Rasmalai

Ingredients:
Rasgullas - 12
Milk - 3 cups
Sugar - 1/2 cup
Saffron strands - few
Pistachios, chopped - to garnish
Ghee - 1 tbsp

Procedure:

1. Take a wide cooking vessel and heat it. Add milk and boil it under medium flame until the milk thickens or until it reduces to almost half the original quantity.
2. Once the milk starts thickening, add sugar and mix well. Continue boiling for few more minutes and switch off the flame. This is called Rabri.
3. Take a little portion of milk, when it is warm, add few strands of saffron and extract color from them by pressing with your fingers.
4. Take a small pan, heat ghee and fry chopped pistachios for a minute. Add half of them in to rabri and mix well.
5. Finally take a large bowl, place all the rasgullas, pour all the prepared rabri on them and garnish with remaining chopped pistachios and serve chilled.

Rasgulla

Ingredients:
Milk - 1/2 liter
Lemon juice - 2 tbsp
Ice cubes - few
Pistachios, finely chopped - few

For sugar syrup:
Sugar - 1 cup
Water - 2 cups
Cardamom powder - large pinch

Procedure:

1. Take a wide cooking vessel, add milk and heat it. When the milk starts boiling, add lemon juice and stir well until the milk curdles and the whey gets separated. 
2. Once the whey gets separated completely, switch off the flame and add ice cubes (this helps to stop the process of curdling and prevents hardening).
3. Take a wide strainer with muslin cloth transfer the whey and water in to it. Once all the water gets discarded place this under running tap water to wash the whey (this process removes the sourness of lemon).
4. Bring the edges of the cloth together and squeeze all the excess water. Now hang the whey cloth for at least 30-45 minutes until all the moisture gets escaped.
5. After some time, remove all the washed whey from cloth and knead it continuously for 10-15 minutes until you get a nice smooth dough.
6. Take a small portion of dough and make in to small balls of required size and set aside until used.
7. Heat a pressure cooker, add sugar, water and stir well until all the sugar dissolves completely. When the sugar syrup is boiling, add cardamom powder and mix well.
8. Now slowly transfer all the balls in to boiling syrup. Be sure that you do not overcrowd the vessel. Once after cooking they almost turn double.
9. Close the lid and cook under low flame until you hear one whistle. Switch off the flame and wait until all the steam escapes on its own.
10. Now open the lid wait for few minutes and transfer the prepared rasgullas in to refrigerator along with syrup at least for 30 minutes.
11. Finally serve chilled rasgullas with chopped pistachios and relish.  

Mixture/Savory Mixture/Spicy Mixture

Ingredients:

Kara Boondi - 1 cup

Sanna Karapoosa (Sev) - 1 cup

Corn Flakes - 1/3 cup

Atukulu (Poha) - 1/2 cup

Roasted Bengal gram (Dalia) - 1/3 cup

Cashews - less than 1/4 cup

Peanuts - 1/4 cup

Curry leaves - few

Red chilly powder - 1/2 tbsp (adjust according to your taste)

Hing - pinch

Turmeric - pinch

Sugar - 1/4 tbsp (optional)

Salt - as per taste

Oil - 1 tbsp

Procedure:

1. Take a kadai and heat oil. When oil is sufficiently hot, add corn flakes and fry them until they slightly alter their color. Remove them from oil and keep aside. Similarly add poha, dalia, cashews, peanuts, curry leaves one by one separately and fry them until they are done.
2. Take a large kadai and heat 1 tbsp oil. When oil is hot, switch off the flame, add hing, turmeric and stir well.
3. Now add all the deep fried ingredients like corn flakes, poha, dalia, cashews, peanuts, curry leaves, boondi, sev, red chilly powder, sugar, salt and mix well. Use clean, dry hands for even mixing of all the ingredients.
4. Transfer the mixture in to clean, dry and air tight container and enjoy. 

Cornflakes Mixture

Ingredients:

Corn flakes - 2 cups (I used Kellogg's cereal flakes)

Ground nuts/Peanuts - hand full

Chana Dalia (Roasted Bengal gram) - hand full

Cashews, broken - 3 tbsp

Red chilly powder - 1/2 tbsp

Chat masala - pinch

Salt - as per taste

Curry leaves - few

Oil - 1-2 tbsp

Procedure:

1. Take a wide kadai, heat oil, add peanuts, curry leaves and start roasting them. Once they are almost done, add broken cashews and fry them until they turn to golden brown.
2. Add chana dalia and continue frying for 30 seconds.
3. Add corn flakes and roast them under low flame until they slightly alter their color.
4. Sprinkle red chilly powder, chat masala, salt all over and mix gently without disturbing the texture.
5. Switch off the flame, cool them completely and store in air tight container.

Mysore Pak

Ingredients:

Senaga pindi (Gram flour/Besan) - 1/2 cup

Sugar - 1 1/2 cup

Ghee - 1 cup (I used only half cup)

Procedure:

1. In a mixing bowl, add besan, 2 tbsp of oil and mix well until all the oil absorbs in to flour. Now sieve besan to get fine flour without any lumps.
2. Take a wide cooking vessel, add sugar, little water (say half cup) and stir well. 
3. Once the sugar syrup reaches one thread consistency, add besan with continuous stirring. Meanwhile on other flame heat ghee. Ghee should be hot, so let it be in very low flame until used.
4. Now add ghee little by little (almost 2-3 tbsp at a time) in to besan mixture with continuous stirring. You will observe continuous bubbling while stirring.
5. Continue the process until all the ghee is used. The entire process has to be done in medium flame only.
6. After sometime, the mixture turns to pale yellow, thickens and you will notice that the bubbling comes to an end.
7. This is the time where you should act quickly. So, immediately transfer the mixture in to greased tray and level it (all this has to be done in very few seconds).
8. After some time, when it slightly cools down, cut it with a knife in to pieces of desired shape and size.

Jantikalu/Murukulu

Ingredients:

Rice flour - 2 cups

Urad dal flour - 1/2 cup+2 tbsp

Ajwain - 1/4 tbsp

Hing - pinch

Butter - 1-2 tbsp

Water - required

Salt - as per taste

Oil - to deep fry

Procedure:

1. Add urad dal in a pan and fry under medium flame until they turn to golden brown color. Let them cool and blend to get fine flour. Sieve it to remove particles.
2. Take a mixing bowl, add rice flour, urad flour, ajwain, hing, salt, butter and mix well.
3. Take a wide cooking vessel, add sufficient water and heat it. When water is boiling, add all dry ingredients and mix well. Close the lid and keep aside for few minutes.
4. When the mixture turns warm, add little cold water if required and mix well to form a smooth dough without cracks.
5. Squeeze the dough on a greased plate by applying pressure in to required size jantikalu/murukulu.
6. When the oil is sufficiently hot, drop this in to oil and fry on both sides until they turn to golden yellow.
7. Store them in an air tight container once they reaches to room temperature.

Instant Jalebi/Jilebi

Ingredients:

All purpose flour (maida) - 1 cup

Corn flour - 1/4 cup

Yogurt - 1 cup

Baking soda - 1/4 tbsp

Water - 3-4 tbsp

Yellow Food color/Turmeric - as required

Oil - to deep fry

For sugar syrup:

Sugar - 1 cup

Water - 1 cup

Cardamom powder - 1/4 tbsp

Procedure:

1. Take a wide mixing bowl, add all purpose flour, corn flour, baking soda, food color, yogurt and mix well to get a lump free batter.
2. Add 1 tbsp of warm oil, water and stir well to get a smooth batter.
3. Preheat the oven to 200 F and transfer the bowl in to oven and wait for at least 30 minutes.
4. Meanwhile take a wide sauce pan, add sugar, water and prepare sugar syrup. Finally add cardamom powder and mix well.
5. Transfer the batter in to mustard bottle or zip lock bag and set aside until used.
6. Heat oil in a kadai. When oil is sufficiently hot, squeeze the batter in to oil as jilebis and fry them until they turn to golden brown. 
7. Now transfer each fried jilebi in to warm syrup and soak for 1 minute. Repeat the process with all the jilebis and store them in a clean airtight container.

Chakkilalu/Murukulu

Ingredients:

Rice flour - 1 1/2 cups

Roasted bengal gram (dalia) - 1/2 cup

Butter - 1 tbsp

Hing - pinch

Red chilly powder - 3/4 tbsp

Ajwain - 1/4 tbsp

Salt - as per taste

Water - as required

Oil - to deep fry

Procedure:

1. Transfer dalia in to mixer bowl and blend them to get a fine flour. Sieve it to remove excess particles.
2. Take a wide mixing bowl, add rice flour, dalia flour, salt, hing, red chilly powder, ajwain, melted butter and mix well.
3. Take a wide cooking vessel and add sufficient water. When water is boiling, add above mixture and stir well. Switch off the flame and wait until it reaches to room temperature.
4. Add little more water if required and mix well to form a smooth dough.
5. Take a wide kadai and heat oil. Meanwhile transfer a portion of dough in to muruku press/jantikala gottam with star shaped blade.
6. Squeeze the dough on a greased plate by applying pressure in to required size chakkilalu/murukulu.
7. When the oil is sufficiently hot, drop this in to oil and fry on both sides until they turn to golden brown.
8. Transfer them in to air tight container once they reaches to room temperature.

TIP: Do not prepare all the chakkilalu at a time, because they turn dry and breaks easily. Prepare only those sufficient to one batch. In order to prevent breaking of chakkilalu, squeeze each one on back side of ladle and slowly drop them in hot oil.

Aaku Pakodi/Ribbon Pakodi

Ingredients:

Rice flour - 3 cups

Besan flour - 1 cup

Red chilly powder/Green chilly paste/Ground pepper - 1-2 tbsp

Hing - pinch

Butter - 2 tbsp

Ajwain - 1/4 tbsp

Salt - as per taste

Oil - to deep fry

Procedure:

1. Take a wide mixing bowl, add rice flour, besan, red chilly powder, hing, ajwain, salt, butter and mix well to form a smooth dough.
2. Take a wide kadai, add oil and heat until it is sufficiently hot.
3. Now take a little portion of dough and transfer in to the jali with ribbon pakoda blade.
4. Squeeze the dough in to hot oil all over the kadai and fry until they turn to nice golden yellow.
5. Transfer them in to a plate with tissue paper, let them cool for few minutes and transfer in to air tight container.

Karapoosa / Sanna Karapoosa / Sev

Ingredients:

Senagapindi (Besan flour) - 2 cups

Turmeric - 1/4 tbsp

Warm oil / butter - 2 tbsp

Vaamu (Ajwain) - 1/4 tbsp

Salt - as per taste

Water - sufficient

Oil - to deep fry

Procedure:

1. Heat oil in a kadai.
2. Take a wide mixing bowl, add besan, turmeric, salt, ajwain, warm oil and mix well.
3. Now pour water little by little and mix to form a dough similar to that you make for preparing chapati or roti.
4. When the oil is sufficiently hot, take a jali/muruku press/jantikala gottam, place a blade with very small holes (for sanna karapoosa) or with little bigger holes (for karapoosa) and add small portion of dough in to it.
5. Slowly press the dough in to oil all over the kadai, until it turn to nice bright yellow color. Be sure that the entire frying process has to be done in medium flame only. 
6. Once the sev is fried, transfer it in to a plate with tissue paper using a slotted ladle. Do not transfer immediately in to air tight container. Wait until it reaches to room temperature.

TIP: If you are using blade with very small holes, it is better to skip adding ajwain because it blocks the passage and the dough do not come out easily. 

Besan Ladoo

Ingredients:

Besan flour (Senagapindi) - 1 cup

Sugar - 3/4 cup

Ghee - 1/4 cup

Cashews - 10-12 (optional)

Cardamom powder - large pinch

Procedure:

1. Take a wide kadai, heat ghee, add chopped cashews and fry them until they turn to golden brown. Drain all the cashews from ghee and set aside.
2. Now add besan flour and fry in remaining ghee until it turn to golden yellow with nice aroma.
3. Take a wide cooking vessel, add sugar, very little water and mix well to get syrup with thin consistency. Sprinkle some cardamom powder and mix well.
4. Switch off the flame, add fried besan, chopped cashews and mix well. Cool the besan mixture until it turns warm. Now take a small portion of mixture and make in to small balls of required size.

Poornam Boorelu / Poornalu

Ingredients:

To prepare stuffing:

Chana dal (Senagapappu) - 1 cup

Jaggery - 1 cup 

Elachi powder - 1/4 tbsp

To prepare batter:

Urad dal - 1/2 cup

Rice - 1 cup

Salt - as per taste

Procedure:

1. Wash and soak urad dal and rice for at least 6-8 hours and similarly soak chana dal for atleast 4 hours and keep aside.
2. After soaking, thoroughly wash, urad dal, rice and blend them to get a smooth batter. Adjust salt and keep it aside for at least for 6 hours to get fermented.
3. Wash soaked chana dal and boil it with plenty of water. Once the dal is well cooked, switch off the flame and drain all the excess water.
4. Now mash the boiled dal, add crushed jaggery and heat the mixture under low flame. Continue stirring, until jaggery completely dissolves. At this point, suddenly the mixture turns runny. Don't get panic, sprinkle elachi powder and continue stirring with ladle.
5. After some time, the mixture thickens and starts leaving the vessel. Switch off the flame and cool the mixture until it reaches to room temperature.
6. Take a small portion of stuffing and make in to desired size balls and set aside.
7. Take a wide kadai, add oil and heat oil. Now dip each ball in to prepared batter and drop one by one slowly in to oil. Fry them until they turn to nice golden yellow. 

Pineapple Kesari

Ingredients:

Sooji (Godhuma rava) - 1/2 cup

Pine apple chunks - 3/4 cup

Sugar - 3/4 cup

Water - 1 1/2 cup

Elachi powder - pinch

Yellow Food color - 2 drops (optional)

Cashews - 10

Raisins - 6

Ghee - 1-2 tbsp

Procedure:

1. Take a frying pan, heat 1/2 tbsp ghee, add cashews and raisins one by one until they turn to golden brown. Remove them in to a bowl and set aside.
2. In the same pan, add sooji and roast until it slightly alters its color or until nice aroma comes out. Transfer roasted sooji in to another bowl and set aside.
3. Take a wide pan, add water and heat it. When water is boiling, add pineapple chunks and let them boil for few minutes (add food color at this stage if required).
4. Add roasted rava slowly in to boiling water and stir well without forming any lumps.
5. One the rava is cooked, add sugar, elachi powder and cook for few more minutes until the desired consistency is attained.
6. Finally add roasted cashews, raisins, remaining ghee and stir well.

Boondi Laddu

Ingredients:

Besan flour (Senagapindi) - 1 cup

Water (for besan flour) - slightly more than 1/2 cup (approx 1/2 cup + 2 tbsp)

Sugar - 1cup

Water - 1/3 cup

Elachi powder - one large pinch

Baking soda - pinch

Yellow food color (optional) - 1 drop

Cashews - 10-12

Raisins - 8-10

Ghee - 1 tbsp

Oil - to deep fry

Procedure:

1. Take a wide kadai, heat oil to deep fry boondi. Meanwhile take a wide mixing bowl, sieve besan and baking soda together. Now add slightly more than half cup of water and mix well to get a smooth batter without any lumps. Add a drop of food color if required. Remember that the quantity of water of water purely depends on the nature of the besan flour. So adjust accordingly. You can test the batter consistency by dipping the other side of spoon in to batter and add a single drop in to oil. If the drop turns round without any tail formation, then the consistency is perfect. If you notice tail formation, then the batter is dilute and you can add one more tbsp of besan.
2. On the other flame, take a deep cooking vessel, add sugar, water and stir well. Boil sugar syrup until one thread consistency is obtained. Sprinkle some elachi powder and let the syrup stay warm.
3. Take another small pan, fry cashews and raisins one after one in ghee and set aside.
4. Now take a wide perforated ladle on top of the oil and add some batter on it. Let the boondi fell in to oil. Fry them until they are almost cooked.
5. Repeat the process in batches until all the batter gets used.
6. Now transfer the boondi in to sugar syrup, add fried cashews, raisins and stir well.
7. When the mixture is warm, take required portion of syrup soaked boondi and make as ladoos. Do not use wet hands to make ladoos. Store this in an air tight container to stay fresh.

TIP: After making each batch of boondi, clean the perforated ladle on both the sides. This prevents uneven shape and tail formation of boondi.

Semiya Payasam (Vermicelli Kheer)

Ingredients:

Semiya (Vermicelli) - 1/3 cup

Milk - 1 1/4 cup

Sugar - 5 tbsp

Elachi powder - one large pinch

Cashews - 8-10

Raisins - 6-7

Ghee - 1 tbsp

Procedure:

1. Take a pan, heat 1/2 tbsp ghee, add cashews and raisins one after one and fry them until they turn to golden brown.
2. In the same pan, add remaining ghee and roast vermicelli until they slightly alter their color.
3. Take a wide cooking vessel, add milk and heat it. When milk starts boiling add vermicelli and cook until it turns soft.
4. When the vermicelli is almost done, add sugar, elachi powder and stir well. Finally garnish with roasted cashews, raisins and serve hot.

TIP: Adjust the sugar level according to your taste.

Chekkara Pongali

Ingredients:

Rice - 1/2 cup

Moong dal (Pesarapappu) - 3 tbsp

Jaggery / Sugar - 1/2 cup 

Milk - 1/4 cup

Elachi powder - large pinch

Cashews - 10-12

Raisins - 8-10

Water - 2 cups + 3 tbsp

Ghee - 2 tbsp

Procedure:

1. Dry roast moong dal for 1-2 minutes under low flame and set aside. Similarly add one tbsp ghee and roast cashews and raisins until they turn to golden brown.
2. Boil moong dal and rice together with 2 cups water and set aside. Once it reaches to room temperature mash it by adding milk and set aside.
3. Meanwhile take a cooking vessel, add jaggery/sugar, 3 tbsp of water and heat under low flame until thin syrup is formed. Sprinkle some elachi powder and mix well.
4. Transfer jaggery syrup in to mashed rice and stir well. Finally add ghee, roasted cashews, raisins and mix well until the mixture comes together.

TIP: Adjust jaggery/sugar according to your taste. The color of the dessert depends on the color of the jaggery used. Here I used very light color jaggery.

Coconut Laddu

Ingredients:

Desiccated Coconut - 1 cup

Sweetened Condensed Milk - 1/2 cup

Chopped cashews - 2 tbsp

Elachi powder - pinch

Ghee - 1 tbsp

Procedure:

1. Take a small pan, heat 1/2 tbsp ghee, chopped cashews and fry them until they turn to golden brown.
2. Take a wide kadai, in a low flame, mix sweetened condensed milk, desiccated coconut, fried cashews, elachi powder and ghee.
3. Once all the ingredients come together and form a dough consistency (it might take 2-3 minutes), switch off the flame and cool it for few minutes.
4. Take a small portion of mixture and make as laddus.

TIP: Do not heat for long time. Excess heating may char or alter the color of mixture. 

Verusenagapappu Undalu (Peanut Laddu)

Ingredients:

Peanuts - 1 cup

Jaggery - 1/2 cup

Sugar - 1/2 cup

Ghee - 1 tbsp

Water - 30 ml

Procedure:

1. Dry roast the peanuts until they slightly alter their color. Cool them, peel of the skin by rubbing between palms.
2. Take a kadai, add jaggery, water (15 ml) and heat them until a thick syrup is formed. The syrup should be in a consistency such that when a drop of it is placed in a bowl of water, it should retain its shape without spreading in water.
3. Continue the same process to prepare sugar syrup in a separate kadai.
4. Now add sugar syrup in to jaggery syrup and stir well.
5. Finally add roasted peanuts in to the syrup and mix well. Transfer the contents immediately in to a greased plate and level it with a spatula if you want to cut it in to pieces or you can wait for few minutes until it is warm and make as laddu of desired size. 

TIP: Jaggery alone can be used to prepare the syrup, but the laddu turns hard. The combination of sugar and jaggery gives brittleness and adds taste to the laddu.

Kalakand

Ingredients:

Paneer - 350 gm

Sweetened Condensed Milk - 250 gm

Cardamom powder - 1/4 tbsp

Pistachios - few

Procedure:

1. Crumble paneer to get a grainy texture. If you want to blend in a mixer, just run it for 5 seconds (Be sure that the texture should be grainy and not smooth paste).
2. Take a wide cooking vessel, add crumbled paneer, sweetened condensed milk and stir well.
3. Continue stirring under medium flame until the contents in the vessel thickens.
4. Sprinkle cardamom powder and mix well. Once the mixture turns thick and start leaving the vessel, transfer the contents in to a greased cake tin or plate.
5. Cool it for few minutes or until it hardens and cut in to pieces. Finally garnish with chopped pistachios and serve.

Rava Kesari / Godhuma Rava Halwa (Sooji Halwa)

Ingredients:

Godhuma rava (Sooji/Semolina) - 1 cup

Sugar - 1 cup

Cashews - 15-20

Ghee - 2 tbsp

Elachi powder - 1/4 tbsp

Water - 3 cups

Procedure:

1. Take a pan, heat ghee, add rava and fry for 2-3 minutes or until it turns light brown color. Transfer rava in to a bowl and keep aside.
2. In the same pan, heat ghee, add cashews and fry until they turn golden brown.
3. Now take a wide cooking vessel, add heat water. When water is boiling, add rava and cook for 2 minutes with closed lid.
4. Once the rava is cooked, add sugar, food color and mix well. Then add elachi powder, 1 tbsp ghee and stir well.
5. Transfer the contents in to a greased plate and cool it for few minutes. Finally cut in to pieces of desired shape and garnish with roasted cashews.