Bombay Karachi Halwa

Kalkandu Vada

Urad dhal - 200gms ( if split white dhal is available, use it – otherwise whole urad dhal is O K)
After measuring the above, take away 1 tbsp from that & replace with raw rice.
Kalkandu ( sugarcandy, misri, kalakanda) - 200 gms
Oil - to deep fry
Wash & soak the urad dhal – rice mixture in 1 ½ cups of water in the fridge for minimum 30 mts.
In the meanwhile, powder sugarcandy fine & keep ready.
Grind the dhal as fine as possible, using very little water ( otherwise on adding sugarcandy, the batter will become watery.)
Keep the ground dhal in the fridge for 15 mts to harden.
Remove & beat in the sugarcandy powder thoroughly.
Refrigerate again for 30 mts for easy handling.
Make small vadais & deep fry initially on medium & then low fire.
Note:
By grinding in a wet grinder, it is easy to avoid water becoming excess.If you grind in mixi, be careful to add minimum water.
The vadais puff up very well, so do not fry more than 3-4 at a time.
If the oil is very hot, vadais tend to become brown & black, which should be carefully avoided.
Spread on tissue paper ( changing 2,3 times) till cold & store airtight.
This keeps well for 2,3 days.

Thirunelveli Halwa

Whole wheat       1 cup
Sugar                   1 1/2 -2 cups
ghee                     1/4 cup
Red color             2 pinch

Soak wheat for 8 hours.grind it, take milk from that.
Pour it on a heavy bottom pan, heat it add sugar,colour.
Stir continuously with the spatula, till it become thick.
When it started coming out from vessel,add ghee little by little.
Once you get halwa consistancy ,swithoff the stove.
garnish with fried cashews.

Note:
You can do the same with maida flour.

Tirattupal

400 gms condensed milk 
1 tbsp thick curd 
3 tsp ghee


Mix all the ingredients in a casserole .Micro Hi for 3 mts. Remove and stir well. Micro Hi for 3 more mts. Hot Thiratipal is ready.( Some Micro ovens may need a little more time to get the right consistency )

Pineapple Kesari

IGREDIENTS:
Chiroti rawa 1cup ( can use Bombay rawa also )
Finely chopped or minced pineapple 1 cup
Sugar 2 – 2 1/2cups (2 ½ cups if the pineapple is not sweet)
Water 2 cups
Ghee ½ cup
Cashewnuts chopped 50 gms
Kismiss 50 gms
Cardamom powder, saffron, pineapple emulsion (optional) , kesari colour 
n 1 tbsp ghee fry the chiroti rawa on a low flame till a nice aroma comes and the
Colour changes.
Remove it to a plate and cool.
Add cashew and kismiss fried in 1 tsp ghee. Cook pineapple in its own juice either in a microwave in a closed container for 5 mts or on a medium flame in the gas for 5 mtes till tender.
Heat the water and sugar together in a pan stirring continuously till sugar dissolves and the syrup becomes very slightly sticky
. First add the cooked pineapple, mix well and add the rawa completely in one stroke , stirring to prevent lump formation.
Add the colour and spices now and the ghee little by little stirring well.
If preferred ¼ tsp pineapple emulsion can be added for a very nice flavour. When the kesari leaves the sides of the pan, remove and
Serve hot.
Note:
I use 1 1/2 cup sugar for this recipe 

Mohan Dal

Fresh besan - 1 cup
Grated khoa - 1 cup
Ghee - 1 cup
Sugar - 2 1/2 cups
Finely chopped cashew - 2 tbsp
Cardamom powder - 1/2 tsp
Saffron - 1/4 tsp ( warm & powder)

Roast besan in 2 tbsp ghee on a low flame till raw smell goes.
Cool & mix with grated khoa without lumps.
In a vessel make a sugar syrup with the given sugar & 1 cup of water.
When one-string consistency is reached, remove the vessel for a minute, add the mixture, mix well without lumps & put the vessel back on fire.
Go on stirring, adding warm ghee little by little till soft ball consistency is reached.
Add spices & remove from fire.
Go on stirring till a chappathi dough consistency is reached.
Sprinkle chopped cashews in a greased plate & empty the dough on it so that the nuts will stick well to the burfi.
Cool & cut into pieces.

7 Cup Sweet

Besan - 1 cup
Coconut - 1 cup (grated fine, white & soft)
Milk - 1 cup
Ghee - 1 cup
Sugar - 3 cups
Cardamom powder - 1 tsp

Cool the boiled milk, mix all ingredients together in a heavy pan, without lumps.
Boil the mixture, stirring well till soft ball consistency is reached.
Add cardamom powder, mix well & remove.
Go on stirring to dough consistency, empty on a greased plate & cut.

Variations:

(1) - Some use maida instead of besan. Heat ghee, add maida, stir on a low fire till aroma comes & switch off the flame. Proceed as before

(2) – Instead of 1 cup coconut use ½ cup sugarless khoa + ½ cup coconut.

(3) – Add 2 tsp Badam powder – MTR Badam feast for an additional flavour.

Damrot Halwa

Ripe Yellow Pumpkin( Grated) - 3 cups
Sugar - given below
Khoa - given below
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Saffron - 1/4 tsp(warm & powder)
Ghee - 2 tbsp
Chopped nuts - 2 tbsp

Pressurecook the freshly grated pumpkin without adding water in a pan for 1 whistle.
Cool, open & squeeze & discard the water.
Measure the squeezed pumpkin by volume.
Take 1/3 of that volume, each khoa & sugar.
Mix everything & cook on a pressurepan, stirring well, till halwa consistency is reached.
This is best done in a microwave, checking every 7,8 mts whether the consistency is reached.
The whole mass will leave the vessel.
Add spices & remove.
Roast nuts in ghee & add

Ashoka halwa

A sweet of olden days, which is now becoming popular again!
moong dhal - 1 cup
wheat flour - 1 cup
sugar - 2 1/2 - 3 cups
ghee - 1 ½ cups
saffron colour - a pinch
cardamom powder - 1 tsp
chopped cashew - 2 tbsp

Soak moong dhal in plenty of water for 1 hour.
Wash well, drain, add 2 cups of water and pressure cook for 3 whistles.
After it cools, open, mash well, add sugar and boil.
In the next stove heat ghee in a kadai. .
To that add wheat flour and cashews.
Fry on a slow fire till there is a nice roasted aroma and the colour changes.
Add saffron colour mixed with 1 tsp water.
To this add greengram-sugar mixture, stirring very well.
Cook the mixture till the whole thing becomes a mass and leaves the sides the vessel.
Add cardamom powder, mix and serve hot.

Banan fritters (palam pori)

Netharan banana ripe
(kerala banana) 1
maida 1 C
sugar 2tbsp or more
salt a pinch
turmeric 2 pinch (optional)
oil fo

r deeo fry
Slice banana like we do for banana bajji.
Mix maida,sugar,salt.Add water make thich batter like bajji batter.
heat oil,Dip banana slices in batter,fry it oil.

variation:
same way we can make with other fruits and dates.