Here is a sweet that we can prepare in a jiffy!
Other names: Pottu kadalai ladoo, maladu, nei laddu, nei urundai, dalia ladoo.
Ingredients:
Puffed channa dhal - 1 cup
sugar - 1 cup
(sugar : dhal = 1:1 ratio)
ghee - 1 cup
cardamom powder - 1/4 tsp
cashew nut - 10
raisin - 10
Method:
Dry grind the puffed channa dhal and sugar to a fine powder.
Mix the cardamom powder with it.
Heat a tsp of ghee and fry the cashews, raisins. Mix it with the powdered dhal.
Melt the ghee.
Mix it with the powdered dhal little by little and make small key-lime size balls while it is hot. (Melt the ghee then and there while preparing the ladoo).
Pottu kadalai ladoo is ready!
Serving suggestions:
Serve as snack.
It can be stored in air tight container for a week.
Makes 12 ladoos (approx).
Alternative method:
I made this ladoo for a quick snack and changed the recipe by reducing the ghee. But the traditional method explained above tastes better than my healthy version. Anyway if you need some snack with less ghee follow mine:).
Here I have added only 1 tbsp ghee. Replaced the ghee by very little milk, as the addition of milk with sugar makes it easy.
But this ladoo won't last long in room temperature, because of the addition of milk.
Showing posts with label Indian sweet.. Show all posts
Showing posts with label Indian sweet.. Show all posts
Friday, April 23, 2010
Wednesday, December 2, 2009
Rasgulla
Rasgulla / Rosgulla is a famous Indian Bengali sweet. It is usually served as dessert along with some jeera (syrup).
It is my hubby's top pick whenever we visit some Bengali sweet shop. So I prepare this often in small batches before he starts craving :)
There are two ways to make the rasgulla. The authentic version is to slow cook in a half closed pan and the modern type is to pressure cook it.
I am used to the authentic one, which my mom taught. I feel it as more safer to make soft rasgullas. My mom's recipe note book would emphasize the usage of lemon instead of vinegar and rose essence instead of cardamom. I followed her way completely and got the best result.
Here comes the well known recipe.
Chenna after straining:
Rasagulla soaked in sugar syrup:
Ingredients:
Milk (full fat) - 1 litre (5 cups)
AP flour (maida) - 2 tsp
Lemon - 1
(or)vinegar - 2 tbsp
Sugar - 1 1/2 cup
Water - 1 cup
Rose essence - 3 drops
(or)cardamom powder - 1/4 tsp
Method:
Boil milk in a vessel.
Squeeze the lemon and mix 1/2 cup water to the juice.
Add the lemon juice / vinegar to the boiling milk and stir slowly.
Put off heat.
Now the milk gets curdled to form paneer (a cheese variety).
(Chenna preparation is beautifully explained by Vinolia. So just click to see if you need more clarity.)
Place a cheese cloth / new white cloth over the strainer and pour the curdled milk.
Pour some cold water to remove the lemon's sourness.
Squeeze out all the water and make a bundle using the cloth. Place it on the strainer or hang over a kitchen sink to loose all the water content.
Let it remain in this position for 45 mins to 2 hours , depending upon the quantity.
The hard cheese we get is called chenna. We can buy it in Indian grocery stores also.
Now knead the chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size of 1.5 cm diameter approximately and keep aside.
In another vessel mix sugar and water in a saucepan and bring it to boil.
Once it starts boiling add the chenna balls and cook covered for 30 minutes (with lid partially open).
The rasagulla will become double the size.
Drop one ball in cold water and if it sinks to the bottom , then it is cooked well.
If not so , then cook for another 5 minutes.
Switch off flame and add rose essence / cardamom powder.
Rasgulla is ready!
Serving suggestions:
Serve chilled as dessert.
The above said quantity is enough to make 15 - 20 rasgullas.
Tips:
Apply some ghee and roll the rasgulla balls , as the cracked ones may disintegrate quickly.
some people prefer pressure cooking the rasgulla instead of my pan method.
We can add 1/2 the quantity of sugar and some Zero calorie sweetener to get a more healthier version too.
It is my hubby's top pick whenever we visit some Bengali sweet shop. So I prepare this often in small batches before he starts craving :)
There are two ways to make the rasgulla. The authentic version is to slow cook in a half closed pan and the modern type is to pressure cook it.
I am used to the authentic one, which my mom taught. I feel it as more safer to make soft rasgullas. My mom's recipe note book would emphasize the usage of lemon instead of vinegar and rose essence instead of cardamom. I followed her way completely and got the best result.
Here comes the well known recipe.
Chenna after straining:
Rasagulla soaked in sugar syrup:
Ingredients:
Milk (full fat) - 1 litre (5 cups)
AP flour (maida) - 2 tsp
Lemon - 1
(or)vinegar - 2 tbsp
Sugar - 1 1/2 cup
Water - 1 cup
Rose essence - 3 drops
(or)cardamom powder - 1/4 tsp
Method:
Boil milk in a vessel.
Squeeze the lemon and mix 1/2 cup water to the juice.
Add the lemon juice / vinegar to the boiling milk and stir slowly.
Put off heat.
Now the milk gets curdled to form paneer (a cheese variety).
(Chenna preparation is beautifully explained by Vinolia. So just click to see if you need more clarity.)
Place a cheese cloth / new white cloth over the strainer and pour the curdled milk.
Pour some cold water to remove the lemon's sourness.
Squeeze out all the water and make a bundle using the cloth. Place it on the strainer or hang over a kitchen sink to loose all the water content.
Let it remain in this position for 45 mins to 2 hours , depending upon the quantity.
The hard cheese we get is called chenna. We can buy it in Indian grocery stores also.
Now knead the chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size of 1.5 cm diameter approximately and keep aside.
In another vessel mix sugar and water in a saucepan and bring it to boil.
Once it starts boiling add the chenna balls and cook covered for 30 minutes (with lid partially open).
The rasagulla will become double the size.
Drop one ball in cold water and if it sinks to the bottom , then it is cooked well.
If not so , then cook for another 5 minutes.
Switch off flame and add rose essence / cardamom powder.
Rasgulla is ready!
Serving suggestions:
Serve chilled as dessert.
The above said quantity is enough to make 15 - 20 rasgullas.
Tips:
Apply some ghee and roll the rasgulla balls , as the cracked ones may disintegrate quickly.
some people prefer pressure cooking the rasgulla instead of my pan method.
We can add 1/2 the quantity of sugar and some Zero calorie sweetener to get a more healthier version too.
Friday, August 29, 2008
Besan flour ladoo.
It is the easiest of all sweets. Care should be taken to fry the besan flour with more ghee, otherwise the ladoo will have a mild bitter taste.But it will turn completely sweet the next day (24 hrs).
I took only 45 minutes for the entire preparation.
I tweaked the original recipe by roasting the bessan flour with 2 tbsp ghee and 3 tbsp corn oil. (afraid of ghee ..ha ha). Moreover while making the ladoo balls I used 1/4 cup of milk to get a good shape and to avoid more ghee.
But i am giving below the original recipe.
Ingredients:
Besan flour - 2 cups
powdered sugar- 2 1/2 cup
ghee -3/4 cup
cardamom powder - 1/4 tsp
cashews- 15
raisin- 15
Method:
Heat a pan with ghee and roast the flour without lumps, till the raw smell vanishes.
Take off heat and add sugar, fried cashews, rasins and cardamom .
Mix well and make lemon size balls out of it.
Now the besan flour ladoo is ready to serve.
It can be stored in air tight containers for a week.
If you add milk , then you should start preserving them inside fridge after 2 days.
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