Pori Urundai ( Puffed rice balls )

Ingredients :
Pori - 4 cups
Jaggery - 2 cups
Cardamom powder


                                                           

Direction :

• Mix pori(puffed rice) and cardamom powder.
• Heat jaggery in a pan with little water.
• Once it melts fully, strain it to remove dusts.
• Again heat the jaggery.
• Keep water in a bowl near by to check the consistency of the jaggery syrup.
• Put a drop of jaggery in the water.If you can make a ball out of it,then that will be the right consistency.
• Pour the sugar syrup immediately into the pori( puffed rice ).
• Mix them well with hand and make balls out of it ( pori should be warm enough to handle)

Semiya Kesari ( vermicelli halwa)

Ingredients :

Semiya - 1 cup
Water - 1 & 1/2 cup
Sugar - 1/2 cup
Cashew nuts
Raisins
Ghee - 1 tbsp
Food color

Direction :

• Heat a pan with ghee and roast the semiya till it becomes slightly brown color.Keep aside.
• Again add ghee and roast the cashews and raisins.Keep aside.
• Add 1 & 1/2 cups of water and a pinch of food color.
• When it comes to boil add the semiya and allow to cook for 10 minutes.
• Add the sugar and cook another 5 to 10 minutes.
• Finally add the cashews and raisin and serve hot.

Rasmalai

Ingredients :

Milk - 8 cups
Sugar - 1 cup
Lemon juice - 1 tbsp
Saffron
Cardamom powder
Nuts

Direction :

• Boil 4 cups of milk in a large vessel.
• When it comes to boil,add lemon juice.
• Now milk will start to curdle.
• Strain the curdled milk using a thin cloth and wash it in cold water immediately.
• Hang it for half an hour.
• After that kneed the paneer until it becomes soft and make small balls out of it.Press the balls gently in your palm to flatten slightly.
• Simultaneously boil another 4 cups of milk in another thick bottomed pan with some saffron and cardamom in a medium flame.
• Stir continuously till milk reduces to quarter of its original quantity and becomes semi solid consistency called malai.Add sugar as you wish.
• Heat 4 cups of water and 1 cup of sugar in a pressure cooker for 5 to 10 minutes(or 1 whistle).
• Now paneer becomes double the size.Cool and squeeze them.
• Add those rasagulas into the malai and garnish with saffron and nuts.