Kolam by Sudha Balaji

  Naivedyam for Navarathri and Fridays - Paal poli  The dough can be prepared with rava or maida ,  I have used rava in this post Chiroti rava is preferable.  If ordinary rava is used dry grind in a mixer  Add a small pinch of salt, knead the dough, use a wet cloth to cover  Let the dough absorb the water for at least 2 hours Using a rolling pin roll the dough into small circular pieces Then using a fork pierce the flattened dough at a few places so that the holes are through This will prevent air from getting trapped in the poori when frying (use of Physics, in cooking!) Fry the pooris, pressing them while frying to remove any little air that may be inside The flattened poori is soaked in boiled milk Milk is kept ready by boiling with sugar, cardamom powder and saffron Let the pooris soak for a few minutes, then remove them. Garnish with pistachios, cashews and almonds for plating A tempting recipe for Diwali sweet  Fork is used to make holes , to...

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...