Kuvnya Pittiye Duddhaali(Arrowroot Halwa)

Kuvnya Pittiye Duddhaali(Arrowroot Halwa)

Arrowroot powder is available in the markets. This is very good for the health of the digestive system. Preparing halwa out of it, is a simple procedure. It is also very tasty.

KUVNYA PITTIYE DUDHALI

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

arrowroot powder-1cup,

sugar-1cup,

cardamom powder-1/2tsp,

tender coconut(adsar) scrapings-1/2cup,

milk-1cup(optional).

Method:

Dissolve arrowroot powder in two cup of water and one cup of milk (or 3cups of water).

Add sugar and mix well.

Cook in a pan.

Keep on stirring continuouly till the mass starts thickening.

Add the coconut scrapings and continue to cook till it comes to the halwa consistency.

Add little ghee for flavourand mix it.

Mix cardamom powder.

Spread it on a ghee-greased plate.

On cooling, cut into pieces.

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Ponsat(Ripe Jackfruit Pulp-Dried)

Ponsat(Ripe Jackfruit Pulp-Dried)

In summer season, jackfruit is available in plenty. Many people savour the ripe fruit which is very delicious. For 0ff-season, the pulp of the fruit can be dried and kept, so that it can be consumed as a sweet whenever someone wants to enjoy it.

Ingredients:

ripe jackfruit-500gms(completely cleaned and de-seeded)

sugar-!/2cup.

Method:

Cut the fruits into pieces and grind in the mixer along with sugar, using a little water (just enough to grind).

Spread on a plastic sheet to 1cm thickness. Dry it in the sun till it is fully done.

Cut into pieces and store.

Note: Take care to dry the pulp in a dust-free environment

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Ambsat(Mango Pulp-Dried).

Ambsat(Mango Pulp-Dried).

During summer season, mangoes are available in plenty. Besides enjoying them in its fresh avatar, for use during the off-season, pulp can be extracted from mangoes, dried and stored.

Ingredients:

Fully ripe mangoes-10(large).

Method:

Remove the pulp of 2 mangoes and run for a minute in a mixer to get the smooth pulp.

Spread it uniformly on a plastic sheet to 1/2 cm thickness.

Dry it in the hot sun for a day.

The next day, remove the pulp of another 2 mangoes and spread over the first layer. Dry again for the full day.

Repeat the process till all the mangoes are done.

Totally there will be 5 layers.

Then dry the whole mass in 5 layers until fully dried.

Cut into pieces and store.

Can be consumed as a sweet.

Note: The pulp should be kept at a dust-free location for drying.

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DUDHVODO(SWEET)

DUDHVODO(SWEET)

A very tasty sweet, mostly prepared when the newly weds come home.

Ingredients:

Thick coconut milk-1cup,

rice flour-2cups,

jagerry-1 1/2 cups,

a pinch of salt,

cardamom powder-1/2tsp,

oil for frying.

Method:

Mix coconut milk and rice flour.

Powder the jagerry, add to it along with cardamum powder and salt.

Knead well.

Keep for 10mts.

Knead again to make a soft dough to the puri consistency. If necessary add little water or rice flour to get the consistency.

Make thick puris, on a flat surface using a thin plastic sheet, by pressing with hand.

Heat oil in a pan and deep fry the puris to golden brown.

When one side is done, turn to the other side and fry again, till done.

The dudhvodos are ready.

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Sapaada Neivedhyam(Sheera-Type 2)

Sapaada Neivedhyam(Sheera-Type 2)

This is also a sheera,  prepared for offering as a neivedhyam to God. There are some fixed measurements on the ingredients. The process is mostly the same as given for the other Sheerein against sl. no. 18 under, category, Godsaniche/Sweets on Recipe List Page.

Ingredients:

wheat rawa(smaller granules)-1 1/4 cup,

sugar-1 1/4 cup,

pure ghee-1 1/4 cup(can be less, measured with 1 1/4 of a smaller container)

cow’s milk1 1/4 litre,

banana-1,

cardamom powder-1 tsp.

Method:

Boil milk and cook the rawa in it.

When the rawa is cooked, add the sugar and wait till the mass gets thickened.

Add the banana(cut into small pieces) and the ghee.

Bring the flame to a low and fry the sheera for about 10 mts.

Remove from flame, add the cardamom powder and mix well.

Neivedhya sheerein is ready.

Note:

Dry fruits are not normally added as they are kept separate as offerings.

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Gova Laddu(Wheat Laddu)

Gova Laddu(Wheat Laddu)

This is an instant sweet made from whole wheat. Small children like them very much. Preparation is very easy.

Ingredients:

Whole wheat-1 cup,

jagerry-1 cup,(powdered)

coconut scrapings-1/2 cup,

cashewnuts-a few,(chopped)

kismis-2 tsps,

ghee-2 tsps,

cardamom powder-1 tsp.

Method:

In a dry pan, roast the wheat till it flutters.

Powder it to a coarse texture, using a mixer.

Fry cashewnuts and kismis in ghee.

Fry the coconut scrapings in a little ghee for a minute or two.

Mix all the items thoroughly including the jagerry and cardamom powder.

Take small portions of the mix and form laddus with the help of both the palms.

This sweet does not have a shelf life, can be kept for a couple of days.

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Kuwyan Pittiye Duddhali(Arrowroot Halwa)

Kuwyan Pittiye Duddhali(Arrowroot Halwa)

This is a sweet prepared on rare occasions by the Konkani community.The halwa is transparent and young children relish it immensely. Arrow root powder is available in the markets.

KUWNYA PITTIYE DUDHALI

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

arrowroot powder-1 cup,

sugar-1 cup,

cardamom powder-1/2 tsp,

coconut scrpings-1/2 cup,

ghee-2 tsps.

Method:

Mix the powder in 2 cups of water and cook it in a pan.

Keep on stirring.

When it thickens, add sugar and cook again till it becomes thick.

Add ghee and coconut scrapings and  mix well.

Cook for another one minute.

Remove from the flame, add cardamom powder and mix well.

Spread on a greased plate and level it well.

On cooling, cut into pieces and store them.

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Kelya Phadi Pankachi(Sarkara Peratti)

Kelya Phadi Pankachi(Sarkara Peratti)

This sweet is prepared with raw Kerala banana(nentrakkai) and jagerry and is a delicacy for all the age groups.

Ingredients:

raw banana-2,

jagerry powder-1 cup,

sunt powder(dry ginger)-1/2 tsp,

Jeera roasted and powdered – 1tsp

Parboiled rice – 2 tbsp.- roasted and powdered

cardamom powder-1/2 tsp and

oil for frying.

Method:

De-skin banana completely.

Only the fleshy part should be used.

Cut the banana, first into halves and then lengthwise.

Cut the lengthwise pieces into 1/2″ pieces.

Heat oil in a pan and fry the banana pieces  on a low heat .

Boil a cup of water and the jagerry together  and make a  syrup of two thread consistency.

Remove from the flame, add the powders and the fried banana pieces and mix well.

Once cooled, the pieces will get separated,

Store them in an airtight container.

* The fried banana pieces must cool down well before mixing with jagerry syrup.

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Saatta/Badhusha(Sweet)

Saatta/Badusha(Sweet)

Ingredients:

all purpose flour(maida)-2 cups,

sugar-1 cup,

curd-1/2 cup,

baking powder-1/2 tsp,

water-1(or the required quantity),

ghee-1 1/2tsp,

saffron strands-a few,

cardamom powder-1/2 tsp,

oil for frying.

Method:

Mix flour and baking powder. Sieve it.

Add 1 tbsp of sugar and the curd and knead the mix to a soft dough.

Apply ghee and knead again.

Keep the dough in an airtight container for an hour.

Make sugar syrup using the water to one thread consistancy.

Add cardamom powder and mix well.

Make balls out of the dough and press them a little at the centre and make a depression.

Deep fry them on a low flame, till golden brown.

Flip them, in between, to get a uniform texture.

Soak them in the sugar syrup for 5 mts.

Flip them once or twice, in between.

Take them out and place them on a butter paper or a greased plate.

Sprinkle the saffron strands, before they get dried.

When fully dried, store them in an airtight container.

Note:

Do not knead the dough while making the balls. Press lightly to make it soft.

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Mysore Pak(Sweet)

Mysore Pak(Sweet)

This  is a common sweet partaken throughout India.It is a very tasty sweet. It is easy to prepare. It is a children’s favourite.

Ingredients:

besan(gram flour)-1 cup,

sugar-2 cups and

ghee-2 1/2 cups.

Method:

In a heavy bottom pan, mix sugar and a cup of water and heat it, to make syrup(just dissolve sugar).

When the syrup is ready, add besan.

Keep  stirring continuously.

When the content starts sticking to the vessel, add the ghee and again go on stirring till the contents becomes dry and takes a soft texture(at this stage the laddle will go through the cooked contents smoothly) and it exudes a unique pleasant aroma indicating that it is cooked properly.

It takes a brittle  texture (on cooling), when rightly done. Even a bit of overcooking/undercooking gives an entirely different texture to the sweet.

Remove from the flame and spread the stuff in a plate and level it.

Cut it, when it is hot.

Remove the pieces, only after it gets cooled.

Store in an airtight container.

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