Thengai Barfi | Coconut Fudge

Thengaai barfi (or coconut fudge) brings forth so many childhood memories. Of grandmom picking the coconut from our own backyard and lovingly grating mounds of coconut and stirring it over a low flame wit sugar and adding the ghee roasted raisins and cashew, cooling and cutting into pieces – the wait would kill us, and we would grab each other’s portion and try to relish the delicacy for a long time – It might be a simple dish, but sometimes, the memories associated with it is too profound to put in words.... Oh !! Can't believe she is gone for over a year now.. I miss her terribly more so when I (try to) recreate those memories through food.. Today's post is for u, my dear grandmom J

I had already tried an earlier version with jaggery , coconut and cashew here, and when mom took this quick-to-make sweet to another level with the addition of a teeny weeny drop of Vanilla, I thought it was heaven come to earth. I love both Cinnamon and Vanilla flavours a lot, and try to use them prudently in most bakes and Indian sweets. Given that Elaichi is not so liked at home by S, vanilla infused barfi is something you must try at home the next time you make this at home, Am sure your family would love this.

Sending this over to BM # 29 Day 3 under colour White and events running at my blog “Healthy Me, Healthy Us" and "Kids Delight - Finger food". Also to Soumya's Authentic Indian sweets event

Prep time : 15 mins | Cook time : 15 mins | Makes : 15 medium sized Barfis

Notes:

Only freshly grated coconut works best for this.

Sugar that I used gave mildly sweet fudge, adjust sugar to taste. Do not add more sugar than the coconut measured (I measured by cup, rather than weight) – you would end up with a crystalline fudge that hardens quite a bit later.

No ghee or milk is required for this barfi, except to grease the plate, and if preferred 1 tsp to fry the raisins and cashews (I didn’t add it this time)

Ingredients:

• Freshly grated coconut – 1.5 cups
• Sugar – 1 cup
• Vanilla essence – 1 drop
• Green Cardamom powder, if adding– ½ tsp
• Ghee / clarified butter – to grease the plate

Method:

1) Powder sugar with green cardamom. In another blender, coarsely make a paste of the coconut without any water. Grinding coconut is optional, but it gives an even texture to the barfi and doesn’t come apart

2) Grease a plate with little ghee. Keep aside

3) In a non stick pan, add the sugar. Once it starts melting (abt 1 mins), turn flame to medium high and add the ground coconut and stir continuously till the coconut is mildly roasted and mixes well with the powdered sugar

4) Keep stirring now on low flame, till it starts leaving the pan , and comes together as a lumpy mass (and is semi dry) – should take about 8 – 12 mins. Now add vanilla and give it a quick stir.

5) Once the semi dry texture is obtained, transfer immediately to the greased plate, and with the help of an oiled spatula or rolling pin, roll it into a ½ inch thick square.

6) Cool for 10 – 15 mins and mark out squares and once completely cool, cut out the pieces.Store in air tight container (or in a refrigerator). Keeps well for a week.

Masoor Dal Sundal | Whole Red Lentil Salad

I make Sundals (cooked /steamed salads) quite often in my kitchen – not really waiting till Navaratri (Indian Festival), when its made for 9 days at a stretch as an offering to the Gods. For those days when you don't feel like making rasam or sambhar, this protein filled salad makes for more than your daily protein requirement . What's more the sprouted and cooked legumes provide enough amino acids in growing kids - esp to strengthen bones n aid in immunity. Takes lil or no oil, low on salt and the spice addition is optional - what more do you want from healthy food ?

Today's colour for BM#29 is brown - another of my personal favourites - and whole masoor dal Sundal is not only fibre rich but is quite filling as a meal by itself (which Is what I pretty much what I had for a late lunch, and it lasted me for few hours).... Preparing this Sundal is similar to the Channa dal or chickpea version, only thing to note is that this wholegrain takes a little longer to cook. So soak it in hot water and its done :-)) Also sending it to event at my space - Healthy Me, Healthy Us

Notes : You may also sprout this legume and use it in Sundal - in that case, take care not to cook it fully, else the goodness of sprouts is lost : you may alternatively boil in slightly salted water till al dente.

Ingredients

• Whole masoor dal - 1/2 cup
• Oil - 1/2 tsp
• Salt - to taste
• Tempering - mustard seeds, grated ginger, green chillies, asafoetida
• Grated coconut - 2 tsp
• Coriander and curry leaves - few

Method
1) Wash, pick and soak whole masoor dal overnight in hot water
2) Next morning drain the water and pressure cook with half salt for 3-4 whistles tll cooked but not mushy
3) Drain excess water from cooked legume.
4) In a pan, heat oil. Splutter mustard seeds, hing and rest of the tempering. Add cooked masoor and remaining salt.
5) Adjust salt and spices. Sauté fr 2-3 mins till dry
6) Add coriander and curry leaves and serve.

Optional addition : 1 tsp of Lemon juice after you take it off the fire.

             

Round up of MLLA # 59 hosted here, and the winner is.....

Truly loved hosting the 59th edition of MLLA, brain child of Susan and wonderfully supported now by Lisa. Thank you, Lisa & Susan for this great opportunity. 29 protein filled vegetarian and vegan entries.

Before we get to the round up and the winner of the giveaway, a heartfelt thanks to all those who sent in their wonderful entries.... For an event of this size, its only natural to meet so many new friends, who I shall visit soon (sorry for being so late, but I was away on a vacation and caught up in personal stuff couldnt visit you then...)...Thanks again, and hope you would continue to keep in touch with me on this blog and participate in the events happening at my blog too :)

...And.... (drumroll)...... the winner of the giveaway is Medha for her Kolkata style Ghughni :-)) Congrats Medha, Lisa would be in touch with you for the giveaway... I bet that Ghughni would be totally lipsmacking :-))

thanks all for your wonderful entries... And now to the yummy round up..

Cheers

Kalyani