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Kappalandi Mittai | Peanut Chikki |Peanut Candy – Nostalgic Delicacy

Posted by veeenajan on October 30, 2020
Posted in: diwali sweets. Tagged: , , . Leave a comment

Who doesn’t love Peanut Candy!

Peanut candy or rather known as chikki is a traditional brittle Indian sweet which is made of peanuts and jaggery. Lonavla, India is the most famous place where chikki is mostly found. In the colder regions, they are mostly consumed during winter to keep your body warm. 

Making the perfect chikki is an art that requires little patience and is totally worth the effort taken. When they are made at home, you can make them with mixed nuts too. It’s a great sweet treat that can be eaten at anytime of the day. It’s made from just 3 ingredients and is free from refined sugar. 

All you have to be careful is about the jaggery syrup cooked to the right stage. You can adjust the sweetness as per your taste from 1.25-1.5 cups. Be alert while making this dish. It’s a tricky recipe. 

There are different types of peanuts in stores. Use the small peanuts that we usually get and not the big ones. Both taste different. Small ones taste the best. If using the big ones, crush it slightly to small pieces. 

Make sure to cut them only after it has cooled down completely. You can mark lines over them when they are half cooled and cut over it once they have cooled down too. 

The ones you get to buy at stores are hard ones but these are crispy. I’ve had the sugar candy one from Tamilnadu but I prefer the taste of jaggery. 

Store them in air tight containers and it will stay fresh for 1-2 months. But usually they don’t last so long. 

Do try out the easy peanut candy at home and don’t forget to send me your feedback. 

Kappalandi Mittayi

Ingredients 

Peanuts – 300 gm or 2cup 

Jaggery -250gm or 11/4 cup 

Salt-one pinch 

Water -4tbsp

Peanut Chikki

Method

Grease a tray or spread a butter paper on a plate or tray and keep aside. 

Roast the peanuts well till they are done. 

Let it cool completely but still crunchy. Only then start to prepare the candy. 

Powder the jaggery and keep aside. 

Melt the jaggery on low flame by adding 4tbsp water. 

Sieve it to a flat kadayi and add a pinch of salt to it. 

Boil this on a low flame of a medium burner till it begins to bubble up. 

Keep a bowl of cold water aside. Drop little melted jaggery to it and see it you are able to form a soft ball. That’s the correct consistency where we have to stop cooking the jaggery. 

Switch off the gas and add the roasted peanuts to it. 

Mix this well for nearly 30 seconds and then transfer it to the greased tray. 

I greased the back side of a steel bowl to press and spread the candy in the tray. 

You can spread it thick or thin as you like. It’s easier to spread by placing a butter paper over it and then pressing. 

It took me 5 minutes to get the correct consistency. Might slightly vary for one another. 

Some add cardamom to this for a flavour. Some add little ghee or oil too. But I haven’t added any of these. 

If you feel the jaggery wasn’t enough for all the peanuts to mix in, you can melt little more jaggery and brush it over this. 

kappalandi Mittayi

Once it has cooled down completely, you can cut it to squares or any size of pieces you like. 

Our crispy peanut candies are ready. Some like them chewy and some crispy. 

You can store them in airtight containers and they stay for long. But the fact is that they don’t last that long. 

Happy Cooking! 

Love

Veena Jan

Then Mittai/Then Nilavu /Then Unda /തേൻ നിലാവ് -Kerala Nostalgic Delicacy

Posted by veeenajan on June 7, 2016
Posted in: Desserts, kerala recipes, kerala ruchi, Mother`s Special, sweets, Taste of Kerala. Tagged: , , , , , , , , , . 1 Comment

 

 

 

 

 

 

Ingredients

 

 

then nila /then unda

Idly rice -1/2cup

Urad Dal/Uzhunnu -1 1/2tbsp

Salt-2 pinch

Baking Powder-2 pinch

Sugar-1cup

Water-1/2 cup

Oil -for frying

Sugar to coat-1/2 cup

Red food colour -two pinch

 

 

Then Mittai/Thean Nilavu

Method

 

Soak idly rice and urad dal together for 3 hours ..Wash well and grind by adding little water to dosa batter consistency ..
To that add salt ,colour and baking powder mix well ..

For preparing sugar syrup ,add 1 cup of sugar and 1/2 cup of water and boil well ..Keep aside
(Maintain the hot temperature of the syrup for soaking the dumplings,if the sugar syrup is cold ,the candies won’t soak )

 

Then Unda /Thean Nilavu

Heat oil in a kadai

Pour 3/4 th tsp of batter into oil

Fry the dumplings and when cooked drain and put into the sugar syrup and allow to soak for 10 to 15 minutes
When done remove from the sugar syrup ..
Take sugar in a plate and roll each thean mittayi in the sugar ..
U can serve it as hot or keep in a tight container and enjoy Thean mittayi 🙂

Don’t forget to watch my video .. 🙂 D Plz do subscribe my channel

 

Then Mittai

 

 

Love

🙂

Veena

 

Lover Letter /Elanji /Mutta kuzhalappam/Madakku San:)

Posted by veeenajan on June 25, 2015
Posted in: Bachelors Recipes, tea time snacks. Tagged: , , , , , , , . 3 Comments

Ingredients

Love Letter

Maida-2cup

Egg-1

Water-

Salt-two pinch

Oil-for greasing

Coconut grated-1

Ghee-1tsp

Sugar-4tbsp or according to ur taste

Cardamom powder-1/2tsp

Love Letter

Method

Beat egg well.. In bowl add maida and salt ..mix well…

Make well in the middle and pour egg .. Mix

Then pour water in small quantities and mix and make a smooth batter .. Dosa consistency ..

U can take a blender and whip it for few seconds to avoid any lumps ..Keep aside

Heat a nonstick pan ,add ghee ,then add grated coconut and roast in low flame for 5 minutes or until the raw smell goes ..

Then add sugar mix well .. Add cardamom power stir well..and transfer to a bowl..no need to fry the coconut for too long ,otherwise it will turn into golden colour d crisp..Keep aside

Heat a tawa preferably non stick,grease with oil or ghee ..

Then pour the batter and make thin pancakes just like dosa..Cook for few seconds..dont overcook otherwise it will loose the smooth texture

Flip to other  side and cook .. Remove from the tawa ..make similar pan cakes with rest of the batter ..

Then take one pancake ,place one spoon full of filling in the centre.. spread evenly..

Then roll into the shape of a pipe ..

So easy ,very soft ,yummy lover letter is ready to be served ..

Serve hot with tea ..

Love Letter

Love 

🙂

Veena

Homemade Yellow Jalebi/ Jilebi

Posted by veeenajan on November 23, 2014
Posted in: dessert, Desserts, Kids Special, Mother`s Special, north indian dishes, sweets. Tagged: , , , , , , . 4 Comments

Ingredients

jalebi,jilebi

jalebi,jilebi

Maida-100 gms +1tbsp

Corn flour- 30gms+1/2tsp

Yellow colour-one pinch

Hot oil-1tsp

Curd-2tbsp

Salt-one pinch

Sugar-1cup

Water-1/4cup

lemon juice-1tsp

DSC_0245-imp

Method

In a bowl add maida ,cornflour,colour ,salt and curd … Mix well without any lumps …

To this add hot oil and mix well.. Close the bowl and let it rest for 24 hours ..

Next day once again beat the batter with a fork for 1 minute …

The batter should be the consistency of dosa batter ,if u pour from top it must be in the form of  one string

Now take a ziplock plastic bag ,pour 3-4 tbsp of batter in to this and in one side make a small hole like we do for frosting our cakes ..

Heat oil in medium heat and press the bag and make two three circles ..i will post a video so u will understand more clearly ..

Fry both sides and remove from the oil to a strainer ..

In a pan add sugar ,lemon juice and water and allow to boil..

Boil till reach one string consistency …

Add fried jalabi to the sugar syrup and soak for 1 minute and remove and place in a bowl ..

Do the same procedure to make the rest…

So the yummy jalebis are ready .Serve hot or can serve with vanilla ice-cream 🙂

jalebi,jilebi

jalebi,jilebi

Note :

I followed vahrevah’s recipe..I made batter using the amount he mentioned ,but the batter was bit loose for me So I added 1 tbsp of extra maida and 1/2tsp of cornstarch extra to reach the exact consistency … So if u follow my recipe and still having some problem in the batter u can adjust the amount of maida .. Frying Oil should be medium hot ..Otherwise u won’t get the correct jalebi… u will understand after making two or three and don’t crowded the pan ,try to make 2 to 3 each time (otherwise it will stick to each other and diff to remove )if u r using wider kadai to fry  then u can increase the no..

The amount of sugar also u can change

This is the method I followed ..Watch this video to get a clear idea if u have any doubt

So try this yummy jalebi’s at ur home and make ur family happy 🙂

jalebi,jilebi

jalebi,jilebi

Love

🙂

Veena

Tender Coconut Pudding(Karikku/Elaneer Pudding)

Posted by veeenajan on June 16, 2009
Posted in: dessert. Tagged: , , , . 26 Comments

coconut pudding

Ingredients

Tender Coconut-2

coconut pudding

Gelatin-10gm

Coconut water-1cup

Milk-1/2cup

Sugar-2tbsp

Hot water-1/4cup

coconut pudding

Method

Pour the gelatin in hot water and  allow to dissolve  completely by stirring it continuously .When done pour this mix  and sugar to the hot milk ,stir well and keep aside.

Remove coconut flesh from 2 coconuts.In a small jar finely blend the coconut flesh(1 1/2 portion of 2 ) by adding little amount of coconut water

Using a fork or spoon make the remaining coconut flesh to very small parts ..So finally mix gelatin- milk solution , coconut paste,coconut pieces and the remaining coconut water and stir well. Transfer this to the serving dish

and keep it  in room temperature for 1/2 and hour

coconut pudding

Then transfer this to the fridge and keep for 2 to 3 hours ..

If u want this to ready soon keep the mix in the freezer for 10 minutes and then transfer to the fridge ..

If u want to set it in a mould then pour the solution to the mould and set .

Dip the mould into hot water for one to two seconds, and then invert a serving plate on top. Hold plate and mould firmly and invert, giving a sharp shake halfway round. Now lift off mould..So the  lovely and delicious coconut pudding is ready t serve ..If u want u can decorate with cherries ,coconut flesh or anything of ur choice

coconut pudding

Print Out

Love

🙂

Veena

Parippu Pradhaman

Posted by veeenajan on September 3, 2008
Posted in: dessert, payasam, sadya special. Tagged: , , . 11 Comments

Kadala Parippu prathaman is one of the delicious payasam of kerala ..U can try this for onam sadya …Surely u will like this …So try this and let me know the result …

 

chakka-pradhaman-recipe-1024x1024

Ingredients

Chana Dal/Kadala parippu-250gm (cooked )

Jaggery -600gm(melted and strained )

Sago(chauvary)-50gm(cooked)

Cashew nuts-50gm

Coconut(nalikera kothu)-1/2 cup( small pieces)

Cardamom powder-1/2tsp

Very thin coconut Milk -3cup

Thin coconut milk-2cup

Thick coconut milk-1cup

Ghee-50gm

Dried Ginger powder(chukku)-1/2tsp

 

Method

1st step

At first wash the chana dal properly and soak overnight or 5-6 hours ..

Then add enough water in a pressure cooker and cook well.

Mostly 4-5 whistle is enough.Now cook sogo and keep aside ..

Take 4 coconut and grate them ..

Now add 2 cup of water into the grated coconut and grind well in a mixer …

Squeeze thick milk from it ..

Now add 2 glass of water and grind it again and take the thin milk …

Finally add some more water and take very thin milk …

Keep all the 3 milk separately. Now heat 1/2cup of water and melt jaggery.

When done strain it and keep aside..

Now fry the cashew nuts and coconut separately ,drain them and keep aside.

2nd step

Now take a thick bottomed kadai or uruli and heat ghee …

Before that, mash 3/4th of the cooked chena dal with a spatula and leave the remaining as the same ..

Now add this dal to the kadai and saute for 5 minutes ..Now add jaggery ,mix well with the dal ,stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan …When it become thick add the thinner milk and cooked sogo and cook..Don`t forget to stir ..When it began to thicken then add the 2nd milk and cook …

When that also began to thicken now add the last thick milk(onnam palu) and stir well for 1 minute(don`t boil )..

Now add dried ginger powder and cardamom powder and stir well…

Remove the payasam from the fire and keep on stirring for some time (2-3minutes).

Now add the fried coconut and cashewnuts..

So ur delicious parippu prathaman is ready to serve …(The amount of jaggery can be vary according to ur taste )

U can use moong dal/ green gram instead of chena dal and make pradhaman using same method ..

 

Love 

🙂

Veena