Posts Tagged Ramadhan

Semia Payasam

Ingredients:

  1. 1 cup Vermicelli/ Sevai/ Semia
  2. 4 cups milk
  3. Ghee 2-3 tablespoons
  4. Sugar or Jaggery (to taste)
  5. Dry fruits 1/2 cup approx (optional)
  6. Dry Nuts 1/2 cupapprox
  7. Cardamon seeds (Elachi) (approximately 5 pieces)

Method:

  1. Ground the elachi seeds
  2. Cut the dried fruits and nuts into small pieces.
  3. Heat ghee in a frypan or a pot.
  4. Pour Semia in the hot ghee and fry it till brown.
  5. Add liquid milk , dried fruits and nuts and boil.
  6. Add sugar or jaggery and stirr.
  7. Serve hot.

Note :

  1. For dried fruits you can use: raisins, dates etc.
  2. For dried nuts you can use almonds (badam), cashew nuts, even coconuts etc.
  3. You need to cut these fruits and nuts into small pieces before adding.
  4. Jaggery is sugar candy also spelt as jaggeree and sometimes called gur.
  5. Vermicelli is also called Siwain, Semiya, Semai.
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Suji Halwa in Condensed Milk

Ingredients:

  1. Suji 500g
  2. Water 4  cups
  3. Powdered elachi 1 tsp
  4. Powdered nutmeg 1/2 tsp
  5. Condensed milk 1 tin (about 400 g)
  6. Raising 1/4 or 1/2 cup
  7. Ghee/Butter 1 cup
  8. Badam also known as almonds (10 to 20 pieces)

Method:

  1. Soak whole almonds in hot water for 10 minutes. When tender, drain the water and take off the skin. Cut the almonds into small pieces.
  2. Wash the raisins and drain out all water.
  3. Pour the condensed milk in a basin and add 4 cups of water, stirr this till it is mixed well.
  4. Put ghee or butter in a big frypan and heat.
  5. Pour suji in the hot ghee/butter and stirr.
  6. Fry suji in low heat. Keep on stirring till suji is light brown.
  7. Add milk and water mixture in fried suji.
  8. Stirr well and add the other ingredients.
  9. Let it cook till all the liquid is absorbed well.
  10. Fiji Indian style Suji Halwa Sweets in Condensed milk Recipe is ready
  11. Serve either hot or cold as desired.

Notes:

Keep on stirring while cooking otherwise it may get dark on some places while other portion  will remain lighter colour.

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Besan Ladoo (Bundi/ Motichoor/Motichur Ladoo)

Motichoor ladoo (boondi / besan laddoo)

Motichoor ladoo (boondi / besan laddoo)

Ingredients:

  1. Channa Besan or Pea Besan (Gram Flour)
  2. Sugar
  3. Food Color (Red and Green)
  4. Elachee
  5. Jaifar
  6. Oil/Ghee to fry
  7. Powdered Milk
  8. Water

Method:

  1. Pour the flour in a basin and add water to make a thick batter.
  2. If u want in different colors than  pour the batter in 3 different basin and add a few drops of food colour to each and mix well.
  3. Heat Oil or ghee and Pour the batter in drops using a perforated spoon.
  4. Deep fry till light brown.
  5. Break the bigger chunks into smaller pieces (You can lightly blend it).
  6. Pour sugar in a pot and add water, boil this for approximately 15 minutes and make a 2 string consistency syrup.
  7. When the syrup is luck warm temperature, add powdered milk, powdered elachee and powdered jaifar.
  8. Pour this syrup mixture over the fried besan and make balls.
  9. Serve.
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Peda

Ingredients

  1. Powdered Milk 500g
  2. 1 tinned Condensed milk
  3. Powdered Elachi 1 tbsp
  4. Powdred Jaifar (nutmeg) 1/4 tsp
  5. Icing Sugar 1/2 cup
  6. Ghee/Butter 2 tbsp

Method:

  1. Pour Condensed Milk in a basin.
  2. Add Nutmeg, Elachi and butter to condense milk and stirr well.
  3. Add icing sugar and mix well again.
  4. Sprinkle milk powder and mix till you can make a hard dough.
  5. Mix the dough well and make many small round Pedas, the size of a coin.
  6. Put the Pedas in an airtight container and store in fridge.
  7. Serve

Note

  1. Peda can also be spelt as Pheda, Pera, Pera
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Suji Halwa

Ingredients:

  1. Suji 500g
  2. Liquid milk 6 cups
  3. Powdered elachi 1 tsp
  4. Powdered nutmeg 1/2 tsp
  5. Sugar 1 cup
  6. Raising 1/4 or 1/2 cup
  7. Ghee/Butter 1 cup
  8. Badam also known as almonds

Method:

  1. Mix sugar and milk till sugar is dissolved.
  2. Peel almonds by soaking in hot water. chop these peeled almonds.
  3. Put ghee or butter in a big frypan and heat.
  4. Pour suji in the hot ghee/butter and stirr.
  5. Fry suji in low heat. Keep on stirring till suji is light brown.
  6. Add milk and sugar mixture in fried suji.
  7. Stirr well and add the other ingredients.
  8. Let it cook till all the liquid is absorbed well.
  9. Serve either hot or cold as desired.

Notes:

Keep on stirring while cooking otherwise it may get dark on some places while other portion  will remain lighter colour.

Compiled By: Reshmi

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Suji Ladoo

Ingredients for making Suji/Sooji ke Laddoo:

  1. Grinded Suji 500g
  2. Grinded Sugar 500g
  3. Ghee/Condense milk
  4. Powdered Elachi 1/2 teaspoon
  5. Powdered Jaifar 1/4 teaspoon
  6. Powdered Milk 500g

Method for making Suji/Sooji ke Laddoo:

  1. Put grinded Suji/sooji in a frying pan and heat it.  Stir well till golden brown.
  2. Put this golden brown Suji in  bowl and let it cool.
  3. Add grinded Sugar, Milk, Elachi, Jaifar to Suji and mix well.
  4. This mixture needs to be pressed firmly in the hands to make in balls. we can use either hot ghee or condense milk for rolling into balls.
  5. Put these ladoo in fridge and serve cold.
  • NOTE :  If using hot ghee, heat the ghee in little portion for using to make suji balls.
  • NOTE :  If you are using ghee the suji ladoo will be soft in texture and if using condense milk the texture will be hard.

Compiled By: Miss Reshmi Lata

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