Step By Step photos for Jaggery Sweets

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Nov 23, 2005.

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  1. Chitvish

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    Pori Urundai - Let us learn it, since Karthigai Deepam is around the corner !

    Aval pori or Nel pori - 3 cups

    Powdered jaggery - 1 cup (pagu variety)

    Dry ginger powder - ½ tsp

    Cardamom powder - ½ tsp

    Small coconut pieces - 2 tbsp

    Lime juice - 2 tsp (optional)

    Sieve & clean the pori – pori must be crisp & fresh.

    Spread it on a plate & keep ready.

    Mix jaggery with1 cup of water & boil in a veesel till it dissolves completely.

    Strain & boil again.

    When the syrup is boiling add coconut pieces & lime juice.

    Boil until the following consistency is reached.

    A tsp of syrup when dropped in a small cup of water should form a firm ball.

    ( usually it is said that if this ball is dropped on a metal plate, a sound should be heard !).

    If using a candy thermometer, it should read 240 deg F.

    Remove from stove & add both powders & mix well.

    Pour all over the pori, mixing both, simultaneously & completely.

    All this should be done fast.

    Keep a little melted ghee ready in a cup.

    Smearing ghee in your hand, shape small heaps & keep in another plate. This is best done on a butter paper to prevent sticking to the plate.

    After the entire pori is done, shape the heaps into balls.(since this is done for naivedyam, remember to use a "non-eatig" plate!)

    Do not apply pressure – roll them lightly, as otherwise, they may become hard on cooling.

    Cool completely & store in airtight containers.

    Lime juice is added to give a “shine” to the pori.

    For the same reason, it is better to smear ghee & not rice flour in your hand.
    Our First Lady has certified it!
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    Last edited: Dec 21, 2009
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  2. Chitvish

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    Jaggery Puttu - Easy, but details shoud be followed to get " feathery Puttu" !

    Raw rice - 1 cup

    Powdered jaggery - 1 cup

    Freshly grated coconut - 2 tbsp

    Ghee - 3,4 tbsp

    Cashew chopped - 1 tbsp

    Cardamom powder - 1 tsp

    Wash & soak rice for 1 hour.

    Drain & dry on a cloth.

    Grind fine in the mixi & sieve fine.

    Dry roast it on a kadai till the colour changes.

    Cool & keep ready in a shallow vessel.

    Heat 1 cup of water with a pinch each of salt & haldi to tepid.

    Now add this water gradually to the roasted flour, stirring thoroughly.

    The mixing should be such that it will not turn into dough form, but it should be in the powdered form, wet enough for steaming.

    You should be able to hold it in your hands, but if you let it go, it will fall as powder.
    puttu 2.jpg
    If the water becomes a little more, puttu will not be granular.

    If the water is less, it will choke the throat & be stiff !

    Roughly for 1 cup of roasted flour 5/8 – ¾ cup water will be correct, approximately.

    It is preferable to siev this in a rava sieve, rubbing the flour nicely against the sieve for it to fall.

    The flour should be very soft to touch.

    These are the subtle points which help in making soft puttu, successfully.

    Hence, I am giving in detail !

    Sprinkle very finely grated coconut & steam well for 10 mts.

    If well steamed, it will not stick when you touch it.

    Spread it on a plate to cool, add 3 tbsp ghee & break it into granules.

    Mix cardamom powder.

    Heat 1 cup of water with jaggery till it dissolves.

    Strain & boil again.

    The correct consistency is – a tsp syrup added to 2 tbsp of water should form a firm ball.

    Remove, add to the steamed powder little by little, stirring continuously.
    The entire powder & syrup should get completely mixed.

    Spread on a plate, rub well with clean hands to break into granules. I do this step in the Food Processor.
    Or, after cooling thoroughly give one run in the mixi for not more than 2,3 secs !
    Add cashews roasted in ghee.
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    Last edited: Dec 1, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sarkarai Pongal - Pongum mangalam engum thanguka !

    First Method:
    Direct pressure cooker or pressure pan method


    Rice - 2/3 cup

    Moong dhal - 1/3 cup - roast dry lightly

    Powdered jaggery - 2 ½ cups

    Cashew broken - 50 gms

    Raisins - 50 gms ,

    Milk - 2cups

    water - 3 cups

    Ghee - 3 tbs ( more is optional ),

    Cardamom powder and nutmeg powder each ½ tsp

    Edible camphor ( pachai karpooram) - one pinch ( optional )

    Soak rice and dhal for 15 mtes, wash and strain.

    In a big pressure pan ( or pressure cooker ) add water, milk, rice and dhal.

    When the mixture starts boiling, close the cooker, put the weight.

    Do not wait for the whistle.

    At once put the gas on sim and cook for`15 mtes.

    In the meanwhile in another pan take 1/2cup of water and add the

    powdered jaggery.

    Stir continuously till jaggery dissolves.

    Strain it and keep ready.

    After the pressure drops mash it lightly with a potato masher and add the jaggery water to this mixture .

    Put it back on the flame and boil it along with 2 tbsp ghee.

    When everything is blended well add the spices and remove.

    In a small pan heat 1 tbsp ghee , lightly roast cashew and kismiss and add.


    Second method:
    In a vessel kept inside a pressure pan or cooker:


    Add 2 cups milk + 2 cups water.

    After putting the weight, wait for the first whistle, immediately lower the flame & cook for 15 mts.

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    The below is Quinoa Sarkara Pongal, made the same way, replacing Rice with Quinoa.

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    Last edited by a moderator: Jan 13, 2018
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Aval Kesari - as well as Aval Sakkare Pongal.

    We call this aval sakkare pongal if jaggery is used & aval kesari, if sugar is used.

    Aval sakkare pongal recipe was given to me by my Bangalore friend – hence “ sakkare pongal” !

    It is better to use medium or thick aval.

    Poha (aval) - 1 cup

    Milk - 1 cup

    Jaggery - 1 cup ( or sugar – 1 cup)

    Ghee - ½ cup

    Cashews chopped - 1 tbsp

    Raisins - 1 tbsp

    Cardamom Powder - ½ tsp

    Saffron - a pinch ( warm & powder)
    I used red poha & jggery.

    Soak poha in milk.

    Boil jaggery with 1 cup of water till it dissolves & strain.

    Boil again till it becomes a light syrup.

    If you are using sugar, do the same way.

    Pour in it, soaked poha with milk.

    Add ghee & cook till the mass leaves the sides of the vessel.

    Add spices & cashews & raisins fried in little ghee.

    Remove & serve hot.
    This is a quick & easy sweet.
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    Last edited: Dec 21, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jaggery Appam - Food Processor & Baking Oven

    For today's Karthigai, I tried appam thus:
    Blend in the Food Processor (mincer blade)
    2 medium banana sliced
    1 cup brown sugar ( I uased nattu sakkarai)
    1/2 cup each of refined oil, milk & curds
    2 cups Wheat flour sieved with 1 tsp cooking soda
    1 tsp cardamom powder
    The mixture should be like thick idi batter.Add 1/2 banana more if the mixture is too thick.
    Transfer in spoons to paper cups in muffin tins.
    Bake at 200 deg C for 10 mts
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    Last edited: Jan 3, 2010
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thiruvathirai Kali

    Thiruvathirai kali & Podithuval:
    Raw rice - 1 cup

    Moong dhal - ¼ cup

    Jaggery - 1 1/4 cup ( can be 1 1/2 cup, if you like it sweet)

    Frehly grated coconut - ¾ cup

    Ghee - 2 tbsp

    Cardamom Powder - 1 tsp

    Cashews, chopped - 2 tbsp

    Wash & drain rice well.

    Spread on a cloth to dry.

    On a dry kadai, roast it on medium flame till the colour changes & becomes pink.

    Cool & grind in the mixi ( need not be very fine-rava consistency is OK)

    Soak moong dhal in boiling water for 1 hour.

    Boil it till soft & drain the water.

    Reserve the drained water, if any, for cooking the rice rava.

    Measure the roasted rice rava – it will roughly be 1 cup

    Take 2 ½ times the water (include the water drained from dhal), add jaggery & let boil.

    Strain & boil the water again.

    Smear 1 tbsp ghee on the rava & add to the boiling jaggery water with one hand, whisking the mixture with the other hand to prevent lump formation.

    When the mixture starts boiling, it should be “ dosai mavu” consistency.

    Add cooked dhal, grated coconut, mix well, close with a lid &lower the flame to the minimum.

    Open after 10 mts, if a little more water is necessary, boil little & add.

    When completely cooked, cover & leave for 10 mts for resting.

    Then add cardamom powder & cashewnuts roasted in ghee.

    Mix thoroughly.

    The quantity of water varies with the quality of rice used.
    Please go to
    Thiruvadirai Kali-Step by step photos

    Podithuval: (This is Kerala style – Thalakams & Ezukarikuzambu will follow in separate postings)
    For SBS photos, please go to
    Step By Step photos for Veggie-maniacs

    This is not made very dry, but thicker than kootu.

    Vegetables traditionally used are kaavathu, avarakkai, yellow pumpkin, chenai, banana & siru kizangu.

    Now, we also add mochai, sweet potato, chow chow etc

    Vegetables are cut as for sambar.

    Cut vegetables - 3 cups

    Salt, haldi

    Crush together: ( do not grind)

    Grated coconut - 1 cup

    Green chillies - 5,6

    To temper:

    Coconut oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Red chillies - 2,3

    Curry leaves - few

    Boil all vegetables with salt & haldi.

    Sometimes kaavathu takes a little longer to become soft.

    Add the crushed paste & mix well.

    It is customary to sprinkle 2,3 tsp of thiruvathirai kali powder !

    That acts as a thickening agent as well.

    When everything has blended well, remove & temper.
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    Last edited: Dec 29, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Basic Payasam - step by step photos

    This payasam is usually made in Tamil Nadu as an offering on festival days.

    This is made for weddings also – poha & wheat rawa are optional.

    Rice ( preferably thin variety) - ¼ cup

    Gram dhal - ¼ cup

    Moong dhal - ¼ cup

    Aval ( poha) - ¼ cup

    Wheat rawa - ¼ cup

    Jaggery - 2 ½ cups

    Milk - 1 cup

    Cardamom powder - 1 tsp

    Cashew chopped - 2 tbsp

    Raisins - 2 tbsp

    Ghee - 4 tsp

    Roast dry the first 5 ingredients, individually in a dry kadai.

    Mix , wash & add with 4 cups of water in a pressure pan.

    Cook for 2 whistles.

    Cool & open,.

    Meanwhile mix jaggery with ½ cup of water in a vessel & heat to dissolve on a low fire.

    Boil for 5 mts.

    Strain & add to the pressurepan contents.

    Booil well for 5 mts, add cardamom powder & remove.

    Add milk, after removing from fire & stir continuously for a few mts.

    Heat ghee, roast cashews & raisins & add to payasam.

    Poha & wheat rawa can be omitted & the payasam can be made with rice & dhals only.

    Adjust the amount of water & jaggery suitably.

    This is a basic payasam, which can be done for all Naivedyams.
    Ingredients:

    When they are cooked, add jaggery:

    Boiled with jaggery well - switch off before adding milk.

    Add milk, cardamom powder & fried cashew & raisins.

    Ready to serve.
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    Last edited: Dec 21, 2009
  8. Chitvish

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    Poha Puttu - nobody will believe it is not rice puttu!

    Similar to Jaggery Puttu:
    Raw rice - 1 cup

    Powdered jaggery - 1 cup

    Freshly grated coconut - 2 tbsp

    Ghee - 3,4 tbsp

    Cashew chopped - 1 tbsp

    Cardamom powder - 1 tsp

    Wash & soak rice for 1 hour.

    Drain & dry on a cloth.

    Grind fine in the mixi & sieve fine.

    Dry roast it on a kadai till the colour changes.

    Cool & keep ready in a shallow vessel.

    Heat 1 cup of water with a pinch each of salt & haldi to tepid.

    Now add this water gradually to the roasted flour, stirring thoroughly.

    The mixing should be such that it will not turn into dough form, but it should be in the powdered form, wet enough for steaming.

    You should be able to hold it in your hands, but if you let it go, it will fall as powder.

    If the water becomes a little more, puttu will not be granular.

    If the water is less, it will choke the throat & be stiff !

    Roughly for 1 cup of roasted flour 5/8 – ¾ cup water will be correct, approximately.

    It is preferable to siev this in a rava sieve, rubbing the flour nicely against the sieve for it to fall.

    The flour should be very soft to touch.

    These are the subtle points which help in making soft puttu, successfully.

    Hence, I am giving in detail !

    Sprinkle very finely grated coconut & steam well for 10 mts.

    If well steamed, it will not stick when you touch it.

    Spread it on a plate to cool, add 3 tbsp ghee & break it into granules.

    Mix cardamom powder.

    Heat 1 cup of water with jaggery till it dissolves.

    Strain & boil again.

    The correct consistency is – a tsp syrup added to 2 tbsp of water should form a firm ball.

    Remove, add to the steamed powder little by little, stirring continuously.

    The entire powder & syrup should get completely mixed.

    Spread on a plate, rub well with clean hands to break into granules. I do this step in the Food Processor.

    Or, after cooling thoroughly give one run in the mixi for not more than 2,3 secs !

    Add cashews roasted in ghee.


    Buy thick quality poha & clean well. I used the Food Processor. One can do without it also.

    Poha - 1 cup

    Jaggery - 1 cup

    Grated coconut - 2 tbsp

    Chopped cashews - 2 tbsp

    Cardamom powder - 1 tsp

    Ghee - 3 tsp

    Heat 1 tsp ghee & roast poha on a medium flame till pinkish red.

    Cool & mince in the FB using steel blade. ( or use mixi)

    Keep it in a basin & get 1 cup of fairly hot water ready, adding to it a dash of salt and haldi.

    Add the water gradually, mixing with the puttu.

    The mixing should be such that it will not turn into dough form, but it should be in the powdered form.

    You should be able to hold it in your hands, but if you let it go, it will fall as powder.

    If the water becomes a little more, puttu will not be granular.

    If the water is less, it will choke the throat & be stiff !

    Usually a little less than 1 cup will be fine.


    It is preferable to sieve this in a rava sieve, rubbing the flour nicely against the sieve for it to fall.

    The flour should be very soft to touch.

    These are the subtle points which help in making soft puttu, successfully.

    Heat ½ cup of water with jaggery till it dissolves.

    Strain & boil again.

    The correct consistency is – a tsp syrup added to 2 tbsp of water should form a firm ball. It is the same as for Pori Urundai.

    Remove, add to the steamed powder little by little, stirring continuously.

    The entire powder & syrup should get completely mixed

    Add cardamom powder

    When cool, pass through the mincer blade of FP – it will become grainy. If not, pulsate in the mixi for short spells.

    Heat remaining ghee, fry coconut to light brown, roast cashews also and add.


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    Last edited: Dec 21, 2009
  9. Chitvish

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    Karadayan Nombu Adai - 1

    The flour made with raw rice is the same for both & can be prepared in advance & stored.

    Wash well & soak rice in water for 30 mts, minimum.

    Drain well & spread on a cloth.

    When it is fairly dry, powder in the mixi.

    The flour should be very fine.
    (Now, processed rice flour is available & can be directly roasted. But it takes between 1 1/2-2 cups water only. So boil 1 1/2 cups of water & keep some boiled water ready to add, ifd necessary.)

    Now roast it in a dry tava well, till it changes colour slightly.

    Cool & sieve to remove lumps.

    Normally for every cup of flour, 2 cups of water is sufficient. But this varies with rice.

    Soak chawli or karamani in water for 6 hrs & cook till soft.

    Drain & keep ready.

    Vella adai;

    Roasted flour - 1 cup

    Cooked karamani - 2 tbsp

    Jaggery powdered - 1 cup

    Finely chopped coconut or grated coconut - 2 tbsp

    Cardamom powder - ½ tsp

    Boil 2 cups of water & add jaggery.

    When it dissoves completely, strain to remove the dirt.

    Put the jaggery water to boil again.

    ( Keep ½ cup extra boiling water ready, by the side.)

    When it boils, first add cooked karamani & coconut.

    Then add the flour in one stroke & whisk well till it blends.

    Simmer the flame, add cardamom powder.

    The whole thing will form a lump.

    In case the water is not sufficient, add a little more boiling water from the reserve.

    Remove & knead well to a dough.

    Form lemon size balls, flatten into discs 3” in size & steam till done.

    Cool & remove.

    Uppu adai;

    Roasted flour - 1 cup

    Cooked karamani - 2 tbsp

    Finely chopped coconut or grated coconut - 2 tbsp

    Salt

    To temper:

    Oil - 2 tsp

    Mustard seeds - ½ tsp

    Urad dhal - 1 tsp

    Red chilli - 1

    Green chillies - 2 – chop fine

    Chopped curry leaves - few

    Hing - ½ tsp

    First temper in oil all the given ingredients & then add water & salt.

    This will take a little less water than sweet adai.

    Then proceed in the same way, given above.
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    Last edited: Dec 21, 2009
  10. Chitvish

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    Karadayan Nombu Adai - 2

    Photos continue............
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    Last edited: Dec 21, 2009
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