Mysore Pak /Mysore Pa /Ghee Mysore Pak

Coming to day 3 of Blogging Marathon#93 themed under one ingredient in different ways is mysore pak.
Mysore pak is a mouth melting sweet,loaded with ghee and most of us favorite.Though its a favorite sweet,I tried it for the first time on my own.I was bit skeptical to try this sweet as it needs arm power and perfect consistency.But after seeing the you tube video,I was bit confident to try with a smaller quantity.The end result is literally mouth melting mysore pak.

The proportion is very simple,for one part of flour,three parts of ghee and three parts of sugar. In the original recipe 2.5 parts of oil and .5 part of ghee is used.But I used 1 part of oil and 2 parts of ghee to make it.It can be completely made with ghee for extra rich taste.

Also I couldn't capture each and every step of the preparation as there were no helping hands when I made,will update it soon.

                                               

                                         

                                                                              

                                             Mysore Pak/Ghee Mysore Pak

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes

   Makes 6 - 7 pieces of 4  inch size

  

 Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	50 gms
Ghee/nei	100 ml
Any neutral oil	50 ml
Sugar/sakkarai	150 gms
Water	50 ml

 

  

  

 Method 

• Grease a plate with few drops of oil and set it aside.Sift the gram flour and take it in a bowl,to this add 50 ml of oil and mix it well with a whisk with no lumps.Keep it aside.

• In a heavy bottom pan take the sugar and add the water to it.Keep it on a medium flame till the sugar dissolves (no need of any consistency).Once the sugar dissolved add in the flour mixture and mix it well.

• Mix it well and keep stirring and add in the 50 ml of ghee in regular intervals.The mixture will  start bubbling and becomes thick.At this point put off the flame.

• Now add in the rest of the 50 ml of ghee to the mixture in intervals and mix it well.The mixture would absorb all the ghee and it becomes thick.Let it cool down in the pan for 5 minutes.

• Now transfer the mixture to the greased plate and level it well with a greased spatula or any flat bottom bowl.Let it cool down for 30 minutes or until it is warm.Now with a sharp knife draw lines to cut it into desired shape.Transfer it to a plate and let it cool completely.

• Store it in an air tight container.

• The amount of ghee and the oil is very important to get a mouth melting mysore pak.
• The entire cooking process needs to be done in a medium flame with continuous stirring.
• The 3rd portion of ghee or oil needs to be added to the mixture, in intervals after turn off the flame.The mixture will absorb the ghee or oil and becomes thick.
• If you feel the water is not enough to dissolve the sugar add another 10 ml of water to the sugar.
• The color of the mysore pak will be slightly deeper after cooling.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com

Cashew Coconut Burfi

For the final day of Diwali sweet and savories is a simple and exotic cashew coconut burfi.Coconut burfi is a traditional sweet and can be made in so many ways.

Today's version is a very simple one and doesn't need of any sugar syrup consistency.For an added and rich taste,here I have used some cashew powder.As we like slightly soft burfi and I made it such a way.If you want a crispy version then keep the mixture on the flame for another minute or two.

                                                                    

                                                            

                                                  Cashew Coconut Burfi

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Serves 10-12 pieces(depending on the size)

   

  Ingredients

  

Ingredient	Quantity
Coconut(grated)	1 cup tightly packed)
Sugar	1- 1.25 cups
Whole Cashews/mundiri	15-20
Ghee/nei	3 tsp
Grated coconut	1 tbs
Cardamom powder/ellakai podi	1/2 tsp

    

  Method 

• Pulse the cashews in a blender with intervals to a fine powder and keep it aside.Grease a tray with a tsp of ghee and set it aside.
• In a pan take the grated coconut and sugar,sprinkle a tbs of water and turn on the flame.The flame should be in  low to medium.Stir in continuously until the sugar melts.

• Once and the mixture becomes thick add in the powdered cashews and cardamom powder.Mix it well and stir it for a minute and add in 2 tsp of ghee.Stir it until the mixture leave the sides of the pan.

• Now take it out from the flame and pour it on the greased plate or tray.Level it with a greased spoon or spatula.After 10 minutes with the help of a knife or pizza cutter mark lines to cut it into desired shape.Gently remove the pieces from the tray after it cools down completely.

• Store it in an air tight container.

• Here I have used 1 cup of sugar for 1 cup of grated coconut and the sweet was perfect for us.If you need more sweeter burfi,then it can be increased up to 1.25 cups.
• Stir in continuously to prevent burning.
• Once the mixture becomes thick and bit difficult to stir then it has reached the consistency and need to be taken out from the flame.
• While pouring it on the tray sometimes the mixture might be in a runny consistency but after cooling it will be perfect.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com

Paal Kozhukattai - Version 2

Coming to day 3,themed under vegan sweets in Blogging marathon#77 is Paal Kozhukattai.
Paal Kozhukattai is a sweet that can be made in so many ways.In our hometown its made in a different way and I have shared it here.

But today's version is completely different from ours and I got this recipe from a good friend of mine.As the original recipe is with idiyappam flour,I made with it.If you are using the regular rice flour slightly dry roast it without changing the color.

The kozhukattai turned out so soft and kids loved it.If you are using the regular rice flour slightly dry roast it without changing the color and use it.

                                                                    

                                                            
                                      Paal Kozhukattai - Version 2

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Idiyappam flour or rice flour	1/2 cup
Water	1.25 cups
Thick coconut milk/thengai paal	1 cup
Thin coconut milk	1/2 cup
Grated coconut	1 tbs
Jaggery/vellam	1/2 cup
Cardamom powder/ellai podi	1/ tsp
Salt	1/4 tsp
Neutral oil	2 tsp

    

  Method 

• Heat a pan with water,grated coconut,a tsp of oil and salt.Once it boils add in the idiyappam/rice flour and mix it well.Cook it until the water absorbed and thick mass of dough is formed.
• Once the dough becomes warm enough to touch,smooth it well.Grease the hands with little oil,take a blueberry size of dough and roll it to a smooth ball.

• Arrange the rolled ball in a steamer plate.Continue for the rest of the dough.Keep 3-4 rolled balls aside and steam the rolled balls in a steamer for 5-6 minutes or till it cooks completely.
• Meanwhile melt the jaggery with 1/4 cup of water in a MW and strain it.Also mix 2 tbs of water with the dough balls and make it into a thin paste,Keep it aside.
• Now in a separate pan heat the thin coconut milk and 1/4 cup of water.

• To the coconut milk mixture add the cooked ball and the dough paste.Mix it well and cook it for 2 minutes.At this stage add in the melted jaggery syrup.

•  Let it cook for 2-3 minutes in a medium flame.Now add in the thick coconut milk and allow it to cook for one boil.Add in the cardamom powder and mix it well.Put off the flame.

• Serve it warm.

• After adding the thick coconut milk,do not boil it for long time.
• Instead of making round balls,the dough can be rolled into oblong shape.
• After adding the rice flour to the boiling water stir it continuously to avoid lump formation.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Dates and Nuts Ladoo

Dates and nuts ladoo is a healthy,sugar free and vegan sweet.This sweet doesn't even need ghee and tastes great with the crunch of nuts
.
Dates and nuts make a nice pairing and its a great option for after school snack for kids.

Making this ladoo is pretty easy and nuts of your choice can be used.You can increase the amount of nuts how ever you want,no perfect measurement is needed.

                                                                    

                                                            
                               Dates and Nuts Ladoo/Nuts and Dates Ladoo

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   Basic Information

   Preparation time 10-15 minutes
   Cooking time 10-15 minutes

   Makes 10-12 ladoos

   

  Ingredients

  

Ingredient	Quantity
Dates/perichai(chopped finely)	150 grams
Almonds/badam(chopped finely)	2-3 tbs
Cashews/mundiri(chopped finely)	2-3 tbs
Pistachios(chopped finely)	2-3 tbs
Dry coconut	2 tbs
Poppy seeds/kasakasa	1 tbs
Cardamom powder/ellai podi(optional)	a pinch
Neutral oil	1-2 tsp(if needed)

    

  Method 

• Heat a pan and dry roast the poppy seeds for a minute and remove it .Keep it aside.Now dry roast the cashews till it becomes crisp.Remove it from the pan and set it aside.

• Same way dry roast almonds and pistachios and keep it aside.

• Roast the dry coconut till it becomes golden.Remove it.Now in the pan add the chopped dates and mix it well.Let it cook in a medium flame for 3- minutes or till it becomes soft.

• Now to this add in roasted nuts,dry coconut,cardamom powder and mix it well.Put off the flame.Once the mixture becomes warm enough,take a big gooseberry size ball and shape it well.Roll the ball over the roasted poppy seeds and arrange it on a plate.

• After cooling completely store it in an air tight container.

• Raisins can also be added.
• Roasted sesame seeds can also be added for extra rich taste.
• The dates can be ground in a blender and used to make ladoos.
• The ladoos can be rolled on dry coconut instead of poppy seeds.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Kadalai Paruppu Payasam/Channa Dhal Payasam /கடலை பருப்பு பாயசம்

Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari.

We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute.

Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.

                                                                    

                                                            
                                            Channa Dhal Payasam/Kadala Paruppu Payasam

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadalaparuppu	5 tbs
Jaggery/vellam	3/4 cup
Coconut/thengai(grated)	1/2 cup
Neutral oil	1 tsp
Cashews and almonds	2 tbs(chopped)
Cardamom powder/ellakai	1/4 tsp
Edible camphor/pachai karpooram	small rice grain size

    

  Method 

• Dry roast the channa dhal in a medium flame till a nice aroma comes out.Pressure cook the roasted channa dhal for 5-6 whistles.

• Meanwhile extract the coconut milk by grinding the grated coconut with enough water.Strain it and keep it aside.Also melt the jaggery with 1/4 cup of water and strain it and set it aside.

• Now slightly mash the cooked channa dhal and to this add the melted jaggery.Cook it for 5 minutes in a medium flame or till it becomes thick.Now add the cardamom powder and mix it well.

• Now add in the coconut milk and let it cook for one boil.Put off the flame.In a tsp of oil fry the chopped nuts till golden and add it to the payasam.Add in the edible camphor and mix it well.

• Serve it hot or cold.

• After adding the coconut milk,do not boil it for long time.
• Amount of jaggery can be altered according to personal preference.
• Coconut pieces can also be fried along with nuts.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com