Tag: Sweet

Kaju Katli | How to make kaju katli? | Cashew Barfi

Nutty, fudgy, everyone’s favourite with the goodness of cashews, kaju katli
10/18/2016 10:21:39 PM vindhyadesai

Deepavali/Diwali is just round the corner. I started preparing for it over the weekend and with only a few days to go I have recipes lined for Deepavali to be posted on FOI. Kaju Katli or cashew barfi is the most loved sweet both by kids and adults. This is the safest bet when distributing sweets as most people love it! I am no exception to that and I can eat many of these in one day, just chew them all up (I try not to though :)). It seems like a very complicated recipe to make but with only a few ingredients it can be one of the most easiest sweets to make if you get the consistency right. Follow stepwise to ensure you get the right consistency right from making the cashew powder to making sugar syrup to the dough consistency. More Deepavali recipes and festival recipes for you try! Happy preparation for the festival of lights! Let’s begin on a sweet note. ... “Kaju Katli | How to make kaju katli? | Cashew Barfi”

Kayi Holige | Kayi Obbattu | Nariyal PoLi | Coconut Holige | How to make kayi obbattu?

Soft and crunchy sweet coconut/kayi holige, a special dish for the festivals
10/10/2016 10:28:16 PM vindhyadesai

Wish you all a very happy Vijayadashami/Dasara! Coconut holige/kayi obbattu/nariyal poLi is one of my favourite sweets. It is soft yet crunchy on the outside and it has the unmistakable flavour of coconut. Unlike many other dishes where coconut gets lost in between other ingredients, here it is the main ingredient and it gets due importance. Most functions in Karnataka have holige/obbattu/poLi as the main sweet. Usually beLe holige or this kayi holige steal the show and are made in the order of hundreds. They are made with maida/all purpose flour which can make the edges quite hard and the filling inside might not be sufficient to make them soft yet crunchy. I always try and make recipes with whole wheat flour, for the fibre, taste and it makes the holige so much more softer and they hold together beautifully. Make these and a few can be made quite quickly and is not all that difficult. ... “Kayi Holige | Kayi Obbattu | Nariyal PoLi | Coconut Holige | How to make kayi obbattu?”

Haalbai | Akki Haalbai | How to make haalbai?

Soft, fudgy rice and coconut milk barfis
9/05/2016 4:27:39 PM vindhyadesai

Ganesha Chaturthi is a 3 or 5 or 10 day long festival for some people. If you celebrate Ganesha Chaturthi for more than one day, it is mandatory to make at least one sweet dish as offering/naivedya to Lord Ganesha. After making sweets like holige (poli), kadubu or other traditional ones from sweets list one will need a recipe that is simple, easy and light on the stomach. Haalbai is one such recipe, soaked rice ground into a thick batter with coconut milk lightly flavoured with elaichi it is a super easy sweet to make. It does not need resting time after preparing. Just plan to soak rice a few hours before making this sweet. Only water can also be used in place of coconut milk but coconut milk adds a subtle taste and makes haalbai pliable because of the oils in it. If you want to keep this vegan use vegetable oil in place of desi ghee. ... “Haalbai | Akki Haalbai | How to make haalbai?”

Bele Obbattu | Bele Holige | Puranpoli | How to make holige?

Filling and delicious sweet dal stuffed poli/holige for festivals
09/01/2016 06:27:09 PM vindhyadesai

Bele Holige or obbattu is one of the most filling and delicious sweets. It is a sweet dal stuffed poli/holige. During a festival or a function we all look for one dish that can feed a big crowd which is also filling. Sweets generally are accessories in a big spread. Yes, preparing bele holige or obbattu is effort but when you have mastered the process of making the dal filling then preparing bele holige or obbattu will be easy especially if you have a few people to assist/work with you.
I have used whole wheat flour/atta for the outer covering dough whereas generally all purpose flour (maida) and chiroti rava (fine rava) are used to prepare the dough along with a pinch of turmeric. I prefer whole wheat flour(learnt it from my mother), holige turn out to be soft and do not become stretchy and chewy when they are kept for a while.
*Updated with new pictures for Ugadi 2019. Try more holige recipes:
Kayi Holige/Coconut Holige
Dry Nuts Holige
 ... “Bele Obbattu | Bele Holige | Puranpoli | How to make holige?”

Shenga chikki | Kadalebeeja chikki | Peanut brittle | Groundnut chikki

Bakery style homemade chikki – to satisfy the sweet tooth
08/25/2016 10:15:47 PM vindhyadesai

A sudden craving for a sweet! How about something sweet which also exercises the teeth! Homemade chikki, ‘brittle’ as it is called in western desserts. Wishing everyone a happy Sri Krishna Janmashtami. I wanted to post all recipes a few days before the festival but because of an unscheduled maintenance on the website I had to move them to post today. Chikki is made with roasted peanuts, pistachios or almonds (badam) or any kind of hard dry nuts. It is made by caramelizing sugar or jaggery and the roasted nuts are quickly stirred in and left to cool and then broken into chikkis or brittles. Childhood favourite for many, one could buy these for a small amount and savour them while returning from school. Try other favourite bakery style items at home. ... “Shenga chikki | Kadalebeeja chikki | Peanut brittle | Groundnut chikki”

Tambittu | Puthani Unde | How to make tambittu for Naga Panchmi

Tambittu/Puthani unde/ladoo for Naga Panchmi
08/04/2016 11:24:32 PM vindhyadesai

Another sweet for the line of festivals coming up. This sweet is also from Karnataka and is made for Nagara Panchmi as offering/naivedya to Nagappa (snake god). It is made from roasted gram dal/fried gram/puthani/huri gadale/kadale pappu/daria/chutney dal, whew! a lot of names for one ingredient. I learnt this recipe from my mother and is mainly made in North Karnataka. In South, another type of tambittu similar to ‘sajjige‘ is made. This is a very easy ladoo/unde to make. You can even cut them into barfis but for Nagara Panchmi they need to be in the shape as shown in my hand below. I am not an expert in making that shape for unde/ladoo like my mother. Add cashews, almonds if you want. ... “Tambittu | Puthani Unde | How to make tambittu for Naga Panchmi”

Hayagreeva | Hayagreeva Maddi | Kadalebele payasa

Festive and authentic hayagreeva maddi
08/04/2016 11:02:37 PM vindhyadesai

Hayagreeva maddi is a payasa/payasam dish from Udupi region. I made this for Bheemana Amavasya but it can be made for many festivals. It is simple to make, the only detail to pay attention to is when you are cooking gram dal/chana dal/kadale bele. Before we begin the recipe, I would like to mention a little *story/legend* associated with the origin of ‘Hayagreeva Maddi’, I read in a book.
Once there was a sculptor who was trying to make an idol of Lord Ganesha, however all his efforts in making the sculpted idol turned into the head of a horse. He finally gave up and sculpted the idol into the shape of a horses’ head and stashed it away. One night, the Lord himself appeared in the scluptors’ dream and blessed him and asked him to donate the horses’ head idol that he had sculpted to Sri Vadirajaru. The same night Sri Vadirajaru also dreamt about the idol. The next day the sculptor brought in the idol and Sri Vadirajaru established the idol in Sonda in Sirsi, Karnataka. Everyday he started worshipping the idol and as offering/naivedya he made Hayagreeva Maddi a payasa made of gram (horses’ favourite food) and jaggery. Make this authentic and traditional dish from Karnataka for an upcoming festival 🙂 ... “Hayagreeva | Hayagreeva Maddi | Kadalebele payasa”

Doodh Pedha | Milk Pedha | Doodh ke Pedhe | How to make soft milk pedhas | Doodh pedhas without condensed milk

A mouthful of milky fudgy goodness, soft doodh pedha
07/22/2016 8:05:28 PM vindhyadesai

A small thing of joy is to eat a doodh pedha. It is one of the most popular sweets sold in sweet shops. Imagine a big line of pedhas lined up on the other side of the counter. There are so many versions of this pedha, kesar-elaichi, elaichi, pista-kesar and so on. The ones that you get in Nandini (a milk brand in Karnataka) are pure milk pedhas. The marking on them makes the pedhas even more inviting. Try making these soft doodh pedhas at home, roll them up into small balls or pedhas/pedhe or even try and make the Nandini replicas. I used a fork to create a Nandini shop/bakery like pedha with a fork. It is actually a reverse of their shape (complementary shape). I love them nonetheless, they are milk  pedhas after all.
Here are I have used only milk and there is also a short-cut recipe with condensed milk which I will post soon. I have flavoured them with elaichi/cardamom, I wanted to make them plain this time. I sometimes add kesar/saffron or pista or both but elaichi/cardamom is something that I always add to the pedhas/pedhe. I have added a lot of pictures stepwise to show consistency in each step. ... “Doodh Pedha | Milk Pedha | Doodh ke Pedhe | How to make soft milk pedhas | Doodh pedhas without condensed milk”

Kalakand

Soft moist milk sweet, a sure crowd pleaser
05/05/2016 7:18:09 PM vindhyadesai

Sweets made with milk which are soft, moist and rich are liked by most. The kind of colourful and tasty sweets lined up in a sweet shop always attracts everyone. But they can be quite expensive to buy and are mostly reserved for special occasions. But what if these kinds of sweets can be made at home with simple ingredients. One such sweet is ‘kalakand’, it is one of my favourite sweets and I absolutely love making it. They turn out to be so moist and are very fresh when made at home. They have to be made ahead of time because it needs some time to set and tastes better that way. ... “Kalakand”

Haal Kesari | Milk Kesari

Fudgy, melt in the mouth sweet, oozing with ghee and kesari flavour
04/21/2016 9:34:35 PM vindhyadesai

Made with ordinary ingredients found at home, it makes for a very satisfying sweet or dessert to satisfy your sweet tooth. It is made with fine cream of wheat, cashews, raisins, milk, ghee and sugar with saffron enhancing the flavour & colour. Most importantly it can be served warm, at room temperature and you can even make it ahead of time. The classic South Indian breakfast combination of upma & kesari together is called chow chow bhaat. ... “Haal Kesari | Milk Kesari”