KARA BOONDI

   

    'Kara Boondi' is a spicy version of Boondi and a lighter version of South Indian Mixture. Deep-fried Boondis with added Nuts & Seasonings makes this light snack into an exquisite treat & a wonderful Tea Time Snack. Kara Boondi which is Boondis South Indian counterpart, slightly spicy and a few add-ons. Kara Boondi is a combination of Chickpea Flour & Rice Flour with spices & seasonings, fried Curry Leaves, Cashews & Ground Nuts for an extra richness of flavour and taste. Kara Boondhi is also one snack added to South Indian Mixture Recipe along with various other tiny little savouries. 

For BOONDI NAMKEEN RECIPE, Click here....

    In South Indian culture, when you visit a friend or a relative, it is a tradition to take along with them a Sweet & a Kaaram(Savoury). And it is the same when you serve a snack to a guest. Mostly South Indian Mixture  or Murukkus take a special place in the Kaaram(Savoury snack) list & at times this humble Kara Boondi also would come into the limelight. Boondi a base ingredient while making Laddoos takes its twist and turns and convert itself into Sweet Boondi or Boondi Namkeen or Kara Boondi with a whole lot of variations & add-ons.

    Though the recipe seems to be quite similar to Boondi for Laddoos, Sweet Boondi & Boondi Namkeen we do not add Rice Flour & spices to those batters. Whereas, Kara Boondi uses both Bengal Gram Dhal Flour(Besan) & Rice Flour in it which gives the needed crispiness in the snack.  Kaara Boondi recipe is slightly extravagant when it comes to seasonings & add-ons like Nuts, giving this snack a standalone position of its own. 

KARA BOONDI

Points to remember before making Kara Boondi:

• The consistency of the batter plays a significant role in the shape & texture of Boondi.
• Make sure the flour has no lumps.
• Blend the Gram Flour, Rice Flour, Turmeric, Red Chilli Powder, Asafoetida Salt & Soda-bi-carbonate along with 1/2 a Cup of water.
• Then pour in the remaining 1/4 cup + 1 Tablespoons of water and blend it without any lumps.
• Blending it yields you with a perfect batter, with no lumps.
• The batter needs 3/4 Cup + 1 Tablespoon of water for the right consistency.
• This measurement is perfect and yields out perfectly shaped Boondis.
• Soda-bi-carbonate also helps to yield perfect round shaped Boondis. But adding it is purely optional.
• Boondi Jhara makes the task easier when it comes to the shape of a Boondi. I use a slotted spoon for the purpose. 
• If the consistency of the batter is perfect, then slotted ladles also do justice in getting perfectly shaped Boondis.
• Fry boondis on a medium flame until Boondis are well cooked and turn crisp.
• Make sure that Boondis do not turn brown. It should be yellowish.

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 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

For more SNACKS & SAVOURIES, Click here... 

HOW TO MAKE KARA BOONDI  

KARA BOONDI

INGREDIENTS:

For Kara Boondi:

Bengal Gram Dhal Flour (Besan) - 1 Cup

Rice Flour(Idiyappam Flour) - 2 Tbspn 

Asafoetida - 1 Tspn

Turmeric Powder - a Pinch 

Red Chilli Powder - 11/2 Tspn

Soda-bi-carbonate -1/2 a Pinch(Optional)

Salt - To Taste 

Water - 3/4 Cup + 1 Tbspn

For Deep Frying:

Oil 

Add-ons:

Ghee - 2 Teaspoons 

Cashew Nuts - 20-25 Nos. 

Ground Nuts - 2-3 Tablespoons

Curry Leaves - 2 Sprigs

Seasoning(Optional):

Salt - To Taste 

Asafoetida - a Pinch

Red Chilli Powder - 1/4 Tspn  

KARA BOONDI

METHOD:

For Boondi:

• Combine all the dry ingredients and mix well.
• Make sure the flour mixture has no lumps.
• Blend the Gram Flour, Rice Flour, Turmeric, Red Chilli Powder, Asafoetida Powder, Salt & Soda-bi-carbonate along with 1/2 a Cup of Water. 
• Then pour in the remaining 1/4 cup + 1 Tablespoon of water and blend it without any lumps.
• Blending it yields you with a perfect batter, with no lumps. 

• * 3/4 cup + 1 Tablespoon of Water yields you with a perfect consistency for the batter.
  

• Heat oil in a pan, reduce to a medium flame while frying the boondis.
• You will need TWO slotted ladles for the purpose.
• One slotted ladle is to pour the batter through for making Boondi and the other one for draining it.
• Hold one slotted spoon just above the hot oil, pour a ladle full of batter over the slotted spoon and spread it.
• Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
• The flour & the water consistency I have given is good enough to get perfectly shaped Boondis.

• Fry the boondis on a low flame, turning them continuously which would ensure even cooking.
• When the sizzling sound stops, drain the Boondis with the other slotted spoon.
• Spread them over Paper towels.
• Repeat the process for the remaining batter.

 Frying the Nuts:

• Meanwhile, heat Ghee in a pan and fry the Ground Nuts on a low flame until it turns crunchy. 
• Once done, remove it from the ghee and line it up on a paper towel.
• Then add halved Cashew Nuts and fry it on a low flame until it turns crunchy and slightly change its colour.
• Once done, remove it from the ghee and line it up on a paper towel.
• Now add Curry Leaves to the ghee and fry it on a low flame until fragrant and it turns crispy.

"Celebrate Kerala Piravi with Delicious Coconut Burfi (Thengai Burfi)"

The Love for Coconut in Kerala

    As a proud Malayali, I can confidently say that my heart belongs to Coconut Burfi. With the rich aroma and taste of freshly grated coconuts, this sweet treat holds a special place in my kitchen. It's no wonder that my children often exclaim, “Thengya (തേങ്ങ)!” when they taste anything coconut-flavoured. For Keralites, coconuts are more than just an ingredient; they’re a way of life!

A Festive Occasion

    Today, on November 1st, we celebrate Kerala Piravi, the birthday of God’s Own Country. In honour of this special day, I’m excited to share a recipe that features the one ingredient synonymous with our land – Coconut (Keram).

Fresh Coconut: The Heart of Coconut Burfi

ദൈവത്തിന്റെ സ്വന്തം നാടിനും നാട്ടുകാര്ക്കും
കേരള പിറവി ആശംസകൾ!!!

🌴✨ Wishing everyone a joyous Kerala Piravi Day! ✨🌴

My Heartfelt Wishes to all on this special day as we celebrate the birth of our beloved Kerala.

    As we celebrate Kerala Piravi, I want to share a cherished recipe that embodies the spirit of our beautiful land—Coconut Burfi (Thengai Burfi). This sweet treat is a staple in Kerala households, often bringing back fond memories of my neighbour, Santhi Aunty, who perfected the art of making this delightful dessert. The Love for Coconut Burfi

    The first time I tasted Santhi Aunty's Coconut Burfi, I was hooked! Made with just three main ingredients—coconut, sugar, and a hint of cardamom—this traditional sweet is simplicity at its best. In my opinion, no Indian sweet is complete without the aromatic touch of cardamom, though my son may disagree, as he’s not a fan of its flavour!

The Sweet Story of Coconut Burfi: A Melt-in-the-Mouth Delight!

What’s in a Name?

    Did you know that the term "Barf" or "Barfi" means Snow? It’s no wonder these delightful sweets are named so, given their melt-in-the-mouth texture! Coconut Burfi (Thengai Burfi) is a popular Indian sweet that showcases the unique flavour of freshly grated coconut. Whether it’s made with milk, nuts, or fresh fruits, the versatility of burfis is simply remarkable. It seems that Indians have an incredible talent for transforming almost anything into a delectable Burfi, Halwa, Kheer, or Payasam!

Coconut Burfi: A Unique Texture

    While many burfis are known for their melt-in-the-mouth quality, Coconut Burfi offers a different experience. This sweet retains delightful bits of freshly grated coconut, providing a satisfying chew.

Why You’ll Love Coconut Burfi:

• Quick and Easy: Perfect for beginners and requires minimal ingredients.
• Foolproof Recipe: Even first-timers can master it without any fuss.
• Simple Ingredients: Just three main ingredients—coconut, sugar, and a hint of milk. A touch of cardamom elevates the flavour beautifully!

Tip: Want to add a twist? Feel free to add rose essence for that floral aroma! While I chose not to include them in this recipe.  Some variations call for condensed milk and desiccated coconut for added richness.

The Perfect Diwali Sweet

    Coconut Burfi deserves a special spot on your Diwali sweet plate. It’s a popular choice for many households because it’s:

• Easy to Prepare: Minimal ingredients and time needed.
• Long-Lasting: It stays fresh for an extended period, making it a great make-ahead option for festive gatherings.

    As you prepare for Diwali, this Coconut Burfi recipe is a must-try. Whether you’re in a hurry or just looking to whip up a few quick delicacies, this recipe is a fantastic choice!

 Quick Recipe Overview

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Easy

 Yields - 10–12 pieces

 Author - SM  

Total Cooking Time

Preparation Time - 15 -20 Minutes.

Cooking Time -  20 -30 Minutes.

KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

Few points to remember while making this Karachi Halwa:

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

 Cuisine - Pakistani, Indian

 Recipe Type - Sweet

 Difficulty - Easy

 Serves - 3-4

 Author - SM  

Preparation Time - 5 -10 Minutes.

Cooking Time -  20 -30 Minutes.

 For more DIWALI RECIPES, Click here...