Golden Kasi Halwa/Poosanikkai Halwa – A Festive Delight!

"Kasi Halwa Recipe: Traditional Poosanikai Halwa for Festive Celebrations"

Kasi Halwa – A Traditional South Indian Delight

    Have you ever tasted a sweet that not only delights your palate but also evokes fond memories of celebrations?

    Kasi Halwa, also known as Poosanikai Halwa, is a classic South Indian sweet that hails from Karnataka. Made with ash gourd (white pumpkin, or "Poosanikai" in Tamil), sugar, ghee, and a hint of cardamom, this delectable dessert is garnished with cashew nuts and raisins fried in ghee for added richness. The authentic recipe doesn't call for milk, making it distinct from other halwa varieties. Often seen at South Indian weddings, especially Tamil Muslim celebrations, Kasi Halwa is a traditional staple served alongside the beloved Mutton Biriyani.

The Origins and Varieties of Halwa

    Though halwa originated in the Middle East, it has taken on diverse forms across the globe, influenced by regional cuisines. From fruits and vegetables to nuts and flours, many ingredients have been used to craft unique halwa recipes. However, festivals and special occasions bring halwa to the forefront in South Indian homes, where traditional preparation methods provide the dessert with its signature texture and consistency.

Pro Tip: If you're interested in trying other Traditional Halwa Recipes, check out Badam Halwa Recipe and Apple Halwa for more festive treats!

Why Kasi Halwa is a Must-Have Dish in South Indian Weddings

    My first encounter with Poosanikai Halwa was at a Muslim wedding feast. Ever since then, it has been the dish I eagerly look forward to, second only to the biriyani. In Coimbatore's R.S. Puram, there was a shop that sold hot Poosanikai Halwa, and it quickly became a family favourite. I'm unsure if the shop is still around, but its halwa was one of the best I've ever tasted. We even included it in my sister-in-law's engagement menu as one of the desserts!

Did You Know? South Indian weddings often feature this halwa as a special dish due to its delightful texture and taste. Read more about Traditional South Indian Muslim Wedding foods.

Choosing the Right Ash Gourd for Kasi Halwa

    The key to a perfect Kasi Halwa lies in selecting a mature, well-ripened white pumpkin. The older the ash gourd, the better the texture of the halwa. However, finding aged pumpkins can be tricky in local markets, especially when you need the whole vegetable. Since they are usually large, I often end up making a batch of Poosanikai Halwa rather than just using it for curries or Avial.

Preparing the Halwa: Tips for Perfect Texture

1. Grate the White Pumpkin: Start by grating the ash gourd. This may be the most labour-intensive step due to the vegetable's high water content.
2. Squeeze Out the Excess Water: It's essential to remove as much moisture as possible before cooking.
3. Cook with Patience: Once the grating and squeezing are done, the rest of the process becomes relatively straightforward.

Pro Tip: If you enjoy making traditional sweets, try Badusha/Balushahi Recipe and Carrot Mysore Pak Recipe for more irresistible treats.

The Tradition Behind Kasi Halwa

    Poosanikai Halwa is not just a dish; it’s a celebration of tradition. The process of making it is often time-consuming, but the resulting texture and rich flavour are worth the effort. Its deep-rooted connection to festivals and weddings makes it a cherished part of South Indian culture.

Check Out: For more festival recipes, explore my Diwali Sweets Collection and add more traditional favourites to your celebrations!

Recipe Overview

• Cuisine: Indian
• Recipe Type: Sweet
• Difficulty Level: Medium
• Serves: 2-3

Author

• Recipe by: SM

Time Required

• Preparation Time: 20–30 Minutes
• Cooking Time: 20–30 Minutes
  

   

  If you're short on time, don’t worry! There are also instant versions of Easy Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

    

  Enjoy Food and Wishing you all a Happy Diwali!!!

 "Step-by-Step Guide to Making Kasi Halwa/Poosanikai Halwa at Home"

Spoonful of Sweet Bliss – Kasi Halwa/Poosanikkai Halwa Magic

Ingredients for Kasi Halwa

• 2 Cups White Pumpkin (Ash Gourd), grated and squeezed
• 3/4 Cup Sugar
• 2-3 Pods Cardamom, ground
• Few Strands Saffron, soaked in warm water
• 2–3 Tablespoons Ghee
• 15-20 Cashew Nuts
• Few Drops Yellow Food Colouring (Optional)
• A Pinch of Salt

Method: How to make Authentic Kasi Halwa

Preparation Steps for Kasi Halwa / Poosanikai Halwa

    Follow these easy steps to prepare the White Pumpkin (Ash Gourd) before cooking. Proper preparation is key to achieving the perfect texture and flavour in your Kasi Halwa.

Clean and Cut the White Pumpkin

• Wash and Cut: Thoroughly wash 2 cups of White Pumpkin (Ash Gourd) and cut it into manageable pieces.
• Remove Seeds: Scoop out the seeds and any soft, fibrous portions from the centre.
• Peel the Skin: Completely remove the green outer skin for a smooth and creamy texture.

Grate the White Pumpkin

• Grate Evenly: Grate the peeled White Pumpkin using a fine grater. This ensures even cooking and a consistent texture in the halwa.
• Rest the Grated Pumpkin: Leave the grated pumpkin to sit for 10-15 minutes. This helps release excess water naturally.

Pro Tip: Use a large, well-matured pumpkin for better texture.

Remove Excess Water

• Squeeze Out Water: Place the grated pumpkin in a clean kitchen cloth. Twist and squeeze to extract the excess water. Removing excess moisture is essential to avoid a watery halwa.
• Reserve Pumpkin Water: Save the squeezed-out pumpkin water for cooking later. It adds flavour and nutrients to the dish.

Pro Tip: Make sure to grate the pumpkin finely and squeeze thoroughly to get a rich, non-watery texture for the halwa.

Prepare Additional Ingredients

• Cardamom Powder: Grind 2-3 cardamom pods along with a few teaspoons of sugar into a fine powder and set aside. This will give a fragrant flavour to the halwa.
• Soak Saffron: Soak a few strands of saffron in warm water for enhanced colour and aroma.

Pro Tip: You can also grind the cardamom with a pinch of sugar to make a finer powder that mixes evenly in the halwa.

Cooking the Perfect Kasi Halwa / Poosanikai Halwa

Roast the Cashew Nuts

• Heat Ghee: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium flame.
• Roast Cashews: Add 15-20 cashew nuts and roast them until they turn golden brown. Set them aside for later use.

Cook the Grated White Pumpkin

• Add the Pumpkin: To the remaining ghee in the pan, add the grated White Pumpkin.
• Cook on Medium Flame: Stir the pumpkin over medium-low heat for a few minutes until it starts to soften.
• Add Pumpkin Water: Pour in 1/2 cup of the reserved pumpkin water for extra flavour and nutrients.
• Cook Until Soft: Continue cooking the pumpkin until it becomes tender, the raw aroma disappears, and all the water evaporates. Stir occasionally to prevent sticking.

Pro Tip: Ensure the grated pumpkin is cooked thoroughly before adding sugar, as it gives the halwa a wonderful texture.

Sweeten the Halwa

• Add Sugar and Saffron: Once the pumpkin is dry, add 3/4 cup of sugar and the saffron-soaked water for a hint of colour and a delightful aroma.
• Add Flavourings: Stir in the cardamom powder and roasted cashew nuts for a fragrant and nutty taste.
• Optional Colouring: If desired, add a few drops of yellow food colouring and mix well.

Cook the Halwa to Perfection

• Simmer the Mixture: Lower the heat and cook the halwa for 5–7 minutes until it starts to bubble and thicken.
• Add More Ghee: Incorporate an additional tablespoon of ghee and stir continuously.
• Final Cooking: Cook for another 5–7 minutes on low flame. Add a pinch of salt to balance the sweetness.
• Check for Doneness: The halwa is ready when the ghee separates from the mixture, and it starts to leave the sides of the pan.

Pro Tip: For a richer flavour, add a small pinch of edible camphor along with the cardamom powder. This will give your Kasi Halwa a traditional touch.

Serving Suggestions

• Serve Kasi Halwa warm or at room temperature.
• Pair it with savoury snacks like Murukku or South Indian Mixture for a delightful festive spread.

Storage Tips

• Store the halwa in an airtight container for up to 3–4 days.
• Reheat in a microwave or on the stovetop with a spoonful of ghee to refresh the texture.

Indulge in the Richness of Kasi Halwa/Poosanikkai Halwa - Perfect for Diwali Celebrations!

Frequently Asked Questions (FAQ)

Can I use milk instead of pumpkin water?

• Yes, you can substitute the squeezed pumpkin water with the same amount of milk for a richer taste. However, the traditional recipe uses pumpkin water to enhance the authentic flavour.

Is it necessary to add yellow food colouring?

• No, adding food colouring is optional. You can use natural saffron for a beautiful golden hue.

What if the halwa doesn’t thicken?

• Cook the Halwa longer on a low flame, stirring continuously. Make sure the water content has fully evaporated before adding sugar.

Notes & Pro Tips for Perfect Kasi Halwa:

• Sweetness Level: I used 3/4 cup of sugar for this Halwa. If you prefer it mildly sweeter halwa, decrease the quantity to 1/2 cup.
• Grate the pumpkin evenly for uniform cooking.
• The 2 cups of White Pumpkin mentioned is after squeezing out the water.
• Use the reserved water to cook the pumpkin initially.
• Some recipes call for milk, but using pumpkin water gives a lighter texture.
• Saffron adds a natural colour and aroma, but food colouring can also be used for a vibrant look.
• Add a pinch of salt to balance the flavours of the sweet dish.

Poosanikai Halwa for Festive Celebrations

    As you indulge in the delightful richness of Kasi Halwa, you're not just savouring a treat; you're celebrating a cherished tradition that brings loved ones together. Its luscious texture and aromatic flavours are sure to elevate your festive gatherings and leave everyone craving more!

Try a Twist! For a delicious variation, make a similar textured Halwa using Pears for a unique and fruity delight!

    So, gather your ingredients and whip up this heavenly dessert that’s perfect for sharing or gifting. Your kitchen will soon be filled with the sweet scents of celebration!

Looking for more traditional recipes? Check out these favourites:

• Classic Boondi Ladoo
  
• Bengali Lyangcha

    Have you tried this recipe? I’d love to hear your thoughts or any unique twists you added—share your experiences in the comments below!

Spread the Sweetness!

    If you love this recipe, share it with your friends and family, or bookmark it for your next festive cooking adventure!

Let’s make this Diwali sweeter together!

Crispy Garlic Murukku Recipe – Traditional South Indian Snack

Garlic Murukku | Poondu Murukku | (பூண்டு முறுக்கு) – Crispy South Indian Snack

    If there’s one festive snack that never fails to bring out the child in me, it’s Murukku. And this Garlic Murukku (Poondu Murukku) is my lazy-day, quick-fix, yet flavour-packed version of the traditional South Indian favourite. Made with Idiyappam Flour, roasted gram flour (pottukadalai), and a generous dose of garlic, this one’s my “I’m still not ready to soak, roast, or grind” snack. No apologies there.

    Every time i attempt to make Murukkus at home, I tell myself — “This time, I’ll make Murukku from scratch.” And every time, I find myself with a pack of Idiyappam Flour/Instant Murukku Mix in hand, convincing my conscience that shortcuts are perfectly fine as long as they taste like the real deal. And believe me, this one does! The house fills with that unmistakable aroma of garlic and butter mingling in hot oil — and before I can store them neatly in jars, half the batch disappears.

Why You’ll Love This Garlic Murukku

• Cuisine: South Indian
• Course / Recipe Type: Traditional Snacks | Tea-time Snack | Festive Treat
• Spice Level: Medium (can be adjusted to taste)
• Difficulty: Medium
• Yields: Approximately 40–45 medium-sized murukkus
• Author: SM @ Essence of Life – Food

Time Estimate

• Preparation Time: 25–30 minutes
• Cooking Time: 30–45 minutes
• Total Time: About 1 hour 15 minutes

Click the link for a variety of Murukku Recipes perfect for Diwali Celebration!

 How to Make Garlic Murukku (Poondu Murukku / பூண்டு முறுக்கு) - Step-by-step Guide

Traditional Poondu Murukku | Garlic Murukku Recipe | South Indian Tea-Time Snack

 

Ingredients for Garlic Murukku

For the Dough

• 3 Cups  Idiyappam Rice Flour
• ¾ cup Pottukadalai / Roasted Gram Dhal Powder (sieved fine)
• 3 tablespoons Butter (softened, room temperature)
• 10–12 flakes Garlic
• 6–8 nos Dry Red Chillies
• 1 teaspoon Ajwain / Cumin Seeds
• 1 teaspoon White Sesame Seeds
• 1/4 teaspoon Asafoetida
• Salt to taste
• Boiling Water – approx. 1 cup (adjust as needed)

For Frying

• Oil – for deep-frying

Protip: Always use boiling-hot water when kneading dough with idiyappam flour. It gives a smooth, pliable texture without cracks.

Step-by-Step Method – How to Make Garlic Murukku

Prepare the Garlic–Chilli Paste

• Soak dry red chillies in hot water for 10–15 minutes.
• Drain and grind them along with garlic flakes to a fine paste.
• Optionally, sieve the paste through a fine mesh to remove seeds or large bits.

Protip: Sieving helps prevent the murukku achu from clogging — saves you mid-fry frustration!

Mix the Dry Ingredients

• Powder the roasted gram (pottukadalai) finely and sieve once.
• In a large bowl, mix idiyappam flour, pottukadalai powder, sesame seeds, ajwain/cumin (if using), asafoetida, and salt.
• Add the softened butter and mix until crumbly.

Note: Butter is the secret to that crisp-yet-soft texture — don’t replace it with ghee or margarine.

Make the Dough

• Add the garlic–chilli paste to the dry mixture.
• Gradually pour in boiling water, little at a time, and knead into a smooth, soft dough.
• The dough should be pliable and free from cracks — neither sticky nor hard.

Protip: If the dough feels dry, sprinkle a bit more warm water. If sticky, dust a little extra rice flour.

Shape & Fry the Murukku

• Heat oil in a deep pan on medium flame.
• Fill the murukku press with dough fitted with the star or three-hole plate.
• Press the dough into spiral shapes directly into hot oil, or first onto a ladle/greased sheet and then slide it in.
• Fry a few at a time until golden brown and crisp, turning once for even cooking.
• Drain onto paper towels and cool completely before storing.

Note: Don’t overcrowd the oil. Murukku needs space to fry evenly and stay crisp.

Plain Garlic - no Spicy Version

• Skip the red chillies and grind only garlic with a tablespoon of water.
• For flavour, you can add ajwain or jeera instead — gives a lovely aroma and aids digestion.
• Everything else remains the same.

Pro Tips & Notes – For the Perfect Garlic Murukku

• The dough should be soft, smooth, and pliable — neither sticky nor too hard. Cracks mean your dough needs a touch more water.
• Always use boiling-hot water while kneading if you’re using Idiyappam flour. That’s the secret to a perfectly crisp murukku.
• Butter matters! Use softened, room-temperature butter — not ghee, margarine, or cold butter. It’s what gives that signature crisp and melt-in-mouth texture.
• Grind the soaked red chillies and garlic flakes into a fine paste, then sieve it to remove seeds or large bits that can block the murukku achu holes.
• The red chillies are optional — skip them for a milder version, or add more for a spicy festive twist.
• Powder the roasted gram dhal (pottukadalai) finely and sieve it once for an even texture.
• Always heat the oil well before frying, but fry on medium heat for even browning and to avoid burnt edges.
• Drop only a few murukkus at a time; overcrowding lowers the oil temperature and makes them soggy.
• Let the murukkus cool completely before storing — they turn perfectly crisp as they cool.
• Store in airtight jars; they stay fresh for up to 7–10 days (if they last that long!).
• For flavour variations, add ajwain, cumin seeds, or white sesame seeds — each adds its own aroma and crunch.
• Avoid using a wet or heavy garlic paste — too much moisture will make the dough sticky.
• If your murukku breaks while pressing, the dough is too tight; sprinkle a little warm water and knead again.

Serving Suggestions

• Serve Garlic Murukku with evening tea, or add it to your Diwali Bakshanam collection. 
• It also pairs beautifully with a hot cup of filter coffee when the evening rain decides to drop by uninvited.

Storage Tips

Protip: Layer them between parchment if storing large batches to prevent breakage.

❓ FAQs

Q: Can I make this without a murukku press? 

• You can try piping the dough through a small hole in a piping or polythene cone bag, but it can get messy; even a cheap plastic murukku press works far better for this recipe.

Q: My murukku broke while pressing. Why?

• The dough might be too dry. Add a tablespoon of warm water and knead again.

Q: Can I make the dough ahead?

• Best to make it fresh, but if needed, cover and refrigerate for a couple of hours. Bring to room temperature before pressing.

Q: Can I use store-bought murukku mix instead?

• Absolutely! Just add the garlic–chilli paste to any instant mix and transform it into this flavourful Garlic Murukku.

Elevate Your Festive Menu!

Make your festive menu even more exciting! Explore More Sweets & Savoury Snacks!

• Karachi Halwa (Cornflour Halwa) – That glossy, chewy, ghee-glazed halwa we all remember from our childhood sweet boxes – colourful, soft, and truly festive!
• Coconut Burfi / Thengai Burfi – Fragrant coconut, sugar, and a hint of cardamom – simple, divine, and made in minutes!
• Tapioca Murukku / Maravalli Kizhangu Murukku – Crunchy and mildly spiced, this tapioca twist on traditional murukku adds a beautiful earthy flavour.
• Potato Murukku/ Urulaikizhangu Murukku – Soft inside, crisp outside – a lovely fusion of homely potatoes and classic South Indian crunch!
• South Indian Mixture / Savoury Snack Mix – A festival jar staple – spicy, nutty, and irresistibly crunchy, perfect for munching through every celebration.
   
  
  

Easy way but yet Authentic Murukkus

    And that’s my lazy-day, festive-perfect Garlic Murukku recipe — proof that you don’t need to toil for hours to get that authentic, crispy bite! The garlic adds just the right kick, the butter gives it melt-in-mouth softness, and the red chillies bring that gentle warmth that lingers with every crunch.

    Every time I make these, I tell myself — “Next time, from scratch.” Until then, I’m happily twirling away my instant Idiyappam flour version and pretending it’s a grand ancestral recipe. And while you’re at it, don’t miss my full Diwali Sweet & Snack Collection.

BASUNDI

HOW TO MAKE BASUNDI

BASUNDI

INGREDIENTS:

For Basundi:

For Garnishing:

BASUNDI

NOTES:

• Cook Basundi on a low flame stirring it at intervals, preferably in a heavy-bottomed pan.
• Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
• Grinding Cardamoms & Nutmeg with Sugar yield a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Basundi to suit your preference.
• Basundi tends to get thicker when chilled.
• Garnish Basundi with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.
• Traditionally Basundi is served with Puri. If it is served along with Puri, then make sure that the Basundi is warm.

Sprouted Green Gram Sundal - A Healthy Festive Snack

"Sprouted Green Gram Sundal: A Nutritious Festive Delight"

Sprouted Green Gram Sundal

    Navratri is a time for festivities, fasting, and wholesome food! This Sprouted Green Gram Sundal is not just a delightful snack; it’s packed with nutrition. Sprouted green grams are considered a superfood, brimming with protein and essential minerals. They also possess a cooling nature, making them perfect for the Indian climate during festive seasons.

Unlock the Nutritional Power of Beans, Lentils, and Pulses!

    Beans, lentils, and pulses are not just ordinary ingredients; they are nutritional powerhouses brimming with protein and dietary fibre. When you sprout these legumes, their chemical composition transforms, significantly boosting their vitamin content. This process also helps neutralise acids that can hinder nutrient absorption, making sprouted beans and grams even more beneficial for your health.

    Not only are these sprouted legumes easier to digest, thanks to the natural breakdown of amino acid protein bonds during sprouting, but they also serve as a versatile base for various dishes. Whether enjoyed raw in salads or cooked in hearty meals, sprouts are living foods that provide essential nutrients for your body.

Quick and Easy Preparation

    The beauty of this recipe lies in its simplicity. Sprouted green grams require minimal cooking time. If you prefer a raw option, just add the tempering to the sprouts, give it a quick stir, and it’s ready to serve! Alternatively, for a classic sundal, you can cook the sprouts briefly and then add the tempering.

Curious about how to make fresh and nutritious sprouts at home? Discover the Secrets to Sprouting Green Gram here!

Health Benefits of Sprouted Green Grams

    During Navratri and specifically in the Tamil month of Purattasi, many Hindus adhere to a strict vegetarian or Saatvic diet. The tradition of fasting and eating Saatvic food during Navratri prepares our bodies for the upcoming winter in India, boosting energy, enhancing immunity, and cleansing the digestive system.  Sprouted beans like green grams offer an array of health benefits:

• Rich in Proteins and Fibres: Sprouts provide a complete protein profile, making them ideal for vegetarians.
• Easier to Digest: The sprouting process breaks down amino acid protein bonds, making them easier on the stomach.
• Nutrient-Rich: Sprouted beans contain increased vitamin content and help neutralise acids that inhibit nutrient absorption.

Recipe Details – Sprouted Green Gram Sundal

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Cooking Time: 15–20 Minutes

Food as Medicine: Discover the amazing Health Benefits of Moong Dhal! Click here to read more!.

 

Fresh Sprouts of Green Gram

Ingredients for Green Gram Sundal

For Sprouted Green Gram/Pasi Payar Sundal:

• 1/2 Cup of Sprouted Green Gram/Pasi Payar
• A pinch of Turmeric (Optional)
• Salt to Taste
• 1/2 Teaspoon of Ghee (Optional)
• 1 1/2 Cups of Water

For Tempering & Seasoning:

• 2 Teaspoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Dry Red Chilli
• 2 Green Chillies
• A sprig of Curry Leaves
• A pinch of Asafoetida
• 3 Tablespoons of Grated Coconut

Method - How to Make Sprouted Green Gram Sundal

Cooking Sprouted Green Gram

In a Saucepan:

• Rinse the sprouted green grams once or twice.
• In a saucepan, add 1/2 Cup of Water, turmeric, ghee, and salt.
• Cover and cook on medium flame for about 5 minutes, stirring occasionally.
• Cook until the grams are soft yet separate, not mushy.
• Drain any excess water for later use in dhal or rasam.

In a Steamer:

• Rinse the sprouted green grams as before.
• Add water to the idli vessel or steamer and bring it to a boil on medium-high flame.
• Mix the sprouted green grams with turmeric, ghee, and salt, then steam for 5 minutes until soft but not mushy.

Satisfy your cravings! Find more delicious Green Gram and Moong Dhal recipes here!

Preparing the Sprouted Green Gram Sundal

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO SPROUT GREEN GRAM

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE & SOAK GREEN GRAMS?

• Choose good quality beans for the purpose.
• Old & seasoned Green Grams do not sprout well.
• Rinse the Green Gram 2-3 times or until water runs clear.
• Rinsing the beans also helps to get rid of any contamination.
• Soak the Green Grams in clean tepid water.
• Use boiled & then cooled water or filtered water to soak the Green Grams.
• Soak the Green Grams for about 7-8 hours/overnight.
• Once soaked, drain the water used for soaking the Green Gram.
• Drain the soaked Green Grams in a Colander and rinse it once again in clean water.
• Now the Green Grams are ready to be sprouted.

METHOD 1:

SPROUTING THE GREEN GRAMS IN A CLOTH:

• Use a clean cloth for the purpose.
• Wash the Cloth in hot water and dry it before tying the soaked Green Grams.
• Now collect the drained Green Grams into the cloth.
• Tie it up with a knot.
• Place the knotted Cloth in a Container.
• The container should be such that water does not stagnate at the bottom.
• Place a stand at the bottom and then place the tied cloth over it.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The cloth should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & the sprouts reach the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

METHOD 2:

SPROUTING THE GREEN GRAMS IN A CONTAINER

• Now collect the drained Green Grams into the container.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The Grams shouldn't dry up and should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & are of the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE SPROUTED GRAMS

• Choose fresh, plump and crunchy sprouts
• The Sprouts shouldn't be slimy with any bad odour.
• Do not buy if the sprouts have wilted.
• Buy Sprouts which are stored in a refrigerated condition.
• If the sprouts are kept at room temperature, the sprouts will photosynthesize due to Sunlight which can make the sprouts turn into Green in colour.  Such sprouts may taste bitter.

CULINARY USES OF BEAN SPROUTS.

• Fresh Sprouted Green Grams can be eaten raw.
• They taste slightly sweeter and has a crunchy texture when the sprouts are fresh.
• Sprouted Green Grams can be used in Stir-fries, Curries or in Sundals.
• Add it along with fresh Vegetables and convert it into refreshing Salads.
• A typical South Indian Salad called KOSAMBARI is prepared with sprouted Green Grams, Cucumber and Carrots.
• Sprouted Green Grams can be ground into a batter along with spices and can be used to make Dosais/Uthappams/Adais.
• A slightly long Sprouted Moong Bean(Green Gram) called 'Taugeh' is a common ingredient in South East Asian Cuisine.
• It can be used to cook Stir-fries like Taugeh Goreng, Soups and it is also used as garnishes.
• Taugeh is one main ingredient used in South East Asian Spring Rolls(Popiah)/Vietnamese Spring Rolls.
• Sprouted Moong Bean(Green Gram/Taugeh is used in a variety of Noodle dishes like Mee Goreng, Pad Thai, Singapore Mee, Hokkien Mee, Bihun Goreng, Char Keuy Teow, Mee Rebus etc.,

HOW TO STORE SPROUTED GREEN GRAMS:

• Use it within 2-3 Days.
• Keep sprouted Green Grams refrigerated.
• Rinse it before using.

Important: Food Safety

• If the Green Grams takes a longer time(more than 2 days) to germinate, do not eat it raw. Cook and then eat it.
• Sprouts are common source of Bacterial contamination.
• Rinse it well before using it.

BADAM KHEER - ALMOND PAYASAM

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

BADAM KHEER - ALMOND PAYASAM

INGREDIENTS :

To Soak:

For Badam Kheer/Almond Payasam:

For Garnishing:

METHOD :

For Soaking, Blanching and Peeling :

• For Cooling Properties: Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
• For Heating Properties: Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
• Once soaked, drain the water and peel the Almonds.
• Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Kheer/Almond Payasam:

• Powder the Cardamoms along with some Sugar into a fine powder and keep it aside.
• Grind the blanched and peeled Almonds/Badam along with Saffron to a smooth paste.
• Can add some milk while grinding the Almonds/Badam.
• Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy-bottomed pan and mix well.
• Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
• Drizzle the Kewra Essence and give a quick stir.
• Care should be taken that the mix does not scorch at the bottom. 
• Cook Badam Kheer/Almond Payasam on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Badam Kheer/Almond Payasam with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

BADAM KHEER - ALMOND PAYASAM

NOTES:

• Soak Almonds accordingly(in cold water/hot water).
• Grinding Cardamoms with Sugar yields a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Badam Kheer/Almond Payasam to your preference.
• Adding Kewra Essence is purely optional.
• Can serve Badam Kheer/Almond Payasam hot or chilled, to suit your preference/climatic condition.
• Garnish Badam Kheer/Almond Payasam with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.