1.kaju lottu Ingredients: Cashew nut - 1 cup (at room temperature) Sugar - 1/2 cup water - 1/3 cup Ghee - 1 tea spoon (to grease on plate) Food Color - Red and Green (Dilute a pinch of food color in a teas spoon of water and keep ready) Preparation 1. Powder the cashew nuts in mixer grinder, make it a fine one. 2. In a pan, add sugar and water and let it dilute and boil 3.When it reaches the one string consistency, add the cashew powder to it and mix well without lumps. 4. when it becomes non- sticky and gets tight, transfer the dough to the greased plate . 5. divide the dough into two halves and put a few drops of diluted food color on the dough. 6. Just mix them with a spoon, when it gets warm or bearable to touch, kneed them with hands to spread the color evenly. 7.apply ghee on both hands and make small ball of each colors. How to make it to flower shape: (sorry I could not take pics of this stage.) 1 .First spread the green color dough ball into flat on palms.
Transcript
1.kaju lottu
Ingredients:
Cashew nut - 1 cup (at room temperature)Sugar - 1/2 cupwater - 1/3 cupGhee - 1 tea spoon (to grease on plate)Food Color - Red and Green (Dilute a pinch of food color in a teas spoon of water and keep ready)
Preparation
1. Powder the cashew nuts in mixer grinder, make it a fine one.2. In a pan, add sugar and water and let it dilute and boil3.When it reaches the one string consistency, add the cashew powder to it and mix well without lumps.4. when it becomes non- sticky and gets tight, transfer the dough to the greased plate .5. divide the dough into two halves and put a few drops of diluted food color on the dough.6. Just mix them with a spoon, when it gets warm or bearable to touch, kneed them with hands to spread the color evenly.7.apply ghee on both hands and make small ball of each colors.
How to make it to flower shape:(sorry I could not take pics of this stage.)1 .First spread the green color dough ball into flat on palms.2. keep the red ball on it. Cover it and roll it as a ball again using palms (how you make the stuffed chapati balls)3. Now using a knife, cut it into five or six portions. do not cut to the end. you have to cut it upto 3/4 way.4. Now repeat the steps for remaining balls too.
First boil the milk in a heavy bottomed pan.When it is reduced to 1 cup,add saffron threads.Mix well and boil for some more time.It will reduce to 3/4 cup.It takes nearly 30 minutes
Before switching off the flame add the chopped nuts,cardamom powder.Mix and set aside.
In the mean time,take sugar and water in a bowl.Make syrup like u prepare for gulab jamun.ie.After the sugar is dissolved in water,boil for 2 minutes.
In the mean time,remove the crust of bread and cut into triangles.Deep fry in ghee till golden brown & crispy and set aside.
If u opt for baking method,grease the bread slices with ghee on both sides.Preheat oven in convection mode in 180c for 10 minutes.Arrange the bread pieces in the turn table and bake in 180c for 20-25 minutes.Flip once in the middle.
Dip the bread pieces in sugar syrup for 2-3 minutes flipping once or twice.Take it out and arrange in a plate.
In a mixie jar,take the biscuits.Grind it to a nice powder.Now add cocoa powder,sugar and run till smooth.Make sure there are no pieces.Sieve and set aside.
Take the ground powder in a bowl and add the required milk to make a smooth,firm dough.I used 2.5 tbsp of milk.Adjust as per ur dough.
Roll this ball in a polythene sheet using a rolling pin like a thick roti.Chocolate layer is ready.
In mixer,beat the sugar and butter to make a creamy paste .Remove and add the dessicated coconut if using. Apply this paste over the rolled chocolate layer .Leave some space in the corners and roll it tightly.
Wrap the cylinder in an aluminium foil or a polythene sheet.Freeze it for 1 hour. After it is set,remove and cut into pieces.It should not stick to the knife.If it is sticky,freeze for more time.Serve chilled !
Note
Adding dessicated coconut is purely optional.U can add condensed milk instead of milk to make the dough.Do not add sugar if u use condensed milk.
If using condensed milk , u may need 1/2 cup. Make sure to make the chocolate layer little thicker than the white layer.
Banana -2 nos (long) Milk – 2 cups (frozen) Honey or sugar –2-3 tbsp Cinnamon powder - 2 pinches Vanilla essence - few drops
METHOD
Peel the banana and cut into thin slices.Spread in a plate and freeze it for two-three hours.Freeze the milk along with banana.I used un boiled milk.U can use boiled milk too.
Now in a mixie jar,take the frozen banana slices.Crush the frozen milk and add to the jar. Add honey and essence as per ur taste.Blend it well without adding water. It will become a thick paste.Add little water if necessary to loosen it.Pour in a glass and serve
chilled.Sprinkle some cinnamon powder ,mix well and drink.
Milk - 500 ml Sugar - 2-4 tbsp Saffron - few threads Cardamom - 2 nos Nutmeg powder - a pinch Cashews,almond and pista - 5 each
METHOD
In a heavy bottomed kadai,take the milk and boil till it reduces to half. When it boils,stand nearby,scrape the sides of kadai and collect the skin.Mix with the milk.In the mean time,chop all the nuts and set aside. Roast a small piece of nutmeg,powder & set aside.
After the milk is reduced to half, add sugar and saffron threads.Mix well and boil for few minutes.Check for sweetness.Add more if necessary.
Lastly add the cardamom powder,nutmeg powder and chopped nuts,mix well and switch off the flame.The total process took 35 minutes in low to medium flame.It may vary. Make sure the consistency is slightly thin because it will thicken when it cools down.
Transfer to the bowl and refrigerate for 3-4 hours.Serve chill!
NOTE
As i stood nearby and kept stirring the milk,it din’t spill over.If u don’t want to stay,please keep the flame low and allow it to boil.Scrape the sides once in a while and mix the skin to the milk.
The color of basundi varies as per the quantity of saffron.Add less for mild color. Add more milk or water to adjust the consistency while u serve.Check for sugar too :)
METHOD Dilute corn flour adding little milk . In a wide bowl , mix the boiled milk , condensed milk , sugar and diluted corn flour . Mix well till sugar
dissolves.Boil this mixture for sometimes till the raw smell of corn flour emanates completely.. Mixture will also become slightly thick.Switch off the flame and add vanilla essence..
Let it cool completely. Then fill in kulfi moulds ,cover it with a plate or silver foil and freeze it overnight or minimum of 4-6 hours..The next day , take the mould and keep it immersed in water for few seconds..Kulfi comes out easily.
Serve immediately.
NOTE Adding condensed milk helps avoiding the ice crystals form while freezing. It gives a creamy texture.. In this recipe i used milk and condensed milk in the ratio of 5:1.So i added corn flour to bring the thickness
and sugar to taste. U can make this ice cream in a minute easily by just mixing the milk , condensed milk , vanilla essence and
pour in kulfi mould directly without heating..But in this case , u should add milk & condensed milk in the ratio of 2:1..U don’t have to add corn flour & sugar ..
For making the same with kesar flavour , soak few threads of saffron in warm milk and add to the mixture instead of vanilla essence. It gives a natural yellow color to the kulfi..
Wheat Flour - 1/2 cup Melted ghee - 1/4 cup Grated jaggery - 1/2 cup
METHOD
Grate jaggery or powder it very finely.*There should not be any single pieces in it.*It is the most important point here.Grease a plate with ghee and set aside.
In a kadai,heat ghee and roast the wheat flour in medium flame till u get nice aroma.The color of wheat flour will be changed to golden brown.Keep stirring to avoid getting burnt.
Keep the flame low and add grated jaggery to this and mix well.After all the jaggery is combined well with the flour,switch off the flame immediately.It takes a minute only.(Please be careful on keeping the heat in entire process else jaggery will get cooked more and Sukhdi will become chewy & hard.)
After u switch off the flame,stir the mixture for a second till jaggery is melted completely.Put this mixture into the ghee greased plate and level it with the back of spatula or use a polythene sheet.Do it quickly.Else u can’t level it.
After 2-3 minutes,mark the shapes using a knife.Leave it aside for 10 minutes.Now u can easily remove the sweet from the plate.It tastes good after it is cooled down completely.
Idli rice - 1 cup Salt - 1 tsp Water - as required
Coconut - 1/2 no (big size) Jaggery - 1 cup Cardamom - 3-4 nos(crushed) Milk or water - as needed
METHOD
Wash and soak the rice for two hours and grind into a smooth paste thick paste.I used mixie to grind the batter.As i added more water,my batter became slightly watery.To make it thick,i wrapped the batter in a cotton towel to absorb the excess water.
In the mean time.grate or cut the coconut into strands using the back of a thick ladle or kinfe.Grind it and extract the first milk using 1 cup of warm water.U’ll get around 1.5 cups of thick milk.Again grind the coconut adding 2 cups of water to extract the second milk.Add one cup of water to it and Keep aside.
Take a thenkuzhal murukku press with three holes and fill the mould with batter.In a wide mouthed bowl,take the second coconut milk and allow it to boil.When it starts to roll boil,simmer the flame and press the dough directly.Stir it well and leave it for 2 minutes.Kozhukattai will be cooked and start to float on top.Again press the dough over it.No need to remove the cooked kozhukattai.Keep pressing the dough over and over.(Don’t worry,all the balls will be cooked properly).
If u want,u can add some water while the balls are getting cooked.Balls should be well immersed in the coconut milk.So add water accordingly.
After all the balls are cooked,add grated jaggery and mix well.Boil for sometime till the raw smell of jaggery emanates completely.Lastly add the first coconut milk,cardamom powder and mix well.If u want to serve in bowl, switch off the flame,remove and serve hot or warm.
To make into pieces,stir the rice balls till all the coconut milk gets absorbed and becomes thick.Pour in a plate and spread it.After it becomes warm,draw the lines and cut into pieces after it cools down.Serve and
