Rawa Kesari

I got this recipe thanks to Kamala Corner Ji's webpage. It turned out to be awesome!

Ingredients

1 cup rawa flour

1 1/2 cup sugar

4 tablespoon ghee

5 cashew nuts split

Some raisins

One taspoon cardamom powder

Few drops of kesari colour

Method:

1) In a wok, put two tablespoon ghee and fry the rawa. Remove it.
2) In the same kadai, put one teaspoon ghee and fry cashew nuts and raisins separately and keep it aside.
3) In a heavy bottomed vessel pour three cups of water and bring to boil. When it starts boiling add the rawa and stir continuously till the rawa is thick and cooked soft.
4) Now add sugar and stir continuously. Make sure there is no lump.
5) Add few drops of kesari colour and mix well.
6) Add ghee now. Kesari will leave the sides of the vessel.
7) Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.

Note: If you wish to make homemade cardamom powder, just grind some cardamom seeds along with some fine sugar (2 - 3 tsp). After grinding, sieve the mixture to remove any fibre leaving behind a smooth powder.

Banana Bonda (Banana Kueh)

Ingredients

Plain flour
A pinch of baking soda
3/4 tsp salt
Some bananas (I used 3)
5 tb red sugar

Method:

1. In a bowl, add bananas and mash well using fingers.
2. Add salt, red sugar, baking soda and some plain flour and mix them well.
3. Use a spoon and deep fry them in oil under medium heat.

 

Pongal / Sakarai Soru

Ingredients

Steamed rice
Fresh milk
4 tb sugar
4 tb red sugar
Cashew nuts
Raisins
Ghee

Method:

1) In a pan, add steamed rice and add fresh milk. Cook the mixture until it starts to boil after 5 - 7
    minutes later.
2) Add 4 tb of white sugar and red sugar and mix well.
3) Add fried cashew nuts and raisins.
4) Add 2 tb ghee and cook well for another 10 minutes unti the rice thickens.

 

Paayasam

Ingredients:

2 cups kadalai paruppu
Ghee
Vermicelli
Cashew nuts
Raisins
1 cup Sago seeds
1- 2 tb ravaa flour
1 can carnation milk
1/2  cup fresh milk
Some hot water
4 tb Red sugar
4 tb White sugar

Method:

1) In a pan , add ghee. Fry the cashew nuts and raisins and set aside.
2) In a pot, add kadalai paruppu, water and some salt and cook well until the paruppu becomes soft.
3) In a second pan, add sago seeds and some water and stir well for abt 10 minutes until the sago
    mixture becomes less white and thick.
4) In the pot that contains kadali paruppu, add the rava flour.
5) Add the vermicelli, cashew nuts, raisins, red sugar and white sugar and stir well.
6) Add the sago and the carnation milk.
7) Add some fresh milk and some hot water (if the mixture becomes too thick). Let the mixture be
    cooked for 5-10 minutes stirring it.