Showing posts with label HOLI RECIPES. Show all posts

October 7, 2015

Butter Badusha Recipe / Balushahi With Video - Diwali Sweets Recipes

Badusha/Balushahi recipe is one of the must try sweets recipes during Diwali or any occasions. Most of the people in India make badusha for Diwali. So I thought of starting my diwali recipes with this most popular sweet recipe.

Basically I am not a big fan of sweets. But there are very few sweets for which I don’t say NO. Badusha is one among them. I love it for its flaky, layered texture with mild sweetness. Every year during Diwali, my MIL makes Maida burfi and Badusha without fail. She is my inspiration to try sweets on my own. She usually adds Dalda/Vanaspati or butter to make badusha.

Based on my MIL’s recipe and after few trial & errors, I am making badusha successfully for the past two years. I have shared some tips, do’s & don’ts below for beginners. I took a complete video for badusha preparation and shared the same below. I love the traditional doughnut shaped badusha more than the swirled ones. But still swirled badusha looks more attractive like suryakala.

In this post, I have just shared a small video of how to make badusha swirls for beginners to learn. Hope it is easily understandable. Lets see how to make the most popular Indian sweet balushahi aka badhusha in detail with a video on how to shape the badusha.

How to shape badusha

TIPS TO MAKE PERFECT BADUSHA

Generally beginners complaint about badusha disperses/dissolves in oil. It is due to the addition of more cooking soda or fat content ( ghee or butter). If the oil temperature is too low, badusha may dissolve in oil.
Sometimes you may get more cracks in badusha after frying. It may become shapeless too. It is also due to the quantity of cooking soda.So please be very careful while adding soda.
The secret of getting flaky, layered badusha lies in slow deep frying in low flame. Adding curd doesn’t make the difference. My MIL never add curd. Still it comes out flaky. But curd helps to give softness to Badusha. So do not skip it.
You can replace butter with melted ghee. But use melted ghee or butter only at room temperature. It should not be hot.
No need to knead the dough very hard or beat as you do for chapathi dough. Its enough to make a soft, crack free dough to get good badusha.
The recipe I have shared here gives badusha which may be slightly hard as soon as you prepare. But it will become soft the next day and tastes much better.

Butter badusha recipe

How to make butter badusha - Diwali sweets recipes

Cuisine: Indian

Category: Sweets

Serves: 9

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

All purpose flour/Maida - 1 cup (tightly packed & levelled)
Melted butter - 1/4 cup ( at room temp, butter should not be hot)
Curd - 1 tbsp
Cooking soda / Baking soda - 1/8 tsp
Water - as needed ( I used 2-3 tbsp)
Salt - a small pinch

For sugar syrup

Sugar - 3/4 cup
Water - 1/3 cup
Cardamom powder - 1/2 tsp
Lemon juice - 1/2 tsp
Saffron threads & dessicated dry coconut,nuts - for decoration

HOW TO MAKE BADUSHA - METHOD

Take a wide bowl and add the melted butter,cooking soda & curd. Mix well with a whisk till it becomes a creamy paste.It will take 1-2 minutes. Take sugar in a bowl and add water. Mix well & set aside. Let it dissolve for making syrup.

To this paste, add maida and a pinch of salt. Mix well and make a crumbly mixture. Butter & curd mixture should spread well with the flour. The mixture should resemble bread crumbs. Sprinkle some water and make a soft, non-sticky dough ( I used around 2-3 tbsp of water. It may vary based on the water content in curd)

Rest the dough for 30 minutes. After the resting time, the dough would be very soft. Smoothen it using your hands to remove cracks by just pressing it gently. Do not knead it. Take small ball sized dough and make a crack free smooth ball. Flatten it using your palm and make a dent in the center using your pointer finger. Make a deep impression.

For making swirl shaped badusha, take a ball from the dough and pinch in a corner. Fold it and again pinch the swirled end. Repeat this to make a circle. Refer video for more reference.

Heat oil in a kadai and when it gets heated, drop a pinch of batter. As soon as the batter rises to the top, drop 3-4 badusha and switch off the flame. Let the badusha cook in off fire till it floats on top of oil. After it starts to float, flip the badusha and switch on the flame. Keep the flame medium and cook the badusha till it turns golden in color. One batch takes nearly 8-10 minutes.

The swirled badusha takes more time to cook and looks dark in color compared to the donut shaped ones. Don’t panic.It also tastes little more crispy compared to the round ones. Deep frying patiently is more important to get layers in badusha. So please follow this carefully.
While frying badusha, you can make sugar syrup. Boil the syrup till one string consistency. i.e when you take a drop of syrup between your fingers & release, it will form a single string. Add cardamom powder & lemon juice and switch off the flame. Lemon juice prevent crystallization of sugar syrup. Refer this post for detailed sugar syrup consistencies.

Remove the badusha in a tissue. Drop them into the warm syrup. Let it soak for 5-10 minutes. Flip them in the syrup for even coating. In the mean time, deep fry the next batch of badusha. Remove the badusha from the syrup and arrange in a plate. Once it cools down, sugar syrup with crystallize and make a nice coating. Store it once badusha is cooled down completely. Enjoy ! It stays good for 3-4 days if properly done.

If the sugar syrup is crystallized while you soak the badusha, add few drops of water, heat it. Bring the one string consistency & then drop the badusha.

Try this yummy sweet for Diwali and have a great celebration !

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March 5, 2015

Easy Paneer Kheer|Paneer Payasam Recipe-Holi Recipes

Wish u all a very happy HOLI Dancing

On this holi day,i have come up with an easy peasy kheer recipe which can be made under 15 minutes.This paneer ki kheer/cottage cheese pudding also known as Chenna kheer is an awesome bengali dessert recipe which they usually make it for festivals like dussehra,Durga pooja,Diwali and Navratri.Actually i had planned to share paneer burfi or Balushahi/Badusha recipe today as my Holi special dish.But unfortunately,all the pics gots deleted from my SD card by mistake Sad

.I struggled to retrieve it but i couldn’t Not talking

.I became very much disappointed but still i don’t want to give up making a sweet post on this festival day.Suddenly I remembered about this Paneer kheer recipe which i had tried for my last year’s Holi lunch menu.It was a super hit recipe in my house.So i prepared the same and refrigerated it to serve chill for my daughter and husband this evening.I am sure they will love it.Friends,if u have not planned anything for today’s celebration and if u wish to make something special and rich,this paneer kheer is a wise choice.You can make it in the next 15 minutes if u have store bought paneer ready in hand.Of course,freshly made chenna/Paneer tastes the best but still store bought paneer works fine.Its one of the best ways to make our kid consume paneer and as u all know,its a protein rich, healthy recipe for them.Try this easy paneer payasam for this festival of colors & have a fun filled,colorful celebration Party

!!
Lets see how to make this paneer ki kheer..

Easy paneer kheer recipe

Paneer kheer/Paneer payasam recipe-Easy n delicious dessert recipe for celebrations.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh paneer block - 100 gms/Grated paneer - 3/4 cup
Milk - 2.5 cups ( 500ml)
Sugar – 4-5 tbsp
Corn flour or rice flour - 1.5 tsp ( dissolve in 2 tbsp of water)
Condensed milk - 1 tbsp ( optional)
Cardamom seeds - 2 no ( crushed )
Chopped nuts - a fistful
Rose essence - few drops
Saffron threads - few ( optional)

METHOD

Wash and grate the paneer using a small holed grater.Set aside.Boil the milk in a pan and when it comes to boil,add sugar and corn flour water.

Allow it to roll boil for 5 minutes.In the mean time,chop the nuts and keep it ready.Add the cardamom powder and condensed milk.Lastly add the grated paneer and give a boil for 2 minutes.U will find the kheer becomes thick.Switch off the stove and add few drops of rose essence.Refrigerate for an hour and serve chilled OR enjoy it warm by sprinkling the chopped nuts and few saffron threads!

Looks rich and colorful,tastes rich and delicious!!

This kheer tends to thicken as it cools down.So dilute it by adding more milk & sugar if u wish.

Note

You can add freshly made chenna/paneer too.It tastes even more delicious and gives melt in mouth texture.
When u use store bought paneer,make sure u use the fresh ones.Else u may get a tangy taste.
Never boil the kheer for longer time after adding paneer because paneer may turn chewy.
Adding cardamom seeds & rose essence gives a nice flavor to the kheer.So do not skip it.
I used saffron threads only for photos.I did not add it in the actual recipe.

Enjoy this creamy paneer kheer with your loved ones.Tastes even more delicious !! Happy Holi Happy

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March 3, 2015

Easy Caramel Kheer/Payasam Recipe

My MIL shared this recipe with me after watching in a TV show hosted by Revathi Shankaran.Last week i made this payasam within 10 minutes for my Friday Pooja.This kheer recipe is only for Caramel lovers.It tastes very similar to “Lacto King” chocolate with a mild orange color & an awesome smell of caramel Winking

.Let me tell u what is caramel for beginners sake.Caramel is nothing but the sugar syrup heated until it turns brown.It is used as a flavouring or colouring for food or drink.But if you are a beginner,u should be very careful in making it.Over burning of sugar makes the caramel dark and bitter but if u do it patiently in low flame,u can achieve it right.When i browsed for this caramel payasam recipe after my MIL told about it,i found most of the recipes were with basmati rice,aval/rice flakes and rice flour.But i tried a simple and easy version with milk & nuts as suggested by my MIL.So its like our usual Paal payasam/Milk kheer with caramel flavor.You can make this payasam instantly for your surprise guests.Moreover Holi festival is nearing our door steps.So u can plan and make it on Holi day ! I will try to share some more interesting recipes for HOLI.Stay tuned !
Check out my 15 payasam recipes if interested !
NB: The color & flavor of this kheer may slightly vary based on the color of caramel.The color of payasam in first pic & second pic looks slightly different due to the lighting.I clicked the same bowl under different settings.Pls don’t get confused.

Caramel Payasam/Kheer recipe

Milk payasam/Kheer recipe adding caramelized sugar & nuts !

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200 ml

Thick boiled milk - 1 cup ( Full fat milk)
Sugar - 2 tbsp ( to caramelize) + 1 tbsp
Condensed milk – little (optional)
Mixed nuts - few tbsp(chopped & roasted in ghee)
Ghee - 1 tsp ( to roast nuts)

METHOD

Boil milk and add 1 tbsp sugar to it.Chop nuts finely and set aside.(You can also add a tbsp of condensed milk instead of sugar.It will make this kheer richer & thicker)

Take 2 tbsp of sugar in a kadai and mix in medium flame.It will start to melt as shown in the picture. Keep mixing in low flame.

Now sugar would be melted completely.Keep the flame very low and keep stirring.Then it will turn golden brown like jaggery syrup.This is called Caramel.Keep the boiled milk ready in one hand.Add the milk as soon as the sugar is caramelized. Make sure flame is low throughout the process.

As u add milk,it will raise and becomes frothy.Switch off the flame & mix well.Milk would turn slightly orange in color.

Now roast the nuts in ghee and add to the payasam.Mix well and serve hot or refrigerate for 30 minutes and serve.It tastes delicious.

NB: The color & flavor of this kheer may slightly vary based on the color of caramel.

Note

Please adjust the quantity of sugar based on your taste buds. I found 1 tbsp is just right for us.U can add 2tbsp to the maximum.
Be careful while caramelizing the sugar because if u miss the correct stage,payasam will taste bitter.
If u are a beginner,keep the flame completely low while making caramel. The total process takes around 4-5 minutes in very low flame.
You can also add a tbsp of condensed milk instead of sugar.It will make this kheer richer & thicker.

Check out my 15 payasam recipes if interested !

Try this easy n quick payasam recipe for festivals or any special days.Tastes yum !

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October 12, 2014

30 Easy Diwali Sweets For Beginners | Indian Diwali Sweets

In this post, I have shared the collection of simple and easy South Indian and North Indian diwali sweets / deepavali sweets for beginners under one page for quick reference. For making these sweets, you don’t need expertise knowledge or worry about the consistency of sugar syrup or jaggery syrup. All these recipes are just mix n cook kind.

I have shared few burfi recipes, halwa recipes, some ladoo recipes and few sweets using condensed milk. Hope you find it useful. Try these easy sweets for this Diwali and have a fun-filled celebration. I am sure these sweets would be loved by everyone including children/kids.

I am yet to update few of my old easy sweets posts. So I have not included them here. I will add them once I update it. Next week, I will try to share some authentic sweets and savory recipes for Diwali & then I will make a post with good collection of Diwali recipes with our Celebration pictures. Ok, Lets see the list of easy Indian diwali sweets below.

HERE is my full collection of Diwali Recipes with celebration procedures !

I have shared the video links below. Please click to watch it.