Rasgulla

Ingredients:

• Milk - 1 litre
• Lemon juice - 4 spoons
• Maida - 2 spoons
• Water - 6 cups

Syrup:

• Sugar - 1.5 cups
• Water 1.5 cups
• Milk - 1 spoon

Method:

• Heat milk and when it rises up add lemon juice and stir well and heat it till the milk splits properly (Note: When it splits properly it will seperate in to clean yellowish water and white curds).

• Pour this in a cloth and drain the water.Wash the panneer thrice with clean water to remove the lemon contentSqueeze the cloth so that water will come out of panneer.Put a tight knot around the paneer and hang the cloth for 1 hour.

• Remove the paneer, add maida and knead the dough with flat surface of palm for 15 minutes and keep it aside for 15 minutes.

• In a medium flame boil 6 cups of water in a pressure cooker. Divide the dough in to 16 equal portions and make balls without applying much pressure. Ensure that there are no cracks in the ball.As and when you make the balls drop it in the boiling water. Then close the pressure cooker lid and heat till the first whistle.

• Make the sugar syrup by adding sugar and water in medium flame. Once the sugar fully dissolves add milk and raise the flame and heat for 5 minutes.

• Allow the sugar solution to reach warm temp and remove the impurities by pouring the syrup through a muslin cloth or a fine filter.Once the cooker depressurizes remove the balls and place it on a plate and allow it to cool. Then squeeze the balls to remove the water and drop it in to sugar syrup.

yummy yum Rasgullas are ready!!!

Paal Payasam

This payasam can be prepared with Rice / Semiya & Sago / Semiya

Ingredients:

• Milk - 1/2 litre (2.5 cups)
• Sugar 1/2 cup
• Semiya - 1/4 cup
• Sago (Javarisi) - 2 spoons
• Ghee - 1/2 spoon

Note: If Raw Rice is used take - 1/4 cup.

Garnishing:

• Cashews - 5
• Kismis - 10
• Elachi - 1 (finely powdered)

Method:

• Dry roast semiya till it turns golden brown and allow it to cool.
• Roast cashews and kismis seperately in ghee. Wash them with water so that the ghee wont float in the payasam.
• Wash sago and keep it aside
• Boil milk in a vessel whose capacity is twice that of the milk content.
• Once the milk boils remove from heat and add semiya, sago and drop a spoon to the bottom of the vessel. This spoon will do the stirring action and will not allow lumps to form.
• Place this vessel in a pressure cooker and allow the cooker to whistle for 4 times.
• After cooker depressurizes add Sugar, cashews, kismis, elachi and mix well.

Tasty Paal Payasam is ready!!!

Coconut Burfi

Ingredients:

• Coconut – 2 cups (If the scrapped coconuts were not very fine then dry grind it in mixie for just 2 seconds)
• Sugar – 1 cup
• Ghee - 2 spoons
• Kadalai mavu – 2 spoons

Garnishing:

• Cashews - 10
• Cardamom – 2 (remove the skin and powder it along with one spoon sugar)
• Kismis - 15

Method:

• With One spoon ghee fry scrapped coconuts till it turns to yellowish colour and then keep it aside.

• In a pan add sugar and water to just fill the sugar and boil it in low flame till the entire sugar dissolves then increase the flame and heat for 7 mins.
• Add coconut and stir continuously till the water drains and the mixture becomes thick. Add kadalai mavu and stir till it leaves the sides of the pan.
• Add cardamom and fried cashews.
• Grease a plate with a spoon of ghee and pour the burfi and allow it to cool.
• Cut in to desired shape after 15 mins with a knife applied with ghee.

Now sweet –o- sweet Coconut Burfi is ready!!!

Kuchi Kizhangu / Tapioca Chips

Ingredients:

• Tapioca(Kuchi Kizhangu) - 1 (large)
• Oil - 1/2 litre (To fry)

Garnishing:

• Chilli Powder - 1 spoon
• Salt - To taste
• Hing - one pinch

Method:

• Wash Kuchi Kizhangu and peel out its skin.

• Slice Kuchi Kizhangu in vertical direction in to small thin pieces and spread it on a cloth to absorb water.
  
• Heat oil in pan for 5 mins in medium flame and then fry these slices till the outer edges of the slices turns golden brown.

• Spread these fried slices in a paper to absorb the oil and then mix it with chilli, salt and hing.