Kala jamun or Gulab jamun

Ingredients
Milk Powder - 1cup
Bisquick- 1/2 cup
Pancake mix
2 tsp butter -melted
Whole milk just enough to make the dough
2 cups Sugar • 1 cup water • 1 tsp crushed cardamom• Oil for frying
Method
Prepare the hot sugar syrup by mixing 2 cups of sugar to 1 cup of water.
Add crushed cardamom and few strands of saffron.
Boil the syrup at medium heat until sugar is dissolved in water and starts becoming little thick. But do not overheat so that sugar is caramelized.
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make medium-hard dough. • Make small balls from the dough. • Fry the balls in heated oil on medium flame till they become golden brown in color. • Add the fried gulab jamuns directly into the warm sugar syrup. • For best results, leave gulab jamuns in syrup overnight.

Rava or Rawa ladoo

Rawa Ladoo Recipe
Ingredients
2 cups Rawa
Powdered Sugar -1/2 cup
Ghee- 1cup
Broken Cashew Nuts 3tsp
Fried Raisins 1 tsp
• 1 tsp Fried Cardamom Powder
Method
Heat ghee and dry roast the rawa till pink.
Grind the sugar in a mixer to a fine powder or take bura (commercial powder)
Heat the remaining ghee and add the rawa, powdered sugar, cashew nuts, raisins and cardamom powder.
Mix thoroughly. • While still warm, make into small lemon-sized balls.

Jalebi or jilabi

Jalebi Recipe
Ingredients
2 cups maida flour
4 tsp rice flour
•a pinch baking powder
1/2 cup curd•
½ tsp saffron threads
3 cups sugar
2 cups water
½ tsp cardamom powder
Ghee for frying
Method•
Mix maida flour, rice flour, baking powder, curd and mix well by adding water little at a time till the batter is completely ready.• Add saffron powder and whisk again. • Set aside for about 2 hours to ferment and whisk again.•
Prepare one-string syrup by boiling and dissolving sugar in the water. • Add saffron and cardamom powder to the syrup. • Pour the batter through a cloth with hole or take a child milk bottle with a hole and squeeze to form coils in heated oil under a steady stream. • Deep fry them until they are golden in color and crisp all over. • Remove and drain on kitchen paper and immerse in the sugar syrup. • Keep them for at least 4-5 minutes so that they are soaked in the syrup. • Take them out of syrup and serve hot.

Began ka Burka

Required items
Brinjal - 5nos
Ginger garlic paste -2 teaspoon
Salt
Onion -2 nos
Oil for frying
Heat the brinjal in direct gas till it becomes brown or keep it in an microwave at 400deg centigrade for twenty minutes.
Now remove the skin and mesh the brijal. In a tawa or kadai pour oil , garlic paste and onion and fry till golden brown. Put some amount of salt, mirchi daniya powder 1: 2,and brinjal. Pour half galss of water and cook till the mixture comes aa a paste. Sprinkle coriander leaves and serve hot.

Tirunelveli Halwa

Good quality wheat — 200 gm.

Sugar — 250gm.

Ghee — 150gm.

Cardamom powder — 1 tsp

Cashewnut pieces — 1 tbsp
Preparation
Wash and soak the wheat for four to five hours. Grind the wheat well in a grinder or mixer by adding water frequently. The soaked water need not be wasted and used for this purpose.
Now squeeze the milk from the ground wheat (as you do for coconut). You will find initially the wheat milk will be thick and becomes thinner for the second or third time. Use a sieve to filter out the clean milk and store in a vessel for 10 minutes. Now you will notice that the watery portion of the milk is on top.
Take out the thin milk and pour the thick one in a heavy-bottomed kadai and boil. Once it thickens add sugar and keep mixing for 15 minutes. Sugar melts and again the whole mixture thickens.
Now add in the ghee little by little and keep mixing again for 10 minutes. Once the halwa starts leaving the sides of the kadai, it is ready to eat.
Add cardamom powder and fried cashew nuts in ghee and serve hot.
Mix for some time more if you need halwa pieces and pour on a greased tray.

OMPODI

Items required
To make OMPODI
basen or channa dal powder-2 cup
rice powder- two table spoon +
salt- half spoon and
Omam or thymine ( 1 teaspoon) is kept for 4 hours soaked in water and meshed
All the costituents were mixed and made a thick paste for murukku. Then using OMPODI vessel it is pressed directly in the oil. The Ompodi are taken out after hissing sound stops. Then in a closed box it is put and shaken for some time so that the ompodi breaks in to small pieces.

mysore pak

Required items
Channa dal Powder/Besan -2 cups
sugar-1 .5 cups
almonds
Ghee or oil 2 cups
First the ghee or oil is warmed and trhe kept for cooling. The besan is heated in a kadai or fry pan till it turns in light burn. Now sugar is heated up in another pan with min amount of water. When sugar melts completely oil is poured and the besan is added slowly. By a spoon the whole mixture is stirred continously till all the liquid evapourates and it forms a thick paste. Now bubbles from the mixture comes out of the solid paste. At this time even the paste sticks to the spoon. In this semi solid condition this mixture is poured on a plate with ghee on the plate and cut to small squrae shaped pieces when it is hot. After two hours of cooling you can remove the cut pieces and store in a container

boondi

To make boondi
basen or channa dal powder-2 cup
rice powder- two table spoon +1/2 teaspoon
baking soda- a pinch
salt- half spoon and curry leaves
oil to fry
the powder ( all the constituents) is made to a thick syrup and this is poured on a holed plate. The syrup is pressed above the kadai with hot oil. The boondi are taken out after hissing sound stops. Then in a pan (kadai) some curry leaves are fried and it is mixe with boondi.