - 1 cupWater - 4 cups
Dark brown jaggery - 500 gms (I used a little less)Water – 1/2 cup
Medium thick coconut milk – 3.5 cups (I added 1.5 cups water to 2 cups thick coconut milk)Thick coconut milk – 1 cupGhee - 2 tspCrushed Cardamom – 3
For garnishingGhee – 1 to 2 tspCashew nuts- 1/4 cupRaisins – 1/4 cupCoconut pieces (bite sized) – 1/2 cup
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Method1.Pressurecookcrushedwheatwithwaterfor2-3whistles.Itshouldbecookedwell.Brokenwheatmaytakealongertime.Waittillpressureisreleasedcompletely.2.Meanwhilemeltjaggeryin1/2cupofwater.Strainittoremoveimpuritiesifany.Pourthisistothecookedwheatandcombinewell.Addgheeandcooktilljaggeryisalmostdriedup.Addmediumthickcoconutmilkandgheeandletitboil.Simmertillthepayasambecomesthick.Addcrushedcardamomalso.3.Nowaddthethickcoconutmilk.Simmerfor5moreminutesinlowflame.Donotboilafteraddingthickmilk4.Inasmallpan,heatgheeandaddcoconutpieces,whenitchangestolightbrown,addraisinsandcashewnuts.Pourthistothepayasam.
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onam.html
52. Mawa Gujiya
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107
52. Mawa Gujiya
Ingredients
From the blog: http://smart-snacks.blogspot.com/Blogger Name: Alpana
For The Filling:200 gms Khoya/Mawa2 tablespoon desicated coconut2 tablespoon sugar1/2 tsp green cardamom powder1/2 cup chopped mixed nuts( almonds, pistachios, mellon seeds, raisins/ kishmish)
For The Crust:1 cup all purpose flour( maida)1 tablespoon fine sooji( semolina)2 tablespoon oil
1/2 cup water at room temp.Garnish:1 cup sugar1/2 cup water2 tablespoon finely sliced almonds & pistachios
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MethodFilling:1.Mashthekhoya, transfer toapan&startcookingonmediumheatuntil itbecomessoft.Addsugar ,nuts ,cardamom powder & coconut powder. Stir continuously until the mixture starts leaving the sides of the pan.Switchofftheheat.2.Setaside&letitcool(themixtureshouldbeslightlymoistaftercooling,ifitseemstoodryaddatspofwarmmilk&moistenalittle)Crust:1.Mixflour,sooji&oilinabowl,makeasoftdoughaddingwaterasneeded.Kneadthedough2-3mins.untilitbecomessoft&even.2.Rollthedoughintoaball,coveritwithadampcloth&letitsitforabout10mins.
Makingthegujiya:1.After10mins.kneadthedoughagainforamin.2.dividedoughinto20equalparts&rollintosmallballs.3.Dividethefillingalsointo20equalparts&rolleachportionintothepalmofyourhands(thisishowIdoitasitbecomesveryeasytobeplacedinthedough)4.Witharollingpinrolleachballintoapprox.4“diameterrounds.5.Tofoldthegujiyas,moistentheedgesofeachrolleddoughroundwiththetipofyourfingerdippedinwater.6.Placeaportionofthefillingoneachroundononehalfside,foldinasemi-circle&presstheedgeswiththetipofyourfingerorafork.Aforkhelpstosealtheedgestightly&beautifully.8.Heatenoughoilforfryinginapanorwok.Totestiftheoilishotenoughdropasmallpieceofthedoughintotheoil,itshouldstartsizzlingbutcomeupontothesurfaceslowly.Ifthepieceofdoughcomesupimmediatelythismeanstheoilistoohot.Inthiscaseturnofftheheatforsometime&letoilcoolalittle.9.Placethegujiyasintheoilonebyone.Fry4-5gujiyabatches.Asthegujiyasstartfloatingontheoil,turnthemslowly.Frygujiyasonmediumheatuntiltheyturngoldenonallsides.Iffriedonhighheatthecrustwillremainsoft&theinnerlayerwillbeuncooked.10.Whengolden,removefromoil&placeonkitchenpaper.
FinishwithGarnishing:(Optional)1.Boilsugar&waterinapanonmediumheatuntilsyrupisof1threadconsistency.Turnofftheheat.2.Dipgujiyasinsugarsyrup&removeimmediately.Placeonwireracktodrainexcesssyrup.3.Garnishwithslicedalmons&pistachioswhilestillmoist.4.Servefreshorcanbestoredforupto15days.5.Thegujiyascanalsobeeatenwithoutdippinginsugarsyrupifcuttingoutonsugar.
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53. Pistachio and White Chocolate Burfi
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109
53. Pistachio and White Chocolate Burfi
Ingredients
From the blog: http://sinfoodie.blogspot.com/Blogger Name: Sushmita
1 cup + 5 tbsp shelled pistachhio1/3 cup+ 2 tbsp sugar1/4 cup waterGhee/Clarified Butter 1 tbsp2 Cardamom powderedWhite chocolate - 4oz
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Method1. Blanchthepistachiosinboilingwaterfor2-3minutes2. Drainthewaterandremovepeels.3. Chop5tbspblanchedpistachioandkeepaside.4. Grind1cuppistachiostoapastewithoutaddinganywater5. Heatwaterandsugartomakeasugarsyruptillitreducesto1andhalfTbspsyrup.6. Addthepistachios,cardamompowderandghee/clarifiedbutterandstartstirring
continuouslytillyouseethemixtureformsintoasoftball.7. Spreaditontoagreasedplateandsmoothenthetop.8. Cutitintodesiredshapeswhencooledforburfis9. ForWhitechocolatecover.
Meltwhitechocolateandmixtillitsmoothenes.Cutparchmentpapersdoublethesizeoftheburfis.Putalayerofchoppedpistachiosonit.Coveritwithmeltedchocolateandsmoothenthetopusingaspatula. Ononehalfof theparchmentpaper,place theburfis.Cover itwithsecondhalfandfreezefor30minstillthechocolatehardens.Removetheparchmentpaperoncethechocolateisset
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54. Kalakand
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111
54. Kalakand
Ingredients
From the blog: http://riappyayan.blogspot.com/Blogger Name: Indrani Dhar
Paneer/Indian Cottage cheese : 500 gm.Milk powder : 2 tbsp. (heaped)Low-fat Condensed milk : 1 tin. (~15 oz./450 gm.)Green Cardamom powder : 2-3 tsp.Ghee/butter : 2 tblsp.Food Color(Orange) : 1/2 tsp.(optional)
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MethodMashpaneercoarsely.Addmilkpowdertoitandmixwellandagainmashthemixtureforsometime,untilthetextureisnotonlymushy,butkindofgrainy. Heatawidepan,addgheetoit, leavealittletogreaseaplate.Whengheeistotallymelted,addpaneermixturetothepan.Stirforaminute.Thenadd2/3ofcondensedmilkandmixwithpaneerwell.Don’tforgettostirthemixtureallthetime,otherwiseit’llsticktothepanandburnandlowertheheattomedium.Addingcolortoit,isn’tnecessary,asKalakandisnormallyWhiteincolor.Ifyouwanttoaddthecolor,additnowandstirimmediatelytomixitevenlyinthepaneermixture.Cookthemixture,stirringcontinuouslyforabout5minutes.Thentastethesweetlevel,ifyouthinkitiswellasperyourtaste,thenaddrestofthecondensedmilkaccordingly.Mixthemilkwell.CookthemixtureuntilitdriesupRemovefromheatandaddcardamompowderandmixwell.Greaseaplatewithrestofthegheeandpourthecookedpaneermixtureontheplateandspreadevenly.
Coolfor1/2anhourandthencutintodesiredshapes,squareordiamondshape.
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55. Mango Coconut Ladoo
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113
55. Mango Coconut Ladoo
Ingredients
From the blog: http://sravscc.blogspot.com/Blogger Name: Sravani
Shredded Coconut fresh/dry – 2 cupMango pulp – 1/2cupSugar – 4tspCardamom powder – a pinchGhee – 1tspWater
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Method1. Inacookingvesselmixsugarwithlittlewaterandmakesimplesugarsyrup.2. Whensyrupbecomesthinkaddshreddedcoconutandcookfor10-15mins.3. Addmangopulpandmixwellandcookfor5mins.4. Makesmallroundswhilethemixtureiswarm,donotallowtocool.5. Coolandstoreinairtighterbox.
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56. Balushahi
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115
56. Balushahi
Ingredients
From the blog: http://deeskitchen-deeksha.blogspot.comBlogger Name: Deeksha
APF 250 gmBaking Powder 1/4 tspCooking Soda a pinchCurd 100 gmDesi Ghee 50 gmSugar 1 CupOIl For Deep Frying
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Method1.MixAPF,bakingpowder,cookingsodainabowl.2.Addgheeandrubitwithyourfingerstomakeitcrumble.3.Addcurdandmixthedoughverygently.Donotkneadverymuch.4.Restitfortwentymin.5. Makesmallballsoutof themixture.Makeadent in thecenterof theballbyusingthumb.6.Heatoilandfrytheseballsonlowflametillitturnsbrownincolorformbothsides.7.Preparesugarsyrupofonestringconsistency.Addlimejuicetoit.8.Diptheballsinsugarsyrupforthirtymin..9. Remove the Balushahis from syrup.Transfer them on a serving plate. Garnish withchoppedpistachiosandcardamonpowderandServe...!!
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Recipe link: http://deeskitchen-deeksha.blogspot.com/2011/09/balushahi-for-blog-hop-
wednesday.html
57. Badam Puri
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117
57. Badam Puri
Ingredients
From the blog: http://sumscuisine.blogspot.com/Blogger Name: Sumana
All Purpose Flour (Maida) – 2 CupsGhee – 1 ½ TbspBaking Powder – ½ teaspoon, optionalFood color – 1 pinch/drop, preferably saffron or yellowSalt – a small pinchCooking oil for deep fryingWater
For Sugar Syrup:Sugar – 1 CupWater 1 Cup
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MethodDough:• Inabowl,addghee,bakingpowder,saltandfoodcolorandbeat it for5-10minutescontinuouslywithyourfingers•Oncethegheeformsaverysmoothpaste,addflourandmixthoroughly•Addalittlewaterandformasoftdough,neithertootightnortooloose•Kneadthedoughforatleast8-10minutesensuringtherearenocracksinitSugarSyrup:•Meanwhileinanothervesselmixwaterandsugarandboilit•Foodessencemaybeoptionallyaddedforenhancedaroma•ApinchofcolorcanbeaddedaswellforattractivecolorBadamPuris:•NowmakesmallTT-ballsizedballsoutofthedough•Rolloutpurisofabout4”diameter•Folditfirstintohalfandthenagain,makingit4layered•Slightlypressit,usingtherollingpinsothatthelayersareheldclosely•Heatoilinafryingpanandfrytheserolledandfoldedpurisonebyoneinmediumlowflametillgoldenbrown.Thepurispuffupandincreaseinsizewhenfried.•Drainexcessoilbyspreadingitonakitchentowel/tissue•Dropthepurisonebyoneastheyarefriedintothesugarsyrupprepared•After5-6minutestakeoutthesugarsoakedpurisfromthesyrup,intheorderthattheyweredipped,andspreadthemoutonadryplate.•ThecoatedsyrupisabsorbedandtheBadam-purisbecomedryinsometimeServeitimmediatelywhenstillhotoraftercoolingTipsnTricks:•Kneadthedoughenoughtogetauniformtexture•ThesugarsyrupshouldbethickerthanthatforGulabJamuns,sothatthepurisdoretaincrispiness,yetabsorbthesweetness•Donotwait fortoo longafterthesyrupismade,asthesyrupstartssolidifyingwhencooled
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58. Boondi Laddu
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119
58. Boondi Laddu
Ingredients
From the blog: www.cilantroonline .comBlogger Name: Cilantro
Set 1
2 cups gram flour/besan 2 cups sugar oil for deep frying the Boondis 1/4 teaspoon saffron
Set 2
2 tablespoons chopped cashewnuts 1 tablespoon raisins/dry grapes 1 teaspoon cloves 1/2 teaspoon powdered cardamon 2 tablespoons chopped almonds/badam (optional) 2 tablespoons chopped pista ( optional )
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Method1. Mixgramflourwithjustenoughwatertomakeathickbatter(likedosaibatter).Add
thesaffron.2. Heatclarifiedbutter(ghee)orOil.3. ThroughaBoondikarandi/sieve(asshowninpic),gentlyplacebatterdropsintothe
hotoil.Frytillgoldenyellowanddrainout.Theyshouldbe3/4thdone.4. Continuetillallthebatterisused.Reservethefrieddropsasboondis.5. Heatsugarwith3/4cupwaterandmakeastickysyrupofone-threadconsistency.6. FrytheingredientsinSet2inlittleghee.7. Addfriedboondis,friedingredientsinSet2andcardamompowderandmixwell.8. Whilestillwarm,shapethesyrup-coatedboondisintoroundladdus,andleavetill
dry.Storeinairtightcontainers
Tips:Onecupmakesabouttenladdus.Storeinrefrigeratorforlongershelflife.Boondisshouldnotbefriedcompletely,thentheywillturncrisp.Theyshouldbe3/4friedtoabsorbthesugarsyrup.
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59. Saffron Paneer Burfi
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121
59. Saffron Paneer Burfi
Ingredients
From the blog: http://priyaeasyntastyrecipes.blogspot.comBlogger Name: Priya Suresh
2cups Paneer1/4cup Milk powder1/2cup Sugar6tbsp GheeFew Saffron strands1/4cup Powdered AlmondsFew melon seeds
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MethodTakethepaneer,saffronstrands,milkpowder,powderedalmonds,sugar,mixeverythingwell,keepaside..Heatthegheeinaheavybottomedpan,addthismixtureandstirinlowflameuntil thegheegetsseparates..Remove fromtheheatandpour thispaneerburfioveragreasedplate,spreadtheburfiwithaflatspoon..Sprinklethemelonseedsoverthemixture,keepasideandcoolcompletely..
Cutasdesire..Enjoy!
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Recipe link: http://priyaeasyntastyrecipes.blogspot.com/2010/10/saffron-paneer-burfi.html
60. Rasabali
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123
60. Rasabali
Ingredients
From the blog: http://pran-oriya-recipies.blogspot.com/Blogger Name: Pranati
1 cup chenna ( mashed paneer)½ tsp baking soda1 teaspoon sooji1 tsp maidaSugar- 2tblsp (to make the chenna balls)1 litre milk & ½ cup milk powderSaffron few strands 1 ½ cup sugar4 cardamom crushed½ tsp cardamon powder Oil for deep fryingSliced almonds or cashews for garnishing
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MethodInabowladdmashedpaneer,maida,suji,soda,sugarandcardamompowder.mix it&makeasmoothdough,makesmallballs&flattenitbyusingyourpalmsasshowninthebelowpic.andkeepaside.
MeanwhileBoilmilkinaheavybottomvesselinlow-mediumflame.Letitboil.Take1cupofluckwarmmilk&addmilkpowdertoit.Pourthemilkpowderpastetotheaboveboiledmilk.keepstirringonalowheat.Addcrushedcardamoms,sugar&kesarstrands.Mixproperly.Stircontinuously&Cookfor40-45mins.tillthemilkisreducedtohalftheamount.
HeatsufficientoilinakadaiandAddthepreviouslydonechennaballsonebyone&deepfrythemtillboththesideturnstogoldenbrownincolour.(Don’tfrymoreotherwisetheywillbecomestrong).
Drainexcessoilinakitchentissuepaper.
Addtheballstotheboilingmilk.Boilforanother3-4mininalowflame.switchofftheflame.Letitcool.Garnishitwithslicedalmonds&cashewnuts.
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Recipe link: http://pran-oriya-recipies.blogspot.com/2011/08/orissa-famous-delicious-rasabali.
html
61. Saate
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125
61. Saate
Ingredients
From the blog: http://vanilohith.blogspot.com/Blogger Name: Vani Hegde
2 large cups of all purp. flour / maidaGhee / dalda - 1/4 cupSugar - 2 cupsPinch of saltWater Oil for deep fryingNylon cloth
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MethodMixallpurpflour,saltandghee/daldanicely.Tothis,Addwaterlittlebylittleandprepareanon-stickydoughlikechapathidough.Closeitwithalidandallowitrestfor10minutes.Dividethedoughinto2equalparts(thisisjustforconvenience;youcanusethewholequantityatonce).Rollthedoughlikeabigchapathi.Foldittwiceandyouwillgetatriangleshape.Rollitagainlikechapathiandfoldit.Repeatthisstepat-least15-16timestogetlotoflayers.Finally,rollitinto1inchthickchapathiandcutintocircleoranyotherchapes.Combinetheremainingdough,rollit15-16timesandcutthem.Prickthecircleswithaforktoavoidpuffingup.Also,ithelpstocooktheinnerlayersofsaatenicely.Addverylittlewatertothesugarjusttoliquidizeitandbringtoboil.Prepareathicksugarsyrup.Consistencyshouldbesuchthat,ifitbecomescool,itshouldcrystallize.Heatoilinaheavybottompan.DeepfrytheSaateonlowormediumflameforaround20minutesoruntilitbecomescrispy.TransferthedeepfriedSaateontoatissuepapertoabsorbtheexcessoil.OnceSaatebecomescool,arrangethemonanyloncloth.Heatthesugarsyrupandliquidizeit.Pouraround3spoonsofsugarsyruponthetopofeachSaateandspreaditlittle-bit.Oncethesugarsyrupissettledandcrystallized,itsthetimetotakeouttheSaatefromthecloth.EnjoytheSaatewithyourfamilyandstoretheremaininginanairtightcontainer.Itwilllastuptoaweekifpreservedproperly.
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Recipe link: http://vanilohith.blogspot.com/2011/09/saate.html
62. Dates Nuts Laddu
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127
62. Dates Nuts Laddu
Ingredients
From the blog: http://erivumpuliyumm.blogspot.comBlogger Name: Julie
dates 15-20 deseededalmond 1/3 cup cut piecespistachios 1/3 cup cut smallcashewnut 1/3 cupsunflower seeds 1/3 cupcake fruit mix 1/3 cupGhee 3tspsugar 2 tsp(optional)
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MethodChopallnutsintosmallpieces.Chopthedatesintosmall.Heatgheeinapan,roastallthenuts.Addthecakefruitmixandtoss.Addthedatesandkeepstirring,tillitstartsmelting.Addthesugarandstirwell.Putofftheflameandshapeintoballswhenwarm.Datesladduisreadytoserve.
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Recipe link: http://erivumpuliyumm.blogspot.com/2011/06/dates-nuts-laddu.html
63. Bread Gulab Jamun
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129
63. Bread Gulab Jamun
Ingredients
From the blog: http://www.nithubala.com/Blogger Name: Nithu Bala
1. Bread - 4 slices2. Milk - 3 tbs3. Sugar - 1/2 Cup4. Water - 1 Cup5. Cardamom - 46. Oil/Ghee - To fry
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Method1.Cutthebrownpartinthebreadsandthenaddmilk.Makethemintoasoftchappathidoughconsistencyandmakesmallballs.(Adjustmilkaccordingtothenumberofbreads)2.Addsugarandcardamomtowater.Boilandmakeasyrup.Keepaside.3.Heatoil/gheeinapan.4.Addthebreadballsandfrytilltheyturnbrowninmediumheat.5.Droptheminsyrupandletitsoakforatleast30minutes.
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Recipe link: http://www.nithubala.com/2010/01/bread-gulab-jamun.html
64. Home made Paal Kova
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131
64. Home made Paal Kova
Ingredients
From the blog: http://recipe-excavator.blogspot.com/Blogger Name: Sangeetha
Milk - 3 cupsSugar - 6 spoonsCardamom powder - 2 Nos.Ghee - 2 spoons (Optional)
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MethodBoil 3 cups of milk in a thick bottomed pan by adding required sugar and cardomompowder. Stir it well. Keep it in flame until it comes to Paal Kova consistence/Thickconsistency.5minsbeforeuputofftheflame,add2spoonsofghee.Allowitcoolfor15mins.Verysimplepreparationwithlessingredientsbutwillconsumelotoftime.SendingthisrecipeforthethemeeventHealthySummerconductingbyKurinji.
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Recipe link: http://recipe-excavator.blogspot.com/2011/05/home-made-paal-kova.html
65. Red Rice Rava Kheer
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133
65. Red Rice Rava Kheer
Ingredients
From the blog: http://www.ambrotos.blogspot.com/Blogger Name: Richa Priyanka
Red rice rava, can also use Roasted rava - 1/2 cupJaggery - 3 tbspsMilk- 1/2 Litre1/2 tin of condensed milkDry fruits of choice to add in kheer (I used raisins)Ghee - 1 tsp
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MethodBringthemilktoaboilinaheavybottomedpan.Addthewashedredricerava.Cooktilltheravaturnssoft.Letthemilkthicken.Oncethemixturebeginstothicken,addthecondensedmilk.Letitcookwell.Oncethekheerhasathickconsistency,takeofffromflame.Letitcool.Addthejaggery.Inatadkaladle,heatgheeandfrythedryfruits,addtothekheerandmixwell.Servewarmorchilled.
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Recipe link: http://ambrotos.blogspot.com/2011/10/red-rice-rava-kheer.html
66. Jeera Poli
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135
66. Jeera Poli
Ingredients
From the blog: http://moicuisinecorner.blogspot.com/Blogger Name: Gowri Sivaramakrishnan
For making Poli:Maida/All purpose flour - 1 cup+1/4 cup for dusting the ballsSalt - As requiredWater -For kneading
For the sugar syrup:Sugar -1.5 cupsCardamom powder - 1 tspKesari powder - A pinch
For frying the polis:
Oil - As required for frying the polis
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Method1.Sievemaida/Allpurposeflourandadditinawidevessel.Addrequiredsalttoit.2.Addlittlewaterandformadough.Theconsistencyofdoughissmiliartothatofchapathiflour.3.Leavethedoughtorestfor15minutesandmakesmallballsoutofit.4.Dusttheballswithallpurposeflourandmaketheballsintoroundchapathis(Theverysamewayasyourollchapathis).5.Inanotherwokaddoilandheatit.6.Oncetheoilgetsheatedaddthechapathismadeandfryonbothsidestillitturnsgoldencolorandtheresultisyummypoli.Allowthepolistocoolandkeepitready.7.Inaseparatewokaddthesugarandaddwatertoit.(Addwaterinsuchawaythatthesugargetsimmersedinwater).8.Addcardamompowderandapinchofkesaripowdertothesugarmixture(Kesaripowderisaddedforthecolor).9.Waittillthesugarreachesstringconsistency.(Tocheckfortheconsistencytakeavesselandpourwaterinit.Addadropofsugarsyrupintothevessel.Withyourindexfingertouchthesugarsyrupandwiththehelpofyourthumbfingerseeifyoucangetastringwiththesugarsyrup.Ifyouaregettingitthenthesugarhasreachedthestringconsistencyelseallowthesugartoboilforsomemoreminutestillitattainstheconsistency).7.Switchthestoveoffandallowthesugarsyruptocool.8.Oncethesugarsyrupiscooledimmerseapoliintothesugarsyrupandmakesurethatthepoliiscoatedwiththesyrup.Turnthepoliandmakeittogetcoatedinothersideaswell.Drainexcesssugarsyrupfromthepoliandstoreitinacleancontainer.9.Thejeerapoliisreadyforserving.
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Recipe link: http://moicuisinecorner.blogspot.com/2011/10/jeera-poli.html
67. Pineapple Pudding
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137
67. Pineapple Pudding
Ingredients
From the blog: http://hasnasdelights.blogspot.comBlogger Name: Hansa
Pineapplemilk 1 cupchinagrass 5 gmcashew 10dates 10marie biscuitsnestle cream 1condensed milk 1/2 tinsugar 3 tbs +3tbs +1 tbsp or more according to tastealmonds for garnish
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Method1. Cutthepineappleintosmallpieces.Ididn’tcutthepineappleintosmallpiecesbecos
ofwhichitwasdifficuilttoserve.2. Heat3tbspofsugarwithpineappleinhighflametillallthewaterdisappears.Stirthe
pineappleinbetween.Letitcool.3. Layerthesepineapplesinapuddingtray.4. Layermariebiscuitsontopofpineapplefollowedbydates&cashews.5. Boilmilk,sugar&condensedmilk.letitcool6. Dissolvechinagrassinacupofwater.mixitwiththemilk.Ifthechinagrasschunksare
seeninthemilk,blenditinthejuicer.7. Pourthisoverthelayerswithoutdisturbingthelayers..allowittosetintherefrigerator.8. Beatnestlecreamwithatbspofsugar&anycolor.(sugar isoptionalhere).Pourthis
overthepuddingonceitiscooled.9. Garnishwithalmonds,coolit...&haveit:)
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Recipe link: http://hasnasdelights.blogspot.com/2010/12/pineapple-pudding-with-
datescashews.html
68. Kadu ka halwa
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139
68. Kadu ka halwa
Ingredients
From the blog: http://mykitchenaroma.blogspot.comBlogger Name: Saritha
Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cupsAlmonds/badam 8-10Milk 1/2 cupGhee 1/4 cupSugar 1/2 cup (can be increased and decreased based on once taste buds)Elachi 1 (powdered)
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MethodHeatgheeinanonstickpan.Addthegratedkaduandsautetillkaduispartiallycooked.Nowaddmilkandcookuntilkaduistender,whichmaytakearound5-7minutes.Addsugarandmixwell.Letitcookonslowflameforabout4-5minutesuntilthewaterevaporates.Sprinklegratedalmondsandservehot.
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Recipe link: http://mykitchenaroma.blogspot.com/2011/10/kadu-ka-halwa.html
69. Dessicated Coconut Laddu with Condensed Milk
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141
69. Dessicated Coconut Laddu with Condensed Milk
Ingredients
From the blog: http://thecuisine.blogspot.comBlogger Name: Hari Chandana
Dessicated Coconut : 2 1/2 cupsSweetened Condensed Milk (Milkmaid) : 1 cupCardamom Powder : 1/2 tsp
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MethodMix the condensed milk, cardamom powder and two cups of dessicated coconut in abowlandkneadintoasoftdough.Makesmallballsoutofthedoughandrollthemintheremainingcoconut.Storeinaairtightcontainerandserve.
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Recipe link: http://thecuisine.blogspot.com/2011/03/dessicated-coconut-laddu-with-condensed.
html
70. Walnut Halwa
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143
70. Walnut Halwa
Ingredients
From the blog: http://enveetukitchen.blogspot.comBlogger Name: Priya Srinivasan
2 Cups Walnut - (Soak in warm water and remove the skin) 2 cups Grated carrot 1 Cup Milk 11/2 Cup Sugar1/2 Cup Ghee5-8 pods Cardamom CrushedNuts For Garnishing
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Method1. GrindWalnutsandCarrotaddinglittlemilk.2. Heataheavybottomedpanaddwalnut-carrotpaste,theremainingmilk,sugarand
ghee.KeeptheflamelowandStiroccasionally.3. Whengheestartleavingthesidesaddcardamomandmixwell.Takeitofftheflame
andgarnishwithnuts.4. IusedtwosmallSiliconHeart-ShapeMouldsforshapingthehalwa.Beforepouring
themtothemould,iscatteredsomeroastedalmondflakesinthemouldandspreadthehalwaontop.
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Recipe link: http://enveetukitchen.blogspot.com/2011/10/walnut-halwa-old-recipe-revisited.
html
71. Madhura Seva
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145
71. Madhura Seva
Ingredients
From the blog: http://panchamrutham.blogspot.comBlogger Name: Rashmi
Gram Flour / Besan - 2 cups Salt - 1/4 tsp Water - 1/2 cup [adjust accordingly while kneading ] Oil - enough for frying Sugar - 1 cup Water - 1/2 cup
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Method1. Mixflourandsalt.2. Addwaterlittlebylittleandmakeasmoothdough.Keepinmindthatgramflour
becomesverysticky.Soadjustwateraccordinglywhilekneading.3. Heatoilinalargefryingpan.4. FilltheSevamaker[asshown]withthedoughandstartmakingthesevadirectly
intothehotoil.5. Turnovertogetbothsidesdone.6. Removefromoilwhenthecolorturnslightbrown.7. Drainonakitchentowelandallowtocool.8. Repeatfryinguntilallthedoughisfinished.9. Breakthesevatosmallpiecesandkeepaside.10. Meanwhileinawidemouthnonstickpan,heatthewaterandaddsugartoit.11. Keepstirringthis,untilitreaches1stringconsistency.[Youcancheckthisbydropping
alittleofthesugarsyrupintoacupofcoldwater.Onceitstartsformingsmallballsinthewaterithasreachedtherequiredconsistency].
12. Nowreducetheflameandquicklyaddthesevapieces.Stiritwelltogetitcoatedwiththesugarsyrup.
13. Removefromthepanandallowittocool.14. Oncecooled,storeinanairtightcontainerandstartmunching.
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Recipe link: http://panchamrutham.blogspot.com/2011/01/madhura-sevaa-sweet-snack-from-
kerala.html
72. Sewayyan
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147
72. Sewayyan
Ingredients
From the blog: http://inheritedrecipes-rashu.blogspot.comBlogger Name: Rashu shaikh
Benarsi sewayyan ½ kgKhoya 1 kgCardamom 3pcs.Almond 100 gPistachio 100 gCashew nut 100 gDry coconut 1 whole (gari)
Currant(kishmish) 100gMakhana(chopped) 100 gSugar 2 kgmilk 2litDates Dried (Chhuara) 10 pcs.Silver foil (chandi ka waraq)edible 5 pieces
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Method1. Inapanaddgheeandroastthesewayyatillbrown.2. Addsugar,water,khoyaandmilktoapanandbringtoaboiltillyougetafourstring
consistency.3. Shallow-frythedryfruitsinghee.4. Addtheroastedsewayyatothedryfruitsandsugarsyrup.Cookonaslowflamefor
fiveminutes.5. Removefromheatandthenaddkewraessence(3drops) inthemix.Rest it for4
minutes.6. Decoratewithsilverfoilbeforeserving.
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Recipe link: http://inheritedrecipes-rashu.blogspot.com/2011/08/sewayyan.html
73. Paneer Peda
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149
73. Paneer Peda
Ingredients
From the blog: http://www.rekhasrecipe.comBlogger Name: Rekha
Paneer grated - 1/2cupMilk powder - 1/2cupPowdered sugar - 1/2cupGhee - 2tspCardamom powder - 1/2tsp
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Method1)Heatakadai,addghee,gratedpaneer,milkpowder,cardamompowderandsugar,mixthemwellandstircontinouslyuntilthemixturestartstoseparate.
2)Makeittodoughformandofftheflame.
3)Thenmakethedoughintosmallpattiesorballs.
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Recipe link: http://www.rekhasrecipe.com/2011/08/paneer-peda.html
74. Dry Apricot (Kubani) Sweet
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151
74. Dry Apricot (Kubani) Sweet
Ingredients
From the blog: http://gharkhana.blogspot.com/Blogger Name: Paul Lumen
Dried apricots 20 nosSugar 1 small cup
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MethodSoaktheapricotsovernightin2cupsofwater.Deseedtheapricots.Cracktheseedsandremovethedryseedfromwithinandkeepaside.Placetheapricotswiththewateronthestoveandallowittocookforabout15min.onmediumflameandjustsmashtheapricots,addthesugarandallowittothicken,addthedryfruitseedsandremovefromthestove.Youcanserveitwithvanillaicecreamoralittlecoldcreamorcustard.
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Recipe link: http://gharkhana.blogspot.com/2011/08/dry-apricot-kubani-sweet.html
75. Kozhukattai Payasam
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153
75. Kozhukattai Payasam
Ingredients
From the blog: http://ensamayalkuripugal.blogspot.comBlogger Name: Aruna
11/2 cups of rice flour1 cup of milk1 cup of waterA pinch of salt1 tsp. of Sesame oil
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MethodInapan,boilwateralongwithsaltandsesameoil.Whenthewaterstartstoboil,addthericeflourgradually.Makesurenolumpsareformed.Nowmakesmallballsoutofitandmicrowaveitfor3mins.
For this Payasam you need
1canofcondensedmilksweetened(wecanalsousecoconutmilkinsteadofcondensedmilk)Fewnos.ofcashewsroastedinghee1tsp.ofCrushedcardamom
Preparation
Inamicrowavebowladdthecondensedmilkandkozhukattaiballs.Microwaveupto6mins.Keepstirring.Finallyaddthecardamomandcashews.
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Recipe link: http://ensamayalkuripugal.blogspot.com/2009/08/kozhukattai-in-condensed-milk.
html
76. MAledi--Chapatti Ladoo
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155
76. MAledi--Chapatti Ladoo
Ingredients
From the blog: http://madscientistskitchen.blogspot.comBlogger Name: agp 789
4 Chapattis, broken into fine pieces1 tsp khus khus or poppy seeds2 tblspn dry coconut, grated (I used only 1)1 tblspn puthane1 tblspn ghee½ cup jaggery, grated (adjust as per taste)3 cardamoms, peeled and powdered
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Method1.Dryroastthecoconuttillabitreddish.Transfertoaplate.2.Dryroastthekhuskhustillbitreddishonlowflame.Takecarethatitdoesnotburn.Transfertotheplateofdrycoconut.3.Mixtheputhane,cardamompowder,roastedkhuskhusandcoconut.4.Inakadhai/wokheattheghee.Onlowflameaddthegratedjaggery.Stirgently.5.Whenthejaggerybubblesonthesidesofthekadhai/wokswitchoffthegasandmixalltheingredients.6.Stirwelltillallthechapattipiecesarecoatedwiththemix.7.Applyalittlewatertoyourhandsandmakesmallladdoosofthemixture.8.Youcanrolltheminthesomemorecoconutifyoufeellikeit.AsIhadrunoutofitIhavenot.Igot4&½ladoosoutof4chapattiswellappreciatedbymycolleagues.
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Recipe link: http://madscientistskitchen.blogspot.com/2011/08/maledi-chapatti-ladoo.html
77. Goduma Rava Kesari
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157
77. Goduma Rava Kesari
Ingredients
From the blog: http://palakkadcooking.blogspot.comBlogger Name: Kaveri Venkatesh
1. Goduma Rava/Broken Wheat – 1 cup2. Powdered Jaggery – 1 ½ cups3. Water – 3 cups4. Ghee – 3 tblsps5. Cardamom Powder – ½ tsp6. Cashews – few7. Kismis / raisins– few
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MethodHeataheavybottomKadaiorNonstickKadaiwithabout2tblspsofghee.AddtheBrokenwheatandfryforabout3to4mins.Thenadd3cupsofwater.Giveagoodstirandcookcovered in low flame till the broken wheat gets cooked and the water is completelyabsorbed.Inthemeanwhile,inanothervesseladdthepowderedjaggeryanddissolveitinlittlewater.Strainforimpuritiesandkeepaside.
Oncethebrokenwheatiscookedaddthejaggerysyrupandmixwell.Keepstirringtillthejaggerysyrupisabsorbedcompletely.Addfewdropsofgheeifkesaristickstothepan.RemovefromheatwhenthekesarileavesthesidesoftheKadai.
Heatasmallfryingpanwithalittleghee,frythecashewstillgoldenbrown,thenaddtheraisinsandremovequickly.Addthesetothekesari.Alsoaddthecardamompowderandmixwell.
TastyGodumaRavaKesariisreadytoeat.
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Recipe link: http://palakkadcooking.blogspot.com/2011/04/goduma-rava-kesari-broken-wheat-
kesari.html
78. Dry Fruit Baked Karanji
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78. Dry Fruit Baked Karanji
Ingredients
From the blog: http://indulge-ashscorner.blogspot.comBlogger Name: Ashwini Deshpande
for outer layer 1 cup--Refined flour (maida)2 tbspn-- Semolina (rawa/suji)2 tbspn-- Ghee-Smoking hot1/4th cup--Milk
Either the above or store bought Pastry sheets..(I used the pastry sheets)
Stuffing3/4 cup--Dates, chopped , seedless ,3/4 cupf--Dried figs, chopped ,
15 - 20--Cashewnuts, crushed ,15 - 20--Pistachios,1 tspn-- crushed Green cardamom powder1 tspn--Dry coconut Half cup, roasted ,2 tblspn--MilkSugar as per need
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MethodTake refined flour in a bowl. Add semolina, ghee and milk and knead into a semi softdough.Divideintoequalportionsandshapethemintopedas.Keepthemcoveredwithadampcloth.Preheatovento350°F.Tomakethestuffingtakedatesandfigsinabowl.Add crushed cashewnuts, pistachios, green cardamom powder, roasted coconut andmix.Mashlightlywithfingersandaddalittlemilk.Rolloutadoughpeda.Placeitinthekaranjimould.Putasmallportionofthepreparedfillinginthehollow.Applyalittlewateron edges, close the mould and press firmly. Remove the excess dough and use again.Similarlymaketheremainingkaranjis.Thesecanbemadewithoutthemouldtoo.Placethekaranjisonagreasedbakingtrayandbakeat350°Cfortwentytotwentyfiveminutes.Cool,storeinanairtightcontainer.
PleasenotethatIhadcopiedthisrecfromSanjeevKapoor’Websiteandthisishisrec..IamsharingitasIlikeditasitisreallyeasyandFAST..anditcanbedonewithnosugarifyoulike.
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Recipe link: http://indulge-ashscorner.blogspot.com/2010/11/dry-fruit-baked-karanji.html
79. ABC Halwa
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161
79. ABC Halwa
Ingredients
From the blog: http://momrecipies.blogspot.comBlogger Name: Sireesha
Carrots (Grated) – 1 cupApples (Grated) without skin – 1 cupBanana (Smashed) -1cupMilk - 1 cup / Milk Powder – ½ cupSugar - 2 cupsAlmonds -fewPistachio - fewCashew nuts -fewGhee - 3 tbspCardamom Powder -1 tsp
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Method1. -Cookgratedcarrotsinmilkuntilcooked.2. -Addgratedapplesandsmashedbananaandcook.3. -Addasugaranddryout.4. -ThenAddcardamompowder.5. -Stirvigorouslytoavoidburning.6. -HeatsomegheeandaddtothemixtureandmixwelltilltheGheeoozesout.7. -Removefromheatandgarnishwithchoppedalmonds,cashewnutsandpistachio.8. -EnjoyyourApple,Banana&CarrotHalwa(ABCHalwa)!!!!
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Recipe link: http://momrecipies.blogspot.com/2008/10/abc-halwa-apple-banana-carrot-halwa.
html
80. Sbiaat
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163
80. Sbiaat
Ingredients
From the blog: http://multinationalcook.blogspot.comBlogger Name: Nada K
- 14 feuilles de brick/ Phyllo dough- 250 g almonds- 150 g icing sugar- 1/2 tsp of cinnamon- A pinch of Mastic- 2 tbsp of Orange Blossom Water- 1 tsp of butter- Oil (neutral flavor) for frying- 100g de Acacia Honey- 1 egg white or egg yolk
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MethodBlanch*thealmondsandletthemdryafewminutes,fry½ofthequantityandreserve.Blendbothversionsseparatelyinequalamountofsugar,cinnamonandOrangeblossomWater.Blendwell.Youneedareliablefoodprocessorforthis.Putbothalmondstogether,addMasticandkneadthedoughuntilyougetacompactpaste.Youmightadd1tbspofmeltedbutterwhileblendingincasethealmondusedisabit“dry”.Dividethedoughintosmallballsandrollintheshapeofsticks6cmtalland1cmlarge.Cutthesheetsintorectangularstrips10cmlargeand15cmtall.Putthealmondpasteinoneoftheends.Foldbothlongsidesinwardstobringtheborderstothemiddleandstartrollingthesheetaroundthefilling.Clicheretoseehowtomakethis(althoughit’sinfrenchbutyoujustneedthephotos).Putabitofeggyolkonthetipofthesheetofbricktostickthecigar-shapeorrectangularshape you just got. Give it a push with your fingers so you get an evenly distributedalmondinside;Youwillgetlessoilinifyoucompactthemanddisctributeevenlyandthatwillhelpkeepingthemforalongtimewithouthavesoggysweets...Frytheminpanfilledwithhotoilandimmediatelydipinhoneythatyouwouldflavorwith1tbspofOrangeblossomwaterandheatfor5min.Drainyourcigarsandoncecooled,storesealedinabox.Youcankeeptheminafreezerformonths.Youcanalsokeepthemraw,inafreezeruntilthedayyouwanttoservethem,withanicecreamscoopforDessertoracupofteaforTeaTime.
Notes:1/Toblanchalmonds,droptheminabowlandpourboilingwater.Letrestfor3minutes.Drainwaterandremoveskinfromalmondswiththefingers.Drythem.2/ For a roasted version let them roast in the oven for a period of 10 to 15 min at atemperature165degreesC.
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Recipe link: http://multinationalcook.blogspot.com/2010/04/moroccan-delicacies-with-almond-
and.html
81. Hala kumbalakayi Halwa
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165
81. Hala kumbalakayi Halwa
Ingredients
From the blog: http://happyrays.blogspot.com/Blogger Name: Nivedita Gadde
Sweet pumpkin/ Halakumbalakayi - 1 longSugar - 11/2 cupCardamom powder - 1 tbsCashews, raisins, almonds - handful
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Method1. Chopthesweetpumpkininto~1/2inchthickpieces.2. Addsugarandcookonabigmouthedthickbottompanonamediumflame,you
maycookonahighflameuntilallthesugardissolves,stirringoccasionally,butafterthat,youhavekeepstirringwithspatulaonalowflame.
3. Itwilltakeabout45minutestocookcompletely.Allthepumpkinpiecesshouldcookonlysugar.
4. Addthecardamom,cashews,raisinsandalmonds.5. Keepmixing,donotletsticktothebottom.6. Brushthegheetotheseparateplate7. Onceitstartstocombinetogether,takeitoutfromtheflameandspreaditonthe
plate,quicklyandevenly.8. Letitrestforsometime.9. Cutitintosmallshapesandenjoythegummy,sweetdeserts.itwillbesotasty,you
willnotstopeatingat1piece!.
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Recipe link: http://happyrays.blogspot.com/2011/08/hala-kumbalakayi-halwa-sweet-pumpkin.
html
82. Basbousa
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167
82. Basbousa
Ingredients
From the blog: http://pastaandparatha.blogspot.comBlogger Name: Gauri Trivedi
Semolina flour/Rava – 1.5 cupsYogurt – 1 cupButter – 1 stick (softened)Baking powder – 1 tspVanilla essence – 1 tspSugar – 1/2 cup and 1/4 of a cupHoney half a cupRose water – 4 tspLemon juice 2 tspAlmonds – 16 to 18
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MethodMixthebutterandhalfacupsugarthoroughlywithahandmixer.Addyogurtandvanillaessenceandbeatagain foracoupleofminuteswith themixer.Addthesemolinaflour (rava),bakingpowderandmixwithawoodenorplasticspatula.Theresultwillbeastickyloosekindofdough.Keepasideforhalfanhour.Makeahoneysyrupinthemeanwhile.Inapan,combinehoney,onefourthcupofsugarand2tsprosewater,cookfor10minutestoformasyrup.Turntheheatoff,addthelemonjuiceand2tsprosewaterandmixwell.Thehoneysyrupisreadytouse.Now,transferthedoughinagreasedbakingdishorpan.Levelitasmuchaspossiblebygentlypressingwithhandorspatula.Bakeitat375Fforabout25minutesfirst.Takethepanout,thedoughwillbepartiallycookedbythen.Cuttheinsquaresordiamondsaspreferredandpressanalmondintoeachoneofthem.Don’tforgettowearyourovengloveswhiledoingallthis.Backintotheovenforanother20minutesortilltheedgesappearbrown.Oncethisisdone,increasethetemperatureoftheovento“Broil”modeandbakefurtherfor5to8minutessothatafinebrowncrustisformedontheBasbousa.CarefullywatchtheBasbousaevery2minuteswhileitisonbroil,foodburnseasilyatthathightemperature.Pourthehoneysyrupalloverthesquaresasyourbakingdishcomesoutoftheoven.Coolandtransferthepiecestoaservingdishorastoringboxasthisdesserttastesbestthenextday.
Servingsuggestions·Withwhippedcreamontop.·Withstrongcoffee.
Tips·CookingtimescanvarydependingontheOven,adjustthetimeraccordingly.·Reducetheamountofsugarifyoupreferyoursweetstobelesssweet.
Interestingfact·Basbousaiscalledbydifferentnames(Hareesa,Ravani)intheMiddleEasternregions.·Itisaveryhighcalorie(220)perpiecedessert.
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Recipe link: http://pastaandparatha.blogspot.com/2011/04/basbousa-egyptian-dessert.html
83. Kalakand style Coconut Barfi
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169
83. Kalakand style Coconut Barfi
Ingredients
From the blog: http://tastejunction.blogspot.comBlogger Name: Anamika Arun
Ingredients:Sweetened Condensed Milk - 1 can (400 gms)Desiccated Coconut - 2 cups + 1 tbspSugar - 2 tbsp (Adjust as per liking)Ghee - 4-5 tbspCardamom Powder - 2 tspAlmond silvers - 1/3 cup
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MethodCombinesugar,milkand2cupscoconutinaheavybottomedpanandcookonmediumlowheattillmilkgetsreducedto1/3rd,about12-15mins.Stirinbetween,toavoidstickingtobottom.Addgheeandcardamompowderandstirtillgheestartsleavingtheside.Removefromheatandtransfertoeitheragreaseddishorapanlinedwithcellophanewrap.Sprinklealmondsilversand1tbspcoconutontop.Keepinfridgetocoolforatleastanhour.Thencutitwithbluntknifeinsquaresandkeepbackagaininfridgefor20mins.
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Recipe link: http://tastejunction.blogspot.com/2011/08/janmasthami-special-kalakand-style.
html
84. Double ka Meetha
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171
84. Double ka Meetha
Ingredients
From the blog: http://eq-myblog.blogspot.comBlogger Name: Priya Sriram
Bread Slices -4 Milk - 500 ml (I used Full Cream Milk) Khoya/Milk Solids -1/4 cup - grated Sugar - 1/2 cup - to taste Mixed Nuts - 1/2 cup (mix of cashews,raisins,almonds & pistachios) Ghee - to deep fry - as required Cardamom & Saffron - a generous pinch or two
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MethodCutofftheedgesofthebread&slicethemintoquarters.Inapan,heattheghee&deepfrytheseslicestillgoldenbrown.Takecarenottoburnthem.Puttheslicesonanabsorbentpaper&setaside.Inthesamepanroastallthenutstilltheyaregoldenbrown.Setaside.Inaseparatemilkpan,addthemilk&bringittoaboil.Addthecardamom&saffronstrandstoitasitsimmersandaddtherequiredsugar.Nowaddthegratedmilksolids/khoyaandletitsimmertillthequantityreducestohalf&thickens.Arrangethebreadpiecesinatray/plate/deepdish.Pourthesweetened&spicedupmilklittlebylittletillthefriedbeautiesarecompletelysoakedndrenched.Sprinkletheroastednutsandletitsitoutforsometimetillthemilkmixisabsorbedbythebreadpieces.Ifthemilkstillremainsunabsorbedyoucanputthedishinapreheatedoven&[email protected]’thavetoputthemintheovenaswithinminutesthebreadpiecesbeautifullysoakedupthethickenedmilkmix.
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Recipe link: http://eq-myblog.blogspot.com/2011/09/double-ka-meetha-hyderabadi-bread.html
85. Vermicelli Delight
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173
85. Vermicelli Delight
Ingredients
From the blog: http://shamim-recipes.blogspot.comBlogger Name: Shamim
Vermicelli 1 cupSugar 2 cupsKoya 50gmsGhee 50mlCardomom powder 1tsp Chopped nutsorange food colour a pinch
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Method1Mixacupofwatertothesugar inapanandbring it toboilandmakethicksyrup(3threadconsistency).2.Inanotherpanheatthegheeandfrythechoppednutsandkeepaside.3.Inthesamegheeaddvermicelliandfrytillgoldenbrown.4.Takeoneandhalfcupofwaterandbringtoboilandandaddroastedvermicelli.Switchoffwhenthewaterdriesup.5.Addkhoya,foodcolour.andboiledvermicellitothesugarsyrup,mixwellandsimmerforfewminutes.Sprinklethechoppednutsonthetopandswitchoff.6.Coverandkeepasideforanhoursothatthesyrupiswellabsorbed.7.Servewarm.
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Recipe link: http://shamim-recipes.blogspot.com/2011/10/vermicelli-ingredients-vermicelli-1-
cup.html
86. Coconut Chocolate Macaroons
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175
86. Coconut Chocolate Macaroons
Ingredients
From the blog: http://reneesrecipe.wordpress.comBlogger Name: Renee Robins
2 ½ cups unsweetened shredded coconut 1 cup granulated sugar 1 tablespoon honey ¼ cup all-purpose flour ½ teaspoon salt 4 large egg whites 1 teaspoon vanilla extract semi sweet chocolate, chopped 2 ounces (optional)
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MethodInalargepan,mixtogethertheeggwhites,sugar,salt,honey,coconutandflour.(thisstepisreallyimportant…pleasecombineeverythingbeforeplacingoverheat).Place over low-to-moderate heat on the stove top, stirring constantly, scraping thebottomasyoustir.Whenthemixturebegins toscorchorstick to thebottom, removefromheatandstirinthevanilla.Themixturewillbesticky.Transfertoabowltocooltoroomtemperature.(Atthispoint,themixturecanbechilledforuptooneweek,orfrozenforuptotwomonths.)Whenyou’rereadytobake,lineabakingsheetwithparchmentpaperandpre-heattheovento350degreesF(180C).Nowshape the dough intosmallmounds orpyramids (you can usea spoonoran icecreamscoop…orjustuseplainhandslikeIdid!),andspacethemevenlyonthepreparedsheetpans.Bakeforabout25minutesoruntilgoldenbrown.Transfertoawire-racktocoolcompletely.Nextifdesired,meltchocolateinamicrowaveorinaclean,drybowlsetoverapanofsimmeringwatera.k.a.doubleboiler.Dipcooledmacaroons inchocolateandallowtocoolcompletelyoncoolingrackoronaparchment-linedbakingsheet.Thenrefrigeratethemforabout10minutesforthechocolatetohardenquick.
Note:
I’veusedunsweeteneddesiccatedcoconutthatyougetinpacketsorbins.Youcanusefinelyshreddedorgratedfreshcoconuttoo. Thebattercanbemadeinadvanceandputintherefrigeratororevenfreezerifyouwantittostaylonger.Eventhecookiescanbebakedfewdaysinadvanceandkeptinanairtightcontainer.ButsinceIhadmymacaroonsdippedinchocolateandsinceit’sclosetoabout50ChereinDubai,Iputtheminthefridgesothatthechocolatewouldn’tmelt!
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Recipe link: http://reneesrecipe.wordpress.com/2011/06/01/coconut-chocolate-macaroons/
87. Strawberry Firni
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177
87. Strawberry Firni
Ingredients
From the blog: http://saffronstreaks.wordpress.comBlogger Name: Saffronstreaks Saffronstreaks
Strawberries (fresh): 10-12Rice: 4tbspAlmonds: 7-9Milk: 4cupsSugar: 3/4cupGreen Cardamom powder: 1/2tspStrawberry slices for garnishing
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MethodClean,washandsoakriceinenoughwaterforhalfanhour.Drainandgrindthericetoacoarsepaste.Dilutericepastewithhalfacupofwater.Washandhullthestrawberriesandfinelychopthem.Soakthealmondsinwaterfor5minutes.Drainandfinelyslicethealmonds.Heatmilkandbringittoboil.Graduallystirinthericepaste,cuttheheatandsimmerforthreetofourminutes,stirringcontinuouslyuntilthemilkthickens.Add sugar, cardamom powder and continue to simmer till sugar dissolves and isincorporatedwell.Removefromheat,coolittoroomtemperatureandstirinthechoppedstrawberries.Pour this mixture into individual earthenware or ceramic bowls, garnish with almondsandstrawberryslices.Servethestrawberryphirniorfirnichilled.SharingtherecipewithCelebratesweets–sweetswithriceguesthostedbyPriya,startedbyNivedita.
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Recipe link: http://saffronstreaks.wordpress.com/2011/02/11/strawberry-firni/
88. Carrot Halwa
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179
88. Carrot Halwa
Ingredients
From the blog: http://kalyaniplatter.blogspot.comBlogger Name: Kalyani
Carrots(grated) 3 cupsSugar 3 cupsMilk 6 cups
Seasoning:Cashews 10Almonds (grated) 10Elachi powder 1 TspGhee 3 Tbsps
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Method1. Peelthecarrots&gratethem.Frythegratedcarrotsonapanfor5mintoavoid
therawsmellofcarrots.2. Inaheavybottomedpanboilmilkfor10-15min.3. Addgratedcarrots,sugartotheboiledmilkandmixwell.4. Boilthemonamediumflameuntilthemilkdriesup.Stirconstantlytopreventany
sticking.5. Whenthemixturebecomesthickeraddelachipowder&turnofftheheat.6. Frycashewsingheeseparatelyandaddthemtothemixture.7. Garnishwithgratedalmonds.8. Canbestoredatroomtemperaturefor1-2daysandthenrefrigeratefor1week.9. EnjoythedeliciousGajarKaHalwa!!!
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Recipe link: http://kalyaniplatter.blogspot.com/2011/10/carrot-halwa-gajar-ka-halwa.html
89. Rabri Malpuva
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181
89. Rabri Malpuva
Ingredients
From the blog: http://www.sarasyummybites.comBlogger Name: Saraswathi Ganeshan
For Malpuva:Milk - 8 cupsKhoya/ Mawa - 1/2 cupAll purpose flour / Maida - 3 ~ 5 tbspRice flour - 1 tsp (optional)Sugar - 1 tbspFennel seed powder - 1 tspSalt - A pinchFor Sugar syrup: Sugar - 2cupsWater - 11/2cupSaffron / Kesar (or) Yellow food color - Few Strands (or) 2 dropsPistachios, chopped - 20 nos for garnishing.
For Rabri:Milk - 6 cups Sugar - 1/2 cupBroken pistachios & Almonds- 10 ~ 15Cardamon powder - 1 tsp (7~8, peeled & ground coarsely)Saffron / Kesar - FewBroken Nuts - As required
(or)For Instant rabri:Milk - 1 cupGrated Panner - 1 cupCondensed milk - 1/2 cupCardamom powder - 1/4 tspChopped nuts - For Garnishing.Ghee - 1 tsp
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Method For Syrup:
Mixwater&sugartogetherinapanandbringittoboil.AddSaffronstrandsorfoodcolouratthisstage&boiltillsyrupformOne-stringconsistency.Ifwetakesugarsyrup&droponaplate,itwillstandlikeapearl,itshouldnotrun.Atthisstageremovethesyrupfromheat&keepitaside.ForPuvas:rabri/rabadimalpuvaGratemawaandkeepitaside.Heatmilkinheavybottompan,Whenitstartsboilingreducetheheat&stircontinuouslytillitreachesthickcoatingconsistencyapproximatelyto1cup.Addmawatoreducedmilk&mixwell&turnofftheheat.Whenmilkmixturecoolsdowntoroomtemperature,Addrestofmalpuvaingredient&mixwelltobringthemixturetodosabatterconsistency(Ifrequiredaddlittlemilk.)Heatsufficientoilinawidemouthedflatbottomedpan,Pouraladlefullofbattertoformapancakeandcookonlowtomediumheat.Frybothsidetillitturnstogoldenbrowncolorortilldone,Remove&draintheoilandthenimmerseinthesugarsyrup.Soakitforaminute.Remove&transfertoservingbowl.Garnishwithpistachios.ServehotorchillwithRabri.(Note:YoucanuseCondensedmilkorEvaporatedmilk.Ifyouareusingcondensedmilk,Avoidaddingsugartothebatterandfollowthesame.ForEvaporatedmilk,useonecupmilk&continuethesame).
rabriBoilmilkinheavybottomdeeppan,AddSugar&mixwell.Lowertheheat&cookuntilmilkreducesto1/4quantity.Stirinbetween.Turnofftheheat&AddCardomonpowder&saffron.Garnishwithbrokennuts&serveHotorchill.
For Instant Rabri:Mixalltheingredientstogetherinlargemicrowavesafebowlandmicrowavehighfor6~7minutes.Stirinbetween.Garnishwithbrokennuts&servehotorcold.
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Recipe link: http://www.sarasyummybites.com/2011/05/my-100th-post-rabri-malpuva.html
90. Mango kesari
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183
90. Mango kesari
Ingredients
From the blog: -http://food4kidz.blogspot.comBlogger Name: R S
1 cup - Sooji / Rava1/2 cup - Mango pulp1 cup - Milk1/2 cup - Water3/4 cup - Sugar4 tbsps - Ghee1/4 tsp - Cardamom powder1/4 tsp - Orange /kesari food colourFew - Cashews / raisins to garnish
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Method1)Heat2tbspsofgheeinafryingpanandroasttheravaforafewminutestillanicearomacomesout.Becarefulnottoburntherava.Turnoffheatandthenkeeptheroastedravaaside.
2)Inthesamepanheat1tbspofgheeandaddcashewsandraisins.Frytillgoldenbrownandkeepitaside.
3)Inthepanboilthewater,mangopulpandmilk.Whenmilkgetsboiladdthefoodcolourandmixwell.Thenaddfriedsoojitoitslowlybystirringcontinuously,sothatlumpsarenotformed.KeepitonmediumFlame.Itwilltake10minutestogetcooked.
4)Whensoojiiscookedfullythenaddsugarandcardamompowderandmixwell.Addremaininggheeandmixwell.Cookforanother5minutesonlowflamestirringinbetweensothatitdoesn’tgetburn.Garnishwithfriedraisinsorcashews.MangoKesariisreadytoserve.Serveitwarmorhot.
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Recipe link: http://food4kidz.blogspot.com/2011/06/mango-kesari.html
91. Nutty Fruity Oats Mittai
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185
91. Nutty Fruity Oats Mittai
Ingredients
From the blog: http://roshanscucina.blogspot.comBlogger Name: roshanscucina.blogspot.com
Oats – 6 tbspSugar – 3 tbsp
Almonds / cashew nutss – 10Dates – 6Raisins – 10Veg oil – 1 tbsp
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MethodLightlyroasttheoats:forabout3minutesinalowflame.Chopthedates,raisinandnutsintotinypieces.
Caramelisethesugar–placethesugarinaflataluminiumpan,letitmeltandturnlightbrown.Addthechoppedfruitsandnutsandvegoilandcookfor1minuteinlowflame.Spreaditevenlyinthepan.Sprinkletheroastedoatsevenlyonthefruitandnutmixtureandletitstayfor10seconds.Mixthemixturethoroughlyforabouttwo–threeminutestilltheoatsisthoroughlycoatedwiththecaramelmixture.Turnoffheat.Quicklyshapethemixtureintopreferredshapes.Iusedthelidofatinybottletomaketheshape.Useitafterthemittaiscoolcompletelytogetacrunchyconsistency.Yields20mittais.
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Recipe link: http://roshanscucina.blogspot.com/2010/09/nutty-fruity-oats-mittai.html
92. Choco-Nut Swirls
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187
92. Choco-Nut Swirls
Ingredients
From the blog: http://cookwithkary.blogspot.comBlogger Name: Karishma J
For the chocolate layer: 10-15 biscuits (digestive or plain biscuits-I used Marie) 1 tablespoon cocoa powder 1/4 to 1/2 cup cold milk
For the nut layer: 1 cup powdered nuts (I used cashew nuts and almonds--you can use a mixture of nuts or just one kind) 3/4 cup sugar, powdered 2 tablespoons melted butter 1 teaspoon cardamom powder
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Method1. Powderthebiscuitsfinely,inyourblender.Transfertoamixingbowl.2. Addthecocoapowderandmixwell.3. Stirinthemilkgradually,mixingitwithyourfingerstomakeanice,firmdough(likefor
chapathi/poori,etc.)Keepthisaside.4. Inanothermixingbowl,combinealltheingredientsmentionedaboveforthenutlayer.
Letitbecomeastickydough.5. Nowspreada littlebutteronacleansurfaceoran invertedplateoryourchapathi-
rollingboard.6. Placetheballofchocolatedoughonthesurfaceandspreaditoutwitheitheryour
palmsoryourrollingpin.It’sokayifitbreaksaroundtheedges.Letitbeabout1-inchthick.
7. Nowtakethenutdoughandspreadit,withyourfingers,ontopofthechocolatelayer.
Tomakeswirlsorarollshape:Afterspreadingthenutmixtureontopoftheflattenedchocolatedough,rollthisdoughover intoacylindrical shape.Wrap it inaluminiumfoilorclingfilmand freeze it for30minutes.Takeitoutandcutintohalf-inchthickdiscs.Itisreadytoserveafterafewminutes.
Tomakeothershapes:Once you have spread the nut mixture on the chocolate dough, take out your cookiecuttersandcutoutthedesiredshapes.Serve.Makesuretostoretheseintherefrigerator.
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Recipe link: http://cookwithkary.blogspot.com/2011/09/choco-nut-swirls-and-diamonds-and.
html
93. Basoondi
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
189
93. Basoondi
Ingredients
From the blog: http://myeasytocookrecipes.blogspot.comBlogger Name: Dr.Sameena Prathap
Fat free milk:1 litreSugar:3 tbspCardamom powder:1/2 tspPistachios:few,flakedCashews:fewAlmonds:few,broken
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MethodSoakthecashewnutsinhotwaterfor10to15minutesandgrindintoasmoothpaste...Keepitaside..Pourthemilkintoanonstickpanandplaceonmediumflame..Keepthelidasideandthickenthemilkonlowheat...Oncethemilkreducestohalfit’soriginalvolume,addthecashewnutpasteandcookfor2minutes...Stirinthesugarandcardamompowder....Simmerforafewminutestillthemilkgetsathickpouringconsistency...Removefromheatandpourintoaservingdish..Garnishwiththenuts..Thebasoondiisready!
P.S.Youcanalsoaddsunflowerseedsoraddalsoavarietyofmixedfruitstomakeafruitbasoondi..
Enjoymakingbasoondi!!
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Recipe link: http://myeasytocookrecipes.blogspot.com/2010/11/basoondi.html
94. Sunflower Seeds Sweet Treats
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
191
94. Sunflower Seeds Sweet Treats
Ingredients
From the blog: http://www.simplehomefood.comBlogger Name: Pushpa Kumar
1/2 cup sunflower seeds1/2 cup brown sugar(+/- as per taste)4 whole green cardamomsFor binding3 tsp water
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MethodDryroasttheseedsonlowheatandletitcoolcompletely.Whencooledgrinditinacoffeegrinderalongwithcardamomsandbrownsugar.Transferintoaplateandmixtoblendwell.Youwillhaveanaromaticsunflowerseedspowder.Youcanhavethemasisoryoucanuse3tspofwatertobindthemandmakesmallspheresbyrollingtheminthepalms.Thesespheresareversatile.Theycanbeusedfordumplings,canbeusedasstuffingsforparathas,canbemadeintopoli.Canbedippedinflouranddeepfriedorcanbeenjoyedasis...Enjoy!!Note:Koyaandsweetenedcoconutcanbeaddedifpreferred.
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Recipe link: http://www.simplehomefood.com/2011/10/sunflower-seeds-sweet-treats.html
95. Badam Kheer
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
193
95. Badam Kheer
Ingredients
From the blog: http://www.sensibleveg.comBlogger Name: Sensible Veg
Almonds - 1 CupMilk - 2 3/4 CupWater - 1/4 CupXylitol - 1/3 Cup(Traditionally done using sugar, if using sugar go for 1/2 cup or to your taste)Saffron few strandsCardamom 1 podToasted Charoli nuts - 1 Tbsp
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Method1)Soakthealmondsovernight.Rinseanddrainthewater.Boil2cupsoffreshwaterandonce thewater reaches the rollingboilpointaddthealmondsandboil for2minutes.Thenswitchoffthestove,immediatelydrainthewaterandaddcoldwaterrinseandonceitiscoldenoughtohandle.Justpressthealmondsbetweenyourthumbandindexfingerandthealmondswillpopoutoftheskin.Dothesamefortherestofthealmonds.
2)Placethepeeledalmonds,saffronstrands,cardamomand1/2cupofmilk ina foodprocessor and process till you get a smooth paste. Pour the ground paste in a thickbottomedpanandadd1/4cupofwatertothefoodprocessortogetanyremainingpastestickingontoit.
3) Add the remaining milk and cook in medium heat.When it is slight hot add xylitolandboiltillmixtureslightlythickensandthexylitolmeltsapproximately8-10minutes.Stirringinbetweentoavoidburningthebottom.
4)Addtoastednutsandservehotorcoldasperyourchoice.
Note-Anothergoodthing(orbadthing!!)aboutusingxylitolistheyteachyouportioncontrol,any timeyouexceedorgooverboardwithbigportionsizes thenthe result isupsetstomach.
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Recipe link: http://www.sensibleveg.com/2011/09/almond-milk-puddingbadam-kheer.html
96. Besan Laddoo
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
195
96. Besan Laddoo
Ingredients
From the blog: http://hobbyandmore.blogspot.comBlogger Name: Richa Hingle
5 Tablespoons gram/chickpea/garbanzo bean flour (besan) 1 teaspoon semolina flour (fine sooji, omit this for gluten free version) 2 teaspoons quinoa flour(optional, can be substituted with semolina flour) 2 Tablespoons vegan butter (earth balance, soy free) 1 Tablespoon coconut oil 3 Tablespoons raw sugar(more for sweeter balls, I like mine mildy sweet) 1 Tablespoon agave syrup(optional) 1/4 teaspoons coarsely ground cardamom seeds (elaichi) 2 Tablespoons of chopped cashews(small pieces. large pieces will make it difficult to form balls)
2 Tablespoons raisins a tablespoon or 2 of water
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Method1. Melttheveganbutterinalargepanonlowheat.2. Cookthecashewsandraisinsinitfor2minutesuntilgoldenandremovethemleaving
asmuchbutteraspossibleinthepan.Alternatively,cookthecashewsandraisinsinaboutateaspoonofbutterseparately.
3. Addcoconutoilandheatwithbutter.4. Addthebesan(chickpeaflour),semolinaflour,quinoaflourandmix.5. Cookonmediumheatandbegintoroastthemixture,untilitbecomeslightgolden
brownincolorandgivesoutasweetaroma.Stirthemixturecontinuouslywithaspatulatopreventburning.7-10minutes.Themixtureshouldalsostarttoformclumps.
6. Cooktheflourwell,elseitwilltasteraw,whichisnotfun.7. Removethepanfromtheheatandletitcooltoawarm-hottemperature.(aminute)8. Meanwhile,Blend/grindtherawsugarintopowder.orusepowderedjaggery.9. Addincardamomseeds,andsugartotheflourmixtureandmixwell.10. Addinthecashewsandraisinsandmixwellwithspoonorhandtomakemixturemore
clumpy.(1minute)11. Tomaketheballs,takeabout1.5-2Tablespoonsofwarmflourmixtureintoyourpalm.
Gentlypressthemixturebetweenyourpalmstoformasmooth,roundball.Ofcourseifyouareinahurry,youcanjusteattheflourmixlikeahalwa:)(densesweetdoughdessert).
12. Ifthemixturedoesntformballseasily,whichmighthappenbecauseIusebutteraslessaspossible,addhalfatablespoonofagavesyrupandafewdropsofwarmwaterandmix.Keepaddingdropsofwaterandafewdropsofagavetillitbecomesabigclump.Allthisshouldbedone,whilethemixtureisstillwarm-hottotouch.(youcanreheatthemixtureinthepantowarm-hotifithascompletelycooleddown).Formballsandletcoolcompletelybeforestoringinairtightcontainerfor1-2weeks.HopeyouallliketheseIndianSweetBalls!Haveanawesomedayeveryone!
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Recipe link: http://hobbyandmore.blogspot.com/2011/08/besan-laddoosweet-chickpea-flour-
balls.html
97. Ragi Besan Ladoo
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197
97. Ragi Besan Ladoo
Ingredients
From the blog: http://itsnotmadrasi.blogspot.comBlogger Name: Mom Chef
Ragi flour / finger millet flour - 3/4 cup Besan / fried gram flour - 1/4 cup Melted ghee - 1/2 cup (a tsp more or less) Mixed dry fruits (cashew / raisins) + pista flakes (for garnish) Sugar - 1/2 cup (adjust according to taste)
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Method1)Inadrypan,fryboththefloursseparatelytillawarmaromawaftsout.Cool.2)Inapan,frythedryfruitsinatspofgheetillgoldenbrown.3) In a large bowl, mix both the flours and add half the ghee till it is crumbly. Let themeltedgheebewarm,nothot.4)Meanwhile,powderthesugarandaddtothefloursmixtureandremainnggheeandmixwell.5)Divideintoequalportions(approximately)andformladoos.Addatspofwarmmilkifyouneedhelptoformtheladoos.6)Refrigerateforawhileandthengarnishwithsliversofpistaontop:-)
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Recipe link: http://itsnotmadrasi.blogspot.com/2011/08/ragi-besan-ladoo-finger-millet-and.
html
98. Pal Poli
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
199
98. Pal Poli
Ingredients
From the blog: http://g3foodspot.blogspot.comBlogger Name: Gayathri NG
For poori:
Maida - 1/2 cupPeni / siroti Rava - 3/4 cupSalt a pinchWater to make doughOil - 2 tsp
For poori:
Khas Khas/Poppy seed - 3 tspCoconut – 2 tbspCardamom powder a pinchCashew fewMilk – 1 cupSugar for taste
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Method1. Tomakepoorimixalltheingredientsintosoftdoughasmentionedaboveandkeep
itasidefor1hour.2. Nowdividethedoughintoequalballandrolloutintothinroundshapeandthenfold
itandsealtheedgesitlookslikesemicircleanddeepfryitinoilandkeepthemaside.3. Nowthepooriisready.4. SoakKhasKhasfor30minutesinwaterandmakeintoafinepastewithCardamom,
coconutandcashew.5. Mixthispastewithboilingmilkandsugar.6. Cookthisinsimmerfor5minutes.7. Nowthepayasamisready,inthissoakthepooriforhalfanhourandserveit.
YummyPalPoliisreadytoserve....:)
Note:
SirotiravaisnothingbutfineSemolinaravaitaddstastetothepoli.Evenucanaddchoppednutsforgarnishing.YoucanskipaddingKhuskhusandcandopayasamwithotheringredients.
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Recipe link: http://g3foodspot.blogspot.com/2011/10/pal-poli.html
99. Bread Halwa
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
201
99. Bread Halwa
Ingredients
From the blog: http://tummydelites.blogspot.comBlogger Name: Tummy Delites
10 Bread slices(white)4 tbsp of thick malai ( fresh cream)(substitute 2/3 cup of fresh cream if u don’t get malai)2 tbsp of ghee (clarified butter)1/2 cup sugar1/4 cup milkpinch of cardamom powdera few almonds, pistachosa few strands of saffron
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Method1.Soakthebreadslicesinmilkandsqueezethem.2.Putmalaiandgheeinakadahai(wok)andputitonthegastop.3.Puttheslicesinitandbhuno(lightlyroast)onlowflametillalightbrowncolour.(Thiswilltakealittletimeandenergy)4.Asthebreadgetsitcolourandstartstoleavethesidesaddthesugarandbhunoforafewmoreminutes.5.Turnoffthegas.6.Addthesliveredalmondsandapinchofcardamompowder.6.Garnishwithsaffronandpistachos.7.Servehot.
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Recipe link: http://tummydelites.blogspot.com/2011/09/bread-halwa.html
100. Strawberry Paayasum/Kheer
100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet
203
100. Strawberry Paayasum/Kheer
Ingredients
From the blog: http://priyasnowserving.blogspot.comBlogger Name: Priya Mahadevan
1 small box of Strawberries (about 20 strawberries)1 can of condensed milk5 cups of milk1 tsp of freshly ground cardamom
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MethodWashthestrawberrieswellanddrythemslightlywithapapertowelAdd1cupofcoldmilktotheberriesandblendwellinamixerRemovefromblenderandsetinthefridgeOpen1canofcondensedmilkandpouritscontentsintoadeeppan–addtheother4cupsofmilktoitandstiritin.Allowittoboillikepaayasum.GrindcardamomseedsinyourpestleandaddtothemilkRefrigeratethisaswellOncetheyarecool,mixtogetherandservecold
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Recipe link: http://priyasnowserving.blogspot.com/2011/03/strawberry-paayasumkheer.html
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