Puri Unde

I learnt this from my husband, he is very good in cooking but he cooks for me very much rarely  L. He was preparing this for krishna janmastami by helping my mother-in-law, after our marriage even I tried to be with him when he was preparing this, as I am a quick learner J now mother-in-law asks me to prepare instead of her son that’s nice na but he is my teacher in this respect.

We think its very difficult to do this unde as most of the times it breaks but let it happen one or two times surely you will feel comfortable preparing third time, nothing to worry as you are quick graspers surely for one shot you will get this.

Here I have used just puri nothing else, additionally you can add, fried gram, dry coconut pieces, groundnut pieces and you can prepare this at any time as early as possible.

Preparation time: 15mins

Cooking time: 5mins

Number of Medium size unde: 10

Ingredients: 

4 cups Puri (Puffed rice)

1 cup crushed Jaggery

1tsp Cardamom powder

Water

Procedure: 

1.     Keep a kadai to heat, add jaggery and 5tsp water to it, stir continuously as jaggery dissolves completely and boiling in low flame.

2.      To make sure syrup is done or not, we can try any of the one method below, preferably first one.

2.1.   In a glass of cold water put a drop of jaggery syrup, if you take it out in finger it should become like a lump and not to stick to fingers.

2.2.   In a glass of water if u put a drop of jaggery syrup it should not disintegrate.

3.     Take a bowl add puffed rice and sprinkle cardamom powder over it mix well.

4.     Later add the prepared syrup immediately as its ready (otherwise it will become hard) and mix well.

5.     Take few drops of water on your palms and rub your palms, take a  ball sized puffed rice mixture with jaggery and tightly press them in your palms so you will get a good shape as a ball (take care while doing this as jaggery syrup will be very hot it might burn your palms).

6.     Then your crunchy puri unde is ready to eat (store them in air tight box to keep them for few days).

Ragi Burfi

I got this recipe from a cookery show, as ragi is very good for health, I thought of giving a try. Ragi burfi is actually a cross of burfi and halwa because as we cut into pieces it looks like burfi but it’s consistency is like halwa. I prepare most of the dishes for my husband because he loves to eat homemade food and he gives a lot of critics as well as suggestions to improve the dish but all the critics and suggestions can’t be accepted. Ha hah ah a…

This recipe really has come out so well that husband loved without any comments and mother-in-law packed to distribute for her friends, all together I felt happy as they loved it.

Preparation time: 25mins

Cooking time: 15mins

Number of Ragi burfi’s: 15

  

Ingredients:

300gms Whole Ragi (Finger Millet)

250gms grated Jaggery

2tsp Ghee

6tsp grated dry Coconut

1tsp Poppy seeds

Water

Procedure:

1.     Soak ragi in water for a night, in the morning wash the ragi again and grind in the mixer with water, later sieve the ground mixture, then will get ragi milk from it and keep the ragi milk aside (we can take out ragi milk twice using same mixture by adding water and grinding again after taking out milk for the first time).

2.     Disslove grated jiggery in a glass of water.

3.     Keep a kadai to heat add the jaggery water as it starts boiling add the ragi milk.

4.     Keep on stirring in a low flame (there is more chances of burning so stir continuously).

5.     As the liquid mixture becomes thick gel, continue stirring add poppy seeds and dry coconut to it.

6.     As the consistency of mixture becomes like dough add ghee to it, mix well.

7.     Grease a plate with ghee and spread the prepared ragi mixture evenly.

8.     After some 30mins as it cools, cut into your desired shapes and serve.

9.     Healthy tasty and mild Ragi burfi is ready to eat.