MAA LADDU by Vasanthy

MAA LADDU
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(pottu kadalai maavu/pori kadalai maavu/daliya powder) all are the same but diff names
1.powder pottu kadalai/daliya in mixie
2.powder sugar in mixie
3.1:1 prportion that means daliya flour 1 cup means 1 cup sugar powder
4.ghee 1/4 cup for 1 cup of both the flours
5.cardomom powder 1 spoon
6.fry cashews split in ghee
7..mix all ( pottu kadalai flour,sugar powder,ghee,cardomom powder,cashews fried in ghee).
8.make it small balls in round shape

(i made around 50 laddu out of 4 cup of pottu kadali maavu, 4 cups of sugar powder,1 cup of ghee,2 spoons of cardomom powder,100 gms of cashews fried in ghee)
so got delicious maa laddu

Oats Kesari by Divya

Oats Kesari

during navarthi i tried making Oats puttu(my chiti gave me the recipe) but puttu turned to kesari.. but it was delicious and super & dooper easy..
Ingredients:
Oats powdered-1 cup
Sugar powdered-3/4 cup
nuts & raisins roasted in ghee
boiling water-3/4 cup

in powdered oats add boiling water little by little and mix well [not in gas stove,jus in bowl], once u know that oats is cooked enough add powdered sugar and mix well..
at the end add nuts & raisins which is roasted in ghee... avlo than.. within few minutes yummy oats kesari is ready :)

Elaneer Payasam by Akila

Elaneer Payasam

1 cup sweetened condensed milk (from store)

1 cup coconut milk (from store)

1 cup tender coconut juice with pulp (either fresh or canned from store)

1 cup regular milk

Little cardomom powder

Just mix everything together and yum yum elaneer payasam is ready.. It tastes really good when served cold..

Sweet appam by Shubha

Sweet appam by Shubha

Wheat flour - 1 cup

Rice flour - 1tbsp

Banana riped - 1 mashed. (optional but...if added tastes awesome :D)

Elaichi pwdr - a pinch

Jaggery - 1/2 cup

Grated coconut - 2 tbsp

water - 1 1/2 to 2 cups

ghee -1 to 2 tsp

Method :

In a vessel add jaggery with the water and heat until it boils and jaggery melts completely.

Meanwhile in another vessel add wheat flour, rice flour and elaichi... and the mashed banana paste. Strain the jaggery water for any impurities.....add this to the flour mixture and mix well.Add water to it and mix well. This should be a dosa consistency.Add the grated coconut and ur batter is ready...:)

yummy Easy SweetHaalubayi/Naamadalige by Archana

yummy Easy SweetHaalubayi/Naamadalige by Archana

Ingredients:-

1/2 cup rice

1/2-1 cup milk/water

1 cup coconut

1 cup sugar/Jaggery/brown sugar

3 cardamom

1tsp ghee

water

Dryfruits for decoration (optional)

method:- Soak rice in water for 3-5 hours. Grind the rice with milk to a smooth paste.

Grind coconut, sugar and cardamom to a smooth paste. mix both the mixture well so that no lump is formed, can add little water /milk to bring it to liquid form.( i used brown sugar)

Heat thick bottomed vessel in a medium heat and add the mixture, keep stirring until it it starts thickening and starts to live the bottom, When it starts leaving the bottem pour the mixture to the ghee smeared plate and spread it and let it rest for 5 minutes.

After that cut it into square or any shape u like take it out and decorate. Its yummy when it is v.cold.

Badam Burfee by Sunitha

Badam Burfee Recipe
INGREDIENTS
Almonds - 2 cups
Sugar - 2 cups (take 2.5 cups, if you like it a little more sweeter)
Milk - 1/2 cup
Ghee - atleast 1/2 cup. More if you are ready for it :-)
METHOD:
Soak almonds for atleast 8 hrs. Then peel the skin of the almonds.
Grind the almonds with the milk to a paste. Try to make it as close to smooth as possible
Take a non-stick pan and warm 2 tsp of ghee
Pour the ground paste and cook it till the raw smell is gone. Ensure that you keep stirring continously, as the mixture can burn very quickly
Add the sugar to the mixture. Keep mixing (the mixture will become slightly watery, as the sugar melts)
Keep stirring the mixture till the point when the mixture no longer sticks to the pan.
In all this time, keep adding ghee 1 tsp a time (add atleast 6-7 tspns)
When the mixture no longer sticks to the pan, pour it into a greased plate
When the mixture is cooled almost half way, cut into desired shapes using a greased knife.
If you wish, you can garnish with sliced almonds (I did not do it). If you plan to do it, then do it as soon as you pour the mixture into the greased plate, to ensure that it sticks to the burfee.
Let it cool completely and then store into air-tight container

Kaju Almond Katli by Varshini

Kaju Almond Katli

Ingredients:
Equal amount of cashew and almond (here 1:1)
2 cups of sugar
2 cups of water
Sliced almond - to garnish

Procedure:
- Soak almond in water and peel the skin
- Grind them into fine powder (as it s wet, it will leave some pieces unground)
- grind the cashew finely (as dry)
- Mix these and roast them in medium fire till it gives out aroma and colour changes to light golden brown
- Romove it from the heat and keep it aside
- Boil water and add sugar to it for about 15 min setting haet as high (till slight kambi padham, it s one thread syrup)
- In another vessel, preferably the coated one, add the mixture and add the syrup while it s hot and stir it in medium fire.
- Continue stirring till it comes as whole (surrundu vara varaikkum)
- Put it on a greased plate and let it cool
- Once it is half way cool, u can make it into desired shape..
- Slice almonds and decorate it on each piece.

KASI HALWA by Vidhya

KASI HALWA by Vidhya

Ingredients
2 cup white pumpkin (winter melon) (grated)
4 green cardamoms
1 cup pure ghee
10-12 cashewnuts
1 1/2 cup sugar
1 cup milk-reduced fat
saffron-few strands or red color
a pinch camphor (edible/optionl)


Preparation

1. Peel, deseed and cut the pumpkin into very small cubes.Alternatively grating it would make it cook faster.
2. Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. 3.Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
4. Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
5. Heat 4 tablespoons of ghee and saute the pumpkin for a few minutes, add the saffron/red color and the milk.
6. 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.
7.Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed and comes to thick halwa consitency.
8. Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.


Steps 6 n 7 are the time consuming ones here but make sure you follow them.

Arisi Paal Payasam by Shakthi

Arisi Paal Payasam

Pressure cooker la direct-a paal eduthukanum - whole milk la pannina rombave super-a varum,but I do it with 2% milk,that's also very good!
Apram,oru handful of sona masoori/basmathi rice,wash pannittu,thanni illama,andha paal la add pannanum.Romba neraya rice podadinga,else andha payasam oda thin consistency irukaadhu.
Apram oru vaati stir pannitu,close the pressure cooker,and keep it on medium flame! Steam vara arambichadhum,weight pottutu,sim pannidunga,keep for about 3 whistles (everytime whistle varache,konjam paal-um varum velila),after that innum sim pannittu keep it for another 5 mins or so,and switch it off.
Steam release aanadhum,open pannina,oru light yellowish color-la irukkum,then you can add sugar,and mix..Apram konjam ghee la,cashews,raisins,fry panni add pannunga,and also elaichi powder,and mix well!Avlo dhaan!

Variations:
1.You can also add ready made 'adai' that you can get in Indian stores,instead of rice,and then it become Paal Adai Pradhaman,the famous Mallu delicacy!

2.Romba porumai irundha instead of cooker,neenga open vessel la stove le vechu,stir pannitte irukalam,till the milk is reduced to half..This takes a long time,also stir pannitte irukanum,illati adi pudichidum!

Microwave Carrot / Beetroot Halwa by Ramya Praveen

Microwave Carrot / Beetroot Halwa

its just the same as making on stovetop same ingredients.. actually i use less ghee when i make it in MW ...

First peel and Grate your beets or carrots. Take a MW safebowl. Take the grated vegetable in the bowl add 2tbsp of ghee and microwave high for 2 mins.

Stir it and then again MW for 3 more mins. the amount of grated beetroot will reduce considerably then add some evaporated milk (optional) and sugar as per you taste. MW for 15 mins stirring in between say every 5th min.

Last 5 mins u should stir a lil frequently and add lil more ghee if you like... Now Ur halwa is ready

finally garnish with fried cashews and raisins

The time depend on the amount of halwa ur making if ur making more then u should increase the timing. The timings i gave is perfect if u have 4 cup pyrex bowl full of grated beetroot/carrot.... And Hot beetroot/Carrot halwa tastes great when you eat it with Vanilla icecream.............

Paal Kozhukattai by Meena

Paal Kozhukattai

Rice Flour(paccha arisi maavu) - 1 cup
Boiling water - 1 1/4 - 1 1/2 cups
salt - 1/8 tspn( a pinch)

- Knead the rice flour with salt & water.
-Donot add water all at once, add lil by lil & knead until u get a 'catching' consistency(urutra padham)
- Then make really small balls(like the size of channa) & keep it covered with a lid.

Milk - 2 cup
Water - 1 cup
sugar - 1 1/4 cup(approx.)
Cardamom powder - 1/4 tspn
Grated(shreded coconut) - 2 tbspn.

-Mix milk, water & sugar & boil.
-When it starts boiling, drop the balls in smaller batches
-Let it boil for approx. 10 mins in medium flame
-Add grated coconut & cardamom powder & let it or abt 3 mins
-Enjoy hot or cold

Important:
*Donot mix the milk as soon as drpping the balls
*Donot have any laddle or spoon inside the vessel when dropping the balls.
It will break if u do so.

Microwave palgova by Ramya Praveen

Microwave palgova

Condensed milk - 1 can
Sugar - as per ur taste (actually u wont be needing this as condensed milk will have sugar and palgova is supposed to have mild sweetness)
Curd - 1 tbsp

Empty the condensed milk in a MW safe bowl. Then add some sugar as desired. Add the curd also and stir. MW for 15- 20 mins stirring in between. Initially u can stir every 5 mins and as the milk thickens u shud stir more frequently. The MW time depends on the quantity. U can MW the condensed milk until u get the palgova consistency.... When u add curds u get the thiri thiri texture increase the amount of curd of u r making in large quantities

Beetroot Halwa by Shakthi

Beetroot Halwa

Beetroot halwa romba simple..
Beetroot peel pannittu grate pannikanum. Kadaai-la konjam ghee add panni, adhula cashew, badham, raisins pottu golden color aanadhum thaniya edhuthu vechukonga.Apram grated beetroot (1 cup ) add panni, innum konjam ghee add panni, saute for sum time..after that add abt 1/4th cup of milk, and let the beetroot cook until tender. Appo appo stir panni vidanum, until all the milk evaporates, and the mixture becomes dry. Milk full-a evaporate aanadhum, add 3/4 th cup of sugar ( or less, acc to ur sweet tooth). Sugar add pannadhum, nalla liquid state ku varum, keep stirring, apdiye nalla thicken aagra varaikkum. Add cardamom powder. Nalla thicken aagi it will all come together without sticking to the pan, appo fry panna nuts ellam add panni stove off pannidunga. Yummy beetroot halwa ready!
Once it thickens, stop pannidunga, else romba crystallise aagidum..Best when served hot/warm!Refrigerate pannina, MW panni saapdunga, appo dhaan it will become soft again.

Basundhi by Sophia

Basundhi Recipe

Heat milk in a thick bottomed pan....Low flame la ye vechi keep collecting the aadai at the side of the pan...like konjam paal aadai vanthan udane, move it to one side....keep stirring every 1 min or so...adi puttdikama iruka...once the milk reduces to half its quantity, add sugar and konjam med flame la vechi, keep stirring for 10 mins...finally add badam (coarse a cut panni) and saffron oru 3 - 4 strands add pannunga...avlothan...konjam time consuming...but very easy to make...
Serve hot or cold!!!

Carrot Halwa by Ramya

Carrot Halwa

This is one of my most favs ..... :) Thght wld share it with all of you...

Ingredients:
Carrots: 3(big ones) finely Shredded ...
ghee : 3 tblspoons
Nestle Condensed milk(sweetened): 1/2 cup
Cardomom: one pinch

To Garnish:
Cahews, almonds: 2 teaspoons
Raisins: 1 teaspoon
ghee: 1 teaspoon


Method:
In a dry kadai add 3 tblspoons of ghee, once it gets hot add shredded carrot and fry it till the color of carrot of turns yellowish (Actual words would be: Patchai vasanai pogara varaikum fry pananum)
Then add nestle condensed milk and keep stirring this mixture for 10-15 mnts... All the water would evaporate and ghee would start seperating from the halwa. (you can a few teaspoons of sugar if u want it really sweet). After adding sugar keep stiring for another 5mnts....
Finally add the cardomom powder.
To garnish fry cashews, almonds and raisins in ghee and add on the halwa...
This can be served hot or cold...
Enjoy!!!!

Musafar Chola by Priya Darshini

Ths is a muslim sweet called Musafar Chola. Great make ahead desert for parties/potlucks and festivals.
Gals..i bet u love the tatse..just out the world. Just follow the exact proportions..

Milk - 1 litre, 2 % Milk
Basmati rice - 200 gms glass (take 3/4 glass, soaked for half hour in water)
Koya - 100 gms. (Can be made with Half n Half milk in MW). Small pint of it is enough.
Condensed milk - 3 tablespoons. Depending upon sweetness.
Sugar - to taste - (3/4 glass)
Kesari pwdr - for colour
Salt - a pinch
Cardamom powder - generous pinch
Dry fruits - Cashewnut , kismis
Ghee - for frying dry fruits.

Method:

1. Boil milk nicely. Once it boils over,add rice.
2. Cook rice till it nicely done. Keep steering so that milk doesnt burn at the bottom.
3. Add this koya to it. The koya should be broken into pieces with hands,so that lumps are not formed.
4. Add condensed milk,mix well. then add sugar(whole).
5. Add lemon pwdr and salt and remove from flame.
6. Add elachi powder wen its hot and close the lid.
7. Fry dry fruits in ghee and add to it.
8. Chill it and have.


tips:

if u feel milk is not enough while cooking rice, feel free to add more milk.
this should be like semiya payasam...not watery...not thick. Dont mash up the rice.
try using same tumbler for measuring rice,sugar, milk...

Microwave Bread Pudding/Halwa by Shubha

Cooking time is :15 minutes

and this recipe will serve 4 people :D

Ingredients :

Bread Slices -5 to 6

Ghee - 3 tbsp

Milk - 2 cups

Sugar - 1/2 cup

Cardamom Powder - 1/2 tsp

Saffron - 1/4 tsp

Roasted Cashew Nuts - 1 tbsp

Raisins - 1/2 cup

Method :

Break the bread into tiny pieces and mix with ghee . See that u dont knead it. Use light hand to do this. Microwave on Med for 3 minutes, remove from the micro and then mix it well and Micro Medium Low for 5 minutes, till crisp , stirring once or twice in between.

Add milk and Microwave on Medium heat for 5 mns .

Remove , stir and add all the other ingredients and Microwave Low for 5 mins , stirring once in between .

Your Bread halwa is ready and I am sure no one can guess its bread...:) it will taste so good :d

U can increase the sugar in it if u want... I would advice that u taste it and then adjust the sugar according to ur test.

Microwave Bread pudding/ Halwa by Shuba Ravikoti

This is a very simple recipe and can be made in a jiffy :) U can also make it on stove top :D . when making on stove top u may need more ghee :D

Cooking time is :15 minutes
and this recipe will serve 4 people :D

Ingredients :

Bread Slices -5 to 6
Ghee - 3 tbsp
Milk - 2 cups
Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Saffron - 1/4 tsp
Roasted Cashew Nuts - 1 tbsp
Raisins - 1/2 cup


Method :

Break the bread into tiny pieces and mix with ghee . See that u dont knead it. Use light hand to do this. Microwave on Med for 3 minutes, remove from the micro and then mix it well and Micro Medium Low for 5 minutes, till crisp , stirring once or twice in between.
Add milk and Microwave on Medium heat for 5 mns .
Remove , stir and add all the other ingredients and Microwave Low for 5 mins , stirring once in between .
Your Bread halwa is ready and I am sure no one can guess its bread...:) it will taste so good :d

U can increase the sugar in it if u want... I would advice that u taste it and then adjust the sugar according to ur test.

Thengai Pal recipe by Ramya Praveen

Coconut milk- 200ml
Jaggery - 150 (200 gms if u like it very sweet)
Water - 100ml

In a heavy bottom Pan put the jaggery and water (Jaggery moolgara alavukku thanni podanum). and make the jaggery syrup.....
Syrup light a thick aagum podhu switch it off (oru kambi padham varam podhu off pannidu)
Let it cool..

Now in another pan boil the coconut milk. Romba heat panna koodathu... Coconut milk warm aagum podhu start mixing the jaggery syrup and add some elachi powder, keep stirring continuously. Boil it for couple of mins and switch it off.....

this is the traditional thengai pal we make with idiyappam....

Custard by Nivedita

Reqmts :

500 ml milk
2 tablespoons Custard powder (heaped) ( if u want a thicker custard then u can make it to 3 tbsps)
6 tbsps sugar

Method :

*Of 500 ml milk boil 400 ml milk separately.
*To the balance 100 ml (dont boil this) add the custard powder and mix it well so that thr are no lumps.
* to the boiling milk add the sugar and keep stirring.
*Once u see that the milk has boiled , lower the flame and add the mixed custard powder.
*Keep stirring continously , for if u dont stir then it starts forming lumps.
*Once the mixture starts to thicken , u can remove it from the stove. Allow it to cool and then place it in the fridge.
*Serve it with chopped fruits :) and if u want u can add an icecream scoop also :)