Milk and Coconut Burfi

Ingredients:

• Finely grated coconut - 3/4 cup
• 1 liter milk
• 1 cup sugar
• chopped nuts for topping(pista, almonds)
• silver foil (optional)
• Pure Ghee - 3 to 4 Tbsp.

Method:

• Heat milk in a heavy Kadai till it is reduced to half its volume.
• Add coconut, sugar and stir till it becomes thick.
• Add ghee when it sticks tothe bottom.
• When it reaches burfi stage, the mixture turns golden and becomes frothy.
• Add the toppings and pour on a greased tray and cut it into squares.

Kesar Kaju Burfi

Ingredients:

• 500 gms Kaju (cashewnuts)
• 300 gms sugar
• 1/2 tsp kesar(saffron)
• 1/4 tsp orange color

Method:

• Soak the cashew nuts in water for 3 hours.
• Drain the water and ground the cashew nuts,finely.
• In a pan mix sugar and cashew nuts,and roast on low heat, string constantly.
• Mix saffron and orange color in it.roast till done.
• On the rolling board place a butter paper and pour the mixture on it.
• Now place another butter paper ,sandwiching the mixture between the two paper.
• Roll it with rolling pin.
• Remove the butter paper from top and cut the burfi pieces.

Coconut Burfi

Ingredients:

• 250 gms. finely grated coconut
• 250 gms. sugar
• ghee for greasing plate
• a pinch cardamom powder
• 2 table spoons crushed cashew nuts (optional)

Method:

• Prepare syrup with sugar and water to 2 1/2 thread consistency.
• (Use method as shown in the above posting.)
• Warm coconut in heavy saucepan, put in the syrup.
• Stir well and cook till soft lump forms.
• Spread in a greased plate. Cool.
• Sprinkle cardamom powder and crushed cashew nuts.
• Cut into squares, store in airtight container.

Besan Laddu

Ingredients:

• 4 cups Besan Flour
• 1 cup Pure Ghee
• 2 cups powdered sugar
• 1 tsp Powdered Cardamom
• 1/2 cup chopped Almonds and Raisins

Method:

• Heat the ghee in a pan.
• Add the gram flour and fry it on a low flame stirring continuously till light brown.
• Once it gives smell, remove from the fire and let it cool.
• Add powdered cardamom and powdered sugar. Mix well.
• Add chopped almonds and raisins.
• Shape into ladoos and serve.

Cashew nut Halwa

Ingredients:

• 4-1/2 cups Milk - make kova
• ½ cup Cashew nut
• 1 Tbsp Ghee
• 1-1/4 cup grated Khoya
• 1 cup Sugar
• ½ Tsp Cardamom Powder
• 2 Tbsp Shredded Cashew nut
• For Garnish:
• Rose Petals
• Shredded Cashew nuts

Method:

• Soak the Cashew nut in water and make a paste with a little milk.
• Mix Cashew nut paste in ghee and keep aside.
• Put the mixture in a kadhai and when it starts to thicken a bit add khoya to it.
• Stir well and see that it doesn’t stick to the bottom of the kadhai.
• When the mixture becomes a bit thick add sugar to it and mix well.
• Add shredded Cashew nut, cardamom powder and mix well.
• Check the sweetness and then garnish well with rose petals, Cashew nut and also sprinkle cardamom powder on it.
• Serve hot or cold.

Notes:

• We can prepare this Halwa with less quantity of Cashew nuts. You can use pista instead of cashew nuts.

Rava Laddu 2

Ingredients:

• Condensed milk 400 gms, sweetened
• Suji or semolina 2 1/2 cup
• Ghee 3 tablespoons
• Cardamom powder 1/2teaspoon

Method:

• In a kadai, fry the semolina till it is brown.
• Make soft powder in a mixer grinder.
• Add the ghee and roast for a while.
• Add the condensed milk and cardamom powder and stir till the mixture leaves the sides of the pan.
• Remove form the fire and make into small laddus with greased palm.
• Garnish with roasted cashews and raisins.

Notes:

• If you want you can put rava as it is. That is, without grinding you can add fried rava as it is. That will give a different taste and finish.

Rava Kesari with Jaggery

Ingredients:

• Bombay Rawa -1 cup
• Powdered Jaggery -2 1/2 cup
• Ghee - 1 1/2 cup
• Cashew nuts - 10 -12 cut them
• kismis- 1 table spoon
• Cardamom powder - 1/2 teaspoon
• Saffron strings 10 - 12
• 1 sp milk

Method:

• In a kadai put the rawa and dry fry well.
• In a thick bottomed vessel, put a tablel spoon of ghee and fry the cashew nuts and kismis.
• Add saffron strings in 1 sp milk and keep aside.
• In a thick vessel pour water and put powdered jaggery.
• Drain the durt and keep aside.
• Remove and keep it separately.
• Then add rawa and fry well.
• Add ghee little by little and stir continuously.
• Now add jaggery water in that.
• Allow rave to cook well.
• Now add sugar and again mix well and allow it to cook well.
• Add fried cashew nuts and cardamom powder.
• Add saffron water and mix well.
• Mix it well and your Kesari is ready to serve.

Notes:

• In olden days they use to prepare Jaggery Kesari.

Rava Kesari with Sugar

Ingredients:

• Bombay Rawa -1 cup
• Sugar -2 cup
• Ghee - 1 1/2 cup
• Cashewnuts - 10 -12 cut them
• kismis- 1 table spoon
• Cardamom powder - 1/2 teaspoon
• Saffron strings 10 - 12
• 1 sp milk

Method:

• In a kadai put the rawa and dry fry well.
• In a thick bottomed vessel, put a tablel spoon of ghee and fry the cashew nuts and kismis.
• Add saffron strings in 1 sp milk and keep aside.
• Remove and keep it separately.
• Then add rawa and fry well.
• Add ghee little by little and stir continuously.
• Now add water in that.
• Allow rave to cook well.
• Now add sugar and again mix well and allow it to cook well.
• Add fried cashew nuts and cardamom powder.
• Add saffron water and mix well.
• Mix it well and your Kesari is ready to serve.

Notes:

• You can grind the sugar into a fine powder; this will reduce your cooking time.

Images:

Mango Kesari

Ingredients:

• Fully riped Mango - 1 No or 2 ( the pulp should be 1 1/2 cups)
• Bombay Rawa - 3/4 cup
• Sugar - 3/4 cup
• Ghee - 1/2 cup
• Cashew nuts - few
• Cardamom powder - 1/2 teaspoon

Method:

• Remove the skin from Mango and cut it into pieces.
• Put it in a mixie and grind to a fine paste.
• The paste should be one to one and half cups. The above ingredients are for 1 1/2 cup mango pulp.
• In a kadai put the rawa and dry fry well.
• Cool it and grind to a fine powder.
• Also grind the sugar into a fine powder.
• ( this will reduce your cooking time)
• In a thick bottomed vessel, put a tablel spoon of ghee and fry the cashew nuts.
• Remove and keep it separately.
• Same vessel add the mango pulp and fry for one to two minutes on low flame.
• Then add ground rawa and sugar and mix thoroughly.
• Add ghee little by little and stir continuously till it is thick like halwa and leaves the sides of the vessel.
• Add fried cashew nuts and cardamom powder.
• Mix it well and transfer it to a greased plate and level it or you can serve as it is.

Rava Kesari

Ingredients:

• Condensed milk 250gms
• Suji / semolina 1 cup
• Ghee2 tab sp
• Kesari powder or yellow color 1/2 sp
• Cashews 1 tab. Sp crushed
• raisins 10 – 12 wash and clean
• Saffron strings 10 -12

Method:

• Heat the ghee and fry the cashews and raisins and keep aside.
• Fry the semolina in the ghee.
• Add the kesari powder to the 2 cups water and add to the semolina.
• Keep stirring so that no lumps are formed.
• Add saffron stings, mix well.
• Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan.
• Add fried cashew nuts and kis mis (dry grapes)and mix well.
• Serve hot or cold rava kesari.

Fig Halwa

Ingredients:

• Condensed milk 200 gms
• Fig / Anjeer 250gms chopped
• Milk 1/2 lt
• Ghee 2 tablespoons

Method:

• Soak the figs in the milk for one-hour.
• Grind it into a paste.
• Heat the ghee in a pan and add the condensed milk and the fig paste and stir continuously till it leaves the sides of the pan.
• Serve hot garnished with cashews.

Notes:

• You can add tutty fruity in this halwa. Children will like this very much.

Carrot Halwa - Gajar ka Halwa 2

Ingredients:

• Condensed milk 300 gms
• Carrot 1/2 kg
• Ghee 1/3 cup
• Corn flour 2 tea sp (optional)
• Water 1/2 cup
• Cashews 1 tab sp crushed

Method:

• Cook the carrots in ½ cup of water till tender.
• Add the condensed milk, ghee and corn flour.
• Cook this mixture till it leaves the sides of the pan.
• Add fried cashew nuts.
• Remove form fire and spread over a greased pan.
• Serve carrot halwa hot or cold. Or
• Cool and cut it into squares and garnish with the cashews.

Notes:

• Instead of carrot you can use beet root or chow chow or white pumpkin or luki/bottle guard.

Date Halwa

Ingredients:

• Condensed milk 400 gms
• Dates 600 gms, remove the seeds & chopped
• Ghee 2 tablespoons
• Water ½ cup
• Maida / corn flour 2 tablespoons.

Method:

• In a pan heat the ghee, add the Maida and fry for a minute.
• Add the water; mix well and allow it to boil.
• Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
• Remove from fire and serve delicious Date halwa

Mohan dal

Ingredients:

• Condensed milk 400gms
• Besan (gram flour) 3 cups
• Pista or badam or cashew nuts - 5 tablespoons, chopped
• Ghee 1 cup
• Milk 2 tablespoons

Method:

• Heat the ghee in a pan and roast the besan on slow flame for 10 - 12 minutes.
• Add the condensed milk and cook with constant stirring for 15 minutes till the mixture thickens.
• Remove from fire and place in a greased plate and garnish with the dry fruits.
• Cut into desired shapes and serve.

Coconut double colour Burfi

Ingredients:

• Condensed milk 400 gms
• Coconut Powder 100 gms
• Full cream milk powder 100 gms
• Milk 1/2 cup
• Red color few drops

Method:

• Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
• Once heated cook on slow flame till the mixture leaves the sides of the pan.
• Divide the mixture into two equal portions.
• Spread one portion evenly on a greased plate.
• To the other portion add the red color and mix well.

Mysor Pak

Ingredients:

• 1 cup besan flour
• 2 cup sugar
• 2 cup ghee
• 2 - 3 pinches cardamom powder.

Method:

• 1. Dissolve the sugar in the water and heat it. (Take sugar and water in the ratio of 2 : 1 1/2 )
• 2. Keep stirring till you get a thread consistency.
• 3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
• 4. Remove all the lumps in the besan flour and add it to the syrup, 1 table spoon at a time.
• 5. Reduce the heat and add 2 teaspoons of ghee.
• 6. Stir, till the flour and ghee has completely blended with the syrup.
• 7. Repeat procedure till you finish all of the besan.
• 8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
• 9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
• 10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Notes:

• If you follow the steps properly, you can make soft mysor paks, in no time which melts in mouth.

How to Make Sugar Syrup

Ingredients:

• Sugar
• Water
• 1/4 cup milk

Method:

• Following are the steps shown to make sugar syrup in the right way.
• Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.
• Put both in a deep saucepan to boil, stirring occasionally.
• When the mixture comes to a boil, add 1/4 cup milk.
• When a thick scum is formed on the surface of syrup, it is time to strain.
• Always use a metal strainer or moist cloth to strain the hot syrup, never plastic.
• Put back to boil, checking the consistency required as above.
• Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.

Sweet Mixture

Ingredients:

• 200 gms dates - hard ones - semi ripe - cut into small pieces
• 400 gms dimond kalkandu/ sugar candy/ missery - small size
• 100 gms cashew nuts - cut in small pieces
• 100 gms badam - soak, peel and cut in pieces
• 100 gms kis mis - wash,clean and cut in pieces
• 100 gms dry coconut / copra - cut into small pieces
• 100 gms figs - cut into small pieces
• 50 gms vellari vedai ( I dont know its English name)
• 50 gms Walnut - soak,peel and cut into small pieces
• 50 gms Pista - cut into small pieces
• 1/2 sp cardamom powder

Method:

• Mix all the ingredients.
• That is all your Sweet Mixture is ready.

Easy and Quick Khoya Sweet.

Ingredients:

• 500 gms Khoya/gova (sweet less)
• 400 gms Sugar
• 200 gms crushed mixed nuts (cashew, badham and pista)
• 1/2 sp cardamom powder
• 100 gms cherry to granish
• 2 sp ghee optional

Method:

• First put khoya in a pan.
• Powder sugar and put that with khoya.
• Mix well till they become a mass.
• But be careful let it not burn.
• If you want you can add ghee and mix well.
• But there will be no need.
• Now remove it from the fire.
• Allow it to cool.
• Take one table spoon of the mixture and make like laddu
• Make a small hole it that and fill the crushed nuts.
• Again make it like a ball or you can make it like peda.
• Do all the mixture like that.
• Now garnish the koya sweet with one cherry on each laddu or peda
• Your Khoya sweet is ready to serve.

Caramel Walnut Halwa

Ingredients:

• 2 cups Maida or all purpose flour
• 3 cups Sugar
• 1 cup Butter
• 1cup Walnuts
• 3 cups Hot Water

Method:

• In a deep pan, melt a tablespoon of butter and add the sugar.
• At low heat let the sugar melt and turn into caramel, turning constantly to prevent burning.
• When the sugar is all caramel-led add the hot water.
• At first the sugar will crystallize, but slowly will melt and you will have caramel flavored water.
• In a saucepan melt the rest of the butter, add the flour.
• Fry the flour until golden brown, add the chopped walnuts and add the hot caramel water.
• Cook until all the water is absorbed.
• Quickly stir the halwa to make it smooth.
• Transfer the halava into a slightly greased tray.
• Let it set then cut in cubes.

Notes:

• Instead of Walnut you can use badam or cashew nuts. If you want you can soak walnut for about 15 min. in hot water and remove the skin.