KASI HALWA RECIPE

Credits:
youreverydaycookradha.blogspot.com
youtube.com

Ingredients:

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

Method:

·    Peel, deseed and cut the pumpkin into very small cubes.

·    Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.

·    Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.

·    Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.

·    Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.

·    Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.

·    Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

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THIRATTUYAL RECIPE

Credits:
sasi-samayal-kurippu.blogspot.com
youtube.com

Ingredients:

8-10 cups milk
4 green cardamoms
1/2 cup sugar (cheeni)
1/2 cup jaggery (gud) (grated)
1 pinch (optional) camphor (edible)

Method:

·    Boil the milk in a wide and shallow kadai. Reduce the heat and continue to simmer.

·    Grind the cardamom with 1 tablespoon sugar to a fine powder.

·    Keep skimming the sheet of cream that forms on the surface of the simmering milk and reserve in a bowl.

·    When the milk has reduced to half the original quantity, add the sugar and cardamom powder.

·    Continue simmering to reduce the milk further, stirring continuously with a spatula.

·    As the milk starts solidifying, add the skimmed cream and jaggery. Stir and continue cooking till it melts and combines well.

·    Sprinkle the camphor powder, mix well and serve.

·    You can also store this in a sterilized bottle for a few days.

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ADA PRADHAMAN RECIPE

Credits:
ashaashish.blogspot.com
youtube.com

Ingredients:

1/2 cup ada
4 green cardamoms
1 tblsp sugar (cheeni)
1/4 cup pure ghee
12 cashewnuts
2 tblsp sultanas
1 1/2 cups coconut (narial) (scraped)
1 cup palm jaggery (gud)

Method:

·    Heat 2 tablespoons ghee and fry the ada lightly.

·    Grind the cardamoms with the sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry the cashewnuts and kishmish till light brown.

·    Soak the coconut in 1 cup warm water, grind and extract thick milk. Repeat the process and make a second extract and keep aside. Crush the jaggery to fine powder and keep aside.

·    Boil ada in 1 cup water and the second extract of coconut milk. The ada should remain soft but hold its shape.

·    Add the jaggery and continue cooking till it thickens. Heat the remaining ghee and add to the pradhaman.

·    Mix in the first extract of coconut milk, the fried dry fruits. Stir well and heat thoroughly.

·    Sprinkle the cardamom powder and serve at room temperature.

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ELIAPPE RECIPE

Credits:

snacksindia.com

Ingredients:

1 cup Rice
2/3 cup Coconut (scraped)
2/3 cup Pressed Rice (poha)
1 1/3 cup Jaggery (grated)
1/3 cup Coconut Milk
a pinch Salt
1 drop Yellow Colour
Ghee to fry

Method:

·    Clean, wash and soak the rice for 3-4 hours. Drain.

·    Grind together rice, scraped coconut and pressed rice to a not too fine paste.

·    Add coconut milk, grated jaggery, yellow colouring, pinch of salt and mix well.

·    Leave the batter overnight to ferment.

·    Heat the appam griddle till smoking hot. Lower the heat and drop a teaspoonful of ghee in each dent. Drop a tablespoonful of batter in each dent.

·    Cook till golden brown.

Tosha Recipe

Credits:
priyaeasyntastyrecipes.blogspot.com
youtube.com

Ingredients:

250 gms Plain Flour 

1/2 Cup Curd 
1/2 tsp Cooking Soda 
1/2 tsp Salt 
1/2 Cup Oil 
2 1/2 Cup Sugar 
3 Cup Water 

Method:

·    Mix the flour,cooking soda,salt,oil and yogurt.Knead it into a stiff dough .

·    Make long shaped rolls (like kebabs)

·    Heat oil in a wok or kadai and fry these rolls till they are golden brown.

·    Alongside prepare syrup by heating 3 cup water and suagar.Let this syrup have a thick consistency.

·    Dip the fried rolls or toshas in this syrup.

·    Remove from heat and let it cool.

·    Toshas are ready.

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Milk Seviyan ( Vermicelli) kheer

Credits:
youtube.com
parthaviscookingmantra.blogspot.com

Ingredients:

2 liter Milk 

3 tblsp Vermicelli (Seviyan broken) 
2 Cups Sugar 
15-20 Strands of Saffron (Soaked in milk for few minutes) 
1 tblsp Desi Ghee for frying seviyan 
1/2 Cup Almonds and Pistachios(Soaked in hot water and peeled and sliced) 
5-6 Cardomoms (peeled) 
1 Cup Water 

Method:

·    Heat ghee in a pan and fry seviyan in 1 tblsp ghee till golden brown.Keep it aside.

·    Boil milk in a wok or kadai.Add fried seviyan,cardomom and soaked saffron in it.Boil again till seviyan become soft and milk is reduced to half its quantity.

·    Add sugar and keep stirring till it is dissolved.

·    Mix in the nuts.

·    Serve hot

Watch & Learn:

Karachi Halwa

Credits:
bharathiskitchen.blogspot.com
youtube.com












Ingredients:

1 Cup Semolina or Sooji (Soaked in water for an hour) 

1 1/2 Cup Sugar 
1/2 Cup Desi Ghee 
4-5 Cardamoms (Powdered) 
1 tsp Pineapple essence 
1/2 Cup Cashews & walnuts (broken) 
3 tblsp water 

Method:

·    Microwave 3 tblsp Desi Ghee on high for 30 seconds without covering.Add cashews and microwave on high for 3-4 minutes.Drain the cashews on a plate.

·    In the same ghee add sugar and 3 tblsp water.Mix well.

·    Microwave this on high for 2 minutes.

·    Keep it uncovered for 5 minutes.

·    Stir it once and add soaked semolina,remaining ghee and cardomom powder.Microwave this on high for 5 minutes.

·    Now add essence and dry fruits.

·    Karachi Halwa is ready to be served.

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Atte Jo Seero Recipe

Credits:
gayathriscookspot.blogspot.com
Youtube.com













Ingredients:

1 Cup Wheat Flour (Atta) 
1 Cup Sugar (Powdered) 
3-4 Cardamom (Powdered) 
1 Cup Desi Ghee 
Handful of Dry fruits (almonds,cashews,raisins) 
1 tsp Rose Water (optional) 

Method:

·    Heat desi ghee in a wok or kadai.Add wheatflour and cardomom powder and roast it for about 20 minutes.

·    Alongside dissolve powdered sugar in 4 cups water.

·    Add this sugar water to the wheatflour and keep stirring till all the water is absorbed.

·    Remove from heat and sprinkle some rose water.

·    Serve hot garnished with dry fruits.

RAJASTHANI GHEVAR RECIPE

Credits: indianfoodforever
Img Credits: anjali-cooking.blogspot
Video Credits: Youtube


Ingredients:

3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar 
1 cup Water

Topping:

1 tsp Cardamom Powder 
1 tbsp Almonds chopped 
1 tbsp Pistachios 
1 tbsp Milk 
1/2 tsp Saffron dissolved in milk 
Silver foil

Method:

·    Prepare sugar syrup of 1 thread consistency and keep aside.

·    In a large bowl put ghee.

·    Add milk, flour and 1 cup water. Mix together to make a smooth batter.

·    Dissolve colour in some water and add to batter. Add more water as required.

·    Batter should be of running consistency.

·    Take an aluminium or steel cylindrical container.

·    The height should be at least 12". And diameter 5-6".

·    Fill half with ghee. Heat.

·    When ghee is hot, take a 50 ml, glassful of batter.

·    Pour in centre of ghee, slowly in one continuous threadlike stream.

·    Allow foam to settle. Pour one more glassful in hole formed in centre.

·    When foam settles again, loosen ghevar with an iron skewer inserted in hole.

·    Place on a mesh to drain excessive oil.

·    Keep sugar syrup in a wide flat bottomed container to fit in ghevar.

·    Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .

·    Cool a little, top with silver foil.

·    Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.

·    Ghevar is ready to be served.

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