MYSORE PAK - TRADITIONAL SWEET

Mysore pak sweet is a specialty of South Indian homes. Mysore pak for us in our family has to be bit rocky and less in sweet, light yellowish outside and brown color inside with porous holes in it makes it perfect.

Nowadays it has become a rarity to see mysore pak being served on any occasions. Every one have shifted their interests to North Indian sweets. No Diwali or function is complete without traditional mysore pak and boondi laddu during my childhood days. My mom makes the best mysore pak and i use to finish the entire batch in less than an hour.

Ingredients:
Besan / Gram flour - 1/2 cup
Ghee - 1/2 cup
Vegetable oil - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup

Method:

Swift gram flour so that no lumps are there.

Heat a pan, in lowest heat dry roast the flour for 8-10 minutes heat and set aside.

Bring water with sugar to one string consistency.

Mean while heat oil + ghee mixture in another pan once it become hot turn into low heat.

Add gram flour to the sugar mixture spoon by spoon slowly and keep stirring so that no lumps are there.

Once the gram flour is completely mixed start adding ghee + oil mixture ladle by ladle and keep stirring this besan mixture.

Keep adding until the entire oil + ghee mixture is finished.

Keep mixing the besan mixture from semi loose to thick mixture they will turn foamy then it will start turning thicker and once porous structure is created immediately transfer to a greased tray and allow to cool.

All these time stirring in low heat continuously is a must.

In 10 minutes slice the mysore pak, and once it cools cut them sprinkle sugar granules and store in air tight container.

Cashew pakoda

Cashew pakoda makes a perfect crunchy evening snack with a cup of tea. I am a huge fan of these cashew pakodas, the ones sold in leading sweet shops in Chennai has generous addition of mint leaves and that is the best part of it. The addition of cashews gives rich flavor and crunch in every bite. During monsoon season onion pakodas, bajjis or any deep fried savory snack is a must in most of the houses with a hot cup of masala tea. Cooking for guests especially sudden guests is one bit of confusing tasks on to decide the menu, this cashewnut (mundhiree) pakoda makes a great option which can be made in less than 10 minutes. From the usual onion pakoda this makes a welcome change. Some chutney or sauce served along makes it a complete appetizer too. During Diwali season this one makes a perfect party snack / starter.

Ingredients:
Besan / Gram flour - 1 cup
Brown rice / rice flour - 1/2 cup
Cashewnuts - 1/2 cup (full or broken )
Onion - 1 no, thinly sliced
Red chilli powder - 1 tsp
Ginger and gralic paste - 1/2 tsp
Curry leaves - 2 sprig
Mint leaves - 1/4 cup
Salt - 1 tsp (or as reqd)
Asafoetida / hing - 1/4 tsp
Oil - for frying

Method:
In a bowl add the flours, chilli powder, hing, salt and mix well.

Add onions, cashews, curry leaves, mint, ginger and garlic paste to the flour mixture and mix them well so that onions gets coated well.

Just sprinkle very little water this will make the mixture look crumbly. Do not pour water, just light sprinkle will do.

Heat oil in a pan for deep frying once it comes to good heat bring the heat to medium and sprinkle the crumbled batter to the oil.

Turn over the pakodas to cook on the other side, once the color turns to golden brown and crispy remove from heat and drain it on a a kitchen towel.

Once bit cooled store in a air tight container, it can be served hot with green chutney and sauce with tea for evening snacks.

KOMOLA BHOG | ORANGE ROSGOLLA

Had no clues about this Komola Bhog / Orange Rosgolla until i stepped into my friends place at Kolkata for Pujo celebrations on Dasami day. For lunch we were served two types of Rosgollas in which the light yellowish ones lured my interest. It was way too flavorful then the regular ones upon inquiring they said its termed as Komola bhog (which i kept mis pronouncing) Since i was heavily fed cldn't grab another piece. Unfortunately these were out of stock at the famous Sweet shop while getting back to the Airport, which lead to my disappointment and i was day dreaming about these. I had no luck in finding good Bengali sweets in Chennai even with the biggies from Kolkata. Decided to try it out, myself. Didnt go for artificial color or essence while most of the recipes said so. Went with freshly squeezed Kamala Orange juice and made these beauties.

What you need:
Milk - 1 liter
Orange juice - 3/4 cup to 1 cup (fresh once or store bought)
Sugar - 1 cup ( can be reduced)
Water - 3 cups
Cardamom powder - gen pinch

How to make:
Boil milk in a pan when it starts to boil simmer, keep adding the orange juice until the milk curdles completely. Strain thru a muslin cloth and allow to drain for not more than 45 minutes.

Take a plate place the chenna and knead until it forms a soft dough. Divide into equal portions and make small balls.

In a vessel add water, sugar and cardamom powder dissolve the sugar and once it stars boiling slowly add the balls and cook for 7 -8 mins with lid closed. 

Mean while keep checking that the balls don't stick to each other. Once they double in size remove and cool it and serve cold with silvered almonds and pistachios.

Enjoy this Diwali with home made Komola Bhog.

CHOCOLATE PEDA with Homemade Mawa / Khoya

CHOCOLATE PEDA using homemade mawa / khoya is one easiest diwali sweet which needs not much preperation and its a fool proof recipe. Store bought unsweetened mawa can also be used which simplifies work much easier. Kids will defiently love these chocolate pedas. Some chocolate chips can be filled in centre of the pedas and then they can be shaped too. It requires very less sugar compared to any other sweet and no oil, butter or ghee is used.

Ingredients for making Mawa / Khoya:
1 litre – Full fat milk

Method:
In a deep non stick pan bring milk to boil, once the milk starts to boil place a thick spoon or a small plate so that milk will not boil outside the pan. Reduce the flame and keep stirring.

Once milk starts thickening remove the spoon and keep scrapping the sides and continue until the milk completely evaporates and forms a thick mixture, remove and allow to cool and refrigerate for later use.

Ingredients for Chocolate Peda:
1 cup - Mawa / Khoya
1/2 cup - Sugar
2 tbsp - Chocolate powder
Pistcachios for granishing

Method:
Heat a non stick pan add mawa, sugar and keep stirring in low heat this mixture will turn soft, watery and then will start thickening.

At this stage add cocoa powder and mix well once it does not stick to the sides of the pan transfer to a plate and allow to cool but not completely.

Before it cools off completely pinch the dough, make into small balls, flat it little bit make a thumb impression in center add chopped pistas and arrange on a plate.

These stay well for 2 days when store in air tight container.

CHOCOLATE PEDA ready in less than one hour which makes a perfect Diwali gift as well as for our self.

FRUIT HALWA

Fruit Halwa the famous sweet of Sri Venkateswara Boli stall at West Mambalam. Chennai people especially those who are ardent fans of these tiny chain of sweet and savory store would definitely not miss this delicacy. Fresh fruits like apple, banana, pineapple, grapes and pomegranate kernels are finely chopped and added to this halwa. There are numerous variations in which this halwa can be made. Fresh fruits can be skipped and dried fruits, candied fruits, dates can be added which will increase the shelve life of the sweet. No prior preparations are needed to make this sweet dish. If things are handy halwa can be prepared in less than 20 mins and Neivedyam will be ready for Pooja!!

FRUIT HALWA RECIPE

Prep time - 10 mins

Cook time - 20 mins

Serves - 12 medium slices

Shelve Life - 48 hrs

Ingredients:

Mixed Fruits - 1 cup,  finely chopped (Apple, banana, green or black seedless grapes, pomegranate kernels, pineapple)

Corn flour - 1 /2 cup

Sugar - 1 cup

Ghee - 1 /4 cup

Almonds n cashew - 2 tbsp, thinly sliced

Pienapple essence - 2 drops

Yellow food color - pinch (optional)

Method:

Take 1 cup water in a bowl add corn flour, food color (if you are adding) and mix well.

 

Take 1 cup sugar to a non stick pan add sugar and bring to one string consistency (approx 7 - 8 mins) keep checking in between.

 

Once the consistency has reached bring to low heat add the cornflour mixture, ghee, pineapple essence to the pan and start stirring continuously.

 

When they start to form a mass at this stage add fruits and add a tbsp of ghee and start mixing them.

 

Once ghee starts to ooze out add chopped nuts mix well and transfer to a greased plate.  Allow to cool and slice them.

 

 

 Perform the Pooja and relish on these yummy fruit halwa!!

** Fruits should be finely chopped. Watery fruits should not be added like melons.

** Ghee had to be added or else the halwa consistency will be lost and it will turn to be sticky.

** Corn flour can be replaced with Semolina / Dalia. Cook them and separately and add them.

** Greasing of the plate is a must with ghee.