Tag Archives: Indian sweets

Sep18

Instant Bread Gulab Jamun Recipe / How to make Gulab Jamun with Bread / Gulab Jamun Recipe

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Gulab Jamun and Rasgulla being my all-time favorite sweet right from childhood, recently when I came across this Bread Gulab Jamun from my friend, wanted to try it immediately. Luckily had 7 to 8 bread slices leftover from our breakfast, so tried out immediately.

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Instant Bread Jamun recipe / How to make Gulab jamun with Bread / Gulab Jamun recipe

CLICK HERE for more Diwali sweets / snacks recipe and CLICK HERE for more Dessert recipes.

Bread Gulab Jamun is an easy, simple and instant sweet recipe that can be prepared easily and perfect by beginners. I have also shared out a video recipe for Instant Bread Gulab Jamun in my you tube, refer video for perfect texture. Let me share the recipe…

Making of Instant Bread Gulab Jamun / Bread Gulab Jamun Video –

Ingredients:

  • Bread slices – 7 nos
  • Sugar – 1 cup
  • Water for sugar syrup – ¾ cup
  • Rose white essence – 2 drops
  • Milk powder – 4 tbsp
  • Milk – 3 to 4 tbsp
  • Full cream – 2 tbsp
  • Cardamom – 2 nos
  • Lemon juice – 1 tbsp
  • Ghee / Oil – 1 cup (for frying)
Slice the corners of the bread
Roughly slice the bread into pieces
Bread pieces about to ground
Coarsely ground bread pieces
With milk powder
With fresh cream
Crumble with fingers
Sprinkle milk little by little and knead it gently
Kneading gently
Bread jamun dough ready
Dough rolled out to small balls
Getting deep fried
Drain the oil and remove it from fire
Sugar, water, crushed cardamom
Sugar syrup ready
Into sugar syrup
Into sugar syrup
Instant Bread Jamun recipe / How to make Gulab jamun with Bread / Gulab Jamun recipe

Preparation:

  • Cut the corners of the bread, chop them into medium pieces, grind them to coarse powder.
  • Add milk powder, full cream, crumble it well.
  • Sprinkle milk little by little, and knead it gently and roll it to a dough.
  • Divide the dough into small portions, roll it to small balls and keep it aside.
  • Meanwhile add sugar, pour water in a heavy bottomed vessel, cook in medium flame until it reaches slight syrup consistency.
  • Crush the cardamom, add it to the sugar syrup along with the lemon juice (to avoid the syrup from crystallizing).
  • Heat oil / ghee in a vessel, gently drop the rolled-out bread balls and deep fry it in medium flame until it turns golden brown.
  • Drain the oil and remove it from fire.
  • Transfer it to the sugar syrup, once its ready, let it rest for 3 hours.

Serve it. You can serve it along with ice cream.

 

Nov8

Moongil Arisi Pongal / Bamboo Rice Pongal

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Few months back we had a wonderful trip to Masinagudi, there came to know about the Bamboo rice, how it’s cultivated, harvested through a security uncle of our resort. Also he guided us where to purchase Bamboo Rice, that was freshly harvested in and around Masinagudi. I totally forgot about this rice, finally while cleaning kitchen, got to see this Bamboo rice and immediately planned to prepare a dish out of this Bamboo rice. It was during Navratri – Saraswathi Puja – so I prepared pongal.

It was yummy and delicious. Let me share the recipe…

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Moongil Arisi Pongal / Bamboo Rice Pongal
Moongil Arisi / Bamboo Rice

Ingredients:

  • Moongil Arisi / Bamboo Rice – 1 cup
  • Milk – 1 ½ cups
  • Jaggery – 1 cup
  • Grated Coconut – 2 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Ghee / Clarified butter – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Salt – a pinch
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Moongil Arisi Pongal / Bamboo Rice Pongal

Preparation:

  • Soak bamboo rice / moongil arisi in water for 5 to 6 hrs.
  • Prepare Jaggery syrup – Crush the jaggery, take it in a heavy-bottom vessel, pour ½ cup of water, stir until the jaggery dissolves and cook in medium flame, until it comes to a syrup consistency.
  • Pressure-cook moongil arisi/ bamboo rice for 4 whistles, remove the lid when the pressure releases.
  • Meanwhile boil the milk, sprinkle cardamom powder and cook in medium flame until reduces to ½ the quantity.
  • Heat a small pan, add ghee/clarified butter, cashew nuts and raisins, cook until the cashew nuts turn golden brown. Remove from fire.
  • Add the pressure-cooked bamboo rice/moongil arisi to the milk along with the nuts roasted in ghee/clarified butter followed by a pinch of salt.
  • Stir well and cook in medium flame for another few mins or until all the ingredients blend well with the milk.
  • Pour in the jaggery syrup and add the grated coconut, give a mix, cook in low flame for few mins or until it thickens.

Serve hot. This can be served for any occasions, but I prefer it as an offering to God and later served among families.

 

Oct26

Karupatti Mittai Recipe / Palm Jaggery Candy Recipe / How to make Seerani Mittai – Thoothukudi Special Recipe

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Karuppatti Mittai is one of the most famous and authentic sweet in Thoothukudi District (thoothukudi, kovilpatti and sathur). It’s my favorite from childhood, since it resembles the shape of ladder, I use to call it “Yeannipadi Mittai (ladder candy)”. It has been years, I had this sweet, so when I thought of preparing sweets for Diwali this was on my list when I got the recipe.

As I have heard it would be difficult in the making, thought atleast if reach some 75% to the exact taste I would be happy. But it was a wonder when it was perfect, my kids liked it to the core. Also it was vanished in minutes. So hereafter I would say Karuppati Mittai will be prepared very often by me. Let me share the recipe…

CLICK HERE for more Diwali sweets and savories and CLICK HERE for more dessert recipe and CLICK HERE for more snacks recipe.

Karupatti Mittai / PalmJaggery Candy
Karupatti Mittai / PalmJaggery Candy

Ingredients:

  • Raw rice / Pacharisi – ¾ cup
  • White Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Karuppatti / Palm Jaggery – 300 gm
  • Dry ginger (sukku) powder – ¾ tsp
  • Cardamom powder – ½ tsp
  • Oil for deep frying

Making of Karuppatti Mittai / Palm Jaggery Candy –

Preparation:

  • Soak the raw rice and white lentil separately in water for overnight. Drain the water, grind it to a fine paste by sprinkling water. Transfer it to a bowl and let it rest for 15 to 30 mins,
  • Meanwhile, prepare palm jaggery syrup – Crush the palm jaggery, add it to a heavy bottomed vessel, pour a cup of water, cook in medium flame and stir until it dissolves.
  • Once dissolves, strain the impurities and again cook in medium flame with dry ginger powder and cardamom powder until it reaches syrup consistency.
  • Meanwhile oil in a kadai, take a plastic sheet or milk packet, clean it well and make a small hole at the bottom of the packet.
  • Fill it with the batter, and start piping it to the oil, when it’s hot.
  • Turn the side and cook on both sides, do not over-cook them.
  • Remove it from fire and drop it to the palm jaggery syrup, give a gently press, so that it would get soaked well in the syrup.
  • Remove it from the syrup, wait until it comes to room temperature.

Stays fresh for 3 days in room temperature.