Nuvvula Laddu (எள் லட்டு, నువ్వుల లడ్డు, तिल लड्डू)

Nuvvula Laddu (எள் லடூ, నువ్వుల లడ్డు, तिल लड्डू) This sweet is made for special occasions all over India with variations. Sesame Seeds Ladoo (nuvvulu/Till) is especially made during Navarathiri festival in Tamil Nadu and for Pongal in many parts of India . This is a very healthy yet tasty recipe.
Regional Dish : Tamil Nadu; Andhra;  Kerala; Karnataka; South India and North India.
Cuisine Style : Tamil Nadu | Cooking Time 20 minutes | Take it as Snack | Type Sweet | Shelf Life : 3 days | Quantity : 30 Servings.
Appx. Nutritional values : calcualted for 1 serving ( 1laddu)
Calories (139.4 K cal), Carbohydrates (5.8 g), Protein (3.2 g), Fat (9.1 g).
Ingredients to serve :

• White Sesame seeds (Til) (Nuvvulu)  2 Cups
• Puffed Bengal gram Dal & Roasted peanuts together 1 Cup .
• Coconut   1 Cup
• Jaggery  3 Cups
• Oil 1 tbsp

Method :

1. Make coarse powder of  puffed Bengalgram dhal and roasted peanuts (groundnuts) and set a side.
2. Dry roast the grated coconut in a skillet  till it turns yellow  in color.
3. We are using white sesame seeds that is with out skin , dry roast these also in a skillet till they turn golden color and also become puffed , now allow it to cool off .
4. Grind the  sesame seeds in a blender.
5. Heat a wide and thick bottom pan , put 1tbsp of oil , jaggery and sprinkle water so that jaggery becomes wet and keep on stirring till all the jaggery get melted and starts boiling , at this point add the sesaem seeds paste , bengalgram and peanuts powder and coconut powder and keep stirring till all get blended well , and take this mixture out of heat and allow it to cool .
6. Once it is cooled to a stage that can be handled , scoop out a spoon full into palms and make it into round shape  laddus and allowthem to rest , once they get hard store it in a air tight container.

Note : while making laddu’s if the mixture stick to hands , apply oil to palms to avoid sticking and also this makes the process of making laddu’s easy.

Paala Kova (పాల కోవా, டூத் கோவை, दूध पेडा)

Paala Kova (పాల కోవా, டூத் கோவை, दूध पेडा)

Published on May 2, 2011 in Sweets

Paala Kova (పాల కోవా, டூத் கோவை, दूध पेडा)  also called  Doodh Peda. Palakova is a wonderful and a traditional rich sweet which is made up of milk , sugar and ghee. It is a very popular recipe in South India.
Regional Dish : Andhra; Tamil Nadu; Karnataka; Kerala; South India and North India.
Cuisine Style : Andhra | Cooking Time 30 minutes | Take it as Snack | Type Sweet | Shelf Life : 2 weeks.
Appx. Nutritional values : Calories (155.6 K cal), Carbohydrates (18.1 g), Protein (5.5 g), Fat (7.0 g).
Ingredients to serve :

• Milk (Powder)      2 cups
• Butter (unsalted)    3 tbsp
• Milk      1/2 cup
• Sugar   1/2 cup
• Water  1/2 cup
• Cardamoms (crushed)   4
• Pista (crushed)  1 tbsp

Method :

1. Mix butter and milk powder, and add milk to make soft dough.
2. Refrigerate the dough for 15 minutes.
3. Crumble it with your finger breaking all the lumps.
4. Make sugar syrup of one strand and put the crumbled dough.
5. Keep stirring till it starts leaving the pan.
6. Remove it when it starts leaving the pan and cool it lightly.
7. Make small balls and flatten it into a shape of Peda.
8. Decorate it with cardamom and pista powder on the top.

Kaju Katli (કાજુ કટલી, ਕਾਜੂ ਕਾਤਿਲ, काजू कतली, కాజు కతిలి)

Kaju Katli (કાજુ કટલી, ਕਾਜੂ ਕਾਤਿਲ, काजू कतली, కాజు కతిలి) Awesome Cuisine provides a simple recipe to make Kaju Katli. It is is an attractive dessert of Indian Origin. Kaju Katli is a sweet receipe of Western Indian states like Maharashtra and Gujarat. It is an Indian sweet similar to a barfi. It is made from cashews, sugar, cardamom powder and ghee. Typically cut into rhombus shape and covered with edible sinver foil, varakh.
Regional Dish : Gujarat; Maharashtra; Punjab; Kerala; Karnataka;Western India, North India and some places in South India.
Cuisine Style : Gujarat | Cooking Time 35 minutes | Take it as Snack | Type Sweet | Shelf Life : 3 days if refrigerated.
Appx. Nutritional values : Calories (58 Kcal), Carbohydrates (8.03 g), Protein (1.41 g), Fat (2.5 g).
Ingredients to serve :

• Cashewnuts   100 gm
• Sugar   100 gm
• Rose water   10 ml
• Silver vark to decorate

Method :

1. Soak cashews in water for about 1 to 1 1/2 hrs. Leave it to drain.
2. Add rose water and grind them to a fine paste (add very little water if required).
3. Mix sugar into this paste.
4. Transfer the mixture to a saucepan.
5. Cook on a low flame until the mixture comes together.
6. Remove the mixture from the flame.
7. Continue stirring the mixture until it cools completely and becomes stiff.
8. Transfer this mixture on a greased surface.
9. Roll out to 1/2 ” thickness.
10. Decorate with silver vark.
11. Cut into diamond shapes.