Category: Indian sweet

Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:

March 29, 2017

Happy Yugadi! Yugadi is celebrated as the beginning of a new year in India (but through different names). In Bangalore, we start this festival by eating neem and jaggery. Neem denotes the bitterness we face in life, and the jaggery represents all the sweet things of life. By eating the neem and jaggery together, it is a symbol of promising ourselves to face the bitterness and sweetness of life with confidence.           

In Mangalore, we celebrate this festival by savouring a kadle Bele (Bengal gram or chanadal) and gerubeeja (raw cashew) Payasa. It is a delicious dessert which is made more delightful because of the cashew nuts which are present in every spoonful.

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We will see the procedure –

Ingredients:

Chana dal/Split Bengal gram – 1 cup

Whole raw Cashew – 1 cup

Coconut milk – 1 tetra pack

Jaggery – 1 ½ block (used Organic jaggery blocks)

Cardamom powder – ½ tsp.

Salt – ½ tsp.

Method:

-At first we have to remove outer cover of the young cashew. Take one bowl, put all those young and raw cashew kernels into it, pour boiling water and keep it aside for 10 to 15 minutes by closing the lid.

-When outer cover of the kernels swells, remove the outer cover and keep aside.

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-Wash chana dal and cook this in a cooker by putting sufficient water for two whistles.

-Cook dal till it is perfectly cooked. Dal should be well cooked and easily crushed. Doneness is very important, after adding jaggery, dal becomes little stiff and firm.

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– When its pressure relieves add cashew kernels and cook. After one whistle, switch off the gas and cool this.

-Now add salt and jaggery and boil till you get a nice aroma and till the raw smell of jaggery disappears.

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 – When it is done, add one tetra pack of coconut milk and give one boil. That is it. Garnish with powdered cardamom and enjoy.              

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        Note: –

–          If you don’t have access to raw cashew kernels, you can use regular cashew and you can cook this with Chana dal for 3 whistles and proceed by adding jaggery.

–           If you are using fresh coconut for extracting milk, take grated coconut (from one coconut), add one cup of water and grind, and extract milk. (This is a thick extract and should be added at the end)

–          Once again add little water and grind, to take out thin milk and you can add this while boiling jaggery.

–          If you are using regular jaggery, at first self-boil this with little water, make a liquid and sieve this before adding to the kheer, to remove impurities.

 

Chikki from ellu bella/ Energy bar from left over sesame mixture:

February 2, 2017

Makara sankranti festival is over and you may have left over Ellu Bella which you got from your near and dear ones during distribution to each other.Usually there will be no takers for this after two days of festival. Even I had some left over sesame mixture and tried this Indian Chikki or energy bar from these power packed ingredients.This mixture usually has lots of sesame seed, which is a high iron source, peanuts, coconut bits etc.

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Ingredient:

Left over ellu bella mix – as much as you have

Sugar – 3 to 4 spoons (What I took)

Butter – 1 table spoon

Cardamom powder – ¼ teaspoon

Method:

  • Separate Sugar blocks as well as jaggery chunks from the mixture.

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  • Take one thick bottomed vessel; add all these jaggery and sugar chunks as well as extra sugar with butter.
  • Heat this by constant stirring, until it becomes caramelized liquid.
  • Immediately mix in the rest of the sesame mixture and cardamom powder mix nicely to coat caramel liquid uniformly.

chikki collage

  • Spread this on a clean kitchen counter or butter paper laid baking tray and press this nicely till it is uniformly flat.
  • You can use either pav bhaji masher or roti belan to press this mix.
  • Make a mark when it is hot by using sharp knife.pic 5
  • When it is cool, store this in an airtight container.

 

Til Chikki /Indian Sesame Brittle:

January 13, 2017

Makara Sankranti and Sesame/Til seed are very much associated with each other. Every year my kids look forward to having their favourite Chikki on this auspicious day. This time I wanted to make a different type by enhancing its nutritional value by adding other ingredients too. Finally came up with this recipe. 

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Here I have taken one big water tumbler as a measuring cup.

Ingredients:

Peanut: 1 cup

Sesame seed – ½ cup (white and black mix)

Sunflower seed -1/2 cup (de-skinned one)

Roasted gram – ½ cup

Almond – ½ cup (slice or chunks)

Cashew bits – ½ cup

Desiccated coconut – ½ cup

Sugar – 2 ¼ to 2 ½  cups  ( if light sweet, add 2 1/4 cup otherwise, add more) 

Ghee/clarified butter – 2 tablespoons

Cardamom powder – 1/2 tsp 

Method:

-Dry roast peanuts, remove the outer skin and make halves.

-Now dry roast sesame seeds, Sunflower seeds, Roasted gram, almond chunks, and Cashew bits one by one and keep aside. For roasting, you can use a stovetop method or microwave.

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-When it’s a little cool, add desiccated coconut, cardamom powder and mix nicely. Keep it aside.

-Take one rolling pin and apply little ghee and keep aside.

-Now we have to make the caramel by adding sugar and ghee in a thick bottomed vessel/tawa. Keep this on a stovetop, heat it until it attains liquid form and becomes light brown in colour. This is caramel. (Please refer to the below picture for stages to attain light brown colour)

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-Without wasting any time, mix in the nuts and spread this on a wooden plank or on a clean kitchen platform. Use ghee applied chapati rolling pin (belan) and spread this mixture nicely till it is uniformly flat.

-Leave this for 5 minutes. Take one knife and mark, cut it into the desired shape. After it cools down completely you can store this in an airtight container.

Chikki Preparation by Using Jaggery: (Ratio should be 1 part of dry fruits: ½ part of jaggery)

–Follow all the steps precisely like Sugar added chikki. You can omit or add any ingredients according to your wish.

Instead of Sugar, take grated jaggery, loosely fill the cup and measure, by using the cup in which you are taking the ingredients.

-First, take the jaggery, put water, ghee. Heat the solution and strain. If any sediment or tiny particles, it would go away, and the final result would be perfect.

-Then start boiling, until it reaches the frothy, thick. At this stage, pour one drop of the liquid in a small cup of water and check. It should come together, like a crystal and you should be able to break it easily.

-If it is not yet ready, it will come(extend) like a chewy thread. You will not be able to break it.

-If it is ready, pour all the roasted dry fruit, mixed and kept into the solution. Switch off the gas. Give a stir, spread, and follow all the steps like a sugared one, which I have dealt earlier.

-Enjoy all the goodness without a pang of guilt.

NOTE: -I would suggest the usage of Sugar for the first-timers. It is foolproof and easy.

-After a couple of trials with Sugar, you would be knowing about the stages and gradually shift to jaggery.

-Here, I have taken round, organic ball jaggery, made into chunks by using the stone pestle.

 

 

 

 

Masala Whole Wheat Laddu/ Pinni Ke Ladoo:

December 31, 2016

Happy New Year wishes to all my Readers!!!!

Masala whole wheat laddu’s are pure bliss!!!! I had some apprehension before tasting this mainly because, I couldn’t imagine the taste of laddu’s with fennel, pepper etc.! These beauties are originally from Punjab and known as Pinni ke ladoo. This recipe is from my friend and according to her; each family has their own style of preparation of Pinni and is a must for winter months. I have prepared according to our taste and availability of the ingredients in my pantry.

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Ingredients:

Note: Here I have used steel tumbler or regular steel glass to measure ingredients.

Whole wheat flour – 3 cups

Ghee – 1 ¼ to 1 ½ cups

Almond- ½ cup

Pista – ½ cup

Desiccated coconut – ½ cup

Flax seed powder – 1tblsp

Sugar – 1 ½ cup (powdered)

Jaggery – ¼ cup (powdered)

For masala: Fennel – 1 tsp, black pepper – 1 tsp, cardamom – 1 tsp, ginger powder – ¼ tsp.

Salt – ¼ tsp

Edible gum – 30 – 50 gms.

Method:

-Dry roast almond and Pista, cool, powder it and keep aside.

-Dry roast desiccated coconut for 2 minutes, to increase its fragrance.

picture-1-Powder masala ingredients in a small mixer jar. No need to roast this.

-Put 1 tsp of ghee, fry edible gum in a hot ghee until it puffs and becomes transparent. Cool it and powder in a mixer jar.

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-Take one thick bottomed kadai, add one cup of ghee and roast whole wheat four in a very low fire, until it becomes light brown and sandy in texture.

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-Switch off the gas. Add in edible gum, sugar powder, jaggery powder, masala powder, salt, coconut, dry fruits powder,flax seed powder etc.

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-Mix everything together, try to make roundels. If you are able to bind it together, well you can proceed to make laddu’s.

-If it breaks while binding, add little by little hot ghee and mix, and then make the roundels.

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-Cool completely before storing it in an air tight container.