Ms. Charmrajya Joideep — a linguist working with a multinational company loves to cook and eat! She shares easy-to-follow recipes of some popular sweets with Chitradeepa A. These are easy to prepare, tasty and traditional recipes, that come in handy during the festive season. Being simple to make, it takes less time and energy, but gives tremendous satisfaction and pride in distributing home-made delicacies to your loved ones. Here are the recipes:

Seven-cup Cake

Ingredients :

Gram flour 1 cup

Grated coconut 1 cup

Milk 1 cup

Ghee 1 cup

Sugar 3 cups

Method :

Mix all the ingredients in a pan without lumps. Place on the stove, and keep stirring, until the mixture is even and begins to turn frothy. Remove from flame and pour into a tray greased with ghee. Allow it to cool and cut into desired shapes. Coconut Burfi

Ingredients :

Grated cconut (only the white portion) 1 cup

Sugar 1 cup

Cardamom powder 2 tsp

Ghee 2 tsp

Cashew pieces 1 tbsp (fried golden brown)

Method :

Bring sugar syrup to boil to 'one string' consistency. Add the cardamom powder, grated coconut and the cashew pieces and mix well.

Add the ghee and stir well until the mixture gets smooth and comes together.

Remove from flame and pour into a tray greased with ghee. Allow it to cool and cut into desired shapes.

Mullu Thenkuzhal

Ingredients :

Rice flour (processed *) 1 cup

Gram flour half-a-cup*

Moong dhal flour half-a-cup*

Salt to taste

Asafoetida a pinch

Butter half-tbsp

Oil to fry

Method :

Make a soft dough of the above ingredients with butter and water. Use the star shaped mould and press into hot oil to make murukkus. Fry till golden brown (and the oil stops sizzling)

Ulutham maavu Thenkuzhal

Ingredients :

Rice flour (processed)* - 1 cup

Urad dhal powder half-tbsp

Butter 2 tsp

Salt to taste

Jeera 2 tsp

Asafoetida a pinch

Oil to fry

Method :

Make a soft dough of the above ingredients with butter and water. Use a round shaped mould (big enough for jeera to escape) and press into hot oil and make murukkus. Fry till the oil stops sizzling .

For an even mix, dissolve the salt and asafoetida in water and use that water to make the dough.

* Rice flour processed: raw rice to be washed, dried, powdered and seived.

* Gram and moong dhal: Dhal to be dry roasted until warm, cooled, powdered and sieved.

Manoharam :

Ingredients :

Uluthamavu Thenkuzhal (preferably without jeera seeds)

Jaggery

Coconut pieces (small pieces like cloves, not grated) and Ghee

Method :

Make syrup of jaggery to bead consistency (let a drop of the syrup fall into a cup of water. The drop will become a bead instead of dissolving) Add the coconut pieces and (broken) uluthamavu thenkuzhal and mix well until evenly coated. When still warm, grease palms with ghee and make balls of the mixture.

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