DEEPAVALI DELICACIES

[NOV]

K, summaa asaththittenga. Deepavali marupadi vandha maadhir oru unarvu

its good to keep all festive related recipes here!

[kugan98]

Thanks NOV anneh, slowly I will update most of the common palagarams that we do for Deepavalli. Thanks, Kugan98

[kugan98]

[tscii]

GULUB JAMUNS

Ingredients:

For syrup:
2 cups of sugar
1 cup of water
2 cardamom pods crushed
Little saffron optional
Little rose essence

The Jamun:
2 ½ cups of powder milk
½ cup all purpose flour
½ tsp baking powder
1 ½ cups of heavy cream.
1 tbs melted ghee

Method:
Boil the sugar with the water. Add the crushed cardamom.
When all the sugar is dissolved and boiling, remove.
Add the saffron and the essence. Keep aside.

Combine the milk powder, all purpose flour, baking powder,
And the melted ghee in a bowl.
Add enough heavy cream and knead it to make a soft dough.
Now take a portion and gently roll between your palms to make
Smooth balls.
Heat oil in a pan, ( you can use ghee also) until it is hot.
Lower the heat to medium and deep fry few balls at a time.
The jamuns will slowly rise to the top if it is fried in the right temperature. When they are browned on all sides, remove
And put it immediately in the warm syrup.
Let it soak in the syrup for about 30 minutes.
Serve it warm or cold.


Note: I made them quite big, you can make them smaller.


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[dev]

[kugan98]

Thanks Dev.

[tscii]BLACK HALWA

Ingredients.
500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt

Method:
Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.

It’s hard work, but the end result will be sweet.



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[kugan98]

TIRUNELVELI HALWA

250 grms whole wheat soaked for 10 hours.
1 kg sugar
525 grms ghee

Method:
Grind the wheat and strain it with a fine muslin cloth it into a vessel.
Let the milk like batter settle.
Remove the top clear water slowly.

Now pour the milk like batter and the sugar into a thick iron wok.
Heat the wok stirring continuously, till it begins to boil.
Add the ghee and keep on stirring. Let it boil down till it
Thickness and is nearly solid.
Remove and pour it onto a greased plate.
This halwa is of a very soft consistency
It cannot be cut into slices.
Normally this halwa is served suda, suda.
You can eat when cool too.
This type of halwa will literally slide down your throat.

Note: normally no colour and nuts are used in this halwa.
They say the halwa gets a very light colour due to the
Long hours of cooking.


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[tvsankar]

kugan,
7 cup cake la - oru cup kammiya irukae.. ennadhu adhu????

[kugan98]

[tscii]

JANGIRI


Ingredients:
1 cup whole white urad dal
1 tbs rice
1 ½ cups sugar
½ cup of water
2 tsp rose water
little kesari colour
Little saffron


Method:
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesari colour and take out from grinder
. (To check consistency of dhal - When little paste is put in water dhal paste should float).

4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till halfstring consistency is reached
. Mix rose water, kesari colour, little crushed saffron to this.

5. Heat oil in a medium sized flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth ( a cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.

7. Turn over gently when it is cooked. (Do not fry very crisp )
Colour of jangiri should not change.
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between. (or till next batch of jangiris are fried.)
10. Remove from syrup and arrange on a flat plate.
11. Repeat the process of frying till all the dough is over.



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[rajraj]

kugan: Nice halwaa! enakku neenga halwaa kodukkalaame! Pack a slice of both and send me! Halwaa is the only sweet I take !

[selvieam]

kugan,
wonderful receipes, halwaaas are looking great and so tempting. but very tired of making palagrams for diwali. let us give a month gap and then will try.