CHOCOLATE BURFI | DIWALI SWEETS

CHOCOLATE BURFI

INGREDIENTS:-
All purpose flour / Maida = 1 cup
Any chocolate flavour health drink powder = 3 tbsp
Sugar = 1 cup
Water = 1/3 cup
Ghee = 1/2 cup (unmelted)

METHOD:-
(1)  Grease a plate with little ghee and set aside.
(2)  In a non-stick pan, heat ghee in sim flame and maida flour, roast it till raw smell goes. It took 4  to 5 minutes for me. Now add health drink powder and mix well so that the colour of maida changes.
(3)  Remove the contents from the pan and restore it in a bowl and set aside.
(4)  In the same pan, add sugar and water; allow the sugar to dissolve and boil, till it reaches one string consistency. Switch off the flame immediately and remove from the burner.
(5)  Add the roasted maida mixture to the sugar syrup. Give a quick mix so that no lumps were formed. The final consistency should be between dosa batter -  hard idli batter consistency.
(6)  Pour the mixture quickly into the greased plate and tap it, so that it will be evenly spread.
(7)  Mark with a knife in the desired shape as you wish, when it is in lukewarm.
(8)  Cut into pieces, when it is in room temperature.

Note:-
If the final consistency is in dosa batter consistency means, you will get very soft burfis...
If the final consistency is in hard Idli batter consistency means, you will get hard burfis...

COCONUT BURFI | EASY BURFI | BEGINNER'S RECIPE

Coconut Burfi is one of the Simplest traditional sweet done on festive occasions. It is suitable for beginners, since there may not be any complications while doing this recipe. This recipe is done using fresh coconut, sugar and milk. Even dessicated coconut can be used. But, fresh coconut tastes better even though the burfis will not be that much white in colour since little bit of brown part of the coconut sticks while grating. 

For pure white burfis, dessicated coconut can be used. Otherwise, coconut should be placed in the freezer compartment for an hour or two, so that the white part alone can be grated.

Video recipe of Coconut Burfi

INGREDIENTS:

Fresh Coconut - 3 cups

Sugar - 1 cup

Milk -1 cup

Cardamom - 1/2 tsp

Ghee - 1 and 1/4 tsp

* use the same cup of measuring

METHOD:

• In a tawa, add coconut, sugar and milk.
• Place on flame and cook for 5 to 6 minutes.
• Always keep the flame to medium till it turns watery.
• At first, the sugar gets blended together.
• After stirring for few minutes it becomes watery.
• Keep on stirring in low flame so that it doesn't get burnt.
• Add  1 tsp of ghee and cardamom powder and keep on stirring.
• After some more time, the it thickens.
• When it starts coming together, add to a tray greased with ghee.
• Level it using a spoon.
• Rest for an hour.
• Draw lines of desired shape and size.
• Tasty Coconut Burfi is ready.

Step wise recipe with pictures:

1. In a tawa, add coconut, sugar and milk.

2. Place on flame and cook for 5 to 6 minutes.

3. Always keep the flame to medium till it turns watery.

4. At first, the sugar gets blended together.

5. After stirring for few minutes it becomes watery.

6. Keep on stirring in low flame so that it doesn't get burnt.

7. Add  1 tsp of ghee and cardamom powder and keep on stirring.

8. After some more time, the it thickens.

9. When it starts coming together, add to a tray greased with ghee.

10. Level it using a spoon.

11. Rest for an hour.

12. Draw lines of desired shape and size.

13. Tasty Coconut Burfi is ready.

ADHIRASAM | SOFT AND CRISPY ADHIRASAM

Adhirasam, a delicacy of South India has huge fans for its taste and softness.  It is done using wet rice flour and jaggery. My family relishes Adhirasams, than any other sweet. Making a perfect adhirasam is not at all an easy task. After preparing the dough, I kept my fingers crossed whether it will turn out perfectly. It was like a dream, when it came out perfectly. I was feared of trying this recipe for the past 2 years after starting this blog. 

After soaking the rice, it should be dried on a clean cloth for 20 minutes. When we do in small proportion, it can be ground to flour using a mixer. After grinding to flour, preparing the dough should be done immediately. Otherwise the flour will get dried and the consistency will not be right. Also, the jaggery syrup consistency should be perfect to get a good result, or else it will disintegrate will deep frying. See blog for 

• Makkan Peda
• Diwali Recipes

Video recipe of Adhirasam

INGREDIENTS:

Raw Rice - 1 cup

Jaggery ( Paagu vellam) - 3/4 cup

Cardamom powder - 1/2 tsp

Gingelly oil - 3 to 4 tsp

Oil - for deep frying

METHOD:

• Soak raw rice for atleast 2 hours.
• Drain the water completely, and spread the rice on a clean cloth.
• Allow it to dry for 20 minutes.
• The rice should stick to the hands while touching it.
• Add to a mixer and grind to powder and sieve it.
• Add cardamom powder to it and keep closed so that the moisture will remain.
• In a pan add jaggery and 3/4 cups of wate. Allow to boil till jaggery dissolves in water.
• Filter it to a tawa and place the tawa on flame.
• The jaggery syrup starts to boil.
• Check for consistency by dropping little syrup in a cup of water.
• At first the syrup dissolves in water.
• After some time, it forms a soft ball.
• Switch off the flame and add rice flour immediately and mix well.
• The flour will get blended with the syrup and comes together and holds shape.
• Transfer to a container and allow it to rest for a day or atleast 12 hours.
• Grease with  a tsp of gingelly oil to prevent drying.
• Next day, knead the dough so that becomes soft.
• If it is too dry, sprinkle little milk and knead it.
• If it is very soft, sprinkle little rice flour and knead it.
• Make small balls of the dough. Heat oil.
• Take a plastic sheet/aluminium foil/ banana leaf. Grease with gingelly oil.
• Take a ball and flatten with fingers, slightly thick.
• Grease fingers and flatten it gently and remove it.
• Add to hot oil and deep fry in low flame so that the inner portion gets cooked well.
• Squeeze extra oil by pressing, using a ladle.
• Tasty and Yummy ADHIRASAMS are ready.

Step wise recipe with pictures:

1. Soak raw rice for atleast 2 hours.

2. Drain the water completely, and spread the rice on a clean cloth.

3. Allow it to dry for 20 minutes.

4. The rice should stick to the hands while touching it.

5. Add to a mixer and grind to powder and sieve it.

6. Add cardamom powder to it and keep closed so that the moisture will remain.

7. In a pan add jaggery and 3/4 cups of water.

8. Allow to boil till jaggery dissolves in water.

9. Filter it to a tawa and place the tawa on flame.

10. The jaggery syrup starts to boil.

11. Check for consistency by dropping little syrup in a cup of water.

12. At first the syrup dissolves in water.

13. After some time, it forms a soft ball.

14. Switch off the flame and add rice flour immediately and mix well.

15. The flour will get blended with the syrup and comes together and holds shape.

16. Transfer to a container and allow it to rest for a day or atleast 12 hours.

17. Grease with  a tsp of gingelly oil to prevent drying.

18. Next day, knead the dough so that becomes soft.

19. If it is too dry, sprinkle little milk and knead it.

20. If it is very soft, sprinkle little rice flour and knead it.

21. Make small balls of the dough. Heat oil.

22. Take a plastic sheet/aluminium foil/ banana leaf. Grease with gingelly oil.

21. Take a ball and flatten with fingers, slightly thick.

22. Grease fingers and flatten it gently and remove it.

23. Add to hot oil and deep fry in low flame so that the inner portion gets cooked well.

24. Squeeze extra oil by pressing, using another ladle.

24. Tasty and Yummy ADHIRASAMS are ready.

BROKEN WHEAT UPMA | GODHUMAI RAVA UPMA

Godhumai rava/ Broken wheat Upma is done using broken wheat, vegetables along with seasoning. This is suitable for diabetic patients. It can also be done without vegetables also. To make it more appetizing and tasty little garam masala has been added. Here, it has been done using Pressure cooker, so that less oil can be used. 

This recipe can also be done in tawa also. Vegetables like carrot, capsicum, beans, tomato has been used here. Other vegetables like cauliflower, cabbage, chow chow can be used. See blog for

• Kancheepuram Idli
• Side dish for Tiffin

Video recipe of Broken wheat upma

INGREDIENTS:

Broken wheat/ Godhumai rava - 1 cup, heaped

Onion - 1

Carrot - 1

Beans - 6

Capsicum - 1/2

Ginger - 1/2 tsp, grated

Garam masala - 1/2 tsp

Turmeric powder - 1/4 ts

Curry leaves - little

Coriander leaves - little

Salt - 3/4 tsp

Oil - 3 tsp

For Seasoning

Cumin - 1/2 tsp

Mustard - 1/2 tsp 

Urad dhal - 1 tsp

Bengal gram - 2 tsp

Red chilly - 2, slit

METHOD:

• In a pressure cooker, heat oil.
• Add the seasoning one by one.
• Add chopped onions and saute for a while.
• Add chopped vegetables and cook for few minutes. Do not over cook.
• Add required salt.
• Add garam masala powder and mix well.
• Add 2 and 1/4 cups of water and allow to boil.
• When it starts boiling add turmeric powder, curry leaves and coriander leaves one by one.
• Add broken wheat little by little and mix thoroughly.
• Close the lid of the cooker and pressure cook up to 2 whistles on high flame.
• After the pressure reduces, open the lid.
• Tasty and delicious Godhumai Upma is ready.

Step wise method with pictures:

1. In a pressure cooker, heat oil.

2. Add the seasoning one by one.

3. Add chopped onions and saute for a while.

4. Add chopped vegetables and cook for few minutes.

5. Add required salt.

6. Add garam masala powder and mix well.

7. Add 2 and 1/4 cups of water and allow to boil.

8. When it starts boiling add turmeric powder, curry leaves and coriander leaves one by one.

9. Add broken wheat little by little and mix thoroughly.

10. Close the lid of the cooker and pressure cook up to 2 whistles on high flame.

11. After the pressure reduces, open the lid.

12. Tasty and delicious Godhumai Upma is ready.

SWEET AVAL | SWEET POHA | HEALTHY SWEET using jaggery

Sweet Aval  is a traditional recipe done using Aval, jaggery. Using Aval/ Poha/ Beaten rice, many recipes like Payasam/Kheer, Uppma can be done. Aval, has many nutritional benefits and can be consumed often. Both white and Red aval varieties are available easily. 

This recipe is done by soaking aval for 15 minutes and cooked with jaggery syrup. It can be served as an evening snack for Children. Sweets done with Jaggery are healthier than sweets done with sugar. See blog for 

• Aval Payasam / Aval Kheer
• Red Aval Uppuma

Video recipe of Sweet Aval

INGREDIENTS:

Aval/ Poha - 1 cup

Jaggery - 3/4 cup

Cardamom powder - 1/2 tsp

Cashews - little

Ghee - 1 tsp

MEHTOD:

• In a bowl add aval and wash thoroughly 2 to 3 times to get rid of the impurities.
• Rest for 15 minutes, so that the moisture will be absorbed by aval and turns soft.
• If it is a thick variety aval, sprinkle little water and mix well and allow to rest.
• If it is thin variety, just washing thoroughly is enough.
• Check for the softness of aval after 15 minutes.
• In a tawa, add ghee and cashews.
• Roast till golden brown and keep aside.
• Add jaggery and 3/4 cup water to the same tawa and allow to boil.
• Jaggery melts and starts to boil.
• After 3 or 4 minutes, check for consistency.
• Take a plate with water, add little jaggery syrup
• .If it doesn't dissolve, check for soft ball consistency.
• If the consistency is reached, add poha and mix well.
• At first it turns sticky, cook on low flame for 3 to 4 minutes.
• The jaggery syrup is well absorbed and gets blended together.
• Add Cardamom powder and mix well.
• After few minutes add cashews and mix again.
• Tasty and Healthy Sweet Aval is ready.

Step wise recipe with pictures:

1.In a bowl add aval and wash thoroughly 2 to 3 times to get rid of the impurities.

2. Rest for 15 minutes, so that the moisture will be absorbed by aval and turns soft.

3. If it is a thick variety aval, sprinkle little water and mix well and allow to rest.

4. If it is thin variety, just washing thoroughly is enough.

5. Check for the softness of aval after 15 minutes.

6. In a tawa, add ghee and cashews.

7. Roast till golden brown and keep aside.

8. Add jaggery and 3/4 cup water to the same tawa and allow to boil.

9. Jaggery melts and starts to boil.

10. After 3 or 4 minutes, check for consistency.

11. Take a plate with water, add little jaggery syrup.

12. If it doesn't dissolve, check for soft ball consistency.

13. If the consistency is reached, add poha and mix well.

14. At first it turns sticky, cook on low flame for 3 to 4 minutes.

15. The jaggery syrup is well absorbed and gets blended together.

16. Add Cardamom powder and mix well.

17. After few minutes add cashews and mix again.

18. Tasty and Healthy Sweet Aval is ready.

MILK KHOA IN 5 minutes

MILK KHOA

INGREDIENTS:-
Curdled Milk / திரிந்த பால் from 500 ml milk ( Fat content being  4.5% in milk)
Organic Sugar / Regular Jaggery - Powdered - 50 gms

METHOD:-
Filter the curdled milk and whey water separately and keep the curdled milk aside.
In a heavy bottomed tawa/ non-stick tawa, add the curdled milk and  powdered organic sugar/regular jaggery together and place it above the burner in medium flame; mix well continously.
In a matter of 5 minutes, both the ingredients binds together. Restore it in a bowl.
Milk Khoa is ready to serve....

See also for  Traditional Method of preparing Milk Khoa
                     Carrot Halwa
                     Kalakand/Milk Cake

BOMBAY HALWA | CORN FLOUR HALWA | SOFT HALWA

Bombay Halwa/ Karachi Halwa is done using Corn flour/Corn Starch along with Sugar. Instead of adding artificial food colour, sugar has been caramelised to get a tinge of colour since corn flour is white in colour. Even Saffron can be added to get a tinge of yellow colour. There is no string consistency for sugar syrup, but this recipe needs stirring and mixing for atleast 20 to 25 minutes to get the required result. So, there should be no interruption while we are into this recipe. 

Corn flour has the tendency to get thicker in quick time, so it has to be continuously stirred. Lemon juice is added to prevent crystallization. The recipe is really soft and melts in mouth. Almonds and nuts of desired choice can be used for garnishing. Here, Cashews have been used. See blog for

• Papaya Halwa
• Wheat Halwa

Video recipe of Corn Halwa/ Bombay Halwa

INGREDIENTS:

Corn flour - 1/4 cup

Sugar - 3/4 cup

Water - 1 cup for dissolving sugar

Ghee - 3 tsp

Lemon Juice - 1/4 tsp

Cardamom Powder - 1/4 tsp

* Water - 3/4 cup for dissolving Corn flour

* Sugar - 1 tsp for Caramelisation

METHOD:

• In a bowl, add corn flour and water, mix well without lumps.
• In a tawa, add a tsp of sugar.
• Saute well for 2 to 3 minutes for it to caramelise.
• Light brown starts to appear.
• Add 3/4 cup sugar and 1 cup of water to the same tawa and allow to boil.
• The caramelised sugar will get blended together while boiling.
• When it starts boiling, mix the corn flour mixture and add to the syrup.
• Keep on stirring to avoid lumps.
• Add lemon juice and keep on stirring.
• The mixture will start to thicken.
• Add a tsp of ghee and keep on mixing.
• The mixture will become transparent, add ghee and mix again.
• Add ghee at regular intervals till it turns glossy.
• It will take 20 minutes approximately to reach the consistency.
• Add cardamom powder and mix again.
• Add chopped cashews and mix well.
• After some more minutes, the halwa starts to come together and ghee releases.
• Transfer to a grease tray/plate and level it.
• Garnish with chopped Cashews and level with a spoon.
• Cool for an hour and cut as desired.
• Soft and melting Bombay Halwa/ Corn flour Halwa is ready.

Step wise recipe with pictures:

1. In a bowl, add corn flour and water, mix well without lumps.

2. In a tawa, add a tsp of sugar.

3. Saute well for 2 to 3 minutes for it to caramelise.

4. Light brown starts to appear.

5. Add 3/4 cup sugar and 1 cup of water to the same tawa and allow to boil.

6. The caramelised sugar will get blended together while boiling.

7. When it starts boiling, mix the corn flour mixture and add to the syrup.

8. Keep on stirring to avoid lumps.

9. Add lemon juice and keep on stirring.

10. The mixture will start to thicken.

11. Add a tsp of ghee and keep on mixing.

12. The mixture will become transparent, add ghee and mix again.

13. Add ghee at regular intervals till it turns glossy.

14. It will take 20 minutes approximately to reach the consistency.

15. Add cardamom powder and mix again.

16. Add chopped cashews and mix well.

17. After some more minutes, the halwa starts to come together and ghee releases.

18. Transfer to a grease tray/plate and level it.

19. Garnish with chopped Cashews and level with a spoon.

20. Cool for an hour and cut as desired.

21. Soft and melting Bombay Halwa/ Corn flour Halwa is ready.