KARTHIGAI AVAL PORI | SWEET AVAL PORI

 SWEET PORI is a snack item, generally prepared in Karthigai Deepam Festival. To enhance the taste, we can add roasted-chopped cashews, almonds, nuts, etc. Here, in this recipe i added, chopped coconut pieces and Broken gram dal.

INGREDIENTS:-

Aval Pori - 3 cups

Jaggery Grated - 3/4 cups 

Broken Gram dal / Pottu Kadalai - 4 tsp

Chopped Coconut pieces - 1 bowl.

Dry Ginger powder - 1 tsp

Water - 1/4 cup less 1 tablespoon

Cooking oil - 1 tsp

METHOD:-

In a pan, add water & jaggery and boil it, till the jaggery completely dissolves. Then boil few minutes.

In the same time, in another burner, heat a kadai, add 1 tsp oil and add chopped coconut pieces. Roast it till the coconut pieces turns golden colour. Remove it and restore it in the bowl.

In the same Kadai, using strainer, strain the jaggery and add to the kadai. Allow it to boil, till it reaches one string consistency. Switch off the burner. 

Add Aval pori, chopped-roasted coconut pieces, broken gram dal, dry ginger powder to the jaggery syrup. Mix well, till the syrup gets coated well.

Allow it to cool. Restore it in a air tight container. 

Sweet Aval Pori is ready.

For Sweet Pori Video recipe click the link👉👉👉 Karthigai Sweet Aval Pori 

Related Recipes:-

Sweet Aval

Aval Mixture

Nutritional Chikki

BREAD RUSK PUDDING without Custard Powder

BREAD RUSK PUDDING

INGREDIENTS:-
Bread Rusk - 7 nos.
Sugar - 5 tsp
Water - 100 ml
Elachi powder - 1/2 tsp
Instant Badam Mix Powder - 1 tsp
Cherry - 1 no. for decorating (optional)

Sugar Syrup Making:-
In a sauce pan, add sugar and water, allow it to boil till the sugar dissolves. Add instant badam mix powder, elachi powder to it. Mix well.


METHOD 1:-
Break the bread rusks roughly and set aside.
Now, in a bowl, place some pieces then pour the sugar syrup and again place some pieces over it and pour the sugar syrup. Repeat the process. Cover it and let it soak for 15 minutes.

METHOD 2:-
In a plate, arrange the bread rusk whole (not in pieces), either by sliding or one above the other.
Pour the sugar syrup over one by one bread rusk. Cover it & let it soak for 15 minutes..

Delicious Instant Pudding is ready to serve.....

Note:-
Refrigerate when it completely cools down and serve.

DRY GULAB JAMUN | EASY SWEET

Dry Gulab Jamun is similar to usual gulab jamun with sugar syrup. But here, after deep frying the dough balls, immediately it is rolled over powdered sugar. 

The sweetness will be mild and is easy to serve. Adding powdered sugar while kneading the dough is a must so that the inner layer tastes sweeter.

Video recipe of dry gulab jamun

INGREDIENTS:
Gulab jamun mix - 200g
Sugar - 1/2 cup
Cardamom - 1/4 tsp
Ghee - 1 tsp
Oil - to deep fry

METHOD:
1. Powder the sugar along with cardamom.
2. Add mix to a bowl along with a tsp of powdered sugar and ghee.
3. Knead to a soft dough by adding water little by little.
4. Make small balls of desired size.
5. Deep fry in oil on low flame so that the inner portion gets cooked.
6. Add the powdered sugar to a bowl.
7. Remove balls when it turns golden brown and add to the powdered sugar immediately.
8. Roll well on sugar and arrange on a plate.
9. Tasty Dry gulab jamun is ready.

Stepwise recipe with pictures:
1. Powder the sugar along with cardamom.

2. Add mix to a bowl along with a tsp of powdered sugar and ghee.

3. Knead to a soft dough by adding water little by little.

4. Make small balls of desired size.

5. Deep fry in oil on low flame so that the inner portion gets cooked.

6. Add the powdered sugar to a bowl.
7. Remove balls when it turns golden brown and add to the powdered sugar immediately.

8. Roll well on sugar and arrange on a plate.
9. Tasty Dry gulab jamun is ready.

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.

KAJU BURFI | CASHEW BURFI | KAJU KATLI

Kaju Burfi is one of the easiest dessert/sweet for beginners. It can be done in short span of time. It is done by adding powdered cashews to sugar sugar syrup with one string consistency. Moreover, I have added milk to get soft texture.

Cashews have oil content in them. So,this recipe doesn't require much ghee/oil. Just ghee is used for greasing purpose. See blog for Easy Kaju Katli, done without giving importance for Sugar syrup consistency.

• Kaju Pista Katli
• Badam Katli
• Oats Burfi
• Mysore Pak

Video recipe of Kaju Burfi

INGREDIENTS:
Cashew - 1 cup
Sugar - 1/2 cup
Water 1/2 cup
Milk - 2 tsp
Cardamom - 1/2 tsp
Ghee - 1 tsp

METHOD :

• Powder the cashews a to little coarse mixture, using a mixer. Add cardamom powder.
• Do not over run, use the whipper button.
• In a thick tawa, add sugar and water and allow to boil.
• After 3 to 4 minutes, check for 1 string consistency.
• If not, let it boil for some time.
• When the consistency is reached, add powdered cashew.
• Add 2 tsp of milk.
• Keep on stirring.
• At one stage, it starts to leave the sides.
• After few minutes, it comes together like a dough.
• Transfer to a greased plate.
• Allow to cool a bit, and knead with hand to get a soft dough.
• Flatten using a cup greased with ghee or use a rolling pin.
• Draw lines to get desired shape.
• Tasty Kaju Burfi is ready.

Step wise method with pictures:

1. Powder the cashews a to little coarse mixture, using a mixer. Add cardamom powder.

2.Do not over run, use the whipper button.
3. In a thick tawa, add sugar and water and allow to boil.

4. After 4 minutes, check for 1 string consistency.
5. If not, let it boil for some time.

6. When the consistency is reached, add powdered cashew.
7. Add 2 tsp of milk.

8. Keep on stirring.
9. At one stage, it starts to leave the sides.

10. After few minutes, it comes together like a dough.

11. Transfer to a greased plate.

12. Allow to cool a bit, and knead with hand to get a soft dough.

13. Flatten using a cup greased with ghee or use a rolling pin.

14. Draw lines to get desired shape.

15. Tasty Kaju Burfi is ready.

MALPUA

Malpua is a popular dessert in North India, done during festive seasons. It is also popular in Nepal and Bangladesh. Different ingredients like banana, milk khoya, milk powder are used to prepare Malpua, and depends on the region where it is done. Here, it has been done using Maida, Sooji, Cardamom and fennel seeds mixed together with Milk. It resembles Adirasam, a popular dish in Tamilnadu, but the taste is totally different. 

INGREDIENTS:
Maida/ All purpose flour - 1 cup
Sooji/ Rava - 1/2 cup
Cardamom - 1/2 tsp
Fennel Seed - 1 tsp (crushed/powdered)
Milk - as required
Sugar - 3/4 cup
Salt - a pinch
Oil - for deep frying

METHOD:
1. In a wide bowl, add maida, rava, fennel, cardamom, salt and mix well.
2. Add milk little by little and mix well with a spoon till it reaches the consistence of dosa batter. 
3. Keep aside for 20 minutes, so that the flavour of fennel and cardamom gets blended with the batter.

4. Whisk the batter well  for few minutes with a ladle/spoon so that the batter becomes soft. Add milk if needed to adjust consistency.
5.Heat sugar and little water to a bowl, and boil well for 5 minutes or up to 1 string consistency. 

6. Heat oil, pour a small ladle full of batter in hot oil. It will form a round shape.
7. Bring the flame to low, splash some oil on the upper side, so that both sides gets cooked well.
8. Flip to the other side and cook on low flame.

9. Cook till it turns golden brown, remove from oil.  
10. Drain oil and soak in sugar syrup for 30 seconds. 
11. Remove and place it on a plate.
12. Tasty & soft  Malpua is ready.

Note:

• The batter should not be very thick. 
• If the batter is watery, it will be oily