Category Archives: Dessert & Sweet

Patishapta from Aruna Panangipally – Aharam

Patishapta - Ready to Eat - 2

Today we have a guest in Traditionally Modern Food, Aruna  Panangipally from Aharam. Aruna is not new to TMF, remember  Custard Powder Halwa that’s for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.

Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew  I would get a different dish for guest post but this Patishapta is a sweet surprise for me.

Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.

After receiving the Patishapta recipe I was happy that she gave me a sweet I haven’t tasted before 🙂

Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)

Let’s here from Aruna:-)

There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. J

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

Here is hoping you like it!

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Makes: 6 to 8

Ingredients for the Filling

  1. Fresh Grated Coconut or Desiccated Coconut – 2 Cups
  2. Grated Palm Jaggery or Sugar – 3/4 Cup
  3. Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

  1. Maida or All Purpose Flour – 2 Cups
  2. Rice Flour – 2 tbsp
  3. Rava or Semolina – ¼ cup
  4. Sugar – 3 tbsp
  5. Milk – 3 to 3.5 Cups
  6. Oil – 2 to 3 tbsp

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

  • Mix the grated coconut, jaggery, and mava together.

Patishapta - Filling Ingredients

  • Place them in a heavy-bottomed pan or Kadhai.

Patishapta - Mix the Ingredients

  • On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.

Patishapta - Cook the Filling Ingredients

  • Turn off the heat.
  • Set aside.

Method to Make the Pancake Batter

  • Dissolve the sugar in 2 cups of milk.
  • Mix together the maida, rava, and rice flour.
  • Add the sweetened milk and mix well to form a smooth, lump-free batter.
  • Now add the rest of the milk slowly to create a batter of pourable consistency.

Patishapta - The Batter for the Pancake

Method to Make Patishapta

  • Over medium flame, heat a tava or a pan.
  • Spread a few drops of oil.

Pan with Oil

  • Pour about ½ cup of batter and let it spread by itself into a circle.
  • When the edges start to brown, turn the heat to low.

Patishapta - Pancake Cooking

  • Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.

Place Filling on the Pancake

  • Fold over the edges.
  • Let it Patishapta cook for a minute or so.

Patishapta - Fold Over the Pancake

  • Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

  1. Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
  2. Over low flame, heat the mix till warm.
  3. In a plate, place one Patishapta.
  4. Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
  5. Take a bite, close your eyes and savour the taste!

You can see more of my work at:

Patishapta - Ready to Eat

Panna Cotta

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Happy Valentine’s day to all my lovely readers:-)

Panna cotta is one of my favorite Italian desserts. Being a sweet lover this rich and creamy dessert was in my todo list for a long time. Last December we went to California for vacation. There I went to IKEA, and I saw heart shaped cool ice cube tray for 99c and it attracted me a lot. At that moment I decided to do panna cotta in that and there couldn’t be a better day to post it

Panna Cotta

Ingredients:

Heavy Cream – 1 cup + 1/4 cup

Milk – 2 tbsp + 2 tsp

Agar Agar powder – 1 tsp or unflavoured gelatin – 1 envelope (1 tbsp)

Sugar – 1/4 cup

Vanilla extract – 1 tsp

Strawberry – 5, to garnish

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Method:

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn’t need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)

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  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and  Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins

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  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)

To demold :

  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn’t fall in the right spot)
  •  Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  •  Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 – 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered

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My Notes:

  • Can add fruit puree like mango, strawberry, blueberry, raspberry  etc. and make fruit panna cotta
  • Can use vanilla bean instead of extract
  • Can add extract of your choice like almond extract, butterscotch and many more
  • Make sure gelatin (agar agar powder) mixed well with milk to avoid panna cotta from being liquid form
  • Avoid cooking heavy cream after adding agar agar powder (gelatin) milk
  • For vegan version can use coconut milk instead of milk
  • Instead of demolding can also serve them in the ramekin

Custard Powder Halwa – Guest post for Aruna Panangipally’s blog Aharam

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Ever since I started blogging I adore Aruna’s work. I was delighted when I got an offer from her for a guest post.

First thing I liked about her blog is her blog name “Aharam” – what a perfect name for a food blog and the way she tells the interesting fact about the food in the Intro for each post

Aharam has a wide spread of Indian and International recipes.

If I say Indian does it justify her work?

No!!

South Indian and North Indian?

Nooo!!

State wise?

Yessss, if I start  specifying all the categories that she has covered, I am sure this post will go Endless

Looking for a festive recipe, low calorie recipe, no oil recipe etc. every search  has a result in her space

I can continue writing about her, but guess its time to hear from Aruna and visit her blog

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Few words from Aruna about her space

I have been interested in cooking and collecting recipes for as long as I can remember.  In fact, it is something I imbibed from my grandmother, mother and aunts, all of whom were very interested in trying out new dishes. 🙂

ãhãram, my blog, is my attempt to catalog the recipes I love, be they recipes that are inherited or then those that I have learnt. My blog features pre-dominantly vegetarian recipes (with some egg-based recipes thrown in) from across India. You will find that I have loads of recipes from South India reflecting my ancestry (particularly, Andhra Pradesh, my native state) and those from Maharashtra, the state I grew up in. In addition, I have recipes from across other states of India and the world, reflecting my love for travel and new cultures. 🙂

You can follow Aruna on:

I was so pleased when Vidya agreed to do a guest post for me because I knew I would get “something different”, a term I hear often in my home. 🙂

Visit Aruna’s space for Custard Powder Halwa recipe

https://aahaaram.wordpress.com/2015/02/06/custard-powder-halwa-by-vidya-srinivasan-of-traditionally-modern-food/

Custard Powder Halwa 

Preparation time: 3 mins | Cooking time: 20 mins

Ingredients:

Custard powder – 1 cup (I used Vanilla Flavor)

Sugar – 2 cups + ½ cup (I used light brown sugar, white sugar can also be used. Adjust sugar according to your sweetness)

Water – 4 cups

Butter/Ghee – 3 tbsp (I used butter)

Cashew nuts and Raisin – for taste

Saffron – 1/8 tsp

Salt – a pinch

Cardamom powder – 1/8 tsp

Method:

  • Add a tbsp of butter to pan and when it melts and becomes hot, add cashew nut and sauté till they are golden brown. Switch off and add raisin; keep aside
  • Grease a pan with melted butter/ghee and keep aside
  • In a mixing bowl add custard powder, water, saffron,sugar, salt and cardamom powder; mix well without any lumps

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  • Take a heavy bottomed pan (I used non-stick) and transfer the mixture to the pan. Keep the pan on the stove and start cooking in high flame
  • The mixture will come to boil and start to thicken, Keep stirring till it became glossy and jelly like texture

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  • Add remaining butter, cashew nuts and raisin; mix well and reduce the flame. Keep stirring continuously till the mixture  begins pulling away from the sides

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  • Transfer the halwa to the greased pan and level the top. Chill it for an hour and cut them
  • Check out my other custard powder reccpe,Custard Powder Cookies

Notes:

  • Food color can be added
  • Halwa stays good for a week in fridge
  • Any nuts of choice can be added

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kalkandu Pongal

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Today being Mattu Pongal I prepared Kalkandu pongal, Puliyodarai, Coconut Rice , Bagala bath and Aviyal. Usually my Amma prepares Vella Sadam for Mattu Pongal, but last week while arranging my pantry I saw a packet of Kalkandu and that day itself I decided to do Kalkandu Pongal. My LO liked this pongal more than Sakkarai pongal.

Usually during Maatu Pongal Amma wakes us (myself and sis) early morning for keeping Kanu. In our patio we keep kanu. For kanu in sugarcane leaf we arrange pieces of sugarcane,  sakkarai pongal, kumkum rice, turmeric rice and curd rice alternatively in small portion, and say “Kakkapidi vachen kannupidi vachen kakkaikellam kalyanum” . It was so fun doing this.  Now a days as I couldn’t find sugarcane around, my kannu missing sugarcane and our sister time

Back to back pongal post am I crazy, while drafting this I have lots of second thought then I thought when I can eat Pongal for two days continuously why can’t my blog have 2 continuous pongal post;-)

Kalkandu Pongal

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Ingredients:

Raw Rice – 1/2 cup, washed and rinced

Milk – 2 cup

Water – 1/2 cup

Kalkandu / Sugar Candy – 1/2 cup (Adjust according to your sweetness)

Cardamom Powder – 1/8 tsp

Ghee – 3 tbsp

Cashewnut and Raisin – for taste

Salt – a pinch

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Method:

  • In a pressure cooker add 1 tbsp of butter/ghee add rice, 1 cup + 1/2 cup of milk and water and cook for 3 whistles. Switch off and when the pressure release naturally mush it up a ladle

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  • Add the kalkandu and salt; close the lid and leave it for 10 minutes (Sugar candy will start melting in the warm condition)

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  • Add 1/2 cup of milk and switch on the stove cook till the kalkandu is completely melted and pongal is in scoop able consistency
  • In a pan add 1 tbsp of ghee and add cashew and cook till they are golden brown. Add raisin and switch off the flame. Add cashew, raisin, cardamom powder and remaining ghee; mix well

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My Notes:

  • Instead of adding whole kalkandu can also powder them and add it
  • I prefer my pongal in smooth mushy texture, mush pongal according to the texture you desire
  • 2 tbsp of Moong dal can be added and coked with rice
  • Edible camphor, nutmeg and clove can be added for flavour
  • You can add half sugar and half sugar candy
  • Milk gives cream texture to the pongal. Instead of milk water can be used
  • Instead of rice, oats/cracked wheat/quinoa can also be used
  • Instead of pressure cooker vengala pannai (traditional method) can also be used

Sakkarai Pongal (Sweet Pongal)

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Happy Pongal!!!

For me Sakkarai Pongal is not only a festive sweet, but a sweet which I love to eat frequently. There is one rule in our home (well its imposed by me;-)) whenever my Amma cooks Ven Pongal, Sakkarai Pongal should be in dining table, then only I will eat Ven pongal:-p till date my sister pranks at me, telling about stories like this. Not only at home, even in temple I love Sakkarai pongal. Whenever my Amma goes to any temple I will demand her to get Sakkarai Pongal. My Amma adds milk to the pongal, which is my favorite part of Sweet pongal.

Yesterday I was in dilemma whether to cook pongal with rice/cracked wheat/oats/Quinoa but hubby was suggesting to go traditional (may be he wants to taste rice pongal:-)) and I also felt the same

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Sweet Pongal

Preparation Time : 10 mins | Soaking time : 30 mins | Cooking Time : 40 mins | Serves : 3

Ingredients:

Raw Rice – 1/2 cup

Moong Dal – 1/2 cup

Jaggery – 1 cup heaped (Adjust sweetness according to your taste)

Milk – 1 cup + 1/3 cup

Cardamom powder – 1/8 tsp

Saffron – a small pinch (optional)

Ghee – 3 tbsp

Cashews and raisin – for taste

Water – 2 cups + 1/2 cup

Nutmeg powder – a pinch (Optional)

Salt – a pinch

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Method:

  • Add saffron strands in 2tbsp of warm milk and set aside. In 1/2 cup of luke warm water add jaggery and keep it aside. strain the impurities after the jaggery is completely dissolved in water

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  • In a pan add 1 tbsp of ghee and add cashew and cook till they are golden brown. Add raisin and switch off the flame
  • Dry roast moong dal until nice aroma comes. Soak moong dal and rice in warm water for 30 mins –  1 hour and strain dal and rice

Sweet pongal

  • Pressure cook moong dal, rice with remaining water and milk in medium flame. Switch off and when the pressure release naturally mush it up a ladle

Sweet pongal1

  • Add saffron milk and  jaggery syrup to the cooked dal and rice; allow it to boil

Sweet pongal2

  • Cook till it becomes semi thick (solid), as pongal thickens over time (Switch off when you see this pouring consistency)

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  • Add cashew, raisin and remaining ghee and mix well

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My Notes:

  • Pinch of Edible camphor and clove can be added for taste
  • Milk is optional for Sakkarai Pongal but it gives nice taste
  • Instead of rice, oats/cracked wheat/quinoa can also be used

Kasi Halwa (Poosanikai Halwa) – Guest Post for Sujitha Ruban

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Couple of days ago Sujitha asked me to guest post for her blog. I am excited to do a guest post in Sujitha Easy Cooking blog. Like her blog name suggests, her recipes are easy for beginners. I found a wide variety of healthy recipes, yummy snacks, mouthwatering sweets, interesting cakes/ cookies and many more in Sujitha’s page. With her simple steps and step by step pictures, she makes it easy to follow her recipes.

Sujitha’s view on Traditionally Modern Food

Vidya Srinivasan is dedicated food blogger, When i request the guest post, happily she agreed and sent a sweet traditional recipe she is the Writer and Editor of Traditionallymordenfood, at first i have no clues from the blog tittle, when i have a look at her page, found some traditional Recipes with Modern touch.. great inspiring name i felt from her page.. She had a good collection of baking recipes, very interesting to read her simple step by step  instruction, as like the sweet post, vidya is such a sweet person

Thanks a lot for the opportunity Sujitha:-)

Kasi Halwa:

Ingredients:

White pumpkin – 2 Cups

Brown Sugar – 1 cup (Adjust according to your sweetness)

Ghee – 1/4 cup

Cashew and raisin – to garnish

Cardamom powder – pinch

Orange food color – pinch

Saffron – 1/8 tsp

Salt – pinch

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Method:

  • Grate the pumpkin and squeeze the water from the pumpkin. Keep the water for cooking pumpkin

kasi halwa

  • Add ghee to the pan and sauté the cashew nuts and raisin till cashew nuts are golden brown. Keep them aside
  • In the same pan add the pumpkin water and bring to boil. When you see bubbles, add the grated pumpkin and cook in a low flame. Cook the pumpkin in a low flame till it becomes soft
    Add sugar and saffron strands. Continue cooking in medium flame

kasi halwa1

  • Add food color, salt and remaining ghee and continue cooking till you see glossy texture and halwa leave the sides. Add cashew nuts, raisins and cardamom powder and mix well. Halwa is ready to serve

kasi halwa2

My Notes:

  • White sugar can be used instead of brown sugar
  • If the pumpkin is so watery add 1 cup of pumpkin water to cook pumpkin and add remaining water if required
  • Halwa can be stored in fridge for 3-4 days and in room temperature for a day

Do checkout Kasi Halwa recipe in http://www.sujithaeasycooking.com/2015/01/guest-post-by-vidya-srinivasan.html

Stay in touch with Sujitha

Blog link: http://www.sujithaeasycooking.com/

FB link: https://www.facebook.com/sujithaeasycooking

Twitter link: https://twitter.com/Easycookingsuji

Pinterest: http://www.pinterest.com/sujitharuban/easy-cooking/

Google+ : https://plus.google.com/u/0/+SuchiSm/posts

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Thiruvatharai Kali

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 First post in new year I am super excited:-) For the past two days I wanted to post some recipe but I was in big dilemma what should be my first post for this year. Though I had a couple of recipes in draft somehow I was looking for some other recipe. Yesterday being Thiruvadarai I cooked Kali and Kottu. Today morning while cooking, decided to start the year with our custom traditional festive recipe
 I started this blog in April 2014. After 1 year and 5 month break from IT industry, I always thought I should start doing something during my free time. When I was thinking what to do Hubby gave me the idea to write a food blog. At first I had lot of second thoughts and with 6 month old Little one, I wasn’t sure how it will go. But once I started writing, things changed. At times I feel blogging gives me more satisfaction than 3 years in IT and that force helps to manage 2 to 3 posts a week.  2014 was remarkable for my blog – lot of cherishable memories in my blog journey hope 2015 also turns good:-)
My sincere thanks to all my visitors, followers, co – bloggers , friends and family for the motivation and feedback. Blogging world gave me lot of interesting learnings about various cuisine  and some good friends.  Recently when we went to California for our vacation I met Malar from Malar’s Kitchen and Sri from Vidhya’s Vegetarian kitchen. Though it was last minute call, we all were glad that we meet. Our meeting didn’t feel like virtual friends meeting for the first time. We all were talking as if we know each other for ages and while leaving, it felt like the 1:30 hours wasn’t enough. Hope I get chances like this frequently to meet all friends around the world:-)
Coming back to Thiruvadarai. Thiruvadarai is the traditional festival we do for god Shiva. For neividanaam, we generaaly cook this Kali
Thiruvadarai Kali
Preparation time : 10 minutes |  Cooking time : 30 minutes
Ingredients:
Raw rice – 1 cup + 1/4 cup
Moong dal – 5 tbsp
Jaggery – 1 cup + 1/4 cup (Adjust sweetness according to your taste)
Coconut – 3 tbsp + 1 tsp
Cardamom pods – 2
Ghee/Butter – 4 tbsp
Cashews –  10
Salt – small pinch
Water – 4 cup
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Method:
  • Dry roast raw rice and moong dal separately till golden brown. Cool them completely. Then grind them coarse in rawa (Sooji/Semolina) texture

kali

  • Add crushed jaggery and broken cadamom pods with 4 cups of water and start melting it. When jaggery is fully dissolved and bubbles start appearing, switch off and strain to remove impurities, set aside. In pan add jaggery syrup and when it starts boiling, add salt, rice & dal powder and cook it for a minute till water combines with rice and dal

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  • Transfer it to the cooker separator and cover with the lid. Pressure cook for 3 whistles in medium low flame and switch off. Once pressure releases give a mix

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  • Add 1 tbsp of ghee to the pan. when it is hot add cashew and saute till its golden brown. Add the kali, shredded coconut and remaining butter and stir well. Cook till the kali comes together to a fluffy mass (when all extra moisture is absorbed)

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My Notes:

  • Kali texture depends on the consistency in which rice and dal are ground
  • Always cover the the rice dal and jaggery syrup container with a lid to avoid water layer at the top
  • Instead of cooking in pressure cooker and sauting in pan, can directly cook in pan
  • Can cook rice and dal mixture seperately and mix it to the jaggery syrup
  • instead of grinding moong dal, can also add them whole
  • Kali becames grainy over time
  • Saute rice and dal separately to avoid them from overcooking
  • Color of the kali depends on the jaggery
  • Cardamom Powder can be used instead of cadamom

Rava Ladoo

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Sometimes easy recipes stand out in the crowd, and according me, Rava ladoo is definately one among them. Back in India, people used to grind rava in mill for smooth texture. Here in US since thats not possible, I got a fine rava and grinded in mixie. Though texture differs slightly i still loved it this way too.

Ingredients

Fine Rava – 1 cup

Confectionary Sugar – 3/4 cup + 2 tsp (Adjust according to your sweetness)

Melted Ghee – 1/4 cup + 1 tsp

Cardamom powder – pinch

Cashew nuts – 3 tbsp

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Method:

  • Add 1 tbsp of ghee and saute cashew nuts till they are golden brown. Keep it aside. In the same pan roast the rava in medium flame for 2-3 minutes without changing the color or burning it. Allow it to cool, and powder the rava. Grind this well and transfer into a wide bowl containing cashew nuts

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  • Add confectionary sugar and cardamom powder to the rava and cashew nut and mix well. Melt the ghee and keep it near rava sugar mixture

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  • Add ghee little by little in small portion and make small balls

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My Notes:

  • If you are using regular sugar grind it along with rava for making powdered sugar
  • If you are using cardamom pods instead of cardamom powder grind it along with rava
  • This can be stored in a air tight box for 4-5 days in room temperature
  • If you want to make it with less ghee you can add half of ghee and half of milk but in that case shell life is less. Need to be consumed within a day

Verkadalai Urundai

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Kadalai mittai (Chikki) or kadalai Urundai is something I can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. Since karthigai deepam is nearing, I thought of posting this recipe.

Ingredients:

Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)

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Method: 

  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of  boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached

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  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle

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  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime

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My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour

Paal Kesari


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Kesari is one of the common sweets prepared at home. Having a sweet tooth, sis and I ask Amma to frequently prepare kesari with any snack like bhajji, pakoda , Bonda etc. My mom used to tease us asking “Entha Mapalai varar ungala parka ;-)” In our culture, there was a trend when bride and groom meet for first time, kesari is served. Kesari is usually prepared with water, but replacing water with milk gives a good taste.

Paal Kesari

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 3

Recipe Category: Sweet

Ingredients:

Rava (Sooji)/Semolina – 3/4 cup

Brown Sugar – 1 cup + 1/4 cup (Adjust according to your taste)

Milk – 2 cup + 1/4 cup

Butter / Ghee – 4 tbsp

Cardamom powder – 1/8 tsp

Nuts and raisin – to garnish (I used cashew and almonds)

Food color – 1/8 tsp

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Method:

  • Add 1 tbsp of ghee and roast nuts and raisins till they are golden brown, and set aside

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  • In the same pan dry roast the rava for 2 minutes (Roast them till aroma comes) and transfer it to a plate.

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  • In medium flame add milk to the same pan and when milk starts boiling add the rava and stir continously to avoid lumps

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  • Continue cooking till its cooked. Check whether Rava is cooked before adding sugar

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  • Add sugar, and cook till sugar melts completely and Kesari thickens. stir it occassionally

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  • Add butter and food color, continue cooking till food color dissolves and mixs completely

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  • Turn off when kesari separates from the pan. Add nuts and raisins, and serve the Kesari hot/cold. Kesari thickens with time so switch it off accordingly

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My Notes:

  • Instead of adding food color at the end can also add them while boiling milk. I have used orange food color instead yellow, green or any other food color can be used
  • I have used brown sugar instead white sugar can also be used
  • Can add almond/vanilla/pineapple extract or any other essence for taste. Saffron can also be added
  • Pachai karpuram can also be added for flavour