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  • CLICK HERE for list of Diwali Recipes

    Diwali or Deepawali is an important festival celebrated all over the India and by Hindus all over the world..As per Hindu Calender Diwali is celebrated on fifth day of karthikai month, that is exactly after twenty days of Dassehra.. ...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Thursday, November 20, 2014

Chocolate Whoopie Pies with Cream Cheese Filling

Posted by Saraswathi Tharagaram On 9:46 AM
 
Chocolate Whoopie Pies with Cream Cheese Filling
 
      The whoopie pie or Black moon or Gob are a baked cake like cookie with a creamy frosting spread between the soft cookies. And it is  considered as a New England phenomenon and a Pennsylvania Amish tradition.
 
      Whoopie pies recipe has it's origins with the Amish. In Lancaster County Pennsylvania, it is common to find roadside farms stands offering these desserts.   Around 1930 Amish women first made this wonderful treats from leftover cake batter.
 
     According to food historians, Amish women would bake these  and put them in the children's lunch bags. When children would find these treats in their  lunch bags, they would shout "Whoopie!"
An Amish Whoopie Pie recipe was published in  a New England cookbook in the early 1930's. Since then, Whoopie Pies have been enjoyed by Mainers. Even now we can find them at  pop stores, restaurants, bakeries and gas stations across Maine.  (info courtesy)
 
 Baking Partner and Shhhhhh Cooking Secret Challenges gave an opportunity to try this delicious recipe.. Yeah these whoopies are so delicious and very spongy like cake in texture and  cookie  by appearance.. 
 
 After a long time I am participating in Baking Partners ( A Baking Group) started by Swathi of Zesty South Indian Kitchen.  And this month  Anitha of Anitha’s Kitchen Diary has challenged the group with this festive recipe.. Thanks Anitha for coming out with this wonderful and easy recipe.. My kids and me enjoyed baking them.
 
And Manjula ( Sorry Manju for delay) who is my pair for this month Shhhh Cooking Challenge (started by Priya Suresh) Challenge me with two wonderful ingredients " Cheese Cream and Coffee Powder ". There are 'N' number of combinations we can make with these two ingredients and I corporate these two ingredients in this recipe ( for original recipe check the recipe source) to make it apt for both the challenges.. These goodies are perfect for holiday season gifts for your loved ones..
 
Chocolate Whoopie Pies with Cream Cheese Filling
 
Preparation time: 15 minutes for preparing batter and 5 minutes for piping them
Baking time: 10 minutes
Yield: 40 ~ 50 depends on the size and shape
Recipe Source: Joy of baking
 
Dry Ingredients:
1 3/4 cups all Purpose Flour           
3/4 cup butter
3/4 cup unsweetened Coco powder
1 tsp baking Powder                      
1/4 tsp baking Soda                           
1/4 tsp salt
3/4 cup sugar
 
Wet Ingredients:
1 egg                                           
1/4 cup buttermilk ( I used whole milk instead of buttermilk)
1/2 cup lukewarm coffee or water  ( I mixed whole milk, water and heated it in microwave for 50 sec and added coffee powder. And followed the procedure as below)
1 tsp vanilla extract
 
Method:
1. Preheat the oven to 350 degree F. Grease or line baking sheet with parchment paper.
2. In a mixing bowl, sift together all purpose flour, coco powder, baking powder, baking soda and salt.

3. Beat sugar and butter using stand mixer or hand mixer till the mixture becomes creamy and fluffy.

4. Add eggs and beat till every thing incorporate together. Add vanilla extract and beat until combined.

5. Now Pour in half of buttermilk (coffee mixer) and water or coffee. Mix and add 3/4th of flour. Mix and continue adding flour and liquids alternately till you empty flour and coffee mixture.


6. Using piping bag or spoon drop the batter on a prepared baking sheet, spacing about 2 inches apart. Gently flatten the batter peaks to get smooth cookies using your fingers or spoon.


7. Bake for about 10 -15 minutes or until the top of the cookie spring back. Remove from oven and cool it on wire rack.
 
For Vanilla Frosting:
 
Ingredients:
1/4 cup butter at room temperature
1/4 cup cream cheese at room temperature
1 cup confectioners’ Sugar/icing sugar
1 1/2 tsp vanilla Extract  
1/3 cup corn syrup      
 
Method:
8. Beat the Shortening and butter until soft and creamy .Gradually add sugar and beat until light and fluffy.
 
9. Then add vanilla extract and beat in low speed until combined. Finally drizzle in corn syrup and beat until soft and fluffy.
 
For whoopie pies:
10. Transfer the filling to piping bag or using spoon, spread or pipe the filling on the flat side of the cookies and top it with other cookie. Dadaa yummy Whoopie pies are ready to serve..
  
Chocolate Whoopie Pies with Cream Cheese Filling
Print HERE
Chocolate Whoopie Pies with Cream Cheese Filling

Preparation time: 15 minutes for preparing batter and 5 minutes for piping them
Baking time: 10 minutes 
Yield: 40 ~ 50 depends on the size and shape
Recipe Source: Joy of baking
 
Dry Ingredients:
1 3/4 cups all Purpose Flour           
3/4 cup butter
3/4 cup unsweetened Coco powder
1 tsp baking Powder                      
1/4 tsp baking Soda                           
1/4 tsp salt
3/4 cup sugar
 
Wet Ingredients:
1 egg                                           
1/4 cup buttermilk ( I used whole milk instead of buttermilk)
1/2 cup lukewarm coffee or water  ( I mixed whole milk, water and heated it in microwave for 50 sec and added coffee powder. Follow the procedure as below)
1 tsp vanilla extract
 
Method:
1. Preheat the oven to 350 degree F. Grease or line baking sheet with parchment paper.
2. In a mixing bowl, sift together all purpose flour, coco powder, baking powder, baking soda and salt.
3. Beat sugar and butter using stand mixter or hand mixter till the mixture becomes creamy and fluffy.
4. Add eggs and beat till every thing incorporate together. Add vanilla extract and beat until combined.
5. Now Pour in half of buttermilk (coffee mixer) and water or coffee. Mix and add 3/4th of flour. Mix and continue adding flour and liquids alternately till you empty flour and coffee mixture
6. Using piping bag or spoon drop the batter on a prepared baking sheet, spacing about 2 inches apart. Gently flatten the batter peaks to get smooth cookies using your fingers or spoon.
7. Bake for about 10 -15 minutes or until the top of the cookie spring back. Remove from oven and cool it on wire rack.
 
For Vanilla Frosting:
 
Ingredients:
1/4 cup butter at room temperature
1/4 cup cream cheese at room temperature
1 cup confectioners’ Sugar/icing sugar
1 1/2 tsp vanilla Extract  
1/3 cup corn syrup      
 
Method:
8. Beat the Shortening and butter until soft and creamy .Gradually add sugar and beat until light and fluffy.
9. Then add vanilla extract and beat in low speed until combined. Finally drizzle in corn syrup and beat until soft and fluffy.
 
For whoopie pies:
10. Transfer the filling to piping bag or using spoon, spread or pipe the filling on the flat side of the cookies and top it with other cookie. Dadaa yummy Whoopie pies are ready to serve..
                              www.sarasyummybites.com



Saturday, November 01, 2014

Anzac Biscuits

Posted by Saraswathi Tharagaram On 9:44 PM

Anzac Biscuits
 
            Anzac Biscuits are iconic biscuits of Australia which was very popular during World War 1.  The first known Anzac biscuit recipe appeared in The War Chest Cookery Book, which was published in Sydney in 1917 and also called as "Rolled Oat Biscuits" or "Soldier's Biscuits". The current name only came about after the legendary ANZAC Gallipoli Campaign.
           It is said that women at home came up with the recipe based on ingredients that were readily available, namely oats, sugar, flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. None of these spoiled easily, which meant that the biscuits would stay fresh for longer. Eggs were scarce during the war, and made baked goods more likely to spoil.
 
This Recipe was challenged by me for this month International Food Challenge to explore Australian Cuisine..
 
Preparation time: 10 minutes
Baking time: 15 ~ 20 minutes / batch
Yield:  50 ~ 60 depends on size
Adapted from: allrecipes.com

Dry Ingredients:
1 cup quick cooking oats
3/4 coconut flakes
1 cup all purpose flour or whole wheat flour ( I used whole wheat flour)
1 cup white sugar
 
Wet Ingredients:
1/2 cup butter
1 tbsp. golden syrup, can be substituted with honey
1 tsp. baking powder
2 tbsp. boiling water
 
Method:
1. Preheat the oven to 350 degree F for 15 ~ 20 minutes and meantime prepare the cookie dough.
2. Line cookie tray with parchment paper and keep it aside till use.
 
3. In a mixing bowl, mix all the dry ingredients together and keep it aside.
4. In a small saucepan over low heat, melt the honey / syrup and butter together.
5. Mix baking soda and boiling water in seperate bowl and add this mixture to butter mixture. Mix till everything combine together.

 
6. Add the butter mixture to dry ingredients and mix it together to get a tacky mixture.
7. Place teaspoon ful of mixture on the prepared sheet and bake the cookies in preheated oven for 18 ~ 20 minutes. Once cookies are baked, cool it on the cooling rack and store it in a air tight container. Enjoy with cup of tea..
 
Note: Cookies won't spread while baking, You can arrange them closely for baking.
 I baked one batch of cookies 18 minutes which was very crispy and second one for 15 minutes which was soft and chewy. Picture shows soft cookies which was baked for 15 minutes.

Anzac Biscuits
 
  
Print HERE
 Anzac Biscuits
Preparation time: 10 minutes
Baking time: 15 ~ 20 minutes / batch
Yield:  50 ~ 60 depends on size
 
Dry Ingredients:
1 cup quick cooking oats
3/4 coconut flakes
1 cup all purpose flour or whole wheat flour ( I used whole wheat flour)
1 cup white sugar
 
Wet Ingredients:
1/2 cup butter
1 tbsp golden syrup, can be substituted with honey
1 tsp baking powder
2 tbsp boiling water
 
Method:
1. Preheat the oven to 350 degree F for 15 ~ 20 minutes and meantime prepare the cookie dough.
2. Line cookie tray with parchment paper and keep it aside till use.
3. In a mixing bowl, mix all the dry ingredients together and keep it aside.
4. In a small saucepan over low heat, melt the honey / syrup and butter together.
5. Mix baking soda and boiling water in seperate bowl and add this mixture to butter mixture. Mix till everything combine together.
6. Add the butter mixture to dry ingredients and mix it together to get a tacky mixture.
7. Place teaspoon ful of mixture on the prepared sheet and bake the cookies in preheated oven for 18 ~ 20 minutes. Once cookies are baked, cool it on the cooling rack and store it in a air tight container. Enjoy with cup of tea..
 
Note: Cookies won't spread while baking, You can arrange them closely for baking.
 I baked one batch of cookies 18 minutes which was very crispy and second one for 15 minutes which was soft and chewy. Picture shows soft cookies which was baked for 15 minutes.
                              www.sarasyummybites.com


Dear IFC Members, Link your Entries below
 

Thursday, October 16, 2014

Mint Moong Dhal Pulao

Posted by Saraswathi Tharagaram On 4:04 PM
                     
Mint Moong Dhal Pulao



       Mint leaves are wonderful refreshing ingredient in cooking which enhance the dishes with its unique flavour..When Joanne challenge me with two secret ingredients "MINT" and "DHAL" for Shhhhh Cooking Secretly Challenge, I was really excited to try this combo.. Yeah First I thought to bake using this two ingredients, but ended up in pulao recipe for my kids lunch box.. As Joanne didn't limited with any particular dhal/ lentils, I choose Moong dhal.  Since there are endless dishes we can make out of these two ingredients from Sweet to savory, I thought pulao would serve better in health scale and also make a complete meal for a day..
 
      I made few changes in this recipe and used ground mint leaves and de skinned moong beans and increased the spicy level to my taste.. If you are not a spice lover then you can go ahead with the ingredient list below.. You can also add any non mushy veggies to this puloa to make it wholesome meal for the day..
      Thanks Joanne for choosing these wonderful ingredients for me.  And you guys can also sneak into Jaonne space for check interesting recipe with the secret ingredients which I have challenged her for this event.. Those who are interested to join this event can check here for more details and information..

Preparation time: 10 minutes
Soaking time: 2 ~ 4 hours
Cooking time: 20 minutes
Serves: 3 ~ 4
Adapted from Tarladalal

 
Ingredients:
1/4 cup green moong dal or de skinned moong dhal also works fine
1 cup long grained rice / basmati rice
1 onion, sliced thinly
1 tomato, cut into four
1/2 tsp garam masala powder or as needed
Salt to taste
Oil for cooking
Few mint leaves for garnishing

For Grinding:
1 handful mint leaves
4 green chillies or to taste
1/4 cup grated coconut
1 inch of ginger
1 to 2 garlic pods
Method
1.Soak the green moong dhal in enough water for atleast for 4hrs or de-skinned moong dhal for 1 ~ 2 hour. Drain and keep aside.
2.Heat oil in a pressure cooker, add  sliced onions and saute it on medium flame for few minutes or till it turns translucent.
3.Add ground paste and saute till oil separates from the corners.
4.Add tomatoes, mix well and cook for more 2 minutes.
5.Add moong dal and rice and sauté them rice gently.
6.Add 2 cups of water and pressure cook for 2 ~ 3 whistles or till the rice is cooked.
7.Serve hot with any spicy side dish. 

Mint Moong Dhal Pulao
Print HERE
Mint Moong Dhal Pulao

Preparation time: 10 minutes
Soaking time: 2 ~ 4 hours
Cooking time: 20 minutes
Serves: 3 ~ 4
Adapted from Tarladalal
Ingredients:
1/4 cup green moong dal or de-skinned moong dhal also works fine
1 cup long grained rice / basmati rice
1 onion, sliced thinly
1 tomato, cut into four
1/2 tsp garam masala powder or as needed
Salt to taste
Oil for cooking
Few mint leaves for garnishing

For Grinding:
1 handful mint leaves
4 ~ 5 green chillies or to taste
1/4 cup grated coconut
1 inch of ginger
1 to 2 garlic pods
Method
1.Soak the green moong dhal in enough water for atleast for 4hrs or de-skinned moong dhal for 1 ~ 2 hour. Drain and keep aside.
2.Heat oil in a pressure cooker, add  sliced onions and saute it on medium flame for few minutes or till it turns translucent.
3.Add ground paste and saute till oil separates from the corners.
4.Add tomatoes, mix well and cook for more 2 minutes.
5.Add moong dal and rice and saute them rice gently.
6.Add 2 cups of water and pressure cook for 2 ~ 3 whistles or till the rice is cooked.
7.Serve hot with any spicy side dish.
                              www.sarasyummybites.com

Tuesday, October 14, 2014

Chickpea Crackers

Posted by Saras On 8:23 PM



Chickpea Cracker


       Crackers are my all time favourite and I was very much excited when Priya challenged us with crackers  for this month Home Bakers Challenge event..Yeah she challenged us with 4 lovely recipes and I have bookmarked all and tried one for today.. All the crackers she blocked is very easy to make and bake with in 1 hours time..

        I have doubled the recipe and increased the spicy level and I felt adding extra salt would have made it more tastier..  Apart you can experiment with variuos spices of your choice with this recipe where you wont  go wrong.. Try this when you feel to munch on some thing crispy and healthy with cup of tea...

Preparation time: 15 ~ 20 minutes
Baking time: 20 ~ 25 minutes
Yield: 1 ~ 1 1/4 cups crackers depends on size and shape
Recipe Source :Versatilekitchen

Ingredients:
3/4 cup all purpose flour
1/4 cup chickpea flour / besan
1 tsp sugar
1/4 tsp salt
1/2 tsp red chilli powder or to taste
3 tbsp. olive oil or any cooking oil
2 ~ 3 tbsp. water or as needed

For grinding:
1 garlic pod or garlic powder as needed (optional)
1 pearl onion or onion powder as needed (optional)
1/2 tsp cumin (optional)

Method:
1. Preheat the oven to 325 F. Line a large baking sheet with parchment paper.
2. Mix all the ingredients except water. Add water 1 tbsp water to grinding ingredients and grind it into coarse paste.


3. Add the ground paste to the flour mixture and knead it to a dough, by adding tbsp. of water as needed. It is OK, If kneaded dough is little bit crumbly and not very smooth.




4. On a lightly floured surface, roll the dough very thin (1/8") or make 12 X 12" square.



5. Cut into 1 - 1 1/2" squares using a pizza cutter or a very sharp knife. Transfer on to the prepared baking sheet. These don't need too much space between them. As long as they are not touching each other, it should be fine.

6. Bake for 10 minutes and then rotate the pan and continue to bake for 5 - 10 more minutes till lightly golden. They will get crisper after they cool down. Cool completely and store in an air tight container for several days.
Chickpea Cracker



Print HERE
Chickpea Crackers

Preparation time: 15 ~ 20 minutes
Baking time: 20 ~ 25 minutes
Yield: 1 ~ 1 1/4 cups of crackers depends on size and shape

Ingredients:
3/4 cup all purpose flour
1/4 cup chickpea flour / besan
1 tsp sugar
1/4 tsp salt
1/2 tsp red chilli powder or to taste
3 tbsp. olive oil or any cooking oil
2 ~ 3 tbsp. water or as needed

For grinding:
1 garlic pod or garlic powder as needed (optional)
1 pearl onion or onion powder as needed (optional)
1/2 tsp cumin (optional)

Method:
1. Preheat the oven to 325 F. Line a large baking sheet with parchment paper.
2.  Mix all the ingredients except water. Add water 1 tbsp water to grinding ingredients and grind it into coarse paste.
3. Add the ground paste to the flour mixture and  knead it to a dough, by adding tbsp. of water as needed. It is OK, If kneaded dough is little bit crumbly and notvery smooth.
4. On a lightly floured surface, roll the dough very thin (1/8") or make 12 X 12" square.
5. Cut into 1 - 1 1/2" squares using a pizza cutter or a very sharp knife. Transfer on to the prepared baking sheet. These don't need too much space between them. As long as they are not touching each other, it should be fine.
6. Bake for 10 minutes and then rotate the pan and continue to bake for 5 - 10 more minutes till lightly golden. They will get crisper after they cool down. Cool completely and store in an air tight container for several days.
                              www.sarasyummybites.com
Events: This goes to Home bakers Challenge started by Priya and  to Anitha’s Bake Fest # 36, an event started by Vardhini
Home Bakers Challenge


BakeFest

Monday, October 13, 2014

Palkova / பால்கோவா

Posted by Saraswathi Tharagaram On 12:05 PM
 Palkova
 

       Palkova / பால்கோவா  is a milk based sweet prepared during most of Indian festival.. This healthy dessert is good for kids.. It is usually prepared by thickening the milk to semi solid stage i.e Kova / Mawa in Indian terms and can be modified to one requirements by adding sugar or not..   Sweetened kova can stay good for 10 ~ 15 days in refrigerator and unsweetened milk will not stay that long..

   I have added less ghee than what I have mentioned in recipe to get firm palkova.. But with mentioned ghee it will taste divine with halwa consistency palkova,  like the one which we get in many sweet stalls in Chennai. Now let see the recipe..

Preparation time: less than 10 minutes
Cooking time:  2 hours
Yield: 4 ~ 6
Sources: sarasyummybites.com

Ingredients:
2 liters whole milk
1 cup  sugar or to taste
1/4 cup + 2 tbsp ghee or as needed
1/2 tsp cardamom powder
1 tbsp. curd

 Palkova

Method:

1. Heat milk in a heavy bottom pan and bring milk to boil.



 
2. Lower the heat and continue to boil the milk till it changes it color slightly and become thick.
3. Stir the bottom and sides of the pan in between to avoid burning of the milk. It may take 1 1/2 hours ~ 2 hours depends on the heat level. 



 
4. When the milk reduced to 3/4th of its original quantity, add sugar and mix well.  When sugar dissolves, add 1 tbsp. of  curd to curdle the mixture. Stir continousely till it reaches semi solid consistency.   Add ghee little by little and to get halva consistency. Cook again for 2 ~ 3 minutes to get nice texture.



After adding curd, add ghee
 
5. Add cardamom powder and mix well.  Turn of the heat and cover the pan . Let it rest it for 2 ~ 3 hours.
6. Once the kova cools,  remove and shape it as you like.. Roll it in wax paper and store..

 Palkova
 
 
Note: 1. You can avoid sugar, ghee and curd for un sweetened palkova.

          2. Use wooden spatula to mix the milk mixture. Which will absorb more heat and allow your milk to cook in required heat.
      

Print HERE
Traditional Palkhova
Preparation time: less than 10 minutes
Cooking time:  2 hours
Yield:  4 ~ 6
Sources: sarasyummybites.com

Ingredients:
2 liters whole milk
1 cup sugar or to taste
1/2 tsp cardamom powder
1 tbsp curd
1/4 cup + 2 tbsp. ghee or as needed
Method:

1. Heat milk in a heavy bottom pan and bring milk to boil.
2. Lower the heat and continue to boil the milk till it changes it color slightly and become thick.
3. Stir the bottom and sides of the pan in between to avoid burning of the milk. It may take 1 1/2 hours ~ 2 hours depends on the heat level. 
4. When the milk reduced to 3/4th of its original quantity, add sugar and mix well.  When sugar dissolves, add 1 tbsp. of  curd to curdle the mixture. Stir continousely till it reaches semi solid consistency.   Add ghee little by little and to get halva consistency. Cook again for 2 ~ 3 minutes.
5. Add cardamom powder and mix well.  Turn of the heat and cover the pan . Let it rest it for 2 ~ 3 hours.
6. Once the kova cools,  remove and shape it as you like.. Roll it in wax paper and store..
                              www.sarasyummybites.com
 Palkova
 

Tuesday, October 07, 2014

Almond Burfi / Badam Burfi

Posted by Saraswathi Tharagaram On 3:53 PM

 
Almond Burfi / Badam Burfi

Preparation time: 10 minutes
Soaking time: 8 hours to over night
Cooking time: 30 minutes
Yield: 30 ~ 35 pieces as shown in picture ( Picture may show big pieces but it is quite small )
Source: sarasyummybites.com

Ingredients:
1 cup almonds
1/2 ~ 3/4 cup milk
1 1/4 cups of organic sugar
1 cup ghee
1/2 cup water
A pinch of saffron
2 cardamom pods or 1/2 tsp cardamom powder

Almond Burfi / Badam Burfi


Method:
1.  Soak almonds in water and  for over night and peel the skin off.
2. Grind the blanched almonds, cardamom pods with 1/2 cup milk to a fine paste. If needed add extra milk little by little..

Grind almond with milk to paste

 3. Meantime grease the plate.  Heat sugar and water in a heavy bottom pan. Stir till sugar dissolves. ( Since I am using organic sugar, I added 2 tbsp milk to remove dirt from  the syrup.. Once milk is added, dirt will foam up on top. Using spatula you can remove it ). Check below pictures for reference..If you are using purified sugar then skip adding milk to the syrup..


Heat sugar and water
Dissolve sugar completely


Add Milk





Remove dirt from the sides and collect in separate plate to trash it
4. When sugar syrup reaches one string consistency or candy thermometer shows 232 degree F.   lower the heat and add ground paste. Mix well till every thing cooperate together. Add saffron and half of the ghee, at this stage.

Add almond paste to sugar syrup


After mixing almond paste with ghee ( at this stage mixture will be thin consistency)
5. At medium heat, cook the mixture for another 7 ~ 10 minutes by adding remaining ghee in between. Stir continousely to avoid burning .  When whole mixture bubbles up it  is ready to transfer.. And you can also check the correct consistency by droping 1/2 tsp of mixture in a bowl of water.  If you can easily roll the mixture in to ball then it is ready or you need to cook some minutes. 

Cook the almond sugar mixture till it bubbles up and become thick

Check consistency by dropping 1/2 tsp of almond mixture to a bowl of water

6. Once the mixture is ready, transfer the mixture to the plate. When the mixture warm cut it in to desired size and shape.
Transfer and cool

Cut when burfi is warm

Almond Burfi / Badam Burfi


Print HERE
Almond Burfi / Badam Burfi
Preparation time: 10 minutes
Soaking time: 8 hours to over night
Cooking time: 30 minutes
Yield: 30 ~ 35 pieces as shown in picture..( Picture may show big pieces but it is small )
Source: sarasyummybites.com

Ingredients:
1 cup almonds
1/2 ~ 3/4 cup milk
1 1/4 cups of organic sugar,  
1/2 cup water,1 cup ghee,  A pinch of saffron
2 cardamom pods or 1/2 tsp cardamom powder

Method:
1.  Soak almonds in water and  for over night and peel the skin off.
2. Grind the blanched almonds, cardamom pods with 1/2 cup milk to a fine paste. If needed add extra milk little by little..
3. Meantime grease the plate.  Heat sugar and water in a heavy bottom pan. Stir till sugar dissolves. ( Since I am using organic sugar, I added 2 tbsp milk to remove dirt from  the syrup.. Once milk is added, dirt will foam up on top. Using spatula you can remove it ). Check blog post pictures for reference..If you are using purified sugar then skip adding milk tothe syrup..
4. When sugar syrup reaches one string consistency or candy thermometer shows 232 degree F.   lower the heat and add ground paste. Mix well till every thing cooperate together. Add saffron and half of the ghee, at this stage.
5. At medium heat, cook the mixture for another 7 ~ 10 minutes by adding remaining ghee in between. Stir continousely to avoid burning .  When whole mixture bubbles up it  is ready to transfer.. And you can also check the correct consistency by droping 1/2 tsp of mixture in a bowl of water.  If you can easily roll the mixture in to ball then it is ready or you need to cook some minutes. 
6. Once the mixture is ready, transfer the mixture to the plate. When the mixture warm cut it in to desired size and shape.

                              www.sarasyummybites.com
Almond Burfi / Badam Burfi

Sending this to Friendship 5 series hosted by Savitha and Geetha Achal..
And also to Festival recipe event started by  Zesty South Indian Kitchen and hosted by Mayuri's Jikoni


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