Shankarpali Recipe | HungryForever

It is a sweet diamond cuts recipe but this sweet recipe is always a favorite in all age groups. Shankarpali recipe is an easy to make snack for festival.

INGREDIENTS

• 1.5 cups MAIDA | ALL PURPOSE FLOUR
• ½ cup rava/sooji/semolina
• ½ cup organic unrefined cane sugar/regular sugar or as required
• a pinch of salt
• 3-3.5 tbsp milk or as required
• 2 tbsp ghee or oil for making fried shankarpali and 3ghee or oil for making baked shankarpali

INSTRUCTIONS

The Dough

1. In a grinder, pour in the sugar and powder dry.
2. Sieve the flour with salt.
3. Now, sieve the powdered sugar
4. In a pan, melt the ghee or warm the oil.
5. Add this to the sieved mixture.
6. Now add the fat to the flour mixture and make it like a bread crumb texture.
7. When the mixture is gathered together and able to hold itself together, warm milk.
8. Now add one tbsp of warm milk in intervals and knead.
9. Cover the dough and keep aside for 20 to 30 minutes.

Frying

1. In a deep frying pan or kadai, add some oil to heat.
2. Take the dough and divide into half.
3. Roll one half into a disc of 6-7 inches in diameter.
4. Cut diamond slices from the rolled half of dough.
5. Place 6 or 8 of these slices into pan.
6. Fry till golden.
7. drain on kitchen paper napkins.
8. Do the same with the other half of dough.
9. when cooled, store the shankarpali in an air-tight jar.

Recipe Link: https://www.hungryforever.com/recipe/shankarpali-recipe/

Nei Payasam Recipe | HungryForever

Nei payasam is a tasty dessert recipe. It is a special sweet which is prepared as Neivedhyam in Kerala.

INGREDIENTS

• 1/2 cup Unakkalari Rice
• 4 tbsp ghee
• 1 cup jaggery
• 2 cup Water
• 1/4 cup Grated coconut
• 1/4 tsp cardamom powder
• dry ginger powder a tiny pinch
• 7 broken cashews

INSTRUCTIONS

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
2. Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
3. Pressure cook for atleast 5 whistles in low medium flame.Rice should be cooked till soft but not mushy as we want the grains to be seen.Measure and addd jaggery syrup.
4. Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
5. Mix well and cook for 2 mins, then add ghee little by little.
6. Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
7. Serve hot / warm!

Recipe Link: https://www.hungryforever.com/recipe/nei-payasam-recipe/

Shankarpali Recipe | HungryForever

It is a sweet diamond cuts recipe but this sweet recipe is always a favorite in all age groups. Shankarpali recipe is an easy to make snack for any special occasion.

INGREDIENTS

• 1.5 cups MAIDA | ALL PURPOSE FLOUR
• ½ cup rava/sooji/semolina
• ½ cup organic unrefined cane sugar/regular sugar or as required
• a pinch of salt
• 3-3.5 tbsp milk or as required
• 2 tbsp ghee or oil for making fried shankarpali and 3ghee or oil for making baked shankarpali

INSTRUCTIONS

The Dough

1. In a grinder, pour in the sugar and powder dry.
2. Sieve the flour with salt.
3. Now, sieve the powdered sugar
4. In a pan, melt the ghee or warm the oil.
5. Add this to the sieved mixture.
6. Now add the fat to the flour mixture and make it like a bread crumb texture.
7. When the mixture is gathered together and able to hold itself together, warm milk.
8. Now add one tbsp of warm milk in intervals and knead.
9. Cover the dough and keep aside for 20 to 30 minutes.

Frying

1. In a deep frying pan or kadai, add some oil to heat.
2. Take the dough and divide into half.
3. Roll one half into a disc of 6-7 inches in diameter.
4. Cut diamond slices from the rolled half of dough.
5. Place 6 or 8 of these slices into pan.
6. Fry till golden.
7. drain on kitchen paper napkins.
8. Do the same with the other half of dough.
9. when cooled, store the shankarpali in an air-tight jar.

Recipe Link: https://www.hungryforever.com/recipe/shankarpali-recipe/

Nei Payasam Recipe | HungryForever

Nei payasam is a tasty dessert recipe. It is a special sweet which is prepared as Neivedhyam in Kerala. 

INGREDIENTS

• 1/2 cup Unakkalari Rice
• 4 tbsp ghee
• 1 cup jaggery
• 2 cup Water
• 1/4 cup Grated coconut
• 1/4 tsp cardamom powder
• dry ginger powder a tiny pinch
• 7 broken cashews

INSTRUCTIONS

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
2. Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
3. Pressure cook for atleast 5 whistles in low medium flame.Rice should be cooked till soft but not mushy as we want the grains to be seen.Measure and addd jaggery syrup.
4. Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
5. Mix well and cook for 2 mins, then add ghee little by little.
6. Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
7. Serve hot / warm!

Recipe Link: https://www.hungryforever.com/recipe/nei-payasam-recipe/

Tender Coconut Pudding is my all time favourite pudding. This is an authentic kerala dessert. The tender coconut gives the pudding a very special taste.

INGREDIENTS

• 3 Tender Coconut
• 150 ml Milkmaid
• 1/2 ltr Milk
• 5 tbsp sugar
• 8 g China Grass/Agar-Agar
• 150 ml Tender Coconut Water

INSTRUCTIONS

1. Break the china grass into small pieces, and soak it in hot tender coconut water for some time.
2. Scrape the tender coconut meat, mix it in a little tender coconut water, and grind it in a mixer in pulse mode.Make sure that, you use only the thinner tender coconut meat.
3. Boil milk together with milkmaid(condensed milk) and sugar.
4. Meanwhile, boil the china grass mixture, until the china grass is dissolved well in the tender coconut water.(Do not over boil)
5. Immediately, add the milk and tender coconut paste to the china grass mixture, and mix well.
6. Pour it into a bowl, and let it cool.Once cooled, refrigerate for 1-2 hours.

Recipe Link: https://www.hungryforever.com/recipe/tender-coconut-pudding-recipe/

Sticky Monkey Bread Recipe | HungryForever

It's fast, it's easy, and of course everyone loves it.This recipe with a new pudding flavor is the best. Monkey Bread is a sweet, sugar treat that will be loved by young and old alike. Be careful, its dangerously addictive. Try this sweet easy recipe in simple steps on Hungryforever.com.

INGREDIENTS

• 1 cup chopped pecans
• 12 tablespoons sticks unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons dark rum
• 1/8 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 batch Basic Sweet-Roll Dough without nutmeg

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
2. Melt 1 stick butter in a medium saucepan over medium heat.
3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
8. Put the granulated sugar in another bowl.
9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
12. Preheat the oven to 350 degrees F.
13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Recipe Link : https://www.hungryforever.com/recipe/sticky-monkey-bread-recipe/