Paruppu Payasam

INGREDIENTS

Moong dal- 1 cup
Powdered Jaggery - 1 cup
Sugar- 2 Tbsp
Grated Coconut - 3 Tbsp
Milk - 3 cups
Water- 1 cup
Cashews - 1/2 tsp
Ghee - 1Tbsp

METHOD

* Pressure cook the dhal for two whistle along with 2 cups of milk and 1 cup of water.

* In the mean time, dissolve the jaggery in hot water. This helps the jaggery to dissolve fast.

* Once the jaggery is completely dissolved, strain them and keep it aside.

* Heat ghee in a pan, fry the cashews till golden brown and keep it aside.

* Mix the jaggery water along with fried cashews, sugar, 1 cup of milk to the cooked dal and bring it to boil and simmer it to thicken.

* Finally add the grated coconut and serve it hot.

Sakkarai Pongal

INGREDIENTS

Raw Rice-1 cup
Moong dal-1tsp
Milk-1 cup
Jaggery grated-2 ½ cups
cashews-10
Raisins-10-15
Ghee-3 tbsp
Elachi powder- 1 tsp





METHOD

• Pressure cook rice and moongdal with milk+water in the ratio of 1:4.
• Add ½ cup of water to the jaggery and heat it. 
• When the jagagery melts completely in water , remove from fire, filter it( to remove the dirt from jaggery) and add to the cooked rice.
• Stir for 3 mins so that the rice and the jaggery blend together.
• Heat ghee in a pan and add cashews and raisins to it.
• Fry till it becomes golden brown and add to the pongal. 
• Finally add elachi powder to it.

Rava Kesari

INGREDIENTS


Rawa/sooji- 1 cup
Water- 2 cups
Sugar- 2 cups
Ghee/clarified butter- 1 cup
Cashews and raisins-  - handful
Cardamom- 2 no
Food color-1 pinch



METHOD

• Roast the rawa in ghee slightly.
• In a heavy non stick pan, boil the water . 
• Add food color to the water.
• Add the rawa stirring  continuously.There should  not be any lumps . Stir well till it is cooked thoroughly. 
• Now add the sugar , the  rawa will get loosen a little. 
• Add  the powdered cardamom.
• Heat the ghee on another stove  and pour the melted ghee .
• First the ghee will get absorbed and later it is ooze out .
• Stop stirring when  the sweet comes out as a ball. 
• In a separate pan , heat ghee, roast the cashews and raisins.
• Add to the kesari. Serve hot.

Paniyaram

INGREDIENTS

Rava or sooji- 1 cup

Maida-3/4 cup

Sugar-1cup

Elachi powder-1/4 tsp

Oil for deep frying


METHOD

• Mix rawa with water(thick paste so that no water stands on top) for half an hour.
• Be careful to add very little water so that batter doesn't become too watery.
• Add sugar , maida and elachi powder to the rawa paste. 
• Mix it well and add little water if necessary. 
• The batter should be thick like vada batter.
• Heat oil in kadai and pour the batter with a ladle( smaller than the one u use for dosa) one at a time. 
• When it becomes light brown turn over.