Cooking Time: 20 - 30 minsServings: 40 Gulab Jamuns
Ingredients- MTR Gulab Jamun Mix (or any other)
- Oil/Ghee
- 800g/20 oz of Sugar
- Cardamon (powdered)
- 1/2 cup of Water
Procedure- Add the water to the mix, and knead gently into a dough. Set aside for 5 mins.
- Make small balls out of the dough, and fry them in a heated pan of oil/ghee over a low flame until they all turn golden brown.
- Sugar Syrup : Add the sugar and equal of water, then boil for 15 mins.
- Then soak the Jamuns in the sugar syrup, add the Powdered Cardamon.
- You are now ready to serve.
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| Sakkara Poongal |
Cooking Time: 30 minsServings: 4-5 peopleIngredients- 1 Cup of Raw Rice
- 1/2 cup of Moong Dal (fried)
- 1/2 Cup of Milk
- 11/2 Cup of Jaggery (Vellam)
- 2 tbsp of Ghee
- 10 Cashews
- 10 Raisins
Procedure- In a Pressure Cooker, add 2 Cups of Water, Milk, Rice, and Moong Dal. Let it steam for about 3-4 whistles.
- In a large pan, add the Jaggery and melt it slightly. Now take the cooked rice/moong dal, and add it into the pan. Now take the cashews, raisins, and ghee, and add them into the pan.
- Stir it up slightly, and it is now ready to be served.
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| Pasi-Parupu Payasam |
Cooking Time: 30 minsServings: 4 peopleIngredients- 1 Cup of Moong Dal
- 11/2 Cup of Jaggery (Vellam)
- 8-10 Cashew Nuts (fried)(you can add how much ever favored)
- 8-10 Raisins (fried) (you can add how much ever favored)
- 2-3 Cardamons for scent
- A pinch of Saffron
- 1/2 tsp Ghee
- 1 tbsp of Coconut (Grinded)
- 1/2 Cup of Milk
Procedure- Add a drop of ghee into a pan, and fry the moon dal in it.
- Afterwards add it into a cooker, then add 11/2 of water and milk and let them steam for 2 whistles.
- Then open the lid and add Jaggery (Vellam) into the cooker, stir it for about 5 mins, then without closing the lid let it cook for 10 mins.
- Then add the coconut, ghee, and cashews, raisins, and cardamon, stir it a bit.
- Now Turn off the stove and let it settle a while, now your done!!!
