Nei Appam Recipe / Karthigai Appam Recipe / Karthigai Deepam Recipe

Nei Appam

Ingredients
Raw rice - 1 cup
Jaggery - 1 cup
Grated coconut -1/4 cup
Crushed cardamom -4
Salt a pinch
Cooking soda - 2 generous pinches
Ghee as needed
Method
Wash & soak rice in water for 2 to 3 hours.Drain the water & grind to a smooth thick batter.Add water in intervals while grinding.
Melt jaggery in little water,strain the jaggery to remove any impurities.If the jaggery is clean then no need to melt just crush & add it to the batter.
Remove the batter in a bowl add the cooking soda,salt,coconut & cardamom powder.Mix it well,fermentation not needed.
Heat a panniyaram pan pour ghee in the holes.Pour a ladle of batter in medium low flame cook the appam till crisp & golden brown on both sides.
Make sure the paniyarams are covered with ghee while cooking.
Note:
a) fermentation not needed for this appam.
b) If your batter goes watery just mix some wheat flour to get the right consistency.

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Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets

Kaju Katli

Ingredients
Raw cashew nut / Kaju - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Rose essence - few drops
Ghee - 1tsp
Method
Powder cashew nut in a coffee grinder or mixi to a smooth fine powder.
Dissolve sugar in water.Boil the sugar till it reaches to one string consistency.
1 string consistency is when 1 string are formed without breaking when your forefinger & your thumb are pulled apart gently.

Lower the flame & add the powdered cashew nut & start mixing.

You will find that the the mixture has reached a dough consistency.
Switch off the flame add the rose essence mix well
Grease a plate with ghee & spread the dough & roll them to your desired thickness.
Cut into diamond shape & enjoy!
Note:
a) If your dough becomes crumbly & dry add 1 or 2 tsp of milk & knead the dough.Then roll & cut into desired shape.If milk is added then store it in fridge.
b) Powder the cashew nuts in intervals,do not oven run the blender/mixi the powder will turn oily or lumpy as nuts have oil.

If you want a sweeter version here is step by step method /picture to make Kaju Katli

Kaju Katli

Ingredients
Raw cashew nut/Kaju- 1 cup
Sugar - 3/4 cup

Water - 1/4 cup
Ghee -1tsp

Rose essence-a drops

Kaju Katli

Method
 Powder cashew nuts in a coffee grinder or mixi to a dry fine powder ,keep it aside.

Dissolve sugar & water in a pan,boil them till you get a 2 string consistency.
2 string consistency is when 2 strings are formed without breaking when your forefinger & your thumb are pulled apart gently.
Switch off the flame remove from the heat, now add the cashew nut powder & rose essence mix it well till it forms a soft ball.
Add ghee & mix it well to avoid drying of the dough.
Grease a plastic sheet or your clean kitchen counter with ghee, place the cashew dough.Place another sheet on top & roll the dough to semi thick.
Decorate with edible silver foil ,cut into desired shapes & enjoy!
Notes:
a) Do not grind cashew nut if just taken out from fridge,bring to room temperature & dry grind in intervals.
b) Sugar syrup should be 2 string consistency.
c) Once the consistency is obtained remember the remaining process is done after switching off the stove.
d) If your dough becomes crumble or hard,sprinkle 1 or 2 drops of warm milk knead & roll them out.Remember shelf life will be less if using milk.
e) For flavouring add cardamom powder or saffron , for katli I prefer rose essence.

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Sweet Boondi Recipe / Sweet Boondhi Recipe / How To Make Sweet Boondi - Easy Diwali Recipe

Step by step picture /method to make Sweet Boondhi...

Sweet Boondhi

Ingredients
Besan/Gram Flour/Kadala mavu - 1 cup
Sugar - 1 cup
Water -1/2 cup
Cooking soda - a pinch
Rice flour-1 tsp
Green & yellow food colour as needed
Oil- to deep fry
Rose essence -few drops
Edible camphor-a pinch
Chopped amlonds & cashew nuts - together 2 tbsp
Raisins - 1tbsp
Cloves-8
Cardamom crushed -3

Sweet Boondhi

Method

Take a bowl add besan,cooking soda & rice flour,add water & make a smooth semi thick batter.
Divide the portion into 3 parts,add green food colour to one & add yellow to another.Keep the third part plain.Mix well & keep it aside
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 all the colour batter.
Boil 1/2 cup water & sugar till it reaches to a one string consistency.( see the picture)
Switch off the flame,add the cardamom powder ,rose essence &edible camphor.
Fry nuts,cloves & 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 at least one hour for the boondhi's to absorb the syrup & sugar to crystallize.Mix them in intervals for even absorption.
Sweet boondhi's are ready to eat!!!.

Tips

a) Do not fry the bhoodi's till crisp remove when 3/4th done.
b) Sugar syrup should be one string.
c) Always your syrup should to warm while adding boondhi's to absorb.
d) Adding food colour is optional.
e) If your batter is thick then your boondhi's will get tails.Then add more water then you will get nice round boondhi.

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Badam Burfi Recipe / Almond Burfi Recipe / Indian Almond Fudge Recipe - Diwali Recipe

Step by step method/picture to make Badam Burfi

Badam Burfi

Yields : 25 medium pieces
Ingredients
Almonds/Badam paste-1 cup
( soak 1 cup badam and grind it with 1/2 cup milk to a fine paste )
Sugar -1 & 1/4 cup
Water-1/2 cup

Milk-1/2 cup
Saffron strings few
Butter-1 stick ( 1/2 cup or 113gms)
( cut butter into cubes)

Badam Burfi

Method
Grease a square pan with ghee & keep it aside
Soak almonds in warm water for 1 hour.
Peel the skin off from the almonds.
Put this in a mixi jar,pour milk & grind to a very smooth thick paste.Igot 1 cup thick paste.
Dissolve sugar in water & boil.Boil till the syrup comes to a nice one string consistency.
Now pour the almond paste & in low medium flame keep stirring for about 10 minutes.
Make sure the mixture does not burn or sticking to the bottom of the pan.
When the mixtures is becoming thick start adding the butter cubes in intervals.
the mixture will start to absorb the butter & will give a glossy look.
Repeat till all the butter is finished,cook the mixture for another 5 minutes or till it starts leaving the sides of the pan.Add the crushed saffron strings & mix.Do not over cook your burfi they can crystallize.
Pour this mixture into the greased pan ,spread it evenly with a greased spoon.
While still warm cut into cubes & enjoy!
Note:
a) Do not use more milk while grinding,we need a thick paste.
b) A nice one string consistency is needed otherwise your burfi will turn to halwa.
c) I added saffron for extra flavour,its totally optional.
d) The whole process should be cooked in medium low otherwise the mixture will stick to the bottom & burn the dish.
e) I use butter because it retains the white colour,you can add ghee too.If using ghee then reduce the quantity.

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Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe / Mothichoor Ladoo / MothiChur Ladoo - How to make Motichoor Ladoo.

Step by step method/picture to make Motichoor Ladoo

Matichoor Ladoo

YIELDS: 18 Ladoos
Ingredients for the batter
Besan-1 cup
Finely powdered semolina/white rava/sooji-1tbsp
Water-1/2 cup +2tbsp
(water quantity may vary,depends upon the quality of besan & rava,Add accordingly)
Yellow or orange food colour -2 pinches
(Mix all above ingredients together,consistency will look like a dosa batter)
Ingredients for the sugar syrup
Sugar-1 cup
Water-1 cup
Rose essence-few drops
Cardamom powder-1/4tsp
Saffron strings few
Chopped pistachio & cashew nuts-each-1tbsp
(Boil sugar & water together to a one string consistency.Switch off the stove & add the rose essence,cardamom powder&saffron.)
Other ingredients
Oil-to deep fry
Ghee to grease your palm while rolling out balls
Boiling water-2tbsp

Motichoor Ladoo

Motichoor Ladoo

Method
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 till crisp).Repeat till you finish the batter.
Heat sugar & water in a pan,mix well till sugar has dissolved completely.
Boil the sugar syrup till it reaches to one string consistency.Switch off the stove ,add the cardamom powder,rose essence & saffron.
Add the chopped nuts to the boondhi.Pour the warm syrup into the boondhi.
Mix well till everything is combined.Now put this in a mixi or food processor,add 2tbsp of boiling water & pulse it for 1 or 2 times till its crushed.
Do not grind it too much it will become a paste.Transfer the mixture to a bowl.
Grease your hand with ghee & start to roll out into small balls.The ladoo will be a bit moist  later it will become firm.
Your yummy ladoos are ready to serve !
Note:
a) Do not fry the boondhi's till crisp.
b) Melon seeds can also be added.

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Hayagreeva Recipe / Hayagriva Recipe /Hayagreeva Maddi Recipe / Sweet With Channa Dal And Jaggery

Hayagreeva/Hayagriva

Ingredients
Channa dal - 1 cup
Water - 2 & 1/2 cups
Jaggery - 1 cup
Finely grated coconut - 1/4 cup
Poppy seeds -1 tbsp
Salt a pinch
Ghee- 4 tbsp
Cashew nuts chopped-15
Raisins -1tbsp
Cardamom -6 (powdered)
Method
Dry roast the channa dal till its slightly warm.
Pour water & salt,pressure cook till soft.
Dissolve jaggery in water & filter to remove any impurities.
Pour this into the cooked dal & cook for 5 minutes till everything is well combined.
Heat ghee in a pan fry cashew nuts,raisins,coconut &poppy seeds till light golden brown.
Add this fried ingredients & cardamom powder to the channal dal mixture & cook for couple more minutes.
Switch off the flame,pour 2 tsp. of ghee on top & serve them hot.
Note:
a) You can also soak the channa dal for couple of hours instead of frying & then pressure cook.
b) You can add more ghee if you want it to be rich.
c) Add any kind of dry fruits you like.
d) If you think sweetness is more then reduce.

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Coconut Ladoo / Dessicated Coconut Laddu / Quick Coconut Ladoos Using Condensed Milk

Coconut Ladoo

Ingredients.
Unsweetened desiccated Coconut- 3 cups
( I bought this from Indian store, any brand is fine)
Condensed Milk-1tin
Cardamom - 5 crushed to a fine powder
Ghee for greasing your palms
Dessicated coconut for dusting
Method
Mix all above ingredients together in a non stick pan,
Cook the mixture in low flame for 2 minutes or till mixture leaves the sides of the pan.
Cool the mixture, grease your palm & roll it into small balls.
Roll them on to desiccated coconut.
Your easy tasty ladoos are ready.
Note:
a) Chopped mixed nuts can be added for extra taste & to make your ladoos look more richer.
b) If your dessicated coconut is in a coarse powder then its fine,otherwise run it in a mixi once to      make it to a coarse powder along with cardamom.
c) Mix some food colour to the coconut powder & roll the ladoos to make it more colourful.

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Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe

Step by step method / picture to make Arisi Vella Puttu...

Arisi Vella Puttu

Ingredients
Rice flour/Arisi Maavu - 1 cup
Jaggery - 3/4 cup
Water - 1/2 cup
Cardamom-3 crushed
Grated coconut -1 tbsp
Chopped almonds - 10
Ghee-3 tsp

Vella Puttu

Method
Dry roast the rice flour till raw smell disappears & slightly changes colour.
Cool the flour & sprinkle water little by little to make the entire flour wet.
The flour should look like bread crumbs,the mixture should hold together.Should crumble ans fall when you leave.
Place this in a clean cloth or kitchen towel & steam them for 10 to 12 minutes.
Cool the flour & crumble them place it in a bowl.
Heat ghee in a pan and fry the nuts till light brown,transfer it to the bowl.
Add the grated coconut & crushed cardamom too.

Vella Puttu

Dissolve jaggery in water,filter to remove any impurities.
Boil the jaggery till it reaches to a soft ball consistency.
Pour a drop of syrup in water & try to form a soft ball,then your consistency is right.
Now pour this syrup into the rice flour coconut mixture.
Gently mix till everything is well combined.
Serve them hot or warm.
Note:
a) Syrup should form a soft ball consistency,otherwise your sweet will become watery.
b) Instead of jaggery syrup you can just mix sugar,cardamom powder & coconut too.
c) Steam the rice properly otherwise it will be raw while eating.
d) Cashew nuts & edible camphor can also be added.

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Sweet Pidi Kozhukattai Recipe / Sweet Kozhukattai Recipe / Bellam Kudumulu Recipe

Sweet Pidi Kozhukattai

Ingredients
Idiappam flour -1/2 cup
Water - 1 cup
Jaggery -1/4 cup
Cardamom-3 crushed
Ghee-1/2 tsp
Grated coconut - 2 tbsp
Method
Dissolve jaggery in water & filter to remove impurities.
Get back to stove & give a boil.Reduce the flame & add the coconut,crushed cardamom & rice flour.
Keep stirring till it comes together,make sure the dough is not sticky.
Switch off the stove,cover & let it cool.
Add ghee to the dough knead it well while still warm to make sure there are no lumps.
Make small balls & press
to get the impression.Steam them in a greased pan for 2 to 3 minutes or till fully cooked
Switch off the stove & serve them warm.
Note :
a) You can use store bought rice flour instead of idiappam flour.
b) Water quantity depends upon the quality of rice adjust accordingly.
c) Keep the dough covered to avoid drying.

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Pillayarpatti Modakam / Pillayarpatti Mothagam Recipe / Mothagam Recipe

Pillayarpatti Modakam

Ingredients
Raw rice -1/2 cup
Yellow moongh dal -2tbsp
Grated coconut -2tbsp
Ghee-2tsp
Jaggery - 1/4 cup
Cardamom-3
Water - 2 cups
Method
Dry roast rice till the colour changes,do not roast till brown,keep aside.
Dry roast the dal till nice aroma comes out.switch off the flame and keep aside.
Cool rice & dal transfer to a mixie,add the cardamom & dry grind to a coarse rava consistency.
Dissolve jaggery in water,filter to remove impurities.
Boil the jaggery water,reduce the flame now add the ground powder & grated coconut.
Mix well & lower the flame.Cover it with a lid & cook till its 3/4th done.
Add the ghee mix well,once the mixture is cooked & dry then switch off the stove.
Cool the mixture while still warm roll out into small lemon size balls.
Steam these balls in idli pan till fully cooked may be 5 to 7 minutes.
Cool & serve them.
Note:
a) Water ration varies depending upon the quality of rice.
b) This modakam has very mild sweet,if you want more sweeter then increase the jaggery quantity.
c) Do not over cook the modakam they may break.
d) Do not grind to a fine powder,it should look like rava.

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Modakam Recipe / Mothagam Recipe / Sesame Modak Recipe / Sweet Kozhukattai Recipe / Ellu Kozhukattai Recipe

Modakam / Elu Kozhukattai

Ingredients for the dough

Idiappam flour - 1/2 cup
Boiling water-1/2 cup
Salt a pinch
Sesame oil-1/2 tsp

Ingredients for the filling

Sesame seeds / Ellu - 1/2 cup
Grated jaggery-1/2 cup
Coconut-1/4 cup

(I used dessicated coconut )
Cardamom-3 crushed
Water -1 tbsp

Method

Take a wide bowl put the flour,salt & oil.
Slowly pour the boiling water mix it with a spatula.Mix till it forms to a soft dough.
Do not use hand it will be very hot.
Cover & rest it for 5 minutes.Now knead the dough well,divide the dough into equal size balls.
Dry roast sesame seeds till its light brown,cool & dry grind to a coarse powder.
Take a pan add the grated jaggery,cardamom powder,grated coconut,water & sesame powder.
Keep mixing in low flame till the mixture thickens & leaves the sides of the pan.
Switch off the flame cool the mixture,while still warm divide it into equal size balls.
Grease your fingers shape like a small cup with the outer dough,Place the poornam ball cover it & shape it out like a modakam.Make sure there are no cracks.
Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.
Cool the modakam & serve them.

Note:

a) You can use store bought rice flour to make this modakam.
b) Seal them well to make sure the filling doesn't come out while steaming.
c) Keep any filling of your choice.
d) Water ration depends upon the quality of rice,so add little by little to form a dough.
e) Always keep the dough covered to avoid drying.
f) Knead the dough well before making the modakam.
g) If your jaggery is not clean then dissolve it in water,filter & then use to make the poornam.

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Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe / Sesame Jaggery Balls

Ellu Urundai

Ingredients
White Sesame / Til / Ellu -1 cup
( you can also use black sesame needs )
Grated jaggery - 1 cup
Cardamom powder- 4

Ellu Urundai/Sesame Balls

Method
Dry roast sesame in low flame till nice aroma comes & light brown.
Cool the sesame seeds & dry grind in a mixie to a coarse powder.
Add the cardamom & jaggery run the mixie one or twice to make it combined.
Transfer into a bowl,make small ladoos out of this mixture.
Store them in an air tight container.
Note :
a) First grind sesame & then add grated jaggery for even grinding.
b) No need to add ghee as sesame leaves oil that is enough to shape out ladoos.
c) You can also add black sesame seeds.
d) Adding roasted nuts are optional.

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Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe

Rava Kesari Boorelu

Outer covering ingredients
Rice -1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda a generous pinch
Filling ingredients
Sooji/Rava/Semolina-1 cup
Sugar-1 cup
Dessicated coconut-1/4 cup
Boiling water-2 cups
Ghee-5tsp
Chopped cashew nuts-1tbsp
Cardamom powder-1/2tsp
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dal together for 2 hours.Grind them to a smooth batter,batter consistency should be like a thick Idly batter.Do not add too much water while grinding.
Mix salt & cooking soda just before frying.
Add 2tsp of ghee in a pan roast sooji & cashew nut till changes colour.Do not fry till brown.
Switch off the stove add the coconut & cardamom powder,mix it well.
Pour the boiling water, in very low flame cover & cook till the sooji is cooked.
Now add the sugar & remaining ghee,mix till its dry.Slightly cool the mixture & make small tight balls while still warm.
Heat oil in a pan,take a sooji ball dip it into the batter.Make sure the filling is well coated on all sides.
Drop it into the hot oil & in medium high flame fry till golden brown & crisp on all sides.
Remove on a kitchen paper for excess oil to get absorbed.
Serve them hot.
Note:
a) While grinding the batter do not add too much water,batter should be thick.
b) Some use urad dal-1 cup & rice -1/2 cup proportion.
c) The sweetness for our family is perfect with the amount measurement.if you want more sweet then add 1 tbsp extra.
d) Fresh coconut can also be used instead of dessicated coconut.

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Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe

Pasi Paruppu Urundai

Ingredients
Pasi paruppu/Yellow moongh dal-1 cup
( Dry roast till light golden brown,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-10
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee-20
Melted warm ghee-required amount (approximately 1/4 cup
Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.
Note:
a) While dry roasting moongh dal take care so that you don't fry them too brown or burn them.
b) Instead of sugar you can also add powdered jaggery .
c) while making ladoo make sure the ghee is warm.
d) Raisins can also be added for extra taste.

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Chocolate Mysore Pak / Soft Chocolate Mysore Pak Recipe / Cocoa Mysore Pak

Chocolate Mysore Pak

Ingredients
Besan/ Kadalai Mavu-1 cup
Sugar-2 cups
Ghee-2 cups
Oil-3/4 cup
Water-3/4 to 1 cup
Cocoa powder-1tbsp
Chopped nuts -2tsp (optional)
(I used almonds & pistachio)
Method
Grease a tray with little ghee & sprinkle chopped nuts evenly.
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn).
Switch off the stove,add the cocoa powder mix & keep it aside.
In another pan add sugar & water give a boil till sugar has completely dissolved,switch off the gas.
Pour the sugar mixture into the fried besan cocoa mixture.Stir it well & now switch on the stove.
In medium flame keep stirring,at one stage you will feel that the mixture is getting thicker.
Now reduce the flame & pour the remaining ghee & oil in intervals & keep stirring.
The last stage is the mixture will start leaving the sides of the pan & the bubbles would have completely stopped (you will see very tiny pores in the mixture).
Put a small amount on the greased plate & see it forms to a small ball then that's the time to pour it on the tray.
Immediately pour it on a greased tray,while still warm cut into desired shapes.
Note:
a)Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.
b)This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage.
c)This also requires some practice,so new comers please try with small quantity.

Check out for step by step method for making Ghee Mysore Pak HERE.

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Pasi Paruppu Poli / Pesara Pappu Poli /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe

Step by step picture / method to make pasi paruppu poli...

Pasi Paruppu Poli

Makes : 16 polis
Filling ingredients
Yellow Moong dal/Pasi paruppu/Pesara pappu-1 cup
Water -2 & 1/2 cups
Salt a pinch
Grated coconut-1/4 cup
(I used dessicated coconut)
Sugar-1 cup (heaped)
Water-1/2 cup
Cardamom powder-1/2 tsp
Ghee-3tsp
Outer Covering
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-4tsp
Water-1/2 cup
Other ingredients
Ghee required amount
Rice flour for dusting

Method
Dry roast the dal till nice aroma comes out,do not roast it till brown.
Cook this roasted dal in a pressure cooker with a pinch of salt & 2 & 1/2 cups of water till soft.If there is any extra water drain it out.
Cool the dal & blend it in mixi along with grated coconut & cardamom powder.
The dal was cooked soft so i just mashed the dal with a spoon.
Dilute sugar in 1/2 cup of water in a non stick pan.Give a boil,lower the flame & add the ground mixture & cooked dal, in low flame stir till its thick.( It takes about 8 to 10 minutes )
Now add the ghee & mix till the mixture leaves the sides of the pan.
Cool the mixture & divide them into small equal balls.
Mix maida,turmeric,salt,oil in a bowl,slowly add water & form a soft dough.Your dough should not be sticky.Cover & rest for 5 minutes.
Divide the dough mixture into small equal balls.
Take the outer covering ball slightly flatten it 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.
Dust some rice flour,roll it out into a very thin disc like a paper. ( Thinner than a  roti/chapathi)
Heat a tawa & cook both sides till small brown bubbles appear.
Remove from the tawa,apply ghee generously on both sides.
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) Just before serving heat slightly,smear some ghee on top & serve.

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Zarda Rice Recipe / Zarda Sweet Yellow Rice Recipe /Sweet Saffron Rice / Sweet Rice Recipe - Eid Special Recipe

Zarda Rice

Ingredients
Basmati rice-1 cup
(soak it in water for 1 hour)
Water-4 cups
Cardamom & cloves-each 4
Salt a pinch
Yellow food colour-a pinch
Saffron -2 pinches
Milk-1 cup
Sugar-1 cup
Ghee-1tbsp
Chopped cashew nut-3tsp
Raisins-3tsp
Sliced almonds-8
Chopped pistachio-1tsp
Method
Boil water and add cardamom,cloves,salt & food colour.
Lower the flame & add the soaked rice.
Give a stir & in medium high flame cook the rice 90% cooked or for just 4 to 5 minutes.
Drain the water & keep the cooked rice on a strainer.Soak saffron in warm milk.
Heat ghee in a pan fry the cashew nut & raisins keep it aside.
In the same pan add the saffron milk & sugar let the sugar dissolve, now add the yellow cooked rice & half of the fried nuts.
Stir close & in very low flame cook the rice for 10 minutes till all the water has evaporated.
Garnish it with remaining nuts & a drop of rose essence (optional).
Serve them warm.

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Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.

Pasi Paruppu Payasam

Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Mango Sago Pudding / Mango Sago Recipe / Mango Sago Dessert

Mango Sago Pudding

Ingredients
Ready made mango pulp -2 cups
Evaporated milk-2 cup
Sago/sabudana (large variety) -1 cup
Method
Soak sago in water for 30 minutes.Cook the sago in water till its transparent,turn the heat off.
Strain the water out using a strainer,rinse the sago in cold water to remove starch.
Mix evaporated milk & mango pulp,add the cooked sago & mix everything well till well combined.Keep it in refrigerator.
Just before serving garnish with chopped mango & serve.
Note:
a) Fresh mango puree can also be used.
b) You can use whole milk instead of evaporated milk.
c) Chopped mango is optional.
d) Cardamom powder can be added for extra flavour.
e) Do not over cook the sago otherwise they will dissolve in water.
f) Mango pulp was sweet so i did not use sugar,if needed add according to your taste.

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Rava Kesari / Kesari Recipe / Indian Semolina And Saffron Halwa or Pudding Recipe

Rava Kesari

Ingredients
Rava/Sooji/Semolina - 1 cup
Water - 3 cups
Sugar - 1 & 3/4 cup
Ghee - 1/2 cup
Chopped almonds & cashew nuts - 2tsp
Raisins -2tsp
Cardamom powder -1/2 tsp
Yellow food colour-a generous pinch
Method
Fry nuts & raisins in 1tsp of ghee till light brown & keep it aside.
In the same pan add the ghee & rava.Fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.
Boil water with little food colour,pour this into the rava.Mix well to make sure there are no lumps.
Switch on the flame,cover & in very low flame cook till water has evaporated &rava is cooked.
Now add the sugar and mix it well till everything is well combined.
Switch off the stove add nuts & cardamom powder, mix & serve them warm.
Note:
a) Fry rava well otherwise your kesari will be sticky.
b) If you have a sweet tooth add 1/4 cup more for the above quantity.


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