SWEET KUZHIPANIYARAM | GODHUMAI MAAVU KUZHIPANIYARAM

SWEET KUZHIPANIYARAM using WHEAT FLOUR

INGREDIENTS:-
Wheat flour - 1 cup, (1 cup = 200gms)
Rice flour  - 1/4cup
Riped bananas  - 2 nos.
Grated Coconut - 1/3 cup
Salt - a pinch

For making jaggery syrup....
Grated Jaggery  - 1/2 cup heaped
Water required for jaggery syrup - 1/2 cup
Cumin seeds - 1/2 tsp
Dry ginger powder - 1/2 tsp
Cardamom powder  - 1/2 tsp

Oil for making Kuzhipaniyarams
Fruit salt - 1/2 tsp

METHOD:-

For making jaggery syrup, add all the ingredients given under syrup preparation to a saucepan, & allow it to boil, till the jaggery dissolves. Allow it to cool completely.

Sieve wheat flour, rice flour and salt and set aside.

Now, in a mixer jar, add the bananas (remove the outer skin of banana), grind it to a paste, without adding water. Add the flour mixture & jaggery syrup to it. Grind it to a fine paste. The consistency of the mixed batter should be in dosa batter consistency, neither too thick nor flowing consistency. Remove the batter and restore it in a bowl and add grated coconut to it.

Heat a kuzhipaniyaram kadai, with 1/4 tsp of oil in each Kuzhi. I used 6 nos.kuzhipaniyaram kadai.

Add the fruit salt to the batter. (Note:- Add the fruit salt, just before making paniyarams)


Now pour the batter to the 3/4th of the kuzhis. Allow it to cook in sim flame. Using spoon or fork, flip it,  and add 1/4 tsp of oil to each kuzhis, enabling the other side needs to be cooked in sim/low flame only. Flip and check whether the other side is cooked or not.


Remove the kuzhipaniyarams, once it is completely cooked.

Delicious Kuzhipaniyarams are ready.

Note:-
Instead of Jaggery, Palm jaggery can also be used. It is called KARUPATTI  KUZHIPANIYARAM. The colour of the Paniyarams will be little dark in colour. 
In some varieties of palm jaggery, a required amount of ginger has been already added to it. 
In such cases, add required amount of dry ginger powder.

See Also for:-
Simple Kuzhipaniyarams
Malpua
Wheat Halwa

MOONG DHAL POLI | PASIPARUPPU POLI

This is one of the South Indian Traditional recipe done on special occasions. The stuffing is done using Moong dhal and Jaggery. Even coconut, bengal gram can also be used in the place of Moong dhal. The outer layer is done with Wheat flour/ Maida or combining both. The outer dough should be soft and rested for an hour to get a nice texture. 

It is served with a liberal dose of ghee as topping. See blog for

• Khoya Poli
• Paruppu Poli
• Coconut Poli

Video Recipe:

INGREDIENTS:

Moong dhal - 1 cup

Jaggery - 3/4 cup

Cardamom Powder - 1/4 tsp

Oil - as needed

Ghee - for serving

For Outer dough

Wheat flour - 1 cup

Maida/ all purpose flour - 1 cup

Salt - 1/8 tsp

Sugar - 1 tsp

Oil - 2 tsp

Turmeric powder - a pinch

METHOD:

• Add all the ingredients given for outer dough in a bowl.
• Knead to a soft dough by adding water little by little, smear oil and keep aside.
• Soak Moong dhal for an hour and cook by adding enough water.
• Once cooked well, drain the water completely.
• Add to a tawa and mash well.
• Add jaggery and cook on low flame till it combines together.
• Add cardamom powder, mix well and switch off the flame.
• Let it cool for few minutes.
• Knead the dough again and make balls of desired size.
• Also, make little large balls of the stuffing.
• Grease an aluminium foil/plastic sheet/ banana leaf with little oil and spread the dough ball.
• Place the stuffing ball and close all sides.
• Spread the stuffed dough gently with fingers/palm evenly as thin as possible.
• See that the stuffing doesn't come out.
• Heat a dosa tawa, place it and cook until brown spots appear on both sides.
• Serve with ghee.
• Tasty and soft Moong dhal Poli is ready.

Step wise method with pictures:

1. Add all the ingredients given for outer dough in a bowl.

2. Knead to a soft dough by adding water little by little, smear oil and keep aside.5

3. Soak Moong dhal for an hour and cook by adding enough water.

4. Once cooked well, drain the water completely.

5. Add to a tawa and mash well.

6. Add jaggery and cook on low flame till it combines together.

7. Add cardamom powder, mix well and switch off the flame.

8. Let it cool for few minutes.

9. Knead the dough again and make balls of desired size.

10. Also, make little large balls of the stuffing.

11. Grease an aluminium foil/plastic sheet/ banana leaf with little oil and spread the dough ball.

12. Place the stuffing ball and close all sides.

13.Spread the stuffed dough gently with fingers/palm evenly as thin as possible.

14. See that the stuffing doesn't come out.

15. Heat a dosa tawa, place it and cook until brown spots appear on both sides.

16. Serve with ghee.

17. Tasty and soft Moong dhal Poli is ready.

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.

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.

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.