Pal Payasam

Ingredients:

• Basmathi rice - 4 tblspn
• Milk - 1/2 litre
• Milk maid - 1 tin (400g) i used 3/4 th part
• Ghee - 1 tblspn
• Cashew - as required
• Cardamon powder - 1/4 tspn or as required

Method:

• Take the rice in a mixer grinder and grind it to rava consistency
• In a pressure cooker take rice, milk and 1/4 cup water and cook for 2 whistle and then keep in low flame for 3 - 5 minutes, switch off the stove and after it cools down add milk maid 3/4 tin or 1 tin depends on sweetness required
• The milk quantity mentioned here is in correct consistency if the payasam thickened add more milk
• Then heat ghee in a kadai, add cashew fry it till it turns golden brown colour
• Add this along with cardamon powder or crushed cardamon 
• Serve this tasty Pal Payasam hot or cold

Chocolate Sauce

Ingredients:

• Coco powder - 2 tblspn
• Sugar - 2 tblspn
• Boiled and cooled milk - 1 cup
• Corn flour - 1 tblspn
• Vanilla essence - few drops
• Butter - 1 tblspn

Method:

• Take small amount of milk and dissolve corn flour in it 
• Heat remaining milk in a pan add sugar, coco powder and mix well without any lumps
• Now add corn dissolved milk and keep in low flame
• Stir it at regular intervals until it forms a sauce consistency 
• Then switch off the stove and add vanilla essence, butter and stir till butter melts
• Apply the sauce on toasted bread, chappathi and serve.

Pandigai Special Pasi Paruppu / Moong dal Payasam

Ingredients:

• Pasi paruppu - 1/4 cup
• Grated jaggery - 1/4 cup ( this measurement gives correct taste if want can add jaggery more )
• Water - 1 1/2 cup
• Milk - as needed
• Cashew - as required
• Raisin - as required
• Ghee - 1 tspn
• Cardamon powder - 2 pinch

Method:

• Dry roast the dal and pressure cook for 3 to 4 whistle with water
• After pressure released open it and add jaggery and mix well in low flame till the jaggery dissolves
• Meanwhile in a kadai heat ghee and roast cashew and raisin
• Pour this in to the payasam along with cardamon powder and mix well
• Add milk as per your need

Note:

• I pressue cooked the dal for 4 to 5 whistle so add equal quantity of jaggery
• Generally the measurement is for 1 cup dal 1/2 to 3/4 cup jaggery varies according to one's taste
• Sweetness of the jaggery will vary depends on the quality

Oats laddoo Made With Sugar

Ingredients:

• Oats  - 1/2 cup ( I used quick cooking oats )
• Sugar powder - 3 to 3 1/2 tblspn
• Cardamon powder - as required
• Cashew  - 1 tblspn ( chopped and ghee roasted )
• Raisin - 1/2 tblspn
• Ghee - 3 tblspn or as required

Method:

• Dry roast the oats till it becomes light brown then cool and powder it
• Heat 1 tspn ghee and roast cashew and raisin
• In a bowl take oats powder, sugar powder, cashew, raisin, cardamon powder and mix well
• Heat remaining ghee and add to this oats mixture mix well and make balls from it 
• Make balls quickly otherwise you have to heat the ghee again and add to the mixture

Instant Mild Sweetened Khoya

Ingredients:

• Milk Powder - 1 cup
• Milk - 1/4 cup
• Ghee - 1 1/2 tspn

Method:

• In a broad vessel take the milk powder
• Boil milk in a pan add ghee in it
• Then add slowly to the milk  powder and mix it continuously with a spoon
• When it reached a desire consistency khoya is ready 
• Khoya prepared can be used for making other sweets

Note:

I used all the quantity of milk, so i got little bit creamy consistency. You can also reduce the amount of milk 

Iron Rich Energy Ladoo

Ingredients:

• Black dates with seeds - 12 nos
• Cashew - 1 1/2 tblspn
• Badam - 15 nos
• Roasted Peanut - 2 tblspn
• Roasted White til - 1 tblspn and required amount to roll on ladoo
• Ghee - 1/2 tspn
• Vanilla essence - 1 to 2 drops

Method:

• In a mixie jar take cashew,badam,peanut,white til and grind it coarsely for single round
• Then add the dates without seed and vanilla essence grind it till all get mixed well
• Take it out in a bowl, greese the hands with ghee and make small balls out of it
• To avoid stickiness roll on to white til.

Note:

• Since i added more dates it will be sticky so i rolled on to roasted white til
• You can also add dry grapes,walnut, flax seeds 

Choco Disc

Ingredients:

• Marie biscuits - 3 nos
• Coco powder - 1 tblspn
• Milk powder - 4 tblspn
• Milk maid - 1 ( as required )
• Or 
• Powdered sugar - 1 to 2 tspn 
• Vanilla essence - 2 drops
• Milk - 1 to 2 tblspn ( if using powdered sugar then use milk )
• Ghee - 1 to 2 tspn ( for making pedas )
• Cashew or badam - for garnishing

Method:

• Mix all the ingredients except ghee in a bowl mix well and form a dough
• Greese the hands with ghee take a small amount of dough and make pedas or disc or round shape
• Garnish with badam or cashew and serve the tasty choco disc

Thekua - Bihar Sweet

Ingredients:

• Wheat flour - 1 cup
• Jaggery - 1/4 cup tightly packed
• Coconut grating or finely chopped coconut - 2 tblspn
• Cardamon powder - 1/4 tspn
• Ghee - 1 tblspn
• Oil - for deep fry

Method:

• In a bowl add wheat flour, coconut, cardamon powder, ghee and mix well
• Meanwhile heat water in a vessel up to the surface of the jaggery and dissolve it 
• Strain it to remove the impurities and add this little by little to the wheat flour mixture and form a tight dough
• Keep it aside for 15 mins
• Heat oil in a kadai , take some amount of dough in a hand roll out in to thick chappathi then cut in to desire shape ( i made holes with fork to avoid puffness)
• Then deep fry it in oil till turns golden brown on both sides
• Serve the tasty thekua along with tea

Note:

• You can use maida also instead of wheat flour
• Can add little bit saunf powder or crushed fennel seeds ( in tradional recipe they use fennel seeds )
• Usually we have to take small amount of dough in hand press little in palm then directly deep fry in oil
• The hotness of the oil should be in medium for the inner part to cook if you use above method
• You can also deep fry it in ghee instead of oil 
• You can also use sooji or wheat rawa for crispyness

Corn Flour Halwa

Ingredients:

• Corn flour - 1 cup
• Sugar - 21/4 to 21/2 cup (depends on sweetness required)
• Water - 3 cups
• Cashew broken - 1 to 11/4 tblspn
• Ghee - 3 to 5 tspn
• Food colour (any colour) - a pinch (optional)

Method:

• In a pan take water, sugar, corn flour and mix them without forming lumps then keep in stove on low flame
• Stir it continuously without taking hand, after 5 to 10 minutes it will start thickening at that time add food colour and mix it well
• Add ghee 1 tspn at a time and stir it and after that add the cashew and mix 
• when it comes without touching the side of the vessel transfer it to a ghee coated plate and cool it
• After some minutes cut it in to desire shape and enjoy

Wheat Sweet Appam

Ingredients:

• Wheat flour - 2 cups
• Rice flour - 1 cup
• Jaggery - 1 to 11/2 cup
• Cardamon powder - 1/2 tspn
• Ghee - 3 tblspn ( for making appam )

Method:

• Dissolve jaggery in 1/4 cup of warm water and after it completely dissolves keep it aside
• In a bowl take wheat flour,rice flour, cardamon powder and to this add jaggery syrup and mix well
• Bring this to idli batter consistency by adding water
• Heat appam maker ( contains 5 to 7 large holes ) pour few drops of ghee in each holes, with spoon pour appam batter ( approximately 11/4 tblspn ) in each hole
• After bottom part turns to golden brown colour put upside down and allow other side to cook
• When it turns golden brown on both sides take it out and serve hot

Note:

• If want you can add 1 banana also along with the batter by smashing it, it will give nice taste and softness to appam
• I used only little ghee, if want you can add more ghee while cooking 

Eggless Spongee Vanilla Cup Cakes

Ingredients:

• Maida - 1 cup ( my cup measures 240ml )
• Condensed milk - 3/4 cup
• Butter ( melted ) - 1/4 cup
• Baking powder - 11/2 tspn
• Baking soda - 1/2 tspn
• Vanilla essence - 11/4 tspn
• Milk - 1 cup
• Tutty Frutty - 1 or 2 tblspn (optional )

Method:

• Sieve maida, baking soda, baking powder and keep aside
• In a bowl take melted butter, milk, vanilla essence, condensed milk and mix well
• To this add the maida mixture small quantity at a time and mix them well until all the maida mixture get mixed with the liquid mixture
• Now add tutty frutty if you are using it
• Take paper cups of your choice and place 2 tblspn in it and microwave it for 1 minute or until it done ( I m using whirlpool magiccook 25G in that it took 1 minute the time limit varies from oven to oven )

Note:

• First i microwaved it for 2 minutes, the cake becomes hardened at the bottom , so i tried for 1 minute and it came out well 
• If you want to try first microwave it from seconds like 30 sec, open it and see then increase 20 sec like that

Thiruvatharai Kali - method 2

Ingredients:

• Raw rice - 1 cup
• Jaggery - 1 1/2 cup
• Cardamon powder - 1 tspn
• Ghee fried cashew - 2 tblspn
• Grated coconut - 2 tblspn
• Ghee - 3tblspn
• Water - 2 1/2 cup

Method:

• In a empty pan roast the rice till it becomes light golden brown in colour and cool it
• Grind it in mixie like rava
• Melt the jaggery in 1 cup of water and remove the impurites by filtering it
• Then transfer this jaggery water in to a cooker and heat it
• After a minute or two add rice rava, coconut, cardamon powder, 3 tspn ghee,11/2 cup water and mix it well
• Pressure cook this for 3 whistle and after steam goes open it and add remaining ghee, cashew 
• Serve this yummy thiruvatharai kali along with 7 veg kotu 

Basundi

Ingredients:

• Milk - 1/2 litre
• Sugar - 1 tblpsn and 1 tspn
• Cardamon powder - a pinch
• Badam , pistaschio - for garnish
• Saffron strands - few nos

Method:

• Boil the milk in a heavy bottomed vessel
• Keep stirring the milk constantly and reduce it till  it becomes thick and the quantity of the milk is reduces to 1/4 th (During the milk shortening process collect the skin of the milk ( palyedu or malai ) at regular intervals in a separate bowl)
• Now add the cardamon powder and sugar and mix them well
• Take the basundi in a serving milk , add palyedu on top 
• Garnish it with chopped badam, pistachios and saffron strands , keep in refrigerator and serve cold

Note:

• We like medium sweet so added only 1 tblspn  plus 1 tspn if you want more sweetness add more sugar
• This took nearly 20 to 30 minutes since i  kept the flame very low but tastewise it is awesome:)

Chocolate Burfi - Diwali Sweet

Ingredients:

• Milk powder - 1 cup
• Sugar - 1/2 cup plus 2 tblspn
• Coco Powder - 2 tspn
• Choppped almond and cashew - 2 to 3 tblspn
• Butter - 1 tblspn

Method:

• Mix milk powder and coco powder in a bowl
• Greese a plate with ghee or butter and keep it aside
• Take sugar in a kadai, add water up to its level and allow it to dissolve in low flame
• When the sugar completely dissolves and comes to one string consistency ( take small amount of syrup in between index and thumb finger single thread will appear ) switch off the stove
• Add the milk and coco powder mixture to the syrup and mix well along with 1 tblspn of butter
• Transfer the mixture to the greesed plate and garnish with chopped almond and cashew press them slightly
• After a minute cut in to desire shape and after it cools down taste it and enjoy

Besan Ladoo - Diwali Sweet

Ingredients:

• Besan flour - 1 cup
• Powdered sugar - 1/2 cup
• Ghee - 1/4 cup + 3 tblspn
• Cardamon powder - 1/4 tspn
• Cashew broken - 3 tblspn ( as per your need )

Method:

• Heat kadai, add 1 tspn of ghee and roast the cashew and keep it aside
• Seive the besan flour , add 1/4 cup of ghee in the kadai heat it, then add seived besan flour and roast it
• Roast it till it turns golden brown colour, don't burnt it keep on stirring without taking the hands, at this time add the ghee fried cashew
• Then switch off the stove, after 2 mins transfer it to a bowl
• Now add sugar and cardamon powder and mix well 
• Check if you are able to make balls still it warm if not add remaining 2 to 3 tblspn of ghee and mix them well
• Now make balls, while making balls don't afraid if the mixture is little bit loose , after an hour the ladoo will become stiff due to the sugar powder.
• Serve the yummy besan ladoo on diwali and make your family happy 

Note:

• Roast the besan nicely till the raw smell goes otherwise the ladoo will have raw smell of the besan
• While roasting care should be taken because besan will burnt quickly

Yummy Mysore Pak

Ingredients:

• Besan flour - 1 cup
• Sugar - 2 cups
• Ghee - 2 cups

Method:

• Seive the besan flour 
• Dry roast the besan flour for 2 to 3 minutes and transfer it to a plate and cool it.
• Heat kadai, add sugar and 1/4 cup water or up to its surface and allow the sugar to dissolve completely
• Meanwhile heat ghee in low flame on another burner
• When sugar comes to single thread consistency, add the roasted besan flour and mix it well
• After a minute add ghee little by little ( the ghee should be in low flame because this only cook the besan flour )
• When the mixture comes without touching the vessel immediately transfer the mixture to the ghee coated  plated 
• After 2 minutes make desire shape with a knife

• When it cools down ( the heat that we can tolerate ) you can take as individual piece and taste it
• Keep it in a airtight container  up to 1 week

Note:

• When pouring the warm ghee holes will come this indicates the besan flour is cooking well
• I used only 1 and 1/2 cup ghee if you use 2 cups full you will get even  more soft mysore pak
• You can also use 1 cup vanaspathi or refined oil and 1 cup ghee
• In my house they like this type of crispy and crunchy mysore pak so i added less ghee if you add the full cup ghee you will get soft krishna sweets like mysore pak

7 Cup Cake

Ingredients:

• Besan flour - 1 cup
• Sugar - 3 cups
• Milk - 1 cup
• Ghee - 1 cup and 1 tspn
• Coconut grated - 1 cup
• Cardamon powder - 2 pinch
• Chopped cashew and badam - as required

Method:

• Heat 1 tspn of ghee in a kadai and roast the badam,cashew and keep it aside
• Switch off the stove, in the same kadai add all the ingredients except cardamon, cashew and mix them well without lumps
• Then switch on the stove and start to stir
• Stir it continuously at regular intervals, after 10 to 14 mins it will start to thicken
• When it comes without touching the sides add caradamon, cashew and mix them well
• Greese a plate with ghee and pour the cake evenly and after 10 mins cut it in to desire shape and allow it to cool for 10 more minutes

• Delicious 7 cup is now ready to serve, once you taste this you will start doing it at regular intervals

Banana Halwa

Ingredients:

• Banana riped - 4 nos ( it measures 1 1/2 cup )
• Sugar -3 to 4 tblspn
• Ghee - 5 to 6 tspn
• Cardamon powder - 1/2 tspn
• Maida flour - 1 tblspn
• Yellow food colour - a pinch (optional )
• Fried cashew - few nos

Method:

• Peel the skin and smash the banana nicely in a bowl to this add sugar, 2 tspsn ghee and mix well
• Heat 2 tspn of ghee in a kadai, add the cashew and fry it till golden brown
• To the same kadai add the banana mixture and saute it continuously 
• First the sugar dissolves and after that the mixture start to thickened
• Add ghee inbetween, when the mixture comes without touching the sides add maida and fried cashew ,cardamon powder and yellow food colour
• Maida will absorb the extra moisture and then switch off the stove and transfer the banana mixture to the ghee coated vessel

• After few mins cut it to desire shape and serve
• I didn't add maida so i got this consistency

Note:

• I used morris variety any variety banana you can use
• Add sugar according to the sweet taste of the banana used

Eggless Butterless Banana Cake

                                             

Ingredients:

• Banana - 2 nos ( I used Morris variety )
• Maida - 1 1/4 cup  or ( wheat flour 3/4 cup and maida 1/2 cup )
• Sugar - 3/4  to 1 cup (depends on sweetness required )
• Milk - 1/4 cup
• Oil - 4 tblspn ( any refined oil )
• Curd - 2 tblspn
• Baking soda - 1 tspn
• Vanilla essence - 1 tspn
• Almonds - few nos
• Dry grapes - few nos
• Green food colour - a pinch
• Tutti Frutti  - 1 1/4 tblspn
• Salt - a pinch

Method:

• Seive maida and baking soda together and keep it aside
• Grind the banana in to paste or smash it nicely with the hands, transfer this paste to a bowl add sugar, milk, curd,oil, vanilla essence,salt,green food colour and mix well till sugar melts ( you can use sugar powder also )
• Then add the maida mixture in to this wet mixture and mix well (with a egg beater or any laddle )
• The cake batter should be in dropping consistency that is not so thick nor thin
• Add dry grapes, chopped almonds,tutti frutti to the batter
• Greese the baking vessel with oil and pour the mixture to 3/4 th level
• I baked it in normal oven for 6 minutes by simply switch on the oven and set the time as 6 minutes ( my oven has no preheat and convection option )
• If you are using OTG then preheat the oven to 180 degree C and bake it for 30 to 40 minutes
• Check after 20 mins by inserting a tooth pick in the centre and if it comes out clean the cake is ready 
• Switch off the oven take it out cool and serve.

Note:

• If the cake batter is too thick add milk and bring to proper consistency
• With wheat flour ( normal chappathi flour ) also the cake will come nice, i used a pinch of baking powder while using  wheat flour.

Sooji Sweet balls

Ingredients:

• Sooji - 1 cup
• Maida flour - 1 1/2 cup
• Grated coconut - 3 tblspn
• Sugar or sugar powder - 4 to 5tblspn (depends on sweetness required )
• Dry grapes - 1 tblspn
• Cardamon powder - 1/4 tspn or 2 pinch
• Cooking soda - a pinch (optional )
• Salt - a small pinch

Method:

• In a bowl ,mix all the ingredients well
• Now add the water and bring it to vadai dough consistency
• Heat oil in a kadai, take small amount of dough in your hand and drop in the oil as small balls and deep fry it
• When it turns golden brown on both sides take it out and repeat the process for remaining dough
• Yummy sooji sweet balls are ready to serve