MAMRA LADOO

Mamra Ladoo (Puffed Rice Balls) is easy to make as winter healthy recipe.

This crispy sweets balls are delicious and loved and is relished by both young and old generation.

These mamra ladoo are made without oil or ghee still they are very tasty. Using jaggery instead of white sugar retains the traditional charm of this recipe It is more fun to have because that crunchy murmura ladoos gives a superb mouthfeel.

It is so quick and easy. The only thing to be taken care is the jaggery should be properly caramelized. Having murmura ladoo in cold winter is more fun.

And it does not required much cooking time.

INGREDIENTS
Puffed rice 3 cups
Jaggery 1 cup
Ghee 1-2 Tbsp

PROCEDURE
Clean and roast puffed rice on a very low heat in a heavy bottom pan for 2-3 min., so it gets more crunchy.

Heat ghee in a pan , add grated jaggery.

Keep stirring on a low heat until jaggery starts bubbling.

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Add roasted puffed rice into jaggery mixture and stirring continuously till all the puffed rice is coated with jaggery, Turn off the heat.

Transfer the mixture into another tray. Now work very fast, apply some drops of ghee in your palms and take small amount of mixture and make round balls.

You have to be very quick and finish making them before mixture gets cold. When they are cool, store them in a airtight container.

Enjoy this healthy version of sweet during kite festival.

Masala Milk – Kojagiri Purnima Special

Kojagiri purnima, also known as Sharad Purnima, falls on the full moon day of Ashwin month as per Hindu calendar.

We used to have masala doodh in our terrace by the moonlight. It was a fun activity for kids; we use to keep the lights off and have masala milk in the full moon’s light.

It is believed that on Sharad Purnima day Goddess Lakshmi goes around from place to place asking “Ko jagrati?” meaning “Who is awake?”. Thus the name of this full moon day came to be Kojagiri Purnima. Believers stay awake till 12 in the night and keep the masala milk in moonlight by midnight before having it. There is a belief that on this full moon day the Earth and Moon are at a close distance and so moonlight provides us medicinal benefits.

The practical reasons behind these traditions. When it comes to festive food, we find that there is usually a close connection between the food and the season we consume it in. On the day of Kojagiri Purnima too we have milk , which are good for controlling pitta(acidity). Apparently, pitta dosha rises in this season of October heat. So that gives us one more reason to enjoy the yummy masala milk…..

Easy recipe of masala milk to celebrate any festive occasion, especially perfect for Kojagiri Purnima.

INGREDIENTS

Milk 1 Ltr

Almonds 15-20

Pistachios 10-12

Nutmeg powder 1/4 Tsp

Cardamom powder 1/2 Tsp

Saffron strands 10-12

Sugar 4-5 Tbsp or as per your taste

PROCESEDURE

Soak almonds in half cup of hot water for 5-10 minutes.

Peal almonds and pistachios, and coarsely grind or roughly chop them.

Bring milk to a boil and then allow it to simmer on slow flame till it becomes 3/4th of the original quantity. Keep stirring intermittently to ensure that milk doesn’t spill over.(approx. 15-20min.)

Add sugar and continue to simmer the milk till sugar dissolve.

Add cardamom and nutmeg powder, and mix well.

Add chopped / crushed almonds and pistachios, and mix well.

Allow the milk to simmer till it reduces almost half the original quantity and then add saffron strands and mix well.

Turn off heat.

Mix well and serve hot/ warm or cold as per your liking.

Wishing you all a very happy Kojagiri Poornima !! May Goddess Lakshmi bless you with good health , fortune and Prosperity !!!

Delicious Modak

Lord Ganesha is very fond of Modaks. So offer these delicious Modaks to Lord Ganesha on this auspicious festive season.

INGREDIENTS

Gram flour          1 1/2 cup

Maida.                  1/2 cup

Sugar                    1 1/2 cup

Ghee                     1 cup

Milk                      1/2 cup

Dry fruits

PROCEDURE

Heat ghee over a low heat in a pan. Add gram flour and stir constantly to avoid lumps for 5 min.

Add Maida, stir constantly until flour changes its color and gives out a delicious aroma. Remove from the gas stove.

Add milk, stir n mix it immediately.

Let it cool down for 10 min. Add sugar n mix it roughly. Keep aside until it cools down completely.

Add dry fruits and mix thoroughly.

Now form medium size Modaks from the mixture. You can made it by hand or Modal mould.

Offer these delicious Modaks to Shree Ganesha

https://suvarnaskitchen.wordpress.com/2016/09/07/choco-chips-modak/

https://suvarnaskitchen.wordpress.com/2016/03/26/modak/

VERMICELLI PAYASAM

Seviyan kheer or vermicelli payasam is a traditional popular dessert. Seviyan is a delicious and an easy recipe to make. Its creamy, delicious and also very easy to prepare.

INGREDIENTS

Vermicelli ( Broken )                              1 cup

Milk                                                        1 litre

Ghee                                                       2 Tbsp

Dry fruits                                               Cashew nuts, Raisins, almonds, pistachios

Sugar                                                    1 cup

Green cardamom powder                   1 Tsp

PROCEDURE

Boil the milk for about 30 min.  until the milk is creamy and almost half. Stir offend to ensure the milk does not burn in the bottom of the pan.

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Add sugar and stir until it dissolves.

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 Heat ghee in a pan , add cashew nuts saute till nuts are brown. Remove from heat set aside.

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In a same pan add  vermicelli and saute till light golden.

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Add boiled milk, mix well and cook on medium heat for 5-7 min.

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Add cardamom powder, and cut dry fruits.

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Mix well and serve hot. Or cool kheer.

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Cool seviyan become thicker in texture.

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Garnish with roasted cashew.

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Mango delight

MANGO ICE CREAM

MADE BY SOURAV

Mangoes are available in this season only. So I thought to make Aamras and secondly Ice cream. And I am really excited to share here, this Mango ice cream recipe which is made by my son SOURAV. This mango ice cream is so creamy, rich and soft. And it was like heaven melt in my mouth. And why not, It has full and real flavor of mango in it. Homemade mango ice cream is much much better than we bring it from store. When you make it at home, there is no artificial flavors or colors in it which is really a advantage.

RECIPE TYPE                                      Dessert

PREP. TIME                                        30 Min.

CUISINE                                               World

SERVES                                                6

INGREDIENTS

Alphonso  mangoes                          2

Heavy fresh cream                           200 gms

Sugar                                                    3-4 Tbsp. / Depends on sweetness of the fruit

Vanilla extract                                  ½ Tsp.

PROCEDURE

Peel and chop the mangoes.

Blend the mangoes with sugar to a smooth pulp.

 

Whip the cream till soft peaks are formed.

shrikhand3Then add the mango pulp, fold and mix it well, also add vanilla and mix gently.

20150423_131526.jpgPour this mixture in ice cream container, cover the container and place into the freezer. When the ice cream half frozen remove from freezer. Whip again for 1-2 minute. Again pour it in container, keep in freeze to set. Scoop the mango ice cream to serve topped with chocolate syrup or chocolate sauce…..Tasty

Also try following recipes to fight with summer…. Wish you happy summer vacations https://suvarnaskitchen.wordpress.com/2015/04/11/lassi/ https://suvarnaskitchen.wordpress.com/2015/04/04/grapes-popsicles/ https://suvarnaskitchen.wordpress.com/2015/03/29/watermelon-juice/

TILACHI CHIKKI

I prepare all kind of chikki at home.

Til chikki, mamra chikki, peanut and daliya etc.

I have grown seeing my mom making these delicious sweets each year with great enthusiasm.

It might seems tricky at first but once you learn the trick its actually easy and quite quick to make chikki.

I have made both til chikki and til ladoo.

Laddoo and chikki both are made from same material Jaggery and sesame.

Just instead of rolling flat you need to make balls from it.

Just be
careful while making tilgul laddu as the hot jaggery might burn your hand.
INGREDIENTS
Til                                                             100 Gms
Jaggery                                                     1/2 cup
Ghee                                                         1 Tbsp
Water                                                        1 Tbsp
PROCEDURE
Dry roast the til.

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Heat ghee in a pan also heat grated jaggery.

9825580f-ab2a-471d-ae3a-647314198275Add 1 Tbsp of water, by adding water you will get time to roll chikki or else it would get hard soon.

Heat the jaggery on low flame.

Slowly the jaggery will start to melt.

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Once the jaggery melted, you will see lot of bubble coming, stir continuously.

Stir until the bubbles disappear.

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Add roasted sesame seeds, combine well quickly.

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Prepare flat surface by applying ghee on it, also grease rolling pin to avoid
chikki sticking to it.

Take the mixture on greased surface. Greased your palm with ghee form a big round ball and spread it little by hand.

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Then roll it with greased rolling pin, as thin as you want.

2fd553e7-a85d-4726-ae3a-c047bc00c4c7 After rolling make the cut immediately ,using knife.

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TIL CHIKKI IS READY

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TILGUL POLI

TILGUL POLI
TILGUL POLI in Marathi and yell holige in Kannada is made across Maharashtra and North Karnataka during the Makar Sankranti festival.

Sesame seeds being good for increasing the body heat is the reason for using it in making
many items during Makar Sankranti.
INGREDIENTS
Roasted and skin removed Groundnuts                                        1/2 cup
Sesame seeds                                                                                         1 cup
Grated Jaggery                                                                                        1 cup
Cardamom powder                                                                               1 Tsp
Wheat flour                                                                                             1 cup
Ghee
Salt
Maida
PROCEDURE
In a mixing bowl take wheat flour, add salt and 3 Tsp of Ghee.

use water for kneading, cover it and keep aside for 1/2 an hour.

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Up to Roast Groundnuts and Til(sesame) separately. When its cool grind it coarsely add grated Jaggery and cardamom powder ,also add 2 Tbsp Ghee in it and mix it properly.

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Now heat Griddle, Take little ball size kneaded flour. Make small
bowl size shape and fill same size stuffing in it, seal it properly by getting the edges together.

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Roll out Tilgul poli carefully, use maida for dusting.

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Put the TILGUL POLI on hot griddle.

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Keep the flame slow. Turn poli after a minute.
Make slightly golden by both sides.

be276d57-e798-47d1-bb79-c6b8f853cadb.jpgUse ghee while roasting, it smell awesome and tasty…..no words for it. Serve it hot
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TILGUL ROSE

 

 

LASSI

LASSI

 

Sweet and simple.

Lassi is a extremely popular ,rich and creamy Indian beverage.

Originated from Punjab / north India …this drink is now famous world wide.

Its hot weather refreshments and slightly heavier , leaving you full for a longer time.

Ingredients

Yogurt                               2cups

Water                               1/2cup chilled water

Sugar                                To taste (3tbsp)

Cardamom Powder       Pinch (Optional)

Ice Cubes                        As Required

Pistachios/Almonds     For Garnishing

Rose syrup                     2 Tbspoon

 

In a blender blend yogurt, water, sugar & Cardamom powder until smooth & frothy.

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If you like extremely cold, add ice cubes while blending.

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To serve, first pour crushed ice and add 1tbspoon of rose syrup on it and again add crushed ice and pour lassi in a glass & garnish with some sliced pistachio & Almonds.

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GRAPES POPSICLES

GRAPES POPSICLES

Grape popsicle is very refreshing especially during hot summers and its perfect to have a Popsicle now.

The tangy flavor of lemon compliments well with the grapes so don’t skip it.

INGREDIENTS

BLACK GRAPES                  2 cups ( choose some pulpy grapes which gives a nice colour and flavour )

Water                                    1/4 th cup

Sugar                                    1/3 cup

Lemon juice                         1 Tsp

PROCEDURE

First wash Black Grapes under running water , then soak them in water for some time.

Rinse them again well  in running water.

Remove the Grapes from its stem.

Transfer it to a blender / mixer or juicer.

Grind it and make a fine paste.

If you make it in mixer or juicer then strain through a strainer.

Discard the waste , squeeze lemon juice.

Add sugar and some water ,  stir well with a spoon until sugar is dissolve completely.

Transfer to a container with a sharp beak so that pouring to Popsicle mold is easy.

Now fill the Popsicle till 3/4th .

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Cling wrap it with aluminium foil.

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Carefully prick with a knife in center

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Insert ice-cream sticks.

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Alternatively you can even close it with your Popsicle mold lid itself.

Or use disposable plastic glasses or cups , it demolds easily or  you can even cut glasses or cups to get the Popsicles  out.

Defridge  Popsicle’s  atleast 8 hours.

Then take it out

 

 

and carefully show the outer surface under running tap water .

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Carefully pull out the Popsicles.

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Serve immediately.

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Author    –    Suvarna Nitin Sali

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