GREEN GRAMDAL PAYASAM

INGREDIENTS:
1 CUP GREEN GRAM DAL
1 TSP POPPY SEEDS (FRIED)
1/2 CUP GRATED COCONUT
1/2 TSP DRY GINGER
5 CARDAMOM
1 TSP RICE FLOUR (LITTLE FRY)
3 TSP GHEE
1 CUP JAGGERY
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE.
PREPARATION:
FIRST ROAST THE GREEN GRAMDAL WITH 1 1/2 TSP OF GHEE TILL NICE AROMA COMES THEN PRESSURE COOKS WITH WATER FOR 2 WHISTLES.
THEN GRIND POPPY SEEDS, DRY GINGER, COCONUT, CARDAMOM AND RICE FLOUR WITH LITTLE WATER AND MAKE A FINE PASTE.
THEN FOR THE COOKED GRAM DAL PUT THE JAGGERY AND THE ABOVE PASTE AND COOK WELL.AT THE END GARNISH WITH DRY FRUITS.

AERIYAPPA

INGREDIENTS:

1 CUP RICE (SOAKED FOR 4 HOURS IN WATER)
1/2 CUP GRATED COCONUT
1 TSP FENUGREEK SEEDS (SOAKED IN WATER)
1/2 CUP JAGGERY
A PINCH OF SALT
GHEE FOR FRYING
PREPARATION:
GRIND ALL THE INGREDIENTS AND MAKE BATTER OF DOSA CONSISTENCY .HEAT GHEE IN A KADHAI.POUR THE BATTER (ONE TABLESPOON FULL) ONE BY ONE AND DEEP FRY IN GHEE TILL GOLDEN COLOUR .HOT AERIYAPPA IS READY TO EAT.

SUJI KA LADOO

INGREDIENTS:
2 CUPS SMALL SUJI (SEMOLINA)
1 TBSP GHEE
1 3/4 CUP SUGAR
3/4 CUP GRATED COCONUT
6 CARDAMOMS
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE

PREPARATION:
FOR SUGAR SYRUP: PUT LITTLE WATER TO THE SUGAR AND BOIL WELL. LET IT BOIL ON A LOW FLAME, TILL THE SYRUP CAN FORM A SOFT BALL WHEN DROPPED IN WATER.


TAKE GHEE IN A KADHAI AND PUT GRATED COCONUT TO IT AND FRY .TO THIS ADD SUJI AND FRY TILL NICE AROMA COMES.FOR THIS ADD SUGAR SYRUP, CARDAMOM POWDER AND DRY FRUITS AND MIX WELL.PREPARE LADOOS IMMEDIATELY.

BESAN KA LADOO

INGREDIENTS:

2 CUPS BESAN
3/4 CUP GHEE
1 3/4 CUP SUGAR POWDER
7 CARDAMOM MADE TO POWDER
DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE


PREPARATION:
FIRST ROAST THE BESAN IN GEE UNTIL NICE AROMA COMES AND SWITCH OFF THE FLAME .THEN PUT THE POWDERED SUGAR AND CARDAMOM POWDER AND FRIED DRY FRUITS TO IT.THEN ALLOW TO COOL FOR A WHILE AND MAKE LADOOS .DELICIOUS BESAN LADOOS IS READY TO EAT.

MEWA MILK

INGREDIENTS FOR FOUR GLASSES:

MILK 1 LITRE
KHUS-KHUS 100 GMS (SOAKED AND GROUND)
ALMONDS, PISTA
CASHEW NUTS FINELY CHOPPED 2TSP
KESAR 2GMS (SOAKED IN MILK AND
GROUND


SUGAR AS PER TASTE


CARDAMOM (ELACHI) OR

NUTMEG (JAIPHAL) POWDER 1/2 TSP


PREPARATION:

ADD KHUS-KHUS AND SUGAR TO MILK AND BOIL IT FOR ABOUT 15 MINUTES ON A SLOW FLAME.ADD ALMONDS, PISTA, CASHEW AND SAFFRON PASTE TO THE MILK AND LET IT BOIL FOR FIVE MINUTES.FINALLY ADD THE CARDAMOM OR THE NUTMEG POWDER TO THE MILK AND SERVE HOT OR COLD.

RABDI RECIPE

INGREDIENTS:

1/4 CUP CONDENSED MILK
2 CUPS MILK
2 BREAD SLICES
A FEW SAFFRON STRANDS
1/4 TSP CARDAMOM POWDER


PREPARATION:

1 REMOVE THE SIDES FROM THE BREAD SLICES.
2 GRIND THESE SLICES IN A MIXER AND PREPARE FRESH BREADCRUMBS.
3 BOIL THE MILK IN A PAN.
4 ADD BREADCRUMBS, CONDENSED MILK AND SUGAR.
5 SIMMER ON A HIGH FLAME.STIR CONTINUOUSLY FOR ABOUT 10 MINUTES.
6 REMOVE FROM THE FIRE.
7 ADD SAFFRON AND CARDAMOM POWDER.MIX WELL.
8 KEEP IT IN A REFRIGERATOR FOR 2-3 HOURS.
9 RABDI IS READY TO SERVE.

SANDESH RECIPE

INGREDIENTS:

100 GMS PANEER
2 TBSP MILK
4 TSP POWDERED SUGAR
FEW DROPS OF ROSE ESSENCE

SILVER FOIL


PREPARATION:
1 BLEND ALL INGREDIENTS.
2 ARRANGE THE MIXTURE ON A PLATE.COOL IT.
3 NOW CUT IT INTO PIECES.
4 DECORATE WITH SILVER FOIL.
5 SANDESH IS READY.