This special pudding is traditionally prepared in an earthen pot.Now let us see how to make the simple and easy way of making the most relished sweet pongal (pudding).

  Cook Time  : Under 30 Minutes

  Prep Time : Under 30 Minutes

  Serves        : 6 People

  Yield           : Filling lunch for 3, serves 5 as snack

INGREDIENTS:

• Raw rice-1 cup         
  
• Moong dal -a handful
• Jaggery-1  1/2 cups
• Milk-2 cups
• Water-2 cups
• Condensed milk-1 tin
• Cardamon powder-1 tbsp
• Ghee-1 cup
• Ghee fried cashew-nuts& raisins a handful
• Ghee fried coconut bits

PREPARATION:

1. Wash the green gram  dal and rice nicely.Dry roast rice and dal together until the rice turns white.
2. Transfer it to a pressure cooker and add milk,water,half the ghee,a pinch of salt to enrich the flavor and pressure cook for 3 whistles or until soft like pudding.
3. In a wide bottomed kadai, heat the brown sugar(jaggery) with half a cup water.when it melts add it to the cooked rice and stir well together with the condensed milk,cardamon powder,roasted nuts and the remaining ghee.The more ghee you add the best taste you will ever have.Keep in low flame until all mingles and form a smooth pudding.
   
4. This sweet pongal is sure a divine delight with rich aromas….
5. If you want to make both Ven Pongal(savor variety) and Sweet Pongal.Divide the boiled and mashed rice and dal into two halves continue one half of the rice with VEN PONGAL RECIPE.Other part of rice with sweet pongal.Its one of the festival recipe of  sankranti dishes served to god.The sweet rice pudding with rich cardamon flavor is soft and melt in mouth variety of dish.This sweet glutinous rice,Sweet Rice Pudding Recipes is kids friendly too.
   

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Kunafa (called as Kanafeh,knafeh, kunafeh, kunafah) is traditionally eaten during Ramadan in Arab and middle-eastern countries.

kunafa  is served during If tar, the time between sunset and breaking fast by Muslims. Kunafeh  is one of the well known Arabic dessert, with a cream cheese filling in the center.

There are many types of fillings in the basic recipe like banana, cream, cheese and nut, just to name a few.

INGREDIENTS:

• Kataifi (can be found in most middle eastern,grocery stores)-1 full package or fine vermicelli
• Butter -200 gm melted

FOR SYRUP:

• Sugar -1 1/2 cup
• Water-1 cup
• Juice of 1/2 lemon
• Orange blossom or rosewater-1 tsp
• Blanched  whole almonds & pista-1/4 cup
• Walnuts,coarsely chopped -5 tbs
• Granulated sugar-2 1/2 tbsp
• Cinnamon powder-1/4 tsp
• Soft ricotta cheese -800 gm
• Butter, for greasing

PREPARATION:

1. Prepare sugar syrup with 1 cup of water and 1 1/2 cup of sugar along with lemon juice. Bring to boil, and simmer for 15 to 20 minutes until it forms a syrupy consistency.
2. Remove from heat allow to cool. Add rosewater, and keep aside.
3. Pre -heat the oven to 180 degree centigrade.
4. In a large bowl gently loosen the kataifi dough and mix well with the butter.
5. Grease the baking pan with butter and place half the dough at the bottom press evenly.
6. Spread bits of ricotta cheese all over, then cover with the remaining kataifi dough, press gently .
7. Sprinkle fine pieces of walnuts, almond, pista all over. Sprinkle cinnamon powder and  granulated sugar. Place another thin layer of remaining kataifi and press well.
8. Bake in the oven for about 30-40 minutes, till the surface is golden brown.
9. Remove from oven and pour sugar syrup all over hot kunafa. Allow to cool completely.
10. Invert on to serving plate. Decorate with remaining nuts. Serve Kunafa warm.
11. It is good to warm up before serving, because the cheese tastes better. Kunafa is a well known Arabic dessert all over the world and its really yummy…

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INGREDIENTS:                                             

Gulab jamuns (RECIPE) pieces cut  into halves

-  10-15

FOR THE COCONUT RABRI:

• Milk-2 liter
• Condensed milk-1/2 cup
• Sugar-1/2 cup
• Khova(milk extract)-1/2 cup
• Cardamon powder-1/2 tsp
• Cream-1/2 cup
• Saffron- a pinch
• Mixed dry fruits chopped-2 tbsp
• Tender coconut shredded-1/4 cup
• Rose syrup-2-3 tbsp

PREPARATION:

1. Take a pan and add  milk, condensed milk, sugar, cream,khova together and simmer for 1-2 hours or until it thickens.
2. Add in cardamon powder for flavoring.
3. Switch off the flame when it is thick and mix in shredded tender coconut .
4. To serve, in a plate place a bed of Rabri and place Jamuns on top, garnish with nuts ,saffron, rose syrup,and  served chilled.
5. This is a famous north Indian Punjabi dish served after a sumptuous meal.

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INGREDIENTS:                                  

• Rava(semolina) -1 cup
• Sugar-1 1/4 cups
• Cashew nuts and raisins -3 tbsp (fried in ghee)
• Water-2cups
• Pineapple or any essence-1/4 tsp
• Orange edible food color- a pinch
• salt a pinch
• Ghee- 1/2 cup
• Cardamon- 4 to 5(well crushed)

PREPARATION:

1. Pour few tsp of ghee in a hard bottom vessel,roast rava till it turns light brown,keep aside.
2. Again add the remaining ghee,heat a little,add cardamon,cashews,raisins fry till nice golden brown.
3. Add water,salt food color,when it starts boiling add the rava(semolina),and stir well without any lumps.cook on low flame for a minute.
4. Now add the sugar slowly, just the way you added the rava, so it blends in well.
5. Keep stirring, feel the consistency loosening by itself (the sugar gives out water).
6. Now add 1/4 tsp cardamon powder,essence keep stirring once again till the kesari thickens.
7. Pour the ghee generously,and stir well.Don’t let it stick to the bottom.
8. The ghee starts oozing out on the sides.That’s the perfect time to turn off the flame.you can also add bits of any fruit of your choice.TRANSFER THE KESARI TO A GHEE COATED PLATE,PRESS EVENLY,AND SET TO COOL.
9. When it s cool cut into any shapes you like.Or serve as such.
10. This recipe seems to be easy,but it requires lot of practice and patience to bring in the right consistency.The measurement is the main in this recipe.If all gets right you get the most simple and relishing sweet for a sumptuous meal.

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INDIAN SWEETS OR  ” MITHAI “ IS KNOWN THROUGHOUT THE ENTIRE WORLD FOR ITS DELICACY.THIS IS ONE OF THE MOST FAMOUS. IT IS USUALLY ROLLED IN THIN SLICES WITH BITS OF RAISINS EMBEDDED ON IT .

LETS SEE THROUGH ITS EASY WAY OF PREPARATION.

INGREDIENTS:

• Cashew powder- 2 cups
• Sugar- 1 cup
• Water-1/4 cup
• Ghee-2 tbls
• Edible silver foil-3 sheets(optional)

PREPARATION:

1. Grind dry cashews in a grinder to a fine powder due to its oil consistency it may become a paste or lump so do not add any water while grinding can roast a little in humid climate.. Keep aside.
2. Take sugar in a pan and add water. Boil till a single thread syrup is formed,it may take around  3-4 minutes after it starts boiling.If you touch between your two fingers you can see a string like, this is the correct stage.
3. Switch off the fire. Mix cashew paste into the syrup, break if any balls or lumps with a spoon, by stirring well. Keep in low flame add ghee also.
4. When the content leaves the sides of the vessel, remove from fire. Pour  the content evenly to a greased vessel  and roll it evenly .
5. Let it cool and then cover with the silver foil gently.
6. After 1 or 2 hour, cut the burfi’s into diamond shape. This sweet remains good for about 4-6 weeks under normal room temperature.
7. This method of cashew burfi  (kaju katli) is very quick and delicious.You can prepare the same using almond.Can also decorate more by mixing colors in it and making different shapes using different color combination’s. 
8. You can roll like spring roles with one color inside and another out,or make like fruit shapes,or birds nest all through the same recipe. And enjoy its delightness while it melts through your mouth.

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