MAA LADOO/ MAA LADDU

Maa Ladoo/ Maa Urundai or fried gram Laddu is one of the most nutritious, simple, healthy, quick Laddus that one can make. It is made of fried gram (Pottukadali/Porikadalai) powder, Sugar, Ghee, Nutmeg powder, and Cardamom powder. The taste is simply delicious and it has a melt in the mouth texture. Simple ingredients make this sweet taste heavenly.

In South India especially Tamil Nadu festivals like Janmashtami, Navarathri, and Deepawali are incomplete without this sweet. I learnt the recipe of this sweet from my mother in law and she made them very well. During Navarathri what she would do is grind mix all the dry ingredients and store them in an airtight jar, so whenever guests dropped in, she would melt a little ghee and mix it with the Fried gram flour and offer it to them fresh. The taste of freshly prepared Maa Urundai is simply out of the world. To this day I follow her method of instantly mixing the flour with ghee when guests visit during Navarathri.

While you are here please do check out my recipes of other sweets like Carrot kheer, Atte ka Sheera, Pineapple Rabri, Sugiyan, Akkaravadisal, Chakkara Pongal and more...

Here is the recipe of Maa Ladoo for you--

PREP TIME: 10Mins                                      COOK TIME: 15 Mins

TOTAL TIME: 25Mins                                    COURSE: SWEET

CUISINE: SOUTH  INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Fried Gram/ Pottukadalai/Chutney chana 1 cup (1 cup=150ml)

Sugar 1 cup

Cardamom 7 pods

Nutmeg a tiny piece

Cashewnuts 8-10 broken to bits

Ghee around 3/4 cup or as required

Directions:

Take 1 cup of fried Gram/Pottukadalai/Chutney Chana in a dry grinder and grind it to a fine powder. Pass this through a sieve and discard the residue. Now take 1 cup sugar in the dry grinder, add the cardamom and nutmeg and grind it to a fine powder. Add this powder to the fried gram powder. Now in a small Kadai melt 1 tbsp ghee and fry the brown cashewnut bits until light brown. Pour the ghee along with the fried cashewnuts into the flour and sugar mix. Now mix the contents in the dish nicely with your hands. Now melt the 3/4 cup ghee in the small Kadai. Now pour around 2-3 tsp of ghee each time with a spoon into the flour, mix nicely with your fingers and form small balls of them. For each 2-3 teaspoon of ghee, you can make around 2 laddus. Repeat this process until you form Laddus of all the flour. I am adding a small video of the Laddu forming procedure in the stepwise recipe. Hope it is helpful. The delicious Laddus are ready to gobble. Kids and adults alike will love the taste. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the fried gram/Pottukadali in a dry grinder and grind it to a fine powder. Pass the powder through a sieve and discard the residue. 

 

2. Now put the sugar along with the cardamom and nutmeg into the dry grinder and powder them finely.

3. Add the sugar powder to the fried gram flour and mix well. Now melt 1 tbsp ghee in a small Kadai and fry the Cashewnuts until light brown. Add the ghee along with the fried cashewnuts to the flour and using your fingers mix well.

4. Now in the same small Kadai melt 3/4 cup of ghee. Let it become warm. Now pouring 2-3 teaspoons at a time mix the ghee with a small amount of the flour and shape into a ball. With 2-3 teaspoons of ghee, you will be able to make 2-3 ladoos at a time, depending on the size. Posting a video below to show the procedure.

5. Repeat this process for the entire flour and store the ladoos in a container. The delicious ladoos are ready to gobble up.

WATCH VIDEO

NOTE:

1. Sieving the fried gram powder after grinding is important as it gives the Ladoo a smooth texture and also tastes better that way.

2. I have mentioned Sugar as 1 cup and not sugar powder, so take care of that. 1 cup of sugar will yield about 11/4 cup of sugar powder and I recommend you use this entire amount. 1 cup of sugar powder will be a little less for the Ladoo.

3. Further elaborating on note 2 if using store-bought sugar powder you can add between 11/4 to 1.5  cups of sugar powder. 

4. Sugar and Ghee are the binding agents of this sweet to better not to add less. Sugar also gives the shine to the Ladoo. Adding very little sugar will result in brittle ladoos which will break on touching as they would not have bonded properly.

5. Note 4 holds good for ghee also. Using very little ghee will also result in the ladoos not retaining form and will break. This said using too much ghee will also result in the ladoo slumping and not retaining form.

6. This is why I have recommended pouring ghee as required, which is 2-3 teaspoons at a time so that we don't end up adding too much, at the same time we will also know the required amount. 

SWEET POHA/VELLA AVAL

This recipe of the humble Poha(beaten rice flakes)/Aval cooked  in Jaggery syrup is one of my favourites.  I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. Healthy and filling at the same time. It makes for a good mid-evening snack(Tiffin) option. Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.

 Poha is also one of the main offerings during Janmashtami and Ganesh Chaturthi. Lord Krishna is known to have loved them and Pohe is what his friend Sudama got him as a gift. 

Usually, during these two festivals, people just offer the Pohe and jaggery with coconut scraping as a dry mixture for Prasad. I have observed that though there are few who like it this way, many don't enjoy it dry. So what I prefer doing is putting it in a jaggery syrup and stirring it dry, with a dash of ghee, cardamom powder and coconut scrapings it tastes just like Sweet Pongal, but it is dry in texture. 

 There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and  Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn't become soggy. The Sweet Pohe makes for a good and healthy recipe for kids too.

While you are here please visit my other Indian sweet recipes such as 

Atte ka Sheera, Sugiyan, Carrot Kheer, and Pineapple Rabri and more...

This Janmashtami or Ganesh Chaturthi try out this recipe of Sweet Poha or Vella Aval.

PREP TIME: 10Mins                                      COOK TIME: 15 Mins

TOTAL TIME: 25Mins                                    COURSE: DESSERT/SWEET

CUISINE: SOUTH  INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Poha/Aval( Thin ) 1 cup

Jaggery 1 cup

Coconut gratings 1 tbsp

Ghee 1tbsp

Cardamom powder 1/2 tsp

Cashewnuts around 5 broken to bits

Raisins around 8

Directions:

Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Let the Poha rest for 10 minutes.

In a thick bottomed vessel put in the jaggery and 1/4 cup water and place it on the flame. Stirring continuously dissolve the jaggery. The syrup should boil for about 2 minutes. Now strain this syrup into a Kadai or thick bottomed pan and add a teaspoon of sugar and add the washed Poha. Turn on the flame and mix the jaggery and Poha well, such that the jaggery syrup has evenly coated the poha. Cook on low flame until all the moisture is absorbed. Now add the cardamom powder and put off the flame. In a small tadka, Kadai heat the ghee and fry the nuts and raisins and drop them into the Sweet Poha and give it a stir. The Sweet Poha/Vella Aval is ready to offer as Prasad or to your guests. This can be made ahead and warmed just before you serve. Enjoy.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Powder the jaggery and cardamom and keep ready. Break the Cashewnuts to bits.

2. Sieve, wash the Poha twice drain the water and let it rest for 10 minutes.

3. Now in a thick bottomed vessel put in the jaggery, add 1/4 cup water and switch on the flame. Stirring continuously dissolve the jaggery. The syrup should cook for 2 minutes on low flame. 

4. Now strain this syrup into the Kadai or pan in which you are going to make the Poha. Add a teaspoon of sugar. Add the washed and soaked Poha to the syrup in the Kadai, and switch on the flame. Start stirring and cooking this mixture until the jaggery syrup coats the poha well. Continue to stir until the moisture dries up and the Poha is almost dry. Add the cardamom powder and switch off the flame.

5. In a small tadka, Kadai dry roast the grated coconut gratings until light brown. One has to stir continuously as the coconut will burn if left unattended. Add the roasted coconut to the Sweet Poha and mix well.

6. Now in the same Kadai, the coconut was roasted, add the ghee and fry the nuts and raisins. Put this into the Sweet Poha. The dish is now ready to offer for Puja or to serve guests.

NOTES:

1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then rest it for 10 minutes.

2. Sometimes this recipe I also made by soaking the poha in jaggery water, but I personally do not recommend this as the dish does not last long. The jaggery water is not cooked like unlike the recipe above, so the chances are the Poha will give out a fermented smell in a short time.

3. Since in this recipe, I have boiled the jaggery and made a syrup the Poha can be made ahead, if you have made extra, it can be put in the refrigerator and warmed up the next day. So this method stays good longer.

4. Adding a teaspoon or two of sugar accentuates the taste of jaggery. I always follow this in my jaggery based recipes.

5. More grated coconut can be added if you like the flavour.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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SUGIYAN

Sugiyan or Sukhiyan as it is called is a traditional snack in Kerala and Tamilnadu. It is also made in Andhra Pradesh and is called Boorelu. This snack is like a sweet version of the Aloo Bonda where the Aloo is replaced with a sweet Chana dal or Moong dal and Jaggery filling and instead of Besan Urad dal and rice flour are used as a batter to cover the filling(Poornam). Coconut is also added to the filling that enhances the taste. This is also a snack that people make for festivals. As the festival time is nearing blogging this recipe may be helpful. I usually make it around Navarathri and Diwali to serve it to guests who visit home.

As I  had mentioned that the poornam (filling) is made with Moong dal too, but I personally feel the chana dal filling is tastier. Some also use whole moong(payaru) to make the filling.

 I use this filling of Sugiyan to make Puran Poli(Boli/Bobbatlu/Hoolige) also. So what I usually do is make them both simultaneously. I use wheat flour majorly with a hint of maida to make Puran Poli, the Sugiyan is had the same day as it doesn't taste fresh or hold good the next day, it is like an instant snack, whereas Puran Poli can be consumed with 2-3 days if stored properly.

One needs to grind the batter carefully and the rest of the recipe is quite easy. In this recipe, I will also show you an easy way to make the filling.

While you are here check out my other dessert recipes like Pineapple Rabdi,

 Carrot Kheer, Chakkara Pongal, Atte Ka Sheera, Akkara vadisal, and more. 

Here is the recipe of Sugiyan for you--

 PREP TIME: 20 Mins(1 hr soak)                         COOK TIME: 40 Mins

TOTAL TIME: 60 Mins                                          COURSE:  SNACK

CUISINE: SOUTH INDIAN                                   SERVINGS: 6

                                                                              AUTHOR: Rajni Ram

Ingredients:

Urad dal 1 cup soaked for 1-hour 

Chana dal 1 cup roasted to light brown

Turmeric powder 1/2 tsp

Rice flour 2 tbsp

Jaggery 1 cup powdered

Coconut grated 1/2 cup

Cardamom powder 1 tsp

Oil for frying

Directions: for the filling:

 Dry roast the Chana dal to a light brown, you will get a nice aroma of the dal. Switch off the flame, remove and cook in a pressure cooker with 1/2 tsp turmeric powder and adequate water for 2-3 whistles(not more), as we want the dal to be rightly cooked, not mushy. Once the dal is cooked and the pressure in the cooker has subsided, remove the dal and put it in a strainer for all the water to drain off for about 5 minutes. Now put the dal into the dry grinding unit of the processor and blitz. Open stir the contents well and blitz again to a fine powder. After grinding it will resemble wet sand. Now in a Karahi put in the jaggery and the ground dal, followed by grated coconut( add no water) and keep stirring, in low flame. The jaggery will start melting and within 5 minutes of stirring the filling will become well combined. Even if it seems a little dry, don't be tempted to add water. The jaggery will be enough to bind it. Add the Cardamom powder and keep stirring and when it forms a lump, put off the flame and let it cool. Once the filling has cooled, make small balls of them and keep aside.   

Directions for the outer crust:

Soak the Urad dal for 1 hour and grind. Don't allow it to soak for a long time, as then it soaks up a lot of oil while frying. The dal has to be ground to a smooth and thick batter, with water as required. The batter should stick to the filling and not roll off it, that should be the consistency. A runny or flowy batter will not stick to the filling. After grinding transfer to a dish, add 2 tablespoons of rice flour and 1/2 tsp salt. Now add little water if required as the rice flour would have absorbed all moisture from the urad dal paste. 

Directions to make Sugiyan:

Heat oil for frying to medium-high. Now take one ball at a time, roll it in the batter, or smear the batter all over the filling, it should be a thick coating or it will split in the oil and, drop them gently into the oil. Fry 4-5 of them at a time. Remove when golden brown in colour. Drain them on an absorbent paper. Repeat for the entire lot of filling. The delicious Sugiyan is ready. Serve with tea or make it as Prasad(offering) for Puja and enjoy it. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the dal for an hour. Dry roast the Chana dal and pressure cook for 2 -3 whistles and no more.

2. For the Outer crust(cover)- Grind the soaked Urad dal by adding little water to a smooth but thick paste(idli batter consistency or a little thicker also is fine). Stir in 1.5 to 2 tablespoons of rice flour. If the batter gets too thick, add a little amount of water to get it back to the right consistency, given above. ( I forgot to take a picture of adding Rice flour, so please keep in mind and ad it).

3. For filling- Dry roast the Chana dal until light brown in colour, you will get a nice sweet aroma when you are getting to that stage. Pour required water and add turmeric powder and pressure cook it for 2-3 whistles, and not more. Once the pressure reduces, take the dal and drain it completely of all the water and allow it to cool for 5 minutes.

4. Now put the warm Dal into the dry grinding jar and blend to a powdery texture, without any water. Give it a mix and spin again, the mixture should be fine and should resemble wet sand.

5. Put this ground Dal mixture in a Kadai and add the jaggery and grated coconut to it. Switch on the flame on low and start stirring this mixture. Do not add any water, the jaggery will start melting in the heat and help in combining. Add the cardamom and keep stirring until the mixture comes together and forms a lump. Put off the flame and cool the mixture.

6. To make the Sugiyan-  Heat oil in a karahi for frying. Heat should be medium-high. Now make lemon sized(or a little bigger too is ok) balls of the filling and keep it aside. Check if the oil is hot by dropping little of the batter into it. If it sizzles and rises immediately, it is ready for frying.

7. Now take the Urad dal - Rice flour batter and dunk each ball into it gently, use your hands to smear the batter on the filling if required ad cover the ball. Gently drop it into the oil and fry to a golden brown colour. 4-5 Sugiyans can be fried at a time. Drain them on absorbent paper. Repeat for the entire filling and enjoy them hot.

NOTE:

1. I recommend not soaking the Urad dal for more than an hour as it soaks in lot of oil while frying.

2. The jaggery can be reduced to 3/4 cup depending on how sweet it is.

3. I forgot to take a picture of adding the rice flour, so don't forget to add it if following only the pictures.

If you tried this recipe and liked it please comment/ tag Rajjo's kitchen on Facebook and Instagram and please follow us on my blog https://rajnirams.blogspot.com/

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Carrot Kheer/Payasam

Kheer/Payasam is a popular part of Indian cuisine as a sweet dish. It is sometimes served at the beginning of a meal or as a finish off to the meal. Whenever there are festivities there is always kheer. There are many variations to the payasam, the popular ones being Rice Kheer, Semiya Payasam, Chana dal payasam, and many more.

Carrot Kheer is a dessert I have made time and again for friends and family on popular demand. I will also let you into my little secret that turns this recipe a stunner. 

A simple dessert that tastes good both chilled and warm. This is a great recipe to make all the fussy about carrots and milk kids to get to eat both, as it a delicious way to have them. Any variety of carrot can be used for this kheer either Delhi Carrots or the English Carrots.

This kheer or payasam is not a very popular one as generally carrots are not on the favourite list of many, but that's exactly why it should be popularised. Only when you have this kheer you will understand what I mean. It has a beautiful texture, can be had chilled right out of a glass-like juice or can be had warm on those cosy winter nights. It is also a great after school healthy drink. I can keep singing more praises of its goodness and delicious, but then one has to drink this kheer to experience it.    

While you are here check out my other dessert recipes like Pineapple tart, Atte ka Sheera, Apple Crumble, Pineapple Rabri, Berry Smoothie Ice cream, and Akkaravadisal.

Here goes the recipe of Carrot Kheer for you.

PREP TIME: 10 MINS            COOK TIME:30 MINS 

TOTAL TIME: 60 Mins              COURSE:  DESSERT

CUISINE: SOUTH INDIAN      SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Carrot  2 cups chopped to small cubes

Milk 5 cups

Sugar 1/2 cup 

Cardamom 4 pods powdered

Cashewnuts around 7 broken to bits

Directions:

Chop the carrots to small cubes and put them in a heavy-bottomed vessel. Pour 1.5 cups of milk and cook. This should be done in a low to medium flame and the carrots should cook in the milk until the milk is almost evaporated and the milk sticks to the carrot pieces. Put off the flame and cool completely. Now put them in a blender and grind to a smooth paste. Add around 1/2 cup milk if required while grinding. Now pour the pureed Carrot into the same heavy bottomed vessel and switch on the flame. Dilute the puree with 1 cup milk and start boiling again. As it froths up and starts rising in the vessel add the sugar and reduce the flame. Continue to cook for 2 minutes. Now add another cup of milk and continue to boil on a low flame. Now when the mixture starts rising in the vessel switch off the flame and add the cardamom powder. Take a small tempering Kadai and add 2 teaspoons of ghee to it. when the ghee is warm add the broken Cashewnuts and fry to a light brown colour. The delicious Carrot Kheer is ready to serve. Enjoy the healthy goodness. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop Carrots, cut the Cashewnuts to pieces, make a powder of the Cardamom pods.

2. Put the chopped carrots in a thick bottomed vessel, pour 11/2 cups milk and cook.

3. The milk should evaporate completely while cooking the carrots and should stick to the carrots. The mixture should resemble like Rabdi sticking to carrots. Put off the flame at this stage and cool the mixture.

4. Now put the mixture in a blender and grind it to a smooth puree, add 1/2 cup milk if required while pureeing.

5. Pour the puree into the same heavy bottomed vessel and switch on the flame. Add 1 cup of milk and bring to a boil on a low flame. Ad the puree froths and rises up in the vessel put in the sugar and stir nicely to dissolve.

6. Cook for 2 minutes and pour another cup of milk and continue to cook over a low flame for another 5 minutes. When the mixture starts rising again in the vessel, put off the flame and sprinkle the Cardamom powder over the kheer and mix gently. 

7. Fry the Cashewnuts to a golden colour and add them to the kheer. The delicious Carrot Kheer/payasam is ready.

NOTES:

1. Cooking the carrots in the milk until the milk is fully evaporated is critical to recreating this taste( that's the secret). I find cooking carrots in milk only until the carrots are tender and then putting them in the blender as most recipes recommend, to leave a raw taste of the carrot in the dish. Which finally mars the flavour of the dish.

2. The milk and carrot have to cook over a low to medium flame. Don't be tempted to raise the flame as the milk can get burnt and leave an after taste.

3. The beauty of this dish is that it needs no artificial colouring as its natural colour is bt itself very inviting.

4. Not much sugar is required for this recipe as carrots are naturally sweet.

5. Condensed milk can also be added instead of sugar, but in a lesser quantity, maybe 1/4 cup first and more if required. I have not tested this method of using condensed milk.

If you tried this recipe and liked it please comment below. I would love to hear from you.

ATTE KA SHEERA(INSANT WHEAT HALWA)

Halwa is a popular dish in the Indian subcontinent and there are many varieties of Halwa like Rava/Suji Halwa, Moong dal halwa, Chana dal halwa, Lauki halwa, Carrot halwa, and many more. This recipe Atte Ka Sheera is very popular in North India during both the Navrathras, as it is offered to little girls on the Ashtami day( day 8 of Navrathri) as Prasad(holy offering).

 This Halwa gets done in no time and is healthy and tasty at the same time. My girl loves it and whenever any of us craves sweet at home I make it instantly, like today. 

The smooth texture of the Halwa lies in roasting the Wheat flour correctly, as an under roasted flour can make the halwa lumpy. There are many variations to making this Halwa and I chanced upon this one in an old recipe book and have always made it that way ever since. Do check out my other sweet and dessert recipes.

PREP TIME: 10 Mins                                            COOK TIME: 20Mins

TOTAL TIME: 30Mins                                          COURSE:  DESSERT

CUISINE: NORTH INDIAN                                 SERVINGS: 4

                                                                                AUTHOR: Rajni Ram

Ingredients:

Wheat flour 1 cup( any size is fine, but use the same cup for all measures in this recipe).

Sugar 1 cup

water 2 cups

Ghee 1/2 cup

Cardamom powder 1/4 tsp

Directions:

Take a heavy-bottomed pan /Karahi/Urli and heat it. Add 1 tbsp ghee and add in the wheat flour and start roasting it, stirring continuously. after 5 minutes add another tablespoon of ghee and continue to roast. Don't forget to keep stirring, as the flour can get burnt. as the roasting continues the atta/wheat flour will give a nice aroma, keep roasting until the flour turns golden brown. Once it is nicely browned turn off the flame. In another saucepan heat water, and drop the sugar into it, dissolve it and allow it to boil. Once the sugar is dissolved switch off the flame. Now slowly pour the sugar water into the roasted wheat flour and keep stirring continuously(remember to keep the flame off while pouring the sugar water). Once you have poured all the water, switch on the flame and continue to stir, until the halwa starts leaving the bottom of the pan/karahi. turn off the flame add the nuts and remaining ghee. Atte Ka Sheera is ready. Enjoy this wholesome goodness. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. In a heavy-bottomed pan/karahi pour 1 tablespoon ghee, add the wheat flour and start roasting. Keep stirring continuously.

3. After 5 minutes of roasting add another tablespoon of ghee and continue to roast. The flour starts turning brown and also starts giving out a nice aroma. Continue to roast until the flour turns golden brown. (Remember to keep flame at low or medium). Once browned switch off the flame.

4. Now in a saucepan pour the water and drop in the sugar and boil, add a few pods of cardamom to this(later it can be fished out). Once the water starts boiling and the sugar has completely dissolved put off the flame. 

5. Now slowly pour the sugar water into the roasted wheat flour, while stirring simultaneously. Remember to keep the flame of while pouring the water into the Atta. If the flame is not switched off the water can splutter on the hand, and the halwa can get lumpy too.

6. Once you have poured in all the water, switch on the flame and continue stirring, until the halwa starts leaving the pan bottom and swirls along with the ladle. At this stage add the remaining ghee and garnish with some dry nuts. 

Atte Ka Sheera is ready to serve.

NOTES:

1. Roasting the flour is the most critical step to get a smooth and creamy Halwa.

2. Roasting must be done in low to medium flame and not high as this could burn the flour.

3. After roasting the flour and while preparing the sugar water, keep the flame of the flour off. 

4. While pouring the sugar water into the Ata also the flame must be off. Switch on after pouring all the water.

5. I have used only 1/2 a cup of ghee, more can be added if required.

If you tried this recipe and liked it please comment below. I would love to hear from you.

PINEAPPLE RABRI

Rabri is a sweet-dish made by boiling and reducing milk until it gets a thready texture and becomes dense. It is flavoured with cardamom and nuts and served chilled. In this recipe, I have added fruit to the Rabri instead of dry nuts. Usually, Rabri is served as an accompaniment for Jalebi or Malpua, but this recipe of Pineapple Rabri can be relished just by itself. Let's get to the recipe right away.

PREP TIME: 20 Mins                                       COOK TIME:1 hr 30 Mins

TOTAL TIME: 1 hr 50 Mins                             COURSE:  DESSERT

 CUISINE: NORTH INDIAN                           SERVINGS: 4

                                                                           AUTHOR: Rajni Ram 

Ingredients:

Pineapple 4 slices chopped fine

Milk 1.5 litres

Brown sugar or unrefined sugar 1/4 cup

white sugar 1/2 cup

Cardamom powder of 3 pods

Milk Powder 1/2 cup(optional)

Saffron strands a few(optional)

Directions to make Rabri:

Cut the pineapple into fine cubes, put them in a pan add 1.5 to 2 cups water and cook them on slow fire. The pineapple should be just cooked and not mushy. The water should have dried up, it takes about 15 minutes. After the water dries up add 1/2 cup brown sugar/unrefined sugar and saute. Keep stirring once you add sugar as there are chances of the sugar burning. Let the mixture become dry. Put off the flame and cool it. Now in a thick bottomed vessel pour the 1.5 litres of milk and boil. Keep stirring continuously, otherwise the milk we stick to the bottom of the vessel and burn. Add the Saffron strands now. Keep stirring until the milk reduces to half the quantity. It will start getting denser. The texture also changes. Add 1/2 cup milk powder(if using, at this stage) continue to stir, add the white sugar and continue stirring until the milk becomes semi-dry, that is, it should not be of flowing consistency but a little denser. At this stage put off the flame. Cool the Rabri and put it in the refrigerator. To serve add the candied pineapple pieces to the Rabri, mix, put some pieces on top and the desert is ready.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Please note that the pineapple can be cooked a day ahead and put in the refrigerator.

2. To cook the pineapples, cut them into small cubes, put them in a pan add around 2 cups water and cook. They should become soft, but not mushy. Add the brown sugar and continue to cook. Once the mixture dries up, put off the flame and let it cool.

3. Pour the milk into a wide-mouthed, thick-bottomed vessel and begin to boil. Keep stirring constantly as the milk should not stick to the bottom of the pan. Add the saffron strands now.

4. Continue stirring until the milk reduces to half, it will become denser and the texture will start getting thread. Add in the milk powder(this is optional) and continue to reduce the milk.

5. Add the sugar when the threadiness increases and continue to stir. Put in the cardamom powder.  Put off the flame when the mixture is no longer in pouring consistency, it has to be scooped out. Cool the mixture and put it in the refrigerator.  

6. To serve add the candied Pineapple into the Rabri and mix. Reserve some for putting on top. Decorate with cherries or berries and the refreshing Pineapple Rabri is ready to serve.

NOTES:

1. It takes about 1.5 hrs to make this dish. But don't be disappointed, it will be worth the effort. 

2. The time taken will depend on the fat content in the milk used. I have used toned milk, so it took me more than an hour to reduce the milk. If full cream milk is used the time will be lesser.

3. If making this for a get-together or party, you can make this the previous day and put it in the refrigerator in an airtight container. If doing this keep the fruit separate and add before serving.

4. I have used white sugar for Rabri, unlike the pineapple, as adding brown sugar to the Rabri will change its colour. 

If you tried this recipe and liked it pls do comment below. I would love to hear from you.

Akkaravadisal

This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

PREP TIME: 10Mins                                    COOK TIME:30Mins

TOTAL TIME: 40 Mins                                COURSE:  MAIN 

CUISINE: SOUTH INDIAN                         SERVINGS: 4

                                                                   AUTHOR: Rajni Ram 

  

Ingredients:

Rice 1 cup

Moong dal/ green gram 1/4 cup

Milk  6 cups

Jaggery 1 cup 

Water 1/4 cup

Sugar ( optional) 1 tbsp

Ghee 3/4 cup

Cardamom/ elaichi powder 1 tsp

Saffron ( optional) 2 pinches, soaked in warm milk

Raw camphor( optional) 1 pinch powdered

Cashewnuts 8 to 10

Raisins 8 to 10

Directions:

  Dry roast the Moong dal to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Put the jaggery in a separate vessel, add water and bring to a boil. Put off the heat and stir to dissolve the jaggery. Keep aside. Take a vessel that fits inside your pressure cooker and transfer the rice into it. Add in the roasted Moong dal and wash both the rice and dal together. Pour 4 cups milk and arrange the vessel in the cooker.  Close lid and cook for around 5 to 6 whistles. After pressure releases open lid, the rice should be well cooked and not grainy. Mash the cooked rice and dal while it’s hot, keep aside. In a pan or Urli( heavy-bottomed brass vessel ) pour 1 tbsp ghee and heat. Fry the cashew nuts and raisins in the ghee to a nice golden colour and keep them aside. To the same pan add the cooked rice and dal. Strain the liquid jaggery into the rice directly and the sugar and the remaining milk( 2cups, to which saffron was added). Stir nicely. Add the cardamom powder and raw camphor powder and stir. Put off the stove and add the ghee finally. The divine tasting Akkaravadisal is ready. Tastes best when hot/ warm. Enjoy. Bone Appetite.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. Dry roast the Moong dal to a light brown colour. Take rice in a vessel that fits inside the cooker and add the roasted dal to it. Wash them a few times, add 4 cups milk and place the vessel inside the cooker with sufficient water at the bottom. Cook until  5 to 6 whistles. To the remaining 2 cups of milk add saffron and let soak.

3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove and stir the jaggery to dissolve it. 

4. Once you open the cooker mash the contents while they are hot as it’s easier to do it then. Set aside.

In a pan/ Urli take a tablespoon of ghee and heat,  fry the nuts and raisins in it and keep aside.

5. In the same pan/ Urli transfer the cooked rice and dal and strain the liquid jaggery on it directly. Pour the saffron added milk to the mixture and stir. Add in the cardamom and raw camphor and turn off the stove. Lastly, add the ghee, garnish with the fried nuts and raisins and the Akkaravadisal is ready.

NOTES:

1. We strained the jaggery to remove the impurities from it.

2. Do not cook rice directly in the cooker as we are coking with milk, the milk may stick to the bottom and the dish will give a burnt taste and odour. That’s why we are cooking with a vessel inside the cooker.( to make directly checkout One pot Akkaravadisal recipe)

3. Saffron and raw camphor are optional, they give added flavour.

4. Be liberal with ghee. Cook the rice soft. If grainy add more milk and pressure cook again.

5. I have used normal rice( Sona Masoori/ Ponni). If using Basmathi avoid the raw camphor as both aroma and flavouring of both may clash.

If you made this recipe and liked it, please comment below. I would love to hear from you.