Bread custard pudding

Ingredients:

• Bread                               6 slices
• Eggs                                 2
• Sugar                                1 small cup
• Milk                                  2 cups
• Almond essence                few drops
• Custard powder                1 tsp
• Dry fruits                           2tsps
• Whisky                              4tsps(optional)
• Brown sugar                       4tsps(optional)

Method:

1. Preheat the oven at 350 fahrenheit.
2. Now  take oven safe square shaped mould and grease it with ghee and place bread slices on it and now mix well all together egg+sugar+almond essence+custard+milk.
3. Pour this mixture on the bread slices and sprinkle the dry fruits on it and bake it for 20mints or until it is done.
4. Just to know whether it is done or not poke the tooth pick in to it and remove it.If the tooth pick comes out clean it is done.If not bake it until done.
5. Finally after coming out of oven jst sprinkle whisky and brown sugar mixture on the baked pudding and let it bake for 5mints in a oven and serve.

Mango Custard

Ingredients:

• 2 cups mango pulp
• 1/2 cup milk
• 2 tbsp custard powder
• 3 tbsp sugar
• 1/2 cup fresh cream
• 1/4 cup chopped nuts(optional)

Method:

1. Dissolve the custard powder in 1/4 cup of cold milk and keep aside.
2. Whisk the cream in a bowl along with powdered sugar to make soft peak and keep aside.
3. Heat a pan, add the remaining milk and when the milks boils, add the sugar and stir for a couple of minutes.
4. Add the milk mixed with custard powder and stir again for few seconds.
5. Add the mango puree and stir for a minute and cook till custrad becomes thick.
6. Add 2 tbsp of fresh cream and nuts and mix well.
7. Pour it in a bowl and add some fresh cream on top.
8. Serve chilled. 

Mango Mousse

Ingredients:

• Ripe and sweet mangoes            3
• Lemon juice                               1 tsp
• Sugar                                          1/2 cup
• Gelatin                                        1 tsp(optional)
• Salt                                            pinch
• Eggs                                           1
• Heavy cream or whipped cream     3/4 cup

Method:

1. Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.
2. Stir in the sugar.
3. Dissolve the gelatin in 1/4 cup warm water and stir into the mango puree.
4. Beat the egg whites with the salt until they stand in peaks(foam forms).
5. Whip the cream until it is stiff.
6. Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
7. Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

Mango Lassi

Ingredients:

• Ripened and sweetend mango pulp          2 cups
• Fresh curd                                                 1 cup
• Milk                                                          1/2 cup
• Sugar                                                       According to our taste

Method:

1. Blend  all together and refrigerate it for 30 mints and serve it..

Lassi

Ingredients:

• Fresh Curd                1 cup
• Powdered Sugar        1/2cup
• Elachi powder            pinch
• Peda                          2

Method:

1. Take bowl add fresh curd,sugar,elachi powder and crushed peda.
2. Now blend it with a hand blender.
3. Refrigerate it for 30 mints and serve it.

Chocolate Coconut Balls

Ingredients

• 1 cup toasted chopped nuts
• 1/2 cup sweetened condensed milk
• 1 1/2 teaspoons almond extract
• 1 cup sweetened shredded coconut
• 1 1/4 cup semisweet chocolate chips,melted
• 1 tablespoon butter

Method:

1. In a bowl mix together the nuts, condensed milk, almond extract and coconut.Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
2. After the balls have set up, melt the chocolate and butter until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

Kalakand

Ingredients:

• Milk       1litre
• Lemon juice  3tsp
• Sugar      1 cup
• Milk powder 1/4 cup
• Condensed milk  1/4 cup
• Ghee    To grease the plate
• Almond  To garnish

Method:

1. Add milk in a vessel and once this reaches the boiling consistency add the lemon juice to this.Dilute the lemon juice with 1 tsp of water.
2. Now you can see the water start separating.
3. switch off the flame to avoid over coking and drain with a clean muslin cloth.
4. Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
5. Take a hard bottomed kadai and add the panner,sugar,milk powder,condensed milk and mix well.
6. Saute this nicely without getting burnt, till the moisture leaves and this become thick on a low flame.
7. Grease a plate with ghee and keep aside.
8. Once done transfer this to the greased plate with ghee.
9. Keep this in the refrigerator for half an hour.
10. After that,cut them into squares and garnish with sliced almonds.

Mango Munjula payasam

Ingredients:

• 500 ml Whole Milk
• 7-8 Tadgolas(Munjulu)
• 1 ripen Mango,finely chopped
• 10-12 Almonds,soaked for 1 hr
• 5-6 tbsp Sugar
• Few strands of saffron(for garnish)

Method:

1. Soak almonds in water for an hour or two and peel off the skin.Grind it to a paste using some milk.
2. Boil milk and simmer it for a while to become thick until the milk reduces to half the volume for approx 15 mins.
3. Add ground almond paste and sugar to it and stir continuously and boil on low flame for 2-3 mins.Check for the sweetness,if required add extra tbsp of sugar to it.Cool it until it comes to room temperature.
4. Peel off the skin of munjulu and mango.Cut into small pieces and keep them aside.
5. Mix the chopped munjulu,mango with cooled milk mixture and refrigerate for 2-3 hrs before serving.
6. Garnish with saffron and serve it chilled.

Modhakalu

Ingredients:
For the outer cover(dough):

• 1 cup Rice flour(use freshly made)
• 1 handful Maida
• 2 cups Water
• a pinch of Salt
• 1 tsp Oil

For coconut filling:

• 1 cup grated Coconut
• 1 cup grated Jaggery
• 1/2 tsp Elaichi powder

For sesame filling:

• 1/2 cup white Sesame seeds
• 1/2 cup grated Jaggery

For groundnut filling:

• 1/2 cup roasted and skinned Groundnuts
• 1/2 cup grated jaggery

Method: 
Making coconut stuffing:

1. In a kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture.It takes 10-12 minutes and keep stirring it occasionally.
2. Add cardamom powder to it and mix well and let the mixture cool completely and store it in air tight container.
3. You can make it on the previous day itself and store at room temperature which eases the process on the festival day.

Making sesame stuffing:

1. Dry roast sesame seeds overmedium flame for 3-4 mins until they smell nice.
2. Grind sesame seeds to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
3. Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

Making groundnut stuffing:

1. Grind roasted and skinned groundnuts to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
2. Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

Making dough:

1. Boil 2 cups of water and add salt and oil to it and let it bubble properly.
2. Add rice flour and maida to it and do not mix it and reduce the flame for 10 mins.Let it cook over the steam either by covering the vessel only half the portion with a lid or cook without lid.
3. Now remove half glass of water from the sides and mix the flours into the remaining water vigorously until it is properly mixed.While making this process if you feel the dough is hard keep adding the water which is removed aside.The water quantity depends on the flour quality and hence it is always better to remove some water and add it if required.
4. Cover it with lid and let it come to the room temperature but still warm.
5. Now grease your hands well and knead the dough in small portion until you get a smooth and lump free dough,this helps in making smooth and crack free modhakalu.

Making modhakalu:

1. Grease your hands and divide the dough into small amla sized balls.
2. Cut a polythene sheet into two equal squares or rounds and wash and dry them and grease one of the sides.
3. Place them on one each side of a poori press and place a rice flour ball in the center and press in the poori presser.Do not make it very thin or very thick,it should be of the thickness as shown in the pic.You can even make like a cup with hands,but this process needs so much of practice or you can even use modak mold to shape it,but the method I mentioned is the most easiest and less time consuming process.
4. Now pick it up with the cover and keep a tbsp of your desired stuffings which are made and press it(press along with the cover)to make a semi circular shape.Remove the ready kudumu and place it in a greased plate which fits in the cooker/steamer.You can even twist the edges to give a design or you can leave it as it is.
5. Repeat the process and make all the modhakalu with all the different three stuffings and place them in three different plates and steam them in cooker/steamer with out whistle for 8-10 mins.The outer cover would be bit shiny and light colored.Keep them covered.
6. Serve them hot/warm with some ghee over it.

Moong dal payasam

Ingredients:

• 1/2 cup Moong dal
• 1/2 cup  grated Jaggery
• 1 cup whole cream Milk
• 1 1/2 cups Water
• 1/2 tsp Cardamom powder
• 10-12 Cashew nuts,broken
• 1 tbsp Ghee

Method:

1. Heat ghee in a thick kadai and add cashew nuts and fry them until they turn light golden brown in color and keep them aside.
2. In the same kadai add moong dal and fry until it turns slightly red in color.
3. Meanwhile boil water in another vessel and add the boiling water to the roasted moong dal.
4. Cook this for 12-15 mins until moong dal splits and is cooked.It should be properly cooked and also should not become mushy.You can even pressure cook this for 2 whistles.
5. Add grated jaggery to it and boil for 5-7 mins until the jaggery is melted and the kheer starts thickening.
6. Add boiled milk to it and simmer for another 5 mins.Feel free to add more milk if you want slightly a thin payasam.Also adjust the jaggery if adding more milk according to your taste.
7. Add cardamom powder and fried cashew nuts and mix well and switch off the flame.
8. Serve it hot/cold/warm or at room temperature.

Mothichoor laddu

Ingredients:

• 1/2 kg Besan (Bengal gram flour)
• A pinch of Baking powder
• 1/2 kg Sugar
• 1/3 cup Milk
• 2 tsp chopped Pista
• 2 tsp Cardamom powder
• 2tsp raisins
• 2tsp cashew
• 2 tsp chopped Almonds
• 2 tsp Rose water
• Few drops Saffron(orange colour)
• Ghee and oil  for frying

Method:

1. Combine the gram flour with approx.¾ cup of water and mix well to make a smooth batter.Keep aside.
2. Meanwhile make sugar syrup.For sugar syrup follow the steps:
3. Put sugar and water in a vessel and boil.
4. When sugar dissolves,add milk.
5. Boil for 5 minutes till scum forms on top.
6. Strain and return to fire.
7. Add color and boil till sticky but no thread has formed.
8. Add cardamom powder and mix.Keep aside.
9. Then heat ghee and oil in a heavy frying pan.
10. When hot,hold a perforated spoon (bundi jhara with small hole) over the hot ghee and pour a little bundi batter at a time using a ladle over the perforated spoon.Tap gently till all batter with the back of a spoon so that the boondi falls into hot ghee.
11. Stir with another strainer and remove when boondi turns light golden color. Keep aside.
12. Repeat for remaining batter.
13. Mix the bundis to the warm sugar syrup and mix well so that the bundis soak in the syrup well.
14. Add 2 table spoons of hot water, the saffron, chopped almonds, chopped pistas,raisins,cashew, powdered cardamom and rose water and mix well.
15. Spread in a large plate.
16. Allow the mixture to cool completely.
17. Slightly allow the mixture to cool. Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddus.
18. Cool and keep open to dry, before storing in containers.

Ariselu

Ingredients:

• 1 kg Rice
• 3/4 kg Jaggery (grated)
• 2 tbsp Sesame Seeds
• 1 tbsp Poppy Seeds
• 1 tbsp Cardamom powder
• Oil to deep fry

Method:
Rice flour preparation:

1. Wash the rice and soak it for about 12 hours.
2. Drain the water completely.
3. Spread them on a cloth for a few minutes to make sure that the rice is dry.
4. Grind this to fine powder using your mixy or give to mill.The rice flour should have that texture of soft and wet feeling .
5. Sieve the rice powder if required and set aside.

Preparation of pakam:

1. Shred the jaggery and put it in a pan.
2. Add very little amount of water to the jaggery and dissolve it by boiling. 
3. When jaggery melts remove from heat and strain to remove if any dirt in the jaggery.
4. Make thick syrup of this mixture on low flame.
5. To check syrup, when you take a bit and put it in water, you should be able to make a ball of it. Now the pakkam is ready.

Method to make ariselu:

1. Add rice flour to the syrup slowly and stir well.
2. Remove from fire,and add poppy seeds,sesame seeds and cardamom.Mix well.
3. Make sure that no lumps are formed to get a soft dough like a chapathi dough.
4. When the mixed flour becomes slightly cool make big lime size balls of it.
5. Now heat oil in a deep frying pan.
6. Grease a plastic sheet and put one dough ball on it and press in to a small circle.
7. Sprinkle some sesame seeds on it and drop carefully in to hot oil.
8. Turn to the other side and cook till golden brown in colour. 
9. Then remove and place this Arise in between two flat laddles and press to remove extra oil.
10. Repeat the procedure till the dough is over.
11. Ariselu is ready to eat.

Urad dal laddu(Sunnundalu)

Ingredients:

• 2 cups Urad dal/Black gram lentil (without husk)
• 1 cup Sugar or jaggery
• 1 cup melted Ghee or clarified butter

Method:

1. Roast the urad dal on medium heat till golden brown (take care not to burnt them).Keep stirring continuously as urad dal burns quickly.
2. Let the urad dal to cool of completely.
3. Mean while melt the ghee and keep it aside.
4. Now take the roasted urad dal and grind it to a smooth powder using a mixer.
5. Now grind the sugar to a fine powder.
6. Then mix the powdered sugar to the urad dal powder in a bowl.
7. Now slowly add ghee and mix with hands until the mix holds together to make them to laddus.
8. Make into round balls of big lime size.
9. Store them in the air tight container,they stay fresh for 15 - 20 days.

Sesame laddu(Nuvvula undalu)

Ingredients:

• 1 cup White Sesame seeds(nuvvulu)
• 1 cup Jaggery (bellam)

Method:

1. Roast sesame seeds on medium flame until they crackle then remove from the kadai.
2. Keep aside to cool.
3. Chop the jaggery into a fine powder.
4. Grind both Roast sesame seeds and chopped jaggery.
5. Take out from the mixer,and make round balls.
6. Nuvvula undalu will be ready to eat once they cool down.

Caramel custard

Ingredients:

• Sugar                1/2 cup 
• Milk                 1/2 litre 
• Custard Powder (Vanilla flavored)     4 tablespoons 
• Vanilla Essence                       1/2 teaspoon 
• Chocolate                            3 teaspoons (powdered)

Method:

1. Caramelize 5tsp of sugar in a non stick pan with 1 tablespoon of water. 
2. Boil on a low flame for ten minutes till the sugar turns into golden brown and cool. 
3. Mix custard powder with 6tsp cold milk (little) and keep it aside.
4. Boil milk and add sugar. Reduce the flame. 
5. Now add the custard milk mixture to the boiling milk. Cook for 5 minutes till it thickens. 
6. Now add vanilla essence and remove from fire. In a separate bowl, add the caramelized sugar first. 
7. On the caramelized sugar, add the custard mixture and add the chocolate powder on the top. 
8. Cool it and refrigerate for 1 hour.

Almond kulfi

Ingredients:

• Milk – 4 Cups
• Cardamom – 5
• Sugar – 1/4Cup
• Corn Flour – 1tsp
• Almonds – 10
• Bread – 1 Slice

Preparations:

1. Peel the Cardamoms and powder them. 
2. Slice almonds to thin pieces and keep aside.  
3. Remove the crust from the bread slice and tear it into small pieces.
4. Method:
5. Take half cup milk from 4 cups milk and keep aside. 
6. Heat a non stick pan and add the remaining 3 1/2 cups milk to it.  
7. We have to reduce milk by evaporating.Reduce 3 1/2 cups milk to one and half cups. 
8. If the milk is thick just reduce it to two and half cups. 
9. Take a mixie jar and add the bread pieces,corn flour and half cup milk and blend to a smooth paste. 
10. Run the mixer for 2 to 3 minutes till you get a thick paste. 
11. When the milk is reduced, add the above paste to the milk and mix well.
12. Keep on stirring the milk as the bread in the paste will sit at the bottom and gets burnt. 
13. When the mixture is thick add sugar and stir.Once sugar is added the consistency will become thin. 
14. Heat till you get the right consistency.Switch off the flame and add thinly sliced almonds and cardamom powder. 
15. Cool the mixture to room temperature.Spoon this mixture into Kulfi Moulds or into small cups and freeze for 6 hours.

Ravva laddu

Ingredients:

• Semolina(Bombai Rawa, Suji) – 1 Cup
• Dalia split powder      -  1/2 cup
• Sugar – 1 Cup 
• Grated Fresh Coconut - 1 Cup
• Cardamom – 5 
• Raisins – 10 
• Cashew Nuts - 7 
• Ghee – 1tsp 
• Milk For Binding Laddus

Method:

1. Powder the sugar and take it in a bowl and keep it aside. 
2. Peel the cardamoms and take the seeds. 
3. Powder the cardamom seeds and camphor to a fine powder and keep it aside. 
4. Keep this powder in an airtight box till we use or else the sweet smell vanishes. 
5. Chop cashew nuts into pieces and keep them aside.
6. Heat a pan and fry semolina on low flame.Heat a pan and fry semolina on low flame.
7. Fry semolina until dry.When tasted it should not have any rawness. 
8. Now take this into a bowl and keep it aside. 
9. Fry the grated coconut in the pan till dry. 
10. Take a flat plate and add fried semolina,fried grated coconut,and powdered sugar,dalia split powder and mix them well. 
11. When mixed,the mixture will be wet to touch because powdered sugar when mixed with hot semolina and hot grated coconut, melts releasing some moisture. 
12. Add powdered cardamom to the above mixture. 
13. Heat a pan and add 1tsp ghee to fry raisins. 
14. When fried they swell like balloons. 
15. Take care not to over fry which would spoil the taste. 
16. Remove the raisins and fry cashew nut pieces in the same ghee till golden brown. 
17. Add the fried raisins and cashew nut pieces to the semolina mixture and mix. 
18. Mix well with fingers. Now let us make laddoos. 
19. Add small quantity of milk to the mixture and mix. 
20. Take a fistful of the wet mixture and make laddoos. 
21. Add milk in small quantities only as and when required.If you add the milk all at one go,the mixture would become soggy and you can’t make laddoos. 
22. Therefore take care to add milk as per requirement and in little quantities. Arrange laddoos in a plate side by side to dry and store in a jar. 

Strawberry Phirni

Ingredients:

• Rice,soaked           5 tablespoons
• Strawberrie paste          4tsps
• Milk                   1 litre
• Condensed milk             1/2 cup          
• Saffron or food color (kesar) a  pinch
• Sugar                        3/4 cup(according to our sweet)
• Green cardamom powder        1/2 tsp
• Pistachios                10 
• Cashewnuts                      10

Method:

1. Soak rice for 4hrs.
2. Drain and grind the rice to a coarse paste. 
3. Bring milk to a boil. 
4. Add rice paste dissolved in a little water or cold milk. 
5. Cook till rice is completely cooked, stirring constantly.
6. Add saffron or food color and mix well. 
7. Add sugar and cardamom powder and cook till sugar is completely dissolved.
8. Then add condensed milk and cook for 5mints in a low flame. 
9. Pour into bowls and when it is completed cooled then add the strawberry paste and mix well.
10. And garnish with pistachios,cashew. 
11. Chill in a refrigerator for an hour before serving. 

Jalebi

Ingredients:
Batter:

• 1 cup All Purpose flour
• 1/2 cup corn flour
• 1 teaspoon besan (gram flour)
• 2cups curd
• 1/2 teaspoon oil
• Lukewarm water (as needed)
• Pinch of yellow color 

Syrup:

• 1/2 cup sugar
• 1/2 Cup Jaggery
• 1/2 cup water
• Pinch of cardamom powder
• 1 teaspoon of lemon juice

Also needed:
Oil to fry

Method:
Batter:

1. Mix the all purpose flour, besan (gram flour),corn flour, oil,together.
2. Add the curd and needed water,color and mix well, making sure that there are no lumps and the batter is smooth.
3. Set the batter aside and let it sit in a warm place for atleast 24hrs.
4. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:

1. Boil the sugar and jaggery, water,cardamom powder together until the syrup forms a single string consistency.Add the lemon juice and close the heat.

Making Jalebis:

1. Heat the oil in a flat frying pan.To check if the oil is ready, put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2. Fill the Jalebi batter into a piping bag or in to zip lock cover and make a small hole to the zip lock.You can also use an empty bottle (i.e. empty ketchup bottle)
3. Squeeze the Jalebi batter out in the hot oil in a chakra shape.
4. Fry the Jalebis until golden-brown on both sides.
5. Transfer into the warm syrup.
6. Let jalebi soak in the hot syrup for a few seconds and take out.
7. Serve hot.

Saggubiyam Payasam

Ingredients:

• saggubiyyam       1/2cup
• sugar             4 to 5 tsps
• jaggery           2 to3 tsps
• water             1/2cup
• milk              1cup
• elaichi powder    pinch
• Cashew nuts and raisins
• Ghee              2tsps

Method:

1. Boil saggubiyyam in water till it become soft and spongy.
2. Then add sugar,jaggery and bring 1 proper boil add elaichi powder.
3. In a other pan boil milk remove from heat 
4. Now mix both sagubiyyam and milk and boil for 5mints in low flame.
5. Heat little ghee in a pan.
6. Fry cashews and raisins add to payasam.