The most simplest recipe ever. Hardly takes 10-15 minutes to prepare. You require only 4 ingredients. I wanted the Kesari to be in yellow, I think my mom added orange color to it (hmph!). Let my pictures speak this time. You can read the captions below every pictures and zoom into them.
Preparation time:- 15 minutes
Ingredients:-
Powdered Rava- 1 cup – 4-8 servings
Sugar – 2 cups
Ghee – 3 tsp
Water- 1 cup
Heat the pan with Ghee
Add the rava, roast them well and keep them aside.
Roast the Rava with Ghee
Remove the roasted rava content and Boil 1 cup water in the same kadai. Add 2 pinches of the color of your choice.
Add the roasted rava content to the boiling water and keep stirring continuously.
2 cups of sugar
Add them to the Kadai content and mix well. Ensure no lumps are formed.
Keep mixing the well and ensure no lumps form.
Add Cardamom powder and mix well.
Kesari ready! You can roast some cashews, raisins with ghee and splatter them on top!
Doodh Peda has always been my favorite sweet ever since my childhood in Vizag. There used to be a particular shop (forgot the name!) in Vizag, where my dad used to buy a box full of these cute peda’s with flower shaped in between, almost once in every two weeks. Those days have gone by. Today we are all isolated with so much space and time to think and refresh those memories. My mom and I, decided to try our luck with this Peda. The result turned to be really good, not so soft, because we didn’t use the full cream milk. So, to get better results, please use full cream milk or you can directly use the khoa. You don’t need much ingredients for this- just 3 ingredients sweet and a lot of time to prepare and settle.
Preparation time :- 45 minutes
Cooling/Settling time :- 2 hours
Ingredients:-
Pasteurized milk- 1.5 litres
Sugar-1/4 cup
Cardamom- powdered-1/4
With more love.
In a large kadai take 5 cups of milk. use good quality (full-cream) milk for a more creamy texture.
Stir occasionally to prevent milk from sticking to the bottom and burning.
Get the milk to a boil.
Stir continuously, till the milk thickens.
After sometime, the milk turns creamy texture.
Keep stirring on low flame, to prevent milk from burning, to turn to paste like consistency.
Add ¼ cup sugar. add more sugar if you prefer.
Keep stirring till the sugar dissolves.
Add 1/4 cardamom powder and keep stirring.
Continue to cook on low flame until the mixture separates from the pan and holds shape.
Cool the content for minimum 2 hours. Take a some and size to ball shape and design using the mould. You can also decorate using a toothpick or fork.
Store doodh peda or milk peda in an airtight container and it will last for about a week.
Boil the milk. Keep Stirring to bring dowwn to creamy and paste consistency.
Add 1/4th cups of sugar to the milk
Don’t stop stirring. Continue.
Keep on low flame and keep stirring. Make sure the bottom doesn’t get burnt.
Cool down after transfering it to a plate
Shape them and cool them for atleast 2 hours for better results.
Keep stirring.
Don’t stop, Keep stirring 🙂
Almost there !!
Just one last time. Keep stirring as you can see the milk has turned yellow. Add sugar and Keep stirring!!Oue version of Milk Peda 🙂
NOTE:-
Use Full fat /cream milk for better results.
You can also use khoa to reduce few steps and continue adding the sugar.
There is no shortcut method, only continuous stirring will give you best results.
You can use skim milk, but you may end up getting fewer milk solids with the same quantity of milk. You will have to double up the quantity of the milk.
Add any choice of flavours including the artificial flavours like vanilla, chocolate and even kesar.
Lastly, do not attempt to increase the flame and it has to be one low to medium flame. If you do so to evaporate at high flame, you may end up burning the content and the pan.
Pulli Maavu (Tamil) and Pulusu Pindi (Telugu) is an easy evening tiffin recipe that required minimal ingredients- the major one being the rice flour and tamarind. The Traditional method is very strenuous and requires a special kadai so that while cooking and stirring the content don’t get burnt. The easy-method recipe requires a lot of oil in the making , but I can assure you that the taste is not compromised.
Preparation Time:- 20 minutes
Ingredients:-
Tamarind (lemon sized) soaked and the extract to be used
Rice flour – 2 cups
Gram dal – 2 tsp
Dried red chillies dipped in buttermilk (Mor Molaga) – 5
Urad dal – 2 tsp
Mustard seeds – 1 tsp
Asafoetida Powder – 1 tsp
Oil – 5 tsp
Curry leaves –
Salt to taste
Lastly, some love.
Soak the lemon sized tamarind in water. If you have paste, saves your time, mix the paste (50g) in water (1cup)
Extract the tamarind water. Ensure it is a thick consistency.
Add 1 cup of rice flour to the tamarind water.
Add some salt to the above content and leave it aside.
Meanwhile, in a kadai, add 3 tsp of oil, mustard seeds, all the dal’s mentioned above, chillies dipped in buttermilk (Mor Molaga), curry leaves and some asafoetida.
Add the Rice flour+ Tamarind content to the kadai and keep stirring well. Keep stirring for 10-15 minutes till the whole content turns brown. Keep adding some oil in between for good results. (Very good exercise for your hands and biceps!)
You will notice that the content has started to wither and roasted. Remove the content and let it cool.
Serve with curd or sugar.
Tamarind water
Mix with 2 cups rice flour
Add salt
Curry leaves and Chillies soaked in Buttermilk (Mor Molaga)
In a kadai, add oil , dal, chillies, curry leaves and asafoetida
Just a Boomerang video of stirring.
Add some oil to roast
The content turns brown after constant stirring.
Here is the final picture of the Pulusu Pindi and Pulli Maavu. 🙂
Less Salt More Love 