INGREDIENTS :-
Semolina - 1 cup
Jaggery - 1/2 cup
Papaya - 1 cup
Milk - 1 1/2 cup
Water - 1 cup
Cardamon powder - 1/4 tsp
Cashew - 8
Almond - 4
Saffron
Ghee - 2 tbsp
METHOD :-
1. Heat 1 tsp ghee, roast semolina and saute on medium heat until it turns aromatic. Set aside.
2. In the same pot, heat 1 tsp ghee and fry cashew until light brown. Set aside.
3. In the same pot heat water and add minced papaya, jaggery. saute for 3-4 minutes.
4. Heat milk and add saffron.
5. Now add semolina,ghee, hot milk to the cooked papaya. Stir constantly to prevent the mixture from turning lumpy.
6. Add cashew, crushed almond and Cardamon powder to the sheera. Stir for 2 minutes.
Serve hot.
INGREDIENTS :-
Strawberry - 10
Vanilla Ice cream - 2 scoop
Milk - 1/2 cup
Ice cube - 4
Whip cream
METHOD :-
1. Wash and pat dry strawberry.
2. Place cut strawberry in the blender jar, add ice cream, ice cubes and milk to the strawberry.
3. Blend until everything is mixed.
4. Top the milkshake with whip cream.
INGREDIENTS :-
Pineapple - 1 cup
Rava - 1 cup
Sugar - 1/2 cup
Milk - 1 1/2 cup
Water - 1 1/2 cup
Ghee - 1/4 tsp
Cashew - 10
Cadamon - 1/4 tsp
Saffron - pinch
METHOD :-
1. Heat 1 tbsp ghee and roast rava on medium heat until it turns aromatic and keep it aside.
2. In a same pan add 1 tsp ghee and roast cashew. Remove them and keep it aside.
3. In the same pan, add chopped pineapple, water and sugar and cook for 10 minutes.
4. Mean while heat milk in a different pot.
5. Slowly add rava to cooked pineapple. Stir constantly so there is no lumps. Add cardamon powder.
6. Now add the boiled milk and saffron. Cook until all the milk evaporates.
7. Add cashew and cook for a minute.
Serve hot.
INGREDIENTS :-
Mango - 2
Evaporated Milk - 1 cup
Sugar - 1/4 cup
Sago - 1/4 cup
METHOD :-
1. Soak sago for an hour and remove extra starch.
2. Boil enough water and add the soaked sago. Cook until its soft and translucent.
3. Drain sago in a running water to wash off the excess starch.
4. In a blender add, 1 1/2 mango, evaporated milk and sugar(instead of sugar you can use 1/2 cup condensed milk).
5. Now add the cooked sago to the ground paste.
6. Mix well and keep refrigerated.
Garnish with chopped mangoes before serving.
INGREDIENTS :-
Jackfruit - 2 cups
Rice - 1 cup
Grated coconut - 1/2 cup
Jaggery - 1/2 cup
Oil to deep fry
METHOD :-
1. Wash and soak rice in water for 3 to 4 hours.
2. Grind the rice with jaggery, coconut and rice without water to a very thick paste.
3. Heat oil in a pan, when hot, heat a spoon full of batter and drop.
4. Fry the mulkas till dark brown.
Serve hot.
INGREDIENTS :-
Cardamom Powder - 1 tsp
Cashew Nuts - optional
Coconut - 1/2 cup
Jaggery - 2 cup
Boiled Rice (kerela rice)- 3 cup
Water less than 1/4 cup
Method :-
1. Wash the rice, strain and dry in the sun. Roast it on a hot thawa till it swells and becomes brown and powder it.
2. Grate the coconut.
3. Make a jaggery syrup till its sticky add coconut and cardamom powder and mix well.
4. Turn off the heat and add rice flour little at a time until all the flour is mixed.
5. Form balls and sprinkle a little dry flour on them. Can be kept for a week.
INGREDIENTS :-
Rava - 1 cup
Ghee - 2 tbsp
Milk - 2 cup
Sugar - 1 cup
Cardamon Powder - a pinch
Ripe Banana - 1
Cashew - 8
Raisins - 8
Saffron a pinch
METHOD :-
1. Heat ghee in a pan and fry cashew and raisin and keep aside.
2. In a same pan fry rava and when nice aroma comes out of rava add milk, sugar and boil it well.
3. If you feel rava has been cooked well, peel the banana and cut it into small pieces and mix it to rava kesari.
4. Now add a pinch of cardamon powder, saffron, cashew and rasins and mix well.
Serve it hot.
INGREDIENTS :-
Raw Rice - 1 cup
Moong dal - 1/4 cup
Milk - 3/4 cup
Jaggery - 3/4 cup
Cardamom powder - a small pinch
Ghee - 2-3 tbsp
Cashews - 10
Raisins - 10
Water - 4 cups
Saffron - a small pinch
METHOD :-
1. Dry roast rice and moong dal separately until nice aroma rises and keep aside.
2. Add saffron strands in 2 tbsp of warm milk and set aside.
3. In a pan add little ghee and roast cashews and raisins until golden brown.
4. Pressure cook moong dal, rice with water(3 cups) and milk in medium heat.
5. Melt jaggery, by boiling it in 1 cup water and mix it well.
6. Now add the cooked rice, moong dhal and mix well with the jaggery syrup. Then add milk with saffron and mix well.
7. Add ghee, cardamom powder and roasted raisins and cashews and give a quick stir. Once its semi thick switch off and serve hot.
Serve hot with vada.
