Besan Burfi and awards

Ingredients:

Besan or Gram flour  1 cup

Sugar 2 cups

Ghee  1 cup
Oil 1 cup

Elachi powder 1 teaspoon 

Water 1 ½ cup

 

Preparation:

1. Heat a pan and add water when it starts to boil add sugar and mix well.

2. Add elachi powder and mix well.

3. When is is fully boiling add the besan and mix well.

4. Stir continously and mix well. When it is fully mixed. Stir for about 2 minutes. Turn to medium low flame.

5. Add ghee and mix well.

6. When the ghee fully melts add the oil and mix well. When the oil is fully absorbed. Stir continously.

7. Mix well, when is fully absorbed add becomes frothy, stir continuously and mix well.

8. When it starts to leave the edges and slightly changes color.

9. Stir continuously and when it starts to bubble up.

10. When is fully bubbly and thickens.

11.When it leaves the edges of the pan. 

12. Grease a plate and transfer it to the plate. 

13. Flatten it with a spatula.

14. After it slightly cools, cut them into pieces. 

15. Garnish with almonds or cashews.

Thanks to Mugha of Cooking Fundas for sharing the lovely awards to me. I am grateful to her.

I pass on these awards to my dear friends.

US Masala  Aipi

Rajasthan recipes  Priya

Kitchen Mantra - tease your palate Malar Gandhi 

Anu Healthy Kitchen Anu

Rasi's Veg Bites Ammu Mohan
Tasty Appetite Jay
http://vineelasiva.blogspot.com Vineela
Veggie Paradise   Aruna
Tickling palates Radhika
Sugar n Spice Vidya
Divya Recipes  Divya
Priyaeasyntastyrecipes  Priya
Kattameethatheeka Kitchen Queen
Sensible Veg

Sooji Milk cova or Sooji Milk burfi

Ingredients:

Sooji or Bombai rava or upma rava 1 cup

Milk powder 1 cup

Milk 1 cup

Ghee 3 tablespoons

Sugar 1 ½ cup

(adjust accordingly)

Elachi powder ½  teaspoon

Cashews for garnishing

Preparation:

1. Heat a wide pan and pour milk.

2. After the milk starts to boil add milk powder and mix well.

3. When it is fully dissolved add 2 tablespoons of  ghee and mix well.

4. Mix well after two minutes add bombai rava or sooji or upma rava and mix well.

5. Mix well constantly in medium low flame. When it starts to thicken add the remaining ghee and elachi powder. Mix well.

6. Stir constantly, when it thicken and comes to starts leaving the edges.

7. Grease a plate and transfer the burfi to the plate. Cut them into square or daimond or rectangular pieces. Garnish with almonds or cashews. Serve hot or cold.

Papaya Oats Burfi

This burfi is made by best friend Mrs.Indira. Very healthy recipe. Simple tasty yummy ... tempting for kids ...

Ingredients:

Papaya 2 cups

Oats Powder  1 cup

Sugar  1 cup

(adjust accordingly)

If the papaya is sweet you can reduce, or increase depending on your taste.

Ghee 1 tablespoon or 3 teaspoons

Elachi powder ½  teaspoon

Rainis 1 teaspoon

Cashews 1 teaspoon

Preparation:

1. Grate papaya. Heat a pan add 1 teaspoon of ghee after it is heated. Add raisins and cashews and when are fried keep them aside.

2. In the same pan add the remaining ghee and add the grated papaya. Stir in between, cook in low flame. When the it starts to thicken add sugar and mix well.

3. When the sugar is fully mixed add the oats powder and mix well.  Stir continously until it thickness. Add elachi powder and mix well. Switch off the stove.

4. Grease a plate with ghee and transfer the burfi to the plate. Garnish with ghee roasted raisins and cashews.

5. Grease a knife gently and cut them into pieces when the burfi is hot.

This is my friends six year old daughter Shriya's drawing of Lord Sri Sai baba. I really appreciate her effort.

Kesari - Happy Father's day

Happy Father’s day. The greatest gift that I ever had I call him my dad. I dedicate this post to all the fathers in this world.

"A father is someone that

holds your hand at the fair

makes sure you do what your mother says

holds back your hair when you are sick

brushes that hair when it is tangled because mother is too busy

lets you eat ice cream for breakfast

but only when mother is away

he walks you down the aisle

and tells you everythings gonna be ok"

~ Author Unknown

Ingredients:

Sooji 2 cups

Ghee 1 ½ cup

Cardamom powder ½ teaspoon

Orange color 2 pinches

Sugar 3 cups

Roasted cashews Handful

Preparation:

1. Heat a pan and add ghee. When the ghee fully melts add sooji to it.

2. Roast sooji gently in medium low flame for about 8 to 10 minutes. It will slightly change color. Keep stirring in between.

3. Add the color and mix well.

4. Add the sugar and mix well. The halwa will become like a liquid. Keep stiring.

5. When it becomes fully cooked and comes close. Switch off the stove.

6. You can refrigerate and store for about a week. There is no water and so it has longer shell life. Garnish with cashews.

For long trips and pooja I prefer making sooji halwa. It is filling for children and kids love this.

Boondi Ladoo

     HAPPY TAMIL NEW YEAR AND VISHU.
 Wishing you all a very happy new year .....

Ingredients:

Besan flour 2 cups

Cashew Handful

Raisins Handful

Cardamom powder 1 teaspoon

Sugar 3 cups

Baking soda 2 pinches

Oil Required for deep frying

Preparation:

1. Add besan and water, make a smooth little thick batter, (grind it into soft batter in mixie) add baking soda to the besan mixture after the oil is warmed up.

2. Heat oil in kadai. Take the batter and pour it over a sieve with round holes. The batter will drop like small spheres. If the batter does drop gently move with a spoon.

3. When the boondi turns dark yellow in color transfer them to tissue paper.

4. Heat sugar and water in a pan untill it reaches string,single thread consistency.

5. In little ghee add raisins and cashews and roast for 1 minute till they slightly change color. Add cashew and raisins to the mixture.

6. Mix the balls of boondi to the sugar syrup and let them soak for for 2 minutes. Now add cardamom powder to the syrup.

 

7. Make the laddoo of size desired from the mixture when it is warm.  After 2 minutes again press them with your hand into round shape.

NOTE: Don't allow the sugar mixture to cool it will crystalize.

Agar Agar

Agar Agar is vegetarian gelatin ... It is very easy and simple, soft dessert that can be made very quickly.

Ingredients:

Agar Agar 1 cup (Rice cooker cup)

Milk 5 to 6 cups

Pistacho powder 1 table spoon

Sugar 1 cup

(Adjust accordingly)

Preparation:

1. Boil milk and add the agar agar flakes and pistachio powder. Mix well. Ensure that agar agar is fully melted. Keep stiring in low medium flame. After 10 to 15 minutes add sugar and mix well. Switch off the stove.

2. Pour into a mould or a dish or a plate with edges. Refrigate for 1 hour. Cut them into pieces or if you have used a mould, unmould them. Tasty easy yummy agar agar is ready.

Mysore Pak

One the most popular south Indian recipe liked by many. Some people use ghee instead to oil . If you use oil we get the three different colors .. yellow on the top light orange in the middle and light brown in the bottom

Ingredients:

Besan 1 cup

Sugar 2 cup

Ghee/Oil 2 Cups

Water  1 cup
Cardamom powder 1 teaspoon

Preparation:

1. Heat pan and add 2 teaspoons of oil and turn to low flame, now add the besan roast till raw smell goes out.

2. Sieve the roasted besan and transfer the sieved besan into a plate.

3. The third and fourth step need to be done simultaneously.  Make sugar syrup with 1 cup of sugar and 1/2 cup of water, boil untill it reaches string consistency(by this time you can notice rapid boiling). When to take dip a spoon or spatula the liquid will fall like a thick string. This usually takes 8 to 10 minutes in medium high flame.

4. Heat oil in a seperate pan.

 5. Add roasted flour to the sugar syrup and stir continuously ensure that no lumps  formed.

6. Add half of the boiling oil  besan and sugar syrup . Stir continously.

 7. Grease a plate with oil and keep it aside. Keep stiring contionusly after 2 to 3 minutes again add the half of the remaining oil in the pan and stir continously. Add the rest of the oil after 2 to 3 minutes.

8. Stir contionusly, when mysore pak mixture starts leaving the edges of the pan. Add cardamom powder and switch off immediately.

9. Immediately after switching off the stove pour this into greased plate from 2  feet height very carefully to get the bubble texture and multi colors. Cut them into rectangular shapes.