Ilaichi aur kesar roll

Ilaichi aur Kesar Roll

Ilaichi aur kesar roll (cardamom and saffron roll) is prepared with khoya/mawa. If you remember, I had recently posted the process of preparing instant khoya (Milk powder-based Mawa (Khoya)). I used the same mawa to prepare these irresistible, pretty ilaichi aur kesar roll. 

Ilaichi aur kesar roll

The best part about this sweet dish is that it is a no-cook sweet dish. Isn’t that wonderful!!

ilaichi aur kesar roll

The other good part about this recipe is that you can change the flavours according to your own choice. If you like pista more than kesar (saffron) or your preference is rose flavour instead of cardamom, then go for it! This recipe is very flexible – go according to your taste buds.

Ilaichi aur kesar roll

One more reason to like this recipe is that if you are more of a burfi loving person instead of rolls, then just cut khoya in square shapes instead of rolling it. Double flavoured burfi is ready. Anything for you!!

And the last reason for loving this recipe is very simple – the end result is so beautiful and tastes extremely delicious!! Am I exaggerating a lot? Probably, but all of my family and friends loved these Ilaichi and kesar rolls.  So, I insist you try this sweet dish at home as khoya preparation is also very easy and you can prepare mawa one or two days in advance ( Milk powder based Mawa (Khoya))

Ilaichi aur kesar roll

There are a few more posts in the blog related to Indian sweets, you can take a look at them also: Indian Traditional Sweets

Ingredients:

400 gm khoya
80 gms powder sugar (divide it equally in two parts)
Saffron, a few strands
Milk 1 tsp
Saffron food colour
Cardamom powder 1 tsp

A few points to remember :

  1. Khoya should be really stiff. The rolls will not set properly if they have moisture.
  2. Mash khoya nicely till it is smooth before adding powdered sugar. After adding sugar, khoya will be slightly sticky and it will be difficult to mash khoya to smoothen it out.
  3. When we add powdered sugar in khoya, it becomes slightly soft. Then, when we add saffron milk on top of it, it turns even softer. So, reduce a little bit of sugar quantity in kesar khoya part. Don’t worry, it will not affect the final taste.
  4. It doesn’t matter if you don’t have food colour, as it doesn’t affect the taste. Saffron is enough to give a wonderful flavor.
  5. You have to keep the roll in the fridge to make it firm. If we will be heating khoya and sugar to make it firm, then keeping it in the fridge will not be necessary. But as this is a no-cook recipe, keeping the rolls in the fridge itself will do the job. Firm khoya will be easy to roll initially and later on to get neatly sliced ilaichi aur kesar rolls.

Ilaichi aur kesar roll

Process:

Soak kesar in hot milk and keep it aside.

Crumble khoya on the clean kitchen counter or in a broad vessel. Rub khoya nicely with your palms till it is smooth and divide it into two equal parts.

Take one part of khoya and again crumble it and add 40 gms sieved powdered sugar(can reduce sugar quantity a little) . By now, kesar milk would be ready and cooled down. Sieve milk also and add in khoya. Don’t throw away kesar strands – keep them in the fridge. We will use them later to garnish rolls.

If you want more saffron colour, add a pinch of kesar food colour. Mix everything nicely and keep this kesar khoya portion separate.

In the same way, prepare another portion of khoya by adding ilaichi powder (cardamom powder) and sieved powdered sugar.

Take butter paper or parchment paper and prepare two separate rolls of khoya. It will be easy to shape khoya in rolls with butter paper/parchment paper . Wrap up both the rolls separately in parchment paper and keep them in the fridge for two hours.

After two hours take out both the rolls from the fridge and spread these rolls on butter paper/parchment paper in a rectangle shape with the help of a rolling pin. If you will fold the parchment paper in a rectangular shape (like a book fold) and then spread khoya with a rolling pin, it will be very easy to get the same sized rectangle shape for both the rolls.

Now open the top portion of parchment paper of both ilaichi and kesar khoya and very carefully flip kesar khoya portion over the ilaichi portion.

Roll it with a rolling pin so that both stick well together.

Remove the parchment paper from the top and with the help of the bottom parchment paper, start rolling it in the shape of a log/roll.

Make a tight log/roll, wrap it in parchment paper/butter paper, and keep it in the fridge for 2-3 hours so that it becomes firm.

When the roll/log is firm, take it out from the fridge, unwrap it, and with a sharp knife slice it into small rolls.

Ilaichi aur kesar roll

Aren’t they beautiful!! While slicing them, the wonderful flavor of kesar and ilaichi will make you gulp one immediately. No one is looking 😉, and don’t worry if you find your family standing right behind you. You deserve that first roll after all the preparation process you did all by yourself!!!

If you can save some pieces, garnish ilaichi aur kesar roll with kesar strands.

Ilaichi aur kesar roll

 

Naariyal(coconut) ki burfi

My love for Naariyal(coconut) ki burfi started after I settled down in Chennai. I guess after my marriage if I wouldn’t have settled down in South India, I would not have learned how to prepare Naariyal (coconut) ki burfi . No, that doesn’t mean that people in North India don’t know how to prepare Naariyal ki burfi or coconut burfi. Before my marriage I hardly took any interest with my mom to prepare sweets. After settling down in Chennai and now in Bangalore whenever my husband and I were invited to anyone’s house for some special occasion, I used to get one coconut, beetle leaves, supari (betel nut) along with haldi- kumkum. In North, we never had so many fresh coconuts all year round. So, I used to be excited to get coconuts with each visit! But how much could I eat…. and how to use so many coconuts? Then I decided to learn coconut burfi. Took some tips from my mother as she is an expert in preparing sugar syrup based sweets. So now, after every festival there was coconut burfi in our house as I used to get invitations from 8 to 10 neighbors. The more invitations, the more coconuts!!!

But slowly over the years to be on the healthier side, I reduced my sugar intake and so I stopped making coconut burfi. I decided to prepare it only once a year during the occasion of  Janmashtmi. But this year I prepared Naariyal ki burfi with dry desiccated coconut powder.

naariyal ki burfi

Is there any difference between burfi prepared with dry desiccated coconut powder and fresh grated coconut? Yes, there is…. Fresh grated coconut has lots of moisture so it takes a lot of time to reduce the moisture. With dry coconut powder preparation time is less and we don’t need to keep burfi in the fridge for 3-4  days.

I have two more types of burfi posts  in the blog, can take a look… Dry fruits Burfi  

Seven Cups Burfi

Some points to remember:
  1. While measuring sugar, coconut and water we don’t need any specific measuring cups. Use any cup, glass or bowl from your kitchen and use the same vessel for measuring all three ingredients.
  2. I had used 4 cups of sugar for 5 cups of coconut and I felt that burfi was overly sweet. So the quantity of sugar can be reduced to 3 or 3+1/2 cups.
  3. It is sugar syrup based sweet, so it’s a bit tricky as preparing the right consistency of sugar syrup needs experience.
  4. When sugar syrup starts becoming thick, reduce the flame and take some syrup at the edge of of spoon and from there very carefully try to check with your finger and thumb about the thread consistency. If there is only one thread formation, it means that syrup still needs to be cooked for some more time. Be very attentive because if sugar thickens more than two thread consistency, burfi would be dry and brittle.

naariyal ki burfi

  1. If burfi is not properly set in the plate after cooling down also and you can feel a lot of moisture is still there, then once again collect it and put it back in the wok. Switch on flame and using spatula, stir it on medium flame till it becomes thick and sticky .It might take 5 to 10 minutes. Pour it again in another greased plate and set it down.

  2. Sometimes we overdo sugar syrup and after cooling down, burfi is very dry and brittle. Don’t worry, we can still fix this. Crumble all burfi pieces. It will be in a coarse powder form. Pour 1/3 cup of milk in the wok, heat it and add that broken coarse powder. Keep stirring it on medium flame and when it turns thick and sticky, pour it in a new greased plate and set it down.

  3. If it is difficult to judge whether batter is sticky enough or not to set it in the plate, very carefully (it is very hot) take 1/4 tsp batter and try to prepare it as a ball. If you are able to bind it easily, batter is ready to set in the plate.

coconut burfi

 Ingredients:

Desiccated dry coconut powder 5 cups

Granulated sugar 4 cups ( can reduce little bit)

Water 1+ 1/2cup

Milk 2 tbsp

Ghee       only to grease the plate

Cardamom powder       1+1/2 tsp

Process:

Grease a big plate (preferably with high edges around it) with ghee and keep it separately.

Measure coconut powder and keep it in a bowl or plate.

dry coconut powder

In a heavy bottomed wok heat one cup of water and add sugar in it. Keep it stirring till sugar dissolves completely.

Once sugar dissolves completely, add milk. The wok would be full of bubbles.

Slowly bubbles would settle down and the impurities of the sugar will gather around the wok. With the help of spatula take them out and throw them. Add cardamom powder.

On medium to high flame let this sugar syrup boil till it reaches two thread consistency. Add measured coconut powder, quickly mix it well and spread it in greased plate evenly. With the help of flat spatula  pat it nicely so that it sets down firmly.

After 10 minutes cut burfi in any shape and let it cool down completely.

Coconut burfi

Once burfi cools down completely, once again cut it into pieces with a sharp knife and spread happiness with your homemade coconut burfi!

naariyal ki burfi

During festivals nothing is better than gifting your friends homemade sweets…

 
Seven cups burfi

Seven Cups Burfi

IMG_20161029_184306318.jpgSeven cups burfi, this name sounds very different for a mithai. Even I thought the same when first time I read Seven cups burfi post at my favourite blogger Gayathri Kumar’s blog Cookspot. After reading the whole recipe also, I was hesitant to try because didn’t know how it would taste. Though Gayathri’s recipes are no fail and I have tried a lot of them. Maybe I was hesitant because to prepare this sweet raw besan (gram flour) was used, and my experience till now was that if  besan is raw, it wouldn’t taste nice and it will stick in the mouth while eating.

Few weeks before I had gone to Vandana’s house (dear friend in the apartment) and she offered me the same seven cups burfi and packed some for my husband and daughter also.

And did I like the taste?

I loved it!!! and so did my husband and daughter. Now I was determined to give it a try……….

The traditional recipe has total seven ingredients, but I reduced  the amount of sugar, because three cups seemed a bit lot, so now with my version it is 6 cups Burfi.

Ingredients:

Besan (gram flour)          1 cup

Granulated sugar           2 cups

Pure Ghee                      1 cup

Grated coconut             1 cup (fresh or dry)

Milk                                 1 cup

Procedure :

Grease one big plate and the back portion of a spatula, and keep them separate.

In a vessel mix sugar and coconut and keep them aside.

Sieve besan to avoid lumps. Take a heavy bottom pan or kadai and from one cup ghee take 1 tbsp and pour in the pan. Switch on gas and add besan in the pan. On medium heat roast it only for 4 to 5 minutes.

After 5 minutes add the mixture of coconut and sugar. Keep the heat on sim till we finish adding all ingredients to avoid it burning from the bottom. IMG_20170312_125937735_BURST000_COVER_TOP

Mix them properly and add ghee.

IMG_20170312_130246318

Mix ghee properly and add milk.IMG_20170312_130426914

Now increase the heat to medium and continuously keep on stirring it.  Sugar will start melting and whole mix will be thin in the beginning, but slowly it will start becoming thick.IMG_20170312_131709627

Keep on stirring, as mixture will be turning more thick and leaving the sides of the pan. This is the indication that mixture is ready to set in the greased plate. IMG_20170312_132502991.jpg

Pour the mixture in greased plate and  spread it evenly with the help of greased spatula. The benefit to pat it with a greased spatula is that the burfi mixture wouldn’t stick to it. IMG_20170312_133048022.jpg

When this mixture is half cooled, cut it vertically and horizontally. Now let it cool down completely. seven cups burfi

Take out all the pieces carefully and enjoy this delicious south Indian sweet with your family and friends!

For a few more festive sweets you can check the given links in the blog…

Naariyal Ke Laddoo

Naariyal ki burfi (coconut burf

Mohanthaal

Rasgulla

Rasmalai

Rabdi / Rabri

Seven cups burfi