Bal Mithai - Uttarakhand style chocolate burfi

Bal Mithai 

Ingredients:

Fresh Khoya / Mawa - 500g

Cocoa powder - 3 tbsp

Clarified butter / Ghee - 2 tbsp

Sugar powder - 1/2 cup

For sugar syrup, 

Sugar - 2 tablespoon &  4 tablespoon water. 

Coloured sugar balls - 4 tbsp

 Shred the unsweetened khoya 

In a heavy bottom pan melt a tablespoon of ghee.

Saute the shredded khoya over medium flame.

Add cocoa powder

Mix well and cook. 

Add the powdered sugar. Mix well. 

Grease a plate and keep it ready.

When the mixture leaves the sides of the pan, switch off the flame.

Transfer to the plate and flatten using a knife. Allow it to settle and cool. Cut into cubes. 

In a pan add sugar and water and bring it to boil.

Let it form a thick syrup. Transfer to a bowl. 

 Dip the cubes into the sugar syrup and then coat uniformly with the coloured balls. 

Arrange all the Bal Mithai on a plate and it is ready to be served. 

 My Notes:

Bal Mithai,the delicacy, is native of Uttarhand, the Northern part of India. It is a popular local dish there. 

In the original recipe, dry roasted poppy seeds were used to coat the mithai. It is replaced by the colourful sugar beads in this modern world. You can try either. The poppy seeds has its own flavour and the Mithai as a whole is not too sweet.

But this colourful bites is definitely going to be a hit at your kid's birthday party. Go for it!😀

Kaju Katli

Kaju Katli 

                                                    காஜூ கத்திலி / முந்திரி பர்ஃபி 

Ingredients:

Cashew nuts ( முந்திரி பருப்பு)  - 1 cup ( powdered)

Sugar ( சக்கரை)  - 3/4 cup 

Water ( தண்ணீர்)  - 1/4 cup 

Dry roast the Cashew nuts on medium flame to remove moisture. The colour of the nuts should not be changed. Cool to room temperature and powder. 

In a heavy bottom pan, add sugar.

To the sugar add the required amount of water.

Bring it to boil. Stir continuously. Let the sugar dissolve completely. No string consistncy of the syrup is required.

        

Add the powdered cashew nut and stir well. Cook on medium flame. Stir continuously.

Turn frequently so that it is evenly cooked. When the mixture starts coming togehter,leaves the sides of the pan, switch off the flame.

Transfer to a greased tray and allow it to set. Give a standing time of at least 30 minutes. 

Use a greased knife to make marks for the desired size and shape of the piece. 

After 10 min, slice it into the pieces and transfer to a dry airtight container.  

My Notes:

Thin, smooth, melt in the mouth, Kaju Katli is a favourite of all. The difference between a burfi and katli is, burfis are usually square in shape and thick. Katli, as the name suggests, is thin. It is cut into the shape of a diamond. 

The cashew nuts must be in powder form and not in sticky consistency. If you run the mixer for long, the oil will be released. So run the mixer in short intervals, scrap well at the sides and get powdered cashew. If there are one or two very small pieces, you can remove it manually. If you want to skip dry roasting, leave the cashew nuts at room temperature. Do not use refrigerated ones.

Stirring continuously is an important step to retain the colour and formation of a smooth dough-like consistency. 

My sister, Sudha, gave a tip that the water should be one fourth and sugar three fourths for a cup of powdered cashew. That is really easy to remember. I had used 2 cups of cashew powder.

I had scrapped the sides while gathering the mixture to transfer to the tray. This has resulted in the crust at the edges. So the lesson learnt is to leave the mixture at the bottom and sides of the pan for directly consumption later. 

Some times back, I remember the dough was like chapathi dough and I had rolled it on a plate using the rolling pin and sliced it.

Pista Dates Burfi / பிஸ்தா பேரிச்சம்பழ பர்ஃபி

Pista Dates Burfi

பிஸ்தா பேரிச்சம்பழ பர்ஃபி

Ingredients:
Unsalted Pistachios (   உப்பு சேர்க்காத பிஸ்தா பருப்பு ) - 150g
Dates ( பேரிச்சம்பழம் ) -  10 to 12
Raw Sugar ( பழுப்பு சக்கரை ) - 2 tsp( optional / தேவையென்றால்)
Ghee / Clarified butter ( நெய் ) - 1 tsp
Cardamom powder ( ஏலக்காய்த் தூள் ) - 1/4 tsp

Steps:
Coarse grind the pistachios. Remove the seeds and make a paste of the dates.

Heat half a teaspoon of ghee in a heavy bottom pan.

Add both the pistas and dates and mix well. Add the raw sugar if you prefer to.

Add the remaining spoon of ghee and allow the mixture to cook well. Finally, when it starts to leave the sides of the pan, add the flavouring, cardamom powder.

Transfer to a greased tray. Spread evenly using a greased knife. Allow it to set. 

Slice it and store it. 

My Notes:

This sweet can be a so-called healthy snack. When your kid is not willing to eat nuts, raisins, and dates, this is the best way. 

The cardamom is also good for health. It has antioxidants and believed to have antibacterial properties. 

The soft sweet dates and the coarse pistachios are a great combination. The slices will be soft as no sugar syrup or any other binding flour is added. You can also roll into balls and pop into your mouth. The shelf life is also limited as no sugar syrup is used and it is cooked for around 5 to 8 minutes only. So best is to finish within a few days or refrigerate. 

Stuffed sweet balls / Suzhiyam ( சுழியம் )

Stuffed sweet balls / Suzhiyam 

சுழியம் 

Ingredients:

Channa dhal / Split Chickpeas ( கடலைப்பருப்பு) - 1 cup

Pounded Jaggery ( வெல்லம்)  - 2 cups

Cardamom powder ( ஏலக்காய் பொடி) - 1/4 tsp

Ghee/ clarified butter (  நெய்) - 1 tbsp

Oil for frying ( பொரிப்பதற்கு எண்ணெய்) 

For the batter 

Parboiled rice ( புழுங்கலரிசி) - 4 cups

Urad dhal( உளுந்தம்பருப்பு) -  1 cup 

Soak separately and grind separately and mix together as you would do for idli batter. The only difference is to use minimal water while grinding to get a thick batter. If the batter is loose, it will absorb more oil while frying. The batter is ready for frying. Prepare the sweet stuffing. 

Steps:

Soak the channa dhal for an hour, drain water. In a heavy pot, boil water and add the soaked dhal. Boil on medium flame until it is cooked. Do not cook at a very soft level. If you pinch, your fingernail should feel the cooked dhal soft but not smashed to paste. Drain the water, let it cool down on a plate. 

In a blender add the cooked dhal and the pounded jaggery. Make a fine powder/paste 

In a heavy bottom pan, add a spoon of ghee, transfer the dhal jaggery mixture and let it cook for 3 to 4 minutes. 

Add the cardamom powder, switch off the flame. Mix well

Transfer to a container and make it into smooth balls of your desired size. 

Heat oil in a pan for deep frying. Take a dhal ball, dip in the rice batter and drop into the hot oil.
Fry a few balls at a time. Turn carefully so that the balls do not stick together or the stuffing does not spill out.  

My Notes:

Suzhiyam or susiyam or suyam, as it is called by different names is a deep fried snack with a sweet stuffing, a favorite of all. A sweet made during Deepavali almost in each of the households even today.

In a unique way, a vessel with a large quantity of it will flash in my mind. It brings back the memory of it during Deepavali at my paternal grandmother's house in Sholavandan. 

 A big vessel of suzhiyam and another full of urad dhal vadai will be kept near the front door, whoever comes to the doorstep on Deepavali day asking for alms/food will get two each of these in addition to the idlis. Thus was my Granny's generosity. We, the kids, also take turns to give young and old, whoever comes knocking. Maybe that is the reason, to give for needy, is instilled in me and a few of our cousins. 

During Deepavali and other festive, it is a ritual / customary of nadaswaram and thavil vidwans to play music at the front yard and get thambulam - betel leaves, betel nut, fruits and some money. Even they do not mind receiving the suzhiyam, vadai and idlis as they know the excellent taste. 

In this recipe, split chickpeas, which is the common one, is used. Some people add 1/5th or a quarter portion of coconut to the stuffing. The sweet level can also be adjusted according to the preference. The stuffing can be done a day earlier, cooled and refrigerated. the batter is prepared fresh on that day and used immediately before it starts fermenting. 

There is another version using green gram instead of the chickpea. The outer coating batter can also be varied. Some use plain flour for a quick fix. A mix of rice flour and plain flour is also used. A tablespoon of gram flour is also added by some. While using the readymade flour, some add a pinch of baking soda for the soft crisp coating. But if you are using the fresh ground batter, there is no need for the baking powder or baking soda. 

Milk Gheer / பால் பாயாசம்

Milk Gheer 

பால் பாயாசம்

Ingredients:

Basmati Rice ( பாசுமதி அரிசி) - 4 tbsp

Milk ( பால் ) - 1 litre

Sugar ( சக்கரை)  - 6 tbsp

Saffron ( குங்குமப்பூ) - a few strands

Ghee ( நெய் ) - 1 tsp

In a heavy bottom pan heat a teaspoon of ghee.
 Stir in the basmati rice and toast until they become aromatic.
Make sure grains don't change colour . 

Remove the rice. Boil milk in the same pan.
Scoop a few teaspoons of hot milk and soak the saffron in it 

Add the rice and cook on medium flame. 

Once the rice is soft-cooked, add the sugar and continue cooking for 2 more minutes. Switch off the flame and add the saffron. Stir well and let it stand for a few minutes. Serve the kheer hot.
My Notes:
A traditional, rich and creamy Indian classic dessert prepared with minimum ingredients of rice and milk.
Count the number of heads you will be serving and take that many numbers of spoons of basmati rice. yes.I'm correct, one tablespoon per person is the right choice and 200ml to 250ml of milk per person. This way you will not end up serving a thick rice porridge but a creamy yummy payasam.
The amount of sugar is also less as the thickened milk gives sweetness. You may increase the sugar amount based on your preference.
I have heard that this payasam is prepared this way at Udipi/ Guruvayoor Krishnan temple with saffron alone as a flavouring and offered to the deity. Not adding any additional spices like cardamom or seasoning like cashew nuts and raisins. We too love the payasam this way.
Payasam, the Indian dessert in liquid form, is prepared for a festival occasion or during a feast.
This payasam is a very simple and easy kheer/payasam recipe compared to any other milk-based Indian desserts. But a highly sought after dessert. The flavourful long basmati rice here and there on a thick creamy milk base is irresistible.
I had prepared this after Sundara Kanda parayanam and Ramar Pattabhisegam. A seamless mix of faith and divinity has always added extra flavour to the food offered to God and this payasam is no exception.
Those who want to try to make Indian dessert, this is the one for you to get full applaud. You can not go wrong. Enjoy making for your loved ones.

Mukkani Payasam / முக்கனி பாயாசம்

Mukkani Payasam ( ma, Pala & Vazhai)

முக்கனி பாயாசம் ( மா, பலா & வாழை)

                                    
Ingredients:
Ripe Mango ( ஒரு சிறிய மாம்பழம்) - 1 medium size
Banana ( இரு நடுத்தர அளவு வாழைப்பழம்)  - 2 medium size
Jack fruit lobes/bulbs ( பலாப்பழ சுளைகள்) -  6
Coconut MIlk or Fresh Milk ( தேங்காய் பால் அல்லது பசும்பால்) - 1 cup
Sugar ( சக்கரை) - 4 tsp
Ghee (  நெய்) - 1 tbsp
Cashewnuts ( முந்திரிப் பருப்பு) - 7 pieces (split into halves)

Steps: 
Peel and slice the ripe banana and fine chop the Mango. Remove the seed and slit the jackfruit lobes lengthwise. 

In a saucepan add ghee, fry the cashew nuts, remove and keep aside.
 In the same pan add the jackfruit pieces and saute for 2 minutes.

Toss in the banana slices and continue to cook. 

Both the fruits become a bit caramelised with the sugar content in them. 

Let the fruits cool, blend in a blender to a coarse mix. Bring back to boil, add sugar and finely chopped mango bits. Switch off the flame. Pour in the coconut milk and add the fried cashew nuts. Mix well and serve hot or chilled. 

My Notes:

The three fruits or the mukkani, as it is called in our Tamil language has a special place in Tamil culture. Banana and Mango are often offered at temples while jackfruit gets its attention during festivals and ceremonies. Serving all the three fruits is considered as an honour to the guest.

All three fruits are available during the summer season. 

On the Chitrai varuda pirappu, the Tamil New year, these 3 fruits find their place by default for prayers. After the prayers, mostly it is cut and served during the feast. Sometimes the dessert, mukkani payasam is prepared which I have posted here.

I have not included cardamom flavour as I wanted to keep the dessert to its original fruit flavours. I have just added fried cashew nuts for that crunchy bits here and there. Do not blend the fruits to a fine paste. You can substitute the coconut milk with fresh milk. Sugar can be adjusted based on the sweetness of the fruits. 

On the Tamil New Year day, Vishu kani is viewed ( fruits, vegetables, rice, dhal, currency and jewellery ) followed by eating a mixture of raw mango pieces mixed with neem flowers and jaggery powder first thing in the morning. Eating this symbolises that life is a mixture of sweet, sour and bitter experiences and one should have a receptivity for all. 

Food with a taste of each of the six tastes is cooked and served on this day. I had prepared Mong dhal jaggery payasam and Channa dhal fritters for the offering. I had also cooked banana flower stir fry, which is one of the six tastes, to go with sambar, rasam, kootu and pachadi.

Raw Mango, neem flowers and Jaggery signifying sweet, bitter and sour experiences in life.