Kala Jamun with milk powder

 1.Milk powder-1cup
    All pupose flour-3tbsp
    Baking Soda-1/4 tsp
    Ghee-2 tbsp
    Milk-1/2cup
2.Sugar-1&1/2cup  
   Water-1 1/2cup  
   Crushed Cardamom seeds-5
3.Cardamom powder-1/2tsp
   Sugar-1tsp
   Green food color-a pinch
4.Refined oil/Ghee

• Mix sugar,water and crushed cardamom seeds in a pan.Bring to boil and simmer for 10 minutes.Set aside.
• In a bowl,add milk powder,all purpose flour and baking soda.Mix well.Add 2tbsp ghee and mix it with dry ingredients.
• Add milk little by little and make a softdough.
• Take one fourth portion of the dough in another bowl.Add cardamom powder ,sugar and green food color.Mix well.
• Cover and keep it aside for 25-30 minutes. 
• Divide each dough into 10 equal portions.Shape into smooth balls.
• Flatten white dough with your palm and fill it with green dough.Cover it and roll it into a cylindrical shape.
• Heat refined oil/ghee in a kadai and fry jamuns till the color becomes dark brown. 
• Add fried jamuns into the warm syrup.The balls should soak in the syrup for at least 2 hours before serving.

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Moong dal Ladoo

I have adapted this recipe from Chithra's blog -Ratatouille-Anyone can cook


Moong dal-1/2 cup
Sugar-1/2cup
Ghee-1/4 cup
Cardamom-3 

• Dry roast moong dal on medium flame till you get a nice aroma.
• Grind moong dal with sugar and cardamom into a fine powder.Sieve the flour and set aside.
• Melt ghee and add to the mixture .Make balls tightly when it is warm.
• Store in an airtight container.

Avalunda (Rice flakes Ladoo)

Rice flakes-1&1/2cup
Shredded coconut-1/2 cup
Jaggery-150gms
Water-1/4cup
Cardamom powder-1/2 tsp
Dry ginger powder-1/2 tsp

• Heat a heavy bottomed pan and dry roast rice flakes until crispy.
• In the same pan roast coconut until crispy and light golden..
• Grind coconut and rice flakes into a fine powder.
• Melt jaggery in water and cook till it thickens (one thread consistancy)
• Remove from heat and add ground rice flakes coconut flour,cardamom powder and dry ginger powder.Mix well with a wooden spoon..
•  When the mixture is touchable yet still warm ,shape into lemonsized balls.
• Store in an airtight container.

Rava / Semolina Ladoo

Rava/Semolina-1cup
Shredded Coconut-1/4 cup
Sugar-3/4 -1cup
Cardamom powder-1tsp
Milk-1/4cup
Cashewnuts & raisins-for garnishing
Ghee-1 tbsp

• Heat ghee in a pan and fry cashewnuts and raisins.
• In the same pan lightly roast the coconut for a minute until it turns slightly golden
• Add rava and fry till a nice aroma comes out of it.
• Add sugar and fry on medium heat.
• Add boiled milk and stir until it starts separate from the sides of the pan.
• Remove from heat and add cardamom powder ,fried raisins and cashew nuts.
• When the mixture is touchable yet still warm, shape into small balls of desired size.
• Store in an air tight container. 

Cashewnut Basbousa / Hareesa (Cashewnut &Semolina Cake)

Semolina (rawa)-1cup(fried) 
Powdered cashewnuts-1/2 cup 
Baking powder-1/4 tsp 
Butter (melted)-1/4 cup 
Condensed milk-1/2 tin 
Milk-1/2cup 

for the sugar syrup 
Sugar-3/4 cup 
Water-1/2cup 
Cornflour-1/2tsp 
Rosewater-1tsp 
Lemon juice-1tbsp
Cashewnuts-for garnishing

• Preheat oven to 190 degree C
• Stir sugar,cornflour and water into a small sauce pan until sugar dissolved.Bring to boil.Reduce heat and allow to boil for 5 minutes.Add lemon juice and rose water.Set aside to cool.
• Mix semolina, cashew nut powder,baking powder,melted butter,condensed milk and milk in a bowl.Keep it aside for 10-15 minutes.If the mixture is too thick ,add a little milk.
• Spread in a greased baking tray and cut into diamond shapes.Place a cashew nut in the center of each diamonds.

• Bake for 30-35 minutes or until golden.

• Pour cooled syrup over the cake.Let it cool completely. Cut into diamond shapes and serve.