Kolam by Sudha Balaji

Soft mysore pak / mysore pauk recipe for Diwali sweets Take one measure gram dhal flour ( kadalai maavu ) , two measures sugar and two measures ghee In a vessel take sugar and add the gram dhal flour and heat  Add a little water to help the sugar  to dissolve Sugar also gives out water which helps this process Stir continuously so that pieces of gram dhal flour are not left  While stirring continuously add the two measures of ghee, little by little The mixture of kadalai maavu , sugar and ghee will form a semi solid mass Keep stirring till this semi solid dough does not stick to the vessel Mean while apply ghee on a flat plate and when the dough is ready pour on the plate Shake well so that the mysore pauk dough spreads evenly through out the plate. Allow it to cool for some time , and cut horizontally and vertically to get pieces Break one mysore pauk to check , it should break softly to get perfect recipe Try for Diwali or Navratri Semi solid dough ...

Take one measure whole urad dhal Wash twice with water and drain Add a few grains of raw rice Soak in water for two hours Wet grind in a mixer with very little water The batter should be such consistency that it floats in water Add good quality food colour or water that is mixed with saffron For one measure urad dhal prepare sugar syrup by adding one and half measures sugar to a vessel Add one measure water Add good quality good colour and allow it boil for 5 to 7 minutes Squeeze a lemon slice ,  this ensures  that the syrup does not crystallise. Heat cooking oil on a shallow vessel or plate.  This helps us to push the jangris This is a jangri making cloth  that has a hole at the centre through which the batter flows We can also use piping bags if we do not get this jangiri cloth Place the batter at the centre For pushing the frying pieces we can use a thin long rod Squeeze the ba...

This is a picture of rangoli colours packed by my sister in Nagpur . There have been many queries as to where I get the colour rangoli powder for my colourful rangoli designs I make for Diwali and New Year. So I wanted to share this , when I shared in on my Facebook Page - Rangolisansdots many viewers wanted to know the price and wanted for them also.   I was overwhelmed .    Actually my sister purchases these colours from a place called Koradi outside Nagpur , it is 16 km from the city ,  I understand. When she goes to the Mahalakshmi temple , she purchases rangoli colours for our relatives.   She brings them home and dries the colours in shade.  Then packs them in small packets and distributes among our relatives.  Some she keeps for herself also. As I have written earlier she is my guru for kolam .  Of course for all of us, our mother is the first guru.   She usually sends it by courier or brings along with her when she c...

Boondi recipes | Boondi laddu | Boondi ladoo recipe | for Diwali Probably the most popular among the laddu recipes is the boondi laddu.  It cannot be categorised as an easy laddu recipe along with the rava laddu , moong dhall laddu that involve almost no cooking.  I have tried to make it as simple as possible.  The problems is due to the procedures involved if we make a mistake at any one step, we cannot get the correct ladoo. So, I have added a lot of pictures to make the steps clear and to make it as user friendly as a video. The traditional and authentic boondhi laddu is ready for eating during the Diwali festival celebration. The ingredients are one measure gram dhal flour, two measures sugar, cashew nuts, cloves, raisins, saffron powder for colour For one measure gram dhal flour two measures of sugar are used.  Some use one and half measures of sugar Another traditional sweet is the popular mini mysore pauk  First the sugar syrup or sakkara...