Dumroot / Dummadai | Eid Special

Dumroot is a sweet based dish which is popular in tanjore and kayalpattinam Muslims.I have tasted this cake at my school friend Shameem house.The taste was heaven but i couldnt asked the recipe.Few days back someone has shared this recipe in FB group.But they shared in kilogram measurement.I have no idea how to prepare in small quantity.I got confident to try in cup measurement at my own.Finally i got that taste and success in my attempt.

Preparation Time : 15 mins
Cooking Time : 35 mins
Serves :6

Ingredients :

Double roasted Rava -1 cup
Eggs -3
Ghee -1 Cup
Sugar -1 1/4 Cups
Milk -2 Cups
Rose Water -2 tbsp
Orange Colour -2 pinches
Salt - a pinch
Cashewnut -1/4 cup
Whole Cashew - few for garnishing

Method :

*Boil the milk well until it reduces to half .Cool it well.Break the egg and just whip in mixie.Dont beat the egg as we do for cake.Then strain the egg mixture.Add the sugar and stir it well until it dissolves .

*Then add the double roasted rava,milk,salt,orange colour and rose water.Mix well,keep it aside.

*Meanwhile preheat the oven at 180 °C.Heat the 1 cup ghee in a broad vessel,add the 1/4 cup cashews.Fry it until golden brown.Then immediately pour the rawa mixture.Stirring it continuosly in low flame.

*Once the mixture starts to thicken and ghee floats on top,also check the rawa too cooked well.Then switch off the flame.Carefully poured the cooked mixture in baking tray.

*On the top,now press the whole cashews here and there.Bake it until the top is golden brown.Once it cools down completely,Cut and Serve it.

MY NOTES :

*You can also add condensed milk instead of milk,in that case you reduce the sugar. 

*Hence i want to try traditional one so i use milk here. 

*You couldnt stop to eat at one slice.Now its became our favourite one !! 

*In this recipe egg is must,so without egg you cant get that authentic taste. 

*This recipe is mostly famous in Kayalpattinam Muslims region .

OPOS Badam Katli | OPOS 5 mins Badam Katli | OPOS Recipe |Diwali Recipe

 Badam Katli / Burfi is a Popular sweet in india.I mostly love the badam katli than cashew one...Already i posted the recipe in tamil blog in traditional method.This time i want to try in OPOS method.

So followed the cashew katli video in Youtube,Nailed it.Thxs to RK sir for the easy method !!

Pls measure the ingredients in weighing scale for perfect result .

Ingredients :

Badam Powder - 1 cup (120 gms) (I used Storebought )
Sugar -1/2 cup (115 gms
Water - 1/4 cup
Ghee -1 tsp

Method:

*In 5 L PC  add sugar and water,dissolve it.Close the lid and put the weight.

*Cook the high flame for 5 whistles.

 *Release the pressure.Add the almond powder and 1/2 tsp ghee.Mix it well.

 *Again close the lid and put the weight.Let it be rest for 20 mins.

 *After 20 mins the dough will be tight and grease the remaining 1/2 tsp ghee ,Knead the dough and roll it.

 *Cut into desired shape and serve !!

MY NOTES

*Give a rest time after u mixing the flour in the syrup.

*You can also replace it with cashew powder.

Sugar Nokkal / Sakkarai Nokkal/Sugar Coated Sev | Diwali Recipes

Sugar Nokkal is nothinga but sugar coated sev.Usually its stuffed "Paruppu Thengai "which is must in south indian weddings.

For this recipe 2 string syrup consistency is perfect.

Ingredients :

Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu -1/8 cup
Cooking Soda -a pinch
Butter -2 tsp (At room temperature)
Salt -a pinch
Oil - For fry
Sugar - 1 1/2 cup
Water -1/4 cup
Milk - 1/8 cup

Method

*In a bowl mix the Besan,Rice flour,Salt ,Butter and Cooking soda.Mix well and reuired water to make a soft and pliable dough.

*Heat oil in a kadai,Take a sev press OR Murukku maker with Thenkuzhal achu,fill the dough and press in hot oil in large circles.Dont make it overcrowd.

*Fry in medium flame,cook   until  it turns golden brown .

*In a broad vessel add the sugar and water.Once it starts to boil and milk .Boil it a min.

*Strained it to remove the impurities.Then again boil the syrup ,If you swipe the syrup check between ur thumb and forefingers there will be 2 string will be form  OR in a small bowl of water,pour the syrup ,it will not dissolve and you can move and gather it.

*Switch off the flame,add the sev and mix well until syrup coated well in sev.

*Cool down completely before you stored it in air tight container.

MY NOTES

*Dont miss the Syrup consistency  else you wont get the sugar coated sev.

*Adding milk in syrup is you will get pure white colour.

*Dont add more cooking soda else it will be crumble while frying.

Coconut Milk Burfi / Thenga Paal Burfi | Diwali Recipes

Coconut Milk Burfi --- Its a Simple and tasty burfi which can be prepared for any festival.Traditionally burfi was made of milk and sugar.But in this recipe i used coconut milk.

Adapted the recipe from Mrs.Meenakshi Ammal "SAMAITHU PAAR " Cookbook.She named it as COCONUT MILK CAKE but i changed the name as burfi .

Now let us move to the recipe...

Ingredients

Besan / Kadalai Maavu /Gram Flour - 1/2 Cup
Wheat Flour/ Atta /Godhumai Maavu -1/2 Cup
Grated Coconut - 1/4 cup
Sugar -2 Cups
Ghee -1/2 cup +2 tbsp
Saffron - few strands
Edible camphor - A mustard size
Cardamom Powder -1/4 tsp
Thick Coconut Milk(1 st Coconut Milk) -1/2 cup
Thin Coconut Milk(2 nd Coconut Milk) - 1/4 cup
Very thin Coconut Milk (3rd Coconut Milk ) - 1/8 cup

Method

*In a Pan dry roast the grated coconut in low flame until it turns golden brown.Keep it aside.

*Same pan add 1 tbsp ghee roast the besan and  until the raw smell goes away.Keep it aside.

*Then follow the same procedure for atta too.

*Grease a tray with little ghee and keep it ready.

*Now add the sugar and 2 nd&3 rd coconut milk in a pan.

*Boil it until 1 string consistency,thats when you touch the syrup in between your thumb and forfinger a string will be form .

*Now add the saffron,roasted besan,atta and coconut.mix well.

*Then add thin coconut milk,stir well continuosly.Add rest of the ghee in between when you mix .

*At one stage,the mixture starts to frothy here and there,then immediately switch off the flame.

*Add the crushed camphor and cardamom powder,mix well for a min.

*Immediately pour it to the greased pan.Let the mixture will be thin.

*But when it cools down it will be thick.Once it warm slice it into desired shape.

MY NOTES

*Dont misss the syrup consistency else the burfi is hard.

*We will keep it for 4 or 5 days at room temperature .

Achu Murukku (Eggless & No Maida ) | Rose Cookies / Achappam | Diwali Recipes

Achu Murukku is popular snack in Kerala.Amma learnt this recipe from her malayali friend. Its my most fav snack from my childhood.

I remember well that amma prepared it without maida and no egg.Its a lenghty process but worth to try.

First time i prepared it with storebought rice flour and maida, its utter flop for me,also i didnt like the taste too.Amma always prepare in homemade wet rice flour.So i too follow her recipe.

To make the perfect murukku is consistency of the batter is very important.

Now let us know how to prepare it.Dont forget to check NOTE section.

Preparation Time : 1 hr for soaking + 30 mins
Cooking Time : 5 mins
Makes : 15

Ingredients :
Raw Rice - 1 cup
Powdered Sugar -1/4 cup
Cardamom Powder -1/4 tsp
Black Sesame seeds - 1/2 tsp
Salt - a pinch
Thin Coconut Milk -1/4 cup
Water - 1/2 cup + 1/8 cup
Oil -To fry

Method

*First soak the rice for 30 mins.Then drain the water completely and dry it in clean cloth.

*When you touch the rice it wont stick to your hand.Then in a mixie grind to a fine powder.

 *Sieve it.Its a mandatory step.we want fine flour only.

 * Take the bowl add the wet rice flour (no need to roast the rice flour) and all the ingredients except oil.

 *The batter should be medium consistency neithor too thick or too thin.

 *Meanwhile heat oil in a kadai and dip the mould in hot oil till use.

 *Once the mould is hot,dip into the batter in a half way,and immediately keep the mould in hot oil.

 *Keep the flame in low and shake the mould to relese the murukku.

*Place the mould in hot oil until you use.Flip the murukku and cook it a min.Dont cook it more mins,it will cook fastly.

 *Remove the murukku and place it in a tissue paper to remove the excess oil.

*If you touch it will be soft  but it will be crispy and hard as its cool down.

*Once it cool down completely store it in airtight container.

MY NOTES

*Always use homemade wet rice flour to make this murukku.Use thin coconut milk only.

*No need to roast the rice flour.Wet flour only needed ,so the murukku will be crispy and taste.

*Its a mild sweet taste,if you want add more sugar but the murukku will be darken in colour.

*Dont dip the mould fully in batter else its difficult to remove the murukku from the mould.

*If you are using the new mould ,wash well the mould,wipe it and dip the mould in oil for a week.Then only we can make the murukku so easily.

*Mine is aluminium mould,soak it for a week before make it.Thxs to my SIL who bought it from india.

*The batter consistency is very important,if the batter is thick murukku will be hard.If its thin it wont be coat in the mould.

*If the mould is not hot then the batter wont coat the mould.So heat the mould every time before you dipping in batter also mix well the batter every time before you dip the mould.

OPOS MysorePak | OPOS 6 mins Mysorepak | OPOS Recipe | Diwali Recipe

Mysore Pak is popular sweet in south india.I already posted mysorepak in my tamil pak in traditional method.But this one is OPOS method.Recipe is adapted from here.

Sugar syrup is very important for mysore pak else we wont get right texture.For OPOS the founder suggests 2L PC but i have 5L and  3L PC only.3L Pc is not working so i used 5L only for all OPOS cooking.

First Standardised your cooker.Add 1/4 cup water in 2L PC.cook it high flame.You will notice that first whistle will come with 1 or 2 mins.Its right to continue your cooking.

So i add 1/2  cup water in 5L Pc.i Got fisrt whistle 1.36 mins.So i got confidence to cook .

U will notice that 1/4 Cup water in 2L PC and 1/2 cup water 5L PC.So the time will varries.

First time i tried mysorepak it is utterflop.i confused where i went wrong.And again again i saw the recipe in youtube channel i realised my mistake thats i measured the all ingredients in measuring cups.its utter flop.

so you always measure the ingredients in weighing scale.then tried and success in my attempt.now a days i make the sweet in OPOS.

Sugar syrup in OPOS is little strick .so once u learnt the all lessons in OPOS try this sweet otherwise dont.

Also i want to tell onething first time i tried with 60 ml water for 1 cup sugar for syrup in5L PC.after i got the 2 whistle i got the burnt smell.i confused but next time i add 120 ml water for 1 cup sugar in 5 L PC.and i go by the 8 whistle for single syrup consistency.

In 2 L PC  60 ml water for 1 cup sugar , at the end of 4 th whistle  u will get soft fudge,5 th whistle u will firm and 6 th whistle u will get the traditional one.

And also make sure you will roast the besan and sieve it will .Its a mandatory step .

Now let us know how to prepare.

Preparation time : 10 mins
Cooking time : <10 mins
Makes : 8 Medium pieces

Ingredients:

I tried in 5L PC so doubled the water quantity.If u try in 2 L PC then 60ml water is enough.

Besan/ Gram Flour / Kadalai Maavu -1 cup (100 gm)
Sugar - 1 cup (200 gm)
Water -120 ml
Ghee - 1/2 cup(100gm) + 1 tbsp

Method:

*Take the all ingredients and measure in weighing scale.dont use measuring cup.

*In 1 tbsp ghee roast the besan until you will get nice aroma.take care not to burnt it.

*In 5 L PC add the sugar and water .cook at high flame for 8 whistle.

*After 8th whistle ,switch off the flame,release the pressure.You will get single syrup consistency.

*Add the sieved besan,mix it without any lumps.

*Then add the ghee.mix and mix.

*Immediately pour the mixture in greased pan.

*once it warm cut into pieces.

*Voila your mysore pak is ready to taste.

MY NOTES

How to find the flour is roasted ??
*While roast the flour add any nuts cashew/badam.roast it in medium flame while the nuts change the colour into golden brown then you will find that your flour is roasted well.The tips work wells for all kind of flour.
Saw this tip in OPOS group.

*Dont try this sweet without weighing scale else u will end up with in crumble mixture or burnt syrup.

Gond Ke Ladoo | Edible Gum Ladoo | Ladoo Recipe

 Gond is a natural edible gum  which is white or little brown colour.It provdes heat to the body  and is eaten in winter season.

Gond Ke ladoo ,made in winters.Its made from Wheat flour / Atta,Sugar,Edible Gum , Lots of Dry fruits and Ghee.
Gond ladoos are warm in nature,thats why it made in winters and  also given after pregnancy  to nursing mothers.It also strengthens the back bone.
Its generally consumed in morning witha glass of milk.
Kids love this ladoo and good for their health too.

Generally jaggery is added  to make these ladoos  ,here i dont get  pure jaggery,so i added powder sugar.
For best taste use homemade ghee.

Preparation Time : 25 mins
Makes : 15 Ladoos

Ingredients

Wheat Flour / Atta - 1 Cup
Powder Sugar - 1 Cup
Edible Gum / Gond - 1/3 Cup
Ghee - 3/4 cup
Cardamom powder - 1/2 tspn
Almond / Badam - 1/4 Cup
Cashew -1/4 Cup
Raisin - 1/4 Cup
Grated Coocnut - 1/2 Cup

Method

*Here i used fresh coconut,so dry roast it for few mins and keep it aside.

*In a kadai add 1/2 cup ghee and heat it.Fry Almond,Cashew & Raisins seperately and keep it aside.

*Grind the Almond to coarse powder.

 *Add edible gum,fry it until it becomes crispy and when u break it should not sticky from inside,keep it aside.when it cools down crushed it slight coarse powder

 *Same kadai add remaining ghee and add the wheat flour,roast it low flame until it becomes very light and brown in colour.

 *Now add  Roasted coconut,Gond powder,Almond Powder,Fried Cashews and Raisin and Cardamom Powder

*Switch off the flame add the powder sugar ,mix it nicely

 *Make ladoos from the mixture when its hot.

MY NOTES

*Generally dessicated coconut is used ,but i used fresh coconut and dry roast it .

*You can also use dried dates,fig,pistachio etc...