Puran Poli

  Puran Poli is another sweet dish which is common in India. This dish combines bengal gram and jaggery to bring a unique flavor and is relished both in South and West India.

Ingredients:

1 1/2 cup of maida/all purpose flour

pinch of turmeric

pinch of salt
2 tbsp of coconut (optional)

water as required

Ghee as required

Oil for frying

Filling:

1/2 cup of Bengal gram dhal/ chana dhal

1/2 cup of toor dhal

1 cup of  powdered Jaggery
1 tsp of powdered cardamom

Preparation:

1.Mix the maida flour, salt, oil and add water. Knead well enough to make a soft dough. Keep aside for an hour.

2.Soak Bengal gram dhal and toor dhal for 1 hour. Pressure cook them together but do not overcook them. Filter the water and allow it to cool.
3.Grind the dhal with jaggery. Fry the coconut for 2 minutes and add to the filling. Add the cardamom and mix well and the filling is ready. Make small balls of the filling.

3. Make lime sized balls out of the dough, add the filling to it.

4. Roll it out. 

5.In a pan put little oil, fry the poli on both sides till it turns golden brown. 

6.Apply ghee on the surface of the poli.

                       

Rava (Semolina) Kesari/ Sheera

   Rava Kesari is another sweet which can be made quickly and easily at home. This sweet is commonly made for several festive occasions and there are several versions of this recipe across India with slight variations. You can increase the quantity of the nuts and reduce the amount of sugar and ghee to appeal to the health conscious folks.

Ingredients: 

1 cup of rava (Semolina)
1 cup of milk
1 1/4 cup of sugar
handful of cashew nuts
10 raisins
3/4 cup of ghee (clarified butter)
1/2 tsp of cardamom powder


Preparation:


1.Add a tbsp of ghee to heavy bottomed vessel and add nuts and raisins. Roast them till they turn golden brown. Be cautious with the raisins and remove before it turns dark.

2.Transfer them to a plate and add the rava to the ghee. Roast them slightly till nice aroma comes.
3.Add boiled milk (warm milk) and 1 cup of warm water to the rava and keep stirring so that there is no lumps. The addition of milk softens the rava and it melts in the mouth.

4.The amount of ghee can be varied from half cup to 3/4th of a cup. Add the ghee and cook in low flame and keep stirring
5.Add the sugar and allow them to dissolve.

5.Transfer the nuts and cardamom powder.  Mix them well. Kesari is ready.

*If needed add kesari (saffron) powder.

Semia payasam (Vermicelli Kheer/Pudding)

Payasam (a.k.a. Kheer) is a traditional Indian sweet dish. I made this recently for my fathers birthday and it turned out well. So I decided to share it with my dear readers today. As always, I welcome your feedback and comments.

Ingredients: 

1 cup of semia
3-4 cups of milk
3/4 cup of sugar
handful of cashew nuts
10 raisins 
pinch of saffron
2 tbsp of ghee 


Preparation:


1.Add ghee to heavy bottomed vessel and add nuts and raisins. Roast them till they turn golden brown. Be careful with raisins, remove before it turns dark.

2.Transfer them to a plate and add the semia to the ghee. Roast them slightly till nice aroma comes.

3.Add boiled milk (warm milk) to the semia. Keep stirring till the semia is cooked.

3.Now add the sugar and allow them to dissolve.

4.Transfer the nuts and saffron. Mix them well. Semia payasam is ready.