sweets

Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

April 20, 2018 By manjulabharathkumar@gmail.com

Qatayef or Katayef is a middle eastern pancake dessert filled with pastry cream. This dessert is a famous middle eastern delicacy which served for Iftar during the ramadan fast. Every Iftar table will sure have this yummy delight to break the fast and get back the energy. These pancakes may look like any other pancake but they taste completely different. As a dessert they are so yummy and attractive as well. Katayef are prepared many ways and with different fillings in each middle eastern country. It tastes divine and so addictive. I have seen this in a street food show and came to know that they also made in the streets during ramadan. Like seasonal foods you can find these desserts made only during Ramadan either made at home or even sold in the streets.

I always have a hard time deciding the letter q, and am so glad to had found this recipe from here. These mini pancakes stuffed with cream pastry filling is a perfect dessert if you have a big sweet tooth, When I saw these first I was sure I have to make them as they looked so wonderful and I was sure they tasted divine as well, Indeed they do. I have followed the recipe as given with not a much of tweaking in the pancakes. For cream I made home made ricotta cheese ( Paneer + Milk) , the cream filling was a super hit. I made the fried version of qatayef as well with almonds and sugar filling they tastes delicious too. Can’t believe it is just 8 more days to complete the marathon. I have been doing my regular cooking plus cooking for the marathon almost the same day it is so much fun. Hope you all are enjoying as well. Now let me quickly move to the recipe.

Q for Qatayeb with Qishta Karsan

Recipe Source : Xawaash

Ingredients

For Pancakes

All purpose Flour – 1 cup
Fine semolina/ sooji – 1 cup
Dry Instant Yeast – 1/2 tsp
Sugar – 2 1/2 tbsp
Salt – 1/4 tsp
Baking Powder – 1 tsp
Water – 2 1/2 cups

For White Pastry Cream

Milk – 1 cup
Ricotta cheese – 1 cup ( 1 cup crumbled Paneer + 1/4 cup Milk )
Sugar – 3 tbsp
Corn starch – 3 tbsp
Butter – 2 tbsp ( Melted)
Orange Extract- few drops
Icing Sugar – For dusting

For Syrup

Sugar – 2 cups
Water – 1 cup
Lemon juice – 1 tsp
Rose essence – few drops

For Garnish

Pistachios- Few Crushed

Method

For Pancakes

In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
Add water and form a smooth batter , cover and let it rest for 30 mins.
After it gets 30 mins proofing time , Mix the batter well.
Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.

For White Pastry Cream

In a pan Mix milk, corn starch,sugar and ricotta cheese.
Turn on the flame and cook them mixing constantly till they thicken up.
Once it starts thickening add butter and mix the cream well.
Turn of the heat and add rose essence to the cream and Mix well.
Dust some Icing sugar on top to avoid drying out in the top
Transfer it to a bowl after it cools down Refrigerate the cream till needed.

For Sugar Syrup

In a sauce pan heat sugar and water till they dissolve .
Add lemon juice and cook the syrup till it thickens up slightly.
Turn of the flame add rose essence and mix.

To Proceed

Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
Seal the corners of the pancakes by pressing the edges together till 2/3 rd of the pancake.
Sprinkle some crushed Pistachios over the open side of the cream.
Pour some syrup on top and enjoy

5.0 from 9 reviews

Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Qatayef / Katayef is a mini pancake filled with white pastry filling, they are made is different variations. These are ramadan desserts made for Iftar table.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Middle Eastern Cuisine

Serves: 20

Ingredients

For Pancakes
All purpose Flour - 1 cup
Fine semolina/ sooji - 1 cup
Dry Instant Yeast - ½ tsp
Sugar - 2½ tbsp
Salt - ¼ tsp
Baking Powder - 1 tsp
Water - 2½ cups
For White Pastry Cream
Milk - 1 cup
Ricotta cheese - 1 cup ( 1 cup crumbled Paneer + ¼ cup Milk )
Sugar - 3 tbsp
Corn starch - 3 tbsp
Butter - 2 tbsp ( Melted)
Orange Extract- few drops
Icing Sugar - For dusting
For Syrup
Sugar - 2 cups
Water - 1 cup
Lemon juice - 1 tsp
Rose essence - few drops
For Garnish
Pistachios- Few Crushed

Instructions

For Pancakes
In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
Add water and form a smooth batter , cover and let it rest for 30 mins.
After it gets 30 mins proofing time , Mix the batter well.
Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
For White Pastry Cream
In a pan Mix milk, corn starch,sugar and ricotta cheese.
Turn on the flame and cook them mixing constantly till they thicken up.
Once it starts thickening add butter and mix the cream well.
Turn of the heat and add rose essence to the cream and Mix well.
Dust some Icing sugar on top to avoid drying out in the top
Transfer it to a bowl after it cools down Refrigerate the cream till needed.
For Sugar Syrup
In a sauce pan heat sugar and water till they dissolve .
Add lemon juice and cook the syrup till it thickens up slightly.
Turn of the flame add rose essence and mix.
To Proceed
Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
Seal the corners of the pancakes by pressing the edges together till ⅔ rd of the pancake.
Sprinkle some crushed Pistachios over the open side of the cream.
Pour some syrup on top and enjoy

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Malai Peda | Indian Sweets Recipe

March 25, 2018 By manjulabharathkumar@gmail.com

Making pedas takes a lot of patience but it is worth the patience ( especially when you make homemade khoa) and work after all you get to taste this melt in mouth peda which is heaven for the soul. I am here with yet another peda today, it is my version of malai peda. After I got to experiment a lot of peda’s , I came up with these white beauties, the challenge was keeping the pedas white which was the tricky part, though it doesn’t look pure white. This peda turned so well and was really happy, the QC tester ( my H) also approved with double thumbs up so this has to be posted. Peda is my favorite Diwali sweet. In my childhood we used to wait for Diwali to get those delicious pedas, I used to admire the shape and the chakra designs on the peda it amazed me as a kid. Sometimes small things bring a lot of happiness, and little things matter a lot to me, hubby took this peda and the mango peda to the office and all his friends just enjoyed and showered me with compliments, glad to have such friends around who appreciate all the little things I do. I love making sweets a lot though I don’t have a sweet tooth, I am a spicy food lover. Moving on to the recipe now.

5.0 from 6 reviews

Malai Peda | Indian Sweets Recipe

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Malai peda is melt in mouth kind of sweet, which is milk based and takes patience to make them.

Author: Manjula Bharath

Recipe type: Sweets

Cuisine: Indian Cuisine

Serves: 10

Ingredients

Paneer - 1 cup
Milk- ¼ cup
Heavy Cream-1 cup
Sugar -1/4 cup
Sweetened Khoa - ½ cup
Cardamom pd - ¼ tsp
Slivered Pistachios and Rose petals - for garnish

Instructions

In a mixie grind the paneer and milk mixture coarsely.
Heat a pan and pour in the paneer and milk mixture.
Add sweetened khoa, heavy cream, sugar, cardamom pd to it and stir constantly.
In a medium flame cook the milk mixture till it reduces and leaves the sides of the pan.
Turn off the heat and transfer the peda dough to a plate.
Let it cool completely and then divide them into equal portion.
Form a ball and then flatten them into disc shapes.
Do the same for all the peda dough.
Garnish them with pistachios and rose petals.

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Mango Peda| Indian Sweets Recipe

March 25, 2018 By manjulabharathkumar@gmail.com

I have been having this post in the draft from 2016 and it is high time I shared the recipe with you all. I love posting recipes or should say my experiments in the kitchen, It gives me more of a satisfaction and happiness. So here I am with a recipe I had experimented in my kitchen 2 years back but still, it is very close to my heart recipe. Summer means mangoes for every Indian out there. The only thing I love about summer is its seasonal fruits from muskmelon to mangoes. Mangoes are one of my fav and in my childhood, I and bro used to fight for the seed part as it had most of the flesh in it. In one such summer season, we found ripe, sweet, luscious mangoes and I planned to have some as is and some for experimenting a mango flavored peda. Yes, I am big time peda fan, and turning to be a peda scientist now (my hubby says so) . After an amazing response to my blueberry peda , as promised am up with another fruit flavored peda.

The recipe was not meditated and it just happened, the outcome was soft and yummy pedas. I made these pedas for the popular Tamil magazine “Aval Kitchen” under North Indian sweets category for their November 2016 edition. Moving on to the recipe.

5.0 from 8 reviews

Mango Peda

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

An Innovative peda with mango flavor added makes it look more vibrant and tastes just delicious.

Author: Manjula Bharath

Recipe type: Sweets

Cuisine: Indian

Serves: 15

Ingredients

Mango Puree- 1 cup
Milk powder- 1 cup
Heavy cream - 1 cup
Condensed Milk - ½ cup
Milk - ¼ cup
Butter- 4 tbsp
Saffron strands - few

Instructions

Heat a saucepan, melt the butter in it.
Add mango puree and bring to a boil.
Now add heavy cream and milk.
Add milk powder and stir them constantly without any lumps.
After the milk powder is mixed well, add condensed milk
Add the saffron and cook the mixture in low flame till it leaves the sides of pan and forms a mass.
Turn off the heat, and transfer the mixture to a greased plate.
Let the peda dough come to room temperature and cool completely.
You can divide them to equal portions and shape them as you like.
I shaped them the traditional way into disc shapes.
You can use a toothpick or an embossed bottom of the glass to decorate the peda. I used the traditional press.
Garnish them with saffron on top.

P.S Please if you want to feature this Recipe feel free to contact me. Would not Recommend copy-pasting the Images or the recipe.

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Dulce De Leche Chocolate Truffle | Chocolate Truffles Recipe

March 5, 2018 By manjulabharathkumar@gmail.com

Raining truffles here… I am here with another super addictive truffle. Dulce de leche is my favorite to relish by itself, But I thought to combine this sinful dessert with chocolate and make soft and smooth truffles.After a long time, I took out my instant pot to make this delicious dessert, this creamy caramelized sauce is so sinful by itself. Traditionally it takes more than an hour to cook a perfectly colored dulce de leche, but it only took 45 mins to make these in the Instant Pot.

I have exploded a can of condensed milk years back when I tried them for the first time. Making it in the Instant Pot was a breeze.
I love making chocolate ganache truffles, so thought why not I make a dulce de leche chocolate truffles the same way. The consistency of the truffle depends on how thick your dulce de leche is. You can either coat them with cocoa pd or coat them with candy melts. These melt in the mouth, rich truffles are sinful dessert to indulge for sure. Diving into the recipe without further adieu. Am loading this post with more captures I know, I am out words and want you to virtually enjoy these yummy treats.

Dulce De Leche Chocolate Truffles

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Prep time

24 hours

Cook time

15 mins

Total time

24 hours 15 mins

These are melt in mouth truffles made with two sinful ingredients. Dulce de leche and chocolate make these truffles sinfully addictive and you won't stop having just one.

Author: Manjula Bharath

Recipe type: Dessert

Cuisine: International Cuisine

Serves: 20

Ingredients

For Dulce de Leche

Condensed Milk- 1 can

For Truffles

Chocolate Chips - 2½ cups
Heavy Cream - ½ cup
Dulce de leche - 1 can
Chocolate candy melts - 1 cup ( for coating)
Cocoa pd - To Coat

Instructions

How To Make Dulce De Leche In the Instant Pot

Remove the label from the condensed milk, check if there is an opening or damage ( as we are cooking in a pressure cooker it can be hazardous ).
Place the condensed milk in the instant pot.
Pour water until the can is fully submerged in water.
Turn the knob to seal mode on the lid of the instant pot.
Cook in manual mode high pressure for 40 -45 minute.
I left the can in low for 25 minutes.
Once the pressure goes down open the lid.
Leave it open till the water cools down.
Remove the can and refrigerate it without opening this becoz the tin might be hot from inside still.
After the can cool down completely open and tada dulce de leche is ready.

How To make truffles

In a bowl put the chocolate chips and keep it ready.
In a saucepan put the dulce de leche and cream.
Turn on the heat to medium, Mix the mixture using a ladle or whisk till smooth.
Once you see small bubbles popping from the sides, turn off the heat.
Your dulce de leche ganache is ready.
Now pour the hot dulce de leche and cream mixture on the chocolate chips.
Whisk them well till all the chocolate melts down and the mixture looks smooth shiny in texture.
Cover the bowl with a cling wrap and refrigerate for an hour.
After the mixture becomes firm, using a scoop or a spoon make equal sized balls.
You can dust your hands with cocoa pd or grease them with butter.So that it is easy to roll the balls.
Place the balls on a tray, cling wrap it and store in the fridge for 30 more minutes.
After 30 minutes melt the candy melts in a microwave for 30 seconds or use a double boiler method to melt them.
Take each ball and drop it in the melted chocolate. Coat them from all sides.
Using a fork tap the balls and remove the excess chocolate.
Place all the chocolate covered truffle on a parchment paper lined tray.
Do the same for rest of the truffles, drizzle some melted chocolate on top of each chocolate covered truffles or just coat the truffle balls with cocoa pd.
Refrigerate the truffles or leave them at room temperature until the chocolate sets well.
Enjoy this addictive truffle, store them in a refrigerator for 3 days.

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Classic Brigadeiro – Brazilian Chocolate Truffles

March 4, 2018 By manjulabharathkumar@gmail.com

Brigadeiro is a classic Brazilian delicacy which is made with 3 easy to find ingredients and the preparation is as simple as could be. According to wiki, it was created in 1940’s. This is again very easy to make no bake truffle recipe which tastes gooey and dense. I made these twice, The first time I made and my daughter couldn’t resist till I clicked so it was her treat and the light played hide and seek so gave up to photograph them. The second time I made again the light played with me and ended up shooting it in low light condition, But I had to. Hope I have done justice to this deliciousness.

I am a big time chocolate lover and I assure you won’t stop just by having one of these beautiful truffles. The beauty is when these perfectly shaped truffles placed on the cupcake liner and you see them from sideways, you should see the perfect dome shape on the top. The Trick is cooking them perfectly not too less or not too long. This classic Brazilian delicacy is most famous candy in Brazil served in parties. It is can me had without rolling them in any kind of sprinkles or nuts. This addictive truffle had to be included in my theme this week for BM ” All that come round are ladoos”. Though I first thought to make Indian ladoos, it was a nice chance for me to experiment all the international dishes that looks like ladoos. So here is my classic Brigadeiro Recipe, Hope someday I make a Gourmet brigadeiro sweet box this is my future project :)…

Classic Brigadeiro - Brazilian Chocolate Truffles

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Prep time

45 mins

Cook time

10 mins

Total time

55 mins

These Brazilian truffles are easy to make and perfect gooey treats to indulge anytime. They are rolled in chocolate sprinkles traditionally but can be rolled with nuts, coconut or any sprinkles of your choice.

Author: Manjula Bharath

Serves: 10

Ingredients

Sweetened Condensed Milk - 1 can ( 14 OZ)
Cocoa pd - 3-4 tbsp
Butter - 2 tbsp
Salt - A pinch
Chocolate sprinkle - To coat

Instructions

Take a saucepan, Mix condensed milk, cocoa pd, butter.
Keep the heat medium and stir it constantly ( otherwise it will burn from the bottom) with a wooden ladle until the mixture thickens.
To find the correct consistency just scrape the wooden ladle in middle of the pan and the mixture should take time to move back to its the place .
The mixture will thicken in few minutes and leave the sides of the pan.
Transfer the chocolate mixture to a tray and cool it down to room temperature.
After it comes to room temperature cling wrap and store it in the refrigerator for an hour so that it firms up faster.
In a plate pour the chocolate sprinkle.
Use a teaspoon and scoop some of the chocolate mixtures and make equal sized balls.
Roll each ball in the chocolate sprinkles and place them on a mini cupcake liner or a plate.
Store them in a tight container for a week.

Brigadeiro | Brazilian Chocolate Truffles

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Orange Creamsicle Truffles| No Bake White Chocolate Truffles

March 3, 2018 By manjulabharathkumar@gmail.com

Orange creamsicle truffles are easy to make and no-bake version of making a yummy truffle with the orange flavor to it. I love making chocolate truffles a lot and have made many truffles when I found this on Pinterest I couldn’t resist to give it a try. These add soft melt in mouth kind of truffles, My hubby said it tastes like the Indian orange mittai. These a super simple way to make truffles but yet delicious in taste. I always have stock of oranges as we drink a lot of freshly squeezed orange juice, so gave this a truffle a try. The only this is I didn’t have any orange food color so used yellow just a drop, you can skip it if. Apart from melting the chocolate in low temperature without burning, you can’t go wrong in this recipe. The taste of orange and chocolate marry so well and make you close your eye and enjoy 🙂 This is how my hubby reviewed these.

I am so glad to blog after a long break, had taken a super long break but didn’t stop cooking and trying new innovations though. Starting the first recipe post of 2018 with this melt in mouth no bake truffles. I spent more than an hour to photograph these, though recipe looks simple it was really challenging to photograph. Hope I have done justice to this yumminess. For people who follow my insta who guessed what I was about to shoot in my stories, revealing time – these are ones I shot. For this week’s BM theme I chose ” All that come round are ladoos”. The first thing came to my mind was why not truffles as they are round in shape and looks like ladoos. read more here

Recipe adapted from cooking classy

Orange Creamsicle Truffles

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Manjula Bharath

Recipe type: Dessert

Serves: 5

Ingredients

White chocolate bar ( chopped) - 1½ cup
Orange extract - ½ tsp
Orange zest - 2 tbsp
Butter - ¼ cup
Heavy cream - 4 tbsp
Confectionery sugar or powdered sugar - ½ cup
Orange or yellow food color ( optional)

Instructions

Take the chopped chocolate in a clean bowl and melt it either in the microwave or use double boiler method as I did.
To melt the chocolate in double boiler method, boil water in a saucepan and place the bowl with chopped chocolates on the sauce.
See to that the chocolate doesn't have direct contact with the water. As it may ruin the chocolate (you know the rule chocolate and water are enemies).
Keep stirring the chocolate until they melt completely. once the chocolate is all melted, keep them to cool a bit.
Meanwhile, heat a saucepan add butter and melt it.
Add the orange zest and saute them for few seconds.
Lower the flame and add cream to the mixture and keep stirring.
Once you see little bubbles popping from the edges of the pan, turn of the heat.
Let the bubbles settle down and strain the orange zest butter mixture into the melted white chocolate.
Use a spatula and press the orange zest so that all the essence from the zest comes out.
Mix the chocolate and butter mixture well, then add orange extract and color if needed.
Cover the bowl with a cling wrap and refrigerate for an hour.
It should be firm enough so that you can roll under your palms and make balls.
In a plate or tray add the sugar pd. Scoop or use a spoon to take a heaping orange truffle mixture and shape them into balls.
Drop them in the sugar pd mixture and coat it all over.Do the same to the rest of the mixture.
In the rolled truffles and leftover sugar pd in a container with a lid and shake it so the sugar pd gets coated all over the truffle.
Refrigerate them for 20 more minutes. serve them when ready to eat.

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Lengcha Recipe| Langcha (With Milk powder)

October 25, 2016 By manjulabharathkumar@gmail.com

Diwali means sweets for us , we make sweets more than savories. I am here with another sweet which was a great hit and everyone who had showered me with compliments. I thought of making something different and one of the most awaited in my to do list makes it to blog today. Yes these langchas recipe were in my to do list and here I am finally . Langchas recipe are generally paneer based sweet tastes and looks very similar to gulab jamun but shaped differently. These traditional bengali sweet are my recent fav as they taste heavenly , just melts in mouth . Though the the traditional recipe calls for paneer and mawa I have made these using milk pd and heavy cream as I did for my Makan Peda recipe. You can call this is Instant lengcha recipe . I will also share the traditional recipe someday.

…

Panqueques de dulce de leche ( Crepes with dulce de leche) Recipe | Alfajores ( sandwich cookies with dulce de leche) Recipe ~ Uruguayan Cuisine

September 25, 2014 By manjulabharathkumar@gmail.com

Today we are landing on U after T for thai cuisine , For U I chose Uruguay which is officially called eastern republic of Uruguay a southeastern region in south america. Uruguayan culture is strongly influenced by Europe the language spoken here is Spanish and some speak a mix of Italian and Spanish which is called Cocoliche. Meat is a fundamental part in this country and dish prepared with dulce de leche our very famous here. So for today I chose two addictive dishes you will sure like it 100% as it contains the delicious dulce de leche.Alfajores are short bread cookies prepared which is sandwiched between in between dulce de leche. Panqueques de dulce de leche is a sinful dish and a perfect breakfast or snack to enjoy, By sinful I really mean it . It is sent me to heaven I, My daughter and H we totally enjoy the stacked crepes a lot .. Again desserts are following , I really couldn’t stop my self doing a dessert again today , feeling fulfilled and happy about both dishes I made for U specially. Will meet you all tomorrow with next letter till then enjoy the heavenly recipes ..

Recipe Source : Joy of baking

Alfajores

Recipe Category	Preparation time	Co ok Time
Cookies	15 mins	15 mins

Ingredients

All-purpose Flour – 2 cup

Butter – 2 sticks (at room temperature)

Sugar – 1/2 cup

Vanilla extract – few drops

Dulce de leche – 1 cup

Method

In a bowl whisk the butter till smooth and creamy.
Add sugar and vanilla extract to it and Mix them well.
Now add flour and combine them till it forms a soft dough.
Preheat the oven to 350 F . On a cookie tray line a parchment paper.
In a floured surface roll the dough.Cut them to circles or any shape you like.
Place the cut cookies on the parchment paper and bake them at 350F for 8-10 mins.
Once done cool them on a wire rack while they are still sitting on the cookie tray.
Take a shortbread cookie and spread some dulce de leche and sandwich them with another cookie.
Can be stored for few days in the refrigerator in an airtight container.

Panqueques de dulce de leche

Recipe Category	Preparation time	Cook Time
Cookies	15 mins	15 mins

Ingredients

All purpose Flour – 2 cups

Heavy cream – 1/2 cup

Milk – 1 – 11/2 cups

Vanilla extract – few drops

Sugar – 4 tbsp

Dulce de leche – 1/4 cup

For Garnish

Chocolate syrup

Icing sugar

Strawberries

Method

Mix all the ingredients in a bowl excluding dulce.
Mix them well and form a lup free batter.
Heat a skillet and pour one ladle of batter in it. You can make it thin if your like.
Once you see it is light brown from one side flip and cook the other side.
Once done , do the same for the rest of the batter.
Once all the crepes are cooked .
Take a crepes and spread dulce de leche in one side.
Sandwich it with other crepes and repeat the same till you finish stacking all the crepes.You can also spread the dulce de leche and roll each crepe serving is as you wish.
Dust it with icing sugar and drizzle some chocolate sauce.
Garnish it with fresh fruit, I used strawberries.

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Thirunelveli Halwa – Virtual party for Nalini

February 2, 2014 By

I love to celebrate my dear friends b’days , when it comes to virtual world though the treat we make for our friend can’t taste our delights specially made for them , it is the love we show and It gives us so much of happiness that we able to treat them virtually . Today is another special day – Birthday of another special friend whom i met in this virtual world an year back , she is an wonderful person with lots knowledge treasured , A fantastic photographer, energetic blogger and her blog is filled with lots of traditional south indian recipes which brings out the authenticity of our Indian food.

I hope you might have got it , yes its Nalini suresh of Nalini’s Kitchen. We met in face book and just had our casual talks but today we are so close and like to share our deeds and daily routines . She is such an down to earth person and always loves to share and help us . Am feeling so happy to celebrate her birthday and I got some surprise treats for her 🙂 .. We friends decided to surprise her by cooking some tamil nadu spl recipes from her blog as its Nalini’s forte and she is an expert in cooking traditional recipe .So I thought to make some recipe , I thought of making collection of recipes to a thali but didn’t get proper time for it so did wat ever I could .. So for our lunch menu I had planned to make kozhambu , rasam, sambhar rice , poriyal and a sweet . Rasam might be missing bcoz I made it later . So this is my Treat from Nalini’s space – Pottukadali sambhar, Murungakkai thakkali kozhambu , Sepankilangu Fry, Thirunelveli halwa. Hope you will like it nalini , Wishing you a many more happy returns , enjoy !!!

Thirunelveli halwa is my all time fav , as a kid i used to love the jelly like transparent halwa which my friends used to share with me at school . Thirunelveli halwa is a famous halwa from thirunelveli, tamil nadu . The one shop which sells this famous halwa with perfect texture and taste is Iruttu kadai . This halwa is generally made with wheat berries with is soaked over night and the next day the milk from it is extracted . The extracted milk is then cooked in sugar syrup and ghee till they are transparent and leaves the sides of the pan. This halwa when you make in large quantity needs a lot of muscle to stir them continuously but here as we made in small quantity it is a bit less hard work needed. This glossy looking halwa just melts in our mouth bursting all the delicious sweet taste and this one is very healthy for growing kids . Adults might watch out for the calories but you can enjoy them some days .we taotally enjoyed all the yummy recipes I made from nalini’s collection and My fav was thirunelvelli halwa and Murungakai thakali kozhambu 🙂 I will post the rest of the recipes soon 🙂 Thanks to nalini for sharing such delicious recipe and Hope you like this yummy treat Nalini 🙂

Recipe Source : Nalini’s Kitchen

Ingredients

Broken Wheat/ Gothumai Rava -1 cup
Sugar-21/4 cups
Ghee – 11/4 cup
Cashews -2-3 tbs(broken)
Cardamom powder- 1/4 tsp
Water-11/2 cups
Red color – few drops ( Optional)

Method

Soak the broken wheat in water for 6 hours or over night.
In a blender grind broken wheat with enough water to a fine paste to extract the wheat milk.
Strain the milk and grind the leftover broken wheat one with some more water strain it again.
Discard the scum if any .
Keep the wheat milk on the counter top without disturbing for an hour.
Discard the clear liquid formed on the top.
Add 11/2 cups of water to the thick wheat milk and stir them well .
In a pan put 2 cups of sugar 1/2 cup of water and allow it to boil it reaches single string consistency.

When the sugar is boiling in one side meanwhile add the remaining 1/4 cup sugar in a separate pan with 2 tbsp of ghee and heat it.
Stir it and caramelize the sugar and keep it aside.Now add the wheat milk to the sugar syrup and mix it well.
The milk will thicken and becomes transparent, add the caramelized sugar to the mixture and few drops of red color ( optional ).
Add ghee in regular intervals and stir the halwa continuously.
Add ghee till it reaches the consistency where it leaves the sides of the pan.
Roast the cashews in ghee till it turn slight brown.

Add the fried cashews and cardamom powder the halwa and mix it well. Enjoy them warm.

Surul Poli

January 29, 2014 By

Surul poli is one of the traditional sweet prepared in for many tamil festival they are said to be originated in Tanjore this poli can also be called as Suruttai poli . Surul means roll unlike other poli varities this poli in also stuffed with a filling made with coconut , roasted gram and sugar But the method is completely different . As you might know normally we stuff the poli stuffing in the dough while rolling them but here after the poories are fried the stiffing is filled and made into rolls .This a very simple and a quick sweet prepared with very less ingredients and can be made in a jiffy. If you are badly attacked to sweet tooth and don’t want to prepare any lengthy processed sweet then is might be a option for sweet lovers.

As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

For this months SNC shama challenge north team with this very traditional dish from south . I wanted to make them as quick as possible and I made the same day she challenged but I didn’t get proper time to post it .Today am very happy to post this delicious surul poli . thanks to shama for challenging this yummy recipe to start the new year . This is our first snc challenge for this year and am so happy to complete it 🙂 So happy to be a part of this wonderful group and am learning a lot from the members .

Recipe source : Shama’s Easy2 Cook Recipes

Ingredients

Maida – 1 cup

Sugar- 1 cup ( Adjust according to your taste )

Roasted Gram/Pottukadalai -1 cup

Fresh grated coconut- 1/2 cup

Cardamom powder-1 tsp

Cashews , Almonds , Pistachios , Raisins – 1/2 cup

Dates – 1-2 No

Food colours – yellow color few drops

Cherries / Tutti frutti – for garnishing

Ghee- 2 tbsp +1 tsp

Method

Heat ghee in a pan roast cashews ,1/4 cup grated coconut , almonds and pistachios till they turn light brown Grind this along with roasted gram and sugar into fine powder.
In a bowl put maida , 2 tbsps of sugar , Yellow color , 1 tsp oil add sufficient water and knead a soft dough with water. Keep them a side for 20 mins.
Divide the dough in to equal balls and roll them to like a chapathi / poori not too thick nor too thin.
Take the ground nuts powder in abowl and add raisins ( roasted in ghee), dates . I also added some tutti frutti .
In a plate dust some of this nuts powder and keep them ready.
Heat oil in a sauce pan for deep frying . when the oil is hot enough slide the rolled poori into the hot oil.
With help of a ladle press it in the center gently along the edges they will puff a bit,flip them and cook them both the sides without making them crispy.
Once the poori are done remove them from oil place it on the nuts dusted plate top them with the ground nuts stuffing roll them immediately when they are still hot so that the edges will stick well.
Garnish them with colored ghee roasted coconut scraps , tutti frutti and cherries.

Tips

If you have extra filling you can make ladoos out of it or store them in airtight container to use them next day.