Sweet rice

Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom.  This is the first time we made this recipe n the absence of my grandma and it is dedicated to her. Love you mannima <3 <3 <3.

INGREDIENTS

Jaggery – 1 1/2 cups

Water – To dissolve the jaggery

Rice – 1 1/2 cups

Grated coconut – 3/4

Elaichi powder – 1 tsp

Ghee – 2 tbsp

  • Measure the jaggery and put it in a vessel.
  • Add some water to disslve the jaggery.
  • Place it in a stove and stir slowly.
  • Once the jaggery dissolves, turn off the stove and filter it to remove the impurities.
  • Again place the filtered jaggery syrup in the stove and check for one string consistency.(But I didnot allow it to form string. i just stirred it for sometime and added the rice the stage before it formed string).
  • To check the string, first dip your thumb and forefinger in water and then take the syrup and see whether it can form a single thread between two fingers.
  • Once you are ok with this, add  elaichi powder and cooked rice into it and mix well.
  • Add ghee and grated coconut and keep it in simmer for two minutes.
  • Switch off the stove and serve.
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Corn flour halwa

Corn flour halwa is a very famous halwa made in most of our weddings for evening tiffin. My mom makes this halwa at home which is favourite for me and my husband. Whenever we go to my place or my parents come, she makes this for us and there will be competition beteen me and my husband to finish it. Though I hate sweets, there are some which I love like anything. So my husband asked me to make this on a rainy sunday and here is the recipe.

INGREDIENTS

Cornflour mixture

Cornflour – 1/2 cup

Water – 1 1/2 cups

Halwa

Water – 1 cup

Sugar – 1 1/2 cups

Food colour

Cashews – few

Ghee – 1/ 4 cup in total

  • Add corn flour in a bowl and mix it with water without any lumps.
  • Add food colour and mix it well.
  • In a pan add 4 tsp of ghee and add broken cashews.
  • Saute it until the cashews turn golden brown in colour.
  • Add water and sugar.
  • Dissolve the sugar and make sugar syrup. There is no need for string consistency.
  • Now add the cornflour mixture into it.
  • Stir it continuously. The halwa will start getting glassy texture.
  • Add ghee in between. At one stage, the halwa leave sides.
  • Meanwhile grease a tray or plate. Once it starts leaving sides, transfer it to a greased plate.
  • Allow it to cool and make pieces.
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Maavilakku maavu

Maavilakku maavu is a recipe made with rice flour and jaggery and is offered to Goddess. The procedure for this poojai differs from family to family. But the procedure for making the recipe is the same.  Hope this post will help all the beginners and newly weds.

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INGREDIENTS

Raw rice – 1 cup

Jaggery – 1 cup

Cardamom- 2

  • Rinse the raw rice in water 2-3 times. Then add fresh water to the raw rice to soak them for atleast an hour.
  • After an hour, drain the water and spread it in a clean white towel to get it dried.

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  •  If you take the rice in your hand, you should feel damp in your palm or fingers. Grind the rice immediately before the rice get dry.This helps us to get more smooth rice flour without any lumps.

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  • Grind the rice in the mixer to a nice powder. Sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it.

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  • We should repeat the above process again and again till we get a smooth and nice rice flour. Now our rice flour is ready.

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  • Take the rice flour in a mixer along with grated jaggery and cardamom.
  • Grind the rice and jaggery to mix it well. Do not over grind it as the jaggery will start giving water and the whole mixture would become clumsy.
  •  Take the ground rice and jaggery powder in a plate and leave it aside for 10-15 minutes. The jaggery would give a nice wetness to the rice flour and you can easily make a soft dough.
  • After 15 minutes, split the rice and jaggery mixture into two portions.
  • Knead the rice and jaggery mixture to 2 balls. Then with our fingers or with any bottle cap, gently press the center of theball to make a dent.
  • If you feel your rice and jaggery mixture is too dry to make balls or dent, then you can add little ghee and knead the mixture again.

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  • Decorate the maavilakku with turmeric and kumkum. Add Panju Thiri (Cotton Wick) to each of the shaped maavilakku.
  • Then pour ghee in the dent made in maavilaku and wet the cotton wick with ghee and then lit the lamp.
  • Now the Maavilakku mavu is ready for Pooja.
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Puffed rice balls

         The idea of making puffed rice balls came from the aval pori and nel pori that we make for thirukarthigai. We buy muttai pori(puffed rice) regulary at home and kaara pori is the most commonly made snack in the evening. I remember an aunty making muttai pori urundai and she packs it for her son’s snack. Then popped up the idea of making this. I made it as balls as well as pieces.

INGREDIENTS

Puffed rice – 4 cups

Jaggery – 3/4 cup

Water – 1/4 cup

Cardamom powder – 1/4 tsp

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  • Weigh the jaggery and disslove it in water.
  • Once the jaggery is dissolved, strain it to remove the dirt.
  • Now add the strained jaggery syrup in  kadai or another vessel.
  • Stir it continuously until  you get the ball like consistency.
  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.
  • At this stage add the puffed rice and mix well.
  • Turn off the stove and either make balls or cut pieces.
  • To make pieces, spread the puffed rice on a greased plate and cut it with the knife.
  • Make balls when the puffed rice mixture is hot.  Else it will crumble.
  • If you are not able to make balls, then lightly heat it and make the balls.
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Kasi Halwa/ Poosinikai Halwa

Kasi Halwa / Poosinikai Halwa is one of the easiest halwa made with white pumpkin, sugar and ghee as main ingredients. I have tasted this halwa in almost all the Brahmin weddings, including mine. Whenever I have this halwa, I ll fall in love with it. This time I had white pumpkin at home and tried this recipe. Also my dream to upload videos for my recipes came true now. When I posted in my facebook page and other pages, I got a good response from the readers. It encouraged me and I was over the moon. Though it takes double the time for me to cook, using different softwares to edit, merge and adding captions is challenging and interesting.  Hope I will have patience to do it hereafter.

INGREDIENTS

White pumpkin – 1 cup(grated)

Sugar – 1/2 cup

Food colour – A pinch(mixed with water)

Ghee  – 1 tsp

Cashews – few

Cardamom powder – 1 tsp

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  • Wash and grate the pumpkin. Squeeze the water and keep it aside.
  • In a pan, add ghee and saute cashews till golden brown.
  • Now add the grated pumpkin, add the squeezed water and saute until it is cooked.
  • Add cardamom powder and food colour. Mixwell. You can feel the aroma of the cooked pumpkin.
  • At this stage, add sugar. Mix well. Now the water will start oozing out from the halwa.
  • Simmer the stove and saute until the water evaporates.
  • Now the halwa thickens and it ll start leaving from the sides. Turn off the stove.
  • Transfer it to a container and serve hot.
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