Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour

Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. 

Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. 

I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well. Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. 

Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour

Cuisine: Tamil nadu

Category: Snacks

Serves: 30 to 50

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought idiyappam flour / kozhukattai flour - 1/2 cup Roasted gram flour / Pottukadalai maavu - 1 tbsp Soft butter - 2 tsp (at room temperature) Red chilli powder - 1/2 tsp Hing/ asafetida - 1/4 tsp Powdered coconut - 1/2 tsp (optional) Cumin seeds or black sesame seeds - 1/2 tsp Salt - as needed Cooking oil - to deep fry

HOW TO MAKE KARA SEEDAI RECIPE

1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
2. Remove the flour as soon as it starts to fume slightly.
3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
7. Cool down and store in a box. Enjoy for a week !

KARA SEEDAI RECIPE - STEP BY STEP PICTURES

Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down.  Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly. Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.   Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches). This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them. Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Do not forget to sieve the flour to avoid bursting. Dry roast the rice flour for best seedai. Do not skip it.

Try this easy, yummy, Kara seedai recipe and share your feedback with me.

Technorati Tags: Kara seedai,seedai,kara seedai recipe,spicy seedai,spicy seedai recipe,seedai varieties,how to make seedai,seedai with rice flour,seedai with store bought rice flour

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Betel Leaves Rasam – Vetrilai Rasam Recipe - Vethalai Rasam

Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand. Usually I make homemade paan /  sweet beeda or have it with gulkand as it helps for better digestion. As you all know, betel leaves has innumerable health benefits and uses. So this time, I wanted to make vethilai rasam. 

I followed my tomato rasam recipe, made slight changes and came up with this recipe. With the dominating flavor of betel leaves, it tasted yummy. Sendhil & myself loved it. Use vellai vethalai for best taste. Karuppu vetrilai may taste bitter and gives a pungent taste. 

Friends, do try this easy betel leaves rasam for a change. You will love it like us. Ok, lets see how to make vetrilai rasam with step by step pictures.

Do check out my other rasam varieties 

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe for rice

Cuisine: South Indian

Category: Rasam recipe

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Betel leaves - 2 or 3 ( I used 3 small leaves) Ripe tomato - 1 Green chilli - 1 Pepper - 1/2 tsp Cumin seeds - 1 tsp Dhania / coriander seeds - 1 tsp Toor dal - 1 tsp Garlic cloves - 5 Tamarind – Berry size Sugar - 1/4 tsp Turmeric powder – 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing / asafetida - a pinch Red chilli - 1

HOW TO MAKE BETEL LEAVES / VETRILAI RASAM

1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
3. Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
4. Boil for few minutes till frothy and nice smell arises.
5. Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
6. Serve hot with plain rice adding few drops of ghee.

BETEL LEAVES RASAM RECIPE / VETRILAI RASAM - STEP BY STEP PICTURES

Wash the betel leaves. Remove the stalk part (kaambu). Tear the leaves roughly. Take in a mixie jar. Add chopped tomatoes, pepper, cumin seeds, dhania, green chilli, garlic to the mixie jar. Grind to a smooth paste adding required water. Heat a kadai and add the rasam paste. Add 1 cup of water, turmeric powder, salt and sugar.  Let it boil for few minutes till frothy with a nice smell. Switch off the flame.  Heat ghee in a small kadai. Temper mustard seeds, cumin seeds, red chilli and hing. Add to the rasam. Garnish with coriander leaves. Serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of betel leaves based on the size. I used 3 small ones, if big use 2. Do not use more.  You can use red chilli in place of green chilli while grinding. Do not skip dhania and garlic as it lends a special flavor to the rasam. Toor dal adds slight thickness to the rasam. You can skip it if you want.  Tamarind adds a milk tanginess to the rasam and helps to balance the bitter taste of betel leaves. But do not use more. Tempering in ghee at the end makes the rasam more flavorful.

Yummy, interesting betel leaves rasam is ready to relish with plain rice adding few drops of ghee.

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This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking. 

If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.

Baby corn masala gravy for chapathi, roti

Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup =250ml Baby corn - 4 to 5 Big onion - 1 Ginger garlic paste / gg paste – 1 tsp Ripe tomato - 2 big (Grind to puree) Cashewnuts - 8 to 10 (Grind to a paste adding milk/water) Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Coriander powder / dhania powder - 1 tsp Garam masala powder - 1/2 tsp Crushed kasoori methi - 1 tsp Cinnamon, cloves, cardamom and bay leaf – 1 each Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds) Salt & water - as needed Cooking oil - 2 tbsp (Any Flavorless oil) Butter - 2 tsp (optional) Coriander leaves - to garnish

HOW TO MAKE BABY CORN MASALA GRAVY

1. Wash and chop baby corn into small roundels.
2. Grind tomato to a smooth paste and set aside.
3. Grind cashew nuts to a smooth paste adding little milk or water.
4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
6. Then add tomato puree, salt and sugar. Mix well.
7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.

BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES

Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water. Grind cashew nuts to a smooth paste adding required water or milk. Set aside.  In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it. Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders. Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides.  Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy !

  

Note

Adjust the quantity of chilli powder as per your spice level. Do not skip cashew paste as it adds thickness and richness to the gravy. For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.

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Varalakshmi Vratham Recipes – Varamahalakshmi Festival Prasadam Recipes

 In this post, you can find the list of naivedyam / varalakshmi pooja prasadam recipes of Tamil nadu, Andhra pradesh and Karnataka for Varalakshmi viratham. Varalakshmi Vratham/Varamahalakshmi festival (Varalakshmi poojai in Tamil) is the most auspicious festival celebrated by married woman (Hindu) to commemorate Goddess Mahalakshmi. "Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day. People of South Indian states like Tamil nadu, Andhra and Karnataka and North Indian states like Maharashtra and Orissa celebrate this festival in a grand manner. This festival usually falls on the second Friday of August/ Sravana masam (Avani in Tamil). In 2023, its on August 25, Friday.

Goddess Lakshmi loves special dishes prepared with milk, jaggery, rice, coconut, dal and ghee. So people offer 3, 5, 7 or 9 dishes for Varalakshmi pooja naivedyam / prasadam with these ingredients as major ones. Sweet pongal, Payasam, tamarind rice, lemon rice, curd rice, kesari, vada, panakam, sundal, nombu kozhukattai, sundal are the major neivedyam recipes prepared in Tamil nadu for varalakshmi nombu. Apart from this, people also offer white rice (cooked raw rice), cooked dal (paruppu) and little ghee for Mahanaivedyam. Some people also make raw rice idli.

 In Andhra, people offer boorelu, bellam paramannam, pulihora, garelu, chakkara pongali, guggillu, panakam, pappu unta, daddojanam, perugu vada and sundal. In Karnataka Chitranna, bele holige, vada, kosambari, shavige payasa, panaka, sihi pongal, chakli, kodubele are offered to Goddess. In all these states people make similar naivedyam recipes but the preparation method and ingredients are slightly different. I have listed all the possible Varalakshmi festival special dishes for each state. Hope you will find this list useful to choose and prepare naivedyam.

Wish you all a very happy Varalakshmi pooja. May the Goddess bless us with all the goodness of life !

Before going to the recipes list, check out my detailed post on Varalakshmi vratham pooja procedure / puja vidhanam with slokhas. 

VARALAKSHMI VIRATHAM RECIPES – TAMIL NADU

• Sakkarai pongal / Sweet pongal

• Arisi paruppu payasam / Rice dal kheer

• Semiya payasam / Vermicelli kheer

• Paal payasam / Milk kheer

• Puliyodharai / tamarind rice

• Elumichai sadam / lemon rice

• Thayir sadam / Curd rice

• Ven pongal / ghee pongal

• Cooked rice / Raw rice ( rice & water ratio is 1:2.5)

• Kondakadalai sundal / Chana sundal

• Rava kesari / Milk kesari

• ulundhu vadai/ Urad dal vada without onion

• 3 kozhukattai varieties

• Pacharisi idli / Raw rice idli

• Instant wheat flour appam

• Instant maida appam

• Nei appam / ghee appam

• Instant nei appam

• Chana dal sundal / Kadalai paruppu sundal

• Panagam / neer more

• Masala Vada

• Pooran Kozhukattai/Modak

• Ellu kozhukattai

• Easy sweet pooran kozhukattai

• Easy Paal Kozhukattai

• Sweet Appam

• Sweet samosa/Karjikai

• Rava ladoo

• Murukku varieties

VARAMAHALAKSHMI FESTIVAL RECIPES – KARNATAKA

• Kosambari

• Chitranna / lemon rice (Skip onion)

• Mavinakayi chitranna / raw mango rice

• Holige / Obbattu

• Kesari bath

• Chiroti rava kesaribath

• Shavige payasa / Vermicelli kheer

• Mango seekarane

• Instant chakli

• Ugadi lunch menu

• Uddin bele vada / urad dal vada 

• Kodubele

• Mango payasa

• Mosaranna / curd rice

VARALAKSHMI VRATHAM RECIPES – ANDHRA PRADESH

• Vada pappu , chalimidi, panakam

• Garelu / Urad dal vada

• Andhra pulihora recipe

• Bellam paramannam

• Poornam boorelu

• Pappu unta recipe

• Chakkara pongali

• Perugu vada

• Senaga Guggillu

Check out other recipes below

• 12 Kesari varieties

• Puran poli with wheat flour

• Check out the other varalakshmi vratham special recipes

• No onion no garlic lunch menu

• Sundal varieties

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Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 

 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. 

When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. 

Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.

Cuisine: Karnataka recipes

Category: side dish for jolada roti

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 (Long and big) Big onion - 1 (Big) Tomato - 1 (big) Salt & water - as needed To grind Roasted peanuts without skin - 1/4 cup Black till seeds powder or niger seeds powder -  1 tbsp (roasted sesame seeds powder) Green chilli - 3 (Use 2 for less spice) Coriander leaves - 2 tbsp Curry leaves - 10 Cumin seeds - 1/2 tsp Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes) Turmeric powder = 1/4 tsp Coconut - 1 tbsp (optional) Cinnamon - 1 small piece Cloves - 1 To Temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE RIDGE GOURD GRAVY / HEEREKAYI PALYA

1. Wash and peel the ridges of ridge gourd & skin.
2. Chop into 2 inch size lengthy pieces. Set aside.
3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !

HEEREKAI PALYA - STEP BY STEP PICTURES

Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside. In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(ellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy. Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste. Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape.  Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !

Note

Adjust the quantity of green chilli based on your taste. Sesame seeds powder and peanut forms the base for this gravy. So do not skip it. You can use snake gourd, lady’s finger instead of ridge gourd. This gravy thickens over time. So you can add more water if needed and adjust the salt.

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !

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Muscoth Halwa Recipe – Halwa Without Ghee

Muscoth halwa / Muscat halwa is a popular halwa recipe in Mudalur near Tuticorin (Thoothukudi), Tamilnadu. It is also known as Mudalur halwa. AJJ bakery/ sweet shop is very famous for this halwa preparation. I got this recipe from a Tamil magazine where the sweet shop owner has given the recipe with measurements. I reduced the sugar quantity and tried it. I also watched Sutralaam suvaikalaam Youtube channel video for more details. This halwa is prepared using Maida milk / All purpose flour milk and coconut milk. It can be called as coconut milk halwa too. 

Highlight of this halwa is its made without adding a drop of ghee or oil. The oil releases from the coconut milk makes the halwa glossy and flavorful. If you are a big fan of coconut based recipes, you must try this halwa. It looks and tastes similar to Tirunelveli halwa. Patience is the only thing you need to make this halwa successfully. It needs a day for pre- preparation and an hour to cook.  But it tastes great with the nice flavor of coconut. You will love it ! 

For variations, you can use wheat flour instead of maida. But authentic, sweet shop recipe uses all purpose flour/ maida. But this halwa stays good for 2 to 3 days as we are using coconut milk. Use a good non-stick kadai for best results. If you have an iron kadai, you can use that as well.

Recently Kent appliances sent me a non-stick kadai (Kent Red plus with SS lid) for my review about the product. I have shared a picture of it in my Instagram feed as well. Kent by Kent Appliances is a kitchen appliance brand. It caters to the various needs of homemakers in the country. It has a varied product portfolio ranging from pressure cookers, non-stick cookware, hard anodized cookware, thermoware, mixer grinders to varied other electrical appliances and kitchen tools. The company has been at the forefront of innovation and has been the fastest growing company in the kitchen appliance space. 

When they sent me a kadai for review, I wanted to try some sweets with it because its easy to identify the final consistency. As this Muscoth halwa is without ghee, I felt it would be ideal for making in the new kadai. As expected, kadai was so good. I cooked this halwa for more than one hour still the kadai and its handle was heat resistant. Spatula is good and sturdy. Halwa came out beautifully without sticking to the pan. I loved the red outer coating which is my favorite color too. 

Above all this product has one year warranty. I started using this kadai in my regular cooking. So far so good ! Friends, if you are planning to buy this kadai, use CHITRAS5 coupon code for 5% discount (for purchasing through website only).
Check out their website, Facebook and Instagram page links below to see all their products.

Website : https://kentappliances.com/

Facebook:  https://www.facebook.com/KENT-Appliances-486182058591104/

Instagram:  https://www.instagram.com/kent_appliances/

Note : This is not a paid post. 

Lets see how to make this yummy Muscoth halwa recipe with step by step pictures. I am happy to include this halwa in my halwa recipes collection.

Muscoth halwa recipe

Muscoth halwa / muscat halwa recipe - An yummy halwa recipe without using ghee

Cuisine: South Indian

Category: Sweet

Serves: 8 pieces

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Maida / all purpose flour - 1 cup Coconut milk - 4 cups using 1 big coconut Sugar - 2 cups ( 1.25 cups + 3/4 cup for caramel) Cashew nuts – 5 ( break into small pieces) Ghee - Few drops to grease the halwa plate

HOW TO MAKE MUSCOTH HALWA

1. To make Muscoth halwa, take maida in a wide bowl and make a smooth dough adding water.
2. Add 3 cups of water to the maida dough. Mix it well with your hands. Dough dissolves in water and you will get white colored milk.
3. Discard the gluten part and set the maida milk aside. Keep it covered and leave overnight.
4. The next morning, discard the water carefully and use the sedimented maida milk for making halwa.
5. In a kadai, add maida milk, coconut milk, 1.25 cups sugar and start cooking in medium flame.
6. In another small kadai, take 3/4 cup sugar and a tsp of ghee. Mix well and caramelize it in low flame.
7. Add to maida mixture , add cashew nuts and keep cooking for an hour. Remove when halwa starts to release oil in the sides of kadai.
8. Transfer the halwa to a ghee greased plate. Cut into pieces when warm. Serve and enjoy !
9. Tastes best the next day !

MUSCOTH HALWA RECIPE - STEP BY STEP PICTURES

In a wide bowl, take 1 cup of maida/ all purpose flour. Add water gradually and make a smooth dough. No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get white colored maida milk. Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now maida milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Maida milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with maida milk. Measure the sedimented maida milk. You will get around 1 cup. Keep it aside.    Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of maida milk, 4 cups of coconut milk, 1.25 cups of sugar. Mix well.  Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high. In the mean time, keep a small kadai in another gas burner. Add 3/4 cup sugar and a tsp of ghee. Keep the flame very low. Mix well till sugar dissolves and changes the color to golden brown. Do not burn the sugar. Halwa tastes bitter. This process is called sugar caramelization. Switch off the flame and add the caramelized sugar to the halwa. Do it quickly. Mix well.  Color of halwa changes to golden brown. Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops , you need to proceed to the next step.  Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy !

Note

For healthy options, you can use wheat flour / atta instead of maida. You can skip cashew nuts. You can also reduce the quantity of coconut milk to two cups and make this halwa. But halwa won’t release oil. You can remove once it becomes non-sticky. Actual recipe called for fermenting maida milk overnight. But I saw many recipes that make the maida milk instantly. You can try that way too. Cardamom powder is not needed. If you wish, you can add it.

Friends, try this easy yummy Muscoth halwa and enjoy with family and friends.

It stays good only for 2 to 3 days because of coconut milk.

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