Sabudana Ladoo Recipe

Javvarisi Laddu / Sago Ladoo Recipe 
Javvarisi laddu recipe is a simple recipe . I made this laddu for karthigai deepam special in Podhigai Tv. It is an easy and tasty recipe. We can make it in just fifteen minutes. Maavu javvarisi is good for making javvarisi laddu.

Now let us see how to make
Here is the quick video

Preparation time - 10 minutes
Cooking time - 10 minutes
Yield - 14 ladoo
Ingredients:
Javvarisi (sago) - 1 cup
Sugar - ¼ cup
Ghee - ¼ cup
Cardamom - 1
Cashew - 1 tablsp
Method:
Dry roast javvarisi in a pan till it becomes double the size(puffed up). Keep aside to cool down.

Grind it in a mixer nicely. Add sugar and cardamom in a mixer and grind nicely.

Add javvarisi powder and sugar powder in a bowl and mix it well.Fry cashew in little ghee.

 Add cashews to the ground powder. Melt ghee.

 Add melted ghee to the powder.

Mix well and make balls when it is warm.

Note:
You can use any nuts of your choice.
You can use maavu javvarisi .
You can use brown sugar also.
If you want you can add coconut also.
Good for one week in room temperature.

Bread Gulab Jamun

Bread Gulab Jamun
Bread gulab jamun is a very quick recipe. The only thing you need is bread slice. If you have bread slice you can make bread gulab jamun in just 20 to 30 minutes. I made this for Aval kitchen magazine’s Kalyana samayal recipes. I totally forgot the recipe. when I searched my draft for sweet recipes, I found it.

Let us see how to make
Here is the quick video

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - 20 medium size

Ingredients:
Bread Slice - 4
Milk        - 4 tablsp
Sugar          - 2 tablsp (for dry jamun)
For Sugar syrup:
Sugar - ½ cup
Water - ½ cup
Cardamom powder - ¼ tsp
Rose essence - ¼ tsp
Method:
Cut the edges of the bread. Soak bread in milk and squeeze it. Do all the bread like this.

Knead well smoothly and make it in to a smooth dough. Make it small lemon size balls.

At the same time make sugar syrup. Add sugar, cardamom powder and  water in a bowl and allow to boil. There is no string consistency. Boil 15 minutes and add rose essence and keep aside.

Heat oil and ghee in a pan and jamuns in low flame. Turn all the sides and fry well. Put it in syrup.

Serve after one hour.

Note:
If you knead strong, then the jamun will be hard.
Always keep the stove in low flame while frying jamun’s.
Drain the oil in tissues and then put it in the syrup.
It is good in room temperature for two days.

Carrot Burfi

Carrot  Burfi

I made Carrot burfi last month for Kumudham snehidhi Diwali Special. It is a quick burfi with easily available ingredients in the kitchen. The only thing is we have to grate carrot and coconut finely. You can make carrot burfi in 30 minutes. You can add organic sugar also. There is no string consistency the only thing is we have to pour the burfi in the tray at the right time. Or else it will become hard quickly.

Come let us see how to make
Here is the quick video

Preparation time                                - 15 minutes

Cooking time                                     - 30 minutes

Yield                                                  - 8 burfi    

           

Ingredients:

Grated Carrot                                    - 1 cup

Grated Coconut                                - 1 cup

Sugar                                               - 1 ½  cup

Cardamom Powder                         - ¼ tsp

Ghee                                               - 2 tablsp

Method:-

Heat ghee in a pan. Add grated carrot and grated coconut. Saute till the raw smell of carrot goes.

 Add Sugar. Add cardamom powder and mix well stir continuously. Sugar melts and the mixture will become watery. 

Keep on stiring till water Evaporates.

Switch off the stove when the burfi leaves the sides of the pan.  

Grease a tray with little ghee. Pour the burfi and level it with backside of a flat bowl greased with ghee. Cut in to required shape when it is warm.

Note:

You can add condensed milk ¼ cup also and you can reduce sugar.

If you want you can add nuts also.

You can add ¼ cup sweetless kova and reduce coconut ¼ cup.

You can cut it when it is warm itself otherwise it will become hard.

Beetroot Burfi

Beetroot Burfi
I made Beetroot burfi last month for Aval Kitchen Diwali Special. It is easy burfi even beginners also can make. There is no string consistency the only thing is we have to pour the burfi in the tray at the right time. Or else it will become hard quickly.

Here is the quick video

Come let us see how to make
Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - 8 burfi

Ingredients:
Grated Beetroot - 1 cup
Grated Coconut - 1 cup
Sugar   - 1 ¾ cup
Cardamom Powder - ¼ tsp
Ghee - 2 tablsp
Method:
Heat ghee in a pan. Add grated beetroot and grated coconut.

Saute till the raw smell of beet root goes. Add Sugar. Add cardamom powder.

Mix well stir continuously. Sugar melts and the mixture will become watery. Keep on stiring till water Evaporates. Switch off the stove when the burfi leaves the pan.

Grease a tray with little ghee. Pour the burfi and level it with a flat spoon.

Cut in to required shape when it is warm.

Note:
I added two cup sugar. It is so sweet. So 1 ¾ is enough.
If you want you can add nuts also.
If you add kova or Condensed milk, You can reduce sugar.

Paneer Burfi

Paneer Burfi

Paneer burfi is an another rich recipe from milk.  It is also a quick and easy recipe. You can make it for coming gokulashtami and enjoy. You can make paneer burfi with homemade paneer or store bought paneer. If you buy the paneer, You can grate the paneer. If you make paneer at home, you can use as such(don’t set).

Let us see how to make Paneer Burfi

Preparation time                             - 20 minutes

Cooking time                                 - 30 minutes

Yield                                             - 500 gms

Ingredients:

Paneer                                               - 1 cup

Milk powder                                      - ½ cup

Milk                                                  - ½ cup

Sugar                                                  - ½ cup

Cardamom                                          - ¼ tsp

Slivered almond                                  - 1 tablsp

Pistachio                                             - 1 tablsp

Butter                                                   - 1 tablsp

Ghee                                                     - 1 tsp

Method:

For paneer:

Boil 1 litre milk and add curd. Stir well. When the milk completely curdle switch off the stove and strain the paneer in a clean cloth.

Add butter in a pan.  When it melts add paneer and sugar and stir.

 Mix milk powder and milk in a bowl .

Mix well without lumps. Add milk powder mixture in the paneer and stir continuously. 

Stir till paneer becomes a thick mass and leaves the sides of the pan.

Chop almond and pista in to thin slices. Grease the tray with ghee and pour the burfi. Sprinkle pista and almond and cut into squares.

Note:

If you want the burfi smooth, You can mash the paneer with hands and add.

Paneer Ladoo

Paneer Ladoo / Paneer Laddu 
Paneer Ladoo is a rich and easy recipe for festivals. The ingredients are also easily available in every  kitchen. The taste is also very nice. Kids also love to eat paneer ladoo.

Now let us see how to make paneer ladoo
Preparation time - 10 minutes
Cooking time -  20 minutes
Yield - 13 ladoo
Ingredients:
For paneer:
Milk - 1 litre
Curd - 1 cup

For Ladoo:
Sugar - ¼ cup
Cardamom - ¼ tsp
Saffron - few
Butter - 1 tablsp
Almond - 6 for garnishing
Method:
Heat Butter in a pan.

Add paneer and sugar and stir till it leaves the pan.

Add cardamom and saffron and mix it well.

Grease the palm with little ghee and make ladoos. Chop almond into small bits.

 Garnish with chopped almonds. Keep it in the cup cake liner and serve.

Note:
If you want you can add ghee while stirring paneer.
It is good for 2 days in room temperature.
You can store it in the fridge and use for 3 to 4 days.
Adjust sugar according to your taste.
If you not able to make ladoo, you can add 2 tblsp milk powder mixed with milk. Mix well and make ladoo.