HAPPY DIWALI TO EVERYONE
Diwali, the festival of lights is the most popular festival of India, it is famous for its Diya (Lamps), sweets and fireworks. Most of us light the lamps, burst a lots of fireworks , distribute sweets and celebrate this day with family and friends, although there are lots of reason and rituals behind this day, we consider it as a day of happiness and fun. So here I am to wish everyone a Happy Diwali with a simple sweet recipe called “Boondi Laddoo”
Besan/Chick Pea flour – 1 cup [Sieved]
Water – 1/3 cup
Turmeric powder – A Pinch
Ghee – 1 tbsp
Oil – To Deep fry
For Sugar Syrup:
White Sugar – 1 cup
Water – ½ cup
Saffron – few strands
Cardamom Powder – ½ tsp
Cashews – 4 or 5 [broken into pieces]
Raisin – 5
Cloves – 5
- Take a pan, add sugar, saffron strands and water into it and allow it to boil until it forms a single strand consistency.
- Add the cardamom powder to it and allow it to cool.
- To a bowl, add the besan, turmeric powder, Ghee and water to make a lump free batter.
- Heat oil in a kadai, just enough to deep fry the boondi
- Use the spatula with holes, scoop some batter into it and tap it slowly over the hot oil.
- The batter seeps through the hole and forms the boondi
- Move them around in the oil to ensure they are all cooked well
- Drain them from the oil into a paper towel
- Add the boondi to the prepared sugar syrup immediately along with the optional ingredients and mix them well.
- Take a big bowl of water, this is to dip your hands before making laddoo so it doesn’t get sticky and its easy to form the shape
- Dip your hands into the water and scoop out the boondi with a spoon into your palm
- Squeeze the boondi between your palm to form round shapes, the laddoo’s are ready to be served 🙂
- Store them in an air tight container, they stay well for 2 weeks.
- The water should be added little by little while making the batter so that it doesn’t become too watery
- Single Strand consistency – when you touch the sugar syrup between your index and thumb finger it should form a clean single line and not sticky or too thick, this consistency is very important
- Food color could be used to make Orange/Red/Green laddoo if needed
- Start making the laddoo when the syrup is luke warm do not let it sit for a long time as the sugar crystallizes
Happy Dasara/Navaratri Friends
Finally I am back to blogging after a break, to share my recipes with all friends out there who visits my blog regularly and show their support and appreciation. Since the festival season has just begun I thought of posting a very simple sweet recipe called “RAVA LADOO” which I hope everyone is familiar with. Rava is the cream of wheat and ladoo is just the round shape, this can be made ahead of time and also has a long shelf life which makes it ideal for distributing to family and friends as a gift during Dasara and Diwali.
Rava – ½ cup [I used the fine variety]
Granulated White Sugar – 1/3 cup
Melted Ghee – 5 tbsp
Cardamom Pods – 3 [Crushed]
Cashew nuts – 5[Broken into small pieces]
Raisins – 6
- Take a dry blender jar and powder the granulated white sugar along with the cardamom pods.
- Heat a kadai on medium flame, Add 1 tbsp of ghee to it, once the ghee is hot, add the broken cashews and raisins into it and fry for few mins until it turns golden brown
- Transfer the cashews and raisins into a separate bowl, in the same kadai add the rava and sauté until it turns light brown and waft with aroma
- Now mix the rava well with the cashew, raisin, sugar, cardamom and add the remaining ghee to the mixture
- Hold the mixture in the palm, start forming round shapes by pressing them between palms [You can slightly grease your palm with ghee]
- The round shape would form only if the laddoo’s are made when the mixture is not too dry.
- Make medium sized balls and store them in an air tight container.
- Both fine and coarse variety of rava can be used, while using the coarser variety make sure to blend it in a mixer to make it finer before making the laddoo’s
- Powdered sugar/Cardamom can be used instead of Granulated White Sugar and cardamom pods
- Sometimes for a change I use chopped almonds, walnuts and dates instead of cashew and raisin directly without frying them in ghee
- If you have problems forming the round shape, sprinkle some milk over the mixture and try to form the shape but adding milk reduces the shelf life to two days.
Puran poli is my all time favourite dish which brings back my childhood memories where me and my sister used to help my mom when she makes this dish, it would be fun to make the stuffing and roll them evenly. This is one easy sweet dish i make very often. Since I have named this dish “Healthy”, I would have to do some justification for that so I have prepared this dish with whole wheat flour partly by replacing the All purpose flour and added jaggery(palm sugar) in the filling which is rich in iron. Puran poli does not require much of a preparation it can be prepared in a jiffy and served warm as a dessert.
Wheat flour – ½ cup
All Purpose flour – ½ cup
Turmeric Powder – ¼ tsp
Oil – 1 tbsp
Salt – a pinch
Water – As needed
Channa dal – ½ cup (Soaked and boiled)
Grated Jaggery – ½ cup
Coconut – ¼ cup
Cardamom pods – 4
Salt – A pinch
Add all the dry ingredients mentioned for the dough in a vessel and mix well.
Drizzle oil over it and mix well such that the oil gets well incorporated and does not form lumps.
Then add water little by little to the flour mixture and form a stiff dough. If the dough becomes sticky add more flour and make it soft and firm.
Wrap the dough in a plastic foil and set it aside for 20 mins.
Soak the channa dal for half an hour and boil it in a vessel or pressure cook the dal until it is completely cooked but the dal should retain its shape and should not be mushy.
Drain the channa dal completely and add to a blender along with a pinch of salt ,cardamom pods and pulse them so that they get mixed well.
Add in the grated coconut to the blended mixture and mix well.
Add the jaggery to the kadai and add little water to it such that the jaggery melts.Strain this mixture to remove any impurities. (This step is purely optional)
Heat the jaggery mixture and allow it to boil and thicken, then add in the dal mixture and cook on medium flame so that the mixture becomes thick.
Switch off the flame and allow it to cool.
Divide the filling into small round portions and keep it aside.
Puran Poli :
Divide the dough into small portions of equal size.
Roll them into small discs and place the filling in the centre.
Close the filling by bringing in the sides of the dough towards the centre and again form a neat round.
Roll this dough slowly by adding some flour or oil such that the dough doesn’t stick to the rolling surface.
Heat a skillet on medium heat and place the poli on it, allow it to cook on both sides by adding clarified butter/ ghee around it. You can see brown specks on both sides once it gets cooked well.
Serve it warm with some butter.
Channa dal can be replaced with boiled sweet potatoes as well.
The flavour of cardamom is vital so do not skip this ingredient.
This can be done completely with all purpose flour or with whole wheat flour, I have added All purpose flour as it makes rolling the dough easier.
Salt enhances the taste of sugar, so for any sweet dish we need to add a pinch of salt which makes the dish very tasty.
Puran poli can be refrigerated and it keeps well atleast for 5 days.
The name kesar means saffron, which gives a nice orange color to any dish it is added to, hence the name kesari, is given to this sweet for its rich orange color and nice flavor. A south Indian meal is incomplete without “Kesari”, you will find this dessert in every south Indian meal you get at the restaurants. It’s so simple to prepare and delicious to taste that it makes you crave for more. Let’s get started with this one pot dessert.
Rava- 1 cup (coarse or fine)
Ghee – 2tbs + 4tbs
Raisins – 5
Sugar – 1 cup
Cardamom powder – 1/4 tsp
Orange color – 1/4 tsp
- Heat 2 tbs of ghee in a heavy bottom pan, once the pan is hot add in the cashews and raisins, fry them until they turn golden brown and transfer them to a separate plate.
- In the same pan, add 1 tbs of ghee and add in 1 cup of rava and fry it on a medium flame until it turns brown.
- Transfer the rava to another plate and in the same pan pour 2 cups of water, once the water starts to boil add orange food color to it and then start adding the rava gradually into it, try to keep the flame to medium as it might splatter everywhere.
- Mix it slowly so that the rava gets cooked and no lumps are formed.
- Add 1 cup of sugar to this and stir the mixture until the sugar completely melts and blends with the rava.
- Finally, add the cardamom powder, cashews, raisins and 1 tbs of ghee and switch off the flame.
- Serve warm.
- Add in any color like red, yellow etc. but orange is the traditional color of Kesari.
- Small cubes of pineapple or even apple can be added to it.
- To make it more richer in taste, add in more ghee but for healthier version, please feel free to use oil and finally drizzle some ghee over it.
- White sugar can also be replaced with brown sugar or even sugar substitute, the amount of sugar purely depends on your taste.
- This dish can also be made using Microwave but need to be careful about the time. Never keep the rava in Microwave for continuous 5 mins, take it out in 1 min intervals and give it a stir.
Last but not the least cooking is all about trying and improvising. Hope you try this dessert and enjoy with your family 🙂