Saturday, December 29, 2007

SWEETS


BANANA HALWA

Ingredients

  • Bananas - 4
  • Sugar - 1 cup
  • Ghee - 1 tbsp
  • cardamons - 4

Method

  1. Peel and mash the bananas.
  2. Pour ghee into a nonstick pan, add the mashed bananas and roast for 10 min.
  3. Add the sugar and roast for another 10 min.
  4. Add the crushed cardamons.
  5. Take off the pan from stove and transfer the halwa into the greased plate.
  6. Spread and cut into squares or diamond shapes.


CARROT HALWA

Ingredients

  • Carrots - 1 lb
  • Ghee - 1/2 cup
  • Milk - 2 cups
  • Sugar - 1 cup
  • Almonds - 1/2 cup (sliced lengthwise)
  • Cardamons - 3

Method

  1. Scrape, wash and grate the carrots.
  2. Take a nonstick vessel and pour ghee into it. When hot enough toss in the grated carrots and fry.
  3. Fry till it attains the transparent red color.
  4. Add the milk and cook till all the milk is absorbed.
  5. Add the sugar and cook.
  6. Now add the almonds and crushed cardamon powder.
  7. Stir continuously till halwa is dry.
  8. Transfer into a greased plate and cut into desired shapes.


TOMATO HALWA

Ingredients

    >
  • Tomato pulp - 1 cup
  • Sugar - 1 cup
  • Ghee - 1/2 cup
  • Few cashewnuts and pista
  • Cardamons - 3

Method

  1. Put a pan on the stove and pour the tomato pulp and stir and cook until it comes to thick consistency.
  2. Add sugar and ghee little by little.
  3. Cook until the misture leaves the sides of the pan (ghee starts to separate).
  4. Add the crushed cardamons and fried cashews and pistas.
  5. Remove from stove and transfer into greased plate. After cooled, cut into desired shapes.


SEMIYA PAYASAM

Ingredients

  • Semiya - 1 cup
  • Sugar - 1 1/2 cups
  • Ghee - 1 tbsp
  • Milk - 3 cups
  • Dry fruits - few
  • cardamons - few

Method

  1. Put a vessel on the stove and heat the ghee.
  2. Fry the dried fruits, keep aside and in the remaining ghee fry the semiya.
  3. Bring the milk to boil and add the semiya, cook until soft. (If the semiya is thick cook the semiya in water before adding to the milk. This will prevent it from absorbing lot of milk and becoming hard when added to milk.)
  4. Now add the sugar (increase or decrease acording to your taste).
  5. Stirring continuously cook for 5 more min. Then add the fried dry fruits and crushed cardamons.


Sabudana payasam

Ingredients

  • Milk - 6 cups
  • Sabudana (saggubiyyam) - 2 cups
  • Sugar - 2 cups
  • Cardamons - 5
  • Cashews and raisins - few
  • Ghee - 2 tbsp

Method

  1. Boil the milk in a vessel.
  2. Add sabudana and 1 tbsp of ghee, cook until soft.
  3. After cooked add sugar and cook for few more minutes.
  4. Fry Cashews and raisins in remaining ghee and add this to the payasam.
  5. Also add crushed cardamons.

Greengram payasam

Ingredients

  • Green gram dal - 1 cup
  • Water - 4 cups
  • Sugar - 1 cup
  • Milk - 3 to 4 cups
  • Ghee - 2 to 3 tbsp
  • Few cashewnuts and raisins
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  • Cardamons - 3

Method

  1. Fry the greengram dal in a thick vessel on a low heat without changing the color of the dal.
  2. Bring to boil 4 cups of water, add the dal and cook until soft.
  3. Make a syrup of sugar adding little water.
  4. Pour this into cooked dal and stir until dal is mixed well.
  5. Pour the milk slowly and gradually into this stirring continuously so that it does not curdle. (Use the milk according to the way you like your payasam that is thick or thin).
  6. Remove from stove and add the fried cashews and raisins. Also add the cardamon powder.
  7. Go on stirring atleast 3 to 4 min after you add dried fruits so that the payasam does not curdle.
  8. This can be served warm or cold.


Rice flakes payasam

Ingredients

  • Rice flakes - 1 cup
  • Milk - 5 cups
  • Broken raw rice - 1/2 cup
  • Condensed milk - 1/2 tin
  • Sugar - 1/2 cup
  • Ghee - 1 tbsp
  • Cardamon powder - 1/2 tsp

Method

  1. Fry the rice flakes crisp in little ghee.
  2. Take 2 cups of milk and bring it to boil, add the raw rice and cook until rice is soft.
  3. Add the remaining milk, condensed milk and sugar.
  4. Stirring continuously cook till it becomes thick. Add the cardamon powder.
  5. Sprinkle the rice flakes just before serving.
Note
If you don't want to use condensed milk, omit it and increase the sugar quantity. Increase the simmering time as to get the thick consistency.


Rice pongal

Ingredients

  • Rice - 1 cup
  • Milk - 3 cups
  • Jaggery - 2 cups
  • Ghee - 1/2 cup
  • Cashews & raisins - few
  • cardamon - 4
  • coconut - grated coconut or fried small coconut pieces

Method

  1. Put a pan on stove and heat the ghee. Fry the dry fruits and coconut pieces.
  2. Cook the rice with milk either in the pressure cooker or seperately in a vessel.
  3. Add jaggery to the cooked rice and simmer for some more time.
  4. Add the dry fruits, coconut pieces(grated coconut) and crushed cardamons.
  5. Add the remaining ghee.


Coconut milk burfi

Ingredients

  • Milk powder - 1 cup
  • Grated coconut - 2 cups
  • Sugar - 1/2 cup
  • Water - 1/2 cup
  • Milk - a liitle to add color
  • Food color - a pinch
  • Vanilla essence(optional) - 1/2 tsp

Method

  1. Put a nonstick pan on stove and add the grated coconut, sugar and water.
  2. Cook this till it becomes sticky and one thread consistency.
  3. Add the color mixed with milk. Also add vanilla essence.
  4. Stir & cook for some time.
  5. Add the milk powder, stir properly.
  6. Transfer this to a greased plate, spread and cut into shapes before it becomes hard.


Mysore pak

Ingredients

  • Besan (senagapindi) - 1 cup
  • Sugar - 2 cups
  • Ghee 1 to 2 cups
  • Water - 1 cup

Method

  1. Roast the besan in little ghee till raw smell goes away.
  2. In a thick vessel add the sugar and water.Stirring continuously make a syrup of two-thread consistency.
  3. Add the besan little by little stirring all the time.
  4. Add one cup of ghee slowly.Add the remaining ghee 2 spoons at a time every 2 min.
  5. Stir continuously cook till the mixture leaves the sides of the pan and also mixture starts turning red at the bottom of the pan.
  6. Transfer this to a greased plate and cut into desired shapes before it becomes very hard.


Sunnundalu

Ingredients

  • Split urud dal - 2 cups
  • Rice - 1/4 cup
  • Sugar - 1 1/2 cups
  • Ghee - 1 cup approximately

Method

  1. Dry roast the urud dal till nice aroma comes out, powder it and keep aside.
  2. Dry roast the rice and powder it.
  3. Powder the sugar.
  4. Mix all these powders and make laddus adding sufficient ghee.

chekkara pongali

Ingredients

  • Split greengram - 1 cup
  • Rice - 2 cups
  • Sugar - 2 1/2 cups
  • Ghee - 1 cup approximately
  • Coconut - few fried coconut pieces or grated coconut
  • Cashews and raisins - few

Method

  1. Pressure cook the dal and rice adding 6 cups of water.
  2. Make a syrup oa sugar adding little water.
  3. Add this syrup to the cooked dal and rice mixture. Add atleast 3/4 cup of ghee.
  4. Add the fried cashews, raisins and grated coconut or fried coconut pieces.
  5. Add crushed cardamon powder.


Palathalikalu

Ingredients

  • Milk - 1/2 liter (about 5 to 6 cups)
  • Rice flour - 1 cup
  • Jaggery - 200 gms (about 2 cups grated)
  • Coconut - 1/4 cup grated or coconut pieces fried in ghee
  • Cashews - few
  • Ghee - 3 tbsp
  • cardamons - 4
  1. Put a small vessel on the stove, add 1 1/2 cups of water. After water starts boiling, add rice flour and stir properly, take it out of stove immediately.
  2. After this dough is little hard and cool knead it with little oil applied to your hands.
  3. Take a small quantity of dough in your palms, start elongating into a long string in a medium size thicknes.
  4. Break this into 1 inch pieces. Proceed with rest of the dough.
  5. Take a big vessel and boil the milk. Add the prepared riceflour pieces and cook.
  6. After they are cooked ( it takes about 20 to 30 min) it it off the stove and add the crushed jaggery (or make syrup with jaggery adding little water and then add) .
  7. Add grated coconut, crushed cardamons and cashews fried in ghee.
NOTE:
This states very good when eaten warm, can be served cold too.

Poornalu

Ingredients

  • Channa dal - 3 cups
  • Rice - 1 1/2 cups
  • Urad dal - 1 cup
  • Jaggery - 250 gms (about 2 to 3 cups grated jaggery)
  • Cardamons - 5
  • Coconut - 1/4 cup grated or few coconut pieces fried in ghee
  • Cashews - few
  • Oil - for deep frying

Method

For batter:
  1. Soak rice and urad dal for about 6 hours.
  2. Grind this into smooth and thick batter, add little salt and keep it aside.
For poornam:
  1. Wash the channa dal, add double quantity of water and cook until soft.
  2. Remove any excess water and mash it nicely (or can be mashed in blender).
  3. Add jaggery to this dal and cook until it becomes little hard.
  4. Add fried cashews, grated coconut and crushed cardamons to this.
  5. Make a medium size balls from this mixture.
  6. Dip this in above batter and fry them in hot oil until brown.
  7. Serve hot.

Semiya kesari

Ingredients

  • Vermicelli - 1 cup
  • Sugar - 2 cups
  • Water - 2 cups
  • Ghee - for frying
  • Grated coconut - as desired
  • Dry fruits - few
  • Cardamons - few
  • Pinch of orange color

Method

  1. Put a pan on stove and add few spoons of ghee. Fry the dry fruits and keep aside.
  2. In the remaining ghee fry the vermicelli until light golden color.
  3. Bring water to boil and add the food color. Add the fried vermicelli and cook until soft.
  4. Now add the sugar(reduce it if you don't like too sweet) and grated coconut.
  5. Finally add the dry fruits and crushed cardamons.

Rava kesari

Ingredients

  • Rava - 1 cup
  • Ghee - 1/2 to 3/4 cup
  • Water - 2 cups
  • Sugar - 1 to 1 1/2 cup
  • Cashews ,raisins - few
  • Cardamons - 3
  • Pinch of orange food color(or saffron)

Method

  1. Put a pan on stove and add few spoons of ghee. Fry the dry fruits and keep them aside.
  2. Now in the remaining ghee fry the rava until light brown and raw smell goes away.
  3. Bring water to boil in a vessel and add the color. Add the fried rava slowly and gradually stirring all the time so that no lumps are formed.
  4. Add the sugar and ghee , cook for 5 minutes.
  5. Add the fried dry fruits and crushed cardamons.
  6. Pour into a greased plate and cut into shapes if desired.

Semiya ponjali

Ingredients

  • Vermicelli - 2 cups
  • Green gram dal - 1 cup
  • Sugar - 3 cups (reduce if you like less sweet)
  • Ghee - 1/2 cup
  • cardamons - 4
  • Cashews and raisins - few

Method>

  1. Fry semiya in little ghee and keep it aside.
  2. Fry greengram dal in little ghee add sufficient water, cook and keep it aside.
  3. Boil 4 cups of water, add semiya amd cook.
  4. Add sugar, cooked greengram dal, remaining ghee and cook 5 min on medium heat.
  5. Take it off the stove and add crushed cardamons, cashews & raisins fried in ghee.
  6. Serve warm.


Rava laddu

Ingredients

  • Rava - 3 cups
  • Sugar - 3 cups
  • Ghee - 1 cup
  • Cashews and raisins - few
  • Cardamons - 6

Method

  1. Roast the rava in little ghee and keep it aside (you can slightly grind it ).
  2. Powder the sugar
  3. Fry cashews and raisins in little ghee.
  4. Mix all these in a bowl. Also add crushed elachi powder and remaining ghee.
  5. Make laddus from this mixture of your desired size.
  6. In case ghee is not sufficient, sprinkle little warm milk and make the laddus.

Boondi laddu

Ingredients

  • Besan - 2 cups
  • Sugar - 2 1/2 cups
  • Ghee/vanaspathi - for frying
  • Cashews and raisins - few
  • Cardamons - 6
  • Yellow food color - a pinch

Method

  1. Prepare batter with besan and about 1 cup of water. This should be without any lumps. See for consistency of batter and add little more water if required.
  2. Make 1 1/2 thread consistency syrup with sugar adding 2 cups of water.
  3. Add powdered cardamons, food color and stir.
  4. Heat ghee in a pan/khadai. To make boondi you need big flat laddle with medium sized holes (kind of strainer with round holes).
  5. Take a spoonful of batter put it on the spoon with holes and start rubbing it with the other spoon into the hot ghee. These will fall like drops, fry them till brown and take them and put it in the prepared syrup.
  6. Repeat the same process until you finish up all the batter, mixing well boondi's in the syrup once in a while.
  7. Add cashews and raisins, mix well.
  8. Take handful of mixture and form laddus when still warm, as laddu doesn't hold up well if the mixture cools down.
  9. Store in a clean container.
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