Sweets - Halwa - Beetroot Semolina Raisins Halwa

Sweets - Halwa - Sooji Ravva Kesari

Sweet - Halwa - Banana Ravva Halwa

Sweets - Laddo - Coconut Rava Milk Laddo

Coconut Rava Milk Laddo

Ingredients Quantity Sooji/Bombay Rava 1/2 Cup Fresh Coconut 1- 1/2 Cup Milk Powder 1 Cup Milk 2 Tbsp Sugar 1 Cup Ghee 1 Tbsp Cardomom Powder Pinch Dry Nuts Few

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

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1. In a pan add 1 tsp of ghee and roast the cashew bits and keep it aside. In a same pan roast the rava till it for 5 to 10 minutes in a medium flame. Do not get it burnt or the change the color.
2. Add the coconut and fry for 2-3 mins.
3. When the coconut turns to lght golden color, add milk powder.
4. Add sugar,cardmom to the mixture and saute it nicely. Add 1 Tbsp of milk and combine well till you get laddo texture. Add dry nuts.Mix well with a spoon and make it into round balls. The mixture will be easy to handle only. If you feel that you can’t make balls, just sprinkle 1 tblsp of milk .

1. This can be stored in a air tight box for 4-5 days in room temperature.
2. If you want to make it with less ghee you can add half of ghee and half of milk too. But if u do this this has to be consumed in a day.
3. Check more Laddo Recipes.
4. Try more recipes with Bombay Rava or Coconut or Milk Powder.

Sweets - Halwa - Bombay Rava Halwa

Bombay Rava Halwa

Ingredients Quantity Bomabay Rava/Sooji 1 Cup Fresh Coconut, Grated 1/4 Cup Honey 1/4 Cup Milk 1/2 Cup Dry Nuts Few Elachi Powder 1/2 tsp Saffron Pinch

Serving 3 Preparation Time 10 mins Cooking Time 15 mins

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1. In a skillet heat the ghee. Roast the cashews until brown. Remove the cashews and set aside. In the same pan, roast the semolina for 2-3 mins in low flame. It will start being aromatic. The purpose for doing this slow roasting is dual. One for avoiding lumps while adding milk later and also to get rid of the rawness of the semolina. You can also keep this rava aside and do the rest when ever you want.
2. Now slowly add the milk and to the semolina. making sure to keep stirring the pan,so that the semolina does not form into lumps. The semolina should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides and will come together as one mass. You can dissolve the saffron in few drops of hot milk and add it to honey. At this point add the honey. Make sure to add honey only after the semolina is well cooked. Sprinkle it over evenly on the surface.
3. Remove from pan and transfer it to a greased ghee plate. Cut them into slices as you like and garnis with cashews if desired.

1. You can substitute honey with the sugar. The amount of sugar will depend on your taste. If you like it mild, start with 1/2 cup sugar.
2. For different tastes/variety you can add few drops of essence at this stage like pineapple, mango, rose, vanilla etc.
3. Check more Halwa Recipes.
4. Try more recipes with Bomay Rava

Sweets - Kheer - Ridgegourd Kheer

Ridgegourd Kheer

Ingredients Quantity Milk 3 Cups Ridge Gourd,Small Size 1 Cup Sogi/Bombay Rava 1 Cup Sugar 2 Cups Nuts To Taste Food Color 1/2 tsp Ghee 3 tsp Cardomom Powder 1/2 tsp

Serving 3 Preparation Time 5 mins Cooking Time 20 mins

Method :

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1. Pour the milk, sugar and stirring constantly bring to boil.
2. Peel of the ridge gourd and cut them into small pieces. Boil the ridge gourd in a cup of water for 10 mins or till they become soft.
3. Heat the 2 tsp of ghee in a heavy bottomed non-stick pan over medium heat and add rava and fry till golden brown, stirring constantly.
4. Add rava and ridge gourd to the milk and cook until the milk is slightly thickened.
5. Add food color,ghee,roasted nuts to the milk and cool to room temperature.

Tips :

1. Add rose water and chill thoroughly.
2. Have a look at more tempting Kheer Recipes
3. More Recipes with Ridge Gourd

Sweets - Laddo - Semolina Laddo