Showing posts with label Palm Jaggery. Show all posts

Friday, October 14, 2022

Green Moong Dal Ladoo | Pachai Payaru Urundai

Pachai Payaru Urundai, a delicious and healthy ladoo made from the green moong dal and palm jaggery as main ingredients. It's one of the healthiest ladoos that i have made so far and it tastes so great !

If you're looking for a healthy sweet without any white sugar and a lot of ghee, then i would highly recommend to try this ladoo.

For this ladoo, i have used palm jaggery/karupatti, it gives the nice aroma and taste to this ladoo. But if you can't source the palm jaggery, normal jaggery can also be used. However the unique flavor from the palm jaggery would be missing.

This ladoo tastes so much like the stuffing of the traditional sweet "Munthiri kothu", so if you like munthiri kothu, then i'm sure that you would love like ladoo too.

Green Moong Dal Ladoo | Pachai Payaru Urundai

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 15
Recipe Category: Ladoo | Recipe Cuisine: Indian

Ingredients

Whole Green Moong dal / Pachai Payaru - 1 cup

Grated Coconut - 1/2 cup

Roasted chana dal /Pottukadalai - 1/4 cup

Palm Jaggery - 3/4 cup

Water - 1/4 cup

Cardamom - 3

Procedure

First measure the whole green moong dal and add it in the thick bottomed pan and start roasting in the medium flame.

Roast till the dal became brown. Remove from the flame and transfer into a bowl.In the same pan, add the grated coconut.

Roast the coconut till it became brown and then transfer into the bowl. Let them cool a bit.

In the mean time, let's prepare the jaggery syrup. Measure the jaggery, add it into the sauce pan along with the water and heat it.

Let the jaggery melts completely. Keep the flame in low and let it boil still the syrup is sticky. It only takes a couple of times.Switch off the flame and let the syrup cool a bit. In the mean time, add all the roasted ingredients into mixie/blender jar.

To that, add pottukadalai and cardamon too. Grind all into coarse powder just like fine rava.

Add the grounded mixture into the jaggery syrup and mix it well until it all comes together.

Take a small portion of the mixture and make a ladoo. Do the same for all the mixture.

That's it, Healthy and Tasty Green Moong Dal Ladoo/Pachai Payaru Urundai is ready.

Related: How to make Nei Urundai / Yellow moong dal ladoo.

Notes:

Roast the green moong dal and coconut well that gives a great flavor to the ladoo.
Palm Jaggery gives unique taste and flavor so highly recommend to use that.

Thursday, April 2, 2020

Karupatti Kuzhi Paniyaram | Sweet Paniyaram Using Dosa Batter

Karupatti Kuzhi Paniyaram, a delicious and quick to make sweet/snack with dosa batter. Traditionally, separate batter is prepared to make the kuzhi paniyaram, but here in this recipe, we 're going to use the regular dosa batter. Still it tastes as awesome as the traditional one.

More than kara kuzhi paniyaram, this sweet version of kuzhi paniyaram is my favorite. Amma makes this often for breakfast in addition to dosa and we grew up eating this alone for breakfast in the weekends, it was like our kind of donut breakfast.

But now a days, i'm not making this often mainly because of the rare availability of karupatti in the places that i have been living for the past few years. Whenever i have seen them in grocery store, immediately i would grab them for making this karupatti paniyaram and karupatti coffee.

Sometime the flavor and taste of the karuppati that are available here would slightly differ from taste and flavor that i'm used to, so making this paniyaram is a very rare sight at my kitchen now a days.

A few months back, bought the karupatti from the local indian store and it's flavor and taste are so much like the one that i'm used to, so i have been using that in ration and try to keep it as long as i can :-), already made this paniyaram twice in the last one month.

If you haven't tried this sweet version of paniyaram do give it a try, no need to make any special batter, dosa batter simply works fine, make sure that the batter is thick. Now let's check out the recipe.

Karupatti Kuzhi Paniyaram

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Dosa Batter - 1 cup
Karupatti/Palm Jaggery - 1/2 cup
Water - 2 tbsp
Grated Coconut - 1 tbsp
Cardamom powder - 1/4 tsp
Oil/ghee - for frying
* See the notes section at the end for all tips to get perfect fluffy paniyaram

Procedure

Take the dosa batter from the refrigerator(if you have to) and let it come to room temperature. In a sauce pan, add the karupatti(you can use regular jaggery also here) and water and heat it in low flame.

Let the karupatti melt and then the strain the karupati syrup in to the dosa batter, next add grated coconut and cardamom powder.

Mix it all well together. Heat the paniyaram pan with little oil in each hole.

Pour the batter in each hole and cover cook(optional) it for few mins.

And then gently flip into the other side with small wooden stick/skewer and cook till it's golden brown. Remove on to the plate.

Tasty Karupatti Paniyaram is ready.

Related: How to make Karupatti Coffee

Notes:

Don't add more water for making karupatti syrup, it will make the batter dilute.
Instead of palm jaggery, regular jaggery can also be used
Cook it in low flame, otherwise it's easily get burnt in the bottom because of the sugar in it.
No need to check for any syrup consistency here, just let it melt is enough.
Crush the karuppati in hand motor and pestle and then add into sauce pan for easy melting.
Personally i like to use sesame oil for this paniyaram more than ghee. Use ghee if you prefer that flavor.
Instead of grated coconut, you can used coconut bits also if prefer some crunchiness in between.
Serve it hot or cold, it tastes good in either way. But i prefer to have it straight from the stove.

Friday, May 25, 2018

Mishti Doi | Bengali Sweetened Yogurt | Bengali Sweet

Mishti Doi, a Bengali sweet delicacy of sweetened yogurt. Ever since I read about the mishti doi from the article series of "Rushial" written by writer Para(P.Raghavan) in his blog, I wanted to make them so bad.

In that article, he wrote about his experience of buying the mishti doi at bengal street around midnight and had it along with naga jolokia(hottest chili grown somewhere near Assam) pickle. The whole experience was narrated in a hilariously manner, if you can read tamil, check out here and here about his experience.

Traditionally the mishi doi is prepared with palm jaggery/palm candy crystals instead of sugar. In para's blog, he mentioned that palm candy crystals(panam karkandu) are used in the mishti doi. In many other blogs it says that palm jaggery(karuppati) is used for making mishti doi but in the pictures it looks like palm candy crystals.

So i got confused which one to use, but went with palm sugar crystals, since usually palm jaggery has lot of impurities and always i prefer to make syrup with that and filter it once before use, here in mishti doi, i don't want to dilute the milk with jaggery syrup, thicker the milk, creamier the mishti doi would be.

After we moved to MI, it's really hard for me to get back to blogging, even though our things arrived two weeks before, for the past 10 days each day I told myself all the lame excuses for not doing anything!

The past two days posts were from the drafts, so for today's post i have to cook something, that's when this mishti doi came to my mind, so two days back i made this mishti doi, glad i tried it, it was so creamy and tasty, even before taking the pictures, the one bowl of mishti doi was gone, now you knew how delicious it is.

Mishti Doi

Preparation Time : 1 day | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Milk - 3 cup
Palm Jaggery - 1/2 cup
Cardamom Powder - 1/8 tsp
Curd - 1 tbsp

Procedure

Add the milk in the wide kadai and let it bring to boil, then simmer the milk until it reduces to 2 cups.

In between scrap the sides of the kadai and add it into the boiling milk and also stir frequently to avoid burning at the bottom. Once the milk is reduced to almost 2 cups, switch off the flame.

Immediately add the palm jaggery and mix it well with the milk, the residual heat from the milk is enough to dissolve the sugar completely.

Then add the cardamom powder, mix it well and transfer to the another bowl(it helps to cool down the milk quickly). Take the curd in a small bowl and whisk it smooth without any lumps.

Once the milk comes to warm temperature(if you dip your finger in the milk, it should be comfortably warm neither too hot nor too cold) add the curd and mix it well. Pour it into the individual earthern pot/terracotta bowl or even you can set it in the same bowl. Keep it in the kitchen counter until it sets. Unlike regular curd, it takes really long time to set. Mine takes approximately 24hrs to set.

Once it sets, cover it with cling wrap and let it refrigerate for at least 4 hrs. Tasty and creamy Mishti Doi is ready.

Related : How to make Begali Rasgulla

Notes:

If you want mild sweetness, than just add 1/3 cup of palm jaggery only.
As i said earlier, it takes long time to set. Approximately 24-28 hrs when the room temperature is around 75 F.
Earthern pot works great for this mishti doi to set. Since the porous nature of the pot absorbs all the liquid (if any left) and gives you super creamy mishti doi.
For photo sake, i have added few saffrons on top, but that's not required.

Thursday, October 12, 2017

Munthiri Kothu | Kothu | Diwali Recipe

Munthiri Kothu/Kothu, a traditional diwali sweet recipe made from whole moong dal and palm jaggery in South Tamilnadu. As they are deep fried in bunches,they are called as kothu(tamil word for bunches). Still i remember that in my childhood days, on every diwali, in almost every home in our area, they used to prepare this munthiri kothu and athirasam,but nowadays only few people are making this on diwali 😞

I want to try this for a while and on last year diwali itself, i got the recipe from my mom and had tried it with very less quantity and it turned it out so good😋 Again i made this yesterday ahead of diwali just to share here. There are two things you should be careful while making this sweet

Jaggery Syrup consistency is very important
Don't grind the moong dal into very fine.

Other than that, it's so simple and even if you can't fry them in bunches, fry one at a time, still it tastes the same.

Munthiri kothu is one of the very few sweets that you can make without any ghee,milk and refined sugar, still it taste delicious and also it has very long self life at room temperature. There are quite a few variation in making the inside stuffing and outside coating. Here i have shared the recipe on how we make it in our home. If you're making this for first time, make sure that you read the notes section.

Munthiri Kothu

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 30
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Pasi Payaru/ Whole Moong dal - 1 cup
Grated Coconut - 1/2 cup
Palm Jaggery/Karupatti - 3/4 cup(heaped)
Cardamom - 3
Maida - 1/2 cup
Salt - a pinch
Water - as needed
Oil - for deep frying

Procedure

Heat a kadai, add the pasi payaru and dry roast till it starts to change the color from green to light brown,by that time, it also be so aromatic.

Remove from the heat and transfer into plate and let it cool. In the same pan, add the coconut and start roasting in the low flame.

Once the coconut becomes reddish in color, remove from the flame and let it cool completely. Once the moong dal is cooled, add into the mixie jar.

Add the cardamom into the jar and grind into coarse powder.Neither too grainy nor fine powder.

Transfer that into the bowl, add the coconut and mix it together well.

Now for the syrup, add the palm jaggery and water(just enough to soak the jaggery) and bring into boil.Let the jaggery dissolves completely.

Then keep the flame in medium and cook it reaches 1/2 string consistency. 1/2 string consistency means take the syrup between your thumb and fore finger, when you separate your fingers, initially it forms the string string and when you move your finger further apart, it breaks. That's the correct stage.

Remove the syrup from the flame and pour into the dal mixture. Mix it well with spoon.

Once it comes together, let it aside for 1-2 mins until it comes to hand bearable temperature and then make small balls out of it and keep aside.

Now for the outer coating, take the maida in a bowl, add a pinch of salt and enough water, mix it well and make a smooth batter and the consistency is like bhaji batter.

Heat the oil for frying, take three moong dal balls like a triangle and dip it in the batter well.

Slowly drop into the hot oil and cook it for 2 mins on each side or until the outer layer becomes crispy.

That's it, Traditional Munthiri kothu is ready.

Notes:

1/2 string consistency is in between sticky consistency and 1 string consistency, so keep the flame in low once the syrup became sticky, that way you don't miss the correct consistency.
Filter the jaggery syrup before you pour into the moong dal mixture.
After the jaggery syrup is added into the dal mixture, don't let it sit for long time, it becomes hard and you can't make balls out of it. Once it comes to hand bearable temperature, immediately start making balls.
If you're making in large quantity, then don't pour the entire jaggery syrup at once, add just little by little and make balls. That helps to prevent the mixture becomes hard at the last.
Make sure that you roast the coconut in low flame, then only you get that reddish color on coconut.
Roasting coconut helps to increase the self life of munthiri kothu
Palm Jaggery gives great taste to the munthiri kothu.
I have seen people adding turmeric powder on the maida batter, but in our home, we don't add that, but if you want that yellow color on outside, you can add the turmeric powder.

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Friday, October 14, 2022