Pumpkin / Parangikai / Manjal Poosanikai Halwa

Recipe: Palm Leaves Kozhukattai | பனங்குருத்து ஓலை கொழுக்கட்டை Prep Time: 15 minutes Cook time: 40 minutes Recipe Cuisine: South Indian Recipe Category: Kozhukattai Yield: 15 nos

Ingredients :

Raw Rice - 2 cups Coconut Shred - 1 cup Palm Jaggery Powder / கருப்பட்டி  / பனைவெல்லம் - 1 cup (powdered) Green Gram (skinless and split) - 1/2 cup Dry Ginger / சுக்கு - 2" piece (powder) Cardamom - 3 nos (crushed or powder) Water - 1 cup Palm Leaves / பனங்குருத்து ஓலை.

Method :

Steps To Make The Rice Flour: First wash and soak the raw rice for an hour. (Image 1) Drain all the excess water and shadow dry them for half an hour. (Image 2) Then grind in to fine powder and sieve the rice flour. (Image 3 and 4)

Steps To Make The Palm Leaves Kozhukattai / பனங்குருத்து ஓலை கொழுக்கட்டை: Roast the prepared raw rice flour over simmer and keep aside to cool. (Image 5) Then roast the green gram until its colour change little and cool them. (Image 6) To make the jaggery syrup, boil a cup of water, add in the palm jaggery and cook till dissolved Then filter the syrup and keep aside. (Image 7) To make the kozhukattai dough, in a mixing bowl, add all the dry ingredients and mix altogether. Then add the palm jaggery syrup and knead into soft dough in a non-sticky consistency. (Image 8, 9 and 10)

To make the palm leaves kozhukattai, clean the palm leaf and fill the dough lengthwise, fold it and tie tightly with thread or use thin torn part from the palm leaves. (Image 11 and 12) Steam in idly pan for about 20 - 25 Min's in medium flame and ready to serve. (Image 13)

Serving Suggestion : Serve hot with Crispy Butter Murukku \ Thenkuzhal Murukku Page: Collection Of Sweets Recipes, Collection Of Snack Recipes, Home Page.

Carrot Halwa \ Gajar Ka Halwa Dessert

Khoya Gulab Jamun | Palkova Gulab Jamun | Deepavali Special Dessert

About The Recipe:

Khoya Gulab Jamun | Palkova Gulab Jamun | Deepavali Special Dessert - Gulab jamun's are most of the peoples favorite dessert including me. Deepavali will never full fill without gulab jamun's. Already I posted milk powder gulab jamun. Similarly this one is also very easy to make within 45minutes. Just make jamun dough, rest 10 minutes, make balls, deep fry it, soak in syrup and enjoy 😃 that's all. I tried with homemade khoya before, that's not worked out for me, so I recommend to try with store khoya. Advance Deepavali wishes to all of them 😄. Follow the recipe as below with the step by step instructions and images... Don't forget to share with me!

பாதுஷா

Recipe : Soft Badhusha | How to make Badusha Recipe at Home Diwali Dessert Prep Time: 30 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Dessert

பாதாம் அல்வா

Recipe : 100th Post How To Make Pure The Almond / Badam Ghee Halwa Recipe! Prep Time: 2 hours 15 minutes (include soaking time) Cook time: 45 minutes Recipe Cuisine: Indian Recipe Category: Dessert Yield: 3 cups

Ingredients :

Almond / Badam - 200 gm Milk - 300 ml to 500ml Milk - 250 ml (boiled, room temperature) Sugar - 400 gm Ghee - 200 gm Saffron - 1 tsp Salt - 1 pinch Garnish : Soaked Almond / Badam in Milk and Chopped Saffron

Method :

Steps To Make Pure Badam Halwa : Soak the almonds / badams in hot water for about 2 hours and peel off the outer skin. (shown in above image)

Then grind the almonds / badams coarsely with milk and keep aside. (shown in above image)

To make the halwa, heat milk in a non-stick pan, when it starts boiling add saffron and stir well continuously into a little thick consistency. (shown in above image)

Add the ground almond / badam paste, cook over medium flame by stirring continuously for about 5mins. (shown in above image)

Then add in the sugar and again stir continuously to avoid lumps

Add the ghee little by little in between by stirring continuously for about 30min (+ or -) in medium flame. From the beginning the ghee will separate from the halwa mixture and finally it will merge with mixture.

The halwa consistency is shown in above image. Transfer the badam \ almond halwa into the bowl, garnish with the almond and saffrons. Ready to serve.

Serving Suggestion : Serve with Crispy Murukku - Thenkuzhal Murukku and Gulab jamun and Coconut Rava Laddu / Semolina Balls

Author: Kalai's Cooking Recipes