Gurur Sandesh #HappyDiwali

                                  Happy Diwali 2017........

 For this diwali we made this milk based sweet for Akshara as she liked storebought peda , we want to make one for her in home. This was a simple and easy recipe.

Requirements :

Whole fat milk 2 lit
Lemon Juice 4 tbs
Palm Sugar 1 cup
Corn flour 2 tbs
Cardamon powder 1/2  tsp


Method :

Making of Chenna :

Roll boil the milk in a thick bottomed pan.
Add in the lemon juice and stir for five to ten minutes .Milk will start curdling.....
Drain the whole content into the muslin cloth. Milk solids will stay on the cloth and the whey water will drain down.

Wash the milk solids in water and hang for half a day to drain the water completely. g of

Making of Sandesh :

In a bowl add the milk solid / chenna and knead for few minutes with the knukles of your hand. This will make the chenna smooth and soft from its grainy texture.

Add in the corn flour and knead again.

To this add the Palm sugar and cardamon powder , knead again.

In a thick bottom pan , add the chenna and stir for ten minutes in a slow flame. The whole content firt starts to melt a little and solidifies later.

Take off from flame and let it cool.
Make desired shape or use sandesh mould.

I made as round balls and flattened little and used tooth pick to make lines on top.

Nuts can be used to decorate on top.

Referigerate before serving.....

Gurur Sandesh is ready to serve........

Mini Jangiri – Diwali special 2014 #IniyaTamilPuthandu

   Happy Tamil Newyear  Iniya Tamil Puthandu .............
   These jangiris I made for 2014 diwali , couldn't post at that time. As this is the new year , I want to start the year with sweet........

    This mini jangiri will be suitable for kids , as they love to eat these cuties. Check my other  jalebi and jangiri recipes.

 Diwali the festival of lights will be celebrated with home made sweets in our family. We won’t buy sweets. Homemade sweets are good for our health.

 Jangiri / jalebi as we call in Tamil nadu is a important sweet for diwali.

   I planned to make mini jangiri for 2014 diwali as it was akshara’s first diwali 2014…….

 For the cute angel cute  jangiris……….

Requirements :

Whole Urad dhal – 2 cup

Raw Rice / Pacharisi – 2 tbs

Orange food color – a pinch

Oil for frying

Sugar syrup :

Sugar – 4 cup

Water – 3 cup

Orange food color – a pinch

Rose essence – few drops

Cardamon Powder – ½ tsp

Method :

Soak urad dhal and rice for 30 minutes.

Drain and grind with little water to a smooth batter.

Make sugar syrup by combining sugar and water.

Bring to boil and keep stirring till sugar mixes well.

When the syrup reaches one string consistency , add the cardamon powder , food color and rose essence.

Keep the flame in low flame , let the syrup simmer.

Heat oil in a pan.

Fill the piping bag with round nosil /  funnel cake maker / the thick cloth with a hole in center.

Shape mini jangiris in the pan , cook in low flame.

When cooked , add to the sugar syrup and soak for 2 – 3 minutes .

Take out and arrange in plate.

Sprinkle the almond flakes on top.

Mini jangiris are ready to serve.

Milk Fudge Apples #HappyDiwali

Iniya Deepavali Nalvalthukal   Happy Diwali to all

 Have a safe and joyous Diwali…….

 Happy to be posting my favorite recipe ,  which we were making for the long time. I first saw this recipe in a monthly magazine and we make that with milk powder. We didn’t tasted this apples in any sweet shops.

  We all like this easy to make sweet a lot. I won’t like milk sweets mostly , I love to make for my family.

                       

    This time I used the homemade Ricotta to make this cute apples. These can be made with khoa ( mawa) or with chenna ( homemade panner ).

 

Requirements :

Homemade Ricotta Cheese – 2 cup

Condensed milk ( NESTLE Milkmaid ) – 200 g

Clarified butter ( Ghee ) – 1 tbs + greasing for hand

Yellow food colour – 6 drops

Red food colour – 3 drops

Cloves as required for stock

Method :

In a nonstick pan , add the ricotta cheese , clarified butter and mix well. Bring to heat on a medium flame and mix well.

Add in the condensed milk and mix continuously.

After few minutes , the contents thickens and leaves the pan. You must be able to shape without the content sticking on the fingers.

You can avoid using food colour if you don’t want.

Add in the yellow food colour and mix well.

Grease your both hands with ghee and mix the milk fudge with hand as off kneading the dough.

When the contents are in bearable heat, make small  round balls without any crack  and insert a clove on the top and press somewhat deep to resemble the shape of the apple.

 Make the apples as quick as possible as the fudge will harden as the warmth reduces.

 Now the yellow apples are ready . To add a red colour hue to the apples , dip a damp towel or a damp brush  in the red food colour and apply here and there on top part of the apples.
   I got around 25 apples , it may vary according to the size made.

Let them dry for few minutes and pack individually for gifting.

These cute milk fudge apples will be a great gift for Diwali………..

Ragi Murukku / Finger millet Chakli

 

  This murukku I made for last year Diwali , as I couldn’t post then , I am posting for this Diwali season. This was so delicious and healthy murukku with the goodness of finger millet.

  As these days , the awareness to use the ancient grains have increased, if you make this murukku once  and taste it , you will make it frequently.

Requirements :

Ragi flour – 1 cup

Rice flour – ½  cup

Besan ( Chickpea ) flour- ¼ cup

White sesame seeds – 1 tsp

Red chilli powder – 1 tsp

Butter  - 2 tbs

Water as required for dough

Salt to taste

Oil for frying

Method :

In a mixing bowl , add ragi flour , rice flour and besan flour , chilli powder , sesame seeds and salt , mix well.

Add in butter and mix well.

Sprinkle little water at a time and make a soft dough.

Fill the murukku press with the dough I used the star plate.

 Press the murukku and fry in oil.

Cook till the bubbles around each murukku stops.

Ragi murukku are ready to be served.

Store in airtight containers.

NOTES :

You can make the murukku as spirals or as separate threads.

Hot oil can be used instead of butter.

Carrot Rava ladoo / Carrot semolina sweet ball

  Ladoo were my favorite sweet. I can gobble any number of ladoos . This ladoo with carrot I made for a birthday celebration. It was a huge hit in our family.  

   This ladoo  with the natural colour from the carrot gives it a eye catchy orange colour. This will be a easy way to make kids to have  carrot. We can even tell kids that this was the ladoo which Chotta Bheem ( Animated character in a Indian show ) used to have for his strength.

Requirements :

Rava / Semolina / Sooji –  1 cup

Carrot  - 1 ( Large )

Sugar – ½ cup

Clarifies butter / Ghee –  4 tbs

Milk -  2tbs

Cashew

Raisins

Cardamon – 2  ( optional )

Method :

Peel off the skin and grate the carrot. I used a small grater so the carrot blends well and there won’t be large pieces.

Heat a tablespoon of ghee and fry the cashew and raisins separately.

 Then , add the grated carrot to the  same pan and sauté for two minutes and take off from pan and keep separately.

 In the same pan , add the rava and roast till the nice aroma comes on a medium flame.

 Grind the Cardamon along with the sugar to a fine powder.

In a bowl , add the roasted rava , carrot , cashew , raisins and powdered  sugar combine well.

Warm the remaining ghee and  add this to the rava mixture and mix well.

 If you were not able to shape  ladoo , add the warm milk and shape.

Let it to dry for an hour and store in airtight container.

Carrot Rava Ladoo are ready to serve.

I got around 15 ladoos , it depends on the size of the ladoo.

NOTES:

Cardamon powder can be skipped as the carrot gives a unique flavor.

Milk is used to bind the contents as we finished the ladoos within two days.

More ghee can be used to make the ladoo , if you wish to store for more days , skip the milk.