BOMBAY KARACHI HALWA/ CORN FLOUR HALWA

Hello everyone.. hope all are doing good and healthy.. After many days, honestly saying.. :) posting recipe after an year.. :) Today I am back with an popular sweet recipe that is BOMBAY KARACHI HALWA/ CORN FLOUR HALWA.. :) 

Halwa is one of the most popular dish usually made in household. In general halwa is prepared using different varieties of fruits, lentils etc.. this is prepared with corn flour which will be very soft and chewy. This is very simple halwa to make with few ingredients which are easily available in home. 

Preparation time : 5 mins

Cooking time : 20-25 mins

INGREDIENTS

FOR CORNFLOUR MIXTURE

1 cup corn flour

4 cups water

OTHER INGREDIENTS

2 cups sugar

3/4 cup water

Pinch of red food color

2 tbsps melon seeds

1/4 cup ghee/clarified butter

METHOD OF PREPARATION

• First take a bowl, add corn flour and water. Mix it with a whisk so that there should not be lumps. Keep it aside.
• Take a kadai, preferable non stick one, add sugar and water. Mix well.
• Let the sugar dissolve completely and let it boil until one string consistency.
• Once the sugar syrup gets one string consistency add the corn flour mixture. Keep stirring while adding the corn flour mixture so that there should not be any lumps.
• Mix continuously until the mixture starts thickening.
• Now add ghee in batches until halwa gets a glossy texture. Slowly it will separates from the pan.
• Add food color and melon seeds, mix well.
• Transfer into a greased tray or plate.
• Let it cool. Then cut into pieces and serve.

TIPS

• U can increase sugar quantity as per your taste.
• I added melon seeds but you can add chopped dry fruits and tutti-frutti as per your choice.

RAGI RAVVA LADDU

Hello everyone.. How are you all.. Hope all are doing well. Didn't expect this kind of pandemic situation. Hope this goes away soon. I have been away from my blog from the past 3 years.. A big sorry to all.. Will try to post my recipes again without disappointing all. Managing two pre primary kids is a tough task for me and especially in this tough time its making me kind of panic too.. So without delay lets jump into the recipe..

I am back with a healthy and sweet recipe that is RAGI RAVVA LADDU.. All of u know that ragi is very good in calcium. This recipe we can prepare in less than half an hour. Very good for all especially kids, so that who will not eat ragi u can prepare this laddu and give it to them as a evening snack or u can give them in their lunch boxes also. Prepare this and do definitely share feedback... 😊😊

Preparation time: 15 mins

Cooking time: 15mins

Serves 15-20 laddus

INGREDIENTS

1 glass sooji ravva/bombay ravva

1 glass grated fresh coconut

1/2 glass ragi flour

1 glass powdered sugar

8-10 green cardamom/elachi

2 tbsp ghee

1/2 cup milk

METHOD OF PREPARATION

1. First take a wide bottom pan and add 1 tbsp ghee in it. Add sooji ravva on low flame until it turns golden brown. Remove and keep aside in a plate.
2. Add another tbsp ghee and add grated coconut until it turns golden brown on low flame. Remove and add this to ravva.
3. Dry roast ragi flour on low flame until it changes colour. Add this to the roasted coconut and ravva mixture.
4. Grind sugar along with elachi and add this to the ravva mixture. Let it cool for a minute.
5. Now add 1 tbsp ghee and milk little by little, mix and make laddus. Yummy laddus will be ready. Leave for half an hour and transfer them into an air tight container.
6. These laddus will be fresh for 3-4 days.
7. U can add dryfruits as per your choice.
8. I added 3 spoons dryfruits powder.

PEANUT DRYFRUIT LADDOO / GROUNDNUT DRYFRUIT LADDOO

Hello everyone... How are you all...??? Back to bogging after many many days.. :) I am back with another delicious, nutritious and healthy recipe that is PEANUT DRYFRUIT LADDOO :) As u all know peanuts are rich in proteins, vitamins and minerals and they give instant energy. Dryfruits are also very rich in carbohydrates, proteins, vitamins and minerals.. This is the best recipe especially for kids. Very simple and quick to prepare and u can give them in their lunchbox also as snack..

Preparation&Cooking time :20-30 mins

INGREDIENTS
1 cup Peanuts/Groundnuts
1/2 cup badam/almonds
1/4 cup cashewnuts
1/4 cup pista
1 cup jaggery

METHOD OF PREPARATION

• Dry roast peanuts. Keep aside.
• Dry roast all dry fruits separately. Keep aside.
• Let them cool. In the meanwhile grate jaggery and keep aside.
• Take a mixie jar, add roasted peanuts, grind into fine powder.
• Now add roasted dry fruits, grind into powder.
• Add jaggery, grind into powder. Mixture will become thick.
• Transfer this mixture into plate and make laddoos.
• Transfer into air tight container. These laddoos will stay fresh for 10 days.

PESARAPAPPU PURNALU / BOORELU / MOONGDAL STUFFED SWEET BALLS

Hello all... Today i am sharing with you a sweet recipe and my favorite recipe that is PESARAPAPPU PURNALU.. :) Yes you heard it right... This is a perfect andhra recipe prepared during festivals and special occasions. Basically different stuffings are used in this recipe and major people prepare this with chanadal and jaggery stuffing inside. Today i am showing you stuffing with moongdal and sugar. Moongdal helps in reducing heat of the body. Addition of grated coconut gives extra taste to the dish. So lets know how to prepare this dish :)

INGREDIENTS
FOR FILLING/STUFFING
1 cup moongdal/pesarapappu, soaked for 3 hours.
1 and 1/2 cup sugar, powdered
1 cup fresh grated coconut
6-8 green cardamom / elachi
Pinch of eating soda
FOR OUTER LAYER / TOPU
1 cup whole urad dal / minapagullu, soaked for 4 hours
1 and 1/2 cup rice, soaked for 4 hours
Pinch of salt 
Oil for deep fry

PREPARATION

• Combine urad dal and rice, clean and soak for 4 hours After this grind into smooth paste same as like dosa batter.
• Take another bowl, clean and soak moong dal for 3 hours. Grind into smooth paste same as like dosa batter.
• Grate or grind coconut and keep aside.
• Grind sugar along with cardamom and keep aside.

 METHOD OF COOKING 

• Take idly cooker and apply ghee on plates. Now add the moongdal batter in these idly plates and steam cook for 10 mins. 
• Remove them in a mixing bowl and mash them into paste.
• For this add grated coconut, powdered sugar and mix well. Make lemon size balls and keep aside.
• Take a deep kadai and pour oil for deep fry. Let it heat.
• In the meanwhile add salt to the outer layer / topu. Mix well.
• Once the oil is heat dip the prepared moongdal and coconut ball in the dosa batter. Make sure that the ball is completely covered by the batter. You can use spoon for dipping the ball in batter and putting them in oil.
• Deep fry them in oil until golden brown on all sides on medium heat.
• Serve hot.

TIPS 

• U can add chopped nuts like cashew n badam to the filling.