Semiya Payasam

INGREDIENTS:

Semiya- 1cup
Milk- 1 cup
Sugar- 3/4th cup (can be adjusted to one's taste)
Raisins- 1tsp
Ghee- 2tbsp
Water- 1/2 cup

METHOD:
-Heat ghee in a kadai , add the raisins and fry for 20 secs. Remove and keep aside.
-In the same ghee roast the semiya till they turn golden.
-Once they turn golden add water and sugar. Mix well and let the semiya cook.
-After the semiya cooks in water for 5 min add the milk and cook till done.
-Mix the raisins in the payasam and serve hot or cold. 

Gulab Jamun

Gulab Jamun is the most famous sweet of India. It is made using fresh khova but these days we get these instant packs with which we can make them in less than 1/2 hr. But these instant packs dont taste as good as the khova jamuns. I made these delicious beauties using the instant as we wanted to eat them as soon as possible. So just follow the instructions on the pack. I used MTR. Be careful while frying as the jamuns have to be fried on really low heat to cook through.

Rasgulla

In our house no one has a sweet tooth , we do sometimes indulge ourselves in ice creams but not sweets. I like Bengali Sweets like Rasgulla and Rasmalai. From a long time this sweet was on my to do list but today i decided to make it. This Rasgulla recipe is from Sailu of Sailus Food. Just followed it and they turned out so nice and yummy that i couldn't stop myself and ate a couple before they even cooled :)

Coconut Burfi

This is my first attempt in making sweets , neither me nor my husband are fond of sweets ,but i feel like eating them sometimes. I actually saw this recipe in cookery corner , it is a very easy recipe and i was tempted to try it out immediately and i had a full packet of shredded coconut handy and here was the result yummilicious coconut burfi in a few minutes.

INGREDIENTS:
Sugar-1 and half cups
Grated Coconut- 1 and half cups
i used the powdered dry coconut.
Ghee-2tbsp (for greasing)

METHOD:
-Take sugar and coconut powder in a thick bottom vessel and fry well till a nice aroma i released.
-Fry till the whole mixture become a lump.
-Remove from heat and spread on a plate greased with ghee.
-After the burfi ha cooled cut it into small pieces.


NOTE:the original recipe posted by lavanya of cookery corner has elaichi added to the burfi but i didnt not add it as i dont like elaichi in my food , that's the only change i made to the whole recipe.