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Coconut Gujiya

13 Oct

kobbari_kova_kajjikaya
Coconut Gujiya.

Coconut is cooked in reduced milk and jaggery to make into soft mixture. The coconut mixture is then stuffed inside dough made with plain flour. The stuffed gujiya are then deep fried in oil till brown in color. Serve coconut gujiya once it cools down.
Makes: around 9 Coconut Gujiya.

Ingredients:

All purpose Flour/ Maida 1 Cup
Pure Ghee 1 Tbsp
Salt a pinch
Oil for deep frying

For the filling:

Fresh or Frozen Coconut 1 Cup(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Milk 3 1/4 Cups
Cardamom Powder a Big Pinch

Method of preparation:

Knead all purpose flour, ghee and salt into tight dough using sufficient water.
Leave the dough covered for at least an hour.
Divide the dough into around 9 portions.

Heat milk in a wide pan on medium heat.
Let the milk boil and reduce to almost quarter cup.
Keep stirring frequently to avoid scorching.
Stir in jaggery, coconut and cardamom powder.
Keep stirring and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Let the mixture cool down a bit so it is easy to handle.
Divide the mixture into around 9 portions.

Take small lime sized ball out of the all purpose dough and roll into 6-8 inch somewhat thick flat disk.
Dust the all purpose flour so that the dough doesn’t stick to rolling pin.
Put a big spoonful of the coconut filling in the middle of disk.
Apply oil to the outer rim of the circle and fold the circle into half carefully to form a semicircle.
Press the edges tight and twist it all the way to tightly lock the stuffing inside.
Repeat the same with remaining dough and filling.

Heat oil in a pan on medium heat.
Test the oil with a small piece of dough.
When the dough floats to the top in no time, then the oil is ready.
Put each tightly packed gujhiya into hot oil and fry for 2-4 minutes or until it turns golden brown on both sides.
Remove onto absorbent paper.
Serve and store tight the remaining coconut gujiyas.
Notes: Instead of deep frying, you can use oven to roast the coconut gujiya.

Suggestions: Adjust sweetness with jaggery if necessary. If dough disk comes too thick, make sure to deep fry on low flame till insides are cooked well.
Variations: Check other variation of gujiya here.
Other Names: Coconut Gujiya.

Coconut Milk Laddu

5 Oct

coconut_kova_laddu
Kobbari Palu Laddulu.

Fresh or frozen coconut is cooked in reduced milk along with jaggery. The mixture is then formed into laddu when the coconut milk mixture is still warm. Serve coconut milk laddu as desired.
Makes: around 10 Coconut Milk Laddu.

Ingredients:

Fresh or Frozen Coconut 1 1/4 Cups(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Milk 4 Cups
Cardamom Powder a Big Pinch
Ghee few Drops

Method of preparation:

Heat milk in a wide pan on medium heat.
Let the milk boil and reduce to almost quarter cup.
Keep stirring frequently to avoid scorching.
Stir in jaggery, coconut and cardamom powder.
Keep stirring and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Let the mixture cool down a bit so it is easy to handle.
Divide the mixture into around 10 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut milk laddu stays fresh for couple of days. Serve coconut milk laddu.
Notes: Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Check other recipes with coconut here.
Other Names: Coconut Milk Laddu, Kobbari Palu Laddulu.

Almond Kova

1 Oct

badam_kova
Badam Paala Kowa.

Milk is boiled down till most of the moisture is evaporated and all left is a thick golden soft mixture. During the final stage, almond paste and sugar are added and reduced further. Store for couple of days if necessary and serve almond kova.
Makes: around 7 Almond Kova.

Ingredients:

Whole Milk (Doodh) 2 Cups
Whole Almonds 15
Sugar 1/4 Cup or to taste
Pure Ghee 1/4 tsp

Method of preparation:

Soak almonds in water and microwave for a minute or two.
Peel the almonds and soak them in few tablespoons of milk for couple of hours.
Grind the almonds into smooth paste along with the milk and keep aside.

Heat a heavy bottomed wide vessel on medium – low heat, add milk and bring to boil.
Keep boiling the milk by stirring frequently to avoid scorching.
Reduce the milk till it reduces to almost 1/6th of original measure.
When milk thickens and starts to come together, stir in almond paste.
Let the mixture cook again and reduce to thick consistency, then stir in sugar.
Let the sugar melt completely and remove from heat once the mixture forms a soft ball.

When mixture is warm enough make soft balls out of the mixture and flatten them a little with help of two fingers.
Apply ghee to the hands to avoid the mixture from sticking to the hands.
Refrigerate to increase the shelf life for a week and microwave for around 10 seconds to warm them up.
Serve almond kova immediately or with in couple of days.
Notes: Make sure to always keep the bottom from burning.

Suggestions: If the bottom of the pan seems burnt, remove the milk into another pot to boil. If milk is boiled longer than required, doodh peda comes rubbery. If badam doodh peda is not coming together, put the mixture back on heat to thicken it or add a tsp of maida to form peda.
Variations: Evaporated milk can be used to reduce the boiling time to half. Add sliced blanched almonds to the mixture if desired.
Other Names: Almond Kova, Almond Milk Fudge, Badam Pappu Palakova, Badam Doodh Peda.

Badam and Rice Kheer

14 Sep

badam_rice_kheer
Badam Pappu Pala Thalikalu.

Rice flour is made into soft dough with hot water and then the dough is shaped into balls and strings. The prepared balls are then boiled in milk till cooked. Blanched and peeled almonds are made into paste and added to the milk. Serve badam and rice kheer hot.
Makes: around 4 Servings of Badam and Rice Kheer

Ingredients:

Milk 1 1/2 Cups
Rice Flour 2 Tbsps
Jaggery 3 – 5 tbsps
Cardamom Powder a big Pinch
Almonds 15 – 20

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then grind the almonds into smooth paste with little water.

Bring to boil few tablespoons of water.
In a bowl, add rice flour and add hot water.
Knead the rice flour into soft dough and divide the dough into small portions.
Form some of the portions into tiny balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in prepared rice flour balls and strings and cardamom powder.
Boil till the rice flour balls float (around 5 – 10 minutes).
Add little more milk if the mixture becomes too thick.
Stir in almond paste and boil on low flame for few seconds.
Remove from heat, stir in jaggery.
Pour into small bowls and serve badam and rice kheer immediately.
Notes: Make sure not to add sugar or jaggery if the mango pulp is already sweetened.

Suggestions: If the strings or balls are too small, they dissolve in milk once cooked. Make sure they are big enough to hold their shape. If the formations are too big, they take more time to cook in the milk.
Variations: A traditional version of palathalikalu.
Other Names: Badam Pappu Pala Thalikalu, Badam and Rice Kheer

Coconut Jaggery Laddu

7 Sep

coconut_jaggery_laddu
Kobbari Bellam Laddulu.

Fresh or frozen coconut is cooked along with jaggery and a hint of nutmeg. The mixture is then formed into laddu when the coconut jaggery mixture is still warm. Serve coconut jaggery laddu as desired.
Makes: around 5 Coconut Jaggery Laddu.

Ingredients:

Fresh or Frozen Coconut 1 Cup(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Sugar 1 Tbsp
Milk 2 Tbsps
Sliced Blanched Almonds 2 Tbsps
Nutmeg a Pinch
Ghee few Drops

Method of preparation:

Heat a pan on medium heat, add jaggery, coconut, sugar, nutmeg and milk.
Keep stirring frequently and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Stir in blanched almonds and ghee.
Let the mixture cool down a bit.
Divide the mixture into around 6 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut laddu stays fresh for couple of days. Serve coconut jaggery laddu.
Notes: Make sure not to add too much millk. Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Garnish each coconut jaggery laddu with blanched sliced almonds if desired. Check other recipes with coconut here.
Other Names: Coconut Jaggery Laddu, Kobbari Bellam Laddulu.