Ingredients
Sona masoori rice - 1/2 cup
Water - 1/2 cup
Grated coconut - 4 tsp
Sugar - 5 to 6 tsp
Cardamom powder - 1/4 tsp
Oil - 1 tsp Method
Soak rice in water for 2 hours or longer.Take a blender jar add the rice along with the water,cardamom powder,sugar and coconut and grind to a very smooth pouring consistency.
Pour this batter and the oil into a heavy bottom or non stick pan.In medium low flame keep stirring till the mixture is cooked & forms into a soft dough.
Switch off the stove and cover this mixture & leave it for 10 minutes.
Grease your palm and knead to a soft dough,make sure there are no lumps.
Divide the dough and shape it into desired shape and steam them till cooked.
Serve hot or warm!
Ingredients
Thick Red Aval / Poha / Rice flakes - 1/2 cup
Jaggery - 1/2 cup
(dissolve in 1 cup of water and filter to remove impurities)
Milk - 3 cups
Ghee - 1 tbsp
Cashew nuts broken - 8
Raisins - 1 tsp
Grated coconut - 1 tsp heaped
Cardamom powder - 1/4 tsp
Saffron - a generous pinch
Aval Payasam
Method
Heat 2 tsp ghee in a pan add the aval and roast till colour changes.
Pour the milk and in low flame cook till aval is cooked.
Now add the diluted jaggery and mix well once everything is combined switch off the stove.
After jaggery is added do not boil as they may curdle.
Heat remaining ghee in a pan and fry cashew nuts and raisins till light brown,switch off the stove and add the coconut and mix.Pour it into the payasam.
Add cardamom powder,saffron and mix,serve hot or warm.
Poha Kheer
Note:
a) You can also use thick white aval instead of red aval.
b) Adding coconut is optional
c) Once jaggery is added do not boil the payasam may curdle.
d) Instead of jaggery you can add sugar.
Ingredients
Butter pound cake - 1 medium size
(I used store bought,trim the cake and cut into 3 semi thick square pieces))
Ripe sweet mango - 1 small size chopped
( peeled and chopped)
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Rose syrup / Rooh Afza - 2 tsp
Sugar - 1/2 tsp ( optional)
Chopped nuts - 2 tsp
( I used almonds and pistachio)
Honey - 1 tsp
( add only if your mangoes are not sweet)
Mango Delight
Easy Mango delight
Method
Take a mixi jar add the mango cubes (save some for garnish) ,honey and cardamom powder.Blend to a fine puree,keep it aside.
Add the sugar and rose syrup to the milk mix till sugar has dissolved.
Take a tray or shallow plate place a cake piece and spread the mango puree evenly on top.sprinkle some nuts.
Place the second cake slice on top and repeat the same.Finish it off with the 3rd slice.
Sprinkle chopped mango cubes and nuts on top.Drizzle some rose syrup.
Slowly pour the rose milk at the base.Keep it in fridge for 30 minutes and serve cold.
Enjoy this easy mango rose delight!
Note:
Use your imagination and create with different fruits and the base liquid.
Ingredients
Wheat flour / Atta / Godhumai Mavu - 1/2 cup
Sugar - 1/2 cup
Ghee - 1/2 cup
Boiling hot water - 2 cups
Cardamom powder - 1 tsp
Cashew nuts - 15 broken into small pieces (optional) For caramelization ( optional,this is added to just give colour to the halwa)
Sugar - 5 tsp
Water - 1 tbsp Method Add water and sugar in a pan in medium low flame keep mixing till you get a light golden brown syrup,Switch off the stove if you cook more the syrup will turn bitter and hard.
Wheat Flour Halwa
Method
Pour ghee in a non stick pan add the cashew nuts fry till light brown,remove to a plate.
Now add the wheat flour to the ghee and in low flame fry the flour till colour changes and raw smell has completely disappered.Do not fry in high flame and burn the wheat flour.This step is very important otherwise your halwa will taste raw.
Reduce the flame to low and carefully add the boiling water and stir vigorously to avoid lumps.
If you are a beginner then once flour is roasted switch off the stove,cool a bit then pour the boiling hot water and quickly mix to avoid lumps,then switch on the stove.
Cook till the halwa has absorbed the water and its thick.Add the sugar and keep mixing till everything is combined.Now pour the caramelized sugar and mix well.
Lastly add the cardamom powder and fried cashew nuts and switch off the stove.
Serve this halwa hot or warm. Note:
a) Fry the wheat flour till raw smell has completely gone otherwise the final product will still have the raw smell.This step is very important.
b) Use only boiling hot water,Do not add cold water.
c) You can add jaggery or brown sugar instead of white sugar.
d) This is the prashad served at the gurudwara temple. Cashew nuts are not used in the temple prashad.
Blend all above ingredients together to a smooth mixture. Pour it in a container,close & freeze it. Remove it from the freezer and blend it well in a mixi,freeze it overnight. Scoop out & serve it with any topping of your choice. Note:
Whipped cool whip can be added instead of table cream. Thanks for visiting !
Ingredients
Rava/Sooji/Semolina - 1/4 cup
Water - 1 & 1/2 cups
Beetroots finely grated - 1 & 1/2 cups
Palm sugar - 5 tbsp
( As my home grown beetroots were not sweet i added more sugar,adjust according to the sweetness of the beetroot)
Ghee -2 tbsp
( add more if you want)
Chopped almonds - 15
Crushed cardamom - 8 Method
Fry nuts in 1tsp of ghee till light brown & keep it aside.
Heat 2 tsps of ghee and roast the rava till slightly colour changes & nice aroma comes.
In another pan add some ghee & fry the beetroot till raw smell has disappeared,pour water and bring it to a boil.
Reduce the flame and add the roasted rava mix well make sure there are no lumps and cover it with a lid and cook till rava has absorbed all the water and is cooked.
Now add the sugar and in low flame cook till well combined.
Add extra ghee if your kesari is dry.
Add the fried nuts and cardamom powder,mix and switch off the stove.
Serve the Kesari warm.
Beetroot Kesari
Note:
a) Fry rava well otherwise your kesari will be sticky.
b) Adjust sugar according to the sweetness of the beetroot.
c) Fry the beetroot well till raw smell had disappeared otherwise the end product will taste raw.
For caramel syrup
Sugar - 1/2 cup
Water - 4 tbsp Method
Add water and sugar in a pan in medium low flame keep mixing till you get a light golden brown syrup,Switch off the stove if you cook more the syrup will turn bitter and become hard,pour immediately into the greased bowl in which you are going to steam the pudding.
Rava Pudding
Other ingredients
Eggs - 2
Milk - 2 cups
Butter - 1 tbsp
( I did not add)
Rava/semolina - 1/4 cup
( roasting is not needed )
Sugar - 1/2 cup
Vanilla essence - 2 tsp
Caramel Rava Pudding
Method
Pour milk in a saucepan add sugar and butter bring it to a boil,reduce flame slowly add the rava and quickly mix.Cook the mixture for a minute,switch off the stove and keep it aside.
Beat the eggs with the essence now slowly add the egg mixture into the cooked pudding and vigorously mix till everything is well combined.This step needs to be done fast otherwise your pudding will curdle.
Pour the pudding on top of the caramel syrup cover it with a lid and steam for 10 minutes or till cooked.Insert a knife in the center if the knife comes out clean then your pudding is ready.
Cool completely and loosen up the sides using a knife,place a plate on top of the bowl and invert.
Enjoy the pudding!
Ingredients ground to a semi smooth paste
Grated coconut - 1/4 cup
Rice -1 tbsp
( soak it in water for 30 minutes,i used sona masoori rice)
Cardamom - 4
( put all above ingredients in a mixi add some water and grind to a smooth mixture) Other ingredients
Boiled milk - 1 cup
Jaggery - 1/4 cup heaped
( dilute jaggery in 1/2 cup water,filter and keep it aside)
Saffron few strings
Fried cashew nuts in ghee - 1 tbsp Method
Take a pan add the ground rice/coconut/cardamom mixture pour 2 cups of water and in low flame cook till the rice is cooked.Add more water if needed.
Add the filtered jaggery and cook for 2 to 3 minutes.
Switch off the stove add the saffron strings and the fried cashew nuts,
Once the mixture is cooled pour the milk mix and serve. Note:
a) Do not add milk when the mixture is hot they may curdle.
b) Grind rice/coconut to a semi smooth mixture.
c) If you want too sweet then add more jaggery.
Ingredients
White bread slices - 5 to 6
( do not remove crust chop the bread into small pieces,stale bread also works)
Ghee - 8 tsp
Milk - around 1 &1/2 cups
(pour 1 cup milk little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different)
Sugar - 6 tsp add more if needed
Fried Cashew nuts - 10
Fried Raisins - 2 tsp
Melon seeds - 1 tsp
Saffron - a generous pinch
Cardamom crushed -5
Method
Heat 6 tsps of ghee in a pan add the bread cubes and roast till crisp and golden brown on all sides in medium high flame ( this step is very important),do not burn them.Otherwise once milk is poured the bread pieces will get mashed up and become mushy.
Add the sugar and milk cook till bread absorbs the milk.Pour 1 cup milk little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different
Add the remaining 2 tsp ghee, fried nuts,cardamom powder and saffron mix,
Switch off the store and serve the halwa hot
Ingredients for Jamun
Grated unsweetened Khoya/Mawa - 1 cup
( I used the store bought)
Maida/All purpose flour - 3 tbsp
Cooking soda - 1/8 tsp
Milk as needed to make a soft dough ( around 3 tbsp)
Yellow food colour - a pinch
Cardamom powder - a generous pinch
Oil/Ghee to deep fry Filling
Chopped almonds - 1tbsp
Chopped pistachio - 1 tbsp
( Mix both the nuts together in a bowl) For sugar syrup
Sugar - 1 & 1/2 cup
Water - 1 & 1/2 cup
Cardamom crushed - 6
Rose essence few drops ( optional)
(Take a pan add water and sugar in low flame boil till you get a 1/2 string consistency syrup or slightly sticky consistency syrup.Add the cardamom powder and rose essence mix and switch off the stove.Your sugar syrup is ready keep it aside) Method Take a bowl add the khoya,maida,cooking soda and food colour mix. Now slowly add milk little by little and gently mix to form a soft dough.Make sure they are crack free and very smooth soft dough. Divide the dough in equal size balls,take a ball press it with your palm and place some nuts in the middle.Close it and shape it into any shape you wish. Heat oil and ghee in a pan when medium hot slide these jamuns into the ghee/oil mixture and in medium low flame deep fry till its light brown. Remove the jamuns on a kitchen paper,repeat the same with the remaining jamuns. Deep fry in batches the 2nd time till they reach to a very dark brown colour. Add these jamuns to the warm sugar syrup and leave it for 2 hour. Kala Jamuns are ready to serve! Note:
1. Dough should be a soft and smooth without any cracks.
2.While frying keep rotating the balls for even browning.
3.Kala jamoons are fried 2 times to get the dark brown colour.
4.Ghee gives a nice flavour to your jamoons so don't skip in adding few drops to the oil while frying.
5.Temperature of the oil should not be piping hot otherwise they will brown fast and the inside will be uncooked.Deep fry in medium low/high temperature.
6.Do not over crowd the kadai, fry the jamuns in batches.
7.Soak the jamuns in syrup till they doubles in size then serve.
Ingredients
Raw rice/Pacharisi - 1/2 cup
Jaggery - 1 cup
Yellow moongh dal - 1/8 cup
Channa dal - 1/8 cup
Cardamom - 2
Cloves - 2
Nutmeg powder - a generous pinch
Water - 4 &1/2 cups
Ghee - 1 tbsp
Cashew nuts broken - 15
Thiruvadirai Kali
Method
Dry roast rice,moongh dal,channa dal seperately till light brown.Do not over fry and burn them.Cool completely add cardamom,cloves and nutmeg and pulse or dry grind to a coarse rava consistency.
Dissolve jaggery in water filter to remove impurities.transfer it to a heavy bottom pan and bring it to a boil.Lower the flame and slowly add the broken rice/dal and mix well to avoid lumps.
Cover it with a lid and in low flame cook till they are well cooked.Mix it well in between.
You can also make this in a pressure cooker to save time.
Heat ghee in a pan add the cashew nuts and fry till light brown.
Pour this into the cooked kali and mix it well.
Serve hot or warm.
This is a popular sweet dish made in Asian countries as they grow lots of tapioca.
Baked Cassava Cake
Ingredients
Grated Tapioca/Yuca/cassava - 2 cups
Coconut cream or coconut milk - 1 cup
( I used coconut cream)
Sugar - 1/4 cup
( today i have used brown sugar )
Cardamom powder - 3/4 tsp
Salt a pinch
Yellow food colour ( optional) - few drops
( I used a generous pinch of saffron today to give colour to my dish)
Ghee for greasing the pan
Banana leaf to line the baking tray/pan
Method
Peel off the brown skin from the tapioca,wash it and then grate it finely.
Put the grated tapioca in a bowl to this add the sugar or brown sugar, cardamom powder,salt and add the coconut cream or coconut milk.
Mix everything well add food colour if using or the saffron.
Line a baking tray with a banana leaf and grease it with butter or ghee pour the prepared mixture and spread it evenly.
Bake this in oven for around 20 minutes at 375 deg.F when its slightly brown on top then remove and brush it up with ghee or butter and put it back in the oven and bake for another 20 minutes or till the cake is cooked and top is light brown in colour.
Insert a tooth pick in the middle of the cake if it comes out clean then your cake is done.
Cool completely and then using a knife loosen the sides,invert it on to a plate and remove the banana leaf.Then cut into desired shape.
I kept it in fridge for 4 hours and then cut the cake.
Note:
a) I have modified the recipe in actual recipe they add eggs,cinnamon powder or vanilla essence.
b) I have used brown sugar here instead of white sugar.
c) Don't worry if you don't have banana leaf to line your tray,just grease the pan and pour the mixture.
d) Each oven is different so cooking time may vary.
Ingredients
Besan/Gram flour - 2 cups
Ghee - 1 cup + 3 tbsp
Sugar - 1 cup
Milk - 3 tbsp
Chopped almonds and pistachio - 4 tsp together
Saffron strings - few
Cardamom powder - 3/4 tsp
Water - 3/4 cup
Method
Grease a tray with ghee and keep it aside.
Take besan in a plate add 3tbsp of ghee and milk,mix it with your fingers till it reaches to a coarse crumble.Pat it well cover it with a lid and rest it for 5 minutes.
Take a mixi jar and pulse it well or sieve the mixture.
Take ghee in a non stick pan or a heavy bottom pan add the sieved/pulsed besan mixture and keep mixing it till it changes colour to light golden brown.Switch off the stove.
Dissolve sugar in water in medium high flame cook the syrup till it reaches 2 string consistency.
( Take a plate pour some water add a drop of syrup into the water,using your fingers try to gather the syrup.If it forms a soft ball consistency then your syrup is ready.Another method is take some syrup on your fingers and press with another finger and try to pull the syrup.If it forms threads then the consistency is right ).
Add cardamom powder and saffron strings mix it well.
Now pour this hot syrup into the fried besan and keep mixing till the mixture thickens.
Transfer it into a greased tray and pat it well,sprinkle the nuts on top and slightly press it.
While still warm gently cut into squares.
Cool and serve this yummy sweet. Note:
You can also add some khoya for extra riches,
Ingredients Besan flour/Gram flour/Kadalai Mavu-1 cup (I used the store bought)
Ghee-1/4 cup
Cardamom powder-1/2tsp
Powdered sugar-3/4 cup
(If you like too sweet then take 1 cup sugar-equal potion as flour)
Sliced almonds or cashew nuts- 3tsp Decoration (optional)
Melted ghee-2tbsp
Finely crushed pistachio-6tsp
Method Melt 1tsp of ghee in a kadai/pan, fry the nuts till sight brown in colour & keep it aside. In the same kadai pour the ghee & fry the besan in low flame till it turns light brown in colour & gives nice smell (raw smell disappears).Make sure you don't burn the flour,fry it carefully. Switch off the flame & add the cardamom powder & nuts,let it cool completely. Add the powdered sugar, mix it well & form it into small balls. For decoration just dip only the top portion of the ladoo in ghee & press some pistachio on top.Your yummy & tasty Besan ladoo is ready. Thanks for watching !
Method
Take a non stick or heavy bottomed kadai pour ghee add the crumbled fresh paneer,2 tbsp milk and 2 tsp sugar and start to fry in medium flame.
Keep frying by adding sugar and milk in intervals ( save 4 tbsp of milk to add it at the last) till paneer turns golden brown ( DO NOT BURN).
Cool the paneer add cardamom powder and transfer to a mixi jar.
Dry grind to a smooth powder,transfer to a plate.
Heat a kadai add the paneer mixture remaining 4 tbsp of milk and give a quick stir till everything is combined,switch off the stove.
Once the mixture has cooled divide the portion and shape it to a cylinder or any shape of your choice.
Add 3 tbsp of sugar in a plate roll each peda into sugar to make sure all sides are well coated.
Arrange it on a plate and enjoy!
Note:
a) Make sure you fry the pane-er in low or medium heat otherwise they may burn.
b) Shape the peda into any size or shape of your choice.
c) Add or reduce milk according to the dryness of paneer.
d) Store it in refrigerator.
e) This is an interesting recipe from karnataka
Condensed milk - 14 oz (397 g) can
Whole Fat Ricotta cheese - 15 oz ( 426 g) can
Cardamom powder - 1/4 tsp
Saffron - few strands
Chopped nuts - 1 tbsp
(almond,pistachio,chironji or any nuts of your choice)
Method
Mix the grated apple, ricotta cheese & condensed milk in a microwave safe bowl.
Make sure there are no lumps.
Microwave for 10 to 15 minutes uncovered.
Mix in intervals between every 3 minutes.
You will see that the water has completely evaporated and mixture is thick.
Now add the saffron and cardamom powder mix it well.
Pour it on a tray or plate spread the top evenly.
Sprinkle the nuts and pat it well.Keep it in fridge for 30 minutes before cutting into any shape.
Store them in Fridge Note:
a) Each microwave is different so the cooking time can vary.
Ingredients
Milk - 3 cups
Sago/Sabudana - 1/4 cup
Sugar as needed
( I used Raw cane sugar - 2 tbsp)
Cardamom powder - 1/4 tsp
Grated carrot - 1
Ghee - 3 tsp
Cashew nuts - 1 tbsp
Raisins - 1 tbsp
Saffron a generous pinch
Method
Wash sago 2 to 3 times well,pour some water and soak it for 1 hour.
Pour milk in a heavy bottomed pan and boil, lower the flame add the soaked sago ( discard the water) and cook till soft.
Heat ghee in a pan fry nuts and raisins till light brown,now add the grated carrots and saute till raw smell has disappeared.Lastly add cardamom powder and switch off the stove.
Add the fried carrot mixture into the boiling milk and give a quick mix.Add sugar and boil once.
Add saffron strings mix and switch off the stove.
Serve hot or warm.
Ingredients
Ripe avocado - 3 medium size
Sweetened condensed milk - 8 tbsp
( Add more condensed milk if you want it too sweet)
Milk - 1 & 1/2 cups
Vanilla essence - 1 tsp
Chocolate chips little to drizzle on top Method
Cut the avocado into half remove the seed & scoop out the flesh.
Take a blender add all the above ingredients except the chocolate & make a smooth puree.
Add extra condensed milk if needed at this stage.
Pour this mixture into the Popsicle molds until almost full.
Close it & freeze for at least 3 hours or till solid.
Melt the chocolate in a double boiler or microwave for 30 seconds till chocolate melts.
Drizzle the melted chocolate on the Popsicle or dip them into the chocolate.
Enjoy this easy Popsicle !
Courtesy:My daughter made this Popsicle.She saw it in a website made with a slight change.
Ingredients Mixed nuts chopped into small pieces-1 cup
(I used pistachio,almonds,cashew nut.Slightly warm them in a kadai) Sugar-3/4 cup
Ghee-3tsp Method Grease a rolling pin & a wooden board & keep it ready. Heat the ghee in a kadai,add the sugar.In a medium heat cook the sugar till it melts & starts to caramelize till light honey colour. Immediately add the chopped nuts,mix it well & switch off the stove.Quickly pour it on a wooden board & spread it well with a rolling pin( You have to be quick here otherwise it will harden ). While still warm cut into desired shapes.Leave it to cool completely & break the pieces. Courtesy:Shanthisthaligai
Peanut Chikki / Kadalai Mittai
------------------------------------- Ingredients
Peanuts - 3/4 cup
Grated fresh coconut - 1/3 cup
Poppy seeds - 1 tsp heaped
Cardamom powder - a generous pinch (optional)
Jaggery - 1 cup
Water - 1/2 cup
Ghee to grease the tray
Method
Grease a plate or tray with ghee.
Dry roast peanuts still skin turn light brown.Cool completely.using your palm massage the peanuts to remove the skin.Keep it aside.
Dry roast poppy seeds till they pop up,keep it aside.
Dry roast coconut till water has evaporated and slightly brown.
Take a pan add the jaggery and water once the jaggery is dissolved filter to remove impurities.
Boil the jaggery till it reaches hard ball consistency to check if the syrup is right pour a drop of syrup into a bowl of water.If you are able to form a hard ball then your syrup is ready(see picture).
Immediately reduce the flame add the poppy seeds,peanuts and coconut mix quickly.
Once it started to leave the sides of the pan pour it into the greased tray and spread it evenly.
While still hot cut using a knife so it will be easy to break when cooled.
Cool completely and enjoy!
Filling Ingredients Seedless dates - 30 Grated coconut - 1/4 cup Cardamom -5 Poppy seeds - 1 tsp Jaggery powdered - 3 tsp ( If the mixture is not that sweet then add jaggery otherwise just omit) Method Take a mixi jar grind coconut and cardamom.Do not add any water. Now add the chopped dates and pulse it.Your mixture will look like a thick paste. Remove it in a bowl and add the jaggery powder and poppy seeds. Mix well grease your palm and divide it into 8 equal size balls. Outer covering
Fine white rawa/chiroti rawa/fine semolina-1/2 cup
Maida/all purpose flour-1/2 cup
Salt a pinch
Turmeric powder-a pinch
Oil- 3tsp
Water- 1/2 cup ( add more if needed) Method
Mix all above ingredients together,knead it to a soft dough.Keep it covered for 30 minutes.
Divide the dough mixture into eight 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 them with little ghee or oil spread on both sides and cook till its light brown on all 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.
d) Only ghee can also be used for frying the poli.
e) While grinding your mixture is water then just take a non stick pan and cook the mixture to thicken.Cool and make balls.
f) You can use only maida to make this poli,for healthy version you can make it with wheat flour.
