hello hello all, I am prema Raghu and I would like to know the recipe for porivalanga urunde. this is a tamil south indian recipe prepared for janmashtami. can anyone help? prema
Re: hello Hi Prema, This is the recipe I follow: Try this and give me the FB. parboiled rice-200g kadalai paruppu-100g (Chana dhal) siruparuppu-100g (I use moong dhal) jaggery--500g groundnuts, koparai, cashews, sesame seeds--roast in ghee. cardamom-5g sukku--5g (dried ginger) If not use, grated ginger and it to the jaggery syrup. whole wheat can also be added after roasting it and powder it fine. (only in small quantity) In dry kadai, roast the rice and the two dhals and powder it. If it is not fine,sieve it. now add sukku and cardamon powder. for the syrup, add a little bit of water alongwith jaggery and after it is dissolved, strain the syrup to remove any dirt. now return it to the stove and form the syrup to the 'rolling stage'( uruttara padam) which means if you test the syrup a little in water it can be rolled. Then add the powders and mix well and make balls while it is still hot. Hope you enjoy it. Sriniketan
Re: hello thnaks sriniketan, i will try the same for janmashtami and give you the feedback. prema raghu
Re: Ask here - The recipes you want from ChitVish I had tried this receipe,it's good but need sum alteration to be made in the way of preparation: 1. Don't add jaggery to the boiled water,it will not thicken.Put jaggery in the pan and sprinkle water over it and do it till jaggery dissolve leaving a thick paste not too thick to dissolve in daal mixture. 2. Pressure cook Chana daal(Split bengal gram) so that every piece can be mashed exactly. 3. If your bengal gram and jaggery mixture is not so thick to form balls,as it happened with me,then reheat the mixture in a non-stick pan or on low-flame,till the mixture of daal and jaggery forms a dough like consistency. try it.It's really a good receipe but use ur practical knowledge with it also.
Carrot halwa Carrot halwa Ingredients 350 grams carrot 1.5 cup milk 2 cups sugar 3/4 cup ghee 1/2 pinch edible camphor 1 saffron a pinch 30 nos cashewnuts Method Wash carrots.peel skins.grate. Keep milk over slow fire and bring to a boil. Add carrot gratings . Stir and let cook. Keep on turning till carrot is cooked well and the milk is fully absorbed. Remove from fire. Grind carrot lightly into a soft pulp. Fry cashewnuts in ghee and keep. Prepare syrup with sugar and little water of about 1/2 a cup. When it boils add little milk to remove dirt. When the syrup thickens (2 threads)add carrot pulp and stir. When it mixes well with syrup,add ghee little by little. Add fried cashewnuts. Dissolve 1 pinch of saffronwith milk and add. Stir till the halwa turns around the spoon in one mass.remove from fire and add camphor. Mix well and serve.
Hi SSSStha, Here is the recipe of Faluda. Ingredients: 1/2 packet noodles / 4 tab corn flour 1/2 can x 397g NESTLÉ Sweetened Condensed Milk 1 1/2 rose syrup ½ tsp. saffron 1/2 cup fresh mango cubes or any other fruit of your wish 2 sp 'sabja seeds' or kasakasa 1 serve Vannila ice cream 2tab. hard set jelly 2 tab sp heavy cream 1 small tin evaporated milk 10 - 12 ice cubes Method: Soak kasakasa or 'sabja seeds' in water for 30min. Cook plain noodles or mix cornflour in water and cook. Put that in the sevai press and make like 'sevai' , on ice cubes. Keep aside. Now add cream and evaporated milk and mix well. Mix condensed milk with 1/2 cup water and to the above mixture. Take one big and hight glass. First put the jelly in that. Add rose cyrup in that. Drain kasa kasa or 'sabja seed' in that. Pour the milk mixture on that with out disturbing the jelly. Add noodles and fruit pieces on that. And last add a scoope of vanilla ice cream and serve with a spoon
besan ke laddu Ingredients: ¾ cup besan, coarsely ground ¾ cup powdered sugar 1/3 cup ghee ¼ tsp elaichi powder 2 to 3 drops saffron colour Method: Combine together the sugar and saffron colour. Keep aside. Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour. Put the elaichi powder and stir well. Take out from the fire and pour on a thali. Cool completely. Combine together the gram flour mixture and sugar. Divide into 7 equal parts and shape into laddus.
Malai Peda 1 litre full fat milk a few saffron strands ½ cup sugar 2 pinches citric acid 4 tsp milk 1 level tsp cornflour ¼ tsp elaichi powder For garnishing: A few chopped almonds and pistachios Method: Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half. Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk. Put the sugar and cook for a further 4 to 5 minutes. Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture. Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk. Continue to stir till the mixture becomes thick and resembles khoya. Put the elaichi powder and stir well. Keep it to cool. Shape into 18 small balls. Arrange in paper cups and garnish with chopped almonds and pistachios. yummy!
Gulab Jaamun Ingredients: 1 litre milk ¾ cup sugar 2-3 tsp maida 2 tbsp rose water 1 cup water 1 pinch saffron 1 pinch baking soda ghee for frying Method: Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed. Put maida and continue to stir for another few minutes. Take out from flame and knead the dough. Take a small part of the dough on palm. Shape into the form of a little finger (or you can shape these into round balls) Continue the same procedure for the remaining dough. Keep the jamoons aside on plate. Add water to sugar. Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well. Take out from flame. Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently. Put the fried jamoons in warm syrup. Shift to a vessel, when cool. Keep aside under cover for sometime. Serve jamoon - hot or cold
