RSS

Category Archives: Sweets

Mini Malpua

  1. firstly, in a large mixing bowl take maida, rava and sugar.
  2. also add fennel powder and cardamom powder.
  3. further add milk or rabri.
  4. mix well making sure there are no lumps in the batter.
  5. add water as required and mix well.
  6. make sure the batter is of smooth poring consistency.
  7. further whisk the batter for atleast 5 minutes.
  8. cover and rest the batter for 30 minutes.
  9. pour the batter into hot oil / ghee.
  10. once the malpua starts to float, splash oil over malpuas.
  11. and also press gently with the help of perforated spoon.
  12. the malpuas will puff up like poori.
  13. now fry both sides till they turn golden brown.
  14. drain the malpuas onto the a kitchen towel to remove excess oil
  15. now soak the malpuas into hot sugar syrup.
  16. rest for 10 minutes making sure both the sides of malpua are soaked well.
  17. finally, serve malpuas hot with rabri and garnished with few nuts.

minimalp

Recipe: Hebbars kitchen

Advertisements
 
Leave a comment

Posted by on April 25, 2017 in Sweets

 

Raw Papaya Halwa

Ingredients: 1 medium size half riped papaya, 2 cups milk, 1 ball jaggery, 2 to 3 tbsps ghee, 1 tsp cardamom powder, few raisins n few crushed pistas for garnishing

Method:  Grate papaya & keep aside. In a pan add 1/2 cup of water to jaggery & heat till thick syrup. Add grated papaya & stir constantly till it becomes a lump. Add ghee & stir thoroughly till ghee appears in the side of the pan. Add cardamom powder. Switch of the stove. Garnish with raisins & pistas

raw-pappaya-halwa

 
Leave a comment

Posted by on February 1, 2017 in Sweets

 

Mysore Pak

Ingredients
  • 2 cups sugar
  • ½ cup water
  • 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well
  • 1­cup ghee / clarified butter
  • 1 cup oil / vegetable oil
Instructions
heat ghee and oil recipe:
  1. firstly, in a large kadai add ghee and oil.
  2. further get to a boil and simmer till you prepare mysore pak.
mysore pak recipe:
  1. firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil.
  2. keep boiling and stirring till the sugar attains one string consistency.
  3. furthermore, keep the flame on very low and add sieved gram flour little by little.
  4. give a good stir making sure no lumps are formed.
  5. further add more besan and continue stirring. add approximately in 3-4 batches.
  6. adding in batches and continuously stirring avoids from forming lumps.
  7. now take a ladleful of hot ghee-oil and pour over the besan mixture.
  8. further,continuously stir till oil is absorbed completely.
  9. furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
  10. keep continuously stirring till all the oil is absorbed.
  11. further, keep repeating 4-5 times till the mixture starts to separate from pan.
  12. and also the oil will start releasing from sides. no more the besan mixture will absorb oil.
  13. immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
  14. further, after 5 minutes cut into pieces as desired.
  15. after 30 minutes separate the pieces.
  16. finally, serve perfect taste and textured mysore pak.

Recipe by Hebbars Kitchen

mp

 
Leave a comment

Posted by on November 18, 2016 in Sweets

 

Motichur Laddu

Ingredients
for besan batter:
  • 1 cup besan flour
  • 1 tbsp bombay rava / sooji / semolina
  • pinch of baking soda (optional)
  • ¼ tsp orange food colour
  • water as required to prepare batter
for boondi:
  • oil for deep frying
  • fine vegetable gratter
for sugar syrup:
  • 1 cup sugar
  • ¼ cup water
  • 1 tbsp lemon juice
  • ¼ tsp orange food colour
  • ½ tsp cardamom powder
  • 1 tbsp cashews, chopped
  • 1 tbsp almonds, chopped
  • ¼ cup milk
Instructions
besan batter recipe:
  1. in a large mixing bowl sieve besan, bombay rava and pinch of baking soda.
  2. to that add orange food colour and give a rough mix.
  3. now add water slowly and prepare smooth flowing batter.
boondi preparation recipe
  1. take fine vegetable grater.
  2. pour prepared besan batter.
  3. slowly tap and make sure the drops of besan fall into oil.
  4. take off and drain over the kitchen paper towel.
sugar syrup recipe:
  1. in a kadai, take 1 cup of sugar and add ¼ cup of water.
  2. mix well till you attain 1 string consistency.
mothichoor laddu recipe:
  1. now add lemon juice to sugar syrup.
  2. also add some orange food color.
  3. to that add cardamom powder and give a good mix.
  4. then add prepared boondi.
  5. mix well and make sure to coat the all the boondi with sugar syrup.
  6. now take half the quantity of boondi coated with sugar syrup and blend 3-4 pulses in mixi to form coarse powder.
  7. add some chopped dry fruits and mix well.
  8. now add milk and give a good mix.
  9. prepare the ladoo taking a small amount of boondi.

Recipe: Hebbars Kitchen

mcr3

 
Leave a comment

Posted by on October 5, 2016 in Sweets

 

Seethapal Basundi

Ingredients: 2 large Seetaphal deseeded and pulp refrigerated, A few of them not to be made into pulp to use as garnish, 1 litre milk, 12 tsps sugar, 1/2 tin of Nestlé condensed milk

Method: Boil the milk with sugar and bring it down to three-fourths the quantity. Add the condensed milk, stir well and allow to cool. Refrigerate it. After it is cold add the Seetaphal pulp to it and the one set aside as garnish and mix it thoroughly.

spb

 
Leave a comment

Posted by on October 5, 2016 in Sweets

 

Gonva kano ani mugadali khichidi

Broken wheat and moong dal sweet khichidi
Recipe: 1 cup moong dal, 1 cup broken wheat, 1 1/2 cups of powdered jaggery (more or less according to taste), 1/2 cup grated coconut, Ghee 3-4 tbsp ,pd cardamom, few raisins and cashew nuts fried in ghee.

Method: In a pan dry roast the moong dal till golden brown and gives off a nice aroma. To this add washed broken wheat and 4 cups of water and cook in a pressure cooker for 4 whistles. In a kadai take the pd. jaggery add abt 1/4 cup water and stir till jaggery melts completely and you get a thick syrup of one string consistency. Add the cooked dal- wheat mixture and mix well. Add the grated coconut, ghee and keep stirring till it thickens. Finally add the cardamom pd.and remove from flame. Garnish with cashews and raisins.

khitchadi

 
Leave a comment

Posted by on October 1, 2016 in Sweets

 

Boondi Laddu (Mithai Undo)

Ingredients: For the Boondi 1 cup of gram flour, A pinch of salt, A pinch of soda bi carb, Little yellow food colouring, For the sugar syrup 2 cups of sugar, 3-4 cardamoms powdered,  3-4 cloves (lavang), Few raisins

Method: Sieve the gram flour and add the ingredients under the Boondi section. Add 3/4 cup of water and make a batter. The batter should neither be too thick nor too thin. Heat oil in a Kadai. When it is hot pour a ladle full of batter onto a slotted ladle or vessel. The batter will drop into the hot oil in the shape of boondis. Fry the boondis just for a few seconds. Do not make the boondis crisp. Remove the boondis in a paper napkin. Fry the remaining batter and make boondis and keep them aside. Add 1 cup of water to 2 cups of sugar and make a sugar syrup of 2 string consistency. It took me around 10 mins. Add powdered cardamoms and cloves to the syrup. Switch off the flame and add the raisins. Transfer the sugar syrup into a wide bowl. Slowly add the boondis and mix well. The boondis will absorb the sugar syrup within mins. Make laddoos when the boondis are still warm. Grease your palm with ghee if you are not able to bind the boondis well. You can even add cashewnuts and melon seeds if you wish. Store the laddoos in an air tight container.

Receipe: Shilpa Sunil Rao

boondhi

 
Leave a comment

Posted by on September 28, 2016 in Sweets