Agra Petha

Ingredients

Ash gourd/White pumpkin

Baking soda-1/2tsp

Sugar

Water

Lemon juice-1tsp

Food color-a pinch (optional)

Method

1.Remove the skin and seeds.Cut into pieces of desied size,...

2.Prick all over with a fork.

3.Place the pieces in a large pan and pour sufficient water so as to just cover the pieces.Add baking soda and soak for 4 hrs,,,,

4.After 4 hrs,Drain it...Wash under clean running water...

5.Combine sugar with one cup of water and heat till sugar dissolves...Add 1tsp of lemon juice to remove scum...

6.After boiling,put drained pieces in syrup....Continue cooking till pieces get softened and till syrup becomes thick again.

7.Remove pieces from syrup and keep aside

8.Serve when cool

Note

In original recipe they used alum powder,,,

Pasi Paruppu Gulab Jamun

Ingredients

Pasi paruppu-1/4kg

Maida-25gms

Salt-a pinch

Sugar as req

Water

Oil for deep frying (u can use ghee)

Kesari color-a pinch

Method

1.Dry roast the pasi paruppu till it turns little gloden brown.

2.Boil the paruppu with water.

3.After boiling,allow to cool then grind it into a paste.

4.Now mix grinded paruppu,maida and salt...

5.Dough should be soft and make a small balls.

6.Meanwhile make sugar syrup,Combine sugar and water in a pan.Cook for 5-10 mints or until it thickens slightly(one string consistency).Add cardamom and kesari color to it and keep aside...

7.Heat oil in a pan,deep fry the balls over medium high flame until it turns golden brown..

8.Drain these cooked balls into the sugar syrup...

9.Yummy jamun are ready to eat

Urad Dal Laddu

Ingredients

Urad dal-1cup

Sugar-3/4cup

Ghee as req

Method

1.Heat a tsp of ghee in pan,roast urad dal till it turns brown..

2.Allow it to cool...Then grind it along with sugar....

3.Melt the ghee and add little by little to that dal mixture...

4.Make laddu...

Milk Kesari

Ingredients

Rava-1cup

Sugar-11/4 to 11/2 cup

Milk-2cups

Ghee-3tsps

Cashewnut-5

Raisins-5

Kesari powder-1/4pinch

Method

1.Deep fry the cashew nuts and raisins in ghee and keep it aside.

2.Heat a tsp of ghee in pan,Roast the rava till nice aroma comes...

3.Add the milk to the pan and kesari powder.

4.When it starts boiling,change flame to medium

5.Add rava to it without forming any lumps..keep on stirring until rava absorbs allthe milk..

6.Add sugar and stir well...

7.After adding sugar,the kesari turns bit on runny side,but after it will get thickened..

8.Add fried cashew nuts and raisins..

9.Add remaining ghee also...Keep stirring..

10.Delicious kesari was ready....

Athirasam

Ingredients

Rice flour-2cups

Jaggery-11/2cup

Dry ginger(sukku)-few

Cardamom-3

Ghee-1tsp

White sesame -1tsp(optional)

Preparation


To rice flour

1.Wash and soak raw rice for 1 to 2 hrs.

2.After 2hrs,drain the water completely and spread it on a cloth or paper,so that it will absorb the excess water.

3.After 15mints,dry grind the rice nicely.Sieve it.

To jaggery

1.Grate jaggery,add enough water to soak the jaggery..

2.Bring it to boil..once jaggery dissolves,filter it to remove any impurities...

Method

1.Mix flour,cardamom powder,sukku and sesame seeds..

2.Boil the jaggery water and check the consistency of the syrup to get a two string consistency.Don't allow to burn the syrup..

3.Pour the hot syrup over the flour and mix well with a ladle..

4.Cover it with a tight lid and let it rest for 1-2days..

5.I left it only for one day.after one day

This is the dough for athirasam...

6.Take the dough out and knead again...

7.Grease ur hands with ghee or oil.

8.Make balls from the dough and flatten the ball with ur hands and a small hole in the center.(u can use banana leaf or plastic cover with ghee)

9.Gently slip it into the oil.Fry both sides till it turns brown colour.

10.Remove from oil.Athirasam has tendency to absorb the oil.

11.Press the athirasam between two slotted ladles to remove

12.Then put it on a paper towel to drain excess oil and let them cool

13.Store them in airtight containers.


Note

1.If the flour is sticky or loose and u are unable to make balls,then add a little wheat or maida flour to it to get the right consistency.

2.If the dough is too tight,then add some milk to it

Nellikai Halwa/jam (Gooseberry/amla Halwa)

Ingredients

Nellikai/gooseberry-8big

Sugar-2cups

Cashew and raisins-5

Honey-2tsp

Ghee-2tsp

Food color-a pinch (optional)


Preparation

1.Steam the amla for about 10 to 15mints...

2.Remove the seeds and grind the flesh in the mixie..


Method

1.Heat a tsp of ghee in pan and fry the cashew nuts and raisins.

2.In same pan,add sugar and enough water and food color...


3.No neccessary to check any consistency...

4.To the boiling syrup add grinded amla and stir well.


5.Add fried cashewnuts and raisins..Keep stirring it until the mixture turns medium thick.

6.Finally add 2tsp of honey..

7.Once halwa starts to thicken,switch off the stove..

8.Allow to cool...

9.Amla halwa/jam ready to serve...

Pineapple Halwa

Ingredients

Pineapple-1 chopped and grind them into paste

Semiya – ¼ to ½ cup

Milk-11/2 to 2 cups

Sugar-3/4cup or req

Ghee-3tsp

Cardamom-1 or 2 (Optional)

Raisins n cashewnuts-10

Method

1.Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown.keep aside.

2 In the same pan, add the semiya and roast it till a nice aroma comes and it turns a light brown shade.

3.Then add milk…After boiling semiya add grinded pineapple

4.Saute it well and allow to cook..

5.Then add sugar and keep stirring in a medium heat.

6.Finally add remaining ghee,cardamom,raisins and cashewnut

7.Pineapple halwa is ready to eat

Semiya Payasam

Ingredients

Semiya-1cup

Sago-4-5 tsp

Ghee-2tsp

Milk-21/2cup

Cashew nut-5

Raisin-5

Sugar-1/2 to ¾ cup

Method

1.Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown.keep aside.

2 In the same pan, add the semiya and roast it till a nice aroma comes and it turns a light brown shade.keep aside.

3 Take a vessel, add the sago and two cups of water and cook for few mints, then add the roasted vermicelli and allow it to cook completely.

4.Add sugar and milk and let it slowly simmer for another few mints, stirring it once in a while.

5 Add roasted cashews and raisins.

6.Serve hot or chill

7. Once you turn off the flame and the payasam sits, the semiya will absorb the milk and the payasam will thicken.So at the time of serving, add some warm milk (a few tbsps) and mix well and serve.

Semiya kesari/Halwa

Ingredients

Semiya-1cup

Sugar-1/2 to ¾ cup

Water-2 to 2 1/4 cup

Raisins-5

Cashewnuts-5

Food Color-a pinch(yellow or orange)

Ghee-2 tsp

Method

1.Heat ghee in a pan and fry semiya until it becomes brown.Keep it aside

2.In same pan add 1tsp ghee,when it melts.Add cashew nuts and raisins.Fry till cashews turn golden color.Keep it aside

3.Again same pan,add water and allow it to boil.Add a pinch of food color.

4.Once water starts to boil add the fried semiya into that.

5.Along with the semiya add fried cashews and raisins.Close the pan and allow to cook.Once cooked, add sugar.

6.Cook it on medium flame till it becomes tight again.

7.Keep stiring once in a while.

8.Now tasty semiya kesari/halwa is ready to eat

Note

Make sure that semiya is well cooked before adding sugar,once u can add sugar then the semiya will stop cooking.

Peda in Microwave

Ingredients

Condensed Milk-1 tin/400g

Milk Powder-2cups

Butter-3 to 4 tsp

Method

1.In a microwave safe bowl, melt the butter for 30 seconds.

2.Add condensed milk and milk powder to it and mix well.

3.Keep the mixture in the microwave for 3 mins.

4.Take it out and stir it every 1minute

5. Take it out and pour the mixture in a greased plate.

6.After it gets set, cut doodh peda it into desired small pieces(Shape a per ur choice…).

Rava Kesari

Ingredients

Rava-1cup

Sugar-1cup

Milk-1cup

Water-11/2cup

Ghee-4 to 5 tsp

Orange Colour-a pinch

Cashews-few nos

Raisins-few nos

Cardomom Powder-1/2tsp(Optional)

Method

1.In a pan heat 1tsp of ghee and fey cahews and raisins.

2.In the same pan roast the rava for a few mints till a nice aroma comes out…Keep it aside

3.Same pan add water and milk…Allow to boil….

4.When the water and milk gets boil add the color and sugar mix well

5.Now add roasted rava little by little and stir well…

6.Make sure no lumps are formed…

7. Add the remaining ghee and mix well..

8.Stir it continuously till it becomes little thick…

9.Finally,add cahews and raisins….If u use cardamom powder,now sprinkle it and mix well(I didn’t used cardamom powder)

10.Yummy rava kesari was ready to serve

Rasgulla

Ingredients

Milk-1/2 ltr

Lemon Juice-2tsp

Sugar-1cup

Water-2cups

Cardamom powder-a pinch(Optional)

Method

1.Heat milk in a pan and bring it to boil for 10 to 15mints.

2.When milk starts boiling,add lemon juice

3.Wait for the milk to curdle.Remove from the heat.Pour over a thin cotton cloth and
tie it with a tight knot

4.On straining this milk,the curd Is obtained is called paneer.

5.Wash paneer well uing cold water to remove lemon juice flavour.Twist the cloth that
was used for straining to extract water

6.Knead the paneer to make smooth dough.(Knead this as much as u can abt 5 to 6 mints to make rasgullas without crack)

7.Make small balls(by using palm) of the dough and keep aside.

8.Put 2 cups of water and 1 cup of sugar in a cooker…Place the cooker on the stove

9.Let the sugar dissolve.Put the paneer ball in the syrup

10.Cover the cooker.wait for 3 to 4 whistles.

11.Let it cool down…

12.Take out the rasgullas and syrup in a bowl.Soft rasgulla r ready to eat..

Notes

1.U can use 1tsp of maida flour while making dough

2.If u add more maida flour,rasgulla will be hard.I didn’t used maida bt it comes well

3.U can use baking powder to make rasgullas soft and puffy..

4.U can use open pan or vessel instead of cooker and cook for 15 to 20mints,,,

5.Entire process on medium heat..

6.If u have curdled milk,u can use that…

Pasi Paruppu payasam(Moong Dhal Payasam)

Ingredients

Green gram Dhal – 3/4 cup

Sago (jav varisi) – 1/4cup

Jaggery (vellam) – ½ cup (as per req)

Grated Coconut – ½ cup (optional)

Cashew nuts – 8

Raisin – 8

Cardamom – 2

Ghee

Method

1.Take a cooker,Add enough water and add sago.Boil it 5 to 8mints.


2.Then add green gram dhal.Allow to boil well.


3.Fry cashews n raisins in ghee and add to it..


4.Once dhal was cooked,add powdered jaggery to it


5.Boil in low flame for 2-3mints…Add water as per need to adjust the consistency


6.Finally,add grated coconut to payasam.It is an optional one..I didn’t used coconut…


7.Add cardamom…Payasam ready to eat


Notes:

1. Add Some milk along with water it gives rich taste

2. You can use milk instead of water,It gives more rich taste,,

Ghee Ladoo/Besan Laddu

Ingredients

besan [gram flour]-1 cup

ghee-7-8tsp

powdered sugar-1/2 cup

cardamom powder-1/2tsp

8 halves of cashew nuts fried in a little ghee for decoration

Method

In Microwave

1. Mix the besan and tup (ghee) in a microwave safe bowl. Heat on high for 5 minutes (time may vary slightly for different microwave ovens).

2. Stir after a minute and continue heating. Keep checking and stirring after a minute.

3. Once the flour seems slightly darker in colour and richly aromatic, remove from oven and allow to cool completely. This will take upto half an hour.

4. Once cooled, add powdered sugar, with cardamom powder into the roasted flour. Knead well to mix and shape into 10 balls pressing a slice of fried cashew on top

5. If u realize that the ghee is not sufficient once u start making the dough,Just heat ghee and add to it…

In Stove

1.Heat ghee in a pan.

2.Add the gram flour and fry it on a low flame stirring continuously till brown.

3.Once it is brown, leave it to cool.

4.Add powdered cardamom and sugar. Mix well.

5.Add fried cashew nuts

6.Make Ladoo

Ghee Ladoo is ready to eat

Jangiri

This is a mouth watering sweet from South India. we may think that jangiris r really tough to prepare.But Its was quite easy n really yummy….

Ingredients

Urad dhal-3/4 cup

Food color (Orange)- A pinch

Salt –A pinch

Rice flour(Optional)-1tsp

Oil for deep frying

Thick cotton cloth or zip lock cover

For Sugar Syrup

Sugar-2cups

Water-11/2cup

Lemon Juice-1/2tsp

Cardamom pods-3

Method:

1.Soak urad dhal in water for minimum 3 to 5 hours.Grind them with very little water.

2.The batter should be smooth.Dont grind them watery

3.Mix a pinch of salt and food color,rice flour(if u need) and mix well

4.Heat sugar with water n turn them as syrup, syrup should be in one string consistency,add cardamom pods to the syrup.

5.Take a zip clock cover or thick cotton cloth and make a hole with a thin needle.

6.Hole should be very tiny

7.Fill half the cover with a batter..

8.Heat oil in a pan on a medium flame.

9.Once the oil is hot,then press tightly cloth or cover over the hot oil(draw jangiri in the oil).

10.Once the jangiri gets cooked and becomes light,turn over and cook till crisp.

11.Take out carefully and transfer to the sugar syrup.

12.Turn the jangiris well in both sides.

13.Jangiris will absorb the sugar syrup n get a beautiful color….

14.Tasty jangiris are ready to eat

Notes :

1.Dont worry about the shape, so make them as desired shapes..

2.The sugar syrup must not be too thin and also not too thick.

3.I dint used rice flour since my jangris were coming out nice without it

4.If batter is slightly watery can add rice flour a bit....

Carrot Halwa

Ingredients

Carrot - 2cups

Milk - 1cup

Sugar - 1cup(as needed)

Ghee - 3 tablespoons

Cardamom Powder - 1/2 teaspoon

For Garnishing:

Cashew nuts -15 gms

Raisins/Dry grapes-15gms

Procedure

1. First of all wash the carrots with clean water.

2. Then peel off the skin with a knife or a vegetable peeler

3. Grate the carrot

4. Add ghee to kadai, then add grated carrot and fry still raw smell goes.

5. Add milk and cook the carrot well, make it thick.

6. Add sugar and cardamom powder.

7. Garnish with cashews and raisins roasted in ghee

Note :

1. Always heat the halwa on low flame.

2. Reduce the sugar if the carrot is too sweet