Indian sweets

Puffed Rice Ladoos

Ingredients:

Puffed Rice 4 cups

Jaggery 1/2 cup

Green Cardamom 3 nos

Method:

gently crush the cardamom.

Grate or pound the jaggery into small pieces.
Heat a deep vessel on medium flame, add jaggery, cardamom and 1/4 cup of water.

When jaggery turns to thick consistency much like honey, remove from heat and add the puffed rice

. Stir quickly and thoroughly to stick all the rice to the jaggery syrup.

While it is still warm, take handful of rice mixture and make ladoo out of it with both the hands.

 Repeat the same with the remaining rice mixture.

Gulab Jamnun

ingredients:

Khoya (unsweetened) – 2 cups

Maida – ½ cup

Cooking soda – a pinch

Sugar – 2 cups

Oil for deep frying

Cardamom  – 3 nos

Rose essence – few drops

lemon    - 01 noa

Method:

Mix khoya, maida and cooking soda. Sprinkle water little by little and make a soft dough.

Make a small size balls.Heat oil in a kadai. Keep the flame to minimum.

When the oil is hot enough, add five to six balls and fry till it become golden brown. Remove it. Fry all the balls like this.Put the sugar in a vessel and add two cups of water and bring to boil. Allow to boil for five to seven minutes. 

add cardamon (crushed)

half the lemon and allow it to boil for 5 min

Remove from stove.

Add rose essence .

Add the fried balls to the syrup. Allow to soak for atleast one hour.

Thengai Mittai(coconut Burfi)

Ingredients:

Coconut – 1 cup
Cardamon powder - 1/2 tsp

condensed milk -200 ml
Ghee – As Required

Method

1.Fry Coconut,  in Ghee till it becomes light brown in color.

2 then add the condensed milk and mix it gently make sure the both binds each other 

3 add cardamon power

4.The Coconut and milk should not be so thick or so runny. Take it off from the stove in the intermediate state. Otherwise it’ll stick with the pan.
Spread Ghee in a plate.

5.Spread the mix in the Ghee coated plate.

Besan Ladoo

Ingredients:

Gram flour (Besan)- 2 cups
Sugar- 1 cup
Cashew nuts - 15
Dry grapes - 15
Cardamom -4
Water -2 to 3 cup
Ghee - 4 spoons
Oil - to fry

Method:

1.Batter preparation: Mix Besan flour in 1 or 2 cups Water without any lumps. The batter should be little watery and not so thick.

2.For frying: Heat 2 spoons of Ghee in a pan. Add Cashew nuts, Dry grapes, Cardamom , fry till Cashew nut turns into light brown color.

3.Sugar syrup preparation: Heat Sugar and a cup of water in a vessel. Allow to boil till Sugar is completely dissolved in water and the syrup sticks in between the fingers.

4.Making boondi: Heat Oil in pan on medium flame. Pour the batter over the perforated ladle(ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle holes evenly. Do not over cook this. It should not be crispy. Drain this from oil and put it into the sugar syrup. Repeat the same for the whole batter. Now Boondi is ready.

5.Making ladoo: Mix well the sugar syrup, boondi, 2 spoons of Ghee. Finally add the fried items(Cashew nuts, Dry grapes, ) and make balls in warm stag

Mango Kozhukattai


Ingredients 
rice flour               - 250 gms
ripped mangoes -03 nos
ghee                       -04tsp
sugar                      - 150gms
cardamon pwd  -1tsp


Method


make a fine puree of the mango with sugar 
make a soft dough of the rice flour,ghee, cardamon pwd and pureed mango
steam the kozhukattai in a greased pan (idly cooker )
if u can make mango shaped kozhukattai  try it 






Channa Dhal Payasam

Ingredients:

1/2 cup Split Bengal Gram (Chana Dal)
1 cup grated Coconut
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp chopped Coconut
5 Cashewnut (Kaju)

5 raisins

How to make channa dal payasam:

Wash and soak the dhal.

Melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.

In the same ghee add the cashew nuts ,raisins  over a low flame fry till golden brown and keep aside.

Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.

Boil the dhal in a pan with just sufficient water to cook the gram.

When the gram is cooked add the jaggery and the coconut milk.

Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency).

Add the remaining ghee and the cardamoms. mix thoroughly.

Serve garnished with the fried coconut pieces  cashew nuts and raisins.