Sri Krishna Jayanthi recipes

Milk Toffee

Ingredients

Condensed Milk - 1 tin (Milkmaid Brand)
Sugar - 500 gm
Roasted Cashew nuts - 100 gm (Broken into small pieces)
Water - 1 tin of the condensed milk 

Method

Place a heavy bottomed kadai on the stove. Pour all the contents into it and keep stirring in medium or low flame. Grease two trays with butter and keep them ready. When the mixture leaves the corners of the kadai, take a small portion and drop it in water. If it forms a firm ball, then your toffee consistency is correct. Remove from fire. Pour the contents swiftly into a greased tray. Cut them into desired shapes with a knife. Allow it to cool and break into pieces.

Murukku

Ingredients

Gram flour 115 gm. 
Rice flour 340 gm. 
Chili powder 3 tsps. 
Asafoetida ½ tsp. 
Til seeds 1 tbsp. 
Butter 2 tbsps. 
Oil as required 
Salt to taste 

Method 

• Mix both the flours with chili powder, asafoetida, butter and salt.
  

• Wash the til seeds and add to the flour mixture.
  

• Add water and knead into a soft dough.
  

• Put bits of dough through a murukku mould, hold it over a kadai with hot oil and press murukkus into the oil.
  

• When the murukkus are crisp and brown drain off the oil and remove.

Seedai

Ingredients

Raw rice 400 gm
Urad dal 50 gm
Grated coconut 1 cup
Butter 50 gm
Cumin seeds 1 tsp
Salt ¾ table spoon
Oil for frying

Method

• Fry the rice lightly and powder coarsely.
  

• Fry the dal till it turns golden and powder it well.
  

• Take both these powders, add the grated coconut and salt and mix well. 
  

• Next mix the cumin seeds and butter and water required to make a semi-dry dough. Make small balls out of these.
  

• Heat oil in a deep bottomed pan and fry these dough balls.
  

• Your seedai is ready!

Note: You can also add white til instead of cumin seeds.

Vella seedai

Ingredients

Raw rice - 500 gm
Grated coconut - 1 cup
Jaggery 300 gm
Cardamom - 2
Ghee - 50 gm

Method

• Clean the rice first by washing it in water, dry it in the sun and then powder it coarse. 
  

• Take the jaggery and pound it well. Add water to it and mix it well. Heat this in a thick bottomed pan till the jaggery and water gel well to form a thick and consistent liquid. Pound cardamom and add it to the jaggery.
  

• Add the grated coconut and the powdered rice to this, mix well to get a sweet smelling dough. 
  

• Next, make small balls out of the dough and steam them in the cooker.

Thengozhal

Ingredients

Raw rice 800 gm
Urad dal 200 gm
Butter 100 gm
Oil 750 ml
Cumin seeds 2 tsp
Salt to taste
Asafetida - a pinch

Method

• Clean the rice, dry it in the sun and powder coarse.
  

• Fry the urad dal till it turns golden and powder it well. Mix the two together and keep aside.
  

• Add cumin seeds and butter to this and mix well. 
  

• Next add asafetida, salt and a little water and mix till the dough is hard.
  

• Heat oil in a thick bottomed pan. Take this dough and pass it through the special thengozhal press to get the special patterns.
  

• Fry well till it turns golden brown.

Shrikhand

Ingredients:

1 1/2 kg curds 
8 cardamoms pounded 
2 1/2 cups powdered sugar
1/2 tsp. saffron crushed and dissolved in a little milk 
pinch of nutmeg 

Method:

• Put curds in a square cloth, gather the ends, tie and hung the bundle on a hook till all the water drains out. This is the "chakka". 
  

• Rub this chakka through a stainless steel sieve, placed over a bowl. 
  

• Put sugar in the sieve and rub with a round spoon. 
  

• The well-blended sugar and the chakka would collect in the bowl. It would have silken-smooth texture. 
  

• Add the saffron-milk, cardamoms, nutmeg and mix well. 
  

• Spread the almond and pistachio slivers on top. 
  

• To impart a beautiful look, bits of silver vark may be sprinkled. 
  

• Chill in the "fridge" and serve cold.
  

• 1 1/2 tbsp. each of almonds and pistachios slivers.

Milk Toffee | Murukku | Seedai | Vella seedai | Thengozhal | Shrikhand