159. Basoondi
Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.
- Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce
it to get a thick consistency. Stir continuously to avoid milk sticking to the
bottom of the pan. - Add charoli seeds and sugar.
- Cook on a slow fire for 10 minutes.
- Add green cardamom powder.
5. Pour into a serving dish and serve cold
160. Sweet pongal
Sakkarai Pongal
Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure
cooker.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little
water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins,
grated coconut in ghee and add this to the mixture and stir well.Add some extra
ghee while serving.
161. Dal payasam
Moong dal - 1
Powdered jaggery - 1
Gran dal - little(1 spoon)
Steam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so
that it just dissolves) and bring it to boil. Add the cooked dal mixture and heat for a
little while. Add cardomom powder.Roast some cashews in ghee and add it to the
mixture.
162. Kozhukkattai
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