How to make Rava rasgulla sooji rasgulla

This rava rasgulla or the Sooji Rasagulla is really easy to make recipe and tastes great. Though it does not taste like the real rasgulla, which is made with milk, it does have its own unique taste and taste delicious in its own way.

With just 1/4 cup of sooji or rava, you can make 1/2 kg of this tasty sooji rasagulla or the rava rasagulla easily.

Can we do this rasgulla with all forms of rava

You can do this rasgulla with any kind of rava. But the only thing is, if you have fine rava or fine sooji, then you can make this easily. But if you have big variety of rava or sooji, when you make this recipe the rava would not be fully cooked and you may find tiny bits of rava also.

In that case you need to dry it first, and then grind to a fine powder. Once you make fine powder, then you can proceed doing the rasgulla as normal. You can check my recipe of Rava Gulab Jamun for reference.

if you love sweet recipes, then do check the below tasty recipes

• Khoya peda
• tomato sweet pachadi
• mango halwa
• Milk halwa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients required

• Sooji / Rava – 1/4 to 1/3 cup
• milk – 500 ml
• sugar – 1 cup
• water – 1 cup
• saffron – a pinch
• cardamom powdwr – a pinch
• ghee – 1 tbsp + little for your hands

Step by step instructions to make the rava rasagulla sooji rasgulla

let us see the step by step pictures to make the rava rasgulla or the sooji rasgulla

prepare the sugar syrup

In order to make the rasgulla, we need to prepare the sugar syrup first. So in a pan, add 1 cup of sugar holding little bit of sugar for future use.

To this add the water and bring it to boil.

Now you can add the saffron and the cardamom powder. If you want you can add the vanilla essence or little bit of rose essence also.

Allow the sugar to dissolve completely. There is no need to check the single thread consistency for this recipe.

Once the sugar is dissolved fully, switch off the flame and keep it aside.

Prepare the sooji balls

In a pan, add little ghee and add the rava or the sooji. fry them till nice aroma comes. do not over fry and make it black. also fry them in low flame itself for just 3 to 4 minutes.

Once the rava is fried fully, now add 1 cup of milk.

Once you have added the milk, start mixing it immediately without any lumps.

after that add the remaining cup of milk.

The rava or sooji gets cooked completely and starts to thicken. Do not stop mixing the rava.

Once it starts to thicken, reduce the flame to low to medium flame. It thickens nicely and at this stage, you can add the remaining sugar, which we have saved at the first step.

Sugar dissolves completely and the mixture starts to leave its sides.

To check, if it has attained the correctly consistency, take a little portion of rava and try to make a ball. if you can make a ball, then it is the correct consistency.

Mix again nicely, until, the rava leaves out the pan and does not stick to the pan. if you want you can add 1 tbsp of ghee here. but i have not added.

Now switch off the flame and allow to cool down little.

Make the balls

Once the sooji is cooled down little, apply little ghee on your hands and start to knead it to form a soft and smooth dough.

Now again add little ghee on your palms and take a small lemon sized portion of the dough and start rolling on your palm to make a small balls.

Repeat the same procedure and make the balls with the dough.

Boil the balls

Once you have made the balls, add these balls to the sugar syrup which we have made

and boil them again for about 10 minutes. Close the lid and boil them.

After 10 minutes, you can see the balls enlarge in size.

Allow to cool it completely

Serve the tasty sooji rasgulla or the rava rasgulla chilled.

Recipe to make the sooji rasgulla or the rava rasgulla

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Rava Rasgulla | Sooji Rasgulla

Rava Rasgulla | Sooji Rasgulla is a tasty and easy to make recipe. This is very similar to the actual rasgulla recipe but has its own unique taste and tastes great.

Course Dessert, sweet

Cuisine Indian, North Indian

Keyword rasgulla, rava rasgulla, sooji rasgulla

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

soaking time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 5 people

Calories 100kcal

Author Akila

Ingredients

• Sooji / Rava – 1/4 to 1/3 cup
• milk – 500 ml
• sugar – 1 cup
• water – 1 cup
• saffron – a pinch
• cardamom powder – a pinch
• ghee – 1 tbsp + little for your hands

Instructions

prepare the sugar syrup

• In order to make the rasgulla, we need to prepare the sugar syrup first. So in a pan, add 1 cup of sugar holding little bit of sugar for future use.
• To this add the water and bring it to boil.
• Now you can add the saffron and the cardamom powder. If you want you can add the vanilla essence or little bit of rose essence also.
• Allow the sugar to dissolve completely. There is no need to check the single thread consistency for this recipe.
• Once the sugar is dissolved fully, switch off the flame and keep it aside.

Prepare the sooji

• In a pan, add little ghee and add the rava or the sooji. fry them till nice aroma comes. do not over fry and make it black. also fry them in low flame itself for just 3 to 4 minutes.
• Once the rava is fried fully, now add 1 cup of milk.
• Once you have added the milk, start mixing it immediately without any lumps.
• after that add the remaining cup of milk.
• The rava or sooji gets cooked completely and starts to thicken. Do not stop mixing the rava.
• Once it starts to thicken, reduce the flame to low to medium flame. It thickens nicely and at this stage, you can add the remaining sugar, which we have saved at the first step.
• Sugar dissolves completely and the mixture starts to leave its sides.
• To check, if it has attained the correctly consistency, take a little portion of rava and try to make a ball. if you can make a ball, then it is the correct consistency.
• Mix again nicely, until, the rava leaves out the pan and does not stick to the pan. if you want you can add 1 tbsp of ghee here. but i have not added.
• Now switch off the flame and allow to cool down little.

Make the balls

• Once the sooji is cooled down little, apply little ghee on your hands and start to knead it to form a soft and smooth dough.
• Now again add little ghee on your palms and take a small lemon sized portion of the dough and start rolling on your palm to make a small balls.
• Repeat the same procedure and make the balls with the dough.

Boil the balls

• Once you have made the balls, add these balls to the sugar syrup which we have made
• and boil them again for about 10 minutes. Close the lid and boil them.
• After 10 minutes, you can see the balls enlarge in size.
• Allow to cool it completely
• Serve the tasty sooji rasgulla or the rava rasgulla chilled.

Video

Notes

check the below notes

Notes

1. Adding essence is purely optional
2. The dough need to kneaded nicely
3. Try to use the fine rava. If you dont have the fine rava, then dry fry the big variety rava and grind to a fine powder and then use for making this rasgullas.

The post Rava Rasgulla Sooji Rasgulla | Diwali sweets appeared first on Learning-to-cook.

Black gram ladoo | Karuppu ulunthu ladoo is one of the healthy ladoo which need to be given to the growing kids especially for girls.

How to make Black gram ladoo | karuppu Ulunthu ladoo

This Black gram ladoo | Karuppu ulunthu ladoo is easy to make ladoo which can be prepared in 30 minutes of time. The black gram has so many health benefits and it is good to take this ladoo daily. I suggest to take 1 ladoo for kids and 2 ladoo for adults.

In India, the black gram is added to many recipes,. It is called as Urad Dal in Hindi, minapappu in Telugu, ulundhu or Ulutham paruppu in Tamil. It is famously called as Maa Ki Daal by the Punjabis which means, Mother of all the legumes.

In Tamil Nadu, this urud dal is one of the main ingredient to prepare the very famous and healthy Idli recipe. Also it is the main ingredient to prepare the Medu vada.

Normally this black gram is sold in white color after removing the black skin of the gram since the black skin may turn some of the dishes in to black color. But it is good to include with the skin, as it contains so many health benefits.

If you love the healthy ladoo recipe, then do check the other healthy recipes below.

• Healthy Nuts Milk
• Almond carrot smoothie
• Instant Kesar Badam Milk
• Healthy Aval Ladoo

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Some frequently asked questions before preparing the Karuppu Ulunthu ladoo

Here I have given some frequently asked questions regarding the Black gram ladoo | Karuppu ulunthu ladoo. If you have any other questions, then do ask in comment section.

Why this ladoo is healthy?

Here are some healthy benefits

• It helps to improve digestion as it has plenty of dietary fiber and reduces constipation, bloating and cramping.
• The black gram has iron content and helps to prevent anemia.
• It also has other minerals like calcium, phosphorus, potassium and magnesium
• Good for diabetic people, as it helps to balance the sugar insulin and glucose in the blood

Why this ladoo is good for ladies and girls

As mentioned above it has lot of health benefits and good for all the people and it is especially good for the ladies and girls is that, ladies nearing 40 needs more calcium and other minerals, since it has more of those, it is good for ladies.

Also it is good for young girls who are about to get mensuration, as it improves their health and reduces the cramps during the mensural cycle.

What are the substitutes I can use instead of jaggery

You can use organic brown sugar, palm sugar, honey as substitutes for this recipe. But I personally prefer the jaggery. You can use, organic jaggery or country sugar at departmental stores.

How long it can be stored

You can store it 10 days to 2 weeks when kept in fridge.

Recipe to make the Black gram ladoo | Karuppu ulunthu ladoo

Now Lets see how to make the Black gram ladoo | Karuppu ulunthu ladoo with step by step instructions and a video for your easy understanding.

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Black gram ladoo | Karuppu ulunthu ladoo

This Black gram ladoo | Karuppu ulunthu ladoo is easy to make ladoo which can be prepared in 30 minutes of time. The black gram has so many health benefits and it is good to take this ladoo daily. I suggest to take 1 ladoo for kids and 2 ladoo for adults.

Course sweet

Cuisine Indian

Keyword black gram ladoo, karuppu ulunthu ladoo, ulunthu ladoo

Prep Time 0 minutes minutes

Cook Time 10 minutes minutes

preparing ladoo 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Black gram / Karuppu ulunthu – 1 cup
• jaggery – 3/4 to 1 cup or adjust as per your taste
• cardamom powder – 1 pinch
• ghee – 5 to 6 tbsp
• cashews – 10 broken to pieces

Instructions

Fry the black gram

• To make the ladoo we need to fry the black gram nicley. Fry them in low to medium flame only. It nearly takes 8 to 10 minutes normally.
• if it is normal urud dal / black gram, you can easily find whether the dal is fried or not, by simply seeing the change in color from white to light brown. But it difficult to find whether the black gram is roasted correctly. It can be only found by 2 things – 1). the black skin turns shiny when it is roasted properly. 2), it gives nice aroma of the roasted black gram.
• Remove it and keep it aside to cool down a bit. Meanwhile, you can fry the nuts and keep ready.

Frying the nuts

• In another small pan, add 1 tbsp of ghee / clarified butter and fry the cashews until it turns light brown color. You can also add other nuts like pistachios, hazelnuts and even raisins. I have added only cashews here.
• Keep it aside.

Grinding the black gram

• Once the black gram is cooled down, transfer it to a food processor or a mixier grinder.
• grind it to a fine powder
• if you feel the powder is bit coarse, you can use a strainer and sieve it well so you get nice fine powder.

Prepare the ladoo’s

• To the sieved fine powder, add the jaggery. The jaggery can be adjusted according to your sweetness level.
• Add the fried nuts and mix it well.
• Now heat the clarified butter / ghee nicely and add the hot ghee to this. Instead of adding all the ghee at a time, add 3 tbsp at first mix well and add the remaining again. Mix well. (Take care while mixing,as the ghee would be very hot)
• Take a small portion of the mixture and press them firmly to make small lemon sized ladoos. If the ladoo is sticking in your hands, add a tsp of shortening and prepare it again.
• Healthy ladoo is prepared.

Video

Notes

check the below notes

Ingredients to make the Black gram ladoo | Karuppu ulunthu ladoo

• Black gram / Karuppu ulunthu – 1 cup
• jaggery – 3/4 to 1 cup ( or adjust as per your taste)
• cardamom powder – 1 pinch (I have not added here)
• ghee – 5 to 6 tbsp
• cashews – 10 ( broken to pieces)

Step by step instructions to make the ladoo

Lets see the step by step procedure of making the ladoo with pictures for your easy understanding.

Fry the black gram

To make the ladoo we need to fry the black gram nicley. Fry them in low to medium flame only. It nearly takes 8 to 10 minutes normally.

if it is normal urud dal / black gram, you can easily find whether the dal is fried or not, by simply seeing the change in color from white to light brown. But it difficult to find whether the black gram is roasted correctly. It can be only found by 2 things –

1). the black skin turns shiny when it is roasted properly as you can see from the below picture.

2), it gives nice aroma of the roasted black gram.

If you still cannot find using these two things, then eat one black gram and check if it is crispy and crunchy enough. he he he.

Remove it and keep it aside to cool down a bit. Meanwhile, you can fry the nuts and keep ready.

Frying the nuts

In another small pan, add 1 tbsp of ghee / clarified butter and fry the cashews until it turns light brown color. You can also add other nuts like pistachios, hazelnuts and even raisins. I have added only cashews here.

Keep it aside.

Grinding the black gram

Once the black gram is cooled down, transfer it to a food processor or a mixier grinder.

grind it to a fine powder

if you feel the powder is bit coarse, you can use a strainer and sieve it well so you get nice fine powder.

Prepare the ladoo’s

To the sieved fine powder, add the jaggery. The jaggery can be adjusted according to your sweetness level.

Add the fried nuts and mix it well.

Now heat the clarified butter / ghee nicely and add the hot ghee to this. Instead of adding all the ghee at a time, add 3 tbsp at first mix well and add the remaining again. Mix well. (Take care while mixing,as the ghee would be very hot)

Take a small portion of the mixture and press them firmly to make small lemon sized ladoos. If the ladoo is sticking in your hands, add a tsp of shortening and prepare it again.

Healthy ladoo is prepared.

Tasty Healthy Black gram ladoo | Karuppu ulunthu ladoo is ready.

Notes

1. you can make the ladoo with normal white colored urud dal also
2. instead of jaggery, you can add palm sugar or brown sugar. when adding them, grind the black gram first and then add the sugar and then grind again.
3. I have not added the cardamom powder here. If you want to add it, add it while grinding the black gram.

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The post Karuppu ulunthu ladoo | Black gram ladoo appeared first on Learning-to-cook.

Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe

There are many different ways to prepare a coconut burfi like traditional method to quick version and microwave method. Here I am going to discuss a quick and simple method of making this coconut Burfi which requires only the coconut and sugar as the main ingredient.

So people add milk to this burfi to remove the impurities and to make the burfi look whiter. But I am not going to add milk, still this method also yields a very nice colour white colour to your burfis.

Coconut Burfi is mostly prepared with fresh grated coconut. But here I use fresh frozen coconut, bought from store. For this method desiccated coconut doesn’t go well for the Burfi. There is another method to prepare the coconut Burfi using desiccated coconut.

This Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe is prepared just in 12 to 15 minutes except the setting time for the burfi and this one can be stored more than week and stays good as we dont add any milk here.

If you love sweet recipes, then do check my other recipes like below

• Kaju Burfi
• Chocolate Burfi
• Mango Kalakhand
• Almond sweet
• Khoya peda

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe to make Burfi

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Coconut Burfi | Thengai Burfi | Burfi Recipes

Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe is a tasty and juicy Burfi recipe which is prepared using fresh coconut and sugar and a dash of cardamom for a nice flavour.

Course sweet

Cuisine Indian

Keyword coconut Burfi, nariyal burfi, thengai Burfi

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 3

Calories 400kcal

Author Akila

Ingredients

• coconut – 1.5 cups
• Sugar – 3/4 to 1 cup
• ghee – 2 tsp
• cashews – 5 to 6 broken into small piece( you can also add pottukadalai
• cardamom – 2 pinch

Instructions

• In a big heavy bottomed pan, add ghee.
• Break some 5 to 6 cashews. Add the broken cashews and fry till its becomes light brown colour.
• Remove it and keep it aside.
• Cook the coconuts
• In the same pan, add the coconut and along with it, add the sugar also.
• Mix well so that sugar starts to dissolve.
• The coconut and sugar, starts to loosen first, with light bubbles and looks watery first.
• But it starts to thicken after about 7 minutes. Keep the flame to low and keep stirring the coconut mixture.
• Now add the fried cashews and cardamom and mix well.
• The mixture starts to thicken now and leaves it sides.
• Switch off the stove now. Immediately grease a plate with little ghee. You would have also grease and keep a plate ready at the beginning itself.
• transfer the coconut mixture to this plate.
• Flatten the content using a glass tumbler or metal tumbler by applying little ghee, so that mixture does not stick to the tumbler.
• This is done to make the upper part of the burfi becomes smooth as well.
• Shaping and setting the Burfi
• Leave it to rest for about 10 minutes.
• After about 10 minutes of time, apply little ghee in a knife or a pizza cutter.
• cut them into squares or as per your desired shapes immediately so that it will be easy to break once they harden. You need to wait for 10 minutes, so that they won’t be more gooey by that time.
• Leave it for 1 hour to rest or to harden. Once the Burfi hardens, break them and store them in a air tight container or serve them fresh.
• Yummy and tasty Coconut Burfi | Thengai Burfi is ready.

Video

Notes

Check the below notes 

Ingredients

• coconut – 1.5 cups
• Sugar – 3/4 to 1 cup
• ghee – 2 tsp
• cashews – 5 to 6 (broken into small pieces) ( you can also add pottukadalai )
• cardamom – 2 pinch

Step by step method to make Coconut Burfi | Thengai burfi

In a big heavy bottomed pan, add ghee.

Break some 5 to 6 cashews. Add the broken cashews and fry till its becomes light brown colour.

Remove it and keep it aside.

Cook the coconuts

In the same pan, add the coconut and along with it, add the sugar also.

Mix well so that sugar starts to dissolve.

The coconut and sugar, starts to loosen first, with light bubbles and looks watery first.

But it starts to thicken after about 7 minutes. Keep the flame to low and keep stirring the coconut mixture.

Now add the fried cashews and cardamom and mix well.

The mixture starts to thicken now and leaves it sides.

Switch off the stove now. Immediately grease a plate with little ghee. You would have also grease and keep a plate ready at the beginning itself.

transfer the coconut mixture to this plate.

Flatten the content using a glass tumbler or metal tumbler by applying little ghee, so that mixture does not stick to the tumbler.

This is done to make the upper part of the burfi becomes smooth as well.

Shaping and setting the Burfi

Leave it to rest for about 10 minutes.

After about 10 minutes of time, apply little ghee in a knife or a pizza cutter.

cut them into squares or as per your desired shapes immediately so that it will be easy to break once they harden. You need to wait for 10 minutes, so that they won’t be more gooey by that time.

Leave it for 1 hour to rest or to harden. Once the Burfi hardens, break them and store them in a air tight container or serve them fresh.

Yummy and tasty Coconut Burfi | Thengai Burfi is ready.

These coconut burfi can be stored for about 1 weak also.

Notes

1. To get the pure white color, try to scrap the coconut till white color only. Do not go to the brown part of the coconut.
2. You can either your fresh coconut or frozen coconut for making coconut burfi. Dessicated coconut does not come correctly.
3. Some people add little milk (say about 3 tbsp) to get nice white color and remove the impurities.

The post Coconut Burfi | Thengai Burfi | Burfi Recipes appeared first on Learning-to-cook.

Khoya peda | Mawa peda | Instant khoya peda recipe with easy step by step instructions for your easy understanding and learning.

How to make Instant Peda

Peda is a tasty milk sweet or the milk fudge which is very famous in whole of India and is a must sweet in most of the festival time.

This peda can be prepared in many forms like by using the traditional method of using the milk, or using quick methods like using khoya or condensed milk. Also it can be prepared in microwave for a more quicker version.

Here i have shared a quicker version of peda using the ready made khoya. If you have home made khoya in hand, this peda can be prepared within 20 minutes of time when compared to the tradional method which takes around more than 1 hr of time. Also there many different varieties of peda like kesar peda, badam peda, makkan peda, etc.

you can make different recipes using khoya like below

• chocolate burfi using khoya
• carrot halwa using khoya
• kulfi icecream using khoya

If you like sweets, then do check my other sweet recipes below

• chocolate burfi
• kalakand
• melt in mouth banana halwa
• basandhi
• badam halwa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make Khoya peda | Mawa peda | Instant khoya peda

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Khoya peda | Mawa peda | Instant khoya peda

Khoya peda | Mawa peda | Instant khoya peda is really a quick recipe, in which the cooking time takes around 12 to 15 minutes only, if you have a ready made khoya in hand. Peda is a tasty milk sweet which is very famous in whole of India and is a must sweet in most of the festival time. This peda can be prepared in many forms like by using the traditional method of using the milk, or using quick methods like using khoya or condensed milk. Also it can be prepared in microwave for a more quicker version.

Course sweet

Cuisine Indian

Keyword instant peda using khoya, khoya peda, mawa peda, milk sweet

Cook Time 15 minutes minutes

cooling time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• khoya / mawa – 1.5 cups around 150
• sugar – 3/4 to 1 cup you can adjust according to your sweetness level
• cardamom powder – 1/4 tsp
• milk – 2 tbsp
• ghee – 1 tbsp

Instructions

• In a big heavy bottomed pan/vessel add 1.5 cups of khoya.
• To this add the sugar and cardamom powder.
• Now switch on the stove to low flame and mix the khoya, sugar and cardamom powder well.
• Add milk now and keep stirring.
• At first khoya will melt.
• Add ghee now.
• When you keep stirring, in low to medium flame, (preferably low flame), khoya starts to thicken. It might take aroung 12 to 15 min.
• Once the khoya, doesnt stick and leave out the sides of the pan.
• switch off the stove and transfer to another plate
• Allow to cool the peda.
• once it cools down, check for the consistency. To check this, take a small portion of the peda and check, whether you can able to make a ball
• Now take small lemon sized portion and make round balls or your desired shape. you can make your favorite design,
• you can make small dent in the middle of the peda and insert some of your favorite nuts like almonds, pistachios, etc.
• Once you have finished making all the pedas, allow it cool down completely before you serve.

Video

Notes

check the notes at the bottom

Step by step instructions of khoya peda

ingredients

• khoya / mawa – 1.5 cups (around 150)
• sugar – 3/4 to 1 cup (you can adjust according to your sweetness level)
• cardamom powder – 1/4 tsp
• milk – 2 tbsp
• ghee – 1 tbsp

Method to make the instant peda

In a big heavy bottomed pan/vessel add 1.5 cups of khoya.

To this add the sugar and cardamom powder.

Now switch on the stove to low flame and mix the khoya, sugar and cardamom powder well.

Add milk now and keep stirring.

At first khoya will melt.

Add ghee now.

When you keep stirring, in low to medium flame, (preferably low flame), khoya starts to thicken. It might take aroung 12 to 15 min.

Once the khoya, doesnt stick and leave out the sides of the pan.

switch off the stove and transfer to another plate (greased with ghee) or another non stick vessel. (when you use the non stick vessel, it will be easy for you).

Allow to cool the peda. ( do not cool down completely ). It should be slightly warm, so that you can able to make balls. ( approximately, around 15 to 20 min, but it also depends on the quanity you make).

So once it cools down, check for the consistency. To check this, take a small portion of the peda and check, whether you can able to make a ball out of it. If you can able to make the small round balls, without sticking to your fingers, then its the correct consistency.

Now take small lemon sized portion and make round balls or your desired shape. you can make your favorite design, using a peda maker or using spoon or fork. If you dont want any designs, then you can make small dent in the middle of the peda and insert some of your favorite nuts like almonds, pistachios, etc.

insert your favorite nuts. i have added some chopped almonds.

Once you have finished making all the pedas, allow it cool down completely before you serve.

Serve the yummy and tasty milk peda using khoya.

Notes

1. these pedas remain good for 2 days and when kept in fridge, it will be good for 5 to 7 days.
2. Once you finish the pedas, at first it will be soft and little sticky only. So dont panic. After 5 to 6 hours, it will become hard.
3. If you are having trouble making small round balls and very sticky, then it means it is undercooked. So again cook them for about 3 to 4 min and repeat the process.
4. If after making the balls, it is chewy, then it means pedas are overcooked. So try to be careful on the consistency.
5. You can increase or decrease the sugar as per your taste buds.
6. You can also soak some saffrons in the milk and add to the pedas.
7. Add some essence like vannila or rose essence, if you like sweet smell. Here i have added only cardamom.

*post first published on April 17, 2012. Updated with step wise pictures and recipe

The post Khoya peda | Mawa peda | Instant khoya peda appeared first on Learning-to-cook.

How to make Chocolate Burfi using Khoya

Preparation time: 05 min | Cook Time: 30 min 
Total Time: 35 min | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: South Indian

 

It’s time for a celebration. Yes, I prepared this Chocolate burfi using khoya as my 400th Post. I was so happy. There are many fellow bloggers who blogs so frequently with great recipes. Though I could not post that frequently, I love my cooking, blogging and posting recipes, whenever I get time. I could not have achieved this without your support and appreciation. A big thank you for my family, all the fellow bloggers, my readers. 

 

Actually this burfi I tried long before using this recipe here, and used home made khoya. But it didn’t turn out well. So again I tried using store bought khoya and followed the same recipe but did not add milk, as my mom told, it might reduce the self life and the result was awesome and I was so happy. Will again try with homemade khoya some other time. Let’s go to the recipe Chocolate Burfi using Khoya.

• Carrot halwa using khoya
• Kaju Burfi
• Mango Sheera
• Rava Gulab Jamun
• Vermicelli Kesari

 

Step by step instructions for Chocolate Burfi

Ingredients

Khoya – 250 gms (when crushed came to 2 1/4 cups)
Sugar – 1.5 cups
Ghee – 1/2 tsp (for greasing)
Cocoa powder – 1.5 tbsp
Crushed cardamom – 2 pinch ( optional )
Few Saffron and nuts for garnishing

 

 

Method to prepare chocolate burfi

1. Grease a plate with 1/2 tsp ghee and keep it ready. Crush the khoya and divide half the portion and keep it aside. Add first portion to the medium hot pan. Add half of the sugar. Keep stirring. Sugar and khoya leaves out water and tend to stick to the pan so keep on stirring. 

6. Remove them carefully and serve them.

 

 

 

 

 

 

Yummy and tasty Chocolate Burfi using Khoya is ready

 

 

Notes:

1. For richer taste, you can add 1/4 cup milk to the burfi, but it reduces its self life, also takes longer time to get the thick consistency.

2. This burfi can be stored for 3 days outside and 2 weeks in fridge.

3. Adding cardamom is purely optional. You can add a drop of vanilla essence also. 

4. You can adjust the sugar level as per your sweet tooth. 

 

Recipe of Chocolate burfi using khoya

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Chocolate burfi using khoya

Chocolate Burfi using khoya is a delicious burfi recipe which is made very quickly using the khoya or mawa. Instead of making it fully chocolaty, if we make half chocolate and half plain means, it tastes more delicious and we wont feel any bitter taste from the cocoa powder. 

Course Dessert

Cuisine Indian

Keyword chocolate milk burfi, choolate burfi using khoya

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 400kcal

Author Akila

Ingredients

• Khoya – 250 gms when crushed came to 2 1/4 cups
• Sugar – 1.5 cups
• Ghee – 1/2 tsp for greasing
• Cocoa powder – 1.5 tbsp
• Crushed cardamom – 2 pinch optional
• Few Saffron and nuts for garnishing

Instructions

• Grease a plate with 1/2 tsp ghee and keep it ready. Crush the khoya and divide half the portion and keep it aside. Add first portion to the medium hot pan. Add half of the sugar. Keep stirring. Sugar and khoya leaves out water and tend to stick to the pan so keep on stirring.
• Add the cardamom powder mix well. Dont allow the mawa to turn brown. Just cook till it thickens and when it attains the thick consistency, transfer it to the greased plate and flatten it.
• To the same pan, add the remaining portion of khoya, sugar and keep stirring. When it loosens, add the cocoa powder and mix well till it thickens.
• Spread this content above the white layered khoya. Flatten it immediately. You can use any butter paper or baking sheet for this to get smooth top layer. I just used the spoon to do it. So mine is not that much smooth.
• Allow to cool completely and using a pizza cutter or a knife, draw squares and cut into pieces.
• Remove them carefully and serve them.

Notes

Check the above notes.

*Post first published May 24 2014. Post updated with recipe

The post Chocolate burfi using khoya | Burfi Recipes appeared first on Learning-to-cook.

Kaju Katli | Cashew Burfi recipe using a video and strip by step instructions for your easy understanding and learning.

Kaju Katli | Cashew Burfi is an Indian sweet made up of only 2 main ingredients cashew nuts and sugar. It is one of the famous Indian sweet which is not too sweet and no much ghee or oil and have a melt in mouth texture.

• Mango kesari
• Semiya Kesari
• Bread Gulab Jamun
• Rava Gulab Jamun
• Tomato sweet pachadi
• Mango Halwa

Step by step instructions of Kaju katli | cashew burfi

Ingredients

• Cashews – 1 cup
• Sugar – 1/2 cup
• Water – 1/4 cup to 1/3 cup ( Just to immerse the sugar )
• Ghee – 1 to 2 tsp for greasing
• Milk – 2 tsp ( + or – ) (optional)

 

Method

Add cashw nuts to a food processor or mixie jar and Grind the cashews just to powder it. Do not over-grind, since the cashews may leave oil.

 

In a wide non stick pan add sugar and add water just to immerse it.

Keep the flame in medium or low to medium. When the sugar gets dissolved, check its consistency.

When the sugar syrup comes to a single string consistency (when you take the sugar syrup in your four finger and thumb, it should form a single string).

Printable Recipe of Kaju Katli | Cashew Burfi

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Kaju Katli | Cashew Burfi

Kaju Katli | Cashew Burfi is an Indian sweet made up of only 2 main ingredients - cashew nuts and sugar. It is one of the famous Indian sweet which is not too sweet and no much ghee or oil and have a melt in mouth texture.

Course Dessert

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akila

Ingredients

• Cashews - 1 cups
• Sugar - 1/2 cup
• Water - 1/4 to 1/3 cup Just to immerse the sugar
• Ghee - 1 to 2 tsp for greasing
• Milk - 2 tsp + or - (optional)

Instructions

• Add cashw nuts to a food processor or mixie jar and Grind the cashews just to powder it. Do not over-grind, since the cashews may leave oil.
• In a wide non stick pan add sugar and add water just to immerse it.
• Keep the flame in medium or low to medium. When the sugar gets dissolved, check its consistency.
• When the sugar syrup comes to a single string consistency (when you take the sugar syrup in your four finger and thumb, it should form a single string).
• Now add the cashew powder and stir continuously until it thickens.
• Once it thickens, Now reduce the flame to low and and check a very little portion of cashew paste and try to make a small ball. If you can make it, then that is the right consistency and you can switch off the flame.
• Though you have switched off the flame, you shoukd not stop stirring the paste, until.it thickens further and the sides comes out clean. (Shown in the below picture).
• Grease a plate with ghee and transfer the cashew paste content or transfer the content to another large non stick pan. Remove the remainings from spatula using a spoon.
• Just leave for 5 min or until you can bear the heat and you can start kneading the dough to make it smooth. Before kneading apply little ghee on your hands and start to knead.
• If the mixture is dry, you can add a tsp of milk to make it pliable and smooth. Here i didnt add, as the ghee and few drops of water is enough to make it  smooth dough.
• Now using a parchment paper or butter paper,
• Place the dough inbetween them.
• With the help of a rolling pin or chapatti roller, roll it to a thin layer like to 1/4" thickness or as per your wish.
• Now cut it in to diamond shaped pieces using a knife or a pizza cutter. For a smooth cutting, you can apply ghee on the knife.
• Remove the extras and again roll them to desired shape.
• Kaju katli is ready to eat now.

Notes

Check the below notes

Notes for Kaju Katli | Cashew Burfi

1. While kneading the cashew dough, you need to knead when it is hot or warm itslef.  So if you cant bear the heat, add 2 to 3 drops of water in hand and then start kneading.

2. If milk is added while kneading, self life is less than a week. So it is good to consume soon.

3. While removing hot cashew nut paste from pan, you can still see some grains of cashews, but dont worry, these will be gone, while you knead.

4. If you dont want those crumbles or grains, then you can seive them nicely using a filter.

5. While blending the cashews, grind for just 1 min continuously or grind till all get powdered. But never grind for too long as they release oil and becomes lumpy.

Post updated with video and notes 

The post Kaju Katli | Cashew Burfi | Kaju Burfi Recipe appeared first on Learning-to-cook.

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

It can either be eaten cold or hot. In both ways it tastes good. But I always prefer to eat hot just taken out from stove. Care should be taken while cooking rava Because they should be more than half cooked before adding the rava so that rava gets cooked properly and if you add the mango pulp early you will not get the correct texture of mango halwa.

If you like sweets and kesari, then do check out my other recipes in this blog like

• Semiya kesari
• Rava kesari
• Rava Gulab Jamun
• Tomato sweet pachadi
• Mango halwa
• Bread Gulab Jamun
• Mango kalakhand

If you like you can check more Mango Recipes here and more Easy Indian Sweet Recipes.

Video Recipe for Mango Kesari | Mango Sheets | Mampazha Kesari Recipe

Printable recipe of mango kesari | mango Sheera | Mampazha kesari Recipe

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Mango Kesari | Mango Sheera | Mampazha Kesari Recip

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

Course Dessert

Cuisine Indian

Keyword mampazha kesari, mango kesari, mango sheera

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Ripe Mango pulp - 1.5 cups
• Rava / Sooji - 1 cup
• Water - 3 cup
• Ghee - 5 tbsp
• Raisins - 12 to 15
• Salt - 1/8th tsp
• Cashews - 10 to 12
• Sugar - 3/4 to 1 cup
• Cardamom - a pinch
• Saffron - little for garnishing

Instructions

• In the heavy bottom pan and 2 tablespoon of ghee.
• Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.
• In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.
• Now add 3 cups of water to the vessel and little salt and allow it to boil.
• When the water is boiling add the rava little by little and cook until it is more than half cooked.
• Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.
• Now add the sugar and mix well. Cook until the sugar gets dissolved fully.
• Add the remaining ghee.
• Add the cardomam powder and mix well.
• Add the fried cashews and raisins.
• Garnish with some saffron and serve it.
• Serve the Mango Rava Kesari hot or cold.

Notes

Check the below notes

Step by step instructions of mango kesari | Mango Sheera | Mampazha kesari Recipe

Ingredients

• Ripe Mango pulp – 1.5 cups
• Rava / Sooji – 1 cup
• Water – 3 cup
• Ghee – 5 tbsp
• Raisins – 12 to 15
• Salt – 1/8th tsp
• Cashews – 10 to 12
• Sugar – 3/4 to 1 cup
• Cardamom – a pinch
• Saffron – little for garnishing

Method for preparing mango kesari |mango Sheera | Mampazha Kesari recipe

1. In the heavy bottom pan and 2 tablespoon of ghee.

2. Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.

3. In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.

4. Now add 3 cups of water to the vessel and little salt and allow it to boil.

5. When the water is boiling add the rava little by little and cook until it is more than half cooked.

6. Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.

7. Now add the sugar and mix well. Cook until the sugar gets dissolved fully.

8. Add the remaining ghee.

9. Add the cardomam powder and mix well.

10. Add the fried cashews and raisins.

11. Garnish with some saffron and serve it.

12. Serve the Mango Rava Kesari hot or cold.

Notes

1. Remember always add the mango pulp after the rava is mostly cooked.
2. You can increase or decrease the sugar as per taste.
3. This recipe needs water nearly 4.5 cups to 5 cups of water. so I have taken 3 cups of water and 1 and 1/2 cups of mango pulp. If you want to add more mango pulp you can add it.
4. You can also add mango Essence if you want.
5. If you want you can soak little saffron in milk and add to get nice color.

The post Mango Kesari | Mango Sheera | Mampazha Kesari Recipe appeared first on Learning-to-cook.

Today we will learn how to make the rava gulab jamun | Sooji Gulab Jamun Recipe using easy step by step instructions and video.

If you got guests in your house and you don’t have the instant gulab jamun mix do not worry. If you have rava in your house then you can make this rava gulab jamun | Sooji Gulab Jamun Recipe easily.

Gulab jamun can be made in a traditional way using khoya or mawa or using the bread like bread gulab jamun or just using the store bought gulab jamun instant mix. Now you can also make gulab jamun using the rava (also called semolina or sooji). This rava gulab jamun turns out to be as soft as the traditional gulab jamun and also tastes great.

Do try this rava gulab jamun or sooji gulab jamun and let me know how it has turned out to you.

If you like sweet recipes then you can take a look at my other sweet recipes like mango halwa using corn flour, traditional mango halwa, Rava Kesari, Semiya Kesari, Badam halwa, chana dal halwa, pooran poli, Tomato sweet pachadi.

If you like rava or sooji recipes, then do try these recipes like – rava bread toast, rava payasam, rava kichadi, coconut rava payasam, potato rava cutlets, rava idli.

Video recipe of rava gulab jamun ( sooji gulab jamun )

Printable recipe of rava gulab jamun (sooji gulab jamun )

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Rava gulab jamun | Sooji Gulab Jamun Recipe

Gulab jamun can be made in a traditional way using khoya or mawa or using the bread like bread gulab jamun or just using the store bought gulab jamun instant mix. Now you can also make gulab jamun using the rava (also called semolina or sooji). This rava gulab jamun turns out to be as soft as the traditional gulab jamun and also tastes great.

Course Dessert

Cuisine Indian

Keyword Rava gulab jamun

Cook Time 40 minutes minutes

Soaking time 2 hours hours

Total Time 40 minutes minutes

Servings 6

Author Akila

Ingredients

For sugar syrup

• Sugar - 1.5 cups
• Water - 1.5 cups
• Cardamom - 1/4 tsp
• Saffron - a pinch
• Lemon juice - 1/2 tsp optional
• Orange food colour - a pinch optional and added if saffron is not added
• Vanilla or rose essence- 1/2 tsp optional

For making gulab jamun

• Rava sooji / semolina - 1/2 cup
• Milk - 1.5 cup
• Ghee clarified butter - 1.5 tbsp + little for hands
• Salt - 1 or 2 pinch
• Oil for frying

Instructions

• In the heavy bottom pan add sugar and water and mix until the sugar dissolves completely.
• To this add cardamom and pinch of saffron and allow to boil for some time.
• When the sugar reaches single thread consistency then switch off the stove and keep aside the sugar syrup.
• Now in another heavy bottom pan add 1/2 cup of rava and start frying it. Do not fry it till it becomes brown in color. Before that stage itself remove it.
• Now Grind this rava to a fine powder. If you are using fine rava then you can use it as it is. No need to grind it.
• In the same pan add milk and just warm it. No need to boil it.
• Add the ground rava to this and start mixing it immediately. Do not give any gap as it forms lumps and it will be hard to break later.
• When you keep on mixing the mixture becomes thicker. Now and the ghee to this and add a pinch of salt and mix it and switch off the stove when it turns thick but still soft.
• Transfer this to another vessel and start to knead to make it even more softer.
• Apply some ghee on your hands and start making small soft balls. So that the mixture does not stick on your hands.
• Now in another vessel add enough oil to fry the balls. Drop the balls one by one on the hot oil and start frying it. Fry it until it becomes light golden color. Do not over fry it. Also do not fry in very high flame as the outer layer becomes black soon and the inner part will not be cooked.
• Once the balls have turned to light brown color remove it from the oil and add them to the sugar syrup which we have prepared previously.
• Since the sugar syrup would have cool down by now slightly, heat the sugar syrup slightly once the balls are added. Repeat the same process for the other batch of balls.
• Let the balls rest in the sugar syrup for 2 to 3 hours so that it completely absorbs the sugar syrup. After three hours of soaking in sugar syrup the balls would have become very soft gulab jamuns.
• Serve the rava gulab jamuns in a bowl.
• Yummy and tasty rava gulab jamuns are ready.

Notes

Check the below notes... 

Step by step instructions of rava gulab jamun recipe

Instructions

For sugar syrup

• Sugar – 1.5 cups
• Water – 1.5 cups
• Cardamom – 1/4 tsp
• Saffron – a pinch
• Lemon juice – 1/2 tsp (optional)
• Orange food colour – a pinch ( optional and added if saffron is not added)
• Vanilla or rose essence- 1/2 tsp (optional)

For making gulab jamun

• Rava ( sooji / semolina ) – 1/2 cup
• Milk – 1.5 cup
• Ghee (clarified butter) – 1.5 tbsp + little for hands
• Salt – 1 or 2 pinch
• Oil for frying

Method for making rava gulab jamuns | Sooji Gulab Jamun Recipe

1. In the heavy bottom pan add sugar.

2. Add water

3. Allow sugar to dissolve completely.

4. To this add cardamom and pinch of saffron and allow to boil for some time.

5. When the sugar reaches single thread consistency then switch off the stove and keep aside the sugar syrup.

6. Now in another heavy bottom pan add 1/2 cup of rava and start frying it. Do not fry it till it becomes brown in color. Before that stage itself remove it.

7. Now Grind this rava to a fine powder. If you are using fine rava then you can use it as it is. No need to grind it.

8. In the same pan add milk and just warm it. No need to boil it.

9. Add the ground rava to this and start mixing it immediately. Do not give any gap as it forms lumps and it will be hard to break later.

10. When you keep on mixing the mixture becomes thicker. Now and the ghee to this and add a pinch of salt and mix it and switch off the stove when it turns thick but still soft.

11. Transfer this to another vessel and start to knead to make it even more softer.

12. Apply some ghee on your hands and start making small soft balls. So that the mixture does not stick on your hands.

13. Now in another vessel add enough oil to fry the balls. Drop the balls one by one on the hot oil and start frying it.

14. Fry it until it becomes light golden color. Do not over fry it. Also do not fry in very high flame as the outer layer becomes black soon and the inner part will not be cooked. Once the balls have turned to light brown color remove it from the oil.

15. add them to the sugar syrup which we have prepared previously.

17. Since the sugar syrup would have cool down by now slightly, heat the sugar syrup slightly once the balls are added. Repeat the same process for the other batch of balls.

18. Let the balls rest in the sugar syrup for 2 to 3 hours so that it completely absorbs the sugar syrup. After three hours of soaking in sugar syrup the balls would have become very soft gulab jamuns.

19. Serve the rava gulab jamuns in a bowl.

Yummy and tasty rava gulab jamuns are ready.

Notes

1. My rava or sooji is not that fine. So I grind and made to a powder. If you have a fine rava, then you can use as it is without grinding. Also when we make it to a powder form the dough becomes very soft and we can easily knead it and we get very soft gulab jamun.

2. Adding salt is optional, but it enhances the taste.

3. If you like you can add any essence of your choice.

4. Adding saffron or orange food color is purely optional.

5. You need to add the rava when the milk is like warm. Do not boil the milk.

6. Once rava is added to the milk you need to keep stirring or else lumps would be formed and it will be hard to break while kneading. Also once rava is added immediately keep it in low flame.

7. While Frying the rava no need to fry till it becomes light brown. You need to stop before it changes its colour.

The post Rava gulab jamun | Sooji Gulab Jamun Recipe appeared first on Learning-to-cook.

Today we will see the preparation of Tomato sweet Pachadi | Thakkali Sweet Pachadi recipe with video and step-by-step instructions.

I have tasted this Tomato sweet Pachadi | Thakkali Sweet Pachadi in Tamil Brahmin weddings in my childhood. After coming to Singapore I missed going to the weddings and I missed this pachadi as well.

While browsing the net I came across jeyashri’s site and tried the pachadi and it came out really well. It was so authentic and traditional that I got the taste of the tomato sweet pachadi which I used to eat in the weddings.

I made this Pachadi in a traditional way that it takes more time like 45 to 50 minutes to get the correct consistency. But it is worth your time because the sweet and tangy taste of this Pachadi’s outcome is simply awesome.

If you love this pachadi then you can also try my other recipes in this blog such as mango halwa using corn flour, traditional mango halwa, Rava Kesari, Semiya Kesari, Badam halwa, chana dal halwa, pooran poli.

If you like recipes using tomato, then do check out these recipes – Onion tomato chutney, tomato bread toast, garlic tomato chicken roast, thakkali thokku, cucumber tomato salad, Tomato pulao.

Video recipe of tomato sweet pachadi

Printable recipe of tomato sweet pachadi

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Tomato sweet Pachadi | Thakkali Sweet Pachadi

Tomato sweet Pachadi | Thakkali Sweet Pachadi is an authentic dish which is served in Tamil Brahmin weddings. in a traditional way that it takes more time like 45 to 50 minutes to get the correct consistency. But it is worth your time because the sweet and tangy taste of this Pachadi's outcome is simply awesome.

Course Dessert

Cuisine South Indian

Keyword tomato sweet pachadi

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Author Akila

Ingredients

• Tomatoes - 8 medium sized
• Sugar- 1.5 cups
• Water - 0.5 cup or less
• Ghee - 3 tbsp
• Cashews - 15 to 20
• Raisins - 12 to 15
• Dates - 4 to 5 seedless dates chopped finely
• Salt - pinch optional ( I didn't add here )

Instructions

• In the heavy bottom pan one tablespoon of ghee and cashews raisins and dates.
• Fry them nicely till the cashews have become light golden color. Remove and keep them aside.
• In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Also do not add more water than mentioned because the tomatoes will leave out water while cooking.
• Now add the tomatoes and Cook the tomatoes nicely and smash them if you find any big pieces.
• To get the perfect consistency the tomatoes need to be cooked for nearly 40 to 50 minutes of time. Also always cook them in low to medium flame after 30 minutes of time.
• After 30 minutes of time and one tablespoon of ghee and again after 45 minutes of time and one tablespoon of ghee so that it gives a rich taste.
• Once all the water content evaporates and the tomatoes will get the glossy texture and the consistency becomes thick.
• Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.
• Serve the tomato sweet Pachadi either hot or cold. It will taste awesome in both the ways.
• Yummy & Tangy tomato sweet pachadi is ready to be served.

Notes

1. Do not add more water than mentioned as the tomatoes leave water.

2. Adding salt is purely optional.

3. Also you can add little cardamom or vanilla essence if you want some flavor.

4. This.can.be stored more than 3 weeks in refrigerator.

5. Dates should be deserts and chopped finely.

6. If you want, you can add a pinch of salt. It enhances the taste.

7. If you want to make healthier version, then replace sugar with jaggery or palm sugar and try.

Step by step instructions of tomato sweet pachadi

Ingredients

• Tomatoes – 8 (medium sized)
• Sugar- 1.5 cups
• Water – 0.5 cup or less
• Ghee – 3 tbsp
• Cashews – 15 to 20
• Raisins – 12 to 15
• Dates – 4 to 5 ( seedless dates chopped finely)
• Salt – pinch (optional) ( I didn’t add here )

Method of making tomato sweet pachadi

1. In the heavy bottom pan one tablespoon of ghee and cashews raisins and dates.

2. Fry them nicely till the cashews have become light golden color. Remove and keep them aside.

3. In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Also do not add more water than mentioned because the tomatoes will leave out water while cooking.

4. Now add the tomatoes and Cook the tomatoes nicely and smash them if you find any big pieces.

5. To get the perfect consistency the tomatoes need to be cooked for nearly 40 to 50 minutes of time. Also always cook them in low to medium flame after 30 minutes of time.

6. After 30 minutes of time and one tablespoon of ghee and again after 45 minutes of time and one tablespoon of ghee so that it gives a rich taste.

7. Once all the water content evaporates and the tomatoes will get the glossy texture and the consistency becomes thick.

8. Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.

9. Serve the tomato sweet Pachadi either hot or cold. It will taste awesome in both the ways.

10. Yummy & Tangy tomato sweet pachadi is ready to be served.

Notes

1. Do not add more water than mentioned as the tomatoes leave water.

2. Adding salt is purely optional.

3. Also you can add little cardamom or vanilla essence if you want some flavor.

4. This.can.be stored more than 3 weeks in refrigerator.

5. Dates should be deserts and chopped finely.

6. If you want, you can add a pinch of salt. It enhances the taste.

7. If you want to make healthier version, then replace sugar with jaggery or palm sugar and try.

The post Tomato sweet Pachadi | Thakkali Sweet Pachadi appeared first on Learning-to-cook.

Today let’s learn the mango halwa by using corn flour with the video and step-by-step instructions. I already have a mango halwa in this blog which is prepared traditionally in Tamil Nadu. But this is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

This mango halwa can be easily stored outside for two days and when kept in refrigerator it can be stored for more than a week. But it always tastes great when finished at the earliest. Also it can be taken either hot or cold. And either way it tastes great.

If you like recipes using mango you can check some of my mango recipes like mango lemonade, traditional mango halwa, mango jam, mango rasam, mango ice cream, mango lassi, mango kesari, mango kalakand, mango muffins, mango oats smoothie, mango raitha, mango kheer.

If you like halwa recipes you can check out some of the video recipes in this blog Apple Halwa, badam halwa, milk halwa, Chana Dal halwa, white pumpkin halwa, carrot halwa and beetroot halwa.

Video recipe of mango halwa using corn flour

Printable recipe of mango halwa using corn flour

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Mango halwa using corn flour recipe

mango halwa is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akila

Ingredients

• Mango pulp - 2 cups
• Corn flour - 3 tablespoon
• Water - little to mix the corn flour
• sugar - 1 Cup
• Nuts - 1/2 cup cashews, almonds, hazelnuts
• Cardamom powder - little optional
• Ghee - 5 tablespoon

Instructions

• In the heavy bag and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.
• In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.
• Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.
• Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.
• This is the time you should add the cardamom powder and the nuts. ( Here I didn't add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.
• If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.
• Just level up your halwa and allow to cool down for two to three hours or cool it down completely. Once it is completely cool down you can make slices of your halwa and serve it.
• Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

Step by step instructions of mango halwa using corn flour recipe

Ingredients

• Mango pulp – 2 cups
• Corn flour – 3 tablespoon
• Water – little ( to mix the corn flour )
• sugar – 1 Cup
• Nuts – 1/2 cup (cashews, almonds, hazelnuts)
• Cardamom powder – little (optional)
• Ghee – 5 tablespoon

Method for preparing mango halwa using corn flour

1. In the heavy bottom vessel and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.

2. In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.

3. Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.

4. Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.

5. This is the time you should add the cardamom powder and the nuts. ( Here I didn’t add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.

6. If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.

7. Just level up your halwa and allow to cool down for two to three hours or cool it down completely.

8. Once it is completely cool down you can make slices of your halwa and serve it.

9. Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Serve the Yummy Mango Halwa using corn flour.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

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