PEANUT CHIKKI

INGREDIENTS:
4 CUPS SPLIT PEANUT (FINELY ROASTED AND REMOVED THE SKIN AND MAKE THEM SPLIT)
3 ¼ CUP JAGGERY
1 CUP OIL
GHEE
PREPARATION:
IN A THICK BOTTOM KADHAI PUT BOTH THE JAGGERY AND OIL AND SWITCH ON THE FLAME.COOK WELL TILL THE JAGGERY COMPLETELY MELTS AND THE COLOUR CHANGES TO CHOCLATE.THEN ADD THE PEANUTS AND MIX WELL.
GREASE THE PLATE WITH GHEE AND PUT THE ABOVE PREPARED AND FLATTEN IT.IMMEDIATELY CUT THEM INTO DIAMOND SHAPE BEFORE COOLING .ALLOW TO COOL FOR FEW HOURS AND STORE THEM IN AIR TIGHT CONTAINER.THIS CAN BE STORED FOR MORE THAN 15 DAYS.

MIXED FRUITS KESARI BATH

INGREDIENTS:

1 CUP SMALL SUJI(SEMOLINA)

2 CUPS MILK

1 CUP SUGAR

1/2 CUP PINEAPPLE(CHOPPED)

1/2 CUP SAPOTA(CHOPPED)

1/2 CUP BANANA(CHOPPED)

3/4 CUP GHEE

FEW PIECES OF SAFFRON STRINGS IMMERSED IN LITTLE MILK

5 CARDAMOM

DRY FRUITS LIKE BADAM AND CASHEWNUTS FRIED IN GHEE

PREPARATION:

FIRST PUT IN A KADHAI 3 TSP OF GHEE AND TO THIS ADD SUJI AND FRY IT TILL NICE AROMA COMES.TO THIS ADD MILK AND COOK WELL TILL THE MILK IS COMPLETELY ABSORBED .PUT SUGAR AND COOK WELL TILL IT COMPLETELY GETS DISSOLVED.FOR THIS ADD ALL THE FRUITS AND COOK WELL .ADD GHEE AND CARDAMOM POWDER AND COOK TILL THE KADHAI LEAVES THE GHEE.AT THE END ARRANGE WITH DRY FRUITS.

ANNAPURNE SWEET

THIS SWEET IS SOUTH INDIAN.THIS IS REALLY YUMMY TO TASTE.U SURE ALL LIKE IT.

INGREDIENTS:

3 CUPS GRATED COCONUT

2 CUPS JAGGERY

10 CARDAMOM

1 TBSP RICE FLOUR(FRIED)

1/2 CUP DALDA(VANASPATI GHEE)

1 1/2 CUP WHEAT FLOUR

2 1/2 CUP MAIDA FLOUR

A PINCH OF SALT

OIL FOR DEEP FRYING

PREPARATION:

FOR HOORANA:

PUT IN A KADHAI JAGGERY AND FOR THIS ADD LITTLE WATER AND BOIL WELL TO MAKE JAGGERY SYRUP.FOR THIS ADD COCONUT AND CARDAMOM POWDER AND COOK WELL .WHEN IT GETS COMPLETELY COOKED SWITCH OFF THE FLAME.ADD RICE FLOUR TO IT AND MIX WELL.

FOR THE DALDA PUT VERY LITTLE SALT AND MIX WELL.

FOR KANAKA:

IN A BOWL PUT THE BOTH MAIDA FLOUR AND WHEAT FLOUR AND MIX WELL.FOR THIS ADD ABOVE DALDA AND MIX WELL. PUT VERY LITTLE WATER TO IT AND MAKE DOUGH(LIKE CHAPATI).

TAKE A SMALL BALL OF KANAKA AND SPREAD WITH HANDS ON THE GREASED (WITH OIL)PLASTIC SHEET.PUT LITTLE HOORANA(ABOVE PREPARED ) AND CLOSE THE KANAKA AND AGAIN SPREAD WITH HANDS TO MAKE A SMALL CHAPATI LIKE AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE KANAKA.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

MANGO LASSI

INGREDIENTS:

1 CUP MANGO PIECES

1/4 CUP SUGAR

3 CUPS CURDS

FEW PIECES OF ICE CUBES

PREPARATION:

PUT TO THE MIXER MANGO PIECES,SUGAR ,CURDS AND ICE CUBLES AND GRIND IT.CHILLED MANGO LASSI IS READY TO DRINK.

MANGO LASSI

BEVU

THIS SWEET IS PREPARED DURING UGADI BY NORTH KARNATAKA PEOPLE SO THAT WHOLE YEAR GOOD THINGS HAPPENS .IT IS EASY TO PREPARE AND YUMMY TO TASTE.THIS U CAN PREPARE WHENEVER U WANT TO TASTE.
INGREDIENTS:
1/2 KG DALIA SPLIT(HURIGADALE OR CHUTNEY DAL)
1/2 KG SUGAR(LITTLE LESS THAN 1/2 KG)
12 CARDAMOM
DRY COCONUT GRATED
DRY FRUITS LIKE CASHEWNUT AND RAISINS
MILK
GHEE
PREPARATION:
KEEP IN THE SUN BOTH DALIA SPLIT AND SUGAR FOR 2 HOURS SEPERATELY.PUT IN THE MIXER DALIA SPLIT FOR THIS ADD SUGAR AND MAKE A FINE POWDER.FOR THE POWDER ADD CARDAMOM POWDER AND DRY FRUITS AND MIX WELL.STORE IN A AIR TIGHT CONTAINER AND CAN BE THERE FOR 20 DAYS.
DURING SERVING PUT IN A CUP AS MUCH POWDER AS U LIKE .FOR THIS ADD COCONUT ,GHEE AND LITTLE MILK SO THAT IT MUST FORM A LITTLE THICK PASTE AND EAT.THIS WILL BE REALLY YUMMY TO TASTE.

BADAM PURI(METHOD 2)

INGREDIENTS:
1/2 KG MAIDA
1/4 CUP MELTED DALDA(VANASPATI GHEE)
1/4 CUP MILK
1 CUP SUGAR POWDER
8 CARDAMOM
5 TSP FRIED POPPY SEEDS
2 TSP DALDA
OIL FOR DEEP FRYING
PREPARATION:
FOR MAIDA ADD DALDA AND MILK(AS MUCH REQUIRED) AND MAKE A DOUGH(LIKE CHAPATI)AND KEEP IT FOR HALF AN HOUR.
FOR THE SUGAR POWDER ADD CARDAMOM POWDER AND POPPY SEEDS AND MIX WELL.
TAKE 2 TSP OF DALDA IN A BOWL.TO THIS ADD 1 TSP OF MAIDA AND MIX WELL .IT WILL BE LIKE A PASTE.
TAKE A SMALL BOWL OF DOUGH ,DIP IN MAIDA AND MAKE A SMALL CHAPATI.ABOVE IT SMEAR THE ABOVE PREPARED PASTE AND FOLD LIKE A TRIANGLE AND AGAIN BEHL ONLY LITTLE.LIKE THIS PREPARE WITH ALL THE DOUGH. HEAT OIL IN A KADHAI AND DEEP FRY THE ABOVE PREPARED TILL LIGHT GOLDEN .IMMEDIATELY SMEAR THE SUGAR POWDER.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 12 DAYS.