Rava Kesari /Suji ka Halwa

Ingredients:

Rava - 1 cup

Sugar - 3/4 cup

Ghee - 3/4 cup

Elaichi -6

Cashew nuts - 8-10

Raisins - 1 tblsp

Saffron - a pinch

Water - 2 cups

Kesari powder - less than a 1/4 tsp

Method:

Powder the elaichi.

Break the cashew nuts into small pieces.

Fry the nuts and raisins in 1 Tblsp of ghee till the nuts turn brown.

Pour 2 tblsps of ghee in the kadai and fry the rava to a golden colour.

Add 2 to 2 1/2 cups of water and ensure that no lumps are formed and cook for some time.

When it is cooked,add the sugar and continue to stir and add the saffron and mix well.

Now add the kesari powder and mix well.

Add the rest of the ghee in small quantities and stir for some more time.

Now add 3/4 of the fried nuts and raisins as well as the elaichi powder and mix well.

Transfer the halwa on to a bowl and garnish with the rest of the nuts and raisins.

Now the Rava Kesari is ready to be eaten hot.

It is our custom to prepare Rava Kesari (Suji Halwa) for all auspicious occasions since every one likes and relishes it. Even in our Temples this halwa is always prepared as a prasadam for God and given to the people. This is a very popular sweet.

Doodhi ka Halwa /Bottlegourd halwa

Ingredients:

Bottlegourd/Doodhi - 1 medium size

Milk - 1 1/2 cups

Sugar - 5 Tblsps

Ghee - 4-5 tsps

Elaichi powder/Cardomom powder -1/2 tsp

Almond flakes for garnishing.

Method:

Take the bottlegourd and peel the skin and grate it nicely into fine pieces.

Now take a kadai put 3 tsps ghee and roast the grated doodhi.

When the raw smell goes pour milk over the doodhi and keep on stirring in medium flame.

When the doodhi is cooked nicely in milk and the milk evaporates,add sugar and cook on medium flame.

Keep stirring till the sugar also gets mixed nicely with the doodhi and dries up.

Now slowly add 3-4 tsps of ghee and mix nicely,and also add the elaichi powder and mix.

Now remove from fire and garnish with sliced almond flakes.

You can now serve hot doodhi halwa.

Badam Halwa

Ingredients:

Badam - 1 cup

Sugar - 1 1/2 cup

Milk for grinding the badam

Ghee -2 tblsps

Cardomom -6-7 (elaichi)

Saffron - a small pinch.

Method:

Soak the badam flakes in hot water and remove the skin.

Now grind the badam flakes with milk into a smooth paste.

Take a kadai and pour the paste with the sugar in it and go on stirring in a low flame.

when you keep stirring for 15 minutes it will start floating and leaving the sides.

Now put the saffron and elaichi (cardamom) powder along with ghee on top of it and put off the gas.

You can if you wish garnish it with cashew nuts.

The badam halwa is now hot and ready to eat.