MODAKIngredients
For the dough:
1. Rice Flour -250 Gms.
2. Water – 3 glass boiled water
3. Salt-to-taste – ½ tsp
4. Oil – 1tsp
For filling:
1. Rice Flakes – 1tblsp
2. Grated Coconut – 3-4tbls
3. Jaggery Grates – ½ cup
4. Cardamom – 3 big [powdered]
Preparation
For the dough:
Add salt and oil to the rice-flour and mix it well. Bring the water to boil and then pour it directly to the flour before it gets cool – mix it well into smooth dough. Roll the dough into balls of equal size.
For the filling:
Take a ball of dough and spread it by placing it on your palm such that it takes the shape of a cup. Now put the required amount of filling into it and again roll it into a ball.
Cooking:
Place all the filled in balls on the tray of the steamer and steam it for 5 – 10 mins.
RICE – KHEERIngredients
1. Rice – 2 cups [200gms.]
2. Water – 6 cups [1ltr]
3. Milk – 3ltrs.
4. Sugar – 4cups
5. Cardamom – 7 to 10 powdered
6. Clove – 1
7. Nutmeg – Quarter pinch
8. Edible Camphor – Quarter pinch
9. Saffron – Quarter tsp
10. Cashews – 12
11. Almonds – 5 chopped
12. Kismis – 9
13. Basil leaves - 2
Preparation
Cook the rice in 6 cups of water. Add sugar to the cooked rice. When the sugar has already melted, add milk and bring it to boil. When the milk starts boiling, stir it and keep on stirring it until it gets reduced to half the quantity. Now when the kheer is really thick, add cardamom, nutmeg, edible-camphor, saffron, basil leaves, roasted – cashews and almonds. Again keep on stirring it for ten more minutes and then take it down from the flame and allow it to cool down. Now take it into a serving dish and garnish it with cashews, almonds, roasted – kismis, and saffron.
ZEERAIngredients
1. Wheat Semolina – 200gms.
2. Milk – ½ litre
3. Sugar – 200gms.
4. Cardamom – 7 big ones
5. Cashew – 10 chopped
6. Almonds – 5 chopped
7. Kismis – 15 roasted in ghee
8. Saffron – ¼ tsp
9. Ghee – 4 tblsp.
Preparation
Roast the Wheat – Semolina in ghee. Simultaneously keep the milk on flame and bring it to boil. Now add the roasted semolina, sugar and saffron to it. Close it with a tight lid and cook it on sim flame. When it is about to get thick and solid add cardamom, roasted cashews, almonds and kismis. Turn off the flame. Grease a flat dish with ghee and spread the hot Zeera into it. Garnish it with cashews, almonds and kismis. Serve it when cool.
SWEET MILK PONGALIngredients
1. Rice – 200gms.
2. Green Gram Dal – 100gms.
3. Water – 4 ½ Cup
4. Milk – ½ litre
5. Sugar – 300gms.
6. Cardamom – 7 to 10
7. Basil leaves – 3
8. Ghee 2 tsp.
9. Saffron – a pinch
10. Chopped ginger – ½ tsp [ fried in ghee]
11. Cashews – 10 chopped
Preparation
Cook rice, chopped – cashews and dal with 4 ½ cup of water and ¼ tsp of salt. Now add sugar to the cooked rice and dal. When the sugar melts, add milk to it. Keep on stirring the whole mixture until it gets thickened. Now add 1 tsp. Ghee, powdered cardamom, saffron, chopped - ginger and basil. Mix it well, cover it tight with a lid and turn off the flame. Grease a flat tray with ghee and spread the sweet – pongal into it and leave it to set. When cool, cut it into pieces and serve it.
RAGI – HALWA [DUDALI]
Ingredients
1. Polished Ragi Powder – 150gms.
2. Milk – 500ml
3. Sugar – 200gms
4. Saffron – ½ tsp.
Preparation
Mix ragi powder, sugar, saffron and milk, and boil it. Keep on stirring it until it gets thickened. Grease a flat tray with ghee and spread the mixture into it and leave it to cool. When cool, cut it into pieces and serve it.
