Badam Puri | Badam Poori

 This is traditional South Indian / Karnataka sweet dish. Made with maida/plain flour, mixed with almond/badam milk and ghee. Then soaked it in the sugar syrup. Badam puri made typically served  during like weddings/any celebrations feast / functions. Very simple recipe the only thing is following exact measurements and little bit of technics. Then it becomes crisp and flaky texture.

Here in this recipe I have used ready Almond milk (store bought). Also can be used raw Badam / Almonds. Soaked overnight and remove skin and grind into a smooth paste and mixed with warm milk. Another method is warm milk mixed with homemade almond powder or use store bought almond powder. 

This is my first post of 2022.

Ingredients for Puri

1. Maida hittu / All Purpose flour - 1-1/2 cup
2. Sugar - 1 tsp / Sakare  (for golden in color)
3. Akki hittu / Rice flour - 2 tbsp (for crispiness) 
4. Ghee / Thuppa - 2 tbsp , Melted
5. Salt a pinch
6. Badam / Almond milk - 1/2 cup (adjust as per kneading)
7. Lavang / Clove - few 
8. Baking powder / Adige soda - 1/4 tsp

Method for Puri

1. In a mixing bowl add maid, riceflour, baking powder, sugar and pinch of salt strain 
2. Add ghee mix well sieve well
3. Add almond milk little by little slowly mix with hands just like chapati dough. Do not knead too much the dough should be soft and smooth
4. Grease ghee and cover and rest for 15 mins until then prepare sugar syrup

Ingredients for Sugar Syrup

1. Sugar  / Sakkare - 1-1/4 cup (adjust as per taste) 
2. Water / Neeru - 3/4 cup
3. Few saffron strands / Kesari dhalla 
4. Cardamom powder / Yelakki pudi - 1/2 tsp
5. Lime juice / Nibehuli - 1/2 tsp

Method for sugar syrup

1. In a large wide pan add sugar and water. Add saffron few strands
2. Stir until the sugar dissolve. Bring into boil stir occasionally. 
3. Boil until sugar syrup comes 1 string consistency.
4. Then add few lime juice and cardamom powder.
5. Mix well, cover and keep sugar syrup aside

Puri Preparations

1. Knead the dough and make into small puri size balls. Cover and keep aside
2. Take each dough roll into a thin puri and fold one half and another half get into a triangle shape and roll again gently. Stick with clove
3. Repeat the same process rest of the dough balls. 
4. Deep fry all the above puri's in a medium flame. The oil temperature should be medium.
5. Remove and immersed badam puri in sugar syrup for few mins then remove and arrange them in a plate.

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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.

Tutti Frutti Milk Barfi

This is the simple easiest and tasty milk barfi / mithai. This sweet made out of milk powder also available in the Indian sweet shop there are 3 varieties of barfis one is plain, mixed with nuts and another version is tutti frutti (candid fruits). I love all the 3 varieties. This sweet is very less ingredients and looks festive. 

Ingredients

• Milk Powder / Mawa Powder - 2 cups
• Sugar - 3/4 cup (adjust as per taste)
• Tutti Frutti - 1/4 cup
• Saffron milk - 1 tbsp (1 tbsp warm milk with saffron few strands)
• Milk - 1/2 cup
• Ghee - 4 tbsp

Method

1. Mix saffron and milk in a Indian pestle crush them and keep aside
2. Prepare little ghee on a tray and keep aside
3. In a heavy bottom wide pan. Add Milk bring to boil on a low flame
4. Add ghee and boil again
5. Add milk powder slowly stir constantly. mix well then add saffron milk
6. Continue to cook for few mins add sugar
7. Stir continuously for few mins
8. The mixture comes out all the edges of the pan. Now remove pan from the heat
9. Add tutti frutti mix well and remove the milk mixture into the greased tray and roll them or square. However the shape you want.
10. Apply vark (edible silver leaves) all over it
11. Let it cool down and cut into desired shapes. (i make round of them)

| Copyright © Malas - Kitchen 2020 | | All rights reserved

Moong Dal Halwa

Moongdal halwa is an indian dessert rich & delicious and it is the best sweet in winter.  I made this for Diwali.

Prep Time : 10 Mins + 4 Hrs Soaking Time
Cook Time : 20 Mins

Ingredients

• Hesaru bele / Yellow split moong dal - 1 cup
• Ghee - 1/4 cup
• Chiroti rave / Rava - 1 tbsp
• Kadale hittu / Besan flour - 2 tsp
• Sakkare / Sugar  - 2 cups
• Neru / Water - 1/2 cup
• Kesari / Saffron water - 1 tbsp (Hot water + Kesar)
• Yelakki / Cardamon powder - 1/2 tsp
• Dry fruits ( almonds & Pistachios) crushed - 2 tbsp

Method

1. Soak moongdal for 4 hours. Drain the water and blend into a coarse paste
2. In a pan add sugar and water bring into boil then add kesar water
3. In the other side of the stove. Heat pan on low flame and add ghee 
4. Add rava and besa together and mix well and stir for few mins (so that the color gradually change)
5. Add slowly moong dal constantly stir on low flame (should be cook until raw smell goes)
6. Add Sugar syrup slowly stir constantly 
7. Add dry fruits and cardamon powder mix well on low flame till becomes halwa consistency
8. Serve hot with mixture

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Mavina Hannu Seekarne | Mango Seekarne | Mango Rasayanna

Mavina hannu is kannada word. Seekarne is nothing but mangoras but made up of jaggery and coconut milk. This is typical kannada sweet dish also can be called as Rasayanna. Rasayanna made out of mainly in banana this is most tasty and delicious sweet. This is also used for Prasada at devasthana/temples.

Prep Time : 10 Mins

Ingredients

• Mavinahanu/Mango pulp - 6 cups
• Thenginakayi halu/Coconut milk - 1 cup
• Ellakki pudi/Cardamom powder - 1/4 tsp
• Bella/Jaggery - 2 medium cubes (aprox 3 tbsp)
• Halu/Milk - 1 cup

Method

1. Mix coconut milk and jaggery blend into a smooth puree. Transfer into a pan
2. Then blend mango fruit or pulp add milk blend into a smooth puree
3. Mix all together lastly add cardamom powder stir well.
4. Refrigerate and serve chill or room temprature. Garnish crushed pistachios or saffron strands.

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Ellu Unde | Black Sesame Seeds Laddoo

Sesame seeds are commonly used in iyengar dishes. But black sesame seeds is not prepared on normal/ regular days. Personally this is not my favorite unde but it also brought back a lot of memories. This is also called Chigali unde in kannada and it is considered a nourishing sweet for young girls. This is simple and easy recipe with in 15 mins and best to have it in winter. 

Prep Time : 10 Mins

Ingredients

• Black Sesame Seeds / Kappu ellu - 1 cup
• Jaggery / Bella - 1/2 cup (crumbled)
• Dry coconut / Kobri - 2 tbsp (shredded)
• Cardamom Powder / Yellakki pudi - 1/2 tsp
• Ghee / Thuppa - 1 tsp (melted) 

Method

1. Dry roast black sesame seeds on low flame. Fry till crackle 
2. Grind the roasted sesame seeds
3. Grind jaggery then lastly blend coconut and cardamom powder 
4. Mix all together sieve well add ghee (if mixture is too dry to make laddos add 2tsp more ghee)
5. Make a laddoo shape
6. Store in the airtight container. Best to consumed within 4-5 days. (do not refrigerate) 

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Mango Shrikhand | Aamrakhand

Aamrakhand is a curd/dahi sweet dessert mixed with Mango puree. It's a Maharastrian dish. This can have with poori. 

Prep Time : 2 hrs(for hung cruds) + 5 min

Ingredients

• Curds / Dahi (hung curds) - 1 cup
• Mango puree - 2 cups
• Sugar  (fine) - 1/2 cup (adjust as per taste)
• Cardamom powder - 1/4 tsp
• Badam(almond) + Pistachios - 2 tbsp (soaked and chopped)
• Saffron strands

Method

1. Make a curds first, keep aside for set  an hour. Then transfer into muslin(cheese cloth) over a strainer, hung the curds for an hour or two.
2. Collect all the thick curd. Add curd into bowl 
3. Add sugar (i've used regular sugar not powdered), add cardamom powder
4. Add Mango puee. Wisk well to combine well with curd. Garnish nuts.
5. Serve chill or regular temparature also serve with poori.

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Mango Phirni

Mango Phirni is a delicious dessert(pudding). There are so many varities of this phirni. This is the one i makes at home all the time when mango season, easy to make. It is a NorthIndian sweet dish made with rice,milk,mango & nuts. 

Prep Time : 10 Mins + 1 hr Soaking Time

Cook Time : 25-30 mins

Ingredients

• Mango Puree - 1 cup
• Milk - 3 cups
• Basmati Rice - 2 tbsp (soaked & coarse)
• Sugar - 3/4 cup (adjust as per taste)
• Cardamom powder - 1/4 tsp
• Kesar milk (safforn milk ) - 1 tbsp
• Pistachios - 1 tbsp (soaked & chopped)

Method

1. Soak the basamti rice for an hour. discard the water and grind coarse. keep aside
2. In a large thick bottom pan  add milk bring boil until froth on medium flame 
3. Add rice stir continuously on low heat 
4. Add sugar bring boil stir continuously. Stir milk and rice until rice cooked well
5. Add sugar little by little stir until sugar dissolve and stir continuously
6. Add cardamom powder and kesar milk. bring boil and stir until becomes thick. Switch off the flame
7. Add mango puree mix well and again on low heat stir continuously for few mins. Turn off the heat
8. Cool and refrigerate and garnish chooped pistachios and serve

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Kala Jamun

 KalaJamun is a dessert similar to GulabJamun and it is dark in color and little different texture. This is delicious desset makes all special parties/occasions. I am sure that if you googled or looked into cook books you will find other types and methods as well. 

Prep Time : 10 Mins
Coo Time  : 5 Mins

Ingredients

• Maida - 3/4 cup
• Mava/Kova fresh - 1 cup
• Water - to knead dough

Ingredients for Sugar Syrup

• Sugar - 2/1/2 cups (adjust as per taste)
• Water - 1/2 cup + 1 cup extra
• Cardamom powder - a pinch 
• Baking soda - a pinch
• Rose water (optional)

Prepare thin syrup and thick syrup

Mehod

1. In a large pan add water and sugar boil into 1 thread consistency . While sugar syrup is still boiling start frying jamuns. 
2. Mix maida, baking soda and kova. Sieve well there should be no lumps and add water little by little (the dough should be soft)
3. Divide the mixture into small lemon size balls 
4. Heat oil / ghee ( i've used oil) 
5. Deep fry on low heat. Fry until dark black in color
6. Remove and add kala jamun into hot sugar syrup
7. After sometime remove kala jamuns from the sugar syrup and sprinkle dry coconut  powder(optional) or  crushed pistachios or apply vark (Edible silver)

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Paal Paysaam (Paal Kanumdh)

Paal Paysaam (Paal means milk, Paysaam means Pudding) is a popular and easiest dessert in southindia. Made out of rice milk and sugar. This is prepared on festivals and special occasions. This paysaam does not need nuts , kesar color and ghee.

Happy Ugadi  to all !!

Prep Time : 6 hrs (soaking time)
Cook Time : 10 Mins

Ingredients

• Milk / Paal - 4 cups ( I've used full fat milk)
• Rice / Arshi - 4 tbsp (I've used sonamasoori rice)
• Sugar/ Sakare - 1 cup (adjust as per taste)
• Milk powder - 1 tbsp (optional) ( I've  not used)
• Cardamom powder / Yelarshi  - 1/4 tsp

Method

1. Soak the rice for 6 hrs before cook it in the milk
2. In a pressure cooker add 1 cup of milk and 1/2 cup of water. Cook till 4 whistle.
3. In a pan add remaing milk bring boil on low heat
4. Add sugar stir continuously until sugar dissovles 
5. Next step is add milk powder (completely optional, can be added rich and creamy taste)
6. Add cooked rice into milk pan 
7. Stir constantly add cardamom powder. Remove from the heat
8. Serve hot or chill

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

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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