Kaju Sweets

Diposting oleh adiba
Senin, 31 Mei 2010
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Badam Halwa is my favourite Sweet and my ammamma, prepares it excellently. She always prepares it for my Birthdays. and as a follower of her, i made Kaju Sweets for my Son's Birthday Party. It turned out with Great Taste, and my guests enjoyed the Kaju Sweet very much.

Kaju Sweets

Coming to the Recipe..

Ingredients:

(Yields 30 very small pieces / 18 medium sized pieces)

1. Cashews -  2 cup (300 gms)
2. Sugar - 1 cup
3. Water - just to the level of sugar immerses (1/4 cup water)
4. Ghee - to Grease your Palms.
5. I used 3 Colours, (i) Kesari Colour (ii) Lemon Yellow Colour (iii) Orange Red Colour
6. Few Cashew's and Almonds to decorate.

- Wash and dry your mixer, without any wet.
- Grind the Cashew to the powder form.

The Ratio between Cashew Powder and Sugar is 2 : 1.

How to Make Sugar Syrup for Kaju Sweets?

Take One cup of sugar in a thick bottomed pan, and pour water till it get immersed (1/4 cup of water). keep checking every half minute after the sugar syrup starts to boil. it may take 5 or more mins in medium flame to attain single thread consistency.

When the syrup attains the single thread consistency, put the cashew powder to the syrup and keep stirring it to avoid lumps. even break the lumps if any formed.

Keep the flame Low and keep stirring for at least 3-4 minutes.

(For Good Quality Cashews, it takes less time like 4 minutes., but for ordinary Cashews, it takes atleast 10-15 minutes of stirring)

All the cashew dough would come together to the center of the pan without sticking to the bottom of the pan. this is the stage to remove the pan from flame.

Remove the pan from flame and let it cool for about 10 to 15 minutes and till your palms could bear the heat for kneading.

Grease some ghee on your palms and knead the cashew dough for about a minute or 2, till they all come out to a big ball shape. (Kaju Dough is ready) - Refer here to make Kaju Roll.

Divide the Cashew dough into 3 parts and add 3 different colours to each part of the cashew dough. mix the colours well with the dough. and roll into small balls with your ghee greased palm's. (just as we make balls from chapathi dough).

Colourfull Kaju Sweets

Cut the Almonds and Cashews into small pieces and insert into the centre of the Kaju Sweet Balls so that they get flattened a little.


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Cashew Roll / Kaju Roll - Easy Diwali Sweet

Diposting oleh adiba
Rabu, 14 Oktober 2009
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Thank You all for appreciating my Kaju Katli. It is really worth trying it out so do try for this diwali. Kid's liked my Kaju katli's a lot. Now coming to the colourfull cashew roll, i made this on the same day i made kaju katli's. its just the roll shape of kaju katli's. since i didn't want to overpower you all with many variety on the same day, i thought of dividing the post seperately for Kaju Roll.

Kaju Katli and Kaju Roll

Three Different variety of kaju sweets, with the same basic preparation.


check the video i made on makiing cashew roll to help you
How to Preapare Kaju Roll / Cashew Roll

First Prepare Kaju Katli Dough. then you can shape the dough into rolls or any desired shape.

Ingredients:


1. Cashews -  1 cup (8 oz)
2. Sugar - 1/2 cup
3. Water - just to the level of sugar immerses ( 4tbsp)
4. Ghee - to Grease your Palms.
5. Milk - 2 tsp's
My Cashews were Big in size, when i powdered them i got about 1 cup.

- Wash and dry your mixer, without any wet.
- Grind the Cashew to the powder form.The Ratio between Cashew Powder and Sugar is 2 : 1

 How to Make Sugar Syrup for Kaju Katli?

Take half cup sugar(3 oz.) in a thick bottomed pan, and pour water till it get immersed (say 4 tbsp of water).

Keep checking every half minute..

1. Soon after the sugar water starts to boil, have a little in a spoon and touch it with your fingers. it will be very sticky to your fingers.( pisukku patham)

2. Second stage is, just drop a drop of sugar syrup on a plate, and tilt the plate, sugar syrup will start flowing.

3. Third and required stage for Kaju Katli is

Drop a drop of sugar syrup, on a plate, it should get set and not move, when the plate is tilted. 



When the syrup attains the third stage, put the cashew powder to the syrup and keep stirring it to avoid lumps. even break the lumps if any formed.

Keep the flame Low and keep stirring for at least 3-4 minutes.

When you see bubbles coming and blowing off from the cashew burfi and when you take it with a slotted spoon ( Jalli Karandi ), and tilt the spoon, The cashew burfi should start sliding vertically like paper and flat. switch off the flame and remove from the stove. (just takes 3 - 4 minutes in slow flame, dont exceed this time, if you are a beginner)

Let it cool for about 10 to 15 minutes in tha kadaai / Pan itself. Let it Cool till your palms could bear the heat for kneading.



Grease some ghee on your palms and knead the cashew burfi dough for about a minute or 2, till they all come out to a big ball shape. (Kaju Dough is ready). 

 Add 1 or 2 tsp's of milk while kneading, so that the kaju dough gets its elasticity, which we need while making rolls.

 Grease your palms and fingers with ghee/butter/oil (for vegan's). Divide the Kaju katli dough into two parts.

 Add Kesari Colour / apple green colour / Red Colour to one portion of the kaju katli dough.

 Knead the dough well, to make sure the colour spreads evenly.

 Grease your palms again.

 Now take a small ball of the plain dough and roll it with your rolling pin or flat it with your palms.
How to Make Cashew Roll

Take a small ball of the colored ball and roll it with your both palms to get a cylindrical shape.

 Place the Cylindrical shaped colour dough onto the start of the rolled plain dough.

 Gently fold and cover the coloured dough completely.

 Tap the Roll with your finger on either side of the roll, to make the roll into a shape.

 Roll it gently to make them into a proper roll shape.

 Trim the edges of the roll, so that the stuffed colour dough is visible.

 Yummy Colourfull Kaju Roll is Ready.
Cashew Roll

 Are you wondering How i got the line of colour on cashew roll, i just didn't fold the roll completely, thereby i got my favourite beautifull orange colour lines on the roll.

 Different Ideas to Try:

 The dough is so flexible, and we can try many variety in it.

 Try 3 layered roll.
Stuff the roll with nuts.
If you know carving, try to make like an apple.
Prepare Kaju Pista Roll in the same way, with kaju dough and pista dough.

 If you prepare once, you will get so many ideas.

Double Colour Cashew Roll

It just took me two hours, including running behind my son and feeding him. if you have an helping hand and ideas, you can blast them with all colours.

Have a Colourfull Fun Filled Sweet Filled Diwali!!

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Kaju Katli / Cashew Burfi For Diwali

Diposting oleh adiba
Minggu, 11 Oktober 2009
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Diwali is just a week away. i want to try many sweets. Today i tried kaju katli and it turned out excellent. since i have watched my grand mom making kaju katli and badam halwa, i rightly got the trick on sugar syrup consistency. Those tricks helped me today and the burfi turned out pretty perfect.

Kaju Katli / Cashew Burfi

The String Consistency for Sugar syrup is very important in making these Kaju Katli. The other important fact is, when to switch off the flame. if you overcook, then you will end up in hard katli's. so these two facts are to be learned and followed exactly.


check how i made kaju katli in this video



Kaju Katli

Kaju Katli / Cashew BurfiPrep Time: 05 mins 
Cooking Time: 15 mins  
Serves: 12
Recipe Cuisine: Indian
Recipe Type: Sweets

Ingredients:


1. Cashews - 30 / 1 cup (125 gms)
2. Sugar - 1/2 cup
3. Water - just to the level of sugar immerses ( 4tbsp)
4. Ghee - to Grease your Palms

The Ratio between Cashew Powder and Sugar is  2 : 1. if you know this ratio, you can prepare kaju katli in huge quantity! I just used some 30 cashews. They were Big in size, when i powdered them i got about 1 cup / 6 oz.


- Wash and dry your mixer, without wetness.
- Grind the Cashew to the powder form.

How to Make Sugar Syrup for Kaju Katli?

Take half cup sugar(3 oz.) in a thick bottomed pan, and pour water till it get immersed (say 4 tbsp of water).

Keep checking every half minute..

1. Soon after the sugar water starts to boil, have a little in a spoon and touch it with your fingers. it will be very sticky to your fingers.( pisukku patham)

2. Second stage is, just drop a drop of sugar syrup on a plate, and tilt the plate, sugar syrup will start flowing.

3. Third and required stage for Kaju Katli is Single String Consistency. Drop a drop of sugar syrup in a bowl of water, it should get set on bottom of the bowl. when touched, it should not dissolve in water.

When the syrup attains the third stage, put the cashew powder to the syrup and keep stirring it to avoid lumps. even break the lumps if any formed.


Keep the flame Low and keep stirring for at least 3-4 minutes.

When you see bubbles coming and blowing off from the cashew burfi and when you take it with a slotted spoon ( Jalli Karandi ), and tilt the spoon, The cashew burfi should start sliding vertically like paper and flat. switch off the flame and remove from the stove. (just takes 3 - 4 minutes in slow flame, dont exceed this time, if you are a beginner)

Let it cool for about 10 to 15 minutes in tha kadaai / Pan itself. Let it Cool till your palms could bear the heat for kneading.

Grease some ghee(1/4 tsp) on your palms and knead the cashew burfi dough for about a minute or 2, till they all come out to a big ball shape. (Kaju Dough is ready) - Refer here to make Kaju Roll.

Roll them evenly of thickness 1/4' inch. or just pat them with your fingers like we do for Poli.


Cut them into squares or diamonds and store them in air tight container.

Notes:

If the dough is too hard to knead or it gets cracked on rolling, add 1 or 2 tsp of warm milk to the dough and knead well.

Do not grind the cashews for long time, keep checking in short intervals, whether they are powdered fine or not. if over powdered they may form lumps and it makes lump formation, when added to sugar syrup.


Cashew Burfi / Kaju Katli

It was just like the ones that we get from Sri Krishna sweets. My hubby dear believed that i got from Krishna sweets. Now this is big success for me!

Try this and fall in Love. Its very easy to try. so do try this for Diwali. I also tried cashew rolls with the same cashew katli dough, will post making of Cashew Roll's in 2 days. Keep Waiting.

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Puffed Rice-Jaggery Ball's-a Visual Treat

Diposting oleh adiba
Senin, 05 Januari 2009
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Puffed Rice-Jaggery Ball's, I assume it is everyone's favourite snack. When we try this at home, its a real pleasure to present it before the family and say, that u prepared it. I did it and received raised eye-brows reactions and thus here i am presenting it before you all.It is not difficult to prepare, but You need to be little aware of the consistency of the jaggery syrup for this.

Puffed Rice Jaggery Balls front of Deepam

I prepared these Puffed Rice-Jaggery Balls for Karthigai Deepam. I could only find time, in this new year to post it for you all..

The Ingredients Here..
  • Puffed Rice-200gms
  • Jaggery-1/4 Kg(Grated)
  • Chopped Coconut-10 pieces
  • Cardamon pods-2
  • Water-Just to the level of Jaggery in the pan.
Method:

yyu Grate the Jaggery and put it in a pan. Pour the water so that the jaggery is made wet or just to the level of jaggery. say, if the grated jaggery comes to half cup, then half cup water is enough.

yyu Let the Jagger Dissolve in the water. after it had dissolved, filter it and shift it to a thick bottomed vessel, and place it on high flame.

yyu Let it Boil for Five minutes and keep checking the consistency, by dropping a drop of syrup into a bowl of water. the syrup should not dissolve in water, instead it should sit firm on the bottom of the bowl.

Checking For ConsistencyThick String Consistency

yyu When the syrup sits on the bottom of the bowl, slower the flame and add the crushed cardamon pods to it. Now switch off the flame.

yyu Have the Puffed Rice and the Coconut in a large bowl. Pour the Hot jaggery Syrup to the bowl and mix it with a Spoon or Fork.

yyu After a minute apply Oil on your palms and slowly start shaping them into ball shape. keep applying oil on your palm's after shaping two ball's. The oil is to avoid sticking of puffed Rice and Jaggery on our hands.

yyu Now place the balls in a air-tight container. Its texture is very good even for two days.

Look at the Chewiness......
Chewy Texture

The Chewy Texture is so good, if you don't want it to be so chewy, then choose the earliest stage of the jaggery syrup. There are different puffed Rice available, if you want the balls to be crispy, the you have to choose certain puffed rice.
Basket full of Delights..

Puffed Rice Jaggery Balls

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Sakkara Pongal & Pongal to try on Varalakshmi Puja

Diposting oleh adiba
Rabu, 13 Agustus 2008
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Sakkara Pongal...a Very traditional south indian sweet. the speciality of this sweet is..it just slides into your throat...ahhh..tempting right... give a try for this Varalakshmi Puja on coming Friday.. iam sure you will enjoy it..i also assure you if you follow my instructions it wont let you down...

To Know about Varalakshmi puja click Here.
To listen to a Audio by gurukkal for performing puja(in Tamil) Here.



Ingredients:

1. Rice-1 cup
2. Pasi paruppu/Moong dal- 1/4 cup [fry the dal for 2-3 minutes till you get a nice aroma]
3. Ghee-1/4 cup..its upto you.
5. Jaggery/Bellam-1 cup
6. Cashews-8
7. Dry grapes-10
8. Milk-2 cups
9. Water-2 cups
10. Cardoman-2
11. Saffron- few strands

Method:
Process 1:
Soak the rice and dall for 10-15 minutes. now pressure cook it by adding milk+water.(it will be more tasty when you add more milk). rice+dall=1 cup in sense water/milk should be 4 cups. 1:4 ratio. now pressure cook it for upto 4 whistles. then mash it finely.
Process 2:
by the same time put the jaggery in a kadai and add water till it covers up. melt the jaggery and filter it. now you make jaggery syrup...it should boil atleast for 10 minutes.(depends upon how much amount of syrup you are making). when the syrup dropped on a plate it should look like a dot. now add crushed cardomans and saffron.
Process 3:[Make sure that you add pressure cooked rice and dal hot to this hot syrup]
and add mashed rice+moong dall. keep stirring it. allow them to boil. now add ghee to it.let them boil and comes togeather(surundu varanum). add ghee roasted cashews and dry grapes and serve..

i learned this method after a several trial versions..thanks to my Husband for risking at many festival lunches. now he is very happy on my learning. more ghee you add..it will taste like temple prasadham..

some points:
1. Rice and moong dal should be mashed and it should not be very tight..if it is tight add milk.

2. The jaggery syrup should not be very thick...keep standing till it reaches correct stage.
3. Add rice and dall to the syrup and keep stirring it in low flame. it will atleast take 5 minutes.
4. Chana dall can also be added.
5. When you make this just take little mashed rice and dall and season it with ghee,cumin, seeds,ginger,curry leaves,pepper,salt and add it.. your pongal is ready.
Have a Great Puja Time and Nice Week end!!

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Rasmalaai

Diposting oleh adiba
Kamis, 17 April 2008
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Iam here sending this Sweet Cottage Cheese Ball's Swimming in Milk to the Click Contest. If i have to choose one dish, in which iam master, i will choose this. So far i have prepared this Sweet Cottage Cheese Ball's 7 to 8 time's, and all my apartment friends have tasted it and appreciated it. My Blogging Friend's have also tasted these sweet cottage cheese ball's in sugar syrup and appreciated me. This dish always remain close to me. This was also featured in foodie view's Recipe Roundup: Delightful Dessert's by Meeta.
Here Comes the Recipe..
Ingredients:
Milk - 3 litres ( 2 litres for making paneer and 1 litre for making Rasa/Milk syrup.)
Vinegar- 3 tbsp's
Water-5 cup's
Sugar- 16 tbsp's( 8 for Sugar Syrup and 8 for Rasa/Milk Syrup)
Saffron- 8 pieces
Pista-10 finely chopped
Maida flour- 1tsp
Cardamon-2 (crushed)
Method:
This is the Traditional Method of preparing Rasmalaai's. thou it may sound a long process, you can trust and try for a perfect outcome. but it is not at all difficult. even beginner's can try. it wont let you down. there are several process in preparing these rasmalaai's. Iam splitting it into 4 process.
I. Preparation of Whey Water
II. Preparation of Paneer
III. Preparation of Sugar Syrup
IV. Preparation of Milk Syrup/Rasa
Now comes the process in detail..
I. Preparation of Whey Water:
Boil Two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin/ paal adai/meegada formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer. Pour 2 cups of water over the paneer on muslin cloth, to remove the sourness of vinegar.  Now Squeeze the whey out of paneer  and tie well and let it hang on for one hour, till the whey water drops out.
What to do with the Whey Water?
Let the whey water get soured. that is leave it for a time of 1 week to get soured. after that pour it into a bottle and refregirate it. this soured whey water will be good for one year of time. when you want to make paneer, you can use this whey water instead of vinegar/lemon juice.
(or)
Whey water can be used to prepare chapathi or Roti, which makes them super soft.
II. Preparation of Paneer:
As we have tied and hanged the paneer in muslin cloth to let out the whey water, wait for an hour and squeeze them well. remove from the cloth and shift to a broad vessel. Now just prepare the paneer, as we knead the dough for chapathi/roti, in the same way knead the paneer, for 5 minutes atleast, till you feel it dont have much moisture content in it. now add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's. with 2 litres of milk you can prepare 12 or 13 paneer ball's.
What all can I Do with the Paneer?
You can also prepare Rasagulla, Cham-Cham, ofcourse Rasamalaai with the paneer.
III. Preparation of Sugar Syrup:
In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. dont afraid of the ball's getting broken. if you have kneaded the paneer well, it wont get broked. let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.
Now let the steam get out and open the cooker and see the double-sized paneer ball's. slightly press each and every ball with a back of spoon to emit the excess sugar syrup.
IV. Preparation of Milk Syrup/Rasa:
When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. add eight table spoons of sugar and mix well. add saffron and crushe cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. let it boil in slow flame for about 5 mins. Then cool it down and refregirate it.
Serve with chopped pistachios on top. Yummy Rasmalaai's are here for you now..


Enjoy preparing Rasmalaai's.
Now iam sending these spongy yummy rasmalaai's to Srivalli hosting JFI-Festival Treat's. and to Mythreyee hosting Milk Sweets-Spongy Texture.

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With Sweet,Candle Light,Roses,Angel,...

Diposting oleh adiba
Rabu, 13 Februari 2008
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My Husband's Favourite Sweet Carrot Halwa.
Sweet,Candle Light,Roses and its Fragrances, Cute little angel, My Love...What else I need?
Happy Valentine's Day.............
This Day is not only for Lover's. It is for the people who are all in love.
Today is also Library Day. So Make a Habit of including a book in Your Home Library on this day.
Carrot Halwa:
Ingredients:
1.Milk-4 cups
2.Sugar-1 cup
3.Grated Carrot-2 cups
4.Ghee-1/4 cup
Method:
Dissolve the sugar in Milk. Let it boil. add the grated carrot and mix well. keap stirring them untill they bind togeather. when they bind add ghee and stir well. Now garnish the carrot halwa with ghee roasted cashews.

This post is on its way to Pooja's Theme of the Week--Valentine's Day.

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King Of Sambhars...Raw Mango and Drumstick

Diposting oleh adiba
Jumat, 01 Februari 2008
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Iam a Sambhar Fanatic. I particularly love the Sambhar's with the combination of vegetables.
I feel this particular combo will impress you all, as it did with my family.

The most important thing i wanted to convey is..the price of Drumstick's. since i was in a hurry..i picked up the drumstick's, without checking it's price. To my Big Surprise the cost of Drumstick was Rs.14.

can you digest..but those two thick and lengthy drumstick's ..made me to take them to my kitchen finally. My hubby was shocked to hear..For buying Drumstick's for 28rs bcoz. he says Iam a big Kanju's.

Any way I Could have named this as Cost Worthy Sambhar.
The combo Raw Mango and Drumstick's work's well as you can feel the smell of both in the sambhar.

Since the method and Ingredients are known to all of us..i am omitting those main parts.
But Few Tips:

1. Pressure Cook the Tuvar dhall along with the Drumstick's.
2. The Raw mango should be cooked so that flesh still remain's and also the skin should be eatable.
3.The water used for cooking Raw mango should be added to sambhar.
4.Avoid Tamarind.
5. Have more Cilantro Toppings.

Enjoy It with Hot Rice and side-dish as potato fry.




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Grand Sundu Curry

Diposting oleh adiba
Rabu, 23 Januari 2008
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When Sankranthi..we prepare this curry. it's one of my favourite curry.

I have simplified the method by cooking all the vegetables together.my ammamma used to cook and roast the vegetables separately and she prepares this curry. that will give a unique taste.

Ingredients:


1.Elephant foot yam/Karunai kizhangu- 5 slices


2.Sweet yam/Sakkarai Valli Kizhangu- 5 slices


3.Potato/Urulai kizhangu- 2


4.Colacasio/Seppang kizhangu- 2


5.Raw banana/Vazhakkai-1


6.Yellow pumpkin/Sigappu Poosanikkai-10 slices


7. Sena kizhangu-2


8.Jaggery- a small cube


9.Tamarind- a lemon size


10.Oil-1/4 cup(the vegetables should be roasted)


11.Salt


12.Chilli Powder-2 spoons


13.Sambhar Powder-2 spoons


You can also add:


1.Groundnuts


2.Black-eye beans


3.White Pumpkin


4.Chick peas


Method:

Remove the skin of the vegetables and pressure cook it. see to that, you don't cook them so mashy. now in a kadai/thick bottomed skillet, add oil. when the oil got heat,add mustard.wait till it crackles, now add curry leaves and all the cooked vegetables. add salt, turmeric powder, chilli powder, sambhar powder and mix well. roast them all together. roast it well till the whole vegetables turn into light brown colour. now add the tamarind water and jaggery. mix well. let the curry get thickened(sundu).
you can serve this with hot rice, hot idlies and dosa.
thou i prepared this on sankranthi.. i couldn't post it hot.

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Semiya Payasam

Diposting oleh adiba
Sabtu, 19 Januari 2008
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Once we cook some dish for first time..and getting "wow's", "excellent", "super" credits like this..will make the dish very close to our heart.is it not?

This is one, that is close to my heart.. i prepare this whenever my friends come home for first time.


To Prepare Semiya Payasam You Need:


1. Semiya-1/4 cup

2. Sugar-3/4 cup


3. Milk-5 cups


4. Cardamon-2


5. Cashews


6. Ghee- 1 spoon

7. Saffron-8 - 10 pieces


Method:

Have a skillet..add a spoon of ghee. and roast the semiya. i prefer to roast it till it reaches golden colour. keep the roasted semiya aside. have saffron dipped in 4 spoons of milk, keep it aside. now have a wide vessel, add 5 cups of milk and add sugar, keep stirring and let the sugar melts. boil the milk. when the milk boils add the semiya, crushed cardamon and keep on stirring. allow the semiya to get cooked well. when milk gets thicker, add the saffron milk and roasted cashews.

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Ashoka halwa

Diposting oleh adiba
Senin, 31 Desember 2007
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Ashoka halwa or Moong dhall halwa. a very easy and tasty one..at the same time very healthy one too..


Ingredients:

1. Moong dhall/pasi paruppu-1 cup

2.sugar-2 cups

3.Ghee-1 cup

4.wheat flour- 3/4 cup

5.saffron

6.cashews and almonds

7.milk-3 cups


Method:

first pressure cook the dhall with milk for 4 whistles. then allow it to cool down. add sugar to it..and mash it finely and keep it aside.
Soak the saffron in 2 teaspoons of milk.
Have a Wide skillet and heat the ghee..add the wheat flour to it and keep stirring finely. you will notice a color change in it. at that point add the dhall to it and keep stirring. now add the saffron milk to the mixture. now the halwa should come togeather..it should not stick to the kadai..this is the stage to stop the flame. do all this in low flame. now add ghee roasted cashws and grated almonds..
this is a different halwa where the flavour of moond dall pleases you. its name is thiruvayaru ashoka halwa. hope this matches this marghazhi utsav.
easy to make..at the same time an healthy one too..

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Mysore Pak

Diposting oleh adiba
Rabu, 26 Desember 2007
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just gave a try to my favourite sweet mysore pak..it came out well...which was a shock for me.

Ingredients:

1. gram flour/besan/maida pindi/kadalai mavu- 1/2 cup
2. sugar-1 cup
3. ghee-1/2 cup

Method:

to make sugar syrup:

first have a thick bottomed vessel and put the sugar on it..add water till the sugar get soaks.. now let it melt and syrup gets formed..the end point is the sugar syrup when dropped on a plate it sould stand like a pearl.

now add the gram flour and ghee simultaneously...also you should keep on stirring...
when it starts putting on bubbles and wind up and come..this is the point to shift to a ghee spread plate. let it cool for 5 minutes...with a ghee applied knife cut it..but dont take it from the plate..after it got set..you can remove and serve..

literally it takes 15 minutes to prepare....but to get set and get cooled it gets nearly 30 minutes..
enjoy it hot..

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