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Tuesday, September 28, 2010

DIWALI SWEETS ( 7 OF 10 )

In this note ~ Coconut Barfi, Pinnie, Basundi, Coconut Khoya Peda, Khari Puri, Pooran Poli, Rasmalai, Dry Fruit Barfi, Microwave Badam Barfi, Besan Laddoos ... Prepare & enjoy !!!

COCONUT BURFI

Ingredients

2 cups coconut scrapped
1 cup coconut coarsely shredded
1 - 1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder

Method

Mix both types of coconut in a large heavy pan. Add milk and cook till bubbles appear.
Continue cooking, stirring continuously, for 10-12 minutes. Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)
Pour into coconut, stirring gently and continuously. Add butter, and continue stirring, till a soft lump is formed.
Empty into greased large plate, pat even very lightly. Cool and cut into squares.
Cool and set completely before transferring to container. Store in airtight containers.

Note: Never use the brown skin of the coconut while grating, or scrapping. Use the whitest possible. Otherwise the burfi will get discoloured, though taste will not differ much.

Courtesy : Saroj Kering

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PINNIE

Ingredients

250 gms. wheat flour
250 gms. ghee
250 gms. sugar ground
3-4 tbsp. milk
1 tsp. cardamom powder

Method

Melt ghee in a heavy pan.
Add, flour and cook on med/low flame.
Stir continuously, till med. brown.
When aroma exudes, and properly browned, take off fire.
Spread in a large plate.
Cool till a shade above room temperature.
Sprinkle cardamom powder and sugar.
Mix well. Sprinkle milk.
Mix again and form tight fist shaped pinnies.
This is done by taking some mixture and pressing in the fist.

Courtesy : Saroj Kering

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BASUNDI

Ingredients

1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron

Method

Soak saffron in 2 tsp. hot milk, keep aside. Chop finely or crush coarsely, the almonds and pistachios.
Peel and powder cardamom seeds with a mallet. Add to chopped dry fruit.
Run saffron with base of a mallet, in cup, till dissolved in milk. Put milk to boil in a large deep pan, stirring occasionally.
When it starts boiling, reduce heat and boil. Stir frequently, till milk is 2/3 in volume.
Add all other ingredients to boiling milk. Boil further for 3-4 minutes.
Take off fire. Cool a little. Pour into a large decorative serving bowl.
Allow to cool completely, chill in refrigerator for 4-5 hours. To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups with rose petal to decorate on top, if desired.

Courtesy : Saroj Kering

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COCONUT KHOYA PEDA

Ingredients

1 cup dry coconut powdered
400 gms. khova
3 cups powdered sugar
1/2 tsp. cardamom powdered
1 tbsp. pistachios slivered thinly
1 tsp. cardamom granules
1 tbsp. honey (optional)

Method

Grate khova in nonstick or heavy saucepan.
Add powdered sugar, honey and coconut.
Mix, and cook, stirring continuously, for 6-7 minutes.
Take off fire, add cardamom, mix well, cool slightly.
Grease a cookie or sandesh or peda mould.
Press in lumps of mixture, and carefully pry out.
Press in a couple of pista slivers or cardamom granules on top of each peda.
Allow to cool at room temperature.
Store in airtight container.

Courtesy : Saroj Kering

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KHARI PURI

Ingredients

2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
salt to taste
some dry flour for dusting
oil to deep fry

Method

Mix together plain flour and 1/4 cup rice flour. Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well. Add enough water to make a not too soft pliable dough. Take a ping pong ball sized lump, shape into ball, roll.

While rolling use dry flour for dusting. Roll into a large chappathi. Apply ghee on top with back of spoon. Sprinkle some rice flour all over. Starting from one end, roll into a tight swiss roll. Cut into 3/4" to 1" thick slices. Take one, roll over it lightly once or twice only.

The pudi should just flatten enough to stay together. Do not roll to make thin again. Place on a clean cloth, to dry a bit. Keep aside. Repeat till all dough is over. Heat oil in a heavy frying pan. Let in few pudis at a time in hot oil. Fry on med. To low flame till very lightly golden. Flip sides and repeat above. Drain and keep aside to cool. Cool completely before storing.

Courtesy : Saroj Kering

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POORAN POLI

Ingredients

maida - 1 1/4 cup
turmeric powder - ¼ tsp.
oil or ghee - 2 tbsp
powdered sugar - 2 tsp
water - to mix
oil or ghee - to pour on top (4-5 tbsp)
bengal gram (chana dal) - 1 cup
jaggery powder - 1 cup
cardamom powder - 1/2 tsp


Method

Mix maida with turmeric powder and powdered sugar. Add water, make a soft dough.
Knead in the oil or ghee.
Pour extra oil or ghee on top and keep covered till the filling is ready.
Cook dal till soft but not mushy. Strain and cool. Add jaggery and grind in a mixie till smooth. Add cardamom powder.
Place the mixture in a kadai and cook stirring till the mixture can be shaped into soft balls. Take a little dough on your palm and flatten into a round sheet. Place a ball of filling over it.
Bring up the edges of the dough and cover the ball. Roll out to thin rounds, on a butter paper or plastic sheet.
Cook on a hot tawa without adding any fat. Use all the dough and filling thus. Serve smeared with with melted ghee.

Courtesy : Chandri Bhat

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RASMALAI

Ingredients

1 small packet of ricotta cheese (fat free)
1-1/2 gallon milk (2% milk)
sugar to taste
cardamom, kesar, badam, kaju (powder all this)

Method

Beat ricotta cheese in a bowl till smooth. (Sometimes there are lots on lumps in the cheese)
Add sugar to taste. Remember that there will be sugar in the milk too, so be careful!!
Beat again and than spread the cheese mixture on a pie dish and bake for about 30-35 min at 300-350 F or till the knife inserted comes out clean.
Let it cool and than cut into diamond shaped pieces.
While the malai (cheese) is baking, put milk to boil. Keep stirring it, You don't want the "malai" to form on the top.
Mix sugar and powder of all the dry-fruits to the milk.
Cool the milk and than add the malai pieces.
Serve cold.

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DRY FRUIT BARFI

Ingredients

dry figs (anjeer) - 200 grams
milk - 1/4 cup
ghee - 1-1/2 teaspoon
sugar - 3/4 cup
khoya - 300 grams
cashewnut powdered - 1/4 cup
chopped pieces of almond and pista - 1/4 cup
cardamom powder - 1/4 teaspoon
sliver varkh
paper cups

Method

Chopped Fig into small pieces. Soak them in milk for half an hour.
Mix Ghee,Fig pieces and stir them well. Add sugar and stir again.
Then place them in a microwave oven at high for about 8 minutes.
Add khoya,powdered cashewnuts, almonds, pista and cardamom powder to the above mixture and mix them well.
Place it in the microwave at high temp. for 2 minutes.
When it is warm make into balls and arrange them in paper cups.
Decorate with silver varkh.

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MICROWAVE BADAM BARFI

Ingredients

1 cup almonds (badam) (finely powdered with skin in mixie)
1 cup besan (gram flour)
1 cup milk
3 cups sugar
3 tbsp ghee (clarified butter)
2 tsp finely chopped pistachios and almonds

Method

Take a big microwavable bowl, add sugar and milk to it.
Mix well and microwave for 2 min or till sugar melts.
Add besan, badam powder, ghee and mix well
Microwave for 15min, stirring every 5min.
Add a drop of mix to a bowl of water to check if it forms a soft ball.
Once the soft ball consistency is achieved, pour the liquid into a greased plate, sprinkle finely chopped pista and badam, press gently on the mix.
Cut into diamond shapes when still slightly warm.
Remove and serve when cooled.

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BESAN LADDOOS

Ingredients

2 cups besan
1/2 cup sooji
1 cup sugar
1 cup desi ghee

Method

In a glass container put besan and sooji and microwave on 100% power for 3 min.
Stir it with a fork and then microwave on 80% power for 4 min.
Stir again and microwave again on 80% power for 4-5 min.
Let it cool a little.Then add ghee and ground sugar to it.
Make ladoos. For special effect you may add a pinch of cardamom powder and a few
sliced almonds to the mixture before making ladoos.

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