Milk Rich Rava Halwa (Semolina Halwa)

This is a delicious Suji Halwa from the North and is made on religious occasions. It is a high calorie dish. Try this and enjoy this sinful treat.

INGREDIENTS

• 2 cups Milk
• ½  cup Sugar
• ¼ – ½ cup Ghee
• ¼ cup Rava

METHOD

• Mix all the ingredients (except ghee) without any lumps
• Heat ghee in a thick bottomed Kadai and pour the milk – sugar – rava mixture to the kadai and keep it on medium flame.
• Stir continuously till it become thick and leaves the sides of the vessel.
• Remove and put it in a greased bowl. The taste resembles to milk khoya. If you desire, you can add ghee roasted almond sliced.

Orange Halwa

Traditionally halwas are loaded with ghee and sugar,but this one is low in calories and high in taste and vitamins. Very delicious and easy dessert.

INGREDIENTS

• orange juice from 6 oranges (2 cups)
• 5 tbsp corn flour mix with little amount of water
• 7 tbsp sugar  (adjust as per the sweetness of oranges) or honey 4 tablespoon
• 1tbsp ghee
• 1 teaspoon cinnamon powder

METHOD

• Squeeze and strain the the juice. Keep aside
• Heat ghee in a pan ,pour the strained juice in it on medium heat .
• Add the sugar. Keep stirring.
• Add cinnamon powder.( if you are adding honey add now)
• Mix the corn flour with water and keep asidWhen the juice mixture boil add the corn flour mix to the boiling juice.
• Keep stirring to thicken and till it starts to leave the sides of the pan.
• Spread the halwa evenly onto a greased plate and let it set for an hour or so. Make pieces as needed and serve!

Tendercoconut pudding (Karikku/ Elaneer Pudding)

Its an Authentic Kerala Dessert…The tender coconut gives the pudding a very special taste. Once you taste this pudding, you’ll embrace the taste forever…

INGREDIENTS

•  2 nos tender Coconut (Water and Pulp) 
•  5 tsp Gelatin 
• 1 cup Water 
• 1 tin Condensed Milk 
• ½ tsp Vanilla Essence
•  1 1/2cup Milk 
• Sugar if needed

 METHOD

• Blend together tender coconut water and the pulp of one of the coconuts in a blender and set it aside. 
• Cut the flesh of the other tender coconut into small pieces and keep aside. Heat water  until it reaches a rolling bowl.

•  Remove from the heat, while stirring the water with a whisk, sprinkle the gelatin and stir briskly in order not to have any lumps and keep it aside. 
• In a pan heat milk and condensed milk; stir well. Add sugar , if using and stir till sugar is completely dissolved.
•  Add gelatin mixture to milk-sugar mixture.
•  Transfer to a dish and add the blended coconut pulp and stir well.
• Add the thin scrapings of the tender coconut flesh to this mixture. 
• Pour into dessert bowls or cups and allow to cool down and then place in the refrigerator for at least 2-4 hours.
• Keep first 1/2 hour in frezzer and then to refrigerator (upper cabin) so that the pudding will set very fast.
•  If you don’t have gelatine and replace with 10 grms china grass