Coconut burfi- Thengai burfi

Preparation time : 10 mins
Cook time : 15- 20 mins

Ingredients needed :

Grated coconut - 1 cup

Sugar - 3/4 cup
Cashews - few
Water - 1/2 cup (approx)
Ghee - 2 tsp
Cardamom powder - 1/4 tsp

Preparation :

Fry the roughly chopped cashews in ghee and keep it aside.

Grease a tray with ghee and set aside.

Method :

1. Take a heavy bottomed pan, add in the sugar and enough water(~ 1/2 cup) to cover the sugar and boil it.
2. When the sugar water boils, add in the grated coconut,cardamom powder and a tsp of ghee.
3. Simmer and cook till the coconut mixture starts foaming and leaves the sides of the pan. At this stage add in the fried cashews. Mix it well. Take a small mixture and if you are able to make out a small ball, switch off the flame at this stage.
4. Pour the coconut mixture in a greased tray. After it cools a little, cut into desired shape.

Tips :

• Make sure to fry the cashews in medium- low flame.
• Use fresh mature coconuts for good result.

Yields : 6 large pieces

Thirataipal recipe- Palkova

Preparation time : 5 mins
Cook time : 1 hour 10 mins


Palkova is a very delicious traditional south- indian sweet. This can be prepared so easily with only few ingredients needed, but it takes lil time consuming. Kids love this sweet :-) Do try this recipe and let me know how it turned out !!!

Ingredients needed :

Milk - 4 cups and little more
Sugar - 1/4 cup
Ghee - 2 tsp
Crushed cardamom - 2

Method :

1. Take heavy bottomed vessel, bring milk to boil.
2. Boil the milk in medium- low flame and keep stirring the milk from time to time. As the milk starts to thicken reduce the flame and stir continuously.
3. Scrap the milk with the ladle, as it sticks in the sides of the pan. The milk will become condensed and colour changes. Add in the ghee.
4. When the milk attains semi- solid in texture, add in the sugar and crushed cardamom. Once the sugar dissolves it becomes little watery.
5. Heat until it turns thick halwa texture. Remove it from flame.

Serve chill !!!

Tips :

• Use fresh milk, Full fat milk is preferable as it takes less time to condense.
• Boil milk in medium- low flame. It takes long time to condense.
• Keep stirring the milk from time to time, to avoid burnt. Serve once it cools little bit.
• Instead of crushed cardamom, you can use 1/4 tsp of cardamom powder.

Yields : 1 cup

Corn flour halwa- Karachi halwa

Preparation time : 5 mins
Cook time : 20- 25 mins

I had lot of corn-flour left at my home. I don't know what to do with that. I stumbled upon corn-flour halwa recipe when I was googling for dishes with corn-flour as main ingredient and immediately got excited as I always wanted to prepare halwa :-):-) As it happens this is my first halwa recipe and it came out very well.

Ingredients needed :

Corn flour - 1/2 cup
Sugar - 1 and 1/2 cup
Ghee- 1- 2 tbsp
Water - 2 and 1/2 cup
Cashews - few
Orange food colour - 2 pinches

Method :

1. In a pan add tsp of ghee and roast the broken cashews till golden brown and keep it aside.
   
2. In a bowl mix corn flour with 1 and 1/2 cup of water, food colour without any lumps.
3. Grease a plate with ghee and keep it aside.
4. In a heavy bottomed pan or non- stick pan add sugar with 1 cup of water into it. Wait till the sugar dissolves completely. No need to check for one string consistency.
5. Mix the corn flour mixture with spoon and add it to the sugar syrup. Cook in medium- low flame stirring continously.
6. Add 1 tbsp of ghee in between and stir continously without forming any lumps. It gives nice glossy texture and halwa startsgetting transparent.
   
7. Add the roasted cashews into the halwa and mix well. Add the remaining ghee, once the halwa starts leaving the sides of a pan.
8. Transfer it to the greased plate. Allow it to cool down and cut into pieces.

Serve this delicious sweet to your family or friends !!!

Tips :

• I have given you a prefect measurement. No need to add more sugar(1 and 1/2 cup) is more than enough for every sweet lovers.
• Cook in medium- low flame. you have to be patience till the halwa becomes thick, glossy and leaving from the sides of pan.
• Make sure to mix the corn flour mixture well without any lumps.

Yields : 17- 20 (according to the size you cut)

Beetroot halwa

Preparation time : 15 mins

Cook time : 25- 30 mins

Beet-root Halwa is the first sweet I ever tried. If I remember correctly, I prepared this dish during my childhood itself, So it has a place in my heart :-):-) Easy to prepare and tastes great. Sometimes i prepare, whenever I feel that Beetroot is going to be spoiled in my fridge !!! Even those who hate beetroots will love this delicious halwa :)

Ingredients needed :

Grated beetroot - 2 cups
Milk - 1 1/2 cup
Sugar - 1/3 cup (or as required)
Cardamom powder - a pinch
Ghee - 2 tbsp
Cashews - few
Raisins - few

Method :

1. Wash beetroot and peel off the skin and grate them, set aside. 
   
2. Heat ghee in a pan roast cashews and raisins till it turns golden brown and keep it aside.
3. In the same pan add the grated beetroot, saute in medium flame till the raw flavor of beetroot goes completely and it shrinks in volume.
4. Add boiled milk, sugar and allow it to boil till the beetroot becomes soft and all the milk evaporates.
5. Add the cardamom powder, mix it well and garnish with roasted cashews and raisins.

Serve it hot or chill, according to your preferences !!

Tips :

• Saute the beetroot, until raw flavor goes completely before adding the milk.
• You can add a tbsp of sweetened koya for more richness.
• Adjust sweetness according to your preference. You can check the sugar level after a while adding milk and sugar.
• I tried of adding 1:1 ratio of beetroot and milk. But it takes little longer time to evaporate, and the quantity of milk is high for this ratio.
• Usually i wont add the milk by measuring. I just add the milk till the beetroot gets immersed. This level is perfect.
• You can try this recipe with carrot too.

Serving size : 2- 3

Semiya payasam- Vermicelli kheer

Preparation time : 15 mins
Cook time : 30 mins

In south- indian meal payasam is served first at any formal or auspicious occassions. Semiya payasam is my most fav, i used to prepare often at anytime. Delicious and quick recipe. Payasam with vadai is a great combo :-)

Ingredients needed :

Semiya / vermicelli - 1 cup
Sugar - 1/2 cup (or as required)
Milk - 3 1/2 cups
Cashews - few
Raisins - few
Cardamon Powder - 1/4 tsp
Ghee - 1 tbsp

Method :

1. Heat 2 tsp of ghee in a pan and roast semiya/ vermicelli until it turns light brown in colour. Remove from pan and keep it aside.
2. In a same pan add some more ghee and fry cashews and raisins.
3. Boil milk in a heavy bottomed pan, then add sugar. stir till it dissolves completely.
4. Add the roasted vermicelli to it. Simmer and cook for 3-4 minutes.
5. Add the cardamon powder and fried nuts.switch off the flame immediately.

Serve it hot or chill as you prefer!!!

Tips :

• Make sure to avoid burnt while roasting semiya/ vermicelli. Cook in medium- low flame.
• As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.
• You can add nuts of your choice.
• Cooking vermicelli in milk for short duration is enough. It would cook in heat itself. You can switch off the flame immediately after 4 mins.

Serving size : 3- 4

Besan peda

Preparation time: 5 mins
Cook time: under 15 mins

Ingredients needed :

Besan flour(Gram flour) - 1 cup
Sugar - 1/4 cup
Milk - 1/2 cup
Cardamom - 2
Ghee - 1 tbsp
Almond - as required

Method:

1. Heat ghee in a pan and roast besan flour till it turns light brown.
2. Add sugar and cardamom powder. Pour the boiled milk and keep stirring for 5 minutes without any lumps.
   
   
   
3. Switch off the flame and allow it to cool for 10 minutes.
4. Knead the dough with your fingers to ensure that there are no lumps.
5. Roll it into a small- sized balls. Press almonds on top.

Serve as a evening time snack !!

Tips:

• Be careful while roasting the gram flour. Make sure to avoid burnt.
• Crush the cardamom with motor.
• We  prefer mild sweet, so added less sugar in this recipe. you can add some more sugar  (2-3 tbsp) based on your preference.
• Garnish nuts of your choice. It can be any like (cashews, black raisins, almonds or pistachio).
• Keep stirring the mixture without any lumps.
• Can refrigerate the pedas to last longer.

Yields: 7

Avasara paniyaram

Preparation time : 15 mins

Cook time : 25 mins

Avasara Paniyaram is a traditional and easy to cook snack. If you are short of time but still want to make a good quality snack then Avasara Paniyaram would be the right choice. It is a crispy and yummy snack!!  Both kids and adults would love this snack :-)

Ingredients needed :

Rava / semolina - 1 cup

All purpose flour / maida - 1 cup

Sugar - 1 cup

Grated coconut - 1 cup

Banana - 1( small one )

Water - 1 cup

Cardamom crushed - 3

Salt - a pinch 

Oil for deep frying

Method :

1. In a wide pan dissolve sugar with 1 cup of water .
2. Then add rava, grated coconut, maida / all purpose flour and one whole small banana.
3. Mix all the ingredients with your hands till the banana gets mashed well. Add the crushed cardamom to the mixture and mix it well.
   
4. Heat oil in a pan . To check whether the oil is hot enough , drop a small piece of dough into the oil, if it raises to the surface immediately, then it is the right time to fry the paniyaram.
5. Now reduce the flame to medium and drop roughly medium shaped balls directly into the oil, fry until it turns golden brown. 
6. Remove paniyaram from oil using ladle. Repeat this process till it completes.

Tips :

• If you prefer having Avasara paniyaram a little bit sweeter, add some extra sugar while mixing the ingredients. I gave the exact measurement listed in ingredients, came out well.
• You can also add some cashews into the dough. It gives nice crunchy taste once it got fried in the oil along with the dough.
• Adding pinch of salt enhances the sweetness.

Yields : 40

Gulab jamun

On my personal note -  Before Going to the recipe, I would like to share my Hubby's Birthday Cake.This is the first time he celebrated his birthday with our lil princess, So it is a special one for all of us :-)

Special Occasion calls for a Special Recipe, So I decided to prepare  Gulab Jamun on My Hubby's Birthday. I also prepared this as my hubby is very much fond of this dessert. I  decided to post this in my blog , so captured snaps while preparing the sweet. This is my first sweet I am posting in my blog with step by step preparation snaps. I am glad to post this recipe and I hope you too enjoy this Delicacy :-)

Ingredients needed :

Gulab jamun flour - 1 packet (200 grams) - available readymade 

Warm milk 

Sugar - 2 cups

Water - 2 1/2 cups

Cardamom crushed - 2

Almond - few(optional)

Oil for deep frying 

Method :

How to prepare sugar syrup ??

In a wide pan mix sugar, water and boil it until both the sugar dissolves completely and the syrup becomes slightly sticky . Add the crushed cardamom . Do not boil too much . Turn off the flame and keep it aside .

How to prepare gulab jamun??

1. At first mix the gulab jamun flour well with your fingers to remove all lumps .
2. Then knead the flour adding little by little warm milk till the dough becomes soft.  Keep it aside for few minutes.
3. Grease your hand with oil and start to divide the dough equally and make small balls without any cracks.
4. Heat oil and fry the gulab jamun in medium heat so that the inside part of the gulab jamun will also get cooked well. Keep stirring it gently till it turns dark brown . 
5. Remove with a slotted ladle and place it in a kitchen towel, allow it to cool off a little .
6. Then drop the gulab jamun in hot sugar syrup. Let all the gulab jamun remain soaked in the syrup for 1 hour .
7. Garnish it with chopped almond or pistachio.

Serve it hot or cold of your choice. 

Tips :

• Do not fry gulab jamuns in high heat as the outside part will be browned quickly but the inside part will not be cooked properly.
• check the oil by dropping the small amount of dough if it takes few minus to float, then it is the right time to fry jamuns.
• Avoid cracks while making balls, because it breaks when soaked in sugar syrup.
• Kneading the gulab jamun flour with warm milk, makes the gulab jamun too soft. If you prefer you can add water instead of milk. 
• Allow it to cool a little before dropping them in the sugar syrup.

Yields : 20-25 jamuns.

Rava Kesari

Ingredients:-

1. Rava - 1 cup
2. Sugar - 2 cups
3. Water - 3 cups
4. Cardamom - 2 or 3
5. Cashew -  7 
6. Raisins - 7
7. Ghee - 0.5 cup
8. Kesar powder 
9. Pineapple essence for flavor 

Recipe:-

•   Fry cashew and raisins along with ghee and keep it aside.
•   Fry 1 cup rava with  2 spoonful of ghee in pan until rava turns light brown.
•   Add 3 cups of water to the rava in pan with a pinch of kesar powder. simmer down and cook the mixture upto 2 mins.
•   Add  2 cups of sugar to the boiling rava and stir the mixture until the sugar dissolves completely
• Add 1/4 teaspoon of pineapple essence and spray cardamom powder.
• stir the mixture and garnish the kesari with fried cashews and raisins

Serving size : 3 to 4

Tips:

   Don't overcook the rava/cashews. Fry everything only until it turns golden brown color.