Avalakki Unde | Phoha Ladoo | Avalarshi Unde

This one is quick sweet recipe.  Poha / Avalakki are very  good for health. Since everyone knows about these I will directly head to the recipe. I made it for this year's Gokulashtami festival and it came out very nice. 





Check the recipe below. 


 Ingredients

  • Avalakki | Beaten rice | Poha - 2 cups
  • Sugar powder - 1 cup
  • Vankobri | Dry coconut - 1/4 cup (grated)
  • Nuts ( Cashews pieces + Raisins ) - 2 tbsp 
  • Yelakki pudi | Cardamom powder - 1/2 tsp
  • Thuppa | Ghee - 4 tbsp (warm)
Method
  1. Heat pan in a low flame stir fry avalakki/poha for few mins. Transfer into a plate
  2. In a same pan add 1 tsp ghee fry cashews and raisins until golden in color then transfer into a cup and keep aside
  3. In a mixer fried avalakki / poha and dry coconut make in to a fine powder and transfer into a plate
  4. Blend sugar make into a fine powder 
  5. In a large bowl add poha powder , sugar, cashews + raisins & cardamom powder
  6. Add melted warm ghee into that and mix well make a laddu shape 
Tips : if laddu mixtures too dry add warm milk little bit (for binding )





Mango Kalakand

Kalakand is very popular dessert in India. Can also be made two methods. One is I have made curdle the milk and 2nd method is grated store bought paneer. Also people can used milk-made instead of sugar. I always wanted to try this sweet. Kalakand is a plain milk sweet also can be made out of sweet mango. I tried mango kalakand today.


 

Ingredients

  • Mango puree - 1/4 cup (fresh fruit sweet mango puree)
  • Homemade paneer - 1-1/2 cup
  • Sugar  - 3/4 cup
  • Nuts - Almonds & Pistachios
  • Saffron milk - 2 tbsp
  • Cardamom powder - 1/4 tsp
Method
  1. Heat milk on a heavy bottom pan
  2. Bring into boil and turnoff the flame add lime juice 2 tbsp or white vinegar stir. Milk should starts to curdle. 
  3. Place a colander  in the sink on top of line it with cheese cloth. 
  4. Strain the curdled milk 
  5. Transfer paneer into a other pan start stir on low flame 
  6. Add fresh mango puree cook on low to medium flame. Stirring constantly 
  7. After 15 mins mixtures turns thickness.
  8. Add sugar , cardamom  powder & saffron milk
  9. Stirring constantly. The mixture starts leaves the pan of the sides. Turn off the flame
  10. Pour the mixture into ghee greased pan 
  11. Sprinkle chopped nuts.





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