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

Semiya Payasam Recipe

How To Make Semiya Payasam Recipe


Semiya payasam is also called as bambino vermicelli payasam. This is one of the most traditional sweets and can be prepared at home in an easy manner. You can offer this sweet as a prasadm to gods during festivals and also, you can serve this to the guests. 

Ingredients required:

Full cream milk – ½ liter
Semiya – ½ cup or 50g
Sago – 2 tablespoons
Sugar – 125g
Ghee – 50g(Desi ghee)
Cashew nuts  - 12
Kismis – 12
Pistachio nuts – 8
Almonds – 6
Cardamom powder – 1 teaspoon
A pinch of salt
Water – 1 glass




Preparation method:

Soak the almonds in water for 1 hour and wash the sago, and then soak it in water 15 water.
Now peel off the almonds and cut them into small pieces. 
Then cut the pistachio nuts into small pieces.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of ghee and heat it.
Then add a half cup of semiya into the ghee and fry it.
Adjust the flame to low and stir it frequently. Fry it till changes to lite red color and keep it aside on a plate.
Now in the same pan add kismis and fry them.
Fry them till it becomes double in size and keep it aside on a plate.
Then in the same pan add cashew nuts and fry them.
Keep it aside in a plate.
Then it’s time to fry almonds, fry the almonds in the same pan and keep it in the fried cashew nuts bowl.
Now switch on the stove and heat a vessel.
Then pour full cream milk along with a glass of water into the vessel and allow it boil.
Then adjust the flame to low and then add soaked sago into the boiled milk and mix it once.
Cook the sago for 5 minutes and then add fried semiya into the milk and mix it well.
Now adjust the flame to medium and allow it to cook.
Cook the semiya for 5 minutes; keep stirring to prevent the semiya payasam from burning.
Then add a cup of sugar and mix it well.
Now add cardamom powder and fried dry fruits into the semiya payasam and mix it well.
Then switch off the stove and add a pinch of salt to the payasam and mix it well. Salt gives a nice taste to the payasam.
Then transfer the semiya payasam to the serving bowl and garnish with fried nuts and raisins.

Tasty and delicious Semiya Payasam is ready to serve now

Serving Suggestion:

Serve this semiya payasam hot or warm as a snack item for the kids.
You can offer this payasam to the gods as prasadam during festivals.

Note: 

As per your requirements, you can add more or less sugar.
If you want to make thick semiya payasam add less milk or else add more milk.
You can add a pinch of saffron which gives a nice taste and color to the payasam.

Nutrition facts:

Serving size: 1 cup

Total fat – 7g
Sodium – 215mg
Total carbs – 45g
Dietary fiber – 2g
Sugars – 35g
Protein -11g

Badusha Recipe

How To Make Badusha Recipe


Badusha is also known as the Balushahi recipe. This is one of the favorite sweet recipe and easy to make. Usually, it is made for Diwali festival.

Ingredients Required

Maida – 200g
Sugar – 500g
Cooking soda – ¼ teaspoon
Curd – 3 tablespoons
Melted Dalda – 5oml
Oil for deep fry
Cardamom powder – 1 teaspoon
Lemon – ½ piece




Preparation method:

In a large wide vessel add 200g of Maida, ¼ teaspoon of cooking soda, 3 tablespoons of curd, 50ml of melted Dalda and ½ cup of water.
Mix all the ingredients well and knead it into the soft dough just like chapatti dough.
If you knead the dough hard, the badushas will not be soft. So kneading the dough is an important step.
Rest the dough for 15 minutes and keep it covered.
In the meanwhile prepare the sugar syrup.
Now switch on the stove and heat a wide bottomed vessel.
Then add 500 – 600g of sugar into the vessel and then add 3 cups of water.
Let it boil and form one string consistency.
Then add lemon juice (extracted without seeds) into the sugar syrup.
Mix it once.
Then add cardamom powder into the sugar syrup and mix it once again.
Then switch off the stove.
Now divide the dough into equal lemon sized balls.
Then take a ball and flatten it with your palm.
Then make a dent in the center with your thumb on both sides of the dough.
Repeat the same process for rest of the dough and Keep the badushas in a plate.
Now switch on the stove and heat a wide bottomed pan.
Then pour enough oil for deep fry and heat it.
When the oil is lightly heat, slowly put the badushas into the oil and deep fry them.
Fry them on low flame.
Fry them till they change to golden brown color on both sides.
Then immediately transfer the hot badhushas into the sugar syrup and let it stay for 3 minutes and then scoop them with a drainer and place it on a plate.
Then repeat the same process till rest of the badushas are done.

Tasty and delicious Badushas are ready to serve

Note:

Frying should be done on low flame or in medium flame.
Badushas can be stored for 4-5 days at room temperature.
Don’t fry too many badushas at a time and don’t crowd the vessel.

Nutrition facts:

Total fat – 5g
Sodium – 55mg
Total carbs – 38g
Sugars – 25g
Protein – 2g

Rasagulla Recipe

How To Make Rasagulla


Rasagulla is one of the most famous Bengali sweet recipes. You can prepare the Rasagullas in 30 minutes. You can prepare the rasagulla in any shape of your choice. To make rasagulla, the balls you can cook in sugar syrup either in a pressure cooker or in a wide pan. It is one of the easy sweet recipes for any festive occasion.

Ingredients Required:

Full cream milk – 1 lit
Sugar – 1kg
Sugar for preparing rasagulla – 1 tablespoon
Milk powder – 2 tablespoons
Maida – 3 tablespoons
Corn flour – 2 tablespoons
Upma Rava – 1 tablespoon
Baking soda – 1 pinch
Cardamom powder – ½ teaspoon
Lemon – 2
Ghee – 1 tablespoon




Preparation method:

Switch on the stove and heat a wide heavy bottomed vessel.
Pour a liter of milk into the vessel and heat it. Bring the milk to boil.
Keep on stirring the milk at regular intervals, in order to avoid the froth formed on the top, and the base does not get browned.
When the milk comes to boil, reduce the flame to low.
Then switch off the stove and allow it cool.
Now add lemon juice (extracted without seeds) into the milk.
Stir the milk after adding the lemon juice and the milk has curdled.
You can use vinegar instead of lemon juice.
The milk should curdle completely.
Now take another clean vessel and cover it with a cloth.
Then pour the curdled milk into the cloth covered vessel.  Filter the extra water.
Store the whey and you can add it to the chapatti dough or in curries like dal. The whey contains nutritious, so don’t throw it.
Now squeeze the chenna so that excess water is drained and rinse the chenna well in running water, so you won’t get the lemon flavor and tangy taste from the chenna.
Now place the chenna on a plate and remove the cloth.
Mix the chenna with your hands well.
Now add 2 tablespoons of milk powder, a tablespoon of Upma Rava, 1 tablespoon of corn flour, 3 tablespoons of Maida, a pinch of baking soda and finally cardamom powder into the chenna.
Mix all the ingredients well.
With your palms mash the chenna and knead the dough. Keep on collecting the chenna from the sides and continue to knead the dough.
Knead to the small smooth dough.
Now take small portions from the chenna and then roll them between your palms to small round ball or cylindrical shape.
Prepare the balls till rest of the dough is done.
Pour cornflour on the balls so that the balls won’t stick to each other.
Switch on the stove and heat a wide heavy bottomed vessel.
Now add 1 kg of sugar into the vessel and water (1 liter).
Stir it continuously.
Now take another small bowl and add a tablespoon of corn flour.
Mix the cornflour with water and make it a thick liquid.
Adjust the flame to low when the sugar syrup comes to boil.
Boil the sugar syrup till it becomes thick and is of one string consistency, then add thick liquid of Maida into the syrup and mix it once.
Now add prepared Rasagullas into the syrup and adjust the flame to low.
Then add a tablespoon of ghee into it. If required add water into the sugar syrup and mix it once. The sugar solution is maintained and sugar does not cook too much.
Rasagullas had increased in size and were cooked.
Check the doneness of rasagullas by pressing a small portion of rasagulla with your finger; if the pressed portion is soft then it’s done.
Once cooked, switch off the stove and transfer the rasagullas to a serving plate.
Take each rasagulla with a spoon to a serving bowl.

Tasty and delicious Rasagullas is ready now
Taste of this romantic sweet is simply divine! Enjoy!

Serving suggestion:

Serve the Rasagullas with or without sugar syrup.
Serve the Rasagulla at room temperature or chilled as a dessert or sweet.
Decorate with finely chopped nuts or grated coconut and serve.

Nutrition facts:

Serving size: 1 rasagulla

Total fat – 1g
Total carbs– 80g
Sugars – 2g
Protein – 4g

Thaen Mittai

How To MakeThaen Mittai


Thaen Mittai is also called as thene mittai or sugar candy, it also called as Andhra Rasagulla in some areas of Telugu States. Usually, most of the sweets are prepared with Maida like Kaja, Jhangri but here in this sweet recipe Urad dal and rice are the main ingredients, so it is healthy and hygienic food. Here in this recipe food color is added to the urad dal batter but it is better to avoid the food color and it is not good for health and one more thing this is instead of sugar you can also use sugar powder to coat the thaen mittai balls. 

Ingredients Required:

Urad dal – ¼ cup
Rice – 1 cup
Sugar – 1 ½ cup
Baking powder – ¼ teaspoon
Cardamom powder – ¼ teaspoon
Lemon – ½ piece (juice extracted without seeds)
Oil for deep fry






Preparation method:

In a mixing bowl add a cup of urad dal and rice and soak in water for 2 hours.
Drain the urad dal and grind it to a thick smooth paste.
Now switch on the stove and heat a wide bottomed vessel.
Then add a cup of sugar into the vessel and then ¼ cup of water.
Mix it once and allow it to boil on low flame.
Boil them till it reaches one string consistency.
Then add a tablespoon of lemon juice and cardamom powder into the sugar syrup and mix it once and switch off the stove.
Now take another pan and heat it.
Then pour enough oil for deep and heat it.
Now add ¼ teaspoon of baking soda into the ground urad dal paste and mix it once.
Then add ¼ teaspoon of red food color and mix it once.
Addition of food color is optional.
Now dip your fingers in some water and take small portions of the batter and drop it slowly into the hot oil.
Fry them till crispy on both sides under medium flame.
Now scoop them with a drainer and dip them into the sugar syrup and allow it to stand for 15 minutes.
Repeat the same process with rest of the batter is done.
Now take a plate and pour ½ cup of sugar into it and now coat the balls with sugar crystals which are already soaked in sugar syrup and place them on a plate.
Finally, transfer all the sugar crystal balls into a serving plate.

Tasty and delicious Thaen Mittai is ready

Note:

Store them in an airtight container for 2- 3 days.
The batter should be thick so don’t add too much of water while grinding.

Nutritional facts:

Total carbs – 6g
Sugars – 6g


Purnam Burelu

How To Make Purnam Burelu 


Purnam Burelu is also called as Purnalu and it is a very famous dish in Telugu states. You can offer this purnalu as Prasad or naivedhyam to the goddess Durga Matha in Dussehra festival. This recipe is a healthy recipe since the ingredients used are jaggery, urad dal, and rice, you can stuff the purnam with Kesari or moong dal.

Ingredients Required:

Urad dal – 1 cup
Rice – 1 cup
Bengal gram – 1 cup
Jaggery – 1 cup
Cardamom powder – 1 tablespoon
Ghee – 3 tablespoons
Salt to taste
Oil for deep fry
Sugar – 2 tablespoons




Preparation method:

In a vessel add a cup of urad dal and a cup of rice.
Then soak it in water for 6 hours.
Now take a mixing bowl and add a cup of Bengal gram.
Wash and soak it in water for 30 minutes.
After 30 minutes, take a pressure cooker and add soaked Bengal gram.
Then pour 3 cups of water into cooker.
Then close the cooker and switch on the stove.
Pressure cook for 5 whistles on high flame and then switch off the stove.
When pressure settles down, open the lid of the cooker.
Cook the Bengal gram for another 5 minutes to evaporate the water.
Then add grated jaggery and mix it well.
Now add 2 tablespoons of sugar and mix it well.
Then adjust the flame to low and allow it to cook.
Cook the jaggery, Bengal gram mixture till it starts to leave the edges of the pan.
Now add a tablespoon of ghee and cardamom powder, and then mix it once again.
Now switch off the stove and transfer the jaggery mixture to a plate and let the stuffing mixture cool down.
Then make medium sized balls from the mixture and keep them aside.
Before making the balls just mix the stuffing once and grease your hands with ghee.
Now rinse soaked urad dal and rice with water a couple of times.
Now take a blender and add urad dal, water, and rice and grind to a smooth light batter.
The batter consistency should be medium thick and then pour the batter into a mixing bowl.
Then repeat the same process until rest of the urad dal is done.
Now add a tablespoon of grated jaggery and salt as per taste into the batter and mix it properly.
Now switch on the stove and heat a wide bottomed pan.
Pour enough oil for deep fry and heat it.
Now dip the stuffing ball in the batter and coat it evenly with batter.
Then gently drop the batter coated ball into the hot oil.
Repeat the same process with the rest of the batter is done.
But don’t overcrowd with too many balls.
Fry the balls until golden brown and gently turn over and fry the other side on medium flame.
You can fry 4 to 5 balls at a time depending on the size of the vessel.
Then scoop the purnam burelu with a slotted spoon and place them on a slotted vessel which is kept under a bowl.
Fry them in batches till you finish off all the balls.
Then transfer the burelu to a serving bowl.

Tasty and healthy Purnam Burelu is ready now.
You can also offer the Purnam Burelu as prasadam to the Goddess

Note: 

Store the Burelu in an air-tight container as they last for 2 – 3 days.
Don’t overcrowd the vessel with too many Burelu.
The batter consistency should be medium thick.

Nutrition facts:

Serving size: 1 pc

Total Fat – 4g
Total carbs – 19g
Sugars – 10g
Protein – 24g

Jangri recipe

How To Make Jhangri recipe


Jangri is a traditional Indian dessert commonly made with Urad dal and it is especially prepared during Diwali festival.  The main ingredients used to prepare the jangris are corn flour, sugar, urad dal, and oil.

Ingredients Required:

Urad dal – 200grams
Sugar – 1 kg
Corn flour – 200grams
Lemon – 1
Cardamom powder – 1 teaspoon
Oil for deep fry
Red food color – 1 teaspoon




Preparation method:

Soak the urad dal in water for 6 hours, then clean it with water and grind it a smooth paste, the batter should be like idly batter.
Now take out the batter from grinder into a mixing bowl and add 200grams of corn flour powder, and mix it well.
Add corn flour powder slowly and ensure that no lumps are formed.
Then add a teaspoon of food color into the batter and mix it once again.
If necessary add corn flour powder and a teaspoon of food color into the batter and mix it well.
Now switch on the stove and heat a wide bottomed pan.
Then add sugar(1 kg) and water just to immerse it, and mix it well.
Let it boil for 5 minutes.
Boil the sugar syrup till it gets to one string consistency.
Now add lemon juice (extracted without seeds) and mix it once.
Now switch off the stove.
Then add cardamom powder into the sugar syrup and stir it once.
Now take another wide bottomed pan and heat it.
Then add oil for deep fry and heat it.
Now take a thick cotton cloth with a piece in the center and make a hole at the center for piping the jangri.
Then add a ladle of batter in it and fold it diagonally, now gather all the corners and twist the cloth and hold it tightly.
Once the oil is heated, reduce the flame and then start piping out the jangris.
Now draw two circles over the oil and again draw small rounds without stopping.
Just practice for 3 times and then you will get the correct shape.
Fry them in medium flame and cook the other side by flipping it using a steel rod.
Check the jangri with hands, if it is little hard then it has to be cooked for some more time.
Once cooked, remove the jangris from oil and drop them into the sugar syrup.
Press it gently with a ladle inside the sugar syrup and allow it to soak for 2-3 minutes.
Repeat the same process with the rest of the batter is done.
Then remove the first batch from the sugar syrup using a spatula to drain the excess sugar syrup and keep it aside.
Repeat the same process for rest of the jangris.
Transfer the jangris to a serving plate.

Tasty and delicious jangris are ready now

Note:

You can little warm water into the sugar syrup is it thickens by the time you finish making jangris.
Fry should be done in medium flame.
Rest the jangris for a day if you don’t feel that the sugar syrup I not absorbed well.
They can be stored up to two weeks.
Don’t crowd the vessel with too many jangris.
Cool completely in order to store in an airtight container.

Nutrition facts:

Serving size: 1 jangri

Total fat – 6g
Dietary fiber – 4.5g
Protein – 6g



Instant Gulab Jamun

How To Make Instant Gulab Jamun


Gulab Jamun is a sweet dessert which is prepared with warm milk or water. These jamuns are prepared during Diwali festival season and many other occasions like birthday parties, wedding anniversary etc. These Gulab jamuns are awesome with ice-cream.

Ingredients Required:

Gulab jamun packet – 1
Sugar – 1 kg
Cardamom powder – 1 teaspoon
Oil for deep fry
Water – 1 ½ liter




Preparation method:

Take the Gulab jamun mix in a wide plate or bowl and mix it once.
Break the lumps while mixing.
Now add the water gradually to make a smooth dough.
Make sure that no lumps are formed.
Instead of water, you can prepare the dough with warm milk.
Now cover the dough with a plate and rest it for 5 minutes.
In the meanwhile, switch on the stove and heat a pan.
Then add sugar (kg) and a liter of water into the pan.
Mix it once and let it dissolve.
Boil the sugar syrup till it turns slightly sticky.
Then switch off the stove.
Then add cardamom powder into the sugar syrup and mix it once. Then allow it cool.
Now grease your palms with ghee and make small balls by rolling the dough.
Prepare them like a  small smooth and crack free balls
Then keep it aside on a plate.
Now switch on the stove and heat a pan.
Now pour enough oil for deep fry and heat it.
Then drop the jamun balls and stir the oil continuously without disturbing the balls.
Adjust the flame to medium and fry the jamun balls which then turn to bigger in size.
Slowly the color of jamuns changes to dark golden brown.
Then scoop them using a drainer to drain the excess oil.
Now spread a paper napkin on a plate and then transfer the jamuns into the paper napkin, it absorbs the extra oil and set it aside to cool.
Then add jamuns into the warm sugar syrup and mix it once.
Let the balls soak in sugar syrup for 15 minutes.
Repeat the same process and fry them until golden brown.
Soak them in sugar syrup. Then the jamuns become double in size.
Now transfer the jamuns to a serving bowl.

Tasty and delicious Gulab jamuns are ready now

Note:

You can adjust the sugar quantity according to your taste.
You can use milk as well.
Gulab jamun balls should be crack free.
Deep fry the balls only on medium flame.
Sugar syrup should not be too hot and jamun balls should not be too cold.

Nutrition facts:

Servings: 1 (jamun)

Total Fat – 8g
Sodium – 4mg
Potassium – 105mg
Total carbs – 17g
Sugars – 16g
Protein – 2g
Vitamin A – 2%
Vitamin C – 1%
Calcium – 9%
Iron – 2%

Coconut Jaggery Laddu

How To Prepare Coconut Jaggery laddu 


Coconut jaggery laddu is very simple to make and tasty too. Some places in Andhra called this coconut jaggery as “kobbari louz” and can be prepared with either sugar or jaggery and the main ingredients used for making the laddus are coconut, jaggery, and ghee. This is sweet dessert-snack and Coconut laddus are offered as prasadam for gods during the festival seasons. 

Ingredients required:

•    Coconut -1
•    Jaggery -1cup (grated)
•    Cashew nuts – 1 tablespoon
•    Cardamom powder – ½ tablespoon
•    Ghee – 1 tablespoon







Preparation Method: 

•    Chop the coconut into small pieces and clean it with fresh water.
•    In a blender, add chopped coconut and grate it. Keep it aside in a plate.
•    A cup of jaggery is enough for 2 cups of coconut powder.
•    Now switch on the stove and heat a pan.
•    Now add a cup of grated jaggery and ½ cup of water and melt it on low flame.
•    When the jaggery completely melts, switch off the stove.  
•     Filter the jaggery syrup using a strainer in order to remove the impurities.
•    Now switch on the stove and heat the same thick bottom pan.
•    Then pour the jaggery syrup into the pan and also add grated coconut into the pan, and boil it.
•    Mix it well and adjust the flame to medium.
•    Stir it continuously until the moisture evaporates.
•    Then add ½ tablespoon of cardamom powder into the mixture and mix it well.
•    Cardamom powder gives a nice taste and aroma to the laddus.
•    Then add cashew nuts which are optional and mix it well.
•    Then finally add ghee and mix it well.
•    Continue to cook till all the moisture evaporates and begins to look dry.
•    Then switch off the stove and transfer the coconut mixture into a bowl.
•    Then grease your palms with ghee and roll the mixture into the small sized ball.
•    Repeat the same process for the rest of the mixture.
•    Transfer the laddus to a serving plate.

         Tasty and delicious coconut jaggery laddus are ready now

               Coconut jaggery laddus can be served as an evening snack and can be offered as naivedhyam for the gods during festivals.


Note:
  •    Adjust the jaggery quantity to suit your taste.
  • These coconut jaggery laddus can be stored in an airtight container in cool and dry places and serve.

Nutrition facts:

Servings:  1 laddu

  • Total fat - 2g
  • Cholesterol – 6mg
  • Sodium – 20mg
  • Potassium – 5.8mg
  • Total carbs – 9g
  • Dietary fiber – 0.1g
  •  Sugars – 9g
  • Protein – 1g

Gavvalu Sweet Recipe

How To Make Gavvalu

(Andhra traditional sweet)


Gavvalu means shells. These Gavvalu are famous snack item in Andhra. Gavvalu is a sweet made with Maida flour, little water and sugar syrup. These Gavvalu are easy to prepare.



Ingredients required:

Maida flour – 1 cup
Bombay rava – 1 cup
Sugar – 1 cup
Cardamom powder – 1 tablespoon
Salt – 1 pinch
Oil for deep fry




Preparation method:

In a large mixing bowl, add a cup of Maida flour, Bombay rava and a pinch of salt.
Mix all the ingredients well.
Now heat a pan and add 2 tablespoons of oil and heat it.
Then switch off the stove and pour the heated oil into the maida flour and mix it well.
Now add little water gradually and start kneading the dough.
Don’t add all the water at a time.
The dough should be soft and similar to chapatti dough.
Now take the small portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process until the rest of the dough is done.
Now apply oil to the Gavvalu comb or peeta.
Now hold the Gavvala peeta with your left hand and take a dough ball and press gently it on the Gavvala peeta or comb with your thumb finger.
Carefully roll the Gavvalu little bit to give the shell shape. The ball gets impressions of the ridges of the Gavvala peeta.
Keep it in a plate.
Now repeat the same process and prepare the remaining Gavvalu until the rest of the dough is done.
Now heat a pan and add enough oil for deep frying the Gavvalu.
Once the oil is hot, slowly deep fry these Gavvalu into the hot oil.
Deep fry these Gavvalu on medium flame and stir slowly until it is golden brown color.
Once fried, remove the Gavvalu using spatula or slotted spoon to drain the excess oil.
Take out the fried Gavvalu into a plate.
Now heat a pan on another stove and add a cup of sugar and water.
Stir it slowly till it is sticky.
Once the syrup starts boiling allow it to simmer till the solution becomes thick and is of one string consistency.
Now turn off the flame and keep it aside.
Add a tablespoon of cardamom powder into the sugar syrup and mix it well.
Now add the fried Gavvalu into the sugar syrup and mix it well so that the gavvalu absorb the sugar syrup well.
Then transfer the Gavvalu in to serving plate.
                             
                                    Tasty and delicious Gavvalu are ready
                           Taste of this romatic mixture is simply divine! Enjoy!

Serving suggestions:

Serve Gavvalu at room temperature or chilled as a dessert or sweet.

Note:

Before frying Gavvalu, ensure that oil is sufficient hot.
Based on the size of the vessel and amount of oil, you can deep fry Gavvalu.
Don’t crowd the vessel with too many Gavvalu. Reduce the flame to medium and deep fry the Gavvalu to golden color.
Set them aside to cool completely. Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Total fat – 5g
Dietary fiber – 1g
Sugars – 13g
Protein – 1g

Malai Puri Sweet Recipe

How to Make Malai Puri Sweet Recipe


Malai puri sweet is a popular Bengali sweet that can be prepared even by newbies. It is quite simple to make and rich tasting sweet. In kalakand, you can add dry fruits as well flavourings of your choice. It tastes delicious with crumbled texture just like the one sold in sweet stalls.


Ingredients required:

Maida – 100g
Sugar – 200g
Sweet kova – 25g
Cardamom powder – 1 teaspoon
Oil for deep fry
Lemon – ½ slice



Preparation method:

1. In a large mixing bowl add 100g of Maida, 25g of sweet kova, 2 tablespoons of sugar, 1 tablespoon of cardamom powder.
2. Mix all the ingredients well.
3. Add enough water to make smooth dough.
4. Make sure that no lumps are formed and the batter consistency should be like dosa batter and set aside for 1 hour.
5. Meanwhile prepare the sugar syrup.
6. In a heavy bottomed vessel add 200g of sugar and 1 cup of water.
7. Bring that to boil and adjust to low flame, so it turns sticky and one strand consistency.
8. Add lemon juice extracted without seeds into the sugar syrup and add 1 teaspoon cardamom powder and mix it well.
9. Now turn off the stove.
10. Transfer the sugar syrup to the wide vessel.
11. Now heat oil in a flat bottom frying pan under medium flame.
12. Take a small ladleful of batter and pour that in the oil.
13. The batter will spread itself into small puries.
14. Don’t over crowd the vessel with puries.
15. Cook this mixture on medium heat till the sides turn golden.
16. Now flip them over and cook for few more minutes till it turns golden.
17. Once it is done, drain them and drop them in the warm sugar syrup.
18. Repeat the same process and fry them until golden color.
19. Let them stand in the syrup for 2 minutes, drain them and arrange them in a plate.
                                     
                                   Now delicious malpuas are ready
                               
Preparation of kalakand:

Ingredients required:

1. Milk – 1 liter
2. Sugar – 100g
3. Cardamom powder – 1 teaspoon
4. Ghee – 3 tablespoons
5. Lemon salt – 1 pinch
6. Cashew nuts – 5
7. Badam – 5

Preparation method:

Heat half liter milk in a thick bottomed vessel and bring to boil.
Stir constantly to prevent burning.
When milk comes to boil add 100g of sugar and mix it well.
Stir and adjust to low flame and heat till milk is thick and reduced to half.
Now add remaining half liter milk, if you can manage can increase the flame to medium while cooking, but make sure you don’t burn it.
Now add lemon salt to the boiling milk and stir it well.
Stir the mixture often so that it does not stick to the bottom of the pan or vessel.
After a short while, the kalakand mixture will start thickening well and looks like one mass and will begin to leave the sides of the pan.
Add 1 tablespoon of cardamom powder and 2 tablespoons of ghee to the mixture and mix it properly.
Now switch off the stove.
Take a vessel and grease it with 1 tablespoon of ghee.
Now pour the kalakand mixture in the greased vessel.
Shake the vessel gently so that the mixture spreads evenly.
You can also level with a spoon or spatula and rest it for 30 minutes so that kalakand completely comes to room temperature.
Now transfer the kalakand to the plate and after it sets, slice the kalakand into the desired size and shape.
Furthermore slice the cashews and badam into small pieces and garnish the kalakand with these nuts and lightly tuck them in.
Set aside for 5 minutes and slice into desired shape.
Now kalakand is also ready for the malai puri preparation.


                                             Now stuff the kalakand into the malpuas and roll it
                                 Transfer the rolled malai puri to a serving plate and garnish with dry fruits
                                             Delicious and sweet malai puries are ready

Note:

1. When you fry malpuas, if you see them disintegrating in the oil, then the batter is too thin and add more flour to make it thick.
2. If the batter is too thick then the malpua will be denser, so add more milk.
3. The sugar syrup doesn’t need to boil for longer. If you let it cook longer then the sugar will crystalize. Let the syrup boil till it gets little thick and sticky.

Nutrition facts:

1. Calories – 1592
2. Total carbs – 95.9
3. Protein – 33.5
4. Fat – 119.8

Kala Jamun Sweet Recipe

How to Make Kala Jamun Sweet


Kala jamun is a delicious Indian dessert very similar to gulab jamun. The main difference between gulab jamun and kala jamun is the color and texture. While gulab jamuns are golden colored balls, whereas the kala jamuns have a dark color with just some shades away from black. This color is achieved by frying the jamuns at a low flame for some time to get the dark color. Khoya or mawa is used to make julab jamuns or kala jamuns.

Ingredients required:

Instant gulab jamun mix – 200g
Sugar – 600g
Almonds -  6
Pista – 10
Cashew nut – 1 tablespoon
Cardamom powder – 2 teaspoons
Milk – 50ml
Saffron food color – 1 pinch
Refined oil/ Ghee – for deep fry



Preparation method:

Soak almonds and pista for 15 minutes.
After 15 minutes cut the almonds and pista into small pieces.
At the same time cut the cashew nuts into small pieces.
These almonds, pista, cashew nut pieces are used for stuffing purpose in the kala jamun.
In a large mixing bowl add gulab jamun mix (200g) and mix it well.
Add milk (50ml) to the gulab jamun powder and mix the mixture properly.
Use your hands to rub the mixture so that no lumps are formed.
If required add lit bit of water and knead the mixture into dough just like chapatti dough.
The dough must be little bit hard, rest it for some time.

Sugar syrup preparation:

In a bowl, add sugar (600g) and water (1 and half cup) and let it come to boil on medium flame.
Once the syrup starts boiling allow it to simmer till the solution becomes thick and is of one string consistency.
Now add cardamom powder (1 teaspoon) into the solution, stir it well.
Turn off the flame and keep it aside.

Ball Preparation:

1. Mix the dough once.
2. Use ¼th part of the dough for the stuffing purpose.
3. In this ¼th part of the dough add almonds, pista and cashew nut pieces along with cardamom powder (1 teaspoon) and sugar (1 tablespoon).
4. Mix it well.
5. Now add water in the saffron food color.
6. Then add saffron food color (2 tablespoons) to the mixture.
7. Mix it well.
8. Make small balls of the mixture or stuffing and keep it aside.
9. Now mix the remaining ¾th part the dough and make round shape, then press flatly between your palms.
10. Then stuff the mixture, cover and roll lightly and not heavily.
11. Grease your palm with few drops of ghee.
12. Now roll the ball again between your palms to give an oblong cylindrical shape.
13. Ensure that your kala jamuns are smooth and even and no cracks are formed because in that case your kala jamun will become limp and might break once it is dropped in the sugar syrup.
14. Roll all the jamuns this way.
15. Now balls are ready to fry.

Frying process:

a. Heat ghee/ oil in a frying pan, fry the balls in it and add 3-4 balls at a time.
b. Fry it on medium flame till it turns brown
c. Now gently slid the kala jamuns. Do not crowd and add the jamuns as per the size of the pan.
d. Keep on turning them in the oil, fry till they turn a shade or too darker than the golden fried color.
e. Once fried scoop them out with a drainer to drain the excess oil.
f. Whilst they are hot, quickly add them to the sugar syrup and mix well.
g. Fry all the jamuns in the same way and add them to the sugar syrup.
h. Cover and allow the jamuns to soak in the sugar syrup for 3-4 hours.
i. So that the jamuns absorb the sugar syrup well.
j. Transfer the jamuns in a serving bowl.

Tasty and delicious kala jamuns are ready
Taste of this romatic mixture is simply divine! Enjoy!

Serving suggestions:

Serve kala jamuns at room temperature or chilled as a dessert or sweet.
Decorate with silver vark and sprinkle with finely chopped nuts or grated coconut and serve.

Nutrition facts:

Sodium – 40mg
Potassium – 79mg
Total carbs – 14g
Dietary fibers – 1g
Sugars – 5g
Vitamin C – 45%
Calcium – 2%
Iron – 4%

Rava Kesari Boorelu/Burelu రవ్వ కేసరి బూరెలు


HOW TO MAKE RAVA KESARI BOORELU


RAVA KESARI Boorelu is one of the famous south Indian festive sweets.  Boorelu are in round shape and having a sweet and soft filling inside like chana dal filling/moong dal filling etc..,the outer covering is little crispy and can be made with maida/dosa batter/idli and dosa mix batter/gram flour batter.

Ingredients Required:

Urad dal – 1 cup
Rice – 1 cup
Bombay Rava/Sooji – 1 cup
Sugar – 2 cups
Cardamom powder – 1 teaspoon
Ghee – 3 tablespoons
Oil to deep fry
Salt as per taste



Preparation Method:

1. Take a bowl and soak urad dal (1 cup) for 6 hours.
2. Take another bowl and soak rice (1 cup) for 6 hours.
3. Pour the water (2 cups) in a pan; add Bombay rava (1 cup) in to the boiling water stir it continuously otherwise it will form lumps which then become very hard to dissolve.
4. Now add the sugar in very low flame mix it well until sugar is dissolved and it appears like a thick paste.
5. Then add cardamom powder (1 tea spoon) which gives a nice taste and aroma.
6. Finally add ghee (2 table spoon), mix it well and then switch off the stove.
7. Slightly cool the mixture.
8. Now wash and grind the soaked urad dal and rice to a thick batter.
9. The batter consistency should be like a thick idly batter.
10. Do not add too much water while grinding.
11. Mix salt to the batter and keep it aside.
12. After the halwa or RAVA KESARI is cooled, make small tight balls.
13. While making balls apply ghee to your hands so that the balls will be soft and comes round in shape.
14. Pour oil in a frying pan and let it boil.
15. Dip the small balls in the batter and drop them in hot oil.
16. The batter coated balls goes down and then comes up and floated.
17. Make sure that they should get fried on all sides, all this process must be done in medium flame.
18. Fry them till golden brown color.
19. Use a drainer for taking out the balls from the frying pan.
20. Transfer them onto the tissue for excess oil to get absorbed.
21. Like this fry all the remaining balls.

Your sweet and delicious Rava kesari Boorelu is ready now.
Serve them when they are hot.

Nutrition Facts: 

               Protein – 2.4g
               Vitamin A- 1.3%
               Copper – 3.4%
               Iron – 4.6%
               Riboflavin – 5.8%
                Zinc – 1.7%
Notes:

1. While grinding the batter do not add too much water, batter should be thick.
2. If you want more sweet then add extra sugar.
3. Mix some idly batter and dosa batter in a bowl and use it for coating.
                Enjoy eating Halwa or RAVA KESARI Boorelu


Bread Halwa Sweet in Telugu బ్రెడ్ హల్వా స్వీట్

HOW TO MAKE BREAD HALWA


The mouthwatering bread halwa is a simple and quickly made sweet dish. This bread halwa is not only easy to make with available ingredients in your pantry but also tastes delicious. Bread is of versatile in character that you can use it in many ways to create delightful dishes.

Ingredients Required:

Bread slices – 4
Sugar – ½ cup
Milk – ½ cup
Condensed milk – ¼ cup
Ghee to taste
Cashew nuts a handful
Raisin’s / kismis  - 2 tablespoons
Almonds – 2 tablespoons
Oil for deep fry
Red food color – a pinch
Cardamom powder – 1 tablespoon


Bread Halwa Preparation method:


1. Heat the pan and add the bread pieces.
2. Roast the pieces till it is golden brown. Do not add any oil/Ghee.
3. Repeat the procedure for the remaining pieces also.
4. Cut the roasted bread slices into 4 pieces.
5. Heat ghee in a pan, add some cashews and fry till golden
6. Keep it aside in a bowl.
7. Now fry almonds till golden color and keep it aside in a bowl.
8. Now add ghee in the same pan and heat it.
9. Add in kimis and fry. Remove it and set aside in a bowl.
10.  Now heat sufficient amount of oil in a pan and make it ready for deep fry.
11. Add bread pieces into oil and fry them until they turn to lite golden brown color, under medium flame.
12. Take care while doing the deep fry; the pieces should not turn dark in color. It should be lite golden brown in color.
13. Once fried, remove it using spatula and also drain excess oil.
14. Take out the fry pieces into a paper napkin, so it will absorb extra oil.
15. Repeat the procedure for the remaining pieces also.
16. Now take a pan and add sugar (½ cup) and water (½ cup) mix it well.
17. Boil the sugar syrup and then add fried bread pieces into the syrup.
18. Mix well and switch off the stove.
19. Wait for some time until the bread pieces absorb the sugar syrup.
20. Now switch on the stove, add in milk (½ cup) and condensed milk (1/4 cup) to the roasted bread.
21. Mix it well.
22. Let it cook for few minutes.
23. Meanwhile add little bit water into the food color.
24. Add food color (1 tablespoon) into the roasted bread pieces and mix well, under low flame.
25. Now it’s time to add fired nuts (almonds, cashews, kismis), mix well.
26. Finally Add in ghee (1 tablespoon) and cardamom powder (1 tablespoon). Mix it once until it starts leaving sides of pan and becomes glossy.
27. Then switch off the stove.
28. Now Transfer the halwa to a serving bowl.
29. Garnish the halwa with cashew nuts.

Tasty and delicious Bread Halwa is ready.

Notes:

Don’t compromise on ghee and then you will not get the desired halwa texture and consistency.
You can also add khoya instead of condensed milk.
When it turns into mass. Ghee will start to ooze out at the side, which is the correct time to switch off.
Keeps well for 2 days if refrigerated. Whenever needed, you can reheat it?

Nutrition facts:

Sugars – 38.82g
Dietary fiber – 2.35g
Protein – 12g
Vitamin C – 1.7mg
Iron – 3.3mg
Calcium – 163.5mg





Boondi Mithai Achu Sweet Recipe బూంది మిటాయి అచ్చు చేయడం ఎలా?

How to Make Boondi Mithai Achu


Bellam boondi is most popular Andhra sweet. Crispy boondi coated with jiggery makes you crave for more and more. Moreover, jiggery is healthy compared to sugar. It can be stored for a couple of weeks.

Ingredients required:

1. Gram flour – 1 cup
2. Rice flour – 1 cup
3. Jaggery – 2 cups
4. Crystal salt – 1 pinch
5. Oil for deep fry
6. Cardamom powder – 2tablespoons




Preparation method:

a. Heat oil for deep fry in a pan.
b. In a mixing bowl add 1 cup of gram flour, 1 cup of rice flour, salt as per taste and mix it well.
c. Gradually add water and make smooth batter.
d. The batter should not be thick; it should be like dosa batter consistency and lump free
e. Take a skimmer, place it above the pan.
f. Pour the batter in the skimmer. This batter will then drop into the pan in the form of small circular droplets.
g. You can also tap the edge of the skimmer to allow small droplets to fall into the pan.
h. Stir the boondis in the pan till golden brown under medium flame.
i. Remove boondi using a slotted spoon and place it over slotted vessel in order to drain the excess oil.
j. Prepare the remaining batter in the same manner and keep it aside.
k. Now in a wide large plate pour the boondi mixture into it.
l. Add cardamom powder and mix it properly and spread evenly.
m. For 1 cup of gram flour use 2 cups of jaggery.
n. Now switch on the stove and place a pan and heat it.
o. Add 2 cups of jaggery and 1 glass of water and stir it continuously.
p. Heat until the jaggery melts.
q. Strain the syrup and heat again until it thickens.
r. Now take a cup of water in a plate and drop some syrup into it.
s. If the syrup turns to a soft ball then your syrup is ready.
t. Now add the jaggery syrup to the boondi mixture and mix it well.
u. Immediately press that boondi mixture hardly with a glass all the sides.
v. Now cut the mixture into pieces when it is little bit warm.
w. Now transfer the boondi achu to a serving plate.
               
                                    Sweet and crispy Boondi Achu is ready to eat

Note:

1. You can store it in an air-tight container for at least 15 days and serve it.
2. Hold the skimmer 3 to 4 inches above the pan as the oil is very hot.

Nutrition facts:

1. Total fat – 4g
2. Sodium – 30mg
3. Total carbs – 52g
4. Dietary fiber – 4g
5. Sugars – 37g

Kova Kajjikayalu Sweet Recipe in Telugu కోవా కజ్జికాయలు చేయడం ఎలా?

How to Make Kova Kajikayalu Sweet


Kova kajikayalu is a south Indian recipe made using cream milk, sugar, ghee and Bombay rava. This dessert recipe is an interesting dish to serve on occasions and festivals. Making kova kajikayalu is so easy at home that even a first timer can make them very well.

Another similar sweet snack made on little bit similar process called karanji or kova kajikayalu are the sweets stuffed deep fried snacks. These are made during festivals. Traditionally these are made with dried copra which lends a unique aroma and taste to the kajikayalu. They can also be made with fresh coconut or desiccated coconut, if using fresh coconut it has to be roasted well and the shelf life is lesser.

Now coming to our kova kajikayalu ingredients


Ingredients required:

Cream milk – 4 cups
Sugar – 5 cups
Ghee – 1 cup
Bombay rava – 1 cup


Preparation method:

In a heavy bottomed vessel add cream milk (4 cups), sugar (5 cups) and mix it well.
Then add Bombay rava (1 cup) and ghee (1 cup).
With addition of ghee, milk curdles and forms a white precipitate (i.e., it forms into a white solid substance which looks like curd).
Stir and mix it well. Cook on a low flame, stir constantly to prevent burning.
Meanwhile grease a pan with some ghee.
After short while, it becomes a thick mass and will begin to leave the sides of the pan.
Now switch off the stove.
Transfer the kova to the greased plate.
Smooth the top evenly.
Allow the kova to become cool completely.
After the kova is cooled, make tight balls.
While making balls apply ghee to your hands so that the balls will be soft and comes round in shape.
Now keep the ball in the kajikayala mould and press it, so that the kova will comes into kajikayala shape.
Make sure you press down well and the edges stick up well.
While pressing remove extra kova for the perfect shape.
Repeat the same process for the remaning kova.
Transfer the kova kajikayalu to a serving bowl.

Sweet and delicious kova kajikayalu are ready
Taste of this kova kajikayalu is simply divine! Enjoy!

Note:

Set them aside to cool completely. Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Sodium – 31mg
Potassium – 142mg
Total carbs – 4g
Dietary fiber – 1g
Sugars – 3g
Protein – 2g

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