Badam Puri recipe | Diwali sweet recipes

Badam Puri | Badam poori recipe is a authentic Karnataka style sweet, made using maida, sugar and almonds as main ingredients. I have tasted this badam puri last year, when my friend sent to me.Last year itself i was thinking to try this out but it was last minute and couldn't post. Finally last week i met her, and asked her for the recipe. She  called me up yesterday after talking to her mom and gave me the detailed recipe. The sweet turned out so well and we all loved it.Thank you so much Nanda, for the detailed recipe. It was so crisp and juicy inside. The grated dry coconut and the flavour of saffron and cardamom complimented the badam puri.

Gavvalu recipe , Diwali recipes| Sweet version

Gavvalu| kulkuls| Sweet shells| Seedakaai| Kalkals, is a Andhra style sweet, made with maida and sugar as main ingredients. Generally sweet version of Gavvalu is more popular but they make Karam gavvalus too. Traditionally they use a wooden Gavvalu maker but if not available you can use fork or new comb too. I got this recipe and the gavvalu maker from my friend Anuradha, who also shared with me some sweet gavvalu she made. I wanted to post this recipe for last year diwali itself, but finally posting for Diwali 2017. I have tried both sweet gavvalu and Karam gavvalu too.
The same one Goans also make for Christmas and call this as Kulkuls. Check out my full collection of Diwali recipes.
Karam Gavvalu recipe will be coming soon.

Gavvalu recipe(Sweet version)

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2

    Maida | all purpose flour 1/2 cup
    Sooji | rava  1 tblsp
    Hot oil 2 tsp
    Melted ghee  1 tsp
    Sugar *  1/3 cup
    Salt  a pinch
    Baking soda a pinch
    Water  to knead the dough
    Oil   for deep frying
* I used raw sugar, you can use jaggery or white sugar too. 
Method:

• In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
• Mix it well.
• Add water little by little to make it into a dough.
• Let this be like a chapathi dough and not too hard.
• If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
• Make the dough into small balls, like how we make for vella seedai.
• Roll this over the gavvalu maker and make the shells.
• Alternatively, you can use a big fork or a big new comb.
• Grease the comb before you start making.
• Make this for the rest of the dough.
• Heat oil and once it is hot, keep the flame low.
• Gently drop the shells into the oil.
• Fry this in low flame till it becomes golden brown and crisp. 
• Take out from oil and drain excess oil in a kitchen towel.
• Let's make the sugar syrup.
• Add sugar in a saucepan and add 2 tblsp of water.
• Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
• When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
• Switch off the flame.
• Add the fried gavvalus into the sugar syrup and mix it up nicely.
• Take it out from the syrup and allow this to cool completely by spreading it into a plate.
• Once done, separate them and store this in an airtight container. 
• Sweet gavvalus are ready. 

Picture of gavvalu maker

                                 Video of How to make Gavvalu

     
     

Method with step wise pictures:

• In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
• Mix it well.
• Add water little by little to make it into a dough.
• Let this be like a chapathi dough and not too hard.

• If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
• Make the dough into small balls, like how we make for vella seedai.
• Roll this over the gavvalu maker and make the shells.

• Alternatively, you can use a big fork or a big new comb.

• Grease the comb before you start making.

• Make this for the rest of the dough.
• Heat oil and once it is hot, keep the flame low.
• Gently drop the shells into the oil.

• Fry this in low flame till it becomes golden brown and crisp. 
• Take out from oil and drain excess oil in a kitchen towel.

• Let's make the sugar syrup.
• Add sugar in a saucepan and add 2 tblsp of water.

• Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
• When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
• Switch off the flame.
• Add the fried gavvalus into the sugar syrup and mix it up nicely.

• Take it out from the syrup and allow this to cool completely by spreading it into a plate.
• Once done, separate them and store this in an airtight container. 

• Sweet gavvalus are ready. 

Notes:

1. If using jaggery, boil the syrup until you get a soft ball consistency. 
2. When you put few drops of jaggery syrup into the water and gather it, it should form a soft ball.
3. If you want, you can add a pinch of cardamom powder to the syrup to enhance the flavour.
4. Always fry them in a low flame. Else it will not come out crisp.
5. You can try this with wheat flour too, but make a thick dough and cook for a long time in low flame.
6. This sweet gavvalus stay crisp for more than 15 days.

        

Wheat Halwa recipe | Tirunelveli Godhumai halwa

Wheat flour halwa from scratch - I have posted Godhumai halwa made using Wheat flour. This one is the halwa using wheat berries. Tirunelveli, is the town in Tamilnadu, famous for halwa. So we call this halwa as Tirunelveli halwa. During my childhood days, though i am not a big fan of sweets, i love to eat halwa from a particular shop in Madurai. My dad used to buy Mundiri halwa from Happy man Iyengar,Madurai, the halwa loaded with cashew nuts. He buys mundiri halwa for us and normal halwa for my grandmother(as she finds it difficult to bite lots of cashews). After coming to Singapore,tasted this tirunelveli halwa in my friend Anusha's place. This was some 8 years back. This time it thought of trying this traditional wheat halwa at home and called her up and asked for the recipe. She consulted with her mom once, who is an expert in making the godhumai halwa. Later she gave me the detailed recipe to me. Generally they add food colour to the halwa to get the golden colour or caramelise the sugar to get this naturally. I used raw sugar which gives the natural golden colour to the godhumai halwa.
   Many readers ask this question, does raw sugar give one string consistency, yes it do give. I have tried it once and used it for this halwa recipe.
Check out my full collection of diwali recipes.

Coconut Ribbon pakoda, Diwali snack recipes

Coconut ribbon pakoda with video

Coconut ribbon pakoda| seeval, i just saw this name in Krishna sweets during our trip to India in June. I didn't check out the packet to see the ingredients but noted down the name itself. I have already posted 2 version of ribbon pakoda in Jeyashri's kitchen. I tried this coconut ribbon pakoda at home by adding coconut milk, to make the dough. But some how i am not satisfied. Finally after 2-3 attempts, got the taste, which i had in my mind😃. I made this for my Cookery demo in Pasir ris CC, Singapore. Try this yummy, crispy coconut ribbon Pakoda. Check out my full collection of Deepavali Snack recipes | Diwali snack recipes.

Milk powder Burfi recipe, Kesar burfi, Easy Diwali Sweets

 Milk powder Burfi|Kesar Milk powder burfi recipe with video. This recipe is made with milk powder, sugar and saffron as main ingredients. I have already posted Chocolate burfi, using milk powder. I just followed the same recipe by replacing chocolate powder with kesar|saffron. It turned out so well, to be more precise as similar to the Mithaiwala, milk sweets. Check out my milk powder Peda and Badam peda recipe. Check out my complete collection of Diwali recipes.

Cashew Pepper murukku | Diwali recipes

Cashew pepper murukku recipe with video

Cashew pepper murukku | mundiri murukku, i first tasted in my friend's in-laws place. Few years back when i visited my friend's mil's house,(from whom i learnt Kalyana rasam)in Chennai, she made cashew murukku and thengai burfi for me. She was excitingly shared with me that she learnt this mundiri murukku from a TV show and tried it at home. It tasted awesome and i happily ate the murukku. She also shared with me the recipe of the murukku. I have tried this too and sent for Aval kitchen magazine Deepavali edition few years back. I tried this again with the addition of pepper powder. It tasted so well,the pepper and cashew nuts complimented each other very well. The murukku was super crispy. Try out this cashew pepper murukku for this Diwali. Check out my full collection of Diwali recipes. 

Garlic Karasev recipe | Diwali recipes

Garlic karasev | Lehsun sev is a gram flour based deep fried savory recipe. I have already posted karasev recipe with video. During our childhood days, appa used to buy karasev from a shop in our hometown, Madurai. They used to wrap it in a newspaper and tie with a jute thread. The moment we open the packet, the flavour of garlic and other ingredients, tempt us to finish the whole packet in one go. I wanted to try out garlic karasev for last year diwali itself, but somehow couldn't make it. Try out this easy tea time snack. Check out my full collection of diwali recipes. Scroll down till the end of the post to see the tips section.

Chocolate coconut ladoo recipe | Diwali 2017 recipes

Chocolate coconut ladoo, an easy sweet made with desiccated coconut, condensed milk and cocoa powder. I have posted the popular 2 ingredient Coconut ladoo recipe some years back. This recipe of chocolate coconut ladoo is similar to that but with the addition of cocoa powder and rolled in pistachios and desiccated coconut. Check out my full collection of Diwali sweet and snack recipes.
Stay tuned for diwali recipes from Jeyashri's kitchen.

Sago Moong dal Payasam recipe| Javarisi Payasam with jaggery

Sago moong dal payasam | Javarisi pasi paruppu payasam with jaggery and coconut milk. Recently during Ganesha Chaturthi we visited one of our friend's house for Ganesh Dharshan. Her mom made this yummy sago moong dal payasam. The flavour of coconut milk and moong dal combo was truly awesome and the bites of sago pearls in between was a treat to the taste buds. I asked her for the recipe and she messaged me few days back. I always want to javarisi payasam with jaggery so i was waiting to try this out. As it is Navaratri season, i wanted to post this sago payasam recipe. Try this out and i am sure you will love this. Check out my full collection of navratri recipes.

Channa dal sweet kosumali | sweet sundal

Channa dal sweet kosumalli is a traditional recipe served in Tamil brahmin weddings as a part of the feast. the crunchiness of the kalkand(rock candy) and the cardamom flavor enhances the taste. Though i have made this kosumalli few times at home, but never clicked once. Few days back i made this and clicked it too. It is a very simple recipe, if you have cooked channa dal in hand then it is quite easy to put everything together. You can make this as a neivedhyam for navaratri too. Check out my other Navarati sweet and sundal recipes.