RICE HALWA

            

  Ingredients:

• Rice-1/2 kg
• Coconuts-2
• Ghee-50 gms
• Cashews-100 gms
• Cardamoms-5
• Sugar-1/2 kg

Method:

• Soak the rice well and then grind it.
• Take out the coconut milk from coconut and keep aside.
• After taking out the coconut milk, grind the coconut scraped  with the grinded rice.
• After grinding it smooth , add the grinded mixture in the kadai and keep on stirring.
• Keep on stirring till it comes out easily without sticking to the kadai.
• Then add the coconut milk and continue stirring.
• Then add the sugar and add the ghee little by little. And again continue stirring.
• Then take it out from fire till it reaches halwa consistency [ without sticking to the kadai].
• Grease the plate with ghee and add the above mixture. Decorate cashewnuts.

THIRUNELVELI HALWA

                                          
                   
Ingredients:

•  Quality wheat — 200 gm.
• 
 Sugar — 300gm.
•  
Ghee — 200gm.
• 
 Cardamom powder — 1 tsp
•   Cashewnut pieces — 1 tbsp

Method: 

• Wash and soak the wheat for four to five hours. 
• Grind the wheat well in a grmixer by adding water frequently.
• The soaked water need not be wasted and used for this purpose.
• Now squeeze the milk from the ground wheat (as you do for coconut). 
• You will find initially the wheat milk will be thick and becomes thinner for the second  time. 
• Use a sieve to filter out the clean milk and store in a vessel for 10 minutes.
• Now you will notice that the watery portion of the milk is on top.
• Take out the thin milk and pour the thick one in a heavy-bottomed pan and boil. 
• Once it thickens add sugar and keep mixing for 15 minutes.
• Sugar melts and again the whole mixture thickens.
• Now add in the ghee little by little and keep mixing again for 10 minutes.
• Once the halwa starts leaving the sides of the pan.
•   Then ready to eat.

BEETROOT HALWA

 Ingredients:

• 1/2  kg beetroot
• 1  litre milk
• 400 gm sugar
• Elaichi powder (2)
• Faffron few flakes
• 1 tbsp ghee

Method:

• Peel and grate beetroot.
• Put milk in Nonstik pan.Further till thickens. Add ghee, elaichi, saffron and colour.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook
• Stir on low heat till the mixture collects in a soft ball or the ghee.
• Then ready to eat.

RAVA LADDU

                           

Ingredients :

• Rava - 2 cups
• Grated coconut - 1 cup
• Ghee - 3/4 cup
• Sugar - 2 cups
• Milk - 1/4 cup
• Cashews(halved) - 15 nos
• Raisins( munthiri) - 15 nos
• Elachy - 4 nos

         (powdered finely)

• Cloves(Grambu) - 4 nos

         (powdered finely)

Method:

Heat 3 tbsp of ghee in a nonstick pan. Add rava and stir till the rava is light brown. Allow it to cool. Fry cashews and raisins separately in ghee and keep them aside. Powder rava and sugar in a mixie so that it blends easily. Keep this aside. Powder the dessicated coconut. Add cardamom and cloves along with this coconut to the cool rava mix and mix well. Sprinkle milk over the mix. Make small balls by pouring ghee slowly. When the consistency is little loose, make balls off it. Place one cashew/raisin to each ball. The Rava Ladoo balls will become firm when kept for 15 min. .Then ready to eat.

BADHUSHA RECIPE

                                        
 Ingredients:

• 2 cups maidha
• 1/2 cup ghee
• 2 cups sugar
• 2 cups water
• 2tsp of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts

Method:

• Heat little ghee in a pan.
• Add pista and almonds. Fry until light golden colour.
• Fry maidha and  ghee into the flour.
• Add soda and little water. Make soft dough.
• Cover it with a wet cloth for 30 minutes.
• Take water and sugar in a saucepan and boil it to make thick syrup.
• If the syrup becomes thick, add water and heat it again.
• Divide the dough and make small  sized balls.
• Flatten slightly and make a hole in the center.
• Prepare all the badhushas.
• Heat oil over medium flame.
• Deep fry the badhushas until golden brown.
• Put them immediately into the sugar syrup for about 10 minutes.
• Place them on a plate.
• Sprinkle fried nuts and grated dry coconut.

LADDU HALWA RECIPE

Ingredients:

• Laddu : 1
• Gram flour : ¼ cup
• Water : 1 cup
• Sugar : ¼ cup
• Cashew : as needed
• Ghee : as needed
• Ilachi : 2       

Method:

• Heat ghee in a frying pan.
• Add gram flour and fry till smell arises.
• Add water, sugar, crumbled laddu, cashew and stir well.
• Cook the contents on a low flame till the halwa thickens.
• Transfer the contents to greased plate
• .Add ilachi powder to smell
• When cool, cut into pieces.