Kadalai Mittai,Chikki(Peanut Brittle)

Ingredients:
Peanuts - 1 cup
Jaggery - 1/2 cup
Sugar   - 1/2 cup
Aluminum foil

Direction :

• Dry roast the peanuts well for 15 to 20 minutes.
• Cool and place it in a cloth.
• Press well with your palm to remove skin and break them.
• Grease a plate with oil or ghee.
• Heat two pans,take the sugar in one pan and the jaggery in another pan.
• Pour 1 tbsp of water in the jaggery.
• Do not add water in the sugar. It will melt slowly and will become caramel.
• To check the right consistency pour a drop of jaggery and caramel in the water.
• If you can make a ball out of it,then that will be the right consistency.
• Then pour caramel into the jaaggery and mix well.
• Now add peanuts and mix it carefully.
• Pour the mixer into the plate.
• By a knife cut them correctly.

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.

Rice Kheer

Ingredients :

Cooked rice - 1 cup
Milk - 2 cups
Raisin
Cashews
Almonds
A pinch of Cardamom powder
Saffron

Direction :

• Soak saffron in warm milk for few minutes.
• Heat ghee in a pan and fry raisins,cashews and almonds.Keep it aside.
• Add 2 cups of milk and saffron milk in the same pan and add the rice.
• Let it boil and stir in between.
• When it become thick add sugar and cardamom powder.
• Switch off the flame and serve hot.

Coconut sweet ball

Ingredients :

Shredded Coconut - 1/2 cup
Jageri - 1/4 cup
Cardamom powder - a pinch

Direction :

• Heat a pan and add jageri with little water.
• Once jageri is fully melted,strain them using a strainer to remove dust.
• Heat another pan and add coconut and cardamom powder.Fry them for few minutes.
• Then add the jageri and stir them for 2 minutes (or until mixture become semisolid)
• Pour them into a plate and cool down.
• Cut them into square or make a ball out of it.

Kaju Katli

Ingredients :

Cashews - 1 cup
Instant dry milk - 1/2 cup
Sugar - 1 cup
Cardamom powder - 1/4 tsp
Water - 1/4 cup

Direction :

• Powder the cashews and sugar using a blender separately.
• Keep powdered cashews in a bowl.
• Heat a pan and add powdered sugar and milk powder.
• Stir them for 5 minutes.
• Add the above mixture in the powdered cashews with the cardamom powder and knead them very gently by adding little by little water.
• When all the powders are mixed well,roll them like chapathi.
• cut them into shapes you want and decorate with cashews.

Kalakand Milk Sweet

Ingredients:
Milk - 8 cups
Sugar - 1 cup
Pistachios
Lemon juice - 2 tbsp

Direction:

How to prepare paneer:

• Boil 4 cups of milk.When milk starts boiling,add the lemon juice.
• Now milk will curdle.
• Separate the paneer and pour cold water.

Curdled milk.

Paneer separated from water.

4 cups of milk.

Milk reduced to one fourth...

Preparing kalakand :

• Boil another 4 cups pf milk in a high flame.
• Once milk starts boil reduce the heat and stir in between until milk reduces into one fourth of its original volume.It will take around 2 hours.
• Once milk become like cream add the paneer and sugar.
• Stir continuously for 45 minutes or 1 hour.
• Pour kalakand into a pan and cut into cubes.
• Garnish with sliced pistachios.
• Now our delicious kalakand is ready :)
  

Gulab jamun

Ingredients:

MTR gulab jamun mix
Sugar - 800g( 4 cups)





Direction:

• Sugar syrup: Add equal measures of sugar and water and boil for 15 minutes.
• Add 1/4 measure of water to 1 measure of mix and knead the mix gently into a dough.Keep aside for 5 minutes.
• Make small balls and fry in hot oil over a low flame until golden brown.
• Soak the gulab jamun in hot sugar syrup until they completely absorb the syrup and serve.

Paruppu payasam

Ingredients:

Moong dal - 1/2 cup
Jaggery - 1 cup
Rice - 1 tsp
Cashews - 5
Kissmiss - 5
Cardamom - 2
Ghee - 2 tsp

Direction :

• Fry moong dal for 5 minutes.
• Wash and pressure cook the dal and the rice.
• In a pan take jaggery,add litte bit water and heat it.
• Strain the jaggery using a mesh or cheese cloth.
• Heat the pan with ghee,add cashews,kissmiss and cardamom.
• Now add the jaggery juice and the cooked dal.
• Allow to boil for 10 or 15 minutes.
• Again add ghee if you want.

Carrot Halwa

Ingredients :

Shreded Carrot - 4 cups
Milk - 4 cups
Sugar - 1 cup
Cashews
Ghee - 3 tbsp

Direction :

• Heat milk in a pan for 15 minutes.
• Heat 1 tbsp ghee in another pan.
• Fry cashews for 5 minutes.
• Add carrot and milk.
• Stri occasianally for 20 minutes.
• Now add sugar and stir well.
• Finally add another tbs of ghee in it.

Badam halwa

Ingredients:

Badam - 1 cup
Sugar - 1 cup
Milk - 1/4 cup
Ghee - 1 tbsp
Food color
Cashews

Direction :

• Soak badam for 4 hours.After 4 hours remove the peel and pour them to a blender.
• Add milk to the blender.
• Blend badam and milk into a smooth paste.
• Heat ghee in a pan and add the paste to the pan.
• Stir well in medium heat.
• Add sugar and food color.
• Stir continuously until it become a thick halwa.
• Enjoy this halwa wiht your family.

Mangai pachadi

Ingredients:

Raw mango - 1
Jaggery - 1 cup
Ginger - little bit
Cumin seeds - 1/4 tsp
Mustard seeds & urad dal - 1/4 tsp
Green chilli - 3


Direction:

• Remove the peel of the raw mango using a peeler and slice the mango.
• I sliced using peeler.You can cut into cubes.
• Heat oil in a pan and spread the mustard seeds,cumin seeds and green chilli.
• After that add sliced mango.Saute well for 5 miutes.
• Add 3/4 cup of water and allow to cook.
• After mango become soft,add jaggery and allow to become thick.
• It is my favorite dish.

Semia kesari

Ingredients:

Semiya - 1 cup
Sugar - 1 cup
Cardamom - 1
Ghee - 1 tsp
Almond
Kissmis

Direction :

• Put 1 tsp of ghee in a pan and fry cashews or almond and kissmis with cardamom.
• Add semiya into this and fry until it produces a nice flavor.
• In another pan,and 2 cups of water,allow to boil.
• Add semiya into water little by little without forming clot.
• After the semiya boiled,add sugar.
• Boil them for 5 minutes.
• If you want add color.
• Enjoy this at evening...

Sandesh

Ingredients:

Milk - 1 gallon
Lemon juice - 3 tsp
sugar - 1 cup
Badam

Direction:

• Boil the milk.when it comes to boil,add lemon juice.
• Gently mix with a spatula.Now water and paneer will be separated.
• Drain the water in cheese cloth.
• After water is fully drained,add sugar.
• You should kneed well to get soft sandesh.
• Take small portion of paneer and make this as a ball.
• Docorate it with pista,badam,cashews etc.

Palkova

Ingredients:

Milk - 2 litres
Sugar - 1 cup(as per taste)
Lemon juice - 2 tsp
Ghee - 2 tsp

Direction:

• Boil the milk in a pan.
• When it starts boiling,lower the heat.
• When it reduced to half,add lemon juice in it.
• Stir continuously and now it turns to light sandal color.
• You have to stir continuously,until it becomes thick.It will take 2 hours.
  
• Here more attention should be given,otherwise it will stick to the bottom.
• Add sugar and keep stirring upto 20 minutes.
• Now you can almost roll a ball with it.
• At this stage add ghee and remove from the pan.
• Now palkova is ready to serve.

White Pumpkin Halwa

Ingredients:

Grated pumpkin - 2 cups
Sugar - 1 cup
Milk - 1 cup
Sliced Almond(or cashews)
Ghee - 3 tsp

Direction:

• Roast the slice almond(or cashews) in ghee until it becomes golden brown.
• Add sugar to the milk and heat it until sugar melts.
• In a pan take 1 tsp ghee and add the grated pumpkin,stir well in low flame till the raw flavor is gone.
• It will take around 20 minutes.
• Add this pumpin to the milk and cook till pumpkin is tender.
• Add almond and mix well.
• Leave it for 5 minutes.
• Add 2 tsp ghee to it in low flame till the ghee floats...
• (If u want, add colour powder to it)

Pidi kozhukattai

Ingredients:

Rice flour - 2 cups
Roasted Split chick peas (pottu kadalai)- 1 cup
Grated coconut - 1 cup
Jaggery - 1 cup
Cardamom - 1 tsp
Ghee - 2 tsp


Direction:

To make rice dough:

• Add salt in the hot water.
• Pour this water into the rice flour slowly until it becomes a dough(chapathi consistency).

To make poornam:

• In a pan, take ghee and add grated coconut,powdered Roasted Split chick peas (pottu kadalai) and jaggery.
• Allow jaggery to melt little bit.

To make kozhukattai:

• Form round balls of rice flour and poornam.
• Place rice flour on your palm and press to form flat or cup shape.
• Place the poornam into the rice flour and make it to the shape u want( like in the photo).
• Then steam it about 10 minutes.
• Now out pidi kozhulattai is ready...

Rasagulla

Ingredients:

Milk - 4 cups
Lemon juice - 3 tbsp
Sugar - 1 1/2 cup
water - 3 cups

Direction:

• Boil the milk for 10 minutes and pour the lemon juice in it.
• Now paneer will be separated from the milk.
• Separate this paneer from the water by pouring this in a  cheese cloth.
• Boil water in pressurecooker and add sugar in that.
• Then make round balls using the paneer and cook them in the above water for 15 minutes.
• After 15 minutes take them out.
• Refregirate them and serve.