Coconut Bonbons

  I was thinking of making a special snack for this Christmas and I stumbled upon this book "Christmas Cookies" by Better Homes & Garden (2007 issue) in the Library. This recipe doesn't ask for any fancy ingredient and was so easy that I thought of giving it a try. So can you.....

 INGREDIENTS
Powdered Sugar                                               - 3 cups
Flaked coconut                                                 - 1 1/2 Cups
Sweetened Condensed milk                              - 3/4 cup
Almond Extract                                                - 1/2 tsp (optional)
Coconut flavoring                                             - 1/4 tsp (optional)
Bittersweet/ Premium dark baking chocolate     - 10 oz., chopped
Butter                                                               - 2 tsp
Toasted flaked coconut (optional)

  METHOD
           Place the powdered sugar, flaked coconut, sweetened condensed milk, almond extract and coconut flavoring in a food processor. Cover and process until well combined. Anyway I didn't use the two extracts and the outcome was impressive. Transfer the mixture to a medium bowl . Cover and chill in the refrigerator about 4 hours or until firm.
            Line a baking sheet with waxed paper. Take out half of the mixture from the refrigerator and  make small bite sized balls. Repeat with the remaining half. Place them on the lined baking sheet and cover and freeze for 30 minutes or until very firm. You can also shape them as coins by flattening the balls into round shapes.
            In a microwave-safe bowl place the chopped chocolate and butter and microwave for about 2-3 minutes or until the mixture melts into a smooth paste. Stir and allow the chocolate to stand at room temperature for 10 minutes. Take half of the coconut balls/coins from the refrigerator and using two forks dip each of them into the chocolate and evenly cover the whole balls. Place them on a parchment paper lined baking tray. Repeat the same with the other half. Chill in the refrigerator for another 15-20 minutes or until set.
              Place the bonbons in a single layer in an airtight container. refrigerate up to a week or freeze up to 3 months. Let stand 30 minutes before serving. Serve it as a dessert or you can simply have it as a mood mender.

Sharkkara Varratti (Upperi)

   Sharkkara varatti is also a kind of plantain chips but is sweetened with a coating of jaggery. This is also a festive season snack and served in Sadyas. Usually we buy it from Indian grocery stores, but sometimes its hard to get. This time I was planning to make a 100% home-made Onasadya and thought of making everything at home. This recipe I got from my friend's mom.... :-)

INGREDIENTS
Raw Plantain - 2 Big
Jaggery 1 cup
Turmeric powder - 1/2 tsp
Oil - For deep frying
Ginger powder - 2 tsp
Cardamom - 4-5, crushed to powder
Nutmeg powder - 1/4 tsp
Granulated sugar/ Rice powder - For dusting

METHOD
        Peel off the skin from the plantain and immerse in cold water for 5 minutes. Remove from water and pat dry with a kitchen towel. Cut the whole plantains lengthwise into two halves. Then cut each half into small pieces of half inch thickness. coat the pieces evenly in turmeric powder. Heat oil in a pan and fry the plantain pieces. When they turn crisp, drain into a paper towel. Meanwhile melt jaggery with 1/8 cup of water and allow it to thicken . When it thickens make sure that it can be easily poured as a thick strand.

When the syrup reaches this consistency, stir in ginger powder, crushed cardamom & nutmeg powder. Immediately pour the syrup over the fried plantain chips and stir well to coat all the pieces. Even though it looks liquidy at first when you keep on stirring it starts solidifying. At this stage add the granulated sugar or rice flour which prevents the pieces from sticking together and forming clumps. Remember to pour the syrup as soon as it reaches the right consistency or it may get solid.
        Let the chips cool off completely and become hard before transferring it into clean, dry & airtight containers.

Boli

   Boli is a Thiruvananthapuram specialty which is served along with palpayasams in Sadyas. It looks like a chapati or roti, but is yellow in color and sweet to taste. It is very much similar to puran poli, but sugar is used instead of jaggery. The method of preparation is very much similar to that of making parattas.
         I got this recipe from Annita's blog "My Treasure...My Pleasure". She has done a wonderful job of presentation with step-by-step explanation and photos. You can get the recipe for Boli here.

Boli Served with Vermicelli Palpayasam

       

Vermicelli Palpayasam

    Just like Pradhaman, palpayasam is also a festive sweet. Its a blend of milk, sugar and ghee. Usually Vermicelli or Pal Ada is used as a main ingredient. Sometimes it is made with cooked rice also. Usually in Sadyas palpayasams are served along with Boli (a specialty of Thiruvananthapuram).  For Onam I made Vermicelli Palpayasam.

INGREDIENTS
Vermicelli - 1 (200 gm ) pack, (very thin), Broken into small size pieces
Milk - 1 liter
Water - 1 Liter + as needed
Evaporated milk- 1 can
Sweetened condensed milk - 1 can
Cardamom - 5-6, crushed into powder
Ghee - 1/8 cup + 1 Tbsp
Cashew nuts - 1/8 Cup
Raisins - 1/8 Cup

METHOD
            In a heavy bottom skillet heat 1 Tbsp of ghee and fry the nuts and raisins separately and keep aside. In the same pan add the remaining 1/8 cup ghee and fry the vermicelli till it gets a golden brown color. Do not burn. Add the milk and water into the pan and keep stirring continuously. When the mixture starts thickening add the evaporated milk and half the can of water. Add the crushed cardamom. When it starts boiling, and starts reducing in volume add the condensed milk. Turn the heat to medium-low. Keep on stirring. When bubbles start forming switch off the stove and keep stirring on top of the hot stove for a couple more minutes. Do not heat the payasam too much after adding the condensed milk or curdling may occur. Remove from the heat source and add the fried nuts and raisins. Keep the payasam closed for about 5 minutes before serving. Stir and mix well all the contents when served..

Kadala Pradhaman

   Pradhaman or Payasam is the desert made for any kind of festive occasion in Kerala. Its a blend of jaggery, ghee and coconut milk. The choice of main ingredient is so diverse that you can use anything that is commonly available in our household. It is the main ingredient that gives the special taste to this sweet. Ada, any kinds of dal like moong dal, Masoor dal etc, Mango, mango seed, Jack fruit, Carrot, Rice etc etc are some among those wide range of choices.
             This Onam I've made Pradhaman with Ada as well as with Chana dal (Kadala Parippu). I've already posted the recipe for Ada Pradhaman. Even though the process of making Pradhaman is time consuming and tedious the end product is worth the effect.... :-))

INGREDIENTS
Chana dal - 2 Cups
Jaggery - 2-2 1/2 Cup
Coconut milk - From 1 1/2 coconut
Ghee - 2+ 1 Tbsp
Cardamom - 5-6, crushed into powder
Cashew nuts - 1/8 cup
Raisins - 1/8 Cup
Dry coconut - !/8 cup, chopped into small size
Chovvary/ Saboodana - 1/8 cup

METHOD
               Soak the chana dal in water overnight and pressure cook it till thoroughly done. Mash it by hand and keep aside. In a pan melt jaggery with enough water, strain and remove any impurities. Meanwhile boil water and cook the chovvary /saboodana till done. Drain and wash in cold water to remove excess starch. Shred the coconut, sprinkle some hot water on it and beat in a mixer on pulse setting. Strain the coconut milk into a clean vessel. This is the first milk which is more thicker and creamier in consistency. Again sprinkle hot water do the same process and extract more milk from the coconut. This is the second milk which will be less thick than the first. Do it for the third time and extract the third milk which will be much more thin and water in consistency. If you are using canned milk use 2 (400ml ) cans and 400ml water (you can wash out the can of the coconut milk).
               In a heavy bottomed skillet mix together the cooked chana dal along with the water and jaggery and start stirring in a medium flame. You have to be really careful as hot bubbles will be spluttering throughout the process. You can intermittently close the pan with a lid. But be careful and do not allow too long gaps without stirring or the jaggery may get caramelized or burnt. This is a very long process, so if you want you can do it ahead and keep it in the refrigerator. When its almost done the water will be completely evaporated and it will get a gooey form. Add 2 Tbsp of ghee into it and stir. When its done bubbles will be spluttering more vigorously and the mixture gets a very dark color than at the beginning and will be much thicker( a creamy consistency)
                  Now slowly add the third milk into it. stir and mix well. Let it start boiling. Stir to prevent from sticking onto the bottom of the pan. When the milk is almost thickened add the second milk. Stir again. Meanwhile check the sweetness and adjust according to taste. When again the mixture starts to condense finally add the first milk and mix well. Add the crushed cardamom and cooked Chovvary/saboodana. When the payasam starts boiling remove from the heat source.
                            In a fry pan heat the remaining 1 Tbsp of ghee and fry the cashews. Remove and transfer into a clean dry plate. Again add the raisins to the hot ghee, transfer to the same plate. Continue the same with the coconut pieces. Now add the nuts, raisins and coconut pieces along with the ghee into the payasam and cover. Let it stand for a couple of minutes before serving.

Ada Pradhaman

 Ada is a kind of pasta made of either maida or rice flour. You can find these in the aisles of Indian stores. I used the one made of rice flour. It is used to make a dessert in Kerala called Pradhaman or Payasam which is served during festive seasons and other grand events like marriage, birthday etc. Pradhaman is a sweet made of Jaggery and coconut milk seasoned with a variety of items like cashew nuts, raisins, ghee, cardamom etc. Of all Ada Pradhaman is a quintessential part of any Kerala Sadya.

INGREDIENTS
Ada - 1 packet (200gm)
Jaggery - 1 1/2 - 2 Cups
Coconut milk - From 1 1/2 coconut
Ghee - 2 + 1 Tbsp
Cardamom - 4-5, crushed into powder
Cashew nuts - 1/8 cup
Raisins - 1/8 cup
Chovvary (Saboodana) - 1/8 cup
Dry coconut - 1/8 cup, chopped into small pieces


METHOD
                   Heat water in a pan and when it comes to boil add the Ada. Let it cook thoroughly. It may take about 20-30 minutes. Meanwhile heat jaggery with a very little water and boil it until the entire jaggery is melted. Strain & remove the impurities. Also shred the coconut, sprinkle some hot water on it and beat in a mixer on pulse setting. Strain the coconut milk into a clean vessel. This is the first milk which is more thicker and creamier in consistency. Again sprinkle hot water do the same process and extract more milk from the coconut. This is the second milk which will be less thick than the first. Do it for the third time and extract the third milk which will be much more thin and water in consistency. If you are using canned milk use 2 (400ml ) cans and 400ml water (you can wash out the can of the coconut milk). When the Ada is cooked thoroughly strain it and wash in cold water and remove the starch. Keep aside. Same as for Ada, boil water and cook the chovvary or saboodana till it becomes soft. Drain and wash in cold water to remove the excess starch. Keep aside.
                         In a heavy bottomed pan mix together jaggery and Ada. Add some water and in a medium flame stir continuously. You have to be really careful as hot bubbles will be spluttering throughout the process. You can intermittently close the pan with a lid. But be careful and do not allow too long gaps without stirring or the jaggery may get caramelized or burnt. This is a very long process, so if you want you can do it ahead and keep it in the refrigerator. When its almost done the water will be completely evaporated and it will get a gooey form. Add 2 Tbsp of ghee into it and stir. When its done bubbles will be spluttering more vigorously and the mixture gets a very dark color than at the beginning.
                          Now slowly add the third milk into it. stir and mix well. Let it start boiling. Stir to prevent from sticking onto the bottom of the pan. When the milk is almost thickened add the second milk. Stir again. Meanwhile check the sweetness and adjust according to taste. When again the mixture starts to condense finally add the first milk and mix well. Add the crushed cardamom and cooked Chovvary/saboodana. When the payasam starts boiling remove from the heat source.
                            In a fry pan heat the remaining 1 Tbsp of ghee and fry the cashews. Remove and transfer into a clean dry plate. Again add the raisins to the hot ghee, transfer to the same plate. Continue the same with the coconut pieces. Now add the nuts, raisins and coconut pieces along with the ghee into the payasam and cover. Let it stand for a couple of minutes before serving.

White Chocolate Lava Cake

                 I was planning for a simple party for my friends. To finish it I needed a simple dessert. I came through the site " I wash....you dry" and got this recipe. It truly made a great treat....

White Chocolate - 4 oz
Butter - 1 stick, (1/2 cup)
Powdered sugar - 1 cup
Whole eggs - 3
Egg yolk - 1
Flour - 6 Tbsp
Lemon zest - 1/2 tsp
Strawberry preserves - 1/4 cup
Whipped topping - 4 Tbsp
Vanilla ice cream - 4 scoops

      METHOD
           Preheat oven to 400 degrees.
        Melt butter and chocolate in a microwave bowl for 1 min. 20 seconds. Whisk together till completely melted. Add powdered sugar, whisk till combined. Add eggs and yolk, whisk till combined. Add flour and lemon zest, whisk till combined.
       Spray 4 custard cups liberally with non stick spray. Pour evenly into cups. Bake for 13-15 minutes until sides are firm and center is soft. (Not completely set; a tooth pick inserted should carry a little batter)
       Invert on a serving plate. Garnish each with 1 Tbsp strawberry preserves, 1 Tbsp whipped topping & 1 scoop of ice cream. Hmmmm....yummy....!!!

Unniyappam

  Unniyappam is one of the authentic sweet from Kerala.This is prepared in most of the festive occasion. The main ingredient in Unniyappam is fully or over ripened banana. The type of banana specifically used in this sweet is called "Palayamkodan". But don't worry it can be substituted with other varieties of banana. :-) And also u need the specific utensil called "Appakkara" or "Paniharakkallu".

Appakkara

 Rice flour (lightly roasted) - 2 1/2 Cup

Fully ripe banana - 2 Cup

Jaggery 21/2 - 3 Cups ( As desired; if you dont want too much sweet can adjust the amount of jaggery)

Dried Coconut Slices (Kopra)-1/2 Cup (Cut into small pieces)

Cardamom powder- 1 tsp

Salt - a pinch (this helps enhancing the sweetness)

Oil for deep frying

   METHOD 

           Melt the jaggery with little amount of water and boil. Remove from flame and filter out the impurities. In a bowl mix together rice flour, jaggery, mashed banana, cardamom powder, salt & coconut pieces. The batter should be thick, but should easily drop from the spoon. Let it stand for 1 hour. If the batter becomes too thick add very little milk.

           In the appakkara heat oil. When the oil is hot add batter into each well. Cook in medium heat. when one side turn into light brown colour turn to the other side. When the unniyappams become deep brown colour remove them into tissue paper to soak any excess oil. Repeat with the batter. Always be careful to maintain medium heat. Otherwise the outside becomes brown, but inside will not cook properly.
              If the unniyappams are not coming out properly mix some more rice flour to the batter. If you add too much banana they won't come out properly or may absorb lot of oil. When you are adding more flour make sure it also has the right amount of sweetness.

     Note : If you want to prepare a sugar-free variety add Splenda Brown sugar.Add only half the amount of jaggery, else it will be too sweet.

     

Boondi Laddoo

 As this is the First post for my Blog I thought of starting with something sweet. Boondi Ladoo is my husband's favorite sweet.Even though the procedure is lengthy by carefully following the steps you can get a tasty output..Have patience and anticipate for the end result....hmmm....yummy ladoo...!!!

   FOR SUGAR SYRUP
Sugar - 2 Cups
Water - 1 1/2 Cup
Milk - 2 tsp
Cardamom powder - 1-2 tsp
Cloves - 2tsp
Yellow color - 2-3 drops
Raisins - 1/4 cup
Sliced almonds & halved cashews - 1/4 cup 

   FOR BOONDI 
Gram Flour (Besan / Kadalamavu) - 2 Cups
Rice Flour - 1- 2 Tbsp
Water -as required
Ghee - 2 Tbsp
Oil - For frying

   METHOD

         Start by preparing the syrup.

  SUGAR SYRUP

    In a pan take water and mix sugar.Heat it and add milk (Milk is added to remove any impurities from the sugar).When the sugar starts boiling a thick froth will be forming on the surface. Remove it using a spoon. When the syrup becomes one string thickness remove it from the flame.(When u take a drop of the syrup between your thumb & index finger and stretch them apart a single thread should form between the fingers.Careful not to burn your fingers). Immedietly add the cardamom powder, cloves(slightly crushed), nuts, raisins & colour.


 BOONDI

     Mix the gram flour & rice flour with water to make a thick batter.In a kadai heat oil with ghee (gives a great flavour for the laddoo). When the oil is hot enough pour the batter over a laddle with small holes.Let the batter fall as small drops into the hot oil.Remove when they are light golden in colour.(do not fry too much) Put them immediately into the prepared sugar syrup.Continue with the remaining batter till finished.Let the boondis be in the sugar syrup for at least 1 hour.

    After 1 hour start making laddoos. Take a hand full of the mixture,squeeze the excess sugar and make them into balls.Allow another 1 hour for all the laddoos to get set. ENJOY !!!