Just to Share with you…………
Today I cooked Sakkaravalli Kilangu in pressure cooker and because of gasket problem the whistle didn’t come when I realised and turned off the stove that time my kilangu got overcooked . Since that can ‘t be eaten directly I searched to find out whether I can do anything with mashed japanese sweet potato (Sakkaravalli Kilangu ). I got this wonderful recipe which I am going to share with you now. I am not mentioning the proportions because there is no hard and fast rules.
Ingredients for Stuffing:
1. Sakkaravali Kizhangu
2. Grated Coconut
3. Sugar or jagerry
4. Cardamom powder
Ingredients for Outer Covering
1. All Purpose flour / Maida
2. Water and Salt as needed
Preparation:
1. In a bowl mix the flour, salt and make a soft dough using water. Make balls using the dough.
2. Pressure cook Sakkaravalli Kizhangu . Drain the water completely and mash it well. To this add sugar and cardamom powder.
3. Dry roast the coconut ( if you want to keep this poli atleast for a week) and add this to the mixture. Make ball out of this mixture.
4. Take a thick plastic sheet and cut into round shape. Apply oil to this paper.
5. Take the dough ball. Flatten it on the papper using wet hand. Keep the kilangu ball in the middle and cover it. Now flatten this again using wet hand. Don’t make it too thin.
7. Heat a pan/griddle and cook the poli on both sides.
Just to share with you….
After a very long time (almost a year and a half after) I am positng this recipe. Birth of this recipe has a secret behind it. Two days before Dilwali I wanted to make some varieties of sweet for my husband. Coconut burfi is one among his favourities. For his Birthday I made this in a traditional way and it came out really good. After that I saw somewhere that coconut burfi can be made easily with the dry coconut from Indian store . So I thought of making coconut burfi using dry coconut. With that process I ended up with real good coconut ladoo instead of burfi.
Ingredients
Dry coconut powder – 14 oz packet
Sweetened Condensed Milk – 14 oz can
Cardamom powder – a pinch
Preparation
1. Place a thick bottom kadai in stove. Kadai must be thick otherwise coconut will get burnt easily. You can use Indian pressure pans if you don’t have thick kadai.
2. Add the dry coconut and roast it well till nice aroma comes out. May be in a low flame for about 5-10 mins.
3. Add two cups of sugar to the coconut and mix well. (I used the rice cup given along with rice cooker).
4. Add the condensed milk into it and mix well. All these should be done in slow flame otherwise cocount will be burnt.
5. Add cardamom powder to it and keep mixing for another 5-10 mins. Once everthing is mixed well and if yiou feel you can make nice balls out of it turn off the stove.
6. Cool it for sometime when it is warm enough to be handled then start making ladoos by pressing the mixture very well. This will yield you 30-35 ladoo’s of normal size.
Tips
To make this rich you can add roasted cashews or anynuts before turning of the stove.This is very quick but very rich sweet which needs minimal effort/work and can be done in 10-15 mins.
Just to share with you……….
Suyan is a very simple sweet vada /bajji made using wheat. My grandma use to make different types of vada,Pakoda’s etc.This is one among them. This is my hubbys and now my daughters favourite too. No complicated ingredients. Mixture will be ready in minute . This is simplest sweet I have ever seen in my life. I am not includind semi home made items . This can be taken as Evening snack.
Suyan
Ingredient
1. Wheat flour – 1 cup
2. Sugar – as needed
3. Pinch of soda salt(sodium bicarbonate)
4. Oil for frying
5. if big banana then 1/4 banana
Preparation
1. Take wheat flour in bowl to it soda salt, mashed banana, and then sugar.
2. Add water (batter consistency should be thick) and mix well. Just taste and add sugar accordingly.
3. Heat the oil in kadai and using spoon take the batter and pour in oil. It will puff. Deep fry and then take out.
Tips
You can add 2 tsp of white rava also.
If you don’t have banana leave that ingredient. It is not must.
If the batter is like dose batter then it will get flatten and absorb oil.
You can add 2 tsp of maid too along with wheat flour.
Just to share with you….
I got this recipe from one of the recipe sites. Before that I am not ware of Milk Mysorepak though I tasted many milk sweets. So I gave it a try. First time I think my sugar syrup was not in good consistency so the shape didn’t came out well but second time it really came out well. So try to be careful in sugar syrup consistency.
Ingredients
1. Milk powder – 2 cups
2. All-purpose flour (maida) – 1/2 cup
3. Sugar – 2 cups
4. Butter – 1 stick (or) ghee -500 gms
Preparation
1. Mix milk powder, all-purpose flour together with 50 gms of ghee and keep aside.
3. To the syrup, add milk powder mixture and mix well with no lumps.
4. Now add remaining ghee and stir until the mixture thickens.
5. Grease a plate with ghee and pour the above mixture into the plate. Allow to cool, cut into pieces and serve.
Just to share with you…
This is a Punjabi recipe. My friend learnt this sweet form her Punjabi neighbour and she made this sweet for us when we visited her. This taste exactly like Tamilnadu’ s Palcova. We liked it a lot. This is very simple , easy to make and a different dish than the traditional dish. One thing you should be careful about making this sweet is you have to stir the contents at regular intervals otherwise it will get spoiled totally. Lot of patience is need for making this dish. Don’t try this in hurry. I did that mistake and 3rd time only I got this exactly how it is supposed to be.
Ingredients
1. Dry milk powder – 3 cups
2. Sugar – 1 cup
3. Heavy whipping cream – 1 cup
4. Ghee – 3 tsp
Preparation
1. Just mix all the ingredients in microwave safe bowl.
2. Put the bowl in a microwave for a total time of 5-10 minutes (time deponds on the power of microwave). Make sure that you take the bowl out after each 2 minutes and stir it and put it back again to heat.
3. Take a flat plate or tray, roll the mixture on it flat. Cut into diagonal or square shapes as desired and allow it to cool till it becomes dry. Milk burfi is ready
Tips
Don’t feel bored for stirring the mixture. The secret of success lies there only. Also be careful that the color shouldn’t change. If it got changed recipe is screwed up.