Badusha
Ingredients
Maida (Refined flour): 500g
Oil and water: 150 ml each
Baking Soda: Quarter Tsp
Cardamom powder: Half Tsp
For Making Sugar Syrup
Sugar: One kg
Water: One litre
Rose essence: Half Tsp
Method of preparation
Mix the refined flour, cardamom powder, Baking soda and oil and knead till it becomes soft dough.
Keep it aside for 20 minutes.
Take small quantities of the dough in your hand, apply little ghee in your palm and tightly roll the dough into small balls. Flatten them and make a slight trough in the centre.
Deep fry the pieces in oil on medium flame till they become golden crisp.
Soak the pieces in warm sugar syrup
Garnish the Badusha with colored desiccated coconut.
Carrot Halwa
Ingredients
Carrot: 500g
Boiled milk: 400ml
Milk Khoya and Butter: Two Tbsp each
Sugar: 170g
Cardamom powder: Half Tsp
Raisins
Ghee: Three Tbsp
Method
Grate the carrot.
Heat ghee in a Kadai, add the grated carrot and fry it nicely.
Add milk and let it boil till the carrot cooks and becomes a soggy mixture. Once the thick consistency is achieved, add sugar and stir well.
Add the cardamom powder, khoya and continue stirring.
Garnish with Ghee fried Cashew nuts & Raisins.
Vermicelli Burfi
Ingredients
Vermicelli and sugar: 50g each
Water: 350ml
Ghee: 50ml
Cardamom powder: Half Tsp
Cashew nuts: One Tbsp
Method
Heat ghee in a pan, golden fry the Vermicelli and cashew nuts.
Keep aside the fried vermicelli.
Boil sugar in water to make sugar syrup.
Add the golden fried vermicelli and Cardamom powder in warm sugar syrup and stir it gently.
Put some ghee over the vermicelli mixture.
Set ready a greased tray; pour the prepared vermicelli into the tray. Let it to cool and set.
After 30 minutes, cut the vermicelli burfi into squares. Serve with cashew nuts on top.
Chef M.S.Raj Mohan is the Director of the Department of Hotel Management & Catering science, Mary Matha College, Periyakulam. For more of his recipes, visit the YouTube Channel Food Tape www.youtube.com/chefrajmohan or his blog http://chefrajin.blogspot.in/
