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.

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.

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.

Let us learn the Recipe of Semiya Kesari | How to make Semiya kesari recipe with video and with step by step instructions today. This is very similar recipe to Rava Kesari but you would not need that much ghee as that of Rava Kesari.

I have tasted this semiya kesari only twice that too in marriage functions. From that time onwords I want to try this kesari but somehow I missed all these days.

If you got sudden guests and you are out of idea what to prepare, do not hesitate much and prepare this delicious semiya kesari and you won’t regret it. This semiya kesari can be prepared in 20 min of time and you can surprise your guests.

You can also try other easy desserts like –

• Rava Kesari
• semiya payasam
• pasta payasam
• javvarisi payasam
• badam halwa
• chocolate burfi
• Mango kalakhand

If you want more desserts to try out, then check the page – Sweet Recipes

Video Recipe for Semiya Kesari Recipe

If you want step by step instructions read below.

Printable recipe of Semiya Kesari Recipe

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Semiya kesari | How to make Semiya Kesari Recipe

Semiya kesari is an easy and tasty dessert which you can finish within 20 to 30 minutes.

Course Dessert, sweet

Cuisine Indian

Keyword how to make semiya kesari, semiya kesari, vermicelli kesari

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akila

Ingredients

• Semiya / Vermicelli - 1 cup thin variety
• Ghee - 2 tbsp
• Cashews - 7 or 8 broken
• Raisins - 12 to 15
• Water - 1.25 to 1.5 cups or check instructions from vermicelli packet
• Sugar - 1/2 cup or adjust according to your taste
• Orange food colour - a pinch
• Cardamom power - little
• Salt - a pinch
• Vanilla essence - 1/2 tsp optional

Instructions

• In the pan add one tablespoon ghee.
• Fry the cashews for one minute in medium Flame and the reasons for 30 to 40 seconds in medium Flame.
• In the same pan add to 1 cup of this semiya (thin vermicelli) and Fry till it becomes into golden brown. Remove and keep it aside.
• For the brand of Semiya which I used 1 to 1.25 cups is enough for cooking. For other's you can use 1.5 cups of water or cook the vermicelli According to the instructions given in the packet.
• Add a pinch of salt to enhance the taste. Allow the water to boil.
• Now add the fried vermicelli (fried semiya) and cook it, till it becomes soft.
• Add half a cup of sugar and let the sugar dissolve completely. You can adjust the sugar according to your taste.
• Now add another one tablespoon of ghee and cook for a while of about 3 to 4 minutes. Now semiya turns into a glossy texture.
• It's the perfect time to add the food color. Instead of adding the orange food color powder directly you can mix with 1 tablespoon of milk or water and you can add it. Also if you don't like to add the artificial food color you can soak a pinch of saffron in warm milk or warm water and you can add that.
• Now add the crushed cardamom and also the fried cashews and raisins and mix for a while.
• Tempting and tasty Semiya Kesari is ready to be served.

Notes

1. I have added only one tablespoon of ghee in this recipe. If you want to add more you can add according to your taste.

2. Adding salt is not necessary but I feel it enhances the sweet recipe.

3. The vermicelli I used is of thin Variety so I have used 1 to 1.25 cups of water. So if you're having thick Variety semiya then you might need to increase the quantity of water.

Step by step instructions for Semiya Kesari Recipe

Ingredients

• Semiya / Vermicelli – 1 cup ( thin variety )
• Ghee – 2 tbsp
• Cashews – 7 or 8 ( broken)
• Raisins – 12 to 15
• Water – 1.25 to 1.5 cups ( or check instructions from vermicelli packet )
• Sugar – 1/2 cup ( or adjust according to your taste )
• Orange food colour – a pinch
• Cardamom power – little
• Salt – a pinch
• Vanilla essence – 1/2 tsp ( optional )

Method for preparing Semiya Kesari

1. In the pan add one tablespoon ghee.

2. Fry the cashews for one minute in medium Flame and the reasons for 30 to 40 seconds in medium Flame.

3. In the same pan add to 1 cup of this semiya (thin vermicelli) and Fry till it becomes into golden brown. Remove and keep it aside.

4. For the brand of Semiya which I used 1 to 1.25 cups is enough for cooking. For other’s you can use 1.5 cups of water or cook the vermicelli According to the instructions given in the packet.

5. Add a pinch of salt to enhance the taste. Allow the water to boil.

6. Now add the fried vermicelli (fried semiya) and cook it, till it becomes soft.

7. Add half a cup of sugar and let the sugar dissolve completely. You can adjust the sugar according to your taste.

8. Now add another one tablespoon of ghee and cook for a while of about 3 to 4 minutes. Now semiya turns into a glossy texture.

9. It’s the perfect time to add the food color. Instead of adding the orange food color powder directly you can mix with 1 tablespoon of milk or water and you can add it. Also if you don’t like to add the artificial food color you can soak a pinch of saffron in warm milk or warm water and you can add that also.

10. Now add the crushed cardamom and also the fried cashews and raisins and mix for a while.

11. Tempting and tasty Semiya Kesari is ready to be served.

12. So the same Semiya Kesari warm or hot.

Notes:

1. I have added only one tablespoon of ghee in this recipe. If you want to add more you can add according to your taste.

2. Adding salt is not necessary but I feel it enhances the sweet recipe.

3. The vermicelli I used is of thin Variety so I have used 1 to 1.25 cups of water. So if you’re having thick Variety semiya then you might need to increase the quantity of water.

The post Semiya Kesari | vermicelli Kesari Recipe | Sweet Recipes appeared first on Learning-to-cook.