Bread Pudding of Leftover Sweets

Preparation time 10 minutes

Cooking time 10 minutes

Servings 4

 

Ingredients:

Leftover Sweets                      100 gm

(Kaju Katri, Peda etc.)

Milk                                          1 cup

Cream                                     1 cup

Bread Slices                            10

Dry Nuts mixed                       2 tbsp

(Cashew Nuts, Raisins etc.)

Sweet Bundi                            1 cup

Sugar Caramel for garnishing

 

Method:

Take Leftover Sweet and Milk in wet grinding jar of mixer. Blend it well. Remove it in a pan. Add Cream and put the pan on flame to boil. Stir while boiling to avoid boil over. Boil until it thickens.

 

Cut to remove hard border of all Bread Slices and make square pieces of Bread Slices.

 

Grease baking dish with Ghee or Butter.

 

Arrange half of pieces of Bread Slices on a greased baking dish. Pour half of prepared Sweet mixture all over Bread pieces on baking dish. Sprinkle mixed some Dry Nuts and Sweet Bundi.

 

Repeat to make another layer.

 

Pre-heat oven. Bake for 20 minutes at 180°.

 

After baking, take it in 1 or 2 serving cups. Sprinkle Sugar. Caramelize Sugar with kitchen torch.

 

Serve Fresh and Hot. Also, it can be served fridge cold.

 

After big festive season, all we have some sweets leftover by guests and children.

 

Now you have the simple recipe to make leftover sweets more delicious and sweeter.

 

Enjoy Sweet of Sweets…Pudding of Leftover Sweets…

Achu Murukku / Acchappam / Gulabi Puvvulu / Rose Cookies

Preparation time 5 minutes

Cooking time 10 minutes

Servings 20

 

This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.

 

It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).

 

Because of its shape resembles with Rose Flower, it is known as Rose Cookies.

 

Ingredients:

Rice Flour ½ cup

Refined White Wheat Flour (Maida) 2 tbsp

Powder Sugar ¼ cup

Salt Pinch

Sesame Seeds 1 ts

Coconut Milk 1 cup

Oil to deep fry

 

Method:

Take Rice Flour in a bowl.

 

Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.

 

Add Sesame Seeds and stir to mix.

 

Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.

 

Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.

 

Heat Oil in another deep fry pan on medium flame.

 

Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.

 

Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.

 

(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)

 

Fry Murukku to light brownish. Flip to fry both sides well.

 

Remove well fried Murukku from the pan.

 

Serve fresh and hot or let it cool down and store to serve anytime later.

 

Make Your Favourite Festival Sweeter with South Indian Sweet Snack…

Shahi Shikanji

Preparation time 5 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Milk 1 cup

Sweetened Condensed Milk ¼ cup

Saffron threads 3-4

Nutmeg Powder Pinch

Mace Blade Powder Pinch

(Javantri in Gujarati)

Cardamom Powder Pinch

Hung Curd ¼ cup

Milk Cream 1 tbsp

Cashew Nuts pieces ½ tbsp

Almonds chips ¼ tbsp

Pistachio pieces ¼ tbsp

Raisins ¼ tbsp

 

Method:

Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.

 

Then, leave it to cool down and refrigerate for at least 2 hours.

 

Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.

 

Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.

 

Refrigerate it for at least 1 hour.

 

Take it in a serving glass.

 

Garnish with few pieces of Cashew nuts and Pistachio.

 

Serve chilled.

 

Just Chill Out with Chilled Shashi Shikanji…

 

The Royal Gift from the Core State of India…Madhya Pradesh…

Pan Masala Mukhwas / Betel Mixture Mouth Freshener

Preparation time 10 minutes

Cooking time 2 minutes

Yield 300g

 

Ingredients:

Mithi Paan (Dark Green Betel Leaves) 10

Kapoori Paan (Light Green Betel Leaves) 10

Abrus Precatorious Leaves (Abrus Leaves) ¼ cup

(In Gujarati-Chanothi Paan)

Rose Petals of 1 rose

Fennel Seeds ½ cup

Sugar Lump Powder (Sakar no Powder) 1 tbsp

Hira Moti (Ready available sweet pan masala) ¼ ts

Rose Water 1 tbsp

Roasted split Coriander Seeds (Dhana Dal) ½ cup

Rose Petal Jam ½ cup

Sweetened Areca Nut cutting (Sali Supari) ½ cup

Dry Coconut shred 1 tbsp

Tutti Fruitty ½ cup

Flavoured Dry Date pieces ½ cup

Flavoured Cardamom granules 1 tbsp

Minaxi Chutney (Ready available sweet paste) 1 ts

Liquorice Root Powder ½ ts

(Jethi Madh Powder)

Kattha ¼ ts

 

Method:

Tear Mithi Paan and Kapoori Pan in small pieces.

 

Take torn Mithi Paan and Kapoori Paan in a microwave compatible bowl.

 

Add Rose Abrus Leaves, Rose Petals, Fennel Seeds, Sugar Lump Powder, Hira Moti and Rose Water. Mix well.

 

Microwave for 2 minutes.

 

Add all remaining ingredients. Mix well.

 

Leave it cool down for 5 to 10 minutes.

 

When it is room temperature, store in dry and cool place.

 

Whatever is Your Meal…

End up with Mouth Freshening Pan Masala Mukhwas…

An Ultimate Mouth Freshener…

Khas Kash Badam ni Khir / Almond Kheer

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing

 

Method:

Heat Ghee in a pan on low flame.

 

Add Poppy Seeds and roast well.

 

Add Milk and boil while stirring occasionally.

 

Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.

 

Remove it in a serving bowl.

 

Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.

 

Serve Hot and Fresh.

 

Enjoy Healthy and Energising Almond Kheer.

Modak Payasam

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

 

Mixed Nuts for garnishing

 

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

 

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

 

Then, prepare number of balls of prepared Coconut mixture.

 

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

 

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

 

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

 

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

 

Leave it to cool down to normal temperature.

 

Add Mixed Nuts.

 

Celebrate Birthday

Of

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

Ammini Kozhukattai

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

Ingredients:

Rice Flour ½ cup

Ghee 1 tbsp

Oil 2 ts

Mustard Seeds ½ ts

Cumin Seeds 1 ts

Skinned-Split Black Gram 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Green Chilli finely chopped 1

Fresh Coconut Powder 1 tbsp

Fresh Coriander Leaves 1 tbsp

Fried Cashew Nuts 1 tbsp

Salt to taste

 

Method:

Take ½ cup of water in a pan and put on high flame to boil. When it starts to boil, add Ghee in it. When Ghee is melted completely and water is boiled well, remove the pan from flame.

 

Take Rice Flour in a bowl. Add Salt and ½ ts of Cumin Seeds. Mix well. Knead semi stiff dough adding boiled water with Ghee gradually as needed. Knead it repeatedly very well.

 

Prepare number of small balls of prepared dough.

 

Steam all prepared balls in a steamer.

 

Heat Oil in a pan. Add Mustard Seeds, ½ ts of Cumin Seeds, Skinned and Split Black Gram, Curry Leaves, Dry Red Chilli and finely chopped Green Chilli. When spluttered, add prepared Rice Balls, Fresh Coconut Powder, Salt, Fresh Coriander Leaves and Fried Cashew Nuts. Mix well taking care of not crushing Rice Balls.

 

On Holy Occasion of

 

Ganesh Chaturthi

 

Offer to Our Adorable God…Ganapatti Bappa…

Mohanthal

Preparation time 10 minutes

Cooking time 20 minutes

For 10 servings

 

Ingredients:

Gram Flour coarse 1 cup

Ghee 1 cup

Sugar ¾ cup

Milk ¾ cup

Saffron threads 4-5 soak in water

Cardamom Powder ½ ts

Almond chips and Pistachio chips for garnishing

 

Method:

Take ¼ cup Milk in a pan. Add 1tbsp of Ghee. Lukewarm it.

 

Take coarse Gram Flour in a mixing bowl. Add lukewarm Milk-Ghee mixture. Mix very well. Press prepared mixture all around to make its surface hard. Leave it for 1 hour.

 

Crack the mixture not leaving any lump and sieve it thick.

 

Take remaining Ghee in another pan. Melt it on low flame. Add thick sieved mixture and roast it on low flame to pinkish.

 

Add ½ cup Milk and continue cooking while stirring occasionally until Ghee starts to separate around.

 

Leave it a side.

 

Take Sugar in another pan. Add water to cover Sugar in the pan. Put it on low-medium flame, stir it occasionally. Cook it to 2-3 string syrup.

 

Add prepared roasted Gram Flour mixture. Mix well.

 

Add soaked Saffron and Cardamom Powder. Mix well.

 

Take prepared stuff in a flat surfaced steel plate. Spread it well and press making the surface of stuff of the same level and hard.

 

Sprinkle Almond chips and Pistachio chips to garnish.

 

Leave it to cool off.

 

Make cut of size and shape of your choice.

 

Remove pieces and store to serve when you wish.

 

Can be stored at room temperature in an airtight container for 15 to 20 days.

 

MOHANTHAL is a more than traditional Indian Sweet. Even it is referred in the stories of the era of The Lord Krishna, i.e. 5000 years ago.

 

MOHANTHAL is also described and believed to be one of the most favourite sweet of The Lord Krishna.

 

MOHANTHAL is used as one of the offerings to The Lord Krishna.

 

The Lord Krishna is our eternal Friend, Philosopher and Guide through out our lives for thousands of years. So, MOHANTHAL does not need any other reason to be made in our own kitchen by ourselves.

 

So, My All Dear Friends…Just Enter in Kitchen…Now…Go on to prepare MOHANTHAL…

Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

 

Fresh Coriander Leaves for garnishing

Paratha for serving

 

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

 

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

 

Take it in a serving bowl.

 

Garnish with Fresh Coriander Leaves.

 

Leave it to cool down to room temperature.

 

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

 

Be Healthy with Fenugreek

 

mixed with

 

Tasty Gram Flour Vermicelli…with Paratha…

Khoya Jalebi

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 20

 

Ingredients:

For Sugar Syrup:

Sugar 1 cup

Cardamom Powder ¼ ts

Saffron threads 4-5

 

For Jalebi:

Milk Khoya grated 1 cup

Refined White Wheat Flour (Maida) ½ cup

Milk ½ cup

Ghee to fry

 

Almond chips for garnishing.

 

Cooked Flattened Rice (Poha) for serving.

 

Method:

For Sugar Syrup:

Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.

 

Sugar Syrup is ready. Keep it a side to use later.

 

For Jalebi:

Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.

 

Fill this batter in a piping bag and keep a side.

 

Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.

 

Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.

 

When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.

 

Garnish with sprinkle of Almond chips.

 

Serve Hot with Cooked Flattened Rice (Poha).

 

Enjoy Sweet and Lip Licking Jalebi…

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