RICE PUDDING

Ingredients:

Cooked Rice              -   1 cup
Milk                           -    1 1/2 cups
Sugar                         -    3/4 cup
Ghee                          -    1 spoons
Raisins                        -    5-6
Almonds                     -    2
Cashews                     -    4

Procedure:

Cook rice with enough water and half a cup milk.
Boil milk and mix sugar with it.
Allow it in low flame.
After 5 mins remove it from flame.
In a pan add ghee and nuts and roast and garnish it.
    

KESARI

Ingredients:

Rava / sooji   -   1/2 cup
Sugar             -   1/2 cup

Ghee              -  6-7 spoons                                                                 www.tasteaspoon.blogspot.in

Cardamom     -    2 crushedWater            -    2 cups
Cashews        -    7
Raisins           -     7
Food colour   -     1 pinch
Milk               -     1 spoon   (optional)
Saffran           -     1/2 pinch   (optional)

Procedure:

In a pan add 2 spoons of ghee.
Roast crushed cardamom, cashews,raisins.
In the same pan , add sooji / rava fry it into golden colour and raw smell goes out. and transfer it into plate.
In the same pan add water ,when it started to bubbling add sooji slowly.
Mix saffran with warm milk and add that to the pan.
Stir continuously to avoid lumps.after rava cooked add food colour and sugar.
Add remaining ghee and stir it well.

PARUPPU PAAYASAM

www.tasteaspoon.blogspot.in

Ingredients:

Moong dal    -     1 cup
Rice              -     1/4 cup
Sugar            -      2 1/2 or 3 cups
Ghee             -     6 spoons
Cashew         -     10
Dry grapes     -     8
Water            -     2 1/2 cups.
Milk               -     1 1/2 cups

Procedure:

In a cooker add 2 spoons of ghee,rice and moong dal .
Roast it until aroma comes out and broke it in mixie.
In the same pan add 2 spoons of ghee and add cashews and grapes.
Change it into another bowl.
In pressure cooker add remaining ghee , rice, moong dal and water.
Cook it for 2 whistles.
Add boiled milk and sugar and allow it to cook for anther 2 minutes in simmer mode.
Garnish it with cashew and dry grapes.

AVAL KESARI

Ingredients:

Aval          -    1 cup
sugar         -    1 1/2 cup
milk           -     1/2 cup
ghee          -    4 spoons
Cashews    -    10
Dry grapes -   10

Procedure:

soak aval for 15 minutes.
Dry the water and grind it in mixie with milk.
Add this paste in a pan with sugar and 2 spoons of ghee.
After 5 minutes of cooking remove from flame.
In a small pan, add ghee ,cashews and dried grapes and mix it with kesari.
If you want kesari in red colour add food colour with a spoon of water.

Pori urundai / puffed rice laddu

Pori urundai is a famous sweet prepared on the auspicious day karthigai deepam. It is a healthy snacks for kids too..

Ingredients:

Aval pori                 -   5 cups
Jaggery                   -   2 cups
Coconut                  -   1 full coconut
Cardamom powder -   1 spoon.

Procedure:

In a pan add jaggery with 1/2 cup water.
Add diced coconut and cardamom powder in jaggery pan. Keep stirring until ball consistency comes out.
If you want to check the consistency, pour the jaggery syrup in a cup of water and try to make it as a ball.
this is the way to check the consistency level.
Now mix pori with jaggery syrup and make it as small balls.

JANGIRI

JANGIRI

Jangiri is a traditional Indian sweet. It's really colourful and yummy..

Ingredients:

Urad dal      -   1 cup
Rice flour     -   1/4 cup
Sugar           -   1 1/2 cups
Oil               -   for deep frying
Food colour -  1 pinch(orange)

Procedure:

Soak the whole urad dal for 2 hours.
Drain the water and grind it for atleast 40 minutes in a wet grinder.
Add little bit of water to make the batter to be smooth. Do not add  too much of water.
Mix rice flour and food colour in urad dal batter.
Take a zip lock cover and hole it. (I use milk cover )
Heat the flat oil pan and turn the flame into sim.
Put the batter in a cover and slowly press it as ring shape.
After that dip it into sugar syrup.

Sugar syrup:

Add sugar and cup of water.allow it to cook until single thread consistency comes out.JANGIRI