Evergreendishes

Tag: south indian sweets

  • Badam Puri | how to make badam puri

    Badam Puri | how to make badam puri

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    Badam Puri is a delicious festive sweet from South India. Triangular shaped, deep-fried and dunked in sugar syrup, they are crispy and flaky, ideal for any celebration.

    Badam Puri, a paste of almonds is mixed in the dough. This gives a good taste and hence the name.

    Gowri-Ganesha festival is celebrated in a fortnight. It is celebrated a day prior to Ganesha festival. It is the worship of Goddess Gowri, mother of Lord Ganesha. You can make badam puri recipe for the festivities. For the Ganesha festival, Modak,   Kadabu and Pancha kajjaya is usually prepared.

    Other sweet delicacies that I have on my blog are Rawa Kesari with jaggery , Til Poli, Palkova, Ragi Halbai, Ashgourd Halwa, Khaja

    badam puri
    badam puri

    The ingredients that you need are:

    Measurement used : 1 cup =250 ml

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds

    for the sugar syrup

    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    Other ingredients:
    • little ghee for smearing
    • maida for dusting
    • cloves for decorating

    Method:

    1. Soak the almonds in a cup of hot water for half an hour.
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Keep it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Make into small balls.Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add a couple of them into the oil and deep fry till golden brown.
    11. Remove in a plate with tissue paper and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and keep in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

    Take a tip:

    • Addition of almond paste is a pre-requisite. Do not skip it.
    • Mix the flour well with fingers. Then add milk to form a dough.
    • Use more milk if needed
    Badam Puri

    Badam Puri

    Badam Puri is a crispy and flaky sweet delicacy fromSouth India.
    Print Recipe Pin Recipe
    Course: sweets
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds
    • for the sugar syrup
    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    • Other ingredients:
    • little ghee
    • maida for dusting
    • cloves for decorating

    Method
     

    1. Soak the almonds in a cup of hot water for half an hour
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Put it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add them into the oil and deep fry till golden brown.
    11. Remove and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and remove in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

     

    A few festive sweets from my co-bloggers : Gujarati Mohantal, twist to Zarda Paulao is  Aloo Zarda, Bengali Misti Goja, Mathur ki Peda from North India, Kolkata’s  Kesar Rasgolla

    Pin it for later:

    Badam Puri is a crispy and flaky sweet from Karnataka. It is usually made during festivities.
    Badam Puri

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd halwa is a tasty and popular sweet of South India. It is called by different names as Kashi Halwa, Dum root halwa or Budhgumbala kayi halwa. It is rich in taste with added nuts and ghee.

    Indian sweets are of varied kind. Each state has its own exclusive dishes for every festibvbal. Ash gourd halwa is a popular sweet treat from Karnataka.

     

    Ash gourd is a healthy vegetable. It is usually used in sambar, yoghurt based dishes as majjige huli and sometimes in stir fry.  Ash gourd halwa is popular in South India and is pre dominantly made during functions and ceremonies. It is popular by the local names.

    My other halwa recipes: Carrot halwa ABC Halwa Beetroot halwa

    Ash gourd halwa / dum root halwa
    Ash gourd halwa / Dum root halwa
    ash gourd halwa / dum root halwa
    ash gourd halwa / dum root halwa

    Let’s get cooking Ash Gourd Halwa

    Ingredients:

    Measurement : 1 cup =250 ml
    • 2 cup grated ash gourd
    • 1 cup sugar
    • 2 tablespoon ghee
    • 5 almonds
    • 8 cashewnuts
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the skin of ash gourd and discard the seeds and pith of it.
    2. Grate it. Do not discard the water.
    3. Take a teaspoon of ghee and roast the cashes, put them aside. Cut the almonds and roast them. Put them along with cashew.
    4. Now, add the grated ash gourd and roast it for four to five minutes.
    5. The raw smell of the vegetable should vanish.
    6. Add sugar and ghee to it and roast it on a low flame for fifteen to twenty minutes.
    7. Finally, add cardamom powder and remove from flame.

    Take a tip:

    • The skin of ash gourd is thick and needs to be removed carefully.
    • Increase the quantity of sugar by quarter cup, if you want it to be more sweet.
    • Raisins may be used.
    making of dum root halwa
    making of dum root halwa

    pictures in sequence are : ash gourd, grated ash gourd, sauting of dry fruits ( three pictures), sauting of ash gourd,  condensed form, adding of sugar, adding of ghee.

    (I missed taking the picture of the halwa in the pan )

    Ash gourd halwa / dum root halwa
    Evergreendishesdev

    Ash gourd halwa / Dum root halwa

    5 from 3 votes
    Ash gourd halwa is one of the finest sweets prepared in South India. It is common during ceremonies.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: indian sweets
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup ash gourd grated
    • 1 cup sugar
    • 2 tablespoon ghee
    • 6 almonds
    • 6 cashew
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the skin and pith of the ash gourd. Grate it
    2. Take a thick bottom pan, add a teaspoon of ghee and roast the cashew and almond separately. Add the grated pumpkin and saute it until the raw smell goes and the water is condensed. 
    3. Put the sugar and ghee to it, mix and cook it on a low flame for fifteen to twenty minutes until it is done. 
    4. Add cardamom powder and remove from flame. Serve after sometime. 

    Notes

    • Use fresh and good quality (firm) pumpkin.
    • Removing the skin is not easy, do it cautiously.
    • Adjust sugar accordingly, this isn’t too sweet.
    • You can use raisins, I usually avoid it. 
    ash gourd halwa /dum root halwa
    ash gourd halwa /dum root halwa

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    Before bidding good bye, here is a tip from me : It is not dieting but eating in moderation is the key to to be healthy.

    HAPPY COOKING …until next time..!!!

  • 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

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