PORULVALANGAI URUNDAI / KETTI URUNDAI Warning!!!! These are for people with strong teeth only.
At home we call this Poruvalangai urundai but its actually Porulvilangai urundai. In Singapore they call it Ketti urundai. My brother absolutely loves this and this post is for my brother.
I read a lot about why this laddoo shaped sweet is called Porulvalangai urundai and came up with many answers. I won’t repeat them though as they are all over the internet. This urundai is very good for health as it has got all healthy ingredients. In olden day’s people who used to travel from one place to another used to carry this with them as it has a longer shelf life and a lot of nutritional value to give them extra energy or boost while traveling.
There are various recipes to make this sweet as they say, anything nutritious can be added. This is my recipe. I tried to make it a bit softer by adding ghee as we have 2 people at home with cavities and fillings and I couldn’t afford to take risks…LOL!!!!!
My mother used to tell me how her grand mother (my great grandmother) would be able to eat these urundais at a very old age. I guess they were using their teeth aptly unlike us.
Here is a delicious recipe which you can make for Diwali. It is less sweet, healthy and nutritious and very very tasty.
Porulvalangai Urundai
Ingredients
Green Beans or Yellow split moong dal – ½ cup
Rice – ¼ cup
Chana ka daali / chutney daal/ pottu kadalai – ½ cup
Cardamom powder – 1tsp
Sesame Seeds – ¼ tbsp
Salt - a pinch
Jaggery – 1 cup
Ghee – 1 tablespoon (optional)
Dry ginger powder -1/2 tbsp
Cashew nuts – 1-2 tbsp Raisins - 1-2 tbsp
Method
Dry roast Green Bean(Moong dal) or you can also use yellow split moong dal, the rice and pottu kadalai, till a good aroma comes. Be careful when roating, don’t burn it else your laddoo will taste awful. Be around and monitor it and roast it on a low flame. Then grind these finely in a blender (mixer)
Dry roast sesame seeds separately and add in to your mixture. Also add in a pinch of salt, the cardamom powder and the dry ginger powder. Blend well with a dry wooden spatula.
In a wok, add 1 cup of jaggery with ¼ cup water. The jaggery starts to melt and dissolve in the water. Wait for it to froth and cook the syrup till you achieve one-string consistency (when you add some drops of syrup in a glass of water, it can be rolled like a flexible ball, another way of checking the paagu or syrup is take a teaspoon dip in paagu and dip it in a glass of cold water. If it becomes candy-like then it is ready). At this point switch off the gas. Pour this syrup into the grinded flour and roll it quickly to small lemon size balls. Fry the cashew and raisins in ghee and keep one each for decoration as seen in the picture. I added a tablespoon of hot melted ghee as well along with this. Be careful don’t take too much time to roll the flour into balls else it will become tough to roll. Incase that happens just keep the entire mix on a low flame until the jaggery melts and roll the balls. Once cool the laddoo becomes hard, its ready for attack. Now taste this nutritious poruvalangai urundai. For those with weaker teeth, break the urundai, pop it into your mouth and relish it.
ROYAL FALOODA & KULFI FALOODA - The Dessert of the Royals Falooda was the dessert of the Royals, so it definitely is a special dessert and looks so beautiful with layers of different ingredients and topped with ice cream. Falooda has been one of the expensive desserts on the menu in restaurants up until now. Falooda is not only delicious but also healthy, it's cooling for the body and hence a summer special dessert.
History of Falooda India was always a subject of interest for invaders due to its vast abundant lands endowed with riches, Indian food has various culinary influences as well. Falooda is a dessert which was brought in by the Mughals. There's a story that the Mughal Emperor, Jehangir was a food connoisseur and would frequently challenge the royal chefs to come up with something different and thus was born the Falooda, a rich and royal dessert with Milk, cream, Vermicelli, nuts, jelly, fruit syrups. I believe this could be true because the Mughal's were very fond of the Rose flavour and also the falooda looks a lot like Phirni (Kheer) with a twist and certain infusions. I'm sure this is a dessert of the Royals hands down.
The popularity of the Falooda Falooda is very popular in India and its neighbouring countries and in the middle eastern countries.
Different countries have different variations like in some countries the Vermicelli is slightly thicker and in some they are fine.
The most common flavor added to falooda is rose and this is done by adding the rose syrup.
But newer permutations have evolved over the years with the rising popularity of the dessert.
A variant is the falooda kulfi, where falooda and kulfi are served together with syrup.
Falooda Innovations As the Falooda gained its popularity, Newer flavours came in, the most popular flavours of falooda include rose, kesar (saffron), Pistachio, mango, chocolate, and fig. The vermicelli used in Falooda is often made from Arrowroot giving it a silkier and translucent texture than the vermicelli made from wheat. The colour is also whiter and blends easily with the flavours. Since it's not easy to get the Arrowroot vermicelli, I sometimes buy the Instant Falooda mix pack so I can stick to the original ingredients and taste. In my recipe here I have used the standard vermicelli available in the market.
Falooda in Mumbai Falooda is one of the famous drinks cum dessert of India, and available in almost all restaurants in Bombay.
During the fasting month of the Muslims, the Falooda is sold on streets outside mosques and areas populated by Muslims.
It is believed that after breaking the fast with dates or salt, it is good to have something cool, that will cool the system before you eat.
Eating heavily after observing a fast may cause acidity so usually drinks which are cooling to the system are had first.
Falooda has rose and basil seeds both of which are very cooling to the system, hence it is a very popular drink.
Ingredients
Milk – 1 litre Sugar – 5-6 tbsps Dehydrated Vermicelli (Arrowroot or Wheat whichever is available) – 100 gms Green cardamoms – 2-3 Basil seeds Takmalunga seeds (also called Tukmaria / Takmarya) – 2-3 tbsps Pistachio – 1-2 tbsps Almonds – 1-2 tbsps Rose syrup – 3-4 tbsps Jelly – 1 small packet Ice cream – Any flavour of your choice. (Vanilla/strawberry flavors goes best with Royal Falooda)
Method Falooda being a mix of various ingredients needs some preparation.
Soak the basil seeds in water for half an hour.
Preparation of the Jelly
First of all, Make the jelly using the instructions on the packet. Strawberry or Rasberry is my preferred flavor simply because the color is attractive, but I didn't get it so I used a Pineapple flavor here. You can use any flavor you like.
You can use any brand of Jelly available in the market. Do check the ingredients, you get vegetarian Jellies and even Halal jellies in the market.
Most jellies have Gelatin as the main ingredient which is from an animal source, so Vegetarians/Vegans and Halal Sensitive people must watch for the ingredients/contents on the pack.
Follow the instructions on the pack, it's usually very simple, Boil the water, add the packet of jelly and stir and then transfer to a jelly mold. Cool the jelly in a refrigerator. After a few hours, the jelly is ready.
Once set, cut them into neat cubes, as shown in the picture.
Take Milk in a pan, add sugar, Crush the Green cardamoms into a powder and add to the milk. Allow the milk to boil. Now add the dehydrated vermicelli and the basil seeds and allow it to cook in the milk. Once the vermicelli and the basil seeds are soft. Add the rose syrup and mix well and allow to boil for another minute or two. Remove the pan from the flame and allow it to come to room temperature. Then refrigerate this mixture.
Meanwhile, Cut the blanched almonds and Pistachio nuts into slivers for garnish. Keep aside.
Serving Instructions In a tall glass, Add the refrigerated Rose Milk mixture, while pouring, scoop the vermicelli and basil seeds that must have settled down and pour into the glass first, then top it with the milk settled above. Remove the refrigerated jelly and cut it into slices Add a layer of this sliced jelly. Place a scoop of your favourite ice cream on top. Vanilla, Strawberry, and Tuti Fruity flavored ice creams go best with the Royal Falooda. For other Flavors like Pistachio, you can use the pistachio ice cream topping. Garnish with nuts. Add a straw to drink the milk and a long dessert spoon to enjoy the other ingredients.
Indulge in this cool and royal treat.
Note: If you like it sweeter you can add more sugar.
KESAR KULFI FALOODA Kesar Kulfi Falooda is a variation of the Falooda with a topping of Kulfi. As the times went by more and more innovations kept happening with the Falooda with some topping the Falooda with Ice cream and yet other’s with Kulfi (the Indian traditional Icecream). I personally prefer Kulfi more than Ice cream because it’s creamy and has a lot of nuts, cardamom etc and goes well with the flavours of the falooda.
KESAR KULFI Kulfi is an Indian ice cream. Kulfi is made from thickened and reduced milk flavoured with nuts or saffron and cardamom. It is very rich and creamy. It has lots of dry fruits in it and enhances the flavour of your falooda when used as a topping instead of ice cream. If your Falooda is topped with Kulfi instead of ice cream it becomes Kulfi Falooda, which is yet another beverage cum dessert delicacy for us to enjoy. Enjoy a desi drink topped with a desi ice cream.
Here is a recipe for Kesar Kulfi
Ingredients Full Cream Milk – 2 litres Sugar – 1 cup Sugar Cardamom (elaichi) powder – 1 tsp Saffron - a few strands Arrowroot or Cornflour powder – 1 tbsp
Making the Kesar kulfi Dissolve the saffron in 2 tbsp of warm milk and allow to soak for half an hour. Take Milk in a pan, add sugar, cardamom powder and the soaked saffron along with the milk in which it is soaked. Allow the milk to boil. Simmer on a low heat until the quantity reduces to about 1 litre.
Now mix the arrowroot or cornflour in a small bowl along with some milk, ensure there are no lumps, it should be a smooth mixture. Add this mixture to the boiling milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard.
If it is too thin, add a little more cornflour dissolved in cold milk and cook for a further 5 minutes. Allow the mixture to come to room temperature.
Pour the mixture into Kulfi mould and keep in the deep freezer. Once the kulfi is set, it is ready for you to eat it just like that or you can top up your falooda with this Kulfi instead of ice-cream.
Making the kulfi takes time, so you can make it in advance and then store it for whenever you need it.
Tips
· In case you don't get the Sabja seeds, you can add chia seeds instead, the taste is not compromised.
· If you do not get the arrowroot vermicelli or the instant falooda packet, you can use the wheat vermicelli instead.
Variations
· You can make different flavours of the Falooda by adding the different syrups, example - for mango you can add mango pulp
· If you want you can skip jelly in the recipe as well.
· Similarly, for Kulfi, instead of kesar, if you add Pistachio, it becomes Pistachio kulfi. You can make a dry fruits kulfi, by adding different nuts etc.
This post was initially posted on 17th September 2007 and then revisited again with an additional recipe of the Kulfi Falooda on 20th May 2011
Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva in Gujarati, and Chiura in Nepali, Bhojpuri and Chhattisgarhi.
Flattened rice is also a convenience food and very similar to instant mashed potatoes in uses and spirit.
This dish is usually prepared for Krishna Jayanti as Lord Krishna loves Aval (Beaten rice) and Vellam(Jaggery). Since my daughter has a sweet tooth and keeps asking for something sweet once in a while I decided to make the Vella Aval. Personally Iam partial to the savory versions of Aval.
Close up of the Sweet Aval
Ingredients
Poha (Beaten Rice flakes) – 1 ½ cup
Jaggery – 1 cup or 6-7 cubes
Cardamom powder – 1 tsp
Freshly grated Coconut - 2 to 3 tbsp, grated
Ghee - 1 tsp (optional)
Method
I have used the thick slightly reddish Aval in my recipe. Check for husks or stones if any and remove them from the Aval. Put the Aval in a colander and rinse it thoroughly. Let it rest for about 15-20 minutes. The aval becomes soft, keep aside.
Meanwhile crush the jaggery with a mortar and pestle. In a wok, add the crushed jaggery and ½ cup of water. You will notice theat the jaggery starts to melt. Add the cardamom powder to the jaggery and when the jaggery completely melts and starts to froth. Add the aval to the jaggery mixture and mix the aval with it properly. Add a teaspoon of ghee. Close with a lid and cook on a low flame. The steam that builds up slowly aids in cooking the aval further. Cook for about 10 minutes on a low flame. Keep opening the lid and stirring every now and then so that it doesn’t get burnt. Finally add the freshly grated coconut. Switch off the gas. Put the lid on the wok and keep closed for 5 minutes. Serve hot. Enjoy the sweet Aval.
This is an ode to my Filipino maid who is with me for 2 and half years. Its festive time for Christians with Christmas and New year around the corner and here is a Filipino dessert to tingle your taste buds. The first glimpse of the Piaya actually makes you feel it is an Indian dish. Since it looks like a paratha (Stuffed bread) and the first bite gives you a nostalgic feeling as it tastes somewhat like the Puran Poli.
After the completion of 2 years with me, my domestic helper(maid) who helps me dish out these wonderful dishes went home to visit her family and came back with this sweet delicacy for us. Since we are strict vegetarians we were a bit skeptical, so she told me, ”Maam it is completely vegetarian”. I tried it and the taste was so much like puran poli that I decided to share this wonderful recipe
Piaya
PIAYA
This Filipino dish originated in the Negros province found in the middle of the country which is considered as the sugar capital of the Philippines. Other regions in Visayas also produce this sweet delicacy or snack.
Piaya (pronounce Peeyaya) is made up of a jam made from raw sugar (muscovado) which is brown in color and sandwiched inside a flat unleavened bread, sometimes sprinkled with sesame seed and finally grilled onto a pan.
Piaya is a dessert but can be also classified as a sweet snack.
The piaya has various variants, the most popular is the ube (purple yam) piaya. When you eat this, be sure to have a glass of water nearby. It’s very very sweet.
Now, there are different flavors such as Ube (Purple Yam), {Please click on link to know more about Ube},Mango and Chocolate.
Piaya regular/Ube flavored
Ingredients
All purpose flour -2 cups
Oil – 8-10 tbsps.
Muscovado sugar - 1/2 cup (can alter as per taste)
Water – About 5-6 tbsps
Sesame seeds – 3 -4 tbsps (as per your liking)
Method
In a bowl, combine half of the flour and half of the oil; mix well.
Divide into 20 portions shape in balls. Set aside.
Add some water to the muscovado sugar to make it moist. Divide into 20 portions. Set aside.
Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.
Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.
Sprinkle with sesame seeds.
Bake in a preheated oven in medium heat or grill until brown on the outside.
I Wish All My Readers A Very Happy & Prosperous Deepawali
COCONUT BARFI
Also known as Kopra Paak in Maharashtra
I absolutely adore this wonderful sweet and it used to be my favorite sweet during my childhood and I would happily indulge in it without a care in this world. Nowadays health is a priority and sweet coconut indulgences are a definite no-no, but this Diwali I was remembering my younger, carefree days and decided to make this coconut delight to refresh the fond memories of my childhood when food was associated with smell, taste and indulgent pleasures without a care for health. Here is a very easy recipe to help you prepare this delicious fudge which you can indulge in….at least during festive times. NAARIYAL KA BARFI (COCONUT FUDGE)
Ingredients
Coconut - 2 cups grated
Sugar – 1 cup
Cardamom (elaichi) powder – ¼ tsp
Ghee – 2 tbsps
Saffron (kesar) strands – a pinch
Method
Grate the coconut (don’t grate until the shell, else your barfi won’t be nice and white in color).
In a wok, Take one tablespoon of ghee and lightly roast the grated coconut on a low heat
Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup. Keep stirring until it mixes well and leaves the sides of the pan. Add, a few strands of saffron to the mixture. Add a tablespoon of ghee and mix well. The mixture gets rounded like a ball and looks a bit dry at this point turn off the flame.
Grease a plate with ghee. Spread the prepared mixture evenly over the plate and allow it to cool. Cut it into square / diamond shapes with a knife while it is warm. Don’t try to cut it when it’s hot. Nariyal ka burfi is ready to be served.
Strawberry Ice Lollies – Fresh, Fruity & The Perfect Summer Treat for Kids
Ice lollies are perhaps one of the simplest joys of summer - cool, refreshing, and instantly uplifting. But what makes them truly special is when they are made at home.
And today, as we stand in our kitchens, watching our children wrinkle their noses at fruits; especially the slightly tangy ones like strawberries; we pause and realize something important…
Maybe it’s not the fruit they dislike.
Maybe… it’s simply the way we present it.
Because hidden within that bright red strawberry lies a powerhouse of goodness—Vitamin C, antioxidants, and all the nourishment growing children need. But offer it just as it is… and you may be met with a reluctant “no.”
At its heart, an ice lolly is nothing more than fruit juice transformed into flavoured ice. And that’s exactly what makes it such a beautiful way to include fruits in your child’s diet.
Sometimes, it’s not about what we give our children… but how we give it.
Turn fruits into something fun, colorful, and exciting—and suddenly, they become irresistible.
Freeze that same fruit into a glossy, jewel-toned ice lolly… and just like that, it becomes magic.
That is the quiet charm of homemade ice lollies. You’re not just making a dessert—you’re creating a memory, a moment, and a gentle little trick of love that turns nutrition into delight.
Fresh. Pure. Unadulterated.
And undeniably better than anything store-bought.
We’ve all grown up picking ice lollies off supermarket shelves… but making them at home is an entirely different experience—cleaner, brighter, and filled with real fruit flavour.
And the best part? It’s wonderfully simple.
Just fresh fruits, a blender, ice lolly moulds, and a freezer—that’s all you need. Barely 10 minutes of preparation… and a little patience while the freezer works its magic.
So plan ahead—whether it’s for your children, your guests, or simply for yourself… because some of the sweetest moments are the ones we create at home.
Ingredients
🍓Strawberries - 500 g
Water - 100 ml
Castor Sugar -100 g
Method
De-stem and wash the strawberries thoroughly. Chop them into smaller pieces.
Add the strawberries, water, and sugar into a blender and blend until you get a smooth, uniform mixture.
Pour the mixture into ice lolly moulds and freeze until completely set.
✍Notes
If your strawberries are naturally sweet, you can skip the sugar entirely. However, since strawberries can sometimes be slightly tangy, a little sugar helps balance the flavour beautifully.
This recipe yields approximately 10–12 ice lollies, depending on the size of your moulds.
🌸Variations
🍊Orange Ice Lollies – bright, citrusy, and refreshing
🫐Blueberry Lollies – rich in colour and beautifully fruity
🍇Blackberry Lollies – bold, slightly tart, and beautiful 🍓 Raspberry Lollies – delicate, tangy, and vibrant
🥭Mango Lollies – tropical, creamy, and indulgent
You can mix fruits, layer colours, or even swirl flavours… turning every batch into something new and exciting.
💫Why Homemade Always Feels Better
No preservatives.
No artificial flavours.
Just real fruit… and a little bit of love.
And somewhere between the first bite and the last melting drop… you’ll see a child smiling—not knowing they’ve just enjoyed something truly healthy.
🌼Sharing the Joy
I would love to share these refreshing Strawberry Ice Lollies with Srivalli’s Thanda Mela.
And also with Indrani’s Spotlight: Summer Food and Drinks Event.
The year before last during Diwali a lot of my friends made this sweet. I kept thinking of making it but I didn’t know why the muhurat / muhurtham (the auspicious time) didn’t come for making it. Today was a dull day and I was thinking that making a sweet would cheer up the entire household….ask me how? …We always associate sweets with festivals or celebrations don’t we? If that is not uplifting enough…how about the aroma of melting ghee mixed with sugar that wafts around the house giving it a festive feel. That would uplift the meanest spirits wouldn’t it? Sweets in Indian tradition are associated with good news, happiness, festivities, celebrations and in Hinduism we believe that there are good spirits hovering around us and when there is a sweet cooking there is a happy ambience at home that will garner in good things and bring in good news. So next time we don’t need to have a reason to make a sweet, do we? Ofcourse, the health aspect is there, so mind your calories and sugar levels before you go overboard in your sweet indulgence.
Why is this sweet called 7 cup sweet? As the name suggests-7 cup simply means 7 cups of ingredients are used to make this sweet. Isn’t that sweet?
7 cup sweet is a no-fail recipe and usually turns out quite impressive unless you goof up by becoming impatient during the process of making it. I would like to say that the 7 cup sweet is a marriage between the mysore pak and coconut barfi.
Ingredients
Milk - 1 cup
Gram flour (Besan) - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup
Method
In a big flat heavy bottomed wok, Put one cup of ghee, now add in the gram flour and grated coconut and cook till the raw smell goes. Now add in the milk and stir until you see no lumps let it come to a boil and then add in the sugar and stir on a medium low flame. Cook, stirring occasionally for about 20-25 minutes or until the mixture starts to get frothy. At this stage, you have to be hovering around the stove more often, stirring. Keep stirring frequently for another 15-20 minutes. Ensure that it doesn’t catch the bottom and burn. After a while, the whole mixture starts to pull away from the bottom of the pan and starts moving with the spoon, like a dancing doll.
Grease a plate with ghee and pour the mixture onto it and allow it to cool. After, about 15 minutes cut into squares or diamonds. And wait for about an hour before you remove from the plate. You can see neat cakes as in the picture. Enjoy this easy preparation, make it for your family or impress your guests with it.
ASOKA HALWA/ ASHOKA HALWA/ THE SOUTH INDIAN MOONG KA HALWA
I had Asoka halwa or is it Ashoka halwa in a restaurant in Singapore and was instantaneously in love with this sweet. I bought a few small boxes(about 2 tablespoons in each box), but it wasn’t enough to satisfy the sweet indulgence of the family so I thought why not try making it at home and thus started my search for the perfect Asoka halwa recipe. I found a no-fail recipe on the internet and decided to follow suit and got the perfect Asoka halwa. Asoka halwa is the south Indian version of the North Indian moong ka halwa. Ashoka halwa is famous in the Thanjavur district of Tamilnadu. I don’t know where this halwa got its name from. The best part is that this halwa is made from yellow moong dal which provides high protein and is easily digestible.
Ingredients
Yellow split lentil (moong dal/ paitham paruppu) -1 cup
Sugar - 2 to 2.5 cups
Ghee - 1 cup (upto 1.5 cups)
Whole wheat flour (atta) - 0.5 cup
All purpose flour (maida) - 0.5 cup
Milk - 1 tbsp
Red food coloring - few drops
Saffron - a big pinch
Cardamom powder - 1/2 tsp
Method
Soak saffron in 1 tbsp of milk, add food colouring and cardamom powder. Keep aside.
Rinse the yellow split lentil nicely and soak it for about half an hour. Pressure cook it with about 3 cups of water till soft. Mash till smooth or else use a hand blender to make a smooth paste. Mix sugar with this paste.
In a non-stick wok, heat one cup of ghee in a pan, add the wheat flour and all purpose flour. Stir until there are no lumps. Keep stirring on a low-medium flame until there's a nice aroma and it turns golden.
Now add the yellow split lentil + sugar mixture and stir well until well cooked, add the milk mixture and stir well and cook for a few more minutes until the halwa leaves the sides of the pan. Ashoka Halwa is now ready to serve. Serve garnished with nuts or just like that. Try the south Indian moong ka halwa.
I would like to WISH all my visitors A VERY HAPPY & PROSPEROUS DEEPAWALI.
This Diwali was extremely busy for me as I was juggling between my work, kids, home, meeting decorators for my new home and in the process of moving out of my current home which is being painted for Diwali and it was getting difficult to reach my laptop amidst all this confusion.
On top of all this Diwali shopping for the entire family, lighting up the house, making Rangolis and ofcourse preparation of sweets and savories. I always make it a point to make sweets and savories at home, coz the house feels and smells festive.
We can always buy sweets/savories from a shop and share with neighbors, friends or relatives during the festive season but these people can buy it from the shop and eat as well. When we make something by taking efforts and share it with others there is a personal touch to the gesture. Homemade sweets and savories have a different feel to it. It may not be perfect like the one’s you get in a shop but the key ingredient in it is “LOVE”.
We can involve the whole family in the sweet –savory making process, this creates a bonding, an anticipation for what’s going to come out of the group efforts, an excitement and a festive feeling with lovely aromas wafting in the air at home. The feeling of celebration is there as this is an activity we don’t indulge in usually. We must keep this beautiful tradition alive instead of buying off shelves.
This Diwali I made Chakli and Karanji alongwith a few other things. I would like to share with you’ll the recipes. Wish you’ll a happy, safe and fun-filled Diwali again.
KARANJI (THE INDIAN COCONUT FILLED SWEET PUFF)
Karanji or the Indian coconut filled sweet puff. Karanji is a sweet that is usually prepared in most Maharashtrian houses for Diwali. In north India karanji is known as Gujiya. Preparing Karanji requires a lot of patience and maybe a bit time consuming especially the rolling, filling and sealing, but the pleasure of popping this delectable sweet. Crispy on the outside and the light coconut sweet filling inside which literally melts in your mouth is insurmountable. My daughter is so excited about biting into the puff for the pleasure of getting to the filling hidden inside. The filling is like a sweet hidden treasure.
Ingredients
Ingredients For Dough:
Maida -1 cup
Ghee – 1 tbsp
Salt a pinch
Warm milk / water to prepare dough. I used milk so that my karanjis are whiter in color.
Ingredients For Filling:
Grated Dry Coconut - 1 cup
Powdered Sugar – ¾ cup
Cardamon powder - 1 tsp.
Nutmeg Powder - a pinch
Poppy Seeds (Khuskhus)
Raisins - 10 to 15 raisins
Method
Method For Dough:
Mix all the dough ingredients & knead using water. Add enough water to make soft pliable dough, similar to the chapatti dough.
Method for filling:
Roast the grated dry coconut flakes lightly. Keep aside. Roast poppy seeds. Grind them once in a mixer. The mix should be coarse not to fine. Mix the powdered sugar and all the above ingredients. Fry the raisins in ghee until plump and add to the mix
Method for making Karanji:
Make small oval shaped puris from dough, not too thin not too thick. Place the filling in one half of round. Fold over the other half, sealing in the mixture. This is a task which has to be done with patience. If the dough rolled out is too thin it will crack and the filling will fall out. If it is too thick then the karanjis will not taste good.
Seal edges by twisting or pressing together. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).You can use a Karanji / Curry puff mould for neater karanjis. Deep fry in hot ghee on a low flame till light brown on both sides. Drain on tissue paper to absorb excess ghee and cool completely before storing. Karanjis can be stored for weeks and is ideal to prepare during Diwali as we need to pack sweets and share with relatives while visiting them during the festive season.
I saw the recipe of Coconut Ice-cream on Priyanka’s blog and a wave of nostalgia engulfed me as I reminisced about my college days when I use to patronize the Naturals Ice-cream parlor which was a rage then(mid-90’s), the reason was I think people were tired of the Vanilla, strawberry, pista and tuti-fruity flavors and the other thing was the ice-cream at the Naturals parlor were so fresh, creamy, delicious and completely organic with no additives or preservatives and the best part was it was eggless(no eggs), so it was suitable to vegetarians. I am a vegetarian since time immemorial, but sadly I am not a complete vegan, I am a lacto vegetarian. Lacto-vegetarianism includes dairy products but excludes eggs.
Coming back to the Naturals Parlor they used to have some exotic flavors like
watermelon, sitaphal(custard-apple), guava, mulberry, kala-jamun, tender coconut etc.
I used to try out the new flavors and one such flavor that had left its memory etched on my tongue was the tender coconut flavor, so light, smooth and refreshing, almost like a sorbet and it got over so soon. I got the opportunity to have this again in some 5 star hotel at Thailand, after marriage the name of which I can’t remember and I almost forgot about it until I saw Priyanka’s recipe, but her recipe had eggs and I wanted to make it without eggs, so here is my original recipe for Coconut Ice-cream with coconut milk and tender coconut and some healthy agar-agar.
Ingredients
Tender coconut – 1
Coconut milk – 500ml
Milk cream – 170gms
Full cream boiled milk – 2 cups
Condensed milk – 4 tbsps
Sugar – 2-3 tbsps
Agar – Agar powder – 2 tbsps
Method
Take 1 cup water, put in 2 tbsps of the Agar-Agar powder and keep it on the gas on a low flame. It will become viscous. Turn off the flame. Let it cool.
Agar agar is a seaweed derivative and because it is gelatinous in nature, it is used as a quick setting base for many desserts. It is flavorless in nature and will set even in room temperature. I have used Agar–Agar powder in this recipe as it gives the ice-cream a softness that can’t be achieved using an agar-agar stick. You can use either of the two.
Break the tender coconut and use ¼ cup of the coconut water, mix it with the agar agar solution. The coconut inside I cut into small pieces and kept aside.
Boil 2 cups of milk and let it cool down.
Beat the cream until it thickens a bit, put in a vessel. Keep aside.
I used coconut milk straight from the packet, which saved a lot of time & energy involved in grating the coconut, grinding and straining it.
Take the full cream boiled milk, the coconut milk, the condensed milk & sugar and blend in a food processor.
Mix this with the thickened cream in the vessel and blend with a whisk, then add the agar-agar and coconut water solution and whisk some more. You will see that the mixture is becoming frothy. Whisk it well and put this into the freezer compartment of your refrigerator. After it sets, blend it again in the food processor and keep it for setting, check the texture of the ice-cream, if you feel it is icy-crisp, blend once more, until it becomes smooth and uniform, add in the pieces of the tender coconut, into it and whisk and let it set. You can even add coconut flakes instead of tender coconut pieces. So when you dunk into your exotic coconut ice cream, you get some chunky soft coconut pieces in your mouth.
Make this simple & exotic ice-cream and chill yourself during the hot summers.
I would like to send my coconut Ice-cream to PJ's Let's Go Nuts Event featuring coconut
Its Yo’s birthday and he loves sweets. I had already prepared Aamras(Mango pulp sweet) for the main course and wanted to prepare something special for the dessert, I wanted it to be quick, nutritious and exotic, what better than Fruit salad.
I had already prepared Jelly the earlier day. Since, I am a strict vegetarian. I prepared Weikfield Jelly which uses a vegetarian formula and doesn’t use gelatine (an animal derivative), which is normally used in Jelly powders available in the market. I had a few fruits at home and bought a few seasonal fruits from the market. Within 5-7 minutes I had this exotic dessert ready and sent it to the refrigerator to be chilled before Yo arrives for his grand birthday lunch.
Ingredients
Apples – 2
Bananas – 2
Mango – 1 diced
Chicku – 2
Diced Pineaapples – 1 cup
Grapes - 1/2 cup
Milk – 2 cups
Condensed milk – 4 tbsps
Vanilla powder – 1 tsp
Roasted cashew nuts – 1 tbsp
1 packet of Weikfield Jelly Mix (Raspberrry Flavor)
Method
Prepare the jelly according to the instructions on the packet and allow to set. Boil the milk and wait for it to cool. Chop the apples into thin squares as apple doesn’t absorb the flavors so fast. Peel and cut the bananas into roundels. Peel and cut the mangoes into cubes. Use ripe and sweet mangoes. Cut the chickus into cubes also. Diced pineapples and a cup of red seedless grapes, these were all the fruits I had, you can add any fruits of your choice or seasonal fruits available.
Mix Vanilla powder in the cool milk
In a big bowl, put in all the chopped fruits, add in the condensed milk and toss, then add in the milk. While serving put in this exotic fruit mix and top it up with jelly. Decorate with roasted cashew nuts. Serve chilled. You can even top it up with a scoop of your favorite ice-cream. Enjoy this exotic and nutritious dessert.
I would like to send this exotic dessert to Priti of Indian Khana who is hosting Festive food – Summer Treat.
The last time I made Puran Poli was during Ganesh Chaturthi and then I had promised to share with everyone the recipe of Katachi Amti. This is a by-product of Puran poli and hence becomes as precious as the main dish. Maharashtrians make Puran poli on Holi day. I would like to share with you’ll about Holi in Maharashtra.
Holi In Maharashtra
Holi is known as Shimga or Rangpanchami in Maharashtra. People of Maharashtra have their own grand style of celebrating Holi. The day they celebrate with colors is known as Ranga Panchami and comes five days after Phalgun Poornima.
One day before Ranga Panchami, a huge bonfire is made and an effigy of Holika with child Prahlad in her lap is kept on the logs. Usually, Holika's effigy is made of combustible materials, whereas, Prahlad's effigy is made of non-combustible one. Almost 40 days before the Holi Festival. People go on throwing twigs, dried leaves, branches of trees left through the winter besides any other combustible material they can spare, on to that log which gradually grows into a sizable heap.
On the day of Holika Dahan which usually falls on the night of Phalguna Purnima, the effigy is set alight. Next morning the ashes from the bonfire are collected as prasad and smeared on the limbs of the body. If spared by the fire coconuts are also collected and eaten.
Metaphorically though, the fire is meant to signify the destruction of evil - the burning of the 'Holika' - a mythological character and the triumph of good as symbolized by Prahlad. However, the heat from the fire also depicts that winter is behind and the hot summer days are ahead.
Dhuli Vandan, is an important festival in Maharashtra and it coincides with the Holi festival. It is celebrated on the day after Holika Dahan in Phalguna month. The festival is of great importance to farmers and agriculturalists. The ashes of Holika burned on the previous night and soil are worshipped by the farmers for a good harvest. In 2009, the date of Dhulivandan is March 11.
Dhuli Vandan is observed in Maharashtra when the rest of the country plays holi with colors. Nowadays, Dhulivandan in its strict traditional sense is limited to rural areas. In cities most people play Holi with colors on the day.
Historic significance of Holi in Maharashtra
During the Maratha regime this festival was celebrated with great pomp and grandeur. It was on a Holi festival day that five-year-old Jijabhai, daughter of Lakhooji Jadhav innocently splashed coloured water and threw gulal on young Shahaji, son of Malajirao Bhowale. Taking it as an auspicious event, the two children's engagement was announced that very day. Soon they were married. Later, Jijabhai gave birth to Shivaji, the founder of great Maratha empire.
Festival and Food
Festivals are always marked with good food and Maharashtrians usually make Puran Poli Besides people drink sugarcane juice and feed children with watermelons that are in season.
KATACHI AAMTI
As promised in my previous post on Puran Poli during Ganesh Chaturthi, I am blogging here the recipe of katachi aamti. Katachi Aamti is very popular in my marital home at Pune. They love it so much that they drink little bowls(vatis) full of it. The amti has a hot-sweet taste. I don’t like the sweet taste though, so I add less jaggery, so that the jaggery just enhances the flavor but doesn’t sweeten my amti too much. Katachi Amti is prepared using the water from the chana dal that is boiled for preparing the puran. Yo’s Kaku (Father’s brother’s wife) who lives in Barshi, Solapur, prepares this with lot of enthusiasm and love. She was telling me that it is known as “yelavni” in the solapur region.I think what changes the dynamics of the taste to this amti is using chana dal water.I didn’t use goda masala in my amti as I didn’t have it and I feel that goda masala has a very strong flavor which doesn’t suit my palate too much, but the original recipe has goda masala.
Ingredients
Katache Pani – 1 and ½ cups
Mashed Chana Dal – 1 ½ tbsps
Mustard seeds - 1 tsp
Cumin Seeds - 3 tsps
Cinnamon - 1 piece
Bay leaves - 2
Curry leaves -8-10
Garam Masala - 2 tsps
Goda Masala – 2 tsps (optional)
Red Chilli Powder – 2 tsps
Asafetida - a pinch
Tamarind paste - ½ tsp
Grated Jaggery – 1 tsp
Grated coconut - 3 tbsps
Salt as per taste
Coriander leaves for garnish
Oil – 1 tbsp
Method
Take 2 teaspoons of Cumin seeds and dry roast it till it crackles. Keep aside. Now dry roast 3 tablespoons of grated coconut and roast until faint pink color and aromatic. Now run both in a blender to make a fine paste. Keep aside.
In a wok, add oil, when its hot, add bay leaves, cinnamon stick, then add mustard seeds and cumin seeds, when the mustard seeds start to crackle add in the curry leaves to it, then add a pinch of asafetida, now pour the katache pani (water from the boiled chana dal), add the mashed dal, then add, red chili powder, garam masala, goda masala, tamarind, jaggery, and salt to it. Bring this to boil and then add coconut paste. Boil for some time, add water if it’s too thick. Mix well and let it boil for about 10 minutes.
Garnish with freshly chopped coriander and serve hot with puran poli.
WHEAT PURAN POLI
This is the same recipe as blogged before, the only difference being that the refined flour has been replaced with wheat flour. Wheat is a healthy option and doesn’t alter the taste too much and the Puran poli tastes yummy anyways.
Ingredients
Bengal gram (chana dal) - 2 cups,
Jaggery - 2 cups
Wheat flour -2 cups
Oil - 3 tbsp
Salt – ½ tsp
Cardamom powder -1 tsp
Nutmeg powder 1/4th tsp
Dry ginger powder(soonth) -1/4th tsp
Ghee as required
Method
Grate the jaggery, keep aside. Soak the Bengal gram for about 2-3 hours. Then add water enough to immerse the dal completely and a bit on top. Cook chana dal in a pressure cooker for 5 whistles till it turns soft. Drain out excess water until the dal is absolutely dry. You can retain this water to make Katachi Amti (I will blog this recipe later). Mash the chana dal into a paste. In a wok, Add one tablespoon of ghee, then add the cardamom powder, nutmeg powder and dry ginger powder(soonth), Now add the grated jaggery, when the grated jaggery melts, add the chana dal paste and blend both well, and cook further. You will notice that the mix has become watery, which scared me out of my wites, thinking that this attempt is going to fail too. So I urgently called my mother-in-law in Pune and asked her what to do, she said don’t worry, it is like that, “Don’t cook for too long in the wok, the chana dal paste will harden and you don’t want it to get hard. She said, immediately switch off the gas and wait for the mix to cool down, then put it in the mixie and blend twice till you see it is completely mixed up, this mix, we must add in the wok and cook it on a low flame till it comes to a dough like consistency, which happens very soon, like 2-3 minutes time. Once you see it has come to a dough like consistency put off the gas and Allow the mix to cool so you can make balls out of the mixture. Make 20 balls out of it and keep aside
Mix wheat flour, a pinch of salt, oil and water and knead the dough.
The dough will be very soft and sticky dough. Keep this aside for about half an hour till it sets. Then knead again, by punching it and folding it. You can remove all your frustrations on the dough…Imagine the joys of cooking….
Knead well and divide the dough into 20 equal portions.
With greased palms, take one portion of the dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, gently roll out each poli with the help of a rolling pin into a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens.
Roast each poli on a hot, dry girdle.Add a teaspoon of ghee around the poli , once you see some spots on the backside flip over, you will see your Puran polis puff up. Once done, Remove on a plate. Serve hot with a dollop of ghee or a bowl of warm milk and with steaming hot Katachi Amti.
I would also like to send Wheat Puran Polis and Katachi Amti to Purva of "Purva's Dawat" for "Festive Food-Holi" event.
Wheat Puran Polis, go to Roma of "Roma's space", who is guest hosting "JFI-Wheat"this month, an event started by Indira.
