Ingredients:

• White Bread Slices – 4
• Half & Half Milk – 1/2 Cup
• Sugar – 1/4 Cup
• Ghee – 2 Tablespoons
• Elachi – 1/4 Teaspoon
• Almonds & Pista – 10 Each
• Water – 1/4 Cup

Method:

1. Cut the brown edges around the bread off  and then cut it diagonally and keep it aside.
2. In a small sauce pan, put the water, elachi powder and sugar and bring it to a boil for 10 minutes and keep it aside.
3. In a food processor coarsly grind the pista and almonds and keep it aside.
4. Boil the half & half milk in low heat and keep the milk warm,
5. Take a skillet and put 1 tablespoon of ghee and lay the bread pieces and roast until they turn golden brown and flip to other side and put the remaining ghee and roast.
6. Take a plate and arrange the fried bread and gently pour the sugar syrup on the bread.
7. Let the syrup soak into the bread. Now pour the half & half milk slowly on the bread and garnish it with drynut mix.

Tip: Chill it in the Fridge before serving. This also can be served at room temperature.

Bajre Ka Khajoor

Ingredients:

• Bajra Flour  – 2.5 Cups
• Jaggery (Gud) – 1.5 Cups
• Shredded coconut – ¼ Cup.
• Poppy Seeds – 1 Tablespoon
• Cardamom (Elachi) powder – ½  Teaspoon
• Water – 1 Cup
• Oil to deep fry.
• Funnel Seeds – ½ Teaspoon(Crushed).

Method:

1. Take a heavy bottom pan and put gud and water, bring it to a boil.
2. After Gud is melted, put the coconut, poppy seeds, elachi powder and bajra flour with fennel seeds slowly and mix it quickly and put this in a plate to cool off.
3. Once the dough is cooled off, spread it on a parchment paper and spread it like pizza dough and cut this into squares or triangles pieces. See below for picture of cut Raw Khajoor.
4. Take the heavy bottom pan and put the oil and bring it to heat and gently drop the cut pieces and fry them on medium heat on both sides until they look golden brown color and put this on paper towels to that excessive oil can be absorbed.

Ingredients:

• Semiya(Vermicelli)  – 1/2 cup
• Raisins  – 1 tablespoon
• Cashews  – 1 tablespoon
• Ghee  – 1 tablespoon
• Sugar – 1/4 cup
• Ealachi  – 1/4 teaspoon
• Milk  – 2 1/2 cups

Method:

1. In a frying pan put ghee and fry the cashews and raisins,remove and keep them aside.
2. Now in the same pan put the semiya  and roast until golden brown and keep them aside.
3. In a sauce pan put the milk and sugar ,bring it to a boil add the roasted semiya and mix it gently.
4. Now add the fried cashews,raisins and ealachi powder and cook it until the  semiya is soft  and take it off the heat.

*You can serve this at room temparature or cold.

Ingredients:

• Spaghetti Squash – 1 Medium
• Whole Milk – 1 Cup
• Sugar – 1 ½ Cup
• Milk Mava Powder– ½ Cup
• Cashews – ¼ Cup
• Raisins – 1/8 Cup
• Poppy Seeds – 1 Tablespoon
• Shredded fry coconut – 1/8 Cup
• Elachi – ¼ Cup
• Ghee – 2 Tablespoons

Method:

1. Pre-heat the oven for 350 ⁰ degrees. Cut the Squash into ½ and put this on baking sheet(cut side down) and bake it for 25 minutes and let it cool outside.

1. With the fork, pull the squash gently. It will come off like spaghetti and put this in a bowl(approximately 3 cups)
2. In a heavy bottom pan put the spaghetti squash, milk and sugar and cook it for 15 minutes when it comes close.
3. Put the milk mava and let it cook on medium heat.
4. In a small pan dry roast the poppy seeds and coconut individually and keep them aside.
5. Now put 2 tablespoons of ghee and fry the cashews and raisins.
6. Put everything (coconut, poppy seeds, raisins, cashews and elachi), mix it gently, and take it off from the heat.

You can serve it hot or cold. Enjoy….

Wheat & Moongdal Payasam in Coconut Milk

Ingredients:

• Raw Wheat – ½ Cup
• Moongdal – ¼ Cup – Dry Roast
• Jaggery(Gud) – ½ Cup
• Ghee(Purified Butter) – 3 Tablespoon
• Coconut Milk – 1.5 Cup
• (To make one cup of coconut milk, take ½ cup of raw coconut and ¾ cup of water and grind it and then strain the coconut to get the Coconut Milk)
• Cashew nuts – 10
• Cardamom(Elachi) – ¼ Teaspoon
• Water – 2.5 Cups

Method:

1. In a small pan put 1 teaspoon of Ghee and fry the Cashews.
2. In a bowl, put Gud and ½ cup of water and keep it aside.
3. Put Wheat in the food processor and grind it coarsely.
4. In a heavy bottom pot, put water, wheat and dry roasted moongdal and let it cook until the wheat & moongdal become soft. Usually in 7-10 minutes on high heat.
5. Add the Gud and remaining ghee to the pot and let it cook for 5 minutes.
6. Once the stuff comes close, add coconut milk and let it cook for 5 more minutes.
7. Finally add Elachi and fried cashew and mix it well.

You can serve this hot or cold.

గవ్వలు

Ingredients:

• All purpose Flour(Maida) – 1/2 kg( or 1 lb)
• Egg – 1
• Sugar – 120 Grams
• Vanilla Essence – 2 Tea Spoon
• Ghee – 50 grams
• Oil to deep fry

Method:

1. Filter the Maida.
2. In a big bowl, put the maida and ghee  mix it well.
3. Beat the egg and mix it with maida mix along with Sugar and Vanilla Essence.
4. If needed, add some water and knead it and keep it aside.
5. Mold this dough into small gavvalu shape and deep fry them.

Ingredients:

• Apple – 1 Kg
• Sugar – 1/2 Kg
• Lemon Juice – 2 Table Spoons
• Dry glucose Powder – 1/2 Cup
• Red Color – 1 Pinch

Method:

1. Peel and core the apples and cut into small pieces and cook them in 1 cup of water and lemon juice.
2. Once they cool off, grind it in a grinder and again put this puree in the sauce pan and put the sugar and let it cook on medium heat till it comes close.
3. Now put the glucose and food color and let it cool and then store it in a jar.

మడత కాజా 

Ingredients:

• All purpose Flour(Maida) – 1 Cup
• Baking powder – 1 teaspoon
• Sugar – 1 cup
• Ghee – 2 Tablespoons
• Besan Flour – 1 Tablespoon
• Oil – To Deep Fry
• Salt – 1 Pinch

Method:

1. Sieve the Maida along with salt and baking powder and put 1 tablespoon of ghee and knead this and now add water as needed and make like chapathi dough.
2. Mix the besan in the remaining ghee like a paste and keep it aside.
3. Make four portions in the dough and roll them like chapathi. Once you complete rolling two chapathies, put one chapathi down on a cutting board and spread 1/2 of the besan paste on it. Put the second chapathi on top of the first chapathi and roll it with your hands like cigar.
4. Cut this cigar into 1 inch pieces and roll them into 4 inch long. Repeat the same with other two chapathies.
5. Take a heavy bottom pan and put oil for deep fry and bring it to heat. Mean while put sugar in a pan along with 1/4 cup of water and boil it till it becomes sticky and keep this on the stove.
6. Fry the Kazaas in the hot oil until they turn golden brown and put them in the sugar syrup and dip them well and take this from syrup and put them on a plate. Do the same with rest of the Kaazas.
7. After dipping the kaazas and placing them on a plate, you still will have some syrup left in the pan. Boil this pan to make the syrup thick and drizzle it on top of the Kaazas that are in a plate.

Ingredients:

• Peaches – 2 cut into Half – de-seed
• Sugar – 1 Cup
• Water – 1 Cup
• Lemon Juice – 1 teaspoon
• Vanilla Essence – 1/4 Teaspoon
• Raspberries – 1 Cup
• Iceing Sugar – 1 Teaspoons
• Soften Vanilla Ice-cream – 3 Scoops
• Mint Leaves – to Garnish
• Cinnamon Powder – 1 Pinch

Method:

1. Take a sauce Pan and put Sugar water, lemon juice, vanilla essence and cook it for 5 minutes.
2. Put the cut peaches in the serup(cut side down) and let it cook for 5  minutes and turn peaches gently to another side and cook it for couple more minutes.
3. Take the peaches out and let them cool and take the skin off these peaches once they are cool.
4. In a blender put the raspberries and sugar, then grind it to puree and strain it so that all the seeds will be separated.
5. Take a plate and put 2 pourched peaches and put ice cream on top of the peaches.
6. Drizzle the raspberries sauce over the ice-cream and put mint leaves on top of the ice-cream scoop.

Tip: You also can garnish this with nuts.