Sunday, November 6, 2016

Badham Halva!

Approximately one cup Badham soaked and peeled. Soak the badham overnight.

Sugar 3/4 cup

Milk  1/2 cup

Cardamom powder one teaspoon

Ghee 2 tablespoons

Saffron one pinch  if available soaked in two teaspoon milk. (optional)

Grind the soaked and peeled badham adding milk. Grind it to a fine paste. Now put a heavy bottom kadai or pan in the stove and pour one tablespoon ghee. Heat the ghee for 2 minutes and add the badham paste and fry it for 5 minutes. Now add the sugar. The sugar will star to melt. Stir frequently. Add the soaked saffron and see the halva getting better colour. Constantly stir and cook the halva blending well with the sugar. Cook for another 8 to 10minutes and add the remaining ghee. If required add more ghee at intervals so that the halva should not get burned. Add the cardamom powder

You can see the moong dhal laddus, Badam Halva and Coconut barfi with besan in the vessels. Will try to post them separately in the future. :) This is taken on diwali day 29-10-2016.

When it starts to leave the sides of the pan remove it from fire and spread it in an already greased tray. Let it cool and cut it in diamond shapes. Decorate it with nuts and saffron. Or Decorate it with silver foil. Now your almond halva is ready to eat. 

Saturday, November 5, 2016

Coconut Barfi with besan added!

Today we are going to see another sweet. That is coconut Barfi with besan. Here are the needed ingredients.

Grated coconut    2 cups

Besan (chana dhal ki atta) 3/4 cup fried in ghee.

Powdered cardamon one teaspoon

Cashewnuts  as per requirement fried in ghee approximately two tablespoons

Sugar approximately 3 cups

Water for making sugar syrup 1/2 cup

ghee     3/4 cup

Grease a plate with ghee and keep it aside. If required  use aluminium foil or  a parchment paper. Then heat a pan or thick bottom kadai. Pour two tablespoon ghee and fry the besan for one minute. Keep it aside. Let it cool. Now pour the half cup water and add the 3 cups sugar in the same vessel. Let it boil for some time. If the sugar is not clean add one ladle milk to remove the dirt from the sugar. It will come like black foam. Remove them and boil the sugar syrup till it becomes to two string consistency. Now add the besan and stir for sometime. Slowly add the ghee also. When it starts to thickens add the grated coconut and stir for some more minutes. The mixture will turn to bubbling. Continuously stir the mixture. Add the remaining ghee.  Now it begins to thicken and slowly the bubbles will reduce. Cook it till the bubbles vanish. Now add the cardamom powder and fried cashew nuts. Now the mixture will begin to leave the sides of the pan. Immediately remove the mixture from the fire and pour it to the already prepared pan and level it with a help of the ghee pasted plantain leaf or with a spatula dipped in ghee. Let it cool for 10 minutes and cut it to desired shapes when it is still hot. Let it cool down completely and store in an air tight jar. 

Friday, November 4, 2016

Moongdhal laddu!

Here is some sweet for Diwali. Actually I was about to post it before Diwali.  But some other reason it didn't work out.

Now we will see about the Moong Dhal Ladus.

Moong Dhal whole 1/4 KG  fry it and powder it in a flour mill. Take 2 full cups of powder to prepare ladus.

Sugar powdered  4 cups, If you like more sweet add another one cup sugar powder

Cardamom powdered one teaspoon

Cashewnuts fried in ghee two table spoons or according to your taste

Pure Ghee   One full cup or 200 grams. I used Aavin Ghee for this.

Take a big bowl and mix the moong dhal powder and sugar powder. Heat ghee in a pan and add cashewnuts. Fry it till it become golden brown. Add in the mixture. Add cardamom powder also, Mix well. Heat the same pan and pour the ghee and let it boil for 2 to 3 minutes. When the ghee is ready pour the ghee in the mixture. Mix well. Let it cool for some time. Then make balls. Your moong dhal laddu is ready to eat. Keep it in a dry box. You can use it for atleast a month. It will not spoil!