Diwali eBook

204
100 recipes Yummy Diwali Yummy Diwali Sweets & Desserts Sweets & Desserts

Transcript of Diwali eBook

Page 1: Diwali eBook

100 recipesYummy DiwaliYummy Diwali

Sweets & DessertsSweets & Desserts

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100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet

Contents1. Fusion Burfi ................................ 5

2. Milk Cake ................................... 7

3. Microwave Doodh Peda .............. 9

4. Wheat Halwa ........................... 11

5. Pineapple Rasamalai ................. 13

6. Microwave Halwasan ................ 15

7. Almond Katli with Pista garnish .. 17

8. Pista Burfi ................................. 19

9. Apple Peda ............................... 21

10. Choco Pista Roll ...................... 23

11. Spoon Halwa .......................... 25

12. Angel Burfi ............................. 27

13. Apple Kesari with Nutmeg ....... 29

14. Mawa Peda ............................ 31

15. Besan Ladoo ........................... 33

16. Jalebi ..................................... 35

17. Shahi Tukre ............................. 37

18. Mung Dal Halwa ..................... 39

19. Ravva Laddu ........................... 41

20. Godhumai Jira ........................ 43

21. Microwave Dates Fudge .......... 45

22. Coconut Burfi .......................... 47

23. Rasmalai ................................ 49

24. Coconut Halwa ...................... 51

25. Kadi/Khadi - 5 Cups Barfi ...... 53

26. Ras Malai ............................... 55

27. Jangri..................................... 57

28. Microwave-able Sandesh ........ 59

29. Suruttai Poli ........................... 61

30. Rasgulla ................................. 63

31. Almond Burfi .......................... 65

32. Kova Billalu ............................ 67

33. Wheat & Nut Laddoo ............. 69

34. Paneer- Mawa-Pistachio Ladoos 71

35. Chandrakala .......................... 73

36. Badam Puri ............................. 75

37. The Phirni ............................... 77

38. Chana Dhal Halwa ................. 79

39. Payasam ................................ 81

40. Boondhi Ladoo ........................ 83

41. Ragi Rava Ladoo .................... 85

42. Beetroot Halwa ..................... 87

43. Puli Pithe ............................... 89

44. Ukkarai .................................. 91

45. Baadusha .............................. 93

46. Varo ...................................... 95

47. Coconut Balls ......................... 97

48. Adirasam Sweet ..................... 99

49. Puran Poli ............................ 101

50. Homemade Doughnuts ......... 103

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51. Gothambu Paayasam ............ 105

52. Mawa Gujiya ...................... 107

53. Pistachio and White

Chocolate Burfi .......................... 109

54. Kalakand .............................. 111

55. Mango Coconut Ladoo .......... 113

56. Balushahi ............................. 115

57. Badam Puri ........................... 117

58. Boondi Laddu ....................... 119

59. Saffron Paneer Burfi ............. 121

60. Rasabali .............................. 123

61. Saate ....................................... 125

62. Dates Nuts Laddu ..................... 127

63. Bread Gulab Jamun ................. 129

64. Home made Paal Kova .............. 131

65. Red Rice Rava Kheer ................ 133

66. Jeera Poli ................................. 135

67. Pineapple Pudding ................... 137

68. Kadu ka halwa .................... 139

69. Dessicated Coconut Laddu

with Condensed Milk ................... 141

70. Walnut Halwa ...................... 143

71. Madhura Seva ..................... 145

72. Sewayyan ........................... 147

73. Paneer Peda ......................... 149

74. Dry Apricot (Kubani) Sweet ... 151

75. Kozhukattai Payasam ............ 153

76. MAledi--Chapatti Ladoo ........ 155

77. Goduma Rava Kesari ............ 157

78. Dry Fruit Baked Karanji ......... 159

79. ABC Halwa........................... 161

80. Sbiaat .................................. 163

81. Hala kumbalakayi Halwa ...... 165

82. Basbousa ............................. 167

83. Kalakand style Coconut Barfi . 169

84. Double ka Meetha ................ 171

85. Vermicelli Delight ................. 173

86. Coconut Chocolate Macaroons 175

87. Strawberry Firni .................... 177

88. Carrot Halwa ........................ 179

89. Rabri Malpuva ...................... 181

90. Mango kesari ....................... 183

91. Nutty Fruity Oats Mittai ......... 185

92. Choco-Nut Swirls .................. 187

93. Basoondi .............................. 189

94. Sunflower Seeds Sweet Treats 191

95. Badam Kheer ........................ 193

96. Besan Laddoo ....................... 195

97. Ragi Besan Ladoo ................. 197

98. Pal Poli ................................ 199

99. Bread Halwa ........................ 201

100. Strawberry Paayasum/Kheer 203

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1. Fusion Burfi

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Grated khoa (without sugar) - 3 cupsPowdered sugar - 1 cupDark chocolate - 100+100gmsChopped walnuts/almonds - ½ cup

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Method1. Cookgratedmava+powderedsugarinakadaionalowflame,tillitstartsleavingthepan.2. Remove&cool.3. Divideinto2parts.4. Toonepartadd100gmsmeltedchocolate(cooled)+choopednuts.5. Leavetheotherpartwhite.6. Inagreasedsquaretin,pourthechocolatemixedkhoa&abovethat,thewhitekhoapart.7. Onceitsets,cutintosquares8. Dipthewhitettoppartinmelted&cooledchocolate.9. Decoratewithwalnuts/sliveredalmonds..

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-

step-photos-sweets-sugar-11.html#post1542831

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2. Milk Cake

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Mix together:Milk - 500 mlMilk powder - ½ cupSugar - ½ cupGhee - ½ cup minus 1 tbspAlum, powdered - a very tiny pinch – half of 1/8 tsp

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Method1. Makesuretherearenolumpsandboilthemixtureinaheavypan,stirringregularly.2. Whenthemixturestartsleavingghee,itisready.3. Greaseavessel&arrangechoppednutsonit.4. Emptythemixtureonit&leaveittocoolcompletelytoroomtemperature.5. Invertonaplate.6. Youcandecorateaftercoolingandinvertingonaplate,also.

Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-17.

html#post1965463

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3. Microwave Doodh Peda

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Condensed Milk - 1 tin (400 gms)Milk powder - 1 cupMelted butter - 2 tbspSaffron - a pinch (warm & powder)Cardamom powder - 1 tsp

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Method1. TakeinaMWbigcasserole,milkpowder,condensedmilk&butter.2. MWHifor3mts.3. Afterevery1mte,stir4. Remove,addspices&MWHifor1-2mts.5. Remove,coolthoroughly&formpedas.6. Overcookingisdisastrous!Youcannotrollintopedas.Undercookinggivessoftpedaswhich

isabetteroption.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/80343-step-

step-photos-microwave-dishes-3.html#post1472335

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4. Wheat Halwa

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Wheat flour - 1 cupSugar - 1 cupMilk - 1 ½ cupsGhee - ½ cup

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Method1. Cashewnuts&raisinseach4tsps,friedin1tbspofaboveghee2. cardamompowder-1tsp3. Colour-apinch,ofyourchoice4. Keepthemixtureinatallvesselinsidethepressurecooker.5. Whenthefirstwhistlecomes,lowertheflame&cookfor10mtes.6. Cool&open.7. Beatthemixturewithawhiskorhandblenderforthetexturetobecomesmooth&uniform.

Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-17.

html#post1574006

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5. Pineapple Rasamalai

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Tinned pineapple can be used.Use any bread – white, brown or multigrain.Cut uniform thin rounds.Keep Milk – ½ cup ready, to dip themFilling:Mix together:Finely chopped pineapple - 2 tbspSoft paneer, grated - 3 tbsp\Powdered sugar - 1 tbsp

For Instant Rabdi:Mix thoroughly:Milk, condensed milk & cream - each ½ cupPineapple crush - 5 tbsp

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Method1. Dipeachbreadroundincoldmilk&keeponaplate.2. Placesomefilling.3. Sandwichwithanothermilk-dippedbreadround.4. Pourtherabdiover&garnish.5. Servechilled.6. Themoretimeitsoaks,thebetterittastes.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78796-step-

step-photos-desserts-puddings-5.html#post1862915

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6. Microwave Halwasan

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

ghee - 1 tbspgond - 2 tbsp

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MethodThis recipe uses edible gum called gond in North India. They are crystals, usually eaten in winter, after being roasted in ghee & powdered. They are very good for lactating mothers & and also helps to strengthen the backs.

When roasted in medium flame in little ghee /oil, they puff up very well.Only then, they can be powdered

I did this in MW. The same recipe is applicable to stove-top.

1. InaMWbowl,take:2. ghee-1tbsp3. gond-2tbsp4. MWHiforjust1mte.5. Thecrystalspuffup.Remove&keepaside.6. Inthesamebowl,take1tbsp+2tbspwheatflour.7. mix&MWHifor1mte.8. Remove,mixwell&addgond.9. Add500mlofmilk+1tbspcurd10. MWHifor5mtes,definitelystirringtwiceinthattime.11. Mix&MWmediumfor10mtes,stirringregularly.12. Add5tbspgoodqualitypowderedjaggery.13. Mixwell&continuetocookonmedium&mediumlotillitgathersinamass.14. Thiswilltakeroughly20mtes.15. Remove&add12tspeachofcardamom&nutmegpowder+apinchofwarmsaffron.16. Leavetocoolcompletely&patintoshapesofyourchoice.17. Garnishwithnuts.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/80343-step-

step-photos-microwave-dishes-3.html#post1643584

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7. Almond Katli with Pista

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Almnd powder - 100 gmsSugar - 65 gmsGhee - 1 tspLiquid glucose - 10gmsSaffron - a pinch

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MethodThis is jiffy if you have almond powder.

To make 100 gms almond powder:

Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.1. Add½cupofsugartowater&boil,stirringoccasionally,togetonestringsyrup.2. Remove&addallotheringredients.3. Mixverywell–itwillbeastickydough.4. Spreadongreasedbutterpaper.5. Levelwell,cool&cutintopieces.6. Beforeitdriesup,sprinklechoppedpistatogarnish.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-

step-photos-sweets-sugar-9.html#post1156803

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8. Pista Burfi

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Almnd powder - 100 gmsSugar - 65 gmsGhee - 1 tspLiquid glucose - 10gmsSaffron - a pinch

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Method1. Followthesameprocedureasfor2. AlmondKatliwithPistaGarnish3. Keepsilverleavesready.Asheetofithastobegentlytaken&reversedontheburfiwhenitis

stillhot.Thisisveryimportantasotherwiseitwillnotsticktotheburfi.4. Thencutwhencoolandkeepairtight.5. Theliqidglucoseisnotshownintheingredients.6. Iaddedadropofgreenfoodcolour.Thisisoptional.7. Glucose&colouringarenotshowninthephotos.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-

step-photos-sweets-sugar-10.html#post1472318

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9. Apple Peda

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Khoa (with or without sugar) - 100gmsGrated paneer - 100 gmsMilk powder - 100 gmsIcing sugar or artificial sweetener - 2-3 tspCardamom powder - 1/2 tsp (optional)

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MethodNow,deignersweetsareverypopularinfamoussweetshops.So,tryonetomatchyourDiwalisaree/dress!!Youcanmakeitinanyshape,have2,3colours,layersetc–Iamquitepoorasanartist!!

Thefollowingbaseneedsonlyblending&nocooking.Thedoughisflexible&canbemouldedtoanyimagination.Useicingsugarorartificialsweetener.Ifusingkhoawithsugar,addlessofthesame.Kneadalltheabove&shapeasshowninthephotos.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-

step-photos-sweets-sugar-10.html#post1467046

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10. Choco Pista Roll

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Grated khoa - 1 cupPowdered sugar - 1/4 cup (can use sugar substitute)Cocoa powder - 1 tspChopped pista - 2 tbsp

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MethodCombinekhoya&powderedsugarinaheavybottomedpanandcookonaslowflame,whilestirringcontinuouslytillthesugarhasdissolved&themoisturehasevaporated.Coolcompletely,mixwell&divideinto2portions.Tooneportionaddcocoapowder,mixwell&rollintorectangle.Totheotherportion,addchoppedpostas,mixwell&makearollof1”diameter.Placethepistarollinchocolaterectangleandrollinsuchawaythatthechocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on thesurface.Wraptherollinabutterpaper&refrigeratetillfirm-about10mts.Removepaper,slice1/2”thick&serve.

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-

step-photos-sweets-sugar-5.html#post964823

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11. Spoon Halwa

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Bombay rava - 1 cupWater - 2 cupsSugar 2 ½ cups (+enough water to immerse the sugar)Ghee - ½ cupCardamom powder - ½ tspSaffron - a pinchChopped nuts - to garnishRoast rava dry on a low flame till pink.Cool & soak in 2 cups of water.

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MethodAfteranhourgrindtoapasteusingthatwater&keepready.Heatsugarsyruponalowfire,stirringwell.Boiltillitreaches1string.Remove&addtheravapastewithonehand,whiskingfastsimultaneouslywiththeotherhandtopreventlumpformation.(Iflumpsarethere,passthehandblendertroughittobreakthem–butifyoudotheabovestepcorrectly,therewillnotbeasinglelump!).Putbackonfire&cookaddinggheelittlebylittleatatime.Whenitbecomesamass&leavesthesidesofthevessel,addcardamompowder&saffron.

Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-14.

html#post489521

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12. Angel Burfi

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Whole milk powder 1 cupMaida 1 cupSugar 2 cupsFCardamom powder 1 tspSaffron ¼ tsp (warm & powder)

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MethodIn½cupgheefrymaidatillanicearomacomes.Remove,cool&addmilkpowder.Themixtureshouldbecompletelyfreefromlumps.Addsugarto1cupofwater,keeponthestove&makeasyrupof“softballconsistency”.(candythermometer235-238degf )Remove,addthedrymixture&stircontinuouslyaddingthespices.Donotkeeponthefireanymore.Whenitcomestoadoughlikeconsistencytransfertoagreasedplate,mark&cutintosquares.Withcanythermometer,thisisveryquick&youmustbeagile.Buttheresultisperfect.

Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets.html#post2303

13. Apple Kesari with Nutmeg

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13. Apple Kesari with Nutmeg

Ingredients

From the blog: http://www.kaarasaaram.com/Blogger Name: Revathi

Cooking apple [medium] :1Rava: 1 cup.Sugar: 1 cup.Hot Water: 3cups.Saffron threads: 2 pinches.Milk: 3 tbsp.Nutmeg powder : 2 pinchesAlmond flakes: 1 tbsp.Raisins: 1 tbsp.Ghee: 4 tbsp.

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Method1.In1tbspofgheefrythealmondflakesandraisins.Keepaside.2.Soakthesaffroninthewarmmilk.3.Peel,coreandchoptheapple.Keepaside.4.Heat1tbspofgheeinakadaiandaddtherava.Heatthroughuntilyouhaveapleasantaromacomingthrough.5.Addthewater.Keepstirringasthereshouldnotbeanylumps.6.Oncetheravaiscookedaddthesugar,nutmegandthesaffronsoakedinmilkandmixwell.7.Themixwillbecomewateryfirstbutwillcometogetherinafewminutes.8.Addtheraisins,almonds,choppedapplesandtherestofthegheeandmixwell.9.Oncethemixstartstoleavethesideremovefromflame.10.Servewarm.

Youcansubstitutefreshpineappleinsteadofapplesandaddafewdropsofpineappleessenceforacompletelydifferentflavour.

Recipe link: http://www.kaarasaaram.com/2010/12/apple-kesari-with-nutmeg.html

14. Mawa Peda

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14. Mawa Peda

Ingredients

From the blog: http://www.kishmeesh.blogspot.com/Blogger Name: Poonam

2 litre full cream milkA heavy bottomed pan.150 gms powdered sugar( this is what i used...you can use as per your taste)1 tsp cardamom seeds powderChironji one for each peda

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Method1)Bringmilktoboilinaheavybottomedpan.Reduceflametomediumandstir.Keepstirringvery frequently,especially towards theend,whenmilkhasbecomethick.Youmustnot let itcatchatthebottom,oritwillburn.BeVerycareful..STirringmustbedonecontinuosly!!!2)Whenthemilkisalmostsolid,quitethick,turntheheatoffandallowtocool.Itwillsolidifyalittlemoreasitcools.3)Mawa/KhoyaisreadyNow.....Thewholeprocessofreducingmilktakes45minsatleast4)Twolitrefullcreammilkwillmakeapproximately250gm.mawa,dependinguponthethicknessofthemilk.5)NowtaketheMawainapanandmashit,stiritfor2-5minutesuntilsoft,6)Add2tbs.sugarpowderandcontinuestirring,tillitbecomesthickandslightlybrown.7)AddingsugarwhiletheMawaisstillinpan...giveslittlebrownishcolourtomawa8)switchoftheflameandcooltheMawa9)Nowaddrestofthesugarpowder..andmixitwellinthemawa,withyourhands10)Nowstartrollingsmallportionsofmawaintopedas11)Decorateeachpedawithchironji(ordryfruitsofyourchoice)

Recipe link: http://kishmeesh.blogspot.com/2010/03/mawa-peda.html

15. Besan Ladoo

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15. Besan Ladoo

Ingredients

From the blog: http://www.cookingandme.com/Blogger Name: Nags

3/4 cup ghee (I used slightly less than this, don’t skimp too much though)1 cup gram flour or besan (kadalaimavu)1/2 cup milk1/2 cup powdered sugar6 almonds, chopped coarsely6 raisins (I didn’t add this)6 cardamoms, powdered

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Method1.Heatgheeinapanoverlowheat.Don’tbringtoboiloranything,justheatitupwell.Addthebesanandcookfor4-5minsstirringcontinuouslytilltherawaromadisappearsanditturnsagoldenbrown.2.Removefromheatandaddmilk,stirringvigorouslytoavoidlumps.Iletthemilktrickleintoavoidthis.Oncemixedwell,setasidetocoolalittle.3.Thenmixinthealmonds,sugar,raisins,andcardamompowder.4.Whenitswarmenoughtohandle,shapeintolime-sizedballs.Atthisstage,youcanaddabitmoregheeifyouwant.Istartedwithalittlelessthan3/4cupandaddedmorewhileshapingthem.

Notes:-Thesebesanladoosareverydelicate(whichiswhyyoushouldn’tskimpontheghee,becauseit acts as a binding agent and holds it together) so handle carefully and store in an airtightcontaineratroomtemperature.-Youcanaddabout2-3tbspofrava(semolina)tothemixtureifyouwantsomeaddedtexture.IavoidedthisbecauseIwantedasmoothbesanladoo.

Recipe link: http://www.cookingandme.com/2011/08/besan-ladoo-besan-ka-laddu-vinayaka.

html

16. Jalebi

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16. Jalebi

Ingredients

From the blog: http://gayathriscookspot.blogspot.comBlogger Name: Gayathri Kumar

Maida-100gmCurd-1cupCorn Flour-30gmHot Oil-1tbsLemon Yellow Food Colour-1/2tsp (I used Liquid Colour)Sugar-1cupWater-1cupOil-For deep frying

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Method1.Mixmaida,cornflour,hotoilandcurd.Addfoodcolourandenoughwatertomakeabatterslightlythinnerthanthedosabatter.2.Allowittofermentovernight.3.Addwaterandsugarandbringittoboil.Letthesyrupboiluntilitbecomessticky.4.Keepitaside.5.ForpipingJalebis,youcanuseaplasticbagorapipingbagorasaucebottle.Iusedapipingbagwithawritingnozzle.Butitgetsverymessy.Ithink,saucebottlemethodwillbenice.6.Heatoilinaflatbottomedpan.Whenitismediumheat,pipeoutjalebisintotheoil.7.Keepthesugarsyrupwarmwhenfryingthejalebis.8.Flipthejaebiswhentheybecomefirm.9.Whenallthebubblinghasstopped,removethejalebisanddropthemintothewarmsyrup.10.Letthemsoakfor30seconds.Flipthemandletthemsoakforanother20seconds.11.Removethejalebisfromsyrupandplacethemonaplateseparately,sothattheydon’tsticktoeachother.12.Servewarm.

Recipe link: http://gayathriscookspot.blogspot.com/2011/09/jalebi.html

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17. Shahi Tukre

Ingredients

From the blog: http://annarasaessenceoffood.blogspot.comBlogger Name: Apu

6 slices of white or milk bread, crusts removed4 tbsp ghee (clarified butter)Oil, as needed for frying1 can evaporated milk1 cup full fat milk1/2 cup sweetened condensed milk (or to taste)1/2 cup mixed chopped nuts (cashews, pistachios, golden raisins)1/2 tsp cardamom powder1/2 tsp saffron strands2/3 cup sugar

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Method1. Soakthesaffronstrandsinaquartercupofmilk.Setaside.2. In a heavy bottomed, bring together remaining milk and evaporated milk. Bring to a boil

andthensimmerstirringconstantlyuntilitisreducesbyaboutathirdofthequantityandisbeginningtothicken.

3. Addcondensedmilkandthecardamomandsaffron,letsimmeronalowheatforanother10minutes.

4. SettheRabriasideandchillintherefrigerator.5. Inaseparatesaucepan,pourinthesugarwithaquartercupwater.Bringtoaboilandsimmer

tillyougetathicksyrup.Removefromheat,Setaside.6. Pouratablespoonofgheeinanonstickpan,addthechoppedmixedfruitsandnuts.Fryuntil

goldenbrown.7. Removeinabowlusingaslottedspoon.8. Cutthebreadslicesdiagonallyintotriangles.9. Pourenoughoilforshallowfryingintothefryingpan.Addatablespoonofghee.Heatona

mediumlowtolowflame.10. Addfourtrianglesofbreadatatimetothepanandshallowfrytillcrispandgoldenbrown.

Removeandallowexcessoiltodrainonakitchentowelfor30secondseach.11. Immerseintothepreparedsugarsyrupforjustaboutaminute.Thefriedbreaddoesnotneed

tosoftenandmustretainitscrispnesswhileretainingsomesugarsyrup.12. Repeatforremainingbread,replenishingoilandgheeintheproportionsaboveforshallow

frying.13. Arrangethesoakedpiecesonaplate.Sprinklehalfthechoppedfriedfruitsandnutsontothe

slices.14. Setasideremainingnutsuntildessertisreadytobeserved.15. RemovetheRabrifromtherefrigeratorhalfanhourbeforeyouintendtoservethedessert.16. Toserve,placeacoupleofpiecesofthebreadonplate.PoursomeRabriandsprinklemore

choppedandfriedfruitsnuts.Digin!!

Recipe link: http://annarasaessenceoffood.blogspot.com/2011/09/shahi-tukre-double-ka-

meetha-aur.html

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18. Mung Dal Halwa

Ingredients

From the blog: http://naiya-recipes.blogspot.comBlogger Name: Naiya Sheth

1 cup course mung dal flour1 tea spoon whole mung dal (opt.)1 cup ghee1 cup sugar4 cup boiling water½ tea spoon cardamom powderPinch saffron

For Garnishing:Sliced almondSliced pistaCashew

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Method1. Heatoilinanonstickpan.Addmungdalflourandmungdalinit.Roastatslowflametilllight

brown.2. Add3cupsofboilingwaterinitandletitcooktillmungdalabsorbswater.Stircontinually.3. Addsugarandremainingwaterandsaffronintoitandcookwell.4. Cooktillitseparatesghee.Addcardamompowder.5. HotandyummyMungDalHalwaisreadytoserve.6. Garnishwithalmond,pistaandcashews.

Recipe link: http://naiya-recipes.blogspot.com/2011/07/how-to-make-mung-dal-halwa.html

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41

19. Ravva Laddu

Ingredients

From the blog: http://www.rasoikimalkin.comBlogger Name: Kanthi

Sooji - 2 1/2 Cups Sugar - 2 1/2 Cups Dry coconut flakes/Powder- 1 1/4 Cup Unsalted Butter - 4 Tb spns Cardamom powder - 2 pinches Almond Flakes - 4 Tbspns Raisins - 3 Tb Spns Milk - 3/4 Cup

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Method1. Takeapanandaddbuttertoit.Whenitishotaddalmondflakesandraisins.2. Whenthe raisinspopsupaddsooji to itandroast it for10minutesoruntilyouget light

browncolour.Therawsmellshouldgoaway.Makesureyoucontinouslystir itsothatthesoojiwon’tgetburnt.

3. Nowadddrycoconutpowderandfrybystirringitfor3-5minutes.4. Thenaddsugarandstiritfor2-3minutes.5. Finallybeforeturningoffthestoveaddcardamompowder.6. Afterturningoffthestoveaddthemilkandmixit.Themixturewillbetight.7. Letitcoolfor5minsandstartmakingladoo.8. Makesureyoudon’tputtoomuchmilk.Youshouldbeabletogatherthemixtureandmake

aladdu.Youcanalsosprinklewaterormilkonthemixtureformakingaladdu.9. Makesuretoputabowlofcoldwatersothatyoucandipyourhandinthecoldwaterand

thenamakealaddu.Bydippingincoldwaterandthentakingthemixtureintohandwillalsomakethetaskmoreeasybecausethiswetnesswillbehelpfulforbindingiteasily.

Recipe link: http://www.rasoikimalkin.com/2011/02/ravva-laddu-sooji-laddu.html

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43

20. Godhumai Jira

Ingredients

From the blog: http://spicychilly.blogspot.comBlogger Name: Bharathy Vasu

Whole wheat flour/ Atta - 1/2 cupGhee- 1/2 cup (same amount as wheat flour...never compromise the quantity)Sugar - 3/4 cup (slightly lesser than two parts of flour)Water - 1 cup + about 1/4 cup ( 2 1/4 parts of flour)

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Method1. Heatghee/clarifiedbutterinoneofyournonstickpans.Iusedfreshhomemadecow’sghee,

ammahadsentover:)2. Iusedashallownonstickpanandlesserratioofingredientsforthepictorialandpleasego

aheadwithyourwiderdeeperpans.ForbeginnersIstronglysuggesttostartwithminimumquantity,say,1/4cupofwheatflourand1/4cupofgheelikeIamdoinghere!

3. Addwheatflourtotheheatedghee4. Ah!whileyouplacethepantoheatghee,placethepanofwater(flour:water=1:21/4)

simultaneouslyontheadjacentstoveovermediumflame.5. Blendghee+attawell.Itshouldbewateryandnotthickerthanyouseehere.Thisisimportant!6. Keepingflametominimum,stirthemixturecontinuously.7. Youcanseethecolourchangingwhiletheflourgetscookedinghee8. Thiswilltake2-3minutes(ifyouhaveused1/4cupofflourandghee)andyouseetheflour

attainingadeeperbrownhuewiththedistinctaromaofwheat+gheeallaroundyou!9. Thewatermusthavereachedtherollingboilingstagenow.Makesureyoudon’tletitboiland

evaporateaswemightmessupwiththeratio10. Yes,thisiswhereyouaresupposedtoreachwiththewheatandgheepart.Iremoveditfrom

fireandbroughtitunderdaylighttoshowyoutheactualcolour.11. Youdon’thavetoputoffthestoveasIdidandcandumpsugar..12. ..followedbytheboilingwater.Becarefulasyouseethemixrisingupabitwithahissing

soundandsettlingdownthenextsecond,sinceyouareusingtheboilingwater.Becarefulwiththeveryhotwatertoo.

13. This stage reaches after 2 seconds from the previous. I had to put off the stove after mystruggletoclickadecentpicture:)Thesamestageforaclosershot.Whileyoumix,ensuretherearenolumpsformed. It issafertoputofffireforafewsecondsuntilyoublendthemixturewell.

14. Keeptheflamelowandstir.Yes!Putoffoneandnotetheconsistencyandthecolour.Thisstage is reached within a minute after you mix the flour, ghee and boiling water. Withinsecondsyoucanseethewholethingformingintoasmoothglossymass,leavingsidesofthepanwithawonderfularoma.Interesting,na?:)

15. Ah!thereyougo!heaveadeepsighofrelief,you’vemadeit!Putofffire.Transfertoanotherbowlandleaveitcoolabit.Thehalwawillbereallyhot!

Recipe link: http://spicychilly.blogspot.com/2011/08/godhumai-jira-instant-wheat-flour-halwa.

html

21. Microwave Dates Fudge

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21. Microwave Dates Fudge

Ingredients

From the blog: http://seduceyourtastebuds.blogspot.comBlogger Name: Padmaja

Seedless Dates- 10 numbersCondensed milk[Milkmaid] - 50 mlMilk powder- 40 grams[ I used Everyday Dairy whitener 40g sachet]Butter- 1 tablespoonAlmonds to garnish

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Method1. In a microwave proof dish put in dates and half cup water and microwave on high for 3

minutesortillthedatesissoft.2. Removefrommicrowavetakeoutthedatesandpureewithalittlewaterusedtosoftenthe

dates.Ididnotmakeasmoothpuree.Iwantedafewbitsofdatestobiteinto.3. Microwavebutterinamicrowaveproofdishfor1minute4. Putindatespuree,condensedmilk,milkpowderandmixwell.Ifthemixtureistoodryadda

coupleofteaspoonsofthewaterusedtosoftendates.[Donotaddtoomuch.]5. Microwaveonhighfor4minutes.Stirattehendof2ndminute.Keepaclosewatchelseitwill

getburnt.Themixturewillriselikethis...6. Mixwellandcheckifitisglossy.ElseMicrowaveforafewmoreminutes.7. Letitcoolforanhour.Greaseyourpalmslightlyandpinchoutasmallpieceofthemixture

androllintoaball.Flattenlightlyandgarnishwithalmonds/nuts

Recipe link: http://seduceyourtastebuds.blogspot.com/2011/01/microwave-dates-fudge-dates-

peda.html

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47

22. Coconut Burfi

Ingredients

From the blog: http://www.padhuskitchen.comBlogger Name: Padhu Shanakar

Grated coconut - 1 cupSugar - 3/4 cup + 1 tbspGhee - 2 tspCardamom powder - 1/4 tsp

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Method1. Takeakadai/pan(nonstickpreferable)addsugarandjustenoughwater(approximately1/2

cup)tocoverthesugarandboilit.2. Whenthesugarwaterstartsboiling,addcardamompowder,gheeandthegratedcoconut.3. Simmerandcookstirringoften,tillthecoconutmixturestartsfoamingandleavesthesidesof

thepan.Takeasmallmixtureandifyouareabletomakeaballoutofit,switchofftheflames.4. Pouritonthegreasedtrayorplate.Afteritcoolsalittle,makecutsindesiredshapes.5. Leave it to cool completely. After that take the pieces gently and store it in an air tight

container.

Recipe link: http://www.padhuskitchen.com/2011/09/coconut-burfi-recipe-nariyal-burfi.html

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23. Rasmalai

Ingredients

From the blog: http://swapnascuisine.blogspot.comBlogger Name: Swapna Mickey

Milk Powder -1 CupBaking powder-1 tspEgg -1Milk -1 litreSugar- ¾ cup or to tasteCardamom, powdered- ½ tspCashew nuts and Badam, sliced – 1 tbsp

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Method1. Boilmilkwithsugar,slicedcashewnutsandbadaminabigheavybottomedpan.2. Sievemilkpowderandbakingpowdertogetherandputthisintoeggwhichisnotbeaten.3. Kneaditandmakeabout18ballswiththis.4. Addtheseballsslowlyintheboilingmilk.5. These balls will double the size while cooking. Cook on medium flame for about 20-25

minutes.6. Addcardamompowderandmixgentlyandremovefromfire.Serveeitherwarmorchilled.

Recipe link: http://www.swapnascuisine.com/2011/09/rasmalai-sweet-treat-to-celebrate-new.

html

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24. Coconut Halwa

Ingredients

From the blog: http://www.trendyrelish.comBlogger Name: Uma Priya

2 cups grated coconut, fresh (frozen also can be used) ½ cup Rice, uncooked ½ cup Sugar 1 or 2 tsp Ghee ¼ tsp Cardamom Powder

For Garnishing:Cashews and Raisins, sautéed in some ghee

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Method1. Soakriceinenoughwaterfor2to3hoursoruntilricebecomessoft.2. Grindthesoakedriceandgratedcoconutintoaveryfinepastebyaddingsomewater.But

don’tmakeittoowatery.Itshouldbelikeasmoothpaste.Keepaside.3. Inanon-stickpanpoursugarandaddsomewaterjustenoughtoimmersethesugar(approx.

½cup).Bringthesugarsolutiontoaboilandwaittillonestringconsistencyisacquired.4. Thenimmediatelyaddthecardamompowder+groundcoconut–ricepasteandkeepstirring

untilitbecomesthickandleavesthesidesofthepan.Justbeforeturningofftheflame,addgheeandmixwell.

5. That’sall!Greattastingcoconuthalwaisready!!6. Herearesomeservingideasforthisyummyhalwa.Butdon’tforgettogarnishitwithfried

cashewandraisins.

Recipe link: http://www.trendyrelish.com/2010/03/coconut-halwa.html

25. Kadi/Khadi - 5 Cups Barfi

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25. Kadi/Khadi - 5 Cups Barfi

Ingredients

From the blog: http://divyascookbook.blogspot.comBlogger Name: Divya Kudua

Besan/Chickpea flour - 1 cupGhee - 1 cupMilk - 1 cupSugar - 2 cupsCashewnuts - a handful,chopped finely,optional

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Method1. Inasaucepan,mixtogetherwarmmilkandsugar-reserve.2. Inathickbottomedkadaiaddgheeandroastbesanforafewminutesuntilanicearoma

comes,approximately2-3minutes--becarefulnottoletitbrown.3. Nowaddthemilk-sugarmixandthenutsandkeepstirring.4. Keepthegasflameonsimmerandstirthebarfiincontinuousintervalstakingcareastonot

toburn.5. Afterabout20minutes,thebarfiwillstartleavingthesidesofthepanandwouldbereadyto

set.6. Meanwhilegreaseaplatewithgheeandpourthebarfimixintotheplate.7. When the barfi becomes half set,make markings on it using a knife which would make it

easiertocut.8. Whencompletelycool,cutintosquares.9. Keepswellwhilestoredinairtightcontainers.

Recipe link: http://divyascookbook.blogspot.com/2010/09/kadikhadi-aka-5-cup-barfi.html

26. Ras Malai

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26. Ras Malai

Ingredients

From the blog: http://www.passionateaboutbaking.comBlogger Name: Deeba Rajpal

Ricotta or cottage cheese from 1 litre of whole milk1 cup sugar2 cups water1 litre whole milk1 /2 tsp saffron + 1/4 tsp granular sugar1/3 cup sugar1/2 tsp cardamom powderAlmonds & pistachios, soaked,peeled & slivered

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Method1. Runthericotta/cottagecheeseinafoodprocessoruntilsmooth.Willtakeabout2-3minutes

inshortpulses.Youcanevenkneaditbyhand,butitwilltakealotlongertogetitabsolutelysmooth.

2. Dividethericotta/paneer into10-12equalportionsa littlesmallerthanthesizeofapingpongball.

3. Rolltheportionsinyourhandsuntilasmoothball isformed.Lightlypresstheballuntil itflattensout.

4. Inthepressurecookerdissolve1cupsugarwithwater,andaddtheflattenedricotta/paneer.5. Closepressurecookerlidandcookuntilonewhistlesounds.Immediatelyswitchoffthestove

andsetthetimerforexactly5minutes.6. After5minutes,carefullytakethepressurecookertothesinkandpourcoldwateroverthe

lidtoremovethepressure.7. Removethecookedricotta/paneerwithaslottedspoonintoabowlandallowittocool.8. Meanwhile,themilk inthenon-stickpanshouldhavereducedtohalf.Addsugartotaste,

cardamompowderandnuts.Switchoffthestoveandkeepmilkaside.9. Oncethericotta/paneeriscoolenoughtohandlewithyourhands,gentlysqueezeoutthe

sugarsyrupfromthericotta/paneerandplacetheroundelsinaservingdish.10. Pourthepreparedreducedmilkoverandchillintherefrigerator.11. Garnishwithadditionalchoppednuts.

Recipe link: http://www.passionateaboutbaking.com/2009/10/a-little-sweet-100s-of-spice-ras-

malai-spicy-chickpeas-for-diwali.html

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57

27. Jangri

Ingredients

FOR SUGAR SYRUP:

From the blog: http://www.rakskitchen.net/Blogger Name: Rajeswari Vijayanand

Whole white urad dal/Muzhu ulutham paruppu 3/4 cupRice flour (optional) 1 tspOrange food colour 1/2 pinchSalt A pinch

Sugar 3/4 cupwater Just to immerse the sugarLemon juice 1/2 tspRose essence 4 dropsOrange food colour A pinch

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Recipe link: http://www.rakskitchen.net/2009/07/jangri.html

Method1. Soakuraddalfor2hrsandgrindwithverylittlewateraswedoforgrindingvadas.(

Approximatelylessthan1/4cup).Thebattershouldbefluffyandsmooth).Mixapinchofsalt,foodcolourandriceflour(ifdesired)andmixwell.

2. Heatthesugarwithwaterjusttoimmerseitandafteritstartsboiling,letitboilfor3-4minutes.Addlemonjuice,foodcolourandlastlyessenceandmixwellandswitchoffthestove.Takeaziplockcoverandmakeaholewithathinnailasshowninthepicture.Theholeshouldbeverytiny.

3. Fillhalfthecoverwiththebatterandfirstpracticedoinginaplate…Drawtwocircleasshownandoverit,drawsmallswirllikecirclesoverit.Justpractice2-3timesyouwillgetitright

4. Thenheatabroad,flatbottomedpan(keeptheflameinlow)withonlylittleoilsay1inchdepth.

5. Theoilshouldnotgetfullyheated,whenitstartsformingsmall,smallbubblesinthebottom,thendrawjangrisintheoil,repeatthesametomakemany.

6. Oncethejangrisgetscookedandbecomeslight,turnoverandcooktillcrispandthentake out carefully and transfer to the sugar syrup. I used Chop sticks for this,whichworksoutverywell.Youcanusetheonetheyuseforturningpaniyaram…

7. Dunkthefriedjangris inhotsugarsyrupfor1-2minutesandtakeoutcarefullyandarrangeitaplate.Givea1/2hourstandingtime.

8. Readytoenjoy!!!

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28. Microwave-able Sandesh

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28. Microwave-able Sandesh

Ingredients

From the blog: http://spiceandcurry.blogspot.comBlogger Name: Jayashree Mandal

Approx 3-4 pints of whole milk3 lemons- cut and deseeded1 tsp of vanilla essence2-4 tbs of milk powder.

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Method1. Approx3-4pintsofwholemilk–Mywholemilkbottlesays-6pintswholemilkmakes

roughlyabout3408ml.Nowworkityourway.OKletmemakeiteasy,abouthalfof6pintwholemilkbottle.Hopeitmakesmuchsensenow.

2. 3lemons-cutanddeseeded.3. Makepaneer/chana4. Bringthemilktoboil,addfreshsqueezed lemons.Youmayusedahi/yogurtalso in

placeoflemons.5. Letthemilkcurdle.SeparatePaneerfromthewhey.Letitsitforsometimeunderany

heavyweight,maybe1-2hrs.6. Nowinabigsaladbowl,mixtogetherabout2-2½cupsofpaneerand1-1½cupsof

granulatedsugar.Workaccordingtoyourpreferenceofsweetness.7. Addabout1tspofvanillaessence.8. 2-4tbsofmilkpowder.9. Mixwellandkneadwellwithhandsorwithspoon.10. Now microwave at high for 2 mints in an M/W safe bowl .Take out and stir it well.

Repeatatregularintervalsof2mintcycleandstiring.MyM/Wtookapprox7-8mintsathighpower.

11. Whenyousee,themixturestartstocollectwell.Stopmicrowavingit.12. Nowletitcoolalittlebit.Shapeupandenjoy.

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Recipe link: http://spiceandcurry.blogspot.com/2010/11/happy-diwali-with-microwave-able.html

29. Suruttai Poli

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29. Suruttai Poli

Ingredients

From the blog: http://www.4thsensecooking.comBlogger Name: Nithi Rajasekaran

Roasted gram(Pottu Kadalai) - 1 cupSugar - 1 cupCashews - 20Cardamom powder - 1 tspCoconut (scrapped) - 1 tblspGhee - 1 tsp

All purpose flour(Maida) - 1 cupSalt - a pinchOil - for deep frying

Filling:

Poli (Papad)

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Method

1. Powdertheroastedgramandsugartogether.Chopthecashewsintosmallpieces.2. Takeapanandtspofgheeinitandroastcutcashewsandcoconutforfewminsuntil

thecashewsturngoldenbrown.3. Mixallingredientsinabowl.4. Thefillingisready.Keepthisaside.

1. Mixallpurposeflourandsaltinabowl.Addwatertoitlittlebylittleandkneedthemintoadough.Consistencyshouldbe likechapathidough.Leave itaside forhalfanhour.

2. Nowdividethedoughintoequalpartsandrollintosmallballs.Flourthesurfaceandroll the dough into very thin circles of 10cm diameter.The thickness of the circlesshouldbelikepapad(appalam).Itshouldbealmostsemitransparent.Ifyoumakeitthick,itwouldpuffuplikepooriwhenfried.Thisappalamcanhavesmallbubbleshereandtherebutshouldnotpuffuptotally.Afteryourollthemintocirclesspreadthemonpaperandleaveitasidefortenmins.

3. Nowdeepfrytheminhotoilturningoncetocookbothsidesandremovethemwhentheyarejusthalfcooked.(abouttenseconds)Itshouldbeflexibleandshouldnotturnbrownorcrispy.(Thisisthetrickypart)

4. Onceyouremovethemfromoilplaceitonaplateandimmediatelyspread1tblspoffilling(recipeabove)onthepapadandrollittightandkeepitonaplatewithseemsidefacingdown.(Caution-thepapadispipinghotsoworkquickly)

5. Therollswouldbesoftwhenmade,butwouldbecomecrispyoncetheyareallowedtocool.

6. Thechallengeinmakingthissweetisthespeedinwhichyouworkwhilerollingthefriedpapad.

7. Suruttaipoliisreadytoeat:)

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Recipe link: http://www.4thsensecooking.com/2011/03/suruttai-poli-sweet-rolls-indian.html

Recipe for the filling:

Recipe for making the Poli(Papad):

30. Rasgulla

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30. Rasgulla

Ingredients

From the blog: http://www.sharmispassions.comBlogger Name: Sharmilee

Milk - 1/2 litre Lemon Juice - 1.5 tbsp (or) Curd - 2 tbsp Water - 1 and 3/4 cups water Icecubes - 4 to 5 Sugar - 3/4 cup Cardamom powder- A generous pinch Pistachios - 3 to 4 chopped finely for garnishing

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Method1. Heatmilk,bringittoboilandsimmerit.Take1.5tbsplimejuicefromalemonandkeep

itready.2. Whenmilkstartsboiling,addthelemonjuicetotheboilingmilkandstirproperly.Stir

continuoslytillthewheywaterclearsandthemilkcurdlescompletely.BeforeaddingicecubesyoucantakesomewheywaterwhichcanbereservedforfutureusewhichiswhatIdid.Nowswitchoffthestove,addicecubesandallowittomeltcompletely.

3. Take a muslin cloth and pour the curdled milk,filtering the whey water completely.Wash it well in running cold water to remove the lemon smell. Squeeze the excesswaterandhangitasidefor30minswithoutdisturbingit.

4. After30mins,thepaneerwouldbecrumblyintexture.Nowkneaditwellfor10mins.Onceeverythingcomestogethertoasmoothpilabledough,formthemintosmoothmini/normallemonsizedballsandkeepaside.Imadearound13-15miniballs.

5. Heat water in a wide bottomed vessel, then add sugar and keep stirring till sugardissolvescompletely.Whenthesugarsyrupboilsandstartsbubbling,addtheballsslowlyonebyoneandsimmeritfor3mins.

6. Theballswillgotothecorner,movethemtothemiddle.Keepinmediumflameandclosewithalid.Cookfor10minsopeningthelidevery3-4minsthisistoensurethevapourpassesoutnotallowingthesugarsyruptooozeout.After10mins,theballswouldbecloselydoubledinsize.

7. This is the stage when your rasgullas are done. Cool it completely, add choppedpistachios and chill it for an hour and serve chilled.This method was from ammascookbookandIfinditeasyasyoucanopenandseetherasgullasnowandthen.

8. Thoughammakeptonsayingtotrywithwheywatertomakethepaneerasthatisthetraditionalbengalistyleofmakingrasgullas, this time Iamcompletelysatisfiedwiththeresults.Butsuretomakeitoncewithwheywaterandupdateitherewithmyfeedback.

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Recipe link: http://www.sharmispassions.com/2011/01/rasgulla-mini-rasgulla-step-by-step.html

31. Almond Burfi

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31. Almond Burfi

Ingredients

From the blog: http://www.nandyala.org/mahanandiBlogger Name: Indira Singari

6 cups, whole almonds6 cups, cane sugar1/2 teaspoon, finely crushed cardamom seeds

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Method1. PreparetheAlmondMeal:

Inabigbowl,coverthealmondswithwaterandsoakforatleast4hours.Thesoakingprocesshelpsloosenupalmondskinandtheskinpeelsoffeasily.Onebyone,peelthealmondskins.Whenyouaredonewithpeeling,gentlypatanddrythenowskinless,whitealmondswithacleankitchentowel.Takealmondsinonetotwocupbatchesinafoodprocessor.Pulseandgrindtofinemeal.From6cupswholealmonds,youwillgetabout8cupsofalmondmeal.

2. PreparetheSugarSyrup:Combinetwocupsofwaterandsugarinaheavy-bottomed,bigvesselandplaceoverlowheat.Stiruntilthesugardissolvescompletelyandthenraisetheheattomediumandgentlyboiluntilsugarreachessoftballconsistency.Toknowtherightconsistency–dothecoldwatercandytest.Takequartercupofwaterinasmallbowl,addadropofsugarsyruptowater.Whenthesyrupholdsitsshapeanddoesn’tdissolveinthewater(softball),thenitisattherightconsistency.

3. PreparetheAlmondBurfi:Addthealmondmealandcardamompowdertosugarsyrupwhenthesyrupisready.Keeptheheatonmediumandcook,stirringcontinuouslytopreventthemixturefromstickingtothepan.Inabout10to15minutes,themixturewillstarttocomeawayfromthesidesofpaneasily–thisisthesignaltoturnofftheheat.Immediatelypourthemixtureonaflat,gheeappliedtray.Levelitevenlywithaspatula,andcutintosquares.Letcool.Whentheburfiisthoroughlycool,coverthetraywithanothertray.Reverseandgentlytaptoloosenthepieces.Separatethesquaresandstoretheminanairtightcontainer.Becausetheburfidoesn’thaveanymilkproducts,almondburfiwillstayfreshforuptoamonth.

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Recipe link: http://www.themahanandi.org/2011/01/05/almond-burfi-badam-burfi

32. Kova Billalu

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32. Kova Billalu

Ingredients

From the blog: www.cookingwithsiri.comBlogger Name: Siri

2 cups Khoya1.5 cups sugar4-5 tsp waterghee

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Method1. Heatapanonlowflame,addwaterandsugar.Stirslowlyforabout10-12mins.Letit

meltandmakesurethesugarmixtureisinwhitecolor.(nottoturnintobrowncolor).2. Now,slowlystirinthekhoya.Itwillneedsomemusclepowersothatbothkhoya&

sugarblendtogetherwell.Note:Itshouldbeinaconsistencywhereyoucanmakeballsoutofit.Turnofftheheat.

3. Onaplate,rubsomegheeandevenlyspreadthekhoya-sugarmixture.Therearetwowaysyoucanshapethem.a)Rublittlegheebetweenpalmsandstartmakingsmallballsb)takeaplasticcover,rubgheeonitandshapethemhowsoeveryouwant..:-)Storeinanairtightcontainer.

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Recipe link: http://www.cookingwithsiri.com/2011/07/i-could-talk-about-my-grandmom-

ammama.html

33. Wheat & Nut Laddoo

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33. Wheat & Nut Laddoo

Ingredients

From the blog: http://www.indianvegetariankitchen.com/Blogger Name: Mahima

Whole Wheat Flour-1/4 cupAssorted dry fruits & nuts-1/4 cup(to be ground) + 1 tsp(to be added while rolling into balls)Butter-1 tbspSugar-1 tbsp(powdered or granulated)Cardamom-1/4 tsp

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Method1. Meltbutterandprepareghee.Addtheflourandroastonlowflametillgolden

brown(about3minutes).2. Grind1/4cupofassorteddryfruits&nutswithoutaddingwater.3. Youcanuseanynutsofyourchoice.Iusedamixtureofalmonds,walnuts,roasted

cashews,raisins,driedapricot,sweetenedcoconutflakes,driedpineapple.4. Whentheflourisstillwarm,addthegroundnuts,cardamom,sugarandatspof

brokennuts.Mixwellandshapethemintosmallballs.Note:Usedryroastedunsaltedcashews.Othernutscanbeaddedraw.

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34. Paneer- Mawa-Pistachio

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34. Paneer- Mawa-Pistachio

Ingredients

From the blog: http://www.ramyaacooks.com/Blogger Name: Ramya

2 1/2 cup grated Paneer(Used the storebought paneer block)1 1/4 cup Mawa powder1/4 cup dry coconut powdered3/4 cup powdered sugar4 green cardamom powdered1 tsp rose water3 tbsp pistachios finely powdered + 2 tbsp pistachios coarsely powdered + couple of pistachios for garnishing

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Method1. GratethePaneerusingagrater(Gratingthepaneerwillhelptokneadeasily).Kneadit

welltoformadough.(Thisstepalonewilltakesomewherearound7to10minutes-Ihaveasevereshoulderpain,soyoumightbeabletofinishoffevenearly).

2. Addthemawaandmixuntilwellcombined,followedbyrestoftheingredients.3. Pinchoutakeylimesizeddoughandmakeladoos.4. Garnishwithslicedpistachios.Storeinanairtightcontainerandkeepitrefrigerated.

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35. Chandrakala

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35. Chandrakala

Ingredients

From the blog: www.premascook.comBlogger Name: Prema

1 litre Milk 1/2 cup Sugar 1/4 cup Almonds - pistachios -cashew (sliced)(optional) 1/2 tsp cardamom powder

2 cups Maida/plain flour 2 tbsp Ghee 2-3 tbsp water/as needed to knead the flour a pinch Salt Oil/Ghee for deep frying

1 cup sugar (for syrup) Few Kesar /pistachios Khoya for stuffing

For Khova:

For Chandrakala:

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Method

1. Heatthemilkinaheavybottomedpan.Bringittoboil.Onceitstartsboiling,thenlowertheheat-somethinginthemiddleoflow-med.

2. Stiritonceevery10mintomakesurethatthemilkdoesnotsticktothebottom.3. AddtheCardamomPowderandsugar.Themilkisaboutanhourandhalforso,slowly

startsreducinginvolumeandturnsintosandalwoodyellowcolour.4. After1hoursorso,itthickensandthisisapointwhenitbecomesmandatorythat

attentionisgivenandstirringismustonacontinuousbasis.Otherwiseitwillsticktothebottom.Atfinalstageitwillbelikethickpaste.Removeitfromthestove,Transferitintoaservingbowlandcoolitforsometime.Khovaisreadyforstuffing.YoucanmixthegratedPistachio/almondsinKhovaforcrunchytaste.

1. Addthemaidaflourandsaltinalargemixingbowl.Addgheeandstartkneadingthedough.Addwaterlittlebylittleandkneadthemagaintillthedoughbecomesoft.Coverandkeepaside.

2. Rolleachdoughpieceslikesmallpoories.Placestuffinginthecenterofthepooriandcloseit.

3. Foldintheedges.Repeatthisstepwithremainingdough.4. Preparethesugarsyrupbyboilingsugarandwaterintothickconsistence.Fryall

chandrakalaonebyoneinaghee/oilatmoderatetemperature,tillitturnsgolden.5. Takeitoutandsoakthechandrakalaimmediatelyinpreparedsugarsyrupfor10

minutesandthenarrangeitinatray.6. Garnishitwithgratedpistachios/saffronstrands.

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Recipe link: http://www.premascook.com/2011/02/chandrakala.html

Khova:

Chandrakala:

36. Badam Puri

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36. Badam Puri

Ingredients

From the blog: http://simplysara07.blogspot.com/Blogger Name: Saraswathi Iyer

Maida(All purpose flour) – 2 cupsDalda or Vanaspati – ½ cupOil/ghee for deep fryingGrated Dry coconut for garnishing(optional)Orange colour – a pinch(optional)

Sugar – 2 cupsWater – ¼ cup

For sugar syrup

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Method1. Inawidebowl,putmaida,daldaandmixwellslowlybyhand.Onceitismixedwell,

sprinklelittlewaterandkneadlikechapathidough.Onceitisthickinconsistencylikeballtake2tablespoonsoilandcoatit.Leaveitfor1-2hoursbyclosingalid.

1. Inabowladdsugarandwater.Heatinlowflameuntilsugardissolves.Stiroccasionally.Allowittothickenslightly.Consistencyshouldbesuchthatwhentouchedwith2fingersandseparated,thinstringlikeshouldbeformed.(avoidtouchingwhileitishotyoumaywishtouseaspoontotakelittleportion,coolitandthentesttheconsistency).Sugarsyrupshouldbesufficienttosoakeachlotofpuris.

1. Beatthedoughnicelyandmakeitsoft.Makesmallballs.Flattenitintosmallroundshape(LikedoingforPuris).Foldittwiceoncetohalfandagaintoquarter.Soyougetatriangleshape.

2. HeatoilinlowmediumflameinaKadaianddeepfrythesetillgoldenbrown.3. Soakthefirstlotinthesugarsyrupuntilnextlotisreadyforsoaking.Allowittocool.

Repeatsameprocessforalltheremainingpuris.4. Garnishitwithgratedcopparai(Drycoconut).

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Recipe link: http://simplysara07.blogspot.com/2009/05/badam-puri.html

Now make Sugar Syrup:

For Badam Puri:

37. The Phirni

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37. The Phirni

Ingredients

From the blog: http://www.sandhyas-kitchen.blogspot.com/Blogger Name: Sandhya

Whole Milk 1.25 lCinnamon Stick 2 *1” longRice 3/4th CupSugar 3/4th –1 CupWalnuts For GarnishingAlmonds – peeled & sliced For Garnishing

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Method1. Soakthericeinwaterforatleast2hours.Drainthewaterandpowderthericeuntil

coarse.2. Inasteelsaucepan,bringthemilktoboilwiththecinnamonstick.3. Addthegroundriceandstiratregularintervals.Ifyoufeelthereisalumpformation

happening,runurhandblenderthroughthemixtureonthestoveandgiveitagoodwhizzafewtimes..Thisprocesswithhelpthelumpstovanish.

4. Whenthericeiscompletelycooked,includethesugar,stirringoccasionally.Cookuntilthesugariscompletelydissolved.

5. Cookonlowflameforanother10minutes.Removefromtheheat.Letthephirnicooldowncompletelyandallowittochillforminimum2-3hours.

6. Toserve,Pourthephirniinindividualmatka’s,garnishwithslicedalmonds&walnuts.

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Recipe link: http://sandhyas-kitchen.blogspot.com/2011/09/sweet-rice-pudding-phirni.html

38. Chana Dhal Halwa

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38. Chana Dhal Halwa

Ingredients

From the blog: http://vidyascooking.blogspot.com/Blogger Name: Vidya Lakshmi

1/2 Cup Chana Dhal / Split Chick peas 1/2 Cup Sugar (Powdered)2 1/2 Tbsp Clarified Butter / Ghee2 Tbsp Oil2 Pods Cardamom1 Clove

15 Cashew nuts10 Almonds10 -15 Golden Raisins1 Pinch Yellow Food Color Almond Essence Few Drops or saffron strands.1/4 Cup Water.

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Method

1. Washthechanadhalandsoakfor21/2hoursortillthedhaldoublesinsize.2. Inamixergrinderoracoffeegrinderaddthesugarandpowderthesugarsetaside.3. Drainallthewateroncethedhalhasdoubledandaddtoamixerblenderand

grindtoapastebutnottoafinepasteabitcoarseisbetterthehalwawillhavenicetexture.

4. Heataheavybottompanoruseanonstickpanorkadaiandaddthe2tbspoilandclarifiedbuttertipinthechoppedalmonds,cashewandraisinsfryforabitdrainallthefriednutsandreserve.leavetheoilandbutterinthesamepan.

LetsPrepare:Inthesameoilandclarifiedbutterwhichwefriedthenutsaddtheprepareddhalpasteandstirfor5mintillthemoistureevaporatesuntilyougetaballconsistency.tipinthepowdersugarandstirandincorporatethesugarintothedhaleventuallythesugarwillmeltandaddthecrushedcardamompodsandtheclovemixwelladd1/4cupofwaterandkeepstirringthemixturefor10minsbynowyourdhalsugarandthespicewillhaveincorporatedwellkeeponstirringandkeepaddtherestoftheoilandbuttermixturetothehalwaby15minsthehalwawillstarthavingnicetextureadjusttheflamefrommediumtoslownowandthenandkeeponstirringaddthefoodcolorandalmondessenceandstirwellthemoreyourstirthebetterhalwain20minstimeyoushouldseetheentiremoistureevaporatedandthestickinessalmostgoneyouralmosttherekeepstirringforanother10moreminsbynowthehalwawouldhaveevaporatedcompletemoistureandhaveaniceglossmixthefriednutsinandservehot...Enjoy...:)

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Recipe link: http://vidyascooking.blogspot.com/2010/11/chana-dhal-halwa.html

Khova:

39. Payasam

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81

39. Payasam

Ingredients

From the blog: http://cookingupsomethingnice.blogspot.com/Blogger Name: Vandana Rajesh

Milk-1 ltrVermicelli-1 1/2 cupsSugar- 1 to 1 1/2 cups (as per taste)Elaichi or green cardamom-2 to 3Cashews and raisins (fried in ghee) - a handfulGhee-2 to 3 tbsps

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MethodFrythevermicelliinthebuttertillgoldenbrown.Addboiledmilkandstircontinuously.Addthesugarandkeepstirringregularly.Stirtillthevermicellicookscompletelyandthepayasamisslightlythickinconsistency.Donotmakeittoothickasitthickensfurtheraftercooling.AddthefriedcashewandraisinsandEnjoy!!

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40. Boondhi Ladoo

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40. Boondhi Ladoo

Ingredients

From the blog: http://anyonecan-cook.blogspot.com/Blogger Name: Chitra Ganapathy

Gram flour / Kadala maavu - 3/4 cup Rice flour - 1 tbsp Cooking soda - 1 pinchFor Syrup : Yellow color - 2 pinches Sugar - 1.25 cups Water - As required Cardamom- 4 nos ( powdered ) Cloves - 3 nos Cashews - 10 nos (Broken into two)

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Method1. Taketheflour&cookingsodainabowl.Addwaterandmakeabatterofbajjiconsistency

(Battermustbesmooth&thick)2. Heatoilinakadai.Takethebatterandpouritinasieveorladlewithroundholes.3. Tapitgentlysothatsmallballsofthebatterfallintotheoil.Fryinbatchesandsetaside.

(Donotdeepfrytheballstillcrispy.Theballsshouldbesoft.Sofryforfewseconds)4. Nowtakethesugarcoveredwithwaterinabowlandmakethesyrupoftwostring

consistency.5. Addcardamompowder,yellowcolor,Friedcloves&cashews.6. Addthefriedballstothesyrupandmixwell.7. Greasethehandswithgheeandmakeballsofdesiredsizewhenthemixtureisstill

warm.

NOTE:• Ifthemixturecools,ballscannotbemadeproperly.• Ifthesugarsyrupcrystallizesbeforemixingthefriedballs,addlittlewatertothesyrup

,boilandbringittothecorrectconsistency.• Storetheladoosinanairtightcontainer.Itsshelflifeis10days.

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41. Ragi Rava Ladoo

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41. Ragi Rava Ladoo

Ingredients

From the blog: http://ammajirecipes.blogspot.com/Blogger Name: Sreevalli

1/2 cup Ragi 1/2 Coconut pieces1 cup grated Jaggery 1/2 cup sliced Almonds & Raisins 1 Tbs Elachi powder 1tsp Butter

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Method1. Ragigrainsarehardtogrindastheyare.Soyouneedtosundrythemorjustdryfryfor

fewsecsinahotpanandgrindthem.2. Heatapannaddragigrainstoit.Dryfrythemforfewsecs.3. CoarsegrindRagigrainstogetaravatexture.Nowheatapanwith1tspofbutter.and

fryragiravafor5minsortillthenicearomacomesoutofit.Switchoffpanandallowittocool.

4. Iusedfreshcoconutasithasthewetlytexturewhichblendsalltheingredientstogether.5. Grindcoconutandkeepaside.6. Nowmixall the ingredients ina bowltogether. (Noneedtoaddmilkorbutterto

makeballs)7. Asthecoconutisfreshuwillbeabletorollniceladoosasshown.8. OutCome:Theyareverytastywithallthosealmonds,raisins,Elachi&jaggery.Iloveto

callitahealthybite.

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Recipe link: http://ammajirecipes.blogspot.com/2011/08/ragi-rava-ladoo.html

42. Beetroot Halwa

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87

42. Beetroot Halwa

Ingredients

From the blog: http://hemskitchen.blogspot.com/Blogger Name: Hema Mahen

Beetroot - 1 peeled & grated Sugar- 1/4 cup Milk - 1 1/2 cup Ghee- 1/4 cup Cashew nuts - 2 tsp Cardamom powder - 1 tsp

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Method1. Inapan,add2tspofgheeandsautethegratedbeetrootinamediumflamefor5to7

minsuntilthemoistureisevaporated.2. Addmilkandcontinuetocookinmediumflame,stirringoccasionallyuntilallthemilk

isabsorbedandthebeetrootiscooked.3. Oncethebeetrootiscooked,addsugar,cardamompowderandmix.4. Add ghee and continue mixing for 5 mins or until the mixture becomes thick and

leavesthesidesofthepan.5. Roastthenutsandaddtothehalwaandservewarm.

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43. Puli Pithe

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43. Puli Pithe

Ingredients

From the blog: http://ahaar.blogspot.com/Blogger Name: Mandira

2 cups grated coconut1 cup rawa1 1/2 cups half and half3/4 cup milk (I used 1%)1 3/4 cup brown sugar (adjust to taste)

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Method1. Heatathickbottomedpanorkarai(wok)andcookthegratedcoconut,rawawith1

cupsugarand1/2cuphalfandhalftillthemixcomestogetherandstartsleavingthesidesofthepan.InBengali,it’scalledpaak.

2. Onceit’sdone,takeinofftheheatandrollthemonyourpalmaslittlecylinders.Youwon’tneedanyextraoilfortherolling.

3. Inthemeantime,heattherestofhalfandhalfwithmilkandsugaronlowheattillitstartstothicken.Itmaytakeaboutanhourforthemilktobecomeathickcreamybase.Onceitdone,putthecoconutandrawapurinthemilkandletitboilforanother5-10minutestoletitabsorbthemilkandcream.

4. Youcansprinklesomecardamompowderontopbeforeserving.ButIlikeitwithoutittofullsavorthetasteofmilk,coconutandsugarcookedtogether.

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44. Ukkarai

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91

44. Ukkarai

Ingredients

From the blog: http://padmasrecipes.blogspot.com/Blogger Name: Padma Dharmaraj

Channa dhal - 1 cupJaggery( scraped) - 1 cupCardamom powder - a pinchGhee - 3 tbspCashew - few pieces fried in ghee

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Method1. Washandcookchannadhalinwaterfor3whistlesbyadingwaterjusttoimmersethe

dhal.Removeanddrainwaterandcool.Nextgrindtheminadrymixer/blendertilltheyaresoft/powdered.

2. Heatapanandaddthescrapedjaggeryandjust2-3tbspofwater.Whenitismeltedaddthechannadhalpaste/powderandkeepstirringtilltheyaremixedwell.Alsoaddghee and cardamom powder and mix together for another 5 minutes. Just beforeremovingaddthefriedcashewnutsandmix.

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45. Baadusha

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93

45. Baadusha

Ingredients

From the blog: http://spicyfoood.blogspot.com/Blogger Name: Princy Vinoth

All purpose flour 2/3 cupYogurt/curd 1/3cupSugar 1 tbspBaking powder 1/3tspCardamom powder 2 pinchesGhee 1 tsp

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Method-Youneedtomakeanicesoftdoughusingtheflour,yogurt,bakingpowder,sugar(1tbspn)cardamompowderandghee.Addenoughgheesothedoughdoesn’tsticktoyourfingers.-Thiswillformanicesoftdoughwhichyouneedtosetawayforaboutanhour.-Thenmakeballsofthedoughandathumbimpressiononthecentreofeachball.-Deepfrytheseflattenedballsonverylowheat.Theywillturngoldengradually.

Forthesugarcoating:Sugar2/3rdcup,Water2/3rdcup,Seedsofonecardamompod.

Youneedtoaddboththesugarandwateronlowtemperatureuntilthesugardissolvesandthenheatonlowflameuntilthesugarsyrupreachesaonestringconsistency(whenyoutakethesyrupandletitdropfromthespoonitshouldfallformingastring)

Onceyoufrytheballscoateachoftheminthesugarsyrupandletitdry.Oncetheyaredry,thereyouhaveyummybaadushasreadytoeat:)

Tips:1.Addenoughgheetotheflourmixsoitdoesn’tsticktoyourfingers.2.Ireadfromtheoriginalrecipethatyouneedtomakethethumbimpressionbecauseoftheaddedbakingpowderorelsetheballswillgofluffywhilefrying.3.Sinceyouneedtofrytheballsonthe lowheat,youcanmakethesugarsyrupwhilefryingtheballsorelseifthesyrupcoolsdownitcrystallizes(ilearntfrommymistake)4.Don’tworryaboutthesugarconsistencyitwillcomeaboutgraduallyinabout10minsoflowheatingthesugarandwater.

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46. Varo

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46. Varo

Ingredients

From the blog: http://sindhirasoi.com/Blogger Name: Alka

Sugar 250 gms Water(2 tbsp) or oil (1 tbsp) A small cup of sliced dry fruits/nuts (Almonds, cashew nuts, unsalted pistachio, dried coconut, dried dates ) Poppy seeds 2 tbsp Green cardamom 2-4 (Depends upon how strong flavor you prefer)

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Method1. Startwithslicingthedryfruits,mixthemtogetherandkeepaside.(NOTE:Iaddedsomeraisinstoo,

buttheheatofsugarsyrupalmostcharredthose.Sobetterusetoughnuts)2. Youcanrinsepoppyseedswithhotwaterforcoupleoftimesandstrainusingteastrainer.(Thisis

believedtoreducethemorphinecontentofpoppyseedsandalsotoremovethesolubledirt,ifany.).Drainonkitchentoweltogetridofexcessmoisture.

3. Nowkeepagreasedsurfacehandy.Anythinglikeabackofflatsteelplateorkitchenplatform(Ofcoursesqueakyclean),butgreaseitwellwithedibleoil(nofragrantoilplease).

4. Keephandyabowlfulloficecubesorchilledwater,justincaseyouscaldyourselfwithhotsugarsyrup.

5. Nowinathickbottompanorironkadai,mixsugarandwater/oil,cardamomseeds(greenelaichi)andmixwell.Onmediumflameofburner,keepstirringthemixture,makingsure,nonastylumpsofsugararepresent.Breakthelumpsifany,withthespatula(Besure,youareusingspatulamadefromsteelorgoodqualitywood,cozmanysocalledheatresistantspatulassuccumbtotheheatofcaramelizedsugar.)

6. Nowbealert,monitorcarefully,andassoonasthesugarmelts,addthestrainedpoppyseeds.(Becareful, if theseedsstillhavesomewateraround it, theremightbespluttering.Somakesureyoustrainedandkindasoakedexcesswaterusingkitchentowel.).Stirwell.

7. Nowdependinguponhowchewyorhowcrispy/hardyouwantyourVarotobe(instructionsgivenabovetheingredientslist),switchoffthegaswhenthecolourofsugarsyrupchangestopreferredcolour,Ichoseittobeamber(Ideal).

8. Immediatelyputalltheslicednutsandmixwell.Youhavetodothisquicklyorelsetherewontbeevendistributionofnuts.

9. Spreadthemixtureonagreasedsurface.Nowthebenefitofusingthebackofplateisthatyoucanjusttaptheplatesoastogetridoftinybubblesinthemixture.Alsoyoucantilttheplatetospreadthemixturewithouttouchingthesurface(withspatula)ofthemixture.Itisbelievedthattouchingthesurfaceofthepralinemakeitloseitsglazeorshine.Nevertriedsmoothingthelayerwithspatulasocannotbesureifthat’sthecaseforreal.Inanycasedonotworryaboutsmoothingthesurface,thebeautyofavaroliesintheunevenpeaksandlowsmadebyhaphazardlyplacednuts.

10. Let it cool down completely and after some time you will have a perfect crisp nutty brittle, for acrunchymunchysweettreat.

11. Breakitintopieceswhenitsnotcompletelyhard.Orelseusesomepestleliketool,gentlybreakthebrittleintolargepieces,onceitisperfectlyhard.

12. Storeitinairtightcontaineranditcanlastaslongasfewweekstocoupleofmonths.

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47. Coconut Balls

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47. Coconut Balls

Ingredients

From the blog: http://funwidfud.blogspot.com/Blogger Name: Reshmi Mahesh

Dessicated Coconut -2 cups(unsweetened)Condensed milk-1 cupRose syrup-1 tbspCardamom powder-1/2 tspCashew nuts-1 tbspGhee-1 tsp

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Method1. Heatgheeinanonstickpanandfrythecashews,breakthemtosmallpiecesandkeepaside.2. In another nonstick pan boil the condensed milk,rose syrup and immediately add the dessicated

coconut.3. Cook till the mixture comes from sides of pan,then add cardamom powder along with broken

cashewsandmixwellandremovefromheat.4. Whenmediumwarmrolltomediumsizedballsandrolloverdessicatedcoconut.5. Serveorstoretheminairtightbox.Irefrigeratedremaininginairtightbox.

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48. Adirasam Sweet

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99

48. Adirasam Sweet

Ingredients

From the blog: http://tastyappetite.blogspot.comBlogger Name: Jay

· Raw rice - 2 cup· Jaggery - 250 g· Cardamom pwd - 1 tsp· Sukku pwd - 1 tsp· Oil to fry

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Method1. Washrawriceandsoakfor1hr.2. Strainwaterfromit.Spreaditinacottontowelandallowtodry,tillthericegrainsseparateoutand

damp.3. Grindinablendertofinericeflour.4. Sievetheflourtoremoveanydirtorgranulespresentinit.5. Breakjaggerytofinepwd.Takeitinathickbottomedbowl.6. Add½tbwatertoit,allowtoboilwithconstantstirring.7. Filterthejaggerywatertoremovethedirtpresentandagainboilwithcontinousstirring.8. Whenthejaggerywatercomestothickconsistency,turnofftheflame.9. Addthistothericeflourandmixwelltomakeasoftdough.10. Sprinklecardamompwdandsukkupwdandcombinewell.11. Keepthedoughasidefor4to6hrs.

12. Applyadropofoilinyourpalms.13. Takeasmalllemonsizedballofthedough,patitflat.14. Transferitintohotoil.15. Onceitdeepfried,rolltonextsideandallowtofryinmediumflame.16. OncetheAdirasamturnsgoldenbrownonbothsides,takeaside.17. Pressinamould,orbetween2flatplates,toremoveexcessoilfromit.18. Yummy…!DeliciousAdirasamreadytotaste.

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49. Puran Poli

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101

49. Puran Poli

Ingredients

From the blog: http://manjooos.blogspot.comBlogger Name: Manju

You need,For Stuffing1. Split Bengal gram (chana dal) - 1 cup2. Jaggery - grated 3/2 cup3. Green cardamom powder - 1/4 tsp4. Ginger - grated 1 tbsp

For dough,1. Refined flour (maida) 1 1/4 cups2. Salt a pinch3. Pure ghee 1/2 cup

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Method1.Washandboilchanadalinanopenpantillitisdone(itshudbepowderedifyoupressit)2.Drainandaddgratedjaggery,gratedginger,cardamompowderstirringtilldry.3.Allowandcool.Nowputitinaflatsurfaceandpowderitwithchapatirollerpin4.Dividethestuffingintosixteentotwentyequalportionsandrollintoballs.5.Mixmaidaandsalt.Addthreetablespoonsofgheeandsufficientwatertomakeasoftdough.6.Coverandkeepasideforsometime.7.Dividedoughintosixteentotwentyequalportionsandrollintoballs.8.Flatteneachballinyourpalm,stuffwithoneportionofstuffing,coverandsealtheedges.Dustitwithflourandrolloutinmediumthickness.9.Heatatawaandcookpuranpoliuntildoneonbothsides.10.Servewithgheeorvermicilikheer:)

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50. Homemade Doughnuts

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103

50. Homemade Doughnuts

Ingredients

From the blog: www.ShareMyRecipe.blogspot.comBlogger Name: Chitra Manju

All Purpose Flour - 4 cups Whole Milk -1 and 1/8 cup Sugar -1.4 cup Yeast - 1 pkt (2 and 1/4 tsp ) Salt - 1/4 cup Butter - 1 and 1/4 stick Eggs -2

For the Glaze:-

Powdered Sugar -3 cups Salt - a pinch Vanilla Esscence - 1/2 tsp Milk / Cool Water -1/2 cup

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MethodBoilMilkandsugaruntillsugardissolves...letitcool..Whenthemilkisslightlywarmaddittotheyeastandmixlightlyandkeepitundisturbedfor10to15mins..After10minsthisyeastmixturewillbefrothy.Meltbutterandletitcool,oncecooledaddtheeggsandmixwell...Addtheyeastmixturetothiseggandbuttermixture.Andbeattillwellincorporated.Mixallpurposeflourandsalt.Addthismixturetotheeggmixturelittlebylittleandformadough.Thisdoughwillbelittlesticky..5.Greaseabowlwithbutteroroil..6.Transferthedoughtothisbowlandcoveritwithanairtightlid7.Refrigarateitovernight.Thenextday...8.SlightlyFlourtheworksurface.9.Rollthedoughtooneinchthickness10.Takearoundcookiecutterandmakecircles.11.Takeanothersmallcookiecutterorinmycaseiusedthelidofaplasticjuicebottle..tomakeacircleinsidethebigcircle13.TransferthesecirclestoaplatecoverwithaluminiumfoilandcoveritwithadampclothandKeepitasideforanhour.14.Afteranhourthedoughwouldhaverisenverywell...lookatthepicstoseethedifference..Inapanheatoilfordeepfryingandfryeachdoughnuttogoldenbrowncolorandletitcool..17.MaketheGlazebymixingwater/milkwithvanillaessenceandpowderedsugar...iusedonlywaterinthisglaze...soitwasnotwhiteincolor...butifweusemilkinsteadwe’llgetnicewhiteglaze. 18.Dipeachdoughnut intheglaze ..don’tdip in fully just1/2or3/4thof thedoughnutmustbedipped..19.Placethesedoughnutsinawirerackandletitdry...20.Thisismostimportantstepinthewholeprocess......digin...Thisdoughnutwasverylight ,airyinsideandcrispyoutside...doihavetosaymore?itwasabsolutelydivine...sofriendswhenucraveforadoughnuttrytomakeitathomenexttime...u’llsurelyloveit..thisrecipeyieldedabout35doughnuts...

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51. Gothambu Paayasam

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105

51. Gothambu Paayasam

Ingredients

From the blog: http://ramyasrecipe.blogspot.comBlogger Name: Ramya Rajesh

Broken/Crushed wheat - 1 cupWater - 4 cups

Dark brown jaggery - 500 gms (I used a little less)Water – 1/2 cup

Medium thick coconut milk – 3.5 cups (I added 1.5 cups water to 2 cups thick coconut milk)Thick coconut milk – 1 cupGhee - 2 tspCrushed Cardamom – 3

For garnishingGhee – 1 to 2 tspCashew nuts- 1/4 cupRaisins – 1/4 cupCoconut pieces (bite sized) – 1/2 cup

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Method1.Pressurecookcrushedwheatwithwaterfor2-3whistles.Itshouldbecookedwell.Brokenwheatmaytakealongertime.Waittillpressureisreleasedcompletely.2.Meanwhilemeltjaggeryin1/2cupofwater.Strainittoremoveimpuritiesifany.Pourthisistothecookedwheatandcombinewell.Addgheeandcooktilljaggeryisalmostdriedup.Addmediumthickcoconutmilkandgheeandletitboil.Simmertillthepayasambecomesthick.Addcrushedcardamomalso.3.Nowaddthethickcoconutmilk.Simmerfor5moreminutesinlowflame.Donotboilafteraddingthickmilk4.Inasmallpan,heatgheeandaddcoconutpieces,whenitchangestolightbrown,addraisinsandcashewnuts.Pourthistothepayasam.

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onam.html

52. Mawa Gujiya

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52. Mawa Gujiya

Ingredients

From the blog: http://smart-snacks.blogspot.com/Blogger Name: Alpana

For The Filling:200 gms Khoya/Mawa2 tablespoon desicated coconut2 tablespoon sugar1/2 tsp green cardamom powder1/2 cup chopped mixed nuts( almonds, pistachios, mellon seeds, raisins/ kishmish)

For The Crust:1 cup all purpose flour( maida)1 tablespoon fine sooji( semolina)2 tablespoon oil

1/2 cup water at room temp.Garnish:1 cup sugar1/2 cup water2 tablespoon finely sliced almonds & pistachios

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MethodFilling:1.Mashthekhoya, transfer toapan&startcookingonmediumheatuntil itbecomessoft.Addsugar ,nuts ,cardamom powder & coconut powder. Stir continuously until the mixture starts leaving the sides of the pan.Switchofftheheat.2.Setaside&letitcool(themixtureshouldbeslightlymoistaftercooling,ifitseemstoodryaddatspofwarmmilk&moistenalittle)Crust:1.Mixflour,sooji&oilinabowl,makeasoftdoughaddingwaterasneeded.Kneadthedough2-3mins.untilitbecomessoft&even.2.Rollthedoughintoaball,coveritwithadampcloth&letitsitforabout10mins.

Makingthegujiya:1.After10mins.kneadthedoughagainforamin.2.dividedoughinto20equalparts&rollintosmallballs.3.Dividethefillingalsointo20equalparts&rolleachportionintothepalmofyourhands(thisishowIdoitasitbecomesveryeasytobeplacedinthedough)4.Witharollingpinrolleachballintoapprox.4“diameterrounds.5.Tofoldthegujiyas,moistentheedgesofeachrolleddoughroundwiththetipofyourfingerdippedinwater.6.Placeaportionofthefillingoneachroundononehalfside,foldinasemi-circle&presstheedgeswiththetipofyourfingerorafork.Aforkhelpstosealtheedgestightly&beautifully.8.Heatenoughoilforfryinginapanorwok.Totestiftheoilishotenoughdropasmallpieceofthedoughintotheoil,itshouldstartsizzlingbutcomeupontothesurfaceslowly.Ifthepieceofdoughcomesupimmediatelythismeanstheoilistoohot.Inthiscaseturnofftheheatforsometime&letoilcoolalittle.9.Placethegujiyasintheoilonebyone.Fry4-5gujiyabatches.Asthegujiyasstartfloatingontheoil,turnthemslowly.Frygujiyasonmediumheatuntiltheyturngoldenonallsides.Iffriedonhighheatthecrustwillremainsoft&theinnerlayerwillbeuncooked.10.Whengolden,removefromoil&placeonkitchenpaper.

FinishwithGarnishing:(Optional)1.Boilsugar&waterinapanonmediumheatuntilsyrupisof1threadconsistency.Turnofftheheat.2.Dipgujiyasinsugarsyrup&removeimmediately.Placeonwireracktodrainexcesssyrup.3.Garnishwithslicedalmons&pistachioswhilestillmoist.4.Servefreshorcanbestoredforupto15days.5.Thegujiyascanalsobeeatenwithoutdippinginsugarsyrupifcuttingoutonsugar.

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53. Pistachio and White Chocolate Burfi

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53. Pistachio and White Chocolate Burfi

Ingredients

From the blog: http://sinfoodie.blogspot.com/Blogger Name: Sushmita

1 cup + 5 tbsp shelled pistachhio1/3 cup+ 2 tbsp sugar1/4 cup waterGhee/Clarified Butter 1 tbsp2 Cardamom powderedWhite chocolate - 4oz

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Method1. Blanchthepistachiosinboilingwaterfor2-3minutes2. Drainthewaterandremovepeels.3. Chop5tbspblanchedpistachioandkeepaside.4. Grind1cuppistachiostoapastewithoutaddinganywater5. Heatwaterandsugartomakeasugarsyruptillitreducesto1andhalfTbspsyrup.6. Addthepistachios,cardamompowderandghee/clarifiedbutterandstartstirring

continuouslytillyouseethemixtureformsintoasoftball.7. Spreaditontoagreasedplateandsmoothenthetop.8. Cutitintodesiredshapeswhencooledforburfis9. ForWhitechocolatecover.

Meltwhitechocolateandmixtillitsmoothenes.Cutparchmentpapersdoublethesizeoftheburfis.Putalayerofchoppedpistachiosonit.Coveritwithmeltedchocolateandsmoothenthetopusingaspatula. Ononehalfof theparchmentpaper,place theburfis.Cover itwithsecondhalfandfreezefor30minstillthechocolatehardens.Removetheparchmentpaperoncethechocolateisset

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54. Kalakand

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54. Kalakand

Ingredients

From the blog: http://riappyayan.blogspot.com/Blogger Name: Indrani Dhar

Paneer/Indian Cottage cheese : 500 gm.Milk powder : 2 tbsp. (heaped)Low-fat Condensed milk : 1 tin. (~15 oz./450 gm.)Green Cardamom powder : 2-3 tsp.Ghee/butter : 2 tblsp.Food Color(Orange) : 1/2 tsp.(optional)

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MethodMashpaneercoarsely.Addmilkpowdertoitandmixwellandagainmashthemixtureforsometime,untilthetextureisnotonlymushy,butkindofgrainy. Heatawidepan,addgheetoit, leavealittletogreaseaplate.Whengheeistotallymelted,addpaneermixturetothepan.Stirforaminute.Thenadd2/3ofcondensedmilkandmixwithpaneerwell.Don’tforgettostirthemixtureallthetime,otherwiseit’llsticktothepanandburnandlowertheheattomedium.Addingcolortoit,isn’tnecessary,asKalakandisnormallyWhiteincolor.Ifyouwanttoaddthecolor,additnowandstirimmediatelytomixitevenlyinthepaneermixture.Cookthemixture,stirringcontinuouslyforabout5minutes.Thentastethesweetlevel,ifyouthinkitiswellasperyourtaste,thenaddrestofthecondensedmilkaccordingly.Mixthemilkwell.CookthemixtureuntilitdriesupRemovefromheatandaddcardamompowderandmixwell.Greaseaplatewithrestofthegheeandpourthecookedpaneermixtureontheplateandspreadevenly.

Coolfor1/2anhourandthencutintodesiredshapes,squareordiamondshape.

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html

55. Mango Coconut Ladoo

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55. Mango Coconut Ladoo

Ingredients

From the blog: http://sravscc.blogspot.com/Blogger Name: Sravani

Shredded Coconut fresh/dry – 2 cupMango pulp – 1/2cupSugar – 4tspCardamom powder – a pinchGhee – 1tspWater

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Method1. Inacookingvesselmixsugarwithlittlewaterandmakesimplesugarsyrup.2. Whensyrupbecomesthinkaddshreddedcoconutandcookfor10-15mins.3. Addmangopulpandmixwellandcookfor5mins.4. Makesmallroundswhilethemixtureiswarm,donotallowtocool.5. Coolandstoreinairtighterbox.

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56. Balushahi

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115

56. Balushahi

Ingredients

From the blog: http://deeskitchen-deeksha.blogspot.comBlogger Name: Deeksha

APF 250 gmBaking Powder 1/4 tspCooking Soda a pinchCurd 100 gmDesi Ghee 50 gmSugar 1 CupOIl For Deep Frying

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Method1.MixAPF,bakingpowder,cookingsodainabowl.2.Addgheeandrubitwithyourfingerstomakeitcrumble.3.Addcurdandmixthedoughverygently.Donotkneadverymuch.4.Restitfortwentymin.5. Makesmallballsoutof themixture.Makeadent in thecenterof theballbyusingthumb.6.Heatoilandfrytheseballsonlowflametillitturnsbrownincolorformbothsides.7.Preparesugarsyrupofonestringconsistency.Addlimejuicetoit.8.Diptheballsinsugarsyrupforthirtymin..9. Remove the Balushahis from syrup.Transfer them on a serving plate. Garnish withchoppedpistachiosandcardamonpowderandServe...!!

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Recipe link: http://deeskitchen-deeksha.blogspot.com/2011/09/balushahi-for-blog-hop-

wednesday.html

57. Badam Puri

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117

57. Badam Puri

Ingredients

From the blog: http://sumscuisine.blogspot.com/Blogger Name: Sumana

All Purpose Flour (Maida) – 2 CupsGhee – 1 ½ TbspBaking Powder – ½ teaspoon, optionalFood color – 1 pinch/drop, preferably saffron or yellowSalt – a small pinchCooking oil for deep fryingWater

For Sugar Syrup:Sugar – 1 CupWater 1 Cup

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MethodDough:• Inabowl,addghee,bakingpowder,saltandfoodcolorandbeat it for5-10minutescontinuouslywithyourfingers•Oncethegheeformsaverysmoothpaste,addflourandmixthoroughly•Addalittlewaterandformasoftdough,neithertootightnortooloose•Kneadthedoughforatleast8-10minutesensuringtherearenocracksinitSugarSyrup:•Meanwhileinanothervesselmixwaterandsugarandboilit•Foodessencemaybeoptionallyaddedforenhancedaroma•ApinchofcolorcanbeaddedaswellforattractivecolorBadamPuris:•NowmakesmallTT-ballsizedballsoutofthedough•Rolloutpurisofabout4”diameter•Folditfirstintohalfandthenagain,makingit4layered•Slightlypressit,usingtherollingpinsothatthelayersareheldclosely•Heatoilinafryingpanandfrytheserolledandfoldedpurisonebyoneinmediumlowflametillgoldenbrown.Thepurispuffupandincreaseinsizewhenfried.•Drainexcessoilbyspreadingitonakitchentowel/tissue•Dropthepurisonebyoneastheyarefriedintothesugarsyrupprepared•After5-6minutestakeoutthesugarsoakedpurisfromthesyrup,intheorderthattheyweredipped,andspreadthemoutonadryplate.•ThecoatedsyrupisabsorbedandtheBadam-purisbecomedryinsometimeServeitimmediatelywhenstillhotoraftercoolingTipsnTricks:•Kneadthedoughenoughtogetauniformtexture•ThesugarsyrupshouldbethickerthanthatforGulabJamuns,sothatthepurisdoretaincrispiness,yetabsorbthesweetness•Donotwait fortoo longafterthesyrupismade,asthesyrupstartssolidifyingwhencooled

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Recipe link: http://sumscuisine.blogspot.com/2009/11/badam-puri-layered-soft-yet-crispy.html

58. Boondi Laddu

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58. Boondi Laddu

Ingredients

From the blog: www.cilantroonline .comBlogger Name: Cilantro

Set 1

2 cups gram flour/besan 2 cups sugar oil for deep frying the Boondis 1/4 teaspoon saffron

Set 2

2 tablespoons chopped cashewnuts 1 tablespoon raisins/dry grapes 1 teaspoon cloves 1/2 teaspoon powdered cardamon 2 tablespoons chopped almonds/badam (optional) 2 tablespoons chopped pista ( optional )

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Method1. Mixgramflourwithjustenoughwatertomakeathickbatter(likedosaibatter).Add

thesaffron.2. Heatclarifiedbutter(ghee)orOil.3. ThroughaBoondikarandi/sieve(asshowninpic),gentlyplacebatterdropsintothe

hotoil.Frytillgoldenyellowanddrainout.Theyshouldbe3/4thdone.4. Continuetillallthebatterisused.Reservethefrieddropsasboondis.5. Heatsugarwith3/4cupwaterandmakeastickysyrupofone-threadconsistency.6. FrytheingredientsinSet2inlittleghee.7. Addfriedboondis,friedingredientsinSet2andcardamompowderandmixwell.8. Whilestillwarm,shapethesyrup-coatedboondisintoroundladdus,andleavetill

dry.Storeinairtightcontainers

Tips:Onecupmakesabouttenladdus.Storeinrefrigeratorforlongershelflife.Boondisshouldnotbefriedcompletely,thentheywillturncrisp.Theyshouldbe3/4friedtoabsorbthesugarsyrup.

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59. Saffron Paneer Burfi

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59. Saffron Paneer Burfi

Ingredients

From the blog: http://priyaeasyntastyrecipes.blogspot.comBlogger Name: Priya Suresh

2cups Paneer1/4cup Milk powder1/2cup Sugar6tbsp GheeFew Saffron strands1/4cup Powdered AlmondsFew melon seeds

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MethodTakethepaneer,saffronstrands,milkpowder,powderedalmonds,sugar,mixeverythingwell,keepaside..Heatthegheeinaheavybottomedpan,addthismixtureandstirinlowflameuntil thegheegetsseparates..Remove fromtheheatandpour thispaneerburfioveragreasedplate,spreadtheburfiwithaflatspoon..Sprinklethemelonseedsoverthemixture,keepasideandcoolcompletely..

Cutasdesire..Enjoy!

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Recipe link: http://priyaeasyntastyrecipes.blogspot.com/2010/10/saffron-paneer-burfi.html

60. Rasabali

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60. Rasabali

Ingredients

From the blog: http://pran-oriya-recipies.blogspot.com/Blogger Name: Pranati

1 cup chenna ( mashed paneer)½ tsp baking soda1 teaspoon sooji1 tsp maidaSugar- 2tblsp (to make the chenna balls)1 litre milk & ½ cup milk powderSaffron few strands 1 ½ cup sugar4 cardamom crushed½ tsp cardamon powder Oil for deep fryingSliced almonds or cashews for garnishing

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MethodInabowladdmashedpaneer,maida,suji,soda,sugarandcardamompowder.mix it&makeasmoothdough,makesmallballs&flattenitbyusingyourpalmsasshowninthebelowpic.andkeepaside.

MeanwhileBoilmilkinaheavybottomvesselinlow-mediumflame.Letitboil.Take1cupofluckwarmmilk&addmilkpowdertoit.Pourthemilkpowderpastetotheaboveboiledmilk.keepstirringonalowheat.Addcrushedcardamoms,sugar&kesarstrands.Mixproperly.Stircontinuously&Cookfor40-45mins.tillthemilkisreducedtohalftheamount.

HeatsufficientoilinakadaiandAddthepreviouslydonechennaballsonebyone&deepfrythemtillboththesideturnstogoldenbrownincolour.(Don’tfrymoreotherwisetheywillbecomestrong).

Drainexcessoilinakitchentissuepaper.

Addtheballstotheboilingmilk.Boilforanother3-4mininalowflame.switchofftheflame.Letitcool.Garnishitwithslicedalmonds&cashewnuts.

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61. Saate

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61. Saate

Ingredients

From the blog: http://vanilohith.blogspot.com/Blogger Name: Vani Hegde

2 large cups of all purp. flour / maidaGhee / dalda - 1/4 cupSugar - 2 cupsPinch of saltWater Oil for deep fryingNylon cloth

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MethodMixallpurpflour,saltandghee/daldanicely.Tothis,Addwaterlittlebylittleandprepareanon-stickydoughlikechapathidough.Closeitwithalidandallowitrestfor10minutes.Dividethedoughinto2equalparts(thisisjustforconvenience;youcanusethewholequantityatonce).Rollthedoughlikeabigchapathi.Foldittwiceandyouwillgetatriangleshape.Rollitagainlikechapathiandfoldit.Repeatthisstepat-least15-16timestogetlotoflayers.Finally,rollitinto1inchthickchapathiandcutintocircleoranyotherchapes.Combinetheremainingdough,rollit15-16timesandcutthem.Prickthecircleswithaforktoavoidpuffingup.Also,ithelpstocooktheinnerlayersofsaatenicely.Addverylittlewatertothesugarjusttoliquidizeitandbringtoboil.Prepareathicksugarsyrup.Consistencyshouldbesuchthat,ifitbecomescool,itshouldcrystallize.Heatoilinaheavybottompan.DeepfrytheSaateonlowormediumflameforaround20minutesoruntilitbecomescrispy.TransferthedeepfriedSaateontoatissuepapertoabsorbtheexcessoil.OnceSaatebecomescool,arrangethemonanyloncloth.Heatthesugarsyrupandliquidizeit.Pouraround3spoonsofsugarsyruponthetopofeachSaateandspreaditlittle-bit.Oncethesugarsyrupissettledandcrystallized,itsthetimetotakeouttheSaatefromthecloth.EnjoytheSaatewithyourfamilyandstoretheremaininginanairtightcontainer.Itwilllastuptoaweekifpreservedproperly.

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Recipe link: http://vanilohith.blogspot.com/2011/09/saate.html

62. Dates Nuts Laddu

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62. Dates Nuts Laddu

Ingredients

From the blog: http://erivumpuliyumm.blogspot.comBlogger Name: Julie

dates 15-20 deseededalmond 1/3 cup cut piecespistachios 1/3 cup cut smallcashewnut 1/3 cupsunflower seeds 1/3 cupcake fruit mix 1/3 cupGhee 3tspsugar 2 tsp(optional)

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MethodChopallnutsintosmallpieces.Chopthedatesintosmall.Heatgheeinapan,roastallthenuts.Addthecakefruitmixandtoss.Addthedatesandkeepstirring,tillitstartsmelting.Addthesugarandstirwell.Putofftheflameandshapeintoballswhenwarm.Datesladduisreadytoserve.

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63. Bread Gulab Jamun

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63. Bread Gulab Jamun

Ingredients

From the blog: http://www.nithubala.com/Blogger Name: Nithu Bala

1. Bread - 4 slices2. Milk - 3 tbs3. Sugar - 1/2 Cup4. Water - 1 Cup5. Cardamom - 46. Oil/Ghee - To fry

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Method1.Cutthebrownpartinthebreadsandthenaddmilk.Makethemintoasoftchappathidoughconsistencyandmakesmallballs.(Adjustmilkaccordingtothenumberofbreads)2.Addsugarandcardamomtowater.Boilandmakeasyrup.Keepaside.3.Heatoil/gheeinapan.4.Addthebreadballsandfrytilltheyturnbrowninmediumheat.5.Droptheminsyrupandletitsoakforatleast30minutes.

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Recipe link: http://www.nithubala.com/2010/01/bread-gulab-jamun.html

64. Home made Paal Kova

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64. Home made Paal Kova

Ingredients

From the blog: http://recipe-excavator.blogspot.com/Blogger Name: Sangeetha

Milk - 3 cupsSugar - 6 spoonsCardamom powder - 2 Nos.Ghee - 2 spoons (Optional)

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MethodBoil 3 cups of milk in a thick bottomed pan by adding required sugar and cardomompowder. Stir it well. Keep it in flame until it comes to Paal Kova consistence/Thickconsistency.5minsbeforeuputofftheflame,add2spoonsofghee.Allowitcoolfor15mins.Verysimplepreparationwithlessingredientsbutwillconsumelotoftime.SendingthisrecipeforthethemeeventHealthySummerconductingbyKurinji.

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Recipe link: http://recipe-excavator.blogspot.com/2011/05/home-made-paal-kova.html

65. Red Rice Rava Kheer

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65. Red Rice Rava Kheer

Ingredients

From the blog: http://www.ambrotos.blogspot.com/Blogger Name: Richa Priyanka

Red rice rava, can also use Roasted rava - 1/2 cupJaggery - 3 tbspsMilk- 1/2 Litre1/2 tin of condensed milkDry fruits of choice to add in kheer (I used raisins)Ghee - 1 tsp

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MethodBringthemilktoaboilinaheavybottomedpan.Addthewashedredricerava.Cooktilltheravaturnssoft.Letthemilkthicken.Oncethemixturebeginstothicken,addthecondensedmilk.Letitcookwell.Oncethekheerhasathickconsistency,takeofffromflame.Letitcool.Addthejaggery.Inatadkaladle,heatgheeandfrythedryfruits,addtothekheerandmixwell.Servewarmorchilled.

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Recipe link: http://ambrotos.blogspot.com/2011/10/red-rice-rava-kheer.html

66. Jeera Poli

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66. Jeera Poli

Ingredients

From the blog: http://moicuisinecorner.blogspot.com/Blogger Name: Gowri Sivaramakrishnan

For making Poli:Maida/All purpose flour - 1 cup+1/4 cup for dusting the ballsSalt - As requiredWater -For kneading

For the sugar syrup:Sugar -1.5 cupsCardamom powder - 1 tspKesari powder - A pinch

For frying the polis:

Oil - As required for frying the polis

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Method1.Sievemaida/Allpurposeflourandadditinawidevessel.Addrequiredsalttoit.2.Addlittlewaterandformadough.Theconsistencyofdoughissmiliartothatofchapathiflour.3.Leavethedoughtorestfor15minutesandmakesmallballsoutofit.4.Dusttheballswithallpurposeflourandmaketheballsintoroundchapathis(Theverysamewayasyourollchapathis).5.Inanotherwokaddoilandheatit.6.Oncetheoilgetsheatedaddthechapathismadeandfryonbothsidestillitturnsgoldencolorandtheresultisyummypoli.Allowthepolistocoolandkeepitready.7.Inaseparatewokaddthesugarandaddwatertoit.(Addwaterinsuchawaythatthesugargetsimmersedinwater).8.Addcardamompowderandapinchofkesaripowdertothesugarmixture(Kesaripowderisaddedforthecolor).9.Waittillthesugarreachesstringconsistency.(Tocheckfortheconsistencytakeavesselandpourwaterinit.Addadropofsugarsyrupintothevessel.Withyourindexfingertouchthesugarsyrupandwiththehelpofyourthumbfingerseeifyoucangetastringwiththesugarsyrup.Ifyouaregettingitthenthesugarhasreachedthestringconsistencyelseallowthesugartoboilforsomemoreminutestillitattainstheconsistency).7.Switchthestoveoffandallowthesugarsyruptocool.8.Oncethesugarsyrupiscooledimmerseapoliintothesugarsyrupandmakesurethatthepoliiscoatedwiththesyrup.Turnthepoliandmakeittogetcoatedinothersideaswell.Drainexcesssugarsyrupfromthepoliandstoreitinacleancontainer.9.Thejeerapoliisreadyforserving.

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Recipe link: http://moicuisinecorner.blogspot.com/2011/10/jeera-poli.html

67. Pineapple Pudding

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67. Pineapple Pudding

Ingredients

From the blog: http://hasnasdelights.blogspot.comBlogger Name: Hansa

Pineapplemilk 1 cupchinagrass 5 gmcashew 10dates 10marie biscuitsnestle cream 1condensed milk 1/2 tinsugar 3 tbs +3tbs +1 tbsp or more according to tastealmonds for garnish

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Method1. Cutthepineappleintosmallpieces.Ididn’tcutthepineappleintosmallpiecesbecos

ofwhichitwasdifficuilttoserve.2. Heat3tbspofsugarwithpineappleinhighflametillallthewaterdisappears.Stirthe

pineappleinbetween.Letitcool.3. Layerthesepineapplesinapuddingtray.4. Layermariebiscuitsontopofpineapplefollowedbydates&cashews.5. Boilmilk,sugar&condensedmilk.letitcool6. Dissolvechinagrassinacupofwater.mixitwiththemilk.Ifthechinagrasschunksare

seeninthemilk,blenditinthejuicer.7. Pourthisoverthelayerswithoutdisturbingthelayers..allowittosetintherefrigerator.8. Beatnestlecreamwithatbspofsugar&anycolor.(sugar isoptionalhere).Pourthis

overthepuddingonceitiscooled.9. Garnishwithalmonds,coolit...&haveit:)

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Recipe link: http://hasnasdelights.blogspot.com/2010/12/pineapple-pudding-with-

datescashews.html

68. Kadu ka halwa

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68. Kadu ka halwa

Ingredients

From the blog: http://mykitchenaroma.blogspot.comBlogger Name: Saritha

Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cupsAlmonds/badam 8-10Milk 1/2 cupGhee 1/4 cupSugar 1/2 cup (can be increased and decreased based on once taste buds)Elachi 1 (powdered)

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MethodHeatgheeinanonstickpan.Addthegratedkaduandsautetillkaduispartiallycooked.Nowaddmilkandcookuntilkaduistender,whichmaytakearound5-7minutes.Addsugarandmixwell.Letitcookonslowflameforabout4-5minutesuntilthewaterevaporates.Sprinklegratedalmondsandservehot.

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69. Dessicated Coconut Laddu with Condensed Milk

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141

69. Dessicated Coconut Laddu with Condensed Milk

Ingredients

From the blog: http://thecuisine.blogspot.comBlogger Name: Hari Chandana

Dessicated Coconut : 2 1/2 cupsSweetened Condensed Milk (Milkmaid) : 1 cupCardamom Powder : 1/2 tsp

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MethodMix the condensed milk, cardamom powder and two cups of dessicated coconut in abowlandkneadintoasoftdough.Makesmallballsoutofthedoughandrollthemintheremainingcoconut.Storeinaairtightcontainerandserve.

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Recipe link: http://thecuisine.blogspot.com/2011/03/dessicated-coconut-laddu-with-condensed.

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70. Walnut Halwa

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143

70. Walnut Halwa

Ingredients

From the blog: http://enveetukitchen.blogspot.comBlogger Name: Priya Srinivasan

2 Cups Walnut - (Soak in warm water and remove the skin) 2 cups Grated carrot 1 Cup Milk 11/2 Cup Sugar1/2 Cup Ghee5-8 pods Cardamom CrushedNuts For Garnishing

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Method1. GrindWalnutsandCarrotaddinglittlemilk.2. Heataheavybottomedpanaddwalnut-carrotpaste,theremainingmilk,sugarand

ghee.KeeptheflamelowandStiroccasionally.3. Whengheestartleavingthesidesaddcardamomandmixwell.Takeitofftheflame

andgarnishwithnuts.4. IusedtwosmallSiliconHeart-ShapeMouldsforshapingthehalwa.Beforepouring

themtothemould,iscatteredsomeroastedalmondflakesinthemouldandspreadthehalwaontop.

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71. Madhura Seva

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71. Madhura Seva

Ingredients

From the blog: http://panchamrutham.blogspot.comBlogger Name: Rashmi

Gram Flour / Besan - 2 cups Salt - 1/4 tsp Water - 1/2 cup [adjust accordingly while kneading ] Oil - enough for frying Sugar - 1 cup Water - 1/2 cup

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Method1. Mixflourandsalt.2. Addwaterlittlebylittleandmakeasmoothdough.Keepinmindthatgramflour

becomesverysticky.Soadjustwateraccordinglywhilekneading.3. Heatoilinalargefryingpan.4. FilltheSevamaker[asshown]withthedoughandstartmakingthesevadirectly

intothehotoil.5. Turnovertogetbothsidesdone.6. Removefromoilwhenthecolorturnslightbrown.7. Drainonakitchentowelandallowtocool.8. Repeatfryinguntilallthedoughisfinished.9. Breakthesevatosmallpiecesandkeepaside.10. Meanwhileinawidemouthnonstickpan,heatthewaterandaddsugartoit.11. Keepstirringthis,untilitreaches1stringconsistency.[Youcancheckthisbydropping

alittleofthesugarsyrupintoacupofcoldwater.Onceitstartsformingsmallballsinthewaterithasreachedtherequiredconsistency].

12. Nowreducetheflameandquicklyaddthesevapieces.Stiritwelltogetitcoatedwiththesugarsyrup.

13. Removefromthepanandallowittocool.14. Oncecooled,storeinanairtightcontainerandstartmunching.

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Recipe link: http://panchamrutham.blogspot.com/2011/01/madhura-sevaa-sweet-snack-from-

kerala.html

72. Sewayyan

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72. Sewayyan

Ingredients

From the blog: http://inheritedrecipes-rashu.blogspot.comBlogger Name: Rashu shaikh

Benarsi sewayyan ½ kgKhoya 1 kgCardamom 3pcs.Almond 100 gPistachio 100 gCashew nut 100 gDry coconut 1 whole (gari)

Currant(kishmish) 100gMakhana(chopped) 100 gSugar 2 kgmilk 2litDates Dried (Chhuara) 10 pcs.Silver foil (chandi ka waraq)edible 5 pieces

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Method1. Inapanaddgheeandroastthesewayyatillbrown.2. Addsugar,water,khoyaandmilktoapanandbringtoaboiltillyougetafourstring

consistency.3. Shallow-frythedryfruitsinghee.4. Addtheroastedsewayyatothedryfruitsandsugarsyrup.Cookonaslowflamefor

fiveminutes.5. Removefromheatandthenaddkewraessence(3drops) inthemix.Rest it for4

minutes.6. Decoratewithsilverfoilbeforeserving.

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Recipe link: http://inheritedrecipes-rashu.blogspot.com/2011/08/sewayyan.html

73. Paneer Peda

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73. Paneer Peda

Ingredients

From the blog: http://www.rekhasrecipe.comBlogger Name: Rekha

Paneer grated - 1/2cupMilk powder - 1/2cupPowdered sugar - 1/2cupGhee - 2tspCardamom powder - 1/2tsp

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Method1)Heatakadai,addghee,gratedpaneer,milkpowder,cardamompowderandsugar,mixthemwellandstircontinouslyuntilthemixturestartstoseparate.

2)Makeittodoughformandofftheflame.

3)Thenmakethedoughintosmallpattiesorballs.

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74. Dry Apricot (Kubani) Sweet

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74. Dry Apricot (Kubani) Sweet

Ingredients

From the blog: http://gharkhana.blogspot.com/Blogger Name: Paul Lumen

Dried apricots 20 nosSugar 1 small cup

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MethodSoaktheapricotsovernightin2cupsofwater.Deseedtheapricots.Cracktheseedsandremovethedryseedfromwithinandkeepaside.Placetheapricotswiththewateronthestoveandallowittocookforabout15min.onmediumflameandjustsmashtheapricots,addthesugarandallowittothicken,addthedryfruitseedsandremovefromthestove.Youcanserveitwithvanillaicecreamoralittlecoldcreamorcustard.

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Recipe link: http://gharkhana.blogspot.com/2011/08/dry-apricot-kubani-sweet.html

75. Kozhukattai Payasam

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153

75. Kozhukattai Payasam

Ingredients

From the blog: http://ensamayalkuripugal.blogspot.comBlogger Name: Aruna

11/2 cups of rice flour1 cup of milk1 cup of waterA pinch of salt1 tsp. of Sesame oil

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MethodInapan,boilwateralongwithsaltandsesameoil.Whenthewaterstartstoboil,addthericeflourgradually.Makesurenolumpsareformed.Nowmakesmallballsoutofitandmicrowaveitfor3mins.

For this Payasam you need

1canofcondensedmilksweetened(wecanalsousecoconutmilkinsteadofcondensedmilk)Fewnos.ofcashewsroastedinghee1tsp.ofCrushedcardamom

Preparation

Inamicrowavebowladdthecondensedmilkandkozhukattaiballs.Microwaveupto6mins.Keepstirring.Finallyaddthecardamomandcashews.

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Recipe link: http://ensamayalkuripugal.blogspot.com/2009/08/kozhukattai-in-condensed-milk.

html

76. MAledi--Chapatti Ladoo

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155

76. MAledi--Chapatti Ladoo

Ingredients

From the blog: http://madscientistskitchen.blogspot.comBlogger Name: agp 789

4 Chapattis, broken into fine pieces1 tsp khus khus or poppy seeds2 tblspn dry coconut, grated (I used only 1)1 tblspn puthane1 tblspn ghee½ cup jaggery, grated (adjust as per taste)3 cardamoms, peeled and powdered

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Method1.Dryroastthecoconuttillabitreddish.Transfertoaplate.2.Dryroastthekhuskhustillbitreddishonlowflame.Takecarethatitdoesnotburn.Transfertotheplateofdrycoconut.3.Mixtheputhane,cardamompowder,roastedkhuskhusandcoconut.4.Inakadhai/wokheattheghee.Onlowflameaddthegratedjaggery.Stirgently.5.Whenthejaggerybubblesonthesidesofthekadhai/wokswitchoffthegasandmixalltheingredients.6.Stirwelltillallthechapattipiecesarecoatedwiththemix.7.Applyalittlewatertoyourhandsandmakesmallladdoosofthemixture.8.Youcanrolltheminthesomemorecoconutifyoufeellikeit.AsIhadrunoutofitIhavenot.Igot4&½ladoosoutof4chapattiswellappreciatedbymycolleagues.

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Recipe link: http://madscientistskitchen.blogspot.com/2011/08/maledi-chapatti-ladoo.html

77. Goduma Rava Kesari

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77. Goduma Rava Kesari

Ingredients

From the blog: http://palakkadcooking.blogspot.comBlogger Name: Kaveri Venkatesh

1. Goduma Rava/Broken Wheat – 1 cup2. Powdered Jaggery – 1 ½ cups3. Water – 3 cups4. Ghee – 3 tblsps5. Cardamom Powder – ½ tsp6. Cashews – few7. Kismis / raisins– few

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MethodHeataheavybottomKadaiorNonstickKadaiwithabout2tblspsofghee.AddtheBrokenwheatandfryforabout3to4mins.Thenadd3cupsofwater.Giveagoodstirandcookcovered in low flame till the broken wheat gets cooked and the water is completelyabsorbed.Inthemeanwhile,inanothervesseladdthepowderedjaggeryanddissolveitinlittlewater.Strainforimpuritiesandkeepaside.

Oncethebrokenwheatiscookedaddthejaggerysyrupandmixwell.Keepstirringtillthejaggerysyrupisabsorbedcompletely.Addfewdropsofgheeifkesaristickstothepan.RemovefromheatwhenthekesarileavesthesidesoftheKadai.

Heatasmallfryingpanwithalittleghee,frythecashewstillgoldenbrown,thenaddtheraisinsandremovequickly.Addthesetothekesari.Alsoaddthecardamompowderandmixwell.

TastyGodumaRavaKesariisreadytoeat.

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Recipe link: http://palakkadcooking.blogspot.com/2011/04/goduma-rava-kesari-broken-wheat-

kesari.html

78. Dry Fruit Baked Karanji

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78. Dry Fruit Baked Karanji

Ingredients

From the blog: http://indulge-ashscorner.blogspot.comBlogger Name: Ashwini Deshpande

for outer layer 1 cup--Refined flour (maida)2 tbspn-- Semolina (rawa/suji)2 tbspn-- Ghee-Smoking hot1/4th cup--Milk

Either the above or store bought Pastry sheets..(I used the pastry sheets)

Stuffing3/4 cup--Dates, chopped , seedless ,3/4 cupf--Dried figs, chopped ,

15 - 20--Cashewnuts, crushed ,15 - 20--Pistachios,1 tspn-- crushed Green cardamom powder1 tspn--Dry coconut Half cup, roasted ,2 tblspn--MilkSugar as per need

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MethodTake refined flour in a bowl. Add semolina, ghee and milk and knead into a semi softdough.Divideintoequalportionsandshapethemintopedas.Keepthemcoveredwithadampcloth.Preheatovento350°F.Tomakethestuffingtakedatesandfigsinabowl.Add crushed cashewnuts, pistachios, green cardamom powder, roasted coconut andmix.Mashlightlywithfingersandaddalittlemilk.Rolloutadoughpeda.Placeitinthekaranjimould.Putasmallportionofthepreparedfillinginthehollow.Applyalittlewateron edges, close the mould and press firmly. Remove the excess dough and use again.Similarlymaketheremainingkaranjis.Thesecanbemadewithoutthemouldtoo.Placethekaranjisonagreasedbakingtrayandbakeat350°Cfortwentytotwentyfiveminutes.Cool,storeinanairtightcontainer.

PleasenotethatIhadcopiedthisrecfromSanjeevKapoor’Websiteandthisishisrec..IamsharingitasIlikeditasitisreallyeasyandFAST..anditcanbedonewithnosugarifyoulike.

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Recipe link: http://indulge-ashscorner.blogspot.com/2010/11/dry-fruit-baked-karanji.html

79. ABC Halwa

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79. ABC Halwa

Ingredients

From the blog: http://momrecipies.blogspot.comBlogger Name: Sireesha

Carrots (Grated) – 1 cupApples (Grated) without skin – 1 cupBanana (Smashed) -1cupMilk - 1 cup / Milk Powder – ½ cupSugar - 2 cupsAlmonds -fewPistachio - fewCashew nuts -fewGhee - 3 tbspCardamom Powder -1 tsp

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Method1. -Cookgratedcarrotsinmilkuntilcooked.2. -Addgratedapplesandsmashedbananaandcook.3. -Addasugaranddryout.4. -ThenAddcardamompowder.5. -Stirvigorouslytoavoidburning.6. -HeatsomegheeandaddtothemixtureandmixwelltilltheGheeoozesout.7. -Removefromheatandgarnishwithchoppedalmonds,cashewnutsandpistachio.8. -EnjoyyourApple,Banana&CarrotHalwa(ABCHalwa)!!!!

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Recipe link: http://momrecipies.blogspot.com/2008/10/abc-halwa-apple-banana-carrot-halwa.

html

80. Sbiaat

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163

80. Sbiaat

Ingredients

From the blog: http://multinationalcook.blogspot.comBlogger Name: Nada K

- 14 feuilles de brick/ Phyllo dough- 250 g almonds- 150 g icing sugar- 1/2 tsp of cinnamon- A pinch of Mastic- 2 tbsp of Orange Blossom Water- 1 tsp of butter- Oil (neutral flavor) for frying- 100g de Acacia Honey- 1 egg white or egg yolk

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MethodBlanch*thealmondsandletthemdryafewminutes,fry½ofthequantityandreserve.Blendbothversionsseparatelyinequalamountofsugar,cinnamonandOrangeblossomWater.Blendwell.Youneedareliablefoodprocessorforthis.Putbothalmondstogether,addMasticandkneadthedoughuntilyougetacompactpaste.Youmightadd1tbspofmeltedbutterwhileblendingincasethealmondusedisabit“dry”.Dividethedoughintosmallballsandrollintheshapeofsticks6cmtalland1cmlarge.Cutthesheetsintorectangularstrips10cmlargeand15cmtall.Putthealmondpasteinoneoftheends.Foldbothlongsidesinwardstobringtheborderstothemiddleandstartrollingthesheetaroundthefilling.Clicheretoseehowtomakethis(althoughit’sinfrenchbutyoujustneedthephotos).Putabitofeggyolkonthetipofthesheetofbricktostickthecigar-shapeorrectangularshape you just got. Give it a push with your fingers so you get an evenly distributedalmondinside;Youwillgetlessoilinifyoucompactthemanddisctributeevenlyandthatwillhelpkeepingthemforalongtimewithouthavesoggysweets...Frytheminpanfilledwithhotoilandimmediatelydipinhoneythatyouwouldflavorwith1tbspofOrangeblossomwaterandheatfor5min.Drainyourcigarsandoncecooled,storesealedinabox.Youcankeeptheminafreezerformonths.Youcanalsokeepthemraw,inafreezeruntilthedayyouwanttoservethem,withanicecreamscoopforDessertoracupofteaforTeaTime.

Notes:1/Toblanchalmonds,droptheminabowlandpourboilingwater.Letrestfor3minutes.Drainwaterandremoveskinfromalmondswiththefingers.Drythem.2/ For a roasted version let them roast in the oven for a period of 10 to 15 min at atemperature165degreesC.

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Recipe link: http://multinationalcook.blogspot.com/2010/04/moroccan-delicacies-with-almond-

and.html

81. Hala kumbalakayi Halwa

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165

81. Hala kumbalakayi Halwa

Ingredients

From the blog: http://happyrays.blogspot.com/Blogger Name: Nivedita Gadde

Sweet pumpkin/ Halakumbalakayi - 1 longSugar - 11/2 cupCardamom powder - 1 tbsCashews, raisins, almonds - handful

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Method1. Chopthesweetpumpkininto~1/2inchthickpieces.2. Addsugarandcookonabigmouthedthickbottompanonamediumflame,you

maycookonahighflameuntilallthesugardissolves,stirringoccasionally,butafterthat,youhavekeepstirringwithspatulaonalowflame.

3. Itwilltakeabout45minutestocookcompletely.Allthepumpkinpiecesshouldcookonlysugar.

4. Addthecardamom,cashews,raisinsandalmonds.5. Keepmixing,donotletsticktothebottom.6. Brushthegheetotheseparateplate7. Onceitstartstocombinetogether,takeitoutfromtheflameandspreaditonthe

plate,quicklyandevenly.8. Letitrestforsometime.9. Cutitintosmallshapesandenjoythegummy,sweetdeserts.itwillbesotasty,you

willnotstopeatingat1piece!.

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Recipe link: http://happyrays.blogspot.com/2011/08/hala-kumbalakayi-halwa-sweet-pumpkin.

html

82. Basbousa

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82. Basbousa

Ingredients

From the blog: http://pastaandparatha.blogspot.comBlogger Name: Gauri Trivedi

Semolina flour/Rava – 1.5 cupsYogurt – 1 cupButter – 1 stick (softened)Baking powder – 1 tspVanilla essence – 1 tspSugar – 1/2 cup and 1/4 of a cupHoney half a cupRose water – 4 tspLemon juice 2 tspAlmonds – 16 to 18

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MethodMixthebutterandhalfacupsugarthoroughlywithahandmixer.Addyogurtandvanillaessenceandbeatagain foracoupleofminuteswith themixer.Addthesemolinaflour (rava),bakingpowderandmixwithawoodenorplasticspatula.Theresultwillbeastickyloosekindofdough.Keepasideforhalfanhour.Makeahoneysyrupinthemeanwhile.Inapan,combinehoney,onefourthcupofsugarand2tsprosewater,cookfor10minutestoformasyrup.Turntheheatoff,addthelemonjuiceand2tsprosewaterandmixwell.Thehoneysyrupisreadytouse.Now,transferthedoughinagreasedbakingdishorpan.Levelitasmuchaspossiblebygentlypressingwithhandorspatula.Bakeitat375Fforabout25minutesfirst.Takethepanout,thedoughwillbepartiallycookedbythen.Cuttheinsquaresordiamondsaspreferredandpressanalmondintoeachoneofthem.Don’tforgettowearyourovengloveswhiledoingallthis.Backintotheovenforanother20minutesortilltheedgesappearbrown.Oncethisisdone,increasethetemperatureoftheovento“Broil”modeandbakefurtherfor5to8minutessothatafinebrowncrustisformedontheBasbousa.CarefullywatchtheBasbousaevery2minuteswhileitisonbroil,foodburnseasilyatthathightemperature.Pourthehoneysyrupalloverthesquaresasyourbakingdishcomesoutoftheoven.Coolandtransferthepiecestoaservingdishorastoringboxasthisdesserttastesbestthenextday.

Servingsuggestions·Withwhippedcreamontop.·Withstrongcoffee.

Tips·CookingtimescanvarydependingontheOven,adjustthetimeraccordingly.·Reducetheamountofsugarifyoupreferyoursweetstobelesssweet.

Interestingfact·Basbousaiscalledbydifferentnames(Hareesa,Ravani)intheMiddleEasternregions.·Itisaveryhighcalorie(220)perpiecedessert.

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Recipe link: http://pastaandparatha.blogspot.com/2011/04/basbousa-egyptian-dessert.html

83. Kalakand style Coconut Barfi

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169

83. Kalakand style Coconut Barfi

Ingredients

From the blog: http://tastejunction.blogspot.comBlogger Name: Anamika Arun

Ingredients:Sweetened Condensed Milk - 1 can (400 gms)Desiccated Coconut - 2 cups + 1 tbspSugar - 2 tbsp (Adjust as per liking)Ghee - 4-5 tbspCardamom Powder - 2 tspAlmond silvers - 1/3 cup

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MethodCombinesugar,milkand2cupscoconutinaheavybottomedpanandcookonmediumlowheattillmilkgetsreducedto1/3rd,about12-15mins.Stirinbetween,toavoidstickingtobottom.Addgheeandcardamompowderandstirtillgheestartsleavingtheside.Removefromheatandtransfertoeitheragreaseddishorapanlinedwithcellophanewrap.Sprinklealmondsilversand1tbspcoconutontop.Keepinfridgetocoolforatleastanhour.Thencutitwithbluntknifeinsquaresandkeepbackagaininfridgefor20mins.

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Recipe link: http://tastejunction.blogspot.com/2011/08/janmasthami-special-kalakand-style.

html

84. Double ka Meetha

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171

84. Double ka Meetha

Ingredients

From the blog: http://eq-myblog.blogspot.comBlogger Name: Priya Sriram

Bread Slices -4 Milk - 500 ml (I used Full Cream Milk) Khoya/Milk Solids -1/4 cup - grated Sugar - 1/2 cup - to taste Mixed Nuts - 1/2 cup (mix of cashews,raisins,almonds & pistachios) Ghee - to deep fry - as required Cardamom & Saffron - a generous pinch or two

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MethodCutofftheedgesofthebread&slicethemintoquarters.Inapan,heattheghee&deepfrytheseslicestillgoldenbrown.Takecarenottoburnthem.Puttheslicesonanabsorbentpaper&setaside.Inthesamepanroastallthenutstilltheyaregoldenbrown.Setaside.Inaseparatemilkpan,addthemilk&bringittoaboil.Addthecardamom&saffronstrandstoitasitsimmersandaddtherequiredsugar.Nowaddthegratedmilksolids/khoyaandletitsimmertillthequantityreducestohalf&thickens.Arrangethebreadpiecesinatray/plate/deepdish.Pourthesweetened&spicedupmilklittlebylittletillthefriedbeautiesarecompletelysoakedndrenched.Sprinkletheroastednutsandletitsitoutforsometimetillthemilkmixisabsorbedbythebreadpieces.Ifthemilkstillremainsunabsorbedyoucanputthedishinapreheatedoven&[email protected]’thavetoputthemintheovenaswithinminutesthebreadpiecesbeautifullysoakedupthethickenedmilkmix.

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Recipe link: http://eq-myblog.blogspot.com/2011/09/double-ka-meetha-hyderabadi-bread.html

85. Vermicelli Delight

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173

85. Vermicelli Delight

Ingredients

From the blog: http://shamim-recipes.blogspot.comBlogger Name: Shamim

Vermicelli 1 cupSugar 2 cupsKoya 50gmsGhee 50mlCardomom powder 1tsp Chopped nutsorange food colour a pinch

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Method1Mixacupofwatertothesugar inapanandbring it toboilandmakethicksyrup(3threadconsistency).2.Inanotherpanheatthegheeandfrythechoppednutsandkeepaside.3.Inthesamegheeaddvermicelliandfrytillgoldenbrown.4.Takeoneandhalfcupofwaterandbringtoboilandandaddroastedvermicelli.Switchoffwhenthewaterdriesup.5.Addkhoya,foodcolour.andboiledvermicellitothesugarsyrup,mixwellandsimmerforfewminutes.Sprinklethechoppednutsonthetopandswitchoff.6.Coverandkeepasideforanhoursothatthesyrupiswellabsorbed.7.Servewarm.

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Recipe link: http://shamim-recipes.blogspot.com/2011/10/vermicelli-ingredients-vermicelli-1-

cup.html

86. Coconut Chocolate Macaroons

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86. Coconut Chocolate Macaroons

Ingredients

From the blog: http://reneesrecipe.wordpress.comBlogger Name: Renee Robins

2 ½ cups unsweetened shredded coconut 1 cup granulated sugar 1 tablespoon honey ¼ cup all-purpose flour ½ teaspoon salt 4 large egg whites 1 teaspoon vanilla extract semi sweet chocolate, chopped 2 ounces (optional)

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MethodInalargepan,mixtogethertheeggwhites,sugar,salt,honey,coconutandflour.(thisstepisreallyimportant…pleasecombineeverythingbeforeplacingoverheat).Place over low-to-moderate heat on the stove top, stirring constantly, scraping thebottomasyoustir.Whenthemixturebegins toscorchorstick to thebottom, removefromheatandstirinthevanilla.Themixturewillbesticky.Transfertoabowltocooltoroomtemperature.(Atthispoint,themixturecanbechilledforuptooneweek,orfrozenforuptotwomonths.)Whenyou’rereadytobake,lineabakingsheetwithparchmentpaperandpre-heattheovento350degreesF(180C).Nowshape the dough intosmallmounds orpyramids (you can usea spoonoran icecreamscoop…orjustuseplainhandslikeIdid!),andspacethemevenlyonthepreparedsheetpans.Bakeforabout25minutesoruntilgoldenbrown.Transfertoawire-racktocoolcompletely.Nextifdesired,meltchocolateinamicrowaveorinaclean,drybowlsetoverapanofsimmeringwatera.k.a.doubleboiler.Dipcooledmacaroons inchocolateandallowtocoolcompletelyoncoolingrackoronaparchment-linedbakingsheet.Thenrefrigeratethemforabout10minutesforthechocolatetohardenquick.

Note:

I’veusedunsweeteneddesiccatedcoconutthatyougetinpacketsorbins.Youcanusefinelyshreddedorgratedfreshcoconuttoo. Thebattercanbemadeinadvanceandputintherefrigeratororevenfreezerifyouwantittostaylonger.Eventhecookiescanbebakedfewdaysinadvanceandkeptinanairtightcontainer.ButsinceIhadmymacaroonsdippedinchocolateandsinceit’sclosetoabout50ChereinDubai,Iputtheminthefridgesothatthechocolatewouldn’tmelt!

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Recipe link: http://reneesrecipe.wordpress.com/2011/06/01/coconut-chocolate-macaroons/

87. Strawberry Firni

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177

87. Strawberry Firni

Ingredients

From the blog: http://saffronstreaks.wordpress.comBlogger Name: Saffronstreaks Saffronstreaks

Strawberries (fresh): 10-12Rice: 4tbspAlmonds: 7-9Milk: 4cupsSugar: 3/4cupGreen Cardamom powder: 1/2tspStrawberry slices for garnishing

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MethodClean,washandsoakriceinenoughwaterforhalfanhour.Drainandgrindthericetoacoarsepaste.Dilutericepastewithhalfacupofwater.Washandhullthestrawberriesandfinelychopthem.Soakthealmondsinwaterfor5minutes.Drainandfinelyslicethealmonds.Heatmilkandbringittoboil.Graduallystirinthericepaste,cuttheheatandsimmerforthreetofourminutes,stirringcontinuouslyuntilthemilkthickens.Add sugar, cardamom powder and continue to simmer till sugar dissolves and isincorporatedwell.Removefromheat,coolittoroomtemperatureandstirinthechoppedstrawberries.Pour this mixture into individual earthenware or ceramic bowls, garnish with almondsandstrawberryslices.Servethestrawberryphirniorfirnichilled.SharingtherecipewithCelebratesweets–sweetswithriceguesthostedbyPriya,startedbyNivedita.

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Recipe link: http://saffronstreaks.wordpress.com/2011/02/11/strawberry-firni/

88. Carrot Halwa

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179

88. Carrot Halwa

Ingredients

From the blog: http://kalyaniplatter.blogspot.comBlogger Name: Kalyani

Carrots(grated) 3 cupsSugar 3 cupsMilk 6 cups

Seasoning:Cashews 10Almonds (grated) 10Elachi powder 1 TspGhee 3 Tbsps

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Method1. Peelthecarrots&gratethem.Frythegratedcarrotsonapanfor5mintoavoid

therawsmellofcarrots.2. Inaheavybottomedpanboilmilkfor10-15min.3. Addgratedcarrots,sugartotheboiledmilkandmixwell.4. Boilthemonamediumflameuntilthemilkdriesup.Stirconstantlytopreventany

sticking.5. Whenthemixturebecomesthickeraddelachipowder&turnofftheheat.6. Frycashewsingheeseparatelyandaddthemtothemixture.7. Garnishwithgratedalmonds.8. Canbestoredatroomtemperaturefor1-2daysandthenrefrigeratefor1week.9. EnjoythedeliciousGajarKaHalwa!!!

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Recipe link: http://kalyaniplatter.blogspot.com/2011/10/carrot-halwa-gajar-ka-halwa.html

89. Rabri Malpuva

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181

89. Rabri Malpuva

Ingredients

From the blog: http://www.sarasyummybites.comBlogger Name: Saraswathi Ganeshan

For Malpuva:Milk - 8 cupsKhoya/ Mawa - 1/2 cupAll purpose flour / Maida - 3 ~ 5 tbspRice flour - 1 tsp (optional)Sugar - 1 tbspFennel seed powder - 1 tspSalt - A pinchFor Sugar syrup: Sugar - 2cupsWater - 11/2cupSaffron / Kesar (or) Yellow food color - Few Strands (or) 2 dropsPistachios, chopped - 20 nos for garnishing.

For Rabri:Milk - 6 cups Sugar - 1/2 cupBroken pistachios & Almonds- 10 ~ 15Cardamon powder - 1 tsp (7~8, peeled & ground coarsely)Saffron / Kesar - FewBroken Nuts - As required

(or)For Instant rabri:Milk - 1 cupGrated Panner - 1 cupCondensed milk - 1/2 cupCardamom powder - 1/4 tspChopped nuts - For Garnishing.Ghee - 1 tsp

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Method For Syrup:

Mixwater&sugartogetherinapanandbringittoboil.AddSaffronstrandsorfoodcolouratthisstage&boiltillsyrupformOne-stringconsistency.Ifwetakesugarsyrup&droponaplate,itwillstandlikeapearl,itshouldnotrun.Atthisstageremovethesyrupfromheat&keepitaside.ForPuvas:rabri/rabadimalpuvaGratemawaandkeepitaside.Heatmilkinheavybottompan,Whenitstartsboilingreducetheheat&stircontinuouslytillitreachesthickcoatingconsistencyapproximatelyto1cup.Addmawatoreducedmilk&mixwell&turnofftheheat.Whenmilkmixturecoolsdowntoroomtemperature,Addrestofmalpuvaingredient&mixwelltobringthemixturetodosabatterconsistency(Ifrequiredaddlittlemilk.)Heatsufficientoilinawidemouthedflatbottomedpan,Pouraladlefullofbattertoformapancakeandcookonlowtomediumheat.Frybothsidetillitturnstogoldenbrowncolorortilldone,Remove&draintheoilandthenimmerseinthesugarsyrup.Soakitforaminute.Remove&transfertoservingbowl.Garnishwithpistachios.ServehotorchillwithRabri.(Note:YoucanuseCondensedmilkorEvaporatedmilk.Ifyouareusingcondensedmilk,Avoidaddingsugartothebatterandfollowthesame.ForEvaporatedmilk,useonecupmilk&continuethesame).

rabriBoilmilkinheavybottomdeeppan,AddSugar&mixwell.Lowertheheat&cookuntilmilkreducesto1/4quantity.Stirinbetween.Turnofftheheat&AddCardomonpowder&saffron.Garnishwithbrokennuts&serveHotorchill.

For Instant Rabri:Mixalltheingredientstogetherinlargemicrowavesafebowlandmicrowavehighfor6~7minutes.Stirinbetween.Garnishwithbrokennuts&servehotorcold.

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Recipe link: http://www.sarasyummybites.com/2011/05/my-100th-post-rabri-malpuva.html

90. Mango kesari

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183

90. Mango kesari

Ingredients

From the blog: -http://food4kidz.blogspot.comBlogger Name: R S

1 cup - Sooji / Rava1/2 cup - Mango pulp1 cup - Milk1/2 cup - Water3/4 cup - Sugar4 tbsps - Ghee1/4 tsp - Cardamom powder1/4 tsp - Orange /kesari food colourFew - Cashews / raisins to garnish

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Method1)Heat2tbspsofgheeinafryingpanandroasttheravaforafewminutestillanicearomacomesout.Becarefulnottoburntherava.Turnoffheatandthenkeeptheroastedravaaside.

2)Inthesamepanheat1tbspofgheeandaddcashewsandraisins.Frytillgoldenbrownandkeepitaside.

3)Inthepanboilthewater,mangopulpandmilk.Whenmilkgetsboiladdthefoodcolourandmixwell.Thenaddfriedsoojitoitslowlybystirringcontinuously,sothatlumpsarenotformed.KeepitonmediumFlame.Itwilltake10minutestogetcooked.

4)Whensoojiiscookedfullythenaddsugarandcardamompowderandmixwell.Addremaininggheeandmixwell.Cookforanother5minutesonlowflamestirringinbetweensothatitdoesn’tgetburn.Garnishwithfriedraisinsorcashews.MangoKesariisreadytoserve.Serveitwarmorhot.

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Recipe link: http://food4kidz.blogspot.com/2011/06/mango-kesari.html

91. Nutty Fruity Oats Mittai

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185

91. Nutty Fruity Oats Mittai

Ingredients

From the blog: http://roshanscucina.blogspot.comBlogger Name: roshanscucina.blogspot.com

Oats – 6 tbspSugar – 3 tbsp

Almonds / cashew nutss – 10Dates – 6Raisins – 10Veg oil – 1 tbsp

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MethodLightlyroasttheoats:forabout3minutesinalowflame.Chopthedates,raisinandnutsintotinypieces.

Caramelisethesugar–placethesugarinaflataluminiumpan,letitmeltandturnlightbrown.Addthechoppedfruitsandnutsandvegoilandcookfor1minuteinlowflame.Spreaditevenlyinthepan.Sprinkletheroastedoatsevenlyonthefruitandnutmixtureandletitstayfor10seconds.Mixthemixturethoroughlyforabouttwo–threeminutestilltheoatsisthoroughlycoatedwiththecaramelmixture.Turnoffheat.Quicklyshapethemixtureintopreferredshapes.Iusedthelidofatinybottletomaketheshape.Useitafterthemittaiscoolcompletelytogetacrunchyconsistency.Yields20mittais.

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Recipe link: http://roshanscucina.blogspot.com/2010/09/nutty-fruity-oats-mittai.html

92. Choco-Nut Swirls

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187

92. Choco-Nut Swirls

Ingredients

From the blog: http://cookwithkary.blogspot.comBlogger Name: Karishma J

For the chocolate layer: 10-15 biscuits (digestive or plain biscuits-I used Marie) 1 tablespoon cocoa powder 1/4 to 1/2 cup cold milk

For the nut layer: 1 cup powdered nuts (I used cashew nuts and almonds--you can use a mixture of nuts or just one kind) 3/4 cup sugar, powdered 2 tablespoons melted butter 1 teaspoon cardamom powder

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Method1. Powderthebiscuitsfinely,inyourblender.Transfertoamixingbowl.2. Addthecocoapowderandmixwell.3. Stirinthemilkgradually,mixingitwithyourfingerstomakeanice,firmdough(likefor

chapathi/poori,etc.)Keepthisaside.4. Inanothermixingbowl,combinealltheingredientsmentionedaboveforthenutlayer.

Letitbecomeastickydough.5. Nowspreada littlebutteronacleansurfaceoran invertedplateoryourchapathi-

rollingboard.6. Placetheballofchocolatedoughonthesurfaceandspreaditoutwitheitheryour

palmsoryourrollingpin.It’sokayifitbreaksaroundtheedges.Letitbeabout1-inchthick.

7. Nowtakethenutdoughandspreadit,withyourfingers,ontopofthechocolatelayer.

Tomakeswirlsorarollshape:Afterspreadingthenutmixtureontopoftheflattenedchocolatedough,rollthisdoughover intoacylindrical shape.Wrap it inaluminiumfoilorclingfilmand freeze it for30minutes.Takeitoutandcutintohalf-inchthickdiscs.Itisreadytoserveafterafewminutes.

Tomakeothershapes:Once you have spread the nut mixture on the chocolate dough, take out your cookiecuttersandcutoutthedesiredshapes.Serve.Makesuretostoretheseintherefrigerator.

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Recipe link: http://cookwithkary.blogspot.com/2011/09/choco-nut-swirls-and-diamonds-and.

html

93. Basoondi

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189

93. Basoondi

Ingredients

From the blog: http://myeasytocookrecipes.blogspot.comBlogger Name: Dr.Sameena Prathap

Fat free milk:1 litreSugar:3 tbspCardamom powder:1/2 tspPistachios:few,flakedCashews:fewAlmonds:few,broken

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MethodSoakthecashewnutsinhotwaterfor10to15minutesandgrindintoasmoothpaste...Keepitaside..Pourthemilkintoanonstickpanandplaceonmediumflame..Keepthelidasideandthickenthemilkonlowheat...Oncethemilkreducestohalfit’soriginalvolume,addthecashewnutpasteandcookfor2minutes...Stirinthesugarandcardamompowder....Simmerforafewminutestillthemilkgetsathickpouringconsistency...Removefromheatandpourintoaservingdish..Garnishwiththenuts..Thebasoondiisready!

P.S.Youcanalsoaddsunflowerseedsoraddalsoavarietyofmixedfruitstomakeafruitbasoondi..

Enjoymakingbasoondi!!

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Recipe link: http://myeasytocookrecipes.blogspot.com/2010/11/basoondi.html

94. Sunflower Seeds Sweet Treats

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191

94. Sunflower Seeds Sweet Treats

Ingredients

From the blog: http://www.simplehomefood.comBlogger Name: Pushpa Kumar

1/2 cup sunflower seeds1/2 cup brown sugar(+/- as per taste)4 whole green cardamomsFor binding3 tsp water

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MethodDryroasttheseedsonlowheatandletitcoolcompletely.Whencooledgrinditinacoffeegrinderalongwithcardamomsandbrownsugar.Transferintoaplateandmixtoblendwell.Youwillhaveanaromaticsunflowerseedspowder.Youcanhavethemasisoryoucanuse3tspofwatertobindthemandmakesmallspheresbyrollingtheminthepalms.Thesespheresareversatile.Theycanbeusedfordumplings,canbeusedasstuffingsforparathas,canbemadeintopoli.Canbedippedinflouranddeepfriedorcanbeenjoyedasis...Enjoy!!Note:Koyaandsweetenedcoconutcanbeaddedifpreferred.

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Recipe link: http://www.simplehomefood.com/2011/10/sunflower-seeds-sweet-treats.html

95. Badam Kheer

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193

95. Badam Kheer

Ingredients

From the blog: http://www.sensibleveg.comBlogger Name: Sensible Veg

Almonds - 1 CupMilk - 2 3/4 CupWater - 1/4 CupXylitol - 1/3 Cup(Traditionally done using sugar, if using sugar go for 1/2 cup or to your taste)Saffron few strandsCardamom 1 podToasted Charoli nuts - 1 Tbsp

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Method1)Soakthealmondsovernight.Rinseanddrainthewater.Boil2cupsoffreshwaterandonce thewater reaches the rollingboilpointaddthealmondsandboil for2minutes.Thenswitchoffthestove,immediatelydrainthewaterandaddcoldwaterrinseandonceitiscoldenoughtohandle.Justpressthealmondsbetweenyourthumbandindexfingerandthealmondswillpopoutoftheskin.Dothesamefortherestofthealmonds.

2)Placethepeeledalmonds,saffronstrands,cardamomand1/2cupofmilk ina foodprocessor and process till you get a smooth paste. Pour the ground paste in a thickbottomedpanandadd1/4cupofwatertothefoodprocessortogetanyremainingpastestickingontoit.

3) Add the remaining milk and cook in medium heat.When it is slight hot add xylitolandboiltillmixtureslightlythickensandthexylitolmeltsapproximately8-10minutes.Stirringinbetweentoavoidburningthebottom.

4)Addtoastednutsandservehotorcoldasperyourchoice.

Note-Anothergoodthing(orbadthing!!)aboutusingxylitolistheyteachyouportioncontrol,any timeyouexceedorgooverboardwithbigportionsizes thenthe result isupsetstomach.

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Recipe link: http://www.sensibleveg.com/2011/09/almond-milk-puddingbadam-kheer.html

96. Besan Laddoo

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195

96. Besan Laddoo

Ingredients

From the blog: http://hobbyandmore.blogspot.comBlogger Name: Richa Hingle

5 Tablespoons gram/chickpea/garbanzo bean flour (besan) 1 teaspoon semolina flour (fine sooji, omit this for gluten free version) 2 teaspoons quinoa flour(optional, can be substituted with semolina flour) 2 Tablespoons vegan butter (earth balance, soy free) 1 Tablespoon coconut oil 3 Tablespoons raw sugar(more for sweeter balls, I like mine mildy sweet) 1 Tablespoon agave syrup(optional) 1/4 teaspoons coarsely ground cardamom seeds (elaichi) 2 Tablespoons of chopped cashews(small pieces. large pieces will make it difficult to form balls)

2 Tablespoons raisins a tablespoon or 2 of water

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Method1. Melttheveganbutterinalargepanonlowheat.2. Cookthecashewsandraisinsinitfor2minutesuntilgoldenandremovethemleaving

asmuchbutteraspossibleinthepan.Alternatively,cookthecashewsandraisinsinaboutateaspoonofbutterseparately.

3. Addcoconutoilandheatwithbutter.4. Addthebesan(chickpeaflour),semolinaflour,quinoaflourandmix.5. Cookonmediumheatandbegintoroastthemixture,untilitbecomeslightgolden

brownincolorandgivesoutasweetaroma.Stirthemixturecontinuouslywithaspatulatopreventburning.7-10minutes.Themixtureshouldalsostarttoformclumps.

6. Cooktheflourwell,elseitwilltasteraw,whichisnotfun.7. Removethepanfromtheheatandletitcooltoawarm-hottemperature.(aminute)8. Meanwhile,Blend/grindtherawsugarintopowder.orusepowderedjaggery.9. Addincardamomseeds,andsugartotheflourmixtureandmixwell.10. Addinthecashewsandraisinsandmixwellwithspoonorhandtomakemixturemore

clumpy.(1minute)11. Tomaketheballs,takeabout1.5-2Tablespoonsofwarmflourmixtureintoyourpalm.

Gentlypressthemixturebetweenyourpalmstoformasmooth,roundball.Ofcourseifyouareinahurry,youcanjusteattheflourmixlikeahalwa:)(densesweetdoughdessert).

12. Ifthemixturedoesntformballseasily,whichmighthappenbecauseIusebutteraslessaspossible,addhalfatablespoonofagavesyrupandafewdropsofwarmwaterandmix.Keepaddingdropsofwaterandafewdropsofagavetillitbecomesabigclump.Allthisshouldbedone,whilethemixtureisstillwarm-hottotouch.(youcanreheatthemixtureinthepantowarm-hotifithascompletelycooleddown).Formballsandletcoolcompletelybeforestoringinairtightcontainerfor1-2weeks.HopeyouallliketheseIndianSweetBalls!Haveanawesomedayeveryone!

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Recipe link: http://hobbyandmore.blogspot.com/2011/08/besan-laddoosweet-chickpea-flour-

balls.html

97. Ragi Besan Ladoo

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197

97. Ragi Besan Ladoo

Ingredients

From the blog: http://itsnotmadrasi.blogspot.comBlogger Name: Mom Chef

Ragi flour / finger millet flour - 3/4 cup Besan / fried gram flour - 1/4 cup Melted ghee - 1/2 cup (a tsp more or less) Mixed dry fruits (cashew / raisins) + pista flakes (for garnish) Sugar - 1/2 cup (adjust according to taste)

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Method1)Inadrypan,fryboththefloursseparatelytillawarmaromawaftsout.Cool.2)Inapan,frythedryfruitsinatspofgheetillgoldenbrown.3) In a large bowl, mix both the flours and add half the ghee till it is crumbly. Let themeltedgheebewarm,nothot.4)Meanwhile,powderthesugarandaddtothefloursmixtureandremainnggheeandmixwell.5)Divideintoequalportions(approximately)andformladoos.Addatspofwarmmilkifyouneedhelptoformtheladoos.6)Refrigerateforawhileandthengarnishwithsliversofpistaontop:-)

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html

98. Pal Poli

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199

98. Pal Poli

Ingredients

From the blog: http://g3foodspot.blogspot.comBlogger Name: Gayathri NG

For poori:

Maida - 1/2 cupPeni / siroti Rava - 3/4 cupSalt a pinchWater to make doughOil - 2 tsp

For poori:

Khas Khas/Poppy seed - 3 tspCoconut – 2 tbspCardamom powder a pinchCashew fewMilk – 1 cupSugar for taste

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Method1. Tomakepoorimixalltheingredientsintosoftdoughasmentionedaboveandkeep

itasidefor1hour.2. Nowdividethedoughintoequalballandrolloutintothinroundshapeandthenfold

itandsealtheedgesitlookslikesemicircleanddeepfryitinoilandkeepthemaside.3. Nowthepooriisready.4. SoakKhasKhasfor30minutesinwaterandmakeintoafinepastewithCardamom,

coconutandcashew.5. Mixthispastewithboilingmilkandsugar.6. Cookthisinsimmerfor5minutes.7. Nowthepayasamisready,inthissoakthepooriforhalfanhourandserveit.

YummyPalPoliisreadytoserve....:)

Note:

SirotiravaisnothingbutfineSemolinaravaitaddstastetothepoli.Evenucanaddchoppednutsforgarnishing.YoucanskipaddingKhuskhusandcandopayasamwithotheringredients.

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99. Bread Halwa

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201

99. Bread Halwa

Ingredients

From the blog: http://tummydelites.blogspot.comBlogger Name: Tummy Delites

10 Bread slices(white)4 tbsp of thick malai ( fresh cream)(substitute 2/3 cup of fresh cream if u don’t get malai)2 tbsp of ghee (clarified butter)1/2 cup sugar1/4 cup milkpinch of cardamom powdera few almonds, pistachosa few strands of saffron

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Method1.Soakthebreadslicesinmilkandsqueezethem.2.Putmalaiandgheeinakadahai(wok)andputitonthegastop.3.Puttheslicesinitandbhuno(lightlyroast)onlowflametillalightbrowncolour.(Thiswilltakealittletimeandenergy)4.Asthebreadgetsitcolourandstartstoleavethesidesaddthesugarandbhunoforafewmoreminutes.5.Turnoffthegas.6.Addthesliveredalmondsandapinchofcardamompowder.6.Garnishwithsaffronandpistachos.7.Servehot.

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Recipe link: http://tummydelites.blogspot.com/2011/09/bread-halwa.html

100. Strawberry Paayasum/Kheer

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203

100. Strawberry Paayasum/Kheer

Ingredients

From the blog: http://priyasnowserving.blogspot.comBlogger Name: Priya Mahadevan

1 small box of Strawberries (about 20 strawberries)1 can of condensed milk5 cups of milk1 tsp of freshly ground cardamom

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MethodWashthestrawberrieswellanddrythemslightlywithapapertowelAdd1cupofcoldmilktotheberriesandblendwellinamixerRemovefromblenderandsetinthefridgeOpen1canofcondensedmilkandpouritscontentsintoadeeppan–addtheother4cupsofmilktoitandstiritin.Allowittoboillikepaayasum.GrindcardamomseedsinyourpestleandaddtothemilkRefrigeratethisaswellOncetheyarecool,mixtogetherandservecold

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Recipe link: http://priyasnowserving.blogspot.com/2011/03/strawberry-paayasumkheer.html