Milk Barfi

Milk barfi is another version of kova/mawa barfi and it is quick and easy to prepare. This is best to prepare for festivals or if guest are visiting.  Made this for New Year!

Happy New Year to all my readers!!





Prep Time : 2 Mins
Cook Time : 10 Mins

Ingredients

  • Milk powder / Mawa powder  - 2 cups
  • Milk - 1/4 cup
  • Ghee - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Sugar - 3/4 cup (adjust as per taste)
  • Pistachios &  Badam(Almond) - chopped 1 tbsp
Method
  1. Mix milk powder and milk and transfer into big pan 
  2. Take a barfi tray grease ghee and sprinkle soaked chopped pista and badam , keep aside
  3. Heat and stir constantly until it becomes  thick 
  4. Add cardamom powder and ghee stir again till comes of dough (check if it is done or not take a small portion) 
  5. Transfer into ghee greased barfi tray and let them cool completely
  6. Cut into square pieces using pizza cutter or knife
  7. Serve 





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Sakar Pongal with Kempu Kallu Sakkare (Rock Candy)

Sakar Pongal made out of kallu sakkare and jaggery. Iyengar's patent dish Pongal. This is made during the month of Dec-Jan also functions and other festives. My other Sakarpongal recipe already posted that made out of jaggery completely.






Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

  • Rice/Akki/Arashi - 1 cup (sonamasoori)
  • Moong dal/Hesarubele/Paithparppu - 2 tbsp 
  • Jaggery/Bella/Vellu – 3/4 th cup (adjust as per taste)
  • Kallu Sakkare (Rock Sugar)  - 1/2 cup crushed (adjust as per taste)
  • Freshcoconut/Thenginturi/Thenga – 1 tbsp 
  • Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp 
  • Ghee – 200 grms
  • Cardamom powder - 1/4tsp
  • Cashews – 2 tbsp pieces
  • Raisins – 2 tspn
Method
  1. Wash rice and Moong dal and mix them
  2. Add 3 cups or more (if required)of water& Set the pressure cooker , cook until 4 whistle. Switch off and wait for pressure off
  1. Take a heavy bottom pan and set it on low flame on the stove
  2. Add jaggery, kallu sakkare and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/froth
  3. Add coconut and drycoconut to the pan and let it boil for 10 mins on low flame
  4. Add Ghee to the pan, stir constantly
  5. Add the cooked rice and moong dal to the pan stir well
  6. Keep stirring on low flame for 10 – 15 mins then add cardamom powder
  7. In a small pan add a 1 tsp of ghee fry cashews and raisings keep aside
  8. Add them into pongal stir. Close the lid the for few mins on a low flame. After few mins stir well
  9. Serve hot with ghee.


| Copyright © Malas - Kitchen 2017 | | All rights reserved |