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Traditional Sweets and Easy to Make Sweets

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Sep 19, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rava laddu with sugar syrup

    Ingredients


    Ravai/Sooji/Semolina - 1 cup
    Sugar - 3/4 cup
    Water - 1/2 cup
    Ghee - 1 tbsp
    Cashews - 1 tsp
    Raisins - 1 tsp
    Cardamom - 2


    First heat the pan with ghee, add the cashews & raisins, roast till cashews becomes golden brown and raisins slightly puff up.

    Now add rava in it and roast the rava till you get a nice aroma.

    Now remove the rava from the heat and transfer into another plate,let it cool.

    In the same pan, add sugar & water.

    Allow the sugar to dissolve in the water and then bring the sugar syrup to boil.

    At this stage, add the rava.

    Mix well with sugar syrup and switch off the flame.

    Add the crushed cardamom and cover it with lid for 15 mins.

    At this stage the rava mixture is slightly watery,but dont worry after 15 mins, the rava absorbs all the water and become a thick mass.

    After 15 mins, mix well and transfer the rava mixture into a plate.

    Allow the rava mixture to cool.

    Once it becomes cool, try to mix it with your hand.

    It should be hand bearable temperature.

    Now, lightly grease your hands with ghee and make ladoos.

    Allow to cool completely and store in air tight container.


    Note:We can keep these ladoos for a week in room temperature.
    If you want, you can increase the sugar up to 1 cup. But dont add more water, other wise it becomes watery.This ladoos will be pale in color when it's hot, but once it's cooled, the color becomes white.
     
    annu78 likes this.
  2. anupama1

    anupama1 Platinum IL'ite

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    Thank you so much for posting this recipe.:)
    Should the sugar syrup be of one string consistency?
    I will try defnitely try it give you the feedback.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    have you tried this Anupama? :)
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sev Nokkal.

    Sugar Nokkal is nothinga but sugar coated sev. We used to to this in Cashew nut also. Usually its stuffed "Paruppu Thengai "which is must in our south indian weddings.

    For this recipe 2 string syrup consistency is perfect. (You can use jaggery also for Paruppu Thengai )

    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 little water to make a soft and pliable dough.

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

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

    *In another 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 your 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 like a pearl. That is perfect syrup.

    *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.

    * After 2 hours you can see white sugar coated on the sec like badusha.

    * enjoy this unique sweet.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cashew nut Nokkal !

    Ingredients:

    Whole Cashew Nuts – 1 cup (1 measure)
    Sugar – 1 cup (1 measure)
    Cardamom powder – ½ tsp
    Ghee – 2 tsp

    Method:

    Just fry the cashew nuts in a kadai with little ghee.
    Remove the roasted cashews and keep it aside until it has completely cooled down.

    In another kadaai, heat the sugar with just enough water to immerse.
    Boil the sugar until it reaches one string consistency.
    This is when you take a drop of syrup in between your index finger and thumb and it forms a single thread when stretched. ok?
    Now add cardamom powder and cashew nut.
    Turn off the heat.
    Now stir the mixture gently.
    Let the sugar syrup to coat on the nuts evenly.
    Now keep the sugar coated nuts on a plate and let it cool down completely.
    After 2 - 3 hours you can see the white sugar coated on the cashew like badhusha.
    That is all, store it an airtight container and enjoy!
     

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