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Query from: Vini K, India, 07/22/06
Topic: COOKING      Submitted on: Ammas.com
Subject: Naivedyam for Mangala Gowri Vratam and Varalakshmi Vratam

Hi everyone,can you please suggest some recipes to make for naivedyam for Mangala gowri vratam and Varalakshmi Vratam?I need recipes that need not be deep fried(I have an electric coil and it takes a lot of time for deep fried stuff to brown).I am planning to make 3 for Varalakshmi Vratam and 5 for Mangala Gowri Vratam.Can you please help?I need as many recipes as possible so that I can change the naivedyam every week instead of preparing the same stuff every week.

Problem is,I know so many recipes,but an unable to decide what to make,as I also have to do the preparations for the pooja.I have some already on the list--like bobbatlu/puranpoli, burelu,pulihora,payasam.I would like to know how to make sojjappalu(please give me the detailed technique instead of just the recipe.Please suggest some simple recipes which will not take too much time.It would be interesting to know what you all (who follow these vratams) prepare for the vratams,and probably I can take a few ideas from you all.Please do reply at the earliest so that I can get some groceries depending on that.Thanks.

Rate = 3.5 (Rated by 10 Council Members)
[ This query closed ]
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Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Vini K,

These are some of the prasadam items which I prepare for Sri Vara Lakshmi Vratam.

Paramanam, Pulagam , TamarindRice, Chakrapongali, Venn Pongal, Poornam boorelu, daddojanam(Yogurt rice),bobbatlu,kobbari burfi, puris made with maida,chitti garelu (miniature adas) etc.

Please see this links for Recipe of Sojjappalu

http://www.bawarchi.com/contributio…

Ingredients :

Suji (Semolina) - 250 gms. sugar - 250 gms. maida - 300 gms. ghee - 75 gms. cardamoms - 6 cashewnuts - 15

Method :

Take maida in a vessel and mix ghee in it. Mix well with hand. It should resemble bread crumbs. Now add little water and knead into dough just like puree dough. Cover this dough with a wet cloth and keep aside.

In a kadai put suji and roast for 15 minutes till it loses its rawness. Now remove this from the kadai keep aside.

In a kadai put 1 tablespon ghee and then put 500 ml water . When the water boils add roasted suji slowly, stirring simultaneously (just like we do for upma). Lower the flame and keep a lid for 5 minutes.Keep stirring in between till the suji is done. Now add the sugar in this and keep stirring for atleast 15 minutes. Add cardamom powder and cashewnut pieces.

Make lemon size balls from the above suji halwa. Now take lemon size quantity from the maida dough prepared earlier and put it on a polythene paper and spread and stuff the suji halwa balls in it. Cover properly so that suji ball is not seen.

Now with the help of little oil press these stuffed balls. These should look like thick puris.

Now deep fry these suji-halwa stuffed maida puris in hot oil. Fry till they are in wheat colour. Keep them on a tissue papers to absorb excess oil. Now these are ready to eat. These can be stored for 3 days. Please see this link for Recipe of Pulagam

http://www.sailusfood.com/2006/06/2…

Ingredients :

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri) 1/2 cup split yellow moong dal (pesara pappu) 1 tbsp ghee 1 tsp cumin seeds 10-12 fresh curry leaves 1/4 tsp whole black pepper (optional) salt to taste 3 ½ cups of water 10-12 cashewnuts lightly fried in ghee till golden brown

Method :

1. Wash the rice and dal and soak them together in water for 15-20 mts. 2. Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves and black pepper corns and fry for a few seconds.

3. Add the drained rice and dal and combine with spices and fry for a few seconds.

4. Add water and salt and pressure cook till the rice and dal are cooked and soft.

5. Garnish with fried cashwenuts and serve with tomato chutney or avakai.

Please see these links for Recipe of Venn Pongal.

http://www.bawarchi.com/contributio…

http://www.nandyala.org/mahanandi/j…

http://64.78.63.70/affiliates/featu…

( Don't make Venn Pongal and Pulagam on the same day)

You can also see these links for Recipes

http://vimalaskitchen.tripod.com/id…

http://www.ammas.com/ar/home.cfm?r=…

http://www.geology.ohio-state.edu/~…

http://www.andhrakitchen.com/recipe…

http://www.sailusfood.com/categorie…

http://www.samasya.com/recipe/andhr…

Rate = 3.5 (Rated by 12 Council Members)

Thank this advisor   
 
Response from: sharada _,   
Council Member on Ammas.com
Hi,You can make Pulagam,Daddojanam(Curdrice),Pulihora,Paravannam,sweet pongali,Hotpongali,ravvakesari,garelu,appalu,ariselu,kobbariburelu,kobbarihalva.

Rate = 2 (Rated by 13 Council Members)

 
Response from: Keep Smiling .,   
Council Member on Ammas.com
For naivedyam for Mangala gowri vratam and Varalakshmi Vratam you can prepare: pulihora,dadhojanam,chundal,payasam,chakrapongal,potato bajji,purnam burelu,Halwa,vada,ravva laddu,bobbatlu,jantikalu

The recipe for Sojjappalu is:

Sojjappalu

Ingredients

Suji (Semolina) - 250 gms. sugar - 250 gms. maida - 300 gms. ghee - 75 gms. cardamoms - 6 cashewnuts - 15

Method :

Take maida in a vessel and mix 50 ghee in it. Mix well with hand. It should resemble bread crumbs. Now add little water and knead into dough just like puree dough. Cover this dough with a wet cloth and keep aside. In a kadai put suji and roast for 15 minutes till it loses its rawness. Now remove this from the kadai keep aside. In a kadai put 1 tablespon ghee and then put 500 ml water . When the water boils add roasted suji slowly, stirring simultaneously (just like we do for upma). Lower the flame and keep a lid for 5 minutes.Keep stirring in between till the suji is done. Now add the sugar in this and keep stirring for atleast 15 minutes. Add cardamom powder and cashewnut pieces. Make lemon size balls from the above suji halwa. Now take lemon size quantity from the maida dough prepared earlier and put it on a polythene paper and spread and stuff the suji halwa balls in it. Cover properly so that suji ball is not seen. Now with the help of little oil press these stuffed balls. These should look like thick puris. Now deep fry these suji-halwa stuffed maida puris in hot oil. Fry till they are in wheat colour. Keep them on a tissue papers to absorb excess oil. Now these are ready to eat. These can be stored for 3 days.

http://www.bawarchi.com/contributio…

Rate = 2.5 (Rated by 12 Council Members)

 
Response from: rupa suresh,   
Registered Member on Ammas.com
The following items are good for Varalakshmi Vratam.They are 1)Garbanzos Sundal 2)Unda Urali Kozzukottai(Steamed rice flour made into small little rounds and seasoned with mustard,curry leaves ,salt and hing 3)Poornam from urad dhal(Soak urad dhal in hot water and grind it coarse with red chillies,salt,hing and curry leaves.Steam the ground mass in a idli cooker on the idli stands till a tooth pick comes clear.Sautee with mustard seeds once the mass cools down. 4)Kolakattai with steamed rice flour with coconut filling.

Rate = 2.5 (Rated by 12 Council Members)

 
Response from: Seetha Hariharan,   
Council Member on Ammas.com
Dear Vini,

sojjappalu Suji (Semolina) - 250 gms. sugar - 250 gms. maida - 300 gms. ghee - 75 gms. cardamoms - 6 cashewnuts - 15

Method :

Take maida in a vessel and mix 50 ghee in it. Mix well with hand. It should resemble bread crumbs. Now add little water and knead into dough just like puree dough. Cover this dough with a wet cloth and keep aside. In a kadai put suji and roast for 15 minutes till it loses its rawness. Now remove this from the kadai keep aside. In a kadai put 1 tablespon ghee and then put 500 ml water . When the water boils add roasted suji slowly, stirring simultaneously (just like we do for upma). Lower the flame and keep a lid for 5 minutes.Keep stirring in between till the suji is done. Now add the sugar in this and keep stirring for atleast 15 minutes. Add cardamom powder and cashewnut pieces. Make lemon size balls from the above suji halwa. Now take lemon size quantity from the maida dough prepared earlier and put it on a polythene paper and spread and stuff the suji halwa balls in it. Cover properly so that suji ball is not seen. Now with the help of little oil press these stuffed balls. These should look like thick puris. Now deep fry these suji-halwa stuffed maida puris in hot oil. Fry till they are in wheat colour. Keep them on a tissue papers to absorb excess oil. Now these are ready to eat. These can be stored for 3 days.

http://www.bawarchi.com/contributio…

Rate = 2.5 (Rated by 11 Council Members)

 
Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
naivedyam for nava durgas:

katte pongali,chitraannam(pulihora),kobbari annam(coconut rice),gaarelu,daddhojanam,kesari bath,shaaka annam(rice with vegetables),chakrapongali,paayasam,and laddoos...etc u can put.

Tirupathi Katte Pongali :

2 cups rice 1 cup moong dal 1/4 cup ghee 1/4 cup cashew nuts, broken 2 tbsp of black or red pepper 2 tbsp of cumin seeds (jeelakara) salt to taste

Cook rice and dal (mixed) adding salt. Hheat the ghee and add pepper, cumin seeds and nuts to it. Then add it to the rice and mix well. Offer hot.

Chakrapongali:

Ingredients

1 cup basmati rice 1/2 cup moong daal 1/4 cup chenna daal 6 cardomoms 10 full cashews A few sliced almonds A few raisins 2 cups sugar 1 cup pure ghee 1 liter milk

Method:

Fry the moong and chenna daal in 2 table spoons of ghee. Wash the basmati rice and drain it. Fry the rice lightly in 1 table spoon of ghee for a minute or two. Boil the rice, moong daal and the chenna daal together in the milk. After the rice and the daals are well cooked, add sugar and ghee. Leave everything cooking for 10 more minutes on low flame. Fry the cashews, almonds, and raisins in a table spoon of ghee, and add them to the mix. Peel off the cardomoms, and powder them, and add the power to the mix. Be careful that the rice mix does't burn at the bottom.

Sojjappalu

Ingredients

Suji (Semolina) - 250 gms. sugar - 250 gms. maida - 300 gms. ghee - 75 gms. cardamoms - 6 cashewnuts - 15

Method :

Take maida in a vessel and mix 50 ghee in it. Mix well with hand. It should resemble bread crumbs. Now add little water and knead into dough just like puree dough. Cover this dough with a wet cloth and keep aside. In a kadai put suji and roast for 15 minutes till it loses its rawness. Now remove this from the kadai keep aside. In a kadai put 1 tablespon ghee and then put 500 ml water . When the water boils add roasted suji slowly, stirring simultaneously (just like we do for upma). Lower the flame and keep a lid for 5 minutes.Keep stirring in between till the suji is done. Now add the sugar in this and keep stirring for atleast 15 minutes. Add cardamom powder and cashewnut pieces. Make lemon size balls from the above suji halwa. Now take lemon size quantity from the maida dough prepared earlier and put it on a polythene paper and spread and stuff the suji halwa balls in it. Cover properly so that suji ball is not seen. Now with the help of little oil press these stuffed balls. These should look like thick puris. Now deep fry these suji-halwa stuffed maida puris in hot oil. Fry till they are in wheat colour. Keep them on a tissue papers to absorb excess oil. Now these are ready to eat. These can be stored for 3 days.

u told pulihora,burelu,bobbatlu,payasam , and u can prepare garelu,poornalu,kudumulu ,undrallu,chalimidi,vadapappu ,khichidi etc,.....but paayasam, boorelu ,bobbatlu,pulihaara u can prepare in new variety this time.there r so many paayasam varieties...

rice payasam,pala payasam,saggubiyyam (sago) payasam,semya payasam etc...

paal payasam:

Ingredients 10 cups milk 2 dsp brown broken rice half a tin condenced milk 1/2 cup sugar 1/2 cup cashew nut sliced lengthwise 1/2 tsp cardomom powder

Preparation Mix 2 cups of water and 2 cups of milk and boil. Add rice and cook well, add the remaining milk, condenced milk and sugar. When it thickens, add cashewnuts and stir continusly till it becomes quick thick. Add cardomom powder mixed in milk.Use either hot or cold.

Kalyaana Paayasam or rice payasam:

Ingredients

Raw Rice - 1/4 glass Milk - 1 litre Sugar - 1 glass Cardamom powder - 1/2 tsp Cashewnuts - few pieces

Method:

Heat a vessel and fry the rice for a few mins till aroma comes out. Place the rice along with 1/2 litre milk approximately, in the cooker (in a wide bottomed vessel) and after 2 or 3 whistles simmer it for 15 to 20 mins. Take the vessel out, smash the rice, add the remaining 1/2 litre milk and place it in gas, on very low flame, stirring constantly. After 5 mins when the pure white colour disappears, add sugar and stir continuously. After all the sugar has dissolved and the mixture turns thicker (this should take around 7 to 10 mins) take it off gas and add cardamom powder, roasted cashews.

maida poori payasam :

u make poori's with maida and mash poori's to pieces and and can add milk and sugar to boil and add elachi powder and kaju and kismis and remove.

seethaphal kheer:

peel seethaphal and drain gujju(2 cups) .to it add cooked rice(cooked with one biryani leaf)1cup,milkmaid 1 cup,sugar 1 cup,and add milk 2 cups and boil in woven for 2 minutes.remove and cool it and serve cool.

u can make poori laddu.the recipe was as follows:

add atta 1 cup and ghee 1,2 spoons and make like chapathi batter adding water.make poori's and fry in hot oil.now mash and gring the poori's and make powder of it .to this powder add sugarpowder and fried kaju and elachi powder and make laddoos with ghee .

pulihora varieties:tamarind pulihora,lemon pulihora,carrot pulihora ,ravva pulihora etc.. u can prepare as a variety this time.

u see in the following links for prasadhams:

http://www.ammas.com/ar/home.cfm?r=…,

http://www.harekrsna.com/practice/p…,

http://www.ammas.com/ar/home.cfm?r=….

Rate = 3.5 (Rated by 12 Council Members)

Thank this advisor   
 
Response from: chinni ,   
Council Member on Ammas.com
hai Vini, I didnt follow this pooja so far.But I heard from my friend who is doing this pooja. You can prepare garelu(minapa),poornalu,dahi vada,vada,paramannam,chakkara pongali so on... You have to make any odd number of items.ie. either 3 or 5 or 9 types.... I wish you all the best bye

Rate = 2 (Rated by 12 Council Members)

Thank this advisor   
 
Response from: Hari Rama,   
Council Member on Ammas.com
Dear Vini,

Back sweet Contributed By : sisp sojjappalu Ingrediants Suji (Semolina) - 250 gms. sugar - 250 gms. maida - 300 gms. ghee - 75 gms. cardamoms - 6 cashewnuts - 15

Process 1)Take maida in a vessel and mix 50 ghee in it. Mix well with hand. It should resemble bread crumbs. Now add little water and knead into dough just like puree dough. Cover this dough with a wet cloth and keep aside. 2)In a kadai put suji and roast for 15 minutes till it loses its rawness. Now remove this from the kadai keep aside. 3)In a kadai put 1 tablespon ghee and then put 500 ml water . When the water boils add roasted suji slowly, stirring simultaneously (just like we do for upma). Lower the flame and keep a lid for 5 minutes.Keep stirring in between till the suji is done. Now add the sugar in this and keep stirring for atleast 15 minutes. Add cardamom powder and cashewnut pieces. 4)Make lemon size balls from the above suji halwa. Now take lemon size quantity from the maida dough prepared earlier and put it on a polythene paper and spread and stuff the suji halwa balls in it. Cover properly so that suji ball is not seen. 5)Now with the help of little oil press these stuffed balls. These should look like thick puris. 6)Now deep fry these suji-halwa stuffed maida puris in hot oil. Fry till they are in wheat colour. Keep them on a tissue papers to absorb excess oil. Now these are ready to eat. These can be stored for 3 days. http://www.andhrakitchen.com/showre…

Rate = 2.5 (Rated by 11 Council Members)

 
Response from: Bhuvana E,   
Council Member on Ammas.com
http://www.indiatastes.com/festival…

SRI VARALAKSHMI VRATHA POOJA VIDHANAM, SRI ASHTALAKSHMI STOTHRAM.

http://www.musicindiaonline.com/l/7…

In music indiaonline the above site you have the palyer also... http://www.ourkarnataka.com/festiva…

Festival Importance: Celebrating the birth of Lakshmi

The goddess, called Devi, Ambal, Lakshmi, Shakthi, is one of the most important figures in the Hindu pantheon. Tradition tells us to pray to the Goddess first, because with her kind and benevolent heart, she will intercede with the Lord for the granting of any boon. While the goddess represents everything from power to prosperity, in the form of Lakshmi, the consort of Lord Vishnu, she is a symbol of wealth.

Visitors to the hill shrine of Tirupati, after offering worship at the sanctum sanctorum of Lord Srinivasa, circumambulate the shrine and then come to the figurine of Goddess Lakshmi set high up in the wall. She is in standing posture with gold coins pouring out of her hand. They reach up and touch her feet. Even children, too small to reach the image, are lifted up and the ritual is gone through.

In Chennai, one of the most popular shrines is the Ashtalakshmi Temple in Besant Nagar. Located close to the sea, the winding steps take one-to-one manifestation of Lakshmi. It is said that Lakshmi will enter the house of anyone who thinks of her and bless them. There are many festivals in the year dedicated to Goddess Lakshmi. Among them, Varalakshmi Vratham is unique because it is marked by strict observance of certain practices and austerities. It is also called Varalakshmi Nonbu. The puja falls on Friday before the full moon in the Tamil month of Aadi. This year, it occurs on August 8th.

The name Varalakshmi itself can be interpreted in two ways. In one sense, Varalakshmi is one who grants boons. In another, she is the Goddess who is invited into the home and honoured. The different types of benefits that will accrue thanks to performing the Varalakshmi puja are "dhan" (money), "dhanyam" (grains or food), "arogyam" (health), "sampath" (property), "sathsanthanam" (virtuous offspring) and "dheerga saumangalyam" (longevity of the husband). Performing the Varalakshmi puja is said to be equivalent to worshipping all the different forms of Lakshmi.

The evening before the day of the puja, the area for its performance is cleaned and decorated. A bronze or silver kalasam (special pot) is filled with rice or water and coins, a whole lime, five types of leaves and betel leaves and betel nut. The kalasam is smeared with sandal paste and covered with a new cloth up to the neck. A coconut applied with turmeric paste is placed on top with mango leaves around. An image of the Goddess made of different materials, including cloth, is affixed to this. The kalasam is deemed to be the Goddess herself. Offerings of pongal are made and arathi is performed.

The next morning, before rahu kalam, the kalasam is placed on a bed of rice. This signifies that Lakshmi has entered the house. After the installation, a puja beginning with an invocation to Lord Vinayaka begins. During the puja, the Lakshmi Sahasranamam and other slokas dedicated to Varalakshmi are chanted. Different types of sweets are offered to the Goddess. The women and girls of the house tie yellow coloured saradu or thread around their wrists.

Thamboolam is given to other "sumangalis" (married women) who are invited to the house that evening. The woman who has performed the puja observes a fast on that day, eating only certain items. The following day the holy water in the kalasam is sprinkled throughout the house. If rice has been used in the place of water then it is mixed with the rice stored in the house.

The legend behind Varalakshmi puja and the vratam is fascinating. It was a game of dice which caused a small tiff between Lord Shiva and Parvati as to who was the victor. An honest gana, Chitranemi, was asked to arbitrate and he decided in Shiva's favour. An angry Parvati cursed him to suffer from leprosy. When Shiva pleaded with her, she gave in and said the day women in the world observed Varalakshmi puja, Chitranemi would get deliverance. Chitranemi got relief when he observed some women performing the puja. Ever since then, this vratham has been observed.

The Varalakshmi Pooja

This pooja falls on dwadasi as well as Friday in the month of Aadi or Aavani (Tamil month), the day in which goddess Lakshmi was born from the cosmic sea. Varalakshmi is the Goddess of wealth and gives us whatever we want. To get the blessing of Lakshmi, we perform this pooja with great care and devotion. This pooja is celebrated in a grand manner.

The pooja room is cleaned the previous day (Thursday) and floral decorations and kolam with rice flour should be done. After cleaning the sombu (kalasam), put some coins, betel, betel nut, turmeric, lemon, comb, mirror, black bangles (very small), black beads, raw rice, kunguma chimizh (very small one) inside it. Arrange the mango leaves over this and keep a coconut on top. Fix the amman face on the coconut, then decorate the kalasam with flowers. Place some flowers. Keep the sombu in the pooja, prepare ven pongal for neivedhyam. Have faith that Goddess Lakshmi Herself is residing in that Kalssam. Perform karpoora aarathi.

This pooja must be done with utmost dedication.To start the pooja, keep the goddess near the entrance of the house on the kolam (inside the house). Keep flowers. Then take karpoora aarathi. Then bring the deity to the pooja place singing the song "Lakshmi Raave maa inti ki" which means "Lakshmi please come to our house". In the mandha haasam, place a plaintain leaf and spread raw rice. Keep the kalasam on this and decorate the deity. Keep the nombu saradu (yellow thread) also.

First perform Vinayaka pooja to vinayaka (a conical shape made of turmeric powder). After finishing that pooja, start varalakshmi pooja. There are specific slokas and mantras. You could run the pooja slokas from the cassette or recite. After the pooja, neivedhyam to be kept and do karpoora aarathi. After aarathi, the ladies must tie the nonbu saradu in their right hand, reciting the sloka requesting the Goddess to reside with self. Offer thamboolam to the ladies. Being a Friday, giving thamboolam for as many ladies as possible is auspicious. In the night, perform mangala aarathi.

Next morning, place some fresh flowers, offer neivedhyam and perform aarathi. Move the kalasam toward noth. This pooja is generally carried forward by daughters-in-law. However, the Goddess will be immensely pleased by this pooja done by anyone, be it cutomery or non-customery.

Hope this is helpful.

Bhuvana.

Rate = 2.5 (Rated by 14 Council Members)

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Response from: KVS Sailaja,   
Council Member on Ammas.com
Hi

I give you some easy tips which I usually follow. You can try 2-3 variations with the ingredients of one recipe so that you save lot of time. Cook some rice and divide it into two and prepare half of it as pulihora or lemon rice and the other half make a syrup of bellam or gur and mix in the rice and put some milk, elaichi and also some fried and boiled moong dal to make sweet pongali. You can also try pongal (salt one) also if you wish to. You can also make daddojanam i.e. curd rice with tempering.

While making boorelu, you can deep fry the batter alone (used for coating the boorelu, usually, 1 urad and 3 rice soaked and grind to fine paste) mixing some salt and green chilli.

While making bobbatlu, you can also fill the covering with suji halwa. this makes for one more recipe with the same ingredients with different filling and also you can keep some of the halwa as another dish.

Then you can add these easy recipes to complete the number of recipes you are falling short of. Like vermicilli payasam, sweet vadapappu (soaked moong dal with little sugar added to it)and salt vadapappu with salt and bit of green chilli paste and lemon juice paste. You can also repeat the procedure with soaked chana dal (senagapappu). You can mix freshly grated coconut with sugar and stir on pan for some time to make it a lump and make laddoos.

You can also mix some 2 tsp. maida, 4-6 tsp powdered sugar, elaichi powder in fresh malai to make a thick batter and drop on a hot tava to make small, thick and tasty dosas. They taste really well and easy to make.

Rate = 3 (Rated by 13 Council Members)

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Response from: Kavitha S,   
Council Member on Ammas.com
hi vini,

i suggest barfis, sundals,halwas, sweet pongal and ven pongal can be offered as prasad to the goddess.

carrot halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee

Method

Peel and grate carrots Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Asoka halwa moong dal - 1 cup, wheat flour - 1 cup, sugar - 11/2 cup, kesari powder - a pinch, ghee - 1 cup, cardomoms - 6, cashewnuts - 10, essence as required, cashew bits and cherry bits - 2 tsp each Add 1/2 cup water to 1 cup moong dal and cook in pressure cooker until it becomes soft.To 1 cup wheat flour, add 1/2 cup waterand make into a thick liquid.Heat this liquid in a fry pan and stir for a while.Mash the cooked moong dal and add it to the boiling liquid.When everything is mixed and well cooked, add sugar and stir well.Add 1/2 cup of ghee and keep stirring.When it is almost over add cardomoms.Roast cashews in 1 tsp ghee and add it to the mix. Add the remaining ghee and stir. It should become a non sticky paste but not too hard.At this stage remove the pan from the stove.Pour this mix on a large plate greaseed with ghee.Spred the cashew and cheery bits on the top surface of the halwa. Then cut this into diamonds by drawing parallellines with a knife.

try the link below for badam halwa http://www.podbazaar.com/object/pro…

try the barfis in the following link http://www.recipegal.com/barfi/defa…

for varieties of sundal try http://www.chennaionline.com/specia…

Rate = 3 (Rated by 13 Council Members)

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