Milk Barfi

   Ingredients - Serves around 4 people 
       
   Besan 1cup
   Milk powder 1 cup
   Sugar 11/2 cup
   Ghee 11/2 cup
   Saffron 4-5 flakes
   Cardamom powder 1/2 tsp
   Nuts ( Almonds, Pistachio,Cashew) cut into small pieces

Procedure

• Mix besan, milk powder and ghee. Keep aside
• Take sugar in a heavy Kadai , add saffron and one cup of water. Heat until it is boiled and sugar is dissolved. Add the above said mixed ingredient slowly and stir it continuously in low heat until the ghee separates .
• Spread immediately in a greased plate (with ghee). Cool it. Cut it into diamond or square pieces.

Gas-Gase Payasa (Poppy seeds Kheer)

   Ingredients - Serves around 4 people         

   

   Poppy seeds (Gas Gase) 1/2 cup (50 gram)
   Jaggery powdered 2 cups
   Fresh grated coconut 2 cups
   Cashew nut 7-8
   Milk 1/4 cup
   Cardamom powder 1/4 tsp

Procedure

• Powder poppy seeds and cashews in a mixer. Soak  the powder in little water for one hour. Then grind it with coconut and little water till it becomes a smooth paste. Keep it aside .
• Heat jaggery with little water in a container and boil it until it dissolves. Strain the syrup and keep it aside.
• Add both the paste and the jaggery syrup to a non stick pan. Further add cardamom powder and little water. Bring it to boil in medium flame by continuously stirring. Then, stir in low flame for 5 more minutes as it continues to boil. 
• Finally add milk. Serve it hot .
Note-the final consistency of the Kheer should be like Dosa batter.

Besan Laddu

  Ingredients          

  Besan (chana dal floor) 1 cup (approx 100 grams)
  Sugar (powdered in a mixer) 3/4 cup
  Ghee 1/2 cup
  Cardamom powder 1/4 tsp
  Dry coconut powder 1/4 cup (optional)

Procedure

• Heat ghee in a kadai. Add besan powder. 
• Fry in a medium flame until you get a good aroma and you see a change in color. Remove from the flame.
• Add powdered sugar, coconut powder and cardamom powder. Cool it and make balls.

Gajar Halwa

   Ingredients - Serves around 4 people     
   Fresh carrot washed, peeled and grated 4cups
   Sugar 1 cup
   Ghee 8 to 10 tsp (1/2cup)
   Cashew, raisin , almond and pista mixed 1/2 cup
   Cardamom powder 1/4 tsp
   Kesar 7-8 flakes ( soaked in warm milk for 5-10 minutes)
   Milk 2 cups     
   Tips
   Milk can be reduced to 1 cup and sugar to be adjusted according to taste and condensed
   Milk 3-4 table spoon and koa 2-3 tsp can be added
   

 
Procedure

• Heat ghee half portion in a pressure cooker, add dry fruits, fry little and keep it in a plate.
• Add carrot to cooker fry in low flame for 3-4 minutes. Add milk.pressure cook for 2-3 whistle.cool it
• Add sugar, khoa, condensed milk and kesar. Heat it on medium flame by stirring until the milk is absorbed.
• Add remaining ghee, cardamom powder and fried dry fruits. Fry for 2-3 minutes under low flame. Serve hot

Kadlebele payasa (Channa dal kheer)

  Ingredients 

  Chana dal 100 grams (1 small cup)
  Jaggery (powdered) 100 grams (1 small cup)
  Grated fresh coconut 2 tsp
  Grated dry coconut 2 tsp
  Rice floor 1 tsp (for thickening)
  Cardamom 1 (powdered)
  Saffron 5-6 flakes (optional)
  Cashew 5-6 (break into small pieces)
  Raisins 8-10
  Ghee 1 tsp 

 
Procedure

• Cook chana dal in a pressure cooker for about 8-10 whistles (it should be well cooked).Keep it aside. 
• Boil jaggery with 1/2 a cup of water until it dissolves. Drain it and add it to the cooked chana dal.
• Grind the fresh and dry coconut and rice floor with a little water and add it to the cooked chana dal.
• Add cardamom powder and saffron and boil the above mixture until the right consistency is
  attained.
• Heat ghee in a small pan, fry the cashews and raisins in it  and add it to the above. Mix well.
• Serve hot with a spoon of pure ghee on top.

Carrot Kheer

   Ingredients - Serves around 4 people 
       

   Carrot medium size 3 (remove skin and cut into small cubes)

   Almond (10-15) (soaked in little milk for 30 minutes)

   Sugar 125-150 grams (as per taste)

   Cardamom 1 (powdered)

   Saffron (kesari) 5-6flakes

   Milk 250to 300 ml

Procedure

• Bake carrot in little milk (1small cup) in a cooker directly until 3-4 whistles. Cool it.
• Make the above to smooth paste with soaked almond in a mixer
• Add left over milk, sugar, saffron and cardamom powder. Bring it to boil in medium flame by
• continuously stirring and continue boiling for 3-4 minutes.
• If necessary ( if too thick) add little milk.
• Serve hot /cold

Sweet Pongal

   
  Ingredients         

  Rice 1 cup (150 grams)
  Moong dal 3/4 cup
  Jaggery powdered 3 1/2 cups
  Cashew broken into pieces 10-15
  Raison 10-15
  Cordamom powder 1 tsp
  Saffron 1 pinch
  Ghee 1/4 to 1/2 cup
  Dry coconut 1/2 cup
  Turmeric powder a pinch  

 
Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Fry washed rice until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Fry moong dal until you get a little aroma (don't fry too much). Keep it aside. 
• Heat 1 tsp ghee. Fry cashews and raisins. Keep it aside. 
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4-5 whistles until it becomes soft.
• Take a pan. Add 3/4 cup of water. Add powdered jaggery. Bring it to boil until jaggery is completely dissolved. Strain the syrup to get rid of impurities. 
• Add this syrup to cooked rice and dhal and add ghee. Mix well. Bring it to boil until the syrup is absorbed. 
• Add dry coconut, cardamom, saffron, fried cashew and raisins and mix well. 
• Adjust the level of taste as needed by adding jaggery, cashew, raisins, ghee, etc. Serve hot.

Shavige Payasa (Kheer)

   
  Ingredients - Serves around 4 people         
  
  Shavige (vermicelli-roasted) 2 cups
  Milk 3 cups
  Sugar 1 1/2 to 2 cups as per taste
  Saffron 1-2 pinch
  Cardamom powder 1/4 tsp
  Cashew & raisins to taste
  Ghee 2 tsp

Procedure

• Cook vermicelli with milk in pressure cooker for 1 whistle.Cool it.
• Add sugar and saffron (soaked in a little milk). Boil it.
• Add cardamom powder, cashew and raisins (fried in a little ghee).
• Boil under low flame until it attains desired consistency. Add a little water if necessary.

Pineapple Kesari Bhaath / Pineapple Sheera

   Ingredients - Serves around 4 people ( 1 cup = 150 ml)

   1 Cup Rava (Chiroti Rava / Fine Sooji preferable) / Sooji / Semolina
   1 cup sugar
   ½ cup Ghee
   1 cup milk
   1 cup water
   ¼ tsp Cardamom powder
   A pinch of Saffron
   ½ cup diced pineapple (Fresh preferable)
   1 tbsp finely cut cashew
   1 tbsp raisins

   Note: For a cup of Chiroti Rava, use 1 cup milk, 1½ cup water

Procedure

• Soak saffron in milk. 
• Add 2 tsp Ghee in a Kadai and heat it up. Fry cashew and raisins for a little while till the cashew turns golden brown.
• To the contents of the Kadai , fry Rava till you get a noticeable fragrance.
• In a separate vessel, add water, milk and sugar. Heat till boils. 
• Add roasted rava to the vessel. Let it simmer. Add Ghee, pineapple and saffron. Stir continuously. Be careful that the Rava doesn't conform lumps.
• Continue stirring the contents in the Kadai till the Rava is cooked. Make sure that the mixture is of thick consistency.
• Top it with Cardamom powder.