kajjikayalu

kajjikayalu is traditional Andhra sweet usually prepare in the festival time like Ganesh chaturthi ,Diwali,sankranthi ugadhi..It has different names in different states.In North India it is called as Gujiaa..Usually this sweet is prepared during Holi festival in North India.I hardly prepare this sweet dish in these many years.Though it is easy sweet to prepare at home,but some how I missed it.After long time I prepared this dish.The filling inside the dish is very tasty and healthy too.The filling is just roasted semolina,nuts,dry coconut.Every bite of this dish gives you nice crispy and sweet cardamom flavor. As ugadhi (Telugu New year)is coming soon celebrate ugadhi with this yummy sweet.Posting this recipe in BM#74 under the theme Festivals of India.

Ingredients:

• Maida or all purpose flour 2 cups
• Ghee 4 tbsp
• Water to knead the dough
• salt to taste
• oil to deep fry
• For the filling:
• sooji or semolina 1 cup
• dry grated coconut 1/4 cup
• sugar 1 cup
• cardamom powder 1 tbsp
• cashew nuts roasted 3 tbsp
  

Procedure

• Take a bowl,mix maida,salt 2 tbspns of ghee and little water and knead into soft dough.( don't make it too soft)just enough soft to handle.cover it and keep aside.
• In another pan heat 2 tbspn of ghee and roast grated coconut for 4 to 5 mins or until it releases nice aroma.when it is done take out from the pan and keep aside.
• In the same pan add 1 tbspn of ghee roast sooji for about 8 to 10 mins in medium to low flame or until it releases nice aroma.Then take out from the pan and keep aside.
• powder the sugar and keep aside.
• Mix sooji ,coconut, sugar,roasted nuts cardamom powder in a bowl.
• Now take a small quantity of the dough and make round ball,roll it like chapathi.Add 2 tbspn of sooji mixture on one side of roll, fold it and close the edges by wetting your hands with little water as shown in the pic.
• Fold the edges firmly so that stuffing won't leak while deep frying.Here folding edges in twisted way so that filling will stay firm

Check out for fellow bloggers in BM#74

Mysore pak

Mysore pak is a sweet dish of southern India, usually served as dessert.It is made of generous amounts of ghee ( clarified butter) sugar and chick pea flour. This dish is very famous in Andhrapradesh and most parts in South India ,can be done in different ways.The one available in sweet shops is quite different which is made only with ghee.But this traditional Mysore pak is made with oil and ghee.The texture of this mysore pak is very nice.our whole family loves this traditional sweet.This is hard outside but soft inside but not like the regular one available in sweet shops which is soft and made with only ghee...I'm missing this sweet here in US..I did'nt see mysore pak in Indian sweet shops.So, thought of preparing at home.Finally I tried first time, it came out awesome.Melt in mouth.. yummy Mysore pak can be made very easily with just few ingredients.Here goes my recipe

Ingredients:

1. Besan 1 cup( or chick pea flour)or sanaga pindi
2. Sugar 1 cup
3. water 3/4cup
4. ghee 1 cup
5. oil 1/2 cup
6. oil to mix besan 5 tbspn

 Procedure:

1. Take 1 cup of besan in a bowl,Heat 5 tbspn of oil to smoking point ( 5 to 10 mins) then slowly add this oil to besan mixture and mix it well.Keep aside this mixture
2. In another pan add sugar and water and heat until liquid is one thread consistancy( around 10 to 12 mins) this is the important step.Keep an eye when the sugar syrup starts bubbling then slowly it forms one thread consistency
   
3. Take another pan, heat ghee and oil until very hot.Both sugar syrup and ghee+ oil  heat side by side simultaneously.keep the burners to medium heat.
   
4. Slowly add besan mixture to the sugar syrup when it just reaches one thread consistency.Mix it well with constant stirring.(keep stove burner in medium )
   
5. Then add slowly hot ghee and oil mixture little by little stirring continuously.
6. Keep pouring the ghee and oil mixture until ghee leaves away the sides.
   
7. Ready baking tray or any cake tray greased with oil.
8. Slowly spread the mixture in the tray and level.Don't press too much.
   
9. Let it cool few mins then cut into small rectangles or squares.Usually Mysore pak what we eat is in a rectangular shape.
   
10. Enjoy yummy melt in mouth  Mysore pak.

Note:

• Make sure ghee + oil ( combined)is hot,when you mix in the besan mixture
• Very important step,Always keep an eye on sugar syrup,until one thread consistency( usually after 10 mins you can see liquid bubbling then after 2 to 3 mins it forms one thread consistancy)
• slowly mix besan in the syrup,dont worry about lumps they can easily go away when hot oil added to it.
• Keep stirring until you see ghee+oil leaving sides.
• Don't worry about the color,if you keep stirring longer time even after besan  releases oil then the color of the mysore pak will be more darker.

Phirni

Phirni is a popular North Indian sweet dish.Easy to make is a kind of rice pudding.usually South Indians prepare payasam a sweet dish similar to phirni,unlike payasam it does not use whole grains of rice.Phirni made with coarsely ground rice,flavored with lots of saffron,cardamom,lot of nuts.It is usually thick in consistency and we can make it thin by adding more milk as per our taste.phirni can enjoyed well when it is cold.I'm posting this recipe in Blogging Marathon in#55 under the theme in no bake desserts.

Ingredients:

• Milk 1 liter
• Basmati rice 4 tbspn
•  Sugar 6 tbspn
• Saffron strands few
• Chopped pistachio few
  

Procedure:

• Soak basmati rice in water for about half an hour.
• Drain,pat dry on an absorbent kitchen towel and blend into coarse powder.
• Mix 3 tbspn of cold milk  to the coarse powder and keep it aside.
• Now boil remaining milk in a bowl.Simmer it to medium flame when the milk about to rise.
• Now add coarse riceflour paste to the boiled milk and mix it slowly.Let it boil 10 mins then add sugar and cardamom powder.
• Switch off the flame when it just thickens and rice powder just cooked enough.
• Sprinkle some chopped nuts and keep it in refrigerator until just thickens
• Enjoy when chilled.

Check out for fellow Marathoners in BM#55

KAJA(Traditional Andhra sweet)

Today's dessert is a traditional recipe from Andhrapradesh, called Madatha kaja or kaja.A special coastal Andhra dish. Refined wheat flour with sugar is made into layered dough, and lightly fried in oil to make kaja later soaked in sugar syrup for few mins.This crispy sugar coated kaja is our all time favorite dessert.When I made first time I love to the core as I never thought that we can prepare kaja at home.In coastal Andhra this dessert is very common during celebrations.Coming to the recipe as this is my very first recipes so I haven't taken pics nicely..Such a simple easy recipe one should try.I'm posting this recipe in BM#55 Under the theme no bake desserts.

Ingredients:

• Maida(all purpose flour)2 cups
• Ghee 2 to 3 tbspn
• Rice flour little bit 1 tbspn for dusting
• water 1 cup for syrup
• oil
• sugar 2cups
• Baking soda 1  pinch
• Rose water( optional)1tspn

Procedure:

• Take a bowl and mix maida,2 tspns ghee,water( enough to knead the dough) and knead well like we do for chapatis.Keep the dough aside and cover it for 10 to 15 mins.
• In another bowl take 2 cups of sugar and add 1 cup water.Keep it on stove and boil it until sugar dissolves well ,(adding rose water gives nice flavour to the syrup this is optional)..syrup should be like one thread consistency(this takes around 10 to 15 mins). then switch of the stove.

Step by step

1.Take small quantity from the bowl around big lemon size and make a round ball.

2.Make thin chapathi with the round ball.Apply 1 tpn of ghee on top of it and sprinkle some rice flour .

3.Make another chapathi  by taking another round ball,and put this chapathi on top of first chapathi.

4.Apply some ghee on top of it and sprinkle some flour(rice flour)on top of it.

5.wet your hands with little bit of water and slowly flatten the edge( edges should be tightly packed).
( you may use another chapathi after applying ghee and rice flour for more layers)

6.Now roll it as shown in the pic

7.Now cut into small pieces as shown in the pic.,by using knife.

8.slowly press rolling pin on top of each piece(don't press too much )

9.Repeat the process with all the pieces.

Now heat oil in a kadai for deep fry.

10.In the mean time get ready the sugar syrup.Add 2 cups of sugar to 1 cup of water boil until sugar syrup thickens just one string consistancy.

11. When the oil is hot slowly drop the pieces in the oil

12.when they almost fried we'll take out from the stove and  put in the sugar syrup bowl.

13. Let it stay for 1 or 2 mins then take out in plate.Delicious kaja ready now.

Note::

Sugar syrup should be little more than one string consistency( little thick),then kaja will be more firm and crispy.
Take out kajas from oil and keep 1 or 2 mins aside before dropping them in sugar syrup( syrup should be warm but not too hot or else kajas might turn soft)

Check out for fellow Marathoners in Bm#55 

Rasmalai( Indian dessert)

Rasmalai is a Bengali sweet dessert very popular among Indian sweet desserts.It is  a sweet preparedwith paneer ( Indian cottage cheese) Rasmeans juice and malai means sweet.Rasmalai is actually Rasgulla soaked in rich saffron flavored milk.I  love this dessert and enjoys when chilled.Usually this can be prepared on special occasions.This time I tried just like that to enjoy leisurely.I'M posting this recipe in BM#55 under the theme no bake desserts. ..Here the recipe..

For Rasgulla preparation: Follow this link  Rasgulla recipe which I already prepared few days back.

Ingredients:

For Rasmlai:

• Rasgullas 10 to 15
• Milk 500 ml or half liter
• Sugar 1/2 cup ( can add more sugar up to 1 cup)
• Cardamom powder 1/4 tspn
• Saffron few strands
• Chopped pistachio 3 tbspn spoon

Procedure:

• Take a deep wide bowl,boil milk in that bowl till it reduces its volume to half
• Keep stirring in between to avoid burning in the bottom
• Add sugar and cardamom powder ,mix well until it dissolves.Switch off the flame add saffron soaked in 2 tbspn of hot milk..
• Take out Rasgullas from sugar syrup squeeze out extra syrup gently.( flatten rasgullas between your palms)Slowly drop flattened rasgullas into the creamy milk mixture,let it cool, once cool refrigerate and serve chilled.
• Garnish with chopped pistachio or nuts of your choice and enjoy.
  

Check out for fellow Marathoners in BM#55

Chenna poda

Chenna poda is a cheese dessert from the state of Odisha in eastern India.It is made of well kneaded homemade cottage cheese or chenna,sugar and nuts and is baked for few mins till it is brown. Chenna poda is usually made at home during traditional festivals in Odisha. .It is also served in traditional road side stalls. Chenna poda literally means burnt cheese.It is simple easy absolutely delicious dessert. When ever I visit orissa I love to,eat this sweet.This time when I  go to India sure I won't miss this sweet. Here I prepared with frozen paneer as I don't get enough time to cook paneer  at home..I'm posting this simple paneer or cottage cheese dessert called Chenna poda in Bm#50 under the theme one ingredient different dishes.Here goes my recipe.

Ingredients:

• Paneer 1 cup( preferably fresh paneer)
• Sooji or semolina 1 tbspn( Soaked in water for 5 mins and drained)
• Sugar 1/2 cup
• Ghee 1 Tspn
• Milk 1 tbspn
• Nuts chopped 2 tbspn
• Cardamom powder 1/4 tspn
  
  

Procedure:

• Take a bowl ,add paneer mix it smoothly.Add sugar to it.
• Now add sooji,milk,ghee, dry fruits and cardamom powder,mix it thoroughly
• To get a caramelized effect apply a tablespoon of ghee to the bottom of the baking dish,sprinkle with sugar and hold it slightly above gas stove for few mins.
• When it changes the color or caramelized,then pour the paneer mixture  over the sugar
• Bake it in a preheated oven at 350F around 25 to 30 mins.
• Check inserting a tooth pick.If it comes out clean,then it is done.cool 10 to 15 few mins then ready to eat .you can cut into desired shape and enjoy..

• 

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Carrot Halwa.

Carrot halwa or gajar ka halwa is a popular and ultimate Indian dessert.Traditionally carrot halwa is prepared during our festivals like Diwali,Holi..It is very popular in North India..There are several ways to cook this carrot halwa.We can use pressure cooker or microwave or stove top.But the real taste lies in taking the time and cooking it over low flame continuously in a pan on stove top.Carrots are exceptionally rich source of  Beta carotenes and vitaminA. Beta carotene is one of the powerful natural antioxidant that helps protect body from harmful effects.Carrots also has all the functions of VitaminA.Such as maintaining good eye health.Because of its numerous health benefits one should include carrots in their diet regularly.I'm posting this recipe in BM#47 under the theme Indian desserts.Here goes my recipe

Ingredients

• 2 cups of shredded carrot
• 2 cups of  whole milk
• 3 tbspoon of unsalted butter
• 1/4 cup of sugar
• 1/2 tspoon of cardamom powder.
• Roasted cashews 5 to 6(broken into small pieces)

PROCEDURE:

• Take a wide pan and add  butter to it stir it in low flame until it melts.Then slowly add shredded carrot to the melted butter and fry it until it changes the color.It takes 5 to 10 mins.
•  When it is soft we can slowly add 2 cups of whole milk to the mixture.I usually add 1 cup of whole milk and one cup of heavy cream,as it enhances the taste very much.
•  We cook until the milk completely dries.It takes around 10 mins.
• Then slowly add sugar and cardamom powder and fry until the halwa starts to leave the pan.
•  Garnish with roasted cashews.

Check out for fellow bloggers in BM#47

Tutti frutti cake

Tutti frutti cake is one of the delicious cake I have ever made.I still remember eating this cake in my childhood. In India tutti-frutti refers to candied raw papaya.Tutti frutti is available in red green and nice colors. These are also used in cookies ,ice creams and lot of desserts.Actually I always bake this cake during Christmas time.we all love the flavour of tutti frutti in the cake.Coming to the recipe it is easily made with all purpose flour,sugar,eggs ,tuttifrutti  vanilla essence. Here is the recipe below.

Ingredients :

•  Maida(all purpose flour)2cups
•  Sugar 11/2 cup( one cup + half cup) you may reduce to 1 1/4 cup )
• Tutti frutti 1/2cup
•  Eggs 2
•  Butter 1/2cup
•  Baking powder 2Tspns and baking soda 1/2tspn
•  Fruit essence or vanilla essence 2tspn
• milk  1/2 cup(low fat milk)

Procedure:

• Pre heat the oven 350 F(175C)
•  Grease the baking tray with oil or butter.
•  Take a large bowl mix maida butter,baking soda and baking powder
•  In another bowl cream the butter and sugar till smooth.
•  Beat a egg in a bowl add essence and mix it well.
• slowly add butter and sugar cream, egg mix to the bowl
•  Mix it well unti it is smooth.
• Take tutti frutti in a plate coat with all purpose flour.(1/4 tspn),add to the cake batter.( Leave few tutti frutti to sprinkle on top)
• Pour the batter in the baking container.
•  Lastly we can add remaining tutti frutti on top.
•  When oven reaches the temperature keep the container inside.Bake it at 350F.
•  It takes around 45 to 50 mins for complete baking.you can check with tooth pick inserted in it.when it comes out clean then it is almost done.  when it cools down,you can cut into pieces.Yummy cake is ready.
  

NOTE: Some times time varies with  different oven capacities.It may take 5 to 10 mins more or less time.Check out with tooth pick,the best way I follow.








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