Kajjikaya Recipe

Ingredients:

• Madia (all-purpose flour) - 1 cup.
• Sugar - 1 cup.
• Sooji (semolina) - 1 cup.
•  Oil - as required.
• Raisens - 10 number.
• Cashewnuts - 10 number.
• Water - as required.
• Ghee - 2 tablespoons.
• Grated coconut fresh or dry - 1 cup.
• Koya -  1 cup(optional).
• Cardamom powder - 1/4 tea spoon.

• Method:

1. In a bowl add maida, ghee mix well then add little water and make a dough.
   
2. Take a pan add ghee, cashewnuts, raisins saute them.
   
3. Then add Sooji roast for some then add coconut grated roast till it changes colour to slight golden brown,then add koya, sugar, cardomon powder mix well and keep it a side.
   
4. Now take the dough make a small thin puris.stuf the mixture and spread water at the edges and press the edges and make as shape at the edges make all and keep it a side.
   
5. Now take a pan add oil to fry, deep fry these stuffed kajjikaya and remove when it is slight golden brown colour.
   

Beetroot Halwa

INGREDIENTS 

• 2 cups beetroot grated 
• 3 tbsp coconut palm sugar
• 1/4 tsp green cardamom powder 
• 1 cup milk (full fat) 
• 1 tsp ghee
• cashews few, broken 

HOW TO MAKE THE RECIPE

• Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating.
• Bring milk to a boil. Stir and lower the flame for the milk to boil further till it thickens a bit.
• Heat a pan with ghee, add nuts. Fry until the cashews turn golden. Set these aside.

  
• To the same pan, add beetroot and fry until it turns aromatic for about 2 to 3 minutes.

  
• Pour the thickened milk and cook till the milk is absorbed completely. By then the beetroot also gets cooked soft.

  
• Add sugar and cardamom powder. Stir. Ensure that beetroot is cooked before adding sugar.Sugar melts and moisture is released.

  
• Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.

  
• Transfer beetroot halwa to serving bowls garnish with nuts.

  

Coconut Burfi

Ingredients:

•  4 cups coconut
• 1½ cups sugar
• 1 to 2 tablespoons ghee 
• ½ teaspoon cardamom powder or elaichi
• 2 tablespoons cashews chopped or pistachios
• 2 cups milk 

Preparation:

    

• • Add coconut and pour milk.
    

    
  • Mix and bring it to a boil on a medium flame.
    

    
  • Reduce the heat and cook until the milk is evaporated.Then add sugar and cook until the moisture is completely evaporated.
    

    
  • Add ghee and continue to cook stirring constantly until the mixture turns dry & leaves the pan.
    

    
  • If it still has moisture then cook further to dry it. Keep stirring continuously at this stage and cook until the mixture turns dense, thick and sticky. It also turns very aromatic and leaves the pan. If you prefer a very soft set burfi then take it off a bit early.
    
  • Transfer the mixture to the greased pan and press down with a spatula. 
    

    
  • Sprinkle nuts and keep aside at room temperature for 3 to 4 hours to set.
    

    
  • Slice the coconut burfi. Leave it at room temperature for 8 to 10 hours to set completely.Cool and store.
    

    

coconut ladoo with jaggery

Ingredients:

• 1.5 cups coconut grated 
• ¾ cup jaggery
• ¼ tsp Green cardamom powder
• Ghee or coconut oil for greasing the palms + 1 tsp.
• ¼ cup Water

Method:

1. Add jaggery and water to a pan and melt it on a low flame. Keep aside.
   

   
2. Take another pan, Add ghee to a and heat it. Add the coconuts and fry evenly for 2 to 3 minutes.
   

   
3. Pass the jaggery syrup through a filter to discard impuritiesAdd cardamom powder and mix well.
   

   
4. Cook till the moisture evaporates and you begin to see strings in the mixture. This could take about 3 to 4 minutes after you add the jaggery syrup. Please mind that the cook time also depends on the kind of pan used. so judge accordingly and switch off the flame.
   

   
5. Cool the mixture.Grease your palms and take small portions of the mix and make balls.These keep good for about a week.
   

   

Dates ladoo

Ingredients:

• 20 dates large , pitted
• ¼ cup nuts mixed (almonds, cashews and pistachios)

Method:

Dry roast nuts for few minutes if on stove top, set them aside to cool.

To the same pan, add dates and heat them till turn soft.

Blend the dates in a blender. Set the blended dates aside. Add nuts to the blender and pulse them coarsely or chop them.

Mix dates and nuts well. or Together blend them in the blender.

Take small portions and roll them to balls.

Badam ladoo

Ingredients:

• 1 cup almonds 
• 1 cup dried coconut 
• 1 cup jaggery 
• 4 to 5 green cardamoms 

Method:

1. Dry roast almonds on a medium heat until you get an aroma. Set them aside to cool.
   

   
2. Dry roast cardamoms and coconut till you get a good aroma. This takes hardly 2 mins. Do not burn . Set this aside to cool.
   

   
3. Powder almonds, cardamoms and coconut in a blender.
   

   
4. Add jaggery to the powdered almond and coconut powder.
   

   
5. Run the mixer till the mixture becomes warm. It looks oily at this stage.Take small portions of this warm mix and roll them to balls. If the mix cools up, it will be difficult to roll them, so run the mixer again to warm up and then repeat.
   

   

   
   

Ragi Ladoo

Ingredients:

• 1 cups ragi flour
• ¼ to ½ cup sesame seeds 
• ¼ cup peanuts
• 4 green cardamoms
• 150 grams of jaggery 
• 1 ½ to 2 tbsp. Ghee

Method:

1. Heat 1 tbsp. Ghee and fry the flour till you get a nice aroma of ragi. Set this aside to cool
   
2. Dry roast peanuts, cool, remove the skin.
   
3. Dry roast sesame seeds, cool. Set aside ½ tbsp. of seeds aside 
   
4. Powder together peanuts, sesame seeds, coconut and cardamoms. You can even powder each of these separately if doing in large quantity.Grate or powder jaggery or sugar.In a large bowl mix the blended powder, jaggery, flour and sesame seeds that were set aside. Or you can just add the flour and jaggery to the blender if it fits.Blend for about 1 to 2 minutes for the oil to ooze out from the mix. 
   
5. Make balls while the mix is still warm. If needed add melted warm ghee and make balls
   

Sabudana kheer

Ingredients:

• ¼ cup sabudana

• 2 tbsp. sugar or jaggery (refer notes)

• 1 cup water

• 1 cup milk (use more if needed)

• Generous pinch of cardamom powder/ elaichi powder

• Cashew nuts as needed

• 1 tsp ghee

• 
  

Method:

1. Wash and soak sago for about 15 minutes. Add 1 cup water to the pot and cook till completely done. It should turn soft. To check bite a grain and check, you should not have a hard feel.
   
2. Pour milk to the pot and cook allowing it to thicken .
   
3. Add elaichi powder and stir.
   
4. Add sugar or jaggery syrup. Stir and switch off.
   
5. Garnish with  nuts.