Bhadusha sweet

Bhadusha is a Indian sweet made easily. All it takes is  a few ingredients  in a exact proportion and a hungry crowd.This recipe remains me of my grand mother  she make perfectly iced and crispy Bhadusha, Since my child hood i am fond of her crispy sweet bhadusha.This recipe is my dedication to my grandmother.

Serving  for 4 (25 nos)

Ingredients

Maida -- 2 cups
Sugar -- 1/4 tsp for dough

Butter --1/2 tsp( melted)

Curd --  1 tsp
Baking soda -- a pinch

Sugar -- 1 1/2 cup syrup
Water -- 1 cup

Salt -- a pinch

Rose Essence optional --1 tsp ( optional)
 Oil to fry

Method

• Mix the dry ingredients like  maida 1/4 tsp sugar, soda, and salt

• Mix the wet ingredients  like melted butter and curd.

• Mix  both wet and dry ingredients with little water and make it into a hard dough. Don't knelt the dough too much  as it release glutton and becomes rubbery.

• Leave the dough aside for 15 min .

• You can make balls in flat  circular or oval shapes by applying ghee in hands . Make sure there are no cracks on surface. ( press between the palms  to make into a patty with a dip in the middle)

• Prepare syrup by mixing water rose essence (optional) and sugar on a stove top.Turn of the stove  once the sugar is completely dissolved and the syrup turns into strings consistency or sticky)

• On a medium hot oil drop the patty and turn side. Watch it carefully as it takes a long time to cook both sides keep it in low heat until it turns into  brown color.

• Drain the oil in a paper towel.

• Drop the roasted patty  on the  hot syrup and soak for 5 min then it forms a greasy layer over the bhadusha. 

• Store it in a air tight container.

Tips

• Don't add too much soda .
• Don't add too much butter as the bhadusha may disslove in oil.
• Can use dalada for butter.
• Oil should be hot when droping the patty and turned to sim so that the patty is fried all through..
• Can make sugar syrup to crystal form and pour over bhadusha for a snowy textuxer.

Gulab jamun

Gulab jamun  is a quick and easy sweet.Making a perfectly soft  jamun  involve few  tricks Try this out...

Serving for 20( 100 nos)

Ingredients

Jamun mix -- 1 packet(250 gm)

Milk  -- take 1 cup of milk add sufficient milk so make to a dough

Water -- 2 liter

Sugar -- 2 kg

Cardamom --5 nos 
Salt -- a pinch

Rose Essence optional --1 tsp

Method

• Knelt the dough with milk in an consistency to make some tough balls.( Be careful when adding milk)
• Add 1/2 tsp of sugar to the dough before adding milk.( dont knelt the dough hard as chapati  it might make the jamun dissolve in oil.)
• Leave the dough aside for 15 min .
• You can make balls in circular or oval shapes by applying ghee in hands . Make sure there are no cracks on surface. ( press between the palms and then roll to make into a balls)
• Prepare syrup by mixing water cardamom essence  and sugar on a stove top.Turn of the stove  once the sugar is completely dissolved and the syrup turns little  thick.( before syrup  becomes strings or sticky)
• On a medium hot oil drop the jamun and turn side. Watch it carefully as it takes only few sec.
• Drain the oil in a paper towel.
• Drop the roasted jamun on the  hot syrup and soak for 20min then serve hot.

Basanthi

Basanthi is  a rich and tasty sweet made commonly in Gujarat. It is a milk sweet similar to rabdi. It is made with few ingredients available in our pantry.If u want to make a sweet without a trip to shop try this out...

Ingredients

Milk -- 3 liter(whole milk)

Sugar -- 2 cups( 20 tsp)( 1 cup of milk= 2 tsp sugar)
Cardamom crushed  -- 1 tsp
Saffron  -- a pinch (optional)

Crushed pistachios --5 tsp

 Method

• On a non stick  flat bottom wide pan add milk and take a long  wooden handle spatula to stir.
•  Stir the milk continuously on the medium flame.
• Stop stirring once milk boils.
• Scoop out the fat layer formed on the boiling milk with spatula and collect it in a cup with little milk.
• Continue collecting the cream until the milk reduce to 1/4 of its amount.( the milk gets thinner and thinner after collecting the fat.
• Make sure u scrap the fat sticking on sides and bottom when stirring.
• Add sugar when the milk is reduced to 1/4 of its amount.
• Milk will turn watery after adding sugar , stir the milk continuously .
• Add the kova ( fat which we collected and stored in a cup with little milk) and add cardamom powder and allow the milk to boil.
• Once the milk starts to thicken stop the stove.
• Add roasted and chopped  pistachios. ( can add  saffron soaked in milk for rich color and flavour )
• Serve cold.

Paal koova

Paal koova is a typical south Indian sweet made with fewer ingredients but it  taste  delicious. It is made in many easy way but i like this  slow cooking method as it adds a  enhanced  flavor to the sweet..

Ingredients

Milk -- 3 liter(whole milk)

Sugar -- 2 cups( 20 tsp)

Cardamom (optional)
Ghee- 3 tsp

 Method

• On a non stick  flat bottom wide pan add milk and take a long  wooden handle spatula to stir.

•  Stir the milk continuously on the medium flame.

• The milk turns it color after around 1 hr of stirring make sure u scrap the fat sticking on sides and bottom when stirring.

• Add sugar when the milk is reduced to 1/4 of its amount and  when it looks like curdled milk

• Milk will turn watery after adding sugar , stir the milk continuously untill it turns brown and grainy.( be careful when stirring as hot kova  spatter all around)
• Add ghee and stir until the kova moves with spatula. turn off the stove and transfer into a storage container..( approximately 2 hrs on stove)
• Can add cardamom powder and nut..(optional).

Vermicelli Payasam

Payasam is a staple dessert  in all the south Indian feast.It is easy to prepare and tasty to eat. try this quickand easy dessert and enjoy....

Serving for 4(15)

Ingredients

Milk -- 1 cup( 1 liter whole milk)
Condensed milk -- 3 tsp

Sugar -- 3 cups

Cardamom -- 3 nos
Sliced almond -- (few optional)
Cashew nut -- 10 no
Raisin -- 6
Ghee-- 4tsp

 Method

• On a hot pan dry roast the vermicelli until it starts to turn brown.immediately transfer into a plate to avoid browing.
• Boil the vermicelli in the milk in sim  and stir continuously until it reduce into 1/4 th and vermicelli is cooked  add the the sugar  and condensed milk and stir continuously until it reduces in amount and to a thick consistensy.
• Add the the cashew cardamom and raisin roasted in ghee.

Maavilakku Maavu

Maavilakku is lamp  lit  for all auspicious occasion.Maavilakku is a  sweet ball made into a  lamp shape and lit with ghee as fuel  .Making Maavilakku makes any occasion festive so i tryed for Karthigai deepam. Its easy and makes u feel divine.Try it...

Ingredients

Raw rice -- 1cup  soaked in milk for half Hour

Jaggery -- 1cube

Cardamom - 2

Ghee and thread for lamp

Method

• Spread the soaked rice in a paper towel to take out the moisure.
• Grind it coarsely and keep aside .
• Grind cardomon and jaggery intopowder then add ground rice and make it into ball .
• Dont add water make it into hard ball and make a shallow depression for ghee and  thread.

 It can be made into mouth watery dessert  by mixing  the batter with shredded coconut
 

Dry Jamun

Jamun is a easy and has become a must dish for diwali since chance of failure in making good jamun are too low.Diwali is a festival of sharing sweets , i foung it difficult to share my  gulab jamun since it taste good with syrup and often syrup get lost  before eating so i thought lets try dry jamun so that i can share easily its very similar to gulam jamun try it and enjoy...

Serving for 4( 20 nos)

Ingredients

Jamun mix -- 1 packet(100 gms)

Water -- 40 ml ( can use milk instead but jamun becomes so soft making jamun becomes difficult)

Water -- 300 ml

Sugar -- 500 ml

Powdered sugar -- 4 tsp

Cardamom --2 nos

Rose Essence optional --1 tsp

Method

• Knelt the dough with water in an consistency to make some tough balls.( Be careful when adding water)
• You can make balls in circular or oval shapes by applying ghee in hands . Make sure there are no cracks on surface. 
• Prepare syrup by mixing water cardamom essence  and sugar on a stove top.Turn of the stove  once the sugar is completly dissolved.
• On a meduim hot oil drop the jamun and turn side. Watch it carefuly as it takes only few sec.
• Drop the roasted jamun on the  hot syrup and soak for few min then take out the jamun.
• Dust the powdered sugar  on jamun and u are ready to go..

Wheat ladoos/ Gothumai urundai

Wheat ladoos is aeasy and healthy  sweets that is easy to make and tasty to eat. try this easy recipe and enjoy...

Serving for 4( 20 nos)

Ingredients

What flour ( Roasted) -- 1 cup(fry wheat and powder them or fry the wheat flour and strain them)

Powdered Sugar -- 1 cup

Ghee -- 6 tsp

Cashew nut -- 10 nos( broken into small pieces)

Cardamom-- 3 nos

Method

• Fry the wheat flour in an empty vessel  until it gets heated and aroma comes out.
• Strain the flour for any  lumps and add sugar  and mix well .
• Heat the ghee in a skillet  until it is extremely hot and roast cashew and cardamom. 
• Make circular balls by pressing it in hands.
• Make sure the ladoos are tight.Adding  too  much ghee make the ladoos wet and less ghee makes difficult to swallow . 
• Store it in a air tight container and enjoy.

Mysore pak

Mysore pak is a south indian favorite sweets. Its simple and taste really good.Try my receipe...

Serving for 4 (20 pieces)

Ingredients
Besan flour -- 1 cup
Sugar -- 21/2 cups
Ghee -- 1 cup
Salt--  a pinch
Water -- 2 cups

Method

• Fry the besan flour in an empty vessel  until it gets heated.
• Strain the flour for any  lumps.
• Heat the ghee in a skillet  until it is extremly hot.
• In a non stick skillet  add sugar and 2 cups of water and stir until u get string consistency in  the syrup.
• Add the heated beasn flour into the bubling syrup slowly  and stir continuously without lumps.
• Add the hot ghee in steps  to the mixture and keep stiring and adding ghee until u find the flour starts to rise.( it should be a gravy)
• turn of the stove and transfer the mixture into a greased plate .
• Cube them after 10 min for wonderful mysore pak.

Rasamali- My version

Rasmalai is a bengali sweet. I tryed in my friends place so i thought  why cant i give it a try..So check out my version of  delicious Rasamali.

Serving for 4(15)

Ingredients

Milk -- 2 cup( 1 liter whole milk)
Milk -- 1 cup
Water-- 700 ml
Condensed milk -- 3 tsp

Sugar -- 3 cups
Rose essence -- little( non colored optional)

Cardamom -- 3 nos
Sliced almond -- few
Badam powder -- 1 tsp
Lemon -- 3 tsp milk with water 4 tsp 
Crushed badam and Pista.

 Method

• On a hot pan boil the milk when milk rises add lemon juice in 3 steps slowly.
• First add one part of lemon and stir well then do the similar steps and stir  until curd comes out . ( liquid turns transparent)
•  Separate the curd and strain in a cloth and squeeze out the extra liqiud .
• Wash the panner  in a  running  water until lemon smell disappear and strain .
• Kneat the panner until it becomes soft and easy to make small ball.(it should without cracks )
• Boil  water until rolling boil the add sugar and rose essence wait until it disslove then add panner balls and wait it double in size.( say 10 min).Take out keep aside.Reduce the mixture into a syrup.
• Boil the milk in sim  and stir continuously until it reduce into 1/4 th  add the the syrup and condensed milk and stir continuously until it reduces in amount and to a thick consistensy.
• Add the  cooked panner balls after pressing them io flat  and serve with crushed badam, pista.
• Serve cool..

Sakarai Pongal

Sakarai Ponagal is tthe most common sweet made during all auspicious occasions. I decided to do this sweet for Saraswathi pooja. Generally  Sondal  and pori are offerd as a naivathiyam i decided to add this  as a sweet dish to the Plate.

Serving for 4

Ingredients

Raw rice --1 cup

Moog dal -- 1/2 cup

Milk -- 500 ml( optional )
Jaggary -- 5 cubes

Cashew nut -- 10 nut
Cardamom --  4 no

Salt -- a pinch

Ghee 
Water--3 cups

Asafoetida.

Method

•  Presure cook Rice and dal with asafoetida and salt.
• On a hot  pan  add cubes of jaggery with 3 cups of water.
• Disslove the  jaggery and strain for dust particls when cooled.
• The strained mixture is then heat until the color becomes dark brown and becomes a thick mixture.
• Add  the Rice and dal after  smashing them with whisk into the Jaggery gravy.
• Stir until it absorbs all the jaggery and becomes a semigravy.
• Turn off the stove and Garnish with roasted Cashew and cardomom.
• When it becomes thick and to correct consistency serve with ghee on top

Carrot Halwa

Carrot halwa is an easy and a healthy food . When i thought about healthy sweet i decided to make carrot halwa my only concern  was grading the carrot so i decided to ease the job by using a slicer and  peeler.

Serving for 8

Ingredients

Carrot -- 4 nos( graded)

Sugar -- 10table spoon

Milk -- 1 cup( 500ml whole milk)

Cardamom -- 3 nos
Sliced almond -- few
Badam powder -- 2 tsp
Ghee -- 4 tsp
Raisin(optional)
Salt -- a pinch

 Method

• On a hot pan add  ghee   and cardamon and carrot with little salt  ,Fry untilraw smell of the carrot disappears . 
•  Add milk and stir continuously until it becomes a a soogy mixture.
• Add Sugar and  badan mix  and fry until it becomes a dry gravy.
• Add fryed almonds and rasin.
• Serve hot and also try with icecream.

 

Puran Poli

Puran Poli  is a wonderful sweet that can be made easily. I  made a lot of puran for vinayaga chadurthi and stored in the refrigerator that helped me to make appetizer/ sweets for 2 days.  I have refrigerated the puran for a month its safe and fresh. So do a puran and do 3 sweets. 

Check this out!!!!

Serving for 2

Ingredients

Puran

Jaggery                   4 cubes

Chana dal                3 tsp

Elachi/ Cardamom  3 nos

Grinded coconut      4 tsp

Salt                          a pinch

Water                      1 cup

Asafotidila.              a pinch

Turmeric                  a pinch 

Ghee

Dough

Maida                    3/4 cup

Kesari color           a pinch

Salt                         a pinch

Method

Puran

• On a hot stove add jaggery and water along with elachi and boil for  few mins.
• Pressure cook channa dal with tumeric and asafotidila.
• When jaggery is dissolved  and becomes sticky add  pressure cooked channadal and coconut. 
• Add ghee and wait until its soild  and ready to make balls.
• Allow it cool.

Poli

• Make a dough with maida ,salt, water, oil and color.
• In a tortilla press  the dough and fold the dough with puran inside to make a small balls(make sure puran ball size+ maida dough size)
• Press again to make poli.
• Instantly cook  on hot tava with ghee.(Maida shrinks)

Tips

 If u dont have tortilla press use cut opened zip lock and apply weight with flat pan

Always sure transparent covers as it avoid dough sticking to surface.