Soft Spongy Rasmalai with Rasagulla | Easy Rasamalai Recipe

 

Rasmalai is bengali/odia originated dessert.The name comes from hindi, ras meaning "Juice" and malai meaning "Cream". As name denotes its a juicy creamy mouth watering dessert which is all time favorite for many of us and will be available in all festival and functions. Rasamalai is a soft spongy dumpling soaked in malai and flavored with saffron, cardamom and nuts. Its usually served chill with nuts topping and will melt in mouth.

Its a sofisticated cousin to rasagulla originated from bengal, famous for all of its sweets.It has to be dipped in malai(milk) instead of sugar water which gives more richer taste to it. After few attempts i was able to achieve softer and juicy texture which i will be sharing with you all. If you have readymade rasagulla already you can skip the part of making rasagulla.

It is also called as Soft Spongy Rasmalai | Rasamalai with Rasagulla | Easy Rasamalai Recipe

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Rasamalai recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

 

Soft Spongy Rasmalai  | Rasmalai Recipe Cuisine: Bengal/Orissa |  Recipe Category: Dessert Prep Time:  15 mins    |  Cook time: 1.5 hr     |  Serves: 6 - 7 RASGULLA MILK - 2 LITRE LEMON JUICE/VINEGAR - 3 TBLSPN CURD/YOGURT - 2 TBLSPN SUGAR - 1 CUP WATER - 4 CUP MAIDA(PLAIN FLOUR)/CORNFLOUR - 2 TSP RASMALAI MILK - 1 LITRE SUGAR - 1/2 CUP ALMONDS - 10 NOS PISTA - 10 FEW SAFFRON - FEW

METHOD OF PREPARATION :

1.Boil the milk in a wide thick bottom kadai until the milk boils. When the milk bubbles up switch it off and add lemon juice and curd. Milk will curdle and chhena(curdled milk) will get separated.Adding curd will give more chhena (found this from experience)

2.Using a colander, filter the chhena and immediately run it in cold water. This will make the chhena soft and  lemon flavour will go from it . Hang it in a muslin cloth for about 30 to 45 mins.

3.When all the water from it has gone start.Start mixing it into dough for 10 mins until it becomes a soft.
 

4. Then make round balls from the dough. Meanwhile add 1:4 ratio of water, sugar and boil it in a pan. When the water reaches boiling point add the round chhenna in it.

6. Water heat will reduce due to chhena added to it. When water again starts bubbling add 2 TSP of plain flour water(maida) and close the lid halfway. Again after 10 mins add  the 2 TSP of flour water this allows the chhena to absorb air and become spongy. Closing the lid completely will solidify the sugar mixture its better to keep is 1/4th open or add lemon to the sugar water syrup so that it doesn't gets solidified. Totally it will take 10 mins to cook on medium flame. If you have a doubt whether rasagulla has cooked properly put it in glass full of water it should emerge and go down which means it has cooked well.

7.Take the rasagulla and strain the sugar water from it and allow it to cool.

8. Boil the milk in a thick bottom pan add saffron, sugar and cardamom powder to the boiling milk. Boil it unitl it becomes 1/3rd.  

 

9.Add the cooled rasagulla inside this mixture and cooked it for 2 more mins until milk again bubbles, so that the rasagulla can absorb milk.

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• While adding the lemon juice or vinegar have the stove in low flame, dont switch it off. 
• If the milk is not curdling add a extra spoon of lemon juice
• Cooling the chhena immediately(washing it in running water) is very important to make it soft and to get rid of the lemon flavour
• Have to prepare the dough by nicely massaging it softly, do atleast fro 10 mins. Dont use more pressure as this will make the rasagulla harder.
• While making balls from the dough dont apply more pressure. Have the dough in between your palms and make a soft ball
• Adding a flour mixture is important as it will give nice sponginess to the rasagulla
• For preparing milk mixture, you can even add condensed milk and little of milk until you get correct consistency, so that time consumed in this step will get reduced
• If you dont have saffron you can leave that step or add food colour. 

Read More »

Uppu Seedai KrishnaJayanthi Recipe | Seedai Recipe

 

 

Lets see the secret behind super crispy crunchy Seedai! This easy Chettinad recipe is perfect for Diwali and as an all-time savory, crunchy snack. Simple steps guaranteed!

 

Uppu Seedai is the most popular traditional southindian snack prepared during gokulashtami/Krishna Jayanthi/Janmashtami. We all will have a craving to eat something crunchy many times, this is one of that easy snack which can quench the craving. There are many variations in making this really crunchy. I will share one such recipe which will remain crunchy even for a month when stored in a air tight container.

Every kid will be fond of this savoury, there is a sweet version of seedai also which is called vella seedai.This can be had as a evening snack along with tea/coffee. Instead of giving the unhealthy packaged chips items always prepare this in home and see the happiness in your kids

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Seedai recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Uppu Seedai Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 60 minutes    |  Yield: 1 kg FRIED GRAM – ¾ CUP GRATED COCONUT – 1 CUP SESAME SEEDS – 1 TBLSPN SALT - TO TASTE TO GRIND IDLY RICE – ½ KG

METHOD OF PREPARATION

1. Take all the ingredients as given, wash and soak rice for 2 hours. Grind roasted gram as a fine powder in a mixie

2. Drain the water completely and grind it by sprinkling water add salt at first and once it grinded finely then add coconut and grind it for 5 minutes

3. Transfer it to a bowl then add grounded gram powder and sesame seeds and mix it well to form a dough. 

4. Make tiny balls out of it as below. You can make the small balls and drop it in a paper

5. Heat oil in a pan, in hot oil drop the seedai’s and cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you turn it you will hear the crispyness sound)

6. It is the best evening time snack

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note

• If the dough is loose, take a pan and add the grounded paste and stir it continuously for about 3 minutes till the moisture is lost in such a way that you are able to make a dough out of it
• If you dont have black sesame seeds you can add white also. Sesame seeds give a good flavor and its good for health.
• Its better to grind in grinder as mixie will require more water to grind.

 

Read More »

Crispy Kai Murukku (Chakli/Chakkuli) Recipe with Cooked Urad Dal

 

Top secret revealed! Master super crispy Authentic Chettinad Kai Murukku. This traditional Chakli/Chakkuli recipe uses the cooked Urad Dal Flour method for the ultimate crunch, guaranteed!

 

Murukku is a very old Indian savory. This originated from tamil nadu, the word "Murukku" means twist in tamil. 

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli". Chakli is a similar dish typically made with an additional ingredient bengal gram (chickpea) flour. Kai Murukku in tamil means murukku made in hands instead of equipments. Take dough as a ball then string it as rope in your hands and twist it and make it in round shape. This crunchy snack plays a key role in all chettinad marriages, it is given as one of ‘Seervarusai palagaram’ which should be 9 or 11 swirls (Suthu) in a single murukku. You can store it for a month time and use it. Use fresh oil for long time storage.Tried  it many times to achieve this crunchy long lasting murukku, you also try and enjoy it. 

 

Lets see How to make Kai Murukku Crispy | Chakli Recipe | Chakkuli Recipe | Chakli Recipe with cooked Urad Dal

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

How to make Kai Murukku Crispy | Chakli Recipe with cooked Urad Dal Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours    |  Yield: 22 Nos BUTTER – 2 TBLSPN SEESAME SEEDS – 1 TBLSPN TO GRIND IDLY RICE – 400 GRAMS TO ROAST AND GRIND URID DAL – ¼ CUP

METHOD OF PREPARATION

1. Wash and soak rice for 2 hrs

 

2. Dry roast urid dal and allow it to cool

3.Drain the water from rice completely and grind it by sprinkling water add salt at first and grind it as a fine paste and also grind urid dal in mixie jar as a fine powder

3. Transfer the rice dough to a bowl then add grounded dal powder, butter and sesame seeds to it and mix it well to a soft dough, you should able to press the dough with your finger as below. If it is watery then roll it in a muslin cloth and keep it it will absorb the excess water

3. Take a ball size dough and a water bottle cover. Twist the dough using first three finger of your hand  as a outer layer of the cover. Grease your hand with water which helps in the easy twisting of the dough.

4. Heat oil in a pan, in hot oil drop the murukku I have fried 3 at a time you can fry as much you can according to your pan size. Once murukku starts cooking it will float in oil then turn it to the other side you can use flat ladle or stain less steel rod. Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the Kai Murukku into it, once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound).

5. Inner ring of the kai murukku will be like a nest once it is cooked crispy.It is the best evening time snack

Read More »

Kandharappam | Kantharappam | Sweet Paniyaram Recipe

 Sweet Paniyaram Recipe for Beginners, Sweet Paniyaram Recipe step by step recipe

Kandharappam / Kantharappam / Kandarappam is a famous chettinad dessert which is made during festivals at chettiar houses. This is a offering made for lord murugan(kandhan) hence the name kandhar appam. Aachis have invented lot of savouries and sweets as evening time snack, this is one of their invention which will be loved by all . If we make the same recipe with karupppati(palm jaggery) its called as karuppati paniyaram.

Karuppati or palm jaggery is derived from palm trees which is healthier than the sugarcane jaggery as it is a good source of ascorbic acid and vitamin B complex.Being rich in iron, it prevents diseases like anemia and also contains essential nutrients like magnesium and potassium. Magnesium is vital for the proper functioning of the nervous systems and the potassium regulates the blood pressure and the heart functions.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Kandharappam recipe, Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

 

Kandharappam | Kantharappam Recipe | Sweet Paniyaram Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield: 20 Nos RAW RICE – 1 CUP URAD DAL – 2 TBLSP CHANNA DAL – 1 TSPN MOONG DAL – 1 TSPN FENUGREEK SEEDS – ½ TSPN GRATED JAGGERY – 1 ¼ CUP GRATED COCONUT – ½ CUP CARDOMOM POWDER – ¼ TSPN SALT – 2 PINCH OIL – ¼ LT

METHOD OF PREPARATION

1. Take raw rice till the mouth of the cup and add urid dal to it like a temple tower, leave the extra dal in the plate. Wash and Soak rice, dal, fenugreek seeds together for 1½ hour.

Add Jaggery to a bowl with 2 tblsp of hot water and melt it and then filter it to remove impurities. If the Jaggery is pure without dust you can add it directly while grinding.

Quantity of grated jaggery should be equal to the combined measurement of rice and dal.

Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate - Read more at: http://www.authenticrecipesofindia.com/2016/03/chettinad-vellai-paniyaram-vellai.html.Content Copyrighted to authenticrecipesofindia.com

Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate - Read more at: http://www.authenticrecipesofindia.com/2016/03/chettinad-vellai-paniyaram-vellai.html.Content Copyrighted to authenticrecipesofindia.com

2. Drain the water completely from the soaked dal,rice and add it to grinder or mixie and filtered jaggery sryup little by little instead of water. Once it is grinded as fine paste then add grated coconut, cardomom powder and pinch of salt. Then grind it for 2 minutes

3. Rest the batter for half an hour. Then mix the batter to  consistency like dosa batter as below. If this batter became watery you can add the thick batter(reserved if any) and bring to correct consistency

4. Use the flat laddle to drop the kantharappam into the oil as below.

  
5. Take pan heat oil, in hot oil, check oil whether it is heated,then drop 1 flat big spoon of batter after 1 minute the kantharappam will start floating in oil with a flowery border, then turn it to other side.

6. Cook both the side in golden yellow color. Cooked Kantharappam will be like below picture which will have crispy flower border and spongy in middle . You can deep fry one at a time

 

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

 

Note:

• Minimum of half an hour resting time is required before you start preparing the appam. This will help in the spongy texture.
• If you are doubtful of the consisteny, reserve thick batter separately in a bowl. To another bowl add batter and water to make it to dosa consistency and start making appam, if its watery it will not fluff it will become flat. Then you can add the reserved batter.
• You can reduce or add jaggery according to your taste

Read More »

Crispy Thenkuzhal Murukku Recipe | Easy Diwali Snacks

 

Lets see the secret behind super crispy Thenkuzhal Murukku! This easy Chettinad recipe is perfect for Diwali and as an all-time savory, crunchy snack. Simple steps guaranteed!

 

Thenkuzhal Murukku is a very old Indian savory. This originated from Chettinad, Murkku has many variation like Kai Murukku which is made in hand, next variation is Thenkuzhal. It will be in spiral or coil shape, It is a light crispy murkku which elders people can also taste it. All time favourite chettinad 'edapalgaram' tea time snack on daily basis. Special snack in all marriage occassions in chettinad. It is also given as one among the Seeruvarisai Palagaram in Chettinad marriages. Seeruvarisai Thenkuzhal will be bigger in size. It can be stored in airtight container for 1 month.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Thenkuzhal Murukku | Easy Thenkuzhal Recipe | Diwali Snacks Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield : 25 Nos FLOUR - 4 CUPS SALT – TO TASTE OIL – ½ LT TO GRIND RAW RICE  – 800 GRAMS URID DAL – 300 GRAMS

METHOD OF PREPARATION

1. Dry roast urid dal till you get aroma.

2. Then mix it with raw rice and give it in a flour mill and grind it. Once the flour comes to room temperature then you can make thenkuzhal with the required flour.

3. Add water and salt and mix the flour finally add 1 tblspn oil and make it as a dove and divide as portions.

I have taken 2 cups of flour first and divided it as three portion.

After preparing the thenkuzhal with the three portion then again i have kneaded 2 cups of flour and prepared the thenkuzhal again

4. Drop one portion of the dove to the thenkuzhal kattai and close it

 

 

5. Then Squeeze it ( puliya vendum) at the back side of small plate or flat ladle.

Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now drop the thenkuzhal into the oil, (be careful while dropping it there are chance that oil drops on your hand). Please go closer to the pan add drop the thenkuzhal

 

6. Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side 

 

 

 

 

7. Cook both the sides in golden yellow color.

8. Place the cooked thenkuzhal in hand and press it the cooked thenkuzhal will break into several pieces the inner ring will be like a nest. Once the thenkuzhal is cooled then store it in a airtight container. it can be stored for 1 month time

 

 

Note:

• If the Urid dal is roast till reddish color then the thenkuzhal will become red in color 
• If the Urid dal is not roasted well you will get the raw taste
• You have to drop the dove in thenkuzhal kattai till 3/4 

Read More »