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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

February 15, 2019

Delhi Carrot Halwa In Pressure Cooker – Gajar Halwa Recipe Without Khoya In Pressure Cooker

Gajar halwa / Carrot halwa using Delhi carrot was in my try list for long time. Recently I bought some fresh Delhi carrots in Reliance. I thought of trying carrot halwa and red carrot pickle with it. To begin with, I tried this easy carrot halwa recipe without khoya and condensed milk in pressure cooker for a surprise guest at home yesterday. I finished the preparation quickly under 20 minutes. It came out really well with a bright red color. We loved it very much. I served the same for Valentine’s day treat as well. Friends, do try this yummy carrot halwa using Delhi carrot easily in a pressure cooker. Don’t forget to share your feedback with me.  For variations, you can use Ooty carrot instead of Delhi carrot. Cook the grated carrot in an open kadai, add condensed milk instead of sugar, milk and try it.


Check out my other 18 halwa varieties too !


Delhi carrot halwa in a pressure cooker


Delhi carrot halwa in a pressure cooker

Carrot halwa with Delhi carrot made eaaily in a pressure cooker.



Cuisine: Indian
Category: Sweet
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Grated carrot - 2 cups (I used 2 Delhi carrot)
  • Sugar - 3/4 cup ( Use 1/2 cup for mild sweetness)
  • Cardamom powder - 1/2 tsp
  • Boiled milk - 1/2 cup
  • Salt - a pinch
  • Cashew nuts - Few
  • Ghee - 2 to 3 tbsp
HOW TO MAKE CARRTOT HALWA IN PFRESSURE COOKER
  1. Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater.
  2. Measure 2 cups from it. In a pressure cooker base, heat 1 tbsp ghee.
  3. Saute carrot for 5 minutes to leave the raw smell. Add milk and a pinch of salt.
  4. Pressure cook in high flame for 2 to 3 whistles.
  5. Open the cooker after the steam is released. Add sugar, cardamom powder and a tsp of ghee.
  6. Mix well in medium flame till halwa starts to leave the sides of cooker.
  7. Lastly add ghee roasted cashews along with the remaining ghee. Mix well and serve warm with ice cream !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater. Measure 2 cups from it and set aside.

  • Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in color. Add boiled milk( at room temperature) and a pinch of salt. Mix well.

  • Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of cooker.

  • Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of cooker.

  • Do not over cook the carrot, sugar mixture to prevent halwa becoming hard and chewy. Switch off the flame at the right time with some wetness in it. When it cools down, halwa comes to perfect consistency.

  • Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream. Enjoy !
  •  

      

Note

  • Adjust the quantity of sugar as per your taste.
  • You can replace sugar and milk with condensed milk. In that case, cook carrot adding little water.
  • Do not over mix the carrot after adding sugar. Halwa may become chewy and hard after cooling down.

Try this easy, yummy Carrot halwa in a pressure cooker and enjoy ! I served halwa and dry fruits mixture for my guest.
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January 18, 2019

Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

 Kavuni arisi recipe
 Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India. Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Back rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days. Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours. Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies. Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it. Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

Check out more Chettinad special recipes !

Kavuni arisi recipe

Kavuni arisi recipe


Kavuni arisi recipe Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

Cuisine: Chettinad
Category: Sweet
Serves: Serves 4
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8 Hours 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Black rice / Kavuni arisi - 1/2 cup
  • Water - 2 to 2.5 cups
  • Sugar - 1/2 cup (I used 1/3 cup)
  • Grated coconut - 1/2 cup
  • Ghee - 1 tbsp
  • Cashew nuts – Few
  • Cardamom powder – 1/2 tsp (optional)

METHOD

  • Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours.
  • In a pressure cooker base, take 5 cups of water. Add the soaked kavuni arisi draining excess water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy. After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic.  Quantity of water and number of whistles to pressure cook depends on the age of rice.(Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).
Kavuni arisi recipe
  • After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.   If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut. 
Kavuni arisi recipe
  • After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !
Kavuni arisi recipe
Note
  • Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
  • Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
  • There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

Try this yummy Chettinad special Kavuni arisi recipe. You will love it !
Chettinad Kavuni arisi recipe
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January 4, 2019

Paal Poli Recipe – Milk Poli – Paal Poori Recipe

Paal poli recipe
 Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

Paal poli

Paal poli recipe / Paal poori / Milk poli recipe


Paal poli recipe / Paal poori / Milk poli recipe

Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.



Cuisine: South Indian
Category: Sweet
Serves: 6 to 8
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Maida / all purpose flour - 1/2 cup
  • Coarse Rava / Semolina / Sooji - 1/2 tbsp
  • Ghee - 1/2 tsp
  • Salt - a pinch
  • Water - as needed
For sweetened milk
  • Milk - 1/2 liter ( 2 cups)
  • Sugar - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Edible camphor - a pinch (optional, I used it)
  • Chopped cashew nuts, badam, chironji - a handful
  • Saffron threads - few
HOW TO MAKE PAAL POLI
  1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
  2. Add water gradually and make a smooth, non-sticky, stiff dough.
  3. Let the dough rest for 15 minutes. Cover and keep it aside.
  4. In the mean time boil milk. Boil till its reduced slightly.
  5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
  6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
  7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
  8. Remove the poori, drain the oil and add to milk.
PAAL POLI RECIPE - STEP BY STEP PICTURES

  • In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

  • Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

  • In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.
  •  

    • Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

    • Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.

      • Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like. 

      Enjoy !

      Note

      • Adjust the quantity of sugar as per your taste.
      • Do not add more rava. It makes the poori hard.
      • Do not over fry the poori. It will become a papad.

      Try this yummy, delicious paal poori and enjoy.
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      October 28, 2018

      18 Halwa Recipes - Indian Halwa Varieties

      INDIAN HALWA VARIETIES

      Here is the collection of 18 different types of halwa recipes / Halwa varieties in my blog. In this list, you can find the links of 18 halwa recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian halwa recipes for Diwali and other festivals. As you all know Halwa (Halva/ Halawa/ Sheera in Hindi) is one of the most popular Indian dessert recipes. The word halwa means sweetness. It is prepared using flour or nuts as the base ingredient. In this collection, you can find the Indian halva recipes starting from easy carrot halwa using pressure cooker, suji halwa, beginners special corn flour halwa to the most time consuming Tirunelveli halwa / wheat halwa. Among these halwa varieties, my favorite is badam halwa, easy atta halwa and suji halwa. You too choose your favorite, try and share your feedback. I am yet to try Kerala halwa and some more popular halwa recipes. I will update this list whenever I share them. Lets see the collection of 18 halwa varieties below. Please click on the images to see the particular halwa recipe.

      CARROT HALWA WITH KHOYA USING PRESSURE COOKER


      This is an easy and quick carrot halwa (Gajar halwa in Hindi) that is prepared using grated carrot, khoya, sugar, ghee and nuts. This recipe is without milk and condensed milk. Please click the image below to know how to make carrot halwa easily using a pressure cooker.


       Carrot halwa with khoya

      BEETROOT HALWA USING PRESSURE COOKER


      Beetroot halwa very similar to carrot halwa in cooking procedure . It is a healthy, yummy, quick halwa recipe. This recipe is without khoya/ mawa. Check how to prepare it.


       Beetroot halwa

      BADAM HALWA


      Badam halwa / Almond halwa like sweet shop style. It is one of the popular halwa recipes in South India. This rich and costly halwa can be made easily at home too. check out the recipe link by clicking the image below.


       Badam halwa

      CORN FLOUR HALWA/ KARACHI HALWA


      Bombay Karachi halwa, the most popular halwa recipe in North India. But its a very simple recipe prepared using corn flour, sugar and ghee. According to me this halwa is a beginners recipe. Anyone can make it easily and perfectly by following the steps. Do check it out.



       Corn flour halwa

      TIRUNELVELI HALWA USING WHEAT FLOUR


      This is a simplified version of Tirunelveli halwa using wheat flour. It tastes close to original Tirunelveli halwa. Do give a try.



       Tirunelveli halwa with wheat flour

      MOONG DAL HALWA / MOONG DAL SHEERA


      This is a popular North Indian style sheera recipe. It tastes so good. I have shared an interesting method to reduce the cooking time of this halwa. Do check out the recipe.



       Moong dal halwa

      SOOJI HALWA / SUJI KA SHEERA


      Suji halwa is a very simple and quick halwa recipe prepared for most of the festivals. This halwa is served along with Poori, Chole for breakfast. Halwa puri chole is one of the most popular breakfast combo in North India and Pakistan.



       Sooji halwa

      MILK HALWA / DOODH HALWA/ PAAL HALWA


      Milk halwa / Paal halwa in Tamil / Doodh is the first sweet which got me a good name from my relatives. This halwa is very easy to make and tastes very rich. It is different from milk kesari in ratio, method of preparation as well as taste. It tastes similar to paal khova.



       Milk halwa


      KASI HALWA/ ASH GOURD HALWA


      Kasi Halwa (Vellai Poosanikai Halwa in Tamil,Ash Gourd Halwa /Winter Melon Halwa in English, Boodida Gummaikaya Halwa in Telugu, Kumbalanga Halwa in Malayalam, Kushmandha halwa, காசி அல்வா /  பூசணிக்காய் அல்வா / Kalyana Poosani Halwa ) is one of the most popular sweet recipes which is served in Brahmin weddings.



       Kasi halwa

      ASHOKA HALWA / PASI PARUPPU HALWA


      Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) made with yellow moong dal, sugar and ghee. This paasi paruppu halwa is completely different from North Indian moong dal halwa.



       Ashoka halwa

      CARROT HALWA WITHOUT KHOYA USING PRESSURE COOKER


      Carrot halwa | Gajar ka halwa is the easiest and delicious sweet recipe that can be made in jiffy.The best thing about this sweet is it takes very less ghee unlike other halwa recipes. It tastes the best when served warm with ice cream.



       Carrot halwa in pressure cooker

      ATTA HALWA / KADAH PRASAD


      Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This is an Instant halwa made with whole wheat flour( atta in Hindi). This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab.



       Atta halwa

      CHEWY CORN FLOUR HALWA


      This chewy Bombay Karachi Halwa also known as Jelly halwa  is prepared using the same ingredients of corn flour halwa but slightly different in procedure. The basic difference between soft halwa and chewy halwa (rubbery halwa) lies in the cooking time. Do click the image to see the recipe with video.



       Bombay Karachi halwa

      MAIDA HALWA


      This is yet again a beginners recipe. It never goes wrong. You can make it soft or chewy as per your taste by changing the cooking time.



       Maida halwa

      BREAD HALWA RECIPE


      One of the best ways to use the leftover bread slices. It can be prepared so quickly with just milk, sugar and ghee.



       Bread halwa

      MICROWAVE SOOJI HALWA


      Sooji halwa / Rava kesari in Tamil can be easily prepared in a microwave oven too. Check it out.



      Microwave sooji halwa

      TIRUNELVELI HALWA


      If you are looking forward to try authentic Tirunelveli halwa recipe with whole wheat (samba godhumai), here is the link for you.


       Tirunelveli halwa

      CARROT HALWA WITHOUT KHOYA IN KADAI


      Traditionally carrot halwa is prepared in a wide kadai by boiling the carrots in milk. I have shared the same here without using khoya or condensed milk.


       Traditional Carrot halwa
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      October 11, 2018

      Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

      Bellam paramannam recipe

       Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee. Authentically paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time. So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

      Check out my other Andhra recipes too !

      Paramannam recipe

      Paramannam recipe - Bellam paramannam


      Paramannam recipe - Bellam paramannam

      Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.



      Cuisine: Andhra recipes
      Category: Sweet
      Serves: Serves 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS

      1 cup - 250ml
      • Raw rice / Sona masoori rice – 1/4 cup
      • Boiled Milk – 2 cups or Milk + water – 1 cup each
      • Sugar or jaggery – 1/2 cup (adjust as per taste)
      • Water – 1/4 cup for syrup
      • Cardamom – 2 nos (crushed)
      • Cashews and dry grapes/raisins - Few

      HOW TO MAKE BELLAM PARAMANNAM RECIPE

      1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
      2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
      3. In a pan, melt jaggery and make a thin syrup.
      4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
      5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
      6. Switch off the flame and serve hot or cold.

      BELLAM PARAMANNAM - STEP BY STEP PICTURES

      • Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles. 

      • Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside.

      • In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm.

      • Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame.

      • Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like.

      • Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like.

      • Enjoy !

      Note

      • Adjust the quantity of jaggery as you like.
      • Do not add hot jaggery syrup to the payasam. It may curdle.
      • Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom.
      • You can also cook the rice in equal quantity of water and milk.
      • You can add a pinch of edible camphor for more flavor.

      Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.


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