SWEETS

SWEETENED RICE

My daughter is born with a sweet tooth and she always craves for sweets, choclates and bakery stuff.
One day she was very demanding for something mitha and here i went into the kitchen and made this wholesome sweetened food for her to enjoy!!!

She simply loves it!!!

INGREDIENTS:                                 
                                                    
Golden Sela Rice- 2 cups                   Preparation Time : 20 minutes     

Milk- 1/2 litre                                      Serves:4

Sugar-2 cups

Elaichi-4 nos

Grated coconut- 1/2 cup

Dry fruits (Kismish,Almonds,Kaju)-1/2 cup

PROCEDURE:

1.      Soak the rice in water for 1/2 an hour.
2.      In a heavy bottomed pressure pan reduce the milk to half the content.
3.      Add the crushed elaichi to the reduced milk followed by the rice.
4.      Mix in the grated coconut and the dry fruits.
5.      Add little bit of water just enough to pressure cook the rice along with the milk.
6.      After the whistle, turn the burner on low flame and cook for 5 minutes.
7.      Turn off the burner and let the pressure go away in a slow pace.
8.      Keep it in the refrigerator to cool down and garnish with dry fruits
9.   Your yummy yummy sweetened rice is ready to be served.

Tip: This particular rice is cream in color but you can add Kesar strands dissolved in milk into the sweetened rice to get yellowish color rice.


                     
                                BENGAL GRAM PUDDING (CHANNE KI DAL KA HALWA)

This pudding is used as an offering to  deity's during the festival season.

The sacredness of this preparation is its simplicity and  good taste which will leave a marked impression of divines and purity rather than just richness.Tried and made this pudding as an offering to Lord Ganesha myself on the occasion of Ganesh Chathurthi

INGREDIENTS
Overnight soaked Bengal Gram ( Channe ki dal)- 1 cup
Milk- 2 cups
Sugar- 1 cup
Cardamoms( Elaichi)- 2 nos
Dry grated coconut- 1/2 cup
Clarified Butter ( Ghee)- 2 tbsp
METHOD:

1. Put the required amount of milk in a pressure pan along with the crushed cardamoms and reduce it to half its content on medium flame.
2. Now add the over  night soaked bengal gram to the reduced milk.
3. Now add some water so that the water and milk level is just above the bengal gram.
4. Pressure cook the lentils for 10 to 15 minutes on low flame.
5. Let the stem release on its own pace.
6. Open the cooker and see that the lentils are soft and get mashed easily.
7. If excess of water is present heat the lentils till the water gets vanished.
8. Now add the sugar to it and heat it. The sugar will also release water so continue heating till water evaporates.
9. Now add the dry grated coconut and mix well followed by adding clarified butter to it.
10. Can be served as pudding or can be converted to small balls (ladoos) for offerings.