അരിയുണ്ട

Ingredients:

• Boiled rice                          : 2 cup

• Jaggery                               : 300gms

• Coconut                              : 1/2

• Cardamom pdr                   : 1/4 tsp

Method:

• Wash the rice well drain. Dry roast it. Keep aside.  Grate the coconut and keep aside.

• Melt jaggery,  flter it to remove impurities. Heat 5 more minutes to make it a thin syrup.

•  Grind the roasted rice to a powder.  Add the grated coconut to this and just pulse it again to mix it with coconut.

• Now transfer it in a wide pan. Add the cardamom powder to this.  Add the jaggery syrup to this and mix well. Now take a small portion of this and make a ball with it.  Do this with the remaining rice mixture.

Tasty ariyunda is ready!  No oil or ghee used in this. 

Ingredients:

• Rice flour                             : 1 cup

• Salt                                       : a pinch

• Water                                    : 1 cup

• Oil                                        : 1tsp

• A pinch of oil for greasing the hands

For filling:

• Grated Coconut                     :1 cup

• Powdered Jaggery                 : 1 cup

• Cardamom                            : 2 pods

• Ghee                                     : 1 tsp

Method:

• Place a pan on the fire with powdered jaggery and 1/4 cup of water to this. When the jaggery melts strain it for impurities and wash the pan and again boil the jaggery to make a syrup. Stir it frequently. To check the consistency, take a small bowl and add a drop of syrup to it. It will stuck to the bottom and you can make a soft small ball out of it. 

• Now you can add the grated coconut to the syrup and mix well till the moisture evaporates and form a mass. Add cardamom powder and ghee, mix well.
• Cool and make small balls out of it. keep aside.
• Boil one cup of water. Add a pinch of salt and one tsp of oil to this. Take the flour in a wide pan, pour the boiled water little by little stirring it frequently. Mix it well with a spoon, when the heat is manageable knead it to a smooth dough.

 

• Take a portion of the dough and make it a ball, flatten it like a disc. Take a ball of filling and stuff it and shape it back to a ball shape bringing together the edges.
• Repeat the process with the remaining dough and filling. Make sure there are no cracks.

 

• Now hear a steamer and steam the stuffed balls in high flame for 10 mins. Switch off the flame, cool it and serve it!!

Ingredients:

• Broker rice (matta)           : one handfu
• Milk                                  : 1 Litre
• Sugar                                : 3/4 cup
• Water                                : 1/2 cup

Method:

• Soak the rice for 20 mins, wash it and drain well.
• In a big pressure cooker add rice, water, milk and sugar and cook for 30 mins in low flame.
• After 30 mins switch off the stove and cool it. After cooling open the cooker and transfer the payasam in a serving bowl.  Tasty pal payasam is ready to serve!!

Ingredients:

• Plantain                          : 2 nos 
• Ghee                               : 1 tbsp
• Grated Coconut              : 1 cup
• Cashews                         : 2 tbsp
• Raisins chopped             : 2 tbsp
• Cardamom crushed        : 2 nos
• Sugar                              : 2 tsps
• Oil for frying

Method:

• The banana should not be too ripe or too raw. Steam the banana with skin, cool it and peel the skin, make it halves and remove the black seeds inside it.  Mash it well without any lumps. Make lemon sized balls out of it.

•  Fry  the cashew and raisins in ghee. Chop the cashews and raisins roughly. Mix the grated coconut, cashew and raisins together. Add crushed cardamom to it.
  Take a ball flatten it and place  one spoon of the coconut  mixture   on it roll it in an oval shape.
  
  
  
  
  
  
  • Seal it properly otherwise the stuffing will come out while frying.
  Heat oil in a kadai and fry the stuffed unnakkaya in a low flame till golden brown.
  
  
  
  
  
  • It is a lovely evening snack...

റവ കേസരി 

Ingredients:

Method:

മൈദ ബർഫി

Ingredients:

Method:

• If desired you can add food colour, whatever color u like, to the sugar syrup then you can get nice colourful burfis!

റാഗി ഉരുണ്ട

Ingredients :

Method: 

Ingredients:

Method: 

 

Ingredients:

 Besan                           : 1 cup
Grated coconut             : 1 cup
Ghee                             : 1 cup
Milk                              : 1 cup
Sugar                            : 3 cups

Method:


Take a plate and grease it with ghee and keep aside.
Fry the besan in 1tsp of ghee till you get a nice aroma of fried dal.




Remove from fire and add coconut, sugar and milk. Stir well and finally add ghee to this and return to fire.




 Keep stirring it till the mixture starts to leave the sides of the pan.
A formation of froth will be there at this time.



Now transfer the contents to the greased plate and spread it evenly. Let it cool for some time.
Using a knife cut the cakes into square or diamond shapes.



Store it in an airtight container.

I used to watch making Mysore pak by the cooks coming for marriage functions etc. They will come the previous day itself and will make sweets like Laddu, Mysore pak etc. It was very interesting to watch them doing, but I thought its not easy for us. My mother used to make Laddu but I never saw her making Mysore pak.
Anyway I tried it before but it turned out to a besan burfi!!
 This time it came out better than last time, anyway not like a professional style!!
Anyway I'm confident I can make even better next time, and I'll update the photos then:)






Ingredients: 

Besan                        : 1/2 cup
Sugar                        : one and a half cup
Ghee                         : 3/4 cup
Oil                            : 1/4 cup




Method:

Take besan in a broad vessel. Add 2 tablespoons of hot oil to this and mix well, seive it.
Take a tray and grease it with ghee, keep aside.




    In a pan put sugar add a little water to cover the sugar and boil it.




  In another pan heat ghee and oil together.

  Boil sugar till 1 string consistency, reduce the flame in this stage.



Add the besan to this syrup little by little stirring constantly. Now we can add the hot ghee /oil mixture to this little by little.



Whenever you add ghee froth will be coming, stir it well. Continue the process with the ghee until the mixture completely leaves the sides of the pan.


Remove from the fire and slowly pour it in the greased  tray. Wait till it become warm and cut in into the desired shape .

       
After cooling keep it in an airtight container.

                    Mix this with milk and boil it for 5 mins. Stir it
                             and add the condensed milk  and sugar.