Ingredients

• Almonds – 2 cups
• Sugar – 1 cup (Can be adjusted according to your taste)
• Powdered sugar/Icing sugar – 3 to 5 tsp
• Milk – 3/4th cup
• Red Colour – 1 to 2 pinch
• Green Colour – less than a pinch
• Ghee – 2 to 3 tsp (as needed)

Method

• Soak the almonds overnight or 2 hrs in hot water.
• Peel the skin and grind in the blender to a smooth paste by adding milk.
• In a wide pan, add the almond paste, sugar and stir well, so that water content evoporates.
• When the paste becomes thick, add the red colour and before adding save a 2 to 3 tsp of paste to mix the green colour.
• Let the paste cool down and after cooling, make into small ball shapes by adding ghee in your palm while rolling it.
• Now roll over the balls on the powdered sugar.
• Now with the green coloured paste, shape it into leaves or stem and arrange correctly on top of the balls.
• Almond sweet is ready to be served.

The post Badam Sweets/Almond Sweets appeared first on Learning-to-cook.

Ingredients

• Kadalai Maavu/Besan Flour – 1.5 cup
• Water – as required to make the flour like a batter
• Oil – for frying
• Groundnut/peanuts – a handful
• Curry leaves – a handful
• Salt – for taste
• Chilli powder – 1 tsp ( or as you need for spiciness)

Method

• In a big bowl, add the flour and little water, first and mix well, in order to remove the lumps formed.
• After all lumps removed, add 1 tsp oil and some more water so that, it becomes a batter. (little thinner than idli batter form)
• Now in a kadai, pour enough oil and heat it on medium flame.
• In a Jalli Karandi (laddle with holes), pour 1 to 2 tsp of batter in a tsp and slowly rotate it circular motion, so that the batter gets poured like a small balls.

• Fry them, till ligh golden colour and immediately take them out from oil and filter with a kitchen towel.

• Fry the  curry leaves and peanuts and mix them with the boondhi.

• Sprinkle the salt and chilli powder over it and mix well.
• Can be stored for more than a week, if stored in a airtight container.

Sending this to Diwali sweets and snacks by Lavi

The post Kaara Boondhi appeared first on Learning-to-cook.

Ingredients

• Rasgulla’s – 10
• Milk – 1/2 litre
• Custard powder – 1 tsp (optional)
• Cardamom – 3 (crushed)
• Sugar – 1/2 cup
• Saffron – few strands
• Almond flakes – few
• Pista flakes – few

• Boil the milk till it becomes half its quantity.
• Add the sugar and stir well.
• Before the milk gets thicken, take 5 tsp of milk and mix with 1 tsp of custard powder. (optional step)
• Now add this to the boiling milk to make it thicken fast. (optional step)
• Add the crushed cardomom and few strands of saffron.
• Allow it to cool and keep in fridge.

• Meanwhile, take the rasgulla’s, slightly squeeze it, make it slightly flatten and place it on the plate or bowl.
• Now pour the thickened milk(Rabdi) on the rasgulla’s.
• Sprinkle the remaining saffron, badam flakes, pista flakes(i dont have pista while doing) on it.
• Delicious Rasmalai is ready and serve cool.

Sending this to the following wonderful events
1. CMT – Mithai by Mina Joshi and Jagruthi
2. Celebrate Sweets – Bengali sweets by PJ and Nivedita
3. Diwali sweets and snacks by Lavi

The post Rasmalai appeared first on Learning-to-cook.

Here goes the recipe….

Ingredients

• Milk – 1 litre
• Lemon juice/Vinegar – 3 tsp
• Sugar – 2 cups
• Cardamom – 3 (crushed) (optional)
• Water – 6 cups

Method

• Boil the milk.
• With lemon juice / Vinegar add 2 tsp of water and dilute it.
• While the milk is boiling, add the diluted vinegar and mix well.
• Stir the boiling milk so that the milk starts curdling.
• Keep on stirring, till the water separates fully from the milk.
• With the help of the metal strainer, covered with Cheese/Muslin/Cotton Dhuppatta/Cotton Kerchief filter the curdled milk, under the running water.
• Wash it well to remove the smell of vinegar/lemon juice.
• Now cover the curdled milk with kerchief and just twist as much as you can in order to remove the water from it. 

• If the water didnt strain fully, just fill the cooker or heavy bottom pan with water and keep this on the Curdled milk covered with cloth.
• Leave it for 30 to 40 min.

• Meanwhile, make sugar syrup with 1 cup sugar, 2 cup water and cardamom (no need for string consistency). Just make the syrup, till the sugar dissolves.
• Keep this syrup in fridge.

• Now remove the paneer from it and smash well till it becomes like a dough to make small balls.
• Now in a pressure cooker, add 1 cup sugar and 4 cup water and bring to boil.

• Add the paneer balls into it and close the lid. Wait for 1 whistle and make the burner to low flame. Leave it for 7 to 10 minutes and switch off the stove.

• Remove the Rasgullas and transfer it to the cooled sugar syrup and serve it.

The post Rasgulla appeared first on Learning-to-cook.

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