Tuesday, October 28, 2008

Deepavali Bakshanam

So, there went the occasion. Was quite busy yesterday couldnt sit down to post these recipes. For this deepavali here is what I made.

Kesar Peda

3 lbs - khoya/mava (unsweetened)
2 cans - condensed milk or 2 cups - sugar
1/4 tsp - cardamom (elaichi) powder
2 tbsp - milk
Few - saffron strands
Yellow food colour - 1 or 2 pinches (Optional)

To garnish
2 to 3 tbsp - slivered pistachios


Heat 2 tbsp of milk and dissolve saffron strands in it. Keep aside. Grate the khoya and add condensed milk to it and cook on low heat. Add the saffron & milk to the mixture along with the food color if you choose to use it and continue to cook until it forms like a dough and leaves the sides of the pan. The dough should be soft to touch & pliable. Allow to cool completely. The dough should not stick to the hands when u try to roll it into a ball. This means the consistency is correct.

Roll into 1 inch ball and press slightly in center to form a small pit. Garnish with slivered pistachios in the center.

Makes: Around 50 pedas
Shelf life: 1 week (2-3 weeks if refridgerated)

To make Khoya/Mava/Khowa
5 Litres - whole fat milk
Boil milk in a heavy bottom vessel and slowly reduce to low heat and allow to boil. Keep stirring every few minutes so that the bottom wont burn. Continue this until the milk becomes like a lump and all moisture is evaporated. Cool the khoya before making anything. Refridgerate or freeze. This would yield somewhere around 2 lbs of khoya.

Ribbon Pakoda/Nada murukku

4 cups - Rice flour
1 cup - Besan flour

1 tbsp - Butter
1 tsp - Asafoteda powder
1 tsp - red chilli powder
Salt to taste
Water to mix
Oil for deep frying

In a heavy bottom kadai heat oil.

Mix rice flour, besan flour, salt, asafoteda powder, red chilli powder and mix well. Then add butter and blend it into the dry mixture. Once the butter is in add water little by little and make the dough. Add enough water to bind the flour.
Use the savory press(usually called Naazhi in India) with the nada plate. Put dough in the savory press and squeeze into the hot oil. Take them out when its golden brown.

Makes: Around 8 qt pan full
Shelf life: 2 weeks

Tip : The dough should be of chappathi flour consitency. If it becomes runny, add more rice flour to correct it.