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| Home > Sweets > Making of Sweets > South Indian Sweets
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| | South Indian Sweets
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Mysore Pak
Ingredients
1 cup channa besan (gram flour)
1 1/2 cups sugar
3 cups ghee or butter
Method:
Heat the ghee to a thin liquid & pour it into a measuring cup. Take the sugar & 1/2 cup water in a kadai, place it on medium heat. Just when the sugar dissolves add the besan (Keep stirring through the whole procedure.) Add little by little ghee while stirring. When the mixture starts separating out from the ghee, pour it into a thali (with a little bit of ghee spread on it). Cut it to small squares while hot.
Jilebi
Ingredients:
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. Sugar
Few drops yellow color
2 tbsp. milk
Ghee to deep fry
A plastic easy squeeze bottle
Method:
Sieve 100 gms. maida and besan together. Make a batter using warn water. Keep aside for 24 hours. Add remaining maida and food color and more warm water if required. The batter should fall easily when poured - not too thick not too thin. Keep aside. Make syrup of the sugar by adding water and boiling. Add the milk and all the scum to form while boiling. Make one thread consistency syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle. Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside. Fry till crisp, drop into hot syrup. Drain with a perforated spoon and serve hot.
Rice Payasam
Ingredients:
Basmati Rice & chopped almonds(combined) - 4 tsp
Milk - 2 cups
coconut extract - 1 cup
Evaporated milk - 1 tin
sugar - 1&1/2 cups
cardamom powder - 1/4 tsp
Method:
Soak rice for 15 minutes. Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.
Pure Milk Cake
Ingredients:
Milk - 1 litre
Rava - 2 tsp
Sugar - 2 cups
Ghee - 1/2 cup
Method:
Mix milk, rava and sugar heat to boil. Then keep on stirring in medium heat until it becomes thick. Now add ghee and stir it becomes non-sticky. Pour in a large plate and cut into diamonds.
Vermicelli Payasam
 Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel. When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli (fried in ghee) and stir well. Continue heating the milk at low heat until the volume of milk reduces considerably. Remove from the stove and add sugar and mix well.Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam. Add 1/4 spoon of cardamom powder.
Poppy seeds payasam (gasakasa)
Ingredients:
Poppy seeds (Gasakasa) 1\2 cup
Sugar 1 cup
milk 1 cup
Method:
Soak 1\2 cup of poppy seeds in water for 3 hours and grind into a nice paste in blender. Add the sugar and milk. Stir well and boil upto 15 minutes. Add ghee fried cashews and pistas for delicious taste.
Sunnundalu(Urad Dal Ladd
u)
Ingredients:
3 cups of whole urad
1½ cups of sugar
1 cup of melted ghee at room temperature
Method:
Roast whole urad dal to light gold colour. Grind urad dal and sugar to superfine sand like powder. Add melted ghee to the urad dal-sugar powder. Mix the whole mixture and shape them into Laddus.
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