Indian Festival Sweets Archives - Learning-to-cook

Rava Rasgulla Sooji Rasgulla | Diwali sweets

Akila — Mon, 01 Jun 2020 15:33:09 +0000

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.

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

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

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

Cook Time 10

soaking time 1

Total Time 1 30

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

Adding essence is purely optional
The dough need to kneaded nicely
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.

Karuppu ulunthu ladoo | Black gram ladoo

Akila — Fri, 24 Apr 2020 01:00:07 +0000

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.

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.

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

Cook Time 10

preparing ladoo 15

Total Time 25

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

you can make the ladoo with normal white colored urud dal also
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.
I have not added the cardamom powder here. If you want to add it, add it while grinding the black gram.

Pin it

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Coconut Burfi | Thengai Burfi | Burfi Recipes

Akila — Sun, 09 Jun 2019 16:32:36 +0000

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.

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

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

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

Cook Time 15

Resting Time 1

Total Time 1 25

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

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.
You can either your fresh coconut or frozen coconut for making coconut burfi. Dessicated coconut does not come correctly.
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.

Carrot Halwa Using Khoya | Easy Carrot Halwa

Akila — Sun, 10 Mar 2019 01:00:00 +0000

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Carrot Halwa Using Khoya

Carrot halwa using khoya recipe with easy step by step instructions for your easy understanding and learning.

Carrot halwa is one of the famous Indian Dessert which is served in marriage functions with icecream. Though i dont like this combo, many people do love it. In those halwas, You will get a little crunchy taste in some of the carrot halwa and it is due to the adding of khoya.

Carrot halwa can be made either in a traditional way with milk or with quick versions like using condensed milk or carrot halwa using khoya or mawa which really takes only half the time of the original/traditional halwa. This carrot halwa can also be prepared in microwave or in pressure cooker.

If you love carrot halwa, you can check my other halwa recipes below,

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

Printable recipe of Carrot Halwa Using Khoya

Carrot Halwa Using Khoya

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Course Dessert

Cuisine Indian

Keyword carrot halwa, carrot halwa using khoya

Prep Time 10

Cook Time 20

Total Time 30

Servings 5

Calories 400kcal

Author Akila

Ingredients

Delhi carrots – 3
Khoya – 3/4 cup
Ghee – 4 tbsp
Sugar – 1 cup
Cashews & raisins – little
Cardamom powder – little

Instructions

Take the carrots.
Grate the carrots.
It has come to 2 bowls for me.
In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)
Add the chopped cashews and some raisins.
Fry them till cashews becomes light brown.
Remove them from the pan and keep aside.
In the same pan, add the grated carrots.
Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.
It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.
Add the khoya or mawa and sugar.
Let the khoya and sugar melt and carrots gets cooked with this also.
Khoya melted nicely.
Adjust the sugar if you need.
When the halwa doesn’t gets stick to the sides, then it is the right consistency.
Lower the flame now.
Add the cardamom and the fried cashews and raisins. Mix them well.
After 2 minutes, switch off the stove.
Serve it in a bowl.

Notes

Check the below notes

Step by step instructions of Carrot Halwa using Khoya

Ingredients

Delhi carrots – 3
Khoya – 3/4 cup
Ghee – 4 tbsp
Sugar – 1 cup
Cashews & raisins – little
Cardamom powder – little

Method to prepare carrot halwa using khoya

Take the carrots.

Grate the carrots. If you have more carrots, then chop the carrots in a medium sizes and grate in a mixer grinder.

It has come to 2 bowls for me.

In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)

Add the chopped cashews and some raisins.

Fry them till cashews becomes light brown.

Remove them from the pan and keep aside.

In the same pan, add the grated carrots.

Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.

It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.

Add the khoya or mawa and sugar. (sugar is added only half amount first).

Let the khoya and sugar melt and carrots gets cooked with this also.

Khoya melted nicely.

Adjust the sugar if you need.

When the halwa doesn’t gets stick to the sides, then it is the right consistency.

Lower the flame now.

Add the cardamom and the fried cashews and raisins. Mix them well.

After 2 minutes, switch off the stove.

Serve it in a bowl.

Yummy yummy carrot halwa using khoya is ready.

The post Carrot Halwa Using Khoya | Easy Carrot Halwa appeared first on Learning-to-cook.

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe

Akila — Mon, 24 Sep 2018 13:52:26 +0000

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe with video and step by step instructions for easy learning.

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

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

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

Cook Time 20

Total Time 30

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

Remember always add the mango pulp after the rava is mostly cooked.
You can increase or decrease the sugar as per taste.
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.
You can also add mango Essence if you want.
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.

Tomato sweet Pachadi | Thakkali Sweet Pachadi

Akila — Thu, 12 Jul 2018 03:00:57 +0000

Tomato sweet Pachadi | Thakkali Sweet Pachadi is an authentic dish which is served in Tamil Brahmin weddings. We will see the preparation of tomato sweet pachadi with video and easy step by step instructions for easy learning.

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

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

Cook Time 50

Total Time 1

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.

Mango Kalakhand Recipe

Akila — Sat, 30 Apr 2016 13:34:00 +0000

Mango Kalakhand recipe with easy step by step instructions for your easy understanding.

Kalakhand that too Mango Kalakhand, the name itself makes me drooling as I am big fan of Kalakhand recipe. I already have regular version of Kalakhand recipe and as I had remaining mangoes after preparing the mango raita, I decided to prepare Mango Kalakand. Also I am happy to share that this is my 500th post. I didn’t prepare particularly for this. Just it came as a coincidence.

Here are some other sweet recipes for you to check

Chocolate Burfi

Badam Halwa

Mango Halwa

Kalakhand

Paneer Jalebi

Mango Kalakhand

Preparation time: 5 min | Cook Time: 40 min | Serves: 9

Recipe Category: Dessert | Recipe Cuisine: North Indian

Ingredients
Mango Puree – 3/4 cup
Paneer / Cottage cheese – 3/4 cup
Koya – 1 cup
Sugar – 1 cup (adjust the sugar according to the sweetness of the mango)
Cardamom powder – 1/4 tsp
Ghee – 2 tsp + 1 tsp
Nuts of your choice – as your wish (like Cashews, pistachios, almonds, melon seeds)
Saffron for garnishing

Method for preparing Mango Kalakhand Recipe

1. Keep all your ingredients ready. In a pan add the sugar and the mango puree.

2. When the sugar got dissolved well, check on the single string consistency. Add the crushed koya.

3. Koya also gets dissolved. Keep on stirring. When the koya slightly thickens, add the crumbled paneer.

4. The mixture starts to thicken to half the quantity. Add 2 tsp ghee at this stage and keep stirring. Add the cardamom powder.

5. Add the crushed nuts and keep stirring. It might take another 8 to 10 minutes in medium flame or check if the kalakhand is not sticking on the sides and ghee separates.

6. Keep mixing for another 5 minutes in slow flame. Meanwhile, take another vessel and spread 1 tsp of ghee and keep it ready. Now switch off the stove and transfer it to the ghee sprayed vessel.

7. Flatten it slightly and garnish with some more nuts and saffron.

8. Again flatten by pressing it using a butter paper for even surface. Let it rest for 1 hr. Remove the butter paper and cut into squares.

9. Serve the yummy Mango Kalakhand.

Tasty Mango Kalakhand is ready.

Printable recipe of Mango Kalakhand Recipe

Notes:
1. My mangoes are not that much sweet so added more sugar. So check the sweetness of the mangoes and add sugar accordingly. If you have added more also, you can adjust by increasing the paneer or koya.
2. In 3rd and 4th step, while the mixture is boiling, it may get splashed on you. So be careful while stirring.
3. You need to keep on stirring to avoid the mixture get burnt.
4. I added only almonds. You can add any nuts of your choice.
5. If mango puree is not enough to dissolve the sugar, you can add little water.

The post Mango Kalakhand Recipe appeared first on Learning-to-cook.

Bread Gulab Jamun | Gulab Jamun Recipe

Akila — Mon, 28 Mar 2016 14:13:00 +0000

I have not tried the Bread Gulab Jamun before and never expected this to be such an easy alternative to the original Gulab Jamun recipe. Even my mom is new to this and she also surprised by the result. I can definitely say, if you are a Gulab jamun fan, then this Bread Gulab Jamun is also a must try one.

Some other Sweet Recipes for you to check

Chocolate Burfi

Makkan Peda

Rava Kesari

Mango Halwa
Badam Halwa

Bread Gulab Jamun

Preparation time: 20 min | Cook Time: 20 min | Serves: 5

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Bread – 8 pieces

Milk powder – 2 tbsp

Water – as needed

Baking Soda – a pinch

Oil for frying

For Sugar Syrup

Sugar – 1.5cups

Water – 2.5cups

Cardamom powder – 2 pinch

Saffron – few strands

Ghee – 1tbsp

Method to prepare Bread Gulab Jamun

1. Remove the sides of the bread and make them to small pieces.

2. Grind them nicely to a powder form and add the milk powder and the baking soda.

3. Add little amount of water and smash it to form a soft dough. Make them into equal sized balls ( small lemon size ). Let it rest for sometime.

4. Meanwhile, add sugar in a vessel and add water. When sugar starts to dissolve, add the saffron, cardamom powder and the ghee.

5. Now heat the oil and add the balls one by one. Keep the flame in low and Keep rotating the balls for smooth browning on all sides. When they become light brown colour. Remove from oil.

6. Place them in the hot sugar syrup and leave it for 15min for the balls to absorb sugar syrup.

7. Tasty and delicious Bread Gulab Jamuns are ready to be served.

So who wants this easy to prepare and yummy Bread Gulab Jamun

Notes:

1. I used milk bread for this. You can use any bread, but try to use unsalted one.
2. Roll the balls smoothly and not too tight. Because, while frying, the inner part might not cook properly, if you roll them tightly.
3. Keep the flame in low, while frying the balls for even cooking and keep rolling the balls.
4. Adding milk powder and cooking soda are purely optional.

Tags: Bread Gulab Jamun Recipe, how to make Bread Gulab Jamun Recipe, Gulab Jamun using Bread, Gulab Jamin, Diwali Recipes, Festival Sweet recipes

The post Bread Gulab Jamun | Gulab Jamun Recipe appeared first on Learning-to-cook.

Badam Halwa | Easy Badam Halwa Recipe | Almond Halwa | Indian Sweets | Diwali Recipes | Indian Festival Recipes | Indian Dessert Recipes

Akila — Fri, 30 May 2014 09:00:00 +0000

It’s time for celebration again.Wondering what??.. It’s my blog anniversary. Yes entering into 5th year of blogging.So I prepared this Badam Halwa or Almond Halwa to celebrate it. Actually I thought of preparing Badam Burfi, but my mom suggested to prepare this Badam Halwa. It was so easy and the taste is amazing. I just followed blindly what my mom instructed and the outcome was awesome. Try and let me know how was the outcome of Badam Halwa.

If you wish you can view the following badam / Almond recipes

Almond Icecream

Almond sweet

Kesar Badam milk using Kesar Badam Mix

Almond Banana Carrot Smoothie

Dates Almond Milk

Oats Almond cookies

How to make Badam Halwa

Preparation time: 45 min | Cook Time: 25 min | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients

Almonds / Badam – 1.5 cups

Sugar – 1 cup

Ghee – 6 to 7 tbsp

Saffron – 1 pinch

Milk – 1/2 cup ( + or – )

Cardamom – 1/5 tsp crushed

Water – as needed

Method

1. Soak the almonds in medium hot water for 1 hour.

2. Soak the saffron in 1/4 cup hot milk. Remove the almond skin.

3. Transfer the almonds to the food processor with 4 tbsp milk first. Grind for few min. Now add the saffron soaked milk and again grind to a smooth paste by stopping at regular intervals and adding either a tsp of water or milk.

4. When it is smooth, keep it aside. In a pan add sugar.

5. Add water till the sugar gets soaked. Do not add more water. When the sugar starts dissolves, add the badam paste.

6. Start stirring, as it might stick to the vessel. Add ghee at regular intervals. Add crushed cardamom.

7. Keep stirring till the ghee oozes out from the halwa and that Halwa got thickened.

8. Pour it in a greased plate and allow to cool down completely.

9. Garnish with saffron and serve the tasty Badam Halwa.

Easy and tasty Badam Halwa / Almond Halwa is ready

Notes

1. If your halwa, is sticky add it again to the pan and add some more ghee.
2. If you are health concerned, you can reduce the ghee, but cannot assure whether you can get the same taste.

2. Adding milk/condensed milk enriches the taste, but reduces shelf life of the halwa.

3. Can be stored in fridge for more than a week.

Tags: Badam Halwa, Almond Recipes, Badam Recipes, Indian Badam Recipes, Indian Almond Recipes, Home made Badam Halwa, Almond Halwa, South indian Badam Halwa, Almond dessert, easy Badam Halwa recipe, how to make Badam Halwa, Badam Halwa for beginners, Tamil nadu Badam Halwa recipe, Kids recipes, Indian Party sweets, how to prepare Badam Halwa, Sweet Recipes, Indian Sweets, festival Sweets, sweet recipes for kids, holi recipes, Jain Sweets, diwali Sweets, Deepavali Sweets, festival Recipes

Celebrate Sweets – Stuffed Sweets – Round Up

Akila — Sun, 26 Jun 2011 22:43:00 +0000

Hi Friends,

First sorry for not posting for a long time that too, while conducting the event. Especially i want to ask sorry to Nivedita as i guest hosted her event and delayed in posting the round up. I was so busy, that i could not even sit in net. I had so many issues to get resolved in both personally and officially. Also, my second kid (1 and half yr), not allowing me to sit in net. So from morning 4, i worked to post the round up. so here comes the round up for Celebrate Sweets – Stuffed Sweets (which is also my 200th post)…

I want to thank all who have participated and also for giving support and encouragement without which i would have not reached this….

Poli
Sent by: Jaleela of Samaiyalattakaasam

Vellam
Sent by: Jaleela of Samaiyalattakaasam

Banana Pancakes
Sent by : Jabeen of Jabeen’s Corner

Shahi Tukla
Sent by: Kaderfa of En Iniya Illam

Mawa Kachori
Sent by : Priya of Mharorajasthanrecipes

Haale Kabudu
Sent by: V of The V Kitchen

Somas
Sent by: Asma of Payanikkum Paathai

Rasgulla
Sent by: Neetu of Tips N Deals

Bobbatlu
Sent by: Sravani of Srav’s Culinary Concepts

Karanji
Sent by: Mugdha of Cooking Fundas

Makkan Peda
Sent by: Jay of Tasty Appetite