SWEETS

NUTS BURFI

NUTS BURFI

            CASHEW NUTS (50g) , ALMOND (30g) --- BLEND AND POWDER --A
           WITH  A ADD MILK POWDER (10g) ---MIX EVERYTHING -- B (1cup)
               SUGAR (1/2 cup)  --HALF THE LEVEL OF B
           NOW PREPARE SUGAR SYRUP --WHEN  IT COMES TO 1 STING CONSITANCY ADD B --THEN STIR CONTINUSLY BY ADDING VERY LITTLE GHEE 
          WHEN EVERYTHING COMES TOGETHER -IT WILL BE LIKE LITTLE WATERY -- IN THAT TIME OFF THE STOVE --TRANSFER TO GHEE CREASED PLATE
         ONCE THE HEAT REDUCES , MAKE EVERYTHING AS A DOUGH
   THEN CREASE GHEE ON THE BACK SIDE OF  ANOTHER  BIG PLATE
       PUT THE DOUGH ON PRESS WITH CHAPATI ROLLER AND CUT IN REQUIRED SHAPE

Coconut thirati

         

 Scarabed coconut -1 cup, powdered jaggery -3/4 cup, rice flour -2spoon --A

          Blend A as a paste  , add little water and mix it - B

        Heat a kadai,add some ghee, fry few choped cashews, then B in that - mix for few minutes  , then it's gets as halwa form 

      Off the stove, taste it 

PALKOVA

           

BOIL ONE LITRE MILK, KEEP IT IN SIM AND STIR FOR 30 MIN IN LOW FLAME, 

         ONCE MILK CONSTIANCY REDUCES AND COMES THINK, ADD 50G SUGAR AND MIX WELL

      ONCE IT STARTS STICKING IN VESSEL, OFF THE STOVE AND IMMEDIATELY TRANSFER TO SERVING BOWL

AVAL KESARI

AVAL KESARI

          ROAST BROWN RICE AVAL (1cup) , AND WASH IT -A
     MAKE WATER (2cup)  FOR BOILING  , THEN ADD A WITH IT , RED AVAL TAKES SOME TIME FOR BOILING , ONCE IT STARTS MESS , THEN ADD SUGAR (1cup) , GHEE , ROASTED CASHEWS , AND CARDAMON POWDER 

PALM JAGGERY BURFI / கருப்பட்டி கேக்

PALM JAGGERY BURFI

         GRAM FLOUR (1CUP ) , HEAT IT ONCE UNTIL RAW SMELL GOES -A

  PALM JAGGERY (2cup) -MASH IT AS POWDER , THEN DISSOLVE IN WATER -FILTER IT WITHOUT SOIL IN IT -B

 GHEE(1/2 cup )  + OIL (1/2 cup) -MIX BOTH AS 1cup --C

    HEAT B IN A KADAI , ONCE IT STARTS BOILING ADD B IN IT AND MIX , THEN ADD C WITH IT ( AS LITTLE BY LITTLE ) 

    OPTIONAL ( IF NEEDED HEAT C AND KEEP IT ASIDE AND USE )

    WHEN IT COMES TO STICKY CONSISTANCY OFF THE STOVE AND TRANSFER TO GHEE GREESED PLATE

    ALLOW 1 HOUR TO SETTLE , THEN CUT INTO SHAPES

  
MILK PEDA

MILK PEDA

    HEAT A KADAI WITH GHEE (1/4cup) , ADD MILK(1/2cup) IN IT  , AFTER MILK STARTS BOILING ADD MILK POWDER (1cup) , SUGAR POWDER (1/4cup) , CARDAMON POWDER --MIX EVERYTHING FOR FEW MINUTES , OFF THE STOVE AND PUT IN A GHEE GREASED TRAY

       AFTER HEAT REDUCES , PREPARE SHAPE , IF REQUIRED ADD SOME NUTS

       NOTE : SIM COOKING REQUIRED , DONT COOK MILK POWDER FOR MORE THAN 5-6 MIN

      OVER HEATED -THEN SWEETS STUCKS IN UR TONGUE

MITTAI

MITTAI

         GROUNDNUT , POTTUKATTAI -ROAST IT AND PEEL TH SKIN -A
           ROAST RAVA , GRATED COCONUT -B
  CASHEW , PISTA , BADAM -ROAST AND CRUSH -C
PREPARE JAGGERY SYRUB , WHEN IT COMES TO  2 STING CONSTIACY ADD A , B , C WITH CARDAMON POWDER -- MIX TOGATHER
   AND OFF THE STOVE , TRANSFER TO GHEE CREASED PLATE

MILK SWEET (kalakand)

kalakand / milk sweet

       Make 2 cups of milk to boil until 1 cup 

        In that add lemon juice ( water and lemon juice mixed ) 

          When milk comes as thread (solid ) add sugar 

          Now stir well , increase stirring speed 

                 Then you get nice milk sweet flavour with thick constancy 

          Switch off the stove , change to a bowl ( which already greased with ghee )

           Once it becomes cool remove from the vessel and cut in required shape 

MADAKU

MADAKU 

        RAW RICE (100G ) , MOONG DAL  (25g) --DRY ROAST SEPARETELY UNTIL IT COMES BROWN THEN BLEND NICELY -A

     HEAT COCONUT MILK WITH SUGAR --(DONT ALLOW TO BOIL) --B

 MIX A WITH B GENTLY AND PREPARE SHAPE BY USING GUAVA LEAVES 

    THEN FRY IT 

MADDI KARANTAKA

MADDI KARANTAKA

       
 Soak a cup of Bengal gram for one hour , then boil it with little salt after heat reduces extract the water and mash the dal alone --A

    Start preparing jaggery syrup , when it comes to one sting constancy add  A , grated coconut , cardamom powder , cashew nuts , mix everything by adding ghee little by little , when it's comes in halwa form , off the stove and taste it 

COCONUT BURFI

COCONUT BURFI

      Grated coconut ( 1cup )  ---heat the empty pan , sauté until grated coconut colour became brown ---A

       Roasted rava ( 2s) , grated coconut ( 1s ) , -- blend ( only one blend ) ---B

       --prepare sugar (2 cup ) syrup , when it reach sting constancy add A , B --mix well by adding little needed ghee --when everything comes together , off the stove and change it in ghee creased plate , cut in required shape 

    



RASGULLA

RASGULLA

        BOIL MILK , ONCE IT BOILED ADD LEMON JUICE , THEN MILK WILL GET ANOTHER FORM AS CHEESE
         FILTER IT BY REMOVING EXCESS WATER , AFTER FILTER , TO AVOID LEMON FLOUR , WASH THE FILTERED CHEESE
         AFTER FINELY SEQUESING THE EXCESS WATER , MASH ALL THE CHEESE TOGETHER AND MAKE IT AS BALLS -- A
        PREPARE SUGAR SYRUP , BEFORE GETTING 1 STING CONSIANCY ADD A IN IT , 
       ALLOW THE CHEESE BALLS TO BOIL IN SUGAR SYRUP FOR 20 MIUNTES IN LOW FLAME
       ONCE THE CHEESE BALLS SHAPE MUTIPLY FROM ITS ACTUAL SIZE , SWITCH OFF THE STOVE AND TASTE IT 



MYSORE PA

MYSORE PA

                 Gram dal flour ( 1 cup ) , sugar ( 2 1/2 cup ) , ghee ( 3 cup ) 

    Heat ghee in one pan ( use low flame ) 

In another pan make sugar syrup , once it reach one sting consistency , add gram dal flour little by little , mix well without taking hand , in that add ghee which is on the next pan , pour little by little -- now the flour become mutiply , then immediately pour these mixture in a plate ( already crease it with ghee ) , when heat reduced cut in required shape 

    Total cooking time below ten minutes 

MILK KESARI 

MILK KESARI

                   - IN EMPTY PAN FRY 1 CUP RAVA , THEN MAKE 2 CUP MILK TO BOIL, WHILE MILK STARTS BOILING   ADD ROASTED RAVA , THEN SUGAR ( 1 CUP) , CARDOMON ,  MIX WELL , POUR GHEE AND VANASPATI  TOGETHER, KEEP MIXING UNTILL GHEE SEPARATES FROM KESARI " COOK IN LOW FLAME

PARUPU POORNAM

poornam

      Soak a cup of Bengal gram for one hour , then boil it with little salt after heat reduces extract the water and mash the dal alone --A

    Start preparing jaggery syrup , when it comes to one sting constancy add  A , grated coconut , cardamom powder ,  mix everything UNTIL it sticks with everything 
              it can be tasted alone or stuffed with snacks likes kollukattai , suliyam , 

JAGGERY MYSOREPA

     

   JAGGERY +PAM JAGGERY +BROWN SUGAR --TAKE IN EQUAL RATION AND DISSOLVE IN WATER , THEN MAKE IT AS SUGAR SYRUB --A

          GRAM FLOUR + RICE FLOUR --ROAST IN EMPTY HOT PAN UNTIL RAW SMELL GOES --B

          OIL +GHEE --MIX AND MAKE IT HOT AND KEEP IN ANOTHER VESSEL --C

       NOW HEAT A , ONCE IT GETS 1 STING CONSTINANCTY AND B WITH IT AS LITTLE BY LITTLE 

          NOW AND HOT C LITTLE BY LITTLE

WHEN FLOUR GETS MIXED TOGATHER , OFF THE STOVE AND TRANSFER TO GHEE GREESED PLATE

         Once HEAT REDUCED , SLICE IT 

RAVA KESARI

rava kesari

                                           - IN EMPTY PAN FRY 1 CUP RAVA, 
         THEN MAKE 2 CUP WATER TO BOIL, WHILE WATER HEATED ADD ROASTED RAVA, THEN SUGAR ( 1 CUP), CARDOMON , KESARI COLOUR, MIX WELL ,             POUR GHEE AND VANASPATI TOGETHER, KEEP MIXING UNTILL GHEE SEPARATES FROM KESARI " COOK IN LOW FLAME








COCONUT PURANAM

COCONUT PURANAM 

              IN A KADAI , ADD SOME POWDERED JAGGERY AND LITTLE WATER WITH CARDAMON AND SUKU 
             MAKE IT AS SYRUB , WHEN IT REACH ONE STING CONSITANCY AND GRATED COCONUT WITH IT 
     AND MIX UNTIL EVERYTHING MIX TOGETHER 
   





  JIELABI      

JIELABI 

 SOAK URAD DAL (100g)  FOR  2 HOURS , THEN NICELY BLEND IT , IN BLENDED URAD FLOUR ADD IDLY FLOUR (1s) ,  FOOD COLOUR (needed ) , RICE FLOUR (2s) ---MIX THESE , THEN PUT THAT MIXTURE IN ZIP LOCK BAG -- NOW HEAT OIL ( NOT TO BE SO HOT ) SEQUESE THE FLOUR IN IT ' IN REQUIRED SHAPE , IMMEDIELY DIP ONCE IN HOT SUGAR SYRUB





GULAB JAMUN

GULAB JAMUN

MAIDA FLOUR - 1 CUP , MILK POWDER - 1 CUP -- BOTH OF THIS SHOULD BE MIXED TOGETHER SMOOTHLY WITH WATER , PREPARE SMALL DOUGH  , KEEP IT ASIDE FOR 30 MIN - FRY IN OIL
 -------- THEN SOAK THE FRIED BALLS IN SUGAR SYRUP ( 11/2 CUP SUGAR , WATER , CARDOMON POWDER )- HEAT IT UNTIL SUGAR DISSOLVES





 SEMIYA KESARI

SEMIYA KESARI 

     
     ADD ROASTED SEMIYA (1cup)   IN BOILING WATER (1cup) , AFTER SEMIYA GOT BOILED ADD SUGAR (1cup)  , CARDOMAN POWDER (1pinch) , FREID  CASHEWNUTS (5)  , ADD GHEE (needed)  ---MIX WELL UNTIL EVERYTHING MIX TOGETHER --IF NEEDED ADD KESARI COLOUR