Tag Archives: tamil deepavali

Maida Cake or Maida Biscuits

Maida Cake or Maida Biscuits

Maida Cake or Maida Biscuit is one of the sweet snack found in all Tamil Nadu Bakeries. A very easy and simple deep fried snack which can be prepared in bulk and stored in an air-tight container for 2 weeks. It is most commonly prepared around Deepavali / Diwali in all south Indian families. Let me share the recipe…

Taking this to Fiesta Friday #140 hosted by Angie@thenovicegarderner.

For more Diwali / Deepavali recipes – CLICK HERE and more snacks recipes – Click here.

Maida Cake / Maida Biscuits

Maida Cake / Maida Biscuits

Ingredients:

  • Maida / All-purpose flour – 1 cup (1 cup = 200 ml)
  • Melted Butter – 2 ½ tbsp
  • Sugar – 1 ½ tbsp
  • Milk – 3 tbsp
  • Cooking soda – a pinch
  • Cardamom powder – a pinch
  • Salt – a pinch
  • Oil for deep frying.

Making of Maida Cake / Maida Biscuits –

Preparation:

  • Take maida/all-purpose flour, melted butter, sugar, milk, cooking soda, cardamom powder, and salt in a bowl.
  • Mix them well with your hands, sprinkle little water and knead it to dough.
  • Let the dough rest for 5 to 10 mins, so that the sugar would get melted.
  • Meanwhile heat oil in a kadai. Take a small portion of the rolled out dough and roll it in between your palms (lengthwise).
  • Chop them into small pieces and deep fry them in oil.
  • Cook only in medium flame, so that it would be cooked well else it would be burnt and remain uncooked in the center.
  • Drain the oil and remove them from fire.
  • Bring it room temperature and store them in an air-tight container for 2 weeks.

Note: Measurement is very important in this recipe, if the butter gets increased it would be flaky and if it gets reduced it would be hard. Also if the sugar gets increased it would be burnt immediately, so take care of the measurements. Make sure only to sprinkle water when you knead the dough.

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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Badam (Almond) Halwa

Badam (Almond) Halwa

Badam Halwa is a rich, delicious Indian dessert prepared with the pureed almonds, ghee, sugar and saffron. Whenever my hubby goes to Chennai, he use to get this Badam Halw and my kids love this a lot. As it’s purely made of badam/almonds and ghee, it would be in small quantity but very expensive and so thought of preparing it at home for this Diwali.

Badam/Almond Halwa takes about 30 mins, and yummy, delicious and the aroma is unbeatable. So hereafter I would say no to outside Badam Halwa. Let me share the recipe of Badam Halwa…

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 other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

I am taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Badam (Almond) Halwa

Badam (Almond) Halwa

Ingredients:

  • Badam/Almonds – 2 cups (levelled)
  • Sugar – 2 cups
  • Water – 2 cups
  • Clarified butter/Ghee – 1 ½ cups
  • Milk – 1 cup
  • Saffron – few strands
  • Yellow food colour – a pinch

Making of Badam Halwa –

 

Preparation:

  • Soak almonds for 2 hrs or soak almonds/badam in boiling water for 15 mins.
  • Soak saffron in a tbsp of hot milk for 10 mins.
  • Drain the water and peel off the skin of the almonds/badam, grind it in the mixer with a cup of milk to a coarse or fine paste (as you prefer, I grounded to coarse paste).
  • Grease a tray with a tsp of ghee/clarified butter.
  • In a non-stick vessel, add in sugar and pour the water, let it boil, stir well so that the sugar dissolves well and let it reduces to ¾ of the quantity.
  • Now pour in the ground almond/badam mixture to the kadai, and start stirring it continuously.
  • Add a pinch of yellow food colour to the soaked saffron milk, give a sir and pour it to the badam.
  • Stir well and when it starts thickening, pour in the ghee/clarified butter little by little along the sides of the badam mixture and start stirring it.
  • Badam/almonds keeps on absorbing the ghee/clarified butter as you pour, but at one stage it starts releasing the ghee/clarified butter along the sides and comes to a glassy and rolling consistency.
  • Transfer the badam/almond halwa to the greased tray and level it with a spoon.
  • Sprinkle few strands of saffron and finely chopped almonds/badam over it.

Note: cook on medium flame or low flame once the badam/almond is added to the sugar syrup. Keep on stirring continuously else the halwa will be burnt. Do not reduce the quantity of ghee/clarified butter, else it would become sticky and would be chewy.