COCONUT BURFI

INGREDIENTS :

Grated coconut of 2 whole coconuts

Sugar

Ghee

Cashew and Elachi crushed

METHOD OF PREPARATION :

1) Make sugar syrup of thick consistency .

2) Meanwhile , ghee roast coconut with cashews and elachi till the raw smell leaves.

3) Once the syrup is done . Mix coconut to it and mix it well without any lumps . Add ghee . The mixture does not stick to the pan .

4 ) Once done , transfer it to a greased pan . Allow it to cool down for 1 hour .(We can even refrigerate) The burfi will harden . Then , cut cubes with greased knife .

MULLU MURUKKU

INGREDIENTS :

Rice flour - 2 cups
Urad dhall powder - 1/2 cup
Ajwain - 1 tsp
Salt to taste

Note:
Fry urad dal without oil in a kadai and them grind them in mixie without water.(dry powder)


METHOD OF PREPARATION :
1 )Make a soft dough using the ingredients with little water.
2) Heat oil in a kadai. Make a bigger balls of the dough . Stuff it in the murukku maker and press it out in an oil greased plate .
3 )Once the oil is hot , deep fry them till golden brown .

ATHIRASAM - DIWALI SPECIAL

INGREDIENTS :

Brown Rice (Kaikuthal arisi)

Powdered Jaggery

Oil

METHOD OF PREPARATION:

1) Take 2 cups of finely sieved rice and keep separately .

2) Powder jaggery and finely sieve it .Take thick syrup out of it.

3) Knead flour and jaggery well without any lumps with little water and oil .

4) Grease your hands with oil .Make small balls and press by hands very thin .

5) Finally , deep fry it till golden brown.

Note : The dough can be stored for 3 weeks.