Category Archives: Ganesh Chaturthi Recipes (Vinayagar Chaturthi Recipes)

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…


Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4

Ingredients

Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

Notes.
  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
Note.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
Notes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.
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Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
 
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
 
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…

Ingredients

Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.

Preparation

1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!

Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.

Ingredients

Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons

 

Preparation

Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

Notes
  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!

Microwave Mysore Pak

Rich sweet with only four ingredients!
I learned this recipe from my friend who loves Mysore Pak and made it for Diwali 2010. In general, she makes delicious sweets. I made the Pak in less than 10 minutes and never knew that it was damn easy to make. I literally jumped out of joy. If you want to have the exact taste of Krishna Sweets (I am a big fan of Krishna Sweets Mysore Pak), thumb rule is add lot of ghee. How much ghee should you add???? Triple the times!!! Even more…!
Sometimes, I wonder about this sweet’s name…is it Mysore Pak or Mysore Pa? Some people call it as Mysore Pak and some as Mysore Pa. I prefer to call it as Mysore Pak, as I have always heard the name of this dish by that way. I still remember when I was 6 years old, I attended my uncle’s wedding. They had a big container full of Mysore Pak. I tasted it and instantly fell love with the sweet. My mom gave me 5-6 Pak and asked me not to have more. More than her advice, I liked the sweet. I had lots without her knowledge and guess what??? I had so much that I did not want to have it at least for the next 5-10years. I had So MuCh!One thing that I should not forget to tell you is DO NOT OVERHEAT the Pak otherwise you would lose the consisteny and it will become very hard. Do not get disappointed if it does not come out well for the first time. Learn where you went wrong and try for the second time. I am sure you will get the desired taste and consistency. Switch off immediately when you get the bubbles. Do not heat it even for extra 2 seconds. It will only harden the Pak.
Ingredients

Besan powder – 1/2 cup

Powdered sugar – 1 cup

Ghee – half cup

Milk – 2 teaspoons

Microwave Mysore Pak
Preparation

1. In a bowl, melt ghee in a microwave for one minute on high.

2. Now mix all the ingredients in the melted ghee. Mix well.

3. Important Step: Microwave the mixture for three minutes. Remove the mixture in between and mix well.

Do not forget to mix well in between. You can see bubbles forming on the mixture. This is the right consistency.

Do not keep for any extra seconds. It will change the taste. When you see the bubbles, stop heating further more.

4. Now remove and mix nicely and pour over a greased plate. After 10 minutes cut into pieces. Remove after it cools completely.

Now, Microwave Mysore Pak is ready!!!

Badam Halwa |Almond Halwa| Badam ka Halwa Recipe

Badam Halwa

Drool-worthy Halwa!

Badam Halwa is my all-time favorite halwa. My friends usually make Badam Halwa for Diwali. I did not have the chance to taste it. Somehow, I had the thought that the preparation of this halwa would be a cumbersome job.

Just two years back, when we went to dine in Hotel Saravana Bhavan, I happened to taste this Halwa. Instantly, I fell in love with it. For one week, I felt the halwa taste in my tongue. Then, I decided to try it out at home. Last Krishna Jayanthi, I went through a lot of websites and came out with the below Badam Halwa recipe. My husband loved it. I also made the same for my friends, and they also loved it. Do try it out and I am sure you will also like it!

Preparation Time. 15 minutes (includes soaking time)
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Serves. 4
Shelf Life. Refrigerated (5 days)

Ingredients

Almonds (Badam) – 1 Cup
Sugar – 1 Cup
Ghee – 3 Tablespoons
Almond Essence or Vanilla Essence – 3 Drops (Optional)
Cardamom Powder – 1/2 Teaspoon
Yellow Food Color or Any Color – a Pinch (Optional)
Saffron – Few Strings
Milk – Less than 1/4 Cup

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak Almonds (Badam) in warm water for 10 minutes and peel its skin off. You may want to refer “How to Peel Almonds?”

2. Grind the peeled Almonds (Badam) to a coarse paste using little milk say less than 1/4 cup of milk. If you feel you need to add more milk, add more milk or even water. Milk tastes best. Wipe of the sides and grind it once again just to make sure the Almonds (Badam) is grinded evenly. Heat a non-stick pan on a medium flame. Put sugar and 1/4 cup of water and boil well until sugar dissolves.

3.  Add the ground almond paste and stir well to avoid lumps. Now, add saffron soaked in lukewarm milk, food color, cardamom powder, and essence. Stir continuously and add a teaspoon of Ghee in regular intervals till the mixture becomes solid and leaves the sides of the vessel.

Notes.
Add Ghee only after almond mixture has atleast cooked for 5 mins.
Stir continuously to prevent Badam Halwa from getting burnt.
When Badam Halwa starts to bubble and splash, be careful while stirring it.
While stirring, if Badam Halwa stick to the bottom of the pan, add more Ghee.

4.  There are three ways to check the right consistency of Almond Halwa:

a. Badam Halwa would become solid and start leaving the sides of the pan.
b. Take very little halwa in your hand and make a tiny ball. If it does not stick to your fingers, the consistency is right. (Refer 2nd picture)
c. When you see white bubbles at the bottom where you stir, the consistency is right. (Refer 3rd picture)

When you get the right consistency, pour it in a greased plate to let it cool down.

Now, the Badam Halwa is ready!

Serving Suggestion. You can serve it either warm or cold.

Cut Into Shapes

Grease a flat plate using Ghee. When Badam Halwa reaches the correct consistency, pour it in the plate. Level the Halwa using a flat spoon or wax paper/ziplock cover. When Badam Halwa reaches a lukewarm state, cut it into shapes – diamond or squares or your desired shapes. Garnish each piece of Badam Halwa with some chopped Almonds (Badam) or cashews or pistachios. You may have to press these nuts a little so that they get sticked to the Halwa well.

Serve in Butter Paper

Cut the wax paper or butter paper in squares (size-according to your wish). Most of the wax paper can be microwaved. Spoon little Badam Halwa into each wax paper and fold it on all sides like how you wrap boxes.

FAQ

What if I missed the right consistency?

Do not worry! If you have just missed the correct consistency, let the Badam Halwa cool down. Then, make balls like Ladoo and garnish it with chopped Almonds (Badam) slices.

Notes.

  • You can store the halwa in a container and refrigerate. It will be good for 5 days.
  • You can also use boiled milk for grinding Almonds (Badam).
  • You can also use raisins and cashew nuts for garnishing.
  • You can either add saffron or any color or add both. Saffron itself would give a good flavor and natural color.
  • Non-stick pan will help Badam Halwa from sticking to the pan.
  • Please do not compromise on Ghee. It gives an excellent flavor to this Halwa.
  • Badam Halwa consistency becomes thicker once it cools down.

Masala Vadai

Masala Vadai

Masala Vadai

 

Crispy Masala Vada Anyone?

Masala Vada is a popular and a common snack in South India.  It can be served as an accompaniment for sambar rice or even as a starter. Generally, we make it during festivals. Masala Vada has many variations, and this is one of them. Thanks Cookingandme for posting this yummy recipe.

Ingredients

Channa Dal – 1 Cup

Chopped Small Onions – 1 Cup

Finely Chopped Green Chillies – 1 To 3

Grated Ginger – 1″ Piece

Minced Garlic – 2 Pods

Garam Masala Powder – 1/2 – 1 Teaspoon

Cumin Seeds – 1/2 Teaspoon

Curry Leaves – 2 Sprigs

Salt

Oil

 

Preparation

1. Soak Channa Dal in water for 2 hours. Drain the water and grind the Channa Dal with rest of the ingredients. If you want, you can keep 2 teaspoons of Channa Dal aside and then add them to the mixture just before shaping them so that when you bite the Masala Vada, you can get a bite of the dal.

2. Meantime, heat oil in medium fire to deep fry the Masala Vadas.

3. If necessary, add just few drops of water. Do not add more water. Make lemon sized balls and then flatten it using your palms and then flip it in the oil. Deep fry it until the vada turns golden brown.

Now, the Masala Vada is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney, Idly and Pongal

 

Sending this recipe to CWS Dals

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai is one of my favorite kozhukattai. Till two years back, I didn’t know that you could make kozhukattai using dry nuts. For those who love kozhukattai and not the nuts, you could give them nuts this way. I have tried this recipe so many times but have never taken pictures.

This time, I managed to take pictures. Yet when I was folding the kozhukattai, I found quite difficult to take pictures with one hand. Try it out for this Vinayaga Chathurthi and you’ll like it.

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Reference. Mrs. Banumathy Ramesh
Recipe Category. Snack
Recipe Cuisine. Indian
Yield.  2 cups

 

Ingredients

Almonds (Badam) – 10 Nos.
Cashews – 10 Nos.
Pisthachios – 10 Nos.
Grated Coconut – 1 Cup
Rice Flour (Arisi Mavu) – 1 Cup
Cardamom Powder (Elakka) – 1/2 Teaspoon
Powdered Sugar (Poditha Sakkarai) – 2 Tablespoons
Oil – 1 Teaspoon
Salt – As Desired
Ghee – For garnishing

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Grind cashews, Almonds (Badam), and pisthachios coarsely and keep it aside in a bowl. To this, add grated coconut and powdered sugar. If you would like to use peeled almonds, you may want to refer “How to Peel Almonds?” In a mixing bowl, add rice flour and salt. Mix well.

 

2.  Now slowly add water to form a soft dough.

 

3. Make medium sized balls and using your fingers, shape it like an umbrella. Put the ground dry nuts mixture inside. You can shape the kozhukattai as you wish.

 

4. Now, close the balls. Do the same for the remaining dough and keep them aside.  In an idly pan, apply oil and keep the balls or shaped kozhukattai in it.

 

5. Steam for 10 minutes like how you do for idly. Open the cooker after 5 minutes. Sprinkle Ghee and the remaining dry nuts mixture on top of the kozhukattai before serving.

Now, Dry Nuts Kozhukattai is ready!

Notes

  • .You can use any nuts you want.
  • Shelf Life is two days.