rava kesari |
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
JAGGERY KESARI /UKARAI
ROAST RAVA (2cup)AND CASHEWNUTS IN LITTLE GHEE -B
MAKE JAGGREY (2cup) SYRUB WITH WATER (4cup) -WHEN JAGGERY DISSOLVES ADD B -ALLOW A MINUTES UNTIL WATER DISSOLVES -THEN ADD A
MIX TOGATHER WITH NEEDED GHEE , ADD CARDAMON AND SUGU POWDER
TO GET SMOOTH ADD RICE FLOUR (2S)
-ONCE IT GETS UNSTICKY -OFF THE STOVE
NOTE : SOME PEOPLE SAYS THIS SWEET AS UKARAI
MILLET SEMIYA KESARI
ROAST ANY KIND OF MILLET SEMIYA (1CUP) IN GHEE, RAVA -2S ROAST, FRIED CASHEW NUTS AND BADAM AND CARDAMOM
ALLOW 2 CUP WATER TO BOIL, ONCE IT STARTS BOING ADD ROASTED SEMIYA, RAVA, NUT AND MIX EVERYTHING UNTILL WATER DISSOLVE S COMPLETELY, THEN ADD 1 CUP SUGAR AND MIX BY ADDING NEEDED GHEE
ONCE EVERYTHING BIND TOGATHER, TASTE IT
IT'S SOUND GOOD, ONCE HEAT REDUCES
POTTUKADALAI KESARI
ROAST POTTUKADALAI IN EMPTY HOT PAN, ROAST UNTIL IT COMES BROWN -A THEN REMOVE FROM HEAT AND PUT ASIDE
HEAT A PAN WITH A SPOON OF GHEE, ROAST POPPY SEEDS (1S) , WITH
2 SPOON OF RAVA -B
ONCE HEAT REDUCES BLEND A&B TOGATHER - -C
PREPARE JAGGERY SYRUB, ONCE IT STARTS BOILING ADD C , AND MIX TOGETHER WITH A LITTLE GHEE
ONCE EVERYTHING COMES TOGATHER, OFF THE STOVE
MILK KESARI
KARUPATTI KESARI
BRAKE A KARUPATTI AND MAKE IT POWDER, AND BOIL IT UNTILL IT DISSOLVES, THEN MEASURE AND KEEP AS FOR 1 CUP ROASTED RAVE ADD 2 CUPS OF KARUPATTI WATER - A
HEAT HEAT IN A PAN, ROAST CASHEWS AND RAVA UNTIL IT GETS GOLDEN COLOUR - B
ALLOW A TO BOIL, THEN ADD B AND MIX WITHOUT ANY LUMPS, ADD GHEE LITTLE BY LITTLE AND EVERYTHING COMES TOGETHER, OFF THE STOVE AND TASTE IT
BEETROOT KESARI
Coconut milk -1 cup -B
Mix A and B - 2 cup -e
Roast rava (1cup) using more ghee, then remove from heat -c
Allow (2 cup e) to boil , then add 1cup roasted rava and 1 cup powdered jaggery
Mix togather using some ghee
Note ; Rava 1 cup - 2 cup (1 cup beetroot juice, 1cup coconut milk)
NOODLES KESARI
DRY ROAST THE PLAIN NOODLES, AND ADD IN BOILING WATER, ONCE IT HALF COOKED ADD POWDERED JAGGERY, FOOD COLOUR, AND MIX WELL, THEN ADD GHEE AND MIX UNTIL EVERYTHING COMES TOGATHER
SOGO KESARI
HEAT GHEE IN KADAI, ADD SOGO (1cup) , Then fry everything until all get as big ball, then add hot water and boil until it's gets soft
When water dissolve add sugar (1+1/2 cup) , add ghee fried cashews and cardoman powder
Add little by little ghee until it's gets as kesari form
AVAL KESARI
AVAL KESARI |
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
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