Coconut- milk powder burfi

Ingredients

1 cup finely grated coconut

1/2 cup milk powder

1 cup sugar

1 tsp cardamom powder

2 tbsp ghee

Mix coconut and milk powder together. Make a sugar syrup with little water to get sticky consistency. Add the coconut milk powder mixture and cardamom powder. Also add ghee and keep stirring well till the mixture starts leaving the sides of the vessel.

Transfer to a greased plate and cut into desired pieces when a little cool.

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Milk cake

Ingredients

1 ltr full cream milk
1/2 cup milk powder
1 small cup sugar
Cardamom powder

Heat the milk on low flame and stir continuously till it gets thick..It would take about 1 hour 15 mins for 1 ltr milk. Add sugar, milk powder and cardamom powder. Mix well and stir till it gets thick.

Pour into greased plate and cool. Cut into desired shape pieces. Garnish with chopped nuts.
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7-cup burfi and Diwali specials

Here is my spread of sweets and savouries for Deepavali this year..I made Rava ladoo, Rice payasam and Gulab Jamun for sweets and Palak Sev, Manakombu and Thavalai vadai..Palak sev and Thavalai vadai recipes to follow soon..

These go to Priya for her Diwali feast event and to Purva for her Diwali Dhamaka event

My mom sent over this dish specially made for Deepavali..A very simple method of making this dessert is as follows

Ingredients

1 cup gram flour
1 cup boiled milk
1 cup ghee
1 cup grated coconut
3 cups sugar
2 tsp cardamom powder

Mix all the ingredients well. Now heat it in a non stick vessel and keep stirring on low heat for some time till it becomes a big lump and starts leaving the sides of the vessel. Transfer it to a greased plate and allow it to cool for some time.

When it becomes semi-solid, cut with a greased knife to desired shaped pieces.

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Sattu maavu/atta burfi

Ingredients

1 cup sattu maavu/atta (nutritious flour made of various grains, nuts readily available in stores)

1/2 cup milk powder

3/4 cup sugar

1 tsp cardamom powder

1/2-3/4 cup ghee

Heat the sugar with some water to get one string consistency syrup. Slowly add in the flour and milk powder and keep stirring well without lumps. Add cardamom powder and mix well. Add ghee little by little and keep stirring continuously till the ghee is absorbed and the mixture gets thick.

It should become one big lump, frothing and start leaving the sides of the vessel. Immediately transfer to a greased plate and pat with a greased spoon to get even surface. Cut into desired size pieces and allow it to cool.

Healthy and nutritious burfi ready..

This goes to Sireesha for her Sweet series event

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Badam burfi and Second blog anniversary

Credits: Google
Simple Indian Food completes 2 years of blogging today..

Thanks to all friends, bloggers and visitors of the blog for all the continued support and encouragement..Each and every comment, suggestion and mail of yours is worth millions..

A special treat of badam burfi for all of you-

Ingredients

1 cup badam soaked in warm water for 2 hours
1 cup gram flour
1 cup ghee
2 tsp cardamom powder
2 cups sugar (adjust as required)

Heat 2 tsp ghee and roast the gram flour till you get a nice aroma. Keep aside. Grind the badam to a smooth paste using a little milk.

Heat sugar with 1 cup water and allow it come to a 2 thread consistency. Add the badam paste and mix for 2-3 minutes. Then add the gram flour to it and keep stirring it well. Add cardamom powder and then ghee little by little to the mixture and continue to stir till the mixture starts frothing well. Transfer to a greased plate and allow it to cool for a while. Cut into desired pieces.

Update: The roundup for the WYF:Breakfast event is being worked out and should be ready in a day or two..

Maida Burfi/ Cake

Ingredients (Translation)

1 cup maida (all purpose flour)
1 1/4 cups sugar
1 cup ghee
2 drops of rose essence

Mix little ghee with maida and fry for 2 to 3 minutes. Make a sugar syrup with little water to one thread consistency.

Add the maida and remaining ghee to it and mix well till it starts leaving the sides of the vessel. Add the rose essence and mix well.

Transfer to a greased tray and cut into required size.
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Mysurpak

Ingredients (Translation)

1 cup Bengalgram Flour (besan)
2 1/2 cups to 3 cups Sugar
1 cup Ghee

Sieve the bengalgram flour.

Add a little water to the sugar and make a sugar syrup of soft ball consistency. To check if it is done, drop a little bit of the syrup in a cup of water and try to roll it. If you can easily make it into a ball, the consistency is right.

Add the flour little by little to the syrup and keep mixing well to avoid formation of lumps. Also, heat the ghee in another vessel simultaneously and keep adding that too. Keep mixing well even after you add the full quantity of flour and ghee till the mix starts frothing.

Now, transfer this to a greased tray and spread it well. Leave it for about 3 minutes and cut using a greased knife to the required shape.

Sending this to Meeta's Monthly Mingle-Traditional Feasts
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Kaju Katli

Wishing You all a Very Happy and Prosperous Diwali

Ingredients (Translation)
250 gms. cashews
125 gms powdered sugar
2 tbsp. ghee
1/4 tsp. cardamom powder

Soak the cashew in warm water for at least 2 hours. Grind it to get a smooth paste with very less water.

Heat a nonstick pan and add the paste, powdered sugar and cardamom powder. Keep stirring it on low flame to get a soft ball. Add the ghee and mix well.

Keep a tray ready greased with little bit of ghee. Transfer the contents from pan to the tray and pat well with a flat spoon to get a smooth surface with desired thickness.

Allow it to cool for a while and then cut into desired shape.

EC on a short break for diwali...see you soon

Since its difficult to select my favourite sweet, this along with all other sweet posts on the blog are my entries to Hima's What is your favourite sweet event.

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Choco-Coconut Burfi

Recipe courtesy: My aunty

Aunty had come home with a box full of these burfis. The recipe is quite simple and the chocolate flavour adds a dash to the burfi.

Ingredients:

Scraped Fresh Coconut- 1 cup
Sugar -1 to 1.5 cups as per individual taste
Elaichi powder- a bit
Nuts (Cashew, pista and badam)
Cocoa powder- 1-2 teaspoon

In a kadai, melt the sugar with sufficient water to get a one-string consistency syrup. Then add the coconut scrapings and stir slowly in one direction. Add the elaichi powder. Mix well with the syrup, add cocoa powder and nuts. Stir till the mixture starts leaving the sides of the vessel and then empty the contents onto a plate smeared with ghee. Allow the mixture to cool a bit and then cut into desired shapes.

P.S: Another variation in this sweet is by using mango pulp and adding it alongwith the coconut scrapings to the sugar syrup.

Fall of the Wall

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