Viki 's Kitchen: diwali sweets

Showing posts with label diwali sweets. Show all posts

Monday, October 24, 2011

Badam Halwa

Happy Deepavali to all my readers and friends! Hope many are busy preparing Diwali snacks. Here is a recipe from my kitchen for your family.

Badam - Almond ; Halwa - fudge.

Batham halwa is a popular dessert of India. Till our good friend Mr.Kannan and family gave us a box of this Badam halwa, I never knew if it is my hubby's most favorite. Thank you friends! I have always ventured into typical South Indian desserts for festivals, but the way Xav enjoyed this almond halwa, scoop by scoop....made me try immediately:) Basically it is a one line recipe with just soaking, grinding and stirring....but involves some essential tips too. I got the recipe from this website and it was so simple and impeccable. Visit her and you will be definitely tempted by that big tray of Almond halwa. Thank you Chithramma!

Home made Badam halwa.

Ingredients:

Almond - 1 cup
milk - 1 cup
ghee - 1 cup
sugar - 1 cup
saffron - few strands
cardamom - 4

Essential Tools:

Thick bottom broad wok
a long handled stirring spatula.
hand gloves - a pair

Method:

Soak almond in water overnight and peel them (or) put them in boiling water and keep till its skin wrinkles. Then add cold water and peel them.
Grind the almonds to a paste using milk. It should be coarse like idly batter, so that we get a nice almond texture afterwards.
Put 1/2 cup ghee, ground almond and cook in a wok for few minutes. Then add the remaining ghee and sugar and stir continuously at medium heat.
Now we will see bubbles (approximately after 10 minutes), reduce the flame and stir carefully. Hand gloves is a must to remain safe at this stage.
After 5 minutes the bubbles will subdue and the halwa will start leaving the edges and ghee starts showing up.
Add the cardamom powder and saffron. Mix well.
(Yellow food color 1 drop can be added if we need more color.But that won't be essential).
Switch off and carefully transfer to a ghee coated ornamental vessel.
Total cooking time 20 minutes.

Serving suggestions:

Serve hot as dessert.

Happy Deepavali!

Thursday, August 11, 2011

Kaju Katli

Wishing all my friends and readers a happy and blessed Varalakshmi Nonbu!

Hope many are busy with the Varalakshmi Nonbu pooja preparations. Here is an extremely easy dessert to make this day more special and let it be a good start.

Cashew burfi or kaju kathli is a famous dessert available in almost all the sweet stalls of India. It will be the first choice for many who do the snack shopping while planning to meet a friend or family.

Memories: Mom would buy some broken cashews (the powdery one we get for making kuruma) and do this. Her method involves soaking the cashews in milk for a couple of hours and make a fine paste out of it. Then She would prepare a sugar syrup of 2 string consistency and add this cashew paste, little ghee. Then she would stir it in low heat till it starts leaving the sides and pour them on a ghee greased plate to make slices.
I have tried this before and I am sure it will be extremely delicious.

But I am describing a much easier version which I got from my friends. I think this is a short cut and much prevalent than my mom's:) Anyways we won't go wrong with any of these methods.

A box full of happiness and smile......Kaju katli:)

Ingredients:

Cashew nut (broken) - 1 cup
sugar - 1 cup
ghee - 1 tsp
water - 1/4 cup

Method:

Powder the cashew to a fine state.

Pour the water and sugar in a wok and start heating. Let it come to a boiling stage. Then reduce flame and heat till we get a single thread consistency.
Now add the cashew powder and mix well. Reduce flame to the lowest and stir continuously till it starts leaving the sides. Switch off.
Let it cool slightly. Now knead it like chapathi dough with ghee and place it over a clean plate / countertop. If powdery add a few drops of milk (or) if it is loose them MW it / stir in low flame again. It should be like a dough and much workable.
Press with a rolling pin and flatten it to 1/2 inch thick sheet. Make diagonal lines and cut that into 2 inch diamonds.

Place them on a greased plate and cool completely. Store in a clean dry vessel.

Kaju katli is ready!

Serving suggestion:

Makes a rich dessert.
Number of slices: Can't remember that:) so please count them from the picture and lemme know :)

Event:

kaju Katli goes to 'Mehjabeen Arif's Iftar night' event.

Wishing you all a blessed ramadan too. Happy hosting dear!

Thursday, October 28, 2010

Boondhi ladoo

Sweets and Deepavali are inseparable. Here is my ladoo for you all to enjoy.
My hearty prayers and well wishes to you all on this golden occasion. Happy Deepavali to you all!

Boondhi ladoo prepared.

Boondhi ladoo:

Boondhi ladoo or simply the laddu available in SouthIndia is different from motichoor ladoo. A traditional South Indian ladu resembles the famous Tirupathi ladoo and long lasting in room temperature too. while the mothichoor version is more soft, colorful and should be kept in fridge to ensure the freshness.

This is my mom's recipe and I have seen her struggling during Deepavalis with these to get that shape. Those were the days when moms would start making sweets and savories nearly a week before Diwali. Ladoo is her specialty. Her kitchen is large and well ventilated, so that many can join hands during festival days.
Ladoo making is a laborious task, if we don't plan well ahead. She and her maid would simplify the job by frying the boondhis on one evening and the ladoo making the next day. She used to have a long list of friends to send gifts during Diwali. Those large vessels sleeping now in the attic would be filled with home made murukku, muthiri kothu, athirasam, achi murukku, ladoo and another remarkable sweet which I will tell later . My ladoo saga started again, when we wanted to prepare for a thanks giving.

Ladoo has given me so many sweet memories and it is my most favorite sweet too. Those box of ladoo my chithappa used to buy for me from the Lakshmi vilas, my friend M's loving Tirupathi ladoo came through USPS, my elder uncle's care to take me to Tirupathi in my childhood, Kanagam mama buying ghee ladoo for me, my mom's diwali rushes, the carry home gifts of marriages, hubby's strong passion and possessiveness for these home made ladoos, etc etc:)

Method:

Boondi soaked in sugar syrup before making the ladu balls.

Enjoy:)

Ladoo I made for Valentine's day 2013

Ingredients:

Besan flour (kadalai mavu)- 5 cups (1 kg)
(1 -200 ml cup / 200 gms flour yields nearly 10 ladoo)
(water for boondhi- almost half the flour)
sugar - 5 cups (1 kg)
(water for syrup - almost 75% of sugar measure; 4 cups)
baking soda - 1/2 tsp
oil - 1/2 liter (500 ml)
cardamom - 15
pachai karpuram (edible camphor) - a pinch
cashew - 50 number
raisin - 50 number

Special equipment needed:

1.A perforated vessel to make boondhis.
(If we are doing for a small batch, say 1 cup flour, then make holes on a disposable plate using a skewer. I have done this home made boondhi making plate , before buying a traditional boondhi maker and it was very successful too.).
2. disposable hand gloves to bear the heat. Those days they didn't use gloves, I can't imagine that.

Preparing Boondhi:

Mix the baking soda, yellow food color - 2 drops (optional), with a cup of water and pour it into the four. Add water little by little, till it reaches a thick dosa batter consistency. The consistency should be so thick that, if we place a scoop of batter on the perforated plate, it should not run down (we press and make spheres through the holes).

In the same time heat few tbsps of ghee in a broad wok and fry the cashew nuts and raisins separately. Keep aside.

Now add the oil in the wok and start heating slowly, without reaching the fuming point. Gently pour a ladle of batter over the boondhi making plate and press it to the hot oil. Fry till its done. The final product should be crispy.(My version calls for crispy white boondhis. But if you want, you can make soft boondhis too) . Drain oil , let cool and store them.

Making ladoo:

Then in your convenient time, start preparing the syrup. You may need more time and energy to prepare these balls.

Mix the 5 cups of white-sugar with 4 cups of water and *heat it till we get a two thread consistency. (Test:A drop of sugar syrup put in a cup of cold water remains intact as a hard ball). Switch off and add fried boondhis, cardamom powder, fried cashews, raisins. Stir well.

Wear your gloves and start preparing the cute balls out of that hot boondhi mix. Rub some melted ghee to get a good shape. Hurry up, before they get solidify. Make sure that each and every ladoo gets a cahsew and a raisin:)
If you can't do it fast, it may crystallize and the ladoo won't hold together. If it solidifies , don't panic. Just heat the sweetened boondhi with a drop of water, make sure it melts and start making the remaining ladoo.

Boondhi ladu is ready!

Note:
* //If making small quantity if ladoo, then no need for 2 thread consistency syrup. Single thread is enough. //

We can make these ladoos using ready-made boondhis too. But buy the boondhi without salt or seasoning.
Don't be anxious on the results. The ladoo will turn out successful for all.It will be much easier, if we split and do the process as said in the anecdote.
Add 1/2 cup milk powder to boondhi syrup mixture, before making the laddu. This gives a more rich taste.

My treat for you all on Diwali::