SWEET POTATO HALWA

Diwali is the festival of lights. But for children, it is the festival of Sweets and Snacks. They kept tempted to taste and indulge in variety of home made sweets and snacks. Let's start the sweet series this year with the Sweet Potato Halwa.

INGREDIENTS :

Sweet Potatoes/ Sakkaravalli Kilangu - 250 gms

Sugar - 200 gms

Ghee and Cashews - as required

METHOD OF PREPARATION :

1) Boil Sweet Potatoes and mash it well. It should be too watery.

2) Prepare thick sugar syrup for halwa consistency.

3) Mix in the mashed sweet potatoes to it and mix well. Add a ladle of ghee and ghee fried cashews to it and cook till reaches proper mix and halwa consistency.

Serve hot.

 

JILEBI / JELABI

INGREDIENTS :

Maida - 2 cups 
Rice flour - 11/2 tbsp 
Baking powder- 1/4th tsp 
Curd - 2 tbsp 
Warm water - 11/4th cups 
Sugar - 3 cups

METHOD OF PREPARATION :

1. Mix maida, rice flour, baking powder, curd and 3/4th cup of the water in a bowl and whisk it well.Set side for few hours to ferment.
2. Whisk thoroughly before use.
3. Prepare one string consistency of sugar syrup by dissolving it in the water. Just before the syrup is ready add a pinch of food colour.
4. Heat oil in a kadai. Pour the batter in a plain thin damp cloth with a hole in the middle.Squeeze it out slowly to form like coil in the hot oil . 
5. Deep fry them until they are golden and crisp all over but not roasted.
6. Remove from the kadai and dip in the sugar syrup for 4-5 minutes so that they soak well in the syrup.
7. Take the jilebi out of syrup and serve hot.

CHANAR JILEBI

INGREDIENTS :

Milk - 1 litre
Lemon juice - 3 tbsp
Sugar - 1/2 cupCardamom - 3, crushed
Maida - 2 tsp
Baking powder - 1/2 tsp
Cardamom powder - 1/4 tsp

METHOD OF PREPARATION :

For paneer:

1. Boil the milk. When milk starts boiling, simmer to slow flame and add lemon juice little by little and stir lightly.

2. When milk starts curdling, swtich off the stove and let it stand for 2-3 minutes .Whey water becomes clear.

3. Strain with muslin cloth or thin plain cloth. Pour the curdled milk into it and squeeze out the excess water.

4. Let it rest for 15-20 minutes or until all water is drained away.

For paneer dough:

1. Once water has drained out, transfer it to a bowl. Add maida, baking powder and milk.

2. Knead the paneer for 10-15 minutes to a smooth dough.

For sugar syrup:

1. Heat a heavy pan, add sugar and water. Stir it continuously to dissolve the sugar of thick consistency.For jilebi:

1. Make small paneer balls and roll it into a long strand. Twist the ends of the rope to make a pretzel shape.

2. Heat oil and deep fry them in medium heat until golden brown. Immediately dunk into the warm sugar syrup. Let the jilebi stand in the sugar syrup for 3-4 hours.

3. Serve Garnished with crushed nuts.



Linking it up with SNC Challenge - June 2013 by Chandrani .



and Jagruti 's Outdoor Feast Event .



Linking it with Guru's Kids Special event,

ORANGE KESARI

INGREDIENTS : 

Rava / Semolina - 1 cup
Sugar - 2 cups
Oranges (small) - 7
Ghee
Cashews and Raisins .

METHOD OF PREPARATION :

1) Ghee roast rava well till the flavour rules out .
2) Cook in slow flame . Add sugar and mix it up well .
3) Pour sufficient water and freshly made orange juice without pulp , stir it continuously without any lumps .
4) Add a ladle of ghee and stir continuously till done . Kesari should not stick to the pan .
5) Garnish it with Ghee roasted Cashews and Raisins.