Rasmalai

Ingredients:

Paneer - 500 gms
Sugar - 400 gms
Milk - 2 ltr
Maida - 2 tbsp
Chopped Pistachio for garnishing

Preparation:

1.Mash paneer smoothly and add maida to it.Make it like soft dough.
2.Take small balls out of the dough and flatten them like small pooris.
3.Heat 200 gms of sugar with required water.Add flatten paneer pieces to sugar syrup and boil till paneer pieces absorb syrup.
4.Heat 2 litres of milk and boil till it becomes half in quantity(1 litre) then add remaining sugar to it.
5.Add prepared paneer pieces to boiled milk.Keep in refrigerator and serve when they are cool.

Garnish with chopped pistachio.Now tasty yummy Rasmalai is ready.Please post ur comments on this recipe

Semiya Payasam(kheer)

Payasam is an integral part of traditional South Indian culture.It is served as desert in most of the restaurants.My mom used to make this payasam as Naivedyam during festival times.Sometimes coconut milk is used instead of milk in the preparation of payasam.Adding cashew,raisins(roasted in ghee) brings richness to payasam.In more traditional lunches it is served and relished from the flat banana leaf instead of cups.I use bambino vermicelli for my kheer.

Ingredients:

Vermicelli -1 cup
Milk -4 cups
Sugar -4 tablespoons
Cardamom(elachi) -4(peel off the outer layer and make the seeds inside into fine powder)
Cashew,Raisins -1 tbsp(each)
Ghee -1 tbsp

Preparation:

1.In a sauce pan,add ghee then roast the cashew,raisins and take them away when cashew turns into golden brown and raisins becomes like round balls.
2.Roast the vemicelli  in the remaining oil(It should be brown in colour).
3.Boil milk then add roasted vemicelli to it.Cook untill it is almost all done(vermicelli is double in size at this time) then add cardamom powder.Take off from heat and garnish it with roasted cashews,Raisins.
      Serve when it is hot.It'll become thicker and thicker when it is coolling down so take care of the consistency .If u like when it is cool add 1 more cup of milk in the starting itself.Adjust the sugar as per ur taste.
   Please post ur comments on this recipe.

Poornalu

 Poornalu  is the most popular traditional sweet usually prepared during festivals like Sankranthi,vinayaka chavithi,varalakshmi vratham.When i first tried this recipe i thought like it's a challenge for me but it's not.It's the simplest sweet which can be prepared from the ingredients that we have at home.You can vary the stuffing inside the poornalu depending on ur taste.

Ingredients:

For outer layer:

Rice -2 cups
Urad dal -1 cup
Salt - 1 pinch
Baking soda -1 pinch(optional)
Oil required for deep frying

 Soak the rice and dal together for 4-5 hours.Grind them using some water to fine paste as u do for dosa.Add pinch of salt and baking soda to it.

For stuffing:

Chana dal -1 cup                                     
Grated jaggery or sugar -11/2 cup                 
Elaichi powder -1 pinch
Grated coconut -1/2 cup

Preparation:

1.Soak the chana dal for half an hour and pressure cook untill 4-5 whistles.Allow it to cool till all the pressure goes off.
2.Mash the dal then add grated jaggery to it and cook on the stove untill all the water content evaporates from the mixture(it should be solid).Add elachi powder,grated coconut to this and allow it to cool.
3.Make small size balls(lemon) out of the stuffing,dip them in the batter then place them in the hot oil and deep fry till they turns into golden brown.You can drop 4 to 5 balls at a time in the oil(it depends on the size of ur pan).Please be careful while dropping poornalu in the hot oil.
  Now yummy yummy poornam boorelu is ready.Please post ur comments on this recipe

 

Mysore pak

Mysore pak is the most popular southindian sweet.I'll get water in my mouth when I heard this name.It is the simpliest way to make Mysore pak.It's my husband favourite sweet that's why iam very well at making this sweet..

Ingredients:

Besan flour -1 cup
Sugar -2 cups
Water -1cup
Ghee or Oil  - 2 cups(if u don't want much calories in ur sweet u can add 11/2 cup of ghee)
Cardamom powder -1 pinch
  I prefer 2 cups of ghee for 1 cup of besan flour it makes my sweet more delicious.


Preparation:

1.Heat 1 tbsp of ghee in a pan add besan flour and fry it untill raw smell goes out of that.
2.Make sugar syrup with 2 cups of sugar and 1 cup of water,boil untill it reaches single string consistency(by this time u can see rapid boiling).Heat ghee in a seperate pan parallel to sugar syrup.
3.Add fried flour to the syrup stirring continuously without forming lumps.
4.Add 1 tbsp of ghee at a time keep mixing all the time untill all the ghee is done.Do this on low medium flame.
5.Keep mixing continuously untill the texture leaves edges of the pan.Pour it over the greased plate and flatten it immediately.Cut it into rectangular shapes when the texture is in semisolid state.
  Now Mysore pak is ready for serving.Please post ur comments on this recipe.

Boondi laddoo

Ingredients:

Besan flour -1 cup
Sugar -11/2 cup(if u like more sweetness u can add 2 cups of sugar)
Oil -Required for deep frying
Cashew - 1 tbsp
Raisins -1 tbsp
Cardamom powder -1 pinch
Baking soda -1 pinch
Ghee -1 tsp

Preparation:

1.Make a smooth thick batter with besan flour,water and baking soda.
2.Heat oil in kadai.Take the batter and pour it over a sieve with round holes.
3.The batter will start dropping through holes.If the batter doesn't drop,tap it gently with a spoon so that the small balls of dough fall into oil.
4.Make the balls and keep aside.Heat sugar and water in a pan untill it reaches string(single thread) consistency.Now add cardamom powder to the syrup.
5.Mix the balls of besan to the sugar syrup and let them soak for sometime.Add cashew and raisins(roasted in ghee) to the mixture.
6.Make the laddoo of size desired from the mixture when it is warm.Don't allow the mixture to cool it will crystalize.
  Keep the laddoos ina tight container.Please post ur comments on this recipe.

Kudumulu

Kudumulu is a sweet,especiall prepared on Vinayaka chavithi festival.

Ingredients:

 Rice flour -1 cup
Jaggery -1 cup
Cardamom -3(crushed)
Grated coconut -1 cup
Ghee -1 tsp

Preparation:

1.Heat kadai on the stovetop and then add some water and jaggery.Boil it untill jaggery dissolves.
2.Add rice flour ,cardamom powder,grated coconut to the jaggery syrup and let it cool  down.
3.Make balls and patties out of that mixture.Grease the idli plate with ghee and put these and cook as you would do for idli.

  Now undrallu and kudumulu are ready.Put these as Naivedyam for Lord vinayaka on Vinayaka chavithi and take the blessings of Ganesh.