Easy method to make Chena poda

Ingredients:

Milk : 1 1/2 ltrs

Sugar : 1/4 cup

Cardamom powder : 1 tsp

Bombay ravva : 2 tsp

Baking powder : 1 tsp

Raisins ( chopped ) : 2 tsp

Cashew ( chopped ) : 2 tsp

Pistachio ( chopped ) : 1 tsp

Ghee / Butter for greasing

Method :

Making panner:

Boil the milk in a heavy bottom pan in medium heat. Stir in between to prevent from sticking it to the bottom.

As the milk boils, gradually add the lime juice and stir. You will notice that the milk gets curdled into white solids and whey gets separated now turn off the heat.

Strain the curdled milk through a sieve lined with cheese cloth or a piece of muslin cloth.

Press the chena to take out the whey. Now the chena would be very hot. Run cold water through the chena. It helps to remove the smell of lime juice from the chena as well as prevent the chena from getting hard.

Tie the chana in the muslin cloth and hang it for 15-20 min, so that the water drains out.

But make sure you do not drain it for too long and the chena does not get too dry. It should be moist enough to knead it smoothly.

Now a take cake mould ( baking tray ), apply ghee to it.

Now take a bowl add all ingredients ( expect milk as we made panner with milk ) to panner and combine well.

Add this mixture to cake mould and cover it with butter paper.

Keep this in Oven at 175 degrees for 45 minutes.

Insert a toothpick or a knife at the center of the baked chena, if it comes out clean then your chena poda is done. If you found sticky chena mixture on the toothpick or knife then bake it for some more time.

Let it cool down, take it out on a plate, cut into slices and serve.

Popcorn Laddu /Mokka jonna pelala Laddu

Ingredients :

Mokka Jonna pelalu ( Popcorn ) : 4 cups

Fried peanut/Groundnut powder : 1/4 cup

Putnala Pappu / Roasted gram dal powder : 1/4 cup

Grated dry coconut : 1/4 cup

Ghee : as required to make balls

Grated Jaggery : 3 cup

Cardamom Powder : 1 tsp

White Gingerly seeds : 2 tsp

Cashew nuts : few

Method:

Grind Popcorn into powder

Take a pan add 1/4 tsp ghee, heat it and fry cashew nuts till they turn into golden colour.

Now take bowl, add popcorn powder, fried peanuts powder, Putnala pappu, grated dry coconut , grated jaggery, cardamom powder, white gingerly seeds and Mix them.

 

Add 1 tsp of ghee. Mix it again. This should get you a texture that will hold it together.

Make tight balls from the mixture and adjust the ghee to see if the balls are holding it together.

Season them with fried Cashew nuts.

Enjoy Popcorn laddu

This can be Store in air tight container for a week.

Kulfi at home ( Easy method )

Ingredients

Milk: ½ litre

Condensed milk: ½ cup

Milk powder: ¼ cup

Saffron threads: 1 pinch

Cardamom (elaichi) powder: ½ tsp

Sugar to taste (optional)

Pista (pistachio) nuts: ¼ cup  ( chopped )

Method:

Add milk, condensed milk, and milk powder to a heavy bottomed pan. Bring to a boil.

Add saffron and cardamom powder. If you like extra sweet, add sugar.

Simmer the mixture for 10 minutes, stirring often. Cool till warm. Add nuts.

Add mixture into 4 – 6 kulfi moulds (depending on size). Freeze at least 6 hours. Overnight is better.

Note:  

If kulfi is stuck in moulds, you can dip the mould in hot water and cut with a sharp knife along the edges to help release it.

Burfi with maida ( easy method )

Ingredients:

Ghee :-1/2 cup
Cashew nuts :-10-15
All purpose flour/maida :-3/4 cup
Sugar :-1 cup
Food color :- a pinch
Vanilla essence :-1/2 tsp ( optional )

Preparation: 

Grease a baking tray or any plate with  ghee and keep it ready.

Sieve all purpose/maida flour.

Method: 

Take a heavy bottomed tawa or non stick pan, add ghee and heat it, and fry the cashew nuts until golden brown.

In the same ghee, fry maida on low flame for 5 minutes or until the rawness of the maida goes.

Add food color, mix well and switch off the heat.

Take another pan/kadai dissolve sugar in 1/2 cup of water. Add vanilla essence. Boil sugar water until you get a one string consistency.

Now, add Maida mixture to this sugar syrup, stirring continuously. You can keep the pan on the kitchen counter and stir.

It will start thickening. When it leaves the sides of the pan, pour the maida mixture into the prepared greased tray. Grease the bottom of a flat cup and press it evenly.

When it is warm, make cuts with a knife across the burfi. Remove the pieces when it cools completely.

how to make Khoya/Khova/Mawa

Mawa is a dairy product made from milk. It is a condensed form of milk. It is easily available at dairies and stores in India. It is used to make many sweets and curry vegetables. Three types of Mawa are available in the market.

MawaBatti Mawa

This type of Mawa is very firm and solid. Milk is reduced to 1/5 part to make batti Mawa . Ready Mawa is set in cup shaped moulds. It is used to make ladoo and barfi.

Chikna Mawa

Chikna Mawa is also called Daav ka Khoya. It is prepared like batii Mawa but is not reduced to that density. It is done a little earlier. It is thick as halwa (a sweet). Chikna Mawa is used to make rasgullas (a syrupy dessert of Orissa and Bengal).

Granular

Granular Mawa is also made from milk. This Mawa is granulated by adding a little tartaric acid or lemon juice to the milk while boiling. It is a job of a person expert in preparing Mawa . You can also try it. It is used for making Kalakand, ladoo and granular barfi.

Method:

Always use full cream buffalo milk to make Mawa at home. Allow milk to boil in a heavy bottomed utensil.

Medium the flame when milk boils and stir after every 4-5 minutes. Milk starts thickening after some time, keep it boiling and stir occasionally.

Cook milk stirring continuously when it is dense like halwa.

Turn off the flame when milk is reduced and Mawa is ready. It becomes solid and very thick when cool.

Mawa is ready, keep it aside for cooling. Use it to make any sweet you want. Store in it fridge but use within 4-5 days.

Bread Halwa ( easy method )

Ingredients:

Bread slices :- 10

Milk :- 600 gms. (3 cup)

Ghee :- 3-4 table spoon.

Sugar :- as per your taste or  1/2 cup

Cashews :- 10-12 (chopped)

Almonds :- 4-5 (chopped)

Cardamom powder :- 1/4 tsp

Method:

You can use any quality of bred to make Halwa. Every quality has its own unique taste.

Break the bread into small pieces. Take a pan and heat 1 table spoon ghee into it. Put the bread pieces into the ghee and roast it on medium flame.

Once the bread gets roasted, put milk and sugar to it. Stir the halwa continuously and press the bread pieces with the ladle to break them into tiny pieces. Pour 1 table spoon ghee into the pan and cook the halwa. Save some cashews and put the rest into the pan along with almonds and cardamom powder.

Mix remaining ingredients well with the halwa.

Enjoy Bread Halwa.

Atukulu Payasam/Pohu Kheer/Aval Payasam

Ingredients:

Atukulu/aval/poha ( thick one's): 1/2 Cup
Milk : 1 1/2 Cups

Sugar : 1/2 Cup
Cardamon powder: 1 tsp
Ghee: 1 tbs
Cashews : few

Method:

Heat pan with ghee. Add cashews to ghee & fry them to light brown. Keep aside.

Add milk & sugar to pan. Bring it to boil on low heat by stirring once in a while.

Add atukulu/poha & cardamon powder to milk & cook on low heat for 10mins, while stirring every 2 minutes or as needed. 

Add fried cashews to payasam & adjust sugar if needed. 

Serve hot or medium hot and enjoy.

Note:

You can use jaggery instead of sugar. If using jaggery add the same amount as sugar & adjust if needed. Adding jaggery at the end before adding cashew, so that the milk won't cuddle up. 

You can also add raisins if you like. 

Sweet atukulu/ Bellam atukulu

Ingredients:

Atukulu/ Aval/ Pohe/ Beaten Rice :– 1 Cup

Grated Bellam/ Jaggery :– 2/3 Cup

Neyyi/ Butter/ Ghee :– 1 tbsp

Cashew Nuts :– 4 or 5

Green Cardamom powder :– 1/2 tsp

Method:

Wash the  Atukulu under running water for a 2-3 minutes untill they absorb the water.

Let the Atukulu drain in a colander for about 1 hour.

In a heavy-bottomed vessel, heat the ghee.

Split the cashews in half and add to the hot ghee.

Fry till golden brown.

Turn the heat to medium-low and add the grated jaggery.

Stir continously and let the jaggery melt to form a thick syrup.

Add the cardamom powder and mix well.

Turn off the heat.

Add the soaked and drained Atukulu to the jaggery syrup.

Mix well with a light hand.

Note:

Ensure that the Atukulu are just damp but not dry before starting to make the jaggery syrup.

If the Atukulu are wet, you will have a lumpy mess on your hands.

The jaggery syrup should just start to foam before you add the Atukulu.

After adding the Atukulu mix with a light hand, else the Atukulu will disintegrate and you will have a mash on your hands.

Rose Cookies ( Simple Method )

Ingredients:

Plain flour (maida): 1/2 cup
Cornflour: 1 tsp
Powdered sugar: 1 tbsp
Cinnamon (dalchini) powder: 1/2 tsp
Baking soda: a pinch
Oil for deep frying
Powdered sugar for dusting: 1 tbsp 

Method:

Combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a bowl and mix well.

Add ½ cup water gradually, mix well and whisk well to make a smooth batter of coating consistency.

Heat the oil in a kadhai/ deep pan and dip the rose cookie mould in the hot oil. Remove the oil, wait for a few seconds and dip half mould into the batter taking care that the mould is evenly coated with the batter.

Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly suing a fork and deep fry till they turn golden brown.

Repeat the steps to complete the remaining batter

Just before serving, dust the cookies with the powdered sugar evenly.

Enjoy Rose cookies

Paramannam ( Bellam/Jaggery)

Ingredients:

Raw Rice: 1/2 cup

Milk: 2 cups

Jaggery: 1 and 1/2 cups, powdered

Water: 1/2 cup

Cardamom Powder: 1/2 tsp

Ghee: 2 tbsp

Cashews

Raisins

Method:

Wash and drain the rice and keep aside.

In a large vessel, bring milk to a boil

Add the drained rice and reduce the flame.

Cook until the rice is soft and the mixture looks thick.

Turn off the flame.

Lightly mash the cooked rice and keep it aside.

Combine the jaggery and water in a vessel and allow the jaggery to melt.

Add the cardamom powder to the jaggery water and turn off the flame.

Now add this jaggery syrup to the rice and mix very well.

Melt ghee in a small pan. First fry the cashews and then raisins to golden color.

Pour this over the rice and jaggery mixture and combine well.

Enjoy Paramannam

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Madatha Kajalu/Sweet Kaja

Ingrdients:

·        All purpose flour: 1 cup

·        Rice powder: 2 tbs

·        a pinch of salt

·        Sugar: 1 cup

·        Water: 1/2 cup

·        Ghee: 2 tbs

·        Cardamom powder: 1/2 tbs

·        oil for deep fry

Method:

Add a pinch of salt to 1 cup of maida.  Mix well in a large bowl.  Add sufficient water and make a smooth dough. Cover and leave it for at least 20 min.  

Now divide the dough into equal parts and roll them to thin rotis.  

Now take a roti, apply ghee to it evenly all over. Sprinkle rice powder over it and spread it all over

Now place another roti over it and repeat the same procedure.  Place around 3 rotis in the same manner and roll the rotis together

Now cut the roll to equal portions with a knife.  Slightly roll each piece with the roller.  Prepare all the kajas in the same manner.

Heat oil for deep fry.  Fry the kajas in a medium flame until they turn to golden color.  Remove from the oil and place them on a absorbent paper.

Take a cup of sugar in a thick bottomed vessel and add half cup of water to it.  Heat it and make the sugar syrup.  ( the sugar syrup should be one thread consistency).  Add the cardamom powder.

Now drop the fried kajas into the sugar syrup.  Leave them for 2 to 3 mins. and turn them to the other side.  Leave them for another 2 to 3 mins. and remove them.  Allow them to cool and store them in a air tight container.  

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Make Mysore pak within 10 minutes

Ingredients:

Besan flour: - 1 cup
Sugar: - 2 cups
Ghee: - 1 and 3/4 cups + 1 tbsp
Oil: - 1/4 cup
Water: - 1/2 cup(for sugar syrup)

Method:

Heat ghee and add 1 tbsp of hot ghee to the besan flour. Mix it and it will look like breadcrumbs now, set aside.

Add water to sugar and boil it till one string consistency is reached.At this stage sprinkle the besan flour little by little, keep stirring to avoid lumps.In parallel mix oil + ghee and heat it up, keep it ready.

Keep adding the flour little by little and keep stirring till the flour is well blended with the flour but all this should be done quickly. Pour ghee + oil mixture little by little and keep stirring.Ghee gets absorbed quickly so and it forms a thick mass and forms frothy.

Then it forms a slightly porous texture leaving out ghee at the sides(even if it does not leave out ghee switch it off once it reaches the texture). Immediately transfer the mixture to the greased plate and pat it well with a spoon or a flat laddle. When it is still warm mark pieces, cool down and store in an airtight container.

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Double ka Meetha ( Shahi Tukre Meetha )

Shahi Tukre Meetha (Double ka Meetha)

Ingredients:

6 slices of sandwich bread, remove crust and cut into oblong shapes (one slice into two)

Milk: 2 cups

Cream: ¾ cup

Mava: 100gms, crumbled

Sugar or to taste

Elaichis: 6

Cashewnuts: 2 ( chopped )

A few drops kewra and rose essence

Ghee for frying

Chironji: 1 tbsp

For Garnishing:

Warkh and rose petals

Method:

Fry the bread pieces in ghee till golden brown, then arrange on a plate. Heat a milk, adding the sugar and saffron and a few drops essence.

Allow the bread to soak up the milk, then arrange the bread pieces on a decorative plate. Heat 2 teaspoons ghee and lightly fry the crumbled mava, elaichi powder and 2 teaspoon sugar. Spread the mava layer over the soaked bread pieces.

To the cream, add essence. Cover the mava with a cream layer and decorate with warkh, nuts and rose petals.

Serve warm or cold.

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