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Wednesday, April 4, 2012
Sevai Payasam
vermicelli 200 gms
ghee 1/2 cup
milk 1 1/2 liters
sugar 100 gms
cashew nuts 2-3 tsp
raisins 1 tsp
cardamom powder 1/4 spoon
Method:
- Heat the ghee and fry the vermicelli until a golden brown.
- Mix in the cashew nuts and the raisins.
- Add milk and boil for 5 minutes.
- Mix in the sugar and stir till the sugar is dissolved.
- Stir in the cardamom powder and serve hot or warm.
Source another website
Rosogulla
Cottage Cheese 1 kg
Sugar 1 liter
Water 1.5 liter
Ghee 4 tbsp
Semolina 2 tsp
Standard flour 2 tsp
Rose Water few drops
Cardamom powder 1/2 tsp
Method:
- Sugar Syrup
- In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken.
- In a big bowl add the cottage cheese, ghee, semolina, cardamom powder, and standard flour.
- Add all the mixteures together until it forms a dough.
- Knead the dough evenly until and unless your palms become oily.
- Now make small balls of 1 1/2 inch diameter.
- Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes.
- This will make them spongy.
- Remove the pan from heat and after 10 minutes add the rose water essence.
Rosogulla Balls
Source Another website
Khir
Ingredients
Milk 2 liters
Sugar 4 tbsp
Rice 3-4 tbsp
Few raisins
Sliced almonds
Chopped cashew nuts
Method:
- Heat milk in a large pan.
- Simmer until it is reduced to 3 quarters its original volume.
- Add sugar and continue cooking until milk is reduced to half and thickens.
- Add the raisins, almonds and chopped cashew nuts.
- Remove from heat. Cool and serve.
Source Another website
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