penmai diwali sweets snacks recipes oct 2013

8/10/2019 Penmai Diwali Sweets Snacks Recipes Oct 2013

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Delicious Sweets and Snacks from Penmais Kitchen Queen

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Contributor - Angu Aparna

Recipe Name - Kaara Boondhi

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Contributor - Anbu Purush

Recipe Name - Uppittu

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Contributor - Jayanthy Venugopal

Recipe Name - Rava Ladu

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Contributor -Parasakthi

Recipe Name - Boondhi Laddu

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Contributor -Jayanthy Venugopal

Recipe Name - Lavanga Lathiga

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Recipe Name - 7 Cup Cake (Burfi)

7 cup cake (barfi)

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Recipe Name - Maida Thukkada (Crispy Peda)

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Recipe Name - Maida Sweet Thukada (Peda)

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Recipe Name - Mysore Paak

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Contributor -Angu Aparna

Recipe Name - Kaaju Kathli

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Contributor -Fatima15

Recipe Name - Kaasur

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Recipe Name - Nippet

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Recipe Name - Thirattu Paal

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Recipe Name - Butter Murukku / Mullu Murukku

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Recipe Name - Somaasi

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Recipe Name - Deepavali Legiyam

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Contributor -Fatima15

Recipe Name - Ravai Sweet

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Contributor -Kasri66 @ Chithra

Recipe Name - Athirasam

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Recipe Name - Valai Murukku

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Recipe Name - Thattai

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Contributor - Nisha Hameetha

Recipe Name - Carrot Halwa

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Recipe Name - Maida Paniyaram

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Recipe Name - Sweet Paniyaram

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Recipe Name - Paal Paniyaram

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Contributor - Maheswari

Recipe Name - Ribbon Pakoda

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Recipe Name - Maida Diamond Cuts

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Recipe Name - Rava Kesari

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Recipe Name - Rava Laddu

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Contributor - Chithra

Recipe Name - Payathamparuppu Laddu

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Recipe Name - Ankoori Boondhi Laddu

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Recipe Name - Carrot Coconut Cake

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Contributor - Karthiga

Recipe Name - Thenkuzhal

Thenkuzhal

Ingredients:

Gram flour - 1/4 kg

Rice flour - 1/4 kg

Chili powder - 6 teaspoonful Asafetida - 1/2 teaspoonful

Till seeds - 1 teaspoonful

Butter - 2 teaspoonfuls

Salt to taste

Oil for frying.

Method:

1. Mix the flours with asafetida, chili powder, butter and salt to taste.

2. Wash the till seeds and add to the flour mixture.3. Make soft dough by adding water. Heat oil in a frying pan!

4. When the oil is smoking hot take a small ball of dough and put it through

Thenkuzhal mould which is held over the frying pan and press the levers of the

mould.

5. The thenkuzhals will drop into the oil. When they are crisp and brown remove

from oil. Drain. These can be stored in air tight tin for a month.


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Contributor - Karthiga

Recipe Name - Athirasam

Athirasam

Ingredients:

2 1/2 cups (1/2 kg) Rice

1 1/2 cup (300 gms) grated Jaggery

1/2 tsp Cardamom powder 1/3 cup white Sesame seeds

2 tbsp Ghee

Oil, for deep frying

Method

1. Soak rice in water for 2 hours.

2. Drain the water through a colander and leave it for 10-15 minutes. Grind half the

portion to a powder in the mixie and do the same with the remaining half. Sieve it

well.

3. Grate jaggery and keep it aside.

4. Take a heavy bottomed thick kadai and add grated jaggery and 1/4 cup of water

and let it melt completely. Strain through a fine strainer to remove the mud and

dirt from it.

5. Now pour it back to the cleaned kadai and boil the jaggery syrup until it reaches

the Soft Ball consistency. In order to test the consistency of soft ball - put little

syrup in cold water, when you roll it with fingers you should be able to make a

ball out of the syrup. This means a correct soft ball consistency which is very

important to get in this recipe.

6. Once you get the soft ball consistency remove the kadai and keep it on a firmsurface.

7. Add cardamom powder to it and mix well.

8. Sprinkle rice flour quickly little by little and stir so that it does not form lumps.

Keep adding the flour until the syrup holds. You need to stop adding the flour

once all the syrup is absorbed and forms like Soft Chapati dough consistency.It

should not become harder than that.


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9. Now take another vessel and slightly grease it and transfer the mixture to it and

pat it nicely with the greased hands all over and pour the remaining ghee on top

of it.

10. Let the mixture sit for a while, you can keep it for 2 hrs or even up to a day before

preparing athirasam.

11. When you prepare athirasam, check the consistency if you think it has become

very hard. You can add a couple of tbsp of milk to the mixture and can be

kneaded to soft dough. When you make balls you should not see cracks in the

edges and it should be soft which means a correct dough consistency.

12. Meanwhile heat oil in a kadai to deep fry the Athirasam.13. Take a small lemon sized ball and pat it on a greased plastic sheet or banana

leaf to round discs.

14. Sprinkle little sesame seeds on top of it and press well.You can even sprinkle

sesame seeds on both the sides and you can even add in the dough itself.

15. Deep fry the athirasam one by one over low-medium flame until they turn brown

in color. They will slightly puff up like poori. Few sesame seeds float up in the oil

but it is fine, you can remove them with the slotted spoon later.

16. Remove it with a slotted spoon and place it on a thick flat colander. Place the

colander on a clean and dry vessel. Now press using a flat wooden press over

the athirasam, this will remove the extra oil from it and make them look flat andeven.

17. Repeat the same process with all the dough and press them nicely to remove the

extra oil.

18. Arrange on a flat plate side by side.This will make sure that they wont stick to

each other.

19. Once they come to room temperature store them in a container.


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Contributor - Pranavid

Recipe Name - Instant Rasamalai

Instant Rasamalai

Ingredients:

1 cup of milk powder

1 egg

1 tbsp madia 1tsp baking powder

1tsp ghee

5 cups of milk

sugar to taste ( how much need sugar for milk add it )

1/2 tsp cardamon powder

2 - 3 tsp badam powder

a pinch saffron

8-9 pista( make into small pieces)

Method:

1. In a vessel add milk &boil for 10 mins

2. Add cardamon ,saffron &let it boil on slow flame.

3. Mix milk powder , maida, baking powder, add lightly beaten egg and ghee. knead

into a dough.( dont add water)

4. Make 20-22 small balls and little flatten it . put these balls into a boiling milk and

cook for 10 -15 mins or till cooks.

5. Remove from heat

6. Garnish it with finely chopped pista & cool it and keep it fridge for 12 hrs .


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Contributor - Prema Barani

Recipe Name - Maida Halwa

Maida Halwa

Ingredients

Maida- 1cup

Sugar -1 .25 cup

Water -1 cup ghee + dalda or oil mix -1/2 cup

Orange colour

Cashews

Method of Preparation

1. In ghee saute the maida in low flame until it turns brown ( means maida well

cooked in ghee)

2. Now add sugar, water with orange colour together & keep stirring until it comes

out as a ball.

3. remove from the fire & garnish with ghee fried cashews.

4. Only Maida frying in ghee takes 10 - 15 mits & the rest takes only 5 mints.

5. Easy & fast to prepare.


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Contributor - Kasri66 @ Chithra

Recipe Name - Coconut Burfi

Coconut Burfi

It is the easiest sweet we can make. The ingredients needed are grated coconut one

measure, sugar one measure, elachi powder, a pinch of kitchen soda. a little ghee.

1. Take grated coconut and sugar in a non stick pan or kadai and heat the same

until sugar melts.

2. Add kitchen soda ( this will purify the mixture and turn it super white in color) to

this mixture and keep stirring.

3. Add cardamom or elachi powder and once the mixture starts leaving the sides

you can transfer the same to a ghee greased plate and let it cool.

4. When it is still hot you can cut them into shapes.

Variations:

Adding milk powder or milk will give good taste but the mixture will be loose in

consistency, so will take a little more time to thicken,

Grinding grated coconut and sugar in the mixer before starting will give a smooth

texture to the burfis. No time variations in this.

Can add coco powder or any food color will please the kids. Adding these colors

will shorten the preparation time. so be careful to transfer to a plate in the correct

consistency.


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Contributor -Prema Barani

Recipe Name - Butter Poori (Sweet)

Butter Poori ( Sweet)

Ingredients

Maida- 2cups

butter-3-4 tsp

milk-1/2 cup salt- a pinch

Sugar powdered- 2 cups

oil- to fry


1. Thaw the butter for some time( don't melt) ( or just knead with maida if very lazy)

2. Mix butter & half the quantity of milk together nicely.

3. Add maida & salt to it & make a dough like ordinary Poori dough with additional

milk if needed.

4. Heat oil in a kadai.

5. Keep sugar powder in a tray ready.

6. Make small pooris ( the size of thattai), fry in oil ( low flame), Transfer to tray with

sugar tray, spread the sugar powder when it is hot itself so that the sugar forms a

fine coating all around.


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Contributor -Prema Barani

Recipe Name - Basboosa (Arabic Sweet)

Basboosa-arabic sweet

It is nothing but easy Rava burfi

Ingredients

Rava-2 cups

Sugar-1 cup

Yoghurt ( curd)- 1 cup

Dry coconut ( fresh also no problem|)-1 cup

Ghee-1/2 cup

Baking powder-1 tsp

Sugar syrup:

sugar-1 cup

water1 cup

Lemon juice 1 tsp


1. Mix all the above ingredients .

2. Spread in a Baking tray for 1" thickness.

3. Bake in 175'C ( up & down heating in cooking range) for 20 - 30 mints until the

surface is light yellow & inside is little hard .

4. Remove, cut in to squares & put back in to oven for baking further until it turns

pinkish or brownish yellow in colour.

5. Prepare sugar syrup by boiling sugar & water until it boils ( just sticky), addlemon juice, remove from fire & allow to cool.

6. Remove the basboosa from the oven, pour the sugar syrup like spraying over

these & ready to eat. Syrup should be cool over the hot basboosa pieces.


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Contributor -Durgasakthi

Recipe Name - Maida Halwa

Maida Halwa

Ingredients:

Maida-1 cup

Sugar-21/2 cup

Water-11/2 cup S.v.s sun flow oil-1 cup

Ghee-1 cup

Colour powder-red

Cashew,kissmiss-fried,


1. First oru bowl-la maida,sugar,water ithu moonum pottu sugar karaira varai nalla

kalanthu vachukonga,aduthu athulaye color powder,and oil mix pannunga.

2. Next intha batter a cooker-la pottu stove medium flame-la vachu kindite irunga.

3. Batter light-a thick aga arambicha udane,stove slow pannitu cooker moodi

podunga(5 mins)-no whistle.

4. After 5 mins ,cooker open pannunga,antha batter innum thick agidum ,stove

medium flame laye vachittu,athula konjam konjama ghee add panni kilarite

irukanum,soorundu halwa padam vara varaikum kindanum.(gee pirinchu

varanum ,thottu patha kaila otta koodathu)

5. Finally fried cashew,kiss miss pottu decorate pannunga,thats all,halwa ready.


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Contributor -PriyagauthamH

Recipe Name - Badhusha

Badhusa

Ingredients

Maida -115 gm

Ghee-45 gm

Curd-15gm Salt-pinch

Elaichi powder

Soda bi carb -Pinch

Oil for deep frying

For sugar syrup

Sugar -1 1/2

Saffron-pinch

Elaichi powder


Prepare a one string consistency sugar syrup.

1. Mix the maida ,salt and sodabicarb together ....add the ghee and curd and mix to

crumb consistency.

2. Add coldwater in small amounts and mix to a soft dough consistency.

3. Rest for 15-30 mins.

4. Divide the dough to equal sized balls and press it until top flattens like a

badusha.5. Deep fry in oil using low heat until cooked. Soak in the sugar syrup and when

cold store it.

6. Points to note - first crumb maida with ghee and yoghurt -ensures a layered

badusha.

7. Use only cold water or else gluten will release quickly and badusha will not be of

the right texture.


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8. Low heat to cook or else out side will cook and will be raw inside. Cook in the

same way as for gulab jamoons.

Recipe is from my friend - this is a home science student recipe from her college days.

She makes the best badushahs as far as im concerned.


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Contributor - Kruba

Recipe Name - Instant - Microwave Mug Cake

Instant-Microwave Mug Cake

Ingredients:

All Purpose flour ( Maida) - 3 Table Spoon

Powdered Sugar - 3 Table Spoon

Cooking Oil - 3 Table Spoon Milk - 3 Table Spoon

Cocoa Powder - 1 & 1/2 Table Spoon

Vanilla Essence - 1/4 Teaspoon

Baking Soda - 1/4 Teaspoon

Chocolate Chips - 2 Teaspoon ( Optional )

Salt - A Pinch

Method :

1. In a Microwave safe coffee mug, mix together All purpose flour, Powdered sugar,cocoa powder, baking soda, salt and mix well. Now add, cooking oil, essence,

milk to it and mix well with spoon to form a smooth batter without any lumps.

Finally add the chocolate chips and give a quick stir and microwave (Max Power)

for 2 Minutes ( Mine is 800 Watts Microwave) Check after 1.5 Minutes, if the cake

looks wet then keep for another 30 seconds. The timing depends on the

microwave you use, so increase or decrease accordingly.

2. Instant Eggless chocolate cake is ready :-) Cut in to pieces and serve warm with

some vanilla ice cream on top.

3. I have dusted some Powdered sugar, and topped with some nuts and dry fruit.

Notes :

Please make sure your coffee mug has the microwave safe symbol

Make sure the batter occupies just half of the cup.


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If you don't like chocolate flavor, then skip the cocoa powder, and increase the

baking soda by a pinch. You can just mix some tutti fruity to it, if you don't want it

to be plain.

You can add a Teaspoon of instant coffee powder to make a coffee flavored cake

:-)

Engage your kids during this vacation, by asking them to make their own mug

cake, I'm pretty sure they will enjoy doing this, as its easy and mess free.


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Contributor - Gupta

Recipe Name - Rava Laddu

Rava Laddu

Ingredients

1 kg - rave

250 gm - ghee (nee) any type

around 300 gm chopped dry fruits around 250 gm desiccated coconut

10-12 flake of saffron soaked little milk

500 gm sugar

1 tbs cardamom

Method

1. Take heavy bottomed pan; add in the rava and roast it for 10 min on medium

flame.

2. Now add ghee; roast until you get a roasted aroma and it is turning lightly

golden.. Need continuous stirring to avoid burning.

3. Once roasted add in the dry fruits and saut for a few seconds. Turn off the heat

and keep this aside.

4. Now make 1 tar sugar syrup, by adding cardamom and saffron.

5. Mix hot syrup with rava mixture.

6. Allow it to cool slightly. Once cooled, shape the rava ladoo.

penmai diwali sweets snacks recipes oct 2013

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