Tag Archives: tamil deepavali recipe

Diwali / Deepavali – 2015

Diwali / Deepavali – 2015

Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:

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Banana Halwa – Tuticorin Special

Banana Halwa – Tuticorin Special

Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.

Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…

Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Banana (Morris) – 7 nos (Ripe)
  • Sugar – 6 tbsps
  • Cardamom powder – ½ tsp
  • Ghee/Clarified butter – 8 tbsps.

Making of Banana Halwa –

 

Preparation:

  • Banana should be fully ripen or even over ripen bananas are ok.
  • Peel and mash the bananas with your hands or masher (be sure no lumps should be).
  • Grease a tray with a tsp of ghee/clarified butter and keep it aside.
  • Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
  • Add in the sugar and start stirring continuously, until it thickens.
  • Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
  • Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
  • Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
  • After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.

Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).

 

 

Rasmalai

Rasmalai

I was about to prepare Rasgulla for Diwali and when my daughter asked me why don’t you prepare Rasmalai. I thought really it was good idea, as rasgulla and rasmalai is not so far. Hunted many recipes for Rasmalai, finally was about to prepare.

My first try, but it turned out soft, fluffy and yummy. Let us move on to the recipe…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my sweets recipe in this link: https://madraasi.com/recipes/snacks/.

Ingredients:

  • Rasgulla – 10 nos (homemade or store bought)
  • Milk – 3 cups
  • Sugar – 3 tbsp
  • Almonds/Badam – 10 nos
  • Pista/Pistachios – 10 nos
  • Saffron – few strands
  • Kewra or Rose essence – ½ tsp
  • Cardamom powder – ½ tsp

Preparation:

  • I used homemade rasgulla (while preparing rasgulla, just like that I have flatten the paneer balls and then cooked).
  • Soak almond/badam and pistachios in a hot water for 20 mins, peel off the skin and reserve 3 nos of almonds and pistachios for garnish.
  • Grind those (almond/badam and pista) with ½ cup of milk to a paste (fine or coarse as you prefer).
  • Boil milk along with few strands of saffron in a non-stick pan, simmer the flame and let it thicken.
  • Pour in the grounded mixture to the milk along with sugar and cook until the raw smell goes off.
  • Scrape the sides of the vessel with a spoon and drop in the scraped milk and continue boiling.
  • Pour in the rose/kewra essence, sprinkle cardamom powder and cook until the milk thickens.
  • Gently drop the rasgullas and cook in medium flame for 10 mins.
  • Switch of the flame and transfer it to a bowl.

Note: You can adjust the consistency of rasmalai by adding more almond and pistachios paste when you need it thick else add only few quantity when you need a thin rasmalai. You can also use round shaped rasgulla and if you want to flatten the store bought once, gently flatten the rasgulla and gently drop them to the boiling milk.

Do check out my homemade rasgulla recipe in this link: https://madraasi.com/2015/09/27/rasagulla/.