Pori Urundai/Puffed Rice Balls

Ingredients

Puffed Rice-4cups

Jaggery-1cup

Water-as required

Cardamon-3

Ghee-as required

Method

• Powder the jaggery and dissolve it in water,after it completely dissolves,strain it to remove impurities.
• Heat the syrup with powdered cardamom until it changes into sticky consistency.(test it by pouring a pinch in between the finger,stretch it,it shouldn't break easily)
• When the consistency is reached,low the flame, start adding the puffed rice slowly and mix well.
• Grease hands with ghee and roll tightly into small balls.

Badam/Amond Halwa

Ingredients

Badam/Almond-3 cups

Sugar-3 cups

Cardamom powder-1tabespoon

Saffron color-a pinch

Milk-1/2cup

Ghee-as required

Method

• Soak badam/almond in water for three hours.
• Peel the skin from badam.
• Blend badam coarsely by adding milk,like dosa batter.
• In a pan,add three tablespoon of ghee and mix grounded almond and sugar.
• Keep in medium flame and cook for about 20minutes,make sure the mixture doesn't burn.
• Add saffron color and cardamom powder,keep whisking for about 30 minutes.
• Keep adding ghee in between.
• Cook until the mixture doesn't stick to the pan.

Pasiparuppu Payasam/Moong Dhal Dessert

Ingredients

Moong dhal-1 cup

Milk-1/2cup

Jaggery-1 1/2cup

Grated coconut-3 tablespoon

Cardamom powder-1/2tablespoon

Raisins -10

Cashew-10

Ghee- 1 tablespoon

Method

• Pressure cook moong dhal until done.
• In a pan,add boiled moong dhal,milk and bring it to boil.
• Add jaggery, cardamom powder and boil it for few minutes.
• Add grated coconut.
• Fry raisins and cashews in ghee.
• Garnish payasam with fried raisins and cashews.

Badusha

Ingredients

Maida/All purpose flour-2cups

Sugar-3cups

Cardamon powder-1tablespoon

Baking soda-a pinch

Butter-5tablespoon

Oil-3cups

Method

• Mix ghee and baking soda in a bowl.
• Add maida,sprinkle some water and make a soft dough.
• Close the dough in wet cloth and keep it aside for 1hour.
• Make lime sized balls ,flatten it and slightly press in the center.
• Heat oil in reduced flame,Deep fry it in oil until it turns light brown.
• Add 2cups of water to sugar and bring it to boil.
• When foaming bubbles appear in sugar syrup then it is the right texture,add caradamon powder.
• Add the fried bhadushas in sugar syrup,leave it for five minutes and remove it.

Carrot Halwa

Ingredients

Carrot-2 cups

Sugar-1/4cup

Milk-2 cups

Cardamon powder-1/4tablespoon

Cashews/Almond-few

Raisins-few

Ghee/Unsalted Butter-4tablespoon

Method

• Boil milk for about 20minutes.
• Shred carrot finely.
• Roast the cashew nuts,almond,raisins in ghee.
• In a pan add butter/ghee,when butter gets melted,add shredded carrot.
• Cook until the carrot becomes tender and the color changes.
• Add milk and cook until the milk dries away.
• Add sugar,cardamon powder,mix well and cook for another couple of minutes.
• Garnish with fried cashews,raisins,almond.

Semiya/Vermicelli Kesari

Ingredients

Semiya/Vermicelli-2cups

Sugar-1 1/2cup

Cardamon powder-1tablespoon

Raisins-few

Cashewnuts-few

Saffron color powder/Kesari powder-a pinch

Ghee-5 tablespoon

Method

• In a kadai,add 1 tablespoon of ghee,add semiya/vermicilli,fry till it turns brown and keep it aside.
• In the same pan fry cashewnuts and raisins,keep it aside.
• In a another pan,add 4cups of water,allow it to boil.
• When water is boiled,add fried vermicelli and cook until it becomes soft.
• Add sugar and stir well.
• Add kesari powder(mix it with little water)and mix well.
• Cook until it thickens(keep it in low flame).
• Garnish with the remaining ghee,cardamon powder,fried cashews and raisins.

Sakkarai pongal ( Sweet Pongal )

Ingredients
Rice-1 cup
Moong dhal-1/4 cup
Jaggery-1.5 to 2 cups

Cardamon-2 
Ghee-1/4 cup 
Milk-2 cups
Cashews-few
Raisins-few
Salt-a pinch

Method

• Fry moong dhal in a dry pan and soak in water for an hour.
  
• Soak rice in water for 1 hr.
  
• In a pan add milk and 2 cups water,allow it to boil.
• Add dhal and rice,keep in low flame.
• Mix it often in middle.
  
• Allow the rice and moongdhal to cook fully.
  
• Add jaggery once its mixed well with rice ,add cardamon.
  
• Add half in the quantity of ghee and add pinch of salt.
  
• With remaining ghee fry cashews and raisin. 
  
• Add fried cashews,raisins to pongal.
  

Tip

Pressure cooker can be used to make pongal.

Pressure cook rice and dhal,add jagerry mix it well,finally add cardamon,ghee, fried cashews and raisin.

Pal Paniyaram(Milk Paniyaram)

Ingredients

Idli Rice-1cup

Urad dhal-1cup

Sugar-2cups

Coconut milk-2cups

Cardamon powder-1/2tablespoon

Salt-as required

Oil-2cups

Method

• Soak rice and urad dhal in water for about 4hours.
• Grind urad dhal and rice into very fine paste with very little water(keep sprinkling the water when grinding,also urad dhal should be grinded without single whole one,else it will burst from oil)
• Make small balls and deep fry in oil until it is cooked.
• Mix sugar,cardamon powder with coconut milk(if coconut milk is too thick add little water).
• Add the deep fried balls.

Semiya/Vermicilli Payasam

Ingredients

Semiya/Vermicilli-1 cup 

Milk-2 to 3 cup 

Sugar-1/2cup

Cardamon powder-1/2tablespoon

Cashews-few

Nuts(Badam,Pista)-few

Raisins-few

Ghee-4 tablespoon

Method

• Boil milk in low flame,till it becomes half in its level.
  
• Roast semiya in a 1 tablespoon ghee,till it turns light brown in color.
  
• Add the semiya in boiled milk. 
• Add sugar ( according to your taste)
  
• In a kadai,add 3tablespoon of ghee and fry cashews, nuts and raisins.
  
• When semiya is fully cooked in milk, add cashews and raisins.
  
• Add 1/2 tablespoon cardamon powder.
  

Sweet Paniyaram

Ingredients

Rice Flour/Maida-1cup

Jaggery/Sugar-1/2cup

Cardamon Powder-1/2tablespoon

Baking Soda-a pinch

Coconut Gratings-1/4cup

Oil-as required

Method

• In a pan,add jaggery,1/2cup water and boil it until jaggery gets dissolved.
• Mix Riceflour,cardamon powder with jaggery.
• Make a thick batter.
• Pour it in oil and deep fry till it turns brown or use paniyaram tawa.

Rava kesari

Ingredients

Rawa-1cup

Sugar-1cup

Ghee-8tablespoon

Cardamon powder-1/2tablespoon

Cashews-few

Kesari powder-a pinch

Method

• In a kadai pour 2tbsp of ghee and add the rawa, fry it for 3mins until it is hot to touch.
  
• In the same kadai pour another 1tbsp of ghee and fry cashews,raisins.keep it aside.
• Heat 3 cups of water bring it to boil.Add rawa when water starts boiling and stir continuously till the the rawa becomes soft.
• Now add sugar,5tbsp of ghee and stir continuously.Make sure there is no lumps.Add a pinch of kesari powder,cardamon powder.
• Finally garnish with fried cashews,raisins.
  

Tips

You can add 2 to 3 tablespoon of any essence instead of kesari powder to get the flavour.

Also,almond,pistas can be added along with cashews,raisins.