Ingredients:
- Besan - 2 1/2 cups
- Rice flour -1/2 cup
- Baking soda - pinch
- Jaggery - 2 cups
- Water - 1/2 cup
- Elachi - 1/4 tsp
- Ghee - 1 tbsp
- Oil for frying
Method:
- Seive Besan and rice flours and mix with pinch of baking soda.
- Make a smooth batter with water
- Heat ghee in a heavy frying pan
- Hold a strainer on top of frying pan with one hand and pour some batter with the other hand all over the holes
- Tap gently till all batter has fallen into hot oil
- Stir with another strainer and remove when Boondi turns into light golden and keep aside
- Repeat the same process until you finish up all the batter
- Grease a flat plate with ghee and keep aside
- Put jaggery in a pan along with water to make a thick ball consistency and swith off heat
- Add elachi, ghee, boondi and stir quickly and pour on the greased plate and flat them with a rolling pin
- Cool and keep open to dry, before storing in container
Ingredients:
- Soya - 1 cup
- Dates -2 cups
- Honey- 1 cup
- Sesame seeds - 1 cup
- Peanuts - 1 cup
- Urad dal - 1 cup
- Cashews - 20
- Ghee - 3 tbsp
Method:
- Fry cashews in ghee and keep aside
- Fry sesame seeds, soya, urad dal and peanuts seperately and allow them to cool
- Now grind them into powder separately and then mix
- Grind dates into paste
- Add date paste to powder mix
- Now add honey and make balls
- Decorate with cashews
Ingredients:- Vermicelli- 1/4 cup
- Milk-1 cup
- Sugar- little less than 1/4 cup
- Water -1/2 cup
- Cardamom powder-1/4 tsp
- Cashew nuts-4
- Almonds-4
- Raisins-few
- Ghee-2 tsp
Method:- Take a heavy bottom flat vessel, add ghee and fry cashew till golden brown and remove. Add raisins and stir for a minute and keep aside
- Add vermicilli and roast till golden brown
- Add water to roasted vermicelli and cook. When it is half cooked, add milk and cook for about 10 minutes
- Add sugar when vermicelli is full cooked
- Add fried cashew nuts, raisins and cardamom powder to cooked payasam.
- Garnish payasam with cashew and serve hot
Ingredients:
- Maida - 1 cup
- Powdered Sugar - 1/2 cup
- Butter - 1/2 cup
- Baking soda - pinch
- Almond (Badam) - 6
Method:
- Sieve Maida flour and add baking soda
- Take butter into a bowl (butter must be soft)
- Add powdered sugar little by little to butter and mix well till the mixture is soft and fluffy
- Add Maida flour to this mixture and gently mix
- Take small balls of the dough and place in a cookie cutter to make round cookies. Keep half almond in the middle of each cookie and press.
- Arrange all the cookies on a baking tray and place in a preheated oven at 450 degrees.
- Bake for 15 - 20 min till cookies turn slight brown.
Ingredients:
- Bottle gourd pieces - 1 cup
- Milk - 1 1/2 cup
- Water - 1/2 cup
- Rice - 1/4 cup
- Jaggery - 3/4 cup
- Cashews - 1 tbsp
- Raisins - 1 tbsp
- Elachi - pinch
- Ghee - 2 tbsp
Method:
- Fry cashews, raisins in ghee and keep it aside.
- Peel bottle gourd and cut into small pieces.
- Take bottle gourd pieces and water into a vessel.
- Grind Rice with little milk and make a paste.
- When Bottle gourd pieces are cooked, add milk and boil for 5 minutes.
- Now add rice paste and boil it for another 10 min.
- Finally add elachi, fried cashews and raisins.
Ingredients:
- Milk- 2 cups
- Lemon juice -1 tbsp
For Syrup
- Water-2 cups
- Sugar-1 cup
- Saffron - pinch
- Elachi-1/4tsp
- Rose syrup-1tsp
Method:
- Boil milk. Add lemon juice towards end of boiling milk.
- When milk turns to paneer and water drain the water thoroughly
- Keep the paneer in refrigerator for 4-5 hours
- Knead the dough soft and make small balls.
- Make sugar syrup in a pressure cooker, Add paneer balls to sugar syrup while syrup is still boiling.
- Close the lid and allow to cook for 15 minutes under medium heat. Do not place whistle on pressure cooker.
- Take the contents into a bowl and let them cool and saffron, elachi and rose syrup
Ingredients:
- Rice flour-1 cup
- Wheat flour-1/2 cup
- Jaggery-1 1/4 cup
- Water-1 1/2 cup
- Elachi-1/4 tsp
- Ghee-2 tbsp
- Oil for frying
Method:
- Mix both Rice flour and Wheat flour.
- Add jaggery and water in a vessel and stir to dissolve jaggery. When jaggery dissolves, add elachi and flour mix.
- Place the vessel along with contents on medium heat and stir until contents become thick paste
- Allow the paste to cool and make small balls. Apply ghee onto a polythene sheet and press the small ball into appam.
- Deep fry the appams.
Ingredients:
- Peanuts 1/2 cup
- Cashew 1/2 cup
- Almond 1/2 cup
- Walnut 1/2 cup
- Pecan 1/2 cup
- Jaggery 1 1/4 cup
- Cardamom powder 1 tsp
- Ghee 3 tbsp
Method:
- Fry all the nuts one type at a time in a frying pan for few minutes.
- Remove the skin (for nuts with skin) and chop into tiny pieces.
- Grease a flat plate with ghee and keep aside.
- Put jaggery in pan along with water and make a thick ball consistency.
- Add fried nuts along with ghee and cardamom powder. Pour this mixture on the greased plate into a 1/2" thick layer.
- Cut into squares and allow to cool in a dry place.
