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    January 16th, 2011MammuDesserts, Indian Sweets

    Freshly harvested rice which is also the first rice of the year is used to cook Payasam, which gives extra softness to the rice when cooked. You can also use regular rice by soaking it in water for few hours. Spilling over some milk while the milk boils, make a good start for the year indicating wealth and joy will be spilled over through out the year.

    Preparation Time: 20 Minutes
    Servings: 4

    1. Rice – 1 cup
    2. Jaggery/Bellam – 1 1/2 cup
    3. Chana dal – 2 Tablespoons
    4. Milk – 2 Cups
    5. Cardamoms – 4, Separate the seeds and finely crush.
    6. Cashews and Raisins – 2 Tablespoons each, fried in ghee.

    Cooking Procedure:

    1. Wash and soak rice in water for 1-2 hours.

    2. Add 2 cups of water to 2 cups of milk and bring it to boil under medium heat. Drain any excess water from rice and add it boiling milk. Add the soaked chana dal. Close the lid and keep checking until the rice is fully cooked.

    3. Reduce heat to low flame and add the crushed jaggery to the cooked rice. Close the lid and let the jaggery melt in the rice and cook for 10 more minutes. Keep mixing in between so that rice won’t stick in the bottom. Add the cardamom powder, cashews, raisins and turn off heat.

    Serve hot with ghee and plain dal.

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    August 22nd, 2010MammuDesserts, Indian Sweets


    1. Sooji/Semolina/Upma rava (coarse) Р1 cup
    2. Sugar – 1 1/4 cup (Add little more if you like more sweet)
    3. Ghee – 1/2 cup
    4. Chopped almonds, cashews – 1 tablespoon each
    5. Raisins – 1 tablespoon
    6. Cardamoms – 4, Powdered
    7. Saffron/Orange food color – A Pinch

    Cooking Procedure

    1. In a wide pan, heat about 2 tablespoons of ghee. Simmer heat, roast cashews, almonds, raisins. Transfer to a plate. In the same pan, add another 1 tablespoon of oil, let it heat, add sooji, roast by turning it over and over under medium heat till the aroma comes out. Transfer roasted sooji to a bowl and keep aside.

    2. In the same pan add sugar to 2 1/2 cups of water, stir and bring it to boil. Add cardamom powder, saffron/color to the water and stir. Simmer heat, slowly add sooji and keep stirring thoroughly while the sooji is added to make sure there are no lumps formed. Once you add all the sooji, add remaining ghee, stir continuously until the ghee is fully incorporated (takes about 10-15 minutes). Turn off heat.

    3. Add roasted nuts, raisins to the Halwa. This can be served cold or hot.

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    August 1st, 2010MammuDesserts, Indian Sweets

    Cooking Time: 1 Hour

    Servings: Makes 18-20 kajas


    1. All purpose flour/Maida – 3 cups (standard rice cooker cups)
    2. Baking Powder – 1 teaspoon (or use a pinch of baking soda)
    3. oil – 6 tablespoons, to make dough
    4. Oil – To deep fry

    For sugar syrup:

    1. Sugar – 1 1/2 cup
    2. water- 3/4 cup
    3. Lemon Juice – 1/2 teaspoon

    Cooking Procedure

    1. Prepare the sugar syrup: Dissolve the sugar, lemon juice in water, and boil it under medium heat for about 15-20 minutes to make a light syrup. Keep stirring and checking in between. Make sure the syrup is not too thick, or else it will form crystals. It should be little thicker than gulab jamun consistency. (took me 20 minutes under medium heat). Keep it aside.

    2. Add the all purpose flour, baking powder to a bowl and mix thoroughly with oil. Knead well by adding little bit of water until you get roti/chapati dough consistency. Leave it for 15 minutes.

    3. Spread some flour on a flat surface and make the dough to a square shape chapati/roti until its very thin. Sprinkle some more dough on top, cut uneven edges and roll it over firmly like a tube. Wet the edges of the roll to stick together.

    4. Cut the roll horizontally, into 1 inch pieces. Now take each piece, give it a mild press with the roti stick one more time. Heat the oil, and deep fry under medium heat. Do not fry under high heat, or else kajas will won’t cook inside the layers. Dip them instantly in the sugar syrup, soak for about 30 minutess and drain.