Kala Jamoon

Ingredients:

1 Pk Jamun mix
1/4 cup Milk
a pinch of any food color
oil
4cups sugar
4cups water
cardamom pwdr

Procedure:

1)Knead the jamun pwdr with milk and keep aside for 5min.
2)Meanwhile take same amount of sugar and water and boil the mixture for 15minutes or till it becomes a syrup.Add 1/2 tbsp of cardamom pwdr in it.
3)Make it into 2 parts.(1/4,3/4)
4)Take 1/4th part and mix it with 1/2 tbsp of cardamon pwdr,food color and sugar.
5)Make small balls out of it.
6)Now take the 3/4th part and make same number of balls that are made out of 1/4th part.
7)Take a ball and place the small ball in it and made them as small bullets.
8)Deep fry them until golden brown.
9)Take them out and again deep fry them till black.
10)Add the black jamoons into sugar syrup.
11)Let them soak for an hour.
Enjoy the delicious kala jamoons.

Sunnundalu

Ingredients:
2 cups urad dal
1 ½ cup powderedsugar/jaggery
3 cardamom (elachi)
1 cup Ghee(adjust)

Procedure:

1)Roast the urad dal dry till nice aroma comes out, Let it cool.
2)Grind it to fine sand like texture and keep aside.
3)Powder the sugar/jaggery and cardamom.
4)Mix all these powders and make laddus adding sufficient ghee.

Sweet Pongali/Paravannam

Ingredients:

1 cup rice
1/4 cup chana dal
2 cups milk
1 cup water
2 cups jaggery + 1/2 cup water
½ cup cashews and raisins(kismis)
¼ cup – ghee
4 powdered cardamom

Procedure:

1)In a pressure cooker, cook rice in milk,chana dal and water for 4 whistles.
2)Take another vessel, melt jaggery in water and simmer when it is melt.
3)Add cooked rice to jaggery syrup. Mix and cook on medium-low heat.
4)Meanwhile, heat ghee in a small skillet on medium heat.
5)Fry cashews and then raisins to light gold color. Add the whole thing – ghee along with fried cashews and golden raisins to the rice-jaggery mixture.
6)On medium-low heat stirring in-between, until the rice comes together.
7)stir in cardamom powder and mix thoroughly just before turning off the heat. Serve warm or cold.

NOTE:Add Ghee on top while serving.

Ajmeeri kalakand(kova)

Ingredients:

• 1 pk store bought kova/ 2 quart milk
• 1/2 cup sugar(adjust to taste)
• 2 to 3 tablespoons lemon juice (for making kova)
• 1 tablespoon sliced almonds/pistachio for garnishing

Procedure:
Making kova:
1)Mix lemon juice in ¼ cup of hot water and put aside.
2)Boil  half quantity of milk in a pan over medium flame, string occasionally.
3)when milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating, turn off the heat.
4)Once the milk fat has separated from the water, drain using a strainer line with cloth.
5)Wrap the curd in a  cloth, rinse under cold water, and squeeze well. 
6)To take out the excess water, squeeze the wrapped curd. Do not knead the curd.

Making Kalakand:
1)Boil remaining  milk in a pan on medium flame until the milk reduces half.
2)Stir milk continuously.
3)Add the kova in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
4)Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
5)Pour it over greased plate keeping about half inch thick.
6)Let it cool for about one hour. Cut the kalakand in squares.
7)Sprinkle the chopped almond over the cut pieces.

Kobbari lauju(coconut sweet)

Ingredients:

2 cups Grated coconut
3 cups grated Jaggery
1 tbsp elaichi pwdr
Procedure:
1)Take half a cup of water and add jaggery to it.
2)Let it boil for about 15-20 min in a med flame.
3)make it into a thick mixture.
Note:If u take a pinch of it and add it to water it should become a round/ball.
4)Now add grated coconut to it and mix well till it become thick.
5)Take it to a greased plate and let it dry for a while.
6)Make it into rounds/ cut it to square cakes.

Carrot Halwa

Ingredients:
2 cups grated carrot
3/4 cup milk
2 cloves
3 tbsps condensed milk
2-3 tbsps sugar
2-3 tbsps ghee/clarified butter
1/2 tsp cardamom pwd
few raisins, almonds, cashew nuts, lightly roasted in ghee
few strands of saffron mixed in a tbsp of milk

Procedure:

1) Heat 3 tbsps ghee in a heavy bottomed vessel, add the grated carrot and saute for 8 mts on low to medium flame.
2 )Add the milk and cloves and allow to cook till the milk is almost absorbed. Add sugar and cook further for another 15 mts. Add the condensed milk and go on stirring till it leaves the sides of the pan.
3 )Remove the cloves, add the cardamom pwd and saffron and mix. Garnish with toasted almonds, raisins and cashew nuts.
4) Serve warm or refrigerate and serve. It tastes good both warm and cold.

Ravva Laddu

Ingredients:
1 cup sooji/upma rava/semolina
3/4 cup sugar (increase according to your choice)
1 tsp cardamom pwd
few cashewnuts
few raisins
3 tbsps ghee
few tbsps milk

Procedure:

1) Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2) In the same pan, add the sooji and roast it for approx 7-8 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.
3 )Take a vessel, add sugar, cardamom pwd, roasted sooji and remaining ghee and combine well. Sprinkle few tbsps of milk and mix till it forms a crumbly mixture.
4 )Using both your hands, form small ladoos and top with a roasted cashewnut and raisin. While shaping the laddos be careful such that the mixture stays together. Initially the laddu might tend to break hence be gentle and place the laddu carefully on a plate and it will harden in a few minutes.

Payasam

Ingredients:

Semiya/Semolina-------1 cup

Sabu dana--------------3 tbsp

Milk-------------------1 cup

Sugar------------------2 cups

Cashew---------------Handfull

raisins----------------Handfull

Elaichi ----------------5-6

Procedure:

1)Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2) In the same pan, add the vermicelli (if its not roasted vermicelli) and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.
3) Take a cooking vessel, add the sago and three cups of water and cook for 5 mts, then add the roasted vermicelli and let it cook completely. Add sugar and milk and let it slowly simmer for another 7-8 mts, stirring it once in a while.
4)Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.