Special thanks to my Mother-in-Law, I learnt this wonderful sweet recipe during my trip to India.

SERVING SIZE – 40 to 50 Laddu

Ingredients:

• Channa Dal Powder/Gram flour – ½ kg
• Oil – 1 Litre
• Sugar – 1Kg
• Cashew Nut – 100g
• Raisins – 50g
• Elachi Powder – 4 tbsp / as needed
• Cloves – 4
• Water – as needed
• Kesari Powder – ½ tsp
• Baking Soda – 1tsp
• Ghee – 100g
• Crystal Sugar (Kalkandu) – 50 g

Preparing the Molasses (Pagu):

• Take a heavy bottom pan. Add the Sugar and fill it with water until the sugar is fully soaked. Heat it.
• Once the sugar is melted and starting to boil, the impurities will start to float. Using a ladle take the impurities out.
• Keep boiling until the Molasses (Pagu) is formed. Consistency – If you take a drop in your thumb and touch it with the index finger and expand, it should form like a thread string between the fingers and sticky. Once it reaches the mentioned consistency, switch off and take the pan and keep it aside.
• Once the Molasses(Pagu) is cooled, add the Kesari powder to it and mix it.

Preparing the Boondi:

• Take a kadai, add the oil and heat it in medium flame.
• While it’s heating, take a bowl, add the Channa Dal powder, Baking Soda and add water. Make a batter to the consistency of Dosa Batter.
• Take a Boondi ladle, add one cup of Channa Dal Batter with the heating oil underneath it. Beat it with hand/small laddle from the top gently to form the boondi droplings on to the heating oil.
• When the droplings hit the oil, it makes the cooking noise. When the noise subsides, take the Boondi out and keep it aside and filter the excess oil. Once the oil is filtered add it to the Molasses/Pagu. Repeat the process until all the batter is finished. Also make sure the Molasses becomes fully mixed with the Boondi and no excess molasses left (Make extra batter if necessary).

Preparing the Laddu:

• Take a kadai, fry the Cashew Nut in Ghee until it becomes slightly golden color. Add the Cashew Nut to the mixed Boondi Molasses.
• In the same Ghee, add the Raisins and fry them (it will bulge) and then add it to the Boondi Molasses.
• Add the Cloves to the Ghee and fry it. Once it’s fried, crush it and add to the Boondi Molasses.
• Add the Crystal Sugar to the Boondi Molasses.
• Now mix all the contents well and keep it aside and let it cool (approx. 1 hr).
• Once it’s cooled, make Laddu balls using hand.
• Enjoy the sweet Laddu.

Hello Suvayo Suvai Viewers,
Its that time of the year again. Coming of the New Year and time for 2013 Tamil Calendar. Last Year, I started the tradition of coming with a Suvayo Suvai Tamil Calendar that is easy to understand and most of all easy to download and print. Continuing the tradition for the coming year 2013, I had created 2 versions of the Tamil Calendar. One for folks living in India and another for those living in USA. This will help in keeping the calendar in sync with the varying time zones.

Feel free to download the Suvayo Suvai 2013 Calendar and share it with your friends and family. If you feel any info is missing/incorrect or need to add more, please email us at sscontact@suvayosuvai.com or drop a comment in this post or use the contact form. Thanks to everyone for the support and feedback.

 

Wish you and your family a Happy New Year 2013 !!!

 

2013 Tamil Calendar Download - India Version

2013 Tamil Calendar Download - USA Version

Note: Click on the download link above to download the 12 page PDF version of the 2013 Monthly Calendar that can be printed on a A4 / Letter size paper.

SERVING SIZE – 18 to 20 Boli

Boli Dough

Ingredients:

• Maida Flour – ¼ Kg
• Kesary Powder – 1 tsp.
• Gingely Oil- 100g
• Ghee – 2 Spoons
• Water – as needed

Preparation:

• Take a bowl and add the Kesari Powder, Maida, Ghee, Oil (50g) and little water and knee it into dough. Add water along, but make sure not to make is watery. Make the dough into a loose consistency as in the picture below.  Once the dough is made, pour the remaining oil (50g) on top of it and let it soak for 4-5 hrs.

Boli Poornam

Ingredients:

• Channa Dal – 200g
• Medium Coconut – 1 (grate it finely)
• Elachi Powder – 1 tsp.
• Jaggery – 200g

Preparation:

• Take a Kadai, heat it and dry roast the Channa dal until it becomes hot (make sure not to burn it).
• Mix the roasted Channa dal into a bowl of water and let it soak for 2 hrs.
• After 2 hrs, wash the Soaked Channa dal and half boil it. Once half boiled, drain the water and let the Channa dal cool.
• Fine grind the Channa Dal in a mixie without adding water.

• Take a Kadai, add the Jaggery. Add water so as the Jaggery is wet enough. Keep it low to medium heat and let the Jaggery melt. Once melted, take the jiggery out and filter it to remove the mud particles.
• Add the filtered Jaggery back to the Kadai and let it heat. Once it reaches fluid consistency, keep the flame to low heat.

• Add the ground Channa dal, grated coconut, Elachi Powder to the jiggery. Keep mixing it as you add these along. Once it mixed well, remove the Kadai from the flame, keep it aside and let it cool. This mix is called Poornam.

• Once cooled, make small size balls from the poornam (as shown in the picture below).

Preparing the Sweet Boli:

• Take a banana leaf (or parchment paper). Take oil from the soaked dough and spread it on the banana leaf. Take a small sized ball from the dough and spread it on the banana leaf using hand by gently tapping.
• Take one poornam ball and keep it in the center of the above spread dough and close it  as shown. Now, gently tap from the top and spread the mix using hand. Make sure not to make it too thin or too thick. It should also be spread evenly. This is called the Boli spread.
• Take a Tawa (Dosa pan/stone – Do not use non-stick) and heat it in low flame. Take the above spread along with the banana leaf and tilt it upside down from the top of the pan and slowly remove the spread from the banana leaf on to the pan using a thin handle.
• Add 1 tsp. of ghee to the edges of the Boli spread and cook it. Flip it to the other side and cook as well. Make sure not to burn it.

• Awesome tasty Boli is now ready.
• Serve it hot with ghee topping (optional).
• You can also serve it at room temperature. You can keep the Boli for 2 days and serve it. (Heat it in microwave/Tawa if needed).

(புழுங்கல் அரிசி கஞ்சி)

INGREDIENTS:

• Boiled rice powder – 2 tbsp
• Water – enough water to cook

PREPARATION:

• Take a bowl and mix the powder and water without lumps and cook it in the medium flame until it’s fully cooked and becomes a well mixed fluid/paste (depends on the amount of water added and age of the baby).
• Feed it with spoon for the baby.

Note:

• The above is the base. You can mix it with Sugar or Salt or Rasam or Buttermilk.
• For Infants from 3 to 6 months – restrict to only adding little sugar.
• More than 6 months you can give as mentioned with Sugar/Salt/Rasam/Buttermilk
• Depending upon the month/age of the baby, you can adjust the consistency (fluid to thick paste).