RAVA LADOO

Ingredients:

Rava/sooji	1 cup
Sugar	1cup
Elachi	3
Cashewnuts	10-15
Ghee	As requied

 Method

• Roast the rava/sooji  in dry  kadai  and keep separately.Now powder the sooji in blender.
• Powder the sugar and elachi  finely in the blender.
• Now mix the sooji and sugar in a big bowl (no need to add water).
• Take a kadai add 3 tsp of ghee  and roast the cashewnuts and   add it to the sooji and sugar mix.
• Now take the enough butter(ghee must be hot) and prepare ghee out of it.
• Make a small portion of the sooji mix and add the hot ghee to it  and make small balls/ladoo and keep it seperately
• Do not add ghee at once .ghee should be hot for making balls,so add to the portion of sooji mix  and make ladoos.

 

Note:

While roasting sooji/rava make sure  flame is  low.

You can heat the ghee part by part in a small cup.

For 1 cup rava/sooji atleat  ½ cup  of ghee needed.

You can melt ½ cup of butter

Initially you can keep the ladoo separately in a big plate  to avoid breaking.

 
 

JEERA POLI

INGREDIENTS:

 

Maida	1 cup
Rava/sooji	2 tbls
Salt	1 tsp
WATER	For mixing
Oil	For frying

SUGAR SYRUP:

Sugar	3 cups
Water	1 cup
Cardamom	2
Badam&Pistachios	For decorating
Saffron	For decorating

 

METHOD:

• MIX the maida ,rava  with salt and knead it to a dough by adding water .
• Keep the dough on rest  for ½-45 mins.
• Now in a deep vessel  take sugar  with water and bring it to boil.
• Boil it for 8mins, let the syrup be thick.
• Add cardamom  and bring it boil  before switching off.
• Now in a kadai  add enough oil for frying .
• Now take maida dough ,make a small ball and  do it as puri shape, if needed you can add maida/little ghee for rolling .
• Make little triangular shape  so that it will not puff while frying and will come out crisp.
•  Now fry each poori in the oil , let it fry till it becomes golden and crisp on both sides .
• Now transfer the fried poori into kitchen towel .
• After the extra oil has been drained  dip it in sugar syrup ,
• Coat the syrup on both sides , don’t do it for long time  .
• Transfer it  to a plate and decorate it with sliced almonds and  little of saffron strands.
• you can serve it hot or store it for a day also.

DON'T BOIL THE SYRUP TILL STRING COMES , BECAUSE IT WILL CRYSTALISED AFTER COOLING.

 

 

 

 

Poli / Kadalai paruppu Poli (with video)

Ingredients:

For the Stuffing:

Channa Dhal	1 Cup
Jaggery	1 Cup
Coconut	¼ Cup
Cardamom Powder	Pinch

For the Outer layer

Maida	1 ½ Cup
Turmeric Powder	½ Tsp
Salt	Pinch
Gingerlly oil	2 Tbs
Water	As Needed

Method:

• In a bowl add warm water, turmeric powder and salt. Mix it. Then add the maida and mix it to smooth dough. Add gingerly oil to it and mix it. Leave it for 1 ½ hours.
• Heat a pan and add the channa dhal. Fry it for few seconds. (Don’t allow them to turn brown) Remove from heat and soak it in water for 1 ½ hours.
• After 1 ½ hours heat a pan and add the soaked channa dhal along with the water and cook it. Cook it until it’s soft. Don’t make it mushy.
• Drain the channa dhal. Grind the channa dhal, jaggery, cardamom powder and coconut to a paste. Not necessary it should be fine paste. Then make the puran in to small lemon sized balls. Keep aside.
• Meanwhile make maida dough in to a small balls(Make sure it is bigger than the puran)
• In an aluminum foil add some oil. Take a dough and flatten it with your hands as shown in the video. Then place the puran in the middle and cover it fully with the dough. Again flatten it with your hands in a circular motion.

Here is the link i have attached. Hope this would help you out
http://www.youtube.com/watch?v=HVtdhWo72LQ&feature=youtu.be

• Meanwhile heat a tawa and add the poli in it. Cook both the sides untill golden spots (as you do it for the stuffed chapathi). Then add some ghee and serve hot.

Note:

• While grinding the channa dhal make sure thats drained properly. After grinding if you feel its loose then transfer that to a tawa  heat and mix it. It tightens within few mins.
• You can refridgerate the poli for 2 days.

Semiya/Vermicelli Payasam

This is our 100th receipe.

This is one of the easiest desserts and less time consuming.

Ingredients:

Double roasted Vermicelli/semiya	½ Cup
Milk	1 Cup
Sugar	¼ Cup
Condensed Milk	¼ Cup
Cashew	5
Cardamom	1
Ghee	2 Tsp

Method:

• Heat a pan and add 1 tsp of ghee. Once it melts add the double roasted semiya/vermicelli and fry it for 2 -3 seconds. Then add water and cook it. Add water if it dries and keep cooking. (Make sure that the semiya is fully cooked. Because once you add the sugar and milk it will not be cooked).
• Add sugar, cardamom and mix it for few seconds. Then add the milk and allow it to boil.
• Then in a separate bowl add the condensed milk with few drops of water. Mix it so that it loosens up and easy to mix. Add this mixture to the payasam and mix it. Take it out of the flame.
• Heat a separate pan and add ghee and cashew. Fry it until golden brown. Then add that to the payasam. Serve it hoe or chilled.

Serves- 4

Note:
If you are using ordinary vermicelli then fry them until golden brown. Because it helps to cook fast.

You can separately boil the milk and add to it.

Condensed milk is optional. Instead of it boil the milk so that it’s half of it. If you are going to skip the condensed milk then add more sugar depending on your taste.

Coconut Burfi

Ingredients:

Coconut	1 Cup
Sugar	½ Cup
Condensed milk	2 Tbs
Ghee	1 Tsp
Cardamom	1 Crushed
Cashew & Badam	3 each

Method:

• Grind the cashew and badam.
• Heat a pan and add grated coconut. Fry it for 1 or 2 mins. Don’t allow it to change the colour.
• Then add the sugar, condensed milk, cashew badam powder and cardamom. Keep stirring it. 
• Meanwhile grease another pan with ghee.
• Stir until the mixture clumps together. The mixture becomes very thick and comes away easily from the sides of the pan. This is the indication that the burfi is ready.
• Pour mixture to the greased pan. Allow it to set. Then cut them in to small pieces.

Serve- 10 pieces.

Note:

Don’t burn or allow changing the colour of the coconut. 

Badam Halwa

Ingredients:

Badam	1 Cup
Sugar	1 Cup
Milk	¼ Cup
Saffron	Pinch
Ghee	2 Tbs

Method:

• Soak the badam in hot water for 2 hrs. Then peel off the skin and grind the badam along with milk.
• In a medium flame place the non-stick pan add ghee, and then add the ground paste and sugar. Stir it so that no lumps are formed. (Don’t allow the pan to be hot. Add ghee as soon as you keep the pan. This way it avoids the badam paste to get burnt.) 
• Keep stirring it for 10 mins. Make sure it’s not burnt.
• Then add the saffron and mix it for 5mins.
• Once it starts to leave ghee is the right time to take out from flame.

Serves- 2
Note:
Don’t grind the badam to a fine paste.
You can also add food colour.

Rava Kesari

Ingredients:

Rava/Sooji	½ Cup
Sugar	½ Cup – ¾ Cup
Ghee	2 Tbs
Cashew & Raisin	5 Each
Water	1 ¼ Cup
Cardamom Powder	A Pinch

Method:

• Heat the pan and add the ghee, cashew and raisin. Stir it for few seconds.
• Once it’s done add the rava/sooji. Stir it for few mins until its golden brown.
• Then add the sugar and mix it. Stir it for a min.
• After that add the water and stir it continuously. Make sure no lumps are formed.
• Once the rava is cooked, switch off the flame. Close  it with the lid for few second.

Serves-2

Note:

If you want add any food colour/kesari colour at the time of adding the water.

Kaju Katli

Ingredients:

Cashew Powder	1  ½  Cup
Sugar	½  Cup
Water	¼ Cup
Ghee	1 Tsp

Method:

• Grind the cashews to fine powder.
• In a non-stick pan add the sugar and water, boil it.
• Then add the cashew powder and stir it continuously.
• The mixture get thicken. Keep stirring.
• To check whether it’s done take a small bit and make a ball, if you can form then it’s the right consistency to take out.
• Pour the mixture in a plate which is greased with ghee. Allow it to cool for few mins.
• Cut them in to diamond shapes.
• Delicious Kaju Katli is ready.

Serves -4

Note: The flame should be in medium throughout the process.