Seven Cup Sweet

Or should I say 3 1/2 cup sweet ?

Of the three of us, me my DD & my DH, only my DH has a sweet tooth. So I make sweets rarely. My sweet making takes place during Ramdaan time, and when guests come. This is a simple sweet, nutritious sweet, easy to make and good for children. Bigger people can limit themselves to one piece if they can ;-).

The actual recipe is as follows, I halved the recipe.

1 cup - kadala maavu (Besan aka Chick pea Flour)
1 cup - Cocnut finely grated (avoid the brown part near the shell)
1 cup - Milk
1 cup - Ghee (Clarified Butter)
3 cups - Granulated Sugar

Take a heavy bottom pan, heat it, reduce the flame, add ghee, add besan, grated coconut, fry a little, then add other ingredients.
Stir continously for fifteen mins or so on medium flame. The whole mixture will give a toasted aroma and change colour slightly and come off the sides.
You can add 1/2 tsp of cardomom powder for flavouring, but it is optional.
Pour into greased plate and cut into squares or diamonds when half set. Break apart when fully set. I got around 15 pieces which will last around three days in my house :-)


Dont they look glossy ?

Coconut Chutney - 1

This is a simple chutney which goes with Dosa, Idly, bajji's, bondas, upmas etc..

Ingredients:
Coconut - 1/2 grated
Pottukadalai (Puffed Chana Dal) - 1/4 cup or lesser
Green chillies - 4 (adjust according to the ehat level and your prefernce)
salt to taste
Oil - 1 tbsp
udad dal - 1 tsp
mustard - 1 tsp
perungayam pdr - 1/4 tsp
chopped onions 1 tbsp (two or three sambhar onions)
Curry leaves 1 -  2 sprigs

Procedure:
In the mixie jar, put the pottukadalai and chilli first. then add the grated coconut. Whirr a few times. then add water and grind to coarse consistency.  Add salt to taste. Keep in a bowl.
If you are using ammikal (grinding stone) First grind the chillies with salt, add coconut little by little and grind to paste. lastly add the pottukadali and grind till the pottukadalai is grainy (like coarse rawa). remove paste from the grinding stone, wash and keep the water aside.
Traditionally, the tadka is poured into the chutney, covered for a while and then mixed. In my place, the chutney is poured in the tadka in a kadai and heated till the whole is hot not boiling. You can choose yourself.
So lets come to the thaalichifying.
Heat oil in a kadai, add mustard, let it splutter, add udad dal, curry leaves, perungayam powder, onions. let onions brown. add the chutney to the tadka, mix well. Keep on flame till the whole is hot. Do not allow to Boil. Check for salt and chilli and adjust before serving.