Green Gram Ladoo - ( Besan Ladoo Version)

Sunday Special : Today once i woke up was planning to prepare something different. Suddenly my hubby gave idea that why dont we try Besan Ladoo ! which I never prepared before. This recipe is prepared  by my hubby so entire credit goes to him ! :)
We have used Green gram instead of besan/ ladoo flour. As green gram is good for health and also tastes same as besan ladoo. Believe it or not it came out really good ! :)

Ingredients :

1. Green Gram - 1 cup
2. Sugar - 3/4 cup / according to your taste
3. Cardamom - 1 powdered finely
4. Almonds - 7 to 8
5. Ghee - 3 tsp
6. Cashew nuts to garnish

Method :

• Add ghee to the pan and roast green gram till you get nice aroma from that.
• Keep this aside and let it cool for some time.
• Roast almonds with ghee, let it also cool for some time.

• Grind roasted green gram finely and transfer it into a bowl.
• Grind roasted almonds finely and transfer it to the same bowl.
• Add ghee to the pan and keep it on medium flame.
• Once the ghee is hot, keep the flame on low.
• Add mixture of roasted green gram and almonds to it.
• Keep frying it till the color changes to golden brown and also till you get nice aroma.
• Later add sugar and also cardamom powder and mix it nicely.
• Let it rest for 10 mins as making ladoo will be easy when it will be in warm temperature, so now ladoo powder is ready.
• Smear ghee to your hands(Optional).
• Take a handful amount of ladoo powder and make it round with the help of hands.
• Roast cashew nuts in ghee to garnish.
• Place these cashew nuts on top of the ladoo and green gram ladoo is ready to have. :)

Shrikand - Maharastrian recipe

I referred many links to prepare this dish, all were used to rest curd for 6 to 7 hours in order get thick curd. But i feel shrikand can also be prepared with normal curd(US - indian grocery one) which taste yummy and takes less time. So that one can prepare it whenever they feel like having shrikand.

Ingredients :

1. Desi Curd - 5 scoops ( Here in US we get thick curd so using the same)
2. Almonds and pistachio mixture - 3 tsp
3. Almonds - 2 sliced thinly for decoration
4. Pistachio- 2 sliced thinly for decoration
5. Splenda Sugar packets - 5

Method :

• Add Curd to bowl
• Add sugar
• Add almonds and pistachio mixture and mix it nicely
• Decorate with almonds and pistachio
• Refrigerate it for 1 to 2 hours before serving.

7 cups sweet

The name of the dish is called 7 cups sweet as we are going to add 7 cups of ingredients to prepare a sweet. Hence the name 7 cups sweet.

Ingredients:

1. Gram flour/Besan - 1 cup
2. Ghee - 1 cup
3. Milk - 1 cup
4. Shredded coconut - 1 cup
5. Sugar - 3 cups

Method:

• Heat the pan for 10 seconds.
• Add all the above ingredients to pan.
• keep stiring until the colour changes to brown(Note: it should be thick enough).
• Smear ghee to the plate evenly.
• Add the thick paste to plate and spread it evenly.
• Cut the thick paste into pieces of desired shape( preferably square or rectangle) before it becomes hard
• Leave it for half an hour once its hard break it into pieces
• 7 cups sweet is ready to serve

Bread Sweet

This dish will be good to taste if its refrigerated.This is one of my favourite sweet.

Ingredients :

1. Bread - 6 slices
2. Jam - Any flavour
3. Cashew nuts - 2 tps
4. Pista -1tps
5. Almonds - 1tps
6. Milk - 1 litre
7. Sugar - 1 cup ( Add according to your sweetness)

Method :

• Smear Jam in between 3 bread slices.

• Cut the bread slices into triangle shape as shown below

•  Grind cashew nuts,Almonds,Pista.

• Boil the milk in the low flame. Add sugar to it and boil for half an hour till the milk thickens.At last add the powdered nuts(Cashew nuts,almonds,pista) and let this cool for sometime.

•  Pour this,on to the triangular bread jam slices. Add powdered nuts on the bread and refrigerate.

•  Yummy bread sweet is ready to have

Kai holige/ Kadubu

This dish specially done during festivals or in special occasion like birthday celebrations or family get together. In Karnataka this dish is also prepared during marriage occasions.Holige goes well with Sikarne/thick Mango juice or with ghee. During holige preparation the water which is seperated from toor dhal can be used for preparing rasam.


Ingredients:

1. Toor dhal - 1 cup
2. Jaggery - 1 cup
3. Cardamom/ Elakki - 1
4. Maida floor - 1 cup
5. Oil
   

Method :

• Boil toor dhal in a pan by adding 2 to 3 cups of water let it boil for 20 mins and keep checking that toor dal is boiled nicely. This can be done by squeezing the toor dal it should become like a paste.
• Take toor dhal into one bowl and water into another bowl.
• Add same ratio of Jaggery to boiled toor dhal( If you like to have more sweetness). I prefer to add 3/4 cup of jaggery to 1 cup of toor dal. Make sure jaggery is melted and mixed well with toor dal.
• Add cardamom to it
• Grind the above without adding water make it a thick paste and urna/stuffing is ready.
• In one bowl add maida floor,little bit of oil.
• By adding water to maida floor make a dough as Chapati
• Make grape size ball and roll out to the size of  puri.
• Add 2 spoon of urna to above puri.
• Using water tightly close the puri on both side with urna/stuffing inside so that it should not spill while frying.
• deep fry the holige
• Kai holige is ready to have.