After the article in The Hindu hits for the blog has increased considerably :). The sad part is that my pictures and recipes are shamelessly copied and used by other websites. Follow this link http://www.chennai.com/more_kuzambu.html I know many other bloggers are upset just like me. But now I will write something that no one can copy, about the homes I have lived till date!
We moved into our new duplex house in February 2012. This is my 25th home.
I was born at no:3 1st street kallukuzhi Trichy. I was born at home before my mother could be hospitalized. Being a girl after three boys, the whole family was elated. I was affectionately called Ponnu (girl).A funny incident happened about which no one was aware for long. At home I was named Latha. My uncle registered my name as Rukmani (my granny’s name). This confusion was solved by naming me as latha rukmani at school! A few months later we left for Calcutta, but we came back to the same house after 4 years.
Cashew burfi was one of first sweets my amma prepared. My granny used to travel a lot to assist her long list of relatives for one occasion or the other. My amma and aunt would carry on with their experimental cooking, with expert advice from my grandpa :). Once as per his recipe they fried cashew in ghee and dropped them into hot, thick sugar syrup! The cashews turned black and could not be separated from the syrup. Only thing they could do was to clean up the kitchen before my granny returned! This was one of first experiments of two great cooks :)!
Traditionally badam is skinned for halwa. I have retained the skin as per dietitians’ advice.
- Badam(almonds) /Cashew – 1 cup
- Sugar – 1 cup
- Cardamom – 4 nos
- Nutmeg – a small piece
- Saffron leaves – a few
- Ghee – 2 tbs
Almond halwa will be cream in colour. Mine is wheatish as I have retained the skin.
- Soak the almonds in hot water for one hour.* Peel the skin if you wish.
- Grind the almonds with cardamom and nutmeg to a smooth paste, adding a little water.
- In a heavy bottomed pan mix the ground paste, sugar and ghee. Cook on a low to medium flame, stirring continuously.
- Cook till the halwa leaves the sides and forms into a ball when stirred.
- Transfer the halwa to a serving dish and decorate with saffron leaves.
Note:* The skin can be peeled easily after soaking for around 5 minutes.