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

½cup -water

2 tbsp- cardamom powder

10 in no.s - pistacjhioes(choped)

METHOD:-

Mix½ cup ghee to the basin and fry till It gives fine flavour.

Dissolve sugar in given mesured water.

Warm 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 without burning.

When 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

½kg- sugar

12 pieces - bread

300gms- ghee

450ml milk

1cup - all varieties of nuts

150gms- Khoya

2tbsp- cardamoms powder

METHOD:

Boil milk&sugar and ½ cup of water.

Mix khoya & milk well.

Add khoya mixture to the sugar liquid.

Mix well.

Roast bread slices to golden colour.

Place them on a wide plate,and pour khoya mixture over them.

Boil for 2 minutes.

Remove from the heat.

Roast all nuts and spill them over bread slices and serve chill.

BENGAL GRAM SWEET BALLS (POORNAALU)

Bengalgram-1cup

Cardamoms-6(peel

Blackgram -1 cup

Rice - 2cups

Jaggery - 250gms

Grated freshcoconut-200gms

Oil for deep frying.

METHOD:-

Soak blackgram&rice separately for 3-4 hours.

Boil bengalgram in a pressurecooker.

Mash to a fine paste.Mix it with grated jaggery.

Cook it until it gets thick paste.

:add ilaichi crystals and coconut scrap.cool it.

Make it equal sized (walnut)balls.

Clean&grind blackgram(white) ,rice together to a smooth batter.

Heat oil.Dip the prepared balls in the uraddal batter.

Deep fry them to golden brown.

Pour 1tsp warm ghee over sweet balls,

Before you serve to get extra taste(optional)

MAWA KARANJI

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

For cover:

·khoya(mawa)-350gms

sugar- 200gms

milkpowder - 50gmso

ghee - 2tsp

§ For stuffing:

Scraped fresh coconut - 4 cups(only white Part)

Jaggery(bellam,goor) -grated 3 cups

Cardamoms - 2 tsp ·

Saffron - 2tsp(strands)

METHOD:-·

For cover:

Crush the mawa as bread Crumbs.·

Add sugar to milkpowder&ghee ·

Heat together in a skillet and cook ·

It on a moderate flame, stir ·

Constantly,till it becomes thick Consistency.

Ensure that,it is not burnt.

For stuffing:·

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 balls.

Now make ( using cover dough) Small pooris,place 1 ball inside

And prepare it as karanji shape.

( Note:No frying,no cooking.)

Suggestion: The cover can be made as round balls also.

Prepare small pooris & place One jaggery sweet and cover the

Edges,rotate as ball again.

SWEET SAMOSA WITH PASTRY SHEET

Temperature:200¤c time:8-10min.

1 packet- puff pastry sheet(5)

2 tbsp - pooppy seeds

1 cup - khoya(mawa)

1 cup - cashewnuts

1cup - almonds (peeled)

½ cup -kissmiss(raisins)

1 cup -pistachios)

1tbsp cucumber seeds

2 cup - sugar powder

2tsp - vanilla powder

½ cup groundnuts(peeled)

½ cup Dry coconut(grated)

METHOD:-

Remove (2 hours before using) pastry sheets from the defreezer.

Cut them to desired squares for samosas.

Powder khoya & add to the powdered sugar.

Cut all nuts to small bits.add vanilla powder.

Mix all nuts and khoya mixture and cucumb Seeds

.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.

BADHUSHAS(baked)

Everybody know to make badushas, try this easy way&enjoy!!

Tempearture:200¤c time:8 to 10min. oven: middle frame.

1 packet-puff pastry sheets(5)

½ cup -crushed cashew or pistachios

1tsp - cardmom powder

150 gms- sugar

100ml -water

METHOD:- Make (round discs) badushas,cutting with using moulds.

Add cardamom powder to crushed cashew nuts.

Make /(one string consistacy)syrup with sugar and water.

Keep aside.

Take one badushaw &place a little amount of nut mixture &cover with another badushaw,

Attach the edges.

Prepare all in the same way.

Brush 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!!

RASAGOLLA

2½ litres milk (thick)

200 gms curd Or yogurt

100 gms cottage cheese

For syrup:-

800 gms sugar

1 litre water

For flavour:-

Rose essence Or

Vanilla essence

1 tsp ghee

1 tsp siji( semolina)

METHOD:-

Boil 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.

lid (or use pressure-cooker without whistle)for 40 minutes.

The balls should 3 times bigger than before!.Turnoff the stove.

Meanwahile prepare syrup with gi
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 care.

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.

BESAN SWEET

Besan 1 cup

Pistachios 1 cup

Pure ghee ½ cup

Cardamoms 8

Dry coconut powder 1tbsp

Sugar 1½ cup

METHOD:-

Roast besan in a non-stick pan till it gets pinkish brown(should not burn it).

Powder cardamoms.

Crush pistachies (not powder).

Make light syrup with sugar and 1 cup water.

Add besan and stir constantly for 4 minutes.

Add crushed pista bits and cardamom.

Pour the ghee little by little and stir well.

Let it cook until the sweet gets thick paste.

(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.

SEMOLINA BOBBATLU

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.

Allpurposeflour 2cups

Sugar 11/2 cups

Ghee 1/2cup

Semolina 2cups

Water 3 cups

Cashewnuts& Kismis

Cardamoms crushed

Method:-

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 feel extra,remove!

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, careful!).

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 storing.

Storage tips:-can be stored for 4-5 days., serve warm/cold.

ARISELU(RICE SWEET)

Rice ½ kg

Dry coconut 1 cup(grated)

Sesame seeds 4 tsp

Jaggery ½kg

Poppyseeds 2 tsp

Ghee 6tsp

Oil for deep frying

METHOD:-

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 coconut.

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.

SANDESH

Fresh thick milk 2 litres

Yoghurt OR curd 2 litres

Sugar 2½ tsp

Varieties of nuts

Cardamoms 6-8 pods(powdered)

METHOD:-

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 constantly.

Let the sweet becomes thick(as your desired consistancy),remove from the heat

And transfor into a plate.

Garnish withnuts& cardamom powder.

Cut into diamond shape bits.

KHOYA SWEET

Sugar 1 cup

Water 1cup

Milk powder 350 gms

Almonds 1tbsp

Tartaric acid ½tsp

METHOD:-

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.

BALUSHAHI(BADUSHA) 3

Allpurpose flour 250 gms

Yoghurt 150 gms

Ghee 100gms

Sugar 300gms

Baking powder 1 pinch

Sodium-bi-carbonate 1pinch

All nuts Ground coarsely

METHOD

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 essense.

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.

MYSOREPAK-3

Ghee 6 tbsp

Gramflour 1 tbsp

Allpurpose flour 1tbsp

Soaked almonds 10 (peeled&powdered)

Almonds 10 (peeled&chopped)

METHOD

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.

Stir continuously.

The sweet becomes thicker than before and looks like paste consistancy.

Remove from the stove and spread on a greased plate and cool it to settle.

Decorate with almond bits.

Cut into square bits.

BANANAHALWA

Bananas 5(riped)

Ghee 2½ tbsp

Sugar 150 gms

Saffron 1pinch

Yellow colour 1 pinch

METHOD

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 well.

Pour it into a greased plate,decorate with nuts&cardamom seeds.

PUMPKIN HALWA(YELLOW)

Pumpkin ½(peeled& deseeded)

Milk 150ml

Almond flakes 2 tsp

Sugar 220gms

Raisins as per taste

Ghee 4tsp

METHOD:-

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.

KARACHI HALWA

Sugar 600 gms

Water 500gms

Maizena 110 gms(maize powder)

Yellow colour ½ tsp

Lemon juice 2 tsp

Oil /ghee 2tbsp

Almonds 10(soaked& peeled)

Pistachios 10 (chopped)

Cardamoms 12 ( seeds)

METHOD:-

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 vessel.

Add nuts and other ingredients.

Transfor into a greased plate and cut into pieces.

GREENGRAM HALWA((MOONGDAL SWEET)

Split and husked greengram 250 gms

Ghee ½ cup

Sugar 250 gms

Milk 600ml

Saffron 1tsp

Cardamoms 6 pods(powder)

Almonds Soaked&chopped

METHOD:-

Soak 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 plate,cool it.

Cut into desired bits.

Sprinkle the almonds bits for decoration.

Serve hot.

WHEATRAWA HALWA(BROWN)

Wheat semolina 1 cup

Pure ghee 1½ cup

Water 2½cups

Nuts and almonds chopped

Raisins and sultanas as per desire

Sugar syrup 1½ cup(light)

Cardamoms 10 pods(seeds)

METHOD:-

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.

Simmer.

Add semolina to the sugar syrup and stir continuously.

Cook on a low heat till it is done.

Stir occasionally.

Add ½ cup ghee,nuts and raisins.

Serve hot.
Note:- This is another type of satyanarayana swamy prasad.in INDIA

They prepare whenever they do this pooja(vratham).

KAJU BARFI

Cashewnuts 600gms

Sugar 3oogms

Water for syrup 60ml

Full cashewnuts 10 in no.s

METHOD:

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

PISTACHIOS BURFI

Pistachios 400 gms

Sugar 300gms

Water for syrup 100ml

Pistachios 12 in no.s

METHOD:-

Clean pistas and saute`for 2 minutes.

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 bits.

Suggestion:- To get rich look add green colour and cover with

silver foil over each sweet .

GRAMFLOUR AND ALMONDS BURFI

Almonds 200gms

Bengalgram flour 1 cup (sieved)

Almonds 10gms

Vanillapowder 2½tsp

Fresh ghee 25gms

METHOD:-

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 lengthwise.Keep aside.

Mix almonds paste and gramflour.Add vanilla powder.

Make syrup with sugar and water to 2 string consistancy.

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.

COCONUT BURFI

Fresh&grated coconut 1big

Condensed milk ½tin

Sugar 1 cup

Mixed nuts 1cup

Water 100ml

Cardamoms 12

METHOD

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.

Simmer.

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.

MILK BURFI

Milkpowder 300gms

Sugar 240gms

Water 100ml

Cardamoms 10

Nuts 1tbsp

METHOD:-

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 to cool.

Decorate with nuts and cut into pieces.

NOTE: Rose water also can be added to the sweet.

GULABJAMOON

This method is with milkpowder.

Milkpowder 250gms

Allpurpose flour 1½tbsp

Baking powder 1tbsp

Ghee For deep frying

Milk 1tsp

Sugar 1cup

Water 2ooml

Rosewater 2tbsp

METHOD:-

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 the heat.

Make it into walnut sized balls.

Deep fry slowly in the ghee to golden brown(do not burn them).

Dip the jamoons directly into the syrup.

Soak them for 3 hours.

Garnish with fried nuts before you serve.

Stuffed jamoons:

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.

KAALA JAMOON

Khoya 350gms

Ghee For frying

Paneer 200gms

Allpurpose flour 50-60 gms

Sugar 500gms

Water 4-5 cups for syrup

Cardamoms ½tsp powder

Milk 1tbsp

METHOD

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 the heat).

Allow 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.

RAWA LADDO

Semolina 2 cups

Sugar 2§ups

Water 1½ cup

Ghee 1cup

Nuts 3cups(mixed)

Fresh coconut 1½ cup(grated)

Milk ½cup

Cardamoms 8(powdered)

METHOD:-

Sieve semolina and fry it in 1tbsp ghee to pinkish brown colour.

Saute`all nuts in tsp ghee or 1 minute,keep aside.

.Grate the coconut (avoid the black part).

Add it to the roasted semolina,pess it and cover with a tight lid for ½ hour.

Meanwahile 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 container.

They can be stored for 2 weeks.

COCONUT LADDOO

Fresh coconuts 3

Sugar 200gms

Cardamoms 12

Cashewnuts 12(bits)

Condensed milk ½ tin( 200ml)

Ghee 1tsp

METHOD:

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.

Add cardamoms.

Pour it into a greased plate and garnish with nuts.

Cut in to desired bits.

CASHEWNUT LADDOo

Cashwnuts 300 gms

Sugar 200 gms

Milk 3tsp

Yellow colour 1 pinch

METHOD:-

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)

Gramflour 2cups

Sugar 2cups

Pure ghee 2cups

Cardamoms 8

Cashewnuts 6(broken)

Rosewater 2 drops

METHOD:-

Sieve gram flour.Heat ghee.

Fry flour in ½cup ghee till it gives aroma flavour.

Grind sugar to a fine smooth powder.

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.

GROUNDNUT LADDOo

Groundnuts 300gms

Jaggery(goor) 250gms

Dessicated coconut 50gms

Little rice flour or gramflour

METHOD:-

Roast ground nuts until it gives fine flavour.

Stir continuously when they are roasting.

Remove the peel,grind ½ portion coarsely.

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)

Sesame seeds 3 cups(husked)

Sugar 2 cups

Cardamoms 2 pods(seeds)

METHOD

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 well.

When it is warm make walnut size balls.cool it and store for 3 weeks.

PURI LADDOO

Allpurpose flour 2 cups

Milk ½cup

Little salt

Sugar 1½ cup

Water 1 cup

Cardamoms 8 pods

Oil/ghee For deep frying

METHOD:-

Make puri dough with flour and milk,salt.

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.

RICEFLAKES LADDO(POHA)

Rice flakes(thin) 3 cups

Sugar 2 cups

Water 1½ cups

Cardamoms 8

Milk powder 50 gms

METHOD:_

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.

RICEPUFFS LADDOO

Called as "murmura" also

Ricepuffs ¼ kg

Jaggery 150gms

METHOD:-

Ricepuffs should be crispy.

Just saute` them for 2 minutes on a tawa.

Cool them.

Make a thick syrup with jaggery.

Add immedietely ricepuffs to the syrup and make laddos at once.(lemon size).

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.

BOONDI LADDOO

Gramflour(fresh) 500gms (2cups)

Sugar 400gms(1½ cup)

Ghee 4tsp

Raisins 12

Cashewnuts 12

Cardamoms 10(powder)

Almonds 12(chopped)

Refined oil+ghee For deep frying

Yellowcolour 1 tsp

Saffron strands 10

METHOD:-

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)

Gramflour 2 cups

Sugar or jaggery 2cups

Ghee&oil For deep frying

Sodium bi-carbonate 1 pinch

Cardamoms 15(powder)

METHOD:-

Make batter for sev with sieved gramlour and sufficient water.

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.

MALAI LADDOO

Codensed(sweetend)milk ½ tin(approx 210 ml)

Milk powder 150gms

Cardamoms 8(seeds)

Almonds (soaked&mashed)

Cornflour 1½tbsp(if needs)

Sugar 2tbsp

METHOD:-

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.

Stir well.

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.

PISTACHIOS LADDOO

Pistachioes 2cups

Sugar 2cups

Water 1cup

Cashewnuts 10

METHOD:-

Roast pistas for 3 minutes.Roast cashewnuts.

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 400gms

Jaggery(white&fresh) 300gms

Cardamoms 12

Oil for deep frying

METHOD:-

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)

Almonds 3 cups

Sugar 2 cups

Vanilla sugar 2tsp

Almond flakes 1 tsp

METHOD:-

Soak ½portion of almonds.Remove the peel.Grind to thick paste.

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 powder.

Mix well.

Make walnut size balls(laddos) when the dough is warm.

MOONGDAL LADDO(GREENGRAM)

Green gram(moongdal split) 1 cup

Fresh ghee 2 cups

Cardamoms 10

Sugar 1½ cup

Dry coconut powder ½ cup

METHOD:-

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.

COLOUR LADDOO

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.

KAAJA -1

Allpurpose flour 1kg

Sugar ½ kg

Ghee 8 tsp

Baking powder 2tsp

Ghee/ 250gms

refined oil for deep frying

Gramflour 2tbsp

Sugar&ghee 1½tbsp

METHOD:-

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 diluted) .

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.

KAAJAS-2(madatha kaaja)

Allpurpose flour ½kg

Riceflour 100gms

Sugar powder 20 gms

Vanilla sugar 2tsp

Ghee 150 gms

Sugar 350gms

Water 200ml

Ghee /oil deep frying

Baking powder 1 pinch

FOR DOUGH:-

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 water.

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 roti.

Slightly Press 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.

KAAJA-3

Allpurpose flour ½ kg

Sugar ½ kg

Yoghurt or curd 1 cup

Cooking soda 1tsp

Ghee(thick) 250 gms

Oil for frying

METHOD for kajas

Sieve and mix two flours,curd cooking soda and ghee to make soft dough.

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 puri dough.)

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 badushas.

Serve after they cool.

MAWA CUPS

Mawa (khoya) 150gm

Paneer(cottage cheese) 50gms

Fresh coconut 2cups

Condensed milk(sweetend) ½tin(200ml)

Milk powder 1tbsp

Almonds powder ½tbsp

Mithai colours Red & green

Red cherry or green cherry Fresh fruits

Fresh cream for garnishing

Vanilla essense.

METHOD:-Make coconut burfi first with coconut and almonds powder.

And ½ cup sugar,cook till it becomes smooth mass.keep on stirring until done.

Divide into two parts. Add two different colours.Keep a side.

Add paneer(crush well),khoya and milk powder along with condensed milk.

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 them like

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 slightly press

the edges.

Now it shows a flower with different petals.( Use a knife to trim the edges)

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).

GREENGRAM MYSOREPAK-3

Greengram(mung dal) 2tsp

Gramflour 1cup

Soya beans powder 1tsp

Ghee (warm) clrified butter 2cups

Cardamoms powder 2tsp

Saffron pinch

METHOD.-

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.

Keep aside.

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 paste.

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 minutes.

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

Gram flour 1tsp

Fresh compressed yeast 7gms

( or 1/2 t Dried
yeast)
Lukewarm water ½cup

Saffron strands(soak into a cup of
boiling water for

10 minutes before use) 1/4tsp

2 tbsp Boiling water
Yoghurt 1tbsp

oil for frying
For Syrup:-
3 cups Sugar 3cups

Water 3cups

Light corn syrup 1 tbsp

Liquid orange food colouring 1 1/2 tsp

METHOD:t

Make sugar syrup and keep aside.

Syrup:

Heat sugar 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.
Pour 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 well
until batter is very smooth.

Add yoghurt and beat again. Leave to rest for 1 hour.

Batter will start to become frothy.

Beat vigorously again before starting to fry jiebis.

(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
batter, 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

Breadslices 12

Dessicated coconut powder ½cup

Poppy seeds 1tbsp(roasted)

saffron threads

Sugarpowder 120gms

Cashewnuts

Almonds Blonched and chopped

Cardamoms 5 powder

Ghee/butter 6-8tsp

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

Ricottacheese 150gms(grated)

Milk powder 60gms

Sugar 3/4 cups

Butter 50gms

Saffron threads

Pistachioes

Cardamoms

Method:-

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

pistachios

Method: Mix top four ingredients together and cook on low heat till dry and crumbly. Add last three ingredients and blend while still warm.

Ras Malai

Ricotta Cheese 800gms

Half and Half 650ml

Sugar 2½ cups

Cardamon

Bay leaf 1

Vanilla 1 tsp.

Rose Water

Method:

In abaking dish place&cover with aluminium foil and gratethe cheese andad with

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                2cups
sultanas                          1cup
cup of milk                        1cup
egg lightly beaten with a fork
egg white                           1
egg

sugar                          1tbsp
icing sugar
oil for deep frying

Method:

Sift the flour into a bowl and make a well in the center.
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 brown.
Remove with a egg flip, drain on paper, roll in icing sugar and serve warm.

BADUSHAWS(my method)

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.

Allpupose flour               2cups

Thick curd/yoghurt            1cup

Ghee                          3/4 cup

Baking soda

sodium-bi-corbonate

Lime juice                    1/2 tsp

Essence                       any

Syrup:-

sugar                         3cups

water                         11/2 cups

Little milk                   to remove the dust over syrup

Garnishing:-

any crushed nuts,saffron strands.

Ghee mixed oil                   for deep frying

Method:-

Mix soda,bakind soda and flour,sieve them.

Crush the nuts and keep aside.

Beat vigorously curd,little sugar,gheeto a

foamig consistance.

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

curd!

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

Allpurpose flour                 250gms

Sugar                             2tbsp

Ghe.

Roast the poppyseeds.

Sieve flour.

Add butter,sugar and rub as bread crumbs.

If required add little water and make a

thin roti.

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                       60gms

Poppyseeds

Cloves

Deep frying                        ghee

Mehtod:-

Powder sugar

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

sugar syrup.

KESARI BHAT

Basmati rice (uncooked) 1 cup

Saffron threads 1/4 cBoiling water 2 cups Water

1 Cinnamon stick

5 Whole cloves 1/4 t

salt

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

Method:-

Place rice in a strainer and rinse with cool water . Set aside.

Add boiling water to saffron and let soak for 10 to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan

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.

PALATHALIKALU

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

Method

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

PALATHALIKALU-2

1/2 litre milk 50g rice flour

150g sugar/jaggery

1/4 cup grated coconut

25g cashew nuts

3 tbsp ghee or butter

1 cup water

1/2 tbsp powdered cardamom.

Method:-

Cooking: 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.

KAJJIKAYA

Karanji

Wheat flour                                                                        1cup
Ghee                                                                                31/2 tbsp
Salt
Oil/ghee                                                                                500gms
Grated coconut                                                          1cup
cups Sugar                                                                       31/2cups
Milk                                                                          11/2-2cups
Almonds
Raisins
Cardamom powder
Poppy seeds

Method

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 than sugar.

RASMALAI-2

Carnation Milk Powder             1cup
1/2 cup Bisquick OR

Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
Melted butter                 11/2tbsp

Milk for dough

Syrup:-
Sugar                   21/2cups
water                    1cup
Oil+ghee for frying

Method:-

For dough:-

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

Rasgullas 1 can

sugar                        21/2tbsp
whipping cream                    50ml
Ground cardamom
slivered almonds                  3tbsp

Method:-

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.

JILEBI-2

Allpurpose flour 1cup
Gramflour 2tsp
Jilebi colour Or Mithai colour(pinch)
Thick curd 1/2 cup
Sugar 2 cups
sodabi carbonate 1 pinch
Saffron strands 1/2 tsp
Oil&ghee for frying

Method:-
Mix sugar in a cup of water.
Boil for 3 min.
Mix all purpose flour and gram flour.
Add curd and colour into it.
Add little water and finally add soda.
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 sides.
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.
TIRANGA LADDOO

Greenapple thinly peel grated1/2cup

Carrot 1cup

Suagar (powdered)1cup

Warm ghee 1tbsp

Cardamoms Coarsely ground

Pistachioes Chopped legnthywise

Finesemolina 1/2cup(roasted)

Fresh,white,coconut 1/2grated

Kissmiss 2tsp

Saffron strands

Roasted poppy seeds 1tbsp

Method:-

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

pista crush,serve!

1.GULABJAMOON WITH PANCAKE MIX/BISQUICK

Cornation milk powder 1cup

Bisquick 1/2cup

OR

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

For syrup:-

Suagr 2cups

Water 1cup

Rose essence optional

Method:-

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 warm aside.

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!!

2.PLAIN PEDHA

It is somewhat like mini cheese cake.

Whole milk 3cups

Cream milk 1cup

Sugar 4tbsp

Ghee/butter 1tsp

Chopped pista 12

Lemon juice 1/2tsp

Cardamom 1/2tsp

Method:-

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

RICOTTA CHEESE

Tem:-180*c,time:-10-15min.

Ricotta cheese/

paneer(freshly made) 1cup

Ghee ½ cup

Cardamoms 1/2tsp

Sugar 1/2cup

Yellow colour 1 pinch(optional)

Pista halves 1tbsp

Method:-

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!

TRICOLOUR LADDOO

Green apple peel only1/2cup

Fine semolina 1/2cup

Warm ghee 1tbsp

Sugar 1cup(powdered)

Fresh coconut only white part1/2cup

Carrot Grated&squeezed 1/2cup

Pistachioes 11/2tbsp

Saffron strands

Poppyseeds roasted 1tbsp

Cashew broken 1tbsp

Method:-

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.

EASY RUBDI

Cream milk 1/4ltr

Greencardamoms 1(PEELED)

Cold milk

+ 1tbsp+

Cashewpowder 1tbsp+

Suagr 3tsp

Rose water 1/2tsp

Cardamoms powder 2tsp

Raisins 1tsp

Almond flakes 2tsp

Pista flakes 1tsp

Rose petals Few

Method:-

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

Rabdi.

Remove and add rose water,cardamom powder.

Spoon into the desserts bowls(serving bowls)sprinkle raisins,nut flakes,finally decorate rose petals,

Serve chill!

Note:-Can be served hot OR chill(but it should be in the refrigerated for 2-3 hours,before serve)

Bombay Halwa

Corn flour         1 cup
Sugar              1¾ cup
Water              3 cups
Chopped cashew & almonds
Kesar powder          ¼ tsp
Ghee                  4 tbsp

method
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.