Tuesday, November 5, 2013

Boondhi Laddoo

  • Besan flour – 2 cups (heaped)
  • Cooking soda – a pinch
  • Salt - a pinch
  • Oil for deep frying
  • Sugar – 3 cups
  • Water – 1 cup
  • Few drops of kesar colour
  • Cashew Nuts – 10 to 15
  • Raisins – 10 to 15
  • Cardamon Powder – 1 teaspoon
  • Cloves – 5
  • Diamond candy (Kalkandu) – one tablespoon
  • Ghee – 2 tablespoon
For syrup:
Put sugar and water in a vessel and boil. Add colour and stir continously till it reaches soft ball consistency. Add cardamom powder and switch off the stove.
For boondi:
Mix flour, salt and cooking soda with little water and make a smooth batter (Like dosa batter). Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when the boondis are fried. Do not over fry the boondi. It should be 3/4th fried. Remove and put it in the syrup. Repeat for remaining batter.
Once all the boondhis are prepared and added to the sugar syrup, mix it well. Fry in the ghee the cashew nuts broken into pieces, raisins, cloves and put it in the boondi mixture. Add kalkandu and once again mix well. Keep it for ten to fiteen minutes.
Then mix once again and slightly pound it with wooden rod like keerai mathu or chapati roller. Take small amount of this boondi mixture and put it in a plate. Make lemon size balls while the mixture is warm to hold. Again take some more mixture and put it in the plate and make ladoo. Finish all the boondies like this. Store it in a container.
Note : You will get 20 to 25 Laddu for the above measurement.
Boondhis turned dry and u couldn't catch laddu with it. Fry a cup of besan in two to three tablespoon of ghee and add it to the bondhis along with two to three tablespoons of powdered sugar and make laddu.
If the boondis were not soft , instead it was crispy even after soaking in sugar syrup. Also, you are not able to catch laddoos even though you had enough sugar syrup . 
It means , you have overfried the boondies. Boondhis should be fried for few seconds and it should  be soft when you remove it – not crispy like “Karaa Boondi”. If you overfry the boondies, then it will not get soaked and will not absorb the sugar syrup.
For more recipes, go to http://www.kamalascorner.com/

Apple Halwa

Apple Halwa
  • Red apple (big size) - 3 Nos
  • Sugar - One and half cups
  • Ghee - 3 to 4 tablespoons
  • Cardamom Powder - 1/2 teaspoon
  • Cashewnuts - few
  • Kesar Powder OR Orange red colour - little
Wash the apples and wipe it. Peel the skin and remove the seeds. Cut it into medium size pieces. Put it in a mixie and grind it to a fine pulp.
In a thick bottomed kadai (preferably non-stick kadai) put one teaspoon ghee and fry the cashew nuts. Remove and keep it aside. Same kadai put the remaining ghee and add the apple pulp. Fry it on medium flame till the water content in the pulp is evaporated and it becomes slightly thick. (It will take 10 to 15 minutes). Add sugar and mix well. Add food colour and stir it continuously till it leaves the sides of the kadai. Add cardamom powder and fried cashew nuts. Mix everything well and transfer it to a greased bowl.

You can serve it with a spoon or cut it into squares. You will get approximately 15 pieces.
Note: Instead of grinding the apples, you can grate it and follow the above method. The halwa will look like this:

This is one of my favorite recipe from http://www.kamalascorner.com/

Thursday, January 21, 2010

Walnut Filling

• 2 egg yolks, beaten
• 1/2 cup sugar
• 3/4 cup milk
• 1/2 teaspoon vanilla or rum flavoring
• 1 pound chopped walnuts
Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte

Strawberry Cream

• 1 cup heavy cream
• 1/2 cup sugar
• 1 egg white, stiffly beaten
• 1/2 cup mashed strawberries

Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.


Pecan Filling

• 1 tablespoon cornstarch
• 1 cup milk, heated
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.