Parappu Payasam

Parappu Payasam

From   Budget Kitchen

Prep: 5 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Roman

Moong dal kheer cooked in South Indian style

Ingredients

  • Split skinless green gram (dhuli moong dal) 1 cup
  • Jaggery 1½ cups
  • Coconut milk 1 cup
  • Ghee 1 tbsp
  • Cashewnuts, chopped 2 tbsps
  • Green cardamom powder 1 tsp

Methods

  • Dry roast the split green gram in a non-stick pan till they get lightly coloured.
  • Transfer it into a pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
  • Take the grated jaggery in a deep non-stick pan, add ½ cup water and cook on low heat till the jaggery dissolves completely and the mixture comes to a boil.
  • Blend the cooked green gram with a hand blender, add 1 ltr water and keep blending till well mixed. Add this to the jaggery syrup and mix well and cook on low heat till the mixture comes to a boil again. Let it simmer for about 5 minutes
  • And coconut milk and mix slowly so that there no lumps left. Take the pan off the heat.
  • Heat ghee in a small non-stick pan, add cashewnuts and saute till golden. Add to the payasam and mix. Add green cardamom powder and mix well.
  • Transfer into a serving bowl and serve hot or warm.
Badam ki Phirni

Badam ki Phirni

Prep: 2 hours

Cook: 20 minutes

Method: Moderate

Course: Mithai

Type: Roman

Key Ingredients:

  • Almonds
  • Milk
  • Rice
  • Sweet condensed milk

Indian style pudding enriched with almonds – creamy and delicious

Ingredients

  • Almonds, ground 1 cup
  • Milk 500 mls
  • Rice, soaked and ground ¼ cup
  • Sweet condensed milk 200 gms
  • Green cardamom powder ½ tsp

Methods

  • Boil milk in a deep non-stick pan.
  • Put rice in a mixer jar and grind to a paste with a little water. Add the paste to the milk and mix well.
  • Add ground almonds and keep stirring. Add cardamom powder and mix well and let the mixture simmer for 4-5 minutes.
  • Add condensed milk and keep stirring till well blended and the rice is completely cooked.
  • Pour the phirni into earthenware bowls (kasores) and let them cool down to room temperature.
  • Keep them in the refrigerator to chill before serving.
Dry Fruit Laddoos

Dry Fruit Laddoos

Prep: 35 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Roman

Key Ingredients:

  • Almonds
  • Pistachios
  • Cashewnuts
  • Desiccated coconut
  • Khoya
  • Sweet condensed milk
  • Green cardamom powder

You can enjoy these tempting laddoos anytime – it will really pep your up

Ingredients

  • Almonds, chopped 1 cup
  • Pistachios, chopped 1 cup
  • Cashewnuts, chopped 1 cup
  • Ghee 1 tbsp
  • Desiccated coconut ½ cup + to roll
  • Khoya, crumbled 200 gms
  • Sweet condensed milk 200 gms
  • Green cardamom powder 1 tsp

Methods

  • Roast pistachios, almonds and cashewnuts separately in a non-stick pan and put them in a bowl.
  • Heat ghee in another non-stick pan, add desiccated coconut and khoya and mix them well. Saute for 3-4 minutes or till the khoya melts and mixes with the coconut.
  • Add condensed milk, mix well and cook stirring continuously for 2-3 minutes.
  • Add roasted dry fruits and mix well. Cook till the mixture thickens slightly. Take the pan off the heat and let the mixture cool down to room temperature.
  • Spread some desiccated coconut on a plate, add green cardamom powder and mix well.
  • Grease your hand with some ghee, take small portions in your hand and shape them into laddoos.
  • Roll the laddoos in desiccated coconut mixture, arrange them on a serving platter and serve.
Kaju Pista Rolls

Kaju Pista Rolls

Prep: 45 minutes

Cook: 15 minutes

Method: Moderate

Course: Mithai

Type: Roman

Key Ingredients:

  • Khoya
  • Green cardamom powder
  • Sugar
  • Cashewnut paste
  • Ghee
  • Pistachios

Made during most festivals, these rolls can be enjoyed at other occasions too

Ingredients

  • Cashewnut paste ½ cup
  • Pistachios, chopped ¼ cup
  • Sugar 3 tbsps
  • Green cardamom powder ½ tsp
  • Khoya 300 gms
  • Ghee 2 tbsps

Methods

  • To make sugar syrup, heat sugar with 3 tbsps water in a small non-stick pan. Add cardamom powder, mix and boil the mixture for 2-3 minutes.
  • Add khoya and mix. Add cashewnut paste and keep stirring till the mixture thickens. Add some ghee and mix well.
  • Spread this mixture on a cling film sheet and let it cool down to room temperature.
  • Sprinkle pistachios over the mixture. Hold one end of the cling film and roll the mixture till you reach the other end of the cling film.
  • Cut the roll into smaller rolls, arrange them on a serving plate and serve.
Khoya Layered Barfi

Khoya Layered Barfi

Prep: 1 hour

Cook: 20 minutes

Method: Moderate

Course: Mithai

Type: Roman

Key Ingredients:

  • Khoya
  • Rose petals
  • Saffron
  • Desiccated coconut
  • Ghee
  • Sweet condensed milk
  • Coconut milk

Khoya and desiccated coconut combine well to make this delicious barfi

Ingredients

  • Khoya 500 gms
  • Saffron 1 pinch
  • Rose petals as required
  • Desiccated coconut ½ cup
  • Ghee 2 to 3 tbsps
  • Green cardamom powder ½ tsp
  • Sweet condensed milk 200 gms
  • Coconut milk ½ cup

Methods

  • Soak saffron in 1 tbsp water in a small bowl for a few minutes. Spread a layer of rose petals on an aluminium barfi tray.
  • Put desiccated coconut in a non-stick pan, add half the khoya, ghee, green cardamom powder and half the condensed milk, mix well and cook on medium heat.
  • Add coconut milk, mix and continue to cook till the mixture begins to leave the sides of the pan. Spread this mixture on top of rose petals.
  • Heat remaining khoya in another non-stick pan, add remaining condensed milk and mix well.
  • Add cardamom powder and saffron water and mix well. Cook till the mixture is almost dry. Spread this over the coconut layer evenly.
  • Let the barfi cool down to room temperature. Once cooled completely, cut into squares and arrange them in a serving platter. Serve.
Badam ka Halwa

Badam ka Halwa

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Mithai

Type: Roman

Key Ingredients:

  • Almonds
  • Ghee
  • Sugar
  • Khoya

Rich, with delicate almond flavour, this halwa is nutritious too

Ingredients

  • Almonds, blanched, peeled and ground 200 gms
  • Ghee 4 tbsps
  • Khoya 1 cup
  • Sugar ¼ cup
  • Green cardamom powder 1 tsp

Methods

  • Heat ghee in a non-stick pan, add khoya and saute on low heat till the khoya melts.
  • To make sugar syrup boil 1 cup water with sugar in another non-stick pan, stirring till the sugar dissolves completely. Add cardamom powder and mix well.
  • Once the khoya turns a light brown add almonds and mix well and continue to cook, stirring continuously.
  • Add sugar syrup and cook stirring continuously till the mixture reaches halwa consistency.
  • Transfer into a serving bowl and serve hot.