Sugar-free Modak

 Ingredients and Prep

1.Chop all the nuts – cashew nuts, almonds and walnuts finely. Also chop the seedless dates and dry coconut pieces to fine pieces.
2.Dry roast the chopped nuts one by one separately for 1-2 minutes taking care that they would not get burnt, remove them and keep aside on a plate.
3.Dry roast coconut pieces until they turn slight brown in colour and remove them aside too. In the same pan add poppy seeds and roast them slightly until they start popping, remove and keep aside.
4.Heat ghee in the same pan and add chopped dates and raisins and fry continuously until it comes together and becomes like a thick mass. This takes 4-5 minutes roughly.
5.Do not leave it unattended as the raisins might get burnt. Switch off and let it cool slightly.
6.Grind the roasted nuts with dry coconut pieces and poppy seeds to a coarse powder in pulse mode. I like the bite of dry fruits, so I do not powder them completely and hence keep them very course. It is your wish to grind them how you want. Remove the mixture aside into a plate.
7.Now add the date-raisin mixture and pulse it in the mixer to get a coarse mixture. Again it is you wish here to grind it smoothly or keep it coarse like I did.
8.Take out the mixture into the same pan and add coarsely ground nuts and mix nicely and bring it back on the flame and stir continuously for 2-3 mints until the mixture becomes slightly sticky and hold the dry fruit mixture nicely.
9.Remove the mixture into a plate and let it cool slightly until you can handle with bare hands.
10.Press the mixture slightly hard to form a sticky mass.
11.Make gooseberry sized balls out of it and place them in a modak press in moulds it tightly by leveling the down and pressing it firmly to get modak shaped ladoo. If you do not have modak press you can make into ladoo.
12.Prepare all the modak (ladoo) and store them in an air tight container.

 

 

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Gond Ladoo

  

Ingredients

6 tbsp ghee

½ cup (100 gm)  gond / edible gum 

2 tbsp cashew chopped

2 tbsp almonds / badam, chopped

2 tbsp raisins 

1½ cup (100 gm) dry coconut / kopra, grated

2 tbsp poppy seeds / khus khus 

¾ cup (100 gm) seedless dates

¼ tsp cardamom pdr

¼ tsp nutmeg powder / jaiphal powder

1 cup (200 gm) jaggery / gud

2 tbsp water

 

Preparations

In a tawa heat ¼ cup ghee and roast ½ cup gond in batches. crush the gond using your hand or with a help of rolling pin. Next roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds. roast khajur powder with 2 tbsp ghee on low flame. transfer the roasted khajur powder into the same bowl. additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder. mix well making sure all the dry fruits are well combined. keep aside. pour 1 string jaggery syrup over dry fruit mixture and mix well. now start making ladoo (greased hand) when the mixture is still  warm. enjoy gond ladoo for a month when stored in airtight container.

 

 

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Dry Fruit Ladoos

  

Ingredients

¼ cup ghee

1 cup almonds chopped

½ cup cashew, chopped

¼ cup pistachios, chopped

½ cup raisins

6 anjeer/ dried figs chopped

3 tbsp pumpkin seeds

3 tbsp sunflower seeds

2 tbsp sesame seeds

1 tbsp poppy seeds

1 cup dry coconut, grated

350 grams dates, pitted

 

 Preparations

In a pan heat 1 tsp ghee. roast badam, cashew and  pistachios.

Roast until the nuts turn crunchy. Keep aside.

In the same pan heat 1 tsp ghee, add ½ cup raisins and 6 anjeer.

Dry roast pumpkin seeds, sunflower seeds, sesame,  poppy seeds, and dry coconut.

Roast until the seeds turn crunchy. Keep aside.

Mix all the roasted nuts and seeds well. Keep aside.

In a large kadai heat 2 tbsp ghee. add 350 grams dates and cook on low flame.

After 5 minutes, the dates turn soft and mushy. Mash the dates until it turns paste texture.

Now add in roasted nuts and mix well.

Mix until everything is well combined.

Cool slightly, and start shaping into ladoo.

Dry Fruits Ladoo is ready to enjoy for up to a month.

 

Tip- You may interchange nuts as per your taste and availability at home.

 

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Dry garlic chutney

Ingredients 

1 tbsp oil

¼ cup garlic, crushed

1 tbsp peanut

1 tbsp sesame / til

1 tsp cumin / jeera

1 tsp coriander seeds

¼ tsp methi / fenugreek

¼ cup dry coconut

1 tbsp Kashmiri red chili powder

¼ tsp turmeric

1 tsp amchur / dry mango powder

pinch hing / asafoetida

½ tsp salt

 

Preparations

In a pan heat oil and add garlic.

Saute on low flame until it turns golden brown.

Now add  peanut and saute till peanuts turn crunchy.

Next add  sesame,  cumin, coriander seeds and methi.

Fry on low flame until the spices turn aromatic.

Now add ¼ cup dry coconut and fry well.

Cool completely and transfer to the blender.

Add chili powder, turmeric, amchur, hing and  salt.

Blend to coarse powder without adding water.

Finally, dry garlic chutney is ready to enjoy with vada pav or batata vada, bread toast, roti.

 

 

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Gud Papdi/ Gud Barfi

 

Ingredients

½ cup gond / edible gum

¼ cup cashew

½ cup badam, almonds

1 cup ghee

1 cup wheat flour

½ cup dry coconut, grated

1 cup jaggery

½ tsp cardamom powder

 

Preparations 

 

in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.

pulse and grind to a coarse powder. keep aside.

in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.

roast for 15 to 20 minutes or until the wheat flour turns aromatic.

add in powdered nuts and gond powder.

continue to fry until the gond starts to pop.

roast until the mixture turns aromatic.

further, add ½ cup dry coconut and roast well.

cool the mixture slightly. make sure to stir in between to prevent it from burning.

the mixture should be lukewarm before adding the jaggery. if the mixture is too hot, then jaggery will melt and sukhdi will turn hard.

once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.

mix well making sure the jaggery is well combined.

the mixture will start to hold the shape.

now transfer to the plate greased with ghee.

level out making sure it is of uniform thickness

spread some chopped nuts on top, press it down when the mixture is warm to hold it. 

cool for 20. to 30 minutes, and cut into pieces.

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Peanut powder Chutney

 Ingredients

 

1 cup peanut

2 tsp oil

10 dried red chili

few curry leaves

1 tsp cumin

small piece tamarind

2 tbsp dry coconut

10 cloves garlic

1 tsp salt

pinch hing

 

 

Preparations

 

dry roast 1 cup peanuts on low flame till they turn crunchy.

Keep roasting on low flame uniformly till the skin separates.

Cool completely, and separate the skin from the peanuts. Keep aside.

In a pan heat 2 tsp oil. Fry 10 dried red chili, a few curry leaves, 1 tsp cumin.

Also add a small piece of tamarind, 2 tbsp dry coconut, and roast on low flame.

Cool completely, and grind to a fine powder.

Add roasted peanuts, 10 cloves garlic, 1 tsp salt and pinch hing.

Pulse and grind to a coarse texture.

Finally, enjoy Peanut Chutney Powder with hot steamed rice, idli, or dosa.

 

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Paruppu Payasam / kheer

Ingredients

8 tbsp Coconut Milk Powder

2 tablespoon Ghee

100 gm Green Gram Dal(Washed)  

150 gm Jaggery

1 tsp Dry Ginger Powder  

1 tsp Cardamom Powder

Cashew nuts as per choice  

2 tbsp Raisins

Grated dry coconut cut into small pieces

 

Method :

Dry roast the dal in a kadai till light brown, stirring constantly. Cook the dal in a pressure cooker with 2 cups of warm water for 5 minutes after the whistle.

Melt jaggery in ½ cup of water, strain the syrup.

Add the jaggery syrup into the cooked dal, mix well and boil for a minute.

Mix the Coconut Milk Powder in 1½ cup of warm water and add to the dal-jaggery mixture.

Allow to simmer and thicken. Add the dry ginger powder and cardamom powder and mix well. Remove from fire and pour into a serving bowl.

Heat ghee in a pan, add the cashew nuts, raisins and coconut bits. Fry till the nuts turn light brown.

Pour the payasam in the bowl. Serve hot or chill in the fridge and serve cold. 

 

Payasam is a must in all our festivals in the southern part of the country, especially this payasam.

It is healthy, protein, iron rich dessert. 

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Rava Barfi

Ingredients  

1 cup ghee 

2 cup rava / suji, coarse

½ cup dry coconut, grated

¼ cup milk powder

2 cup sugar

1 cup water

½ tsp cardamom powder

2 tbsp nuts, chopped

 

Method 

• In a pan heat 1 cup ghee and roast 2 cup rava on low flame.
• Roast until the rava turns aromatic and sandy texture.
• Now add ½ cup dry coconut, ¼ cup milk powder and roast for a minute.
• Do not brown the rava else the colour of burfi will change. Keep aside.
• In a large kadai take 2 cup sugar and 1 cup water.
• Stir and boil till you attain 1 string consistency.
• Keeping the flame on low, add roasted rava and mix well making sure there are no lumps.
• Now add ½ tsp cardamom powder and mix well.
• Cook on low flame until the mixture turns non-sticky and starts to hold the shape.
• Transfer to the tray greased with ghee.
• Top with nuts and dry coconut. Rest the burfi for 10 minutes to set.
• When the burfi is still warm, cut into pieces.
• Rava Burfi  when stored in an airtight container will last long.
  

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