R & D
Milk Payasam | Paal
Guava | Beetroot
halwa | MysorePaku
| Apple milkshake
| Masala Buttermilk
| Masala milk | Sweet
Lassi | Gulab
Jamun | Jalebi |
1 liter of milk and when it boils and starts to
rise add 1/4 cup of raw rice. Keep in low heat
with constant stirring until the quantity
reduces to one-half. Add 1 cup sugar and 1/2 tsp
powdered cardamom. Roast some cashewnuts(10) and
raisins in ghee and add it to the payasam.
1 litre milk and keep in medium heat with
stirring until the quantity milk reduces
considerably and begins to thicken. Use a heavy
vessel for this because the milk will stick to
the vessel. When it becomes into the form of a
paste, add 6 tsp of granulated sugar, stir, mix
and remove from stove.
- 1/2 kg, Sugar - 3 cups, cardamom - 6 to
8(powder it), Cashewnuts - 8,ghee - 1/2 cup milk
- 1/4 cup, Water - 1/4 cup. Peel the beetroots
and grate them finely. Heat ghee in a frying pan
and add the cashews and after it is roasted and
turns slightly golden red, add the cardamom
powder and the milk. When the milk is boiled add
the beetroot and stir in low heat until the
beetroot is well cooked. Then add the sugar
stirring constantly in low heat and cook until
the mixture becomes a non-sticky paste.
flour - 1 cup, sugar - 2 1/2 cups, water - 1
cup, ghee - 2 1/2 cups,
baking soda - 1 pinch Mix gram flour, sugar and
Pour this into a pan and cook in low heat. Keep
ghee in another vessel in low heat and add this
ghee to the gram flour mixture in steps and with
constant stirring. Do this until the mixture
turns into a non-sticky paste. Add the soda when
it is about to get over and stir. Grease the
inside of a large bowl with ghee and pour the
cooked mixture on this large bowl. When it is
still hot, cut into cubical pieces by drawing
parallel lines on its surface.
- 1/4 kg, milk (with cream) - 2 cups, sugar - 10
tsp, water - 1 cup. Peel the apples and cut into
large pieces. Remove the seeds. Beat in a mixie.
Add milk, sugar and water and beat well. Add
crushed ice if needed. Whip for 3 minutes
some water to sour curd and beat. To this add
few chopped green chillies, few finely cut sour
mango pieces, a bunch of curry leaves and salt
to taste. Splutter with mustard seeds
- 1 litre, cardamoms - 4, raisins - 10, honey -
2 tsp, sugar - 6 tsp,
saffron strands or kesari powder - 1/4 tsp, date
fruit - 1cashews - 10 ( cut into small bits),
almonds - 4 (cut into small bits)
Boil milk well without adding water. Add all
other ingredients and mix.
thick sweet curd, add sugar and beat in a
blender. Add some crushed ice. You may also add
a few drops of rose water to it.
piece of cashew nuts (cut into halves)
the khoya, flour and paneer together and form
the mixture into 12 small balls.
Wrap a piece of cashewnut in each piece of
Make a one string by dissolving sugar in the
the ghee in the kadhai. Fry the balls until
golden all over.
Drain the balls on absorbent kitchen paper then
immerse them in the syrup.
Leave for about 10 minutes before eating.
Sprinkle with rose water before serving.
purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads,
slowly dry-roasted and powdered
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
Mix the flour, semolina or
rice flour, baking powder, curd and 3/4th cup of
the water in a bowl (preferably a ceramic bowl).
Mix well with a whisk.
Mix well and then add remaining water and 1/8th
tsp. of saffron powder,
and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup
dissolving sugar in the water. Just before the
syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in
a steady stream ( or coconut shell with a hole)
into the kadhai to form coils. Make a few at a
Deep fry them until they are golden and crisp
all over but not brown.
Remove from the kadhai and drain on kitchen
paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak
Take them out of syrup and serve hot.
continental | Holi