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Brahmins Kitchen

Sweets

This is a sincere attempt to write about the traditional

Tamil Brahmins (Tam-Brahm) recipes.

Its a sweet contribution from Brahmins

Kitchen Members!

This newsletter will contain the recipes of the food that

are typically cooked in a Tamil Brahmin community (Iyer
& Iyengar or any Brahmin community).
There is an old saying that goes like this You are what
you eat and Brahmin Cuisine follows the concept of
shaping the personality, mood and mind of the family
members.

https://www.facebook.com/groups/BrahminsKitchen/
Authors : Brahmins Kitchen

5/9/2015

Brahmins Kitchen
Table of Contents
TIPS & TRICKS ..................................................................................................................................................4
TIPS GAYATHRI MUTHUKUMAR ......................................................................................................................... 4
GAYATHRI MUTHUKUMAR ..............................................................................................................................5
DRY GOOSEBERRY SUPARI ( FOR DIGESTION ) ........................................................................................................... 5
GULAB JAMOON (MOMS RECIPE) ......................................................................................................................... 6
BREAD HALWA ................................................................................................................................................. 7
MOHANDHAL (NORTH INDIAN TYPE) ..................................................................................................................... 7
ASOKA ALWA (MOMS RECIPE) ............................................................................................................................ 8
KASI ALWA ...................................................................................................................................................... 9
CAUGH POWDER .............................................................................................................................................. 9
VELLA AVAL ( SWEET POHA ) ............................................................................................................................. 10
DRY FRUIT LADDU ........................................................................................................................................... 11
KOVA BURFI .................................................................................................................................................. 12
RAVA APPAM ................................................................................................................................................ 12
APPLE APPAM ................................................................................................................................................ 12
BADAAM KACHORI .......................................................................................................................................... 13
NEI PAYASAM ................................................................................................................................................ 13
KAJU PISTA ROLL............................................................................................................................................. 14
PANCHA KALYANI............................................................................................................................................ 15
SRI RAM UMA ................................................................................................................................................ 15
PORIVILANGAI URUNDAI ................................................................................................................................... 15
INSTANT CARROT HALWA ................................................................................................................................. 16
THIRATTU PAAL .............................................................................................................................................. 16
GODHUMAI ALWAH ........................................................................................................................................ 17
SAKKARAI PONGAL .......................................................................................................................................... 18
PAYATHA URUNDAI ......................................................................................................................................... 18
AKKARAVADISAL ............................................................................................................................................. 19
SAIPRIYA ARUNKUMAR ................................................................................................................................. 20
LADDU ......................................................................................................................................................... 20
RAVA LADDU ................................................................................................................................................. 21
MYSORE PAK ................................................................................................................................................. 22
BUTTERSCOTCH COOKIES .................................................................................................................................. 23
MILK PEDA.................................................................................................................................................... 24
MOTICHOOR LADDU ........................................................................................................................................ 25
YELLOW PUMPKIN ALWA .................................................................................................................................. 26
ELLU URINDAI / SEASAME LADDU ...................................................................................................................... 27
PEANUT PARUPPU THENGAI............................................................................................................................... 28
PURRANA BOLI / IDU BOLI / OBBATTU ................................................................................................................. 29
BHAGAVATHI HARI ........................................................................................................................................ 30
.......................................................................................................................................................... 30
GUDH / JIGGERY HALWA .................................................................................................................................. 30
NIMKI

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Volume 1, Issue : 6

Page 1 of 53

Brahmins Kitchen
HAALBAI ....................................................................................................................................................... 31
BADAM PURI ................................................................................................................................................. 31
SAKKARAI AVAL .............................................................................................................................................. 32
LOPSI KESARI ................................................................................................................................................. 32
COCONUT BURFI............................................................................................................................................. 32
SHANKERPALLI ............................................................................................................................................... 33
CHIKKI.......................................................................................................................................................... 33
MYSORE PA .................................................................................................................................................. 34
KAMMARCAT ................................................................................................................................................. 34
ALOO HALWA ................................................................................................................................................ 34
WHEAT FLOUR JAGGERY SWEET .......................................................................................................................... 35
BADAM BURFI................................................................................................................................................ 35
BADAM POLI ................................................................................................................................................. 35
VELLA SEEDAI ................................................................................................................................................ 36
TOTATO HALWA ............................................................................................................................................. 36
COCONUT VELLA BURFI .................................................................................................................................... 36
JEERA POLI .................................................................................................................................................... 37
SUBBULAKSHMI SANJEEVI ............................................................................................................................. 37
PAYATHAM LAADU .......................................................................................................................................... 37
HEALTHY NUT DELITE .................................................................................................................................... 38
RAVA LADDU ................................................................................................................................................. 40
USHA VENKI ................................................................................................................................................... 41

............................................................................................................................ 41
......................................................................................................................... 42
.................................................................................................... 43
.................................................................................................................. 44

...................................................................................................................................... 45
................................................................................................................................. 46
................................................................................................................... 47
................................................................................................................. 48
........................................................................................................................................... 49
............................................................................................................................ 50
SUDHARSHANA.............................................................................................................................................. 50
AKKARAVADISAL ............................................................................................................................................. 50
APPAM ........................................................................................................................................................ 51
RANJANI SRINIVASAN .................................................................................................................................... 52

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Volume 1, Issue : 6

Page 2 of 53

Brahmins Kitchen

................................................................................................................... 52

ABHITHA ........................................................................................................................................................ 53
CHOCLATE CAKE ............................................................................................................................................. 53
SEVEN CUP CAKE ............................................................................................................................................ 53

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Volume 1, Issue : 6

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Brahmins Kitchen
Tips & Tricks

Tips Gayathri Muthukumar

Before posting the recopies. I want to share my personal views and few tips.
My grandfather both sides and my father those times when they r young my
grandmother is expert in making sweets , so my grandfather take sweets daily after
he finish rasam rice.
He don't consume the same sweets after 2 days. so my granny use to make very
little Qty.

if u r planning to make sweets, pls keep the items ready a day before.

Use only fresh flour , baking soda, freshly grounded eilaichi pdr, freshghee.

Use alloy or iron kadai or any heavy bottomed kadai for sweets. If u make it
in non stick kadai, some time it leaves the sides very quickly, but we don't
get the consistency we want. ( it's my personal opinion) .

Whenever we r going to meet elders, pregnant women, or kids . Normally we

carry some sweets. Try to make it on ur own or homemade , so that they will
also be happy and for us if they appreciate it will give encouragement and
satisfaction.

For elders make traditional sweets, for younger generation make sweets like
Rasgolla, milk burfi, kaju kathli and for kids make homemade chocolates,
cookies and cakes.

Final tip. Don't consume sweets after 5 pm. It's my personal experience.
During lunch time u can consume.

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Volume 1, Issue : 6

Page 4 of 53

Brahmins Kitchen
Gayathri Muthukumar

Dry gooseberry supari ( For digestion )

Ingredients

Method
Grate the gooseberries in a big
plate.now add all other ingredients to
the gooseberries and mix well.
Taste it .

Dry gooseberry supari ( for digestion )

Big whole gooseberries - 500 gms
Salt - 2 tsp
Sugar - 12 tsp
Red chilly pdr - 1 tsp
Jeera pdr - 2 tsp
Ova or omum - 1 tsp

if u want any of these items more add

and dry it in sun light till the moisture
absorbed fully.
it takes max of 5 days. Everyday
evening mix it with spoon once for next
day to dry the bottom part.
store it in air tight bottle out side.
Note: good for digestion, nausea
First photo is wet gooseberries and next
one is dried.

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Volume 1, Issue : 6

Page 5 of 53

Brahmins Kitchen

Gulab Jamoon (Moms Recipe)

Ingredients

Method
In a broad vessel add sugar and 2 cups
of water to make sugar syrup.boil it for 5
to 7 mnts stir continuously. Switch
offinely and add saffron, eilaichi pdr and
color to it .
Keep aside.

Ingredients ( makes 20 pieces)

Kova ( sugarless) 1 1/ 4 cup
Sugar - 2 cup
Water - 2 cups
Bakingsoda - 1 / 4 tsp
Ghee - 1 tsp
Water - 1 tsp
Maida - 2 to 2.5 tbsp
Oil - for frying
Orange red color - pinch
Saffron, eilaichi pdr pinch

Take another basin add ghee, water and

soda mix well with tip of ur hand . Now
add maida and kova to the mixture and
make a cream crumbs , now if necessary
add 1 tsp of milk to make a soft dough (
do not put pressure while making dough
).
Now make ur desire shape and fry it in
ghee or oil in slow flame. Until it turns
dark brown. At a time put 4 to 5 balls in
oil.now put it in sugar syrup.
SHELF LIFE : 1 week out side.
Note: if u don't get kova in shops. Make
it at home a day before. 1 Ltr full fat
milk . Reduce till all the moisture
absorbs. Remove and store it in air tight
container in fridge.to store it for 1 month
u have to deep freeze it.

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Volume 1, Issue : 6

Page 6 of 53

Brahmins Kitchen

Bread Halwa
Ingredients

Method
Heat a kadai add half ghee fry the bread
in medium flame , till it becomes
roasted. It will take 15 mnts time.

Bread slice pdr - 2 cups

Milk+water - 1. 5 cup ( .75+.75)
Sugar - 1.25 cups
Ghee - 1 / 2 cup
Cocoa pdr - 2 tbsp
Fried cahews - 10 Chopped

Now add sugar fry fr 2 mnts , add milk+

water, cocoa pdr. Cook til it absorbs the
water fully.
Finally add the
Remaining ghee and cook till it leaves
the sides. Decorate with cashews.
Note: kids love this sweet. Normally we
say to the kids to have sweets what his
or her father likes. For a change give this
to their father as kids special.

Mohandhal (North Indian Type)

Ingredients

Method
Heat a kadai add ghee , fry the
Besan flour on medium flame in
ghee till the noice reduce.
TranTransfer i int basin
Now in the same kadai add sugar
and 1 / 4 cup of water , bring it to
1 string consistency. Now add the
Besan mixture to it and after 2
mnts add soda. stir till it leaves
the sideS.

Besan flour - 1 cup

Sugar - 2. 5 cups
Ghee - 2. 5 cups
Soda - pinch
Eilaichi pdr - 1 / 2 tsp

Pour it on the greased

plate.sprinkle some Granual sugar
over the sweet and press a little.
Cut it to ur desire shape once it is
cool.
Can make 25 to 30 pls.

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Volume 1, Issue : 6

Page 7 of 53

Brahmins Kitchen

Asoka Alwa (Moms Recipe)

Ingredients

Method
Take a kadai dry roast the moong
dhal and Soak it in water for 15
mnts.in a tsp of ghee fry the
chopped carrot and pressure cook
both in separate vessel.
Dry roast the wheat flour in same
kadai and keep aside.
Heat the same kadai add the
cooked dhal and carrot mash it
with blender or mixer.
In same kadai put the paste, milk,
ghee.stir continuously till it leave
the sides in medium flame.
Now add sugar stir till it leave
sideS, just before the consistency
add the wheat flour and eilachi
pdr. Decorate with fried badam
and cashews.

Yellow moong dhal - 1 / 2 cup + 2 tbsp

Sugar - 2 .25 cups
Ghee - 1 cup
Carrot - 3
Wheat flour - 3 tsp
Jadhikai pdr - 1 / 4 tsp
Eilaichipdr - 1 / 4 tsp
Milk - 1.25 cup
Thinly sliced badam and cashews - 5
each roast it in ghee.

Note: actually there is no need of carrot,

but my mom includes it.
Try this different recepie and enjoy . If
necessary can add 1 or 2 tsp of ghee at
the end, always use cow ghee.

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Volume 1, Issue : 6

Page 8 of 53

Brahmins Kitchen
Kasi Alwa
Ingredients

Method
In a heavy kadai add 3 tsp of
ghee and saut the grated
pumpkin for 5 to 8 mnts in
medium flame until it becomes
soft.
Now add sugar and color and stir
continuously until the water
absorbs. Then add ghee little by
little till it leaves the sides.

Grated white pumpkin - 1 cup

Sugar - 1 / 2 cup
Ghee - 1 / 4 cup
Orange red color - 1 pinch
Jadhikai pdr - 1 / 4 tsp

Add jadhikai pdr and serve.

Note:squeeze the water once u
grated the pumpkin. This water
can be consumed like water or
mix it in sambar.
if u want to add rose petals add it
finally. Only light pink rose.(
paneer rose) .can add thinly sliced
or chopped cashews.

Caugh Powder
Ingredients

Method
Dry roast the pepper and
coriander seeds and grind it
together with kalkandu .

Pana kalkandu - 100 gms

Pepper - 1 tsp
Coriander seeds - 1 / 2 karandi

Store it in air tight container.

Whenever you need it.
Have a tsp and drink hot water or
mix 1 tsp in 1 / 4 cup of hot water
and drink.

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Volume 1, Issue : 6

Page 9 of 53

Brahmins Kitchen
Vella Aval ( Sweet Poha )
Ingredients

Method
Wash the aval , drain and keep it
aside for 1 / 2 hr.

Aval - 1 cup
Grated jaggery - 3 / 4 cup
Ghee - 2 tbsp
Freshly grated coconut - 2 tbsp
Eilaichi pdr - 1/ 4 tsp
Fried cashews - 10 Chopped

Now heat the kadai add the

jaggery with 2 tbsp of water.bring
it to boil , then strain it to remove
dirt. Again pour it to kadai bring to
boil for 3 mnts , then add grated
coconut and aval .
mix well and add the ghee and
eilaichi pdr. Cook till the water
absorbs. decorate with cashews
and serve hot.
Note: it is very healthy for kids.
Preferably acchu vella m go good
with this aval. Good for elders too.

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Volume 1, Issue : 6

Page 10 of 53

Brahmins Kitchen

Dry fruit Laddu

Ingredients

Method
Dry roast the dry fruits except
kopra, karik and raisin.
Take a bowl put the pdr
ingredients. Add the grated
jaggery or pdr sugar. Pour some
hot ghee make balls.store it in air
tight container.

Karik pdr ( dry dates pdr) 250 grams

Kopra pdr - 1 cup gragrated or prd
Badam, cashew, walnut, raisins - 1cup
each
Sugar or jaggery pdr - 1.5 cups
Ghee - 3 tbsp
Methi (opt) - 3 tbsp.

Give one daily for kids and for

pregnant women with a glass of
milk.
Note: if u add methi follow these
steps.
Soak the methi in milk a day
before.
Next day dry it in a cloth .take a
tbsp of ghee and fry the methi in
medium flame till it turns golden
brown.
Now pdr it and mix with other pdr.
U will not get the bitter taste.try
with little.
If u like it . Mix it fully.

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Volume 1, Issue : 6

Page 11 of 53

Brahmins Kitchen

Kova Burfi
Ingredients

Method
Take a kadai. Fry the Besan in the
ghee.when the froth comes add
kova, fry for 2 mnts.
In separate pan add sugar with
water , make one string
consistency and add the above
ingredients to the syrup.

Kova - 1 cup
Besan flour - 3/4 cup
Sugar - 2.5 cups
Ghee - 4 tbsp
Cashews - 10 Chopped

stir it for 3 mnts.

remove from gas and stir
continuously till it leaves the
sides.and pour it greased plate ,
decorate with chopped
cashews.cut into desire shape.

Rava Appam
Ingredients

Method
Take a basin put rava add some
water rest it for 1 / 2 hr .now add
all other ingredients.

Rava - 1 cup
Gratedcoconut - 3 / 4 cup
Sugar - 1 cup
Rice - 1 tbsp
Eilaichi pdr - 1 / 4 tsp
Oil - for frying

Grind it in mixer with out adding

water.mix well.it should not be too
watery.
Take it in a tbsp and pour it in hot
oil. Fry till golden brown.

Apple Appam
Ingredients

Method
Grind the apple in to paste.dilute
the jaggery in little water then add
the other ingredients. Make like
dosa batter.fry it in oil.
Note: u can subtituted 1 cup
Wheat and 1 cup maida.
Sweetness is mild not very sweet.

Apple - 1cup chopped

Maida - 2 cup
Grated jaggery - 1/2 cup
Eilaichi pdr - 1 / 4 tsp
Oil - for frying

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Volume 1, Issue : 6

Page 12 of 53

Brahmins Kitchen

Badaam Kachori
Ingredients

Method
Make a soft dough.like roti
atta.not too soft.
Mix all ingredients for fillings .

Maida - 1 cup
Yellow color - 1 / 4 tsp
Ghee - 1 tsp
Water - to make dough
Oi - for frying
For fillings:
Milk maid - 1 tbsp
Badam pdr - 1 / 4 cup
Cashew pdr - 1 cup
Milk pdr - 1 cup
Sugar pdr - 3 / 4 cup
Saffron - pinch
Eilaichi pdr - 1 / 4 tsp
For syrup:
Sugar - 2 cups
Water - 1 / 4 cup

For syrup:
add sugar and water boil till 2
string and put some eilaichi pdr in
it.
take a small ball , make round
shape , put the fillings in 1 corner.
Fold the other half like somasa.
Fry in oil.
Dip the fried kachori in the sugar
syrup. And arrange it in a plate.
Note: during diwali my mom use to
make instead of somasa. Very
tasty.must try this .

Nei Payasam
Ingredients

Method
Cook the rice in pressure cooker.
Cool it. Now melt the jaggery in 1
/ 2 cup of water.
Stain and remove the dirt. Now
cook the jaggery to semitic
consistency. Add the cooked rice
and the powders. Finally add
ghee. Mix well.
Fry the coconut slice in a tsp of
ghee and add it to the payasam.

rice - 1 cup
Jaggery - 5 cups
Ghee - 1 / 2 cup
Coconut thinly sliced - 1 / 2 cup
Sukku pdr or dry ginger pdr - 1 tsp
Eilaichipdr - 1 / 2 tsp

Note: it is name it as aravana or nei

payasam. But the consistency should be
semi solid or thick.

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Volume 1, Issue : 6

Page 13 of 53

Brahmins Kitchen

Kaju Pista roll

Ingredients

Cashews - 1 cup
Sugar - 1 cup
Pista and badam - 15 and 10
Sugar pdr - 1 tbsp
Pista or badam essence - 1 / 4 tsp

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Volume 1, Issue : 6

Method
Take a kadai add sugar and water.
Make 1 string consistency. Pdr the
cashew and add this to sugar
syrup. Mix till it comes to dosa
batter consistency. Remove from
gas and mix till it comes like a
ball.keep aside.
Now soak the badam and pista ,
badam 2 hrs . Now remove the
skin and spread it in a cloth to
dry. Now pdr it.then take 1 tbsp of
sugar pdr it and mix with pista
pdr.
Make a small ball of kaju roll it as
shown in fig. Spread the pdr as
shown in fig. Roll it and cut it.
If u get silver Wark. Spread it on
the roll .
Note: while rolling the kaju spread
some ghee and make balls.
In shops they name it as kaju roll
, but they mix ground nuts.eat
small Qty , but do it at home. In
shop it is 600 rs kg. In this given
Qty u will get 8 to 10 rolls.
Same method for kaju kathli. One
it come as ball roll it in chapatti
shape of 1 / 4 inch thickness and
cut it to ur desire shape.
Last photo is kaju kathli

Page 14 of 53

Brahmins Kitchen

Pancha Kalyani
Ingredients

Method
Take a heavy bottomed kadai. Add
the milk , bring it to kava
consistency. transfer it to a basin.
In the same kadai fry the besan
flour and add all other ingredients
including kova to the flour.stir
continuously till it leaves the side.
Pour it in greased late. And cut it
into desire shape.
Very different and rich in taste.

Milk - 1 Ltr
Pdr sugar - 4.5 cups
Cashew pdr - 1 cup
Butter - 3 / 4 cup
Besan flour - 1 / 2 cup
Jadhikai - 1 / 4 tsp

Sri Ram Uma

Porivilangai Urundai
Porivilangai urundai ths sweet is prepared when i was young. At at time v dont like
ths sweet. Nw i asked my mom to tell.
Ingredients
Method
Dry roast rice and dal seperately till
aroma comes.
Grind it in machine
vellathai neer vittu paaghu vaikavum.
Vellam karaindhavudan vadikati sirighu
neeram kodhikavaikum.
idli arisi - 1 cup
payatham parrupu 1/4 Cup
vellam 200 Grm
thenghal pal Konjam
pottukadalai3 tsp
elakai thool- tsp
Ghee 2 Tblspoon
Water - cup

Heat ghee in pan fry cashew and

pottukadalai and pour into flour.add
thenghapal vella paghu elakathool mix
well and make intosmooth dough.
ulankaiyil siridhu ghee thadavi kondu
make balls.
You can make balls only when it is hot.
somepeople will also add kadalaiparrupu
dry roast 1/4 Cup and add with rice and
payatham parrupu and grind in machine.
these sweets are parambariya sweet.

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Volume 1, Issue : 6

Page 15 of 53

Brahmins Kitchen

Instant Carrot Halwa

Ingredients

Method
in cooker add carrot milk and cook for 5
To 6 Whistels.

thuruviya carrot 3 Cup

milk 1 Cup
sugar 2 1/2 Cup or as per taste
ghee 50grms
cashews and raisins fried in ghee

After cooking mash them well add sugar

ghee and cashews and raisins. And heat
them in low flame for 10 Mins.
If u wish add sugerfree kova to it. It will
be very tasty in the same way u can do
it with beetroot.

Thirattu paal
Ingredients

Method
In a heavy bottomed pan, boil the milk
Allow the milk to boil till it becomes
thicker and reduces to 1 cup of quantity
add sugar continuously stir till the
Palgova starts to thicken take a small
quantity If it rolls like a ball, then the
consistency is correct.
V can get 1 cup of palgova from 1 litre
ofmilk.

Milk 1 Litre
Sugar 100gms

We can store it in air-tight container and

use it for a week.
without adding sugar v can use many
sweets in that palgova.
V can store for one week if its keep it in
airtight box.
instead of sugar v can also add
powdered vellam.

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Volume 1, Issue : 6

Page 16 of 53

Brahmins Kitchen

Godhumai Alwah
Ingredients

Method
Wash and soak the wheat for 12 hours.
Grind in a mixie adding 1 cup water.
Strain in filter to get a thick milk.
Grind again adding 1 more cup of water
and strain again. repeat the process by
doing three or four times.

Whole wheat 1 cup

Sugar 1 1/2 Cup
elakai thool siridhu
Ghee 50 Grm
kesari colour1 pinch
cashew 10 Nos fry in ghee broke into
pieces

Pour the milk in to a thick bottomed

panadd sugar and cook on a low flame.
Stir continously Add the ghee when the
halwa starts thick.
Add the elakai powder Cashew mix well.
Cook till roll the halwa into a ball.
if u want put into pieces.
Grease the plate with some ghee apply
throughout the plate and put the alwa
and spread into plate after some time
cut into pieces.

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Volume 1, Issue : 6

Page 17 of 53

Brahmins Kitchen

Sakkarai Pongal
Ingredients
Method
now a days many of them r u using pressure cooker for making pongal also.
in cooker add raw rice 1 Cup moong dal 1/4 Cup milk 1/2 Cup water 2 Cup ghee 5
Tsp and cook for 5 Whistles.
After realising pressure add powdered 2 1/2 Cups jaggery and heat in low flame till
jaggery mixed with rice.
Add some cardamom powder. Fry cashew and raisins in ghee pour to pongal.

Payatha Urundai
Ingredients

Payatha orunda
payatham paruppu1/2 cup
vellam powdered1/2 cup
Ghee 3 tbsp
Cardamom powder 1/4 tsp

Method
Dry roast moong dal till aroma smells.
grind it to apowder.
Take equal quantity of powderedvellam
thts is 1:1
In a vesselmix together with elakai
powder Add hot melted ghee little by
littleto the mixture able to make balls .
This can be stored in an airtight
container upto 1 Week if its maintained
properly.

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Volume 1, Issue : 6

Page 18 of 53

Brahmins Kitchen

Akkaravadisal
ths s very old traditional sweet prepared in many functions especially For janvasam
but nowaadays i dont know whether they are preparing.
Ingredients
Method
Mix cooking soda with 2 tblsp ghee then
add with maida add water mix well add
kesari nd make the dough like puri
dough and keep tge dough for half hour
covered with wet cloth.
Add 2 Tblspoon ghee in arisi maavu
and mix well.
Maida 500 gms, salithu kollavum
Ghee 1 Kg
Sugar 750 gms
arisi maavu 50 gms
samayal soda pinch
Water required
Kesari Powder 1/4 tsp

in pan add sugar with somewater and

allow to boil till single string keep aside.
Make small balls of the dough roll them
like puri Spread a tsp if arisi maavu fold
them into rolls or in triangular shape nd
do all the dough as same.
Heat ghee in a pan in low flame Fry the
prepared dough till light golden brown.
put this into the jeera for few minutes
abd trasfer into another plate.
instead of frying in ghee u can also fry in
refined oil. But the taste will be original
when its fried in ghee.

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Volume 1, Issue : 6

Page 19 of 53

Brahmins Kitchen

Saipriya Arunkumar

Laddu
Ingredients

Method
Mix besan flour,rice flour,pinch of kesari
powder,little salt,pinch of baking powder
with water to a dosa flour consistency.

Besan flour2 cups

Sugar2 cups
Salt
Boondhi Ladle
Cloves5
Cashew
Oil
Ghee
Baking soda a pinch
Rice flour3 tspn
Kesari powder a pinch

keep a pan in the stove.pour little water

and add sugar.mix well till it comes to
the ball consistency.keep aside.Now
keep oil in a pan.
use boondhi ladle and pour the besan
flour mix and make bhoondhi's.cook till
the boondhi comes to golden yellow.put
the boondhi's immediately in the warm
sugar syrup.
repeat the same for all boondhi's.Fry
cashews in ghee and mix it to the laddu
mixtures.
add cloves too.Mix boondhi's well in the
sugar syrup. Now take large amount of
boondhi's in your hand and press tightly
till it becomes like a ball.Delicious laddu
is ready.

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Volume 1, Issue : 6

Page 20 of 53

Brahmins Kitchen

Rava Laddu
Ingredients

Method
Take a kadai.Add a tspn of ghee.Roast
the rava for 5to 10 mts.

Rava 1 cup
Sugar 3/4 cup
Melted Ghee 1/4 cup + 2 tspn
Elaichi 3
Cashew/badam

Grind the rava and sugar together in a

mixer with elaichi.
Trfr it to a big plate.Fry the cashews in a
tspn of ghee.Add it to the rava mix.
Melt the ghee and add to the laddu mix.
Mix well and make laddus out of it...
Rava laddu is ready....

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Volume 1, Issue : 6

Page 21 of 53

Brahmins Kitchen

Mysore Pak
Ingredients

Method
Take two pans.Heat oil in a kadai.Make
paghu in another kadai by adding sugar
with little water.
By the time add two tspns of hot oil in
the besan flour,mix and sieve.

Besan flour 2 cups

Sugar 3 cups
Oil 1/2 cup
Ghee 1/2 cup

Now when the sugar syrup reaches one

string consistency add the besan flour
slowly by mixing.
So that there should not be any
lumps.Add hot oil a ladle and mix well.
keep on doing till the mysore pak comes
without sticking on to the corners.Add
ghee and mix well.
Trfr immediately to a greased plate.
Allow it to cool and make pieces.
Yummy mysore pak is ready....

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Volume 1, Issue : 6

Page 22 of 53

Brahmins Kitchen

Butterscotch Cookies
Ingredients

Method
Seive all purpose flour,butterscotch
powder,baking soda and baking powder
together in a bowl.

All purpose flour 2 cups

Butterscotch custard powder 1/2 cup
Sugar a cup
Oil a cup
Baking soda 1/2 tspn
Baking powder 3/4 tspn
Milk a tspn(optional)

Whip sugar and oil together and mix

with the flour to make a dough.If you
are not getting the soft dough you can
add a tspn of miilk too.
Now make desired shape out of the
dough.
Preheat the oven @ 170 degree and
cook the cookies for 12 minutes at the
same temperature.
The cookies will be so soft.So allow it to
cool by placing on the rack to get the
crispness.
Tasty cookies is done...,

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Volume 1, Issue : 6

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Brahmins Kitchen
Milk Peda
Ingredients

Method
Mix the saffron with the milk and set it
aside.Keep the pan in the stove in a low
flame.Add butter.
After it gets melted add the milk powder.

Milk powder
Condensed milk
Milk 1/2 glass
Butter
Saffron
Cashew

Saute for a few minutes.Then add the

condensed milk.Mix well till it becomes a
dough.
Now add the saffron milk and mix again.
Turn off the stove.allow the dough to
cool.make small balls .
now make any desired shape you need
with the dough.
keep the cashew in the centre of the
peda and decorate.Yummy Milk peda is
ready.

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Volume 1, Issue : 6

Page 24 of 53

Brahmins Kitchen
Motichoor Laddu
Ingredients

Method
Make a batter with gram flour,salt and
colour powder.Batter should be in the
form of dosa flour consistency.keep
aside
For sugar syrup:
Take two glasses of water and add
sugar,pinch of colour powder too.Heat it
until it forms one string consistency.Turn
off and allow it to warm.

Gram flour 1 cup

Sugar 1 cup
Elaichi powder 1/2 tspn
Almond crumbs
Kesari colour powder
Salt
Boondhi ladle
Oil for frying
Ghee

For boondhi's:
Heat oil in a kadai.check the heat by
adding a drop of boondhi batter.If it gets
fried then use the boondhi ladle and
make boondhi's.
Now add all the boondhi's into the sugar
syrup and mix well.
Remember sugar syrup must be
warm.Now grind it in the mixie only
once.so that you will get motiladdoo
consistency.
Add elaichi powder and almond
crumbs.Apply ghee in your hands and
take hand full of boondhi mix and press
well according to your desired size.
Appetizing motichoor laddu is ready to
eat.

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Volume 1, Issue : 6

Page 25 of 53

Brahmins Kitchen
Yellow Pumpkin Alwa
Ingredients

Method
Take a kadai,add a tspn of ghee.
Add the grated pumpkin.
Saute till the raw smell goes off.
Add warm milk.
Allow the pumpkin to cook well on the
milk.
When it gets thickened add the
sugar,Elaichi powder and the food
colour.

Milk 1 cup
Sugar 3/4 cup
Ghee. 5 tspns
Elaichi powder a pinch
Food colour a pinch
Cashew/ raisins for garnishing

Cook well until the halwa should not

stick on the sides.
Now add two tspn of ghee and the fried
cashews/raisins.
Keep it for a minute and turn of the
flame.Now add two tspns of ghee and
trfr it to the container.
Yummy mouth watering yellow pumpkin
halwa is ready....
Note:Adding a pinch of salt will enhance
the taste.
You can adjust the sweetness according
to your taste.

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Volume 1, Issue : 6

Page 26 of 53

Brahmins Kitchen

Ellu urindai / Seasame Laddu

Ingredients

Method
Take a kadai and dry roast the sesame
seeds till it pops.Trfr to a plate and keep
aside.
Take a kadai and add jaggery alongwith
little water.Make thick paghu*out of it.
Now turn off the stove, mix sesame and
elaichi powder.

White Sesame seeds 1/4 cup

Powdered Jaggery 1/4 cup
Elaichi powder a pinch

Make small balls out of it.

Sesame laddu is ready.
*Testing of paghu:
To test when you pour the paghu into a
bowl which contains water,it should
stand still.
The paghu should roll like a ball.when
you throw the paghu ball on the stove
you should hear the sound.

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Volume 1, Issue : 6

Page 27 of 53

Brahmins Kitchen

Peanut Paruppu thengai

Ingredients

Method
Take a kadai.Add jaggery alongwith little
water and make thick paghu *out of it.
Turn off the flame . Mix the peanuts and
dry ginger powder in the paghu.Trfr it to
a plate.

Roasted peanuts 1/2 kg

Powdered jaggery 3 cups
Dry ginger powder 1/2 tspn
Rice flour a tspn
Paruppu thengai koondu

Grease the paruppu thengai koondu with

ghee and dust rice flour in it.Now stuff
the peanut mix inside it.
Peanut paruppu thengai is ready...
*Testing of paghu:
To test when you pour the paghu into a
bowl which contains water,it should
stand still.The paghu should roll like a
ball.when you throw the paghu ball on
the stove you should hear the sound.
Note:
Instead of stuffing inside the paruppu
thengai koondu,you can also make
peanut balls too...

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Volume 1, Issue : 6

Page 28 of 53

Brahmins Kitchen

purrana Boli / Idu Boli / Obbattu

Ingredients

For outside layer:

Maida 2 cups
Salt a tspn
Turmeric a pinch
Water as required
For the puran:
Coconut 3/4 cup
Channa dal 1 cup
Jaggery 3/4 cup
Turmeric a pinch
Salt a pinch
Elaichi 2

Method
Make a dough using maida flour,turmeric
and salt.allow it to set for two hours by
adding a tspn of oil over it.
Soak channa dal for an hour in water.
Grind channa dal alongwith coconut,
elaichi,turmeric powder and a pinch of
salt without adding water.
Make small balls for keeping inside the
dough.
Make small balls out of the maida dough.
Roll it out,.keep the puran inside it and
roll it like chappathi.
Toast it in a tawa using ghee...
Poli is ready...
Note: you can also try this using wheat
flour..

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Volume 1, Issue : 6

Page 29 of 53

Brahmins Kitchen

Bhagavathi Hari

nimki
Method
Take 200 gms of maida. Add spoon of ghee, bind into a thick dough.
Leave it aside for 30 minutes.
In a thick kadai, take 300 gms of sugar, add 100ml water and heat.
Let it boil, when we hold it in hand, must get two string thickness syrup.
put it off.
Side by side divide the dough into equal parts.\
Make as balls, rolling into chapathi.
Now cut it into diamond shapes after cutting it into strips, deep fry in ghee or
oil.
Immerse that in sugar syrup and take out.
Serve after ten minutes.
For flavour sugar syrup can be added with rose eence, elachi and paccha
karpooram.

Gudh / jiggery Halwa

Method
Take 200gms of wheat flour fry it golden brown, in 100gms ghee.
In a kadai take 200 jaggery, pour 350ml water, let that gudh issolve.
Now add the fried flour and mix wel, till flour is cooked.
Add 4tbspn of ghee, miix wel and add cardamom, fried kismis, cashews.
Note This is main sweet of punjabis, which they do for Naivedyam...

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Volume 1, Issue : 6

Page 30 of 53

Brahmins Kitchen

Haalbai
This one is udupi sweet receipe made from rice, jaggery and coconut.
Method
Take Rice, Jaggery and grated coconut half cup each.
Six spoons of ghee.
1.5 cups of water.
4. Cardamom 6 to 8
Soak rice for 3 hours.(Raw rice)
*Grind together Rice and coconut with cardamom to a smooth paste.
*Take a heavy bottomed kadai, heat water and let the jaggery dissolve and
water boil.
*Then add this coconut and rice paste.
*Add 4spoons of ghee.
*keep sauting, once there is cave formed and sides leaving, add some more
ghee.
Put of the flames, transfer to a greased plate.
When cool, cut diamond shape pieces.
This is excellent low calorized sweet.

Badam Puri
Method
Take 50gms of badam, soak it for half an hour, thwn peel the skin run in
mixie for a fine paste.
Take 300gms of maida, sieve, add 50 gms of ghee, knead well , add pinch of
salt, add the badam paste, bind into dough.
Cover and keep it for half an hour.
Take 500gms sugar, soak it with 400ml water, boil this into saturated
solution, should get two strengths of sugar syrup, put off..
Now take this dough, divide to equal balls, roll into puris, again fold into half
and again roll and make into puris , fold to half and fold that again, to a
triangular shape.
Deep fry this on oil mixed with ghee.
Immerse this into the sugar syrup, take it and serve.
Can add cardamom and rose essence to the sugar syrup.

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Volume 1, Issue : 6

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Brahmins Kitchen
Sakkarai Aval
Method
Take 200 gms of thick aval/poha/puffed rice and wash and soak it.
After it gets soft, add 200gms of sugar and mix well.
Add cup of soft grated coconut.
Fry handful of cashew in ghee and mix.
Add cardamom powder and serve.
( Aval can be soaked with milk also)

Lopsi Kesari
Method
Take 200 gms of godumai rava or lopsi, fry it nicely on low heat, tillaroma
comes, adding two tbspn of ghee.
Add hot 400ml of boiling water and saute well.
When its finely cooked, add 250gms of sugar, mixing thorougly.
Add some more ghee, season with kismiss and cashew fried in ghee.
One big piece of pineapple can be grated and added while hot water is being
added.

Coconut Burfi
Method
Take one coconut and grate it.
Measure that , and equally measure sugar and add half times more.
Mix both with 4tbspn of water.
Add a spoon of ghee, put the kadai on heat.
When the mixture gets saturated and starts leaving the sides, add cardamom
one spoon and paccha karpooram and fried cashew pieces and then transfer
to greased plate.
After ten minutes cut them to pieces and cool.
Later take out the pieces and serve.

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Volume 1, Issue : 6

Page 32 of 53

Brahmins Kitchen

Shankerpalli
This is sweet biscuit made out of wheat or maida or both together.
This is Maharashtrian delicacy, made during Deepavali.
Method
Take 300gms of wheat flour and a pinch of salt to it, and rub it with 2tsp of
ghee or oil.
Rub it well.
Take 100 ml of milk, keep it in stove till its warm.
Add 100 gms of sugar.
Mix thoroughly till sugar gets dissolved in millk. Add pinch of cardamom
powder and two spoons of ghee.mix this weo with spoon.
Take the atta flour mixed with salt and oil or ghee.
To that add this milk dissolved with sugar.
Slowly mix it and bind into stiff dough.
Because, if watergets more, due to, sugar the dough will get sticky.
Divide this into equal portions.
Roll each into one fourth of an inch size chapathis, one by one.
Cut each one to smalldiamond pieces, like that of nimki.
keep this aside for 30 mnts.
Fry this into golden brown colour, in low-medium fire, in ghee or oil. Store
this in air tight jar.

Chikki
Method
Take 250 gms of groundnuts fried, take out the skin, after it gets cool,
powder coarsely in mixie.
Take 200 gms of jaggery, add 50ml water.
Let it boil, when jaggery melts, and if u put the solution in water, should get
settled down and should bw able to make it into ball.
Now add the powdered groundnut, mix well, put off feom heat.
Take a wooden plank, pour this mxture on its greased surface, roll with a
roller pin, equally.
After ten minutes, cut into small piece, store.

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Volume 1, Issue : 6

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Brahmins Kitchen

Mysore Pa
Method
Take 100gms of besin flour, fryit in 3tbspn of ghee nicely.
In a kadai take 150gms of sugar, into that ads this fried basin, simmer the
stove.
Slowly it starts binding, add 3tspn of ghee.
Agin mix and somemore ghee.
U ll c that in the residue starts leaving the sides.
Then add ghee little by little, pour this into greased plate.
after it gets settled, and cooled, cut diamond or square pieces.

Kammarcat
Method
This is one mostly liked sweet of all ages.
Take a coconut, grate it.
Measure equal quantity of jaggery.
Mix both coconut and jaggery, with spoon of ghee and spoon of cardamom
powder.
Add two spoons of water, keep in sim.
Add ghee one spoon, we c that an aroma comes and sides leaving.
Keep for two minutes till the colour changes, getting darker.
put off the fire, saute.
It will get very thick, start making balls and flatten the same. Nice for
munching.

Aloo Halwa
Method
Take two big potatoes, scrap the skin grate it.(250gms)
Take a kadai add 3tbspn of water, mix this grated aloo, c that the aloo is
cooked, addsome kesar for color.
Add a spoon of ghee and 300gms of sugar with a spoon of cardamom
powder.
Mix well adding 4 more spoons of ghee.
Slowly they get mixed wel, leaving sides.
Let it remain in fire, add one more spoon of ghee and fried kismis and cashew
as seasonning. With soft mass gives a tummy taste.
Paccha karpooram can also be added, for flavour.
Note : In aloo halwa, aloos can be cooked in milk, instead water, and for
seasonning the vellari paruppu can also be added .

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Volume 1, Issue : 6

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Brahmins Kitchen

Wheat flour jaggery sweet

Method
**This one is famous in Bihar.**
*Take 250 gms of wheat flour, add 4tspn of crushed saunf.
*In 200ml of water, boil 200gms of jaggery, till it dissolves fully.
*After the jaggery water cools, add it to atta or wheat flour , add spoon of
ghee, mix into elastic dough.
* Grease ur hands or in oil sheet, take this dough divided into small balls,
flatten at the center, let it be between our adarsam and appam.
* Deep fry in medium heat to golden colour.

Badam Burfi
Method
1. Take 200gms of badam, warm it in kadai, till crisp.
2. Powder this in mixie
3. Take 200gms of sugar, add little water, when the sugar dissolves, add thw
badam powder.
4. Let the mixture bind together, just add pinch of elachi powder and spoon
of ghee, when he mixture starts leaving sides, transfer to a greased plate.
5. cut to small square or diamond shaped burfis.

Badam Poli
Method
1. Take 200gms of badam, heat it till crisp, powder and keep.
2. In a kadai, Take 250gms of sugar, dissolve in water(2tbspn), to that add
this powdered badam, and 50 gms of coconut, that is finely dry powdered in
mixie.
3.let the mixture bind. Addelachi powder a pinch, when it gets thickened, put
off the fire.
Let it cool.
4. Take 300 gms of maida, add 2tbspn of ghee, add water, making into soft
dough.
Keep aside for 30mnts.
5. After dividing both badam and maida dough into equal parts, Take each
one, pat it round, keep the badam ball at the center, close it, grease with
ghee, roll or pat into polis.
6.heat tawa bake both sides of poli, with ghee.
Serve hot with melted ghee.

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Volume 1, Issue : 6

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Brahmins Kitchen

Vella Seedai
Method
1.Take 200 gms of rice flour( flour got from washed, soaked, drained, dried
rice thats converted into flour) fry it till fine.
2. Mix one tbspn of fried ud dal flour.
3. Take 175 gms of jaggery, put that into 300ml of boiling water in a kadai.
4. Once the jaggery dissolves, add the fried rice flour, let it be in fire for ten
minutes, then put off.
5. Cut 50gms of copra into small pieces and add to the rice jaggery dough.
6. Add 2tbspn of til too.
7. After it gets cool, make goosberry size ball, fry it in medium ghee mixed
oil...
Store in airtight container.

Totato Halwa
1.
2.
3.
4.
5.
6.
7.

Method
Take half kg of Tomatoes, half hybrid and half Nattu takkali.
Wash and grind into paste.
Take one kg sugar.
Keep a kadai, add tomatoe puree into and add sugar, mix well.
Let this bind together, add cardamom powder and two tbspn of ghee.
When it starts leaving sides, put off the flames.
Transfer this to greased plate, mke it into pieces.

Coconut Vella Burfi

Method
1. Take one grated coconut, measure it, with same measurement, take
jaggery.
2. Run the grated coconut to coarse powder, without water
3. Mix this with jaggery, keep in sim, let it bind, add cooking camphor and
elachi, when this starts leaving sides, pour into a greased plate, cut into
pieces...

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Volume 1, Issue : 6

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Brahmins Kitchen

Jeera Poli
Method
1.Take 500gms of small rava, adding 2tbspn of ghee, bind to a soft dough.
2. Take 750gms of sugar for one stringh sugar syrup..adding cardamom and
cooking camphor.
3. Make the dough into small pooris, dividing into equal portions, after deep
frying them.
4. Dip this in sugar syrup, after 5mnts tranfer to another container.

Subbulakshmi Sanjeevi

Payatham Laadu
Method
1 kg pasiparuppu nanna varuthukkanum. Theeya koodadhu. Machinela nicea
arachundu varanum.
Urundai vellam 3\4 kg. Pudhu stocka vangi arivalmanaiyila nicea seevi idhai
pasiparuppu mavoda katti illama kalallanum.
Ippa rendu kaiyum use panni thechu thechu kalakkanum. Then ravasalladaiyila
salikkanum. Salladaiyila thangaradhayum thechu maavoda sekkanum.
Kadaisila thangaratha payasathukku use pannalam.
Idhoda mundhiri varuthu sekkanum.
Mela elakkai podi kalandhu mix pannitta urundai maavu ready.
Indha maavula ghee appappa suda vachu uthi konjam konjama mix panni urundai
pidikkanum.
Oru kai mavu irukka pidikkanum. Appo periya urundaiya varadha concentrate
pannai gettiyakkanum.
Iranda udanja mavai sethu pidikkakoodadhu.
Store pannumbodhu udanjudum. Udane saappittu theekaradha irundha drakshai
varuthu podalam.
Jamaingo. Edithu saapidungo. Ellam ungalukkuthan.

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Volume 1, Issue : 6

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Brahmins Kitchen

Healthy NUT DELITE

Try this and have a healthy and tasty sweet.
Ingredients
Method
dry fry all the nuts separately and make
coarse powder in mixie.
cut dates, dry dates into small pieces
and add with the powder. now add
jaggery, raisins and elachi powder also.
mix all in a basin.
Badham, cashew, acroot, bengal
gram,raisin,dry dates, dates, jaggery,
Elachi, and ghee.

Heat ghee and add with the powder in

small quantity and make balls. you
should not mix ghee with entire powder.
only when the ghee is hot you can make
balls.
Good for Diabetes patients
better for dieting adults
best for children.
Enjoy NUT DELITE . Give feedback.
ALL THE BEST

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Volume 1, Issue : 6

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Brahmins Kitchen

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Volume 1, Issue : 6

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Brahmins Kitchen
Rava Laddu
Method
1 kg Rava varuthu machinela nicea araikkanum.
3/4 kg sugar mixiela nicea podi pannidanum.
Add varutha podia narukki gheela fry panna mundhiri paruppu
Add elakkai podi.
Mix all these in a agalamana pathirathil.
Then add hot ghee little by little and make urundais.
Peria kinnathulu niraia irukkaradhu regular ravaladu
Diabeteskaraalukku sweetner potta Ravaladum ready. Chinna kinnathula
iruakkaradhu Diabates rava ladu
I am comfortable to oru kalaneetindu tharayila okkandhunsu ravaladu pidikkarathu.
Unga sowryam

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Volume 1, Issue : 6

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Brahmins Kitchen

Usha Venki

Ingredients

Method
1:3

.
.

Functions

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Volume 1, Issue : 6

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Brahmins Kitchen

Ingredients

Method

1:3
.

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.

.

.

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Volume 1, Issue : 6

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Brahmins Kitchen

Ingredients

Method

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Brahmins Kitchen

Ingredients

Method

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.

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.

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Brahmins Kitchen

Ingredients

Method

Sweetless

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.

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Brahmins Kitchen

Ingredients

Method


.

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.

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Page 46 of 53

Brahmins Kitchen

Ingredients

Method

.

.

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Page 47 of 53

Brahmins Kitchen

Ingredients

Method

.

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Volume 1, Issue : 6

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Brahmins Kitchen

Ingredients

Method

.

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Volume 1, Issue : 6

Page 49 of 53

Brahmins Kitchen

Ingredients

.
.

Method

Sudharshana

Akkaravadisal
Method
Wash n soak 1 cup of raw rice & 3/4 cup of moongdal together in milk for one hour.
In a cooker add rice & dal mixture with 4 to 5 cups of milk mix well n cook for one
whistle on high heat n sim it for 5 mins at low heat.
Remove from heat.
In mean time take 250 gms of jaggery dissolved in water 200 mln cook for 7 mins n
keep aside.
Cool n open the cooker n mash like pongal the cooked rice with milk with a laddle or
and hand blender just give a run n add jaggery syrup & sugar & 200 ml of ghee n
mix well n cook till everything forms to a creamy texture.
Add more milk if needed.This akkaravadisal will be little thinner than chakra pongal.
Now add rasted cahwes,alomds,raisins in ghee n add a gnorus amt of saffron.mix
well n give it a boil..add more milk or ghee if u need for the consistency.
While removing from heat add oachai karpooram powder n mix well n remove it
from heat.
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Volume 1, Issue : 6

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Brahmins Kitchen
This is an iyengar spl which is made on occasions.
Quite rich it will be.
Note : No water to be added for this recipe!

Appam
Ingredients

Method
Dissolve jaggery powder well in 1 cup of
cold water with out lumps.Then add
what flour ,cardamom n whisk well till a
smooth appam paste is arrived.Add
water if needed.
Now heat a Kuzhipaniyaram pan n pour
a ghee n oil mix n pour appam batter in
it ..cover with a lid n simmer cook it for
five mins n turn on other side n pour
little oil & ghee mixture n cook for 3
mins .

Wheat flour 1 cup

Jaggery powdered 1/2 cup
Cardamom powder 1 tsp
Ghee + plus oil as per needed

Make the rest batter in the same way.

Tips
If u want u can melt ghee n add it to the
appam batter n use oil to fry in kuzhi
paniyaram pan.
For diabetic people you can substitute
sugar free powder but u will not get the
exact taste as jaggery.
Still u can go ahead with sugar free for
jaggery.
This is a low fat version of appam else
traditionally it is deep fried.

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Volume 1, Issue : 6

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Brahmins Kitchen

Ranjani Srinivasan

Ingredients

Method
,

(
)

3 tsp

1 tsp

10
1

..

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Volume 1, Issue : 6

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Brahmins Kitchen

Abhitha

Choclate Cake
Ingredients

Method
In a Kadai put sugar, add little water.
Keep it in the gas stove. Make sugar
Sirup with 2 strings.

1 cup milk powder

1 cup sugar

1/4 drinking chocolate powder

Switch off the gas.

Put milk powder and chocolate powder.
Mix it well immediately. In a plate apply
some ghee.
Put the mixture into that plate. Cut into
pieces. Children like this cake very
much.

Seven Cup Cake

Ingredients

1 cup cashew
1 cup ghee

1 cup be San
1 cup milk

3 cups of sugar

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Method
Put all the ingredients in a Kadai
Mix it and keep it in the gas stove.
Stir it until it doesn't touches the
Sides of Kadai.
Apply some ghee
In a plate.
And put mixture into it.
After some time cut it into pieces.
Instead of cashew u can add
Coconut also.
It will come around 30 pieces.

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