Milk Chocolate

Ingredients: Milk - 1 litre Sugar - 350 gm Cocoa powder - 25 gm Refined flour - 15 gm Cardamom - 5 nos Ghee - 1 tsp

Method : Remove the covering of the cardamom and grind the seeds in it.  Boil 1litre milk in a vessel till it reduces to  1/2 the quantity. Sieve sugar, cocoa powder and flour together.  Add this into the milk slowly and stir continuously. Keep boiling the mixture till bubbles come on top and becomes thick. Add 1/3 of ghee and stir well. Then slowly add rest of the ghee and keep stirring.  When the mixture leaves the sides of the vessel, remove from fire.  Add cardamom powder and immediately transfer the content to a greased vessel and keep for setting. When it cools, cut into desired shapes.

Sweet kuzhi paniyaram

Ingredients:

· Para boiled rice-1tumbler
· Fenugreek seed-2tbsp
· Grated Coconut-1cup
· Jaggery-2nos
· Salt-little bit (to enhance the sweetness)
· Cardamom-4-6 no’s

Method:

· Soak Para boiled Rice, Fenugreek with sufficient water for 2 hours.
· Grind Para boiled Rice, Fenugreek in a Grinder.Making sure not to add much water.
· Grind cardamom also.
· Make a sauce of Jaggery by boiling Jaggery and a cup of water for 20 minutes.
· Mix jaggery Sauce with the batter to make it to a thin consistency (similar to dosa batter) and grated coconut, cardamom powder & salt.
· Heat the Paniyaram pan. Sprinkle some oil in the holes.
· Now pour the batter in the holes of the pan.
· When it’s done. Turn it over.
· When it`s come to dark brown remove from pan and Serve hot.

Ukkarai

Ingredients:

• Toor dhal – 100gram
• Jaggery – 150gram
• Cardamom – 5gram
• Ghee – 250gram
• Cashew – 100gram
• Coconut grated - 1 cup

 Method:

o       Soak toor dhal in water for 1 hour.

o       After that grind toor dhal coarsly in mixer

o       Heat the ghee in pan add cashews and toor dhal content, then stir that till it half cooked.

o       Powderise the jaggery and cardamom and put that in that content.

o       Add grated coconut

o       Keep on stirring till the mixture turns thick

o       Serve hot