Boondi Ladoo Recipe / Boondhi Ladoo Recipe -How to make Boondhi Ladoo.

Step by step method /picture to make Boondhi Ladoo

Boondi Ladoo

Ingredients
Besan / Kadalai Maavu / Bengal Gram Flour-1 cup

Sugar -1 &1/4 cup

Water -3/4 cup

Cashew nut- 2tsp

Raisins-2tsp

Cardamom powder-1/2tsp

Ghee-1/2 tbsp
Oil to fry

Edible camphor/Pachai kalpuram- a pinch (optional)

Yellow & green food color -a pinch (optional )

Boondi Ladoo

Method

Add water & make a smooth semi thick batter with besan.
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside(do not fry the boondhi's too crisp).Repeat till you finish the batter.
Boil water & sugar till it reaches to a one string consistency.
Switch off the flame,add the cardamom powder &edible camphor.
Fry nuts & raisins in ghee,add it to the sugar syrup.
Now add all the fried boondhis to the warm sugar syrup & mix it well.
Close and keep it for 10 minutes (mix it in between).
Make ladoos while still warm.
Boondhi ladoo are ready to eat!!!.

Tips

a) If your mixture becomes hard,keep in stove for 2 minutes it will loosen up.Then make balls immediately.
b) If the mixture is loose do not worry heat it up for 2 minutes in high flame till the extra water evaporates,then cool & make ladoos.
c) If adding colours  then take out 2 ladles of the batter in two separate bowls.Mix the food colours to each bowl, mix it well & make boondhis. or just use one colour.
d) Do not fry the bhoodi's till crisp,remove when 3/4th done.

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Sesame Ladoo Recipe / Nuvvula Unda / Til Ka Ladoo Recipe / Til Ke Laddoo

Sesame Ladoo

Ingredients
Roasted & powdered  white sesame seeds -1 cup
Brown sugar-1 cup
Melted ghee-3tsp
Method
Mix above ingredients in a bowl.
Pour the warm melted ghee & mix it well.
Roll it out into tight balls while still warm.
Store it in a jar.
Note:
You can also use grated jaggery in this recipe.
Do not burn the sesame seeds while frying.Sesame should be just light golden brown.
You can add cardamom powder for flavour.

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Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi

Kulfi

Ingredients
Evaporated milk - 1 can (354 ml )
Condensed milk -1 can ( 14 oz )
Whole milk -1/2 cup
(If you think is too sweet then add extra 1/2 cup of whole milk.)
White bread -1 slice
(I used brown bread in this recipe because it gives nice colour to the kulfi)
Crushed saffron a generous pinch
Cardamom powder-1/4tsp
Chopped pistachio & almonds-each 1tsp

Kulfi

Method
Remove the crust from the bread slice its optional.Dry grind the bread to a smooth powder.This will look like bread crumbs.You can also crumble it with your fingers.
Take a bowl & mix all above ingredients including the bread crumbs.
Blend everything together.
Pour these in kulfi moulds / Popsicle moulds or any plastic container & freeze them overnight or at least 8 hours.
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.
Enjoy this easy version Kulfi, a best summer Ice cream!

Note:
a)If you think is too sweet then add extra 1/2 cup of milk.
b)You can also crush the nuts in mixi instead of chopping.

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Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu

Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup

( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.

You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.

Serve them hot.

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Chandrakala / Suryakala/Chandrakala Gujiya / Chandrakala Recipe / Suryakala Recipe/Stuffed Sweet Puffs Recipe-Deepawali Sweet Recipe

Step by step picture & method to make Chandrakala sweet,A perfect Diwali sweet !

Suryakala/Chandrakala

Yields : 12 pieces
Ingredients for the outer covering
Maida/All purpose flour -1 & 1/2 cups
Ghee-4tbsp
Water -1/2 cup (may be little less)
Ingredients for the filling
Homemade khoya -1 cup
Chopped nuts -3tbsp
(I used pistachio & almonds)
Dessicated coconut -1tbsp
Castor sugar-3tsp
Cardamom powder-1/2tsp
Saffron-a pinch
Ingredients for the sugar syrup
Sugar -1 & 1/2 cups
Water-1 cup
(Boil water & sugar together.Bring the sugar to 1 & 1/2 string consistency.Switch off the stove & keep it aside)
For garnish
Chopped nuts
Silver Vark
Saffron
Other ingredients
Oil-to deep fry

Suryakala/Chandrakala

Method
Mix maida & ghee in a bowl,add water & little by little & form into a soft dough.Cover & rest it for 15 minutes.
Take a pan & in low flame roast the khoya for a minute,remove it in a bowl.In the same pan dry roast the nuts for a minute and take them out.
Mix khoya,nuts,coconut,cardamom powder,sugar & saffron in a bowl & your filling is ready.
Now roll out the dough into a big circle (Do not roll them out very thin),i used a round cutter to cut them into small circles.
Place a  teaspoon of the filling in the middle of the circle.Wet the edges & place another circle on top of the filling.Seal it well by pressing the edges with a fork.if you can make the design then fold the edges to give a pattern.
Heat oil in a kadai,drop these chandrakala in oil.In medium low flame fry them both sides till light golden brown.Remove on paper napkin,prick each chandrakala once in the middle(for the sugar syrup to penetrate).
Immediately soak them in the warm sugar syrup,turn both sides & keep it for couple of minutes.Remove them on a place ,sprinkle with chopped nuts,saffron & vark,serve them at room temperature.
Note:
a) Do not hurry up in frying,always fry in medium low flame.
b) Make your dough non-sticky & pliable.
c) Do not roll out the circles very thin,otherwise your filling will come out.
d) While frying add ghee & oil,which gives a nice rich taste to your sweet.

Inspired by :Mayeeka

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Walnut Katli / Walnut Burfi Recipe / Walnut Fudge Recipe / Akhrot Burfi / Akroot Burfi

Celebrating my blog's 5th Birthday ! Happy to see www.sailajakitchen.org  is stepping into its 6th year.Thanks to one & all for keeping my blog active by your valuable comments.

Walnut Burfi

Ingredients
Powdered walnuts-1 cup
Sugar-3/4 cup
Water-1/4 cup
Cardamom powder-1/2tsp
Ghee-1tsp
Edible silver paper for decoration(optional)
Method
Boil sugar & water till you get a 2 string consistency,switch off the stove.
Remove from heat, add the walnut powder & cardamom powder and mix it well till it forms a soft ball.
Add ghee & knead it well.
Spread it on a grease plate or on a wooden cutting board, roll it to any thickness you want.
Decorate with edible silver foil,cool & cut it into desired shape.
Yummy Walnut Katli /Burfi is ready to serve.

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Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe - Karnataka Style Poli Recipe

Step by step method & picture to make Puran Poli/Poli/Obbattu ( Karnataka Style Poli)

Makes : 14 polis
Filling ingredients
Channa Dhal-1/2 cup
Thur/Toor Dhal-1/2 cup
Salt a pinch
Grated coconut-1/2 cup
Jaggery-1 cup
Water- 1 &1/2 cup (for cooking Dal)
Water - 1/2 cup (To dilute jaggerY)
Cardamom powder-1tsp

Outer covering
Fine white rava/chiroti rava-1 cup
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-6tsp
Water-3/4 cup

(Mix all above ingredients together,knead it to a soft dough,cover & rest it for 30 minutes)

.

Other ingredients
Ghee & Oil -take equal potion to fry poli (Required amount)
Method
Pressure cook both the dhals with a pinch of salt & 1 & 1/2 cups water till soft.If there is any extra water drain it out & use it while making any gravy.Cool & blend it in mixi along with grated coconut & cardamom powder.
Dilute jagger in 1/2 cup of water,filter it to remove any impurities.Give a boil,lower the flame & add the ground mixture & in low flame stir it till its thick & leaves the sides of the pan.Cool the mixture & divide them into small equal balls.
Divide the dough mixture into small equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook the poli with little ghee or oil around them till its light brown on all sides & cooked.Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) The above polis are Karnataka style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe

Step by step method/ picture to make Sakarrai pongal...

Sakkarai Pongal

Ingredients to be pressure cooked

Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Salt-a pinch
Water-4 & 1/2 cups

Other ingredients

Jaggery /Vellam -1 & 1/2 cups
Water 1 & 1/2 cups
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional ,if you don't like the smell then avoid)
Ghee- 4 tbsp
Chopped cashew nut- 12
Raisins- 1tbsp

Sakkarai Pongal

Method

Dry roast yellow moongh dhal till light brown colour.

Add the washed rice, salt & water, pressure cook till soft.

Mean while dilute the jaggery in water, filter to remove any impurities. Pour this filtered jaggery liquid into the cooked dhal/rice mixture.

Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.

Heat ghee in a pan & fry the nuts till light golden brown , pour this into the sweet pongal.

Switch off the stove & serve them hot.

Note :

a) Water quantity depends upon the quality of rice, add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.
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Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe / Butter Badusha

Step by step method & picture for making Badusha.

Ingredients

Maida/All purpose flour-1 & 1/2 cup

Melted butter-1/4 cup

Oil-1/8 cup

Curd-1 & 1/2 tsp

Sugar-1/2 tsp

Cooking soda-2 pinch

Water-less than 1/4 cup

Oil-to fry

Syrup

Sugar-1/2 cup

Water just to immerse

Cardamom powder-2 pinch

Lime juice-1tsp

Method

Boil sugar & water till one string consistence.Add cardamom powder & lime juice,keep it aside.
In a bowl mix melted butter,oil,cooking soda,curd & sugar,whisk it well.
Add the maida & mix till it crumbles ( it should resemble bread crumbs).Add water little by little ( do not add the water fully) & make a smooth dough.
Knead the dough for at least 10 minutes to get a smooth soft dough.
Take a small ball of dough,pinch the edge & fold to make a swirl like pattern (like you fold kozhukattai or gujiya).
Heat oil in a kadai,in low flame fry the badhushas till brown on both sides.Remove it on a kitchen towel,immediately soak it in warm sugar syrup for at least 2 minutes. Make sure the sugar syrup is well coated all sides of the badhusha, transfer it to a plate.
Decorate it with some crushed pistachio,saffron or cherry.Cool completely & store it in an air tight container in room temperature.

Tips: 
a) Fry the badhushas in low flame otherwise the outer portion will be brown & inside will be uncooked.To not hurry up in frying then the texture of the badhusha gets affected.
b) If your badhusha's are break then these must be the cause- excess butter,oil or cooking soda.To rectify just add some more flour & knead again.
c) This tasted excellent when consumed the next day,do not keep it in fridge will stay fresh for 4 to 5 days at room temperature.
d) Lemon juice is added to the sugar to avoid crystallization.
e) Before dropping the fried badhusha's into the sugar syrup ,make sure its warm.
f) If you are not able to make the swirls/patter on badhusha just flatten it make a impression in the middle (which will look like a doughnut).
g) Kneading the dough for at least 10 minutes is very important to get a smooth soft dough.

Courtesy:Raks kitchen

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Pori Urundai For Karthikai/Karthigai Deepam (Sweet Puffed Rice Balls)

Step by step method/picture to make pori urundai/puffed rice balls for karthigai/karthikai deepam.

Ingredients
Pori/Borugulu/Puffed rice-3 cups
Jaggery-1 cup
Water-1 cup
Cardamom powder-1/4tsp
Dry ginger powder/sukku/chukku-1/4tsp
Coconut cut into small bits & fried till brown in 1/4tsp of ghee -2tbsp
Ghee to grease your palms

Method
Dissolve the jaggery in water,filter to remove impurities.Pour the filtered jaggery in a pan & bring it to a boil.In medium low flame boil the jaggery till it reaches to a ball consistency(This means when we take a drop of jaggery juice and pour it in water, it should not dissolve, should be able to make a ball out of it).
Switch off the stove add the dry ginger powder,cardamom powder,coconut bits & pori/puffed rice.Mix it well, grease your palm with ghee & form it out into small balls while still warm.Cool & store it in an air tight container.

Note: Use only pagu vellam (jaggery) for this recipe.The syrup should be a ball consistency,it is very important,otherwise you won't be able to make balls.Balls has to be rolled fast,otherwise it will go dry.If your mixture doesn't hold slightly warm the mixture & try making balls.Apply some ghee or dust your hand with rice flour while making balls.

Courtesy: jeyashrikitchen

Kasi Halwa / Poosanikai Halwa / Kashi Halwa / White Pumpkin Halwa / Ash Gourd Halwa

Kasi Halwa

Ingredients
Grated white Pumpkin -1 cup
(squeeze out the water)
Sugar-1/2 cup
( add more if you want too sweet)
Ghee - 6 tsp
Melon seeds - 2tsp
( you can also add fried cashew nuts)
Cardamom powder-1/4 tsp
Saffron strings - few
Yellow food colour - a pinch (optional)

Method
Remove skin and seeds from the pumpkin.Grate the pumpkin using a grater or grate it using a food processor.Squeeze out the water and measure the pumpkin.Usually sugar is added half the quantity of the grated pumpkin.If its 1 cup grated pumpkin then add 1/2 cup sugar.
Do not discard the water use it while making gravy,soups or chapati dough.
Heat 1 tsp of ghee in a pan fry the pumpkin till raw smell has disappeared & cooked well.
Add sugar and few drops of food colour and saffron,cook till the halwa is thick.Add the remaining ghee and cook till ghee separates the halwa.Switch off the stove
Add the cardamom powder & melon seeds mix it well.Serve the halwa warm.

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Semiya Kesari Recipe / Vermicelli Kesari Recipe

Step by step method/picture to make semiya/vermicelli kesari..

Semiya Kesari

Ingredients
Semiya/Vermicelli -1 cup
(I used the Bambino semi thick variety)
Sugar-3/4 cup
Cardamom powder-1/2tsp
Cashew nuts-1tbsp
Raisins-1tbsp
Ghee-2 to 3tbsp
Water-1 & 1/2 cups
Saffron-a generous pinch
Milk-1tbsp
Yellow food colour-a pinch

Semiya Kesari

Method
Heat 1 tsp of ghee in a pan, fry the nuts & raisins till light golden brown ,keep it aside.
In the same pan heat 3tsp of ghee add the vermicelli/semiya & in low flame fry till its light golden brown in colour.
Mean while boil water,add food colour to it.Add this boiling water to the fried semiya,cover & in low flame cook till it all water has been evaporated & cooked.
Add remaining ghee & sugar,give a nice stir.
Add the saffron soaked in milk & the fried nuts.Cook this mixture till its semi dry.
Switch off the stove & serve it warm.
Note: 
a) Make sure you fry the semiya till light brown.
b) Do not add too much water otherwise it well get mashed up.
c) For extra taste you can also add rose essence if you like the smell of it.

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Adhirasam Recipe / Arisalu Recipe/Ariselu Recipe / Athirasam Recipe

Step by step picture & method for making Adhirasam/Arisalu/Ariselu.A simple & easy method in making Adhirasam....

Adhirasam

Ingredients

Raw rice-1 & 1/2 cups

(I used sona masoori rice)

Jaggery-1 cup
(dark variety/pagu vellam)
Water-1 cup
Dry ginger powder-2pinch
Cardamom powder-1/4tsp
Sesame seeds-1tbsp
Ghee-1tbsp

Oil-to deep fry 

Method
Wash & soak the rice for 2 hours.Then drain the water & spread it on a clean towel for 30 minutes.
While still wet grind it in 2 batches to a very fine powder in a mixi.Sieve the flour to remove any grains.
Always keep the flour covered otherwise it will leave the moisture & become dry.To this add the sesame seeds, cardamom & dry ginger powder & keep it ready.
Heat a pan pour water & dissolve the jaggery,filter to remove any impurities. Now get back to the stove & heat the diluted jaggery till it reach to a soft ball consistency( take water in a small plate,drop the syrup in water. With your fingers try to make a soft ball out of it,then this is the right consistency) switch off the stove.
Pour this jaggery liquid into the rice flour mixture & mix to make a soft dough.
Once cool,cover & keep it overnight in a closed container.
Next day divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil as you see in the picture.
Store it on a air tight container.
Notes:
If your dough becomes hard,before making adhirasam add 1 or 2 tsp of milk.Knead it well & then make.
Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
Keep the dough overnight at room temperature.
Rice flour should be very smooth,sieve it well.
Poppy seeds can be used instead of sesame seeds.
Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

Courtesy: Rakskitchen

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Version 2 Click HERE for making Adhirasam using with Store bought ready made rice flour.

Rava Ladoo Recipe / Sooji Ladoo Recipe / Semolina Ladoo Recipe - Gokulashtami Recipes

Rava Ladoo

 Yields: 15 small ladoos
Ingredients
Sooji/white rava/semolina-1 cup
(Slightly dry roast,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Grind it to a very fine powder)
Cardamom powder-1/4 tsp
Chopped cashew nut & Raisins fried in ghee-1 tbsp
Melted warm ghee-required amount

Method
Mix all above ingredients together in a bowl.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.


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Aval Ladoo Recipe / Poha Ladoo / Flattened Rice Ladoo / Atukulu Ladoo

Aval Ladoo

Yield: 25 small ladoos
Ingredients
Dry roasted red or white Aval/Poha/Flattened rice-3 cups
(do not fry till brown & grind to a fine powder)
Slightly roasted desiccated coconut -1 & 1/2 cup
(grind it to a fine powder)
Cardamom -5 (powdered)
Brown sugar- 1 & 1/2 cup
( if your sugar is not fine powder it)
Ghee- 1 tbsp
Milk required amount to make the ladoos

Method
Take all above ingredients in a bowl.
Sprinkle milk little by little & form tight balls.
Your tasty ladoos are ready.

Note:
Consume these ladoos in a day or so.If you want to store it then keep it in fridge.
You can use white sugar instead of brown sugar.
Use any colour Poha for this recipe.


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Chocolate & Walnut Fudge

Happy 4th birthday to sailajakitchen.com.Stepping into its 5th year.Thanks to one & all...

Ingredients
Condensed milk-1 (14 oz) tin
Chocolate chips-1(12 oz )packet
Butter-5tbsp
Milk powder-1/2 cup
Vanilla essence-1tsp
Slightly roasted & chopped walnuts-3/4 cup
Sugar-1tsp
Method for the White layer
Line a tray with an aluminium foil & keep it ready.Mix 1/4 of the condensed milk,milk powder,2tbsp of butter & sugar.Cook it in microwave for 1 minute.Add essence mix it well & keep it for another 10 seconds(till it forms a soft ball).Pour it on the tray & spread it evenly.
Method for the Chocolate layer
Mix remaining condensed milk,walnuts,3tbsp of butter & chocolate chips.Cook it in the microwave for 4 minutes(mix it in every 1 minute interval) till it forms a soft sticky mixture.Pour it on top of the white layer & level it well.Let it cool completely(you can also keep it in fridge for 1 hour).Turn the fudge upside down & peel of the foil carefully.Cut into desired shape.
Courtesy:mykitchenaroma,followed only the ingredients cooking method is done in microwave instead of double boiler..

Chocolate Bark

Ingredients
Chocolate chips-1 cup
(melt it in a double boiler)
Topping
Chopped almonds-10
Chopped pistachio-10
Chopped marshmallow-2
Chopped gummy rings-1
Raisins-10
Sugar crystals-to sprinkle
( or any topping of your choice)
Method
Melt the chocolate chips in a heatproof bowl set over a pan of simmering water.Line a pan with parchment paper.Pour the melted chocolate & spread it well.Generously sprinkle the toppings evenly on top of the melted chocolate.Slightly press it,leave it to cool( I kept it in fridge for 30 minutes).Cut or break into desired shapes.

Wheat Flour Sweet Paniyaram

Ingredients
Wheat flour-1 cup
Ripe banana mashed-1 large
Salt-a pinch
Brown sugar-1/4 cup or little lesser
Baking soda-2 generous pinch
Rice flour-2 tsp
Ghee & Oil-to cook the paniyarams
(mix equal amount of both in a bowl & keep it)
Method
Mix all above ingredients together in a bowl.Pour water & make a smooth thick batter.Heat a paniyaram pan,pour 1tsp of oil/ghee in each hole.Pour a ladle of batter in each hole,cook it both side till light brown in colour.Serve it as a evening snack..

Simple Papaya Parfait

Ingredients

Cool whip cream-1/2 cup

Fresh papaya puree-1/2 cup

Chopped walnuts-1tbsp

Honey-1tsp

Any cereal of your choice for decoration

Method

Take a tall glass spoon some papaya puree into the glass,then some chopped nuts,next spoon some fresh cream on top.Repeat till the top of the glass.Sprinkle some nuts & cereal on the top & drizzle some honey & serve it cold

Variations:You can use hung curd instead of cream,some fresh fruits instead of puree.Any dry fruit & nuts.

Rose Syrup Pudding

Ingredients
Whole milk-3 cups
Sugar-1tbsp or more if you like
Agar agar-1/4 cup
(melted in water)
Rose syrup/Roo afza-1/4 cup
Method
Boil milk for 5 minutes,add the sugar.Now add the agar agar & give a stir.Switch off the stove mix in the rose syrup,pour it into a mould & keep it in the fridge to set for minimum of 4 hours.Serve it with fruits,custard or choice of yours.