Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.

Paal Kozhukattai

 

          Paal Kozhukattai is a very popular South Indian dessert, which has its origin from the Chettinad region. It is a divine coconut milk based dessert and is traditionally prepared during special occasions and festivals. Garnish with a few saffron strands and enjoy this yummy dessert warm or at room temperature. So check out the step by step pictorial recipe to prepare this regional dessert. 

          Small round balls are prepared out of rice flour dough, which is then simmered in the milk till done. Cardamom powder is added for the flavour. For a healthy version, you can use wheat flour and sweeten it with jaggery instead of sugar. 

• 1/2 cup rice flour
• pinch of salt
• 1 tsp. ghee
• hot water as required
• 1 & 1/2 cups milk
• 1 cup water
• 1/4 cup sugar or to taste
• 1 cup coconut milk
• 1/2 tsp. cardamom powder
• few saffron strands to garnish 

          To make the Kozhukattai balls, in a bowl, take the rice flour, salt and ghee. Mix it well. Add hot water, little at a time and combine everything well. 

          Cover and keep aside for 2-3 minutes to cool down slightly. Then knead it into a soft dough. 

          Apply some ghee to your palm and make small round balls out of the dough. Keep them aside. 

          In a pan, bring the milk and water to a boil. Gently add the prepared balls and simmer on a low to medium flame for 12-15 minutes. Keep stirring occasionally so that it does not stick to the bottom.

          Now add the sugar and coconut milk. Cover again and simmer for 2-3 minutes.

          When done, add the cardamom powder and give it a mix. When done, switch off the flame.

          Cover and keep aside for 20-25 minutes before serving. Garnish with few saffron strands and enjoy it warm or cold.

      For the Kozhukattai balls, in a bowl, take the rice flour, salt & ghee. 

                             Mix it well. 

     Add hot water, little at a time & combine everything well. Cover & 

     keep aside for 2-3 minutes

                   Then knead it into a soft dough. 

  Apply some ghee to your palm & make small round balls out of the dough. Keep them aside. 

  In a pan, bring the milk & water to a boil. Add the prepared balls & simmer on a low to medium flame for 12-15 minutes. 

                           Add the sugar.....

                      and coconut milk. Cover & simmer for 2-3 minutes.

                      Add cardamom powder & give it a mix. 

 When done, switch off the flame. Cover & keep aside for 20-25 minutes before serving.

                Garnish with few saffron strands & enjoy it warm or at room temperature.

Kalkandu Sadam (Rock Sugar Sweet Pongal - South Indian style)

              

          Kalkandu Sadam is a traditional South Indian Dessert most popular in Tamil Nadu. It is also called Kalkandu Pongal. Kalkandu refers to Rock sugar candy and Sadam is rice. So this simple creamy preparation includes rice, milk and rock sugar candy. Sometimes moong dal (split green gram) is also added as per individual choice. 

        

           This recipe is almost similar to Sakkarai Pongal. However, the only difference is in the latter where jaggery is used instead of rock sugar. A pinch of edible camphor is at times added to this dessert 

          This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. So check out the step by step pictorial recipe to prepare this divine dish. 

• 1/2 cup rice
• 1 & 1/2 cups water
• 1 cup milk
• 1/2 cup sugar candy
• 2-3 tbsp. raisins, soaked
• 1/2 tsp. cardamom powder
• 2 tbsp. ghee
• 1/3 cup cashew nuts
• pinch of saffron

          Soak the rice for an hour. Wash and drain well. Pressure cook in 1 & 1/2 cups water for 6-7 whistles on a low flame after the first whistle. Mash well with a potato masher.

          Transfer to a pan and add milk. Mix well and add the rock sugar. Simmer on a low flame till it has dissolved.

          Now add the cardamom powder and the soaked raisins. Give it a stir and simmer for 1-2 minutes. (It tends to thicken when it cools down. So check for consistency).

          Heat ghee in a pan and sauté the cashew nuts till light golden. (Keep aside few to garnish).

          Add to the Kalkandu Sadam. Mix everything well and add the saffron. Serve them warm or chilled.

                       Soak the rice for an hour. Wash & drain well. Pressure cook in 1 & 1/2 

                       cups water for 6-7 whistles on a low flame after the first whistle.

                                  Mash well with a potato masher.

                                  Transfer to a pan and add milk. 

                       Mix well & add rock sugar. Simmer on a low flame till it has dissolved.

                                  Now add the cardamom powder.

                             And the soaked raisins. Give it a stir & simmer for 1-2 minutes. 

                                Heat ghee in a pan & sauté the cashew nuts till light golden. 

 

                                 Add to the Kalkandu Sadam. 

                                  Mix everything well & add the saffron. 

                                 Serve them warm or chilled.

Idiyappam Payasam (String Hopper Pudding / Kheer)

          Serve this yummy dessert this Sankranti and surprise your family and friends with this fusion fare. I made use of some leftover Idiyappam to dish out this simple, innovative dessert. Enjoy them chilled as an after-meal dessert or whenever you desire.

• 1 cup idiyappam (string hoppers)
• 500 ml. milk
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. chopped nuts
• raisins, chopped nuts and pinch of saffron to garnish

           Bring the milk to a boil and simmer till it is half reduced. Add the chopped nuts, sugar and cardamom powder. Simmer till the sugar dissolves. 

           Now and the idiyappam and mix well. Simmer for 1-2 minutes and switch off the flame. Add the rose water and set aside to cool down. 

          Refrigerate for an hour. Garnish with some chopped nuts, raisins and saffron and serve this yummy dessert chilled.