Tag Archives: Tamil Samayal

Choshi piesh

Milk – 1 litre
Flour – 1 cup
Kewra essence – 6 drops
Blanched Almonds
Pistas – 1/2 cup
Kismis – 20
Sugar – 250 gms
Cardamom – 6 ground
Make a stiff dough of the flour.
Take a little of the dough and placing it on a table roll out into one thin long strip.
Hold one end, place against table and with hand make small thin strip about 1/2 cm in length.
Leave it to dry for 6 hours so that it becomes hard.
Heat the milk.
Simmer till the water evaporated and the milk becomes thick.
Add the sugar and boil further.
Add the choshi.
Boil further till it becomes soft.
Add the dry fruits and the ground cardamom.
Cool. Serve.


Shahi Tukra

Bread – 6 slices
Ghee – 70 gms
Milk – 10 tablespoon
Sugar – 125 gms
Kewra essence – 6 drops
Saffron – 1 pinch
Khoa – 100 gms
Malai – 6 tablespoon
Cardamoms – 6 (ground)
Pista, Cashewnuts, Almonds shredded.
Cut the bread into triangles.
Cut out the side of the bread.
Fry them in ghee till golden brown. Remove.
Heat milk.
Put the sugar and saffron it.
Dissolve them.
Pour it over the bread.
After 15 minutes remove the bread and keep aside.
Fry the khoa in ghee till brown.
Add the milk and malai to it.
Heat till the mixture thickens.
Pour this over the bread.
Simmer till it thickens. Cool.
Add kewra essence.

Petha Burfi

Khoa – 1/4 kg
White pumpkin – 1/4 kg
Green colour
Castor sugar – 90 gms
Silver leaves – 2
Kewra essence – 4 drops
Shred cooked white pumpkin.
Add khoa. Mix well and cook on medium heat till the mixture dries up.
Remove from fire.
Add colour and essence.
Spread mixture over a greased plate.
Allow it to set.
Decorate with silver leaves.
Cut into diamond pieces after it is firm.

Carrot Burfi

Carrots – 1/2 kg grated
Khoa – 125 gms
Cardamom powder – 2 teaspoon
Castor sugar – 50 gms
Kewrs Essence – 4 drops
Silver leaves – 2
Heat the ghee.
Add the carrots and fry for 5 minutes.
Add water.
Simmer till carrots become tender.
Allow the water to dry up.
Add the sugar.
Stir till it is mixed well and there is no water.
Add cardamom powder and essence spread out on an upturned greased plate.
Cool. Cut into squares.
Decorate with silver leaves.

Badam Pista Burfi

Mawa – 1/4 kg
Castor sugar – 100 gms
Almonds – 20 gms
Pista – 20 gms
Silver leaves – 2 optional
Mix sugar and mawa thoroughly.
Cook on low fire for 10 minutes.
Add the pista and almonds.
Remove and cool.
Pour the mixture over an inverted greased thali.
Roll out.
Decorate with silver leaves.
Cut into diamond pieces when it cools down.


Rice – 2 cups
Urad dhal – 2 tablespoons
Chana dhal – 2 tablespoons
Asafoetida – 3/4 teaspoon
Chilly powder – 1/4 teaspoon
Green chillies – 10 – 12 (coarsely blended)
Sesame seeds – 11/2 tablespoon
Curry leaves – 20
Unsalted butter – 2 tablespoon
Salt – 1 tablespoon
Oil for deep frying – 2 cups
Powder the Urad dhal and the rice finely and set aside. Soak the chana dhal in half a cup of hot water for half an hour. Add the salt and asafoetida powder in half a cup of water and mix the rice and dhal powders, ghee, sesame seeds, chana dhal, chilly powder, curry leaves and coarsely blended green chilly. prepare a soft dough with your hands. Smear oil on a square piece of banana leaf or a plastic sheet and prepare 20 lemon sized balls. Flatten each ball in your left palm into a thattai of quarter inch thickness. Make it as thin as you like. Heat the oil on medium flame then lower the heat. Overturn the Thattai in your right hand and gently slide it into the oil. With a slotted ladle turn the Thattai and fry gently until they are light golden all over. You can fry five or six at a time. Drain and drop them on to a kitchen paper to remove excess oil.
Tip: Sometimes the Thattais will bubble up like pooris. To prevent this from happening, pierce the unfried thattais with a fork.

Kaara Boondhi

Besan – 2 cups
Rice flour – 1/2 cup
Chilly powder – 1/2 teaspoon
Cooking soda – 1/4 teaspoon
Asafoetida powder – 1/4 teaspoon
Curry leaves – 1 teaspoon
Roasted peanuts – 1 cup
Fried salted cashews – 1/2 cup
Salt – 1 teaspoon
Oil for frying – 2 cups
Prepare a thick paste of dropping consistency with the Besan and rice flour by adding a cup of water with salt, asafoetida, cooking soda and chilly powder.
Heat the oil and keep on medium flame throughout. Use a slotted spoon with fine holes and hold it close to the oil. Pour the batter into the ladle and shake it or gently tap it against the pan or spread the batter with another flat spoon and let droplets fall into the oil. Quickly stir the droplets or Boondhis and fry until golden in colour.
Drain and place on a kitchen tissue. Fry the batter in batches.
Stir in the curry leaves for 15 seconds until crisp. Remove and add to the Boondhi with cashews and peanuts.