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Aval payasam with Jaggery

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Aval_Payasam_1_nameAval payasam is one of the easiest payasam recipes. I would say easiest sweet recipes I know. It can be done in a minute. I did this for Krishna jayanthi but had no time to post. For people who do not know what is krishna jayanthi, i have detailed a bit in pepper vada. So, just wanted to post it now 🙂

Aval is one of the fine ingredient which gives great taste and boils easily so its quick to make. I prefer to use jaggery instead of sugar as it is rich in iron and also healthier option than sugar.

 

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Aval Payasam with jaggery
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Aval/Poha/Rice Flakes – 1 cup
  • Jaggery – ½ cup broken nicely ( Adjust as per your sweet taste level)
  • Milk – 1½ cup
  • Cardamon powder – 1 pinch
  • Ghee – ½ tbsp
  • Cashews, raisins – 10 ( as per your taste)
Instructions
  1. Heat a pan with ½ tbsp of ghee, fry the cashews till it is golden brown. Remove it and keep it separate.
  2. Fry the aval in the same pan and keep it separate.
  3. In the sam pan, boil milk. When it is boiling nicely, add the fried aval and cardoman powder. Cook it in medium flame till it is done.
  4. Add the jaggery to it. And mix well. Don’t boil them more than a minute or two as there are chances to curdle them.
  5. Top the payasam with the fried cashews ☺ Payasam is ready.
Notes
1. Jaggery amount is approximate, you can adjust as per your taste.
2. I did not have cashews, so just used raisins. You can us raisins with cashews when you fry them.
3. Do not boil the mixture after jaggery for more than two minutes, as there are chances to curdle them.
4. You can also grind the aval/poha before dropping them in hot milk.
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Coconut ladoo/Coconut sweet balls

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Coconut Ladoos made with just only five ingredients and it melts in the mouth. They are specially made for festivals like diwali,ganesh chaturthi. You can make them even if there is no festival, no harm 🙂 . Kids love coconut a lot. Even the elder ones in our family will love it 🙂 Everyone has a kid inside us sleeping 😉 They can be made both by fresh coconut or desiccated coconut.

I made them with desiccated coconut. This time i am making for ganesh chaturthi. I made these beautiful ladoos to be offered as naivediyam or bhog to lord ganesha. Ladoos are one of the favorite food of lord ganesha. Apart from these ladoos, there are motichoor ladoos, rava ladoo and boondi ladoo.

Ganesh chaturthi, i have witnessed this festival from my young age. It is the hindu festival celebrated in the name of god Ganesha. He is the elephant-headed god and known to be a god as the remover of obstacles and the god of beginnings and wisdom. This festival involves installing clay idols of lord ganesha which are worshipped for ten days with herbals leaves,plants and immersed in a lake the idol and the herbal leaves. This tradition was introduced because after adding herbal and medicated leaves in lakes, the water in the lake becomes hygenic. In early days, people use to drink lake water and to protect people from infections and diseases , this tradition was introduced.

This festival is celebrated in many states of India. The recipes prepared for this festival differs from state to state. Some of them make sundals, some make modak or kozhukattai. Many people don’t use onions, garlic, spices for this festival. Check with your elders before doing so if you are preparing this for god. I always do the mothak or kozhukattai. So this time i wanted to try something different. That is the reason for these coconut ladoos. It takes only twenty minutes to come together, so its perfect for those looking for quick and easy sweet recipes for any festival.They are perfect for gifting too. You can play around the ingredients and proportions a bit depending on how much you like them.

My other favorite Indian sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Indian snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

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Coconut ladoos
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 ladoos
 
Ingredients
  • 1 cup of sweetened condensed milk
  • 1 cup of desiccated coconut
  • ½ cup of desiccated coconut for rolling
  • 1 tsp of butter or ghee
  • 7 raw almonds,chopped
  • 2 cardamon crushed
Instructions
  1. Heat the ghee and toast the almonds till it turns golden. Drain and keep it aside.
  2. To the same pan, add the 1 cup of desiccated coconut. Toast for a minute.
  3. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  4. Cook it until the mixture quite thick and starts to roll like a ball. It will take around 7-10 mins.
  5. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you cna handle by hand.
  6. Just apply ghee in your hand, make round balls by taking that mixture in your hand.
  7. Roll this balls in the ½ cup of desiccated coconut. And keep it aside.
  8. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. you can also use fresh coconut but you cant store it for long time. So i prefer to use dessicated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be more moist.
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Orangettes

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Who will say NO to chocolates?

Orangettes are the ideal candy for those who love the orange and chocolate flavor combo. They are very simple, made of nothing but orange peel, chocolate and sugar.The prime point here is that you don’t have to fling the peels aside and we have something to do with that. If you want you can store the orange peels for this purpose in the freezer and use them later.

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They are easy to make at home, and have a long shelf life. They are perfect gifts for friends and family J you can freeze them and gift it whenever you need. To keep the chocolate firm, I store them in the refrigerator or freezer. I have had orangettes in candy shops, but never thought to make them myself.

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I love citrus flavors. Those flavors excite me. I have made candied orange peel long back.I thought of doing that to start with, then chocolate “called “ me 😀 😀 :D. And I wanted to try a new recipe. So here it goes.These taste really good. That flavor comination is out of the world. Try to use dark chocolate as the normal chocolate does not taste that good for me. i used mostly dark chocolate but added few chunks of milk chocolate to it.

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Orangettes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2-3 oranges
  • 3 cups sugar
  • 3 cups water
  • Few bars of dark chocolate
  • oil – ½ tsp
Instructions
  1. Scrub the oranges and Slick off the top and the bottom.
  2. Using a sharp knife, slice the peel away from the orange in long, flat strips. Slice the peel into thin ¼th inch strips and set aside.
  3. Take a saucepan; add some water and the peel. Boil the water for 10 minutes in low heat. Remove the peels, rinse in cold water and dry. Blanch them few times if you can to remove the bitterness. I did this step thrice.
  4. Now take another pan, add the sugar and water, simmer it in a medium heat. Add sliced peels and cook for 45 minutes. You can turn it off when the liquid turns syrupy. And also peels should become soft and translucent. Remove the peels; place them in a wire rack to cook and dry off a bit.
  5. Chop the chocolate little and melt it in a double broiler, stir them frequently. Procedure for double broiler is by boiling water in a pan and Keeping another pot on top of it with chocolate. The chocolate will melt from this heat. I used ½ tsp oil togive that silky texture.
  6. Place a parchment paper in a clean place. U can cover the whole slice or cover only half. When they are dipped, place them immediately on the paper.
  7. They have to be set in refrigerator for 30minutes.
  8. Pull them put when you want to eat them.
Notes
1. I have used only three oranges. If you want prepare loads and store in inventory, you can do by increasing it proportionately. Let me know if you have some questions on that.
2. Do the boiling/blanching of orange in hot water at least twice to remove bitterness.
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