Nariyal Ki Burfi

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

* Mix khoya and coconut and fry them lightly with ghee on a low heat.
* Add cardamom and mix well.
* Prepare one-string syrup by dissolving sugar in the water.
* Now stir the coconut mixture into the syrup.
* Grease the plate and spread the grated nuts on it.
* Spread the prepared evenly over the plate and allow it to cool.
* Now with the knife, cut it into desired shapes.
* Turn them over so that nuts covered part appears on the top.
* Nariyal ki burfi is ready to be served.

DOODH PAK RECIPE

1/2 cup Almonds
1 litre Milk 250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
1 1/2 tablespoon Raisins

Preparation:

* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve doodh pak hot or chilled.

chum chum

250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
1 cup sugar (cheeni)
1 cup water
2 – 3 drop lemon colour
100 gms condensed milk (unsweetened)
1/4 tsp green cardamom (chhoti elaichi) powder
few saffron (kesar) strands

How to make chum chum:

* Melt sugar in water and heat up to make a thin syrup.
* Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
* Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off the chum-chums from the syrup.
* Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this on each piece and serve cold.

Usually for 2cups flour we’ll get 10-12 murukku.Store in an air tight container. Enjoy crispy and tasty homemade butter murukku. Everyone at your home will love it.

For Filling
1 cup white sesame seeds
1 cup jaggery (powdered)
1 tbsp ghee

Method:
Prepare a dough as for Vella Kozhakattai, and set aside. Roast sesame seeds till pink. Grind to a fine powder along with jaggery. Add ghee and mix well. Now take a small portion of dough and with greased palms, pat into a disc. Put a small portion of filling in the centre. Fold over the edges and make a half circle. Press the edges well. Similarly make all Kozhakattais and steam.

Sago (sabudana) 1 1/2 cups
Potatoes, boiled and mashed 3 medium
Roasted peanuts, coarsely ground 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry

Method

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.

Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

Divide into sixteen lemon sized balls, flatten between palms of your hands.

Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.

Serve hot with chutney of your choice

1 cup chocolate chips or buttons
2 tbsp. butter
2 cup rice, wheat or other cereal

Method

Line diyas moulds with foil paper well pressed. Keep aside.
Place a large pan or double boiler with water to boil.
Place a small pan or upper section over simmering water.
Add chocolate chips and butter, melt while stirring very gently.
When smooth and even in texture, add cereal.
Mix well, take off fire, cool a little.
Pour a small portion into a prepared diya, press into shape with back of a teaspoon.
Repeat for remaining mixture. Allow to cool and harden.
Refrigerate if necessary till hard.
Carefully pry out of mould, peel off foil, place on a plate.
Fill as desired. Repeat for all diyas.

2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee

salt to taste
some dry flour for dusting
oil to deep fry

Method

Mix together plain flour and 1/4 cup rice flour. Add salt, seeds, 2 tbsp. oil, asafoetida,
turmeric, mix well. Add enough water to make a not too soft pliable dough. Take a ping
pong ball sized lump, shape into ball, roll.
While rolling use dry flour for dusting. Roll into a large chappathi. Apply ghee on top with
back of spoon. Sprinkle some rice flour all over. Starting from one end, roll into a tight
swiss roll. Cut into 3/4″ to 1″ thick slices. Take one, roll over it lightly once or twice only.
The pudi should just flatten enough to stay together. Do not roll to make thin again. Place
on a clean cloth, to dry a bit. Keep aside. Repeat till all dough is over. Heat oil in a heavy
frying pan. Let in few pudis at a time in hot oil. Fry on med. To low flame till very lightly
golden. Flip sides and repeat above. Drain and keep aside to cool. Cool completely before
storing.