Nov 25, 2011

Majoon ~~ ICC


For past few months I missed taking part in  ICC , I tried my best to post October month's Indian cooking challenge recipe , was held up with some work, again failed to post it on time ...So posting it now ... This month challenge was Majoon / Majun recipe shared by Vaishali .This sweet is sindhi dish and made specially in  winters


Ingredients needed : 
  •  Badam - 1/2 cup
  • Cashews - 1/2 cup
  • Pista - 1/4 cup
  • dry dates - 1/4 cup
  • Khus Khus - 1/4 cup
  • Sugar - 1 cup
  • Milk -  1.5 ltr
  • Unsweetened Khoya - 1 cup (See note below)
  • Ghee 
  • Elachi powder - little
    Homemade Unsweetened Khoya :
    • Milk - 2 ltrs.
     In a pressure cooker boil the milk and bring the flame to simmer and allow it to get  reduced to half the quantity ...and keep stirring it continuously till all the moisture gets evaporated ..Unsweetened khoya is ready ...


    Method for making Majoon : 

    Slightly crush the nuts ...chop dry dates and keep it ready. In a pressure cooker add milk and bring it to boil then add sugar allow it to reduce to half ..
    then add khus khus + dried dates + crushed nuts + unsweetened khoya mix everything well and allow it to cook well. Once the sweet gets thicker in consistency , keep stirring it continuously  and add ghee at this stage and continue cooking it in medium flame. Once done , switch off the flame and allow it cool completely and store it in a container ...and it stays good if kept in refrigerator for 3 - 6 months..

      Nov 14, 2011

      Paruppu Payasam ~~ Blog 3rd Anniversary




      Hi all,


      It's been very long gap ...both of us where held up with lot of personal work , India trip ....couldn't post any recipes for past few months ....and now I am back ...wish Kavitha , also gets back to blog soon ....Missing her a lot ...


      It's been 3 years since we started this blog ...Thanks to Kavitha for joining me with her and I was able to learn lot many things through blogging world and I got lot of good friends . I would like to thank each and every one of our friends, fellow bloggers  for there constant support  and encouragement ...without you all we wouldn't have achieved this much . Now to the recp.


      I made this payasam long back but posting it now ...Usually during festival days we make Pasi paruppu payasam or with kadalai paruppu,  ...for a change, I tried mixing 3 dhals and made it : pasiparuppu , kadalai paruppu and toor dhal .. taste was excellent .


      Ingredients needed :
      • Toor dhal  - 1 / 2 cup
      • Pasiparuppu / Moong dhal - 1/2  cup
      • Kadalai Paruppu / Chana dhal - 1 /2  cup
      • Milk -  2 cups
      • Jaggery - 1 .5 cups
      • Elachi powder 
      • Cashews + Raisins
      • Ghee 

      Method :


      Pressure cook all 3 dhals together , by adding reqd. amount of water and keep it ready. In a kadai, add jaggery and add very little water and allow it to get dissolved well ...once it is done,if reqd. do strain it and remove all the impurities
      boil the milk separately and set aside ..
      In the same kadai add a tsp. of ghee and fry the cashews + raisins and keep it aside now add the jaggery water to that add the cooked dhal + elachi powder + boiled milk + fried cashews and raisins  and stir it well and allow it to cook for few mins ...and then switch off the flame ...serve it hot or cold.

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