Showing posts with label SUGAR. Show all posts
Showing posts with label SUGAR. Show all posts

Sunday, September 1, 2019

PALU UNDRALLU


REPOSTED 

PALU UNDRALLU

Palu undrallu,is also a variety made on chavithi.Eve
 love this dish much,and enjoy it,so go for a trial for your kid.

Ingredients:

  • Milk.. 2 glasses
  • Jaggery n sugar ..1 glass
  • Saffron.. a pinch
  • Elaichi powder..a pinch
Undrallu:
  • Rice powder 1/2 glass
  • Oil 1/2 tsp
  • Salt ..a pinch
  • Water..1 glass
  • Place a vessel with water in it,add oil and salt,let it boil.
  • While boiling low the flame,and slowly add the Rice powder to it,mix well,mash well,so that lumps will not form ,after done,mix well,switch off the stove,placing a lid on it.
  • After 10 mins,mix and mash the undrallu mixture,and prepare small balls with it.keep aside close the lid.

For  palu undrallu:

  • Meanwhile boil milk and also boil jaggery with sugar with  a cup of water seperately.After the jaggery n sugar mixture  started boiling and boiled for 3 to 5 min in low temp,mix with milk and add saffron,and undrallu(small round balls smaller than marbles).Boil for 5 mins in low temp then  switch off.Now add elaichi powder.Serve hot ,even it tastes better when it is a bit freezed..
  • It becomes thicker in consistancy when it is cooled..Children would love it.

Saturday, August 31, 2019

ATUKULU..AVAL HALWA ....WITH SUGAR

AVAL..POHA..HALWA..WITH SUGAR


A variety among prasadams we offer in Puja,as a bhog is easily cooked in minutes of time.
Materials..
Atukulu..poha.. 1 glass
Sugar..1 glass
Ghee..2 tablespoons
Cashews..Raisins..a few
Saffron ..3 strands
Cardamom powder..a pinch
Water..3 and 1/2 glasses
Method...



  • Place Aval in a vessel,add water,rinse ,and strain the water immediately..Place the rinsed aval on a paper tissue,and dap the water.

  • Place a pan on the stove and roast the half dried poha,remove from the fire,after it's cool,pulse in mixie grinder for a few times,to make in to coarse powder.

  • Place a vessel,add 1 tsp ghee and fry cashews,after a minute of frying,to light gold colour,add raisins,fry for another minute,till they turn plump..remove from fire and keep aside.

  • In the same vessel,add 1 tsp ghee,and add coarse poha and roast it,till a bit golden in colour..remove it from fire.

  • Prepare sugar syrup now,by placing sugar along with water..boil for 5 minutes in medium flame,add saffron strands..

  • Then add coarse poha and mix thoroughly, add half of the fried cashews raisins too,cardamom powder,let it cook ,it will take more than 10 minutes in low flame..cook it until creamier  texture..add the remaining ghee..

  • Switch off the stove..let it set...Garnish with cashews n raisins..


Here you go to video..




Sunday, August 25, 2019

PARAMANNAM..RICE PUDDING..INSTAPOT

PARAMANNAM..RICE PUDDING..IN INSTAPOT.. 


Paramannam..rice pudding..milk kheer is too tasty in instapot..done it for the first time on a trial and error basis in my way .. and could succeed in making it more yummy than in normal cooking.This I made on Vara Lakshmi Puja,and could serve as a prasadam in Puja.



Materials..




Milk..2 glasses
Water ..2 glasses
Raw rice..1 glass
Jaggery powder..1 glass ful


Ghee..1 tbsp
Cashews..8 no.s..
made into pieces
Raisins..8 no.s
Cardamom powder ..2 pinches

Method..

1..Add ghee to a pan on gas stove and saute cashews for 30 seconds,immediately add raisins and as they plump in 30 seconds switch off the flame,and keep aside in a plate.

2..Instapot.. add 1 tsp ghee to instapot vessel,and add 1 glass raw rice,and saute  in the ghee for 1 minute..
3.Add 1 glass of milk and 2 glasses of water and i cooked in rice mode for 12 minutes.

4.Then after it released pressure,it took 12 +6 mins,then I  took it out by releasing steam.


5.Then mash  well the cooked rice,and added jaggery powder and remaining one glass milk,and saute for 4 minutes,and finally added the cashews and raisins and cardamom powder,,and kept in warm.
6.After half an hour took it out mixed well and garnished it.

Saturday, August 24, 2019

PANCHAMRUTHAM

PANCHAMRUTHAM

An easy made prasadam in 5 minutes by mixing all the readily available materials..especially it's made in every home in Puja.

Materials..
Cow milk..1/4 cup
Cow curds..1/4 cup
Cow ghee..1/2 spoon
Honey..1tbsp
Sugar..1 tsp
Water..1/2 tbsp
Banana  1/2 chopped into small pieces.
Method..
Take a cup and place milk,and now add curds,mix well
Add ghee,blend,finally add honey and sugar and mix well.
Lastly add finely chopped banana pieces,thoroughly mix.
Panchamrutham is ready for neivedhyam now. 

Saturday, August 10, 2019

SUJI PRASADAM- SATHYANARAYANA PRASADAM

SUJI PRASADAM..SATHYANARAYANA PRASADAM..SHEERA BHOG
SUJI PRASADAM..
Materials:
Suji upma ravva.. 1 cup
Sugar ..1 to 2 cups,according to individual taste
Milk..1cup
Water..1 and 1/2 cups
Cashews..12 numbers
Raisins..10 
Ghee..1/2 cup..
Method:Firstly in a small pan add 1 spoon ghee and add cashews and fry till golden brown,remove fried cashews aside. Add raisins in the leftover ghee and fry,remove quickly from the fire,keep aside.
Place a Kadai on stove,add half spoon ghee and add Suji and roast it in small flame,until 5 mins,until nice aroma comes.Remove from flame and keep aside.In the same kadai add milk and water and boil ,after it starts boiling ,add sugar and let it boil..in small flame..Next ,add roasted suji,slowly while mixing it thouroughly,meanwhile add the remaining ghee..all this is done,in a small flame itself..let it be simmered..Add the fried cashews and raisins,mix well.keep lid switch off the stove.
Now a days we are using less ghee,but using a little more will also give added taste..

Friday, October 7, 2011

BOBBATLU

BOBBATLU

Bobbatlu..it is one of the most favourite and famous sweet especially for south indians..It is a sweet delicacy prepared for festivals and occassions..like marriages,gruhapraveshams etc.
INGREDIENTS:

For dough:
  • Maidha /all purpose flour-2 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
For stuffing:
  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
METHOD:
Preparing dough:
  • Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 hours..it becomes soft when it is kept aside covered with a lid..
  • Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.
  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.
  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.
  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.
  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste.. 

Tuesday, September 20, 2011

GULKHAND

GULKHAND


GULKHAND/GULQAND
Gulkhand is a sweet preserve of rose petals from north india..Gul means flower,and qand/khand means sweet in Arabic..
Ancient Preparation (which takes time):
Rose petals being prepared for gulkand..Place the rose petals and sugar in layers in a wide-mouthed airtight glass jar. Place this jar in sunlight for 6 hours per day for around 3 to 4 weeks. On alternate days, the contents of the jar should be stirred with a wooden stick. The jar should be kept indoors once done.

Other ingredients, such as silver foil, Praval Pishti, cardamom seeds, or Muktapishti (powdered pearl) can be added to increase the cooling properties of the gulkand.
This is a lengthy one which takes time.Hence for preparing instantly i prepare it in a instant and easy way which is given below..check the below  proceedure which i prepare..It stays fresh for a month when preserved in a fridge..

Benefits and uses Gulqand is an Ayurvedic tonic. This includes reduction of pitta and heat in the body, a reduction in eye inflammation and redness, strengthening of the teeth and gums, and the treatment of acidity. 

Gulqand is commonly used as an ingredient of Paan, a popular dessert and digestive of India, Pakistan and Bangladesh.Even milkshakes can be prepared using this one..

Instant Gulkhand Recipe:
Rose petals-1 cup

Sugar -Half cup(for extra sweetness use 2 to 3 tbsp more)

Dried rose petals-2 tbsp

Cardamom seeds-2 nos

Method:

Wash rose petals in plenty of water,and remove from water,dry them on a cloth in a dry place(not in the sun)

Grind the rose petals to a coarse paste,by adding half a cup of water.

place them in a pan,add sugar and also add dried rose petals,and cook them on medium heat till thick . ..

Switch the stove and remove from fire.Let it cool and store in a dry bottle.

Use it in preparing kheers and rose milk etc..This is an easy method instead of laborious procedure prepared for days together drying all the materials in sun...

Saturday, February 12, 2011

RAVVA LADDU/ SOOJI LADDU


Ingredients:

  • Sooji - 2 1/2 Cups
  • Sugar - 2 1/2 Cups
  • Dry coconut flakes/Powder- 1 1/4 Cup
  • Unsalted Butter - 4 Tb spns
  • Cardamom powder - 2 pinches
  • Almond Flakes - 4 Tbspns
  • Raisins - 3 Tb Spns
  • Milk - 3/4 Cup
Method:

  • Take a pan and add butter to it. When it is hot add almond flakes and raisins.
  • When the raisins pops up add sooji to it and roast it for 10 minutes or until you get light brown colour. The raw smell should go away. Make sure you continously stir it so that the sooji won't get burnt.
  • Now add dry coconut powder and fry by stirring it for 3-5 minutes.
  • Then add sugar and stir it for 2-3 minutes.
  • Finally before turning off the stove add cardamom powder.
  • After turning off the stove add the milk and mix it. The mixture will be tight.
  • Let it cool for 5 mins and start making ladoo.
  • Make sure you don't put too much milk. You should be able to gather the mixture and make a laddu. You can also sprinkle water or milk on the mixture for making a laddu.
  •  Make sure to put a bowl of cold water so that you can dip your hand in the cold water and then a make a laddu. By dipping in cold water and then taking the mixture into hand will also make the task more easy because this wetness will be helpful for binding it easily.


 Tips:
  • Here I used milk because it will be more tasty. Otherwise you can also divide little milk and little water instead of only milk. Or you can only use water instead of milk.
  • After turning off the stove you can also sprinkle milk or water on the dry mixture and make laddus or you can add some milk immediately after turning off the stove mix it then make the laddu's. See whatever is comfortable for you.
  • I got 40 laddus by that measurements. So if you don't need that many you can reduce the quantities.
  • You can also adjust the sugar as per your taste.