Ingredients:

Dry coconut powder – 100 Gms
Condensed Milk – 100 Gms
sugar – 100 Gms
Cardamom powder small

Method:

Take a thick bottom kadai. Add the dry coconut and roast it well till nice aroma comes out. May be in a low flame for about few minutess. Add sugar to the coconut and mix well. Add the condensed milk into it and mix well. All these should be done in slow flame otherwise cocount will be burn.

Add cardamom powder to it and keep mixing for another few minutes. Once everthing is mixed well and if you feel you can make nice balls out of it turn off the stove. Cool it for sometime when it is warm enough to be handled then start making ladoos by pressing the mixture very well. To make this can add roasted cashews before turning of the stove.

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Ingredients:

1/2 cup - Moong dal
2 cups - Sugar
a pinch - Orange Red Colour Powder
2 nos - Cardamom
50 gms - Cashew nuts
1/2 cup - Ghee

Method:

Cook well the moong dal and mash it. In a heavy bottomed Kadai, heat the ghee and fry cashew nuts. Add cooked moong dal, orange red color mixed in water. Stir well for sometime. Then add sugar, When the sugar is melted start adding the ghee little by little. Add powdered cardamom. Well untill it comes to halwa consistency.

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Ingredients:

2 cup - Cashews
1/2 cup - Sugar
1/2 cup - Water
5 tbsp - Milk
2 tsp - Ghee
Silver leaves

Method:

Grind the cashews to a really fine powder. Mix water, milk and sugar and heat it in medium-high flame. Wait for one string consistency. Keep some water in a small plate. If you put one drop sugar syrup in it, the syrup should not dissolve. I mean it should lay there like a fine thread.

After this add the cashew powder and keep mixing it until you get a nice soft dough. If you feel that the dough is dry or too thick you can add some milk to it. Still, I just wanted to mention it incase you run into trouble. Adding milk reduces the shelf life but I don’t think this sweet will last that long. You can tell that the dough is ready by testing it with your fingers. I mean, when you take some cashew dough in between your fingers and roll it, it should form a ball.

Next, take a greased plate and put the cashew dough on it. Spread it like a chappathi using a rolling pin to the desired thickness. Finally spread the silver leaves on the top and cut it into Square or diamonds.

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Ingredients:

75 gms - Maida
1/2 Beaten - Eggs
60 gms - Powder Sugar
60 gms - Butter
Pinch - Baking Powder
1/2 Cup - Desicated Coconut Powder

Method:

Beat Butter and Sugar, add little beaten egg, maida, desicated coconut make like a soft dough, make round shape balls, flaten it, arrange on a greased crusty plate, leaving one inch gap.

Preheat the micro wave at 180 temperature press pre heat button 180 temperature press start button. After the beap sound press stop button keep the crusty plate on a low rack stand on the turn table press convection button 180 temperature set the time 15 minutes.

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Ingredients:

500 gms Split Bengal Gram
500 gms Sugar
100 gms Whole Wheat Flour
100 gms Refined Flour
100 gms Rice Flour
1 Cup Oil
1/2 Nutmeg

Method:

Pick and wash gram. Add just enough water to cook. Cook till water has evaporated and gram is tender. Add sugar and cook until mixture becomes thick. Pass it through a sieve when mixture is hot. Add grated Nutmeg. Make a very soft dough with rice flour, wheat flour, refined flour, water and oil. Keep for one to two hours.

Make balls of the gram dal mixture about the size of a small lemon. Take a small amount of dough and spread over the gram dal ball. Rollout and bake on a dosa stone or thick griddle till done. Turn over and bake the other side.

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Ingredients:

50 gms Mawa
50 gms Sugar
4 Cardamoms crushed
25 ml Water
5 gms Arrowroot
Rose water a few drops
Soda bicarbonate a small pinch
Fat for fry

Method:

Prepare a syrup of one string consistency with water and sugar. Add the rose water. Pass the mawa through a sieve. Add crushed cardamoms, sieved arrowroot and a little cold water in which the soda bicarbonate has been dissolved. Make a salt dough without kneading. Divide into equal portions and shape into small balls.

Fry in deep fat till light brown. The frying should be done on a very slow fire and the fat should be stirred constantly. Remove, cool for a short while and put into the cold syrup.

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Ingredients:

250 gms Split Black Gram
100 gms Rice
Oil for frying

Syrup:

500 gms Sugar
250 ml Water
A little Milk
Method:

Soak together the gram and rice for half an hour. Grind to a smooth paste without adding any water.
Fill batter into a piping bag and pipe out into jallebi shapes into hot oil. When it turns lightly brown and it starts floating on top of the oil remove and plunge into cold sugar syrup.

Prepare a syrup with 500 gms sugar and 250 ml. water. Clarify with milk; bring to a two string consistency. Add yellow colour and remove from fire.

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Ingredients:

100 gms Fine Semolina
100 gms Flour
A Pinch Baking Powder
A Pinch Salt
Fat

Filling:

150 gms Split Bengal Gram
75 gms Grated Jaggery
1/2 tsp Cardamom Powder

Method:

This is a sweet prepared during Ugadi.

Sift flour with baking powder and salt. Rub in 2 tsp. fat. Add sufficient water to make a soft dough.
Cook gram until soft. Grind coarsely with jaggery. Mix well and cook over a slow fire till thick and it
gives out a pleasant aroma. Add cardamom powder. Make into small balls. Take marble size portion of dough.

Roll thin. Put the filling in the centre and press ends together. Flatten over a banana leaf smeared with
fat or the back of a stainless steel pan. Shallow fry on griddle. Serve with pure ghee and milk.

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Ingredients:

50 gms Vermicelli
250 ml Milk
20 gms Fat
50 gms Sugar
25 gms Sultanas
25 gms Cashewnuts
3 Cardamoms

Method:

Heat fat. Fry vermicelli. Add milk and bring to boil quickly. Add sugar and remove from fire. Fry cashewnuts and sultanas and add to payasam with crushed cardamoms. Add saffron soaked in a little milk.

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Ingredients:

200 gms Pumpkin
50 gms Sugar
1/4 lit Milk
25 gms Clarified Butter
10 gms Sultanas
10 gms Cashewnuts
2 Cardamoms

Method:

Wash, peel and grate pumpkin. Remove excess moisture by squeezing. Add milk and sugar and boil till it is dry, stirring all the time. Add ghee, sultanas and nuts, stir till quite dry. Add crushed cardamoms and remove.

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