RAVA laddu

Ingredients:-

Rava/Semoline- 1cup

Grated coconut -1/2 cup

Sugar -1cup

Raisins/kismiss

Cashew nut

Elaichi/Cardamom

Almond (optional)

Ghee

Milk 

Method:-

 Fry rava with ghee until it turns golden on a low flame.

Add grated coconut and stir fry and turn off stove.

Add sugar powder/ sugar ( to taste) and cardamom powder and mix well.

Add fried cashew nuts, almond and kismiss. Mix well

Make laddoos by adding little milk   in partitions

Mysore pak

Mysore pak is a traditional and popular sweet of south india. It is a mouth-watering sweet. 

Ingredients:-

Gram flour/besan         -  1 cup

Sugar                          -  1.5 cup

Ghee                           -  1.5 cup

Pinch of soda

Cooking method :-

 Take a thick-bottomed pan and heat on a low flame. 

 Fry gram flour by adding   2 tsp of ghee until it turns light brownish.

 But keep in mind not to neglect  stirring it otherwise it gets burned  easily .

 when frying don't allow lumps.After frying, transfer the flour into a plate.

 Again put the pan on stove,  add sugar and equal proportion of water to make syrup.

 When the syrup becomes slightly sticky,  add gram flour and 2 tsp ghee and mix well thoroughly. Don't add     the ghee at once. add it little by little instead. While the batter is boiling in the ghee it starts giving a smooth   texture.When the batter is rapidly boiling, add a pinch of soda to make it consistent and this is the final stir.  Remove from  fire and mix well continuously. Pour onto a greased plate and cut it into pieces. Allow it to  cool.

Chakra Pongali

Chakra  pongali  is sweett dish. My children  like it very much. I think you would also like it.

Ingredients:

 Rice (good quality) - 1cup

Green gram(moong dal) 1/2cup

Sugar- 1cup ( or according to your taste)

Milk    -  3cups

Ghee

Cardamom power

Cashew nut

Kismiss/Raisin

Cooking  method:-
           

              Wash rice and dal  separately and strain the water. After straining, fry the rice and dal with ghee on low flame until it gives some flavour and  off the stove. Boil milk by adding little water. when milk is boiling, add rice and dal to cook on medium flame.After boiling the rice and dal, add sugar and ghee and mix it well. Keep a lid to cook on a low flame. After a while, when the rice and dal absorb the ghee and sugar, touch the rice.it will be smooth and not sticky, this means it is well cooked. Remove from fire.Now add the cardamom powder,  fried cashew nut and kismiss. Cover with a lid and  leave 5 minutes.then transfer the pongali into another container. And its done.