I don't usually dig on desserts much and prefer wandering on the savory side of a(ny) dinner table. Sadly, too much of sweet stuff gives me headache, unlike the others in my family who really adore them. I hadn't made any kind of kheer for many months now so, I decided to make some past weekend. It's light, refreshing that can be made with a number of different add-ins and in my recipe, I chose to use dried lotus seeds (phool makhana), a packet that was sitting in my pantry, untouched for many many months now.
It is not often that I indulge myself into desserts that are especially deep fried and those who know me are aware of the fact that I don't really have a sweet tooth either. But, the gloomy, not-so-peppy weather in Hyderabad is not helping me and with a blocked nose and sore throat I, to my mom's surprise begged to make some "Sojjapallu" (kesari stuffed poori) past weekend. My mom, being the best couldn't refuse her daughter's wish..;-)
..and as she was making them, I happily took some step by step pictures to share with you all.
Sojjappalu (or Sojja Poori) is a classic Andhra sweet normally made for festivals and other happy occasions. Those who are counting calories might have to just to look at these photographs to pacify their cravings. It is hard to express in words how divine these taste. Rava Kesari (the stuffing for these), as-is is a very popular and imagine if we stuff that into a poori! You see where am I going and why its hard to describe how it tastes. :-)
1 cup sooji rava/semolina
1 cup sugar
1/4 cup ghee
1/2 tsp saffron strands, mixed with little warm water [or any edible orange food color]
1/2 cup in total - cashew nuts, raisins
4 whole cardamom pods, crushed (or 1/8 tsp cardamom powder)
3 cups of water
Oil - for deep frying
Preparation:
How to prepare the dough -
Step 1: Knead maida, rice flour with water into a poori consistency. Rub 1/4 cup oil all over the dough. Cover and rest for 2 hours.
How to prepare the stuffing -
Step 2: Heat 1/2 tsp of ghee in a small kadai and fry cashews with raisins. Keep aside.
Step 3: Heat 3 cups of water in kadai. Add sugar. Stir until it dissolves. Add ghee. Let it come to a rolling boil. Reduce to low-heat and then slowly stir while adding the rava (Make sure there are no lumps). Cook until it is thickened for 5-6 minutes. Just before turning off the heat, add fried cashew with raisins and cardoamom powder. Mix well. It is very important to cool to room temperature as it will be used as a stuffing. Make 10 small lemon sized balls out of it.
How to make Sojjappalu (Kesari Poori) -
Step 4: Make 10 equal sized balls out of dough. Roll out a small round. Put a kesari ball in the middle. Cover gently with hand. Don't use rolling pin. With hand, gently press on each side by placing on a plastic sheet and make into a round. Repeat the same with all of them. Note: Refer to the step-by-step pictures above.
Step 5: Heat oil in a kadai. Slide one-stuffed-poori-at-a-time into hot (not smoking) oil. Fry until light golden brown. Drain onto paper towels.
Serve warm to pep up those gloomy day and to bring an instant smile on your faces! :D
These are also made as offering for Vara Lakshmi Vratam which is on July 27th 2012. May be you can woo the Goddess with these goodies this year! I am sure she will be extremely happy, so will be your family & friends!
First of all, this post was supposed to be for yesterday (I am cheating my publishing this on yesterday's date ;))... I couldn't publish on time as my system got malware and am still in the process of cleaning it. I have borrowed my friend's laptop.. so that I can quickly hit 'Publish'....:)
..I am so glad, finally I am able to share this easy-peasy dessert with all of you, which I learnt from one of my office colleagues, V. It has no cooking involved and trust me, the taste is mouth-watery. This is her signature dish for almost every pot-luck at our office and we eagerly wait for it, every single time. Yesterday, it was time to take the plunge & create my own. I stayed true to most of the recipe, but to add the touch of saffron was my idea. I love this queen of spices - as DK says 'the stylish and regal spice of all'..
.. do give this recipe a try and you will be pleasantly surprised with it results.. just like I did, when tasted for the first time..
Today is Day Six in our recipe countdown to New Year...only one more to go.. Yeh!! 2010..we are almost there....
Do you like desserts?.. I can hear most of you saying 'Yes Yes !!', so thought why not make some lovely, simple recipes for you all. and I am not a kind of a person
" who will hang curd in a thin cloth, wait till all the water gets drained of....... then make Shrikhand"...
I like things to be easy and fast.. and these are two such recipes.. Hope you all will like them..:D
Mango Jello
Ingredients:
Mango pulp 1 can
Sour cream 8 oz or 200 gms approx
Sugar (optional) Unflavored Gelatin 1 packet
How to make:
1. In a pie pan, Pour 3/4th can of mango pulp, add sour cream and heat in MW for about 3 minutes. Add sugar if desired.
2. Take the remaining 1/4th of mango pulp in a bowl and add a packet of unflavored gelatin. Beat the contents well and make sure there are so lumps formed.
3. Mix both the contents well in the pie pan and refrigerate for about 45 mins.
This time may vary, so check it from time to time till it get a jelly type texture.
4. I drizzled some choclate syrup over it and garnished with some sour cream and choclate chips.
Shrikhand:
Traditional way: The yogurt is tied in a thin cloth and hung until all the water has drained off to get a thick and creamy yogurt. Add sugar, cardamom powder and saffron. If you mix 'mango' to Shrikhand, its called - "Amrakhand".
Ingredients:
Sourcream 16 oz
1 canned fruit/ fresh fruits
Confectionary Sugar - 1 cup ( adjust depending on our taste)
Elaichi powder
Saffron Strands - few
Nuts
To make Shrikhand: Drain the canned fruits. Mix all the ingredients and garnish with nuts and saffron strands. Serve chilled..:D
