THENGAI BURFI RECIPE- SOUTH INDIAN COCONUT BURFI - EASY DIWALI SWEETS

Coconut burfi/Thengai barfi in Tamil & Nariyal barfi in Hindi is one of the easiest burfi recipes that can be made within 10 minutes using three main ingredients. Just a drop of ghee is enough to make this sweet. I started making this burfi last year just to finish off the excess fresh coconut shells (thengai moodi) I got as prasadam from temples. But nowadays our family has become a big fan of coconut burfi and I make it very often. U can find many versions for this coconut burfi using milk, condensed milk (milkmaid) etc. Here I have shared a very easy recipe with easily available ingredients in our home.

Though its cooking procedure is really easy, there are certain things that need to be followed to get a white, juicy, soft coconut burfi. No worries, even a beginner can try it ! I have used little milk, Rava & fried gram dal as per my MIL’s suggestion. U can skip it always. 

Ok, lets see how to make South Indian coconut burfi/thengai burfi recipe with stepwise pictures !Do include this easy burfi in your Diwali menu and treat your family members. As I say in all my sweets posts,do have a look at my “Notes” section if you are a beginner !

Check out my “Easy coconut ladoo” if interersted.

Coconut burfi/Thengai burfi recipe

Easy coconut burfi recipe with 3 main ingredients !

Cuisine: Indian

Category: Sweet

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh grated coconut - 1/2 cup(heaped) Sugar - 1/2 cup Cardamom seeds - 2 nos (crushed) Milk - 1 tbsp Chiroti rava - 1/2 tsp (completely optional) Fried gram dal - 1 tbsp Ghee - a drop ( to grease the plate)

METHOD

Grease a plate with a drop of ghee and set aside. Grate coconut carefully without scraping the brown part of it. This is the first most important point to get white coconut burfi. If you find some small pieces of coconut while you grate, dry grind the coconut gratings to a fine powder. But this step is not necessary if you have fine coconut gratings without any pieces. Its better to use a non-stick kadai to know the right finishing stage. Aluminium or iron kadai also works great but if you are a beginner,use non-stick kadai. In a wide non-stick kadai, take the grated coconut, sugar, milk and rava (if using). Switch on the flame, keep it medium and mix it. As u mix,sugar will melt and the mixture becomes watery. Keep the flame completely low and keep mixing the coconut mixture ( Mixing in low flame is the second important thing to get white burfi). White foamish bubbles will form all over the mixture. Keep stirring the mixture by staying nearby. Mixture will start to become thick. Bubbles will form in the sides of the pan and mixture will leave the sides of pan. As soon as the mixture starts to leave the pan, add cardamom powder and mix well for a minute. Mixture will start to form a lump. Lastly add the fried gram dal pieces and give a stir. Remove in the ghee greased plate. No problem if the mixture is slightly wet ( the last important point). It will harden in few minutes as it cools down.  Press and level the mixture with back of spatula or butter paper. Then leave it untouched for 2 minutes. Now draw lines using a sharp knife and mark squares or diamond shapes. Let it cool. Remove and enjoy ! U can store this burfi in a box and use it for a week.( Initially burfis look half white but it changes to white as time proceeds) Enjoy !

Note

The 4 important points to be noted are: Brown part of coconut should not be used. Use only white part to scrape off. Use low flame throughout the entire cooking process for the mixture to remain white till the end. Remove the mixture as soon as it thickens a bit leaving white bubbles in the sides and becomes a lump. Do not wait for the mixture to become dry completely. After you drop the mixture in ghee greased plate,level it/smoothen it using a spatula or butter paper to give a smooth look to burfi. Burfi will set in 2-3 minutes. Draw lines & make shapes immediately after 2 minutes else it will be hard to make shape. Tips for troubleshooting : Suppose if you remove the mixture a bit early, it won’t set. It will remain wet for long time. In that case, again transfer it to the kadai & cook it for 1-2 minutes till it thicken a bit. If you over do the mixture and if it becomes dry and crumbly, no worries. Add 2-3 tbsp of milk and again mix it in the kadai for a minute. It will absorb the milk & become slightly wet. Remove spread and make pieces. You can use dessicated coconut instead of fresh coconut. But grind it using milk before adding sugar. U can skip rava and milk while cooking if you don’t like but I used it as per my MIL’s suggestion. U can use roasted cashew pieces instead of fried gram dal.

Make this easy, juicy coconut burfi & enjoy !

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RIBBON PAKODA RECIPE WITH BESAN /OLA PAKODA - EASY DIWALI SNACKS

Ribbon pakoda is one of the most famous Savouries in Tamil nadu. People call it by different names as Ola pakoda / Oatu pakoda / Ribbon tape / Ribbon flowers / Naada aachu/ Seeval etc. Most of the tamil people make this during Diwali without fail.

Every year my MIL prepare this easy snack recipe along with thenkuzhal & spicy maida biscuit. But I tried this ribbon pakoda recipe on my own for the first time yesterday asking the recipe from my MIL. I also referred Banumathi mam’s (Food Fun Friends group in facebook) recipe, made few changes and came up with this crunchy, white ribbon tape aka ribbon pakoda. 

This recipe needs very less butter but it gives crunchy pakoda. As Sendhil is fond of pepper flavor, I used pepper powder instead of red chilli powder. So mine came out white in color. If  you want red colored ones like you get in shops, just replace pepper powder with Kashmiri red chilli powder. I was very happy and completely satisfied in my first attempt itself.  We munched it with tea as evening snack. Tasted great ! 

Do try this yummy, easy snack for Diwali. Not just for diwali, you can make this as an evening snack for your kids when they are back from school. I am sure it will come out very well & everybody will love it. Do refer “Notes” section for beginner’s tips.

Ribbon pakoda recipe

Ribbon pakoda/Ola pakoda recipe for Diwali - Easy,yummy pepper flavored evening snack !

Cuisine: Indian

Category: Snack

Serves: -

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 250ml Rice flour - 1 cup ( I used idiyappam flour) Besan flour/Kadalai maavu - 1/2 cup Melted butter or soft butter - 1 tbsp (at room temperature) Asafetida/Hing - 1/2 tsp  Pepper powder or red chilli powder - 2 tsp Sesame seeds - 1 tsp Salt & water - as needed Cooking oil - to deep fry

HOW TO MAKE RIBBON PAKODA - METHOD

In a wide bowl,take the rice flour, besan, hing, pepper powder, salt & butter at room temperature. Mix well. Butter should be mixed well with the flour. You can use Kashmiri red chilli powder instead of pepper powder but color of ribbon pakoda comes out golden brown. Add water little by little and make a smooth, non-sticky dough. Make sure dough is not too tight/dry or too wet. Take the ribbon pakoda mould(achu) and keep a ball of dough in the press. Heat oil to deep fry. When the oil becomes hot, drop a pinch of dough. If it rises immediately, temperature is just right. Simmer the flame & press the mould over hot oil in a circular manner. Let it cook in one side till bubbles cease. Flip it and again cook till “ssh“ sound stops. Remove and drain in a tissue.( adjust the flame whenever needed).  After its cooled down, break into pieces, store in an air tight box and Enjoy ! This snack takes one day to infuse all the flavour and tastes, smells best the next day !

Note

You can replace pepper powder with a tsp of red chilli powder & hing with smoothly ground 1.5 tsp of garlic paste. While making dough, do not add more water and make too sticky dough. Ribbon pakoda will break into pieces in oil & you will get serrated edges. If you make very tight dough, it will be very difficult to press. So make it perfect. Do not reduce the quantity of rice flour. U won’t get crispy pakoda. U can replace butter by ghee or hot oil. But butter gives the best result. If you don’t deep fry all the batches properly, it will make the entire snack soggy the next day. So deep fry them by adjusting the flame correctly. It tastes best the next day with all its flavor and crispness.

Enjoy munching this yummy snack with coffee/Tea !

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PANEER LADDU RECIPE / MALAI LADOO WITH CONDENSED MILK

Malai ladoo aka paneer ladoo is one of the most famous sweets in North India. I tried this easy laddu recipe for the first time using my homemade condensed milk .I referred milk maid website and here for this recipe.Its a very easy dessert/sweet that can be made within 10 minutes and it tastes great too! Indian kesar Malai ladoo can be made in different ways.This is one of the easiest method of doing it. All u need is just 3 main ingredients.Even beginners can try this sweet easily.I used store bought paneer.U can use homemade chenna too.Do try this easy n yummy sweet for this Diwali to treat your family and let me know how u liked it. Ok,lets see how to cook this easy Indian dessert recipe-Paneer ladoo.

Paneer laddu/Paneer ladoo recipe

Easy n delicious paneer ladoo recipe using store bought paneer & homemade condensed milk

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml Paneer - 200gms (store bought or homemade) Condensed milk – 3/4 cup (-do-) Boiled milk – 1/4 cup(at room temp) Sugar - 1tbsp (optional,add only if u need more sweetness) Elachi/Cardamom seeds - 2 nos Kewra essence – 2 drops ( optinal,i din’t use) Kesar/Saffron threads - few ( add less to get white ladoo) Ghee – 1 tsp (unmelted)

METHOD

If using store bought paneer,immerse it in hot water for 10-15 minutes till it softens.Then crumble it well using your fingers.If using homemade paneer,no need to keep in hot water.Knead the chenna well with your palm & crumble it. Take the crumbled paneer in a mixie jar.To this, add condensed milk,milk,saffron threads and cardamom seeds(without skin). Grind it to a smooth paste.After grinding the mixture,check for taste and add more condensed milk or sugar,grind again and proceed to next step. In a wide kadai,take the ground paste and add 1 tsp of ghee(refer picture). switch on the flame.Keep the flame medium and stir in regular intervals till the mixture becomes thick and becomes a whole mass leaving the sides of pan. Remove in a ghee greased plate and let it warm.Knead the dough well & make a non-sticky mass.Make balls and arrange in a cupcake liner.Decorate it by keeping a colored dot( I used a  pinch of orange food color powder dissolved in little water) and sliced pistachios. Serve n Enjoy !

Note

My ladoos were slightly yellow in shade as I used saffron threads.Skip it to get white colored ladoos. Use  2 drops of kewra essence to get nice flavor. Instead of store bought paneer,u can use homemade paneer too.Homemade chenna makes even more soft ladoo. If using homemade chenna,knead the chena well and then grind with condensed milk. U can use store bought or homemade condensed milk.U can add more condensed milk based on your taste buds. After grinding the mixture,check for taste and add more condensed milk if necessary. Do not keep the dough in flame for long time,ladoo may turn hard.Also remove the dough only after it becomes non-sticky.U can check it by taking a small piece and make a ball.If u are able to shape it well,remove in a plate.

Make this easy n delicious paneer ladoos for this Diwali n Enjoy !

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TIRUNELVELI THUKKADA RECIPE - WHEAT FLOUR SNACKS - DIWALI SNACKS RECIPES

Thukkada is a Tirunelveli special tea time snack made with wheat flour. I came to Salem two days back to celebrate Saraswathi pooja & having a great time here. Yesterday I went to my mom's place for half a day. I had my mom's lunch happily after a long time. I told her to prepare this easy, Tirunelveli famous snack recipe,Thukkada. 

Thukkada is nothing but spicy wheat flour chips. Yes, its made of wheat flour spiced with chilli powder. I saw some versions using garlic and Red chillies paste. But my mom makes it very simple just by adding red chilli powder to wheat flour. She usually make this spicy snack at the time of Diwali along with Thenkuzhal. When I was thinking about easy savories recipes for Diwali, I reminded about this crispy, guilt free snack and thought of sharing here.  You can make it in square or diamond shapes as you wish. 

My MIL also makes a similar snack recipe using maida called as spicy diamond cuts. You can even make sweet thukkada adding powdered sugat. I will share that version soon. Do try this easy, crispy, yummy thukkada  this weekend & to crack this Diwali :) Its very easy to make and comes out crunchy too ! Don't forget to check "Notes" section.

Check out my sweet maida biscuit too.

Easy, Nellai famous thukkada recipe

Easy,spicy Nellai famous thukkada recipe for Diwali !

Cuisine: Indian

Category: Savory

Serves: 50 nos

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup = 250ml

Wheat flour/Atta – 1 cup Red chilli powder – 1 tsp ( heaped ) Levelled for low spice Water and salt - As needed Hot oil or melted butter – 1 tbsp  Cooking oil - to deep fry Hing - a big pinch

METHOD

In a wide bowl, take the wheat flour, salt, red chilli powder and oil. Mix well, Then add water little by little and make a tight dough.( Add water carefully. If u make the dough sticky n soft, u won't get crispy thukkada & also do not add more flour if the dough becomes sticky, thukkada will become very hard). Let the dough sit for 10 minutes.Then make uniform balls,dust with wheat flour and roll it like a thin chapathi. Use a knife or pizza cutter and cut into diamonds or squares. Place all the pieces in a news paper. No problem if the pieces stick to each other. Just sprinkle gradually. It will separate while frying.   Heat oil and deep fry them in batches till bubbles cease completely. U will get golden brown thukkada. Remove in a tissue and let it cool. Deep fry all the batches uniformly .If you don’t fry one batch properly, it will become soggy and it will spoil the entire snack. Store in a box n enjoy with tea or coffee!  It stays good for months if properly done.

Note

U can replace red chilli powder by garlic,chilli paste. To make this paste,grind 5 cloves of garlic along with 4-5 red chillies to a smooth paste. The most important thing to make perfect thukkada lies in the dough. If the dough is too soft n sticky, thukkada will become either hard or soggy. So make the dough tight & perfect. Do not use more flour for dusting. Dust once or twice.

ENJOY THIS SPCIY THUKKADA WITH TEA/COFFEE ! ITS ADDICTIVE !

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SWEET CORN SUNDAL RECIPE- SWEET,SPICY(2 VERSIONS)

Sweet corn sundal is a very easy and super tasty sundal recipe & this must be kids most favourite among all the navratri sundal recipes. But most of us don’t do it just thinking about its difficulty in removing the kernels from the boiled corn.Many of us use frozen corn & microwave it to make our job simple. But you can easily remove corn kernels from fresh corn too. Last year I found this simple & quickest way to remove corn kernels from a road side corn wala. With this method, making corn based recipes has become a breeze for me. To make you feel the same, I have shared that easy method with stepwise pictures,just go thro it and make this sundal instantly. Actually I wanted to post this sweet corn sundal recipe during last year navratri but I couldn’t.

So this year, as an interesting addition, I have shared two versions here. One is sweet corn spicy sundal(the normal one) and the other one is sweet corn sweet sundal. I hope this sweet version may be new to some of you.As spicy sweet corn sundal is common and well known to everyone, I wanted to try a sweet version with it. I just followed my Green gram sweet sundal & karamani sweet sundal recipes and prepared it.It was very nice n I loved it a lot. Basically I love the combination of sweet n spice. So I tempered this sweet sundal with a red chilli for mild spiciness and it lend a nice flavour to it. Do try this sweet sundal version. U will love it like me. The second version is a very simple one like other sundal recipes. To make it more colorful n healthy for kids, you can add grated carrot and boiled green peas. It will be more appealing to the kids and they will sure love it. U can try this sundal with American sweet corn or Indian corn. Tastes good for both. Ok,lets see how to make this sweet corn sweet sundal and kara sundal with video. 

Do check out my Colorful Rangoli sundal too !

Sweet corn sundal recipe - 2 verisons

Sweet corn sundal recipe for Navratri naivedyam !

Cuisine: Indian

Category: Navratri

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

For sweet sundal Boiled Sweet corn - 1 no Grated jaggery - 2-3 tbsp Cardamom seeds - 1 no (crushed) Grated coconut - 2 tbsp To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no ( pinched) For spicy sundal Boiled Sweet corn - 1 no Salt - as needed Grated coconut - 3 tbsp Ginger - 1/2 tsp ( finely chopped) Lemon juice - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Green chilli - 1 no Curry leaves - few Coriander leaves - few

HOW TO MAKE SWEET CORN SUNDAL - METHOD

Peel the corn and wash it.Cut into two pieces and pressure cook it adding enough water. Remove n let it cool. Take a piece of corn in a plate and hold it straight.Run your knife from top to bottom by cutting the kernels. Collect the kernels in the plate.Separate it and keep it ready.U can refrigerate in a zip lock bag till use.. For sweet sundal, melt grated jaggery adding enough water to cover it. Strain the syrup and collect in a bowl. (You can add jaggery directly if its pure). Add cardamom powder and set aside. Heat oil in a kadai and temper all the ingredients given above. Add the sweet corn and jaggery syrup. Mix well till the syrup is absorbed. Lastly add grated coconut and mix well. For spicy sundal, heat oil in a kadai and temper all the ingredients given above. Add the boiled corn kernels and mix well. Add salt, grated coconut, coriander leaves and lemon juice. Mix well and switch off the flame immediately. Enjoy ! Sweet corn sundal video

Note

For sweet version, you can replace jaggery with sugar. Adjust the quantity of jaggery based on the sweetness you like. For spicy version, you can add grated carrot.

Do try this kids favourite sweet corn sundal for today’s navaratri neivdeyam !

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KARAMANI SUNDAL RECIPE WITHOUT SOAKING - THATTA PAYARU SUNDAL

Generally sundal varieties with lobia / karamani / Black eyed peas/ thatta payaru, green gram/pacha payaru and lima beans/mochakottai can be prepared without soaking. We can make sundal instantly by roasting them. Roasting gives a nice flavour to these legumes and makes the sundal tastes yummy too. 

I won't say it cooks super soft at the same time it won't be hard to chew. Last year I shared Instant white karamani sweet sundal with jaggery using the same method. Here you go, spicy instant karamani sundal for this year Navaratri. Lets see how to make this easy navratri sundal recipe today ! Do try this easy,instant sundal and offer for today's neivedyam.

Instant Karamani sundal recipe

Instant karamani sundal / thatta payaru sundal for Navarathri naivedyam

Cuisine: Indian

Category: side dish

Serves: 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Karamani/Lobia/Black eyes peas/thatta payaru - 1/2 cup( white or brown) Grated coconut- 1/4 cup or 3 tbsp Water and salt-As needed To temper Cooking oil - 1 tbsp Mustard seeds-1/2 tsp Urad dal-1/2 tsp Red chillies - 2 nos Curry leaves-few Lemon juice - few drops Coriander leaves-few Hing - 2 big pinches

METHOD

In a pressure cooker base,heat a tsp of oil and roast the karamani till it crackles. Keep the flame medium. The color turns dark and skin cracks with a noise. Press the grains well using the back of ladle. Add the required water & a pinch of cooking soda(optional to cook soft, but I dint add) and pressure cook in   low flame for 3 whistles. After the steam is released, open the cooker and keep aside. Do not drain the excess water. Heat oil in a kadai and temper as said above. Add the cooked karamani along with water. Let it boil for sometime. Leave little water behind( say 1 tbsp) and add the grated coconut. Mix well till water drains. Switch off the flame and drizzle lemon juice as needed ! Garnish with coriander leaves.  Offer God n Enjoy !

Note

U can replace brown karamani with white ones. If u want to make very soft sundal,soak karamani for 2-3 hours after roasting and before pressure cooking.

Make this healthy karamani sundal instantly and offer God !

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