Indusladies 100 Yummy Recipes

100 recipesYummy DiwaliYummy Diwali

Sweets & DessertsSweets & Desserts

2100 Yummy Diwali Sweet RecipesDownload this eBook @ http://www.indusladies.com/100diwalisweet

Contents1. Fusion Burfi ................................ 5

2. Milk Cake ................................... 7

3. Microwave Doodh Peda .............. 9

4. Wheat Halwa ........................... 11

5. Pineapple Rasamalai ................. 13

6. Microwave Halwasan ................ 15

7. Almond Katli with Pista garnish .. 17

8. Pista Burfi ................................. 19

9. Apple Peda ............................... 21

10. Choco Pista Roll ...................... 23

11. Spoon Halwa .......................... 25

12. Angel Burfi ............................. 27

13. Apple Kesari with Nutmeg ....... 29

14. Mawa Peda ............................ 31

15. Besan Ladoo ........................... 33

16. Jalebi ..................................... 35

17. Shahi Tukre ............................. 37

18. Mung Dal Halwa ..................... 39

19. Ravva Laddu ........................... 41

20. Godhumai Jira ........................ 43

21. Microwave Dates Fudge .......... 45

22. Coconut Burfi .......................... 47

23. Rasmalai ................................ 49

24. Coconut Halwa ...................... 51

25. Kadi/Khadi - 5 Cups Barfi ...... 53

26. Ras Malai ............................... 55

27. Jangri..................................... 57

28. Microwave-able Sandesh ........ 59

29. Suruttai Poli ........................... 61

30. Rasgulla ................................. 63

31. Almond Burfi .......................... 65

32. Kova Billalu ............................ 67

33. Wheat & Nut Laddoo ............. 69

34. Paneer- Mawa-Pistachio Ladoos 71

35. Chandrakala .......................... 73

36. Badam Puri ............................. 75

37. The Phirni ............................... 77

38. Chana Dhal Halwa ................. 79

39. Payasam ................................ 81

40. Boondhi Ladoo ........................ 83

41. Ragi Rava Ladoo .................... 85

42. Beetroot Halwa ..................... 87

43. Puli Pithe ............................... 89

44. Ukkarai .................................. 91

45. Baadusha .............................. 93

46. Varo ...................................... 95

47. Coconut Balls ......................... 97

48. Adirasam Sweet ..................... 99

49. Puran Poli ............................ 101

50. Homemade Doughnuts ......... 103


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51. Gothambu Paayasam ............ 105

52. Mawa Gujiya ...................... 107

53. Pistachio and White

Chocolate Burfi .......................... 109

54. Kalakand .............................. 111

55. Mango Coconut Ladoo .......... 113

56. Balushahi ............................. 115

57. Badam Puri ........................... 117

58. Boondi Laddu ....................... 119

59. Saffron Paneer Burfi ............. 121

60. Rasabali .............................. 123

61. Saate ....................................... 125

62. Dates Nuts Laddu ..................... 127

63. Bread Gulab Jamun ................. 129

64. Home made Paal Kova .............. 131

65. Red Rice Rava Kheer ................ 133

66. Jeera Poli ................................. 135

67. Pineapple Pudding ................... 137

68. Kadu ka halwa .................... 139

69. Dessicated Coconut Laddu

with Condensed Milk ................... 141

70. Walnut Halwa ...................... 143

71. Madhura Seva ..................... 145

72. Sewayyan ........................... 147

73. Paneer Peda ......................... 149

74. Dry Apricot (Kubani) Sweet ... 151

75. Kozhukattai Payasam ............ 153

76. MAledi--Chapatti Ladoo ........ 155

77. Goduma Rava Kesari ............ 157

78. Dry Fruit Baked Karanji ......... 159

79. ABC Halwa........................... 161

80. Sbiaat .................................. 163

81. Hala kumbalakayi Halwa ...... 165

82. Basbousa ............................. 167

83. Kalakand style Coconut Barfi . 169

84. Double ka Meetha ................ 171

85. Vermicelli Delight ................. 173

86. Coconut Chocolate Macaroons 175

87. Strawberry Firni .................... 177

88. Carrot Halwa ........................ 179

89. Rabri Malpuva ...................... 181

90. Mango kesari ....................... 183

91. Nutty Fruity Oats Mittai ......... 185

92. Choco-Nut Swirls .................. 187

93. Basoondi .............................. 189

94. Sunflower Seeds Sweet Treats 191

95. Badam Kheer ........................ 193

96. Besan Laddoo ....................... 195

97. Ragi Besan Ladoo ................. 197

98. Pal Poli ................................ 199

99. Bread Halwa ........................ 201

100. Strawberry Paayasum/Kheer 203


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1. Fusion Burfi

Ingredients

From the blog: http://www.indusladies.com/forums/ask-chitvish/Blogger Name: Chitra Vishwanathan

Grated khoa (without sugar) - 3 cupsPowdered sugar - 1 cupDark chocolate - 100+100gmsChopped walnuts/almonds - cup


http://www.indusladies.com Largest Online Community for Indian Women with 1Lakh+ visitors

Method1. Cookgratedmava+powderedsugarinakadaionalowflame,tillitstartsleavingthepan.2. Remove&cool.3. Divideinto2parts.4. Toonepartadd100gmsmeltedchocolate(cooled)+choopednuts.5. Leavetheotherpartwhite.6. Inagreasedsquaretin,pourthechocolatemixedkhoa&abovethat,thewhitekhoapart.7. Onceitsets,cutintosquares8. Dipthewhitettoppartinmelted&cooledchocolate.9. Decoratewithwalnuts/sliveredalmonds..

Recipe link: http://www.indusladies.com/forums/step-step-photos-chitvish-recipes/78730-step-

step-photos-sweets-sugar-11.html#post1542831


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2. Milk Cake

Ingredients


Mix together:Milk - 500 mlMilk powder - cupSugar - cupGhee - cup minus 1 tbspAlum, powdered - a very tiny pinch half of 1/8 tsp



Method1. Makesuretherearenolumpsandboilthemixtureinaheavypan,stirringregularly.2. Whenthemixturestartsleavingghee,itisready.3. Greaseavessel&arrangechoppednutsonit.4. Emptythemixtureonit&leaveittocoolcompletelytoroomtemperature.5. Invertonaplate.6. Youcandecorateaftercoolingandinvertingonaplate,also.

Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets-17.

html#post1965463


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3. Microwave Doodh Peda

Ingredients


Condensed Milk - 1 tin (400 gms)Milk powder - 1 cupMelted butter - 2 tbspSaffron - a pinch (warm & powder)Cardamom powder - 1 tsp

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Method1. TakeinaMWbigcasserole,milkpowder,condensedmilk&butter.2. MWHifor3mts.3. Afterevery1mte,stir4. Remove,addspices&MWHifor1-2mts.5. Remove,coolthoroughly&formpedas.6. Overcookingisdisastrous!Youcannotrollintopedas.Undercookinggivessoftpedaswhich

isabetteroption.


step-photos-microwave-dishes-3.html#post1472335


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4. Wheat Halwa

Ingredients


Wheat flour - 1 cupSugar - 1 cupMilk - 1 cupsGhee - cup

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Method1. Cashewnuts&raisinseach4tsps,friedin1tbspofaboveghee2. cardamompowder-1tsp3. Colour-apinch,ofyourchoice4. Keepthemixtureinatallvesselinsidethepressurecooker.5. Whenthefirstwhistlecomes,lowertheflame&cookfor10mtes.6. Cool&open.7. Beatthemixturewithawhiskorhandblenderforthetexturetobecomesmooth&uniform.


html#post1574006


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5. Pineapple Rasamalai

Ingredients


Tinned pineapple can be used.Use any bread white, brown or multigrain.Cut uniform thin rounds.Keep Milk cup ready, to dip themFilling:Mix together:Finely chopped pineapple - 2 tbspSoft paneer, grated - 3 tbsp\Powdered sugar - 1 tbsp

For Instant Rabdi:Mix thoroughly:Milk, condensed milk & cream - each cupPineapple crush - 5 tbsp

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Method1. Dipeachbreadroundincoldmilk&keeponaplate.2. Placesomefilling.3. Sandwichwithanothermilk-dippedbreadround.4. Pourtherabdiover&garnish.5. Servechilled.6. Themoretimeitsoaks,thebetterittastes.


step-photos-desserts-puddings-5.html#post1862915


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6. Microwave Halwasan

Ingredients


ghee - 1 tbspgond - 2 tbsp

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MethodThis recipe uses edible gum called gond in North India. They are crystals, usually eaten in winter, after being roasted in ghee & powdered. They are very good for lactating mothers & and also helps to strengthen the backs.

When roasted in medium flame in little ghee /oil, they puff up very well.Only then, they can be powdered

I did this in MW. The same recipe is applicable to stove-top.

1. InaMWbowl,take:2. ghee-1tbsp3. gond-2tbsp4. MWHiforjust1mte.5. Thecrystalspuffup.Remove&keepaside.6. Inthesamebowl,take1tbsp+2tbspwheatflour.7. mix&MWHifor1mte.8. Remove,mixwell&addgond.9. Add500mlofmilk+1tbspcurd10. MWHifor5mtes,definitelystirringtwiceinthattime.11. Mix&MWmediumfor10mtes,stirringregularly.12. Add5tbspgoodqualitypowderedjaggery.13. Mixwell&continuetocookonmedium&mediumlotillitgathersinamass.14. Thiswilltakeroughly20mtes.15. Remove&add12tspeachofcardamom&nutmegpowder+apinchofwarmsaffron.16. Leavetocoolcompletely&patintoshapesofyourchoice.17. Garnishwithnuts.


step-photos-microwave-dishes-3.html#post1643584


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7. Almond Katli with Pista

Ingredients


Almnd powder - 100 gmsSugar - 65 gmsGhee - 1 tspLiquid glucose - 10gmsSaffron - a pinch

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MethodThis is jiffy if you have almond powder.

To make 100 gms almond powder:

Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.1. Addcupofsugartowater&boil,stirringoccasionally,togetonestringsyrup.2. Remove&addallotheringredients.3. Mixverywellitwillbeastickydough.4. Spreadongreasedbutterpaper.5. Levelwell,cool&cutintopieces.6. Beforeitdriesup,sprinklechoppedpistatogarnish.




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8. Pista Burfi

Ingredients


Almnd powder - 100 gmsSugar - 65 gmsGhee - 1 tspLiquid glucose - 10gmsSaffron - a pinch

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Method1. Followthesameprocedureasfor2. AlmondKatliwithPistaGarnish3. Keepsilverleavesready.Asheetofithastobegentlytaken&reversedontheburfiwhenitis

stillhot.Thisisveryimportantasotherwiseitwillnotsticktotheburfi.4. Thencutwhencoolandkeepairtight.5. Theliqidglucoseisnotshownintheingredients.6. Iaddedadropofgreenfoodcolour.Thisisoptional.7. Glucose&colouringarenotshowninthephotos.




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9. Apple Peda

Ingredients


Khoa (with or without sugar) - 100gmsGrated paneer - 100 gmsMilk powder - 100 gmsIcing sugar or artificial sweetener - 2-3 tspCardamom powder - 1/2 tsp (optional)

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MethodNow,deignersweetsareverypopularinfamoussweetshops.So,tryonetomatchyourDiwalisaree/dress!!Youcanmakeitinanyshape,have2,3colours,layersetcIamquitepoorasanartist!!

Thefollowingbaseneedsonlyblending&nocooking.Thedoughisflexible&canbemouldedtoanyimagination.Useicingsugarorartificialsweetener.Ifusingkhoawithsugar,addlessofthesame.Kneadalltheabove&shapeasshowninthephotos.




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10. Choco Pista Roll

Ingredients


Grated khoa - 1 cupPowdered sugar - 1/4 cup (can use sugar substitute)Cocoa powder - 1 tspChopped pista - 2 tbsp

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MethodCombinekhoya&powderedsugarinaheavybottomedpanandcookonaslowflame,whilestirringcontinuouslytillthesugarhasdissolved&themoisturehasevaporated.Coolcompletely,mixwell&divideinto2portions.Tooneportionaddcocoapowder,mixwell&rollintorectangle.Totheotherportion,addchoppedpostas,mixwell&makearollof1diameter.Placethepistarollinchocolaterectangleandrollinsuchawaythatthechocolate rectanglecovers thepista roll evenly fromall sides and there areno crackson thesurface.Wraptherollinabutterpaper&refrigeratetillfirm-about10mts.Removepaper,slice1/2thick&serve.




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11. Spoon Halwa

Ingredients


Bombay rava - 1 cupWater - 2 cupsSugar 2 cups (+enough water to immerse the sugar)Ghee - cupCardamom powder - tspSaffron - a pinchChopped nuts - to garnishRoast rava dry on a low flame till pink.Cool & soak in 2 cups of water.

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MethodAfteranhourgrindtoapasteusingthatwater&keepready.Heatsugarsyruponalowfire,stirringwell.Boiltillitreaches1string.Remove&addtheravapastewithonehand,whiskingfastsimultaneouslywiththeotherhandtopreventlumpformation.(Iflumpsarethere,passthehandblendertroughittobreakthembutifyoudotheabovestepcorrectly,therewillnotbeasinglelump!).Putbackonfire&cookaddinggheelittlebylittleatatime.Whenitbecomesamass&leavesthesidesofthevessel,addcardamompowder&saffron.


html#post489521


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12. Angel Burfi

Ingredients


Whole milk powder 1 cupMaida 1 cupSugar 2 cupsFCardamom powder 1 tspSaffron tsp (warm & powder)

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MethodIncupgheefrymaidatillanicearomacomes.Remove,cool&addmilkpowder.Themixtureshouldbecompletelyfreefromlumps.Addsugarto1cupofwater,keeponthestove&makeasyrupofsoftballconsistency.(candythermometer235-238degf )Remove,addthedrymixture&stircontinuouslyaddingthespices.Donotkeeponthefireanymore.Whenitcomestoadoughlikeconsistencytransfertoagreasedplate,mark&cutintosquares.Withcanythermometer,thisisveryquick&youmustbeagile.Buttheresultisperfect.

Recipe link: http://www.indusladies.com/forums/ask-chitvish/553-i-love-sweets.html#post2303

13. Apple Kesari with Nutmeg


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13. Apple Kesari with Nutmeg

Ingredients

From the blog: http://www.kaarasaaram.com/Blogger Name: Revathi

Cooking apple [medium] :1Rava: 1 cup.Sugar: 1 cup.Hot Water: 3cups.Saffron threads: 2 pinches.Milk: 3 tbsp.Nutmeg powder : 2 pinchesAlmond flakes: 1 tbsp.Raisins: 1 tbsp.Ghee: 4 tbsp.

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Method1.In1tbspofgheefrythealmondflakesandraisins.Keepaside.2.Soakthesaffroninthewarmmilk.3.Peel,coreandchoptheapple.Keepaside.4.Heat1tbspofgheeinakadaiandaddtherava.Heatthroughuntilyouhaveapleasantaromacomingthrough.5.Addthewater.Keepstirringasthereshouldnotbeanylumps.6.Oncetheravaiscookedaddthesugar,nutmegandthesaffronsoakedinmilkandmixwell.7.Themixwillbecomewateryfirstbutwillcometogetherinafewminutes.8.Addtheraisins,almonds,choppedapplesandtherestofthegheeandmixwell.9.Oncethemixstartstoleavethesideremovefromflame.10.Servewarm.

Youcansubstitutefreshpineappleinsteadofapplesandaddafewdropsofpineappleessenceforacompletelydifferentflavour.

Recipe link: http://www.kaarasaaram.com/2010/12/apple-kesari-with-nutmeg.html

14. Mawa Peda


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14. Mawa Peda

Ingredients

From the blog: http://www.kishmeesh.blogspot.com/Blogger Name: Poonam

2 litre full cream milkA heavy bottomed pan.150 gms powdered sugar( this is what i used...you can use as per your taste)1 tsp cardamom seeds powderChironji one for each peda

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Method1)Bringmilktoboilinaheavybottomedpan.Reduceflametomediumandstir.Keepstirringvery frequently,especially towards theend,whenmilkhasbecomethick.Youmustnot let itcatchatthebottom,oritwillburn.BeVerycareful..STirringmustbedonecontinuosly!!!2)Whenthemilkisalmostsolid,quitethick,turntheheatoffandallowtocool.Itwillsolidifyalittlemoreasitcools.3)Mawa/KhoyaisreadyNow.....Thewholeprocessofreducingmilktakes45minsatleast4)Twolitrefullcreammilkwillmakeapproximately250gm.mawa,dependinguponthethicknessofthemilk.5)NowtaketheMawainapanandmashit,stiritfor2-5minutesuntilsoft,6)Add2tbs.sugarpowderandcontinuestirring,tillitbecomesthickandslightlybrown.7)AddingsugarwhiletheMawaisstillinpan...giveslittlebrownishcolourtomawa8)switchoftheflameandcooltheMawa9)Nowaddrestofthesugarpowder..andmixitwellinthemawa,withyourhands10)Nowstartrollingsmallportionsofmawaintopedas11)Decorateeachpedawithchironji(ordryfruitsofyourchoice)

Recipe link: http://kishmeesh.blogspot.com/2010/03/mawa-peda.html

15. Besan Ladoo


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15. Besan Ladoo

Ingredients

From the blog: http://www.cookingandme.com/Blogger Name: Nags

3/4 cup ghee (I used slightly less than this, dont skimp too much though)1 cup gram flour or besan (kadalaimavu)1/2 cup milk1/2 cup powdered sugar6 almonds, chopped coarsely6 raisins (I didnt add this)6 cardamoms, powdered

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Method1.Heatgheeinapanoverlowheat.Dontbringtoboiloranything,justheatitupwell.Addthebesanandcookfor4-5minsstirringcontinuouslytilltherawaromadisappearsanditturnsagoldenbrown.2.Removefromheatandaddmilk,stirringvigorouslytoavoidlumps.Iletthemilktrickleintoavoidthis.Oncemixedwell,setasidetocoolalittle.3.Thenmixinthealmonds,sugar,raisins,andcardamompowder.4.Whenitswarmenoughtohandle,shapeintolime-sizedballs.Atthisstage,youcanaddabitmoregheeifyouwant.Istartedwithalittlelessthan3/4cupandaddedmorewhileshapingthem.

Notes:-Thesebesanladoosareverydelicate(whichiswhyyoushouldntskimpontheghee,becauseit acts as a binding agent andholds it together) so handle carefully and store in an airtightcontaineratroomtemperature.-Youcanaddabout2-3tbspofrava(semolina)tothemixtureifyouwantsomeaddedtexture.IavoidedthisbecauseIwantedasmoothbesanladoo.

Recipe link: http://www.cookingandme.com/2011/08/besan-ladoo-besan-ka-laddu-vinayaka.

html

16. Jalebi


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16. Jalebi

Ingredients

From the blog: http://gayathriscookspot.blogspot.comBlogger Name: Gayathri Kumar

Maida-100gmCurd-1cupCorn Flour-30gmHot Oil-1tbsLemon Yellow Food Colour-1/2tsp (I used Liquid Colour)Sugar-1cupWater-1cupOil-For deep frying

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Method1.Mixmaida,cornflour,hotoilandcurd.Addfoodcolourandenoughwatertomakeabatterslightlythinnerthanthedosabatter.2.Allowittofermentovernight.3.Addwaterandsugarandbringittoboil.Letthesyrupboiluntilitbecomessticky.4.Keepitaside.5.ForpipingJalebis,youcanuseaplasticbagorapipingbagorasaucebottle.Iusedapipingbagwithawritingnozzle.Butitgetsverymessy.Ithink,saucebottlemethodwillbenice.6.Heatoilinaflatbottomedpan.Whenitismediumheat,pipeoutjalebisintotheoil.7.Keepthesugarsyrupwarmwhenfryingthejalebis.8.Flipthejaebiswhentheybecomefirm.9.Whenallthebubblinghasstopped,removethejalebisanddropthemintothewarmsyrup.10.Letthemsoakfor30seconds.Flipthemandletthemsoakforanother20seconds.11.Removethejalebisfromsyrupandplacethemonaplateseparately,sothattheydontsticktoeachother.12.Servewarm.

Recipe link: http://gayathriscookspot.blogspot.com/2011/09/jalebi.html


37

17. Shahi Tukre

Ingredients

From the blog: http://annarasaessenceoffood.blogspot.comBlogger Name: Apu

6 slices of white or milk bread, crusts removed4 tbsp ghee (clarified butter)Oil, as needed for frying1 can evaporated milk1 cup full fat milk1/2 cup sweetened condensed milk (or to taste)1/2 cup mixed chopped nuts (cashews, pistachios, golden raisins)1/2 tsp cardamom powder1/2 tsp saffron strands2/3 cup sugar

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Method1. Soakthesaffronstrandsinaquartercupofmilk.Setaside.2. Inaheavybottomed,bring together remainingmilkandevaporatedmilk.Bring toaboil

andthensimmerstirringconstantlyuntilitisreducesbyaboutathirdofthequantityandisbeginningtothicken.

3. Addcondensedmilkandthecardamomandsaffron,letsimmeronalowheatforanother10minutes.

4. SettheRabriasideandchillintherefrigerator.5. Inaseparatesaucepan,pourinthesugarwithaquartercupwater.Bringtoaboilandsimmer

tillyougetathicksyrup.Removefromheat,Setaside.6. Pouratablespoonofgheeinanonstickpan,addthechoppedmixedfruitsandnuts.Fryuntil

goldenbrown.7. Removeinabowlusingaslottedspoon.8. Cutthebreadslicesdiagonallyintotriangles.9. Pourenoughoilforshallowfryingintothefryingpan.Addatablespoonofghee.Heatona

mediumlowtolowflame.10. Addfourtrianglesofbreadatatimetothepanandshallowfrytillcrispandgoldenbrown.

Removeandallowexcessoiltodrainonakitchentowelfor30secondseach.11. Immerseintothepreparedsugarsyrupforjustaboutaminute.Thefriedbreaddoesnotneed

tosoftenandmustretainitscrispnesswhileretainingsomesugarsyrup.12. Repeatforremainingbread,replenishingoilandgheeintheproportionsaboveforshallow

frying.13. Arrangethesoakedpiecesonaplate.Sprinklehalfthechoppedfriedfruitsandnutsontothe

slices.14. Setasideremainingnutsuntildessertisreadytobeserved.15. RemovetheRabrifromtherefrigeratorhalfanhourbeforeyouintendtoservethedessert.16. Toserve,placeacoupleofpiecesofthebreadonplate.PoursomeRabriandsprinklemore

choppedandfriedfruitsnuts.Digin!!

Recipe link: http://annarasaessenceoffood.blogspot.com/2011/09/shahi-tukre-double-ka-

meetha-aur.html


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18. Mung Dal Halwa

Ingredients

From the blog: http://naiya-recipes.blogspot.comBlogger Name: Naiya Sheth

1 cup course mung dal flour1 tea spoon whole mung dal (opt.)1 cup ghee1 cup sugar4 cup boiling water tea spoon cardamom powderPinch saffron

For Garnishing:Sliced almondSliced pistaCashew

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Method1. Heatoilinanonstickpan.Addmungdalflourandmungdalinit.Roastatslowflametilllight

brown.2. Add3cupsofboilingwaterinitandletitcooktillmungdalabsorbswater.Stircontinually.3. Addsugarandremainingwaterandsaffronintoitandcookwell.4. Cooktillitseparatesghee.Addcardamompowder.5. HotandyummyMungDalHalwaisreadytoserve.6. Garnishwithalmond,pistaandcashews.

Recipe link: http://naiya-recipes.blogspot.com/2011/07/how-to-make-mung-dal-halwa.html


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19. Ravva Laddu

Ingredients

From the blog: http://www.rasoikimalkin.comBlogger Name: Kanthi

Sooji - 2 1/2 Cups Sugar - 2 1/2 Cups Dry coconut flakes/Powder- 1 1/4 Cup Unsalted Butter - 4 Tb spns Cardamom powder - 2 pinches Almond Flakes - 4 Tbspns Raisins - 3 Tb Spns Milk - 3/4 Cup

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Method1. Takeapanandaddbuttertoit.Whenitishotaddalmondflakesandraisins.2. Whenthe raisinspopsupaddsooji to itandroast it for10minutesoruntilyouget light

browncolour.Therawsmellshouldgoaway.Makesureyoucontinouslystir itsothatthesoojiwontgetburnt.

3. Nowadddrycoconutpowderandfrybystirringitfor3-5minutes.4. Thenaddsugarandstiritfor2-3minutes.5. Finallybeforeturningoffthestoveaddcardamompowder.6. Afterturningoffthestoveaddthemilkandmixit.Themixturewillbetight.7. Letitcoolfor5minsandstartmakingladoo.8. Makesureyoudontputtoomuchmilk.Youshouldbeabletogatherthemixtureandmake

aladdu.Youcanalsosprinklewaterormilkonthemixtureformakingaladdu.9. Makesuretoputabowlofcoldwatersothatyoucandipyourhandinthecoldwaterand

thenamakealaddu.Bydippingincoldwaterandthentakingthemixtureintohandwillalsomakethetaskmoreeasybecausethiswetnesswillbehelpfulforbindingiteasily.

Recipe link: http://www.rasoikimalkin.com/2011/02/ravva-laddu-sooji-laddu.html


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20. Godhumai Jira

Ingredients

From the blog: http://spicychilly.blogspot.comBlogger Name: Bharathy Vasu

Whole wheat flour/ Atta - 1/2 cupGhee- 1/2 cup (same amount as wheat flour...never compromise the quantity)Sugar - 3/4 cup (slightly lesser than two parts of flour)Water - 1 cup + about 1/4 cup ( 2 1/4 parts of flour)

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Method1. Heatghee/clarifiedbutterinoneofyournonstickpans.Iusedfreshhomemadecowsghee,

ammahadsentover:)2. Iusedashallownonstickpanandlesserratioofingredientsforthepictorialandpleasego

aheadwithyourwiderdeeperpans.ForbeginnersIstronglysuggesttostartwithminimumquantity,say,1/4cupofwheatflourand1/4cupofgheelikeIamdoinghere!

3. Addwheatflourtotheheatedghee4. Ah!whileyouplacethepantoheatghee,placethepanofwater(flour:water=1:21/4)

simultaneouslyontheadjacentstoveovermediumflame.5. Blendghee+attawell.Itshouldbewateryandnotthickerthanyouseehere.Thisisimportant!6. Keepingflametominimum,stirthemixturecontinuously.7. Youcanseethecolourchangingwhiletheflourgetscookedinghee8. Thiswilltake2-3minutes(ifyouhaveused1/4cupofflourandghee)andyouseetheflour

attainingadeeperbrownhuewiththedistinctaromaofwheat+gheeallaroundyou!9. Thewatermusthavereachedtherollingboilingstagenow.Makesureyoudontletitboiland

evaporateaswemightmessupwiththeratio10. Yes,thisiswhereyouaresupposedtoreachwiththewheatandgheepart.Iremoveditfrom

fireandbroughtitunderdaylighttoshowyoutheactualcolour.11. YoudonthavetoputoffthestoveasIdidandcandumpsugar..12. ..followedbytheboilingwater.Becarefulasyouseethemixrisingupabitwithahissing

soundandsettlingdownthenextsecond,sinceyouareusingtheboilingwater.Becarefulwiththeveryhotwatertoo.

13. This stage reaches after 2 seconds from theprevious. I had toput off the stove aftermystruggletoclickadecentpicture:)Thesamestageforaclosershot.Whileyoumix,ensuretherearenolumpsformed. It issafertoputofffireforafewsecondsuntilyoublendthemixturewell.

14. Keeptheflamelowandstir.Yes!Putoffoneandnotetheconsistencyandthecolour.Thisstage is reachedwithin aminute after youmix the flour, ghee and boilingwater.Withinsecondsyoucanseethewholethingformingintoasmoothglossymass,leavingsidesofthepanwithawonderfularoma.Interesting,na?:)

15. Ah!thereyougo!heaveadeepsighofrelief,youvemadeit!Putofffire.Transfertoanotherbowlandleaveitcoolabit.Thehalwawillbereallyhot!

Recipe link: http://spicychilly.blogspot.com/2011/08/godhumai-jira-instant-wheat-flour-halwa.

html

21. Microwave Dates Fudge


45

21. Microwave Dates Fudge

Ingredients

From the blog: http://seduceyourtastebuds.blogspot.comBlogger Name: Padmaja

Seedless Dates- 10 numbersCondensed milk[Milkmaid] - 50 mlMilk powder- 40 grams[ I used Everyday Dairy whitener 40g sachet]Butter- 1 tablespoonAlmonds to garnish

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Method1. In amicrowaveproof dishput in dates andhalf cupwater andmicrowaveonhigh for 3

minutesortillthedatesissoft.2. Removefrommicrowavetakeoutthedatesandpureewithalittlewaterusedtosoftenthe

dates.Ididnotmakeasmoothpuree.Iwantedafewbitsofdatestobiteinto.3. Microwavebutterinamicrowaveproofdishfor1minute4. Putindatespuree,condensedmilk,milkpowderandmixwell.Ifthemixtureistoodryadda

coupleofteaspoonsofthewaterusedtosoftendates.[Donotaddtoomuch.]5. Microwaveonhighfor4minutes.Stirattehendof2ndminute.Keepaclosewatchelseitwill

getburnt.Themixturewillriselikethis...6. Mixwellandcheckifitisglossy.ElseMicrowaveforafewmoreminutes.7. Letitcoolforanhour.Greaseyourpalmslightlyandpinchoutasmallpieceofthemixture

androllintoaball.Flattenlightlyandgarnishwithalmonds/nuts

Recipe link: http://seduceyourtastebuds.blogspot.com/2011/01/microwave-dates-fudge-dates-

peda.html


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22. Coconut Burfi

Ingredients

From the blog: http://www.padhuskitchen.comBlogger Name: Padhu Shanakar

Grated coconut - 1 cupSugar - 3/4 cup + 1 tbspGhee - 2 tspCardamom powder - 1/4 tsp

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Method1. Takeakadai/pan(nonstickpreferable)addsugarandjustenoughwater(approximately1/2

cup)tocoverthesugarandboilit.2. Whenthesugarwaterstartsboiling,addcardamompowder,gheeandthegratedcoconut.3. Simmerandcookstirringoften,tillthecoconutmixturestartsfoamingandleavesthesidesof

thepan.Takeasmallmixtureandifyouareabletomakeaballoutofit,switchofftheflames.4. Pouritonthegreasedtrayorplate.Afteritcoolsalittle,makecutsindesiredshapes.5. Leave it to cool completely. After that take the pieces gently and store it in an air tight

container.

Recipe link: http://www.padhuskitchen.com/2011/09/coconut-burfi-recipe-nariyal-burfi.html


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23. Rasmalai

Ingredients

From the blog: http://swapnascuisine.blogspot.comBlogger Name: Swapna Mickey

Milk Powder -1 CupBaking powder-1 tspEgg -1Milk -1 litreSugar- cup or to tasteCardamom, powdered- tspCashew nuts and Badam, sliced 1 tbsp

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Method1. Boilmilkwithsugar,slicedcashewnutsandbadaminabigheavybottomedpan.2. Sievemilkpowderandbakingpowdertogetherandputthisintoeggwhichisnotbeaten.3. Kneaditandmakeabout18ballswiththis.4. Addtheseballsslowlyintheboilingmilk.5. These balls will double the size while cooking. Cook on medium flame for about 20-25

minutes.6. Addcardamompowderandmixgentlyandremovefromfire.Serveeitherwarmorchilled.

Recipe link: http://www.swapnascuisine.com/2011/09/rasmalai-sweet-treat-to-celebrate-new.

html


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24. Coconut Halwa

Ingredients

From the blog: http://www.trendyrelish.comBlogger Name: Uma Priya

2 cups grated coconut, fresh (frozen also can be used) cup Rice, uncooked cup Sugar 1 or 2 tsp Ghee tsp Cardamom Powder

For Garnishing:Cashews and Raisins, sauted in some ghee

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Method1. Soakriceinenoughwaterfor2to3hoursoruntilricebecomessoft.2. Grindthesoakedriceandgratedcoconutintoaveryfinepastebyaddingsomewater.But

dontmakeittoowatery.Itshouldbelikeasmoothpaste.Keepaside.3. Inanon-stickpanpoursugarandaddsomewaterjustenoughtoimmersethesugar(approx.

cup).Bringthesugarsolutiontoaboilandwaittillonestringconsistencyisacquired.4. Thenimmediatelyaddthecardamompowder+groundcoconutricepasteandkeepstirring

untilitbecomesthickandleavesthesidesofthepan.Justbeforeturningofftheflame,addgheeandmixwell.

5. Thatsall!Greattastingcoconuthalwaisready!!6. Herearesomeservingideasforthisyummyhalwa.Butdontforgettogarnishitwithfried

cashewandraisins.

Recipe link: http://www.trendyrelish.com/2010/03/coconut-halwa.html

25. Kadi/Khadi - 5 Cups Barfi


53

25. Kadi/Khadi - 5 Cups Barfi

Ingredients

From the blog: http://divyascookbook.blogspot.comBlogger Name: Divya Kudua

Besan/Chickpea flour - 1 cupGhee - 1 cupMilk - 1 cupSugar - 2 cupsCashewnuts - a handful,chopped finely,optional

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Method1. Inasaucepan,mixtogetherwarmmilkandsugar-reserve.2. Inathickbottomedkadaiaddgheeandroastbesanforafewminutesuntilanicearoma

comes,approximately2-3minutes--becarefulnottoletitbrown.3. Nowaddthemilk-sugarmixandthenutsandkeepstirring.4. Keepthegasflameonsimmerandstirthebarfiincontinuousintervalstakingcareastonot

toburn.5. Afterabout20minutes,thebarfiwillstartleavingthesidesofthepanandwouldbereadyto

set.6. Meanwhilegreaseaplatewithgheeandpourthebarfimixintotheplate.7. When thebarfibecomeshalf set,makemarkingson itusingaknifewhichwouldmake it

easiertocut.8. Whencompletelycool,cutintosquares.9. Keepswellwhilestoredinairtightcontainers.

Recipe link: http://divyascookbook.blogspot.com/2010/09/kadikhadi-aka-5-cup-barfi.html

26. Ras Malai


55

26. Ras Malai

Ingredients

From the blog: http://www.passionateaboutbaking.comBlogger Name: Deeba Rajpal

Ricotta or cottage cheese from 1 litre of whole milk1 cup sugar2 cups water1 litre whole milk1 /2 tsp saffron + 1/4 tsp granular sugar1/3 cup sugar1/2 tsp cardamom powderAlmonds & pistachios, soaked,peeled & slivered

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Method1. Runthericotta/cottagecheeseinafoodprocessoruntilsmooth.Willtakeabout2-3minutes

inshortpulses.Youcanevenkneaditbyhand,butitwilltakealotlongertogetitabsolutelysmooth.

2. Dividethericotta/paneer into10-12equalportionsa littlesmallerthanthesizeofapingpongball.

3. Rolltheportionsinyourhandsuntilasmoothball isformed.Lightlypresstheballuntil itflattensout.

4. Inthepressurecookerdissolve1cupsugarwithwater,andaddtheflattenedricotta/paneer.5. Closepressurecookerlidandcookuntilonewhistlesounds.Immediatelyswitchoffthestove

andsetthetimerforexactly5minutes.6. After5minutes,carefullytakethepressurecookertothesinkandpourcoldwateroverthe

lidtoremovethepressure.7. Removethecookedricotta/paneerwithaslottedspoonintoabowlandallowittocool.8. Meanwhile,themilk inthenon-stickpanshouldhavereducedtohalf.Addsugartotaste,

cardamompowderandnuts.Switchoffthestoveandkeepmilkaside.9. Oncethericotta/paneeriscoolenoughtohandlewithyourhands,gentlysqueezeoutthe

sugarsyrupfromthericotta/paneerandplacetheroundelsinaservingdish.10. Pourthepreparedreducedmilkoverandchillintherefrigerator.11. Garnishwithadditionalchoppednuts.

Recipe link: http://www.passionateaboutbaking.com/2009/10/a-little-sweet-100s-of-spice-ras-

malai-spicy-chickpeas-for-diwali.html


57

27. Jangri

Ingredients

FOR SUGAR SYRUP:

From the blog: http://www.rakskitchen.net/Blogger Name: Rajeswari Vijayanand

Whole white urad dal/Muzhu ulutham paruppu 3/4 cupRice flour (optional) 1 tspOrange food colour 1/2 pinchSalt A pinch

Sugar 3/4 cupwater Just to immerse the sugarLemon juice 1/2 tspRose essence 4 dropsOrange food colour A pinch

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Recipe link: http://www.rakskitchen.net/2009/07/jangri.html

Method1. Soakuraddalfor2hrsandgrindwithverylittlewateraswedoforgrindingvadas.(

Approximatelylessthan1/4cup).Thebattershouldbefluffyandsmooth).Mixapinchofsalt,foodcolourandriceflour(ifdesired)andmixwell.

2. Heatthesugarwithwaterjusttoimmerseitandafteritstartsboiling,letitboilfor3-4minutes.Addlemonjuice,foodcolourandlastlyessenceandmixwellandswitchoffthestove.Takeaziplockcoverandmakeaholewithathinnailasshowninthepicture.Theholeshouldbeverytiny.

3. FillhalfthecoverwiththebatterandfirstpracticedoinginaplateDrawtwocircleasshownandoverit,drawsmallswirllikecirclesoverit.Justpractice2-3timesyouwillgetitright

4. Thenheatabroad,flatbottomedpan(keeptheflameinlow)withonlylittleoilsay1inchdepth.

5. Theoilshouldnotgetfullyheated,whenitstartsformingsmall,smallbubblesinthebottom,thendrawjangrisintheoil,repeatthesametomakemany.

6. Oncethejangrisgetscookedandbecomeslight,turnoverandcooktillcrispandthentakeout carefully and transfer to the sugar syrup. IusedChop sticks for this,whichworksoutverywell.Youcanusetheonetheyuseforturningpaniyaram

7. Dunkthefriedjangris inhotsugarsyrupfor1-2minutesandtakeoutcarefullyandarrangeitaplate.Givea1/2hourstandingtime.

8. Readytoenjoy!!!


28. Microwave-able Sandesh


59

28. Microwave-able Sandesh

Ingredients

From the blog: http://spiceandcurry.blogspot.comBlogger Name: Jayashree Mandal

Approx 3-4 pints of whole milk3 lemons- cut and deseeded1 tsp of vanilla essence2-4 tbs of milk powder.

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Method1. Approx3-4pintsofwholemilkMywholemilkbottlesays-6pintswholemilkmakes

roughlyabout3408ml.Nowworkityourway.OKletmemakeiteasy,abouthalfof6pintwholemilkbottle.Hopeitmakesmuchsensenow.

2. 3lemons-cutanddeseeded.3. Makepaneer/chana4. Bringthemilktoboil,addfreshsqueezed lemons.Youmayusedahi/yogurtalso in

placeoflemons.5. Letthemilkcurdle.SeparatePaneerfromthewhey.Letitsitforsometimeunderany

heavyweight,maybe1-2hrs.6. Nowinabigsaladbowl,mixtogetherabout2-2cupsofpaneerand1-1cupsof

granulatedsugar.Workaccordingtoyourpreferenceofsweetness.7. Addabout1tspofvanillaessence.8. 2-4tbsofmilkpowder.9. Mixwellandkneadwellwithhandsorwithspoon.10. Nowmicrowave athigh for 2mints in anM/W safebowl .Takeout and stir itwell.

Repeatatregularintervalsof2mintcycleandstiring.MyM/Wtookapprox7-8mintsathighpower.

11. Whenyousee,themixturestartstocollectwell.Stopmicrowavingit.12. Nowletitcoolalittlebit.Shapeupandenjoy.


Recipe link: http://spiceandcurry.blogspot.com/2010/11/happy-diwali-with-microwave-able.html

29. Suruttai Poli


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29. Suruttai Poli

Ingredients

From the blog: http://www.4thsensecooking.comBlogger Name: Nithi Rajasekaran

Roasted gram(Pottu Kadalai) - 1 cupSugar - 1 cupCashews - 20Cardamom powder - 1 tspCoconut (scrapped) - 1 tblspGhee - 1 tsp

All purpose flour(Maida) - 1 cupSalt - a pinchOil - for deep frying

Filling:

Poli (Papad)

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Method

1. Powdertheroastedgramandsugartogether.Chopthecashewsintosmallpieces.2. Takeapanandtspofgheeinitandroastcutcashewsandcoconutforfewminsuntil

thecashewsturngoldenbrown.3. Mixallingredientsinabowl.4. Thefillingisready.Keepthisaside.

1. Mixallpurposeflourandsaltinabowl.Addwatertoitlittlebylittleandkneedthemintoadough.Consistencyshouldbe likechapathidough.Leave itaside forhalfanhour.

2. Nowdividethedoughintoequalpartsandrollintosmallballs.Flourthesurfaceandroll the dough into very thin circles of 10cmdiameter.The thickness of the circlesshouldbelikepapad(appalam).Itshouldbealmostsemitransparent.Ifyoumakeitthick,itwouldpuffuplikepooriwhenfried.Thisappalamcanhavesmallbubbleshereandtherebutshouldnotpuffuptotally.Afteryourollthemintocirclesspreadthemonpaperandleaveitasidefortenmins.

3. Nowdeepfrytheminhotoilturningoncetocookbothsidesandremovethemwhentheyarejusthalfcooked.(abouttenseconds)Itshouldbeflexibleandshouldnotturnbrownorcrispy.(Thisisthetrickypart)

4. Onceyouremovethemfromoilplaceitonaplateandimmediatelyspread1tblspoffilling(recipeabove)onthepapadandrollittightandkeepitonaplatewithseemsidefacingdown.(Caution-thepapadispipinghotsoworkquickly)

5. Therollswouldbesoftwhenmade,butwouldbecomecrispyoncetheyareallowedtocool.

6. Thechallengeinmakingthissweetisthespeedinwhichyouworkwhilerollingthefriedpapad.

7. Suruttaipoliisreadytoeat:)


Recipe link: http://www.4thsensecooking.com/2011/03/suruttai-poli-sweet-rolls-indian.html

Recipe for the filling:

Recipe for making the Poli(Papad):

30. Rasgulla


63

30. Rasgulla

Ingredients

From the blog: http://www.sharmispassions.comBlogger Name: Sharmilee

Milk - 1/2 litre Lemon Juice - 1.5 tbsp (or) Curd - 2 tbsp Water - 1 and 3/4 cups water Icecubes - 4 to 5 Sugar - 3/4 cup Cardamom powder- A generous pinch Pistachios - 3 to 4 chopped finely for garnishing

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Method1. Heatmilk,bringittoboilandsimmerit.Take1.5tbsplimejuicefromalemonandkeep

itready.2. Whenmilkstartsboiling,addthelemonjuicetotheboilingmilkandstirproperly.Stir

continuoslytillthewheywaterclearsandthemilkcurdlescompletely.BeforeaddingicecubesyoucantakesomewheywaterwhichcanbereservedforfutureusewhichiswhatIdid.Nowswitchoffthestove,addicecubesandallowittomeltcompletely.

3. Takeamuslinclothandpour thecurdledmilk,filtering thewheywatercompletely.Wash itwell in runningcoldwater to remove the lemonsmell. Squeeze theexcesswaterandhangitasidefor30minswithoutdisturbingit.

4. After30mins,thepaneerwouldbecrumblyintexture.Nowkneaditwellfor10mins.Onceeverythingcomestogethertoasmoothpilabledough,formthemintosmoothmini/normallemonsizedballsandkeepaside.Imadearound13-15miniballs.

5. Heatwater in awide bottomed vessel, then add sugar and keep stirring till sugardissolvescompletely.Whenthesugarsyrupboilsandstartsbubbling,addtheballsslowlyonebyoneandsimmeritfor3mins.

6. Theballswillgotothecorner,movethemtothemiddle.Keepinmediumflameandclosewithalid.Cookfor10minsopeningthelidevery3-4minsthisistoensurethevapourpassesoutnotallowingthesugarsyruptooozeout.After10mins,theballswouldbecloselydoubledinsize.

7. This is the stage when your rasgullas are done. Cool it completely, add choppedpistachios and chill it for anhour and serve chilled.Thismethodwas fromammascookbookandIfinditeasyasyoucanopenandseetherasgullasnowandthen.

8. Thoughammakeptonsayingtotrywithwheywatertomakethepaneerasthatisthetraditionalbengalistyleofmakingrasgullas, this time Iamcompletelysatisfiedwiththeresults.Butsuretomakeitoncewithwheywaterandupdateitherewithmyfeedback.


Recipe link: http://www.sharmispassions.com/2011/01/rasgulla-mini-rasgulla-step-by-step.html

31. Almond Burfi


65

31. Almond Burfi

Ingredients

From the blog: http://www.nandyala.org/mahanandiBlogger Name: Indira Singari

6 cups, whole almonds6 cups, cane sugar1/2 teaspoon, finely crushed cardamom seeds

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Method1. PreparetheAlmondMeal:

Inabigbowl,coverthealmondswithwaterandsoakforatleast4hours.Thesoakingprocesshelpsloosenupalmondskinandtheskinpeelsoffeasily.Onebyone,peelthealmondskins.Whenyouaredonewithpeeling,gentlypatanddrythenowskinless,whitealmondswithacleankitchentowel.Takealmondsinonetotwocupbatchesinafoodprocessor.Pulseandgrindtofinemeal.From6cupswholealmonds,youwillgetabout8cupsofalmondmeal.

2. PreparetheSugarSyrup:Combinetwocupsofwaterandsugarinaheavy-bottomed,bigvesselandplaceoverlowheat.Stiruntilthesugardissolvescompletelyandthenraisetheheattomediumandgentlyboiluntilsugarreachessoftballconsistency.Toknowtherightconsistencydothecoldwatercandytest.Takequartercupofwaterinasmallbowl,addadropofsugarsyruptowater.Whenthesyrupholdsitsshapeanddoesntdissolveinthewater(softball),thenitisattherightconsistency.

3. PreparetheAlmondBurfi:Addthealmondmealandcardamompowdertosugarsyrupwhenthesyrupisready.Keeptheheatonmediumandcook,stirringcontinuouslytopreventthemixturefromstickingtothepan.Inabout10to15minutes,themixturewillstarttocomeawayfromthesidesofpaneasilythisisthesignaltoturnofftheheat.Immediatelypourthemixtureonaflat,gheeappliedtray.Levelitevenlywithaspatula,andcutintosquares.Letcool.Whentheburfiisthoroughlycool,coverthetraywithanothertray.Reverseandgentlytaptoloosenthepieces.Separatethesquaresandstoretheminanairtightcontainer.Becausetheburfidoesnthaveanymilkproducts,almondburfiwillstayfreshforuptoamonth.


Recipe link: http://www.themahanandi.org/2011/01/05/almond-burfi-badam-burfi

32. Kova Billalu


67

32. Kova Billalu

Ingredients

From the blog: www.cookingwithsiri.comBlogger Name: Siri

2 cups Khoya1.5 cups sugar4-5 tsp waterghee

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Method1. Heatapanonlowflame,addwaterandsugar.Stirslowlyforabout10-12mins.Letit

meltandmakesurethesugarmixtureisinwhitecolor.(nottoturnintobrowncolor).2. Now,slowlystirinthekhoya.Itwillneedsomemusclepowersothatbothkhoya&

sugarblendtogetherwell.Note:Itshouldbeinaconsistencywhereyoucanmakeballsoutofit.Turnofftheheat.

3. Onaplate,rubsomegheeandevenlyspreadthekhoya-sugarmixture.Therearetwowaysyoucanshapethem.a)Rublittlegheebetweenpalmsandstartmakingsmallballsb)takeaplasticcover,rubgheeonitandshapethemhowsoeveryouwant..:-)Storeinanairtightcontainer.


Recipe link: http://www.cookingwithsiri.com/2011/07/i-could-talk-about-my-grandmom-

ammama.html

33. Wheat & Nut Laddoo


69

33. Wheat & Nut Laddoo

Ingredients

From the blog: http://www.indianvegetariankitchen.com/Blogger Name: Mahima

Whole Wheat Flour-1/4 cupAssorted dry fruits & nuts-1/4 cup(to be ground) + 1 tsp(to be added while rolling into balls)Butter-1 tbspSugar-1 tbsp(powdered or granulated)Cardamom-1/4 tsp

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Method1. Meltbutterandprepareghee.Addtheflourandroastonlowflametillgolden

brown(about3minutes).2. Grind1/4cupofassorteddryfruits&nutswithoutaddingwater.3. Youcanuseanynutsofyourchoice.Iusedamixtureofalmonds,walnuts,roasted

cashews,raisins,driedapricot,sweetenedcoconutflakes,driedpineapple.4. Whentheflourisstillwarm,addthegroundnuts,cardamom,sugarandatspof

brokennuts.Mixwellandshapethemintosmallballs.Note:Usedryroastedunsaltedcashews.Othernutscanbeaddedraw.


Recipe link: http://www.indianvegetariankitchen.com/2010/01/wheat-nut-laddoo.html

34. Paneer- Mawa-Pistachio


71

34. Paneer- Mawa-Pistachio

Ingredients

From the blog: http://www.ramyaacooks.com/Blogger Name: Ramya

2 1/2 cup grated Paneer(Used the storebought paneer block)1 1/4 cup Mawa powder1/4 cup dry coconut powdered3/4 cup powdered sugar4 green cardamom powdered1 tsp rose water3 tbsp pistachios finely powdered + 2 tbsp pistachios coarsely powdered + couple of pistachios for garnishing

72


Method1. GratethePaneerusingagrater(Gratingthepaneerwillhelptokneadeasily).Kneadit

welltoformadough.(Thisstepalonewilltakesomewherearound7to10minutes-Ihaveasevereshoulderpain,soyoumightbeabletofinishoffevenearly).

2. Addthemawaandmixuntilwellcombined,followedbyrestoftheingredients.3. Pinchoutakeylimesizeddoughandmakeladoos.4. Garnishwithslicedpistachios.Storeinanairtightcontainerandkeepitrefrigerated.


Recipe link: http://www.ramyaacooks.com/2011/08/paneer-mawa-pistachio-ladoos-indian.html

35. Chandrakala


73

35. Chandrakala

Ingredients

From the blog: www.premascook.comBlogger Name: Prema

1 litre Milk 1/2 cup Sugar 1/4 cup Almonds - pistachios -cashew (sliced)(optional) 1/2 tsp cardamom powder

2 cups Maida/plain flour 2 tbsp Ghee 2-3 tbsp water/as needed to knead the flour a pinch Salt Oil/Ghee for deep frying

1 cup sugar (for syrup) Few Kesar /pistachios Khoya for stuffing

For Khova:

For Chandrakala:

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Method

1. Heatthemilkinaheavybottomedpan.Bringittoboil.Onceitstartsboiling,thenlowertheheat-somethinginthemiddleoflow-med.

2. Stiritonceevery10mintomakesurethatthemilkdoesnotsticktothebottom.3. AddtheCardamomPowderandsugar.Themilkisaboutanhourandhalforso,slowly

startsreducinginvolumeandturnsintosandalwoodyellowcolour.4. After1hoursorso,itthickensandthisisapointwhenitbecomesmandatorythat

attentionisgivenandstirringismustonacontinuousbasis.Otherwiseitwillsticktothebottom.Atfinalstageitwillbelikethickpaste.Removeitfromthestove,Transferitintoaservingbowlandcoolitforsometime.Khovaisreadyforstuffing.YoucanmixthegratedPistachio/almondsinKhovaforcrunchytaste.

1. Addthemaidaflourandsaltinalargemixingbowl.Addgheeandstartkneadingthedough.Addwaterlittlebylittleandkneadthemagaintillthedoughbecomesoft.Coverandkeepaside.

2. Rolleachdoughpieceslikesmallpoories.Placestuffinginthecenterofthepooriandcloseit.

3. Foldintheedges.Repeatthisstepwithremainingdough.4. Preparethesugarsyrupbyboilingsugarandwaterintothickconsistence.Fryall

chandrakalaonebyoneinaghee/oilatmoderatetemperature,tillitturnsgolden.5. Takeitoutandsoakthechandrakalaimmediatelyinpreparedsugarsyrupfor10

minutesandthenarrangeitinatray.6. Garnishitwithgratedpistachios/saffronstrands.


Recipe link: http://www.premascook.com/2011/02/chandrakala.html

Khova:

Chandrakala:

36. Badam Puri


75

36. Badam Puri

Ingredients

From the blog: http://simplysara07.blogspot.com/Blogger Name: Saraswathi Iyer

Maida(All purpose flour) 2 cupsDalda or Vanaspati cupOil/ghee for deep fryingGrated Dry coconut for garnishing(optional)Orange colour a pinch(optional)

Sugar 2 cupsWater cup

For sugar syrup

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Method1. Inawidebowl,putmaida,daldaandmixwellslowlybyhand.Onceitismixedwell,

sprinklelittlewaterandkneadlikechapathidough.Onceitisthickinconsistencylikeballtake2tablespoonsoilandcoatit.Leaveitfor1-2hoursbyclosingalid.

1. Inabowladdsugarandwater.Heatinlowflameuntilsugardissolves.Stiroccasionally.Allowittothickenslightly.Consistencyshouldbesuchthatwhentouchedwith2fingersandseparated,thinstringlikeshouldbeformed.(avoidtouchingwhileitishotyoumaywishtouseaspoontotakelittleportion,coolitandthentesttheconsistency).Sugarsyrupshouldbesufficienttosoakeachlotofpuris.

1. Beatthedoughnicelyandmakeitsoft.Makesmallballs.Flattenitintosmallroundshape(LikedoingforPuris).Foldittwiceoncetohalfandagaintoquarter.Soyougetatriangleshape.

2. HeatoilinlowmediumflameinaKadaianddeepfrythesetillgoldenbrown.3. Soakthefirstlotinthesugarsyrupuntilnextlotisreadyforsoaking.Allowittocool.

Repeatsameprocessforalltheremainingpuris.4. Garnishitwithgratedcopparai(Drycoconut).


Recipe link: http://simplysara07.blogspot.com/2009/05/badam-puri.html

Now make Sugar Syrup:

For Badam Puri:

37. The Phirni


77

37. The Phirni

Ingredients

From the blog: http://www.sandhyas-kitchen.blogspot.com/Blogger Name: Sandhya

Whole Milk 1.25 lCinnamon Stick 2 *1 longRice 3/4th CupSugar 3/4th 1 CupWalnuts For GarnishingAlmonds peeled & sliced For Garnishing

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Method1. Soakthericeinwaterforatleast2hours.Drainthewaterandpowderthericeuntil

coarse.2. Inasteelsaucepan,bringthemilktoboilwiththecinnamonstick.3. Addthegroundriceandstiratregularintervals.Ifyoufeelthereisalumpformation

happening,runurhandblenderthroughthemixtureonthestoveandgiveitagoodwhizzafewtimes..Thisprocesswithhelpthelumpstovanish.

4. Whenthericeiscompletelycooked,includethesugar,stirringoccasionally.Cookuntilthesugariscompletelydissolved.

5. Cookonlowflameforanother10minutes.Removefromtheheat.Letthephirnicooldowncompletelyandallowittochillforminimum2-3hours.

6. Toserve,Pourthephirniinindividualmatkas,garnishwithslicedalmonds&walnuts.


Recipe link: http://sandhyas-kitchen.blogspot.com/2011/09/sweet-rice-pudding-phirni.html

38. Chana Dhal Halwa


79

38. Chana Dhal Halwa

Ingredients

From the blog: http://vidyascooking.blogspot.com/Blogger Name: Vidya Lakshmi

1/2 Cup Chana Dhal / Split Chick peas 1/2 Cup Sugar (Powdered)2 1/2 Tbsp Clarified Butter / Ghee2 Tbsp Oil2 Pods Cardamom1 Clove

15 Cashew nuts10 Almonds10 -15 Golden Raisins1 Pinch Yellow Food Color Almond Essence Few Drops or saffron strands.1/4 Cup Water.

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Method

1. Washthechanadhalandsoakfor21/2hoursortillthedhaldoublesinsize.2. Inamixergrinderoracoffeegrinderaddthesugarandpowderthesugarsetaside.3. Drainallthewateroncethedhalhasdoubledandaddtoamixerblenderand

grindtoapastebutnottoafinepasteabitcoarseisbetterthehalwawillhavenicetexture.

4. Heataheavybottompanoruseanonstickpanorkadaiandaddthe2tbspoilandclarifiedbuttertipinthechoppedalmonds,cashewandraisinsfryforabitdrainallthefriednutsandreserve.leavetheoilandbutterinthesamepan.

LetsPrepare:Inthesameoilandclarifiedbutterwhichwefriedthenutsaddtheprepareddhalpasteandstirfor5mintillthemoistureevaporatesuntilyougetaballconsistency.tipinthepowdersugarandstirandincorporatethesugarintothedhaleventuallythesugarwillmeltandaddthecrushedcardamompodsandtheclovemixwelladd1/4cupofwaterandkeepstirringthemixturefor10minsbynowyourdhalsugarandthespicewillhaveincorporatedwellkeeponstirringandkeepaddtherestoftheoilandbuttermixturetothehalwaby15minsthehalwawillstarthavingnicetextureadjusttheflamefrommediumtoslownowandthenandkeeponstirringaddthefoodcolorandalmondessenceandstirwellthemoreyourstirthebetterhalwain20minstimeyoushouldseetheentiremoistureevaporatedandthestickinessalmostgoneyouralmosttherekeepstirringforanother10moreminsbynowthehalwawouldhaveevaporatedcompletemoistureandhaveaniceglossmixthefriednutsinandservehot...Enjoy...:)


Recipe link: http://vidyascooking.blogspot.com/2010/11/chana-dhal-halwa.html

Khova:

39. Payasam


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39. Payasam

Ingredients

From the blog: http://cookingupsomethingnice.blogspot.com/Blogger Name: Vandana Rajesh

Milk-1 ltrVermicelli-1 1/2 cupsSugar- 1 to 1 1/2 cups (as per taste)Elaichi or green cardamom-2 to 3Cashews and raisins (fried in ghee) - a handfulGhee-2 to 3 tbsps

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MethodFrythevermicelliinthebuttertillgoldenbrown.Addboiledmilkandstircontinuously.Addthesugarandkeepstirringregularly.Stirtillthevermicellicookscompletelyandthepayasamisslightlythickinconsistency.Donotmakeittoothickasitthickensfurtheraftercooling.AddthefriedcashewandraisinsandEnjoy!!


Recipe link: http://cookingupsomethingnice.blogspot.com/2008/04/payasam-kerala-treat.html

40. Boondhi Ladoo


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40. Boondhi Ladoo

Ingredients

From the blog: http://anyonecan-cook.blogspot.com/Blogger Name: Chitra Ganapathy

Gram flour / Kadala maavu - 3/4 cup Rice flour - 1 tbsp Cooking soda - 1 pinchFor Syrup : Yellow color - 2 pinches Sugar - 1.25 cups Water - As required Cardamom- 4 nos ( powdered ) Cloves - 3 nos Cashews - 10 nos (Broken into two)

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Method1. Taketheflour&cookingsodainabowl.Addwaterandmakeabatterofbajjiconsistency

(Battermustbesmooth&thick)2. Heatoilinakadai.Takethebatterandpouritinasieveorladlewithroundholes.3. Tapitgentlysothatsmallballsofthebatterfallintotheoil.Fryinbatchesandsetaside.

(Donotdeepfrytheballstillcrispy.Theballsshouldbesoft.Sofryforfewseconds)4. Nowtakethesugarcoveredwithwaterinabowlandmakethesyrupoftwostring

consistency.5. Addcardamompowder,yellowcolor,Friedcloves&cashews.6. Addthefriedballstothesyrupandmixwell.7. Greasethehandswithgheeandmakeballsofdesiredsizewhenthemixtureisstill

warm.

NOTE: Ifthemixturecools,ballscannotbemadeproperly. Ifthesugarsyrupcrystallizesbeforemixingthefriedballs,addlittlewatertothesyrup

,boilandbringittothecorrectconsistency. Storetheladoosinanairtightcontainer.Itsshelflifeis10days.


Recipe link: http://anyonecan-cook.blogspot.com/2011/05/boondhi-ladoo-laddu.html

41. Ragi Rava Ladoo


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41. Ragi Rava Ladoo

Ingredients

From the blog: http://ammajirecipes.blogspot.com/Blogger Name: Sreevalli

1/2 cup Ragi 1/2 Coconut pieces1 cup grated Jaggery 1/2 cup sliced Almonds & Raisins 1 Tbs Elachi powder 1tsp Butter

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Method1. Ragigrainsarehardtogrindastheyare.Soyouneedtosundrythemorjustdryfryfor

fewsecsinahotpanandgrindthem.2. Heatapannaddragigrainstoit.Dryfrythemforfewsecs.3. CoarsegrindRagigrainstogetaravatexture.Nowheatapanwith1tspofbutter.and

fryragiravafor5minsortillthenicearomacomesoutofit.Switchoffpanandallowittocool.

4. Iusedfreshcoconutasithasthewetlytexturewhichblendsalltheingredientstogether.5. Grindcoconutandkeepaside.6. Nowmixall the ingredients ina bowltogether. (Noneedtoaddmilkorbutterto

makeballs)7. Asthecoconutisfreshuwillbeabletorollniceladoosasshown.8. OutCome:Theyareverytastywithallthosealmonds,raisins,Elachi&jaggery.Iloveto

callitahealthybite.


Recipe link: http://ammajirecipes.blogspot.com/2011/08/ragi-rava-ladoo.html

42. Beetroot Halwa


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42. Beetroot Halwa

Ingredients

From the blog: http://hemskitchen.blogspot.com/Blogger Name: Hema Mahen

Beetroot - 1 peeled & grated Sugar- 1/4 cup Milk - 1 1/2 cup Ghee- 1/4 cup Cashew nuts - 2 tsp Cardamom powder - 1 tsp

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Method1. Inapan,add2tspofgheeandsautethegratedbeetrootinamediumflamefor5to7

minsuntilthemoistureisevaporated.2. Addmilkandcontinuetocookinmediumflame,stirringoccasionallyuntilallthemilk

isabsorbedandthebeetrootiscooked.3. Oncethebeetrootiscooked,addsugar,cardamompowderandmix.4. Addghee and continuemixing for 5mins or until themixturebecomes thick and

leavesthesidesofthepan.5. Roastthenutsandaddtothehalwaandservewarm.


Recipe link: http://hemskitchen.blogspot.com/2011/05/betroot-halwa.html

43. Puli Pithe


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43. Puli Pithe

Ingredients

From the blog: http://ahaar.blogspot.com/Blogger Name: Mandira

2 cups grated coconut1 cup rawa1 1/2 cups half and half3/4 cup milk (I used 1%)1 3/4 cup brown sugar (adjust to taste)

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Method1. Heatathickbottomedpanorkarai(wok)andcookthegratedcoconut,rawawith1

cupsugarand1/2cuphalfandhalftillthemixcomestogetherandstartsleavingthesidesofthepan.InBengali,itscalledpaak.

2. Onceitsdone,takeinofftheheatandrollthemonyourpalmaslittlecylinders.Youwontneedanyextraoilfortherolling.

3. Inthemeantime,heattherestofhalfandhalfwithmilkandsugaronlowheattillitstartstothicken.Itmaytakeaboutanhourforthemilktobecomeathickcreamybase.Onceitdone,putthecoconutandrawapurinthemilkandletitboilforanother5-10minutestoletitabsorbthemilkandcream.

4. Youcansprinklesomecardamompowderontopbeforeserving.ButIlikeitwithoutittofullsavorthetasteofmilk,coconutandsugarcookedtogether.


Recipe link: http://ahaar.blogspot.com/2008/08/savoring-puli-pithe.html

44. Ukkarai


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44. Ukkarai

Ingredients

From the blog: http://padmasrecipes.blogspot.com/Blogger Name: Padma Dharmaraj

Channa dhal - 1 cupJaggery( scraped) - 1 cupCardamom powder - a pinchGhee - 3 tbspCashew - few pieces fried in ghee

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Method1. Washandcookchannadhalinwaterfor3whistlesbyadingwaterjusttoimmersethe

dhal.Removeanddrainwaterandcool.Nextgrindtheminadrymixer/blendertilltheyaresoft/powdered.

2. Heatapanandaddthescrapedjaggeryandjust2-3tbspofwater.Whenitismeltedaddthechannadhalpaste/powderandkeepstirringtilltheyaremixedwell.Alsoaddghee and cardamompowder andmix together for another 5minutes. Just beforeremovingaddthefriedcashewnutsandmix.


Recipe link: http://padmasrecipes.blogspot.com/2009/10/ukkarai.html

45. Baadusha


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45. Baadusha

Ingredients

From the blog: http://spicyfoood.blogspot.com/Blogger Name: Princy Vinoth

All purpose flour 2/3 cupYogurt/curd 1/3cupSugar 1 tbspBaking powder 1/3tspCardamom powder 2 pinchesGhee 1 tsp

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Method-Youneedtomakeanicesoftdoughusingtheflour,yogurt,bakingpowder,sugar(1tbspn)cardamompowderandghee.Addenoughgheesothedoughdoesntsticktoyourfingers.-Thiswillformanicesoftdoughwhichyouneedtosetawayforaboutanhour.-Thenmakeballsofthedoughandathumbimpressiononthecentreofeachball.-Deepfrytheseflattenedballsonverylowheat.Theywillturngoldengradually.

Forthesugarcoating:Sugar2/3rdcup,Water2/3rdcup,Seedsofonecardamompod.

Youneedtoaddboththesugarandwateronlowtemperatureuntilthesugardissolvesandthenheatonlowflameuntilthesugarsyrupreachesaonestringconsistency(whenyoutakethesyrupandletitdropfromthespoonitshouldfallformingastring)

Onceyoufrytheballscoateachoftheminthesugarsyrupandletitdry.Oncetheyaredry,thereyouhaveyummybaadushasreadytoeat:)

Tips:1.Addenoughgheetotheflourmixsoitdoesntsticktoyourfingers.2.Ireadfromtheoriginalrecipethatyouneedtomakethethumbimpressionbecauseoftheaddedbakingpowderorelsetheballswillgofluffywhilefrying.3.Sinceyouneedtofrytheballsonthe lowheat,youcanmakethesugarsyrupwhilefryingtheballsorelseifthesyrupcoolsdownitcrystallizes(ilearntfrommymistake)4.Dontworryaboutthesugarconsistencyitwillcomeaboutgraduallyinabout10minsoflowheatingthesugarandwater.


Recipe link: http://spicyfoood.blogspot.com/2011/08/baadusha.html

46. Varo


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46. Varo

Ingredients

From the blog: http://sindhirasoi.com/Blogger Name: Alka

Sugar 250 gms Water(2 tbsp) or oil (1 tbsp) A small cup of sliced dry fruits/nuts (Almonds, cashew nuts, unsalted pistachio, dried coconut, dried dates ) Poppy seeds 2 tbsp Green cardamom 2-4 (Depends upon how strong flavor you prefer)

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Method1. Startwithslicingthedryfruits,mixthemtogetherandkeepaside.(NOTE:Iaddedsomeraisinstoo,

buttheheatofsugarsyrupalmostcharredthose.Sobetterusetoughnuts)2. Youcanrinsepoppyseedswithhotwaterforcoupleoftimesandstrainusingteastrainer.(Thisis

believedtoreducethemorphinecontentofpoppyseedsandalsotoremovethesolubledirt,ifany.).Drainonkitchentoweltogetridofexcessmoisture.

3. Nowkeepagreasedsurfacehandy.Anythinglikeabackofflatsteelplateorkitchenplatform(Ofcoursesqueakyclean),butgreaseitwellwithedibleoil(nofragrantoilplease).

4. Keephandyabowlfulloficecubesorchilledwater,justincaseyouscaldyourselfwithhotsugarsyrup.

5. Nowinathickbottompanorironkadai,mixsugarandwater/oil,cardamomseeds(greenelaichi)andmixwell.Onmediumflameofburner,keepstirringthemixture,makingsure,nonastylumpsofsugararepresent.Breakthelumpsifany,withthespatula(Besure,youareusingspatulamadefromsteelorgoodqualitywood,cozmanysocalledheatresistantspatulassuccumbtotheheatofcaramelizedsugar.)

6. Nowbealert,monitorcarefully,andassoonasthesugarmelts,addthestrainedpoppyseeds.(Becareful, if theseedsstillhavesomewateraround it, theremightbespluttering.Somakesureyoustrainedandkindasoakedexcesswaterusingkitchentowel.).Stirwell.

7. Nowdependinguponhowchewyorhowcrispy/hardyouwantyourVarotobe(instructionsgivenabovetheingredientslist),switchoffthegaswhenthecolourofsugarsyrupchangestopreferredcolour,Ichoseittobeamber(Ideal).

8. Immediatelyputalltheslicednutsandmixwell.Youhavetodothisquicklyorelsetherewontbeevendistributionofnuts.

9. Spreadthemixtureonagreasedsurface.Nowthebenefitofusingthebackofplateisthatyoucanjusttaptheplatesoastogetridoftinybubblesinthemixture.Alsoyoucantilttheplatetospreadthemixturewithouttouchingthesurface(withspatula)ofthemixture.Itisbelievedthattouchingthesurfaceofthepralinemakeitloseitsglazeorshine.Nevertriedsmoothingthelayerwithspatulasocannotbesureifthatsthecaseforreal.Inanycasedonotworryaboutsmoothingthesurface,thebeautyofavaroliesintheunevenpeaksandlowsmadebyhaphazardlyplacednuts.

10. Let it cooldowncompletelyandafter some timeyouwillhaveaperfect crispnuttybrittle, foracrunchymunchysweettreat.

11. Breakitintopieceswhenitsnotcompletelyhard.Orelseusesomepestleliketool,gentlybreakthebrittleintolargepieces,onceitisperfectlyhard.

12. Storeitinairtightcontaineranditcanlastaslongasfewweekstocoupleofmonths.


Recipe link: http://sindhirasoi.com/2010/10/28/diwali-sweets-recipe/

47. Coconut Balls


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47. Coconut Balls

Ingredients

From the blog: http://funwidfud.blogspot.com/Blogger Name: Reshmi Mahesh

Dessicated Coconut -2 cups(unsweetened)Condensed milk-1 cupRose syrup-1 tbspCardamom powder-1/2 tspCashew nuts-1 tbspGhee-1 tsp

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Method1. Heatgheeinanonstickpanandfrythecashews,breakthemtosmallpiecesandkeepaside.2. Inanothernonstickpanboil thecondensedmilk,rosesyrupand immediatelyadd thedessicated

coconut.3. Cook till themixture comes from sides of pan,then add cardamom powder alongwith broken

cashewsandmixwellandremovefromheat.4. Whenmediumwarmrolltomediumsizedballsandrolloverdessicatedcoconut.5. Serveorstoretheminairtightbox.Irefrigeratedremaininginairtightbox.


Recipe link: http://funwidfud.blogspot.com/2011/05/coconut-balls.html

48. Adirasam Sweet


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48. Adirasam Sweet

Ingredients

From the blog: http://tastyappetite.blogspot.comBlogger Name: Jay

Raw rice - 2 cup Jaggery - 250 g Cardamom pwd - 1 tsp Sukku pwd - 1 tsp Oil to fry

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Method1. Washrawriceandsoakfor1hr.2. Strainwaterfromit.Spreaditinacottontowelandallowtodry,tillthericegrainsseparateoutand

damp.3. Grindinablendertofinericeflour.4. Sievetheflourtoremoveanydirtorgranulespresentinit.5. Breakjaggerytofinepwd.Takeitinathickbottomedbowl.6. Addtbwatertoit,allowtoboilwithconstantstirring.7. Filterthejaggerywatertoremovethedirtpresentandagainboilwithcontinousstirring.8. Whenthejaggerywatercomestothickconsistency,turnofftheflame.9. Addthistothericeflourandmixwelltomakeasoftdough.10. Sprinklecardamompwdandsukkupwdandcombinewell.11. Keepthedoughasidefor4to6hrs.

12. Applyadropofoilinyourpalms.13. Takeasmalllemonsizedballofthedough,patitflat.14. Transferitintohotoil.15. Onceitdeepfried,rolltonextsideandallowtofryinmediumflame.16. OncetheAdirasamturnsgoldenbrownonbothsides,takeaside.17. Pressinamould,orbetween2flatplates,toremoveexcessoilfromit.18. Yummy!DeliciousAdirasamreadytotaste.


Recipe link: http://tastyappetite.blogspot.com/2010/03/adirasam-sweet.html

49. Puran Poli


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49. Puran Poli

Ingredients

From the blog: http://manjooos.blogspot.comBlogger Name: Manju

You need,For Stuffing1. Split Bengal gram (chana dal) - 1 cup2. Jaggery - grated 3/2 cup3. Green cardamom powder - 1/4 tsp4. Ginger - grated 1 tbsp

For dough,1. Refined flour (maida) 1 1/4 cups2. Salt a pinch3. Pure ghee 1/2 cup

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Method1.Washandboilchanadalinanopenpantillitisdone(itshudbepowderedifyoupressit)2.Drainandaddgratedjaggery,gratedginger,cardamompowderstirringtilldry.3.Allowandcool.Nowputitinaflatsurfaceandpowderitwithchapatirollerpin4.Dividethestuffingintosixteentotwentyequalportionsandrollintoballs.5.Mixmaidaandsalt.Addthreetablespoonsofgheeandsufficientwatertomakeasoftdough.6.Coverandkeepasideforsometime.7.Dividedoughintosixteentotwentyequalportionsandrollintoballs.8.Flatteneachballinyourpalm,stuffwithoneportionofstuffing,coverandsealtheedges.Dustitwithflourandrolloutinmediumthickness.9.Heatatawaandcookpuranpoliuntildoneonbothsides.10.Servewithgheeorvermicilikheer:)


Recipe link: http://manjooos.blogspot.com/2010/11/puran-poli.html

50. Homemade Doughnuts


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50. Homemade Doughnuts

Ingredients

From the blog: www.ShareMyRecipe.blogspot.comBlogger Name: Chitra Manju

All Purpose Flour - 4 cups Whole Milk -1 and 1/8 cup Sugar -1.4 cup Yeast - 1 pkt (2 and 1/4 tsp ) Salt - 1/4 cup Butter - 1 and 1/4 stick Eggs -2

For the Glaze:-

Powdered Sugar -3 cups Salt - a pinch Vanilla Esscence - 1/2 tsp Milk / Cool Water -1/2 cup

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MethodBoilMilkandsugaruntillsugardissolves...letitcool..Whenthemilkisslightlywarmaddittotheyeastandmixlightlyandkeepitundisturbedfor10to15mins..After10minsthisyeastmixturewillbefrothy.Meltbutterandletitcool,oncecooledaddtheeggsandmixwell...Addtheyeastmixturetothiseggandbuttermixture.Andbeattillwellincorporated.Mixallpurposeflourandsalt.Addthismixturetotheeggmixturelittlebylittleandformadough.Thisdoughwillbelittlesticky..5.Greaseabowlwithbutteroroil..6.Transferthedoughtothisbowlandcoveritwithanairtightlid7.Refrigarateitovernight.Thenextday...8.SlightlyFlourtheworksurface.9.Rollthedoughtooneinchthickness10.Takearoundcookiecutterandmakecircles.11.Takeanothersmallcookiecutterorinmycaseiusedthelidofaplasticjuicebottle..tomakeacircleinsidethebigcircle13.TransferthesecirclestoaplatecoverwithaluminiumfoilandcoveritwithadampclothandKeepitasideforanhour.14.Afteranhourthedoughwouldhaverisenverywell...lookatthepicstoseethedifference..Inapanheatoilfordeepfryingandfryeachdoughnuttogoldenbrowncolorandletitcool..17.MaketheGlazebymixingwater/milkwithvanillaessenceandpowderedsugar...iusedonlywaterinthisglaze...soitwasnotwhiteincolor...butifweusemilkinsteadwellgetnicewhiteglaze. 18.Dipeachdoughnut intheglaze ..dontdip in fully just1/2or3/4thof thedoughnutmustbedipped..19.Placethesedoughnutsinawirerackandletitdry...20.Thisismostimportantstepinthewholeprocess......digin...Thisdoughnutwasverylight ,airyinsideandcrispyoutside...doihavetosaymore?itwasabsolutelydivine...sofriendswhenucraveforadoughnuttrytomakeitathomenexttime...ullsurelyloveit..thisrecipeyieldedabout35doughnuts...


Recipe link: http://sharemyrecipe.blogspot.com/2011/08/homemade-doughnuts.html

51. Gothambu Paayasam


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51. Gothambu Paayasam

Ingredients

From the blog: http://ramyasrecipe.blogspot.comBlogger Name: Ramya Rajesh

Broken/Crushed wheat - 1 cupWater - 4 cups

Dark brown jaggery - 500 gms (I used a little less)Water 1/2 cup

Medium thick coconut milk 3.5 cups (I added 1.5 cups water to 2 cups thick coconut milk)Thick coconut milk 1 cupGhee - 2 tspCrushed Cardamom 3

For garnishingGhee 1 to 2 tspCashew nuts- 1/4 cupRaisins 1/4 cupCoconut pieces (bite sized) 1/2 cup

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Method1.Pressurecookcrushedwheatwithwaterfor2-3whistles.Itshouldbecookedwell.Brokenwheatmaytakealongertime.Waittillpressureisreleasedcompletely.2.Meanwhilemeltjaggeryin1/2cupofwater.Strainittoremoveimpuritiesifany.Pourthisistothecookedwheatandcombinewell.Addgheeandcooktilljaggeryisalmostdriedup.Addmediumthickcoconutmilkandgheeandletitboil.Simmertillthepayasambecomesthick.Addcrushedcardamomalso.3.Nowaddthethickcoconutmilk.Simmerfor5moreminutesinlowflame.Donotboilafteraddingthickmilk4.Inasmallpan,heatgheeandaddcoconutpieces,whenitchangestolightbrown,addraisinsandcashewnuts.Pourthistothepayasam.


Recipe link: http://ramyasrecipe.blogspot.com/2011/09/gothambu-broken-wheat-payasam-

onam.html

52. Mawa Gujiya


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52. Mawa Gujiya

Ingredients

From the blog: http://smart-snacks.blogspot.com/Blogger Name: Alpana

For The Filling:200 gms Khoya/Mawa2 tablespoon desicated coconut2 tablespoon sugar1/2 tsp green cardamom powder1/2 cup chopped mixed nuts( almonds, pistachios, mellon seeds, raisins/ kishmish)

For The Crust:1 cup all purpose flour( maida)1 tablespoon fine sooji( semolina)2 tablespoon oil

1/2 cup water at room temp.Garnish:1 cup sugar1/2 cup water2 tablespoon finely sliced almonds & pistachios

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MethodFilling:1.Mashthekhoya, transfer toapan&startcookingonmediumheatuntil itbecomessoft.Addsugar ,nuts ,cardamompowder& coconutpowder. Stir continuouslyuntil themixture starts leaving the sidesof thepan.Switchofftheheat.2.Setaside&letitcool(themixtureshouldbeslightlymoistaftercooling,ifitseemstoodryaddatspofwarmmilk&moistenalittle)Crust:1.Mixflour,sooji&oilinabowl,makeasoftdoughaddingwaterasneeded.Kneadthedough2-3mins.untilitbecomessoft&even.2.Rollthedoughintoaball,coveritwithadampcloth&letitsitforabout10mins.

Makingthegujiya:1.After10mins.kneadthedoughagainforamin.2.dividedoughinto20equalparts&rollintosmallballs.3.Dividethefillingalsointo20equalparts&rolleachportionintothepalmofyourhands(thisishowIdoitasitbecomesveryeasytobeplacedinthedough)4.Witharollingpinrolleachballintoapprox.4diameterrounds.5.Tofoldthegujiyas,moistentheedgesofeachrolleddoughroundwiththetipofyourfingerdippedinwater.6.Placeaportionofthefillingoneachroundononehalfside,foldinasemi-circle&presstheedgeswiththetipofyourfingerorafork.Aforkhelpstosealtheedgestightly&beautifully.8.Heatenoughoilforfryinginapanorwok.Totestiftheoilishotenoughdropasmallpieceofthedoughintotheoil,itshouldstartsizzlingbutcomeupontothesurfaceslowly.Ifthepieceofdoughcomesupimmediatelythismeanstheoilistoohot.Inthiscaseturnofftheheatforsometime&letoilcoolalittle.9.Placethegujiyasintheoilonebyone.Fry4-5gujiyabatches.Asthegujiyasstartfloatingontheoil,turnthemslowly.Frygujiyasonmediumheatuntiltheyturngoldenonallsides.Iffriedonhighheatthecrustwillremainsoft&theinnerlayerwillbeuncooked.10.Whengolden,removefromoil&placeonkitchenpaper.

FinishwithGarnishing:(Optional)1.Boilsugar&waterinapanonmediumheatuntilsyrupisof1threadconsistency.Turnofftheheat.2.Dipgujiyasinsugarsyrup&removeimmediately.Placeonwireracktodrainexcesssyrup.3.Garnishwithslicedalmons&pistachioswhilestillmoist.4.Servefreshorcanbestoredforupto15days.5.Thegujiyascanalsobeeatenwithoutdippinginsugarsyrupifcuttingoutonsugar.


Recipe link: http://smart-snacks.blogspot.com/2011/06/mawa-gujiya.html

53. Pistachio and White Chocolate Burfi


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53. Pistachio and White Chocolate Burfi

Ingredients

From the blog: http://sinfoodie.blogspot.com/Blogger Name: Sushmita

1 cup + 5 tbsp shelled pistachhio1/3 cup+ 2 tbsp sugar1/4 cup waterGhee/Clarified Butter 1 tbsp2 Cardamom powderedWhite chocolate - 4oz

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Method1. Blanchthepistachiosinboili

Indusladies 100 Yummy Recipes

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