Ingredients
Urad dhal-1/2 cup
Rice-1tsp
Salt a pinch
Oil-to fry
Whole milk-1 cup
Urad dhal-1/2 cup
Rice-1tsp
Salt a pinch
Oil-to fry
Whole milk-1 cup
Coconut milk-1/2 cup
(i used the tin)
Sugar-8 tsp
Cardamom powder-1tsp
Saffron-a pinch (optional)
(i used the tin)
Sugar-8 tsp
Cardamom powder-1tsp
Saffron-a pinch (optional)
Method
Soak dhal & rice for 1 hour.Grind it with salt to a semi coarse consistency.
Heat oil in a pan drop small balls with a spoon & fry them like vadas till light brown.
Remove on a kitchen towel keep it aside.Heat both the milks in a pan add cardamom powder & sugar.
Boil it for 5 minutes.Switch of stove add the fried balls & leave it to soak.
Garnish it with saffron.I like to eat it cold.
Tips
Grind the dhal in grinder preferably,otherwise the dhal balls will be very hard to eat.
Ingredients
Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.
Malpau
Malpau
Ingredients :
1 kg khoya
250 gm refined flour
50 grm corn flour
10 gm cardamom powder
50 gm chopped pista
1 gm saffron
1 ltr water
50 grm fennel seeds
For sugar syrup :
1 ltr water
2.5 kgs sugar
1 gm saffron.
Method :
Boil the water and add the sugar and cardamom and let it boil for some time till all the sugar disolves and allow it to cool ..
Method :
Boil the water , grate khoya into it , mix with all the dry ingredients and make a smooth mixture.
Put oil in the pan on medium flame for frying , pour some mixture into the heated oil , the oil should not be very hot
Flip the malpau take it out when it becomes little stiff and golden brown in colour.
Drop thiss straight into the sugar syrup..
Ingredients :
1 kg khoya
250 gm refined flour
50 grm corn flour
10 gm cardamom powder
50 gm chopped pista
1 gm saffron
1 ltr water
50 grm fennel seeds
For sugar syrup :
1 ltr water
2.5 kgs sugar
1 gm saffron.
Method :
Boil the water and add the sugar and cardamom and let it boil for some time till all the sugar disolves and allow it to cool ..
Method :
Boil the water , grate khoya into it , mix with all the dry ingredients and make a smooth mixture.
Put oil in the pan on medium flame for frying , pour some mixture into the heated oil , the oil should not be very hot
Flip the malpau take it out when it becomes little stiff and golden brown in colour.
Drop thiss straight into the sugar syrup..
Gajar ka halwa
Gajar ka halwa
Ingredients :
1 kg grated carrot
1 litre milk
200 gm khoya
300 gm sugar
2 tsp ghee
1/2 cup dry fruits assorted
1/2 tsp cardamom powder.
Method :
Wash , peel and grate the carrots .
In a thick bottomed vessel , add 2 tsp of ghee and grated carrots and stir for five to seven mins , then add the milk and cook on medium flame till the milk is absorbed totally .
Add the sugar and stir till the ghee leaves the bottom of the vessel , add the khoya and dry fruits and stir..
Add the cardamom powder and 2 tsp of ghee , mix well, cook for few mins and remove from flame
Serve hot garnished with nuts ...
Ingredients :
1 kg grated carrot
1 litre milk
200 gm khoya
300 gm sugar
2 tsp ghee
1/2 cup dry fruits assorted
1/2 tsp cardamom powder.
Method :
Wash , peel and grate the carrots .
In a thick bottomed vessel , add 2 tsp of ghee and grated carrots and stir for five to seven mins , then add the milk and cook on medium flame till the milk is absorbed totally .
Add the sugar and stir till the ghee leaves the bottom of the vessel , add the khoya and dry fruits and stir..
Add the cardamom powder and 2 tsp of ghee , mix well, cook for few mins and remove from flame
Serve hot garnished with nuts ...
Appam
Appam
IngredientsRaw rice- 1 cup
Jaggery- 3/4 cup
dry coconut(copra)- a few pieces
ghee- 2 tbsp
cardomom powder- 1/2 tsp
Method
Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.
When it becomes a fine paste add the jaggery to it and grind .
chop the dry coconut into small bits and fry it in ghee till golden brown.
Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.
Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.Rawa laddu
A simple laddu made from semolina [rava]
Ingredients:
1 cup fine wheat sooji/rava
1 cup sugar
2-3 cloves
Few strands saffron(optional)
1 tea spn raisins
1/2 tea spn cardamom powder
1/2 cup water
1-2 tbl spn Ghee
1 cup fine wheat sooji/rava
1 cup sugar
2-3 cloves
Few strands saffron(optional)
1 tea spn raisins
1/2 tea spn cardamom powder
1/2 cup water
1-2 tbl spn Ghee
Method:
Slightly crush cloves and keep aside.
Heat ghee and add cloves, raisins. The cloves and raisins slightly puff up in hot ghee. Add sooji and fry on medium heat mixing continuously till a nice aroma comes out of it. Take out the sooji in a plate.
In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.
Switch off the heat and add sooji and mix well. Add cardamom powder and mix well. At this stage, the mixture becomes too watery which is perfectly fine. It gets dry as time passes. Close the lid of the pan and let it sit for about 15-20mins.
When it is dried and can be handled, apply some ghee to hands and make laddoos.
When they are cooled to room temperature, store in air tight containers. Finish them within 1 week.
Slightly crush cloves and keep aside.
Heat ghee and add cloves, raisins. The cloves and raisins slightly puff up in hot ghee. Add sooji and fry on medium heat mixing continuously till a nice aroma comes out of it. Take out the sooji in a plate.
In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.
Switch off the heat and add sooji and mix well. Add cardamom powder and mix well. At this stage, the mixture becomes too watery which is perfectly fine. It gets dry as time passes. Close the lid of the pan and let it sit for about 15-20mins.
When it is dried and can be handled, apply some ghee to hands and make laddoos.
When they are cooled to room temperature, store in air tight containers. Finish them within 1 week.
Makes about 8-10 laddoos
PS:
The cardamom powder should not be added till the end. If it is added before, theladdoos loose their aroma.
Some people add milk at the end when the laddoo mix becomes too dry. Avoid this situation as much as possible. This decreases the shelf life.
If the mixture does not get dry after keeping for about 20mins, you can slightly heat it to get it dry.
If the rava is not roasted properly, the laddoos
The cardamom powder should not be added till the end. If it is added before, theladdoos loose their aroma.
Some people add milk at the end when the laddoo mix becomes too dry. Avoid this situation as much as possible. This decreases the shelf life.
If the mixture does not get dry after keeping for about 20mins, you can slightly heat it to get it dry.
If the rava is not roasted properly, the laddoos
