LAUKI HALWA / SURAIKKAI HALWA

A deliciously healthy halwa ...so easy to prepare ...loaded with the goodness of bottlegourd (Lauki /Suraikkai) and full cream milk...



INGREDIENTS

• BOTTLEGOURD /LAUKI/SURAIKKAI(Grated)-4 CUPS
• GHEE-3/4 CUP
• FULL CREAM MILK-4 CUPS
• KHOVA-1/2 CUP
• SUGAR-11/2 CUPS
• POWDERED CARDAMON-1/2 TEASPOON
• BROKEN CASHEWNUTS-FEW
• RAISINS-FEW
• GREEN FOOD COLORING- A PINCH

METHOD

• Skin the bottle gourd .Remove the seeds.
• Grate the gourd.Squeeze out the juice with your hands .Drain.
• Heat the ghee.
• Fry the raisins and broken nuts.Drain and keep them aside.
• Add the grated bottle gourd/lauki and fry well .The remaining water will ooze out .Boil well stirring continuously till it is almost evaporated.
• Now ,add the milk and sugar and cook stirring continuously in a heavy bottomed pan till it is reduced to  a thick mass.
• Add the  food color.Stir well.
• Add the crumbled khova ,cardamom powder and fried nuts and raisins.
• Serve hot or chilled.
• Instead of khova,you can also add condensed milk to add to its richness.

Linking to
http://zestysouthindiankitchen.com/2014/11/hearth-soul-blog-hop-november-1-st-week.html

KAJU KATHLI

Here is a delicious , melt in the mouth  sweet

 made with cashew nuts and sugar...

INGREDIENTS

• CASHEW NUTS - 2 CUPS
• SUGAR -1 1/4 TEASPOON
• CORNFLOUR -2 TEASPOON
• GHEE- 2 TEASPOONS
• LIQUID GLUCOSE -1/2 TEASPOON

METHOD

1. Powder the cashew nuts in a dry mixer .
2. Heat 1/2 cup water in a heavy bottomed pan. Add the sugar  and make a sugar syrup of soft ball consistency.
3. Now add the cashew powder and liquid glucose and cook over medium heat till it leaves the sides of the vessel.
4. Add the ghee.and cook ,stirring continuously till the mixture is a soft lump.
5. Remove from heat.
6. Place it on a marble slab dusted with cornflour and knead well till it forms a smooth dough like mass.
7. Roll out to a 1/2 cm thick  layer with a rolling pin.
8. Draw uniform lines with a sharp knife and make diamond shaped pieces.
9. Loosen the pieces when slightly set.Store in airtight containers.
10. Keeps fresh for a week.

CANDIED ALMONDS

When you crave for something sweet but lazy to sweat it

 out in the kitchen,here is a " Quick fix" dessert which can

be whipped up in a few minutes with minimal strain and 

very few ingredients....


INGREDIENTS

• ALMONDS -1 CUP
• SUGAR -1/ CUP
• GHEE - 1/2 TEASPOON

METHOD

1. Roast the almonds in a pan for a few minutes till it begins to crack up.
2. Or you can microwave them for 1-2 minutes.
3. Heat the sugar in a pan .
4. When it melts , add the ghee.
5. When it changes color,( reaches string consistency )mix in the roasted almonds. Stir well till they are coated with the sugar.
6. Pour into a greased plate.
7. Cool for a few minutes.

   Store for a few days in an airtight container (if there are any left!)

Linking to.....

http://sunflowersupperclub.blogspot.in/2014/08/weekend-potluck-133.html

MOONG DHAL KHEER

Here is a healthy and tasty kheer which is so easy to make...

INGREDIENTS

• MOONG DHAL -1 CUP
• JAGGERY - 11/2 CUP
• MILK - 3 CUPS
• ELAICHI -4
• CASHEW NUTS -  10-15
• GHEE -1 TABLESPOON

METHOD

1. Wash,clean and pressure cook the moong dhal with enough water.
2. Mash the dhal till smooth.
3. Dissolve the jaggery in hot water.Strain. Boil the syrup for a few minutes.
4. Add powdered elaichi and the mashed dhal.
5. Stir well.
6. Add  the milk.Boil for a few minutes.
7. Fry the cashew nuts in hot ghee and garnish the kheer.

• This Kheer is called Payatham kanji or Payathamparuppu payasam in Tamil.
• It is usually prepared on Vratam days  or as a neivedyam for pujas.
• It is a protien rich ,calcium rich and iron rich dish.

BAASUNDHI

Ingredients:

Milk                - 2 litres (Full cream milk)
Sugar            – 1 ¼ cups
Blanched /

sliced Almonds/ 

Cashews / Pistas  - 2 tblsp

Kesar-1 pinch

Ghee - 1 tsp

Method:
1. In a broad and heavy bottomed pan, add milk and heat in a high flame till milk starts boiling.
2. Reduce flame and simmer on very low flame

3. When a sheet of cream forms on tp, gently keep pushing it to the sides of the vessel.
4. Cook till 3/4th of the milk is reduced, repeating the process.
5. When little milk is left, scrape corners and put all the cream in the milk.
6. Add sugar and switch off the stove.

7.Add kesar dissolved in milk.
8. Stir gently, till sugar is dissolved completely.
9. Fry sliced nuts in ghee and mix with baasundhi.
10. Chill and serve in cups.

RAWA KESARI

INGREDIENTS

RAWA (SOOJI)      -1 CUP
GHEE                       -1 CUP
SUGAR                    -2 CUPS
WATER                    - 2 1/2 CUPS
CASHEWNUTS       -10 -12
FOOD COLOR
(YELLOW)               - A PINCH
or KESARI POWDER
POWDERED
ELAICHI                   - 1/4 TEASPOON


METHOD

1. ROAST THE RAWA IN A TABLESPOON OF GHEE TILL IT BECOMES LIKE BREAD CRUMBS.
2.DISSOLVE THE SUGAR IN BOILING WATER IN A HEAVY BOTTOMED PAN.
  ADD THE GHEE AND RAWA.
3.STIR WELL WITHOUT FORMING LUMPS .
4.ADD THE DISSOLVED FOOD COLOR. AND THE POWDERED ELAICHI.
5.COOK TILL IT LEAVES THE SIDES OF THE PAN.
6.REMOVE FROM HEAT AND GARNISH WITH FRIED CASHEWNUTS.

SERVE HOT OR COLD.

# YOU CAN ALSO ADD RAISINS OR TUTTI FRUITY AS A GARNISH.
#THIS IS A SIMPLE AND TASTY EVER POPULAR INDIAN DESSERT.
#IT IS SERVED ALONG WITH FESTIVE BREAKFASTS AND ALSO ALONG WITH TEA TIME SNACKS.