This is a long pending post!! With a toddler at home, I hardly get time to post 🙁 Phew!! Anyways, coming back to the post now. We celebrated our wedding anniversary a few days back and I wanted to make some sweet for my sweet hubby. I made the usual Semiya Payasam but with a twist – Yes, made it choco Semiya Payasam. This is a very simple recipe and does not deviate much from the original one and it can be done in a jiffy too. So, make this for your loved ones and guests and celebrate!!
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Roasted Vermicelli – 1/3 cup
Full fat Milk – 500 ml
Cashews and Raisins – a few
Sugar – 3/4 cup
Cocoa Powder – 1/2 tbsp
Milk Powder – 1 tbsp
Ghee – 1 tbsp
1. Dry roast vermicelli till golden brown and keep aside.
2. Heat milk in a heavy bottomed pan.
3. Meanwhile, heat some ghee and roast cashews and raisins and keep aside.
4. When the milk comes to a boil, add the vermicelli and cook till it is done.
5. when the vermicelli is almost done, add milk and cocoa powder. Mix well.
6. Now add the sugar and mix well till it dissolves completely.
7. Finally add the cashews and raisins.
8. Switch off. Serve hot/cold according to preference.
Desserts on the blog are a rare phenomenon. I somehow have not posted many recipes in that category so far. I love sweets though. So, here comes a yummy Halwa recipe made with rusk – Rusk and Milk Powder Halwa. I wanted to somehow use up the rusk and milk powder lying in my kitchen for long and this was the result. It is a very simple dessert to make and tastes great. Do try it out and let me know your feedback.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Whole Wheat Rusk – 4 or 1/2 cup
Milk Powder – 1/2 cup
Milk – 3/4 cup
Sugar – 1 cup
Almonds, Cashews and Raisins – 10 each
Ghee – 4 tsp
1. Grind rusk to a smooth powder and keep aside.
2. Heat 2 tsp ghee in a pan. Roast the dry fruits and keep aside.
3. In the same pan, add the remaining ghee and roast the rusk and milk powder till all the ghee is absorbed.
4. Add 1/2 cup milk and mix well so that there are no lumps.
5. Add the sugar and mix well.
6. Now add the remaining milk and cook till it reaches a halwa consistency.
7. Add dry fruits. Mix well and serve.
– If milk powder is unavailable, you can replace with rusk powder alone.
Back with a guest post after a long time. Had been to my relatives house for Diwali when I tasted this sinfully delicious burfi/fudge made of almonds. Requested for the recipe and here it is. Thanks to Mrs. Latha Sivakumar for this droolicious sweet recipe.
Yield: 40 pieces
Time: 30 minutes
Almonds – 1 cup
Sugar – 1.5 cups
Ghee – 100 gms
1. Soak almonds in hot water for about 30 minutes. Take them out and remove the skin.
2. Grind the peeled almonds with little water.
3. Mix the almond paste and sugar together.
4. Heat a pan. Once hot, add the almond – sugar mixture and keep stirring on medium flame till it reaches a semisolid consistency.
5. At one stage, it will become very tough to stir. Add ghee at that stage and mix well. Leave for a minute till the ghee is absorbed well.
6. Grease a plate with ghee. Now pour the almond mixture and leave it for 10 minutes so that it sets well.
7.Once set, cut into pieces and serve.
Kesari – the name generally takes our thoughts to rava!! But this is different. This uses ragi as the main ingredient. I keep experimenting in my kitchen and this recipe is one of my experiments and was extremely successful. I just loved the taste and can be done in a jiffy.
Ragi flour – 1/4 cup
sugar – 1/3 cup
Milk – 1.5 cups
Cashewnuts – 5-6
Ghee – 3 tsp
1. Dry roast ragi flour for 3 minutes till nice aroma comes. Keep aside.
2. Heat 1 tsp ghee in a pan and roast cashews till golden brown.
3. Heat milk in a pan and allow it to come to a boil.
4. After milk boils, add sugar.
5. Once sugar dissolves, add the roasted ragi flour slowly and keep stirring till it comes as one single mass. Add 2 tsp ghee and stir. Check if ragi is cooked.Once done,switch off the stove and add the cashews.
You might be wondering as to what is so new about Rava Kesari. Yup!! There is nothing new in the ingredients. But Rava Kesari in a pressure cooker… sounds interesting right?? This is not only interesting but simplest of the simple. This is an extremely simple method of cooking called OPOS(One Pot One Shot). In short, mix all ingredients in a cooker and pressure cook. Please follow the recipe to the T for the very first time. This is best suited to be tried in a 2L cooker. 3L cooker also works fine. Without further ado, down goes the recipe. Before that, I would like to credit Mr. Ramki of http://ramkicooks.blogspot.in/ who is the founder of OPOS for giving such an easy and tasty recipes.
Sugar – 1/3 cup
Ghee – 1 tsp
Water – 1 cup
Food Colour – a pinch
Double Roasted Rava – 1/4 cup
1. Mix sugar, ghee, water and food colour. Pressure cook(with weight) for one whistle.
2. Lift weight to release steam.
3. Switch off stove and immediatel mix double roasted rava.
4. Close cooker and serve after 20 minutes.
1. Can boil grated fruits, roasted nuts, chopped dried fruits etc with water.
2. Can add more flavouring(saffron, cardamom, cinnamon etc)
3. Reduce water quantit if you like a firmer texture.