Besan halwa is one of the tastiest sweet recipe with very few ingredients. The main step in making this halwa is roasting the besan(chickpea flour) to the right amount. And the flame also plays a very important role in the taste and flavor of this halwa.
Chandrakala and suryakala are a very popular sweet in thanjavore. The main ingredient for this sweet is khoya/kova. It is a very delicious and rich sweet as we have khoya as filling.
During my childhood I had this sweet many time during my visit to my aunt house which was in thanjavur.
In this recipe I have used home made khoya and the link to make khoya using milk powder is given below.
Deepavali one of the very important festival for us. We used to prepare variety of sweets and snacks for deepavali, out them this magizhampoo/magalampoo is one which we prepare with out fail every year along with thenkuzhal/thenthalai.
I have seen there are many variations and recipes to prepare this magizhampu murukku. In our house we use roasted moong flour along with coconut milk and little sugar for mild sweetness.
Few recipes which we prapare for diwali/deepavali are
Thenkuzhal, Magizhampoo, rava urundai, pasi paruppu urundai, kaju katli, coconut burfi, 1234 burfi etc.
Please check the recipes for these items in the below link.
DEEPAVALI/DIWALI RECIPE COLLECTIONS
Ok now coming to the recipe.
MAGIZHAMPOO
SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS: 15 MURUKKU
INGREDIENTS:
2 cup rice flour(Raw rice flour)
1/2 cup Moong dhal flour(roasted & ground)
1 tablespoon sugar
1/2 coconut
1 tablespoon butter
Salt as required(approx.1/2 teaspon)
oil to deep fry
water as required
VIDEO RECIPE LINK:
PREPARATION:
Wash the raw rice and then dry it completely.
Then grind into smooth powder in mixergrinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
METHOD:
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keepit aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and dtir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
NOTES:
1. Rinse and dry the rice completely before grinding will give nice brigh murukku.
2.Dont roast the moong dhal into dark brown
3.Also dont add more butter , otherwise murukuu will break /dissolve in oil while frying.
4.Seiving the moong dhal flour and rice flour once to get smooth powder if grinding in mixie.
5.Keep the flame in medium while frying the murukku, otherwise it wont be cooked evenly till center.
6.Dont add more sugar, otherwise murukku colour will become dark brown.
7.Dissolve the salt in water and then add into the flour for even mixing.
8.If you are making in bulk you cna grind the raw rice and roasted dhal together in mill too.
9.Also dont knead and keep the dough for long time, while making in bulk, prepare the dough in batches to avoid drying out.
10.You can even cover the muruku dough with wet cloth to avoid drying out.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Then grind into smooth powder in mixer grinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keep it aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and stir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
Do
try this recipe and please don’t forget to give your feedback in comments.
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The only important thing we need to take care is the consistency of the batter. If the batter consistency is not right,the boondis will not look good, either it will be flat otherwise with tail.
Oma podi is a traditional snack recipe which we prepare using besan and rice flour. This snack is flavoured with omam(ajwain/caraway seeds).
This omapodi can be used in chats as sev.
In south india oma podi is a one of the very common recipe we prepare during diwali. This oma podi is one of the main ingredient for south indianmixture recipe.
The ration of using besan and rice flourmay vary from each and every one, some may use 2:1,some may use 1:1.
ALMOND HALWA (BADAM
HALWA)
SOAKING TIME:15 Min | PREPARATION
TIME: 5 Min | COOKING TIME: 15-25 Min
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
YIELDS: 1 TO 1 ½ CUP(approx.)
INGREDIENTS:
PREPARATION:
Soak the almonds in hot water for
around 15 minutes.
Soak the saffron in 2 tablespoon of hot
milk for around 10 minutes
Then peel the skin and grind it into smooth
paste with milk. Keep the ground paste aside.
METHOD:
In a pan add a tablespoon of ghee. Then
add the ground almond paste and sauté for 1 or 2 minutes.
Then add the sugar and stir well. Once the
sugar is mixed with almond paste it will become thin.
Keep the heat on medium and keep on
stirring the mass to avoid the burning at the bottom.
In this stage the mixture may starts spilling,
so be careful and stir continuously.
Add the saffron soaked milk and
cardamom powder and mix well.
Add the ghee in between at regular
intervals and stir.
At one stage the halwa will comes without
sticking with the pan and comes to thick consistency.
Then remove from heat and serve hot or
cold as per your wish.
Or you can wrap them in butter paper
also and serveJ.
VARIATION:
NOTES:
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