Dish it out - with Wheat and Jaggery Round up

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Thanks to Vardhini for giving me the opportunity to host Dish it Out event for September and all my blogger friends who sent their wonderful recipes.
I personally wanted to try out all the recipes that was sent for the event and all of them really came out very well.I will post the pictures in the upcoming posts


Kaveri of Palakkad Chamayal sent Broken Wheat Payasam
This dish is very ideal for toddlers and kids.I prepared this for breakfast and my daughter just loved it.
It has a perfect balance of nutrients with wheat,milk and butter.

Krithika Rajgopal of Foodie Workz sent Beet root Poli


I was really amazed at her creativity.She has used Beetroot for Puran and wheat flour for outer covering.
Traditionally Poli is prepared with Maida and Channa dal/coconut as Puran. She has completely converted this traditional sweet to a vibrant power packed healthy snack

Rupali of RecipeGrabbag has sent Shankarpale
I guess everyone would be familiar with the Maida biscuits/Diamond biscuits which we enjoyed in childhood.Rupali has converted the same to a more healthier version with wheat flour.A healthy and crunchy afterschool snack!This has become my son's favourite

Divya Viswanathan Tease your taste buds has sent my all time favourite Nei Appam
This is such a delicious south indian sweet and never missed for Gokulashtami.Traditionally this is prepared using rice and banana or a combination of rice/wheat and banana.Hope the kutti (small) Krishnas at your home are going to definitely like this sweet.

Poonam of Kishmeesh has sent Jaggery and Milk Cream with Phulka
This dish was absolutly new to me.She has made Gud Malai (with milk cream and jaggery) and served it with Phulka.I never thought this combination would be so delicious until I prepared it.(I was not an expert in making phulkas.So I tried with Chappathi).It was really delicious.My daughter always would love to have only sugar for Chappathis.Now she like this Gud Malai, an healthier option.If you have kids like me, you need to try this!

Malathi Savitha of My Indian recipes has sent Broken Wheat/Ghodi Thari Payasam
She has wonderfully explained the health benefits of broken wheat in her post. A healthy payasam which is ideal for kids
                                          
Ranjani of My Kitchen trials has sent Povitica
Povitica is traditional European Dessert bread.Ranjani has created a fusion recipe with a traditional South Indian Filling using jaggery and coconut and the bread was baked using wheat flour!


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Sravani of Sravs Culinary concepts has sent Wheat flour Sweet Bonda
The recipe was similar to appam with an extra flavour of grated cococnut minus the banana.Whenever you feel like having some sweets with Jaggery this is a very good option and I loved the idea of using ice cream scoops for pouring the batter to perfect shapes
                                  
Vardhini of Zesty Palette has sent Wheat Cake with jaggery.
This is totally an innovative recipe.I have used brown sugar with wheat for baking but not jaggery.I tried this and came out really good.

Finally my entry to the event Wheat laddoos (Nutri Balls)


                                      

Wheat Ladoo - Nutriballs

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This is a very healthy laddoo that my mom often prepares. She learnt it from one of her friends from north india.

Ingredients
Wheat flour: 1 cup
Grated Jaggery : 1 cup
Poppy seeds: 2 tsp
Ghee: 1/2 cup + 1 tablspon
Cardomom: 2
Cashew nuts broken:  2 tablespoon
Almonds sliced: 1 tablespoon
Walnuts: 2 tablespoon
Raisins: 2 tablespoon


Procedure:


Step1:
Fry the nuts in 1 tablespoon of ghee and keep it aside.


Step2:
Heat 1 tablespoon of ghee and roast the wheat flour and poppy seeds until the raw smell goes off.

Step3:
While it is still hot, add grated jaggery and cardomom powder and mix well.

Step4:
Add hot ghee little by little and mix well


Step5:
Add the fried nuts as well


Step6:
Shape the mixture into laddoos (you may need to hold them tight to get the shape)

Sending this to Dish it out event started by Vardhini

Mysore Pak

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There is no Diwali in South India without this delicious sweet. This is quite easy to prepare with just 3 ingredients and at the same time it can be a bit challenging too for the beginners.
Once mastered, this is just a breeze and can be prepared within 30 minutes.

Ingredients
Besan flour : 1 cup
Sugar: 2 cups
Ghee: 2 cups
Water: 1/2 cup


Procedure:
Step1:
Sift the besan.
Also have a greased pan ready


Step2:
Heat 1 tablespoon of ghee in a wide pan and add sifted besan to it.
Roast it in a medium flame until the raw smell goes off
Keep this aside

Step3:
In a wide pan/sauce pan, mix 1/2 water and 2 cups of sugar.
Heat this mixture to one string consistency
Test for one string
Once the mixture starts boiling have a cup of water by the side. Pour a drop of syrup in the water.If the syrup does not mix with water and forms at the bottom, it is the correct consistency
Alternatively, if the syrup hangs like a single thread in a spatula, it is one string consistency

Step4:
Immediately add the sifted besan to the sugar syrup little by little and mix well.

Step5:
Heat ghee by the side


Step6:

Pour a laddle of hot ghee in the besan mixture.Once the ghee is added, the mixture will froth for a while.(It will be similar to the reaction when  we add vinegar to baking soda).This is quite normal and this is the indication that besan is getting cooked in hot ghee.


Step7:
Once the froth subsides, add another laddle of ghee. Add ghee for every 30 seconds


Step8:
By the time the whole ghee is added, the besan mixture would have cooked.In a couple of minutes, the mixture would form like a ball and will start becoming porous.In Tamil it is called as 'Poothu varuvathu'.

Step9:
Quickly transfer it to a greased pan.
The mysore pak is still getting cooked after pouring into the pan

Step10:
Cut into desired shapes after 10 minutes


Notes:

• Two important things to be noted in making Mysorepak is the right sugar syrup consistency and correct consistency at which the stove is switched off
• The sugar syrup consistency will change very quickly and we need to add besan before that.
• If proper consistency is not attained, then the mysore pak will not set and may resemble halwa
• If the besan is added at the next stage of one string consistency, then the mysore pak will be little crumbly
• This sweet should always prepared in low-medium flame
• This requires constant stirring. No multi tasking
• A perfectly done mysore pak will typically have three different layers, the middle layer being brown and the sides being yellowish brown