Desi Mejwani: Sweets

Home » Posts filed under Sweets

Showing posts with label Sweets. Show all posts

Easy Diwali Sweet Recipe | Shankarpali

Posted by Desi Mejwani at Monday, October 21, 2013 - 0 comments

Shankarpali is must for Diwali Faral/ savories in Maharashtra, India. These are so tasty crispy crunchy yet soft like biscuits and it is good for tea time snack and you cannot stop munching it. Constantly store it in a air tight container for good shelf life. To make it little healthy, you can substitute maida/All purpose flour to wheat flour. Enjoy this easy and quick snack for Diwali Sweet Recipe.

Ingredients:

1/2 cup Maida / All Purpose Flour
1/2 cup warm Milk
1/2 cup Ghee/clarified butter or Butter
1/2 cup Sugar (add more if you need more sweetness)

Time Required: 45 mins

Directions:

Step 01) In a large bowl mix warm milk and sugar. After sugar dissolves completely, add ghee/clarified butter.

Step 02) Now to this mixture, add all purpose flour. Keep adding the flour and simultaneously knead it into soft dough.

Step 03) Keep the dough aside for half an hour. Cover it with a muslin cloth.

Step 04)Take a small portion of the dough and shape into a round ball using your palms.

Step 05) Then roll out the balls into roti/pancake like shape, a little thicker than the usual roti. Using a knife cut out diamond pieces and drops into hot oil.

Step 06) Fry till golden brown. Strain on paper napkin to absorb excess oil.

Serving: Allow to cool and store it in air-tight container. Enjoy it as tea time snack.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

Beetroot Laddu / Ladoo | Diwali Sweet Recipes

Posted by Desi Mejwani at Wednesday, October 16, 2013 - 0 comments

Beetroot is widely known for its health benefits. As i shared Beetroot Curry and Beetroot Kootu, now time to share Beetroot Laddu:) It is very simple and quick sweet dish still healthy and one can make this laddo very easily. For long shelf time i skipped the coconut if you like you can add them. Tempting red color and juicy sweetness, this delightful recipe of beetroot laddu is one of the best ways to enjoy its goodness in any season. Give a try as Diwali Sweet Recipe. :)

Ingredients:

Beetroot (grated) - 4 cups
Sugar - 2 cups
Milk - 1 cup
Ghee/Clarified Butter - 1/2 cup
Cashew nuts few

Time Required: 20 mins

Method:

In a thick bottom pan, fry the beetroot and sugar stirring it continuously for 4 mins and then add clarified butter and milk. (Beetroot should be nicely cooked in milk). stir at least 10 to 15 mins or until, you start feeling the aroma. Once the mixture cools down a bit, lubricate your palms with oil, so that the mixture doesn't stick in your hands and make small balls out of the mixture. Garnish with Cashew nuts.

[Continue reading...]

Sakkarai Pongal

Posted by Desi Mejwani at Tuesday, October 08, 2013 - 0 comments

In India, state of Tamil Nadu Tamil peoples celebrates Pongal as one of the most important harvest festival. There are two types of sweet Pongal you can make. One is Pal Pongal (preparing the sweet dish using milk) and another is Sakkarai Pongal | Vella Pongal ( preparing the sweet dish using sugar or Jaggery) popularly offered as prasadam for Pongal festival. As I already shared Pal Pongal, here i am sharing Sakkarai Pongal on my space. In my sister house every Tuesday Sakkarai Pongal offered to Goddess Kodungallur Bhagavathy Amman. And this time i made it for Navratri Festival.

Ingredients:

Rice - 1/2 Cup
Moong Dal / Pasi Paruppu / Green/Golden gram- 1/4 cup (Cultivated in Indian subcontinent- Available in Indian Store)
Jaggery Powder - 1/2 cup (In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.)
Salt - a pinch
Cardamom/ Elaichi Powder - 1/4 tsp
Butter/Ghee(Clarified Butter) - 2 tbsp
Cashew Nuts & Raisins - 1 tbsp each

Method:

Step 01) Cook the rice and moong dal/ pasi paruppu together in pressure cooker for 4 whistles. Both should be nicely cooked and smashed. (Actually I was planned for some other dish and cooked rice and dal separetly) so in picture rice looks pretty much full not much smashed like cooker. This texture format also tastes good :)

Step 02) In a pan break the jaggery and add water (very little) and make a syrup. After make the syrup strain it through tea strainer. This is done because sometimes jaggery has mud and stones.

Step 03) Add the dal mixture to jaggery syrup and mix it well

Step 04) Add the cardamom powder/elaichi powder and stir it nicely

Step 05) Add the cooked rice (smash hot rice for more mushiness) and pinch of salt and mix it well

Step 06) Keep in low flame and add butter / Ghee cook for 3 minutes or until Pongal comes out well without sticking to the pan.

Step 07) Garnish with kismis/raisins and cashew nuts

[Continue reading...]

Semiya Payasam / Vermicelli Kheer/ Dessert

Posted by Desi Mejwani at Thursday, September 12, 2013 - 0 comments

Ganesh Chaturthi | Vinayakar Chaturthi 4th day Prasadam.

Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast menu like Semiya Upma and also as sweet dish like kheer or a sweet dessert similar to rice pudding.

In the language of Tamil “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign.

First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day is Semiya Payasam / Vermicelli Kheer

Ingredients:

Semiya /vermicelli Roasted - 1/2 cup
Milk - 2 cups
Sugar - 1/4 cup
Ghee(clarified butter) / Butter - 1 tbsp
Elaichi /Cardamom Powder - 2 tsp
Cashew Nuts - 8 to 10 nos
Raisin - 1 tbsp

Time Required: 15 mins

Method:

Step 01) Heat a pan add 2 tsp ghee and roast the cashews and raisins and transfer them in to a plate

Step 02) In the same pan dry roast the semiya till golden brown. I used the ready to use dry roasted semiya / vermicelli, which you will get it in Indian Grocery store

Step 03) To save the time, in microwave bowl add semiya and 1/2 cup of water and cook it for 4 mins.

Step 04) In a pan add milk, allow it to boil till the milk turns creamy and becomes thick. Add cooked semiya, cardamom powder and cook it for 2 to 3 mins. ( If you skip the 3rd step, keep stirring it continuously with milk so that vermicelli doesn't burn and stick to the pan)

Step 05) Switch off the flame then add sugar,cashew nuts and raisins and mix it well.

Prasadam is ready to offer for lord Ganesh :)

Serving:
You can serve warm kheer with puris(Indian flat bread). Otherwise, serve chilled like dessert.

[Continue reading...]

Vella Kozhakattai / Ukadiche Modak | Ganesh Chaturthi Recipes

Posted by Desi Mejwani at Tuesday, September 10, 2013 - 0 comments

First day we are busy with Rangoli, Ganesh sthapana and followed by pooja, logically it is not possible to prepare all his prasadam. As Ganesh Chaturthi |Vinayakar Chaturth i is celebrate for 10 days, i decided to offer him the nivedyam/ Prasadam each day.

First day -> Fried Modak
Second day is Vella Kozhakattai / Ukadiche Modak

For Kozhakattai / Modak outer Shell:

Rice Flour - 1 cup
Salt to taste
Water

Dumplings/ Kozhakattai/ Modak Mehod:

Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water

Step 02) Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring it to boil. Keep the flame in slow and then add the rice flour mixture and stir it until it makes nice shiny dough

For Vellam / Jaggery Poornam

Jaggery - 1/2 cup
Coconut grated - 1/2 cup
Elaichi Powder / Cardamom Powder - 1 tsp
Ghee(clarified Butter)/Butter - 1 tsp

Jaggery –In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.

Poornam Method:

Step 01) In a heavy bottom pan add jaggery with 1/4 cup of water and allow them to dissolve nicely then drain out the dust if any. Then add coconut and elaichi/ cardamom Powder and stir for 3 to 4 minutes. and switch off the flame. When it is little cool, give them the shape like small balls.