• Senagapindi/ Besan – 250 gms
• Sugar – 250 gms, powdered
• Ghee – 250 gms
• Yalakalu / elaichi – 1 tsp, powdered

 Method

1.  Heat ghee in a deep frying pan.
2. Add the besan and keep frying for 5-8 minutes.
3. Add elaichi and powdered sugar and mix thoroughly.
4. Let it cool. Divide into 8-10 portions and shape tem in a form of laddus and store it in air tight container.

• Cashew nuts – 1 cup, broken
• Milk – 1 cup
• Ghee – 1 cup
• Sugar – 2 cups
• Cardamom powder – 1 tsp

To garnish: Cashew nuts, badam and pistachios

Preparation Method

1. In a mixer grinder, make a paste of cashew nuts along with the milk.
2. Take a thick bottomed vessel, pour half a cup of water and add sugar in that.
3. When the sugar got dissolved fully, mix ½ cup of ghee to it.
4. Now add the cashew nuts and milk paste and stir continuously.
5. Once it starts thickening, add the remaining half cup of ghee, cardamom powder & stir constantly.
6. Reduce the flame to low.
7. It will start coming up, remove from the stove and spread in a ghee greased plate.
8. Make shapes of your choice, once it cooled and garnish with the nuts.

• Maida – 1 cup
• Ghee – 1 tbsp
• Oil for frying
• Salt a pinch

For Stuffing

• Milk – 1 litre or Khova – 1 cup
• Badam – 10
• Cashew nuts – ½ cup
• Cardamom powder – ½ tsp

For Sugar Syrup

• Sugar – 1 ½ cups
• Food color a pinch
• Cardamom powder – ½ tsp

Preparation Method

1. Roast the badam and cashew nuts in a tsp of ghee and make powder in a mixer grinder.
2. Mix maida, ghee and salt. Add water and knead the dough like you do for puri.
3. Let it be for an hour.
4.  You can make khova using milk or you buy the readymade khova available in the market.
5. Mix a spoon of sugar in the khova. Add the powdered badam-cashew nuts, cardamom powder and one teaspoon of ghee.
6. Now make small round balls from the dough.
7. Spread it like we do for chapathi.
8. Apply a layer of khova over one chapathi. Cover this with another chapathi made.
9. Now roll the chapathi and cut into 1 inch rolls.
10. Repeat the same with the rest of the dough and khova mixture.
11. In a thick bottomed vessel, dissolve the sugar with equal amount of water.
12. Keep in a medium flame. Add cardamom powder and food color in the syrup.
13. Remove from the stove, when you get one string consistency.
14. Heat oil in deep frying pan, fry the rolls to golden brown, drain and transfer to the sugar syrup.
15. Once it soaked for some time, drain and keep it a plate.
16. Delicious maida khaju rolls ready to serve.

• Maida flour – 1 cup
• Wheat flour – 1 cup
• Ghee – 3 tbsps
• Curd – 1 tbsp
• Sugar – 2 ½ cups
• Water – 1 ½ cups
• Baking soda a pinch
• Salt a pinch

For Stuffing

• Wheat flour – 1 cup
• Khova – ½ cup
• Dry fruits – ½ cup, chopped
• Sugar – 4 tbsps
• Cardamom powder – ½ tsp
• Ghee – 1cup

Preparation Method

1.  Take a wide bowl and mix maida, wheat, salt and baking soda.
2. Add melted ghee and mix well.
3. Add curd and little water & knead the dough, like we do for chapathi.
4. Heat 2 teaspoons of ghee and fry the wheat flour in low flame till turns light brown color.
5. Remove from the stove and keep aside in a plate.
6. Fry the khova in ghee and mix with the wheat flour and sugar (quantity mentioned in stuffing ingredients).
7. Now add the chopped dry fruits and cardamom flour, keep aside.
8. Mix 2 ½ cups of sugar and 1 ½ cups of water and keep it on the stove.
9. Remove from the stove once you get two string consistency.
10. Now with the dough prepared, make round balls of 1-2 inch size.
11.  Spread like we do for making puri, in that keep a spoon of dry fruit stuffing in the center.
12. Fold and make half circle shape.
13. Stick the corners by pressing the ends with two fingers. You can use little water to make it stick properly.
14. Heat oil in a deep frying pan; fry the stuffed kajjikayalu two or three at a time.
15. Once they turned golden brown, drain from the oil and drop in the sugar syrup.
16. Remove from the syrup after a minute and keep it a plate.
17. Repeat the same with the rest of the dough.
18. Garnish with saffron, pistachio and Serve.

• Apricots – 1 kilo
• Sugar – 750 gms
• Whipped cream – 2-3 tbsps
• Lime juice – 1 juiced from one lemon
• Cashew nuts – 10
• Raisins – 8

Preparation Method

1. Soak the apricots in water and leave overnight.
2. The next morning boil them enough to make them soft and tender.
3. Once they are cooled, deseed & mash them and keep the seeds aside.
4. Now add the sugar to the soaked apricots and heat in a pan.
5. Let it simmer on a low flame. Stir constantly.
6. Let it cook for nearly an hour until the apricots are very soft.
7. Just before turning off the flame, add the lime juice and cream to the stewed apricots and mix well.
8. Garnish with cashew nuts, raisins and the apricots.
9. Serve with ice cream

• Gasagasalu /khus-khus – ½ cup
• Badam/ almonds – ½ cup
• Khova – ¼ cup, unsweetened
• Sugar – 2 cups
• Coconut – 1 cup, freshly grated
• Ghee- ¼ cup
• Cardamom powder – ¼ tsp

Preparation method

Soak badam in warm water for half-an hour.

Peel the skin of the badam and grind to a powder along with khus-khus.

Take a thick bottomed vessel and make sugar syrup of single string consistency.

Add the powdered khus-khus & badam mixture, shredded coconut, khova and cardamom powder.

Stir constantly by adding ghee little by little.

Once the halwa gets thicken and ghee starts leaving, remove from the stove.

Grease a plate with ghee and spread the khus-khus halwa in it.

Cool and Serve the delicious khus-khus halwa.

Variation

You can use milk powder instead of khova.

• Cashew nuts – 1 cup
• Milk – 3 cup
• Carrot – 1 cup, grated
• Beetroot – 1 cup, grated
• Coconut – ½ cup, freshly grated
• Khova – ¼ cup
• Sugar – 2 cups
• Cardamom powder – 1 tsp
• Badam /Almonds – 1 tbsp
• Pistachio nuts – 1 tbsp
• Ghee – 1 cup

Preparation Method

Soak the cashew nuts for half an hour in warm water.

Add a cup of milk and grind it in the mixer grinder.

Heat a kadai with a tsp of ghee and fry grated carrot, beetroot and coconut gratings for 2 minutes.

Cook the fried vegetables in 2 cups of milk.

In the meantime, fry the badam and pistachio nuts in ghee & keep aside.

Once the vegetables are softly cooked, add the khova, cashew nut paste, sugar and ghee.

Stir continuously.  Remove from the fire and garnish with badam & Pistachios.

Nutritious vegetable halwa is ready.

• Apple – 1 cup
• Pumpkin – 1 cup
• Pistachio nuts – ¼ cup, coarsely crushed
• Milk Powder – 150 gms
• Sugar – 1cup or to taste
• Cardamom Powder – 2 tsps
• Ghee – 1cup

Preparation Method

Peel and core the apples and cut into small pieces and measure in a cup.

Remove the pith and the seeds from the pumpkin and cut into small pieces. Measure it in a cup.

Heat a thick bottomed kadai, and heat 2 tbsp of ghee.

Cook the apples and pumpkin on a medium flame with water, stirring from time to time.

Once the mixture has become pulpy, increase the flame slightly and cook f0r 4 minutes.

Lower the flame and mix in the milk powder.

Stir and cook for 5 minutes.

Add the sugar and stir till all the water evaporates and the sugar melts completely.

Mix in the pistachio nut powder and cardamom powder and transfer to a serving bowl.

Serve hot or at room temperature.

Ingredients

• Mina pappu/Whole Urad Dal – 200 gms
• Jaggery – 150 gms, to taste
• Ghee – 100 gms

Preparation Method

Dry roast the urad dal on a medium flame in a thick bottomed pan until turns to golden brown color.

Stir continuously so that the dal turns to a uniform golden brown color.

Let it cool for some time.

Meanwhile grate the jaggery using knife. Take care there should not be any lumps.

Melt the ghee and keep aside.

Once the dal is cooled enough grind it in mixer to fine powder.

Sieve through and grind once again to get sand like fine powder. Grind again the dal left in the sieve in the mixer. Repeat the process until the dal is powdered into fine sand like texture.

Mix the dal and jaggery well.

You can give the dal-jaggery mixture one run in a mixer grinder so that it mixes well.

Now spread the powders in a plate.

Pour the ghee little by little and knead till you get the laddu making consistency.

Take a handful of mixture and shape up into balls.

Make round balls fast otherwise the powder mixture will become dry quickly.

Store it in a air tight container and enjoy this healthy sweet.

Variations

1. Sugar can be used instead of jaggery.
2. 50:50 ratio of sugar and jaggery can be used which gives a mixed taste.
3. Cardamom can be powdered along with the dal.
4. Whole urad with black skin can also be a used, to get a different color and it’s more nutritious too.
5. Adding a one or two table spoons of rice along with urad dal gives a tasty laddu’s.
6. You can keep the dal-jaggery mixture in a low flame in the stove and pour the hot ghee and mix well for a minute so that they blend well. Remove once you get the laddu making consistency.

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