Rawa Laddoo

Prep Time:10 m       Cook Time:15 m

Makes:10

Ingredients

Rawa/Sooji         - 1 cup

Sugar                   - 1/2 cup

Nuts and Raisin   - as desired

Milk                    - 150 mL
Ghee                   - 1 tblsp

Method

• Heat ghee in a pan and add the nuts followed by raisins and fry them slightly till raisins pop up and nuts turn golden.Add the rawa and roast for a while till a nice aroma wafts out.Add sugar to this and give it a mix on low flame for two minutes until the sugar has mixed evenly.
                   
            
• Now add the warm milk and mix with the rawa.Transfer to a plate.Take a small portion and make into laddoos.
                                              
     

Little Words

• Yummy ladoos that are easy to prepare.
• If the rawa is coarse then grind it in a mixer.
• After adding sugar reduce flame as suagar may start caramalising and lumps may form easily.
• Adjust the quantity of milk as per need.
• keeps well for two to three days.

Thirattipal

Prep Time:Nil        Cook Time:30 m

Serves:2

Ingredients

Milk      - 2 cups

Jaggery - 2 tblsp

Ghee     - 1 tsp(optional)

Method

• Take milk in a heavy bottomed vessel.Bring it to a boil and then reduce the flame.Keep stirring scraping the sides into the vessel.
     
• When the milk is reduced to 1/4 th of the quantity keep stirring to avoid burning.When it has thickened and gathers together as a mass add powdered jaggery and stir well.When the jaggery has dissolved completely add ghee if desired and transfer to a serving bowl.
                        
                                
  

Little Words

• The quantity of jaggery can be added as per individual taste.
• The cooking time is directly proportional to the quantity of milk taken.
• A rich creamy dessert ideal for celebrations.

Pal Poori/Milk Poori

Prep Time:10 m      Cook Time:15 + 25 m

Makes:5 servings

Ingredients

For Poori

Wheat Flour     - 1/4 cup

Sooji/Rawa       - 1/4 cup

Salt                   - a pinch

Oil                    - to deep fry

For Milk

Milk                   - 4 cups

Condensed Milk - 1/4 cup

Nuts                    - as desired

Saffron               - few strands

Method

• Mix all ingredients for poori with one teaspoon of oil and water and set aside for ten minutes.
     

• Meanwhile heat mik in a pan.Add the saffron strands when it is hot stirring slowly in between until the milk is reduced to half.Add condensed milk and give it a mix.Set this aside.
                                 
                          
   
•  Divide the poori dough into two equal balls.Roll them into pooris and cut out small shapes  using a cookie cutter or a small lid.Remove the edges and the little hearts are ready.
                                
     
• Menwhile heat oil in a pan to deep fry.Drop the little cuties in hot oil and fry them in batches.
     
• Place the pooris in a bowl and pour the milk and sprinkle nuts on top and serve.
                           
  

Little Words

• This can be made with regular pooris and leftovers as well.
  
• If not using condensed milk add little sugar for taste.
• I use the leftovers with a cup of boiled milk and little sugar and it is yummy.

Memories

• Learnt this recipe long back during my college days from a best friend of mine and there is nothing more special than food from home when you stay in hostels.

Seviyan Kheer/Vermicelli Pudding

Prep Time:5 m       Cook Time:20 m

Serves:3

Ingredients

Seviyan/Vermicelli - 1 cup

Milk                        - 2 cup

Saffron Strands       - few

Condensed Milk     - 1/4 cup

Ghee                       - 1 tblsp

Nuts                        - few

Method

• Heat ghee in a pan and roast the nuts and add milk to this.When it is hot enough add saffron strands and let it boil.Add the roasted vermicelli and cook on low flame.Stir in condensed milk and serve.
                        
                                
                               
     

Little Words

• A delicious dessert prepared during Ramadan.
• Condensed milk can be substituted with milk and sugar.
• Using condensed milk reduces cooking time.
• Seviyan is thin semiya.Normal semiya can also be used as well.

Chocolate Sandesh

Prep Time:10 m + 20 m  Cook Time:15 m

Yields:6

Ingredients

Milk                - 5 cups

Lemon Juice   - 2 tblsp

Sugar               - 2 tblsp

Cocoa Powder - 1 tblsp

Cashew            - to garnish

Method

• Bring milk to boil and add the lemon juice.The milk will start to curdle.When the milk has curdled completely place a cheese cloth or muslin cloth over a colander /strainer and keep a vessel under it to collect the whey.Wash this under cold tap water to remove sourness from lemon.Hang this on the tap for about twenty minutes so that any excess liquid drains in the sink.
                      
     
• Knead this well.Add powdered sugar and cocoa powder to this and knead again to make a soft dough.Make small balls,flatten gently and in the middle make an impression with your thumb and place the cashew or any other nuts of choice.
                                    
     

Little Words

• Ready made paneer can also be used but it would require vigorous kneading.
• Washing in cold tap water several times removes the sourness from lemon or curd.
• If using curd to curdle milk 1/4 th of cup would be enough.
• Fresh paneer would be moist and kneading into dough would be eaasy.
• Adding powdered sugar helps in easy mixing.