Ribbon Pakoda | Ola Pakoda| Nada Kara | Diwali / Karthikai Deepam Recipes | Step by Step Recipe

Ribbon pakoda is a snack that can get done in much faster way then you can make murukus. Even though Amma makes Ribbon Pakoda for Diwali, she also makes it for Karthikai Deepam which is just round the corner. We already have couple of versions already shared, this measurement is from an Aunty, who was our neighbour during my college days. Amma remembered that version and also remembered how frequently that Aunty used to make. It was always an instant hit with us kids.

The entire period I was making, Amma was talking about those days and it was wonderful remembering those good old days, so different from now. It wasn't so hurried always, we had lot of time to relax, lazy around and do more. Yet days now are so short, with nothing much getting done. Amma asked if I remember these ribbon Pakodas, I said I will remember once tasting them. As thought, I did remember after tasting them.

We made these specially for the kid's snacks box, and I wanted to have these for my Snacks Mela.

Offering to Lord Ganesh before cooking!

Ribbon Pakoda with Coconut

Ingredient Needed

Rice - 2 cups
Coconut, grated - 1 cup
Urad Dal, roasted & powdered - 1 cup

Seasoning
Chilli powder - 1 tsp
Salt to taste
Hing a pinch
Cumin Seeds - 1/4 tsp

Oil for deep frying
Ribbon pakoda press.

How to make Ribbon Pakoda with Coconut

Wash and soak the rice for 3 hours. Then drain and grind along with the grated coconut to a smooth batter, make sure you don't add too much water while grinding. The dough should be soft and when you press in, it should easily go in though. Take it out in a wide bowl.

Heat a kadai and dry roast the Urad dal. Allow to cool, and grind to a fine powder. Sieve to make sure the flour is fine and doesn't have coarse dal in it.

To the rice dough, add hing, measure out the Urad dal, red chili powder, salt and mix together by sprinkling water. Adjust the seasoning, if more salt is needed, mix in water and blend in sprinkling the salted water.

Heat a kadai with oil for deep frying. When the oil reaches the right temperature, take small balls of the dough, fill in the press and directly press out into the hot oil.

Cook on medium flame to make sure the pakodas are done on inside also. Flip to the other side and cook till golden in colour, drain on to a kitchen towel.

This goes to my Snacks Mela

Besan Ki Burfi | How to make Besan Ki Barfi in Microwave | Diwali Sweets | Step by Step Recipe

Besan Ki Burfi can be simply referred as Mysore Pak. However something made google and I came to learn lot more than I expected. In gujarati, it's also called Magas. And the way it is prepared is little different. Same measurement, yet a different method and you arrive at a different textured sweet.

In Mysore Pak also you get two different versions. One the ghee dipping version and the other version that has a honeycomb texture, which actually uses less ghee than the first one. I have made both versions of Mysore pak last year. So I wasn't planning on making another this year.

Yet for the last day of Blogging Marathon, special on Indian Sweets, I came upon this recipe that went by the name Chana dal Burfi / Besan Ki Burfi. Reading through the recipe I realized the ingredients and measurement were different. So I decided I might as well make it and moreover in microwave as I always felt cooking Besan in microwave is pretty easy.

Of course, I had to time it very carefully as my first attempt in making Almond Katli ended up with a burnt one for the first batch. So there I was, popping it and pulling it out every other min, making sure I caught it right. As you know cooking in microwave, takes very less time. So I was making sure I calculate the time correctly.

Besan is also referred as Channa Dal powder. As I had said earlier, Burfi / Barfi is a sweet in fudge form and not that loose form that gets to be called Halwa. Same ingredients and measurements. Cooking time differs to get a different sweet altogether.

Check out How to make Mysore Pak

Step by Step Picture Recipe

Besan Ki Burfi / Barfi

Ingredients Needed:

Besan / Channa Dal - 1 cup
Milk powder - 1 cup
Ghee - 1 cup
Sugar - 1 & 1/2 cup
Water - 2 cups
Roasted nuts for garnish

Microwave safe bowls.


How to make Besan Ki Burfi

Microwave the ghee for a min.

Mix in Besan and roast for 2 mins. Stir the mix in between a min. Once done, remove and mix in the milk powder. Set it aside.

In another microwave safe bowl, add sugar and water. Micro for 3 mins. Once the sugar melts, strain it to remove impurities if any. Then again micro for 3- 4 mins. You will see the syrup all thick and can form one thread consistency.

Remove and pour this syrup into the besan- milk powder mix and combine everything well. Microwave for 2 mins.

After a minute, you will notice the mix all coming up frothy. Beat it up well and again micro for another minute.

You will know it's done, when you notice the mix sliding away from bottom. If required micro for another 30 secs.

Remove, beat well and pour into a greased plate. Allow it to cool, cut into pieces.

Garnish with nuts on top.

 

Notes: From what I read, for making Magas, the sugar is not melted but added as such for it to set. I guess that will give it's a grainy texture. In this microwave method, however the sugar was completely melted.

Sending this to the following events:

Pradnya who is hosting the October Edition of MEC

Suma, who is hosting my favorite event MLLA# 40, an event started by Susan

Gayathri  who is hosting 'Only'- Sweets and Desserts, an event started by Pari
Serve it - Festival Potluck hosted by Krithi and Danny 

Chandrakanthalu Recipe | How to make Chandrakantha | Diwali Sweets | Step by Step Recipe

Chandrakantalu is a special sweet from Andhra. The name personifies the moon like and is supposed to be shaped as the waxing moon, which looks so cute. This is again dish from Amma. She has been having this recipe in her files for so many years. I am so glad that she was finally able to bring it out.

This is a delightful recipe that is made from Split yellow moong dal. When I was discussing with her on what special Andhra Deepavali sweets can be made, the first thing she remembered was this dish. On hearing I was assuiming Chandrakala, which I think is very similar to Kaja. Maybe I will end up doing that for this festival season too.

Anyway now for the recipe, which is crispy on the outside and soft and sweet inside.

Chandrakanthalu

Split Yellow Moong dal - 1 cup
Sugar - 1 cup
Ghee - 1 tbsp
Oil for deep frying.

How to make Chandrakatalu:

Wash and soak the yellow dal for an hour. Then drian the dal from water and grind it to a fine paste. There is no need to add water, should be able to grind with the soft dal by itself.

Heat a non stick kadai with ghee. Add this ground moong dal paste, and keep cooking for couple of minutes. Then add the sugar. It will start melting and letting out moisture.

Continue frying till the paste is dry. You will know it's done, when it starts leaving the sides.

Transfer to a greased bowl, spread it well and allow it to cool. Once it's manageable to handle, shape them as waxing moon. Continue with the entire paste.

Heat a kadai with oil, when hot, simmer and deep fry the chandrakantulu to golden brown.

Notes:

The batter should be of the vada consistency. Water should not be added, else it will dunk lot of oil. If required for the batter to get well ground, just sprinkle some water.

Since the batter is already cooked, when it is dropped into hot oil, it will start to brown very quickly. So the oil should always be low flame. 

Sending this to the following events:

Suma, who is hosting my favorite event MLLA# 40, an event started by Susan

Gayathri  who is hosting 'Only'- Sweets and Desserts, an event started by Pari
Serve it - Festival Potluck hosted by Krithi and Danny 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9