Rasagulla

RASAGULLA 

 

INGREDIENTS 

* Milk-Whole milk-1litre

*Sugar -2cups

*Vinegar or lemon juice -1tablespoon

*Cardamom for flavor

*Water -4cups

*Ice water-2cups

METHOD 

1.First heat milk in a heavy bottom pan.When it start to boil,simmer the flame.Add vinegar slowly as you stir.

2.Continue heating until whey separates from the milk.Switch off the flame once it clearly separates.

3.Immediately add cold water and mix well.it helps for soft texture.

4.After that,take a metal strainer with a muslin cloth.Pour the curdled milk in it.

5.Then wash it well under running water.

6.Hang this Chenna for 30 minutes. squeeze the excess water gently.

7.Take out the Chenna in a bowl.

8.Now knead this for 5to10 minutes.

9.Once it comes non sticky and soft dough 

10.Make small sized balls.

11.Take sugar,water and cardamon powder in a pressure cooker and start heating.After the sugar  dissolved completely then add the balls one by one.

12.Cover the cooker and cook it in medium heat for one whistle.After a whistle,keep for another 5minutes in low heat.

13.Put off the stove and wait for pressure release.Then open the lid and enjoy with rasagullas.

Maida burfi

 MAIDA BURFI 

Maida burfi is one the easiest and

Quickest sweet make for festival and marriage 

functions.It is also known as maida cake and

 Vanilla cake.

INGREDIENTS 

* Maida (All purpose flour or Plain flour) 1/2 cup

*Sugar -1 cup

*Vanaspati (Dalda)-  1/4 cup

*Vanilla essence -few drops

*Food colour -1pinch

*Water -1/2 cup for sugar syrup 

METHOD :

* Keep a greased plate ready.

* In a heavy bottom pan,  heat vanaspati add

 maida and fry in low flame, till it gets fried

 evenly.keep aside.

*Then in a heavy bottom vessel,heat sugar with

 water.

*Boil till one string consistency.check between

 your forefinger and thumb.A string that doesn't

 break should form.

*Sugar syrup reach one string consistency now

 add the food colour, Vanilla essence and switch

 off the stove.

*Remove from the stove and add the fried

 maidaand keep stirring.At one stage the

 mixture gets thicked Quickly spread evenly in

 the greased plate.make the surface smooth and

 leveled.

*Wait until it comes to warm state, now cut into

 desired shapes using greased knife.

*After it completely cools down,invert the plate

 with burfi into another plate and tap gently to remove burfi from plate.

*Store it to  an airtight container.

Laddu

BOONDI LADDU 

It is an easy and simple Indian sweet recipe

made with chickpea flour, sugar syrup and 

ghee for festivals, marriage functions .It is very easy to make without failure 

INGREDIENTS :

1.Gram/Besan flour/Kadalai maavu - 1cup

2.Sugar - 1 1/2cup

3.Cardamom - 4

4.Cloves -4

5.Yellow food colour  - 1pinch

6.Salt - 1 pinch

7.Edible camphor - 1pinch

8.Cashew - 8

9.Raisin - 10

10.Sugar candy /Kalkandu - 10

11.Cooking soda - 1pinch

12.Ghee -2  tbspn 

METHOD :

1.First sieve besan flour for best results.

2.Take besan flour,food colour,salt in a mixing bowl.

3.Add water little by little,mix well to get a smooth batter without any lumps.

4.Then add a pinch of cooking soda.

5.The batter consistency should not be too thick or too watery.

6.Heat enough oil in a kadai.if oil is hot enough hold the boondi ladle above oil and pour a ladle full of batter on it.

7.Using the same ladle tap the boondi ladle quickly.

8.Once the sound reduces,drain from oil.Do not over cook.

9.Clean the ladle well before every batch.

MAKE SUGAR SYRUP : 

1.Take sugar and water in a pan bring it to boil

and cook until it reaches a one-string consistency.

2.Add the cardamom powder and add cashew, raisins, cloves and edible camphor, boondi.

3.Mix well and let it cool.

4.The mixture gets thick,take a small portion of mixture in hand and start shaping.Repeat to finish.Allow it cools, becomes drier.

Kamarkattu

 Kamarkattu

Kamarkattu or kamarkat is a traditional South Indian candy.It is made with few simple ingredients coconut and jaggery. Kamarkat recipe is very simple and easy to make at home.The measurement need not be that accurate,many different ratios of coconut and jaggery being used.

INGREDIENTS

1.Grated coconut 1/2 cup

2.Powdered jaggeey 1cup

3.Cardamon powder 1/4 teaspoon

4.Ghee or coconut oil 2 teaspoon

PROCEDUER

1.First grease a plate with ghee or coconut oil.      set  aside.

  

2.Then,in a heavy bottom vessel, start heating 

with water and powdered jaggery.keep the  flame medium.

3.Once the jaggery dissolve completely, filter 

to remove impurities using a metal strainer.

4.wash the vessel and add filtered jaggery syrup to it.

  

5.Boil the syrup in low flame,once the syrup is

thick and frothy check it in water it comes 

hard ball consistency then add coconut cook  for 2mins .

  

6.Add cardamom powder,cook for a minute . 

switch off.

 

7.Transfer to greased plate.

8.Immediately shape into balls. grease  your palms with ghee or coconut oil while shaping .     

9.Kanarkat candies ready,store it in a clean dry

container.

Maavilakku

Ingredients :

Raw Rice - 1 cup

Jaggery - 1/2 cup powdered, you can use up to 3/4   cup as needed

Ghee - 2 tbs

Cardamom - 2 powdered

Dry ginger powder 1/4 teaspoon

Maavilakku 

Method :

1.Soak rice for minimum 1 hour to 2 hours.

2.Drain water and spread in a clean white dry cloth for 10 to 15 mins.

3.Grind this rice in mixer to  a fine flour and sieve.

4.Take the rice flour in a mixing bowl, add powdered jaggery to it and mix well.

5.Add cardamom powder, dry ginger powder, one table spoon ghee and keep mixing.

6.Keep kneading the jaggery will melt in hand heat and you will be able to make a dough. The mixture should not be too wet, if it is too wet it won't hold shape.

7.Make a ball shape and place it in a clean banana leaf or Silver  plate