My Sweet Delights for SriLekha's EFM Sweet Event!

Sweets are all-time favourite for most of them. I love any kind of sweet with lots of yummy yummy ghee in it, added with nuts.. Wow! that's the treat..!
Here's some of my Sweet recipies that's running to SriLekha's EFM Sweet Event.



1. Jangri Delight!

Jangri is a crispy, puffy, juicy sweet. A south indian delicacy made
out of black urad dal. Try and enjoy!

Jangri is a South indian delicacy. Jangri, the cousin of jalebi(North
indian delicacy) is different as it is made out of urad dal, while jalebi is
made out of maida(all-purpose flour). A bit challengy dish, anyways practise
makes perfect. So dont give up, try and savour this wonderful dish!!

Ingredients

1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,

For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.

How to make Jangri :

1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.
2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.
3. To the dal paste, add rice flour, saffron colour and mix it well.
4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.
5. Take a flat pan/kadai, heat 1inch level oil&ghee.
6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again) 7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.
8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.

Crispy, juicy jangries are ready to enjoy!!

2. Kadalai paruppu suliyan(Sweet Chana balls):

This is made specially on Deepavali to offer Gods. Very tasty too.

Ingredients:

1. Chana dal - 2cups (boil in water for 15 mins and drain it),
2. Jaggery - 3 cups,
3. All purpose flour(Maida) - 1 cup,
4. Baking soda - 1 tsp,
5. Cardomom powder - 3 tsp,
6. Salt - 2 tsp,
7. Oil - for frying.

How to make kadala paruppu suliyan:
1. Grind the boiled dal in to slightly granulated powder.
2. With the dal powder add cardomom powder and mix well.
3. Put jaggery and 1 tsp salt in a vessel, add little for just the jaggery to dissolve while heating.
4. When the jaggery is fully dissolved and starts to nicely boil, take out from heat.
5. Now add the jaggery syrup to the dal mixture ittle by little and mix well till the mixture thickens and roll in to soft ball consistency.
6. Now roll small balls from the mixture and keep aside.
7. Make a slightly thick batter with maida, baking soda, salt and water.
8. Heat oil in kadai, dip the gram balls in the maida batter and put in semi-hot oil.
9. Fry the balls until they are puffy, crispy and slightly golden brown in colour.
10. Put them in a plate with paper towel to drain excess oil and serve hot!!


3. Cashew & Badam Sweet Balls:

Cashew & Badam Ball is a crunchy sweet dish. Enjoy!



Ingredients:
1. Nuts (Cashew, Badam, pista, bengal gram(split)) - 2 cups,
2. Cardomom powder - 4 spoons,
3. Jaggery - 4 cups,
4. Water - 2 cups,
5. Ghee - 2 spoons(Optional),
6. Salt - 1 pinch.

How to make Cashew Badam Sweet balls:

1. Roast all the nuts for 3 mins and give them one grind. (Nuts should slightly break and mix)
2. In a heavy bottomed vessel, add the jaggery, cardomom, salt and water. Boil till one string consistency. ( This will take 15 mins approximately)
3. Put the flame off and add the nuts to it. Add 2 spoons ghee and make balls immediately or it will get harder.
4. Cashew & Badam balls are ready. Store & relish.

4. Mixed Nuts halwa:

Mixed nuts halwa is a delicious smooth halwa. Enjoy!!

Ingredients:
1. Mixed nuts( Badam,cashew,pista) - 1 cup (Soak overnight in milk),
2. Ghee - 2 cups,
3. Sugar - 2 cups,
4. Cardomom powder - 2 tsp,
5. Any food colour - 1 tsp(Optional),
6. Grated nuts for garnish.

How to make Mixed nuts halwa:

1. Grind the soaked nuts with milk in to a fine paste.
2. In a heavy bottomed pan, prepare sugar syrup. Put the sugar and pour water just enough for the sugar to sink. Ass the food colour if needed at this stage. Boil and stir till the one string consistency is reached.
3. Now add the nuts paste and stir constantly from the bottom. Add ghee little by little and stir without leaving. The halwa will obsorb all the ghee while stiring.
4. Add the ghee fully slowly, till the ghee floats on top of the halwa and the halwa doesn't stick in the vessel. This will take 15-20 mins.
5. Add the cardomom powder and give a stir.

Decorate with grated nuts and serve hot.

5. Mango Pachadi:

Mango pachadi is sweet, hot, has mango's light sour taste. Easy to make and irresistable to stop relishing..! Enjoy!

Ingredients:
1. Green Mango( medium riped (sligthtly sour&sweet)) - 1 (unseed, peel skin and slice in to small, thin pieces),
2. Jaggery - 2 cups (crushed),
3. Red dry chilly - 2,
4. Mustard seeds - 1 spoon,
5. Asefetoda - 1 spoon,
6. Turmeric powder - 1 spoon,
7. Salt - as per taste,
8. Oil - 2 spoons.

How to make Mango All-in-one pachadi:
1. Heat oil in kadai and put the mustard seeds, let it to splatter. Now add red dry chilly and asefetoda.
2. Now add the sliced mango, turmeric powder, salt and water just enough for the mangoes to sink.
3. Cover and cook for 5 to 7 mins.
4. Now mash the mangoes slightly and add the crushed jaggery to it.
5. After jaggery is fully dissolved, heat it to a thick jam-like consistancy.
6. Taste and adjust sweetness as per your wish.

This dish can be had as side dish for rice, chapati, roti

.

6. Payiru neyi urundai (Green gram ghee balls):

Greengram balls are very tasty, flavoury sweet with dal & ghee smell craves us to taste it.

Ingredients:

1. Split Green gram - 2 cups (Roasted and powdered finely),
2. White Sugar - 2 cups (Powdered finely),
3. Ghee - 2 cups ,
4. Roasted Cashews - 10 or more (as per taste),
5. Cardomom powder - 3 tsp (Optional).

How to make Payiru neyi urundai:

1. In a vessel, mix together the powdered greengram, sugar, cashew, cardomom well.
2. Heat ghee in a vessel, when moderate hot add it to the gram-sugar mixture little by little with a constant stir.
3. Continue and Mix it well till you get the mixture so as to roll a fine ball.
4. Take some mixture in hands and press it strongly in to a ball and see whether it stands fit (If it is so loose that it breaks, add little more ghee and try again till you get a nice ball).
5. Make it in to flavoury balls and store in an air-tight container and relish.