Rice Pudding | Sakkarai Pongal

Hello friends, Hope all doing good..After a long I planned to write this post with sweet recipe, Rice pudding, this is our family favorite gonna share with you..This recipe is famous in the southern part of India. Very traditional sweet for festivals and mainly in temples. One of the festival celebrating in Tamilnadu is Pongal about four days, Harvesting day of farmers, celebrating by making this sweet Pongal. I am happy to share this recipe with you all..I will share your the simplest version of making this Pudding. Let see how to make.

Ingredients Required:

1. Raw Rice : 1 1/2 cups
2. Moong Dal: 1/2 cup
3. Brown Sugar or Jaggery: 2 cups, May adjust depends your taste
4. Milk: 1 cup
5. Ghee or butter: 1 tbsp
6. Nuts: Cashew, coconut pieces and raisins
7. Cardamom: 2
8. Nutmeg powder: 1 pinch

Instructions:

1. Add rice, Moong dal with 6 cups of water and pressure cook it for about 4 whistle.
2. Once pressure released, open and add milk, mix well with low flame.
3. Add sugar or Jaggery and mix well to dissolve. Adjust consistency.
4. Roast the nuts in ghee until light golden brown, then transfer to Pudding and mix well.
5. Finally, add cardamom and nutmeg power then off the stove. Serve hot. Enjoy this simple sweet with your family.

You can also check black rice pudding recipe in below link

Black Rice Pudding

https://homerecipecollections.wordpress.com/2020/08/18/black-rice-pudding-kavuni-arisi-pongal/

Thank You

Mysore Pak

Mysore Pak is one of the traditional sweet made during festivals, with besan flour(Kadala Mavu), Ghee and Sugar, It is one of the simple quick sweet with little tricks. Honestly, this is the first time I am making this Mysore Pak, come out super soft and tasty. Every time I am just behind my Mom and helping to make this sweet, Hopefully that helps me a lot. Let’s see how I make this mouth watering recipe.

Besan Flour: Besan flour 200 gram, fresh flour is better to make this recipe, Pour all flour into fine mesh strainer and remove, clean if any dirt or large chunks.

Cooking Oil: Use flavorless oil, like sunflower or vegetable oil, Here I use 100 ml vegetable oil to make this recipe. Or you can use 200 ml of ghee and skip the oil, But I felt it over ghee flavor, so I planned with half oil and half ghee.

Ghee(Melted Butter): 100 ml of clarified butter, or simply use melted butter its fine. If you don’t love ghee then go with 200 ml of oil.

Sugar: Use white sugar 200 gm. It depends the sweetness of sugar, If its over sweet then use 150 gm of sugar, If it is less sweet then use 250 gm of sugar for this type of sweet.

Ingredients:

1. Besan Flour: 1 Cup (200 gm)
2. Sugar: 1 cup (200 gm)
3. Ghee: 1/2 Cup (100 ml)
4. Oil (sunflower or vegetable Oil): 1/2 cup (100 ml)

Method:

Step 1: First in pan, add ghee and oil and heat it and keep aside. Then Grease with oil or ghee in plate or rectangular shape bowl.

Step 2: Then mix ghee or oil with stained flour like pouring consistency. You can also add besan flour directly to the sugar syrup with this step, but it requires some help, so I use this method it is simple and easy.

Step 3: Add sugar in non stick or heavy bottom pan, take more comfortable pan to pan and then add 1/4 cup of water and boil it until 1 string consistency. Just touch the sugar syrup with a thump and index-finger it forms string, then its ready to add the besan flour mixture.

Step 4: After adding keep stirring it without taking your hand from pan, to avoid burns and lumps. Once the flour is well combined, then add hot oil and ghee mixer little by little, The besan absorbs oil and cook well. Once you feel the change in color, release oil and produce a large white bubble without sticking in pan, then your mysore pak is ready to transfer.

Step 5: Switch off the flame and transfer immediately to greased plate, Level it and leave it for 10 minutes and make a mark with a sharp knife. Once cooled completely remove and enjoy.

Thank you 😊

Mango Kesari Sweet

Kesari Sweet is famous sweet made with Semolina, Ghee and sugar. Especially during festivals, Birthdays Special or any small functions. Most peoples favorite recipe. Usually adding synthetic food color, Like orange, yellow or green color to make this recipe colorful. Nowadays everybody more sensitive to use those types of food colors due to some health conscious.

Natural food color is the best choice. You can extract juice from vegetables, fruits or greens to make our favorite colorful dishes. Here we use Mango pulp to give a color and flavor to this sweet. You can use beetroot, Strawberry, Raspberry for a pink, red color, Turmeric for yellow color., Etc, with our creative ideas..

I try Kesari with pineapple, Mango, beetroot and blueberry flavor, all come out well and delicious. Let see how to make mango flavor Kesari.

Ingredients

1. Mango Pulp: 1 cup
2. Rava (Semolina): 1 cup
3. Ghee: 3 tbsp
4. Sugar: 1 cup
5. Cardamom powder: 1/4 tsp
6. Dried grapes and nuts

How to make a Mango Pulp

Take one ripened mango, cut into pieces, remove the skin and place in blender and make a paste and use it for making sweet, ice creams etc,. Please select good ripened and sweet mango for making sweet recipes. Add this mango pulp in boiling water or else add after Semolina cooked completely.

Method With Photo

Add ghee in pan, let it melt, then add nuts and roast it gently until golden brown and then add dried grapes, it will get bulge then remove from pan and keep aside. Add another tablespoon of ghee and then roast semolina flour until release nice aroma, then remove from pan and keep aside.

In same pan, add 3 cups of water with mango pulp, and small pieces of mango and let it to boil. (You can also use milk instead water it will give rich taste and flavor). Once water starts boiling, add roasted semolina little by little without forming lumps.

Keep stirring until semolina soft and completely cook, then add sugar and mix well. Add 1 tablespoon ghee and mix well, until super soft and glaze, Finally, add cardamom powder, roasted nuts and serve it.

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How to mango Kesari in brief

Required Ingredients 1. Mango Pulp: 1 cup 2. Rava (Semolina): 1 cup 3. Ghee: 2 tbsp 4. Sugar: 1 cup 5. Cardamom powder: 1/4 tsp 6. Dried grapes and nuts Instructions Step 1: Add ghee in pan, let it melt, then add nuts and roast it gently until golden brown and then add dried grapes, it will get bulge then remove from pan and keep aside. Step 2: Add another tablespoon of ghee and then roast semolina flour until release nice aroma, then remove from pan and keep aside. Step 3: In the same pan, add 3 cups of water with mango pulp, and small pieces of mango and let it to boil. Step 4: Once water starts boiling, add roasted semolina little by little without forming lumps. Step 5: Keep stirring until semolina soft and completely cook, then add sugar and mix well. Step 6: Add 1 tablespoon ghee and mix well, until super soft and glaze, Finally add, cardamom powder, roasted nuts and serve it.

Black rice Pudding | Kavuni arisi Pongal

Black Rice Pudding is super healthy and delicious recipe, Used during the traditional feast, It contains high anti-oxidant and nutritious benefits, I Name this recipe as black rice pongal, because here we use the south Indian style Pongal method to make this recipe. In Tamil language it is called as Kavuni arusi.

Soak this rice for more than 8 hours to make this tasty pongal or pudding. Wash the rice for twice and soak with required water and use that soaked water for cooking in pressure cooker. You can use coconut milk instead regular milk it will make your recipe super healthy and tasty. Make Jaggery syrup, drain it and then add to pudding.

Ingredients

1. Black rice: 1 cup
2. Sugar or Jaggery: 1 cup
3. Milk: 1 Cup
4. Cardamon: 2
5. Coconut grated: 4 tbsp
6. Ghee: 2 tbsp
7. Nuts as needed.

Instruction:

Step 1: Wash black rice 2 times and soak it for overnight nearly 8 to 12 hours.

Step 2: Add 3 cups of water (1:3 ratio, also use soaked water) and cook it in pressure cooker for about 4 whistle.

Step 3: On the other side in a small pan, add ghee and roast the nuts and keep aside in a same pan add grated coconut and fry it until golden brown.

Step 4: Open the pressure cooker some water still remains in cooker. Again cook it in low fame until water gets drains. Then Add, Milk and Stir it until super soft.

Step 5: Once water get drained, add jaggery syrup and stir it for about 5 mins.

Step 6: Finally, add nuts, cardamon powder or whole cardamom depends on your taste and grated coconut stir it for few seconds, switch off the flame and serve it.

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Large Mixing Bowl

Pressure Cooker

Peanut Brittle

Peanut Bar (Kadalamittai or kalaurundai in tamil) is famous traditional Indian sweet made with peanuts and Jaggery. I use a similar method to make this brittle with sugar and nuts. A small, quick treat within 30 mins.

Peanut Brittle

Ingredients Required:

1. Peanut: 1 cup (120 gm)
2. Almond: 1/4 cup (30 gm)
3. Cashew: 1/4 Cup (30 gm)
4. Sugar: 3/4 cup (90 gm)
5. Butter: 2 tbsp

Method

Step 1: Roast Peanut in medium flame until aromatic and crunchy. Spread on a plate and allow it to cool. Once Peanut cools down remove the skin using hands or cover in a towel, roll it few second and separate.

Step 2: Roast cashew and almonds in the same pan and let it to cool. Add all ingredients in mixer jar and make a coarse powder. Cashew and almonds are optional ingredients.

Step 3: Grease a flat plate or ( Chapati roller plate or small rectangular pan)with butter or oil. Do this before making the sugar syrup.

Step 4: Add a tablespoon butter in pan (Nonstick pan is preferable). Then Add sugar and stir it until dissolved thoroughly (without water, caramel color liquid).

Step 5: Switch off the flame and add, course powder of nuts and mix well. Transfer to the greased plate quickly and roll it. Then make a line with a knife and allow to cool. Later separate the bar according drawn lines and store in a glass jar and enjoy for a week.

Peanut Bar