Besan ki burfi - Recipe Artist

Ingredients:

• Besan/chickpea flour-1/2cup 
•  Grated carrot-1/2cup 
•  Milk-1/2cup 
•  Ghee 3/4cup 
•  Sugar-3/4-cup 
•  Cashew nuts and dry fruits of your choice-few

Method:

 Heat kadai/pan and roast chickpea flour till the raw smell goes and slightly changes its color. Keep it aside. In the same pan, add grated carrot and stir till it shrinks down and the raw smell goes. Take 2tsp of ghee and fry the dry fruits and keep it aside.

Mix all the above ingredients in such a way that no lumps are formed as well as sugar is dissolved completely. In a low flame, stir this burfi mixture till it thickens and leaves the side with porous texture. Transfer it to the greased tray and cut it into the desired shape.

Sweet Pongal Recipe

Ingredients:

Raw rice-1/2 cup
Moong dal-1/2 cup
Grated jaggery-2cups
Cashews and raisins Clove-2;
cardamom powder-1tsp
Ghee -1tbsp


Method:

Dry roast moong dal till it turns into golden brown in color. Wash the rice and dal thoroughly, and add 5cups of water and 2cloves and cook till mushy in pressure cooker for 4 whistles.

Take a pan and dissolve grated jaggery in 1 cup of water and bring it into boil for 3 miutes and strain it to remove if any residue .

Now mix the jaggery syrup to the cooked dal and rice and bring it to boil to become semisolid form .Add cardamom powder. Fry cashews and raisins in 1tbsp ghee till golden yellow in color and add to the pongal.

Easy to prepare and tasty, healthy Pongal is ready to serve.

Mysore Pak Recipe

MYSORE PAK is a popular south Indian sweet . Adding pure homemade ghee, equal quantity of sugar in it and fresh besan makes this rich and tasty. Ending with perfect consistency with porous texture and tricolor in one piece no doubt demands little skill and patience. Hope you all enjoy by preparing this.

INGREDIENTS :

Besan/Chickpea flour…………1cup
Sugar………….2cups
Ghee………….2cups
Water………..1/2 cup

METHOD

Divide ghee into equal part, and keep 1cup of ghee separate. Sieve and mix 1cup of Besan in 1cup of ghee without any lumps. Take 2 cups of sugar in a kadai and add 1/2cup of water and bring it to boil. Meantime keep 1cup of ghee on a flame and keep it hot till use. When sugar syrup turns into one thread consistency, pour besan+ghee mixture and keep on stirring in one direction only. Add hot ghee little by little intermittently.

Stir continuously in a medium flame without stopping till it turns into a lump, and it rises up with lots of pores in it. This is the right time to transfer to the tray which should be lesser in width and greater in height, because height of the tray helps to maintain the temperature, and it gives tri color to the mysore pak (light color in the top, dark in the middle and less at the bottom).

Cut in to desired shape within 3-4 minutes after pouring the pak into the tray. Take the pieces out from the tray only when it cools down completely. Enjoy soft, mouth melting Mysore pak with your Divine family and friends!!!!