Boondi Rabdi /Boondi Rabri

Entering the second week of Blogging marathon edition 72 with milk based desserts/sweets.For day 1 its boondi rabdi,one of the tastiest sweet,my family likes.Its a nice way to use the left over boondi or boondi ladoo. I made a larger quantity of  Boondi for Diwali and it lasts more than week.After a week we got bored to eat the same boondi,so tried this boondi rabdi for our week end lunch.The sweet came out extremely delicious and kids loved it a lot.

Coming to the recipe,the rabdi can be made in advance and chilled.Boondi can be added before serving.This sweet can be served both chilled or at room temperature.

This post has been lying in the drafts since some time and due to my laptop issues,I couldn't edit the pictures.Finally I am sharing the recipe today which fits for the theme.Let's move on to the recipe.......

                                               

                                         

                                                                              

                                                  Boondi Rabdi/Boondi Rabri

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Chilling time 2-3 hours

   Serves 3 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2-3 tbs(optional)
Sugar/sakkarai	3-4 tbs
Almonds and pistachios	3  tbs(finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Sweet Boondi or Boondi ladoo	1 cup

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and condensed milk,let it boil for 5 minutes.Now add in the finely chopped nuts.

• Let it simmer for another 3-4 minutes.Now add saffron soaked milk and mix it well.Boil it for couple of minutes.Add the cardamom powder and put off the flame.

• Once the rabdi/rabri comes to room temperature,chill it in the refrigerator.Now in individual serving bowl add the boondi and top it with the chilled rabdi as needed.Garnish it with some chopped nuts and saffron.Refrigerate for 10 minutes if needed.

• Serve it.

• The amount of sugar can be increased according to personal preference.Since boondi has sweet I added around 4 tbs only.
• Tastes better when it is served chilled.
• The consistency of the rabdi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
• The color gets deeper after cooling as the saffron it getting soaked.
• As Boondi has cashews,I added only almonds and pistachios.
• If you are using boondi ladoo,crumble the ladoo and use it.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Omapodi/Sev

Omapodi is a simple snack,with the flavor of omam(carom seeds) which is one of my favorite.I like this omapodi which is available in a shop in my home town which is tasty and flavorful.Here is the recipe...

Ingredients

Ingredient	Quantity
Kadalamaavu(besan)	11/2cups
Rice flour	1/2cup
Red chilly powder	1/2tsp
Omam(carom seeds/ajwain)	2tsp
Butter/ghee	2tsp
Turmeric powder	1/2tsp
Cooking soda	a pinch
Oil	for frying
Salt	to taste

Method


              Mix in all the ingredients except oil  and make it to a smooth,soft dough with water.Heat a pan with oil in a medium flame,take the murukku maker with the small hole disc and fill it with the prepared dough.

Squeeze it in the hot oil in a circular  manner for a single layer and fry it till the sizzling sound settles down.
Drain it in a paper towel and crumble it to small pieces.Store it in an air tight container.

Enjoy.....

• This omapodi can be made without rice flour,it will be soft and crunchy.
• Omam can be grind and added to the flou if the size of the hole in the disc is small.

Sending this My Diwali My Way and Festival Potluck.
Sumber http://www.naliniscooking.com

Corn Flakes Mixture/Chivda

Corn flakes chivda is a crunchy, munching snack which can be eaten any time of the day.This is my son's one of the favorite snack, I make it quiet often and store it.This can be made in no time.Here follows the quick snack.....

Ingredients

Ingredient	Quantity
Corn Poha	1cup
Peanuts	1/2cup
Roasted Channa dhal	1/2cup
Cashews	1/2cup
Raisins	2tbs
Fennel seeds(sombhu)	1tsp
Chilly powder	1/2tsp
Turmeric powder	1/2tsp
Asafoetida	a pinch
Curry leaves	2sprigs
Sugar	1tsp
Oil	for frying
Salt	to taste

Method

                     Heat the oil in kadai and fry the corn poha and drain it in a paper towel.Then fry the peanuts, cashews, in a separate an with a tsp of oil and keep aside.

Heat a wide mouth pan with a tbs of oil,crackle the fennel seeds.Add in curry leaves,asafoetida,roasted channa dhal,salt,raisins(didn't use)and switch off the stove.Now add in the chilly and turmeric powder.Finally add the fried corn flakes,peanuts,cashews and sprinkle sugar,mix it well.

Allow it to cool and store it in an air tight container.

Enjoy.........

• Plain roasted breakfast corn flakes can be used.
• Potato chips can be crumbled and added.
• Adding sugar is purely optional and used the roasted store bought cashews.
• Chilly powder should to be added in the end after switch of the stove,otherwise it may turn black.

Sending this to Kids Delight Party.

My Diwali My Way

Festival Potluck

Sumber http://www.naliniscooking.com

Surul Poli

Surul poli is a traditional and simple sweet which is easier to make with lesser ingredients.Surul means" roll" in Tamil, in which a stuffing made out of powdered coconut, roasted gram dhal and sugar, is rolled in a poli dipped in the sugar syrup.Here is the recipe.

Ingredients

Ingredient	Quantity
Maida	1cup
Salt	a pinch
Ghee	1tbs
Sugar	1cup
Cashews(roughly chopped)	1tbs
Almonds (roughly chopped)	4-5nos.
Saffron(optional)	4-5 strands
Oil	for frying

For the stuffing

Ingredient	Quantity
Roasted gram dhal	1cup
Dessicated cocconut	1/2cup
Sugar	3/4-1cup
Cashews	2tsp
Cardamom	4-5nos.

Method

                   Mix the maida ,salt,ghee and knead to dough with water and keep aside.

 

Put the dhal,cardamom and sugar in a blender, grind it to a fine powder.Mix in the dessicated coconut and finely chopped cashews to it.The stuffing is ready.

Mix one cup of sugar with a cup of water,boil it till it becomes slightly thick(no need of string consistency)and add saffron(I didn't use) to it,set aside.

Divide the dough into small balls and roll out each ball to 6-7 inch diameter circle(like a poori) and keep it in a plate.Heat the oil in a frying pan and fry the rolled out dough and drain it in a paper towel.Make sure it should not be crispy and continue for the remaining dough.

Take one fried poli,dip it in the sugar syrup and keep it in a plate.Sprinkle a spoonful of stuffing, roll it (as shown in the picture)and arrange it in a plate.

Garnish it with the chopped nuts.

• The poli should not be fried too crispy,otherwise its difficult to roll.
• The remained sugar syrup can be drizzled on the top of the poli.
• Instead of dessicated coconut ,fresh grated coconut can be added,which needs to be sauted and used.

Sending this to Only-Sweets and Desserts event hosted by Gayathri Kumar.

Serve it series-Festival potluck.

My Diwali My Way event.

Diwali Special Sweets and Savories.

Diwali - Festival of Lights

Sumber http://www.naliniscooking.com