Aval payasam
Soak 1/4 cup of aval(rice flakes) in water for 10 min. Heat 1 litre of milk and when it boils and starts to rise, keep in simmer for 10 minutes.Then squeeze out the water from aval and add it to … Continue reading →
Monthly Archives: February 2012
Sago payasam
sago-50g, sugar – 1 cup, milk-2 cuos(thick), cardomoms – 4 (powder finely), cashewnuts – 10, ghee – 4 tsp Roast sago in 1 tsp ghee. Mix 1/2 cup milk and 1/2 cupo water and bring to boil.Add sago and cook … Continue reading →
Carrot Kheer
carrots – 1 kg, sugar – 1 kg, cardamom powder, saffron, roasted cashews, milk – 1.5 litres. Cut carrots into small pieces and boil them in pressure cooker. Add saffron and grind it well. Heat this mixture (keep in very … Continue reading →
Poppy seeds payasam
Poppy seeds (Gasakasa) payasam Poppy seeds 12 cup Sugar 1 cup milk 1 cup Soak 12 cup of poppy seeds in water for 3 hours and grind into a nice paste in blender. Add the sugar and milk. Stir well … Continue reading →
Cashew kathli
Ingredients: Ground Cashew (coarsly)- 1 Cup, Granulated sugar- 1 cup. Method : Take a pan and fry the sugar till it melts completely. Add the ground cashews immedietely and mix thoroghly until all the cashews are coated with the sugar … Continue reading →
Maida cake
maida – 1 cup, coconut milk – 1 cup, sugar – 2 cups, butter – 1/2 cup, ghee – 4 tsp, cashews – 10 Grind cashews raw into a nice powder.Roast maida in ghee lightly until the moisture in the … Continue reading →
Pure Milk Cake
Milk – 1 litre, Rava – 2 tsp, Sugar – 2 cups, Ghee – 1/2 cup Mix milk, rava and sugar heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir … Continue reading →
Rice Flakes balls
puffed Rice flakes or puffed paddy flakes – 1/4 kg (This is not ordinary aval. In shops, they will make puffed flakes out of rice flakes and paddy flakes. This puffed flakes should be used). jaggery – 400g, peanuts – … Continue reading →
Sesame Balls
white sesame seeds – 200g, jaggery – 100g Roast the sesame seeds in a dry pan until they start to burst. In a separate vessel, make syrup out of jaggery, by heating it. The syrup should become thick enough, so … Continue reading →
Cashew cake
cashew- 1 cup, very finely powdered sugar – 1 cup, ghee – 2 tsp Soak the cashews for an hour. Drain. Grind into a thick smooth paste adding minimum water. In a thick vessel, mix sugar and 1/4 cup water … Continue reading →