NEW RECIPE THREAD 3 - Page 14

Originally posted by: Bonheur

Hiya folks, Deepavali is round the corner and I thought of making murukku for the first time in my life (actually, I have hardly made any dessert items ever). Does anyone have any good recipe; I am planning to use a packet of Baba's ready-mix but it would need some embellishment. Cheers, Bonheur

Hi bon,i just finished making murukku,ribbon pakoda,adhirasam using baba's mix yaar.......u just need 2 follow the instructions there no need 2 add anything more yaar.it is not very spicey but it is gud.may be if u want more spicey murukku,u add some chilli powder.as it is also it is gud.

I wud suggest to add in extra butter for this baba's brand ...

Originally posted by: Caryn

Thanks for the recipe Netz. Btw, you did not tell me how to make the deco for the icing. 😉

Originally posted by: netra_rama

I wud suggest to add in extra butter for this baba's brand ...

Ha, ha, ha. Thanks for the tips, folks. I just realised -- as I was about to follow the Baba's recipe -- that my Filipino helper has been watching my mother when she made murukku a couple of times (Mum's been out of town for the past 7 months). So, she and I have just finished making murukku -- successfully!! At the command of my Filipina, I embellished the recipe (actually, it wasn't Baba's; some other brand) with coconut milk, butter, cumin seeds and omum seeds. (The recipe only called for adding water.) And, hey presto, we succeeded. My Filipina did the honours of handling the murukku mould ;-)

Maple Butter Biscuits

.

1/2 cup butter, softened

3/8 cup packed brown sugar

1/8 cup pure maple syrup

1 1/4 cup plain flour

Coconut candy

Grease a 9? tray with butter. Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry. Pour in 3 cups of sugar and all the evaporated milk. Stir well. Add extra sugar to taste. Stir stir stir. Continously. Until the mixture thickens and slightly comes off the edges of the wok. Will take up to 1/2 hour. Add softened butter and continue to stir. When the mixture is really thick, quickly add in vanilla essence and coloring. Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon. Let cool ten minutes and cut into squares whilst warm. Let cool completely before breaking off into tiny brightly-colored squares and serving. Store in an air-tight container.

Originally posted by: Bonheur

Ha, ha, ha. Thanks for the tips, folks. I just realised -- as I was about to follow the Baba's recipe -- that my Filipino helper has been watching my mother when she made murukku a couple of times (Mum's been out of town for the past 7 months). So, she and I have just finished making murukku -- successfully!! At the command of my Filipina, I embellished the recipe (actually, it wasn't Baba's; some other brand) with coconut milk, butter, cumin seeds and omum seeds. (The recipe only called for adding water.) And, hey presto, we succeeded. My Filipina did the honours of handling the murukku mould ;-)

Hello all

This is a good recipe for badushah. '

Ingredients:

Sugar 2and 1/4 cups

Water 1 cup

Make a syrup of 1 string consistency and keep on one stove.

For badushah,

Maida 2 cups

Baking soda 1 tsp

Yogurt (home made) 1/2 cup

margarine 1 stick

Melt margarine and mix with above ingredients. Make small balls, gently flatten them in the middle. 'Fry over low heat till golden brown, then soak them in the warm syrup and remove. 'Press chopped nuts in the depression and let them cool. 'You should get about 24 to 25 badushahs using this recipe.