Tag Archives: tamil sweets

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

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

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

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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)

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.

 

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

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

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…

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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.

Thaen Mittai / Honey Candy

Thaen Mittai / Honey Candy

Thaen Mittai is one such sweet which makes everyone go drooling once you start eating it. It is found in all the condiments shop in Tamil Nadu. I could remember munching Thaen mittai in my childhood days. It would be more soft, very sweet and every bite squeezes out the sugar syrup. Recently got connected to one of my childhood friend whose mom make all these sweets, just like that got recipe from her. Give a try and nourish your childhood in this Diwali.

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Thaen Mittai / Honey Candy

Ingredients:

  • White Lentils / Urad dal / Ulundam paruppu – ¼ cup
  • Idly Rice or Raw Rice – ¾ cup
  • Red Food Color – ¼ tsp
  • Cooking soda – a pinch
  • Sugar – 2 cups
  • Water – 1 cup (for sugar syrup)
  • Salt –  a pinch

Making of Thaen Mittai / Honey Candy –

Preparation:

  • Soak rice and lentil together in a bowl for almost 4 to 5 hrs.
  • Drain the water, grind it to fine paste by sprinkling little water (only when the batter gets struck).
  • Grind it to a fine paste and transfer it to a bowl.
  • Add red food color, cooking soda, pinch of salt and mix this well with your hands, cover and let it rest for 10 to 15 mins.
  • Meanwhile take 2 cups of sugar and a cup water in a heavy bottomed vessel, stir well until the sugar gets dissolved.
  • Cook in medium flame, until the syrup becomes sticky and not to a string consistency.
  • Heat oil in a kadai, take a small spoon, coat it well in the oil, and start scooping in the batter with the spoon.
  • Cook in medium flame, turn and cook on both sides. Drain the oil and remove it from fire.
  • Immediately drop it gently to the sugar syrup, roll and soak it in the syrup.
  • Once it’s soaked well, remove it and transfer it to a plate.

Serve, once it reaches room temperature. Stays fresh for a week once stored in room temperature.