BADAM KHEER/ALMOND KHEER/RABADI/பாதாம் பாயசம்

Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings

Ingredients:

Almonds 100 gm

Boiling water as needed for soaking.

Fresh cow milk 750 ml

Cold milk 50 ml

Cardamom seeds crushed 1/2 tsp

Saffron strands 15-25 pcs {not mandatory}

Sugar 200 gms

Cashew flakes 2 tbsps

Raisins 15-20 pcs

Fresh Cow ghee 2 tbsps

Procedure:

Soak almonds in boiled water for 30 minutes.

Blanch the outer skin and keep ready to grind.

Bring to boil 750 ml of fresh cow milk on medium heat.

Lower the flame and let boil until the milk reduced to 500 ml.

Keep on stirring.

Add saffron strands

Add 200 gm sugar. Once the milk reduced to 500 ml, 

add fried-cashew flakes and raisins in fresh ghee.

Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.

Done.

Turn off the heat.

Almond kheer is ready to enjoy.

சிவப்பு அவல் வெல்லப் பொங்கல்/RED BEATEN RICE SWEET PONGAL/RED POHA SWEET PONGAL

Red Poha/Red Beaten Rice/Red flattened Rice/சிவப்பு அவல் is one of the healthiest options, packed with iron and vitamin B and other important minerals that are needed to our body health.

It is more trending now across India. Red Poha/Aval is made from red rice. The red colour of the rice is due to the presence of pigment, Anthocyanin which is also a flavonoid. The bran layer remains intact in Red Poha/Aval/Red Beaten Rice, while processing. This bran contains rich fibres, Vitamin B and minerals such as calcium, manganese, zinc, iron,  magnesium and other antioxidants that help in fighting free radicals thereby preventing cancer.

Red Beaten Rice Jaggery Pongal/Sivappu Aval Vella Pongal/Red Poha sweet Pongal can be easily made in quick-fix mode.

Ingredients:

Red Poha/Red Beaten Rice/Red Flattened Rice/Red Poha/Sivappu Aval 200 g

Water 3.5 cups

Organic Jaggery 250 gm

Fresh Desi Ghee/Cow ghee/Clarified Butter 4 tbsp+1 tsp

Raisins 10 pcs

Whole Cashews 15 pcs

A mustard size Edible Camphor

Freshly crushed Cardamom seeds 1/2 tsp

Procedure:

Dry roast the red Poha/Beaten rice/Aval on medium heat for 2 minutes.

Bring 3.5 cups water to a rolling boil with one tsp ghee.

Once water gets boiled, add dry roasted Poha/Aval/Red beaten rice and stir to combine.

Let the red Poha/Beaten rice/Aval cooked soft and entire water utilized for cooking.

Now add roughly crushed jaggery and stir to melt and dissolve.

Once jaggery blended with aval/Poha, add fried cashews, raisins. Add 2 tbsp ghee again.

Add crushed cardamom seeds and a mustard sized edible camphor.

Mix well to combine on low heat for 5 seconds.

Turn off the heat.

Ready to serve/offer/enjoy

Cooking Time 10 minutes

Yield: 4 servings.

GHEE MYSORE PAK

Mysore Pak is one of the most tempting sweets that Karnataka tradition had offered to us. It has the rich aroma of ghee and soothing taste. The amazing fusion of sugar, loads of fresh cow ghee/Desi ghee and besan flour gives rich aromatic and delicious dessert. There are many delicious twists in Tamilnadu such as Ghee Mysore Pak, Almond Mysore Paks, Dates Mysore paks,  Kaju or Cashew Mysore Pak,  Milk Mysore Pak, Carrot Mysore Pak etc. Out of these heavenly Mysore Pak varieties, we are presenting here how to make homemade Ghee Mysore Pak in a quick and easy way to satiate your sweet cravings.

Ingredients:

Only 3 ingredients..

Fresh Cow ghee  500 ml
Besan flour 250 gms
Sugar 500 gms. 

Procedure:

Melt the ghee in low flame.
Roast the Besan flour in 2 tbsp ghee on low heat.
Transfer the roasted besan flour to the dry mixing bowl.
Add 250 ml ghee and blend well.
Set aside.
Heat the sugar with one cup of water on medium heat 
Bring to boil until the one string consistency achieved.
Add 2 tbsp ghee to the sugar syrup and mix to combine.
Reduce the heat to a low level.
Now add the ghee-besan mixture to the syrup
Give consistent stirs to combine on low heat.
Add ghee little by little in between and keep on stirring.
Watch the bubbling on low heat and keep on stirring.
Meanwhile, apply a little ghee on the tray.
Once the mixture cooked nonsticky and smooth, Add the remaining ghee and stir to combine.
Transfer the mixture to the tray.
Level the surface.
Wait for 15 minutes.
Cut into rectangular pieces or desired shapes you like.
Store it in an airtight container for 5 days 
Enjoy!
Happy and comfort cooking.
Shelf life 5 days
Cooking time 30 minutes
Yield 30 Mysore Paks.

CHANADAL WONDERS

This is an easy and simple sweet for festivals.



Ingredients:

Chana dal 250 gms
Jaggery 200 gms
Cardamom crushed 8 nos
Fresh cow ghee 20ml
Cashews 10 nos
Water to cook chana dal two cups

Procedure:

Wash the chana dal several times.
Pressure-cook the chana dal with two cups of water for two whistles.
Set aside to cool down.
Powder the jaggery.
Crush the cardamoms into a fine powder.
Drain the excess water from cooked dal. 
Mix the cardamom powder jaggery powder with dal.
Grind the mixed ingredients to a coarsely textured mass.
Transfer the ground dal mix in a dry bowl.
Heat the ghee in a tempering pan.
Add broken cashews and fry unril golden brown.
Pour the hot ghee over the mass.
Add the remaining ghee to the mass and knead.
Make lemon sized balls.
Chana dal delight wonders are ready to enjoy!

              

ALMOND RAVA KAESARI

Ingredients:

Semolina/Rava half a cup
Almond powder with skin  half a cup
Sugar 3/4 a cup
Fried cashew four
Ghee half a cup
Crushed cardamom two
water three cups
Kaesar color orange one pinch
Edible camphor quarter pinch


Procedure:

Heat the frying pan with one spoon of ghee over a low flame.
Add cashews and fry for a while until the cashews turn golden brown.
Take away the fried cashews and roast rava in the same ghee with the addition of half a spoon of ghee for a few seconds.
Heat the separate pan with one spoon of ghee, kaesar color powder and water up to boiling.
Add rava little by little to avoid lumps.
Allow cooking until the rava absorbed water and turned to a semi-mass consistency.
Transfer the almond powder, and sugar.
Stir well until all the ingredients incorporated well.
Stir well constantly to avoid burning at the bottom of the pan.
Add ghee little by little.
Stir well in low flame until the glossy consistency reached.
Remove from the flame and set aside to get warm temperature.

Serve warm kaesari in a banana leaf and enjoy its unique aroma and the supreme taste.😍😊