TRADITIONAL SWEETS

RAVA LADDU

Ingredients

Rava-1 kg
Sugar-1 kg
Elaichi-7
Raisins, cashewnut
Ghee-1/2 cup

Method

Roast rava in ghee till golden brown.
Do sugar syrup.

Stir and add roasted rava,elaichi powder without lumps.

Off the stove.
Add ghee fried raisins and cashew nut and mix all evenly.
Close the lid and keep for sometime till it semi cooled and sets.
Then do balls.

Note-can add kopra or dry roasted coconut .

CREATIVE SWEETS

1.CASHEW BALLS

Ingredients

Cashewnuts-20
Coconut scrapped-1 cup
Black sesame-2 tsp
Moongdal-1 cup
Ghee-2 tsp
Elaichi-10
Jaggery-1 cup
Rice flour or maida-1 cup
Oil or ghee-to fry

Method

In ghee roast cashew nuts till golden brown and keep aside.
In remaining ghee roast moongdal till smell comes.
Dry roast sesame till it splutters.
Dry roast coconut till smell comes.
Powder cashew, moongdal, sesame, coconut, elaichi coarsely.
Make the jaggery to little thick syrup. Add in the powder and do balls.
With the rice flour or maida add water and do batter.
Dip the balls in batter and fry in oil or ghee till golden brown.


2. MILK KOLUKATTAI

Ingredients
Rice-1 cup
Sugar-1/2 cup (as per you need)
Salt-a pinch
Coconut milk-2 cup
Milk-1 cup
Elaichi-7

Method
Soak and grind rice to batter.
Add salt.
Pour on a cloth little by little (to make little dry)
Do tiny balls.
Steam cooks it.
Boil coconut milk lightly, add sugar and elaichi powder.
Soak the cooked balls in it.
Add needed milk and serve.




3. JAGGERY MURUKKU

Ingredients
Jaggery-1 cup
Fresh rice flour-1 cup
Coconut milk-2 stages
Thick coconut milk-1 cup
Dilute coconut milk-2 ½ cups
Elaichi-1 tsp of powder
Salt-1 pinch
Ghee-1 tsp

Method

Sieve the rice flour and salt together.
Boil water; add in the flour to do soft dough (without lumps)
Dilute jaggery with thin coconut milk and strain it.
Then allow it to boil in elongated vessel, while boiling squeeze the dough with squeezer (murukku squeezer) to a wide round or do small circles using dough and put all the circles in boiling jaggery.
Allow it to cook. (2 -4 mts)
Pour thick coconut milk, elaichi, ghee.
Boil it once.




4. PANEER CASHEW BALLS

Ingredients

Cashewnut(powdered)-1 cup
Fresh paneer-1 cup
Maida-2 tbsp
Milk-2 tbsp
Milkpowder or khoya-1/2 cup
Sugar-3/4 cup
Cherry fruits

Method

Dry roast maida till smell comes.
Mix maida,sugar(powdered),cashewnuts,khoya,paneer,milk to a soft dough without lumps.
Do small balls and press lightly in centre .Keep cherry on centre.


5.COCONUT PIRNI

Ingredients

Rava – 1cup
Milk-2 cup
Sugar – 1 cup
Coconut scrapped -1 cup
Ghee-1/4 cup
Elaichi-3

Method

Roast rava with ghee and keep aside.
Dry roast coconut lightly.
Boil milk ,add rava and cook in low flame.
Add sugar and mix.
Add coconut,elaichi powder and mix .
Fry raisins and cashew nut in ghee ,add it and mix evenly.
Serve as it is or do balls.




6.RAGI BONDA

Ingredients

Ragi flour-1 cup
Rice flour-1/2 cup
Sugar-1 cup
Coconut scrapped -1/4 cup
Elaichi powder -1/4 tsp
Raisins-10
Soda salt-a pinch


Method

Mix all the ingredients together without lumps.
Add water and do batter.
Using spoon take the batter and fry in oil.





7. SOYA JAMUN

Ingredients

Soya-1/2 cup
Urad dal-1/4 cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Colour powder
Rose essence (option)

Method

Soak soya for 6 hrs,
Soak urad dhal for 15 mts.
Grind both together to fluffy and thick batter.

Fry in oil as small balls.

Do sugar syrup (as for jamun).add cardamom powder, colour powder, rose essence.
Allow the balls to soak in syrup.




8. STUFFED BREAD ROLLS


Ingredients

Bread slices-10
Khoya-1/4 kg
Raisins, cashew nuts, pista, badam-(chopped)-2 tbsp
Sugar-3/4 cup
Elaichi powder-1/4 tsp

Method

Mix chopped nuts with khoya and do balls.
Cut the edges of the bread.
Dip the bread in water and squeeze it.
Keep the balls in edge of bread and roll it.
Fry in oil or ghee till golden brown.

Do sugar syrup.
Allow the rolls to soak in syrup for 10 mts.
Arrange the rolls in a tray, sprinkle sliced pista on it.




9. APPAM

Ingredients

Rawrice-2 cup
Uraddal-1/2 cup
Kopra-1 tbsp (option)
Coconut scrapped-1/4 cup
Sugar-2 cup
Raisins, cashewnuts
Soda salt-a pinch
Oil
Elaichi powder-1/2 tsp


Method

Soak and grind rice and dhal to thick batter.
Take thick milk from coconut.
Add kopra, sugar, elaichi, raisins, cashew nuts, coconutmilk, and sodasalt to the batter and mix to bajjiflour (batter) consistency.
Heats oil in a kadai, take a laddle of batter and pour in oil. Fry till cooked not till crispy.

Note: make the same batter to idly batter consistency and do small sweet idly.
Can use jaggery instead of sugar.




10. CASHEWNUT JAMUN

Ingredients

Cashew nut powder-1/4 cup
Maida-1/2 cup
Elaichi-3
Milk-1/4 cup
Sugar-1/2 cup
Water-1/4 cup

Method

Mix Maida, cashew nut powder, milk to soft dough.
Do small balls and fry in oil.
Do sugar syrup. Add elaichi powder.
Allow the fried jamuns to soak in syrup.
While serving garnish with sliced pista or cherry.


11. JACKFRUIT CAKE

Ingredients

Jackfruit-20
Jaggery-1/2 cup
Elaichi-4
Rice-2 tbsp
Ghee
Raisins, cashewnuts

Method

Grind jackfruit, jaggery, elaichi, soaked rice to batter.
Add ghee fried raisins and nuts.
Pour in a ghee greased tray, close with lid and steam cook it or in pressure cooker leave 5-6 whistles.
Cut the cooked cake to required shape and serve.
Garnish each piece with cashew nut.



12.RAVA PAN CAKE

Ingredients

Rava-1 cup
Sugar-1 cup
Nuts
Curd-1 cup
Ghee-1 tbsp

Method

Mix all the ingredients together.
Put this mix in pressure pan and close the lid.
Cook in simmer for ½ hour.(no need of whistle)
Cool it ,cut it and serve.


13. MOONGDAL APPAM

Ingredients

Moongdal-1/2 cup
Jaggery-1 ½ cups
Raw rice-4 cup
Elaichi-4
Ghee, oil-to fry

Method

Soak rice, strain and dry the water.
Do powder.

Semi cooks the moongdal and mashes it.

Do jaggery syrup, add mashed dal and mix well.
Allow it to cool.
Add rice flour, elaichi powder and mix to batter.

Heat ghee and oil.
Pour a ladle of batter in oil, fry till golden brown.



14. MOONGDAL SOMAS

Ingredients

Raw rice flour-200 Gms
Sugar-500 Gms
Butter-200 gm
Moong dal-200 Gms
Oil-to fry

Method

Dry roast the moongdal lightly and steam cook it and powder it.
Powder the sugar.
Mix rice flour and butter evenly, add moong dal powder and make soft dough.
Do small balls of same size.

Flat the balls on a leaf by applying little ghee or oil.(press in hand)
Keep 1 tsp sugar powder in centre and fold like somas and join the ends.

Fry in oil or dalda in medium flame.
Arrange the fried somas and sprinkle sugar powder when it is hot.



15.URAD JAMUN IN COCONUT MILK

Ingredients

Urad dal-1 cup
Coconut shredded from ½ coconut
Sugar-2 cup
Elaichi-3
Cashewnut-1/4 cup
Oil-to fry

Method

Soak urad dal and grind to thick batter.add little salt.
Soak cashew nuts and grind to paste.
Add batter and paste together.

Take milk from coconut and make it as ½ litre.
Boil it .
Add sugar ,dissolve and boil once.
Add elaichi powder and off stove.

Fry the batter as small balls in oil till golden brown.
Soak in coconut milk for 5 mts and serve.



16. RAVA COCONUT CAKE

Ingredients

Rava-250 Gms
Coconut-1/2
Ghee-100 gm
Sugar-400 gms
Elaichi-3
Raisins and cashew nuts

Method

Roast rava in little ghee lightly.
Dry roast the coconut till golden brown.
Do sugar syrup.
Add rava and coconut and mix evenly.
Add ghee, raisins, cashew nuts and elaichi powder.
Mix all till rolling consistency.
Set in ghee greased tray and cut to shapes after it gets cool.


17. SWEET POORI

Ingredients

Maida-3 cup
Milk-1 litre
Sugar-2 cup
Elaichi-4
Oil
Salt-1/4 tsp

Method

Make maida and salt to soft dough.

Boil milk till it reduces to ½ litre.
Add sugar and elaichi powder and mix evenly.

Do tiny pooris from the dough.
The fried pooris are dipped in sweet milk and arrange in tray.
Serve it hot.

Note:
Do the pooris in bottle cap size.
Fry in oil and soak in milk.
Serve with milk like jamun.




18.JACKFRUIT CAKE

Ingredients

Raw rice-1/2 kg
Boiled rice-1/2 kg
Sugar-3/4 kg
Jackfruit -30 pieces
Coconut milk-1 cup
Butter-50 gm
Elaichi-10

Method

Make the rices to powder.
Do jackfruit to paste.
Do sugar syrup.

Mix coconut milk,sugar syrup,butter,rice flours,cardamom powder to batter.

Put this mixture in ghee greased tray and steam cook it.
Cut and serve.

BURFI RECEIPES

1.BASEN CAKE

Ingredients

Basen flour-1 cup
Milk-1 cup
Coconut-1 cup
Ghee-1 cup
Sugar-3 cup
Cashew nuts-10

Method

In a heavy bottom vessel put all the ingredients except ghee.
keep on stove.
Mix till paste consistency.
Add ghee little by little and mix till alva consistency.
Set in a ghee greased tray.
Cut in to shapes.



2. CARROT PUMPKIN BURFI

Ingredients

Grated carrot-1 cup
Grated (red) pumpkin-1cup
Milk-1 lt
Sugar-1 1/4 cup
Ghee-1/2 cup
Cashewnut-1/4 cup
Elaichi-5

Method

In little ghee sauté carrot and pumpkin till raw smell goes.

Boil milk, add sugar and mix lightly.
Add carrot and pumpkin, cook till rolling stage.
Add ghee (if need), stir till rolling stage.
Add elaichi powder and ghee fried cashew nuts.
Mix well.

Set this mixture in ghee greased tray.
Sprinkle roasted nuts, press lightly.
Set it, cut it and serve.


3.RAVA CASHEWNUT BURFI

Ingredients

Rava-1 cup
Cashewnut-1/2 cup
Sugar-1 ½ cup
Sugarless khoya-100gm
Ghee-3/4 cup
Silver foil
Elaichi powder-1 tsp

Method

Coarsely powder the cashew nut.
Roast the rava in ¼ cup ghee till colour changes.
Add cashew nut and mix lightly.
Add khoya, off the stove. Mix all well.

Do sugar syrup. Add the cashew, rava, khoya and off stove.
Mix all well without lumps.
Add ghee and mix till unstuck stage.
Set in a ghee greased tray, spread silver foil on top, press lightly.
Set it, cut it and serve



4.MANGO BURFI

Ingredients

Ripe mango diced-1 cup
Milk-3 cup
Sugar-2 cup
Ghee-100 gms
Cashewnut
Saffron
Mango essence- 2 drops

Method

Steam cook diced mango.
Boil milk till it reduces to 1 cup.cool it,add mango.
Do sugar syrup,add mango and milk.mix well.
Add ghee and stir well to thick consistency.
Set in ghee greased tray,sprinkle ghee fried nuts and saffron,lightly press it.
Set it ,cut it and serve.



5.MAIDA CAKE

Ingredients

Maida-1 cup
Sugar-1 ¾ cup
Milk-1 ½ cup
Vanilla essence -1 tsp
Dry fruits-little
Ghee -1 tsp
Salt-a pinch

Method

Boil milk, add sugar (in low flame) and dissolve it.
Cool it.
Sieve maida, dryfruits and salt, mix evenly.
Add all the ingredients (except ghee) together without lumps.
Pour in a ghee greased bowl or tray, close the lid.
Keep inside the cooker (with water) and leave whistles.
Cut the cooked cake to desired shape and garnish with cherry.



6. MOONGDAL BURFI

Ingredients

Moongdal-200 gms
Cashewnut-100 gm
Coconut-1/2
Ghee-250 gms
Elaichi-6
Nutmeg-little
Sugar-noted below
Colour powder

Method

Roast the moongdal with little ghee to golden brown.
Grind dal, cashewnut, coconut (scrapped) to fine batter.
Add colour powder and mix.
(If the batter comes 1 cup, take 2 ½ cup sugars)

Do sugar syrup, add the batter and keep on stir it.
Add ghee side by side and stir.
Add elaichi, nutmeg powder and stir till thick consistency.
Set in ghee greased tray.



7.MILK COCONUT BURFI

ingredients

milk-1/2 lt
coconut-1/2
sugar-200 gms
ghee -2 tbsp
elaichi-4

method

boil the milk,keep in medium flame.
Add shredded coconut in milk and mix evenly.
Allow it to boil 5 mts,then add sugar and mix evenly without lumps.
When it starts to stick ,add ghee and mix well till rolling consistency.
Add elaichi powder.mix and set in a ghee greased tray.


8.CARROT MYSOREPA

Ingredients

Carrot-2 cup
Bengalgram flour-1 cup
Ghee-2 cups
Sugar-3 tumbler
Milk-1 cup
Broken cashewnuts-10

Method

Dry roast flour and keep aside.
Grind carrot to paste.
In heavy bottom vessel add sugar,1 cup water,milk,carrot paste and mix evenly.
Stir well till medium thick consistency.
Add hot ghee (little) and flour( little)
Likewise add all little by little,add ghee fried nuts .
keep on stirring till foaming consistency.
Add a pinch of soda salt, mix and pour in ghee greased tray.
Set and cut it.



9.BEATEN RICE BURFI

Ingredients

Beaten rice-250 gms
Coconut-1
Bengal gram flour-1 tbsp
Milk-1/2 litre
Sugar-500 gms
Ghee-150 gms
Color powder
Cardamom powder-3/4 tsp

Method

Clean the beaten rice,roast it with little ghee and powder coarsely.
Dry roast the flour till smell comes.
Scrap the coconut like powder.
Mix all evenly.

Boil the milk and reduce to half of its volume.
Add sugar and dissolve it.add colour powder.
Add the powdered mixture and mix without lumps.
Add ghee and stir till unsticky consistency.
Add cardamom powder ,mix evenly.

Set in a ghee greased tray.cut and serve when it gets cool.



10.PEANUT BURFI

Ingredients
Basen flour-1 cup
Coconut scrapped -1 cup
Ghee-1 cup
Milk-1 cup
Sugar-2 ½ cup
Peanut(roasted and take skin)-1 cup

Method

Coarsely powder the peanuts.

Dissolve basen,coconut,sugar,milk together.
Add ghee in it .
Add powdered nuts and mix all evenly.
Now keep this mixture in stove and mix till rolling stage.

Set in ghee greased tray and cut it.



11.JACKFRUIT BURFI

Ingredients
Jackfruit-20 pieces
Sugar-100 gms
Ghee-100 gms
Elaichi-5
Cashewnuts-50 gms

Method
Chop the jackfruit minutely.

Do sugar syrup,add jackfruit and stir well.add ghee and fried cashew nuts,elaichi powder.
Mix all evenly till thick consistency and set in ghee greased tray.
Cut and serve.

HALWA RECEIPES

1. RAVA PINEAPPLE CESARI


Ingredients
Rawa (sooji)-1 cup
Sugar-2 cup
Water-4 cup
Ghee-1/2 cup
Cashew, raisins-little
Pineapple pieces-1/2 cup
Pineapple essence-1 tsp
Cesari colour-a pinch

Method

Roast the rawa in little ghee till smell comes and keep it aside.
Heat ghee, fry cashew nuts till medium brown, adds raisins and fry it.
Add water and allow it to boil.
Add yellow colour powder and rawa, mix without lumps.
Cook it.
Off the stove.
Add pineapple pieces and essence. mix well.






2. BREAD BANANA ALVA

Ingredients

Bread crumbled-1 cup
Banana crushed-2
Sugar-1 1/2 cup
Ghee-1/4 cup
Elaichi powder-1/2 tsp
Coconut scrapped-1 cup
Cashewnuts-10
Raisins-10
Vanilla essence-1 tsp(option)

Method

Heat ghee fry cashew, then raisins.
Add bread fry lightly.
Add coconut, mix for 2 mts.
Add banana, elaichi, sugar, vanilla essence.
Stir well till alva consistency.



3. BREAD ALVA

Ingredients
Bread crumbled-1 cup
Sugar-1 1/2 cup
Ghee-1/4 cup
Elaichi powder-1/2 tsp
Coconut scrapped-1 cup
Cashewnuts-10
Raisins-10
Rose essence-1 tsp (option)

Method
Do sugar syrup, add coconut and mix well.
Add breadcrumbs, stir well.
Add ghee, elaichi, stir well till alva consistency (ghee comes out)
Add rose essence and ghee fried cashew and raisins.




4. RAVA ALVA

Ingredients
Rava (sooji)-1 cup
Sugar-2 cup
Milk-3 cup
Water-1 cup
Ghee-1 cup
Cashew, raisins
Elaichi-4

Method

Roast the rava in little ghee till smell comes and keep it aside.

Heat little ghee, fry cashew nuts till medium brown and add raisins, fry it.

Mix milk, water, elaichi powder, sugar, ghee, rava together.
Stir all without lumps on medium heat.
Stir well till alva consistency.
Add fried raisins and nuts.





5. EASY WHEAT HALWA

Ingredients
Wheat flour (samba)-1/2 cup
Ghee-3/4 cup
Sugar-3/ 4 cup
Water-1 ½ cup
Elaichi powder-1 tsp
Colour powder-a pinch

Method
In one stove roast the flour in ghee.
In other stove, mix sugar, water, elaichi powder, colour powder.
Boil it.
When it starts boiling pour it in roasting wheat (carefully).
Stir it well till Alva consistency.


6. PEANUT ALVA

Ingredients

Peanut (roasted)-1 cup
Sugar-1 ½ cups
Ghee-1/2 cup
Elaichi-5

Method

Remove the skin from nuts, soak in luke warm water.
Grind to paste.

Do sugar syrup.
Add peanut paste.
Stir it well.
Add ghee side by side and keep on stirring till alva consistency.
Add elaichi powder. Mix well.

Garnish with chopped nuts


7. MAIDA HALWA

Ingredients

Maida-1 cup
Milk-1 cup
Sugar-2 cup
Ghee -1 cup
Elaichi-5
Colour powder-a pinch

Method
In little ghee roast maida till smell comes.

Mix milk,sugar,maida,colour powder without lumps.
Keep in stove,stir till rolling stage.
Add ghee side by side and keep on stirring till alva consistency.
Add elaichi powder ,any nuts preffered.mix well.





8. SEMIA HALWA

Ingredients

Semia -1 cup
Milk-1/2 lt
Sugar-2 cup
Elaichi-5
Kopra-50 gms(option)
Ghee fried raisins and nuts
Ghee-1/4 cup

Method

Roast semia in ghee till golden brown.
Boil milk ,add semia and cooked it.
When the milk is absorbed ,add sugar,colour powder,elaichi powder and mix it.
Add ghee and mix till unsticky level.
Add kopra if need and mix.
Set in ghee greased tray.
Sprinkle nuts and raisins and lightly press it.
Set, cut and serve.


9. BEATEN RICE HALWA

Ingredients
Beaten rice-1 cup
Sugar-1 ½ cup
Milk-1 cup
Water-if required
Colour powder
Saffron-a pinch
Ghee -1/4 cup
Cashewnuts,cucumber seeds-little
Elaichi powder -1/4 tsp

Method

Roast the beaten rice in little ghee and coarsely powder it.
Boil milk ,(add water if in need )add powdered rice,cook it.
Add sugar,mix well.
Add colour ,elaichi powder, nuts,saffron and mix well.
Add ghee and mix till halwa consistency.



10. SWEET POTATO HALWA

Ingredients

Sweetpotato-1 cup(cook and mashed)
Jaggery-1 ½ cup
Elaichi powder-1/4 tsp
Nutmeg powder-a pinch
Ghee-1/4 cup

Method

Dissolve jaggery,strain it.
Allow it to boil and do syrup.
Add mashed s.potato,elaichi and nutmeg powder and mix well.
Add ghee and mix till rolling stage.
Sprinkle ghee fried nuts.




11. MANGO ALVA

Ingredients

Mangopulp-1 cup
Sugar-1 3/4 cup
Ghee -2 tbsp
Mango essence and colour
Saffron(option)

Method

Do sugar syrup.add mango pulp and mix well.
Add essence and colour, mix well till shiny stage.
Add ghee and mix till alva stage.
Note:little khoya can be added for extra taste.



12.DATES ALVA

Ingredients

Dates-1 cup (paste)
Coco powder-2 tsp
Sugar-2 cup
Elaichi-6(option)
Ghee-1/2 cup

Method

Dates paste: soak dates in milk and paste it.

Do sugar syrup. Add dates paste and coco powder.
Stir in low flame, add ghee side by side and stir well till alva consistency.
Sprinkle chopped nuts.


13.COCONUT HALWA

Ingredients

Coconut-1
Raw rice-1/2 cup
Sugar-1 ½ cup
Ghee -1 cup
Elaichi-3
Cashewnuts
Colour powder

Method

Soak the rice for ½ hour.
Scrap the coconut.
Grind rice and coconut to fine paste.

Mix paste and sugar in a heavy bottom vessel.
Keep on stirring,add ghee side by side.
Add colour powder,ghee fried nuts and elaichi and remaining ghee.
Stir till alva consistency.


14. COCONUT HALWA

Ingredients
Coconut-1
Raw rice-1/4 cup
Elaichi powder-1 tsp
Cashew nuts
Ghee-3 tbsp
Jaggery(crushed)-1 cup

Method
Soak rice and grind with scrapped coconut to smooth paste.
In a heavy bottom vessel mix the paste,jaggery and elaichi powder and mix all evenly till rolling stage(doesn’t touch at the sides of vessel).
Fry cashewnuts in ghee and add in halwa.
Stri well till halwa consistency.