Recipe world: Sweets / Desserts

Showing posts with label Sweets / Desserts. Show all posts

Kaayi Unde or Kaayunde is one of my favourite sweet snacks from childhood. As the name indicates, the main ingredients in this sweet dish are coconut and jaggery. To make it more tastier, nuts like toasted groundnuts or cashews can also be added.

Here is the recipe of Kaayi Unde for you all!

Time required: 30 minutes
Difficulty level: Medium
Serves: 28 balls

Ingredients:

Fresh grated coconut - 3 cups
Jaggery - 1 cup (either powder or liquid)
Roasted groundnuts - 1 cup
Cardamom powder - 1 tsp

Recipe Instructions:

Take the toasted groundnuts, peel off the skin and pulse them in the mixie or food processor into small chunks.
Combine fresh grated coconut and jaggery in a wide pan, keep mixing it on medium flame.
Slowly, the water content in the coconut releases and the jaggery combines well with the coconut. If the mixture looks too dry, you can add 1 - 2 tablespoon of water to make it moist.
Keep mixing the mixture for around 20 minutes, till you see the mixture starts thickening and starts to leave the sides of the pan. Take a small bit of the mixture and check whether you are able to form a ball.
Turn off the flame, add the groundnuts and cardamom powder. Mix everything well.
Once the mixture is lukewarm, grease your palm with a few drops of ghee / oil, take small portions of the mixture and shape them into balls.
Store these chewy sweet balls in an air tight container and enjoy them anytime!

Tips:

You can add cashew-nuts instead of groundnuts.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

Genasale is an authentic South Indian dumpling. This sweet dish is prepared using jaggery and coconut as main stuffing, covered with a layer of dough and is put inside the half folded bay leaf for cooking. They taste awesome with the unique flavour of bay leaves.

One of our neighbours had offered us plenty of fresh bay leaves a few days back. I thought to make Genasale, as we rarely get the fresh bay leaves here. They turned out delicious and we enjoyed eating them. Kiddos told me to make them again coz they're so tasty!

Do try these sweet dumplings when you get some fresh bay leaves next time. Here is the recipe of Genasale (Indian sweet dumplings) for you.

Preparation time: 45 minutes

Difficulty level: Difficult

Serves: 4 people

Ingredients:

medium sized bay leaves - 15 to 20

- For covering:

Sooji rava (semolina) - 3/4 cup
Salt - 1/3 tsp
Jaggery - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Water - as required

- For stuffing:

Fresh (or frozen) grated coconut - 1/2 cup (tightly packed)
Jaggery 1/3 cup of to taste
Cardamom powder - 1/2 tsp
Water - 1 tbsp (See tips)

Method:

Wash the bay leaves in water and keep aside.
Transfer the grated coconut into the mixie jar and run the mixie for half minute.
In a heavy bottom pan, mix the grated coconut, jaggery and 1-2 tbsp of water if using the powdered jaggery. Cook it on medium flame and keep stirring regularly to avoid burning.
After 10 - 12 minutes of cooking, coconut mixture starts thickening. Turn off the flame, mix in the cardamom powder and allow it to cool.
Take around 3/4 cup of sooji rava in a bowl and add enough water to soak it. Stir it well and allow 5 minutes to get soaked.
Take out the excess water after 5 minutes, but do not squeeze.
Grind the soaked semolina in mixie for a minute. Add little water if needed. Ideally, it should come to dosa batter consistency.
Transfer the ground batter into a heavy bottom pan. Add salt, jaggery and turmeric powder and keep mixing it on low or medium flame till the batter changes the color and looks like dough. Allow it to cool down a bit and mix it nicely using your palms.
Take a bowl, add 3-4 cups of water and 1/4 tsp of oil. Applying this water to the leaves will avoid dumplings sticking to the leaves after cooking.
Take a bay leaf, apply oily water on its upper surface. Take a small portion of semolina dough, pat it thinly on the upper surface of the leaf. Put around 1 tsp (or more) of the coconut mixture on top of it.
Fold the leaf into half so that the stuffing remains inside. Cover the edges nicely and transfer it to the steamer plate.
Follow the same procedure and make as many dumplings as required. Arrange them on the steamer plate and cook for 5 minutes. If using pressure cooker, take off the whistle and close the lid just like that.
Remove the bay leaves after cooking and serve the delicious dumplings along with ghee (clarified butter).

Tips:

Since I have used the powdered jaggery, I have added 1 tbsp of water while making the stuffing. If adding liquid jaggery, no need to add any water.
Bay leaves can be replaced with turmeric leaves for this recipe.
If you find it hard to make the Genasale (dumplings) on the leaves, make them in the same way without using the leaves. While steam cooking, cover top it with bay leaves to add the flavour.

ಕನ್ನಡ ಆವೃತ್ತಿ

Most of you are familiar with the famous Indian sweets Kaju Katli and Badam (Almond) Katli. These sweets taste heavenly and were mostly store bought when I was a kid. These days, many of us are able to prepare these famous sweets at the convenience of our homes.

OPOS (One Pot One Shot) is an innovative or rather I can say, more simplified way of cooking which is becoming famous these days. I was introduced to OPOS cooking few months back by one of my friends. Many thanks to Rama Krishnan Sir for making cooking so simple through OPOS.

Basically, OPOS cooking needs a 2 litre pressure cooker which I didn't have. But I was eager to try OPOS cooking and hence, started experimenting my dishes using my 3 litre pressure cooker. Luckily, my experiments went well and I'm preparing most of my side dishes in OPOS way now a days.

After seeing the OPOS Kaju Katli recipe, I thought to prepare Katli using groundnuts. My Mom makes Groundnut Burfi, which takes a lot of time stirring the mixture on the stovetop. I just modified my Mom's Groundnut Burfi recipe to suit the OPOS way. Groundnut Katli turned out very well and tasted amazing! My daughter loved them a lot and I ended up preparing one more batch of Groundnut Katli the very next day. Believe me, they are really addictive!

Preparation time: 7 - 8 minutes

Time to set: 20 minutes

Difficulty level: Easy

Yield: 35 pieces

Ingredients:

Sugar - 1 cup minus 1 tbsp (1 cup = 200 gm)
Milk - 1/2 cup
Groundnut powder (Roast, remove the skin and make fine powder) - 1 cup
Ghee / Clarified butter - 1 tbsp (for greasing)
Pressure cooker - 2 litre or 3 litre (I have used 3 litre pressure cooker)

Method:

Combine milk and sugar in the pressure cooker and give it a stir. If the sugar crystals are bigger, stir the mixture nicely till sugar dissolves.
Close the lid and cook on high till 6 whistles. Make sure to wipe off the sugar water which comes out with every whistle; else, it won't whistle properly.
Turn off the flame and release all the pressure using a spoon.
Take the lid out and fold in the groundnut powder. Mix it quickly without lumps and close the lid again. Allow it to set for 20 minutes.
Open the cooker lid after 20 minutes and by that time, the mixture will become like a thick dough. Grease your palms with ghee and mix the dough once. Transfer the dough onto a greased plate and pat it thinly.
Cut them into desired shapes and enjoy the delicious Groundnut Katli!

Tips:

Since the cooking needs to be done on high flame, you have to use either induction or gas stove.
While preparing groundnut powder, don't run the mixie / blender continuously; instead, try to whip and powder.

ಕನ್ನಡ ಆವೃತ್ತಿ

Strawberry is one of my kiddo's favourite fruits. She demands for it everytime when we go for buying fruits. Strawberries are tend to spoil very quickly, even when we refrigerate them. So whenever we buy 2-3 boxes of strawberries, I will end up preparing some milkshake, jam or ice-cream. Home made ones are free from artificial colors, flavours and preservatives and delicious too!

Here is my simple recipe of Strawberry Ice-cream..

Preparation time: 25 minutes

Refrigeration time: 5 - 6 hours

Serves - 7 to 8

Ingredients:

Strawberries - 250 gm
Thick cream - 250 gm
Sugar - 2 tbsp or to taste

Method:

Wash and clean the strawberries, remove the stems. Chop them into small / medium chunks.
Combine them with thick cream and sugar and blend smoothly using a mixer or blender.
Transfer the blended mixture to an airtight container and refrigerate for 2 - 3 hours or till it becomes hard.
Take out the ice-cream mixture and blend it for 4 - 5 minutes or till smooth and keep it back into the freezer. Repeat this step 2 - 3 times to get a smooth textured ice-cream.
Scoop the ice-cream and serve it!

Tips:

If you want some strawberry chunks in the ice-cream, add 4 - 5 tsp of finely chopped strawberries after blending the mixture for the final time. Mix it well and refrigerate.

Bottle Gourd is one of those vegetables which are available throughout the year. Here in Australia, it is commonly available not only in Indian grocery stores, but also in most of the Asian grocery stores. Bottle gourd is a good of vitamins and minerals and hence, regular consumption of this veggie is good for our health.
In our home, we would prefer typical Indian style food most of the time. We buy bottle gourd more frequently to prepare different Indian dishes. I have shared the recipe of Bottle Gourd Palya / Spiced Bottle Gourd long back. Here is one more delicacy made with Bottle Gourd. Do try this Bottle Gourd Payasa when you buy bottle gourd next time and let me hear your feedback! 😊

Time required: 35 - 40 minutes
Serves - 3
Difficulty level: Medium

Ingredients:

Sugar - 3/4 cup (1 cup =
Bottle gourd peeled, seeded and chopped into small or medium pieces - 2 cups
Semolina (medium) - 1/3 cup
Jaggery - 2 tbsp (see Tips)
Salt - big pinch
Ghee / clarified butter - 1 tsp
Milk - 2 1/2 cup
Water - 2 1/2 cup
Cardamom powder - 1 tsp
Saffron strands - 8 to 10 (optional)

Method:

Heat the water in a pan. Once it becomes nicely hot, add a teaspoon of ghee and chopped bottle gourd. Continue cooking till bottle gourd pieces become soft.
In the meanwhile, wash the semolina by adding some water and drain it off.
Add this semolina to the cooked mixture and mix it continuously for 2 - 3 minutes to avoid lumps.
Add sugar, salt, jaggery (optional), milk and saffron strands. Allow the Payasa to boil for 8 - 10 minutes.
Add cardamom powder before switching off the flame.
Serve this delicious Payasa hot or cold. This Payasa goes well with Poori, if you are a sweet lover.

Tips:

If you don't like jaggery, you can replace it with sugar. If you like to use jaggery, use more jaggery and reduce the quantity of sugar accordingly. If using more jaggery, no need to add saffron as the flavour will be dominated by jaggery.

Dry Fruits Ladoo is a very common sweet which is found in most of the sweet stalls in Karnataka. These ladoos are made of all healthy ingredients like almonds, cashews, poppy seeds, raisins, dates, etc. and taste divine! These yummy ladoos are good for people of all ages.

At home, we all love munching dry fruits and nuts. But what happens normally is, one day we tend to eat more of them and the next day, we forget to eat them. If Dry Fruit Ladoos are there at home, we won't forget to eat them daily! Thats the reason I keep making these ladoos at home regularly.

Here is my version of Dry Fruit Ladoo..

Preparation time: 40 minutes

Yield: 30 ladoos (depending on the size)

Difficulty level: Medium

Ingredients:

Dates (De-seeded and roughly chopped) - 2 cups (1 cup=
Chopped almonds - 1/2 cup
Broken cashews - 1/2 cup
Raisins - 1/2 cup
Shredded coconut - 1/2 cup
Poppy seeds - 1/4 cup
Ghee / Clarified butter - 4 tbsp

Method:

Heat a heavy bottom pan. Toast the chopped almonds, broken cashews and poppy seeds separately.
Then, Melt the ghee in the same pan. Add the chopped dates and raisins. Keep mixing the mixture for 4 - 5 minutes or till it becomes like a dough.
Add the rest of the ingredients to the dates mixture and mix them well.
Make equal sized balls from the mixture and store them in an airtight container.

ಕನ್ನಡ ಆವೃತ್ತಿ