Chocolate Balls

Ingredients

35 Marie biscuits

2 tbsp cocoa powder

½ tin condensed milk (or ½ cup powdered sugar)     

2 tbsp butter

2 tbsp desiccated coconut 
Few gems 

Method

Make a fine powder of the biscuits in a mixer.

Add cocoa powder, condensed milk, butter, coconut and mix well,

make it in to dough (sprinkle little milk if needed)

Make small balls of the dough and make it in to round shape.

Garnish with gems and refrigerate for 2 hours.

Enjoy the delicious chocolate balls.

Tip -while using sugar powder use ½ cup milk.

  

Besan Ladoos

Ingredients

2 cups basan flour

1cup Powdered sugar

1/2 cup ghee

1/4 spoon caradamom powder

few cashew nuts ( roasted)

A pinch nutmeg powder

Method

Powder the sugar and keep aside.

Now in a pan add ½  cup of ghee, heat well.

Add besan and roast it in low flame until color changes

to golden brown, and you will get nice aroma from the flour.

Keep stirring continuously to avoid burning at the bottom.

Now switch off the gas.

Add cardamom powder, nutmeg powder and roasted cashew nuts.

Now add powdered sugar and mix well, set aside for 2 minutes.

When the mixture is warm, shape in to balls with your hands.

Grease your hands with ghee to avoid sticking.

Garnish with any dry fruits.

Mysore Pak

Ingredients

1 cup besan

2 cups sugar

1 ½  cups ghee

½ cup water 

                     

Preparation 

        

Grease a plate with little ghee and set aside.

In a bowl add besan & ¼  cup ghee mix well and set aside.

This will help you to prevent from lumps.

Method

In a pan add sugar and water, in medium flame, bring it to boil

and check for one string consistency.

If you drop the sugar syrup from the ladle, last drop will be like

one string will form and that’s the correct consistency.

Keep ghee in another pan simultaneously, in low flame throughout the sweet preparation.

Now add the besan & ghee mixture to the sugar syrup and mix well.

Add the remaining ghee in between and keep stirring continuously.

Keep the flame in low and keep mixing, add ghee little by little.

It will start bubbling and when the besan mixture starts

to leave the sides of the pan, remove from flame.

It’s important to remove at this stage; else mysore pak will become hard.

Pour it into a greased plate, it will spread evenly by itself.

When it is warm, cut it into desired shape.

Melting  mysore pak is ready.

Note : You have to be very careful while checking the one string consistency

of the sugar syrup and final stage of mysore  pak consistency.

Tip - If you heat the ghee and keep adding while preparing the sweet,

the preparation time is faster.

Karadaiyan nombu - Sweet adai

Ingredients

2 cups raw rice

2 cups Jaggery

4 cups water

2 tsp chopped coconut

2 tsp boiled karamani ( black eyed bean - soaked in water over  night & pressure cooked)

2 tbsp chopped jack fruit (optional)

¼ tsp cardamom powder

Method for rice flour

Wash and soak raw rice for 2 hours.

Drain the water, spread it on a cloth for 1 or 2 hours.

Dry it in the shade ( don’t dry in sun light) grind it to a fine powder.

Sieve it and dry roast the flour till light brown color.

Now rice flour is ready.

(Store it in an air tight container and use whenever you want)

Method  for Sweet Adai

In a pan boil 2 cups of water, add jaggery, melt and filter it.

Add coconut, karamani and jack fruit to the jaggery water.

When it starts boiling, reduce the flame, add rice flour slowly and mix it well.

When it cools mix it well again and make small balls out of it and flatten it. 

Steam the sweet adais in idly cooker for 10 minutes and cook on low flame for 5 minutes.

Serve hot with butter.

Sakkarai Pongal (Sweet pongal)

Ingredients 

1 cup rice

2  tbsp moong dhal

2 cups Jaggery

2 tbsp ghee

¼ tsp cardamom powder

2 tsp cashew nuts 

2 tsp raisins

                  

Method

Dry roast moong dhal for 5 minutes.

Pressure cook rice and dhal with 3 ½ cups water and mash it well. (4 whistle)

Melt jaggery with very little water and filter it, allow to boil for 5 more minutes.

Now add the cooked rice and dhal to the above and mix well.

Cook on low flame for 10 more minutes, stir in between in between.

Now add  cardamom powder mix well.

Heat ghee in a pan add cashew nuts and raisins, add this to pongal.

Tasty sakkarai pongal is ready to serve.