Rava Laddu

Ingredients

2 Cup Semolina/Rava/Sooji, ½ cup Grated Coconut, 1 ½ cup powdered Sugar, ¼ cup Ghee, 10 Cashew nuts, 10 Raisins, ¼ tsp Cardamom Powder, ¼ cup Warm Milk.

Preparation

In a pan, add little ghee and roast the cashews and raisins until they turn golden brown colour and keep it aside.

Now add the grated coconut and roast it in a low flame for few minutes until they turn light brown colour and keep it aside.

Now add the rava and roast it in low flame for 4 – 5 minutes until they turn light brown colour.

In a bowl take the roasted rava, coconut, cashew, raisins, card mom powder, sugar, ghee and warm milk and mix it well.

When the mixture is warm enough, grease the hands with ghee and take small portions of the mixture and squeeze it form a small sized ball likewise do the same for the remaining mixture.

At first the laddu will be soft need not worry about that after a while they will harden.

Rava Laddu is ready and store it in an air tight container or refrigerate it.

Pori Urundai

Ingredients

5 cups Pori

1 cup Powdered Jaggery

¼ tsp Cardamom powder

Little water

Ghee

Preparation

In a pan, take jaggery along with required water just enough to immerse the jaggery and heat it until the jaggery is dissolved well and filter it to remove the impurities.

In a wide bottomed pan take the jaggery syrup and heat it to form a paagu/syrup (check it by dropping a little jaggery syrup in a cup of water the jaggery should form a small ball) remove it from stove.

In a separate bowl take the pori, cardamom powder , jaggery syrup and slowly mix it.

Now grease your hands with ghee and take small portions of the pori mixture and roll it into small balls.

Pori Urundai is ready.

(Note: Roll the pori mixture when it is hot otherwise the jaggery gets hardened makes hard to roll into ball)

Milkmaid Semiya Payasam

Ingredients:

2 cup roasted Vermicelli / unroasted Vermicelli

1 can Milkmaid (sweetened condensed milk)
½ cup Milk
1 tbs Ghee
4 Cardamom
10 Cashewnuts
10 Raisins

Preparation:

If you are using a unroasted vermicelli, take a pan, add ½ tsp. ghee and roast the vermicelli until it turns light brown, remove the vermicelli and keep it aside.

Add the remaining ghee and roast the cardamom, cashewnuts, raisins and keep it aside.
In a pot, take the roasted vermicelli, add 4 cup of water and cook the vermicelli.
When the vermicelli becomes soft and tender, add the milk, milkmaid, cardamom, cashewnut, raisins give a stir, reduce the heat and let it stand for 5 - 10 minutes.
When the payasam boils well and thickens turn off the heat.
Yummy Milkmaid Semiya Payasam is ready to eat.
Serve it warm or chill by refrigerating it.

Semiya Payasam (Vermicelli Payasam)

Ingredients:

·         2 cup roasted Vermicelli / unroasted Vermicelli

·         2 cup Sugar

·         1 cup Milk

·         1 tbs Ghee

·         4 Cardamom

·         10 Cashewnuts

·         10 Raisins

Preparation:

·        If you are using a unroasted vermicelli, take a pan, add ½ tsp. ghee and roast the vermicelli until it turns light brown, remove the vermicelli and keep it aside.

·        Add the remaining ghee and roast the cardamom, cashewnuts, raisins and keep it aside.

·        In a pot, take the roasted vermicelli, add 2 cup of water and cook the vermicelli.

·        When the vermicelli becomes soft and tender, add the milk, sugar, cardamom, cashewnut, raisins give a stir, reduce the heat and let it stand for 5 – 10 minutes.

·        When the payasam boils well and thickens turn off the heat.

·        Yummy Semiya Payasam is ready to eat.

·        Serve it warm or chill by refrigerating it.

If we want a colourful Semiya Payasam, we can add a pinch of food colour (dissolved in little water) to the Payasam suggested by Sowmya Bharani.

Sweet Rava Kesari

Ingredients:

• 1 cup Rava (cream of wheat)
• 1 cup Sugar
• 10 Cashew nuts (broken into halves)
• 10 Raisins
• ½ cup Milk
• ½ tsp Cardamom powder/3 cardamom crushed
• 2 tbs Ghee
• Pinch of Orange food colour (kesari powder) optional
• Pinch of Salt

Preparation:

• In a wide bottomed pan, heat the ghee, add cashew, raisins and fry it.
• When the raisins balloons up/swells add the rava and roast it till the rava turns light brown colour.
• Now add the sugar, cardamom powder and mix it well to avoid lumps.
• Add 4 cups of water, milk, food colour (dissolved in little water), pinch of salt and stir it constantly in reduced heat.
• When the rava is fully cooked and separates from the pan, turn of the flame and cover it with lid.
• After 10 minutes add little ghee to the kesari and mix it.
• Sweet Kesari is ready.

Sweet Pineapple Kesari

Ingredients:

• 1 cup Rava (cream of wheat)
• 1 cup Sugar
• 1 cup of boiled Pineapple chunks
• 10 Cashew nuts (broken into halves)
• 10 Raisins
• ½ cup Milk
• ½ tsp Cardamom powder/3 cardamom crushed
• 2 tbs Ghee
• Pinch of Orange food colour (kesari powder)
• Pinch of Salt

Preparation:

• In a wide bottomed pan, heat the ghee, add cashew, raisins and fry it.
• When the raisins balloons up/swells add the rava and roast it till the rava turns light brown colour.
• Now add the sugar, cardamom powder and mix it well to avoid lumps.
• Add 4 cups of water, milk, food colour (dissolved in little water), pinch of salt, pineapple chunks and stir it constantly in reduced heat.
• When the rava is fully cooked and separates from the pan, turn of the flame and cover it with lid.
• After 10 minutes add little ghee to the kesari and mix it.
•  Sweet Pineapple Kesari is ready.