DEEPAVALI DELICACIES

[kugan98]

[tscii]RAVA KESARI


1 cup rava roasted with little ghee
1 cup of sugar
½ cup of ghee
1 ½ cups of water
2 tbs broken cashew nuts
2 tbs raisins
A pinch of salt
A pinch of kesari colour
A pinch of cardamom powder
A drop of rose essence


Roast rava with 1 tbs of ghee in a pan for 5 minutes. Keep aside.
Boil 1 1/2 cups of water , add little salt and kesari colour.
Now add the rava and keep stirring until the rava is cooked.
Now add sugar, and mix everything well. Add the essence.
Finally add the remaining ghee and simmer the stove and keep stirring until everything mixes well.
Fry cashews, raisins and in little ghee and add this to above.
Mix well, put in a tray and cut into slices, or just scoop and serve.



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[kugan98]

[tscii]

This is my friend ELJAY’S fool proof mysore pak recipe.

Ingredients:

1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee

Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.

When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.

I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.

You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier

[kugan98]

This recipe belongs to my good friend Supree.
Try it friends.


CASHEW COCONUT BURFI

Ingredients:

Cashew 1 cup
Fresh grated coconut (don't add the black part) 1 cup
Milk 1 cup
Sugar as given below
Ghee 2 tbsp (Yes only 2 tbsp)

No need to add any spices to this to get the real taste of cashew. If you prefer you can add a little elaichi powder.

Preparation:

Soak the cashew in water for 6-8 hours till it is soft. Wash and drain the water. Grind it with coconut and milk to a fine paste (add only enough milk to grind it into smooth paste). Measure this in a cup. You need to add 1 times sugar to this batter. If the grinded paste is measured to 1 cup add 1 cups sugar to it. Add the remaining milk too with this. Mix everything well in a MW vessel. (If you reduce the sugar, the result may vary). Grease a plate with tbsp ghee.

Start cooking on high for 10 minutes stirring in between by adding the remaining 1 tbsp ghee at intervals. After 10 minutes reduce the heat to medium and cook for 2-3 mts only. (This may slightly differ depending on your MW power as well.) You must have reached the consistency by this time. Spread it on the greased plate and cut it.

You won't find it very heavy as the amount of ghee is reduced to the minimum. If you are going to prepare it on the stove, add more ghee (approximately 1/2 cup). It was very tasty with the rich cashew taste.



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[pavalamani pragasam]

[tscii]

This is my friend ELJAY’S fool proof mysore pak recipe.

Ingredients:

1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee

Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.

When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.

I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.

You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier

This is exactly the recipe followed by my mil who learnt it from her elder sister. I too find it best as a foolproof method unlike my mother's traditional method of making sugar syrup first.
This Diwali I invented a new 3-in-one sweet! Mistakes luckily lead to new creations: having lost touch with making laddu since when my kids were small I had the strange desire to try it again. Alas! I had misplaced the recipe and the result was a reference to another book recipe and watery mix!!! I racked my brain to make up for the extra syrup. Added a little pottukadalai powder. It improved the mix only to a little extent. Then I roasted a little rawa and grated coconut in ghee and powdered it in mixie and added it to the laddu mix! Wow! I made nice laddus tasting good- laddu+coconut burfi+rawa laddu rolled into one!

[selvieam]

kugan, thanks for introducing easy mysore pak and MW cashew burfi. it looks awesome, will try after some time.

[kugan98]

[tscii]

THENKUZAL



Ingredients:

4 cups rice flour
1 cup roasted urad dal flour
1 tbs butter
1 tsp cumin seeds
2 tsp sesame seeds
¼ tsp asafetida powder
A pinch of ajowan
Salt to taste
Coconut milk or water (warm the milk or water )
Oil

Method:
Combine all the dry ingredients and butter.
Add enough coconut milk or water.
Make a soft dough. Knead well.
Fit a metal snack press with five holed disk
Fill with dough. Press into a shape of murukku
on to a square piece of plastic paper.

Heat the oil and drop the murukku slowly.
Deep fry until the murukku is crispy.
Remove and drain. Cool and store.
This murukku will be white in colour.


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[kugan98]

[tscii]

MULU MURUKKU

Ingredients:

4 cups rice flour
1 cup Moong dhal flour
1 tsp sesame seeds
2 cups coconut milk
Salt ( as needed)
1 tbsp ghee
Oil for deep frying:


Method:
Dry fry the moong dhal flour until the raw smell goes.
Mix in a bowl all the ingredients except oil and make a stiff dough.
Fill in the murukku press, (I used a single star nozzle) and deep fry in hot oil.



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[kugan98]

[tscii] KAI MURUKKU

Ingredients

1/2kg rice flour
5 tbsp roasted urad dhal flour
5 tbsp butter
1 tbsp cumin seeds
Salt to taste
1kg cooking oil for frying

Method
Mix rice flour, urad dhal flour, butter, cumin seeds and salt and form a dough.

Take a lump of dough in your fist and using the fingers to push the dough out, form a rope-like pattern, shaping it into a spiral at the same time — you can use a circular board of the desired size as guide. Make three circles for a small spiral and five circles for a big spiral.

Each time you run out of dough, take another lump of dough and start again, connecting one end with the other to form a continuous spiral.

Deep-fry the spirals in a wok of oil until golden brown on both sides.



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[dev]

kalakkureenga K...

[kugan98]

KAARA MURUKKU

Ingredients:

4 cups rice flour
1 cup besan flour
Salt to taste
2 tbsp white sesame seeds
2 tbsp cumin seeds
2 tbsp warm oil
a pinch of asafetida
1 tbsp red chilly powder
Oil for deep frying

Method:

Mix Rice flour, the gram flour, salt, sesame seeds, cumin seeds, asafetida, red chilly powder, and the 2 tablespoons of oil, in a bowl. Add water little by little to make a soft dough.


Heat oil in a wok, fix the star shaped plate into the mould, place a ball of dough in the mould. Press it over a clean plastic sheet.

Remove them carefully and deep fry in batches of three or four. Fry on both sides until crispy. Drain over a paper towel, let it cool completely, conserve in an air-tight container. Repeat the same procedure for the rest of the dough .

I made them into small circles.


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