Archive for the ‘Sweets’ Category

Maavilakku maavu

Maavilakku maavu is a recipe made with rice flour and jaggery and is offered to Goddess. The procedure for this poojai differs from family to family. But the procedure for making the recipe is the same.  Hope this post will help all the beginners and newly weds.

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INGREDIENTS

Raw rice – 1 cup

Jaggery – 1 cup

Cardamom- 2

  • Rinse the raw rice in water 2-3 times. Then add fresh water to the raw rice to soak them for atleast an hour.
  • After an hour, drain the water and spread it in a clean white towel to get it dried.

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  •  If you take the rice in your hand, you should feel damp in your palm or fingers. Grind the rice immediately before the rice get dry.This helps us to get more smooth rice flour without any lumps.

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  • Grind the rice in the mixer to a nice powder. Sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it.

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  • We should repeat the above process again and again till we get a smooth and nice rice flour. Now our rice flour is ready.

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  • Take the rice flour in a mixer along with grated jaggery and cardamom.
  • Grind the rice and jaggery to mix it well. Do not over grind it as the jaggery will start giving water and the whole mixture would become clumsy.
  •  Take the ground rice and jaggery powder in a plate and leave it aside for 10-15 minutes. The jaggery would give a nice wetness to the rice flour and you can easily make a soft dough.
  • After 15 minutes, split the rice and jaggery mixture into two portions.
  • Knead the rice and jaggery mixture to 2 balls. Then with our fingers or with any bottle cap, gently press the center of theball to make a dent.
  • If you feel your rice and jaggery mixture is too dry to make balls or dent, then you can add little ghee and knead the mixture again.

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  • Decorate the maavilakku with turmeric and kumkum. Add Panju Thiri (Cotton Wick) to each of the shaped maavilakku.
  • Then pour ghee in the dent made in maavilaku and wet the cotton wick with ghee and then lit the lamp.
  • Now the Maavilakku mavu is ready for Pooja.

Puffed rice balls

         The idea of making puffed rice balls came from the aval pori and nel pori that we make for thirukarthigai. We buy muttai pori(puffed rice) regulary at home and kaara pori is the most commonly made snack in the evening. I remember an aunty making muttai pori urundai and she packs it for her son’s snack. Then popped up the idea of making this. I made it as balls as well as pieces.

INGREDIENTS

Puffed rice – 4 cups

Jaggery – 3/4 cup

Water – 1/4 cup

Cardamom powder – 1/4 tsp

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  • Weigh the jaggery and disslove it in water.
  • Once the jaggery is dissolved, strain it to remove the dirt.
  • Now add the strained jaggery syrup in  kadai or another vessel.
  • Stir it continuously until  you get the ball like consistency.
  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.
  • At this stage add the puffed rice and mix well.
  • Turn off the stove and either make balls or cut pieces.
  • To make pieces, spread the puffed rice on a greased plate and cut it with the knife.
  • Make balls when the puffed rice mixture is hot.  Else it will crumble.
  • If you are not able to make balls, then lightly heat it and make the balls.

Kasi Halwa/ Poosinikai Halwa

Kasi Halwa / Poosinikai Halwa is one of the easiest halwa made with white pumpkin, sugar and ghee as main ingredients. I have tasted this halwa in almost all the Brahmin weddings, including mine. Whenever I have this halwa, I ll fall in love with it. This time I had white pumpkin at home and tried this recipe. Also my dream to upload videos for my recipes came true now. When I posted in my facebook page and other pages, I got a good response from the readers. It encouraged me and I was over the moon. Though it takes double the time for me to cook, using different softwares to edit, merge and adding captions is challenging and interesting.  Hope I will have patience to do it hereafter.

INGREDIENTS

White pumpkin – 1 cup(grated)

Sugar – 1/2 cup

Food colour – A pinch(mixed with water)

Ghee  – 1 tsp

Cashews – few

Cardamom powder – 1 tsp

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  • Wash and grate the pumpkin. Squeeze the water and keep it aside.
  • In a pan, add ghee and saute cashews till golden brown.
  • Now add the grated pumpkin, add the squeezed water and saute until it is cooked.
  • Add cardamom powder and food colour. Mixwell. You can feel the aroma of the cooked pumpkin.
  • At this stage, add sugar. Mix well. Now the water will start oozing out from the halwa.
  • Simmer the stove and saute until the water evaporates.
  • Now the halwa thickens and it ll start leaving from the sides. Turn off the stove.
  • Transfer it to a container and serve hot.

Kakinada Kaja/Madatha Kaja

Kaja is the famous sweet in Andhra,  Puri – Orissa.  The name Kakinada refers to the place in Andhra Pradesh. Since this sweet is very famous there, it got its name as Kakinada Kaja. They are layered pastries that are fried and dipped into the sugar syrup. The word Madatha in telugu means folds. So this sweet is also called as Madatha Kaja.  The dough we use to make this is the same dough we use for making Badhusha.  In the final step you have two options. Either you can add powdered sugar or dip the kajas into sugar syrup.

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INGREDIENTS

For Dough

All Purpose flour –  1 cup

Baking Powder – 1 tsp

Ghee – 2 tbsp

Salt – A pinch

Water – To knead

Oil- To fry

For paste

Rice flour – 5 tbsp

Ghee – 4 tbsp

For Sweetness (2 methods)

Sugar mixture

Sugar – 1/2 cup

Cardamom – 2

Sugar Syrup

Sugar – 1.5 cups

Water – 2/3 cup

Dough

  • Sieve the all purpose flour, baking powder. Add ghee, salt, water and knead them into a soft, pliable dough. Divide it into 4 equal portions.

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Paste

  • Mix the rice flour with ghee and make it as a fine paste.

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Sweetness

 Method 1 – Sugar Mixture

  • Grind the sugar and cardamom together. Sieve it and keep aside.

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Method 2 – Sugar syrup

  • Boil the sugar+ water mixture in medium heat. Turn off the stove once it reaches one string consistency.

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Method

  • Dust the working board with flour. Now take one portion of the dough and roll it out as thin as possible. Keep it aside.

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  • Do the same with other three portions of the dough.

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  • Now apply the rice flour paste on the first rolled out circle. Place the second one on the top of it.  They form concentric circles.

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  • Now apply the paste on the second circle and repeat the same step with other circles.
  • Apply the paste on the top of the fourth concentric circle.

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  • Now roll the circle tightly and gently. It will look like a log. Cut it into 1/2 inch thickness.

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  • Gently press the disc so that the layers stick together.

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  • Heat the oil to medium hot. Deep fry the kajas in the oil till they turn golden brown on both sides.
  • Remove it from the oil and drain it on a tissue paper.

Method 1 

  • Sprinkle the powdered sugar mixture when it is still hot.
  • The sugar will melt and stick to the puris. Store it in a air tight container.

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Method 2

Immediately dip the hot kajas in the sugar syrup. Leave it for 30 minutes. Remove the kaja from the sugar syrup and store it in an air tight container.

Semiya Kesari

Semiya kesari is one recipe which I want to make for a long time. For the first time I saw the photo of this recipe when my husband’s athai(Aunty) made this. From that time I am waiting to taste this sweet. Finally I made this sweet when my blog got 3000 plus followers. Thank you Vasantha Athai for introducing me to this recipe.20150401_205206

INGREDIENTS

Semolina – 1 cup

Sugar- 3/4 to 1 cup

Water – 1 1/2 cups

Ghee – 2 tbsp

Cashews – few

Raisins – few

Cardomom powder – A pinch

Food colour – A pinch

  • Measure and roast the Semolina in the pan and keep it aside.
  • Measure the required quantity of water and allow it to boil. Once they start to boil, turn off the stove, add the food colour, cardomom powder, roasted semolina and close the lid for ten minutes.
  • When you open the lid you can see the semolina cooked. Drain the excess water.
  • In a pan, add ghee and fry the cashews. When they start to turn golden brown add the raisins. They start bulging.
  • At this stage add the sugar and mix well.
  • Now the semiya would have cooked. Add the semiya into the pan.
  • Since we have added the sugar, it will become watery. But continuous stirring with thicken the consistency of the kesari.
  • When the ghee separates, turn off the stove.
  • Serve hot or cold.

Note:  Roast the semiya well. If you have bought roasted semiya you can skip that step.

Cook the vermicelli properly. Else it will become hard when blend with the sugar.

Aval pori

Aval pori and Nel pori are the two main recipes that we make for Karthigai Deepam. Though I eat this every year, this is the first time I made on my own. And I found that this is one of the easiest recipes. Some make balls out of it.

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INGREDIENTS

Aval pori – 3 glasses

Jaggery – 3/4 glass

Finely chopped coconut pieces – 2 tbsp

Chukku powder(Dried ginger powder) – 1 tsp or Cardamom powder – 1 tsp

Ghee – 1 tbsp

Water – 1 glass

  • Dissolve the jaggery in water and strain it into another vessel.

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  • Boil the jaggery with coconut pieces, dried ginger powder and ghee until you get a soft ball consistency.

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  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.

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  • It is the right stage to remove the jaggery out of the flame.

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  • Now add the nel pori into the jaggery syrup and mix well.

Nel pori

Aval pori and Nel pori are the two main recipes that we make for Karthigai Deepam. Though I eat this every year, this is the first time I made on my own. And I found that this is one of the easiest recipes. Some make balls out of it.

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INGREDIENTS

Nel pori – 3 glasses

Jaggery – 1/2 glass

Finely chopped coconut pieces – 2 tbsp

Chukku powder(Dried ginger powder) – 1 tsp or Cardamom powder – 1 tsp

Ghee – 1 tbsp

Water – 1 glass

  • Dissolve the jaggery in water and strain it into another vessel.

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  • Boil the jaggery with coconut pieces, dried ginger powder and ghee until you get a soft ball consistency.

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  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.

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  • It is the right stage to remove the jaggery out of the flame.

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  • Now add the nel pori into the jaggery syrup and mix well.

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