Adhirasam / Arisalau / அதிரசம் - Final Product

Check the Adhirasam Dough Preparation with Video
Here lets see how adhirasams can be made


Ingredients

• Adhirasam Dough - as required
• Oil - fro Deep frying
• Ghee - little

Method

• Divide the dough into equal lemon sized balls
• Take a greased plastic sheet and flatten it with your palm and fingers
• Heat oil in a frying pan.Add 3 - 4 tablespoons of ghee to it
• Deep fry the flattened dough carefully
• Take it out and squeeze the excess oil

Place it in a container / box.Close it only after it comes to room temperature
Tastes best the next day

Milk Powder Burfi

I tagged it under "Beginners Section" because it requires no string consistency and anyone can make an attempt

Ingredients

• Milk Powder - 1 cup (I used full fat)
• Sugar - 1/2 cup
• Milk - 1/4 cup
• Butter - 2 tablespoons
• Saffron Strands - few (optional)

Method
Step 1 - Frying

• Melt butter in a kadai
• Add milk powder and fry in simmer flame.It will look like crumbs

Step 2 - Thick liquid

• Add sugar and mix it well
• Pour milk and mix well
• It will be a thick semi solid liquid
• Let it boil in medium flame

Step 3 - Finishing Stage

• Add saffron strands now (if using )
• Simmer the flame and keep stiring it
• The mixture will come together and starts leaving the sides off the kadai
• Take a small portion and see whether it rolls like a ball without sticking,Switch off the kadai

 Step 4 - Milk Powder Burfi

• Transfer it to a greased plate and level it using a spatula
• Leave it for 1 hour

• Cut into small squares

Enjoy it with family and friends

Paal Poli / Puri Basundhi

This is an exclusive sweet which has poli / puri as well as Basundhi. The method is simple but time consuming.You can add it to Diwali list

Ingredients
Part 1 - Poli / Puri

• Maida - 1 cup
• Rava - 1/2 cup
• Ghee - 2 teaspoons
• Salt - 1/2 teaspoon
• Water - as required for kneading

Part 2 - Basundhi

• Full Cram Milk - 1 L (4 cups)
• Sugar - 1 cup
• Saffron Threads - little

Part 3 - Nuts

• Badam, Pista , Cashews - to Garnish

Method
Step1 - Preparing Dough

• Take maida, rava in a wide bowl.Add 2 teaspoons of ghee and salt
• Mix it with fingers
• Sprinkle water little by little and knead into a thick dough
• Let it rest for an hour

Step 2 - Basundhi Prepartion

• Pour milk into a thick bottomed kadai
• Let it boil
• Simmer the flame and allow it to condense
• Add sugar and saffron strands
• Mix it well.Swtich off the stove

For detailed explanation click Basundhi Recipe

Step 3 - Paal Poli / Puri Basundhi

• Make small balls from the dough
• Roll out into small thick polis / puris
• Heat oil in a kadai
• Fry each and every poli / puri
• It should not become puffed
• Take it carefully and let it cool

• Add the puris / polis to thickened milk / basundhi
• Allow it to soak for atleast an hour
• Meanwhile coarsely powder the nuts in the mixer

• Garnish with coarsely powdered nuts before serving

Enjoy this rich dessert with your family and friends

Caramel Milk Payasam / Caramel Milk Payasam

This is the last day of this year and let it end sweetly.

Iam delighted to share this yummy payasam recipe.Iam sure you cannot stop with just 1 cup.You will ask for more and more

Ingredients

• Full Cream Milk - 2L / 8 cups
• Condensed Milk - 1 tin'
• Rice - 1 handful
• Sugar - 3 tablespoons

Method

• Soak rice for about 10 minutes
• Heat a heavy bottomed kadai / cooker
• Add sugar in it and let it melt.Do it in simmer flame
• Once the sugar completely melts pour 1/2 cup of water
• It changes to dark brown.This step is caramelisation

• Add milk and boil it
• Drain water from soaked rice
• Simmer the flame and carefully put the soaked rice in it
• Cook the rice till it gets soft

• Add saffron strands to the milk and mix well
• Keep stiring in medium flame
• The colour will change gradually

• Add condensed milk and mix well
• Keep stiring in medium flame
• After sometime milk will start reducing with a thick cream layer on top
• You can switch off the stove at this stage or little later so that the payasam will be little more creamy

Serve it warm or chilled

Rabdi / Rabri / Basundhi - 400th Post Special

This is indeed a very Rich Indian Dessert
Since it is my 400th Post I would like to thank you all the readers and present this Grand Sweet
I have taken effort to explain each and every step detail with pictures.Hope it is clear

Ingredients

• Full Cream Milk - 2 L or 8 cups
• Sugar - 2 cups
• Chopped Pistas and Almonds - 1/2 cup (for garnish)

Use only full cream milk to obtain the best results
I prefer thick bottomed Calcutta Kadai over Non Stick
This is a time consuming process but still the result is Marvelous

Method
Step 1 - Boil Milk

• Take a thick bottomed kadai and pour milk
• Boil it on a high flame

Step 2 - Thickening of Milk

• Simmer the flame 
• Put a small coin inside the milk which prevents from over flowing
• Keep stiring with a ladle
• After 10 minutes or so you will notice thick cream formation on the top
• You may increase the flame to medium and keep moving the ladle
• Milk will start reducing after 12 - 15 minutes

Step 3 - Start Collecting the Cream

• Start removing the cream layers from top of milk as well as the sides of the kadai
• Collect it in a small cup
• The colour and texture will start changing

Step 4 - Condensing of Milk

• Put the cream back to the boiling milk
• Repeat this process till the milk is well condensed
• Colour will also change from white to pale pink
• Add sugar and mix till it dissolves
• Keep cooking till gets further more condensed
• Also add the nuts
• Stir it once and switch off the stove

Step 5 - Cooling

• Wait till it comes to room temperature
• Pour it carefully into a small container and seal it well
• Refrigerate overnight

• Take out the cooled Basundhi from the fridge
• Look at the above and below pics for the difference

Enjoy this yummy dessert

Kesar Pista Mango Kulfi - No Cook Method

Now Summer is at its peak.Lets try to beat the heat with this mouth watering dessert

Ingredients

• Full Cream Milk - 1 L
• Condensed Milk - 1 tin
• Milk Powder - same quantity as condensed milk
• Mango Pulp - from 2 mangoes
• Pistas - 1/2 cup (finely chopped)
• Kesar - few strands
• Elachi Powder - a pinch

Method
Step 1 - Preparation of Kulfi Batter

• Scoop out the mango pulp and put it in a mixer.Grind it to a smooth paste

• Add milk powder and condensed milk to it.Blend it well in d mixer
• Transfer it a broad vessel
• Pour milk and add elachi powder, few saffron strands.Whisk it well

• Pulse this mix in a mixer jar in 2 batches
• It will become uniform

Step 2 - Setting in Moulds and Refrigerate

• Now the ice cream mix / batter is ready
• You can use a Kulfi Mould or an ordinary tumbler to set it
• I used stainless steel / plastic tumblers to set it
• Pour the prepared batter in the tumblers
• Garnish with pistas and seal it with an alumium foil
• Alternatively you can set in air tight boxes
• Pour little batter in an airtight box and garnish with pistas
• Again pour another layer of ice cream batter and top it with pistas
• Cover it tightly with air tight lid and freeze it for 6 hours

Step 3 - Final Product

• Take the kulfis after 6 hours
• Before opening the seal / lid run it under tap water
• Use a knife to scoop it out
• It will come out well

Enjoy this Lip Smacking Kulfi on a hot summer day

Badam Khoya Halwa / Badam Mawa Halwa

This is very simple yet delicious sweet.It doesnt involve soaking and peeling almomds skin

Tried it using readymade Khoya /Mawa

Alternatively you can click on to Homemade Sugarless Khoya

Ingredients

• Badam / Almonds - 1 cup
• Mawa / Sugarless Khoya - 1 cup
• Sugar - 1 cup
• Saffron strands - 2 or 3
• Ghee - 1 tablespoon

Method

• Take almonds in a blender and grind it to to a fine powder.Keep it ready

• Put sugar in a heavy bottomed pan.Add little water to just to immerse it
• Dissolve sugar in it and add saffron strands
• Slowly put crumbled mawa and mix it thoroughly

• Add badam / almond powder and mix it well
• Put ghee and stir the contents for another 5 minutes
• Mix sure that the halwa does not stick to the bottom of the vessel

Badam Mawa Halwa is ready

7 Cup Burfi

As the name says this sweet involves "7 cups of measurements" of the ingredients

This sweet is a combo of "Coconut Burfi and Mysore Pak"

Ingredients

• Besan or Kadalai maavu - 1 cup
• Ghee - 1 cup
• Coconut - 1 cup
• Milk - 1 cup
• Sugar - 3 cups

If you sum up the measurement it comes to 7.Hence the name

Method

• Heat a thick bottomed kadai
• Dry roast besan or kadalai maavu till the raw smell goes
• Pour ghee and mix well without any lumps
• Now add coconut and stir for a minute
• Put sugar and allow it to dissolve.It will look crumbled
• Pour milk and keep churning it
• The entire mixture will become smooth and uniform

• Keep stiring it.After 5 minutes it starts thickening
• At one stage the entire mixture will start leaving the sides of the kadai
• It will not stick to the bottom 
• Now transfer it / pour it on to a big greased plate
• Level it using a greased spatula or a greased cup ie tap / spread the sweet using a spatula or cup
• Cut into small pieces
• Enjoy 7 cup burfi