Churmo - Goan Sweet

 

Churmo

Churmo is one of the Goan sweet. It is crispy and spicy sweet. Churmo is good combination with tea/chai. I made this sweet as a part of Shhhhh Cooking Secretly Challenge . My Partner Avin S Kohli. Her blog name is TheYellowDaal. She gave me two secret ingredients - Wheat flour and Red chili powder.

  

Ingredients

For Puri

150 gms wheat flour

1/4 cup Wheat flour for dusting

2 cups Oil for deep frying

For Jaggery syrup

150 gms Jaggery grated

100 ml Water

2 tea spoons Red chilli powder

1 Tablespoon Ghee for plate greasing

Method:

For puri :

1. In a bowl take wheat flour and water. Make the dough.
2. Take  the oil in a frying pan. Keep it on a high flame.
3. Divide the dough into 8 balls. Dust each ball of dough and roll as thin as possible.
4. Check the oil temperature by just dropping in tiny dough in it. If the dough fries and floats up instantly, means the oil is ready.
5. Gently place the rolled puri into the hot oil. Just press the puri using frying ladle. The puri becomes crispy. You should not burn the puri.
6. Place the puri on paper napkin to absorb excess oil. Repeat for all puri balls.
7. Let them cool. After cooling crush the puris with hands.
8. 
   

 For jaggery syrup:

1. In a pan add jaggery and water. Keep it on a medium heat and allow jaggery to melt. If you strain the jaggery syrup, impurities will go.
2. Transfer the syrup to the same pan, allow it to boil for 10 mins or until it becomes thick.
3. For thick syrup test : take a drop of syrup using forefinger, just press the forefinger and thumb. If it is sticking to the finger, the syrup is ready.
4. Add red chilli powder to the syrup and mix well. Switch of the stove.
5.  Now add crushed puris to the syrup and mix well.
6. Let it cool completely. Store in airtight container.

Boondi Ladoo - Festival Specials

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Nuts (Raisins, cashew nut) - 5 tsp

Cardamom powder - 1/2 tsp

Oil to fry

Ghee for frying nuts

Edible camphor a pinch

Method

1. Add ghee in a small pan and roast the nuts. Keep it aside.
2. In a wide bowl add besan and rub with your hands to avoid lumps.
3. Add water little by little to the besan. The consistency is not too thick or not too watery.
4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
6. Repeat the same procedure for remaining batter.
7. Boil water & sugar until it reaches to one string consistency.
8. Switch off the flame. Add elachi powder and mix well.
9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
10. When the mixture is warm, make ladoos. Store in air tight container.

Paala Talikalu - Vinayaka Chaturthi Special

Ingredients

Wheat flour (atta) – 1 cup

Sago / sabudana – ½ cup

Sugar – 1 cup 

Milk – 1 cup

Ghee – 2 tsp

Chopped dry fruits for garnishing

Elachi powder – ½ tsp

Method

                   Make a dough using water. Divide into small balls. Using hands spread it as talikalu. Add 1 cup of water to a pan. Add sago and cook for 15 then add atta talikalu and cook for 10mins. Add sugar and cook for 10 mins on low medium flame. Add milk and cook for 10mins on medium flame. Add elachi powder & dry fruits.

Kajjikayalu - Festival Specials

Ingredients

For filling

Putnalu / roasted daliya – ¼ Kg

Jaggery – ¼ Kg

Coconut powder – ½ cup

Elachi powder – 1 tsp

For dough

All purpose flour – ½ kg

Curd – 3 tsp

Water to make dough

Oil to fry

Method

                    In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil. 

Note: If you want add sugar instead of jaggery.

Dry fruits ladoo

Ingredients

Chopped dates - 1 cup 

Almonds - 3 Tbsp

Raisins - 2 Tbsp

Cashews - 2 tbsp

Pista - 20

Method

1. Dry roast the almonds, cashews, pista till slightly brown. Cool it.
2. In a mixi jar add dates, raisins, almonds, cashews, pista and grind to a coarse mixture.
3. Transfer it to a plate. Take small amount of the mixture and make balls.
4. Store it in a airtight container.

Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Ingredients

Vermicelli - 1 cup

Sooji - 1/2 cup

Jaggery - 1 1/2 cup

Boiled milk - 2 1/2 cups

Dosa batter according to balls

Ghee - 2 tsp

Oil to fry

Dry fruits chopped & elachi powder

Method

1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
6. Transfer it to tissue paper.

Ragi flour Oats Ladoo - 5 Ingredients Fix Challenge

This month Lakshmi Vimala gave sweet with 5 ingredients. I made these ladoos

Ingredients

Ragi flour - 1 1/4 cup

Oats - 1 cup

Ghee - 2 tsp for flour frying

Sugar powder - 2 tsp

Honey to make balls

Method

1. Dry roast the oats in a pan for 5 mins and transfer to a bowl.
2. Add ghee and roast the ragi flour in a pan until nice aroma comes.
3. Add oats to a mixi jar and make powder.
4. In a bowl add three flours and mix well. Add honey and mix well. Make balls.

Linking to:

"5 Ingredients Fix Challenge" by Lakshmi.

Besan & Vermicelli Ladoo/ Senaga pindi & Semiya Ladoo - Shhhhh Cooking Secretly Challenge

This month I was paired with Sathya Priya Karthik. She gave me Besan and Vermicelli. These ladoos tastes really awesome.  Thank you so much for giving wonderful ingredients.  

Ingredients

Vermicelli / semiya - 1 cup

Besan / senaga pindi - 1 cup

Powder sugar - 1 to 1 1/2 cup

Ghee to make ladoo

Elachi powder - 1/2 tsp

Dry fruits

Method

1. Heat ghee in a pan, fry the until aromatic. Transfer it to a bowl.
2. Add vermicelli and fry until crisp. Transfer it to another bowl. Cool it.
3. Make the semiya as rough powder. Fry the dry fruits in a ghee.
4. Take a bowl, add roasted powders, sugar,  elachi powder, dry fruits and mix well.
5. Add ghee little by little and make ladoos. 

Pineapple Rava Kesari - Shhhhh Cooking Secretly Challenge

For this month I am paired with Prathima Shivaraj. She gave me wheat flour and pineapple are the ingredients. I was choosen pineapple only. 

Ingredients

Sooji / Bombay rava - 1 cup

Sugar - 1 1/2 to 2 cups

Pineapple - 1/2 cup

Raisins, Cashew nut - 2 Tsp

Ghee - 2 Tsp

Salt a pinch

Water - 3 cups

Ingredients

1. Heat ghee in a pan, fry raisins, cashew nut and remove raisins, cashew nut from the ghee. Keep  it aside.
2. Add sooji and roast until the raw smell goes off. Keep it aside.
3. Add water an boil it. To this add pineapple pieces and boil for 3 minutes.
4. Add roasted sooji mix well until it gets thick in consistency. Cover for 2 minutes.
5. Add sugar and color. Mix until its watery. Cook on low flame.
6. Add pineapple essence, fried dry fruits and keep mixing until the kesari is done.

Linking to:

Shhhhh Secretly Cooking Challenge.

Fresh Coconut Rava Laddu / Pachi Kobbari Rava Ladoo

Ingredients

Fresh grated coconut / Pachi kobbara - 1 cup

Bombay rava  / sooji - 1 cup

Milk as per requirement

Sugar - 1 cup

Dry fruits - 1/2 cup

Ghee - 1/4 cup

Method

1. Heat ghee in a pan and fry the dry fruits. remove the dry fruits.
2. To the same pan, roast sooji until aroma smell comes out. Transfer it to the bowl.
3. To the same pan add coconut and fry until raw smell goes. Transfer it to the same bowl.
4. Add sugar, dry fruits and mix well. Now add milk little by little and mix well. Make it as ladoos.
5. Store it in an air tight container.

Paramannam / Sweet Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Milk – 2 cups

Ghee – 3 Tsp

Elachi powder – 1 tsp

Jaggery – 1 ½ to 2 cups

Dry coconut pieces – ½ cup

Cashew nut – ¼ cup

Water – 2 ½ cups

Method

1. In a bowl add rice, moong dal and wash it.
2. Heat ghee in a pan, roast the coconut pieces for 2 mins. Remove the pieces.
3. To the same pan add cashew nut and fry for 1 min. Keep it aside.  
4. In a pressure cooker add rice, moong dal and water. Cook for 3 whistles.
5. After pressure releases add jaggery and mix well.
6. Keep it on medium flame and cook for 10 mins.
7. Add milk and cook until the mixture becomes little bit thick.
8. Add ghee, coconut pieces, cashew nut and mix well. Serve.

Linking to :
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Traditional Indian Sweets Event @ Zesty South Indian Kitchen,
South Indian Cooking Event  hosted by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Authentic Indian Sweets event hosted by Nivedhanam.

              

  


   

Beetroot Halwa

Ingredients

Grated beetroot – 1 cup

Thick milk – 2 to 3 cups

Sugar – ¾ cup

Ghee – ¼ cup

Chopped dry fruits – ½ cup

Elachi powder – 1 tsp

Method

1. Heat ghee in a pan, roast the dry fruits and keep it aside.
2. Add grated beetroot to the ghee pan and fry for mins on low medium flame.
3. Add milk and cook until ¾ done. Add sugar, elachi powder and cook until soft.
4. Transfer it to a bowl and garnish with dry fruits.

Linking to:

SYS-w Series -7 hosted by Shama,

Gayathri's WTML event hosted by Avika.

Hearth & Soul Blog Hop : 164: 8/5/2013,
Foodabulous Fest Event hosted by Nivedhanams.

         

Bobbatlu / Puran Poli Festival Special

Ingredients

For Purnam / For Filling

Chana dal / senaga pappu – 1 cup

Sugar – 1 cup or Sugar: Jaggery / bellam – ½ cup: ½ cup

Coconut dessicated – ¼ cup

Cardamon powder – ½ tsp

Water – 3 cups

For outer layer

Maida / All purpose flour – 1 cup

Salt – ¼ tsp

Oil – 4 Tsp

Ghee – 2 tsp

Water to make dough

Method

For Purnam (For filling)

1. In a wide deep bowl, add chana dal, water. Cook until ¾.
2. Strain it. Don’t throw the water. Keep the water aside.
3. Cool the dal. In a mixi jar, add dal, sugar or sugar: jaggery and make it as paste.
4. Add coconut, cardamon powder and mix well.
5. Divide into lemon size balls.

For outer layer

1. Combine maida, salt and enough water to make soft and sticky dough. Add oil (3 Tsp) and knead well.
2. Keep it aside for 30 mins.

For Bobbatlu

1. Grease your hands with oil and take a small portion of dough.
2. Flatten it into 3” size. Place Purnam ball in the center and cover the ball by pulling the dough from all sides.
3. Take a plastic sheet and apply oil to the sheet.
4. Place the ball in between 2 covers and flatten carefully using your fingers.
5. Heat a pan, add ghee and place the bobbatu. Fry it on low flame.
6. Flip it. Apply ghee and wait for 2 – 3 mins. Serve.

Note: By using left over water we make tasty rasam.

Linking to:
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking,
Gayathri's WTML event hosted by Radhika,
Mj Delights event,
Pari's 'ONLY' Cooking with Legumes hosted  by Nalini,
Authentic Indian Sweets event hosted by Nivedhanam.


       


      

Chalimidi Andhra Style

Ingredients

Rice flour – 1 ½ – 2 cups

Sugar – ¾ cup

Elachi powder – 1 tsp

Dry coconut powder – ½ cup

Almonds – ¼ cup

Ghee – 3 Tsp

Method

1. Heat ghee in a pan, fry the almonds and remove it.
2. To the same pan, add coconut pieces and fry it.

For Rice Flour

1. Soak rice in water for overnight.
2. Next day morning drain the rice.
3. Spread the rice on the cloth and dry it for 30 mins.
4. Grind the soaked rice for fine paste. Sieve the powder.

For Unda Paakam/Strong Consistency

1. In a bowl add sugar water and mix well.
2. Allow them to boil to get unda paakam or strong consistency.
3. For checking the consistency
4. Take some water in a plate, add a drop of sugar solution.
5. Using your fingers roll it as small ball.
6. If the ball is formed, it is the correct consistency.

For Chalimidi

1. Remove the sugar pan from heat, add almonds, coconut pieces along with ghee and mix well.
2. Add rice flour little by little and keep stirring after every addition.
3. At the end, keep stirring for 5 mins. Transfer it to a bowl.

Linking to:
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Hearth & Soul Blog Hop 142: 3/12/2013.
Swathi's Traditional Indian Sweets and Giveaway by 27 Coupons,
Cook like a Celebrity Chef event by Food Corner,
Authentic Indian Sweets hosted by Nivedhanam.


         

Seven Cups Burfi

Ingredients

Besan – 1 cup

Milk – 1 Cup

Ghee – 1 Cup

Dry coconut powder – 1 cup

Sugar – 2 ½ - 3 cups

Method

1. Place a heavy bottomed nonstick pan on stove top add above ingredients one by one.
2. Stir continuously at low flame until the mixture becomes thick and leaves the sides.
3. Turn off the stove. Grease a plate with 1 tsp ghee and pour the mixture into the plate.
4. Allow the mixture to cool, cut into desired shapes with a knife.
5. Once it is cooled down, remove the pieces, store in the airtight container.

Note : you can decrease the amount of sugar.

Linking to:
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Cook like a Celebrity Chef event by Food Corner,
Akila's Dish Name Starts with S.

            

Sooji Kajjikayalu / Bombay Rava Kajjikayalu

Ingredients

For filling

Sooji / Bombay rava – 1 cup

Sugar – ½ cup

Coconut powder – ½ cup

Elachi powder – 1 tsp

Chopped dry fruits – ¼ cup

(Almonds, raisins, dates)

For dough

All purpose flour – ½ kg

Curd – 3 tsp

Water to make dough

Oil to fry

Method

For filling

1. In a bowl add all ingredients listed under filling and mix well.

For Dough

1. In a bowl add flour, curd and mix well.
2. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins.

For Kajjikayalu

1. Divide into puri size balls. Roll it like puri.
2. Place 1 Tsp filling in the center of puri. Apply some water to the corners of puri. 
3. Close it by attaching two ends. Deep fry in oil. 

Linking to:
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Akila's Dish Name Starts with S.


        

Semiya Sabudana Payasam

Ingredients

Vermicelli / semiya – 1 cup

Sabudana / Saggubiyyam – 1 cup

Sugar – ½ cup

Ghee – 2 tsp

Milk – 2 cups

Water – 5 cups

Coconut powder – ¼ cup

Dry fruits for garnishing

Method

1. Heat ghee in a pan, fry dry fruits and keep it aside.
2. To the same pan, add vermicelli and roast. Keep it aside.
3. Apply oil to the sabudana. Mix well.
4. Boil water in a pressure cooker, add sabudana and close it with lid for 2 whistles.
5. When pressure releases, add vermicelli and cook for 10 mins. on low medium flame.
6. Add sugar and cook for 5 mins.
7. Add coconut powder and stir for 2 mins. 
8. Add milk, dry fruits and elachi powder and mix well and leave for 4 mins..
9. Switch off the flame. Serve.   

Linking to:

Siris Food Flavours,

WTML@GayathrisCook Spot,

Foodabulous Food,

New "U" @ Cook Joy,
Amy's Cook like a celebrity chef.