Wheat Payasa (Godi Payasa)

Ingredeints :
Wheat - 1 cup
Jaggery - 2 cups
Dry fruits - 1/4 cups
Grated coconut - 1/2 cup (Optional)
Method :
Soak wheat in water for 1 or 2 hrs. Drain water allow it to dry for 1/2 an hr so that weat becomes dry (If time is less one can keep for 5 mins also). Grind in mixy so the wheat is broken into big pieces. Rub broken wheat with hands placing on tray then remove husk. Now pressure cooker wheat. Once pressure is released add jaggery, and fried dry fruits, grated coconut in ghee.
Duration : 30 mins

Coconut sweet(Mithayi)

Ingredeints:
Coconut - 1
Sugar - 2 cups
Method:
Grate coconut. Mix sugar to coconut and keep it for 30 mins. After 30 mins keep coconut, sugar mixture on stove and stir properly till it stops sticking utensil and looks like breaking. Now take plate and spread ghee over it. Pour coconut sweet on plate uniformly and cut into pieces.

Duration: 60 mins

Navane Payasam (Foxtail millet)

Ingredeints:
Foxtail millet - 1 cup
Milk - 2 cup
Jaggery - 3 cup (According to ones taste)
Method:
Keep Foxtail millet in cooker for 5-10 mins. Then add jaggery, milk to it and boil for few minutes. Now Foxtail millet payasa is ready to serve.

Duration:15 mins
Foxtail millet is one among minor millet so it is very good for health. All millets are good for health. I tried this dish today, it is very tasty.

Vermicelli payasam or shavige payasa

Ingredeints:
Vermicelli - 1 cup
Milk - 4 cup
sugar - 1 cup
Cardmom powder - 1tsp
Dry fruits - 1 cup
water - 1 cup
Ghee - 4 tsps

Method:

Shallow fry vermicelli in pan using 2 tsps of ghee till colour changes to brown. Then add 1 cup water to vermicelli. Boil for few mins till vermicelli is cook. Then add milk and boil once. then add sugar, ghee, fried dry fruits in ghee and cardmom powder. Boil for 5-10 mins till sugar disolves and milk bubbles. After that payasam is ready to serve.

Duration: 15 mins.
It serves 2 poeple. If you dont like thick or more vermicelli then add more milk to make liquid.

Mango jam or gulamba or Mango sweet

Ingredients:

Unripe Mango - 1/4 kgs

Sugar - 1/2 kg

Method:

Wash Mango properly and wipe water. Keep it for 30 minutes till it becomes dey. Grate Mango in big utensil, add sugar to it. Keep it for 3-4 hrs so that mixture becomes watery. then boil it the sugar syrup becomes sticky. Then allow it cool and transfer it to glass jar.

Duration: Depends on how fast one grates Mango. Otherwise less then 30 mins for boiling mixture.This can be stored for many month in dry places. It can be eaten with chapati or roti. Mango lovers can try this. It doesnt take much time and can be used for many months. This is also used when theres no sabji at home.

Gulab jamun

Ingredients:
Khova - 100 gms (One can refer preparation of khova in other posts)
Maida flour - 100 gms
Essence if required
baking powder little if required.
Sugar - 200 gms
oil - 1 bowl

Method:
Mix khova and maida properly till it becomes paste. one can add bakin powder while mixing khova and maida. Add water to sugar and boil till sugar syrup becomes sticky. Then prepare small rounds out of khova/maida mixutre and fry in oil till colour changes to brown. Add these flour rounds into sugar syrup which is already prepared. Make sure that sugar syrup is not hot. And even allow flour rounds to cool little before putting in sugar syrup otherwise chances of breaking are more when it is added to sugar syrup.

Duration: 2 hrs
Can be stored for many days. If oen like its good to store in fridge. It serves 10 people.

Milk khova

Ingredients:
Milk - 2 lts
Sugar - 2 tsps

Method:

Boil milk in low flame till it quantity is reduced to half. After that boil milk by stir continously. Stirring is continued till the milk becomes little thick like dosa mixure. Once it becomes thick add 2 tsps of sugar to milk and stir properly so that it becomes thick. Then switch off stove. Once it is cooled, it looks like butter. This is called khova

Khova is good for health as it is made out of milk and it can be used in preparing many sweet dishes .

Cashew Mithayi or Cashew burfi or godanbi sweet

Ingredeints:

Cashew - 100 gms

Milk khova - 100 gms

Sugar - 50 gms

Ghee - 10 tsps

Method:

Soak cashew for 15 mins in water. Drain water completely and then grind cashew softly without mixing water. Add water to sugar just above the sugar level. Boil sugar water mixture till syrup becomes little sticky. Then add grinded cashew to sugar syrup, switch off the stove and stir it properly till it becomes uniform. Add khova to sugar and cashew mixture and stir properly. Then keep it on stove again and stir continuesly till it looks like breaking. Take plate, apply ghee to it, add heated mixture to plate. Add ghee on top of mixture also. Then cut into pieces of desired shapes.

Duration: 30mins

Amla Jam or Nellikai morabba or Gulamba

Ingredients:

Amla - 1/4 kgs
Sugar - 1/2 kg

Method:

Wash amla properly and wipe water. Keep it for 30 minutes till it becomes dey. Grate amla in big utensil, add sugar to it. Keep it for 3-4 hrs so that mixture becomes watery. then boil it the sugar syrup becomes sticky. Then allow it cool and transfer it to glass jar.

Duration:
Depends on how fast one grates amla. Otherwise less then 30 mins for boiling mixture.

This can be stored for many month in dry places. It can be eaten with chapati or roti.
Amla is very good for acidity and gastric problem. And from spirtuality amla is Lord Vishun's favourate fruit.

Satyanarayan Devar prasad / sweet

Ingredients:

Rave (broken small size wheet) - 100gms

Sugar - 50gms

Ghee - 4-5 tsps

Milk - 3 glass

Banana - 3

Method:

Fry rava in 2-3 tsps ghee till colour changes to little brown. Boil the milk, then add rava and stir properly. After boiling add Sugar and stir. Then add ghee and round bananna pieces to boiling mixture of rava. Then boil till it is cook. Fry cashew, kishmish in ghee and mix with sweet along with cardamom and pachha karpoor, safron.

This also can be prepared in another way as expalined below:

Heat ghee properly. Add rava to heated ghee and after 2 minutes, add milk, sugar, banana, dry fruits. Stir proeprly till it is cook.

Duration: 20 mins

It serves 3-4 people. And can be stored for 7 days.

Bella khobri (Jaggery-Coconut) sweet

Bella khobri (Jaggery-Coconut) sweet

Ingredients:

Bella – 1/4 kg

Ghee - 5-6 spoons

Khobri – 2 pieces

Almond – 4-5 pieces

Cashewnut – 4-5 pieces

Dry grapes (Kishmish) – 10 pieces

Dry dates – 2-3 pieces

Method:

Grate dry coconut (or cut into pieces and grind the same) and mix with jaggery and ghee. Cut almond, cashewnut and dry dates into medium size pieces. Mix the above ingredients along with dry grapes. The delicious sweet is tasty to have. One can prepare laddu out of the above mixture if they desire.

This is good for health as it contains dry fruits and jaggery. It can be kept for 1 week.

Duration: 10 mins

It serves 2 people.