Paramannam - Rice Pudding using sugar

Paramannam is the sweet dish which rice is cooked in milk.Paramannam is called food of the Gods.This dish is offered as neivedyam to God in all special occasions in Andhra.Especially to Goddess Lakshmi.For Diwali I offered as neivedyam to goddess lakshmi in prayer.Paramannam can be served hot or cold as a dessert and is prepared with sugar or jaggery.here I am preparing with sugar alone.

Ingredients
Rice - 1cup
Milk - 3-4 cups of milk
Sugar - 11/2cup(adjust acc to your taste)
Ghee - 1-2tsp
Cashews
Procedure
1. Wash and Soak rice for 2hrs.If you have no time atleast soak for an hour.(cooking time reduces if using soaked rice).
2. Take a heavy bottom vessel,add 3-4cups of milk.When the milk comes to the boiling point add the soaked rice without water slowly with hand.

3. Let the rice cook with lid on.While cooking stir in between so that bottom will not get burn.While cooking if milk is not sufficient you can add milk or water to it.

4.When the rice is almost cooked(pinch with your hand)add sugar to it and cook it for 5more mins in low flame.(After you add sugar the consistency becomes bit watery).

5.While cooking add grounded cardamom powder,pinch of salt.and give a mix.


6.Finally add the cashews fried in ghee.

7. When You switch off the flame the consistency should be little milky so that after cooling and at time of serving the rice would be in right consistency and soft not mushy.

• Slight Variations in sweetness gives different taste.Only sugar,Only jaggery,Sugar+Jaggery.Every variation have its own taste.

Happy Cooking!


sending as an entry to "My Diwali my way"event hosting by Khushi

Sending as an entry for the event "Only sweets and desserts" started by pari and hosted by Gayatri

Sending as an entry for the event "Diwali special sweets and savories"hosted by Kirthi and denny

and also to Anuz healthy kitchen

Last day of Vinayaka Chavithi - Coconut/Dates Laddu,Semiya Payasam

Ganesha is worshiped for 10 days from Bhadrapada Shudha Chaturthi to the Ananta Chaturdashi. On the 11th day,some on 13thday the statue is taken through the streets in a procession accompanied with dancing, singing, and fanfare to be immersed in a river or the sea symbolizing a ritual see-off of the Lord in his journey towards his abode in Kailash while taking away with him the misfortunes of his devotees, this is the ritual known as Ganesha Nimajjanam.people carry the idols to the river to immerse it.

Some people say " Anything that is taken from the earth should go back to the earth". 

So,I immersed in the bucket of water at home..i missed the pics of these till today so couldnt post in time...I prayed for 3days on the last day of prayer i prepared quick coconut date laddu and semiya payasam as neivedyam and did nimajjanam.

Ingredients
Coconut - shredded(1cup)
Dates - 1/4-1/2cup(finely chopped)
adjust according to ur taste(sweetness,coconut sweetness)
Ghee - 1tsp


Procedure
1.Shred the coconut finely.(cut coconut into pieces and blend for twice until shred texture not very smooth).
2.Take a pan add ghee,shredded coconut and saute them until they turn light golden brown in colour in a low flame.stir frequently to avoid burning.
3.When it reaches its colour take aside to a plate.
4.Add the chopped dates and cook in a low flame stirring frequently till it comes to the texture of mushy..
5.Now add the coconut and give a nice mix.
6.Take the whole mixture to a plate and make roundels.
Healthy Coconut laddu is ready.

entry for the event conducting by Kalyani's and

Ingredients
Semiya/Vermicelli  - 1cup
Milk - 1/2lt(i used whole)
Sugar - 1/2 - 3/4cup(adjust 2 ur taste)
Cardamom powder - 1tsp
Nuts(i used roasted mixed nuts)


Procedure
1.If You are using roasted vermicelli skip this step,If not take a pan add 1 tsp of ghee,add vermicelli and roast them for 3-4min until they turn golden brown in colour.take aside.You can roast nuts in the same pan and take aside.
2.Take a cooking vessel add 1/2lt milk,water and cook for 5 mins apprx.Add roasted semiya vermicelli and cook it for 7-8mts apprx.slowly add sugar and simmer it for 3-4mins.
3.Add cardamom powder,nuts and give a mix and switch of the flame.
Vermicelli Payasam is ready to serve.

Bobattu/Obattu/bhakshalu/Puran Poli

                    "Vasudeva Sutam Devam, Kansa Chaanuuramardanam 
                  Devakii Paramaanandam Krishhnam Vande Jagad Gurum"
 Krishna is the Supreme Lord, Son of Devaki (Sister of Kansa) and Vasudeva. He is the slayer of Kansa and Chanur. I bow to such great lord and may god bless me with his grace always.

This is the special made for krishnastami.
Bobattu is my favourite sweet.This is basically bread stuffed with sweet-lentil stuffing...I already posted this same bread with different lentil(used whole moong dal) stuffing.Here i am using the basic stuffing using chana dal with twist of adding coconut to it.

Ingredients
For stuffing
Chana dal/senaga pappu/split bengal gram - 1cup
Jaggery/Sugar - 1cup (adjust according to ur taste)
Fresh Coconut shredded - 1/2cup 
Cardamom powder - 1/2tsp
Ghee - 2tsp
For bread
Maida/All purpose flour - 1cup
Pinch of salt
Ghee - 1tsp


Procedure
1.Soak chana dal for overnight.take a cooking vessel boil 2-3cups of water add the soaked chana dal to the water and cook until the lentil is simply to break with hand((it takes 5mins apprx).Drain the water and let it cool.(spread on paper towel cools down fast)

Soaked,boiled,drying on paper towel

2.Blend/grind the cooked gram to make a powder.set it aside.

powder of cooked chana dal

3.Take a pan add ghee,shredded coconut saute until it turns light golden in colour(cook under very low flame).

4.Add the chana dal powder sugar/jaggery and cook until it becomes smooth paste/mushy.(add very little water if required).

5.Let it cool.Make small balls and set aside covered.

Making Dough
6.Add maida/all purpose flour ,pinch of salt,1tsp ghee and make a smooth dough by adding water little by little.the dough should be little sticky.kneed well.let it sit for 10mins covered.

Making bobattu
7.Make small balls out of the dough.

8.grease your hands with ghee.
9.Flatten the ball and spread the ball with your hand of small disc size.(Spread only the corners not the middle part).Place a “sweet roundell” in the centre and draw the edges of the dough from all sides to cover the ’sweet ball’ completely.

11. Gently flatten each ball carefully with your fingers to form a flat circular bobattu/poli (grease your hands while flattening).

12.Place that onto a hot tawa and roast both sides till brown spots appear(i like to be golden brown).you can apply ghee also while roasting.

Your Bobattu are ready to serve with ghee.

You can store these in a air tight container

• if you soak chana dal overnight they will get cooked in couple of mints.
• If you have no time or forgot doing you can soak it for 2hrs and then boil..It take little more time.
• You can roast till dark brown spots i removed bcoz i love the golden colour of chana and bread.(it is cooked).in low flame gives that colour along with perfect cooked.

Here is the video taken when making Pesalu Bobattu...Video was not sooo good but still you may have some clarification in making it.

Boondi - Plain,Sweet boondi,Kara Boondi

Boondi is my all time favorite sweet/hot.Boondi is a snack deep fried using chick pea flour/besan (సెనగపిండి) batter using laddle with holes.This deep fried boondi can make sweet boondi by dipping them into sugar syrup.can make laddu by rolling them into balls.Kara boondi is more crispy seasoned with salt and red chili powder.

Plain boondi can be stored and used in making raitas,curry,payasam etc..

So,lets see how to make this boondi...easy to make..

Plain Boondi

Sweet Boondi

Karam Boondi

Ingredients

Basic Boondi

Chick pea flour/Besan/senagapindi

Water

Oil - deep frying

Laddle with holes(here i m using boondi laddle)

Sweet Boondi

Sugar - 1cup,Water - 1cup for syrup

Cardamom - 3

Dry fruits(almonds,raisins/ur choice)

Ghee - 2tsp

Kara Boondi

Salt

Red chili powder

Curry leaves

Peanuts/cashews

Procedure

1. Take chickpea/Besan/gram flour add water slowly and mix it continuously with spoon without any lumps and make a smooth batter.The batter should be free flow(but not very watery). Add 1/2 tsp of oil which makes more smooth.let it sit for 5mins.

2. Take a kadai add oil for deep frying.

3. Mix the batter once and drop a small batter drop to test the oil(heating)the drop should come up immediately.

4. Once the oil is ready hold the laddle(position the laddle on top of the pan)  with left hand and pour the batter on the laddle.slowly it drops use spoon for spreading on the laddle so that all the batter can be used which you poured on the laddle.

5. Do not put more over crowd.Once the vigorous bubbling of the oil stops, that's an indication that the boondis are done.

6. Remove them from the hot oil using another perforated spoon and put them on a paper towel to drain the excess oil.

7.Basic boondi is ready.

Basic Boondi can be used for raitas,curries,payasam

Boondi used for karam boondi/mixture (more crispier than regular)

Sweet Boondi

1.When you are decided to make sweet boondi  make sugar syrup parallel on other stove top.Take a cooking vessel and boil the water and sugar( equal amount) stir till the sugar melts.add the crushed cardamom.

2. Thicken the syrup slightly by cooking it on medium flame for 4-5mins.switch off the flame.

3. Add the boondi(when it is warm or hot)so that it absorbs the syrup nicely from kadai to the sweet syrup and give a mix.

4. Take a small pan add 2tsp ghee and add chopped nuts/dry fruits fry them until golden brown add them to the sweet boondi.

You can make laddus out of it by rolling with ur hands(apply ghee to your palms),You can ever serve like this or can stored in air tight container.

Karam Boondi

1. The boondi you use for kara boondi should be more crispy than regular one.So when you are making boondis if you are planing to make kara boondi fry until they are slight orange in colour not in yellow.So then they are good for karam boondi or used in Indian mixture.

2. Take a small bowl add salt and red chili powder(pachi karam not the curry ones)and give a mix.

3. Add the salt,chili mixture to the boondi and toss them nicely.

4. Take a small pan add 1tsp oil add peanuts,curry leaves and fry them for 1-2mins.Add them to the boondi and toss it.

Your Spicy Karam Boondi is ready to serve and store it in a air tight container. 

• This boondi can be stored for 1 month.
• If you want serve sweet boondi soft microwave for a min before serving.
• If you don't have boondi laddle,dont worry you can use any with holes.Before this laddle  i used a strainer with small holes.:)

Thanq for watching the blog,any comments/feedback are appreciated.

Happy cooking!

This is an entry for the event Serve it fried by Krithi and Oh taste n see