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| Ingredients
:
Milk 1 litre
Raw rice 1/4 cup
Sugar 1 cup
Cardamom 1/2 tsp powdered
Cashewnuts
10
Raisins Method
:
Boil milk. Add raw rice. Keep on low heat and stir constantly
until the quantity reduces to one-half. Add sugar and powdered cardomom. Roast
some cashewnuts and raisins in ghee and add them to payasam. |
Double
Ka Meeta (Bread Pudding) |
Ingredients
:
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted
cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method :
Cut
each bread slice into four pieces. Fry them in clarified butter till golden brown.
Make a sugar syrup by adding half a litre of water to the sugar and boil
it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk
to the sugar syrup. Boil milk until it is thickened.
Arrange the fried
bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar
syrup, double cream and milk alternately over the bread pieces while they are
still hot. Refrigerate and serve as dessert. |
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Ingredients
:
2 kg carrot
1 lt milk
500 gms sugar
500 gms clarified
butter
50 gms almonds chopped
50 gms chopped and fried cashewnuts
Method :
Peel and grate the carrots
fine. Fry the grated carrot in 4 tbsp of clarified butter. When the carrot is
fried well add milk and cook the carrot for 15 minutes. Add the remaining clarified
butter. Garnish with nuts. Serve hot or refrigerated. |
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Ingredients
:
Rice, Moong dal, Gram dal in the ratio 2:2:1
Vellam
Cashewnuts
Raisins
Grated coconut
Method :
Cook rice, moong dal, gram dal in pressure cooker. Dissolve
vellam (about 2/3 of cooked mixture) in little water and heat it. Add the liquid
part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts,
raisins, grated coconut in ghee and add this to the mixture and stir well. Add
some extra ghee while serving. |
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| Ingredients
:
Moong dal 1 cup
Powdered jaggery 1 cup
Gram dal
1 Method :
Steam moong dal and gram dal in a pressure cooker. Mix jaggery in enough
water to dissolve it and bring it to boil. Add cooked dal mixture and heat for
a little while. Add a tsp of cardomom powder. Roast 8 cashews in ghee and add.
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Ingredients
:
Milk 1 litre
Sugar 6 tbsp.
Corn flour 2 tsp.
Green cardamoms 4 (powdered)
Mawa 75 gms. (optional)
Pistachios
5 (grated)
Method :
1. Boil milk
till it is reduced to 1/3rd. Mix in sugar and boil further for 10 mins.
2.
Mix corn flour with 1/4th cup cold milk and add to the boiling milk.
3. Add
cardamom powder and mawa and cook for another 10 mins.
4. Pour in kulfi moulds
/ small cups and freeze for 3 hours. |
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Ingredients
:
Milk 1 1/2 litre
White Vinegar 3 tbsp.
Sugar
3 cups
Flour (Maida) 2 tbsp.
Crushed Green Cardamoms 1 tsp.
Pistachios 10-12
Method :
1. Boil and cool milk.
2. Add vinegar to milk, little by little and
keep stirring.
3. Filter the mixture using a muslin cloth and squeeze
out the water (whey).
4. Place the cheese (paneer) on a board and while
still hot, knead it till no granules are left.
5. Repeat the process
after adding the flour to it.
6. Make small balls from the mixture and
flatten it.
7. Make thin sugar syrup. In a small bowl, mix little flour
with water and add this to the boiling sugar syrup.
8. Add crushed cardamoms
to the syrup.
9. Add the rasmalais to the sugar syrup. Garnish with
grated pistachios. |
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Ingredients
:
Milk 1 litre
Butter 1/4 cup
Sugar 1 cup
Drinking Chocolate 1/4 cup
Method :
1. Boil milk in a vessel till the milk becomes thick and solid.
2. Add sugar and stir well till it turns hard.
3. Add the chocolate
and butter and mix well.
4. When the mixture starts leaving the sides
of the vessel remove it from the stove.
5. Knead well till it becomes
hard.
6. Spread it on a pastry board and cut into small pieces. |
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| Ingredients
:
Besan 4 cups (a bit thicker than ordinary)
Sugar 2
cups (powdered)
Almonds (Badam) 20-25 nos. (chopped)
Ghee
1 cup
Cardamom pwd. 1 tsp.
Method :
1. Heat ghee in a pan.
2. Add besan little
by little and mix it well. Keep on low flame. Keep stirring to avoid it getting
burnt.
3. When it starts giving aroma, remove from heat and let it cool.
4. Add powdered sugar and mix well.
5. Add almonds and shape the mixture
into balls. |
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Ingredients
:
Carrots -1/2 kg (preferably Red Delhi Carrots) Milk -1 litre
Cardamom -4 to 5 Sugar -1/4 kg Charmagz -1 tbsp (dried melon seeds) Ghee or cashew
nuts -100 gms Almonds -a few
Preparation
Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add
grated carrots.Cook on medium heat stirring occasionally without closing the lid
till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and
melon seeds,mix well till everything becomes semi solid dry. Then add ghee and
fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and
serve after getting cold. |
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Ingredients:
Semiya Vermicelli : 200gms
Milk : 500 ml
Sugar : 300 gms
Cashew
& Kismiss : 50 gms
Ghee : 2 tbsp
Elachi Powder : ½ tsp
Garam Masala Powder : ½ tsp
Preparation:
First
heat ghee in a thick bottom saucepan and roast cashew and kismiss and keep it
aside to garnish. Roast vermicelli in that ghee in low flame till it becomes brown.
Boil a big glass of water seperately add to vermicelli and cook it for 10 min
in low flame.
Boil milk seperately for more taste and add it when vermicelli
becomes soft. cook for 10 min and add sugar to it cook 10 more minutes and garnish
with cashew & kismiss and elachi powder.
The tastiest Semiya Payasam
is ready to serve. It can be served as hot or cold. |
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Ingredients:
Raw Rice : 1kg
Jaggery
(grated) : ¾ kg
White Sesame Seeds : 4 tbsp
Oil or Ghee : to
fry
Preparation:
Clean and wash rice. Soak it over night
(or for 36 hours, changing water in between). Drain and spread the rice on a clean
cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it
twice and keep it reserved.
Take the jaggery in a heavy bottomed thick
vessel and add one cup of water to it. Heat it till it melts completely. Pass
the solution through a fine sieve to remove the dirt. Clean the vessel and pour
the solution in it. Heat it again till it becomes thick syrup.
To test
the right consistency of the syrup put a drop of the syrup in a ladle full of
water. Make sure it should make noise when dropped into water and it should turn
into a thick ball when rolled with your fingers.
Reduce the flame and
gradually add the rice flour to this syrup stirring constantly. Be careful that
no lumps are formed. Remove the dough from fire and let it cool down to the room
temperature.
When the dough is completely cooled make big lime sized
balls out of it. Meanwhile heat oil a broad and thick deep frying pan. Pat each
ball into thin, round and flat discs on a banana leaf or a plastic sheet using
your fingers and palm. Dab the discs with few sesame seeds.
Keep a low
flame and fry each disc in oil till it turns nice deep golden brown in colour.
Remove the fired ariselu from oil and place it between two flat ladles and press
tightly to remove excess oil. Be careful as the hot oil may spill out and burn
your body.
Spread pressed ariselu on a broad plate till it becomes cool.
Repeat the procedure till the dough is completed. Store the cooled ariselu in
an airtight box.
The shelf life of these ariselu is approximately three
weeks. |
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Ingredients:
Newly Harvested Rice
: 1½ cups
Milk : 2 liters
Split Greengram (Dehusked) : ½
cup
Jaggery (Grated) : 1½ cup
Ghee : ¼ cup
Cardamom
Powder : 1 tsp
Nutmeg Powder : ¼ level tsp
Cashew Nuts (Chopped)
: 15
Raisins : 30
Saffron (Crushed) : ¼ tsp
Preparation:
Clean and wash rice and gram together and keep aside.
Roast
cashewnuts and raisins in tablespoon of ghee till they become golden brown and
keep it reserved.
Pour milk in a thick bottomed vessel and keep it on
fire. When milk starts to boil, add washed rice and gram.
When rice
becomes very soft, add grated jaggery. When the jaggery dissolved completely,
add half the quantity of ghee.
Cook on low fire stirring in between
for about 5-10 minutes. Add remaining ghee, fried cashew nuts & raisins, saffron,
cardamom powder and nutmeg powder. Remove from fire and serve hot. |
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