Sherryl's Good Food

Recipes with step-by-step pictures & instructions that encourage everyone to prepare great dishes for their loved ones.

Tag: sweet

Rice Recipe | Sweet Pulav | Mangalorean Recipe | Delicious Sweet Aroma
Rice Recipes
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Sweet Pulav – Rice Recipe

Pulao or Pulav is a delicately flavored rice that is lightly toasted in Ghee and then cooked in spices such as cloves, cinnamon etc. There are different variations of making a pulav in Indian Cuisine with assorted veggies.

Sweet Pulav is mainly served during occasions in Mangalore. The main flavor of this dish is the gorgeous golden brown onions with the addition of raisins and cashew nuts which adds a pleasing crunch and flavor. Mangalorean weddings often have this served with beetroot+raisin or date chutney for a traditional taste.

 

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

 

Ingredients

Basmati rice – 1 cup

Salt – 1/2 tsp

Caster Sugar – 3 tbsp

Ghee/olive oil – as required (see directions)

Onions – 1 large, thinly diced

Raisins – 1/4 cup, soaked in 1/2 cup  warm water (15 mins)

Cashews – 1/4 cup, slit at the center

Water – double the quantity of rice

 

Directions

Soak the raisins in warm water for 10-15 mins. Drain and dry with a kitchen towel.

1. Frying Cashews, Raisins and Onions separately and setting aside in one plate.

Toss the cashews in 1 tbsp ghee and fry on high heat in a frying pan until its lightly toasted. Set it aside.

Cashew-nut | Toasted

Toss in raisins in the same pan with ghee, they will have plumped up. Set aside.

Raisin | Toasted for Pulao Recipe

Toss the onions in the same pan, add 1 more 1 tbsp of ghee and stir-fry on medium-high heat. Keeping eyes on them, they must turn dark golden brown and not black or burnt. This might take a while. Also, avoid tossing them too much.

The Onion | Fried for Rice Recipe | Delicious Sweet Aroma

 

2. In the same frying pan add the rice and toast it lightly with 2 tbsp ghee or oil. Transfer to a large pot.

Toasting Basmati RIce | Rice Recipe

3. Add cinnamon, cloves, salt and sugar. Pour 2 cups of water. It must be at-least 1 inch above the rice level. Cook on medium heat and bring to a boil. Keeping an eye, cover and cook until the rice is tender.

Basmati Rice | Aromatic | Delicious Sweet Aroma

4. Garnish with the fried onions, raisins and cashews.

Garnish food | Rice Recipe | Delicious Sweet Aroma

Serve hot with any curry dish.

Sweet Pulao Recipe | Mangalorean Recipe | Delicious Sweet Aroma

 

Sweet Rice Recipe / Sweet pulao Recipe | Delicious Sweet Aroma

 

 

Cooks tip:

*To obtain a caramelized texture of onions add enough ghee or oil. Wider the space faster is the frying process for larger portions. Keep stirring every minute for even browning.

 

Thank you for your likes and comments. For related rice recipe please click the recipe below. I have a few rice recipes which I prepare occasionally at home that saves a lot of time. When I have taken pictures of them will be sure to post it here and share.

Do not forget to check my Facebook page for more pictures and updates >> https://www.facebook.com/delicioussweetaroma/

 

 

Stay Healthy! 🙂

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August 4, 2017
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Lotus Leaf Bun
Snacks
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Lotus Leaf Buns (steamed with sweet coconut-jaggery filling)

Lotus Leaf Bun is a chinese steamed bun, named after their shape as it is folded in the form of a lotus leaf with a opening with variations in filling like meat, prawns or sweet. They are also called as Bau, pau in Mandarin or Chinese bun which is locally found at hawkers or restaurants in Singapore.

I bought the Leaf Buns at a local supermarket. It was already cooked and just needed a filling. So, I split the bun and filled it with sweet coconut-jaggery, is commonly used filling in our Mangalorean sweet dishes. While steaming the jaggery melts with its juicy flavor and sweetness.The sweetness depends on the  amount of jaggery used for the filling.  It can be served for breakfast or as a quick tea time snack.

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

Leaf Bun / Pau / any bun – 10 pieces

Pounded jaggery – 1/4 cup

Grated Coconut – 2/3 cup

Cardamom seeds/Powder – 2 pinch, if using the seeds then powder them with a pestle

 

Directions

1. In a small bowl add the powdered jaggery, coconut and cardamom powder. Mix with a spoon.

coconut, jaggery, cardamom

2. Slice these delicate lotus leaf buns with a knife. Consider stopping just short of the long end (this way, you can open it up like a hot dog bun and stuff it with the filling).

Lotus Leaf Bun

3. Stuff the buns with the coconut-jaggery filling using a small spoon.

Bun, Lotus Leaf Bun

4. Place them on a steamer basket with parchment paper as a lining. Cover with a Al-foil.

Lotus Leaf Buns (steamend with sweet coconut jaggery filling)

5. Fill a pot with water. Get it to a boil. Place the basket over the pot (this can also be done using a rice cooker). Steam on medium heat for 10 minutes without disturbing.

Steamer

6. Remove the foil that covers the basket (hot steam is released when removing, hence make sure not to burn yourself). You will notice that the jaggery filling has melted making it juicy.

Enjoy hot leaf buns with sweet juicy filling. I love having them for tea.

Lotus Leaf Bun

 

 

Stay Healthy!

Note:

*Sweet flavor can be adjusted based on the quantity of jaggery incorporated.

 

 

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September 28, 2016
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