Rave Unde / Rava laddu

Ingredients:
Fine Rava - 1 cup
Sugar - 1 and 1/2 cup
Cardomom - 10 (powdered)
Ghee - 2 tsp
Cashewnuts - 10 nos
Raisins - 10 nos
Grated Coconut - 1 cup

Method:
1.In a pan heat ghee,add small pieces of cashews and raisins,fry till brown and take
it out from pan
2.Now add fine rava to the ghee and roast it till golden brown or till it leaves raw smell.
3.To this add finely powdered sugar, cardomom powder,fried cashews,raisins,coconut and
saute it for a minute in  low flame.
4.Take out pan from the stove and allow mixture to get cooled for 5-10 mins and when
its medium hot,make even sized balls ( Sprinkle few drops of water if required while making balls)

Makes 10 laddus

Rasmalai

Ingredients:

For Rabri (Thickened sweet milk)

Milk - 1/2 ltr

Sugar - 100 gms

Crushed Cardamom - 2 tsp

Turmeric powder

For Sugar Syrup

Sugar - 2 cups

Water - 5 cups

For Paneer (Cheese)

Milk - 3/4 ltr

Lime juice - 4-5 tsp

Method: 

For making rabri

• Add milk, sugar and pinch of turmeric in a heavy bottomed pan, start boiling milk on medium low heat.
• Keep stirring and once milk starts leaving thick cream at the edges, stir continuously
• Add Cardamom and continue boiling till the milk gets condensed. Once done turn off heat and allow it to cool

For making Paneer

• Start boiling milk on medium low heat and while milk about to reach boiling level, add lime juice little by little and keep stirring on very low heat for about 2 min
• Once it starts curdling, switch off stove and filter the mixture using a  muslin cloth ( or thin white cloth) and squeeze out the water.
• Make sugar syrup simultaneously by mixing water and sugar in a heavy big vessel and boil it on medium high heat.
• Place the cheese (paneer) on a board and while still hot, knead it till no granules are left, make small balls from the mixture and flatten it
• Once sugar syrup comes to complete boil, add these flattened paneer to sugar syrup and close the lid and continue boiling for 10 min (till paneer absorbs syrup)
• Take out paneer, squeeze it lightly and put it in rabri
• Sprinkle nuts over it and refrigerate for 4 hrs
• Serve chill

Kaashi Halwa (Ash gourd Halwa)

Ingredients:

• Grated ash gourd (Boodhkumbala kai)  -  ¼ kg
• Sugar – ¼ kg
• Cardamom powder – ½ tsp
• Ghee – 100 gms
• Cashews – 5 no
• Saffron – few flakes
• Pinch of Turmeric powder

Method

·      In a heavy bottomed pan, add grated ash gourd and heat it in medium

             low heat and stir occasionally

·     Once it starts thickening, stir continuously. Add sugar and cook further

             till thickens.

·     Add ghee, cardamom, saffron , turmeric powder, cashews and stir on

             low heat till the mixture collects in a soft ball or the ghee oozes out

Serves for - 2

Badam burfi

Ingredients:

1. Badam – 1 cup (200 gms)
2. Milk – ½ cup
3. Ghee – 4 tsp
4. Sugar – 1 and ¼ cup
5. Cardamom – 7 nos

Method:

1. Soak almonds in hot water for 2 hrs
2. Peel the almonds skin and grind with milk, cardamom, sugar to fine paste.
3. Heat ghee in a heavy pan.
4. Add paste and cook on medium high flame, stir continuously.
5. After a while it should turn a light brown and aromatic.
6. Stir gently till a soft lump forms and ghee begins to separate.
7. Grease the plate, spread above mixture uniformly and allow it to cool for some time
8. Once it becomes lukewarm, cut into square pieces.

Makes - 12 piece

Holige

Ingredients:

• Maida/All purpose flour – 2 cups
• Toor dal – 1 cup
• Channa dal – ½ cup
• Jaggery (Small pieces) – 1 and ¼ cup
• Oil – 1/4 cup
• Water for mixing dough
• Salt - pinch
• Turmeric – ¼ tsp
• Cardamom – 4 nos

Method:

• For making dough/Kanaka, take a mixing bowl, add maida, pinch of salt, turmeric powder, 4 tsp of oil, mix well. Then add little water and make dough slightly softer than chapati dough. Apply 1 tsp of oil over dough, cover bowl with plate and set it aside for 2 hrs.
• For making hoorana(Stuffing part) , pressure cook dal together and once it gets cooled drain out water from dal. In a pan add jaggery and dal, keep stirring till entire mixture becomes soft and jaggery melts completely.
• Take out pan from the stove and allow it to cool
• Now grind this dal and jaggery mixture without adding water to a smooth paste (consistency should be thick enough to make balls) add cardamom while grinding.
• Tip: If grinding becomes difficult, add little milk and later microwave the grinded paste for about 20 min and set it aside to get cooled. This helps in maintaining the consistency of hoorana.
• Once Hoorana is ready, make small lemon size balls.
• For making Holige, first knead the dough thoroughly, Greece palm with oil, take a  small lemon size dough, spread it slightly and place hoorana ball over it, cover hoorana with dough (similar to how stuffed parathas are made)
• Dip stuffed dough in maida and roll it like chapatti, Heat the tawa and cook holige on both side
• Serve hot with ghee or sugar syrup

Makes – 8 Holiges

Poppy seeds payasa ( Gasagase payasa)

Ingredients:

1. Poppy seeds - 4 tsp

2. Rice - 1 tsp

3. Fresh grated coconut - 1 cup

4. Jagery - 1 and 1/2 cup

5. Cardamom powder - 1/2 tsp

6. Milk - 1cups

7. Water

Method:

1. Fry rice and poppy seeds till it leaves raw smell ( for about 5 mins) Note: Do not use oil

2. Soak this rice and poppy seeds in a cup of water for about 2 hrs

3. Grind coconut, soaked rice and poppy seeds to fine paste ( with little water)

4. In a container add jagery and 1/4 cup of water, boil till jagery melts

5.Now add grounded paste , boil for 10 mins. Keep stirring in between.

6. Finally add milk ( adjust to your sweetness) , cardamom powder and boil for 5 mins, switch off the stove

7. Serve hot

Servings: 5 cups

Pineapple Kesari bhath

Ingredients:

1.Rava ( Fine) - 1 cup

2.Ghee - 3/4 cup

3.Pineapple (chopped)  -  1/2 cup

4.Water - 1/2 cup

5.Milk - 1 -1/2 cup

6.Saffron - 2 pinches safforn soaked in 1 tsp of warm milk ( if saffron not avaiable, 2 pinches of termeric 

   powder can be used)

7.Cashews and Raisins - 10- 12 nos

8.Sugar - 1 cup

9.Cardomom powder - 1/4 tsp

Method:

1.In a pan, add ghee, add cashews and raisins. Once it turns brown, take out cashews and raisins and keep

   aside.

2.Add Suji/Rava to the ghee and keep stiring till rava turns light brown

3.Add milk,water,saffron/termeric powder,pineapple pieces and continue stiring till rava boils completly.

4.Add sugar,cardemom powder and mix well. continue cooking for 2-3 mins

5.Switch off stove, add fried cashews and raisins, mix well and serve hot.

Note: With the same receipe, banana can be used instead of pineapple.

Servings:2 nos

Carrot Payasa

Ingredients:
Carrot - 2 nos
milk - 5 cups
water - 1 cup
cashews - 1 cup
sugar - 1 and 1/2 cup

Method:
1. cut thin slices of carrot and boil it( either in pressure cooker or in microwave) with 2-3 cups of milk
2. Once carrot and milk gets cooled, grind it with cashews and sugar
3. Add little water while grinding to make it thin liquid.
4. Boil this liquid for about 10-15 mins ( Add milk if the consistancy becomes thick )

Sweet Pongal

Ingredients:

Jagery – ½ cup
Sugar - 3 tsp
Ghee - ½ cup
Rice – 1 cup
Moong Dal – 1/2 cup
Cashews – 5 pcs
Raisins – 5 pcs
Cardamom for taste

Method:

1. Dry roast dal and cook rice and dal separately
2. In a frying pan, heat ghee and fry cashews, raisins
3. Strain the cashews and raisins and set aside
4. To the same pan add jagery, little water and sugar to it.
3. Once jagery mealts, add cooked dal and allow it to boil for 5 mins( stir occasionally so that dal will
    not stick to the container)
4. Now add cooked rice and boil for 5-10 mins
5. Switch off stove, add cardamom powder, cashews and raisins and mix well