Hesarubele Payasa

Hesarubele(split green gram and de-skinned) makes a yummy savory for all those with a sweet tooth. As a kid i always loved eating this.. slurp!! slurp!!

Ingredients Required -


2tsp- Gasagase (poppy seeds / khus khus)
1cup - freshly grated coconut
1 cup - hesarubele (split green gram)
1cup - grated jaggery
2tsp - ghee
dry fruits(cashew and raisins)
a pinch of powdered cardamom


How to make Hesarubele Payasa


In a dry pan, fry the gasagase(poppyseeds) for about 2 minutes until they turn golden. Add the grated coconut and the fried gasagase and grind them in  a blender into a fine paste and set aside.


Heat ghee in a pan, fry the dry fruits and keep it aside.


Now add hesarubele(split greengram), and fry until golden brown.


Add water and cook it until soft (you can also pressure cook it in your pressure pan)


Take jagerry in a seperate pan and add about 2 1/2 cups of water and let the jaggery dissolve completely in water. 


Now add the coconut gasagase paste, cooked hesarubele and jaggery water together and bring it to boil and cook for about 5 minutes.






Add the dry fruits, ghee and serve hot or cold ( suit your taste, it tastes good either way)

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Choco Pistachio Fudge

Ingredients Required -

400 gm -semi sweet chocolate
400gm - condensed milk
150gm - pista

How to make Choco Pistachio Fudge -

Take a thick bottom pan and add the chocolate and condensed milk and heat it directly on the flame until the chocolate melts into the silky condensed milk.


Now turn off the flame and add the chopped pista and pour it into a tray and freeze it for about 3 hours.


Now cut into smaller pieces and serve


P.S - When you bite in the soft texture of the fudge and the nuttiness of the pista is very evident, though this is not a gluey fudge it can be handed over during festivities in a paper bag.

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Kheer ( Paradi Payasam )

Paradi looks just like rice grains. It is made out of steamed rice flour. This is used to make yummy kheer. This is a traditional sweet that is supposedely cooked during festivals like the Lakshmi pooja. Also the same recipe can be used to make shavige (vermicelli ) payasam. But make sure to fry the vermicelli in ghee until light brown.

Ingredients Required -

100 gm -Paradi.

1 cup - Sugar. (around 150 gm)

500 ml - milk.

4-5 - Dry Dates.

A fistful of dry grapes and cahew nuts fried in ghee.

1 tsp - ghee.

How to make Paradi Payasam - 

In a thick bottomed vessel add Paradi, milk, dates, sugar and bring it to boil. Once it comes to boil let it cook for about 8-10 minutes. Now add the ghee, dry grapes and cashew nuts and turn off the stove. Serve either hot or cold. 

p.s - In case the kheer thickens add a little warm milk to get it back into consistancy.

        

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ORANGE JELLY

ingredients required -

1 1/2 tsp - gelatine.

1/4 cup - cold water.

1/2 cup -boiling water.

1/2 cup - sugar.

1/4 tsp -salt.

6 tsp - leamon juice.

1 1/2 tsp - grated orange rind.

1 1/2 cup - orange juice.

How to make Orange Jelly - 

soak gelatine in coldwater for about 20 min.

dissolve in the boiling water. add the sugar and salt.stir continuosly until completely dissolved.

add lemon juice, orange rind and orange juice.

pour it into the container or mould. chill until it is firm.

ps: you can use anyother sesonal fruit juice instead of orange, also canned juices. get inventive and use small cubes of fruits in te jelly along with the juice or use mocktails. 

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Chakkarai Pongal ( sweet delicacy )

ingredients required - 

200 gm -raw rice

200 gm - moong dal ( greengram dal)

200 ml - milk

400 gm - jaggery

100 gm - ghee

1 tsp -elachie powder

a handful of dry grapes and cashew

How to make chakkarai pongal -

heat 2 tsp of ghee in a heavy bottom vessel, fry the moong dal u

ntil golden and keep aside.

pressure cook rice, dal, milk and water.

grate jaggery and melt it in water.

now add this to the cooked rice dal mixture. add the remaining ghee.

keep stirring occasionally so that it mixes well and doesn't scorch at the bottom. 

sprinkle the elachie powder (optional). 

heat 1tsp of ghee and fry the cashew and dry grapes.

remove the pongal from heat and garnish with cashew and dry grapes.

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