SWEET SOMAS RECIPE IN TAMIL | KRISHNA JAYANTHI SPECIAL | KARJIKAI RECIPE

AVAL KESARI RECIPE IN TAMIL | KRISHNA JAYANTHI SPECIAL | TRADITIONAL SWE...

DILKUSH | DILPASAND RECIPE | COCONUT STUFFED BUN RECIPE

HOW TO MAKE TUTTI FRUTT | TUTTI FRUTTI RECIPE

MANGO SWEET PACHADI | TRADITIONAL RAW MANGO RECIPE | आम का मीठा पचड़ी | மாங்காய் இனிப்பு பச்சடி

MANGO SWEET PACHADI | TRADITIONAL RAW MANGO RECIPE | आम का मीठा पचड़ी | மாங்காய் இனிப்பு பச்சடி

MIXED FRUIT JAM RECIPE | HOME MADE FRUIT JAM | मिक्सेड फ्रूट जैम रेसिपी ...

RAVA KESARI RECIPE | रवा केसरी रेसिपी | ரவா கேசரி ரெஸிபி 

INGREDIENTS:

RAVA / SOOJI - 1 cup

SUGAR - 1& 1/2 cup

GHEE - 1/2 cup

WATER - 3 cups

CASHEW NUTS - few

RAISINS - few

PREPARATION METHOD:

ADHIRASAM RECIPE | அதிரஸம் ரெஸிபி | अदिरसम रेसिपी

ADHIRASAM RECIPE | அதிரஸம் ரெஸிபி | अदिरसम  रेसिपी

ADHIRASAM RECIPE VIDEO:
https://www.youtube.com/watch?v=OkPVo1oFmUA&t=153s




INGREDIENTS:
1 cup Raw Rice(Maavu arisi)- generally used for making sweets & snacks
3/4th cup Brown Jaggery
1/2 cup water
1 tsp Cardamom powder
1 tsp Dry ginger powder(optional)
2 tbsps Ghee
Oil for frying

PREPARATION METHOD:
1. Soak 1 cup of Raw Rice(Maavu arisi) in water for 1 1/2 to 2 hrs
2. After 2 hours, drain water and spread it on a cloth and dry it under fan for 20 to 30 minutes
3. When it is half dried, ie., when you hold a hand full of rice in your hand, it should be moist but should not stick to your hand
4. Now transfer to a blender and grind to a smooth powder
4 a. If you are making in a large scale, you can make powder in the flour mill also
5. Sieve powdered rice
6. Transfer to a bowl and press the flour with your hand so that it stays moist
7. Cover it with a lid and set aside
8. Now add 3/4th cup of Brown Jaggery in a vessel and add 1/2 a cup of water
9. Boil till the jaggery dissolves and filter the dust
10. Boil the filtered mixture till thickens
11. Check consistency by adding a few drops of the boiling mixture to a plate of water
12. If you are not able to gather the drops, it is not the right consistency
13. Boil it for some time and the consistency again in the same procedure
14. If you are able to gather the drops and make a soft ball, then it is the right consistency, a soft ball consistency
15. Switch off the flame immediately
16. Add 1 tsp of Cardamom powder 
17. Add 1 tsp of Dry Ginger powder(Optional)
18. Quickly add the moist Rice flour little by little and mix well
19. Do not put all the flour together, which may result in forming lumps
20. Always keep extra rice flour in reserve other than the said measure
21. At times you may need extra rice flour(very rare, due to variants of jaggery or rice).  Balance rice flour can always be used for making any other sweets or snacks. 
22. Now your Adhirasam dough is ready
23. Transfer it to a small container or can remain in the same vessel
24. Spread 2 tbsps of Ghee on top and cover with a cloth
25. Set aside for 24 hours.  You can fry the adhirasams on the same itself.  But when you fry after 24 hours the texture will be softer 
26. After 24 hours, open the cover and you will find that the dough has become a bit harder.  
27. Knead the dough well and make small lemon size balls
28. Flatten by pressing gently with your fingers on a plantain leaf or a greased plastic sheet or oil paper
29. Drop it slowly in hot oil, one at a time. Remember to use oil generously to fry adhirasams
30. Puffs up like puri
31. Flip it over and fry till golden brown
32. Take out the fried adhirasam from oil and squeeze out gently the excess oil using another frying ladle.  Do not press two much 
33. Your tasty Adhirasams are ready
34. Store in a cylindrical container.  Place a small plate upside down in the bottom of the container and the then arrange the adhirasams on top of it.  This way, the excess oil would get collected under the small plate and will not stay in contact with the adhirasams
35. Hope making Adhirasams would not be a nightmare anymore
35. So celebrate this Deepavali happily with homemade Adhirasams
36. Happy cooking...! :)

POINTS TO REMEMBER:

1. USE ONLY RAW RICE (MAAVU ARISI), 
    GENERALLY USED ONLY FOR MAKING                 
    SWEETS AND SAVOURIES
2. USE BROWN JAGERRY(PAAGU VELLAM) FOR 
    BEST RESULTS
3. SOFT BALL CONSISTENCY IS A MUST
4. USE OIL GENEROUSLY FOR FRYING 
5. FRY ONLY ONE AT A TIME 
6. FRY IN MEDIUM FLAME

INSTANT GULAB JAMUN RECIPE | इंस्टेंट गुलाब जामुन रेसिपी | இன்ஸ்டன்ட் குலாப் ஜாமுன் ரெஸிபி

INSTANT GULAB JAMUN RECIPE | इंस्टेंट गुलाब जामुन रेसिपी | இன்ஸ்டன்ட் குலாப் ஜாமுன் ரெஸிபி

INSTANT GULAB JAMUN RECIPE VIDEO:
https://www.youtube.com/embed/eAYTi4J0PZY



INGREDIENTS:
2 cups of Instant Gulab Jamun Mix(any brand)
Water or Milk(as required for making soft dough)
Oil or Ghee for frying Gulab Jamuns
3 cups Sugar
2.5 to 3 cups Water(for Sugar Syrup)

PREPARATION METHOD:
1. Take 2 cups of Instant Gulab Jamun Mix in mixing bowl
2. Sprinkle Water or Milk and make soft dough
3. Do not knead the dough
4. Cover the dough with a damp cloth and set aside
5. Now take a broad vessel 
6. Add 3 cups of Sugar and 2.5 to 3 cups of water
7. Allow sugar to dissolve and boil till slight sticky consistency
8. Do not allow it to become over sticky
9. While the sugar syrup is boiling let up make small balls out of the dough
10. Heat a pan with oil or ghee and deep fry the balls
11. Add fried Gulab Jamuns to hot sugar syrup
12. Make sure that the sugar syrup is steaming hot
13. Add few drops of Rose essence or a tsp of Cardamom powder
14. Allow it to cool for minimum 30 minutes
15. After 30 minutes you will find that the jamuns have become double in size
16. Your delicious Instant Gulab Jamuns are ready to serve
17. Serve hot or you can refrigerate and serve it cool 

KALAKAND RECIPE/MILK CAKE RECIPE/HOW TO MAKE KALAKAND/कलाकंद रेसिपी

     Kalakand is an Indian sweet made out of thickened milk and paneer.  Kalakand originated in Rajasthan in India.  It is also famous in Pakisthan.  It is also called Mishri mawa or Milk cake.  It is yet another way of enjoying the goodness of milk.  Here is the easy and simple recipe for preparing Kalakand.  Do give it a try and I am sure you would love it !

KALAKAND RECIPE VIDEO:
https://www.youtube.com/embed/LqSH9eU08XU" 



INGREDIENTS:

1 litre Milk
1 cup Paneer(shredded/grated)
1/2 cup Sugar
1 tsp Cardamom powder
2 tbsps chopped Pistachios

PREPARATION METHOD:

1. Boil 1 litre milk
2. Boil in medium flame till it reduces to 1/3rd quantity
3. After 30 minutes it reduces to 1/3rd quantity, add 1 cup of  shredded/grated paneer
4. Keep stirring continuously so that it doesn't get burnt
5. Keep stirring until the moisture in it gets evaporated completely 
6. Add 1 tsp Cardamom powder and mix well
7. Pour in a greased plate and spread evenly
8. Sprinkle chopped pistacios on top and pat gently
9. Let it cool completely
10. Cut into pieces and garnish with chopped pistachios
11. Tastes good when chilled

MANGO SHRIKHAND RECIPE/HOW TO MAKE MANGO SHRIKHAND/आम्रखंड रेसिपी

     

MANGO SHRIKHAND RECIPE/HOW TO MAKE MANGO SHRIKHAND/आम्रखंड रेसिपी 

     Mangoes are available in plenty during summer season.  Ripe mangoes are usually used in fruit salads, milk shakes and many other sweets and desserts.  One such popular dish in India is Mango Shrikhand. Shrikhand is a yogurt based sweet and Nagpur, in India is famous for Shrikhand.  By adding ripe mango pulp to plain  Shrikhand we can very easily make Mango Shrikhand.  The only time consuming process is the preparation of Hung curd, but its not a hard task.  

    
MANGO SHRIKHAND RECIPE VIDEO:
https://www.youtube.com/embed/vrpAzdKpD-g



INGREDIENTS:

2 cups Thick Curd
1 cup Ripe Mango Pulp
1/2 cup powdered Sugar
1 tsp Cardamom Powder
1 tbsp chopped Badam/Almonds
1 tbsp chopped Pistachio

PREPARATION METHOD:

1. Place a muslin cloth on a sieve and keep it on a vessel
2. Take 2 cups of thick curd and pour on the muslin cloth
3. Tie the cloth and keep it in refrigerator for 6-7 hours/overnight
4. After 6-7 hours, open the cloth to find thick hung curd
5. Now take a mixing bowl and add 1 cup hung curd
6. Add 1 cup ripe mango pulp, 1/2 cup powdered sugar, 1 tsp cardamom powder and 1 tbsp each of chopped Badam/Almonds and chopped Pistachio
7. Whisk smooth and thats it
8. Your delicious Mango Shrikhand is ready
9. Transfer to a serving bowl and garnish with chopped nuts
10. Serve chilled 

SABUDANA KHEER RECIPE/SAGO PAYASAM RECIPE/JAVVARISI PAYASAM RECIPE/साबूद...

SABUDANA KHEER RECIPE/SAGO PAYASAM RECIPE/JAVVARISI PAYASAM RECIPE/साबूदाना खीर रेसिपी

     Sabudana is nothing but Sago or Javvarisi in Tamil.  Sabudana Kheer is otherwise called as Sago Payasam or Javvarisi Payasam.  Sabudana Kheer is consumed during fasting.  This recipe is a very easy recipe unlike the other traditional Payasams like Paal Payasam(Rice in Milk) or Paruppu Payasam(Dhal Payasam).  You need very less time to prepare this Sabudana Kheer.  This Kheer is usually consumed at the time of fasting or Vrath.     

SABUDANA KHEER RECIPE VIDEO:

https://www.youtube.com/embed/bPWDYoGO8Us

Ingredients:
1 cup Sabudana/Sago/Javvarisi
3/4th cup Sugar
3 cups Milk (If you want it thin, 4 cups)
2 tbsps Cashewnuts(Broken)
1 tbsp Raisins
1 tsp Cardamom powder
2 tbsps Ghee
Few Almond flakes

Preparation Method:
1. Soak 1 cup of Sabudana in water for 30 minutes
2. In a pan, add 2 tbsps of ghee and fry Cashewnuts & Raisins and keep aside
3. In the same pan add 3 or 4 cups of milk
4. Let the milk boil and then add soaked Sabudana
5. Reduce flame and allow it to cook for 10 minutes till it turns transparent
6. Add 3/4th cup of sugar and mix well till it dissolves
8. Add 1 tsp Cardamom powder and roasted Cashewnuts and Raisins
9. Mix well and your Sabudana Kheer is ready

10. Enjoy the delicious Sabudana Kheer hot or chilled.
11. This kheer or payasam is consumed on fasting days.