Tag Archives: tamil sweet recipe

Corn Flour Halwa / Bombay Halwa / Karachi Halwa

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Corn Flour Halwa is a very easy, simple and ready in minute’s halwa, compared to all the other halwa’s. Corn Halwa is prepared in many color by adding food color, like green, yellow, orange or red. Corn Flour Halwa has a glassy appearance, which melts in mouth with delicious taste and little crunchiness of Cashew nuts induced in the halwa. Let me share the recipe…

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

For more Diwali / Deepavali recipes, CLICK HERE and for more Dessert recipes, CLICK HERE.

Corn Flour Halwa / Bombay Halwa / Karachi Halwa

Corn Flour Halwa / Bombay Halwa / Karachi Halwa

Ingredients:

  • Corn Flour – 1 cup
  • Sugar – 1 ½ cup
  • Water – 1 cup + 1 ½ cups
  • Ghee / Clarified butter – 2 tbsp
  • Cardamom powder – ½ tsp
  • Cashew nuts – 15 nos (broken into pieces)
  • Food Color (red) – ¼ tsp

Making of Corn Flour Halwa / Bombay Halwa / Karachi Halwa –

Preparation:

  • Take corn flour and food color in a wide mouth bowl, pour 1 ½ cups of water, mix well, so that the corn flour dissolves well in water and make sure no lumps are formed.
  • Meanwhile, take sugar in a heavy bottom pan or kadai, pour 1 cup of water, and mix well until the sugar dissolved.
  • Cook in medium flame, until it thickens (not sugar syrup consistency, before reaching sugar syrup consistency).
  • Pour the corn flour water, keep on stirring otherwise lumps would be formed.
  • Cook in medium flame, meanwhile heat ghee/clarified butter in a kadai, add the cashew nuts and fry them until they turn golden brown in color.
  • Pour the roasted cashew nuts and ghee to the corn flour, mix well, until it comes to the halwa consistency.
  • Grease a tray with a tsp of ghee/clarified butter and transfer the halwa to the tray, spread it evenly with the backside of the spoon, sprinkle cardamom powder and let it rest for 10 mins.
  • Now gently slice the halwa into equal shapes.

Serve hot or at room temperature.

Kambu / Pearl Millet / Bajra Laddu

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Kambu is known as Bajra in Hindi and Pearl millet in English, it is one which grown widely among millets. In olden days it was consumed frequently by our ancestors, but now as life has been mechanical and we changed ourselves as machines, and started eating which could be prepared in minutes and forget about the health benefits and when I talk about this most of them ask me only we feed pearl millet for hen J.

I have tasted kambu rice/pearl millet rice from one my relative, who prepares very often in their home. But only it’s me and my grandfa who had it, none other than us even tasted it. This is my second try with pearl millet and do not ask about the first one it was big flop (pearl millet) but soon will try it out.

Health benefits of kambu/bajra/pearl millet: It’s good for diabetics, helps in weight loss, because of its high fibre content it helps in treating constipation and also it one among the best coolant which is good for treating acidity and perfect for peak summer when taken a porridge along with curd.

This suits well for all ages and I wanted my kids to have this, so the only key to make kids eat is sweet and so I started with Kambu Laddu / Pearl millet Laddu. Let us move on to the recipe…

Kambu / Bajra / Pearl Millet Laddu

Kambu / Bajra / Pearl Millet Laddu

Ingredients:

  • Kambu / Pearl Millet – 2 cup
  • Jaggery – 1 ½ cup
  • Ginger powder – 1 tsp
  • Cardamom powder – ½ tsp
  • Ghee/Clarified Butter – 3 tbsp
  • Cashew nuts – 12 nos
  • Salt – a pinch

Preparation:

  • Dry roast kambu/pearl millet in medium flame for about 5-10 mins or until the aroma comes out or until you get pooping sound of kambu/pearl. Transfer it to a plate and bring it to room temperature.
  • Jaggery syrup: Crush the coconut jaggery/vellam and take it in a pan with water (to dissolve the jaggery), keep in medium flame, until it comes to syrup consistency. Filter it and keep it aside.
  • Powder the roasted kambu in a mixier for about 5 -10 mins to fine powder, sieve the powder.
  • Again powder the leftover once granules in the mixier for 5 mins and sieve it.
  • Transfer the sieved flour to a wide mouth bowl.
  • Heat ghee/clarified butter in a kadai, add in the cashew nuts, and roast until they turn golden brown.
  • Add in the ginger powder, cardamom powder, a pinch of salt, ¼ cup of jaggery syrup, ghee along with few pieces of cashew nuts.
  • Mix it well with a wooden spoon and make small balls by keeping a cashew nut on the top of the flour. Press the flour tightly with your hand, so that the balls would not break.
  • Follow the same procedure for whole flour mixture and make laddus.

Store in an air-tight will stay fresh for a week time.

Note: you and adjust the quantity of jaggery syrup, ginger powder and cardamom powder as per your taste.

 

Palada Payasam recipe / Palada Pradhaman recipe in pressure cooker – Onam sadya recipe

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As discussed already that I love payasam to the core and this time thought of trying out different, as tamilian for me this palada payasam is something new that I got to know from one my Malayali friend, she prepared for me when I had a visit to her home. Palada is nothing but rice flakes, most common among keralites. It taste delicious, but this happened long back almost six yrs back. But now after blogging, suddenly it came to my mind and thought of preparing it.

CLICK HERE for more Payasam / Pradhaman / Kheer recipes.

Heard that the process of preparing this dish was little difficult and we need more and more patience for it. Coming to the word “Patience”, I never have it in my dictionary, so thought of trying it in pressure cooker, also I was little nervous since my first time in preparation but never expected the result, payasam came out well with delicious taste, wonderful fragrance, attractive color, perfect texture and the most important it took out just 20 mins to cook. Also check out my other payasam recipe, by clicking this link: https://madraasi.com/recipes/desserts/. Let us move on to the recipe…

 

Palada Payasam

Palada Payasam

Ingredients:

  • Rice Ada – ¾ cup (Available in all asian stores)
  • Boiled milk – ½ litre
  • Sugar – ¾ cup
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Cardamom powder – 1 tsp
  • Clarified butter / Ghee – 3 tbsp
  • Water – 2 cup

Making of Palada Payasam recipe / Palada Pradhaman in cooker –

Preparation:

  • Soak the rice ada for about 20 mins in water. Drain the water and keep the ada aside.
  • Boil the milk and keep it aside.
  • Heat 2 tbsp of clarified butter/ghee in pressure-cooker, add in sugar and stir it, until it melts in ghee.
  • Add in the rice ada, cook in medium flame for 2 mins or until it gets coated well with sugar and clarified butter/ghee.
  • Pour in the milk and water, bring it boil and then pressure-cook for 1 whistle.
  • Open the lid, when the pressure subsides. It would be pink in color, keep in medium flame and sprinkle cardamom powder, keep on stirring once in a while until it thickens.
  • In another kadai, heat 1 tbsp of clarified butter/ghee and add the cashew nuts, wait till it turns light brown in color.
  • Add in the raisins, wait until it doubles in size. Remove from fire and pour it to the payasam but reserve little of the roasted nuts.
  • Remove from fire, when it thickens.

Serve hot by topping the reserved roasted nuts.