Evergreendishes

Category: sweets

  • Kadabu Ganesha Chaturthi Special

    Kadabu Ganesha Chaturthi Special

    Kadabu is a festive sweet from Karnataka. Lentil is cooked with jaggery, laced with nuts, desiccated coconut and cardamom powder, filled in thin sheets into crescent shaped and deep fried. These are absolutely tasty and usually made as an offering to Lord Ganesha.

    With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.

     

     

     

     

     

     

    stuffing ready
    stuffing ready

    For the stuffing :
    • Split pigeon peas ( tur dal) 1 cup
    • ghee 1/2tsp
    • jaggery grated 1 cup
    • cardamom powder 1/2 tsp
    • camphor a pinch
    • desiccated coconut 1/2 cup
    • cashew pieces and raisins

     

     

    For the covering :

    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water

    Other ingredients :

    • oil for frying
    • flour for dusting

    Method : 

    To make the stuffing: 

    Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it. 

    Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.

    To make the dough : 

    In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.

    To make the kadabu:

    • Make balls of the stuffing and keep it aside.
    • Take a small piece of the dough, roll it into a circle. 
    • Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. 
    • Heat oil in a pan.
    • Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. 
    • Repeat for the rest of the dough. 

    Kadabu

    Kadabu

    Kadabu is a festive sweet from Karnataka. Lentil is cooked and mixed with jaggery. It is then filled and fried in crescent-shaped, called as kadabu.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • For the covering :
    • wheat flour 1 1/2 cup
    • rice flour 2 tsp
    • ghee 1/2 tsp
    • water
    • Other ingredients :
    • oil for frying
    • flour for dusting

    Method
     

    1. Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.
    2. Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
    3. In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime. 
    4. Make balls of the stuffing and keep it aside.Take a small piece of the dough, roll it into a circle. Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. Heat oil in a pan.Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. Repeat for the rest of the dough.  

    Kadabu

     

    This is an old post which I have redone with better pictures and text. I am sending this to Foodies_ Redoing Old Post 20, a group which I am part of. Every fortnight, a group of bloggers have decided to work on old posts which need our attention. This was one of the first few posts that I had posted in the beginning.

    If you have liked this post, do share it with your family and friends. You can save it for later use on pinterest. If you ever make this sweet dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to see and share further.

    Let’s be connected.  Subscribe to get all updates and an e-book for free !

     

  • Shenga holige/peanut sweet pancake

    Shenga holige/peanut sweet pancake

    Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.

    With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan,  varmalakshmi  and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.

    Shenga holige is a popular sweet of North Karnataka. It  can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or  even ghee. This post is part of  Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.

    Shenga Holige / Peanut Sweet Pancake

    Ingredients :

    For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water

    Note : Fine semolina is known by the name of “chiroti rawa”

    For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    Other ingredients :
    • refined flour for dusting
    • oil for greasing
    Equipments :

    Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

     

    Shenga Holige / Peanut Sweet Pancake

     

    Method :

    To make the dough :

    Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.

    To make the filling :

    • Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
    • Break the jaggery into small bits.
    • Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.

    To make the pancakes:

    • Take a small ball of the dough, roll it into a small circle.
    • Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.
    • Put it into the centre and slowly seal the edges together.
    • Dust it with flour and roll it.
    • Heat a skillet.
    • Smear little oil on the rolled pancake and put it on the skillet.
    • Put some oil and roast it till brown bubbles are seen.
    • Remove and keep aside.
    • Repeat for the remaining dough.
    • Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.

    Take a tip:

    • Once you take the ball and fill it, press the ball lightly between palms.
    • Dust with a little flour and roll it very lightly.
    • Once cool, store them in a tight container. They can be kept for a couple of days.
    • Holige is usually served with ghee.

    About the event:

    This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.

    shenga holige

     

    Shenga Holige / Peanut Sweet Pancake

    Shenga Holige

    Shenga Holige is a festive sweet from North Karnataka.
    Print Recipe Pin Recipe
    Ingredients Equipment Method

    Ingredients
      

    • For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water
    • Note : Fine semolina is known by the name of “chiroti rawa”
    • For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    • Other ingredients :
    • refined flour for dusting
    • oil for greasing

    Equipment

    • Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

    Method
     

    To make the dough
    1. Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
       
    To make the filling
    1. Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
      Break the jaggery into small bits.
      Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
    To make the pancake
    1. Take a small ball of the dough, roll it into a small circle.Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.Put it into the centre and slowly seal the edges together.Dust it with flour and roll it.Heat a skillet.Smear little oil on the rolled pancake and put it on the skillet.Put some oil and roast it till brown bubbles are seen. Remove and keep it in a plate. Repeat for the rest of the dough and filling.

     

     

    Shenga Holige / Peanut Sweet Pancake

    My other sweet recipes, do have a look here :

    Do check out these by my  blog hop friends. So many ideas for the festival season ahead !

    Pin it for later :

    shenga holige/ peanut sweet pancake

     

    If you have liked this post, do share it with your family and friends. If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. Do check out our recent videos that I am making

    Check out my e-books on Amazon !

    Subscribe to get an e-book for free and all updates in your inbox.

     

     

     

  • Mango and coconut delight for fathers day

    June 21 is Father’s Day. A day we need to dedicate to the most important man who help us in bringing up.Mother’s have always played an important role in our lives. We love their cooking and the way they handle the situations, they are the one to whom we share all our joys and sorrows, they seem to be our best friends. But unknowingly we take the man who supports us all for granted. The unconditional love to his children, constantly bringing in new stuff at home and one who never bothers to spend on himself, a special place he holds in the heart of the members of the family. Today, on this ” Fathers Day Special ” of GKT I attribute this post to my dad. (more…)

  • Aamrakhand

    Aamrakhand,  delicacy of hung curd infused with mango puree is a Maharashtrian dish. It is similar to Shrikhand, the only difference being the addition of mango puree here. It can be used with the indian flat bread as chapati or puri or even as a dessert. (more…)

  • Sweet Pongal

    Holi, the festival of colours marks the arrival of spring. It is the time when we love to celebrate the beautiful season, which soon ends giving us the worse summer. This festival is celebrated throughout the country, though the spirit of the festival has dwindled these days. What was once a colourful play with each one immersed in pink and blue , is now reduced to a mere touch of it. Well, change is the only thing constant, I enjoying seeing the kids running splashing colours on each other. Happy Holi to all of you !

    (more…)

  • Coconut burfi

            Coconut burfi, a name familiar to one and all as ” Khobbare mittaye”  was prepared quite often earlier. But, with the changing trends and eating habits, these sweets make an occasional comeback during festivals as Dasara and Diwali.

    At times, when piles of coconut are lying in the refrigerator during certain religious ceremonies. this is the immediate sweet that comes to my mind. It is liked by all at home. (more…)

  • Moongdal Payasa or Kheer

    Moongdal Payasa or Kheer

    Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional  Indian sweet dish. Payasa is a sweet preparation usually  of medium consistency, which are made of numerous kinds. (more…)

  • Sweet Rice Recipe | South Indian

    Sweet Rice Recipe | South Indian

    Sweet rice is a traditional festive dish from India. Aromatic and delicious, it makes a good treat for many festivals. Celebrations and sweets go hand in hand. As this year comes to an end ,here is a sweet dish for you all. May the year ahead be filled with immense joy and prosperity. Wishing all my readers a joyous 2015!

    Sweet rice, a  colourful, aromatic dish is commonly made in South India during festivals. It is a delicious treat and an easy  to prepare.

    sweet rice

     

    Ingredients:

    • 1 cup rice
    • 1 cup sugar
    • 1 pinch saffron
    • 2 cloves
    • 1/2 teaspoon cardamom powder
    • 1 tablespoon milk
    • 1/2 cup ghee or clarified butter

    Method:

    • Add warm milk to saffron strands and keep aside.
    • Roast the cashew nuts along with cloves in a little ghee and keep aside.
    • Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
    • When the rice is cooked, add  sugar and ghee to it , stir and allow to cook on low heat.
    • Later, add cardamom powder and garnish with dry fruits.

    Take a tip:

    • You can use cashew, almond and raisins.
    • Aromatic rice is not used in the preparation.
    • Use good quality saffron. To check if saffron is a good quality, soak it in milk and observe. A genuine saffron has a tail and filament. and a small quantity of it gives a good colour to the dish.
    • Alternatively, the dish can be made  with a sugar syrup. Cook the rice, prepare a single thread consistency sugar syrup and mix it.

     

    Sweet rice

    5 from 7 votes
    Sweet rice is a traditional rice dish from India. Aromatic and festive, it makes a good treat for any occasion.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch ideas
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup sugar
    • 1 pinch saffron
    • 2 cloves
    • 1/2 cardamom powder
    • 1 tbsp milk
    • 1/2 cup ghee or clarified butter

    Method
     

    1. Add warm milk to saffron strands and keep aside.
    2. Roast the cashewnuts along with cloves in a little ghee and keep aside.
    3. Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
    4. When the rice is cooked,add  sugar and ghee to it , stir and allow to cook on low heat.
    5. Later, add cardamom powder and garnish with dry fruits.

    About the event :

    Sending this to Foodies Redoing Old Posts_100. I am part of this wonderful group  by Renu Agarwal. It has helped to edit many posts which I had written earlier. Here, I have put better pictures and more information also. The recipe  remains the same.

     

    A few posts which have been redone are :

    Pin it for later :

    sweet rice
    sweet rice

    If you ever make Sweet Rice in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking.

  • Carrot halwa / Winter delights / Indian dessert

    Carrot halwa / Winter delights / Indian dessert

    Carrot halwa is tasty and makes a delectable sweet for any ocassion. It is a winter delight when carrots are available in plenty, time to make this delicacy. It is ideal for any occasion from celebrations to festivities.

    Methods of making Carrot Halwa:

    Carrot halwa is a popular sweet and can be made as per our need. The traditional one is tasty and has  the authentic taste of slow cooked pudding in milk. In the second method, one can substitute milk with condensed milk and the time is considerably rediced. In the third method, khoya is used to give a rich taste to it.

    Here, I am sharing the traditional method of preparing this recipe. I have cooked the carrots in milk in the beginning and I prefer making it this way. But, the grated carrots can be roasted in a little ghee and then cooked in milk. Now, you can choose either way to make it.

    Uses of Carrot Halwa:

    • It is ideal as a sweet dish served along with any meal.
    • It can be served as a dessert.
    • It is ideal to serve with ice cream.
    • It is used in fusion dishes.
    Carrot Halwa
    Carrot Halwa

    Let’s get to the recipe of Carrot Halwa (traditional method) 

    The ingredients that you need are:

    • 1 kilogram carrot
    • 3/4 litre milk
    • 1/2 kilogram sugar
    • 3 tablespoon ghee
    • 1/2 teaspoon cardamom powder
    • nuts

     

    Method:

    1. Wash the carrots by scrubbing them well. Pat dry. Grate the carrots with a grater or put them in a food processor.
    2. Take a thick bottom pan, add the grated carrot and the milk, keep them to boil on a low flame.
    3. Once the quantity is reduced and it is cooked, add sugar and ghee. The sugar and ghee melts and the consistency is thin. Let cook, keep stirring in between.
    4. It is done, once the quantity is reduced and it is thickened.
    5. Add cardamom powder.
    6. Roast the nuts in a little ghee and put over it.

    Check the video recipe of Carrot Halwa

    If you have liked this post, do share it further.

    This is an old post which I have redone with better pictures, text and inserted a video. Sending this Foodies_Redoing Old Post 13, a foodie group which I am a part of. Every fortnight we redo a post.

    Pin it for later:

    carrot halwa

    Appreciate your comments, it really motivates me to write more.

    If you ever make it, take a picture and share it on social media by tagging me, I will be glad to share it further.

    Subscribe to get a book of handy hints for free !