Badam Halwa Recipe

 Badam Halwa Recipe/ Almond halwa recipe:

Badam halwa/Almond halwa

Badam Halwa: A Rich and Decadent Indian Dessert

Badam Halwa is a popular Indian dessert that is made with ground almonds, milk, sugar, and spices. It is a rich and creamy confection that is often served during special occasions and festivals.

Starting the New Year on a sweet note is a tradition followed by many. And what better way to celebrate than with a delicious and nutritious dessert like Badam Halwa or Almond Powder Halwa? 

Origin:

Badam Halwa or Almond Powder Halwa has its roots in the Mughal era. It is believed that this dessert was first prepared by the royal chefs for the Mughal emperors. The use of almonds in this dessert was not only for its rich flavor but also for its medicinal properties. Almonds were known to be a source of strength and energy, making them a popular ingredient in traditional Indian medicine.

This dessert is not only delicious but also has several health benefits due to the high content of almonds. In this article, we will discuss the ingredients, step-by-step instructions, and nutritional benefits of Badam Halwa.

Ingredients:

1. Almonds (Badam) - 1 cup

2. Whole Milk - 4 cups

3. Heavy Cream - 2 cups

4. Sugar - 1 cup

5. Cardamom Powder - 1/2 tsp (optional)

6. Saffron Strands - 1/4 tsp (optional)

7. Ghee - 2 tbsp

8. Pistachios and Almonds for garnishing

Instructions:

Step 1: Blanching and Grinding Almonds

The first step in making Badam Halwa is to blanch the almonds in hot water for 5 minutes. This helps to remove the skin from the almonds easily. After blanching, drain the water and pat dry the almonds using a clean towel. Grind the almonds into a fine paste using a little bit of milk. Keep aside.

Step 2: Cooking the Halwa

In a heavy bottomed pan, heat the ghee over medium flame. Add the ground almond paste and sauté for 2-3 minutes until it turns light brown in color. This process helps to enhance the flavor and aroma of the almond paste. Add the whole milk and heavy cream to the pan. Stir well to combine. Cook over medium flame, stirring occasionally, until the mixture thickens and reduces to half its original volume. This will take around 45-60 minutes. During this process, make sure to scrape the bottom of the pan to prevent burning of the milk mixture.

Step 3: Adding Sugar and Spices

Add sugar and cardamom powder to the pan. Stir well until the sugar dissolves completely. Cook for another 10-15 minutes or until the halwa thickens further and leaves the sides of the pan. Add saffron strands and mix well. Cook for another 2-3 minutes or until the halwa reaches your desired consistency. Switch off the flame. Pour the halwa into a serving plate and cut them in desired shape. Garnish with pistachios and almonds. Serve hot or warm. Enjoy your delicious Badam Halwa!

Nutritional Benefits:

Badam Halwa is not only delicious but also has several health benefits due to the high content of almonds. Almonds are rich in protein, fiber, healthy fats, vitamin E, magnesium, and potassium. They are also known to lower cholesterol levels, reduce inflammation, and promote healthy bones due to their high calcium content. The use of whole milk in this recipe provides essential nutrients like calcium, vitamin D, and protein that are essential for bone health and muscle growth. The use of sugar in moderation is also beneficial as it provides quick energy during workouts or long runs due to its high carbohydrate content. However, it is recommended to consume this dessert in moderation as it is high in calories due to the use of heavy cream and sugar in large quantities.

Enjoy making Badam Halwa at home!

Tags:

# Dessert Recipes

# Indian Desserts

# Badam Halwa

# Almond Halwa

# Newyear sweets

 #Diwali Sweets

# Festive Desserts

#Winter Warmers

#Traditional Indian Cooking

# Easy Halwa Recipes

#Badam Ka Halwa

# Almond Paste Halwa

#Badam Milk Halwa

# Almond and Milk Halwa

 

Eggless cake recipe

 Indulge in Delightful Eggless Cake: A Recipe Worth Trying!

Egg less cake

 Looking for a tantalizing eggless cake recipe that's perfect for those following a vegetarian, vegan, or allergy-friendly diet? Look no further! Our moist and flavorful eggless cake is made with simple ingredients and an easy-to-follow method. With no eggs required, this cake is a must-try for anyone looking to satisfy their sweet tooth. Try it now and treat your taste buds!

Eggless cakes are a wonderful option for those who follow a vegetarian or vegan diet, or for those who have allergies to eggs. These cakes are just as delicious and moist as their egg-containing counterparts. In this article, we will share a scrumptious eggless cake recipe that is sure to satisfy your sweet tooth. We will also include the necessary ingredients and method, so you can whip up a delectable cake in no time. Let's dive in!

Eggless cakes have gained immense popularity over the years, thanks to their ability to cater to various dietary restrictions and allergies. Our eggless cake recipe is not only incredibly easy to make but also delivers a moist and flavor-packed experience. Perfect for any occasion, this cake will leave your guests craving for more. So, grab your apron and let's get started!

Ingredients:

1. 2 cups of all-purpose flour

2. 1 cup of granulated sugar

3. 1 teaspoon of baking soda

4. 1/4 teaspoon of salt

5. 1/2 cup of vegetable oil

6. 1 cup of milk (can be substituted with almond milk for a vegan option)

7. 2 teaspoons of vanilla extract

8. 2 tablespoons of white vinegar or lemon juice

Method:

1. Preheat your oven to 180°C (350°F). Grease and flour a cake pan of your choice (round or square).

2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Mix well until all the dry ingredients are fully incorporated.

3. In a separate bowl, whisk together the vegetable oil, milk, and vanilla extract until well combined.

4. Slowly pour the wet ingredients into the dry mixture. Mix gently until the batter is smooth and no lumps remain. Be careful not to overmix as it may result in a denser cake.

5. Add the white vinegar or lemon juice to the batter and give it a quick mix. This ingredient will act as the leavening agent and help the cake rise.

6. Pour the batter into the prepared cake pan and spread it evenly using a spatula.

7. Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before frosting or slicing.

There you have it! A delectable eggless cake recipe that promises to satisfy your cravings. With simple ingredients and an easy-to-follow method, this cake is a must-try for everyone. Whether you follow a vegetarian, vegan, or allergy-friendly diet, this eggless cake will bring joy to your taste buds. So, don't hesitate to bake this moist and flavorful cake for your next celebration or for a sweet treat any time. Happy baking!

Tags:

1. #egglesscake

2. #vegetarianbaking

3. #vegancake

4. #allergyfriendly

5. #eggfreebaking

6. #dessertrecipes

7. #homemadebaking

8. #cakesofinstagram

9. #bakingfromscratch

10. #deliciousdesserts

Malpua recipe

Malpua Recipe: A Sweet Delight from Indian Cuisine

How to make traditional malpua recipe?

Home made malpua recipe

Malpua is a popular sweet dish that hails from Indian cuisine. It is a deep-fried pancake-like dessert that is usually prepared during festivals and special occasions. Malpua is known for its rich texture and sweet taste, making it a delightful treat for anyone with a sweet tooth.  It is an Indian sweet dessert, originate from west Bengal. Now it became popular all over India. 

We can make Mapua with less  ingredients. 

we will be exploring the steps to make this delectable dish at home.

Ingredients:

1.1 cup all-purpose flour

2. Half (½) cup semolina (optional, for added texture)

3.1 cup milk

4. Half(½ )cup mashed ripe bananas (optional, for a fruity twist)

5.Half(½ )cup grated coconut (optional, for a tropical flavor)

5.Half(½ )cup sugar

6.A pinch of cardamom powder

7.A pinch of saffron strands

8.Ghee or oil, for frying

Instructions:

1. In a large bowl, combine the all-purpose flour, semolina (if using), mashed bananas (if using), grated coconut (if using), sugar, cardamom powder, and saffron strands. Mix well to combine all the ingredients.

2.Gradually pour in the milk and whisk the mixture until you achieve a smooth batter-like consistency. Ensure that there are no lumps in the batter.

3. Cover the bowl with a cloth and let the batter rest for about 30 minutes to one hour. This resting period helps in enhancing the flavor and texture of the malpua.

4. In a deep frying pan or kadhai, heat ghee or oil for frying. The quantity of ghee or oil should be sufficient to deep fry the malpuas.

5. Once the ghee is hot, take a ladleful of the batter and pour it into the hot ghee. You can make small to medium-sized malpuas, depending on your preference.

6. Cook the malpua on medium heat until it turns golden brown on both sides. Flip the malpua using a spatula to ensure even cooking.

7. Once cooked, remove the malpua from the ghee and drain the excess oil by placing it on a paper towel. Repeat the process with the remaining batter.

8. Serve the malpuas hot or at room temperature. You can garnish them with some chopped nuts, a drizzle of honey or syrup, or a sprinkle of powdered sugar for added sweetness.

Malpuas can be enjoyed on their own, or you can serve them with a dollop of whipped cream, rabri (sweetened condensed milk), or some fresh fruits. These golden-brown pancakes are incredibly delectable and are sure to satisfy your sweet cravings.

Malpua is a delightful sweet dish that is cherished by people of all ages. Its rich texture, combined with the aromatic flavors of cardamom and saffron, make it a perfect dessert for any festive occasion or a treat for yourself. With its relatively simple recipe, you can easily recreate this heavenly Indian dessert at home and relish its delectable taste. So, gather the ingredients, follow the steps, and enjoy the sweet indulgence of homemade malpuas as a delightful dessert or snack!

Tags:

 #malpua #indiansweets #indiandesserts #traditionalmalpua #malpuarecipe #howtomakemalpua #malpuabatter #malpuasyrup #malpuafritters #dessertrecipes #indianfood  

Bobbatlu recipe/ Puran poli recipe

 

How to make Bobbatlu recipe | Puran poli recipe 

Puran poli/Holige/Obbattu/Bobbattu is an Indian sweet flatbread that originates from South India. 

In Andhra pradesh , the dish is called as bobbattu .In telangana state the sweet dish is known as bhakshyam.It is known as puran poli in maharashtra, holige in Karnataka, obbattu in Odissa.

 

How to make bhkshyaalu | How to make Bobbatlu recipe |  How to make Puran poli recipe | | Bobbatlu, Obbattu, dishes or Pooran are some of the names that call this sweet in different places. This sweet is usually made during festivals like Ugadi, Sankranti, Dussehra etc. There is no rule to do it only during festivals .You can make it whenever you want. These bobbatlu recipes are made in many different ways. Senagapappu, Pesarappu and Bombay Ravva can be made in different varieties. For sweetness can use jaggery or sugar. Here's how to make bobbatlu with senagpappu, jaggery and ghee. Let's see how to make these bobbatlu very tasty and soft.

 

INGREDIENTS :

 

Senaga pappu ( besan) - 1 cup 

 

Wheat flour or maida - 2 cups 

Water as required

 A pinch of salt

 

 1/2 cup Grated jaggery

 

 1 cup Oil

 

 2 tbsp Ghee

 

2 tsps elaichi powder

 

 How to make bobbatlu;

 

    First add a pinch of salt to the wheat flour and mix like chapati dough and soak for half an hour. Rinse the lentils  ( senagapappu) and soak for an hour. Next: Drain the water. Cook the lentils lightly. Grind until cool.  Mash the dal and cook it on the low flame then slowly add cardamom powder and grated jaggery  Mix everything until it combines together. Now your stuffing is ready, just keep it aside to cool down completely.Take this mixture in a pan and keep it in ghee by hand. Make the dough into small lumps and roll it like a puri by hand.. Now take some flour and dust it on top of the roti and start flatting it gently. Repeat the step with all other rotis. In the middle of the puri should be kept the top made of senagpappu and jaggery mixture and cover the edges completely..Repeat the step with all other rotis.

  Flatten by by hand and let it come out like Puri. The whole thing should be prepared and kept like this. Heat a pan and fry it on both sides with ghee or oil . Apply some ghee on the top of the bobbattu and serve hot.

 Nutrition facts :

 

Serving size - 1 piece

 

Calories -120

 

Fat -  12 grams

 

Protien - 3 grams

 

Carbs -  18 grams

 

 

 

 

 

Semya Kheer recipe /Semya Payasam

            

Vermicelly kheer /Semya payasam

     Seviyan kheer / Semya (vermicelli kheer ) payasam or semya pudding  is a delicious popular dessert which is easy to prepare. This vermicelli dessert can be prepared for any occasion or festival. Kheer or payasam is made of roasted vermicelli, milk , sugar infused with aromatic cardamom flavor. Raisins and cashewnuts enhance the flavor of the sweet dessert. This semya payasam can be prepared within 10 minutes at home. You can prepare this semya kheer with jaggery also. But this time I have prepared this kheer with sugar.


Ingredients:

• Vermicelli ( roasted) - 1 cup
• Milk - 1 cup
• A handful of cashewnuts
• A handful of kissmiss
• Ghee - 2 tsps 

Method

1. Boil the milk in a vessel.
2. Heat ghee in a pan. Fry cashewnuts till golden brown and keep aside.
3. In the same pan roast kissmiss  to golden brown and set aside.
4. Roast the vermicelli in the same pan .
5. Add vermicelli to milk and boil until vermicelli turns soft.
6. Now add cardamom powder, sugar , cashewnuts, kiss miss to the boiled milk and allow to cook in low flame for 4 or 5 minutes.
7. Cook until milk mixture turns thicker.
8. Serve hot or cold.

                                           

Coconut Laddoo - Kobbari Laddoo

Coconut Laddoo Recipe | How to make cococnut laddoo | Kobbari Laddoo recipe

 Coconut laddoo recipe / kobbari laddoo with jaggery is a delicious Indian sweet prepared with fresh  grated coconut , ghee and jaggery. This is a south Indian dessert recipe that is very easy to prepare at home and satisfy your sweet tooth.I am sure your family members would be liking this sweet recipe . This laddoo offered as 'prasadam' in temples also.

        How to prepare Coconut laddoo /kobbari laddoo with jaggery?

Ingredients :

• Fresh coconut - 1 cup
• Jaggery - 1 cup
• Ghee - 1 tbsp
• Water -1and 1/2 cups
• Elaichi  ( cardmum powder ) - 1 tsp

Method: 

1. Take a vessel and pour 2 glasses of water and boil. Then add the jaggery to the boiled water keep stirring until the jaggery  dissolves in the water.   
2. In a pan add one table spoon of ghee and add grated coconut and saute for a few minutes till we get fine aroma and golden brown colour.
3.  Now pour the jaggery syrup,  to the fried coconut and  stir fry in low flame.
4. Add some cardmum powder and mix well.
5. Give a stir and cook for 4 or 5 minutes .The mixture becomes thick.
6. Transfer the mixture into a plate.
7. When the mixture is  warm , apply ghee to the hands and make a perfect shape of laddoo.
8. Now the tasty coconut jaggery laddo is ready to eat.

   Coconut laddoo with jaggery/kobbari laddoo

7 Delicious and Easy Sweets Recipes / Sweets Recipes for Kids

                     7 Delicious and Easy Sweets Recipes for kids         

 1 Kaju barfi | Kaju kathli

Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.

In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

2.  Gulabjamun


Cooking directions:

1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.

2. Apply oil/ghee on both palms.Shape the dough into small balls.

3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.

4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.

SUGAR SYRUP:
Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.

3.  Rasagulla

1. Boil 1 litre milk in a pan. 
2. When it starts to boil, add  lime juice for curdling
3. Slowly, the milk will start to curdle and split.
4.  Strain the water and gather the  chenna(paneer) in a cotton cloth.
5. Tie the ends and hang it at a height and allow to drain completely.Leave it for half an hour
6. Take the chenna (paneer0 ina plate and make small balls.
7. To prepare sugar sirup,bring to boil the sugar and water for 5 minutes and add cardamum powder to it
8. Drop the balls carefully in the sugar syrup and soak them for 10 minutes.
9. Place it in refrigerator and seve chilled.

4. Badusha / Balushahi

Ingredients for Badusha sweet :

• maida -1/2 kg
• butter -150gms
• water -as required
• curd -1 cup
• salt -1/2 tsp
• sugar-200 grams
• elaichi powder - 1 tsp (optional)
• lemon juice -1 tsp
• a pinch of cooking soda

Preparation

        Mix the maida,salt,cooking soda ,butter and curd with a little water in a bowl.Let it marinate for an hour.Now take a small portion of dough  and make it as a semi flattened ball.Make a small dent in the middle. In another pan ,heat the water,after that pour the sugar and boil till string type consistency.Switch off the stove  and add lemon juice and elaichi powder to it. Heat the oil in a pan , fry the badushas in a low flame.Let them turn it to golden brown colour.Absorb them in a tissue paper.Then dip them in the sugar sirup for 10 minutes and remove them.Let them dry for an hour.

5. Ravva Laddoo


Ingredients ;

• bombay ravva(suji ravva)- 1 cup
• sugar - 1/2 cup
• ghee - 1tbsp
• milk -3 tbsp
• cashenuts
• kissmiss
• Elaichi - 3

Preparation:
        First heat the pan  and dry roast ravva in a slow flame ,stir constantly.In anoother pan fry cashenuts and kissmiss separately in ghee until they turn in golden colour.Mix the fried bombay ravva with milk and sugar along with elaichi powder.Make them round balls like laddus and decorate with cashenuts and kissmiss.
                             

6.Sago kheer

Sago or Sabbudana kheer is a delicious n traditional dessert flavored with  Elachi (Cardamom) .

Ingredients :

Small sized pearl sago -1/2 cup
Milk -1/2 liter
Sugar -2 tbsp
Cardmom powder -1 tsp

Method :

Soak the pearl sago for 2 hours.Bring to boil the milk.and add the  soaked sago. Then add sugar and cardamom powder and stir well  Garnish with few raisins and fried cashew nuts and serve hot or put it in the refrigerator and serve chilled.

7.Rava kesari

I have made this Rava kesari  (Rava sweet or prasadam) for the  festive occasion  in my home.This south Indian sweet recipe is  very easy to prepare and tastes  so soft .It is advisable to  use milk than water to make this recipe more delicious.
     
Ingredients :

• Bombay rava /Suji rava - 1 cup 
• Sugar -3/4 cup
• Milk or water -2 cups
• Ghee -1 or 2 tbsps
• Cashew nuts 
• Raisins / kismis
•  Elachi /Cardamom powder -1 tsp

Preparation :

Heat a Kadai /Pan  on a low flame and  add some ghee ,when it melts fry the cashew nuts and raisins separately and keep aside.Take another pan and pour the water or milk and let it boil.Then add the sugar and let it dissolve in the milk in  low flame.Add the suji rava slowly and stir constantly .Add cardamom powder and remaining ghee and keep  on stirring  until the  mixture starts thickening and starts to leave the edge of the kadai or pan.Let it cool for some time and make lemon sized balls and decorate with cashew nuts and raisins. I am against to use  any  harm ful food colors....so this recipe looks in its actual form.

Kaju Burfi - Kaju katli recipe

Kaju burfi / Kaju kathli sweet recipe

How to make Kaju burfi/ Kaju katli sweet recipe
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

Gulabjamun

Have a blast  on Diwali with these gulabjamoons.

Cooking directions:

1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.

2. Apply oil/ghee on both palms.Shape the dough into small balls.

3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.

4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.

SUGAR SYRUP:

Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.

Gulab jamoon sweet

Rasagulla

Rasagulla is a bengali traditional sweet which is made of fresh paneer.

Ingredients:

• Milk - 1 litre
• lemon juice - 2 tsp
• sugar -1 cup
• water -2 cups
• elaichi powder(cardamum powder0- 1tsp

Preparation

1. Boil 1 litre milk in a pan. 
2. When it starts to boil, add  lime juice for curdling
3. Slowly, the milk will start to curdle and split.
4.  Strain the water and gather the  chenna(paneer) in a cotton cloth.
5. Tie the ends and hang it at a height and allow to drain completely.Leave it for half an hour
6. Take the chenna (paneer0 ina plate and make small balls.
7. To prepare sugar sirup,bring to boil the sugar and water for 5 minutes and add cardamum powder to it
8. Drop the balls carefully in the sugar syrup and soak them for 10 minutes.
9. Place it in refrigerator and seve chilled.

.

Rasagulla sweet

Badusha Sweet Recipe | Balushahi Recipe

Ingredients for Badusha sweet :

• maida -1/2 kg
• butter -150gms
• water -as required
• curd -1 cup
• salt -1/2 tsp
• sugar-200 grams
• elaichi powder - 1 tsp (optional)
• lemon juice -1 tsp
• a pinch of cooking soda

Preparation

        Mix the maida,salt,cooking soda ,butter and curd with a little water in a bowl.Let it marinate for an hour.Now take a small portion of dough  and make it as a semi flattened ball.Make a small dent in the middle. In another pan ,heat the water,after that pour the sugar and boil till string type consistency.Switch off the stove  and add lemon juice and elaichi powder to it. Heat the oil in a pan , fry the badushas in a low flame.Let them turn it to golden brown colour.Absorb them in a tissue paper.Then dip them in the sugar sirup for 10 minutes and remove them.Let them dry for an hour.

                                    

                                                       

Badusha sweet

Ravva laddu

Ingredients ;

• bombay ravva(suji ravva)- 1 cup
• sugar - 1/2 cup
• ghee - 1tbsp
• milk -3 tbsp
• cashenuts
• kissmiss
• Elaichi - 3

Preparation:

        First heat the pan  and dry roast ravva in a slow flame ,stir constantly.In anoother pan fry cashenuts and kissmiss separately in ghee until they turn in golden colour.Mix the fried bombay ravva with milk and sugar along with elaichi powder.Make them round balls like laddus and decorate with cashenuts and kissmiss.
                             


                           

Ravva laddu sweet recipe

Sago kheer

Sago or Sabbudana kheer is a delicious n traditional dessert flavored with  Elachi (Cardamom) .

Ingredients :

Small sized pearl sago -1/2 cup
Milk -1/2 liter
Sugar -2 tbsp
Cardmom powder -1 tsp

Method :

Soak the pearl sago for 2 hours.Bring to boil the milk.and add the  soaked sago. Then add sugar and cardamom powder and stir well  Garnish with few raisins and fried cashew nuts and serve hot or put it in the refrigerator and serve chilled.

                               

                             
                                        

Rava kesari

I have made this Rava kesari  (Rava sweet or prasadam) for the  festive occasion  in my home.This south Indian sweet recipe is  very easy to prepare and tastes  so soft .It is advisable to  use milk than water to make this recipe more delicious.
        
Ingredients :

• Bombay rava /Suji rava - 1 cup 
• Sugar -3/4 cup
• Milk or water -2 cups
• Ghee -1 or 2 tbsps
• Cashew nuts 
• Raisins / kismis
•  Elachi /Cardamom powder -1 tsp

Preparation :

Heat a Kadai /Pan  on a low flame and  add some ghee ,when it melts fry the cashew nuts and raisins separately and keep aside.Take another pan and pour the water or milk and let it boil.Then add the sugar and let it dissolve in the milk in  low flame.Add the suji rava slowly and stir constantly .Add cardamom powder and remaining ghee and keep  on stirring  until the  mixture starts thickening and starts to leave the edge of the kadai or pan.Let it cool for some time and make lemon sized balls and decorate with cashew nuts and raisins. I am against to use  any  harm ful food colors....so this recipe looks in its actual form.