Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts
Saturday, 30 August 2014
Undrallu_Gundugole_Undrallu Payasam_Pala Undrallu
I prepare this Gundugole payasam today for Ganesh Chaturthi, but one can make this on any festival. I learnt this recipe from my MIL during last year Ganesh Chaturthi festival. The process of making those tiny wheet balls is bit tedious but it is worth the effort. This is our family traditional naivedyam for Lord Ganesha on Ganesh Chaturthi. But u can prepare any day this naivedyam to Lord Ganesha on coming 11 days.
1cup wheat flour
1cup Channa dal
1cup Gud / jaggery
1cup Milk
Water to boil Gundugole and Channa Dal
2 to 3 pinch salt
To prepare Gundugole payasam:
1. First make smooth consistency or chapati consistency dove using Wheat flour, salt and water.
2. Take an empty plate and apply oil on it.
3.Take some dough in your hand, and using your fingers make small balls as shown in picture (the smaller the balls, the better the taste. it all depends on your patience). If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the balls. This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.
4. After you finish making all the balls, transwer it to a container add water to it and place in pressure cooker. In another container add Channa dal and water place this too in pressure cooker and cover it with lid. Cook them for two wishals.
5. Once the pressure drops open the cooker. Place a vessel on stove and pore the cooked Gundugole and Channa dal with water. To this add Gud / Jaggery, once the water starts boil add boiled milk and cook for 2 min and switch off the stove. Or when ever u are serving add boiled milk and serve.
6. Taste it at this point of time and adjust the thickness and sweetness of payasam by adding more milk or Gud / Jaggery to suit your taste buds. Do not boil for long as the mixture might curdle up sometimes.
Tips / Notes :
- Jaggery can be replaced with sugar in this recipe.
- If you do not have time to make those tiny wheat balls, u can prepare them one day before and sun dry it and store it in a box. When ever u are preparing this recipe u can use this dried Gundogole to fasten your cooking process on festive days.
- If you do not have time to make those tiny wheat balls, you can use a sev maker(slightly big holes) to press them into long cylinders. You do not need to steam them, you can press them directly into the milk-water mixture and boil it until they float and then add jaggery and boil for some time.
Health Benefits of Wheat:
1. Controls Obesity (especially in women)
2. Improves body metabolism
3. Prevents Type 2 Diabetes
4. Reduces Chronic Inflammation
5. Prevents Gallstones
So try this recipe and write back to us…We love to hear from you.
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Thursday, 12 June 2014
Tastey and Healthy Masala Kheer my 100th post!!
This Masala Kheer is filled with lots of nutritious values because of Nuts and Milk.
Its prepared with Indian vermicelli that is dry roasted / roasted in Ghee to a golden color, slowly simmered in milk and sugar, flavored with aromatic cardamom and garnished with toasted nuts. Simple to prepare, quick, comforting and delicious with a heavenly aroma! Its one of the South Indian Traditional sweets too.
Ingredients for Tasty Masala Kheer :
1/2 cup - Seviya (Vermicelli)
1/4 cup or less than that sugar
1 cup Full cream Milk
3 cup water
4 Green cardamom (powder)
2 tbsp Chiranji
2 tbsp Almonds
2 tbsp Cashios
2 tbsp Pistachios
2 tbsp Raisins
1 tbsp Desi Ghee/ Clarified butter
To prepare Tastey Masala Kheer :
1. Dry roast the Seviya (Vermicelli) and boil it in a pan by adding little olive oil, oil does not allow the Seviya (Vermicelli) to stick.
2. Add Desi Ghee/ Clarified butter in the hot pan, and add the nuts and sauté them till slightly colored.
3. In a bowl add Milk and Water then bring it to rolling boil then add boiled Seviya (Vermicelli), sugar and cook for 4 to 5 min.
4. When you see the milk is boiled and the vermicelli is soft. Add the fried nuts and cardamom powder and switch off the heat immediately.
5. Serve it hot or chill both taste great.
Tips / Notes :
- U can increase or decrease Seviya (Vermicelli), milk, water and sugar quantity as per u'r requirement. U can prepare this Masala Kheer by just adding milk.
- No need to rost if u use rosted Seviya (Vermicelli). This will fasten the cooking process.
- U can prepare simple Kheer by omitting Chiranji, Almonds and Pistachios.
- U can add any dry fruits of your choice including dates. But when u use dates add sugar by considering the sweetness of the dates.
- U can boil Seviya (Vermicelli) in milk directly to fasten the cooking process.
According to the National Dairy Council, Milk is filled with nine essential nutrients that benefit our health
Calcium: Builds healthy bones and teeth; maintains bone mass
Protein: Serves as a source of energy; builds/repairs muscle tissue
Potassium: Helps maintain a healthy blood pressure
Phosphorus: Helps strengthen bones and generate energy
Vitamin D: Helps maintain bones
Vitamin B12: Maintains healthy red blood cells and nerve tissue
Vitamin A: Maintains the immune system; helps maintain normal vision and skin
Riboflavin (B2): Converts food into energy
Niacin: Metabolizes sugars and fatty acid
Health benefits of Nuts :
Nuts are one of the best plant sources of protein. They are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium. Nuts are also high in plant sterols and fat - but mostly mono unsaturated and polyunsaturated fats (omega 3 - the good fats) which have all been shown to lower LDL cholesterol.
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Sunday, 1 June 2014
Dry fruit/Nut Burfi with Jaggery
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut Burfi with Jaggery:
Almonds 100gm
Cashews 100gm
Pistachios 100gm
Dry coconut 100gm
Dry coconut 100gm
Dry dates 100gm
Eadable gond / Dink / Antu 50gm
Jaggery 500gm
Ajvan 2 tsp
Ghee 500gm (as per requirement)
Ghee 500gm (as per requirement)
Popy seeds 5tsp
To prepare Dry fruit/Nut Burfi with Jaggery:
1. Grind the Jaggery in mixi and make Jaggery syrup.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
4. Then fry almonds, cashews, pistachios, dry dates, popy seeds one by one on a slow flame till they get golden brown colour.
5. In a bowl put all the ingredients with Jaggery syrup and mix well.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.
Allow it to cool slightly, take a knife and grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store it in a jar.
Tips / Notes:
· Strain the Jaggery syrup to remove impurities if required.
· Ghee and Jaggery can be adjusted to individuals taste.
· You can also add walnuts, pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar instead of Jaggery for an extra taste.
· You can also add the saffron strands.
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Monday, 5 May 2014
Dry fruit/Nut laddu with Dates and Fig fruits or Dink Laddu or Antinunde
A recipe which includes the goodness of all the nuts and natural sweetness of dates and figs. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small laddu includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something. This is also a Confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut laddu with Dates and Fig fruits
Almonds 1 cup
Cashews 1 cup
Pistachios 1 cup
Walnuts 1 cup
Pistachios 1 cup
Walnuts 1 cup
Dry coconut 1 cup
Eadable gond / Dink / Antu 1/4 cup
Dates seedless 500gm
Dates seedless 500gm
Fig fruits 250gm
To prepare Dry fruit/Nut laddu with Dates and Fig fruits :
1. Grind the Dates and Fig fruits finely in mixture and keep it aside.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
4. Microwave the Eadable gond / Dink / Antu for 1 to 2 min (it will puff) then make powder using mixi
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste and make the laddus.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste and make the laddus.
Tips / Notes:
· You can also add pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar and Ghee for an extra taste.
· You can also add the saffron strands.
· You can roll the laddus in dry coconut powder for different taste and the laddus will not stick on to your hands.
· You can increase dates or figs according to your taste.
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Saturday, 19 April 2014
Sunnundalu with Jaggery
Sunnundalu or Minapasunni is a very healthy sweet. One small size ball every morning will give a great relief to the lower back pain problem. Minapappu or black gram has lot of iron in it adding jaggery which is also has lot of iron content in it. This will help in increasing haemoglobin levels in the blood and also helps in making bones strong. This is one of the confinement food.(given to delivered ladies after 11/2 to 2 month).
My most favourite and easiest sweet also. There are different ways to make it. We can use black gram with skin or without skin and also we can make them with sugar or with jaggery. Laddu made with jaggery are more healthier than made with sugar.
Ingredients for Sunnundalu :
Black Gram Dal - 1 cup (with skin)
Jaggery - 1 cup
Ghee/Clarified Butter - 1/2 cup
Jaggery - 1 cup
Ghee/Clarified Butter - 1/2 cup
To prepare Sunnundalu :
1. Grate or cut the jaggery.
2. Roast black gram dal in the low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins. When cooled grind the black gram into powder. Make the powder neither too fine nor too coarse. It should be in between them.
4. Make Jaggery syrup by adding required amount of water. Mix jaggery syrup and blak gram powder.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them morning and evening.
3. Switch off the flame and let it cool for 10 mins. When cooled grind the black gram into powder. Make the powder neither too fine nor too coarse. It should be in between them.
4. Make Jaggery syrup by adding required amount of water. Mix jaggery syrup and blak gram powder.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them morning and evening.
Tips / Notes:
· If we use black gram dal with skin, it gives a dark colour to laddus, but they are really healthy.
· We can make these laddus with plain black gram dal and sugar as we did it now. when u use sugar make it powder and to make laddu use melted Ghee.
· We can make the sugar and black gram dal powder mix without adding ghee and keep it for further use also.
· Whenever plan to make laddus just add melted ghee and make them.
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Ragi Sunnundalu ( Finger Millet Jaggery Balls)
Ragi is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.
Ingredients for Ragi Sunnundalu :
Finger Millet Flour (Ragi Flour) : 1 cup
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
1. Grate or cut the jaggery.
2. Dry roast Ragi flour in low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins.
3. Switch off the flame and let it cool for 10 mins.
4. Make Jaggery syrup by adding required amount of water. Mix
jaggery syrup and Ragi flour.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
Tips / Notes:
- We can make these laddus with Ragi flour and sugar as we did it now. When we use sugar make it powder and to make laddu use melted Ghee.
- We can mix the sugar and Ragi flour without adding ghee and keep it for further use also.
- When ever plan to make laddus just add melted ghee and make them.
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