Ravva Laddu

Ingredents:

Ghee                                                   4 tbsp

Cashew nuts                                    few

Raisins                                               few

Grated Coconut                             3/4 cup

Sooji                                                   1 cup

Milk or Water                                 1/4 cup

Sugar                                                 1 cup

Cardamom pdr                             pinch

preparation:

• Heat ghee in a pan
• Add Cashew nuts and Raisins
• When Cashew nuts get golden colour and Raisins puff up then immediately add Grated coconut
• Then add Sooji and keep stirring until it becomes golden in colour
• Now add Sugar
• After few seconds add cardamom pdr to it
• Fry the mixture for approximately 2 min
• Now switch off the flame and add Milk or Water
• Keep stirring for a min and then make balls with the mixture
• Let the balls dry
• Now Ravva laddu is ready to eat.

Tips:

• If you want to store the Laddus for more than five days then use water to prepare them.If you use water then u can store them for many days.
• Don’t forget to switch off the flame before u add milk or water to it. If not the sooji cooks more and becomes soft.

Paayasam

Ingredents:

Vermicelli                                     1 cup

Ghee                                                 3 tbsp

Cashew nuts                                  few(u can use any nuts u like)

Raisins                                             few

Water                                               3 cups

Milk                                                  1cup

Sugar                                               1 1/2 cup

Cardamom pdr                            pinch

Preparation:

• Heat ghee in a pan
• Add Cashew nuts. Let them fry for few seconds then add Raisins
• Fry until Raisins puff up. Remove these nuts and keep aside
• Now add Vermicelli to the same Ghee and fry for few seconds
• Now add water,close the pan and boil until the Vermicelli is 50% done
• Now add Cardamom pdr, mix it well
• Then add milk to it and cook until it is 70% done
• Now add Cashew nuts and Raisins
• Remove it from the stove
• Close it and let it rest for few seconds
• Now the liquid with the Vermicelli is hot, so the remaining 30% is cooked with this hot liquid

Tips:

Remember that the Vermicelli should not be over cooked. If it is over cooked then we cannot taste it good..