Tag Archives: nuts

Sep3

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

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As vinayagar Chaturthi is on the way, thought of preparing something unique and healthy – mostly no sugar Modak and here evolved my Nutty Modak flavored with Honey and nuts. Let me share the recipe…

Want to know about Vinayagar Chaturthi – CLICK HERE and for Kolukattai recipes – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Nutty Modak / Nutty Modagam
Nutty Modak / Nutty Modagam

Ingredients:

  • Nuts (Cashew nuts, Almonds, Pistachios and Walnuts) – each 8 nos
  • Rice flour (store bought) – 1 cup
  • Salt to taste
  • Honey – 1 ½ tbsp.
All the nuts coarsely ground and mixed with honey
Rice flour with water
Getting mixed
Rolled out to a dough
Dough getting filled in the modak
Making hole in the center of the modak
Nutty filling stuffed to the modak
Covered completely
Gently getting removed from the mould
Remoed from the mould
Nutty Modak / Nutty Modagam
Nutty Modak / Nutty Modagam

Preparation:

  • Take all the nuts together in a blender and coarsely blend them.
  • Transfer it to bowl, pour in the honey and mix it well.
  • Take the rice flour in a bowl, pour in boiling water and mix it well with a spoon.
  • Knead the dough with your hands to ball.
  • Take a small portion of the dough, grease the modak mould, stuff the mould with the dough and make a hole with your index finger.
  • Stuff the filling in the hole and close the hole with dough.
  • Open the mould, gently take the modak.
  • Steam them, until they are cooked.

Serve hot or at room temperature.

Making of Nutty Modak –

May7

Saffron Nuts Kulfi

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Already I have shared a Paan Kulfi recipe and now it’s Saffron Nuts Kulfi. A healthy, easy, simple and heavenly coolant for summer. Also a favorite for everyone right from kids till the elders. Let me share the recipe…

For my other summer recipes, click here.

Saffron Nuts Kulfi
Saffron Nuts Kulfi
Saffron Nuts Kulfi

Ingredients:

  • Full Fat Milk – ½ litre
  • Corn flour – ¾ tbsp
  • Sugar – 4 tbsp
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos
  • Almonds / Badam – 15 nos
  • Saffron – few strands
Full fat milk getting boiled with sugar
With corn flour mixture
Getting thicken
Thickening
Thicken
Nuts
Nuts with milk
Nuts paste
Nuts paste paste to the milk mixture
Getting whisked gently
Into the kulfi moulds
Set to freeze
After freeze
Saffron Nuts Kulfi
Saffron Nuts Kulfi
Saffron Nuts Kulfi

Preparation:

  • Boil the milk in a sauce pan, once when it’s boiled, take a glass of milk and keep it aside.
  • Now add in the sugar and half the quantity of saffron strands, mix well until it dissolves, keep in low flame and the let the milk thicken.
  • Add in the corn flour to the mix in glass and mix it well, so that no lumps are formed.
  • Now pour this milk, corn flour mixture to the boiling milk, stir well until it thickens. Be sure no lumps are formed.
  • Remove the milk from fire when it thickens, leave it until it reaches room temperature.
  • Take all the nuts together in a blender and grind them to a fine paste by adding little boiled milk.
  • Pour in the nuts paste to the milk mixture, once when it reaches room temperature.
  • Whisk it well, so that it becomes soft and fluffy, sprinkle the leftover saffron strands, mix it well.
  • Pour it to the kulfi moulds and freeze it for atleast 7 to 8 hrs.
  • Remove the kulfi mould from the freezer, show the bottom and sides of the moulds in the running water or rest them in warm water atleast for 10 mins.
  • Now gently remove the kulfi by twisting and pulling the stick.
  • Garnish with finely chopped nuts and a strand of saffron.

Served chilled.

 

 

Apr29

Paan Kulfi

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Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.

I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…

Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.

To check out my other summer recipes, click here.

Paan Kulfi
Paan Kulfi
Paan Kulfi

Preparation Time before cooking: 15 mins

Preparation Time after cooking: 7 to 8 hrs

Cooking Time: 30 mins

Yields – 6 to 7 kulfi

Ingredients:

  • Full fat milk – 3 cups
  • Corn flour – ¾ tbsp.
  • Betel leaves – 2 nos
  • Gulkand – 1 ¼ tbsp
  • Sugar – 4 tbsp
  • Cashew nuts – 5 nos
  • Pistachios – 6 nos
  • Almond/Badam – 6 nos
  • Supari – 1 ½ tsp (for garnish)
Full fat milk getting boiled with sugar
With corn flour mixture
Getting thicken
Thickening
Thicken
Betel leaf
Taking out the stalk
with gulkand
with milk
Paan paste with thicken milk
Getting mixed
Into the mould
About to freeze
Paan Kulfi
Paan Kulfi
Paan Kulfi

Preparation:

  • Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
  • Reserve ¼ cup of milk in a bowl. Keep it aside.
  • Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
  • Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
  • Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
  • Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
  • Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
  • Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
  • Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
  • Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
  • Stir well, no lumps should be formed.
  • Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
  • Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
  • Now gently remove the kulfi by pulling the stick from the mould.
  • Garnish with flavored and colored supari.

Serve chilled.