Crispy Murukku Recipe | Instant Chakli Recipe

 

Crispy Murukku Recipe

 Ingredients:

• roasted rice flour - 1 cup 
• besan - 1/2 cup
• cumin seeds - 1 tsp
• sesame seeds - 1 tsp
• chilli powder - 1/2 tsp
• salt -  1 tsp
• oil -  1 tbs

 Method

• add all the ingredients into a mixing bowl and combine very well
• add water little by little and knead into a soft dough
• grease the murukku maker
• fill the dough in the murukku maker
• press dough into spirals on to a greased plate
• put them into the hot oil with the help of a spatula
• fry them on a medium heat until golden crisp
• drain and let them cool
• store in an airtight container 

 Notes

• sift the flour to avoid lumps
• add water little by little to make the dough; too much moisture in the dough make the murukku oily
• always fry them on medium heat
• if the oil is not hot enough murukku will absorb  more oil

Mysore Pak Recipe | How To Make Perfect Mysore Pak Easily At Home

Perfect Homemade Mysore Pak

Ingredients :

• besan -1.5 cups [150g]
• sugar - 1.5 cups[340g]
• ghee - 1.25 cups 
• oil - 3/4 cup

 Method

  Prepare tin

• grease a small tin, preferably square shaped tin,with ghee or oil and set aside
• I have used a square tin with the size of 5x5x2 inches

 Sieve the flour

• sieve the besan to make it lump free
• divide it into three portions and set aside

 Heat up ghee and oil

• pour ghee and oil into a heavy bottomed vessel and heat it up
• when it is hot enough reduce the flame to low before it start to smoke
• keep this mix consistently hot till the end of the process

 Prepare sugar syrup

• add the sugar into a heavy bottomed wide pan
• add 3/4 cup of water into it
• stir this on high heat until the sugar dissolves
• then boil this on medium heat until the syrup reaches one string consistency

  Mix besan with sugar syrup

• add 1/3 portion of besan into the bubbling sugar syrup and stir well until blend well
• it is better use a whisk at this stage to get rid of lumps
• then add the next 1/3 of besan and stir well
• finally add the remaining flour and stir well
• cook this for one minute on medium heat

 Add hot ghee - oil mix into the sugar - besan mix

• make sugar the ghee - oil mix is really hot 
• add one ladle full of hot ghee into this pan and stir very well until all the ghee has been absorbed
• again add the ghee and stir very well
• repeat adding ghee and stirring until the ghee is absorbed every time
• when you finish half portion of ghee - oil mix be very careful to add the next time
• if you add a lot of ghee, the mix will leave out the excess
• when the mysore pak is about to finish, the mix will become light with lot of pores
• this will happen within seconds and immediately turn off the flame
• transfer this into the prepared tin
• level top lightly; do not press more to keep the air holes intact
• after ten minutes cut this into one inch sized squares
• allow this to cool for 40 minutes and then remove from pan 
• enjoy the perfect homemade mysore pak

 Notes

• about1.5 cups of ghee-oil mix has been used for this recipe
• if you are using non-stick pan, you may need less amount of ghee  
• after adding half of the ghee-oil mix, be very cautious, because at any time the besan mix may stop absorbing ghee and start releasing it
• when the mix begin to release ghee, and becomes airy immediately turn off the flame and transfer into the prepared tin;
• if you transfer it before exact time, the mysore pak will not have porous texture;on the other hand if you continue cooking after this point, the mysore pak will become rock hard
• since started adding the hot ghee-oil, for me it took eight minutes to finish the process;keep in mind that the timing may vary depending on the intensity of the flame,  the type of vessel you use etc.

Perfect Laddu Recipe | How To Make Perfect Ladoo Easily At Home

Perfect Boondi Laddu Recipe

 Ingredients

• besan - 2 cups [250g]
• sugar - 1.5 cups [340g]
• baking soda - a pinch
• salt - a pinch
• turmeric powder - 1/2tsp
• water for batter -1.25 cups[375ml]
• water for sugar syrup - 1/2 cup [125m]
• cashews and raisins as needed [optional]
• ghee - 2 tsp
• cardamom powder - 1/2 tsp
• oil for frying boondi 

 Method

  step 1 : prepare boondi

• mix together besan, salt, baking soda,and turmeric powder and sift into a bowl
• add water gradually and make a loose batter without any lumps
• heat up oil in a deep frying pan 
• when the oil is hot enough, drop the batter through a perforated ladle
• do not over fry them; drain them immediately  
• before adding the next batch of batter,clean and wipe the ladle
• keep the fried boondi aside

 step  2 : prepare sugar syrup

• add sugar and water in a heavy bottomed vessel
• turn on the flame and let the sugar dissolve, stirring continuously
• when the syrup reach gathering consistency, add the fried boondi and mix well
• add cardamom powder
• cook the boondi in syrup for about two minutes
• turn off the flame and add cashews ,raisins and ghee and mix well
• let the mix cool for 10 minutes

 step 3 : shaping

• shape them into laddu of desired size
• serve them after four hours