Godhuma Rava Payasam/Cracked wheat Kheer

Ingredients
1.Cracked wheat - 1/2 cup
2.Milk(2%) - 21/2 cups
3.Jaggery - 2/3 cup
3.Cashewnuts - 10
4.Raisins - 1tsp
5.Cardamom Powder - 1/2tsp
6.Ghee - 1tbsp

Method
1.In a pan add ghee and fry raisins,nuts till it turns golden brown color.Remove from ghee and keep this a side.
2.In the remaining ghee add cracked wheat and fry in medium flame till the rawness disappears.
3.Add milk to the rava and cook in medium flame till the ravva gets cooked well. 
4.Add jaggery to the milk rava mixture and cook till you get desired consistency.
5.Finally add nuts,raisins,cardamom powder and serve.

PAAL PAYASAM/RICE KHEER

Ingredients
1.Rice - 1/4 cup
2.Milk - 2litres
3.Cardamom Powder - 1/2tsp
4.Sugar - 1cup(adjust more or less)
5.Almond slices - 3tbsp
6.Cashew nuts - 11/2 tbsp

Method
1.Boil milk in a heavy bottom non stick pan.Once the milk starts boiling reduce flame add washed rice and cook in medium flame till the milk reduced into half.
2.Add sugar and mix gently.Reduce flame to medium low and cook for 2-3mts.
3.Mash the rice gently with spatula and add mixed nuts,cardamom powder.
4.Serve cold or warm.

Coconut Burfi

Ingredients
1.Grated coconut - 2cups
2.Sugar -2cups
3.Cardamom Powder - 1/2tsp
4.Ghee - 1tsp


Method
1.In a non stick vessel add coconut,sugar and mix well.cook this mixture until the mixture leaves the sides.
2.Grease the plate with ghee and transfer this mixture.Smooth this mixture with spatula and cut into desired shape.Let it cool and transfer into air tight container.

Badam Burfi

Ingredients
1.Almonds - 2cups
2.sugar - 2cups
3.Ghee - 3-4Tbsp
4.Milk - 2cups


Method
1.Soak almonds over night and peel the skin.(or) add almonds in boiling water for 30 minutes and then remove the skin.
2.Blend these almonds into thick paste by adding milk.
3.In a deep wide bottom non stick pan,add sugar,1cup water and bring it into boil.
Make the syrup into single thread consistency.
4.Now add almond milk paste into the sugar syrup and mix well in medium flame.After 3-4mts add 2tbsp ghee and mix.
5.Keep stirring the mixture to avoid burning.Add remaining 2tbsp ghee to the mixture and cook it till the mixture becomes dough.
6.Transfer it into the greased plate and smoothen the mixture.Let it cool for 20-30mts and cut into desired shape.
7.Transfer into air tight container.

Diwali Special Sweets - Kobbari Boorelu

Ingredients

1.Rice - 2cups

2.Jaggery - 2cups

3.Cardamom powder - 1tsp

4.Ghee - 2tbsp

5.Fresh coconut  - 1/2cup(coarsely blended into the blender)

6.Oil - for deep frying 

Method

1.Soak rice for 12hours and make into smooth powder.Sieve the flour and to get fine powder.

2.In a deep vessel add jaggery,1/2cup water and boil it till you get 1string consistency.

3.Slowly add 3cups  rice flour little by little to avoid any lumps and stir well.

4.Add 11/2 tbsp ghee,coarsely grounded coconut to the dough and mix well.

5.Take a big lemon size ball from the dough and pat gently on the greased zip lock bag .Slowly drop into the oil and deep fry in medium high flame by stirring on both sides.Remove from oil and place on a serving plate.

Navratri Special - Saffron Badam Halwa/Badam Ka Halwa

 
Ingredients
1.Badam - 1/2cup
2.Sugar - 1/2cup
3.Cardamom powder - 1/8tsp
4.Saffron - 1pinch
5.Milk - 1/4cup+1/8cup
6.Ghee - 3tbsp

  Method
1.Soak almonds in hot boiling water for 1 hour.Remove skin  and keep it aside.
2.Grind the almonds into smooth paste with milk.
3.Heat non stick pan.Add sugar and 1/4th cup water to the sugar.Let the sugar melt and add almond paste.
4.Keep stirring in medium flame with out burning on sides and bottom of the pan.

5.Once the mixture starts boiling add 3tbsps ghee and stir continously for 2-3mts.
6.Place the saffron ,little milk in the mortar and grind it with pestle into smooth paste.
7.Add this saffron paste to the almond mixture and mix very well till the mixture leaves the sides.
8.Once the mixture is ready,remove from the flame
9.Let it cool to get slightly thicker consistency.Serve warm or chilled.

Bread Halwa

 Ingredients
1.Bread slices - 10
2.Low fat milk - 2 1/2cups
3.Sugar - 1/2cup
4.Cashew nuts - 8
5.Cardamom Powder - 1/2tsp
6.Poppy seeds powder - 1/2tsp
7.Cashew nuts powder - 1tsp
8.Ghee - 3-4tbsp
 
Method
1.Heat milk in a heavy bottom pan.Once the milk starts boiling,turn off the stove and keep it aside.
2.Remove the brown sides of the bread and cut into small pieces.
2.In non stick pan heat ghee and fry cashew nuts,raisins in low flame till it changes gold color.Keep this aside from the ghee.Fry bread pieces in medium flame for 5mts
3.Add boiled milk,poppy seeds powder,cashew nuts powder to the bread pieces and mix well.Cook till bread absorbs milk completely.
4.Add sugar and cook in medium low flame till you get halwa consistency.
5.Add roasted cashews and raisins to the halwa.Mix well.Serve hot or chilled

Bellam/Sugar Gavvalu

Ingredients

1.All purpose flour/Maida - 2 1/2cups

2.Sooji/Rava - 1/2 cup

3.Ghee - 1/4 cup

4.Oil(warm) - 1/4cup

5.Oil - for deep frying

For Syrup

1.Jaggery/Sugar - 3cups

2.Cardamom powder - 2tsp

 Method

1.In a bowl add Maida,sooji and mix well.To this add ghee,oil and mix to the flour.Add enough water to the flour and and make into smooth dough with out any lumps.

2,Knead the dough by rubbing with the palms for 10-12mts.This is important step to get very soft dough.

3.Divide the dough into small marble balls.Grease the gavvalu peeta with ghee or oil .Take one ball at a time and press the ball on gavvala peeta by sliding down carefully with fingers like a shell.

4.In an another bowl add jaggery and 1/2cup water.Heat the jaggery and water in medium flame till the jaggery gets completely melted.Boil the syrup till you gets 2 thread consistency.Add cardamom powder to the syrup and mix.

5.Heat oil in a deep frying pan.Slowly drop the prepared gavvalu/shells into the oil and fry in medium flame.Turn over in between till it changes into golden brown color.

6.Once the gavvalu is done with frying,add these into syrup and let it sit for 2-3mts or till the syrup coats well to the gavvalu.

7.Remove from syrup and let it dry until the jaggery syrup is not sticking to your fingers.Store into air tight container.

Coconut Laddoo-------Kobbari Ladoo

Ingredients

Makes 28balls

1.Dessicated coconut - 3cups

2.Condensed milk - 1tin

3.Cardamom Powder - 1/2tsp

4.Ghee - 1tbsp

5.Sweetened coconut flakes - For rolling

Ingredients

1.Heat heavy bottom pan.Add ghee,once the ghee gets melted add dessicated coconut,condensed milk and mix well in medium flame.

2.Keep stirring until it becomes a mass.Keep this aside and cool it.

3.Make into balls and roll into coconut flakes.Store into air tight container.

Malpua ----Khoya All purpose flour Sweet

 

  Ingredients

1.All purpose flour - 1cup

2.Khoya/Mawa - 1/2 cup

3.Mixed nuts - 2tbsp(crushed)

4.Banana - 1(optional)

5.Milk - 11/2cups

6. Cardamom powder - 1/2tsp

7.Sugar - 2tsp

8.Pistachios - for garnishing(optional)

9.Oil - for deep frying

For Sugar Syrup

1.Sugar - 1cup

2.Water - 1/2 cup

3.Cardamom powder - 1/2tsp

 Method 

For making sugar syrup

1.In a pan add sugar,water and boil in medium flame till the sugar melts.Turn the flame into high and boil the syrup till it becomes 1string consistency.

For making Malpuas

1.Blend khoya,banana with 1cup milk and keep it aside.

2.In a bowl add flour,sugar,nuts and khoya,banana mixture and mix well.Add remaining milk to the flour and make into pouring consistency.Add 1/2 cup more milk if required or the mixture is too thick.

3.Heat oil in wide bottom pan.Once the oil is hot,reduce flame to medium and slowly drop batter with laddle in the oil and fry in medium flame on both sides till it reaches nice color.

4.Drop the fried malpua into sugar syrup and let it soak for 1 minute.Remove from the syrup and cool it.

Ravva laddoo

Ingredients

1.Sooji/cream of wheat - 2cups

2.Sugar - 1 1/2cups

3.Cardamom powder - 1/2tsp

4.Shredded coconut - 1/4cup

5.Raisins - 1tbsp

6.Cashew nuts - 2tbsp

7.Ghee- 3tsp

8.Milk - 1/4cup+1/8cup

 

Method

1.Heat ghee in deep bottom pan.Add raisins,cashew nuts and fry in medium flame till it changes into nice color.Remove nuts and raisins and keep this aside.

2.In the remaining ghee fry sooji in medium flame till the raw flavour disappears.

3.Remove sooji to bowl.Add sugar,coconut,nuts,raisins,cardamom powder,milk to the sooji and mix well with hand. Make 28 equal size balls and keep this aside.Add little by little milk if required while making the balls,if the mixture is too dry.Let it dry for 10-15mts.

4.Store into air tight container.

Coconut Rose Flavoured Kulfi

Ingredients

Makes 22-25

1.Evaporated milk - 1can 16oz

2.Condensed milk  - 1can 14oz

3.Heavy whipping cream - 1 16oz

4.Cool whip - 1(big size)

5.Rose Essence -  few drops

6.Sweetened coconut shredded - 1/2cup

7.Almond slices - 3tbsp(crushed)

8.Cardamom powder - 1/2tsp

Method

1. Mix all the above ingredients and mix well.Fill kulfi mixture into  5oz glass until 3/4th.Place popsicle stick in center and put in refrigerator overnight.

Paramannam

 

Ingredients

1.Milk (2%) - 5 1/2 cups

2.Rice - 3/4 cup

3.Jaggery(powdered)- 1 1/4 cup

4.Cardamom powder - 1/2tsp

5.Cashew nuts - 1tbsp

6.Raisins - 1tsp

7.Ghee - 3tsp

8.Moong dal - 3tbsp

 

Method

1.Wash rice and moong dal with  water and soak for 10mts.

2.Boil milk in heavy bottom vessel.Drain the rice and moong dal from water and add rice to the boiling milk.Reduce flame to medium and cook rice in milk till the rice becomes slightly mushy.

3.The milk starts thickening,once the rice gets cooked and reduce flame to low.Add jaggery to the milk.keep stirring in between to avoid burning and cook in low flame till the jaggery melts completely.

4.In a small vessel add ghee and fry raisins,cashew nuts till it reaches golden brown color.Add nuts,cardamom powder to the payasam and mix well.

Moong dal coconut Payasam

 
Ingredients

1.Milk - 3cups

2.Moong dal - 2/3 cup

3.Jaggery - 1cup

4.Sweetened shredded  coconut - 1/4cup

5.Ghee - 1tbsp

6.Cardamom powder - 1/2tsp

7.Cashew nuts - 1tbsp

8.Raisins - 1tsp

Method

1.Boil milk in a heavy bottom pan.

2.I the mean time heat ghee in a pan and fry cashew nuts and raisins separately until golden brown color.

3.In the remaining ghee fry moong dal and roast in ghee till it reaches nice color and pressure cook till the dal gets cooked.

4.Once the milk starts boiling reduce flame to medium and add cooked dal to the milk and boil it for 10mts by stirring in between.

5.Add jaggery,coconut and cook till the jaggery gets melted.

6.Finally add cardamom powder,cashew nuts,raisins and serve chilled.

Notes:

Once the milk gets cool down it starts thickening.

Fruit Salad with Greek yogurt dressing

Ingredients

1.Greek yogurt(vanilla,honey flavored) - 11/3 cup

2.Chopped mixed fruits - 2cups(banana,strawberries,kiwi,grapes,orange)

3.Cardamom powder - 1/2 tsp

4.Sugar - 2tsp

5.Shredded sweetened coconut - 2tsp

6.Almonds (sliced) - 2tsp

7.Honey - 2tsp

Method

1.In a bowl add yogurt,cardamom powder,sugar and mix well till the sugar melts.

2.In a glass alternately arrange fruits,yogurt and finish with yogurt.On top of yogurt garnish with fruits,sprinkle shredded coconut,nuts and drizzle honey.

3.Serve chilled.

Notes

The above ingredients makes 2 glasses.

Basundhi with paneer(quick and easy)

Ingredients

1.Reduced fat milk(2%) - 2cups

2.Evaporated milk - 3cups

3.Condensed milk - 1can

4.Nuts - 3tbsp(chopped)

5.Paneer (crumbled) - 1cup

6.Cardamom powder- 1tsp 
7.Corn flour - 1tsp

Method

1.Heat milk in a heavy bottom non stick pan for 10 minutes in medium flame.Add nuts,cardamom powder and mix well.

2.Add evaporated milk to this and boil in medium flame for 15 minutes by stirring continuously to avoid burning.

3.Add condensed milk,corn flour and keep stirring till the condensed milk mix well to the milk and boil in medium flame  for 10 minutes.

4.Add paneer and keep stirring.Boil this mixture in medium flame for 5-6mts.Transfer the mixture into a bowl and cool down.Refrigerate for 3-4 hours and serve in a bowl.

Appalu

Ingredients

1.Wheat flour  - 1 1/3 cup

2.Banana - 1(mashed)

3.Elachi powder - 1/2tsp

4.Powdered jaggery - 1cup

5.Shredded coconut - 1/4 cup

6.Oil - for deep frying

7.Water - 2/3 - 1cup

Method:

1.In a bowl add jaggery,water and let it sit for 5mts or till jaggery gets melted completely.

2.Add wheat flour,shredded coconut,elachi powder,mashed banana to the jaggery water and mix well with out lumps.

3.Heat oil in a vessel.Once the oil is hot,reduce the flame to medium and slowly drop 1 tsp batter in the oil.Repeat the same process for the rest of the batter.Turn the flame into medium high and fry the appalu into nice golden color.Stir in between to cook on  both sides.

Nuvvula Vunda

Ingredients:

1.Nuvvulu/Sesame seeds - 2/3cup
2.Shredded dry coconut - 1/8 cup
3.Oats - 1/4 cup
4.Mixed nuts - 1/8cup
5.Powdered Jaggery - 1cup
6.Ghee - 1/8 cup
7.Cardamom Powder - 1/2 tsp
 

Method:

1.Dry roast sesame seeds in medium flame till it changes nice color.Remove from the flame and transfer the ingredients to the plate.
2.In the same vessel add oats and fry for 3-4mts in medium flame.Keep this aside and cool it.
3.Blend mixed nuts,oats into coarse powder and transfer the ingredients into a bowl.Again blend roasted sesame seeds and make into powder.Transfer this into a bowl.


4.Add shredded coconut,ghee to the oats,nuts,sesame seeds powder and mix well.Make laddoos from the mixture and store in air tight container.   

Kobbari vundalu

Ingredients

1.Shredded fresh coconut - 2 cups

2.Grated jaggery - 2cups

3.Cardamom powder - 1/2 tsp

Method

1.In a deep bottomed non stick pan combine shredded coconut,jaggery  and cook in medium  flame till the jaggery melts.

2.Once the jaggery starts melting keep stirring to avoid any burning until the coconut and jaggery mixture leaves the sides and make into thick lump.

3.Once the mixture starts thickening turn off the flame and add cardamom powder.Mix well and transfer it to the bowl .

4.Fill cold water in a small bowl and keep this a side.Dip the hand in water and take 1tbsp coconut mixture into you hand.Make into smooth balls.Repeat the same process for the rest of the mixture.

Notes

The coconut mixture should be hot to make balls.If it cools down you cannot make into balls and it turns into burfi.

Diwali Special Sweets ----- Mysorepak

Ingredients

1.Besan flour - 1cup

2.Ghee -1cup+1tsp

3.Sugar - 1cup

4.water- 1/4 cup

Method

1.In a pan roast besan flour with 1tsp ghee for 4mts in medium flame by stirring continuously.

2.Sieve the roasted flour and keep this aside.

3.Mix besan flour,2/3 cup ghee and mix well with out no lumps. 

4.In a deep bottomed pan add 1cup sugar,water and bring to boil in medium flame.Make into 1 string consistency.when you touch the sugar syrup with index finger you should get 1 string between index and thumb finger.That is the correct consistency.

5.Grease the plate with ghee and keep  aside.

6.Once the syrup gets ready add the besan flour,ghee mixture to the syrup and stir continuously in medium flame.Add remaining 1/3 cup ghee little at a time in between to avoid burning.

7.The mixture turns thick slowly,leaves the sides and forms like a dough.Transfer this mixture to a greased plate and spread evenly.Cut into desired shape and  let it dry for 20 mts.

8.Store into air tight container.