DEEPAVALI DELICACIES

[kugan98]

[tscii]

Athirasam

Ingredients:
500 grms raw rice soaked for 1 hour
300 grms jaggery or brown sugar
½ tsp cardamom powder
Ghee

Method:
Drain the rice in a colander. Spread it on a paper and let it dry partially.
The rice should be slightly wet. Grind the rice and sieve it once.

Add one cup of water and make the syrup. Before it comes to boil, filter it.
Boil again stirring frequently. When the syrup is bubbling, slow the fire.
To test wheather it has come to the right stage ( patham ) , drop a little
Syrup in a cup of water. You can gather the syrup into a smooth ball. (not stiff ball)
You have to test this method several times after the syrup has come to a boil.
Off the stove. Sprinkle the flour mixed with the cardamom powder, littlt by little
And mix well. The batter must not be very stiff, a bit soft. If we make a ball from it
It must be smooth, and should not break or crack.

Pour the batter into a greased bowl. Pour about 1 ½ tbs of ghee on top of the batter
And keep. You can make the athirasam the next day. (normally I keep for 4 days)
On the day of making athirasam, you remove the batter and knead well.
Incase your batter has harden, just sprinkle a little hot water and knead well.

Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.
Make a hole in the centre, and deep fry. The athirasam should puff up when you fry.
It will be a bit crisp on the first day. The next day it will become soft.
Well with pratice only , one can make perfect athirasam.



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[kugan98]

[tscii]

WHITE SUGAR ATHIRASAM

Ingredients:

400 grms raw rice soaked for 1 hour
250 grms sugar
1 tbs kas kas
½ tsp cardamom powder
Ghee

Method:
Drain the rice in a colander. Spread it on a paper and let it dry partially.
The rice should be slightly wet. Grind the rice and sieve it once.

Add one cup of water and make the syrup. Before it comes to boil, filter it.
Boil again stirring frequently. When the syrup is bubbling, slow the fire.
To test wheather it has come to the right stage ( patham ) , drop a little
Syrup in a cup of water. You can gather the syrup into a smooth ball. (not stiff ball)
You have to test this method several times after the syrup has come to a boil.
Off the stove. Sprinkle the flour mixed with the cardamom powder, and kas kas, littlt by little
and mix well. The batter must not be very stiff, a bit soft. If we make a ball from it
It must be smooth, and should not break or crack.

Pour the batter into a greased bowl. Pour about 1 ½ tbs of ghee on top of the batter
And keep. You can make the athirasam the next day. (normally I keep for 4 days)
On the day of making athirasam, you remove the batter and knead well.
Incase your batter has harden, just sprinkle a little hot water and knead well.

Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.
, and deep fry. The athirasam should puff up when you fry.
It will be a bit crisp on the first day. The next day it will become soft.
The taste of sugar athirasam will differ from brown sugar athirasams.
Well with pratice only , one can make perfect athirasam.


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[kugan98]

[tscii]
SIPPI

Ingredients:

500 grms rice flour
100 grms urad dal flour
75 grms sugar
½ tsp cardamom powder
Enough coconut milk
Salt
Oil

Method:
Mix the rice flour and urad dal flour with a pinch of salt.
Add enough coconut milk and knead to a pliable dough.
Now take a small piece of dough and flatten it on any design,
Or fork. Then roll each piece off so that the design will be
Imprinted on it. When you have finished with all the dough,
Deep fry till crisp and golden. Drain and keep aside.

In a wok add the sugar,2 cups of water and the cardamom powder.
Boil the syrup till one string consistency, and starts to bubble.
Add all the sippi and mix thoroughly.
The syrup will crystallize and all the sippi will be coated
With sugar. Remove, let it cool and store.



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[kugan98]

I made with 1 kg of flour.

HALWA

Ingredients:
100 grms plain flour
1 cups sugar
cup ghee
1 tbs broken cashew nuts, fried
1 tsp lemon juice
a pinch of cardamom powder.
orange colour little.

Method:
Adding little water to the flour, make it like chappati dough.
Pour 1 cups of water in a basin. Put the dough in water to soak
For about an hour. You can add more water if necessary.
Mix this with hands gently, so that milcky extract comes from the dough. Do like this till you get a small amount of spongy dough.
Strain the milk through a fine mash or cheese cloth.
Keep the mixture undisturbed for 8 to 10 hours.
Pour out the clear water, which comes to the top carefully.

Put a wok on fire, add the sugar and cup of water.
Stir till one string consistency is reached.
Add the colour and the lime juice.
Dilute the sediment and pour in the boiling syrup.
Slow the fire and stir constantly till it becomes thick and transparent.
Add the ghee and stir till it gets absorbed into halwa.
Pour the rest of the ghee and stir again till it gets absorbed.
Stir constantly till it leaves out the ghee and becomes a thick ball like mass. Remove from fire, add fried nuts and cardamom powder.
Mix for a minute or so, and pour on a greases tray.
Cut into slices when cool.

This method gives you a soft, smooth silk like halwa which literally
Will slide down your throat.


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[kugan98]

[tscii]

BADUSHAS

Ingredients:

1 ½ cups of all purpose flour
1/2 tsp soda bi carbonate
¼ cup fresh curds
1/3 cup ghee
½ tsp powdered cardamom powder
Oil for frying

2 cups sugar
1 cup water

Method:
Sieve the flour and soda bi carbonate together in a bowl.
Add in the curds and ghee.
Mix everything to make a stiff dough.
You should not need any water, if you do just add enough to
make the stiff dough. Do not knead it too much.
Cover the dough and put aside for ½ an hour
Now make small balls and make small depression in the centre
with your thumb

Heat sugar and water in a pot until you have 2 string consistency syrup.
Take the syrup off the stove.

Heat oil in a wok, when the oil is medium hot, fry the badushas on
low heat until golden brown. It will take about 10 - 12 minutes.
Immerse each badusha in syrup for about 3 minutes.
Take it out and arrange it on a platter.
Badushas will have a shiny glaze after an hour.
Its important that the syrup and the badusha should be fairly
warm, if not the badusha will not absorb the syrup.

Note : you can garnish with dry coconut, food colour and pistas.



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[kugan98]

I find that 2 cups of sugar is more than enough.
You can add 3 cups if you want.



SEVEN CUP CAKE

Ingredients:
1 cup besan flour
1 cup grated coconut ( only the white part)
1 cup milk
1 cup ghee (little more if you like)
2 cups sugar


Method:
In a wok add a tbs of ghee.
Dry roast the besan till the raw small goes, cool.

In a heavy bottomed pan , add in the sugar, milk,
coconut and the besan, on a low flame cook stirring,
occasionally for about 20 minutes or until the mixture
starts to froth and will start to come off from the sides of the pan.

Slowly pour the rest of the ghee into the pan, while stirring
continuously.
Within few minutes the entire mixture will harden a bit,
and become thick.
Take off the stove and pour it onto a greased plate.
While it is still hot, draw the lines with a sharp knife to make
small squares.
Let it cool for about 20 minutes.
After it is cool you can take out the pieces.


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[kugan98]

[tscii]

BADAM HALWA

Ingredients:

1 cup whole badam
1 cup sugar more if you like
5 tbs of ghee
¼ cup to ½ cup of milk
Little saffron or yellow colour

Method:

Soak the badam in very hot water for about ½ an hour.
Then remove the skins from the badam.
Soak the saffron in little milk.

Using the milk grind the badam to a smooth paste.
In a heavy bottomed pan, add the ground badam paste,
sugar and the saffron soaked milk.

Place the pan on medium heat and keep on stirring.
As it thickens add the ghee little by little.
Stir until the mixture starts to leave the sides, and come together.
Keep on stirring.
You should be able to roll a little of it into a ball.
Remove from heat and cool.
The consistency should be soft. Enjoy.



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[kugan98]

RAVA LADDU

1 cup rava roasted in little ghee
1 cup sugar
5 cashew nuts broken into pieces fried in ghee
10 raisins fried in ghee
1/2 tsp cardamom powder
3 cups of ghee
Method:

I fry the rava with ghee untill you get a nice aroma.
I use 1 cup of rava for 1 cup of sugar.
In a dry blender grind the rava and the sugar coarsely.
In a small skillet toast the cashew pieces, and raisins.
Add it to the powdered rava.also add the cardamom powder.
Mix everything nicely and put all the ingredients in a wide
mouth basin.
Heat the ghee in a wok, push little of the powdered mix to one corner.
Make a well in the centre, pour little ghee in the well.
use a spoon and mix the mixture. The heat will be bearable.
Use your hands and shape them into small balls.

You do little by little, so that if the mixture is little bit soggy,
you can add little bit of the rava flour to get the right
consistency. You must be very careful with the last bit of rava.
If it becomes soggy., you have no more flour to add.
By this time you would have mastered how much ghee to use.



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[kugan98]

MAA LADDU

Ingredients:
1 cup roast gram dal (pottukadalai)
1 cup sugar
50 grms cashew nuts chopped roughly
1 tsp powdered cardamom
2 cups of ghee.
A pinch of salt.

Method:
Powder the dal and the sugar separately.
Pass it through a sieve once.
Roast the cashew nuts in little ghee until golden

Now in a bowl, mix the dal powder, sugar, cashew nuts,
cardamom powder and salt.

Heat the ghee in a pot. Now slowly add the ghee little by little,
till you get the right consistency to make them into balls.

Do not pour all the ghee at once. You might have remainder ghee.
Have some extra dal flour to dust the maa laddu, before storing.



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[kugan98]

[tscii]

BOONDI LADDU

Ingredients:

2 cups besan flour
A pinch of cooking soda
A pinch of salt
Oil for deep frying

3 cups of sugar
1 cup of water
10 cashew nuts broken
15 raisins
½ tsp cardamom powder
1 tbs small kalkandu (optional)
3 tbs ghee
Little kesari colour

For boondi:

Mix flour, salt and baking soda with little water to a smooth batter (Like dosa batter).
Heat oil in a heavy wok.
Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when the boondis are light golden colour. Keep it aside. Repeat for remaining batter.

For syrup:

Put sugar and water in a pot and boil. Add colour and stir continously till it reaches soft ball consistency. Add cardamom powder and switch off the stove.

Now add the boondi into the syrup and mix well. Fry in the ghee the cashew nuts broken into pieces, raisins, and put it in the boondi mixture. Add kalkandu and once again mix well. Keep it for 10 to 15 minutes.

Then mix once again and slightly pound it with wooden masher (mathu) . Take small amount of this boondi mixture and put it in a plate. Make lemon size balls while the mixture is warm to hold.
. Finish all the boondies like this. Store it in a container.


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