Recipe Poli

100 grms Cashewnuts, almonds,
500 gms Maida
2 grated coconut
½ cup ghee
½ cup oil
1/ kg. jaggery
1 tsp. cardmom powder

Soak almonds in water for 8 hours and remove the outer skin. Roast all cashew nuts and almonds in one tsp. ghee. Then grind the nuts together with the grated coconut. Add jaggery to them and add little water and cook on a low flame till dry. Add cardamom powder in the mixture. Add oil and enough water to Maida to make stiff dough. Knead well the dough and divide them into small lemon-size balls. Roll out two at a time into small circles.

Over one, spread the mixture thinly. Cover with the other and seal sides with milk. Cook one at a time on a greased tawa till golden and crisp. Make all pollis similarly. Serve with hot ghee and sugar.

Recipe Badam Phirni

Take 20 Badam and soak them in warm water for ½ an hour and remove the skin of Badam. Take 40 cashew nuts and soak them in milk for two hours. Grind Badam and cashew nuts in to a fine paste in a Mixy.

Now 2 litres of milk and boil it in the heavy bottom vessel till it becomes and reduces to ½ of the quantity. Now add the Badam and cashew nut paste in to milk without any lumps. Stir continuously for 15 minutes in low flame and remove the mixture from flame. Immediately add 100 grams of sugar (you can increase the quantity if you need) in it and stir continuously for 5 minutes.

Add Saffron and mix it well and pour the mixture in serving bowls and garnish with raisins, cashews. Keep it in a Fridge and Serve cool. Your favourite Recipe Badam Phirni is ready to serve.

Breadcrumb Halwa Recipe

Ingredients

Breadcrumb 200 grams
Ghee 200 grams
Sugar 200 grams
Water 400 ml
Raisins, almonds and cashew nuts each 30 grams


In this post I will give you the recipe for Breadcrumb Halwa. Take a nonstick pan and add ghee then fry the breadcrumbs in medium flame. When the breadcrumbs are in golden brown color, add the nuts and raisins in low flame. Keep it aside. Prepare sugar syrup then add it in the fried breadcrumbs and continue stirring in medium flame to avoid lumps. All the sugar syrup is absorbed in the breadcrumb, the halwa begins separating from ghee in the nonstick pan. Now remove it from the flame and place it in a serving plate and serve hot.

Recipe Rava Kesari

1 cups rava
2 cups sugar
2 cups water
1 tsp yellow color (mixed in 1 tbsp water)
¾ cup ghee
10 cashew nuts and 10 pista
20 raisins
10 pods cardmom (powdered)
Heat 4 tablespoons of ghee in a pan and fry cashew nuts and raisins till golden and drain. In the same ghee, fry rava till light pink in coloring. Add 2 cups of boiling water (to which the coloring has been added) and cook till done. Add sugar and rest of the ghee and cook on a low fire, stirring continuously so that no lumps form. When dry, add ground cardamoms, cashew nuts, pista and raisings. Mix well and serve.

Gulab Jamuns Recipe

2 cups unsweetened khoya
1 tsp. cardamom seeds
1/2 tsp. saffron
1/4 cup fine rawa
1 tbsp. pistachios
1 cup sugar
Ghee as needed

Add 1 cup water to sugar and simmer till syrup is of one thread consistency. Add saffron to it. Add a few grains of powdered cardamoms. Reserve.

Knead khoya and rawa well together. Leave for two hours. Knead well again and make lemon-sized balls. Push one pistachio and a few cardamom seeds into the center of each ball. Heat 2 cups ghee and very gently fry a few jamuns at a time till golden brown. Drain and add to syrup. They will be ready after one and a half hours.

Onam celebraion - Chana Dal Payasam preparation

In Kerala, for Onam Festival, Chana Dal Payasam is prepared at Home. Here I am going to give you the recipe for Channa Dal Payasam.

1 cup chana dal, soaked in water for 2 hours
2 cups jaggery, grated
1/2 cup cashew nuts broken
1/2 cup ghee
4 cups coconut scrapings, ground to a paste
1 tsp. cardamom powder
1/3 cup raisins

Cook chana dal in 4 cups of water in a pressure pan till soft. Add jaggery and milk extracted from the coconut paste. Cook till aromatic. Add friend cashew nuts and raisins. Fry these separately in hot ghee. Add cardamom powder and remaining ghee to payasam and serve warm. It is enough for 6 persons.