Rava Kesari or Sooji Halwa

Ingredients:
Rava (sooji)- 1 cup

Sugar- 1 cup

water- 1/2 cups

milk- 1 1/2 cups

ghee- 3 tbsp

cashews nets- 10

cardomom powder-1/2 tsp

yellow food colour-a pinch


Method:

• Heat a pan, add the ghee and rava, roast the rava for a few minutes fry in medium flame,with constant stirring until a nice aroma comes.
• Be careful not to burn the rava. (the rava will start turning golden brown).Then keep the roasted rava aside.
• In the same pan heat 2 tbsp of ghee and add cashews . Fry till golden brown and keep it aside.
• In the same pan  add the water and milk to the pan and bring to boil. 
• When the water and milk gets boil add  the food colour and mix well. Then add fried rava to it slowly by stirring continuously.
• Take care no lumps are formed, keep in medium flame and stir well. and cook for 8 to 10 minutes or until the rava gets cooked well.
•  Now add the sugar and keep the flame in medium and stir well. 
• Now the rava would have been almost cooked and so reduce the flame and mix well.It will take another  5 minutes.
• Sprinkle cardamom powder and mix well.Garnish with fried cashews.
• Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife.  
• Now rava kesari is ready to serve.

Bobatlu--Bakshalu.

Ingrediants:

2-3 number cardamom pods
2 cupchana dal
2 cup jaggery
1 1/2 cupmaida
2 tbsp oil or butter
1tsp rice flour
1pinch salt
1 tsp suji rava.

Making Process:

Step 1:Boil channa dal and cook till it is well cooked and drain all water when hot ,and let it dry on paper towel if needed.powder it in food peocessor.

Step 2:add jagery to channa dal pdr and cook till thick ,flavor with cardamom pdr
make dough with maida,suji and rice flour add salt pinch andd butter or oil and make a smooth - soft dough.

Step 3:stuff the channa dal sweet in the dough as shown , sweet mixture should be double the size of chapati dough .press as shown and cook on a hot griddle .enjoy warm for you festivals , can be eaten for few days .

Semiya Vermicelli.

Semiya Vermicelli:

Ingrediants:

Cardamoms (Ilaichi) (powdered)
1/2 Condensed Milk
2tbsp Nuts (Almonds & Pistachios)
1tbsp Pure Ghee or Butter
2tbsp Kishmish
50gramsVemicelli (Seviyan)
500ml Whole Milk.

making Process:

Step 1:Heat pure ghee or butter in a pan, fry the Vermicelli until light brown. Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder.

Step 2:Cook for 2 to 3 minutes or until soft and top with raisins and nuts

Gulab Jaman

Ingrediants:

milk just enough to make the dough
2tspall purpose flour
1/2tspbaking pdr
2cup Gulab jaman Mix Powder
for fry Oil
2tspshotening
2tsp sooji
2cupSugar.

Making Process:

Step 1:Make a dough with Powder- milk, suji, oil, baking powder & milk. Set aside for 2-3 hours. make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours .

Step 2:Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat. Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.Make a slit at one end & fill with malai.