Method
Combine all the ingredients except the nuts in
a large microwaveable dish.
Heat on high heat in the microwave in repeats
of 2 minutes till the mixture feels thick
to the touch.
Depending on your microwave, this can take
anywhere between 6 to 10 minutes.
The mixture will rise as it heats and you
have to be careful not to let it burn or
overflow out of the dish.
Take a nonstick pan and grease it with some
ghee.
Spread a thick layer (about 1 1/2″) of this
mixture on it.
Immediately sprinkle the nuts evenly on the
mixture.
Let cool for about 1-2 hrs.
Cut into diamond shape or square pieces.
These can be refrigerated in an airtight
container for months.

Preparation : 5 minutes (exc. setting time)
Cooking: 6-10 minutes

Method
Cook the carrots in the milk in an open pan(low flame),
with constant stirring.
You can also put the carrots and the milk in a microwaveable
dish and cook it in the microwave on high heat for about
20 minutes.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar
to the carrots.
Heat the ghee in a frying pan, add the carrot paste and
keep on high flame until the carrot paste loses the milky
texture and becomes golden brown and the sugar is
tatally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream
on the side.

Preparation : 20 minutes
Cooking: 60-90 minutes

Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars.

Preparation : 15 -20 minutes
Cooking: 4-5 minutes

Method
If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

Preparation : 15 minutes
Cooking: 25-30 minutes (exe. setting time and baking time for the Ricotta)

Method
Take a open pan and add the rice and milk to it.
Boil the rice in the milk on a medium fire until the
rice is completely done.
This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts
and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!

Preparation : 10 minutes
Cooking: 40-45 minutes

Method:
1) Soak Almonds in water for atleast 4 hours. Peel and slice thinly. Peel Carrots and grate them. Now heat a nonstick pan, add 2 tbsp Ghee. Put grated Carrots and stir for 2-3 minutes.
2) After 2-3 minutes, add milk. Stir on medium heat. Cover pan with lid and let it cook for 10 minutes.
3) Once Mixture becomes thick, add sugar and stir well. On high heat, let the mixture become thick. Add Cardamom powder and keep stirring till the desired constancy.

:: Ingredients
Par-boiled rice – 3 cups
urud dal – 1 cup

:: Method
Rinse and soak the above ingredients in water for about 2-3 hours.Then grind in a
blender (with adding water in steps).Add salt and keep it aside (to get sour)for 12
hours.
Take idli plates and place a drop of oil in each idli mould and spread it over the
entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli
plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.Pour 2 tsp of sesame oil
while serving.
Side dish – Sambar, dosai milagai powder, and coconut chutney
While using pressure cooker for making idlis, the steam hole should not be
covered by adding the cooker weight. Steam should escape freely

:: Ingredients
Idli – broken to small pieces – 1 1/2 cup
Onions – 1/2 cup chopped
Green chillies – 3
Curry leaves – 1 sprig
Oil
Ginger – a small peice
Salt to taste
Mustard & Urud dhal – 1tsp each
Channa dhal – 1tsp

:: Method
Heat a little oil and add mustard seeds, when it pops, add urud dal, gram dal
and chopped onions, green chillies, chopped ginger, few curry leaves. When the
onions turn colourless, add the powdered idlis. If required add salt.Cook for 5 min
until they mix up well..

:: Ingredients
Rice flour 1 cup
Salt as per taste
Ghee – 1 tbsp
Jackfruit preserve(chakkavarattiyathu)** 1/2 cup
Shredded coconut 1 cup

:: Method
Boil 2 cups of water. Mix rice flour with salt and butter and then add enough
boiling water to make a soft dough similar to idiappam dough.
Heat Jaggery and coconut in a pan and to mix them well.
Take small balls(lemon size) from the dough and spread it on banana leaf and
keep a tablespoon full of jackfruit-coconut mix in the center and fold and press
the edges to seal. Steam the ada’s in a vegatable steamer or idli cooker. Serve
hot.

:: Ingredients
Urad dhal- 2 cups washed & drained
Par boiled rice- 4 cups (washed & drained)
Salt to taste
Baking Soda- 2 tsp.
Oil- 3 tsp.

:: Method
Soak urad dhal & rice separately for about 6 hours. Drain the excess water. Grind
the rice into a coarse paste by adding some water. Then grind the urad dhal
separately into a smooth paste. Mix both the ground paste together and add salt
to taste.
Cover and keep in a warm place overnight to ferment. Next day, add the baking
soda and mix well.
Grease the idli plates with little oil and pour 2 tablespoons of the idli batter in
each mould. Pour a cup of water in a pressure cooker and place the idli moulds in
it. Steam cook for 15-20 minutes. To check whether it is cooked or not, touch one
of the idlis with your finger if it comes out clean its cooked. Remove them using a
spoon.