Indian Sweet Varieties

SWEET PONGAL

Ingredients (for two people) :-
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.

Fry the moong dhal (before washing) till it becomes little light brown (it
will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in
very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and
add milk (may be one cup) and cook it till all the milk gets absorbed. Add
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried
coconut, cashews and raisins.

Serve hot in two cups with a spoon of ghee.

SHRIKHAND

Ingredients

1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

PURANPOLI

Ingredients

300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method

Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed
dal.)

Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

PATISA (SOAN PAPDI)

Ingredients

1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet

Method

Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks

COCONUT BURFI

Ingredients

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

IMARTI

Ingredients

2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning
once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

KAJU BARFI

150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method

Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

KHAJUR BURFI OR ROLLS

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method

Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

KALAKAND (MILK BURFI)

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method

Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

BADAM KA SEERA

1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Method

Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

CARROT HALWA

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method

Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

DOODHI HALWA

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method

Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

CHICKOO HALWA

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method

Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

DAL KA SEERA

500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method

Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

ATTE KA SEERA

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method

Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

BEETROOT HALWA

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method

Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

RAVA (SEMOLINA) LADOO

Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

ROSSOGOLLA

Ingredients:

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:

Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings
Time required: 1/2 hour.

PEDHAS

INGREDIENTS

500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:

Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .

Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

MAVA BURFI

Ingredients:

500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)

Method:

Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*

Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3
In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.
Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
Continue as for mavaburfee.

Serves: 25 helpings
Time required:1/2 hr.
Shelf life: 10 days

MALAI LADOO

Ingredients

1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method

1.Mash paneer.
2.Add condensed milk and cook on slow flame, stirring continously.
3.Cook till thick and sides leave.
4.Add essence and remove from flame.
5.Mix well.
6.Pour on plate.
7.Cool. Make ladoos.
8.Sprinkle powdered elaichi and decorate.

GULAB JAMOON

Ingredients

500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method

1.Crumble the khoya. Sieve in the flour and soda together.
2.Mix in the cardomom powder and crushed saffron.
3.Mix well to form a soft dough. Use as much milk as required for kneading.
4.Make balls of even size. Makes about 25-30.
5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6.When they rise up put back on fire and fry till medium brown.
7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9.Microwave lightly or warn over boiling water before serving.

To make the syrup:

1.Take the sugar in a heavy pan and add water to just cover the sugar.
2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

SWEET KACHORI

Ingredients:

For filling:

200 gms. khoya
50 gms milk powder
1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee

For syrup:

250 gms. sugar
1 cup water
1 big pinch saffron

Ghee for deep frying

Method

1.Mix ingredients for filling. The mixture should be soft and crumbly.
2.Mix ingredients for cover. Using water knead to a pliable dough.
3.Cover with a wet cloth. Keep aside
4.Boil sugar and water adding a tbsp. of milk to clear the syrup.
5.Boil till the syrup is slightly sticky between the fingers.
6.Strain. Crush and add the saffron. Keep aside.
7.Make 15 to 16 flattish balls of the mixture.
8.Divide dough also into 15 to 16 parts.
9.Roll one part into a puri, place one mixture ball in the centre.
10.Pull up all the sides to seal the mixture and press in centre.
11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
12.Repeat for remaining kachoris.
13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for one week and
sweetened as required .

Serves:15 helpings .
Time required:2 hr.
Shelf life: 10 days .

SHANKARPALA

Ingredients

1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry

Method

1.Warm the water, sugar and ghee together till sugar dissolves.
2.Add maida and knead into a soft pliable dough.
3.Divide dough into 4 parts.
4.Roll into chappatis 1/3" thick.
5.Cut with a cookie cutter or knife into small diamond shapes.
6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.
7.Deep fry in hot ghee over slow flame till light golden brown.
8.Drain well and keep aside till cool.
9.Store in clean, dry containers.

Making time: 45 minutes.
Makes: 2 1/2 cups.

MITHA KHAJA

Ingredients

1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry

Method

1.Heat the water and jaggery till all of it dissolves in the water.
2.Strain and cool a bit.
3.Mix the cardamom powder and ghee in the flour.
4.Knead the flour with the jaggery water.
5.The dough should be stiff but pliable.
6.Break into approx. 20 parts.
7.Knead each with palm and roll into 4" rounds.
8.Make many tiny slits with knife or fork on each on both sides.
9.Keep them aside on a clean cloth for an hour or so to dry a bit.
10.Deep fry in hot ghee on low flame till light golden in colour.
11.Drain and cool for a while.
12.The khajas will become crisper and harder as they cool.
13.Store in airtight container after cooling completely.

Making time: 45 minutes
Makes: 20-25 pieces

KARANJIA

Ingredients

For cover :
1 cup plain flour (maida)
1 tbsp. ghee
water to knead

For filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

Method

For cover:

1.Roast khoya to a light pink by stirring continuously over low heat.
2.Cool and break in fine crumbs with fingers.
3.Mix flour and ghee well.
4.Add enough water to make soft pliable dough.
5.Keep aside.

For filling :

1.Roast coconut flakes lightly. Cool.
2.Mix all other ingredients.
3.Check for sweetness.

1.Make small (4 ") rounds, not too thin not too thick .
2.Place 1 tsp. filling in one half of round .
3.Fold over the other half, sealing in the mixture.
4.Seal edges by twisting or pressing together .
5.Make all in t he same way.
6.Dry on clean cloth for 30 minutes.
7.Deep fry in hot ghee on low till light brown on both sides.
8.Drain and cool completely before storing.

Note: You may use a karanjia mould for filling them if available.

Making time: 1 hour.
Makes: 13 to 15 pieces.

BOONDI

Ingredients

1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter

Method

1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.

Making time: 30 minutes.
Makes: 3 cups approx.

SIMPLE POTATO CAKE

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes

MYSORE PAK (SOUTH INDIAN DISH)

Ingredients

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure

1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then
you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1
table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.

Cooking time: 45 minutes.
Yield: 40 medium sized pieces.

KESAR PISTA KULFI

Ingredients

Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron

Method

1.Take a pot and mix evaporated milk, condensed milk and wipped
cream with the hand grinder (mixer grinder)
2.Now mix pista and saforn in it
3.Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

APPLE, BANANA & CARROT HALWA (ABC HALWA)

Ingredients

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method

Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.
Preparation time: 40 minutes

Serves: 4

Required ingredients:

Rice — 3 cups

Tamarind Extract — 5 tbsp.

Split Bengal Gram — 2 tbsp.

Peanuts — 0.5 cup

Mustard Seeds — 0.5 tsp.

Dried Red Chile — 5

Green Chile — 4

Black Pepper Corns — 8

Turmeric Powder — 0.5 tsp.

Oil — 0.5 cup

Water — 5 cups

Coriander Leaves — 1 bunch

Curry Leaves — 20

Sesame Seeds — 1 tbsp. (powdered)

Asafoetida — 0.5 tsp.

Salt to taste

In a large bowl, add water and rice and cook until
well done. Remove from heat and in a wide, large
bowl spread out the rice. Add turmeric, half of the
curry leaves and three tablespoons of oil to the
rice and mix thoroughly. Keep it aside.

Meanwhile in a skillet, heat remaining oil on low
heat. To this add black mustard seeds, split
bengal gram, red chile, pepper corns and peanuts.
When the bengal gram turns light brown, add
coriander leaves,remaining curry leaves,
asafoetida, sliced green chiles and tamarind
extract. Stir well. Remove from heat. Now add
salt and sesame seed powder to the skillet and
add it all to the bowl containing rice. Mix
thoroughly. Serve with Verusanagapappu
Pacchadi or plain yoghurt.

Note: You can adjust the amount of tamarind
extract according to your taste.

7-CUP SWEET

Milk - 1 cup
gram flour - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup
Mix well and heat in a fry pan until it becomes soft.

RAS MALAI

Ingredients

Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)

Preparation

Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a
flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown.
Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a
microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half
of the origi- nal volume.
Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that
you may want) to the Half and Half. Heat for a few minutes.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for
a few hours in the fridge.

BADUSHA

Ingredients

2 cups bisquick, sour cream, 2 cups sugar, 1 cup water

Preparation

Make one thread consistency syrup with sugar and water.
Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty
with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the center
immediately after dipping.

MANGO PACHADI

Ingredients
1 large raw mango
1/2 cup coconut gratings, fresh
8 gren chillies, minced
A pinch of hing (asoefetida) dissolved in 2-3 tsp water
4 tsps salad oil
1/2 tsp red chilli powder
Salt to taste

For seasoning:
1/2 tsp mustard seeds
1 sprig curry leaves
1-2 tsp oil for seasoning

Method
Grate the mango and set aside.
Crush together the coconut, green chillies and
salt.
Make the dressing by combining the green chillies,
salt, red chilli powder, salad oil and coconut.
Mix the dressing with the grated mango.
Season with mustard and curry leaves.

RASMALAI

Ingredients
32 oz ricotta cheese(or an equivalent amt of
freshly made Paneer)
10 oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

Method
If you are using the Ricotta cheese,
mix together the confectioner's sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

COCONUT LADDOO

Ingredients
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar

Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars.

KAJU BHARFI

Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)

Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

SWEET PONGAL

Ingredients
1 cup raw rice
1/2 cup green gram dhal
1 cup milk
2 1/2 cups water
3 cups jaggery powdered
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms powdered
2 cloves powdered
1 small piece nutmeg grated or powdered
A pinch of saffron

Method
Roast dry the green gram dhal for a couple of minutes.
Cook the rice and green gram dhal with 2 1/2 cups of
water and 1 cup milk in the microwave and set aside.
Dissolve the jaggery in 3/4 cup water and cook on a low
heat till the jaggery melts.
Strain the jaggery to remove the dirt.
Put the syrup once more on the heat and stir till it
becomes slightly sticky.
Add the cooked rice and dhal.
Heat the 4 tbsp ghee.
Fry the cashewnuts and raisins and add to the pongal.
Add the powdered cardamoms,cloves nutmeg and saffron.
Mix well.
Serve hot.

RAVA LADDOO

Ingredients
1 1/2 cups rava(semolina)
1 1/2 cups sugar
1/2 cup ghee(clarified butter)
4-5 cardamoms , powdered
2 tbsp cashewnuts cut into very small pieces
2 tbsp raisins.

Roast the rava in the 2 tbsp ghee till light golden
in colour.
Mix the sugar,roasted rava and cardamom and powder
fine in a dry grinder.
Heat the remaining ghee,fry the cashewnuts and
raisins.
Add to the rava-sugar mixture.
Shape into tight laddoos(small round balls).
The laddus can be stored in an airtight container for a few days.

KALAKAND

Ingredients
10 oz powdered milk
10 oz confectioners white sugar
16 oz ricotta cheese(a small container of the
cheese will do)
2 tsp sliced almonds and chopped cashewnuts

Method
Mix the three together to get a creamy paste.
Put the mixture in a microwaveable dish and
cook on low heat in the microwave for about an hour.
Transfer to a open flat dish and top with sliced
almonds and cashewnuts.
Eat when cooled down to room temperature.

If you use low-fat cheese and milk and cut down on
the sugar, you have a very low-calorie delicious
and nutritious dessert.

MANGO SHRIKAND

Ingredients
1 16 oz container plain unflavoured yoghurt (or home-made curds)
1/2 cup sugar
8 oz mango pulp
1/2 tsp cardammom powder
1 tsp sliced pistachios
1/2 tbsp mixed dryfruits

Method
Whip together the sugar and yoghurt till smooth and
creamy.
Strain the mixture through a muslin cloth to remove all liquid.
Strain the mango pulp in a similar way to remove most of the liquid.
Mix in the strained mango pulp and the cardamom powder.
Pour into a large container and chill in the
refridgerator for about 3-4 hrs.
Serve in individual dessert bowls topped with pistachios
and dry fruits.
This will serve 2 people.

RASMALAI

Chhena 250 gms.
Flour 4 tbsp.
Sugar 1 kg.
Milk 2 ltrs.
Pistachio nuts 1 tbsp.

1. Knead and mash Chhena, add 2 tablespoons flour and make a dough.

2. Divide it into 12 equal portions, make balls and press between your
palms to flatten them. Keep aside.

3. Dissolve 500 gms. sugar in the same quantity of water, bring it to a boil
and add rest of the flour dissolved in water.

4. Now add the dough portions (rasmalai) in it and cook over a high flame
for 10 minutes. Add half a cup of water and again bring it to a boil. Cook for
another 3 minutes.

5. Remove them and keep in a thin sugar syrup prepared from 250 gms of
sugar and 500 mls. of water.

6. Now take milk in a heavy bottomed pan, bring it to a boil, reduce the
flame, stir continuously. Simmer until it is reduced to a thick consistency.

7. Add rest of the sugar and keep on a medium flame till the sugar is
completely dissolved. Remove from the flame and refrigerate for an hour.

8. Squeeze the rasmalai and put them into chilled milk. Keep in refrigerator
for another half an hour.

9. Serve cold, garnished with sliced pistachio nuts.

JALEBI

Refined flour 300 gms.
Green cardamom powder ½ tsp.
Curd (yogurt) optional
Sugar 500 gms.
Color (optional) a few drops
Soda bi-carb 1 tsp.
Ghee for deep frying

1. Mix flour, soda and Yogurt. Add some water and make a batter.

2. Leave it overnight to ferment.

3. Mix it, add a little water if required and make it into a pouring
consistency.

4. Prepare sugar syrup with equal quantity of sugar and water. Add green
cardamom powder and cook it for 20-25 minutes.

5. Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it
into medium hot Ghee giving jalebi shapes.

6. Cook it from both sides. Remove and keep it in sugar syrup for at least 5
minutes before serving.

Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the
center.

BASOONDI

Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.

1. Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce
it to get a thick consistency. Stir continuously to avoid milk sticking to the
bottom of the pan.

2. Add charoli seeds and sugar.

3. Cook on a slow fire for 10 minutes.

4. Add green cardamom powder .

5. Pour into a serving dish and serve cold

SWEET PONGAL

Sakkarai Pongal

Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure
cooker.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little
water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins,
grated coconut in ghee and add this to the mixture and stir well.Add some extra
ghee while serving.

DAL PAYASAM

Moong dal - 1
Powdered jaggery - 1
Gran dal - little(1 spoon)
Steam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so
that it just dissolves) and bring it to boil. Add the cooked dal mixture and heat for a
little while. Add cardomom powder.Roast some cashews in ghee and add it to the
mixture.

KOZHUKKATTAI

Outer cover:
Rice flour - 1, water 1
Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant
stirring so that it becomes thick. Cover and keep aside for 1/2 hour.Then take even
sized balls of this and shape it into a hollow hemisphere.
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave
for 5 min.Heat this mixture in low heat with constant stirring
Stuff the poornam in the hemisphere and close it by extending the covering
flour.Place these in a plate and steam in a pressure cooker or a large vessel until
fully cooked

POLI

Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated
coconut, cardomom and grind.Make it tghick by heating in low heat for a little
while. Make this into round balls.
Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat
it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and
pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over
until both sides are cooked well.

SOMAASI

Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin
removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.
Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum
water and knead tightly. Make this flour into even sized balls and roll in the form of
pooris or chappathis.
Place 2 tsp of the poornam on this and fold it sealing on the sides, so that it
becomes semi-circular in shape. Deep fry this in oil.

BAADHUSHA

Make sugar syrup by mixing 150g sugar with equal amount of water and cooking
for about 5 minutes. To 100g of ghee add a pinch of salt, a pinch of baking soda and
mix until bubbles appear. Add 100g of maida to this and mix by sprinkling water in
steps so that it becomes soft. Make this into uniform balls and flatten it lightly on
both sides. Deep fry this in oil and when it it cooked, put it immediately into the
sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the
procedure with all the balls. You can decorate it on top with grated coconut.

MOTICHOOR LADOO

Ingredients

For boondi:

2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:

2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method

For syrup:

1.Put sugar and water in a vessel and boil.
2.When sugar dissolves, add milk.
3.Boil for 5 minutes till scum forms on top.
4.Strain and return to fire.
5.Add colour and boil till sticky but no thread has formed.
6.Add cardamom powder and mix. Keep aside.

For boondi:

1.Mix flour and milk to a smooth batter.
2.Heat ghee in a heavy frying pan.
3.Hold strainer on top with one hand.
4.With the other pour some batter all over the holes.
5.Tap gently till all batter has fallen into hot ghee.
6.Stir with another strainer and remove when light golden.
7.Keep aside. Repeat for remaining batter.
8.Immerse boondi in syrup.
9.Drain any excess syrup.
10.Spread in a large plate. Sprinkle few tsp. hot water over it.
11.Cover and keep for 5 minutes.
12.Shape in laddoos with moist palms.
13.Cool and keep open to dry, before storing in containers.

KOZHAKATTAI

1 full coconut
200 gm grated coconut
2 or 3 spoons water

mix all 3 and keep n sim in stove. Powder elaichi and add ghee before bringing down.
When you touch water and then the jaggery, it should not stick.

2/3 cup water, little salt, 1 big spoon oil, rice flour

allow water to boil, add flour, keep in sim and cook till it sweats.
When steam comes, stop and bring down.
Mix the batter, it will roll into a boll. Leave for 15 minutes.

Then stuff and steam kozhakattai in cooker.

KOZUKKATTAI (STUFFED RICE BALLS)

Ingredients

Rice flour 1 cup
Water 1 1/4 cup
a pinch of salt
1 tsp oil

Method

1.Boil the water adding the salt and the oil.
2.Add the rice flour and stir it until it forms a lump.
3.Cooking the rice flour should take only 2 mts.
4.As soon as it is done, cover it for about 10 mts.
5.Knead it well until its very smooth.
6.Make little cups and stuff it with the stuffing you have prepared and
steam it for about 10 mts.

Stuffing:

1.There are many varieties of stuffing. The most popular is sweet
coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder,
one pinch of cardomom powder.
2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon
of water and keep on stirring for about 10 mts or until the moisture
dries. It should not be too dry either. Make small balls about the size
of a cherry. This can be prepared a day or two ahead and stored in the
refregirator.

SARKARAI PONGAL

Ingredients :

2 litres milk
10 almonds
1 1/2 cups newly harvested rice
1/4 cup moong dal
15 cashew nuts
1 1/2 cup jaggery grated
30 kishmis
1/4 level teaspoon nutrieg powder
1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
2 tablespoons ghee.

Method:
· Chop almonds and cashewnuts.
· Clean kishmis
· Pour milk in the earthen pot called ‘Pongapani’ and place it on fire.
· When the milk starts boiling add rice and dal, after washing.
· As soon as the rice and dal are cooked to softness, add jaggery and ghee.
· Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom powders.
· Lastly put in the kishmis.
· Bring to one or two good boils.

RASMALAI

INGREDIENTS :
Milk - 1 1/2 litre
White Vinegar - 3 tbsp.
Sugar - 3 cups
Flour (Maida) 2 tbsp.
Crushed Green Cardamoms - 1 tsp.
Pistachios - 10-12
METHOD :
1. Boil milk and cool it.
2. Add vinegar to the milk, slowly little by little and keep stirring.
3. Filter the mixture using a muslin cloth and squeeze out the water (whey).
4. Place the cheese (paneer) on a board and while still hot, knead it till no granules are left.
5. Repeat the process after adding the flour to it.
6. Make small balls from the mixture and flatten it.
7. Make thin sugar syrup. In a small bowl mix little flour with water and add this to the boiling sugar syrup.
8. Add crushed cardamoms to the syrup.
9. Add the rasmalais to the sugar syrup. Garnish with grated pistachios.

SWEET SHAKARPARA (DIAMONDS)

INGREDIENTS :
Flour - 2 cups
Milk - 1/2 cup
Sugar - 1/2 cup
Sesame seeds (til) - 2 tbsp.
Ghee - 4 tbsp.
Salt - 1/2 tsp.
Oil or Ghee for deep frying
METHOD :
1. Warm milk . Add ghee and sugar and stir till well dissolved.
2. Add this mixture to the flour and bind to a hard dough.
3. Add sesame seeds and knead well. Divide the dough into large balls.
4. Roll out on a board into thick rounds. Cut into small diamond shaped pieces.
(This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion)
5. Deep fry in hot oil till light brown in color.

BESAN LADOO

INGREDIENTS :
Besan - 4 cups (a bit thicker than ordinary)
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.
METHOD :
1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3. When the aroma comes, remove from heat and cool.
4. Add the powdered sugar to it and mix well.
5. Add the almonds and shape the mixture into balls.

CASHEWNUT BARFI

INGREDIENTS :
Cashewnuts - 300 gms. (finely ground)
Milk - 500 ml.
Sugar - 1 cups
Khoya - 250 gms.
Coconut - 1 (grated)
Almonds (Badam) and pistachios- 10 gms. each (chopped)
Ghee or oil - 1 cup
Cardamoms - 2 (ground)
Few strands of saffron
Pinch of nutmeg
Silver varak (paper)
METHOD :
1. Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins. and keep aside.
2. Add khoya to cold milk. Separately, add the nutmeg with a little milk and keep aside.
3. Fry the coconut in oil till it turns a light brown.
4. In a heavy bottomed vessel, boil the milk and add the sugar.
5. Stir till it dissolves, then add cardamom, saffron and nutmeg. Add the khoya, cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.
6. Continue cooking on a low flame, stirring constantly. When the mixture leaves the side of the vessel, remove and spoon contents into a greased thali.
7. Smoothen with the back of a flat spoon. Garnish with varak, almonds and pistachios.
8. Cut into diamond shaped pieces and serve.

DRYFRUIT HALWA

INGREDIENTS :
Cashewnuts, Walnuts, Almonds and Pistachios - 100gms. each (coarsely ground)
Milk - 1 glass
Sugar - 300 gms.
Khoya - 400 gms.
Black raisins - 50 gms.
Ghee or oil - 1 cup
Cardamoms - 2 (ground)
METHOD :
1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
2. Boil the milk and add the sugar. Stir till the sugar dissolves.
3. Remove from heat and mix well with the khoya. Add the dryfruits , raisins and cardamom pwd. and mix well.
4. Spoon the mixture into a greased plate and smoothen with a flat spoon.
5. Cut into diamond shaped pieces and garnish with almonds and pistachios.

DAL PAYASAM

INGREDIENTS :
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
METHOD :
1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
5. Again add 1 cup hot water to the ground and drained coconut and grind.
6. Squeeze the milk out and reserve in a separate bowl from the previous.
7. Add this second milk to the fried dal and pressure cook it.
8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well.
10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews and raisins.
11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from heat and serve hot.
12. It tastes great if eaten cold too.

RED BEET PARATHA

Ingredients
2 cups wheat flour
2 tbsp chana flour
1 red beet
1 bunch of coriander leaves
1 tbsp oil
2 tbsp sesame seeds
1 tbsp red chilli powder or 5 to 6 green chillies (optional)
1/2 tbsp haldi
1/4 tbsp asafoetida and salt to taste
Method
Grate the red beet and finely chop the coriander.
Add all the above listed ingredients and make a dough out of it.
Take a small portion of the dough and roll them into parathas.
Roast them onto the tava by adding little ghee to it .
Delicious Parathas are ready and tastes very good with spicy tomato chutney.

CHEESY SWEET JAMUNS

Makes about 24
150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
60 gm mawa
1/4 tsp baking powder
Oil for frying
Stuffing
90 gm Amul Cheese-grated
90 gm mawa
100 gm sugar
1 tbsp cashew nuts-chopped
2 tsp grated coconut
1 tbp raisins-chopped
1tsp chironji-chopped
Syrup
200 gm sugar
3 cups water
1 tbsp milk
1/2 tsp cardamom powder
2 tsp rose essence
Silver foil for decoration
Method
Prepare syrup by boiling together the sugar and water. And milk and remove the scum as it surfaces. Boil till 3 cups of clear syrup are obtained. Remove from fire and flavour with essence and caedamom powder. Keep aside.
Cook the mawa for stuffing in frying pan till it is golden brown. Add the rest of the ingredents and mix well. form into small balls and keep separately.
Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Knead well and from into as many balls as the number of stuffing balls you have. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Fold over adn close sides to make an oval Jamun. deep fry on low fire till dark brown. Drain well and immerse in warm syrup for an hour. Serve warm decorated with silver foil.

BESAN BURFI

Ingredients:

1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional)

Method:

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells . (Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down.

RAABDI

Ingredients:

  • Whole Wheat/Plain Wheat flour — 1 cup

*Sugar — 6-7 tbsp

  • Milk — 4 cups

*Ghee/Unsalted Butter — 4 tbsp

  • Chopped Almonds — 1 tbsp or to taste
  • Chopped Pistachio nuts — 1 tbsp or to taste<BR. strands * Raisins — 1 tbsp or to taste

Method:
1. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
2. Now add wheat flour to this
3. Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!)
4. Add milk to wheat flour
5. Add sugar to mixture
6. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick)
7. Add Almonds, Pistachio, Saffron (extremely good for winter)

RAS MALAI

Ingredients:

Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)
Method
· Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown.
· Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the origi- nal volume.
· Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few minutes.
· After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.

RASAGULLA

Ingredients:

Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
Method
· Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd.
· Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight).
· Place curd in food processor and process for one minute. It should be soft but not sticky.
· Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
· Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
· When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once.

LADDU

Prepare boondi. Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Drop the boondis into the sugar syrup and mix well.Roast some cashews and raisins in ghee and add it to the mix. Also add a feww cardomoms and kalkandu and mix well. Wait until the mixture cools down to a temperature where the hand can withstand the heat. Now make into even balls by pressing lightly with hand. Allow to cool.
Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

RAVA LADDU (RAVAALAADU)

white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

SAKKARAI PONGAL

Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and add this to the mixture and stir well.Add some extra ghee while serving.

JILEBI

Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.
Soak urud dal for 1/2 hour and grind it into a thin soft paste. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.

KOZHUKKATTAI

Outer cover:
Rice flour - 1, water 1
Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Cover and keep aside for 1/2 hour.Then take even sized balls of this and shape it into a hollow hemisphere.
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave for 5 min.Heat this mixture in low heat with constant stirring
Stuff the poornam in the hemisphere and close it by extending the covering flour.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.

POLI

Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls.
Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both sides are cooked well.

SOMAASI

Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder.
Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis.
Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi-circular in shape. Deep fry this in oil.

PANCHAMRITHAM (FRUIT SALAD)

Fruits - 1 banana, grapes- a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple
Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.

MILK APPAM

Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.

SWEET PUTTU

Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles.
To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in categories/sweets.html - ellurundai
Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.

PAANAGAM

Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.

SWEET ADAI

Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.

BADAM KHEER

IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonKesari powder (color) a small pinch (optional)
MethodSoak saffron in little cold milk, and keep it aside.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste, and keep the same amount ofsugar aside.Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

PAAL POORI (SWEET POORI)

IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t.spoonsSaffron 1/4 t.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying
MethodSoak saffron in little cold milk, and keep it aside.Soak rava in little water for 10 minutes.Soak almonds in hot water for 1 hour. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes. Add saffron, and kesar color to above and let it cool.Knead maida, soked rava, and sugar into a nice dough, using somecold after. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot.

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