Uthaththi Payasa (Dry Dates Payasa)

A sweet dish/pudding prepared using dry Dates.

Time Required: 15 Minutes
Serves: 4

Ingredients:10 Uthaththi/dry Dates
4 Cups Milk
¾ Cup Sugar
½tsp Cardamom Powder
1tsp Ghee/Clarified Butter

Method:
Deseed the Dates and powder it.  Heat Ghee and fry the Dates powder for a minute on low flame.  Add  ½Cup water and let it cook for 5 minutes. Keep it aside.  In another vessel boil Milk along with Sugar until it becomes slightly thick.  Remove from flame and let it cool down to room temperature.  Add the Dates to the Milk and mix well.  Chill and serve.

Navanakki Payasa

Happy Ugadi dear readers and the celebration feels complete with a cup of Payasa. The recipe for this Ugadi is a very unique and authentic recipe, prepared using Navani / Indian barnyard millet or sawa millet. Navanakki Payasa is popular in North Karnataka.

Time Required: 25 Minutes

Ingredients:
1 Cup Navanakki / Millet without the husk
1 1/4 Cup Jaggery
5 Cardamoms, crushed
1 Cup grated fresh Coconut
2tsp Gasagase / Poppy Seeds, Roasted
2tsp Kadalebele / Bengal Gram Dal

Picture1: Navani with husk and without husk, and only husk

Method:
Cook Navanakki and Kadalebele in cooker until soft. Remove to a pan and add Jaggery and let it boil.  Add a cup of water, if it is too thick.

Picture2 – Navani Akki  (Navani without husk)

Grind Coconut and Gasagase to a paste. Add this to the boiling Payasa. Add Cardamom and mix well. Remove to a serving bowl and serve.

Yellu Holige (Sesame Seed Holige)

This is similar category to the surali holige.

Ingredients

White sesame seeds 100 grams, jaggery or brown sugar 100 grams,  gram (besan) flour 50 grams and khas khas 25 grams , cardamom powder 1 tea spoon (For Stuffing lets call this as "A" )

For the cover (Let us call this "B" )
50 grams maida, 1 table spoon grams (besan) flour ,100 grams wheat flour, 1 table spoon oil and a pinch of salt, for the cover.

Process

• Roast white till till golden brown and powder it.
• Roast besan flour separately till brownish.
• Roast khaskhas till it becomes brownish and starts crackling.
• Powder the khaskhas.
• Mix all the above and the cardamom powder well. This forms the stuffing.
• Mix all the ingredients under B with required quantity of water to form a soft dough.
• The small quantity of this is rolled in to a small circle and the required amount of the  mix (A) is put in the circle. It is wrapped and nicely sealed by pressing the edges of the circle in to a ball.
• This ball is further rolled to the small sized circle of  about 4 to 5″ diameter by using rice flour and transferred to a pre-heated tava to roast on either side to get the  yellu holige.

Typically Served With:

Ghee!

Surali Holige

This is surali holige and this can be kept for a month and used as sweet snack.

Ingredients:

Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A)

Putaani (roasted gram) powder 200 grams, brown sugar or finely powdered jaggery 200grams, 50 grams roasted and powdered khaskhas , 50 grams roasted and coarsely powdered grated coconut,  1 table spoon cardamom powder for stuffing.(Let us call this B)

Process:

• Prepare hard dough by mixing all the ingredients under A with required quantity of water.
• Cover it and keep aside.
• Mix all the ingredients under B to prepare the stuffing.
• Prepare a small ball of the dough and spread it with the help of rice flour to form a thin circular shaped chapati of about 9 inch diameter.
• Transfer it on a preheated tawa and bake one side just for 2 minutes (since the chapatti like thing is very thin care should be taken not to over heat).
• Turn it upside down and spread about 2 table spoons of above stuffing in the central 3 inch  strip, while on tawa.
• Fold one side 3 inch  side over it and then the other side 3 inch portion above this.  
• Also close the middle 3 inch opening on both the sides formed after folding the sides by pressing with dry kitchen napkin. Like a wrap.
• Bake properly on low fire.
• When done leave the suli holige on the dry plate to cool. 

Tips and Tricks:

• You can use the dry grated coconut powder from the stores for this.

Typically Served With:

Any snack like vana avalakki, etc

Bastid shevgi (vermicelli)

Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa.

Ingredients:
100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water

Process:

• Keep about 1/2 litre water for boiling in a vessel.
• When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes.
• After 5 minutes, transfer the cooked shevai into a vessel containing cold water.
• Drain the water and serve this in a plate.
• Eat with jagri or sugar and milk.
  

Typically Served With:Eat with jaggery, brown sugar or simple sugar and milk. Or 

Split Roasted Gram (Dalia) powdered with jaggery.

Antina Undi (Dry fruits laadu)

Antina Undi(Dry fruits laadu)

Hi All,

Sweets always make you feel guilty after you finish eating the last bite. But here comes the healthy sweet, which is good for everyone.(except weight watchers)

A funny thing about this is the name of the dish, even though it is called antina undi(edible gum laddu), the quantity of gum we add is very less compared with dry dates, total quantity of dry fruits  and jaggery!!!  I do not know why this name has come!!

This laddu is given to new mother after one month of delivery. It gives them strength and good for back.

Nursing mothers get more benefit from this. But always try to have with one glass of milk.(not only nursing mothers, but any body who wants to eat it regularly).

One more same type is prepared only being the difference is adding sugar powder instead of jaggery. And it is called as Kobari(Coconut) Khara. These both are very common in North Karnataka during delivery. 

AND THESE THINGS MUST BE TAKEN ONLY AFTER ONE MONTH OF DELIVERY AS THESE ARE VERY HEAT TO THE BODY FOR PREGNANT LADIES.

Ingredients: 

(Dry dates) Uttatti - 1/2 kg

Dry coconut - 1/4 kg,  desiccated

Jaggery - 1 kg,  powdered

Khuskhus (poppy seeds) - 100 gm

Cashew nuts - 100 gm, cut in to pieces

Raisins - 100 gm

Edible gum - 100 gm                                                                                                              

Antu

                                                     after frying the gum in ghee
Almonds - 150 gm, cut in to pieces

Ghee to fry dry fruits and gum

Gher(Ker) bija - 100 gm

Ker Bija

This is Ker beeja, It is very heat to the body. So it should be taken in a small quantity, but is must for this laddu.

Elaichi (cardamom) - 8 to 10, powdered

Jaaji kaai (Nut meg)  - 1/2, tsp powdered

30 to 35 laddus can be prepared with this quantity.

Step by step, I will give the recipe :

1. Remove the seeds from uttatti, crush in to 4 pieces. Fry in thick bottomed pan for 3 minutes. Keep aside to cool. Put in a mixie and churn to coarse powder. Keep it aside.

2. Separately, dry fry each ingredient 30 seconds on medium hot tawa : dry coconut, khuskhus, ker bija. Keep aside.

3. Fry the gum in one tablespoon of ghee and  keep it aside.

4. Keep other dry fruits also in a  plate.

5. Except Jaggery.  mix all the ingredients in a large plate( in North Karnataka, in the houses there will be a big plate to make Jowar rottis which is called as Parath)

6. Add little water to the jaggery and bring to boil to make it one layer syrup(pak). (you can see in the photo).

7. When it is done, Add it to the dry fruits mix. Keep it for 10 to 15 minutes so that all the ingredients will bind with the jaggery syrup.

8. Take little quantity and form the laddus with the help of both the palm.

When you are planning to give this to new mother, you should add aalvi with other ingredients.

Alavi is good for new mothers and especially nursing mothers. She should have alavi payasa  twice a week.

Aalvi : Dry fry just for 30 seconds on medium fire.

Ghodi Huggi (wheat payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy.

Ingredients:2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas(Poppy seed) + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins

Process:

• Soak wheat for 3-4 hours in 6 cups of water or overnight in cool weather.
• Then cook in pressure cooker for 10 minutes at high pressure.
• If the grains are not very soft to be mashed by stirring with wooden spoon, subject the cooked wheat to grinding in blender .
• Transfer the soft cooked mass to a thick bottomed and narrow mouth vessel.
• Add jaggery and cook the mixed contents with constant stirring by using a wooden spoon till the raw smell of jaggery completely disappears and the mixture attains a homogeneous consistency.
• Add khaskhas, coconut powder and dry fruits and cook for 5 more minutes.
• Then add cardamom + nutmeg powder and boil for 2 minutes and keep the container covered.

Typically Served With:Serve hot with ghee. Can be eaten with hot milk when cold.

Shevai/Shavige/ Vermicelli Payasa

Shavige Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.

Ingredients:

2 cups broken shevai, 1 cup sugar, dry fruits, 1/2 litre milk, 1 table spoon ghee,  1/2 teaspoon cardamom powder, few shreds or pinch of powdered saffron (kesar).

Process:

• Roast Shevai/ Vermicelli till goden brown.
• Add hot milk and saffron and cook for 5-10 minutes till shevai is soft.
• Add sugar and cook for 2 more minutes.
• Add cardamom powder and mix it well. (More milk can be used to get the desired consistency).
• Heat ghee in a thick bottomed vessel.
• Add cashew and badam and roast till brown add raisins and pour on the payasa

Tip: If you add cashew and badam later they will be crisp for a long time.

Typically Served With

Serve hot or cold as a  desert.

Kuchida kadabu

Kuchida kadabu is another tasty preparation that is a healthier alternative for fried kadabu. We make it at home during festivals. It is basically steamed kadabu.

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.

Ingredients:

2 cups gram dal (channa daal), 1 and a 1/2 cup jaggery or brown sugar, 2 cups maida or fine wheat flour, 1/2 spoon cardamom powder, 1 teaspoon vegetable oil and a pinch of salt.

Process:

• Prepare the dough with maida or wheat flour by adding a little bit of oil and salt and required quantity of water to  soft consistency and keep it aside closed.
• Cook gram dal in pressure cooker for 7 – 10 minutes.
• Transfer the cooked dal along with water to a thick bottomed vessel and cook for 5 more minutes with stirring and remove the watery part (called as cutt, for making curry i e kattin saaru), into a separate vessel.
• Add jaggery or brown sugar to the cooked dal, mix well and cook for 5-10 minutes till the raw smell of jaggery disappears.
• Add cardmum powder and cool.
• Grind the cooked mixture in blender and divide into about 20 small portions.
• Prepare paste by mixing 1 table spoon maida powder with 1 spoon water. This is used to stick the edges of the kadabu together.
• Divide the dough also into 20 balls.
• Roll each dough ball into oval shaped sheet and place one part of dal lengthwise (done by pressing the dal mix on palm by closing with four fingures)  in the centre.
• Apply the maida paste on the sides by using cotton bud fixed on a stick like Q tip and seal the ends by pressing between thumb and forefingure-this is kadaboo.
• Keep water for boiling in pressure cooker or wide mouth vessel.
• Transfer few kadbbos to a  steel vessel or pan with small holes and a handle and dip in boiling water and allow the kadboos to cook for 5 minutes.
• Alternately, the kadboos can be subjected to steam cooking in idli stand by using pressure cooker and steaming for 5 minutes.

Typically Served WithThe kadbood should be  be served hot with lot of semisolid  ghee!

Gasagase(Poppy Seed) payasa - Khuskhus kheer

Gasagase payasa - Khuskhus kheer

 

Gasagase payasa is a typical sweet from Karnataka. I must say this is my family favorite payasa too. On a festival, I wanted to offer god some sweet dish and this is what which struck my mind at first. 

Here goes my recipe for the traditional typical sweet from Karnataka.

I should say that the proportions mentioned here are ideal for a starter. In case you fail, dont worry as you have used up very little ingredients and you can always cheer yourself saying "Let me try again :)". I am sure you would love it.

Ingredients: Serves two people

Gasagase (or Khuskhus) 3 spoons

Grated dry coconut - 2 spoons

Powdered Jaggery - 4 - 5 spoons (5 spoons is normal sweet for me. 6 spoons according to me is very sweet. 4 could be normal in case your sweet intake is moderate or low)

raw rice - 3 spoons

Milk - 1 cup

water - 1/2 cup

Dry grapes - about 30gms

cashew nuts - about 30 gms

ghee - about 2 spoons

Method:

Dry fry gasagase (khuskhus) in a pan untill it turns light brown and gives out good aroma.

Now spread this over a plate.

Dry fry raw rice until it turns light brown.

Spread the rice over a plate. Allow it to cool down.

Now mix rice, gasagase, coconut and add 1/2 cup water and grind it to a paste.


In a pan add ghee and bring it to heat. Add cashew nuts. When the nuts start changing colour add dry grapes and fry them. As soon as the grapes start blowing up, add about 1/4 cup water.


Add the jaggery and stir. Keep stirring until the jaggery dissolves.

Now add the paste and boil.

When this cools down, you can add milk and serve.

The traditional way of consuming includes drinking this (either hot/cold)

This dish can also be refrigerated and served as cold dessert. 

Ain't that simple? Give it a try and let me know how helpful it is :)