Modak is a speciality for the festival of Lord ganesh
chathurdhi. However, the traditional way to make is with cashewnut powder.
The covering: 2 cups rice flour (of
good quality rice, washed & dried in shade)
(remove the brown part)
jaggery (grated finely)
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
Boil the milk to 1\3rd& 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
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
These are steamed rice semolina balls and
Lord Ganesh favourate food.
At south(andhra pradesh)one variety,madras style another
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
When water is boiling make two rows with the balls and
Or use pressure cooker without WHISTLE.
Boil until done.
Serve with ginger chutney or onion karam
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
1 cup jaggery or sugar
pistachios & cashews.
- Milk 3/4
- cardamom powder
- Combine coconut,milk,sugar or jaggery(whatever
you select),cook on a low heat.
- Add the nuts and ,cardamom powder and continue
- till the mixture turns caramelized.Cool it.
- For modak crust
Pour cup of water in a skillet,bring
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.
Category : Vegetarian - sweets
: 5 portions
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)
Warm ghee and add peeled & grated
carrot to it.
Fry it for
3 minutes on low heat.
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.
250gms Bombay rawa(fine
Sulthanas or kissmiss 10
1½cup- boiled water
1cup boiled milk
300 gms- sugar
10 in no.s- cardadmoms
4 in no.s- cloves(lavang)
kesari or saffron strands
Roast rawa with 50gms ghee without
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
Add the saffron (which is dissolved
in a1 tsp milk).
Add sugar &ghee and the
roasted nuts and raisins or sultanas(kissmiss).
Keep the lid.
Stir well.Allow for 5 minutes
Pour it (halwa) on a pre- greased
plate and cut into desired shapes.
·serve hot or cold.
MIXED NUTS SWEET
(broken are o.k)
150 gms - groundnuts (without
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
§ Roast cashewnuts, pistachioes, almonds,
§ 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.
§ Add one by one nuts to the syrup.mix
§ Pour it immediately on a greased
§ Cut into desired shapes.
DEVARA LADDU(MOTHICHOOR LADDU)
Fresh gram flour(sift)
1½ glasses Sugar
8 in nos. - cardamoms
1 glass -water for syrup
1tbsp - Honey
2 tsp -saffron strands
3 tsp - almonds(broken-white)
½ cup cashewnuts
1½ pinches yellow colour
Oil -½ kg
Ghee- ¼ kg
10 in nos - (square bits) sugar candy
a. Sieve the gram
b. Deseed the cardamoms
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 &
The syrup should be less than
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 &
( We have to use two ladles
These are special ladles for
.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
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.
500gms Semolina (bombai rawa or suji)
1 in no. - Grated fresh coconut
* 1 full cup - milk
400 gms- sugar
o 250 ml - water
o 30 gms
o 50 gms Cashewnuts
o 30 gms
- peeled almonds
o 10 in no- cardamoms(deseeded)
1½ tbsp ghee
Deseed all cardamoms,grind
.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
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 &
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
Roasting rice flakes and mixing with jaggery.
300 gms rice flakes(poha)
170 gms- jaggery (light
135 ml- water for syrup
100 gms coarsely ground peanuts
4 tsp -
Oil for frying.
Fry the rice flakes in oil without
Roast the peanuts crush to a
pink brown colour.
Make 2 threads consistacy syrup.
Add the fried
rice flakes,peanuts & cardamom Powder,stir well.
make round balls as your desired shape.
made of crushed puris & syrup.
250 gms allpurpose flour(maida)
300 gms sugar
200 ml - water for syrup
3 tsp cardamom powder
2 tbsp Any crushed
Mix the puris dough
with flour & water.
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.
be stored for 1 2 weeks in the air tight container
2 medium size beetroots(red)
- coconut powder
15 in nos
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
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.)
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
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
Cut in to desired shapes.
**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
½ tin condensd milk,1 tbsp sugar and other
measurements are all same quantities.
20 gms- almonds(for decoration)
2tbsp- cardamom powder
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
500gms - cashewnuts
50 gms - milkpowder
- Fresh milk
35ogms - sugar
water for syrup
50 gms - cashewnuts(cut
- vanilla powder(for flavour)
Grind cashewnuts coarsely.
Cut 50 gms cashewnuts
legnthwise for decoration.
Mix milk & water
along with sugar.
Make 1 string syrup
and add ground cashewnuts.
until it becomes paste (a thick mass).
Add vanilla powder &
Transfer the sweet to a greased plate and decorate with chopped nuts.
Cut it into desired
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)
Empty the condensed milk tin, transfer into a
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,
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
Suggestion: This dish can also be made in
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
DATES SWEET(KARJOOR HALWA)
200 gms - Fresh dates
150 gms - pistachios
50 gms - sugar &vanilla mix(ground)
1 sheet -silver foil
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 -
for deep frying
blackgram(with peel) for 4 hours.
the peel & grind it to a fine paste.
750 ml of water to the grated jaggery.
it and boil untill it gets one string consistancy.Keep aside.
oil in a non-stick (kadai) deep frying pan,
vadas&deep fry them to golden brown colour.
*Dip vadas for 30 min.and serve
hot OR cold!
2cups: Gram flour(besan
2 cups- ghee
10 -cardamom pods
Melt ghee and add
Fry for 2 minutes without
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.
the remaining hot ghee to the
Besan mixture and stir vigorously,add
Transfer the mixture
immediately into a greased plate,spinkle 1tsp of water over.
mixture with a greased knife
to desired pieces
1½cup bengal gram flour(besan)
1½ cups- condensed milk(sweetend)
1½ cup - sugar
2 tbsp- cardamom powder
10 in no.s -
Mix½ cup ghee to the basin and fry till It gives fine
sugar in given mesured water.
the ghee all the time.
Add the condensed milk to the besan mixture&cardamoms.
Add the mixture to the syrup and keep on stirring allthe time on low heat
the mixture is getting thick,add the remaining hot ghee and stir till it becomes frothy.
When the ghee leaves side of the vessel,remove
from the heat&transfor to a
greased plate,decorate with chopped nuts.
Cut in to desired pieces.
DOUBLEMEETHA KA BREAD
pieces - bread
- all varieties of nuts
2tbsp- cardamoms powder
milk&sugar and ½ cup of water.
khoya & milk well.
khoya mixture to the sugar liquid.
bread slices to golden colour.
them on a wide plate,and pour khoya mixture over them.
Boil for 2 minutes.
Remove from the heat.
all nuts and spill them over bread slices and serve chill.
BENGAL GRAM SWEET BALLS (POORNAALU)
Blackgram -1 cup
Jaggery - 250gms
Oil for deep frying.
Soak blackgram&rice separately for 3-4
Boil bengalgram in a pressurecooker.
Mash to a fine paste.Mix it with grated jaggery.
Cook it until it gets thick paste.
ilaichi crystals and coconut scrap.cool it.
it equal sized (walnut)balls.
Clean&grind blackgram(white) ,rice together to a smooth batter.
oil.Dip the prepared balls in the uraddal batter.
fry them to golden brown.
1tsp warm ghee over sweet balls,
Before you serve to get extra taste(optional)
This is very sweet in taste.Those who likes more sweet,they
can enjoy.If we want to less sweeter than this,we can reduce the measurements.
Temparature:200¤c time: 8-10
milkpowder - 50gmso
§ For stuffing:
fresh coconut - 4 cups(only
Jaggery(bellam,goor) -grated 3 cups
- 2 tsp ·
Saffron - 2tsp(strands)
Crush the mawa as bread Crumbs.·
Add sugar to milkpowder&ghee ·
together in a skillet and cook ·
It on a moderate flame,
Constantly,till it becomes thick Consistency.
Ensure that,it is not burnt.
Grate the jaggery finely.
Crush cardamoms coarsely.
Add scraped coconut to jagg
Cook it on a medium heat and sti Constantly.
Allow to cook till it becomes paste
Add cardamoms,saffron strands.
Cool it and make as walnut sized
Now make ( using cover dough) Small pooris,place
1 ball inside
And prepare it as karanji shape.
( Note:No frying,no
Suggestion: The cover can be made as round balls also.
Prepare small pooris & place One jaggery sweet and cover the
as ball again.
SAMOSA WITH PASTRY SHEET
1 packet- puff pastry sheet(5)
2 tbsp - pooppy seeds
1 cup -
1 cup - cashewnuts
1cup - almonds
½ cup -kissmiss(raisins)
1tbsp cucumber seeds
2 cup - sugar powder
2tsp - vanilla powder
½ cup groundnuts(peeled)
½ cup Dry coconut(grated)
Remove (2 hours before using) pastry sheets from the defreezer.
them to desired squares for samosas.
Powder khoya & add to the powdered sugar.
all nuts to small bits.add vanilla powder.
Mix all nuts and khoya mixture and
.Add grated coconut and make a fine Mixture.
On baking tray place all cut pastry sheets Squares,place on one side 1½tsp sweet fillingAnd
fold it as samosa(triangle)
Apply little water to the edges and press with a fork.
Brush with milk over samosas.
Sprinkle poppyseeds over.
Place the tray in pre-heated
oven and bake them
(In the centre part of the oven) for 8 to 10 minutes.
Or untill they get fine (golden) colour.
Everybody know to make badushas, try this easy way&enjoy!!
Tempearture:200¤c time:8 to 10min. oven: middle frame.
packet-puff pastry sheets(5)
½ cup -crushed cashew or pistachios
1tsp - cardmom powder
150 gms- sugar
Make (round discs) badushas,cutting with using moulds.
Add cardamom powder to crushed cashew nuts.
Make /(one string consistacy)syrup with sugar and water.
Take one badushaw &place a little amount of nut mixture &cover with another badushaw,
Attach the edges.
Prepare all in the same way.
with beaten egg over,or with milk.
Place all badushawa
on a baking tray and bake them
in a pre-heated oven at 200¤c,8
to 10 min.
Or till gets golden brown.ENJOY!!
litres milk (thick)
curd Or yogurt
100 gms cottage cheese
800 gms sugar
1 litre water
Rose essence Or
1 tsp ghee
1 tsp siji(
milk on a high flame in abig thick bottomed vessel.
When it bubbles,add yogurt or curd to it.
Then the milk curdles, (turn to low heat) allow to boil for 2 more minutes.
Remove from the flame,and let it stay without stirring for 10 minutes.
Keep a lid.Let the paneer(chenna) settle.
Drain it and wash the paneer over running(tap) cold water.
Drain again till whole water will drainoff.Or
use hands to get rid off the
Remaining water. Keep aside.
Crush the (mashed) cottage
cheese to the paneer and make a fine dough.
(or use pressure-cooker without whistle)for 40 minutes.
The balls should 3
times bigger than before!.Turnoff the stove.
Meanwahile prepare syrup with
Add the semolina to the above paneer and rub thoroughly for 5 minutes.
Or use a rolling pin for 3-4 minutes.Make walnut size balls without any splits(Apply ghee
to the palms.
Cover them with a damp cloth.Keep aside.
Now Take a big thick bottomed skillet,fill with 1/3 of water and boil.
When it give bubbles, add the paneer
balls to it.and cotinue to boil on high flame
With a tight fiting ven ingredients.
The syrup should be more thicker than gulab jamoons syrup!.
Now transfer all paneer balls to the syrup, (using a spoon) with extra
Now boil the balls again
in the syrup for 20 more minutes.
Cool it and add the essence.
Chill and serve.
Suggestion:-It can be prepared without
cottage cheese also, but the measurements and method is same as above.
Pistachios 1 cup
Pure ghee ½ cup
Dry coconut powder 1tbsp
besan in a non-stick pan till it gets pinkish brown(should not burn it).
pistachies (not powder).
Make light syrup with sugar and 1 cup water.
Add besan and stir constantly for
Add crushed pista bits and cardamom.
Pour the ghee little by little and stir well.
Let it cook until the sweet gets
(The ghee leaves in the edges)
Remove from the heat and tranfor into a greased plate,let it set for 2 minutes.
Cut into desired bits.
Called also as Rawa bhachyam
It is Andhra sweet and easy to prepare, specially for festivals/ like Dssara/ Pongal / ganesh chathurthy etc..
Some people like to deep fry them in oil,but both are tasty,even we roast on the griddle,I use to make on griddle.
Sugar 11/2 cups
Water 3 cups
Mix sieved flour, little salt and make to a pliable dough,finally add tsp oil to the dough, keep aside.
In a nonstick skillet pour ghee and saute’ for 1-2 minutes.
Add semolina and fry for a while,add hot water and cook on low heat till it cooked.
Add sugar and stir well,cook until the water is evaporated and the mixture gets thick creamy substance.
After cooled, make equal sized balls,make same number dough balls too.
Roll small discs with dough,and keep a sweet semolina ball in the center,pull from all sides and attach the edges,if you
Roll as a ball again,and press on a flat,smooth surface,(using oil),as a round disc (puri,the filling should not come out,so,
Roast both sides with tsp ghee on a griddle/Tawa to golden brown,
Place them side by side (otherwise they stick each other!!),when they become cold then we can keep them one by one for
Storage tips:-can be stored for 4-5 days., serve warm/cold.
Dry coconut 1 cup(grated)
Sesame seeds 4
Oil for deep frying
Soak rice for 4 5 hours.
Drain and spread them on a neat cloth.
After (¾ th) drying grind them and sieve it
With smooth powder.Saute`for 1-2 minutes in the low flame.
(If it is maskin flour we can not prepare with that).
Grate the dry coconut finely.
Roast the poppy seeds,sesame seeds and coconut lightly.
Grate the jaggery and add some water,stir continuously.
When the syrup is sticky add cardamompowder,poppyseeds ,sesame seeds and
Add ghee to the syrup and mix the rice flour slowly to the syrup.
Stir constantly.The flour consistancy should be like bajjis consistancy.
Remove from the heat.
Cover with tight lid.
Heat oil/ghee .
Make walnut size balls with the above dough.
Use one plastic paper or banana leaf to make ariselu.
Press the balls like a small puri and deep fry them to golden brown colour.
Place them separately otherwise they stick together,when they are hot.
Allow to cool and store them in the air tight container.
They can be stored for 1 month.
It is a festival sweet in andhra pradesh in pongal, Dasara time.
Fresh thick milk
curd 2 litres
Varieties of nuts
Boil the milk,simmer.
Add yoghurt,now we get paneer from milk.
Keep the lid and let it stay for 20 minutes.
Drain and keep the paneer in a neat cloth,and press over
with 2 kg weight.
Allow to stay for 1½ hour unti it removes extra water.
Cut the paneer into bits
Add sugar to the paneer bits, and cook on low heat stir
Let the sweet becomes thick(as your desired consistancy),remove
from the heat
into a plate.
Garnish withnuts& cardamom powder.
Cut into diamond shape bits.
Cook the sugar and water for 5 minutes.
Add milk powder,tartaric acid and nuts and cook it until the water absorbs,
And the mixture becomes thick paste.
Transfor into a greased plate.Decotare with nuts.
Cool it and cut into desired shapes.
For dough: Sieve and mix allpurpose flour,yoghurt,warm ghee
to make soft dough
Without any lumps.
Knead it well.
Make 12-16 balls and make a thumb impression in the middle
of each balushahi.
Make with whole dough as same manner.
Cover them with a damp cloth.
Meanwhile make thick syrup with sugar and water,add rose
Heat oil mixed ghee and cook(deep fry) them on slow heat
till inside of the badushas cooked well.
Let them cooked till they become golden brown colour.
Place them on a wide bowl and pour the hot syrup over them.
Garnish with the nuts.
Variation;-For garnishing use dry grated coconut or coloured them.
Smelt 4 tbsp ghee.
Sieve 2 flours and fry in ghee.
Add mandel powder and cardamom.
Mix sugar with water till it
becomes thick syrup.
Add to the flour and mix well.
Add gradually the remaining hot ghee to the above mixture.
The sweet becomes thicker than before and looks like paste
Remove from the stove and spread on a greased plate and
cool it to settle.
Decorate with almond
Cut into square bits.
Peel the bananas and chop them
Fry for 5 minutes and crush them
Add sugar and
¼ tsp water.
Allow to cook until water is absorbed.
Mix saffron and colour in a tsp milk.Mix to the sweet,stir
Pour it into a greased plate,decorate with nuts&cardamom
as per taste
Chop the pumpkin and boil in a skillet with
milk for 10 minutes.
Mash it,add sugar and cook till it gets thick consistancy.It
takes 8-10 minutes.
Add raisins,cardamomseeds and cool it in a greased plate.
Decorate with almond flakes.
110 gms(maize powder)
12 ( seeds)
Boil sugar and water for 5 minutes.
Mix maizena with
1tsp water and add to the sugar syrup.
Stir continuously till it becomes gele consistancy.
Ensure there are no lumps in that!!.
Add lemon juice
and stir constantly.
Now add hot ghee slowly(little by little) to the sweet.
Stir continuously to avoid burning in the bottom of the
Add nuts and
Transfor into a greased plate and cut into pieces.
GREENGRAM HALWA((MOONGDAL SWEET)
Split and husked greengram 250 gms
greengram over night.
Grind it to a fine paste without adding water.
Fry in ½ amount
of ghee to golden brown.
Make light syrup with milk and sugar.
Add moong dal paste and stir continuously on low flame.
Afetr 4 5 minutes it gets thick and leaves ghee around the dal mixture.
Now the sweet is ready to transfor to a greased
Cut into desired bits.
Sprinkle the almonds bits for decoration.
Wheat semolina 1 cup
Nuts and almonds chopped
Raisins and sultanas as per desire
Boil water and add ½ cup ghee.
Saute`semolina(suji) in 1tbsp
ghee for 2 minutes.
Saute`nuts and raisins for 1 minute.
Make one string syrup and add
remaining ghee to it.
Add semolina to the sugar syrup
and stir continuously.
Cook on a low heat till it is done.
Add ½ cup ghee,nuts and raisins.
Note:- This is another
type of satyanarayana swamy prasad.in INDIA
They prepare whenever they do this pooja(vratham).
Water for syrup 60ml
Full cashewnuts 10 in no.s
on each sweet.
Clean and grind cashewnuts coarsely.
Mix water and sugar in a big skillet, boil
it until it gets 2 string consistancy.
The consistancy should be like cream.
Switch off the heat and pour directly in a
wide and greased plate.
Allow to stay for 5 minutes to settle and cool.
Now cut into diamond shape bits.
Garnish with cashewnuts
Water for syrup 100ml
12 in no.s
Clean pistas and saute`for
Add water and sugar.
Boil for making 2 sring consistancy syrup.
Grind pistachios coarsely.
Add them to the syrup and cook until thickens.
Cool it and garnish with pista and cut into squqre
Suggestion:- To get rich look add green colour
and cover with
silver foil over each sweet .
GRAMFLOUR AND ALMONDS BURFI
Bengalgram flour 1 cup (sieved)
Saute`gram flour in 20gms ghee for 2 minutes(the
colour should not change into black).
Soak almonds in water for 1 hour.Peel them
and grind them to a fine paste.
Soak 10 gms almonds in water and peel them.Cut
Mix almonds paste and gramflour.Add vanilla
Make syrup with sugar and water to 2 string
Add the flour mixture to the syrup and cook
until it turns to a thick paste.
Remove from the heat and place it ina wide
plate ,cool it.
Decorate with chopped mandel and cut into pieces
with a sharp knife.
Break the coconut and remove the hard&black part.
Grate it and keep aside.
Add water to the sugar and make a thick syrup.
Add condensed (sweetend) milk to the grated coconut.
Add sugar syrup,mix well.
Stir continuously till it gets thick consistancy.
Add cardamom powder and remove from the heat.
Place it on a greased plate,cool it and cut into desired size bits.
Make 3string consistancy syrup
with water and sugar.
(When you place the syrup drop
in cold water bowl
it can be rolled as a ball).
Add milk powder,cardamom,mix well.
Pour on a greased plate,allow
Decorate with nuts and cut into
NOTE: Rose water also can be added
to the sweet.
This method is with milkpowder.
Sieve milkpowder and flour,baking powder together.
Add 10-12 tbsp milk to get pliable dough.
Allow to stay for 1 hour.
Make one string consistancy syrup with sugar and water,maintain
Make it into walnut sized balls.
Deep fry slowly in the ghee to golden brown(do not
Dip the jamoons directly into the syrup.
Soak them for 3 hours.
Garnish with fried nuts before you serve.
Stuff with little khoya in the jamoons (when you are making balls)
Fry them and soak in the syrup as normal procedure.
Ensure that there are no cracks on them.
4-5 cups for syrup
Make light syrup with sugar and water.
Mix khoya and paneer.Add kardamom and allpurpose flour.
Mix thoroughly to a fine dough.
Make oval sized balls,cover with a damp cloth.
Deep fry them in the ghee on slow
flame to golden brown.
Dip them directly in the hot syrup(remove
them soak for 1-2 hours.
VARIETIES OF LADDOS
Laddoo is a
sweet catogery recipe everybody
like this sweet.
Use pure ghe to get fine taste and flavour.
Sieve semolina and fry it in 1tbsp ghee to pinkish brown colour.
Saute`all nuts in tsp ghee or 1 minute,keep
.Grate the coconut (avoid the black part).
Add it to the roasted semolina,pess it and cover
with a tight lid for ½ hour.
Make 2 string syrup with
sugar and water.
Add semolina mixture to the syrup and stir well.
After getting thick consistancy remove from the heat.
Add roaste nuts and cardamoms.Mix well .
Make lemon size balls (using tsp milk) with whole dough.
Allow them to cool.Store them in a airtight
They can be stored for 2 weeks.
Remove the black part from the coconuts and great the white part only.
Make thick syrup adding
with water and sugar.
Add sweetened condensed milk
to the grated coconut.
Mix well. Add this to the syrup.Simmer.
Stir continuously till it becoms thick paste.
Pour it into a greased plate and garnish with nuts.
Cut in to desired bits.
Saute`cashewnuts for 1 minute in the ghee(2 tsp).keep aside.
Make thick syrup with sugar and water.
Mix yellow (sweet)colour in tsp milk.
ADD to the syrup
Add cashewnuts to the syrup.
Transfor it into a greased plate.
Cut into pieces.
BASIN LADDO O (GRAMFLOUR)
Sieve gram flour.Heat ghee.
Fry flour in ½cup
ghee till it gives aroma flavour.
Grind sugar to a fine smooth
Powder the caradmoms.
Heat remaining ghee.
Take a big bowl and mix all ingredients together to a fine dough
(adding hot ghee.).
Make walnut size laddos immedietely ,when the dough is warm.
Cool for 5 minutes, keep them in air tight container.
They can be stored for 3 weeks.
Little rice flour
Roast ground nuts until it gives fine flavour.
Stir continuously when they are roasting.
Remove the peel,grind ½
Grate jaggery and place it ina big skillet.
Add 2 cups of water
and make thick syrup.
It should be 3 string consistancy (approx).
Switch off the heat and add roasted nuts to the syrup,mix thoroughly.
Add rice flour also.Mix well.
Make walnut size laddos,cool them and store them for 3 weeks.
SESAME LADDO o (TIL KALADDOO)
Roast sesame seeds for 2 minutes till they get pinkish brown.
Make thick syrup with sugar
and 1 cup water.
Powder the cardamoms.
Remove the syrup from the heat and add the seeds and cardamoms,mix
When it is warm make walnut size balls.cool it and store for 3 weeks.
Allpurpose flour 2 cups
For deep frying
Make puri dough with flour
Prepare thick syrup with sugar and water,keep aside,
Make medium size puris (should be thin than normal thickness)
And deep fry them to
little crispy brown.
Make all puris with the whole dough.
Grind them coarsely.
add the ground puris to the syrup and mix well.
Make laddos and store
them after they get cold.
Roast the riceflakes for 3 minutes.
Make thick syrup with sugar,keep aside.
Powder the cardamoms.
Grind the flakes coarsely.
Add the ground flakes,milkpowder and cardamoms together.
Mix well,when it is warm make laddos and cool it.
Store them in the airtight container for 2 weeks.
Called as "murmura" also
Ricepuffs should be crispy.
Just saute` them for 2 minutes on a tawa.
Make a thick syrup with jaggery.
Add immedietely ricepuffs to the syrup and make laddos at once.(lemon
Coll them and store them.
Insert one cashewnut
in each kaala jamoon,before serving.
Variation:-Slit each jamoon and Press a little cream inside(using with a plastic bag and make
a little hole at one edge.Make it like a cone.
Fill cream and squeeze in the
jamoons) before serving.
For deep frying
Mix water and sugar. Boil for 12 to
14 minutes till it turns to light syrup.
(the syrup consistancy
should be sticky)
Mix colour in a tsp milk and add to the syrup.
Roast nuts,raisins in tsp ghee for 1 minute.Keep aside.
Add gramflour(sieve it) with water as bajjia consistancy.
Use boondi ladles(2).
1) for preparation of boondi.
2) To remove from the oil.
Prepare boondi as normal process.Use whole batter for boondis.
Add directly to the warm( switch off the heat) syrup, add whole boondi to the syrup.
Mix well.Add warm ghee to it,stir well.
Add nuts,raisins and saffron strands (without diluting) to the above.
Allow to stay it for 20 minutes.
Make laddos as your desired size.
Cool them and store them for 2 -3 weeks.
Suggestion:-To get fresh laddos all the time just add 1 tbsp of Honey to the hot syrup(do not boil).
Do not add sodium bi-carbonate to the gramflour batter.
BANDAR LADDOO (THOKKUDU LADDOO)
Sugar or jaggery 2cups
For deep frying
Sodium bi-carbonate 1 pinch
Make batter for sev with sieved gramlour and sufficient
Heat ghee & oil.Use the
big size sev frame (in the machine) and make thick sev.
Deep fry them to crispy brown,use whole dough for thick sev.Finish
the whole dough.
Allow them to cool.
Grind them in mixi coarsely.Add cardamoms powder
Add 1½ cups of water to the sugar/jaggery and make 2 threads consistancy syrup.Remove from the heat.
Mix the coarsely ground sev
and mix thoroughly.
Make laddos using little ghee to your palms.
Cool them and store them in air tight container for 2 weeks.
½ tin(approx 210 ml)
Mix condesed milk and milk powder,sugar and mashed almonds paste
in a bowl.
Take a thick bottomed skillet and pour this mixture and cook on a low flame .
While cooking stir continuously (to avoid sticking to the bottom
of the skillet).
After 10-12 minutes the mixture becomes as thick paste.
Add (if necessary- if the cosistancy is thin) corn flour to it.
Add cardamoms and nuts.
Make desired size laddos.Allow to cool for 15 minutes.
Store them in a plastic container.
They can be stored for 2 weeks.
Roast pistas for 3
Grind pistachioes coarsely.(not powder)
Add water and sugar.
Boil it for 10 minutes to prepare 2 thread consistancy.
Add ground pistas to the syrup stir well.
Make walnut size laddos when it is warm.
Press one(½ part)cashewnut on each laddo for decoration.
Note:-To get rich look add 1 pinch green(mithai) colour to the
sweet and mix well.
THICK SEV SWEET
Bengal gram flour
Oil for deep frying
Sieve gram flour.Add cooking soda(1 pinch) and make a fine dough (thinner than chapathi dough)
Adding with water.
Use thick sev frme in the sev machine.
Make thick sev and deep fry in the hot oil to crispy brown.
Use whole dough like this.
Make the sev to 6-7cm bits.
Add 150ml of water to the grated jaggery ,stir well.
Make it into thick (more than 2 thread consistancy) syrup and remove
from the stove.
Add the thick sev and cardamom seeds and mix well.
Allow to cool for ½ hour.
Store them in a airtight container.
ALMOND LADDO (BADAM)
of almonds.Remove the peel.Grind to
Take the other ½ portion and grind it coarsely.
Make thick syrup with 1½ cups water and sugar,add vanilla sugar to it,mix well.
Remove from the stove and add the two almonds paste & ground
Make walnut size balls(laddos) when the dough is warm.
Green gram(moongdal split) 1
Dry coconut powder
Roast (husked-yellow split) moong dal in a skillet to golden brown
without oil or ghee.
Cool them and grind them to a smooth powder along with coconut.
Add 1 cup water to the sugar to make thick syrup.
Deseed cardamoms and add them to the powder.
Add directly to the syrup and mix untill it becomes thick paste.
Add gradually the hot ghee to the mixture.Stir well .
Make walnut size balls(laddos) when it become warm.
Cool and store them for 2 weeks.
This is the same method as boondi laddo but make the batter 3 portions.
Add yellow colour to 1 portion,add green colour to 2 portion, add red colour
To the 3rd portion---- before making boondi.
Cool it and add to the prepared syrup and make balls as laddo process.
It looks very rich look when we serve in the parties.
refined oil for
Sieve the flour.,add baking powder and hot ghee(1/4 kg).
Add water if required to make pliable dough.,knead well or knead
in the food processor
For 3 minutes.Allow to take rest for atleast 1 hour.
Add ¼ litre water to the sugar and make 2 thread consistancy syrup,keep aside.
Add gram flour ,sugar and 1½ tbsp ghee together in a plate.
Make big size balls from the doygh.
Roll out thin rotis.
Apply the gram flour mixture over the roti and place the 2 nd roti over the 1 st one.
Apply the gramflour paste again and cover with 3 rd roti.
Roll three rotis gently as a mat.Each time apply little ghee(not
Press gently the
rolled roti with a rolling pin.
After done cut into 3 cm bits
with a sharp knife
Make all kajas like this with the whole dough.
Heat oil and deep fry them slowly to golden crispy brown colour.
Dip them directly from the frying pan to the syrup.
Allow them to stay for ½ hour. Remove and cool them.
Baking powder 1
Sieve two flours properly.
Add sugar powder,vanilla sugar, baking (cooking) soda and ghee
to make a pliable dough.
Knead well with hands or run in the maskin for 3-4 minutes.
Keep aside under the damp cloth. Allow to stay for 1 hour.
Make medium consistancy (approx 2 thread) syrup with sugar and
Maintain the warmness.
Make two parts with the whole dough.
Knead again and roll out a thin roti,apply ghee paste,and spread
rice flour over it.
Rotate the roti like amat and each rotation apply ghee and sprinkle rice flour,do the same way to the whole
the roti mat with rolling pin.
Cut 3-4 cm bits with a sharp knife and place them under a damp cloth.
Prepare all kajas in the same way.
Now heat oil/ghee and deep fry them to golden crispy brown.(the oil should not soo.. hot).
Dip them directly into the syrup,and allow them to soak for 15 minutes.
Remove from the syrup and cool them.
Suggestion:-The oil/ghee should not so hot.
The kajas should be fried slowly to get the colour.
Sugar syrup should be medium consistancy.
Yoghurt or curd
Oil for frying
METHOD for kajas
Sieve and mix two flours,curd cooking soda and ghee to make soft
Add if water requires.
Make equal size balls from the whole dough.
Roll out thin puris, set 3-4 puris one by one.
In the middle of each puri apply ghee and dust with rice flour.
Roll them together like a mat.
Press a little with rolling pin over the mat.
Cut them into 3-4 cm bits.Do the same way with whole dough.
Make a medium consistancy syrup with sugar and 300 ml of water.
Dip each time 12 kajas in the syrup and allow to stay for 10 minutes.
Remove from the syrup and cool them.
Decorate with the almond flakes or coloured dry coconut flakes.
METHOD FOR BADUSHAS
Sieve flour,and add soda,ghee and yoghurt to make pliable dough (like
Allow to stay for ½ hour.
Add water, sugar and boil them
until it becomes 2 thread cosistancy syrup.
Keep a side.
Make whole dough into small lemon size balls.
Take one ball in the palm and make a depression with right thumb.
Remove the oil/ghee pan from the heat and place them 4 or five badushas.
Now deep fry them slowly to cream brown colour.Make all badushas
in the same manner.
And dip them directly over
Serve after they cool.
Red & green
Red cherry or green cherry
Fresh cream for garnishing
METHOD:-Make coconut burfi first with coconut and almonds powder.
And ½ cup sugar,cook till it becomes smooth mass.keep on stirring
Divide into two parts.
Add two different colours.Keep a side.
Add paneer(crush well),khoya and milk powder along with condensed
Mix well and keep stirring all the time till it becomes paste.
Cool it,make small lemon sized balls with whole dough.Keep aside.Flat
a round discs.
Make marble sized balls
with red colour cocosweet,keep aside.
Make little bigger sized balls with green color cocosweet.
Flat them like a small discs.
Keep the red boll in the green disc and press zig-zag the edges to
get the shape
Like a flower,place this in the khoya disc(bigger than green disc)and
Now it shows a flower with different petals.( Use a knife to trim
Garnish with a red OR green cherry and apply fresh cream before you serve.
SUGGESTION:-If you want to decorate we can make like leaves with
khoya and attach to the flower.
It is depends upon our fantasy (creation).
Soya beans powder
Ghee (warm) clrified butter
Use two stoves for this.
Let the ghee warm all the time while you are preparing this sweet.
Heat 1tbsp ghee to fry the
gram flour to golden brown and fry the mungdal powder.
Make one thread consistancy
syrup and add the saffron starnds.
When itit gives the bubbles add slowly roasted two grams
and soya beans ground powder.
Keep on stirring to avoid the lumps.
Add one tbsp ghee(hot) in the intervals,stir till it turns to the
When it leaves the ghee to the edges transfer it to a bowl.
Smooth the surface with a greased knife and allow to stay for 15
Cut when it is warm to diamond shapes.
Note:-It can be garnished with pistachioes or cashewnut bits.
EASY INSTANT JILEBI
Plain flour 2cups
Rice flour ½cup
Fresh compressed yeast
( or 1/2 t Dried
Lukewarm water ½cup
Saffron strands(soak into a cup of
boiling water for
10 minutes before use) 1/4tsp
2 tbsp Boiling
oil for frying
3 cups Sugar
Light corn syrup 1 tbsp
Liquid orange food colouring 1 1/2 tsp
Make sugar syrup and keep aside.
and water over low heat,
stirring until sugar dissolves.
Raise heat and boil hardly for 8 minutes;
syrup should be just thick enough to spin a thread.
Remove from heat, allow to cool until lukewarm,
Flavour with rose essence and colour a bright orange with food colouring
Sift the flour and rice flour into a large bowl.
Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir to dissolve.
dissolved yeast and saffron with its soaking water into a measuring jug.
Add tepid water to make
up 2 1/4 cups.
Stirring with a wooden spoon, add the measured liquid to the flour and beat
until batter is very smooth.
and beat again. Leave to rest for 1 hour.
Batter will start to become frothy.
Beat vigorously again before starting to
(While batter stands make syrup
and leave it to become
: just warm).
Heat vegetable oil in a deep frying
pan and when hot use a funnel to pour in the
making circles or figures of eight.
Frying, turning once, until crisp and
golden on both sides.
Lift out on
a slotted : spoon, let the oil drain for a fews seconds,
Then drop the
hot jelebi into the syrup and soak it for a minute or two.
Lift out of the syrup (using another slotted wooden spoon and
put on a plate to drain).
Sprinkle saffron strands over jilebis.
serve hot or cold!!
LADDOOS WITHBREAD SUJI
Dessicated coconut powder ½cup
Blonched and chopped
Method: Trim the bread slices,roast them to reddish brown.
grind them coarsely,like semolina.
Combinewith sugar powder& cardamoms.
Heat ghee in a skillet and add the nutsand fry for aminute without burning.
Add into the bread and other ingredients make laddoos as your desired size.
HALWA WITH RICOTTA CHEESE
Grate the cheese finely.Add milk powder.
add to the butter and sugar,cook till it turns to a thick mass.
Add the remaining ingredients and grind to a smooth paste when it is warm.
garnish with roasted cashewnuts.
Ricotta cheese 15 oz
sugar 3/4 cup
Butter 1/2 stick
milk powder 1/2 cup
a few threads saffron soaked in warm milk powdered cardamoms
Method: Mix top four ingredients together and cook on low heat till dry and crumbly. Add last three ingredients and blend
while still warm.
Ricotta Cheese 800gms
Half and Half 650ml
Vanilla 1 tsp.
In abaking dish place&cover with aluminium foil and gratethe cheese
1½ cups sugar and bake at 250¤c abt for 1½ hour.
It turns Pale brown and cheese gets hard.
Cut them or make round discs as badushaws,
Boil the half& half milk until it thickened(half of theamount reduced),it is
a long process,we should stir all the time without burning.
Otherwise microw wave.but check for every 3 minutes.
Thicken the Half and Half over low heat for a long time.
Add the sugar,cardamoms,saffron and
pistachioes for 1 minute and add to the thickened milk.
Place all discs in awide plate and pour the hot milk.
Crush some of the pistas and sprinkle over.
Cool and keep in the refregerator for 3 hours to chill!!
|Deep Fried Balls|
self raising flour
cup of milk 1cup
lightly beaten with a fork
oil for deep frying
Sift the flour into a bowl and make a well in the
Pour the beaten egg into the well, add a little milk and the sugar and gradually mix in all the flour adding milk
to make a stiff dough.
Add the sultanas.
Drop a large teaspoonful of the mixture into hot oil and deep fry till golden
Remove with a egg flip, drain on paper, roll in icing sugar and serve warm.
Basically i use the measurements as everybody"s measurements.These are very smooth and inside also (like gulabjamoons) creamy,but
no layers.Taste is the same like normal badushaws.
Thick curd/yoghurt 1cup
to remove the dust over syrup
any crushed nuts,saffron strands.
Ghee mixed oil
for deep frying
Mix soda,bakind soda and flour,sieve them.
Crush the nuts and keep aside.
Beat vigorously curd,little sugar,gheeto a
In a food processor,pour this liquid and mixed flour,run the machin for 2-3 minutes.
No need of water added,if needs Only add
The dough should be spongy condition.
Make small lemon balls and roll in between palms hardly (the badushaws gets smooth
&creamy inside,slightly layed)antiwise.
Make from the whole dough like these balls,
and press them.
Keep a dent in the center,cover with a damp cloth and keep in the fridge for 10 min.
Meanwhile prepare two strings syrup,keep warm.
Remove badushaws and allow to stay for 2 minutes,
heat ghee,put the pan down and add 3-4
badushaws into the ghee,simmer.
Let them cook on slow heat to golden brown.
Drain in the spatula,drop the one by one into the syrup.Allow to soak for 12-15 minutes.
Place them in a wide plate and sprinkle nuts&saffron strings over.
FOR LAYERED BADUSHAWS:-
Take all ingredients as above recipe.
The method of preparation is different.
Make the syrup more thicker than above.When it
is boiling add tsp milk in it.The dust will float on the surface,takeout with a spoon.
Divide whole dough into 2 parts.
Roll out a big thin roti.Apply ghee and rice flour upon roti.
Rotate like a mat and every turn apply ghee mixed rice flour.
Finally press a little with rolling pin.
Cut 11/2" bits,and roll again.
Heat ghee,and keep the pan down,
drop 3-4 of them in the ghee.
Deep fry them ,over low heat to golden.
Dip them in the thick syrup for 8-10 minutes.
Place badushaws in a wide plate and sprinkle nuts or roasted poppyseeds.
BADUSHAWS WITHOUT CURD
Roast the poppyseeds.
Add butter,sugar and rub as bread crumbs.
If required add little water and make a
Mix ghee & rice flour to a fine paste.
Apply this on roti,roll as a mat,every turn,apply this paste.
Finally,turn once and cut it 2 inches bits.
Make them balls,roll small puris,bring all sides into the center and press 4 cloves.
Do not press them.e/butter
Heat ghee and simmer.
Drop one by one badushaws in ghee and deep fry them slowly.
Make 1/2 sugar more than 2 string consistancy.
1/2 sugar prepare as 2 sting consistancy.
Drop these warm badushaws for 10 minutes.
Later place them on a wide plate.
Pour thick syrup over the badushaws and sprinkle poppyseeds.
These will be with layers and filling with
Basmati rice (uncooked) 1 cup
Saffron threads 1/4 cBoiling
water 2 cups Water
1 Cinnamon stick
5 Whole cloves 1/4 t
1/2 c Jaggery or sugar
1 ts Crushed cardamom seeds
1/4 c Slivered almonds
1/4 c Currants 2 tb Canola oil /ghee
Place rice in a strainer and rinse with cool water . Set aside.
Add boiling water to saffron and let soak for 10 to
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do
not remove cover while cooking.)
Remove from heat and set aside.
Simmer saffron water, jaggery and cardamom in a small saucepan over low
heat until mixture forms a syrup, about 2 to 3 minutes.
Pour over rice.
Saute almonds and currants in oil only until currants puff slightly and
nuts turn lightly brown. Gently fold into rice mixture, fluff with a fork, and serve.
Milk - 1/2 liter (about 5 to 6 cups)
Rice flour - 1 cup
Jaggery - 200 gms( 2 cups grated)
Coconut - 1/4 cup grated or coconut
pieces fried in ghee
Cashews - few
Ghee - 3 tbsp
cardamons - 4
Boil 1½ cups of water in abig vessel,while it starts boiling
add rice flour slowly without lumps.putoff the stove.
cool & knead it with little oil applied
to your hands.
Take a small quantity of dough in your palms, start elongating
into a long string in a medium size thickness.
Break this into 1 inch pieces. Finish with rest
of the dough.
Take a big vessel and boil the milk.
Add the prepared riceflour pieces and cook.
After they are cooked ( it takes about 20 to 30 min)
off the stove
Add the crushed jaggery (or make
syrup with jaggery adding little water and then add) .
Add grated coconut, crushed cardamoms and
cashews fried in ghee
1/2 litre milk 50g rice flour
1/4 cup grated coconut
25g cashew nuts
3 tbsp ghee or butter
1 cup water
1/2 tbsp powdered cardamom.
Boil 1 cup of water in a pan.
When they are boiled, add rice flour and mix well until thick dough forms.
Remove from heat and cool.
When cooled, apply some oil to your palms and take some dough.
Roll the dough in between your palms into long strings. Repeat the process
for the remaining dough and cut the strings to 1" pieces.
Dry them for 20 minutes.
Heat ghee in a pan and fry the cashews until golden.
Add milk to the fried cashews and boil for few minutes.
.When the milk gets boiled, add the above prepared thaalikalu and sugar
to the milk.
Boil until thaalikalu gets cooked or until milk gets thickened.
Sprinkle cardamom powder grated coconut on the top and serve.
Grated coconut 1cup
In a wide bowl combine
the salt, flour. .
Rub ghee in flour well. Add little by little water
and knead to form a firm dough.
Cover with a damp cloth and keep aside. For the filling:-
Cook the coconut (use fresh or dried) sugar,
milk, chopped almonds and raisins, cardamom ,and poppy seeds(optional) till the water evapourates.
Divide the dough into 25 parts,
roll them out into flat round discs.
Place a spoon of stuffing at the centre and fold
as half moon.
Use a cutter to create the fluted crescent border
and remove the excess dough.
seal the edges by applying a little milk or water
and press it well.
Make all in the same way.
Now heat oil/ghee deep fry them in batchwise to golden crispy brown.
Store them in a air tight container.
Note:- Can be made with grated jaggery also,but reduce the quantity
Carnation Milk Powder 1cup
cup Bisquick OR
Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
Milk for dough
Oil+ghee for frying
Mix milkpowder,bisquick and butter.
add little milk to make a pliable dough.
Divide the dough into 18-20 portions.
Make balls gently rolling each portion between your palms using little ghee.
Cover with a damp cloth.
Heat the oil+ghee on high and then lower the heat to medium.
Slip in the balls into ghee from the side of the pan, one by one.
Do not use any slotted spoon to move them, gently shake the pan.
After about 3-4 min., the balls will come to the surface.
Ensure that all jamoons are cooked properly.
The balls should be fried very slowly under medium heat. Otherwise the inside will be not cooked.
The syrup should be made earlier and kept warm.
To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
Add cardamom powder & saffron powder.
Transfer this hot syrup.
Keep warm on stove.
Add the fried gulab jamoons directly into the warm syrup.
Allow to soak for 3-4 hours OR
Leave gulab jamuns in syrup overnight for best results.
RASAMALAI in minutes
Drain rasagulllas and sliced into half.
Pour whipping cream into a pie dish and stir in sugar.Dissolve it.
Lay the sliced rasgullas up side down
in whipping cream.
Sprinkle with cardamom and garnish with almonds.
Cool in the fridge for 2-3 hours or in the freezer
atleast for 1 hour before serving.
Allpurpose flour 1cup
colour Or Mithai colour(pinch)
Thick curd 1/2 cup
Sugar 2 cups
sodabi carbonate 1 pinch
Saffron strands 1/2 tsp
Mix sugar in a cup of water.
for 3 min.
Mix all purpose flour and gram flour.
Add curd and colour into it.
Add little water and finally add
Mix well without any lumps.
Take a wide pan (with 2cm legnth wall)and heat ghee mixed oil.
Use plastic bag
or any thick cotton cloth for making jilebies
Put batter into the plastic bag and make round jilebies.
Fry from both
When turn into golden, remove from the pan & dip into the sugar syrup for 1 minute.
Remove from the sugar
syrup and set in a wide plate,sprinkle saffron strands.
serve hot or cold.
thinly peel grated1/2cup
Roasted poppy seeds 1tbsp
Roast semolina,squeezed,grated carrot,whitepart of coconut,poppy
seeds separately.The colour should not change!
Heat ghee and keep warm.
Roast pista lightly.Crush cardamoms.
In a wide bowl rub warm ghee into the semolina,just like bread crumbs.
Add carrot,coconut,roasted poppy seeds,kissmiss,cardamoms,saffron
sugar powder,knead to a thick sticky mass.'
Make round balls,and roll them over
1.GULABJAMOON WITH PANCAKE MIX/BISQUICK
Cornation milk powder 1cup
If you use milk powder:
Take milk powder 1/2cup
&1/2cup flour&1/2tsp soda
Melted butter 2tbsp
Whole milk for dough
Oil+ ghee For deep fry
Rose essence optional
Combine bisquick (if take),butter, milk powder to make a fine dough.
Mix along with milk (little by little adding) to make soft dough.
Keep aside with covering a damp cloth.
Syrup:-Mix sugar and cup water, add saffron and cardamom.
Dissolve the sugar and boil for 2-3 min. (syrup should be thinner than one string consistency),add rose essence ,and keep
Knead the dough well and make walnut size round/oval size balls,
Without any damages.
Heat oil+ ghee and remove from stove, and add 5-6 balls (batch wise)
And keep again on heat, fry on low heat till golden brown.
Allow them to cook very slowly ,otherwise the inner side will not be cooked!!
Transfer them into warm sugar syrup, and soak them for 5-6 hours,
For best results leave them overnight.
Serve warm or chill!!
It is somewhat like mini cheese cake.
Whole milk 3cups
Cream milk 1cup
Chopped pista 12
Lemon juice 1/2tsp
Boil whole milk,cream milk in a thick bottomed skillet.
Add lemon juice without seeds.
Separate milk solid chunk from liquid.Set aside.
Melt ghee in a pan,add the milk solid chunk to it.
Add sugar,cardamoms,stir all the time on low heat.
Beat and mix well.
Cool it.Press in moulds,and remove slowly.
Garnish with pistachios.
3.BAKED BURFI WITH
paneer(freshly made) 1cup
Ghee ½ cup
Yellow colour 1 pinch(optional)
Pista halves 1tbsp
Mix sugar,cheese/paneer ,cardamom powder,Knead well.
Fry them in ghee till light brown.
Bake in 180*c for 10 to 15 min.
Or until light golden
Pour it over a greased tray and cut into diamond bits.
Press one half pista on each burfi.
Cool and serve!
Green apple peel only1/2cup
Fine semolina 1/2cup
Warm ghee 1tbsp
Fresh coconut only white part1/2cup
Carrot Grated&squeezed 1/2cup
Poppyseeds roasted 1tbsp
Cashew broken 1tbsp
Roast pista,squeeze and roast c grated carrot for 2 min.
Roast coconut,semolina separately,do not change colour.
Heat ghee,keep warm.
Powder sugar,in a wide bowl,rub ghee into semolina as bread crumbs.
Add coconut,carrot,cardamom seeds,nuts,saffron everything along with sugar powder.
Knead to a fine dough,and make round balls.
Cream milk 1/4ltr
Rose water 1/2tsp
Cardamoms powder 2tsp
Almond flakes 2tsp
Pista flakes 1tsp
Rose petals Few
In a non-stick skillet,boil cream milk,simmer.
Cook for 35-40 min.until it gets creamy substance.
Grind the cashew to paste,and add to the above milk,and cook further 12-15 min.
Stir all the time till it turns thicken.
Scrape the cream(malai) formed at the sides back into
Remove and add rose water,cardamom powder.
Spoon into the desserts bowls(serving bowls)sprinkle raisins,nut flakes,finally decorate rose petals,
Note:-Can be served hot OR chill(but it should be in the refrigerated for 2-3 hours,before serve)
Corn flour 1 cup
Water 3 cups
cashew & almonds
Kesar powder ¼ tsp
Mix all the ingredients (plus ½ of the ghee) together.
Place it in a microwave dish and microwave for 25 minutes, stirring at 5 minute intervals.
Add the remaining ghee before the last five minutes.
Pour into a buttered plate and when cooled, cut into desired shapes.