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RAISIN BREAD PUDDING
Raisin bread 4 bread slices
milk 1 cup
large eggs 2
cardamom 8 (powdered)
sugar 1/2 cup
Butter 5 tsp
Preheat oven to 350 degrees F.
Cut raisin bread into small pieces.
In a mixing bowl, combine butter, milk, eggs, sugar and powdered cardamom. Beat until well mixed and keep it aside.
Take 8 inch square baking pan and apply butter uniformly inside.
Arrange the bread cubes and pour the mix over bread, and lightly pushdown with a fork until bread is covered and soaking up the egg mixture. Let it stand for 5 minutes.
Bake this in oven uncovered for 50 minutes, or until knife inserted in center comes out clean.
Cut into pieces and this can be served warm or cold.
Raisin bread can be replaced with white bread and raisins separately.
Nuts can be added for taste.
COCONUT BURFI
Coconut 1 cup
Sugar 1 cup
Ghee 4 tsp
Cardamom 4 or 5
Heat the pan and fry the grated coconut in ghee, after 3 min add sugar and stir constantly at low heat.
Add the grounded cardamom powder to this and mix.
Take a large plate and rinse its surface with ghee.
Pour the cooked mixture over plate and allow it to cool for about 3 minutes until the mixture becomes semi-solid.
Now cut it into square pieces and serve.
RAVA KESARI
Rava(sooji) 1 cup
Sugar 1 cup
Cashews 15
Cardamom 5
Ghee 8 tsp
Water 3 cup
Kesari powder a pinch
Roast the cashews in ghee until it becomes golden brown.
Heat the pan and fry rava for 3 min, and keep it aside.
Heat the another pan with water. When it boils add rava and stir well.
After 3 min rava is cooked well then add sugar, roasted cashews, grounded cardamom, a pinch of kesari powder and mix well.
Cook until it becomes paste.
POLI
Gram dal 1 cup
Grated coconut 1 cup
Jaggery 1 cup
Maida 3/4 cup
Ghee 5 tsp
Oil 6 tsp
Poornam(stuffing): Boil gram-dal until half-cooked and drain the water.
Add jaggery, grated coconut, cardamom and grind.
Make it thick by heating and stirring in low heat for a little while.
Make this into round balls.
Add maida and few tsp of sesame oil. Leave this for half hour.
Make gooseberry sized balls of this and pat it on a plastic sheet into round flat shape.
Place a ball of poornam on it, mix well and pat it again.
Heat a griddle, put the poli and add a spoon of ghee around it.
Turn over until both sides are cooked well.
Add a tsp of melted butter on it and serve hot.
MYSORE PAKU
Gram flour 1 cup
Sugar 2 1/2 cup
Water 1cup
Ghee 2 cup
Baking soda 1 pinch
Mix gram flour, sugar and water smoothly. Pour this into a pan and cook in low heat.
Keep Ghee in another vessel in low heat and add this ghee to the gram flour mixture in steps with constant stirring.
Do this until the mixture turns into a non-sticky paste. Add the soda when it is about to get over and stir.
Rinse the large plate with ghee and pour the cooked mixture on this plate. When it is still hot, cut into cubical pieces.
PASIPARUPPU Urundai (MoongDal LADDU)
Moong dal 1 cup
Sugar 1 1/2 cup (powdered)
Cashew nuts 25
Cardamom 6 (powdered)
Ghee (melted butter) 3/4 cup
Roast the cashews in ghee and keep it aside.
Fry moong dal in medium heat without adding any oil or ghee until aroma comes out.
Grind fried moong dal very finely and mix well with sugar, roasted cashews and cardamom in a mixing bowl.
Heat the ghee and add very slowly and mix well.
When it is hot, take some mix (golf ball size) and make a round shape ball.
SAKARAI PONGAL
Rice 1 cup (raw rice)
Moong dal 1/4 cup
Jaggery 2 1/2 cup
Milk 2 cups
Cashews 25
Raisins 1/4 cup
Cardamom 4
Ghee or Butter 1/2 cup
Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
Roast moong dal in a pan till the aroma comes out.
Cook rice and moong dal together with milk and 3 cups of water until the rice and dal is cooked well.
Melt jaggery by boiling it in little water and mix this with the cooked rice.
Add ghee and roasted cashews and raisins and powdered cardamom and keep stirring until everything blends well.
BEETS HALWA
Beetroot 1 lb
Sugar 2 cups
Cardamom 6
Cashews 8
Ghee 1/4 cup
Water 1/2 cup
Roast the Cashews in ghee until it becomes golden brown.
Peel the beetroots and grate them finely and keep it aside.
Heat the pan with water after it is boiled add the beetroot and stir in low heat until the beetroot is well cooked.
Then add the sugar stirring constantly in low heat and add roasted cashews, grounded cardamom, ghee and mix well.
Cook until the mixture becomes a non-sticky paste
ASOKA HALWA
Moong dal 1 cup
Wheat flour 1 cup
Sugar 1 1/2 cup
Kesari powder a pinch,
ghee 1/2 cup (melted butter)
Cardamom 6
Cashew nuts 10
Roast the cashews in ghee until it becomes golden brown.
Add 1/2 cup water to 1 cup moong dal and cook in pressure cooker until it becomes soft.
Add wheat flour & 1/2 cup water and make into a thick liquid.
Heat this liquid in a fry pan and stir for a while.
Mash the cooked moong dal and add it to the boiling liquid.
When everything is mixed and well cooked, add sugar and stir well.
Add 1/4 cup of ghee and keep stirring add Roasted cashews and grounded cardamom to the mix.
Add the remaining ghee and stir well.
It should become a non sticky paste but not too hard.
At this stage remove the pan from the heat.
Pour this mix on a large plate coated with melted butter.
KAJAR (CARROT) HALWA
Carrots 1 1/2 cupFinely grated
Sugar 1 cup
Milk 1/2 cup (half and half or light cream is better)
Cashews 7
cardamom 5
Ghee 6 tsp (melted butter)
Peel the carrots and grate them finely.
Roast the cashews in 2 tsp of ghee until it becomes golden brown.
Raisins can also be added.
Take 2tsp of ghee in a pan and add grated carrot and stir for two minutes.
Add warm milk to this and keep stirring.
Add sugar slowly and mix well, constantly in low heat until the mixture turns into a soft paste.
Now add the remaining Ghee, roasted cashews, grounded cardamom and mix well.
After 5 to 7 min it becomes thick consistency for Halwa.
Do not heat the mixture too long, so as to prevent it from getting hardened.
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