Sweets

Modak is a speciality for the festival of Lord ganesh chathurdhi. However, the traditional way to make is with cashewnut powder.

Milk 1liter

sugar 6½tsp

cashewnuts 8tsp

cardamom powder

Saffron

modak mould.

The covering: 2 cups rice flour (of good quality rice, washed & dried in shade)

Butter 1tsp

oil 1tsp

salt

milk 1\2 cup

Method:

Filling: -

Fresh coconut 1cup grated

(remove the brown part)

jaggery (grated finely) 2 cups

1\2 tsp nutmeg powder and CardamomsPowder the cashew nuts.

cashewnut ,saffron & cardamoms powder.

Roast the grated coconut for some time and add jaggery.
The stuffing should be dry enough to be filled in the modak.

Boil the milk to 1\3^rd& add the sugar,

Boil till it turns to a thick paste.

Use the mould to make modaks.

Boil 1 cup water & keep aside half the quantity.

Add same proportion of milk add salt and oil.

Remove from fire and add the rice flour. Add water if necessary.

Steam for 4 minutes.

Apply water and oil on palms and knead the dough while still warm to avoid lumps.

Suggestion:- Mix the flour with 1 tsp allpurpose flour / corn flour to make it soft,then you get the pleats in a good shape.

Fill the stuffing in the rice flour covering & shape them into modaks.

Steaming the modaks: Boil water in a large skillet & place the modaks in a plate.

Take the dough, roll into small balls. Take a ball flatter it on your palm, make neat pleats, and then fill in the stuffing.

Close all the pleats & join together at the head.(like garlic pods)

Dip these in water & place on a light muslin cloth (This keeps the modaks soft).

Serve with ghee, spread on the modak.

UNDRALLU(RICE SEMOLINA BALLS)

Everybody prepare them in the vinayaka chathurthi festival.

These are steamed rice semolina balls and

Lord Ganesh favourate food.

At south(andhra pradesh)one variety,madras style another variety etc..

Rice 1cup

Bengalgram 1/2 cup

Greengram(mungdal)

Salt

Method:-

Wash&drain rice.Grind coarsely as semolina (resemble).

Donot sieve flour.

For one cup rice,boil 2 cups of water,add salt,when it is boiling,add semolina.

Simmer,cook semolina until done.

Keep the lid and check ocassionally.

Remove and transfer into a wide bowl.

add partly cooked bengal gram to the above,suji.

Mix well and make round balls(wet your palms)

Heat water in a skillet,cover with a thin cloth around it.

When water is boiling make two rows with the balls and cover it.

Or use pressure cooker without WHISTLE.

Boil until done.

Serve with ginger chutney or onion karam

(onion.coconut,salt,little tamarind,redchillies-grind raw things and add little raw oil,serve).

MODAK(SWEET BALLS WITH RICE & FILLING)

This is favourate item to sri lord ganesh and everybody make this on ganesh chathurthi.

The cover is with steamed riceflour and filling with the mixture of

fresh coconut & jaggery OR sugar.

It is tasty prasad from Lord ganesh.

2 cup shredded Fresh coconut                               3cups
1 cup jaggery or sugar                                           11/2 cups
pistachios & cashews.                                   3tbsp

Milk                                                                     3/4 cup

cardamom powder
Method:-
Combine coconut,milk,sugar or jaggery(whatever you select),cook on a low heat.
Add the nuts and ,cardamom powder and continue to cook
till the mixture turns caramelized.Cool it.

For modak crust

Rice flour                                            2cups
water                                            2cups
Ghee                                             2tsp
salt                                             little

Method:-

Pour cup of water in a skillet,bring to boil.

Add ghee,salt and oil too.

Add the riceflour and mix well without forming any lumps.Keep a lid for 3-4 min.Stir ocassionally.check the lid.

Remove from stove and transfer into a wide bowl,knead well,kepp aside.

For modak shapes,do like this..

You can get nice modaks when the dough is warm .

Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod. .

Place the modak on a pre greased plate.

Make the rest of the modaks. Place them on a pre-greased plate. Steam for about 15 minutes. Serve with ghee.

CARROT HALVA

Category : Vegetarian - sweets
Yield : 5 portions

Preparation:10 min

Cooking time: 15 min

½ kg Fresh carrots
150 gms khoya (cova- thick milk)
½ kg sugar
½ cup ghee
½ cup milk
1 tbsp pistachios (chopped)
1 tbsp cashew nuts (chopped)
2 tbsp cardamoms seeds (not powdered)

METHOD:

Warm ghee and add peeled & grated carrot to it.

Fry it for 3 minutes on low heat.

Add milk, cook it for 3 more minutes.

Remove from the heat & add khoya (grate it) mix well, keep it again on the stove. Stir constantly, add sugar.

let it cook for 5 minutes or till it becomes a thick paste.

Remove from the heat and transfer to a wide pre-greased plate. Flat it evenly and decorate with pistachios & cashew nuts.

RAWA KESARI

catagory :sweets(deserts)

servings: 10

preparationtime:5min

cookingtime: 15min

250gms Bombay rawa(fine suji)

50gms Ghee

Cashewnuts 15

Sulthanas or kissmiss 10

1½cup- boiled water

1cup boiled milk

300 gms- sugar

60gms- ghee(clarifiedbutter)

10 in no.s- cardadmoms

4 in no.s- cloves(lavang)

kesari or saffron strands

METHOD:

Roast rawa with 50gms ghee without burning.

Roast cashewnuts,kissmiss for a while in a tsp ghee.

In a skillet add water & milk, boil together.Simmer.

Add roasted rawa, cardamoms powder (Ensure that there are no lumps).

Cover it with a lid until it is properly cooke

Add the saffron (which is dissolved in a1 tsp milk).

Stir well.

Add sugar &ghee and the roasted nuts and raisins or sultanas(kissmiss).

Keep the lid.

Stir well.Allow for 5 minutes more.

Pour it (halwa) on a pre- greased plate and cut into desired shapes.

·serve hot or cold.

MIXED NUTS SWEET

150gms -cashewnuts (broken are o.k)

150 gms - groundnuts (without peel)

100gms - sulthanas( kissmiss)

15ogms - soaked&peeled almonds

50 gms pistachios

50 gms -walnuts

10 in no`s cardamoms (only seeds)

300 gms- sugar

100 gms- sesame seeds

METHOD:

§ Roast cashewnuts, pistachioes, almonds, sesame

§ Seeds,groundnuts,sulthanas and walnuts for few minutes.Donot burn them.

§ In skillet add 200gms of water to the given measured sugar and boil it.

§ Make a fine syrup till it gets two thread consistancy.

§ Simmer.

§ Add one by one nuts to the syrup.mix well.

§ Pour it immediately on a greased plate.Cool it.

§ Cut into desired shapes.

DEVARA LADDU(MOTHICHOOR LADDU)

(½kg)2 glasses- Fresh gram flour(sift)
1½ glasses Sugar
o 8 in nos. - cardamoms
o 1 glass -water for syrup
o 1tbsp - Honey
o 2 tsp -saffron strands
o 1tbsp -kissmiss
o 3 tsp - almonds(broken-white)
o ½ cup cashewnuts
o 1½ pinches yellow colour
§ Oil -½ kg
§ Ghee- ¼ kg
o 10 in nos - (square bits) sugar candy
METHOD:
a. Sieve the gram flour.
b. Deseed the cardamoms neatly.
c. Fry cashew nuts & almonds,kissmiss for 1 minute.
d. Make a medium thick batter with gram flour, adding sufficient water without any lumps.
Prepare syrup mixing sugar & water(measured).
The syrup should be less than one string
Consistancy.

Take 1 tsp of milk to the yellow Colour & add to the prepared syrup.

Add the honey and stir well.

Remove the heat & allow the syrup to stay On the stove only.(putoff)

Now heat the combination of ghee & oil.

( We have to use two ladles with holes,

These are special ladles for laddus,

.We can get in the supermarket.)

Now take the batter with a big spoon and pour In the one of the ladle.

The gramflour batter drops will fall through the ladle in to the hot oil,called as boondi.

Deep fry them to light brown colour & transfer them (using 2nd ladle) to the warm syrup.

Use & finish with the whole batter like this.

Now add nuts&cardmoms(not powder),kissmiss&Saffron strands.

Mix well.

Keep the lid and let it stay for ½ hour to 1 hour.

Now make laddus as your desired size.

Can be stored for one month.

Because of adding honey, they could be very soft for some more time.

SEMOLINA LADDOoS (RAWA LADDOO)

Can be prepared with fresh coconut or without.


o       500gms Semolina (bombai rawa or suji)
o       1 in no. - Grated fresh coconut
                                                                           *     1 full cup - milk

o       400 gms- sugar
o       250 ml - water
o       30 gms khissmiss
o       50 gms Cashewnuts
o       30 gms - peeled almonds
o       10 in no- cardamoms(deseeded)
o       1½ tbsp ghee

METHOD:_

Deseed all cardamoms,grind them coarsely.

.Roast rawa in the ghee (without burning) for 2 minutes,keep aside.

Take a little ghee for roasting cashewnuts & almondsAnd khissmiss.Keep aside.

Remove the black part of the coconut and grate it with a grater.

Add milk to the roasted rawa &grated coconut.

Press together and cover with a damp cloth for ½Hour.

Make the syrup with given ingredients (water & sugar)

To a two string consistancy.

Now add the roasted nuts & khissmiss.

Add soaked rawa mixture to the

syrup and stir well until it mixed properly.

Mix the coarsely ground cardamoms and saffron strands.

Make laddos as you desire.

POHA LADDOOS

Roasting rice flakes and mixing with jaggery.

300 gms rice flakes(poha)

170 gms- jaggery (light brown)

135 ml- water for syrup

100 gms coarsely ground peanuts

4 tsp - powdered cardamoms

Oil for frying.

METHOD:-

Fry the rice flakes in oil without burnig.

Roast the peanuts crush to a pink brown colour.

Make 2 threads consistacy syrup.

Add the fried rice flakes,peanuts & cardamom Powder,stir well.

Now make round balls as your desired shape.

PURI LADDOOS

Laddos made of crushed puris & syrup.

250 gms allpurpose flour(maida)

1tsp- salt

300 gms sugar

200 ml - water for syrup

3 tsp cardamom powder

2 tbsp Any crushed nuts

METHOD:-

Mix the puris dough with flour & water.

Make the syrup with given ingredients toTwo string consistancy.

Add crushed nuts & cardamom powder,stir well.

Now make round balls(laddos)according to your desired shape.

Note:-can be stored for 1 2 weeks in the air tight container

BEETROOT HALWA

2 medium size beetroots(red)

2 tbsp - coconut powder

15 in nos - cashewnuts

1½ cups - sugar

½ cup - ghee

METHOD:-

Peel the beetroots thoroughly.Wash them.

Grate them (through small holes of the grater).

Take ½ amount of the ghee and roast the grated Beetroot for 3-5 minutes,stirring constantly.

After getting fine flavour, remove from the heat And roast the cashewnuts for a while

Add sugar to roasted beetroot and cook on a lowFlame untill it becomes thick paste.

Allow to cook till the water absorbs.

Add the nuts & cardamom powder & stir well.

( It is like a creamy substance can be eat with spoons.)

COCONUT BURFI

A combination of fresh grated coconut ,sugar&khoya(milk)

1 full fresh coconut

250 gms -.sugar

10 in nos cardamoms

15 in nos almonds(soaked & peeled)

200 gms khoya ( thick paste of milk-kova)

1 gm - saffron stran

METHOD:-

Remove the black part of the coconut.

Grate it finely.

Remove almonds skin and cut them length wise.

Add the khoya to the grated coconut and mash it With the hands.

Add the sugar to the above mixture and cook on a low Heat & stir continuously till it becomes like a fine paste.

Now transfer into a wide pre-greased plate.allow to cool

Decorate with almonds and saffron strands.

Cut in to desired shapes.

Suggestion:-

**If you want more decorative,soak almonds in green or

Yellow colour for instance (and let them dry),decorate

With colour almond bits also!!

***Instead of adding khoya, condensed milk also can

be used.(sweet)

½ tin condensd milk,1 tbsp sugar and other

measurements are all same quantities.

BADAM BURFI

400gms-almonds(badam)

200gms-sugar

½tin -condensed milk(sweetend)

20 gms- almonds(for decoration)

100gms.milk

2tbsp- cardamom powder

Method:-

Soak almonds for 1 hour.

Remove the peel.

Spare 20 gms aside for decoration.

Grind them along with milk,sugar to a fine paste.

Add condensed milk&mix thoroughly.

Stir continuously on low flame till it gets thick paste.

add cardamom powder and mix well.

Transfer the burfi to a greased plate,allow to cool.

Cut it into desired shapes,decorate with chopped

almonds.

CASHEWNUTS SWEET(KAJU KATLI)

500gms - cashewnuts

50 gms - milkpowder

100ml - Fresh milk

35ogms - sugar

200ml - water for syrup

50 gms - cashewnuts(cut into lengthwise)

1 tsp - vanilla powder(for flavour)

METHOD:-

Grind cashewnuts coarsely.

Cut 50 gms cashewnuts legnthwise for decoration.

Mix milk & water along with sugar.

Make 1 string syrup and add ground cashewnuts.

Simmer.

Stir constantly until it becomes paste (a thick mass).

Add vanilla powder & mix well.

Transfer the sweet to a greased plate and decorate with chopped nuts.

Cut it into desired shapes.

MILK SWEET(DOODH PEDA)

1 tin - sweetend condensed milk(400ml)

250 gms- milk powder

200 gms - cottage cheese(paneer-fresh)

3 tbsp - cardamom powder

12 in nos - pistachios(cut into legnthwise)

1tbsp -ghee(pure)

METHOD:-

Empty the condensed milk tin, transfer into a big skillet.

Add the milk powder and the crushed paneer into a fine batter.

Ensure that there are no lumps.

Cook it on a low heat, stirring constantly.

Make it to a fine thick paste.

Add the ghee and beat it vigorously to get smooth, fine paste.

Pour it on a greased plate, and use different moulds for shapes.

Press pistachios on every "peda" and serve it.

Note:-No need of adding sugar (condensed milk is sweet).

Suggestion: This dish can also be made in the microwave.

Mix all ingredients(exept cardamom)in a micro bowl & cook in the micro.

Check every 4 th minutes, remove from the micro & stir it.

Keep again in the micro to continue to cook.

It takes up to 8-10 minutes to get a dough-like consistency.

DATES SWEET(KARJOOR HALWA)

200 gms - Fresh dates

150 gms - pistachios

50 gms - sugar &vanilla mix(ground)

1 sheet -silver foil

METHOD:-

Deseed the dates.

Chop all pistachios lengthwise.

Grind sugar and vanilla powder.

Mix dates with fingers to a fine dough.

Mix pistachios with the above dough.

Make a big roti with a rolling pin.

Roll the roti like a mat.

Now cut it 2-3cm size bits.

Spinkle sugar mix over each sweet.

Decorate with silver foil finally.

Note:-it is healthy and easy to prepare

This sweet can be made with cashew nuts or peanuts(gound coarsely).

SWEET VADAS(Bellam garelu)

500gms- black gram(urad dal)

1 kg - jaggery(light brown)

10- cardamoms

Oil for deep frying

Method:-

*soak blackgram(with peel) for 4 hours.

*Remove the peel & grind it to a fine paste.

*Add 750 ml of water to the grated jaggery.

*Stir it and boil untill it gets one string consistancy.Keep aside.

*Heat oil in a non-stick (kadai) deep frying pan,

make vadas&deep fry them to golden brown colour.

*Dip vadas for 30 min.and serve hot OR cold!

MYSOREPAK

2cups: Gram flour(besan

2½cups sugar

2 cups- ghee

10 -cardamom pods

1 cup-water

METHOD

Melt ghee and add besan.

Fry for 2 minutes without changing colour.

Melt the sugar with given amount water.

Add besan to that dissolved sugar and

Stir all the time on a low flame.

Assure that mixture is not burned.

Stir all the time till it becomes frothy.

Add the remaining hot ghee to the

Besan mixture and stir vigorously,add

Cardmoms.

Transfer the mixture immediately into a greased plate,spinkle 1tsp of water over.

Cut the mixture with a greased knife to desired pieces

MILKMYSOREPAK-2

1½cup bengal gram flour(besan)

1½ cups- condensed milk(sweetend)

1 cup-ghee

1½ cup - sugar