Appam Badam Kheer Carrot Payasam Chakara Pongal Coconut Burfi Kesari Rice Payasam Rice and Coconut Payasam Moong Dhall Payasam Rava Laddu Paal Poori Poli Fruit Salad Method 1 Fruit Salad Method 2
Appam
Ingredients Cream of Wheat (Rava)1 cup All purpose flour (Maida) 1/2 cup Wheat flour 3/4 cup Jaggery 11/2 cup Milk 1/4 cup Oil for frying Cardamom 2 Edible camphor (Pacha kalpooram) optional
Method Soak rava in little water and milk for 30 minutes. Mix maida, wheat flour and soaked rava together. Melt jaggery in boiling water and mix this with the flour mixture. Pound cardamom and add it to this mixture. Add edible camphor. Make small balls and deep fry in oil.Go to Top
Badam Kheer
Ingredients Almonds (Badam) 1 cup Milk 4-6 cups Sugar same amount as almond paste (about 1 cup) Saffron 1/2 t.spoon Kesari powder (color) a small pinch (optional)
Method Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the same amount of sugar aside. Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.Go to Top
Carrot Payasam
Ingredients Carrot 4 washed, peeled and grated Milk 2 cups Sugar same amount as carrot paste Almonds 1/4 cup Condensed milk 1 can Evaporated milk 1 can Saffron 1 t.spoon Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2 Edible camphor (Pacha kalpooram) optional
Method Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind it with grated carrot and milk. Measure the amount of carrot/almond paste, and keep the same amount of sugar aside. Cook the carrot/almond mixture in a pan for 5-10 minutes till the flavour comes out. Add the measured sugar, and let it cook for a few minutes. Add one can of evaporated milk, and condensed milk (or) regular milk and bring it a boil. Fry cashews, raisins and cloves in little ghee and add this to the above. Pound cardamoms, and edible camphor, and add this to the payasam.Go to Top
Chakara Pongal
Ingredients Rice 1 cup Moong dhall 1/4 cup Jaggery 1/2 cup Milk 2 cups Ghee 1 cup Cloves 4 Nutmeg powder 1 t.spoon Cashews 1/4 cup Golden raisins 1/4 cup Cardamom 2 Edible camphor (Pacha kalpooram) optional
Method Roast moong dhall in a pan for 5-10 minutes. Cook rice, moong dhall, milk and 3 cups of water till the rice gets cooked. Melt jaggery, by boiling it little water, and mix this with the cooked rice. Add ghee and keep stirring until everything blends well. Fry cashews, raisins and cloves in little ghee and add this to the above. Pound cardamoms, and edible camphor, nutmeg, and add this to the payasam.Go to Top
Coconut Burfi
Ingredients Coconut 1 cup grated Milk 1 cup Cashews 1/2 cup Sugar same amount as coconut Ghee 1/4 cup Cashews less than 1/4 cup Cardamoms 2 peeled and pounded Butter for spreading
Method Soak cashews in hot water for 1/2 an hour. Grind grated coconut and soaked cashews coarsley with milk, and measure the same amount of sugar and keep it aside. Cook the ground mixture in a pan, and keep stiring it. Add sugar, and ghee and keep stiring until it becomes a fine paste. Fry cashews in ghee and add it to the above. Pound cardamoms and mix it with the above. Now pour it on a buttered plate and spread it evenly. Let it cool for sometime, and cut it into small burfi's.Go to Top
Kesari
Ingredients Cream of Rice (Rava) 1 cup Sugar 1 cup Ghee (Melted butter) 1/2 cup Cashews less than 1/4 cup Golden Raisins less than 1/4 cup Cardamom 2 Edible camphor (Pacha kalpooram) optional
Method Roast rava with 1/4 cup of ghee in a pan for 5 minutes. Add 1.5 cups of water to the above, and keep stirring until the rava is cooked. Now add sugar, and mix everything well. Finally add the remaining ghee and simmer the stove and keep stirring until everything mixes well. Fry cashews, raisins and cloves in little ghee and add this to above.Pound cardamoms, and edible camphor, and add this to above.Go to Top
Rice Payasam
Ingredients Sweetened condensed milk 1 can Evaporated milk 1 can Rice cooked 1/2 cup Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2 Edible camphor (Pacha kalpooram) optional
Method Mash the cooked rice. Mix condensed milk, and evaporated milk, and boil this with the mashed rice. Fry cashews and raisins in little ghee and add this to the boiling payasam. Pound cardamoms, and edible camphor, and add this to the payasam.Go to Top
Rice and Coconut Payasam
Ingredients Rice 1 cup Grated Coconut 1 cup Jaggery 1/2 cup Sugar 1/4 cup Milk 2 cups Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2 Edible camphor (Pacha kalpooram) a small pinch optional
Method Soak rice for 15 minutes in little water. Grind this with grated coconut and boil this till rice gets cooked. Add jaggery, sugar, and milk to this and cook till jaggery melts. Fry cashews and raisins in little ghee and add this to the boiling payasam. Pound cardamoms,and edible camphor, and add this to the payasam.Go to Top
Moong Dhall Payasam
Ingredients Moong Dhall 1 cup Jaggery 1/2 cup Sugar 2 t.spoons Milk 3 cup Water 2 cups Cardamon 2 Edible Camphor (Paccha Kalpooram) a small Pinch Cashews 2-3 t.spoons Ghee 2 t.spoon
Method Roast moong dhall with ghee. Boil this with water, till the moong dhall gets cooked. Add jaggery and sugar to the above and let it cook for till the jaggery melts. Now add milk and let it cook untill everything mixes well. Fry cashews in little ghee and add this to the boiling payasam. Pound cardamoms, and edible camphor, and add this to the payasam.Go to Top
Rava Laddu
Ingredients Fine Cream of Wheat (Rava) 1 cup Powdered Sugar 1 cup Ghee 1/4 cup Cashews less than 1/4 cup Raisins less than 1/4 cup Cardamom 1-2
Method Dry roast rava for a few minutes till the flavour comes out. Mix this rava with powdered sugar. Fry cashews in ghee and mix it with the above. Peel cardamom skin, and pound it well and add it to the above mixture and make small balls.Go to Top
Paal Poori (Sweet Poori)
Ingredients Almonds 1/4 cup Sweetened condensed milk 1 can Evaporated milk 1 can Cream of wheat (Rava) 2 t.spoons All purpose flour (Maida) 2 cups Sugar 4 t.spoons Saffron 1/4 t.spoon Edible camphor (Pacha kalpooram) optional Kesar color a small pinch Cooking oil for frying
Method Soak saffron in little cold milk, and keep it aside. Soak rava in little water for 10 minutes. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes. Add saffron, and kesar color to above and let it cool. Knead maida, soked rava, and sugar into a nice dough, using some cold after. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot.Go to Top
Poli
Ingredients All purpose flour (Maida) 2 cups Cooking oil 1/4 cup Turmeric powder a small pinch Jaggery 3/4 cup Channa dhall 1 cup Thuvar dhall 4 t.spoons Ghee (metled butter) for shallow frying polis Salt a small pinch Cardamons 2-4 skin peeled and pounded
Method Knead maida, cooking oil, and turmeric into a nice dough and keep it aside for 2 hours. Pressure cook channa dhall, thuvar dhall and a pinch of salt. Melt jaggery in a pan, and add the cooked dhall mixture to this, and mix it well. Add the pounded cardamons to this and let it cool. Make small balls and keep them aside. Make them similar to stuffed chappatis with the kneaded dough and the jaggery balls and shallow fry them using ghee.Go to Top
Fruit Salad Method 1
Ingredients Fruits - Apples, bananas, honeydew melons, cantalopes, grapes, pears, mangoes, etc., Walnuts chopped Cashews chopped Raisins Pitted Dates chopped Sweetened condensed milk 1 can Evaporated milk 1 can Rose water essence a small pinch Cardamon 1-2 peeled and pounded
Method Wash and dice fruits, and mix everything well.Go to Top
Fruit Salad Method 2
Ingredients Fruits - Apples, bananas, honeydew melons, cantalopes, grapes, pears, mangoes, etc., Walnuts chopped Cashews chopped Raisins Pitted Dates chopped Honey 3-4 t.spoons Orange juice 1 cups Mango juice 1 cup Sugar
Method Wash and dice fruits, and mix everything well.Go to Top
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