Other Sweets ~ Tamalapaku

Showing posts with label Other Sweets. Show all posts

Almond Flour-Coconut Poli

BM #133 Week 2 Day 2 -

In the Stuffed Dishes series, today's recipe is a very simple one. I regularly used to make Coconut Poli (aka Kobbari Bobbatlu ) as my kids used to like them when they were younger.

One of my cousins gave me an idea to add almond flour to the regular coconut filling and these were just as delightful.

Ingredients -

Almond Flour 1/2 cup

Dried Coconut Powder 1/2 cup

Brown sugar (or jaggery powder) 3/4 cup

Cardamom powder 1/2 tsp

Ghee 2 tsp

Whole Wheat Flour 2 cups

Pinch of salt

Warm water enough to make a dough

Method Of Preparation -

To prepare the filling -

Heat a pan on a medium flame and fry the coconut powder in a spoon of ghee.

Add almond flour, sugar/jaggery to it and sprinkle a few drops of water to get a moist mixture. Divide the mixture into 12-14 equal portions and set aside. Make sure the mixture is still warm else it might toughen up.

To prepare the dough -

In a mixing bowl, add the warm water to the wheat flour and knead to make a chapati dough. Cover and set aside.

To prepare the Poli -

Divide the dough into 12-14 equal portions. Spread out each portion, put in a spoonful of the filling and close the edges making sure the filling doesn't spill.

Roll it out into thin circles and cook it on a tawa like a chapati, greasing it with a few drops of ghee on both sides. Remove from heat and continue with the rest of the material.

Serve them warm.

Preparation Time 30-35 minutes
Makes 12-14

Posted by Harini R on Monday, April 11, 2022

1 comments

categories: Almond Flour, Blogging Marathon, Coconut(Kobbari), Jaggery, Other Sweets, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Malpua With Whole Wheat Flour

BM #132 Week 2 Day 3 -

Here is another festival recipe which is easy to make and a delight to enjoy.

Recipe Source here
Ingredients -

Whole Wheat Flour 3/4 cup

*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)

Fennel Seeds Powder 1/4 tsp

Cardamom Powder 1/2 tsp

Milk 1 1/2 cups

Heavy Whipping Cream 2 Tbsp

Ghee 1/4 cup

Cashews, Almonds, Pistachios chopped for garnish

For the Sugar Syrup -

Sugar 1/2 cup

Water 1/2 cup + 2 Tbsp

Saffron Strands 5-6

Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -

In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil.

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -

In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -

Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua.

Serving the Malpua -

Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

Preparation Time 45 minutes
Makes 20-22

Posted by Harini R on Saturday, March 12, 2022

7 comments

categories: Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Festival Recipes, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Bellam Dosa ~ Jaggery Dosa

BM #130 Week 3 Day 2 -

Today I shall highlight this classic recipe of Bellam Dosa. I always used to make it with just wheat flour and jaggery but never thought too much about it. My little one used to love that version as a toddler.

Now as the kids have grown up, their taste buds have changed so much that it is surprising. To accommodate my little one's changing taste buds, I changed the recipe to add in some rice flour and some ginger powder to cut into the flavor of jaggery.

That little change was welcomed by her and all of us enjoyed our share of the mini sweet dosas.

Ingredients -

Wheat Flour 1/2 cup

Rice Flour 1/4 cup

Jaggery, Powdered 1/4 cup

Salt 1/4 tsp

Dry Ginger Powder/Sonth 1/4 tsp (Optional)

Cardamom Powder 1/4 tsp

ENO Fruit Salt 1/4 tsp (Or Baking Soda)

Ghee for shallow frying

Method Of Preparation -

Soak the jaggery in about 1/2 cup of water and mix well until the jaggery is melted. I added warm water to make the process faster.

To the melted jaggery add the flours and gently mix until there are no lumps adding as much water as needed to get a Dosa batter consistency.

Add the rest of the ingredients and gently mix.

Heat the griddle and keep the heat at medium to low.

Pour a ladleful of batter and gently spread in a circular fashion.

Drizzle ghee on the edges and allow it to cook for a couple of minutes.

When the underside is brown gently flip the dosa on the other side and let it cook for a few seconds.

Remove gently on to a serving plate and continue with the rest of the batter.

Serve immediately as is or with any chutney of your choice.

Preparation Time 20 minutes
Makes 8

Posted by Harini R on Tuesday, January 18, 2022

6 comments

categories: Blogging Marathon, Breakfast, Dosas, Flours, Jaggery, Other Sweets, Rice Flour (Biyyam Pindi), Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Kodo Millet Sweet Pongal ~ Arikela Thiyya Pongali

BM #123 Week 4 Day 3 -

Making Sweet Pongal with any type of millet is so easy to make and just as easy to get addicted to.

I made this sweet pongal for Ugadi of 2021. The thali in the picture is from the festival day. It is a small thali due to subdued celebration.

The thali features Raw Mango Pulihora, Instant Dhaniyala Sambar, Aloo Fry, Semiya Payasam and Kodo Millet Sweet Pongal

Ingredients -

Kodo Millet / Arikelu 1/2 cup

Chana Dal handful

*Jaggery 3/4 cup

Milk 1/2 cup

Ghee 2 tsp or more as needed

Almonds and Cashews chopped 1/4 cup

Cardamom Powder 1/2 tsp

* I have tried making this with 1/2 cup sugar and it tastes just as good.

Method Of Preparation -

In a pressure cooker, wash kodo millet and chana dal. Add 2 cups of water and 1/2 cup of milk. Cook for 15 minutes or up to 2 hisses. [I cooked in instant pot for 10 minutes in manual/pressure cook mode].

Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.

After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery.

Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.

Remove the pongal from heat.

Serve warm with a topping of more toasted nuts and ghee.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Saturday, June 26, 2021

4 comments

categories: Blogging Marathon, Dairy Products, Jaggery, Kodo Millet, Milk, Millet Recipes, Other Sweets, Sweetening Agents, Sweets and Desserts | |

Badusha (Balushahi)

BM #119 Week 4 Day 2 -

- post updated 12/25/2020

For me, Badusha was always a delicacy reserved for eating during weddings. I have always been intimidated by the idea of making badushas. All the hype surrounding the preparation during my childhood days is probably the main reason.

But then, my inspiration came in the form of a phone call one fine afternoon in a casual conversation with my cousin. I tweaked her recipe which involved using the readymade pancake mix. But off late I have come to appreciate these badushas made in the traditional way. My attempts so far have been successful and so I might want to stick to the traditional method.

Trust me, the preparation was neither intimidating nor laborious. I have since prepared these umpteen number of times owing to popular demand at home. And the whole experience has been humbling and satisfying at the best!!

Ingredients -

Maida 1 cup

Baking Soda 1/4 tsp

Baking Powder 1/4 tsp

Ghee 2 Tbsp

Curd 4 Tbsp

Oil to deep fry

For the Syrup -

Sugar 1 cup

Water 1/2 cup

Lime juice 1 tsp

Method Of Preparation -

To prepare the dough –

In a mixing bowl, sieve and maida, baking soda and baking powder.

Add ghee to the flour mixture and mix well until the flour resemble bread crumbs.

Make a rough dough with curd. Make sure not to knead vigorously. Even if there are bits of flour around, let it be. Cover and set aside for 20 minutes. Make sure no water is added.

While the dough sits in a covered mixing bowl, prepare the syrup and start heating the oil in a medium flame.

Care should be taken to fry the badushas in a low-medium flame because otherwise, the insides wouldn't cook properly leaving a bad taste when eaten.

To prepare the syrup -

Take 1 cup of sugar and 1/2 cup of water and bring to a boil until a single string consistency and add the lime juice so that the syrup maintains the consistency.

Badusha Preparation -

Break the dough into pieces making sure to keep the layers intact. So just keep breaking the dough and putting it together thereby mixing the dough.

The right temperature of the oil is when a pinch of dough is dropped, it should stay at the bottom while the bubbles should rise above.

Make small discs out of the dough by not putting too much pressure and after the oil is hot enough gently slide these small discs and don't disturb them until they rise to the top on their own.

Take a long spoon and move it around in the oil so the badushas will get evenly cooked. Fry them until they are golden brown all over.

They should slightly expand but retain their shape.

Gently put the golden brown badushas into the sugar syrup and make sure they are covered with the syrup completely.

Leave them in the syrup for about a minute and then take them out so they can get dried and the syrup is properly absorbed.

And after an hour or so the badushas are ready to be devoured!!

Preparation Time 20 Min + Resting Time 20 min + Frying Time 30 min

Makes 24 pieces

Posted by Harini on Friday, December 25, 2020

3 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Dairy Products, Flours, Ghee, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Yogurt (Curd/Perugu) | |

Shakkarpare

BM #119 Week 1 Day 3 -

Today's sweet is known to many as it makes a wonderful addition to many a Diwali Sweet platter across many states in India.

I am sure there are many variations to this popular Diwali sweet. This is just how I make and enjoy.

Ingredients -

Whole Wheat Flour 3/4 cup

Maida / All Purpose Flour 1/4 cup

Salt a pinch

Ghee 1 Tbsp

Oil for deep frying

For Sugar syrup -

Sugar 1/2 cup

Water 1/4 cup

Method Of Preparation -

In a mixing bowl, add 3/4 cup wheat flour and 1/4 cup maida(all purpose flour). Sprinkle a pinch of salt and mix well.

Add in about a tablespoon of ghee in a semi solid state. Rub in the ghee into the flour well until the flour is able to hold itself together without falling apart.

Slowly add water to the flour to make a stiff dough. I probably added a little over 1/4 cup of water. It will depend on the type of flour being used.

Cover the dough and set aside for 10 minutes.

Divide the dough into 3-4 equal parts.

Roll each portion of the dough into a thick roti. The thickness is a personal preference. I prefer slightly thinner while many of my friends like the thicker version.

Poke with a fork all over the rolled dough (This is optional).

With a pizza cutter or a sharp knife, cut small diamond or square shapes out of the rolled out roti.

Heat oil in a deep frying pan or wok. Test the temperature of the oil by gently dropping a small piece of dough. If the dough rises gradually and floats then it is the right temperature.

Gently slide the square or diamond shaped dough pieces into the hot oil and fry them until they are golden brown. Remove onto kitchen paper towels to drain the excess oil.

Continue frying the rest of the diamond pieces.

Meanwhile prepare the sugar syrup by heating about 1/2 cup of sugar and about 1/4 cup of water. Let it boil until 2 thread consistency is obtained.

Remove from heat and quickly add the fried shakkarpare into the sugar syrup and toss them quickly so that the sugar syrup is well coated on all the pieces. As the sugar syrup cools down, it will crystallize.

After they cool down store them in air tight container and enjoy when the craving strikes.

Preparation Time 30 minutes
Makes approximately 2.5 cups

Posted by Harini R on Saturday, December 5, 2020

2 comments

categories: All Purpose Flour (Maida), Blogging Marathon, Flours, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Rava Badusha

BM #119 Week 1 Day 2 -

For today's sweet, I have chosen to highlight this unique way to make the ever popular Balushahi or Badusha without using Maida/All Purpose Flour.

It has a unique texture and definitely competes with the regular Badusha in all aspects. Thanks to Sasi Kala for this recipe.

Recipe Source here
Ingredients -

*Fine Sooji / Chiroti Rava 1 cup

Salt a pinch

Baking Soda 1/2 tsp

Ghee 1/4 cup

Curd 1/4 cup

Crushed Nuts for garnish (Optional)

Oil to deep fry

For the Syrup -

Sugar 1 cup

Water 3/4 cup

* If the fine sooji is not sine enough don't hesitate to pulse the sooji in the mixer but make sure it doesn't get too fine.

Method Of Preparation -

In a mixing bowl, add fine sooji, salt and baking soda and mix well.

Add in the ghee and rub it into the sooji until the ghee is incorporated. Slowly add the curd and make into a soft dough kneading it well for about 2-3 minutes.

Cover and set aside for about 15-20 minutes.

While the dough is resting, the syrup can be made and kept ready.

To make the syrup - Heat a thick bottomed pan, add sugar and water and let it boil until the syrup is sticky and honey colored. Remove from heat just as the syrup approaches the 'single string consistency' stage.

To make the badusha -

Knead the dough well for about 2-3 minutes until it feels pliable and divide into 12-14 equal portions.

Knead each portion of the dough and make thick discs with an indent in the middle, set aside and cover. Continue with the rest of the dough.

Heat oil to deep fry. Make sure the heat is on low. Drop the prepared discs into the oil not crowding them.

Allow them to rise to the top and gently flip them and let them get a golden hue. Remove from the oil and drain them on paper towels. Continue with the rest of the prepared discs.

Dunk them in the syrup and let them sit in the syrup for about 5 minutes. Remove from the syrup, drain the excess syrup and arrange them on a tray, garnish with chopped nuts and allow them to dry for a few minutes.

Serve them and enjoy.

Preparation Time 45 minutes
Makes 14-16

Posted by Harini R on Friday, December 4, 2020

2 comments

categories: Blogging Marathon, Chiroti Rava, Dairy Products, Ghee, Grains and its Products, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Yogurt (Curd/Perugu) | |

Everyday Mini Thali 6 - Mango Fruit Salad - Day 10

BM #116 Day 10 -

Today is the 6th thali in the category of Simple everyday thalis. This is a very special thali as I have used our freshly harvested raw tomatoes to make Raw Tomato Chutney, Raw Tomato Curry With Moong, and Raw Tomato Dal. Also in the picture are Rice, Yogurt, Mango Fruit Salad, and Uppu Mirapakai (Mor Milagai).

This Mango Fruit Salad is a perfect recipe for a make ahead dessert for a party. Thanks to Sandhya for helping me with the recipe and giving me tips which helped me rest easy.

The measurement for each of the ingredients given in the recipe is just a rough guideline. Feel free to play around the quantities of each of them. It is a simple, no-nonsense recipe. I have since referred this dessert to so many of my friends and family.

We will take a break for Saturday and come back on Sunday with yet another theme for week 3.

Before we go on to the easy peasy recipe, here is a recap of all the posts in week 1 and 2.

Week 1 - Platters

High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1

Dips Platter - Spinach Artichoke Dip - Day 2

Kid's Dream Platter - Banana-Mango Berry Milkshake - Day 3

Beverage Bar - Spiced Apple Cider in Instant Pot - Day 4

Week 2 - Simple Everyday Mini Thalis

Everyday Mini Thali 1 - Garlic Pepper Rasam - Day 5

Everyday Mini Thali 2 - Drumstick Coconut Milk Curry - Day 6

Everyday Mini Thali 3 - Raw Plum Chutney - Day 7

Everyday Mini Thali 4 - Paneer Bhurji - Day 8

Everyday Mini Thali 5 - Radish Peas Rice - Day 9

Recipe Source Sandhya
Ingredients -

Mixed Fruits 3-4 cups (I used apple, banana and grapes)
Mango Pulp about 2 cups (I used the unsweetened Mango Pulp)
Condensed Milk about 1/2 cup
Whipped Cream about a cup

Note - Freel free to adjust the ingredients as per taste. There is no rule for the proportions.

Method Of Preparation -

In a large mixing bowl, whisk together gently the mango pulp, condensed milk and whipped cream until they are combined well and they appear creamy.

Wash and chop all the fruits into bite size pieces.

Toss in the fruits and mix gently. We like to have more fruits with a light coating of the creamy mixture. So adjust accordingly.

Cover and refrigerate for a few hours before serving. It stays good for upto 3-4 days when stored properly in the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 15 minutes ; Resting time 1 hour +
Serves 10-15 approximately

Posted by Harini R on Friday, September 11, 2020

6 comments

categories: Apple, Banana, Blogging Marathon, Condensed Milk, Dairy Products, Fruits, Grapes, Mango, Other Sweets, Sweets and Desserts, Whipped Cream | |

Sandesh

BM #113 Week 3 Day 3 -

Sandesh is probably the easiest sweets made by Bengalis. I started to make some other dessert but ended up with crumbled paneer and so this Sandesh happened.

With this traditional sweet from West Bengal, I conclude this series of traditional sweets.

Ingredients -

Homemade Paneer crumbled and kneaded 1/4 cup
Sugar 2 Tbsp
Cardamom powder 1/4 tsp
Crushed Almonds 1 Tbsp (divided use)

Method Of Preparation -

Whip the crumbled paneer and sugar to get a smooth mixture.

In a heated pan, cook the above mixture for about 3-4 minutes until the mixture comes together as a single mass. Mix in the cardamom powder and crushed almonds.

Remove from heat. After a few minutes, pinch small portions and roll into small discs. Press in the crushed almonds as a garnish and allow them to cool.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

Preparation Time 20 minutes
Makes 4-5

Posted by Harini R on Friday, June 19, 2020

2 comments

categories: Blogging Marathon, Dairy Products, Other Sweets, Paneer, Sugar, Sweetening Agents, Sweets and Desserts | |

Laskora Boorelu ~ Coconut Dumplings - A-Z Andhra Dishes

BM #112 Week 2 Day 3 -

The letter L was a little challenging but I derived a little benefit of watching TV during this shutdown period. I got a little inspiration from a TV cooking show where these Laskora Boorelu were featured.

As I understand, these are pretty famous in a place called Draksharamam, in Andhra Pradesh. Traditionally these dumplings are deep fried. But I chose to go for the cheat version and used a paniyaram pan (ponganala penam/abelskiver).

Recipe Inspiration TV program
Ingredients -

Urad Dal 1/4 cup (I used 1/4 cup urad dal batter)
Rice Flour 1/4 cup
Salt as needed
Jaggery, Powdered 1 Tbsp
*Oil as needed to cook in a paniyaram pan
For the filling -
Coconut 1/2 cup (I used grated frozen coconut)
Jaggery, powdered 1/2 cup
Cardamom powder 1/4 tsp

*I prefer the low fat version so I made them in the paniyaram pan. Feel free to deep fry them in ghee/oil.
Note - Feel free to use Dosa batter as the outer covering.

Method Of Preparation -

Wash and soak urad dal for about 2 hours.

Drain and Grind into a fine batter along with powdered jaggery, adding as much water as needed similar to Dosa batter. Mix in the rice flour and set aside.

Meanwhile prepare the filling.

In a heated pan, add coconut, powdered jaggery and the chopped nuts.

Cook until the mixture comes together as a single mass.

Remove and allow it to cool.

To make the Dumplings (Boorelu) -

Heat a paniyaram pan, add 1/2 tsp of oil in each of the slots.

Make about 12-13 equal portions of the filling.

Pour 1/2 teaspoon of batter into a slot, gently nestle the filling portion, pour about 1-2 teaspoons of batter to cover the filling. Continue for the rest of the slots as well.

Cover and allow them to cook for a while. Flip each of them and let the undersides cook as well.

Remove and continue with the rest of the dumplings.

Serve them warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112

Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13

Posted by Harini R on Tuesday, May 12, 2020

4 comments

categories: Blogging Marathon, Coconut(Kobbari), Dosa Batter, Dry Fruits and Nuts, Jaggery, Other Sweets, Sweets and Desserts | |

Tamalapaku

Almond Flour-Coconut Poli

Malpua With Whole Wheat Flour

Bellam Dosa ~ Jaggery Dosa

Kodo Millet Sweet Pongal ~ Arikela Thiyya Pongali

Badusha (Balushahi)

Shakkarpare

Rava Badusha

Everyday Mini Thali 6 - Mango Fruit Salad - Day 10

Sandesh

Laskora Boorelu ~ Coconut Dumplings - A-Z Andhra Dishes

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

Subscribe To Tamalapaku

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of