Paal Poli/ Paal Boli

For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....

                                               

                                         

                                                                              

                                                 Paal Poli/Paal Boli

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   Basic Information

   Preparation time 10 minutes
   Resting time 1-1.5 hours
   Cooking time 35-40 minutes
   Serves 4

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2 tbs(optional)
Sugar/sakkarai	5 tbs
Almonds and cashews	4-5(each)
Cardamom/ellakai	2
Saffron/kungumapoo	few strands
Semolina/Rava	3/4 cup
Salt	1/4 tsp
Oil	to fry poori
Chopped nuts and saffron	to garnish

 

  

  

 Method 

• In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.

•  Meanwhile take the milk in a pan and keep it on a stove 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 let it boil for 3-4 minutes.

• Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.

• Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.

• Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.

• Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.

• Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.

• Serve it after 30-45 minutes.

• The amount of sugar can be increased according to personal preference.
• While adding the milk to the poori it will be more but after soaking it will be suffcient.
• If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
• Condensed milk can be added for extra rich taste.
• The color of the milk gets intense as the saffron gets soaked very well in the milk.
• I clicked the picture within 10 minutes of soaking.

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

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

Sumber http://www.naliniscooking.com

Sheer Khurma/Sheer Khorma

Sheer Khurma is a popular,creamy rich sweet made during Eid.Sheer Khurma means dates with milk.This sweet resembles semiya payasam but with lots of nuts and dates.
This sweet has been in my to do list so long.Wanted to share this one for the milk based sweet in BM#72.
Coming to the recipe,I used the regular roasted vermicelli,but mostly the sweet is made using fine variety of vermicelli.The addition of sweetened condensed milk makes the sweet rich and creamy.Also reduces the cooking time to condense the milk.Off to the recipe..........

                                               

                                         

                                                                              

                                           Sheer Khurma/Sheer Khorma

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Serves 4-5 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5-3 cups
Sweetened condensed milk	1/ cup
Sugar/sakkarai	5 tbs
Almonds,cashews and pistachios	4-5  tbs(finely chopped)
Dates/perichai	4-5 (finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Roasted Vermicelli/Semiya	1/2 cup
Ghee/Nei	1 tbs

 

  

  

 Method 

• Heat a tsp of ghee in a pan and to this add the finely chopped nuts and dates.Fry it till it becomes golden.Remove it from the pan and keep it aside.In the same pan add the remaining ghee and roast the vermicelli for a minute.Set it aside.

• 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 roasted vermicelli and let it cook for about 5-6 minutes.Once the vermicelli is cooked add in the sugar and let it boil for 3-4 minutes.Now add in the sweetened condensed milk.Let it simmer for another 3-4 minutes.

• Now add saffron soaked milk,fried nuts,dates and cardamom powder, mix it well.Boil it for couple of minutes.Put off the flame.

• Serve it warm or chilled.

• The amount of sugar can be increased according to personal preference.
• The consistency of the sweet will be thick after cooling.If you feel its too thick,add some milk and adjust it.

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

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

Sumber http://www.naliniscooking.com

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

Carrot Banana Orange Smoothie /Carrot Smoothie

I was totally clueless for today's smoothie recipe and decided to make smoothie bowl.But I was running out of some of the ingredients and finally ended up in making this smoothie.

I often make carrot juice for my kids as they like it and its a nice way to include carrots in their diet.While making this juice I got the idea of making smoothie along with some frozen banana.The smoothie came out so delicious and creamy,kids liked it a lot.Also the use of fresh orange juice makes this smoothie so tasty and refreshing.

                                                                    

            
                               Carrot Banana Orange Smoothie/Carrot Smoothie

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   Basic Information

   Preparation time 7-10 minutes
   Serves  2

    

  Ingredients

Ingredient	Quantity
Banana(frozen)	1(chopped)
Carrot(chopped)	1 cup
Orange juice(freshly squeezed)	1 cup
Water	1/2 cup
Honey or brown sugar	2 tsp(optional)

   Method 

• In a blender jar take the sliced carrot and add water,blend it to a very fine paste.To this add the sliced frozen banana and brown sugar.Blend it for a minute or till the banana gets mashed well.
• Add in orange juice and whip it for 10 seconds.Transfer it to a serving glass.

• Serve it right away.

• Serve it immediately,otherwise the color will change as it has banana.
• I didn't strain the carrot juice as it blends very well.If you want a clear juice then pass it through a strainer.
• A small piece of ginger and few mint leaves can also be added for extra flavor.

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

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

Sumber http://www.naliniscooking.com

Banana Berry Smoothie

Coming to day 2 under Smoothies is a popular and kids favorite banana berry smoothie.If you have over ripe bananas then freeze it for an hour,whip up and make this yummy healthy smoothie for breakfast or snack.

Here I used the low fat milk and some almonds for added nutrients.Berries of your choice can be added.Also plain or flavored yogurt can also be used  instead of milk.Off to the recipe..........................

                                                                    

                                                            
                    Banana Berry Smoothie

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   Basic Information

   Preparation time 7 minutes
   Serves  2

    

  Ingredients

Ingredient	Quantity
Banana(frozen)	1(chopped)
Mixed berries (strawberry,blueberry and raspberry)	1/2-3/4 cup
Sliced almonds	2 tbs
Chilled milk	1 -1.5 cups
Honey	2 tsp(optional)

   Method 

• In a blender jar take the berries,sliced banana and almonds,blend it to a smooth paste.Now add the milk and whip it for a minute.

• Transfer to a serving glass and serve it immediately.

Enjoy..........

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

Sumber http://www.naliniscooking.com

Bakery Style Salt Cookies

Salt cookies aka salt biscuits are quite popular cookies available in most of the bakeries in India.The cookies are mouth melting and perfect with a cup of tea or coffee.

I used to get these cookies from local Indian bakery but wanted to try since long.I couldn't get a proper recipe for this particular cookie.Finally I saw a YouTube video and the measurements were not clear.Then I tried my own measurements with the ingredients mentioned.After couple of trials I got a perfect mouth melting cookie.Try these yummy cookies and enjoy the holidays.

                                                                    

                                                            
                                                     Bakery Style Salt Cookies

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   Basic Information

   Preparation time 15 minutes
   Chilling time 10-12 minutes
   Baking time 15-18 minutes

   Makes 14-16 cookies

    

  Ingredients

  

Ingredient	Quantity
All purpose flour/maida	1 cup+2 tbs
Corn starch	2 tbs
Custard powder	1 tbs
Milk powder	2 tbs
Salt	3/4 tsp
Baking powder	a pinch
Powdered Sugar/sakkarai	1.5 tbs
Butter/vennai	1/2 cup or 1 stick
Milk	1 tbs(if needed)

   Method 

• Mix in all purpose flour,custard power,corn starch,milk powder,baking powder and salt in a bowl and keep it aside.

• In a bowl take the butter and powdered sugar.Cream it well,to this add the all purpose flour mixture,mix it well.

• If the dough is too crumbly then add some milk and knead it to a smooth dough.Now divide the dough into 2 equal parts and roll it on a parchment paper with a rolling pin to 1/4 inch thickness.Cut the rolled dough into desired shape with cookie cutter. Arrange the cut dough on a lined baking tray.Now with a fork gently prick on the surface of the cut dough to form some patterns. 

• Refrigerate the tray for 10-12 minutes.Now preheat the oven at 350 F and bake it for 15-18 minutes or till the edges turned brown.Remove it and cool it on a cooling rack.

• Store it in an air tight container after its completely cool down.

• The cookies will be crispy once its completely cool down.Do not bake it more than 18 minutes.
• Instead of icing sugar,regular sugar can be powdered and used.
• The butter should be in room temperature.
• If salted butter is used add around 1/4 tsp of salt.

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

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