KAJU CoCo BURFI

NEEDED
Almond and cashew - together 1 cup
Sugar - 2  3/4 to 3 cup
Milk powder - 1/2 cup
Ghee - 1/2 to 3/4  cup
Almond essence - 2 drops
Coco  powder - 2 TSP
Magaj   for garnish

METHOD
Soak almond and cashew for an hr.
Remove almond skin .
Grind to a smooth paste adding little milk as required.
Transfer it to a bowl .
Add milk powder to this paste and mix well without lumps.
Take a thick bottom pan .
Add the sugar and 1/4 cup water.
Make sugar syrup.
Then add the almond cashew paste, stir well.
Add 1/2 cup ghee.
Stir constant , on a medium flame.
Add little ghee if required.
Keep stirring, till it thickens and leaves the sides.
Remove and spread in a greased plate .
Pour half the prepared sweet and in the rest ,add Coco powder ,mix well .
Add spread  this above , evenly.
Allow it to set.
Then put pieces .
U will get a double coloured burfi.

MILK BURFI

NEEDED
Milk powder - 5 cups
Milk - 1  1/2 cup
Ghee - 1/2 cup
Sugar - 1 cup

METHOD
Mix all the the above said ingredients in a kadai .
Mix well , without any lumps.
Grease a plate with ghee and keep ready.
Then keep the kadai in flame  and cook  on medium flame .
Stir constant till it thickens.
( It will take around 20 min. )
Remove and spread in the greased plate .
Spread the chopped nuts on top ,while it's hot .
Allow it to set , then put pieces .

CHORAFALI.

This is a very  easy to make Gujarati  snacks.
NEEDED
Gramflour /kadalai mavu/ besan - 2 cups
Urad dal atta/ ollutham mavu - 1/2 cup
Hing- 1/4 tsp
Haldi / tumeric - 1/4 tsp
Salt
Soda - 2 pinch
Water as required
Oil for frying

For masala powder (to sprinkle on top)
Mix 2 tsp chilly powder, Kala namak , and chat masala in a small bowl and keep aside.

METHOD
In a  big bowl add gram flour, urad dal atta ,salt ,hing and  turmeric .
Add 2 tsp oil and mix well.
Then add water littel by little and knead it to a medium soft dough.
Keep aside ,let it rest for 20 min .
Then take the dough and again knead well.
Add 2 -4 tsp oil and knead well .
The dough should not stick to Ur hands.
( Dough should be stiff and soft)
Then make small small balls with the dough.keep the dough covered ,so that it does not dry .
Meanwhile heat oil in a pan .
Keep in medium flame.
Now make small rounds ( like roti) with the balls. Use rice flour for dusting.
Cut to strips , using a cutter or knife.

Check the oil heat .
Now add this strips in the oil,
(No need  to drop 1 by 1, do 2 -3 rounds ,cut and drop carefully in the oil.)
Fry on medium flame, turn the other side.
Fry till golden and crisp.
Remove from oil .
Then immediately sprinkle the prepared masala powder on this .
Repeat the same with the rest of the dough.

GINGER LAEGIYAM

NEEDED:
ginger - 50 gms (peel skin and chopped)
corriander seeds / dhaniya - 1/2 cup
jeera - 1 tsp
pepper - 1 tsp
grated jaggery - 1 - 1 1/2 cup(deponds on the sweetness of the jaggery)
2 tsp - ghee
1 tsp - til oil

METHOD:

• soak dhaniya, jeera , pepper in water for 2 hrs .
• then drain the water .
• add  ginger and grind to a smooth paste.(add water as required for grinding)
• take a thick bottom pan and add 2 tsp ghee .
• add the ginger dhaniya paste.
• add 1 tsp til oil.
• cook for 2 min and add the jaggery.
• cook till thick and it leaves the sides.
• remove and keep aside.

BESAN KAJU PAK

NEEDED:

Besan / kadalai mavu - 1 cup
Sugar - 3 cups
Almond , Cashewnut - 1 cup
Elachi powder
Kesar color- a pinch
1/ 2 cup Milk ( for grinding)
Ghee (melted) - 1cup approx

METHOD

• soak the almond, Cashewnut in water for an hour.  
• Drain the water remove almond skin . 
• Grind almond,  Cashewnut to a smooth paste adding milk as required. 
• Keep aside. 
• Now take a thick bottom pan and add sugar, 1/2 cup water.
• Keep on a medium flame and stir till 1 string consistency. 
• Then add the Cashewnut paste and cook for few minutes.  
• Add the besan and keep stirring so that no lumps form.
• Add ghee and stir constant till it leaves the sides.
• Grease a plate and spread evenly.
• Then put pieces.

RIBBON (3)

NEEDED:
3 cups - rice atta
1 cup - chutney dal powder  / porikadalai mavu
hing
chilly powder
salt
2 tsp butter  r  vegetable ghee
water as required

mix this adding water as required , little by little.
then take a mould a fill it with some qty ofthis rice mixture.
heat oil in a pan .
check the heat and squeeze in the oil , in a circular motion .
fry on both sides till crisp.
remove.

KAJU vegetable

NEEDED:

kaju / Cashewnut
(for 3 cups kaju paste - 1 1/2 cup sugar)
2 tsp ghee
1 1/2  -2 cups Sugar
Mawa - 250 gms

METHOD

• Soak the kaju in warm water for 1/2 an hr.
• Then drain the water and grind to smooth paste adding water as required. 
• take a thick bottom pan and slightly roast the mawa. This is to soften the mawa. 
• Remove and keep aside. 
• Now make sugar syrup ( 1 string)and add the Cashewnut paste , mawa.
• Add 2 tsp ghee. 
• Stir till it thickens and leaves the sides.
• remove and allow it to cool .(it shd  not stick to ur hands and shd come to roll .)
• Then take small  portion of kaju paste . And  ur color , And make ur vegetables
• I added red , made chilly, kept a lavang .
• Added  blue , and made brinjal.

DIYA BADUSHA

NEEDED:

maida - 500 gms
Ghee- 1 cup
Pinch soda

FOR SUGAR SYRUP

350 GMS sugar
Pink food color - 1 drop
( make sugar syrup 1 string consistency)

FOR DECORATION

Almond - soak in water for an hr , peel skin,  cut to long pieces.
Chocolate chips

METHOD

• In a bowl add maida, little ghee and mix well.
• Add ghee little by little,  sprinkle cold water, and knead to a soft dough.
• Now  make small diyas and deep fry on a low flame.
• Fry till golden brown on both sides.
• Remove and drop inside the sugar syurp.
• Keep it fr 5 minutes and remove .
• Place the diyas in a greased plate .
• Add the chocolate chips , and the almond.

NOTE
If the ghee is more ,  the diya will dissolve in the oil. Then u add little maida to the batter.knead well again.
If the sugar syrup becomes thick add little water and keep on a low flame.
After removing the diya from the sugar syrup, Immediately add the chocolate chips.

CHOCOLATE BURFI

NEEDED :            60 pieces

Milk powder-  1/4 kg
Butter - 2 cups ( 350 gms)
Coco powder- 1/2 cup
Sugar  - 3 1/2 cup
Rice flakes - little ( opt )
Butter scorch - 1/2 cup( ava8ble in crystal form )
Butter scorch essence - 2 drops( opt)
Broken Cashewnut, almond,kismis- 1/2 cup

METHOD

• Take a thick bottomed pan , add sugar and water.
• Make sugar syrup ( 1 string consistency)
• add the butter .
• Then add the milk powder and stir constant so that no lumps form.
• Add the coco powder and the nuts.
• Stir constant,  till it leaves the sides and u get the desired consistency.
• Add the butter scorch, rice flakes  and the essence.
• Mix well and stir for 2 min .
• Remove and spread in a greased plate.
• Allow it to set and then put pieces.

NOTE
Cooking time  - 1 hr

MURUKKU

NEEDED:

plain rice - 3 cups ( soak in water for 2 hrs)
then wash twice  and grind this to a smooth paste adding water as req. ( in grinder)
then spread the rice paste( mavu) in a clean cloth .
this will absorb the excess water.
transfer it to a bowl .
take 1 cup urad dal , and dry roast it. powder it in a mixy . then sieve it and keep aside.
white butter - from 1/4 kg butter , take more than half. ( butter gives crispness to murukku)

METHOD :

• now to the rice (paste) mavu  add  the urad  dal powder. ( 2 tbsp approx)
• add little jeera , salt , 1/2 tsp hing, and butter. mix well .
• ( the rice  paste  should be smooth but not sticky)
• take a little amount of mavu in hand(grease ur hand with little coconut oil) , and using ur thumb and pointer , twist and make circles ,in clock wise direction.
• then deep fry the murukku , on a medium flame . 

NOTE:

FOR 8 CUPS PLAIN RICE  -1 CUP URAD DAL POWDER

IF U R MAKING LARGE QUANTITY , DONT KEEP THE RICE MAVU OUTSIDE . 
KEEP INSIDE THE FRIDGE AND TAKE AS REQUIRED . 

CAN TAKE 1/2 BOILED RICE AND 1/2 PLAIN RICE ALSO. THEN U CAN REDUCE THE QUANTITY OF BUTTER. 

DIWALI MARUNDU

THIS  MEASUREMENT  IS FOLLOWED FROM MEENAKSI AMMAL COOK BOOK.

NEEDED:

pepper- 2 tsp
Jeera - 2 tsp
Dhaniya - 2 tsp
Ajwain/omam- 25 gms
kandanthipilli/  desavaram - 10 -12 sticks
Dry ginger( very small piece) - break before grinding
Elachi - 2
Ghee - 50 gms
Jaggery - 90 gms- grated

METHOD

• soak the above said medicinal items in water for 1/2  hr.
• (Can use this water as required while grinding. )
• Then grind this to a smooth paste.( kulumbu consistency)
• Take a thick bottom pan and add this paste.
• Keep stirring , so that it doesnt stick to the bottom.
• Cook till there is no water and its thick.
• Add grated jaggery and keep stirring. 
• Then add ghee  little by little.  
• Cook till the ghee separates and leaved the sides.
•  

NOTE
its better,  if u filter the medicinal paste before preparing.
Let jaggery and medicinal paste be in equal quantity .

WHITE BURFI

NEEDED :          72 pieces

milk powder- 5 cups
Sugar - 3 cups
Dessicated coconut/ coconut powder - 200 gms
Butter - 225 gms
Majaj - for garnishing

METHOD

• Take a thick bottom pan and add sugar, 1/2 cup water. 
• Stir till it dissolves and sticky consistency. (If u drown in water ,it should not dissolve)
• Then add butter,  ( melts fully) add milk powder.  
• Stir constant , so that no lumps form .
• At last add the dessicated coconut. 
• Stir till  its thick ( on a medium flame) and u get the burfi consistency.  
• Remove and spread in a greased plate. 
• Sprinkle some majaj on top , put pieces.

RAGI RIBBON

NEEDED:

Ragi flour - 1 cup
Rice flour  - 1/2 cup
Powdered Porikadalai/ powdered chutney dal - 1/4 cup
Salt
Chilly powder
Hing
1 tsp - white til
Vegetable ghee- 1 tsp
Water as required
Oil for frying

METHOD

• Mix all the ingredients adding water as required.
• Heat oil , keep in medium flame.
• Fill in the mould ,  cheak for correct heat and squeeze in a circular manner .
• Fry on both sides, till crisp.

NOTE
Sprinkle chat masala on the fried ribbon  and have. Very yummy. ..

ORANGE BURFI

HEALTH BENEFITS:

• ORANGE is rich in citrus limonoids, which helps to prevent cancer.
• prevents kidney disease.
• since they are full of soluble fibre , it helps in lowering  cholesterol.
• relieves constipation.
• rich in potassium , an electrolyte mineral responsible for  helping the heart  function well.
• full of vitamin C, which protects the cells by neutralizing free radicals. so they lower the risk of diseases.

ORANGE BURFI:

 

NEEDED:
kamala orange juice -  1 cup  ( 3- 4 big oranges u need )
(remove the outer skin of the orange( orange rid). take 3 segments in ur hand & squeeze it. repeat till u get 1 cup juice. atlast  filter  the juice & keep aside)

arrow root powder - 1 cup
sugar - 1 1/4 cup
mawa - 150 gms

finely chopped orange rid - 1/2 cup
(take  the outer cover of the orange.u can see 1 side orange color , other side white color . using a knife  or peeler  scrap the white portion. then finely chop the orange rid)

orange essence -  4 drops
orange emulsion - 2 drops
orange red  color
ghee - 4 tsp

METHOD:

• in a thick  bottomed pan   add the mawa & stir for 2 min & remove . this  we are  doing to soften the mawa.
• now in the same pan add 2 tsp ghee & the  arrowroot powder.
• stir for 1 min & add sugar, orange juice, chopped orange rid, essence, emulsion, & color.
• cook in medium flame for 5 - 10 min.
• then add the mawa, mix well.
• stir continuous  so that it doesnt stick to the bottom.
• stir till u get the desired burfi consistency. ,, it will leave ghee  on the sides.
• remove &  spread  on a greased  plate. ( apply ghee on a plate & keep it ready)
• allow it to set & then put pieces.

NOTE :
this  burfi will be very soft.
the white part in the orange rid will be  bitter ,so it has to be removed.

KAJU BURFI ( PAAN FLAVOUR)

NEEDED:

cashewnut / kaju- 2 cups - marinate in 1 cup luke warm milk for 10 min.
sugar - 1 3/4 cup
food color - green
ghee 1 -2 tsp

METHOD:

• grind the kaju to a smooth paste adding milk little by little.( use the marinated milk)
• take a thick bottemed pan , add the sugar & kaju paste.( add the remaining milk)
• cook on medium flame. 
• stir constant ,so that it doesnt stick to the bottom.
• when it thickens add ghee & color.
• the consistency shd b like roti dough.
• allow it to cool.
• then prepare the stuffing.

For paan puran :

NEEDED:

sugar - 1/4 cup
gulgand- 1 tsp
calcutta pakku( combination of pakku & gulgand)
finely chopped kaju & almond - 4 tsp
little kismis
ghee 1/2 tsp
menthol orsaunf menthol pakku

To grind :
soak seedless dates(10) & dry anjeer  (5) for 1 hr.
the grind to a paste without adding water. ( not so smooth)

METHOD:

• in a pan add the ground anjeer dates paste .
• add 1/4 cup sugar, 1 tsp gulgand, saunf menthol pakku, nuts, kismis 1/2 tsp ghee.
• stir constant for 5 min & remove.ur stuffing is ready.

now take small amt of kaju mixture in hand( grease ur hand with ghee if its sticky.)
make like cone  or leaf shape . then keep 1 tsp of stuffing.
tasty paan kaju katli is ready.  really very yummmy...............

DIWALI MIXTURE

NEEDED:             FOR 3 KG MIXTURE

OMAPODI :
ajwain -3 tsp soak in water for 2 hrs . grind to a smooth paste adding water as req .
then filter it before using.
4 cups -gram flour/ besan ( u can even sift the flour before using ,to avoid lumps)
1/2 cup rice flour
little vegetable ghee
salt
hing
turmeric powder
water as req

•  mix  everything.this  shd not be so loose or tight..
• it shd be soft , so that can take in ur hand & fill the mould.
• heat oil, keep in medium flame.
• squeeze evenly in a round direction .
• fry both the sides till golden .

 BOONDI

• same measurement  as for omapodi, but do not add ajwain & vegetable ghee.
• the batter shd be in a pouring consistency.(  like dosa batter)
• heat oil in a kadai, add put 2 -3 tbsp of the batter in a boondi jhara ( large perforated spoon), so the boondi drops into the hot oil.
• hold the boondi spoon little above the oil.
• fry on a medium flame.
• remove  the boondis  using slotted spoon, & drain on an absorbent paper.

MAIDA BISCUIT : ( SALT)
maida- 1 cup
hing
salt
chilly powder
ajwain ( opt)
little vegetable ghee
pinch soda
water as req

• mix everything & knead it to a soft dough.
• then roll it like roti & using a knife cut to small  strips  both horizandal & vertical.
• then deep fry the biscuits .
• if u add more veg ghee the biscuit will dissolve.

SEPERATELY  FRY 2 CUPS AVAL/ BEATEN RICE .
SEPERATELY FRY 2 CUPS GROUNDNUT.


remove the oil from the kadai  ,& in the same kadai ROAST 1 CUP CHUTNEY DAL / POTUKADALAI. remove

add 2 tsp ghee & ROAST THE BROKEN CASHEWNUT( 1/2 cup).remove.

ROAST 1 HANDFULL OF CURRY LEAVES.

spread 2 sheets newspaper on the floor & put all the fried items .
add salt, turmeric, hing, chilly powder. mix well & store it in an air tight container.

KAJU BURFI ( ORANGE FLAVOUR)

NEEDED:

cashewnut/ kaju - 2 cup -marinate in 1 cup luke warm  milk  for 10 min.
sugar - 1 3/4 cup
orange red color - a pinch
ghee- 1 -2 tsp

FOR STUFFING:

finely chopped almond & pista - 1/2 cup
kismis- little
orange emulsion - 1 tsp  or as req
mix this & keep aside.

METHOD:

• grind  the kaju to  a smooth paste adding milk little by little.( use the marinated milk )
• take a thick bottemed pan , add sugar & kaju paste(  add if any milk remaining).
• cook on a medium flame.
• stir  constant , so that it doesnt stick to the bottom.
• when it thickens add  ghee & the color.
• the consistency shd be like roti dough.
• now  allow it to cool.
• then take a small amount in hand, roll to a small ball .
• then  gently flatten it using ur hand ( grease ur hand with ghee if it sticks) & keep the orange stuffing.
• close   it as u do for kolukattai. again carfully rollit to a ball.
• garnish as u like.

RIBBON MURUKKU ( Mtd 2)

NEEDED:

gram flour / besan- 2 cups
rice flour -  1 cup
hing
red chilly  powder
salt
dalda/ vegetable ghee or butter  - 1 tbsp
water as req
white til (opt)
oil for frying

Method:

•  mix everything  in a bowl .
• add water  as req to make a soft dough.
• take a ribbon press & fill the press with the dough .
• heat oil side by side.(  keep in medium flame, dont over heat)
• now  press the dough starting from edge to the centre in circular motions inside the  hot oil.
• dont make  more layers  to ensure even cooking.
• carfully turn the other side, & cook till golden & crisp .
• drain in a tissue paper, cool down completely & store in an air tight container.

MULU THENKUZHAL

Needed:

rice atta - 3 cups
kadalai mavu/ besan  - 1 cup
butter - little
white til - 1 tsp
salt to taste
hing
water as req
combine all the above said ingredients to a dough.

MTD:

• heat oil in a kadai.
• fill the murukku press with the dough.
• squeeze this in the oil , moving ur hand round & round.
• turn accordingly & fry on medium flame , till golden brown.
• make sure it gets cooked evenly on both sides .