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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


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Nut & Sesame Seed Truffles

Diwali sweets


½ Cup sesame seeds
½ Cup cashew pieces
½ Cup almonds
½ Cup chopped dates
½ Cup fresh or frozen shredded coconut
½ Cup brown sugar or jaggery
½ Cup sweetened condensed milk
¼ Cup dry fine coconut powder or almond powder (optional)

     Roast sesame seeds, cashews, almonds, each separately in a dry pan until light brown on medium low heat. Let them cool completely. Blend together sesame seeds, cashews, and almonds into coarse powder in blender. Add dates and blend until dates are chopped coarse. Add shredded coconut and brown sugar to the nut and date mixture. Blend, mixing often with a spatula or a wooden spoon when the blender is not running, until all the ingredients are thoroughly mixed. Transfer the nut mixture into a bowl. Add condensed milk and mix well with hand. Make 3 ½ to 4 inches diameter size balls (Truffles).

Roll truffles in the coconut powder or almond powder if using. 
 
Makes 15 truffles.  


Kova Kajji Kayalu

diwali sweets

Kova

1 Pint whipping cream
2 Cups milk powder (carnation or any store brand)
3 Cups powdered sugar

Stuffing
4-¼ Cups shredded fresh or frozen coconut from 2 coconuts
3 Cups jaggery
1 Cup milk
1 Teaspoon fresh ground cardamom powder

In a heavy non-stick 3-quart wide saucepan pour whipping cream and cook in medium low heat until the cream starts to get thick. Take the cream out of the stove and add milk powder. Mix or whisk thoughroly until the mixture becomes creamy. Return the pan to the stove. Add powdered sugar in low heat. When the kova starts to get thick remove the pan from the heat and keep on stirring until kova gets thick and white. Let it air dry for an hour. Transfer the kova into a bowl.
Clean the same pan (heavy non-stick 3-quart saucepan) and return to the stove. Mix coconut, and jaggery. Cook on medium heat until jaggery is melted. Add milk and cook until moisture is evaporated, and the coconut becomes thick. Mix continuously making sure it does not burn. Heat can be reduced when the mixture is getting thick. Take a small coconut ball and let it cool to see if it becomes into a ball. Mix cardamom powder. Transfer into a plate and let it cool. Make fifty oval or round balls of ccconut-jaggery mixture.

Making Kajji Kaya

When the kova gets hard and pliable, make balls of same size and shape as coconut balls and flatten them into discs. Place the coconut ball on the kova disc. Fold the kova around the ball. Roll it in between both palms to make kajji kaya smooth. Keep kajji kayalu on wax paper in a tray and let them air dry until the kova gets hard. Coconut sweet bals can be made ahead of time. Keep kajji kayalu in the refrigerator for a month.

Note:  If using frozen coconut thaw it first on a paper towel to remove some moisture.

I would like to thank Mrs. Padma Koganti for sharing this recipe.



Bhappa Doi ( Steamed Sweet Curd) - Serves 4

diwali sweets

Ingredients:
Curd ( Yogurt) - 250 grams
Whole Milk - 1 cup
Water - 1/2 cup
Sweetened condensed milk - 1 can
Optional:
Raisins - 1 tbsp ( chopped )
Almonds - 1 tbsp (slivered)
Pistachios - 1 tbsp (chopped)
Cardamom powder - 1/4 tsp

Method:
Beat yogurt and condensed milk into cold whole milk until mixed. Add the dry fruits and cardamom. Pour into casserole dish. Steam for 45-60 minutes in water bath in the oven. Final product should have consistency of soft-to-firm tofu.

Water bath: Pour 1 cup of water in oven proof dish. Place casserole dish inside this water.Water level should be half  the height of the casserole dish. Place these two dishes on a cookie sheet and bake at 350 degrees.

-Recipe by reader Jyoti Sinha


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