Brahmin Iyer Kitchen Recipe

Brahmins Kitchen

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Sweets Its a sweet contribution from Brahmins

Kitchen Members!

This is a sincere attempt to write about the traditional

Tamil Brahmins (Tam-Brahm) recipes.

This newsletter will contain the recipes of the food that

are typically cooked in a Tamil Brahmin community (Iyer

& Iyengar or any Brahmin community).

There is an old saying that goes like this You are what

you eat and Brahmin Cuisine follows the concept of

shaping the personality, mood and mind of the family

members.

https://www.facebook.com/groups/BrahminsKitchen/

A u t h o r s : B r a h m i n s K i t c h e n

Brahmins Kitchen

www.iyerscorner.com Volume 1, Issue : 6 Page 1 of 53

Table of Contents

TIPS & TRICKS .................................................................................................................................................. 4

TIPS GAYATHRI MUTHUKUMAR ......................................................................................................................... 4

GAYATHRI MUTHUKUMAR .............................................................................................................................. 5

DRY GOOSEBERRY SUPARI ( FOR DIGESTION ) ........................................................................................................... 5

GULAB JAMOON (MOMS RECIPE) ......................................................................................................................... 6

BREAD HALWA ................................................................................................................................................. 7

MOHANDHAL (NORTH INDIAN TYPE) ..................................................................................................................... 7

ASOKA ALWA (MOMS RECIPE) ............................................................................................................................ 8

KASI ALWA ...................................................................................................................................................... 9

CAUGH POWDER .............................................................................................................................................. 9

VELLA AVAL ( SWEET POHA ) ............................................................................................................................. 10

DRY FRUIT LADDU ........................................................................................................................................... 11

KOVA BURFI .................................................................................................................................................. 12

RAVA APPAM ................................................................................................................................................ 12

APPLE APPAM ................................................................................................................................................ 12

BADAAM KACHORI .......................................................................................................................................... 13

NEI PAYASAM ................................................................................................................................................ 13

KAJU PISTA ROLL............................................................................................................................................. 14

PANCHA KALYANI............................................................................................................................................ 15

SRI RAM UMA ................................................................................................................................................ 15

PORIVILANGAI URUNDAI ................................................................................................................................... 15

INSTANT CARROT HALWA ................................................................................................................................. 16

THIRATTU PAAL .............................................................................................................................................. 16

GODHUMAI ALWAH ........................................................................................................................................ 17

SAKKARAI PONGAL .......................................................................................................................................... 18

PAYATHA URUNDAI ......................................................................................................................................... 18

AKKARAVADISAL ............................................................................................................................................. 19

SAIPRIYA ARUNKUMAR ................................................................................................................................. 20

LADDU ......................................................................................................................................................... 20

RAVA LADDU ................................................................................................................................................. 21

MYSORE PAK ................................................................................................................................................. 22

BUTTERSCOTCH COOKIES .................................................................................................................................. 23

MILK PEDA.................................................................................................................................................... 24

MOTICHOOR LADDU ........................................................................................................................................ 25

YELLOW PUMPKIN ALWA .................................................................................................................................. 26

ELLU URINDAI / SEASAME LADDU ...................................................................................................................... 27

PEANUT PARUPPU THENGAI............................................................................................................................... 28

PURRANA BOLI / IDU BOLI / OBBATTU ................................................................................................................. 29

BHAGAVATHI HARI ........................................................................................................................................ 30

NIMKI .......................................................................................................................................................... 30

GUDH / JIGGERY HALWA .................................................................................................................................. 30

Brahmins Kitchen


HAALBAI ....................................................................................................................................................... 31

BADAM PURI ................................................................................................................................................. 31

SAKKARAI AVAL .............................................................................................................................................. 32

LOPSI KESARI ................................................................................................................................................. 32

COCONUT BURFI............................................................................................................................................. 32

SHANKERPALLI ............................................................................................................................................... 33

CHIKKI.......................................................................................................................................................... 33

MYSORE PA .................................................................................................................................................. 34

KAMMARCAT ................................................................................................................................................. 34

ALOO HALWA ................................................................................................................................................ 34

WHEAT FLOUR JAGGERY SWEET .......................................................................................................................... 35

BADAM BURFI................................................................................................................................................ 35

BADAM POLI ................................................................................................................................................. 35

VELLA SEEDAI ................................................................................................................................................ 36

TOTATO HALWA ............................................................................................................................................. 36

COCONUT VELLA BURFI .................................................................................................................................... 36

JEERA POLI .................................................................................................................................................... 37

SUBBULAKSHMI SANJEEVI ............................................................................................................................. 37

PAYATHAM LAADU .......................................................................................................................................... 37

HEALTHY NUT DELITE .................................................................................................................................... 38

RAVA LADDU ................................................................................................................................................. 40

USHA VENKI ................................................................................................................................................... 41

............................................................................................................................ 41

......................................................................................................................... 42

.................................................................................................... 43

.................................................................................................................. 44

...................................................................................................................................... 45

................................................................................................................................. 46

................................................................................................................... 47

................................................................................................................. 48

........................................................................................................................................... 49

............................................................................................................................ 50

SUDHARSHANA.............................................................................................................................................. 50

AKKARAVADISAL ............................................................................................................................................. 50

APPAM ........................................................................................................................................................ 51

RANJANI SRINIVASAN .................................................................................................................................... 52

Brahmins Kitchen


................................................................................................................... 52

ABHITHA ........................................................................................................................................................ 53

CHOCLATE CAKE ............................................................................................................................................. 53

SEVEN CUP CAKE ............................................................................................................................................ 53

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Tips & Tricks

Tips Gayathri Muthukumar Before posting the recopies. I want to share my personal views and few tips.

My grandfather both sides and my father those times when they r young my grandmother is expert in making sweets , so my grandfather take sweets daily after

he finish rasam rice.

He don't consume the same sweets after 2 days. so my granny use to make very little Qty.

if u r planning to make sweets, pls keep the items ready a day before.

Use only fresh flour , baking soda, freshly grounded eilaichi pdr, freshghee.

Use alloy or iron kadai or any heavy bottomed kadai for sweets. If u make it

in non stick kadai, some time it leaves the sides very quickly, but we don't

get the consistency we want. ( it's my personal opinion) .

Whenever we r going to meet elders, pregnant women, or kids . Normally we

carry some sweets. Try to make it on ur own or homemade , so that they will

also be happy and for us if they appreciate it will give encouragement and satisfaction.

For elders make traditional sweets, for younger generation make sweets like

Rasgolla, milk burfi, kaju kathli and for kids make homemade chocolates, cookies and cakes.

Final tip. Don't consume sweets after 5 pm. It's my personal experience. During lunch time u can consume.

Brahmins Kitchen


Gayathri Muthukumar

Dry gooseberry supari ( For digestion ) Ingredients Method

Dry gooseberry supari ( for digestion )

Big whole gooseberries - 500 gms Salt - 2 tsp

Sugar - 12 tsp

Red chilly pdr - 1 tsp Jeera pdr - 2 tsp

Ova or omum - 1 tsp

Grate the gooseberries in a big plate.now add all other ingredients to

the gooseberries and mix well.

Taste it .

if u want any of these items more add

and dry it in sun light till the moisture absorbed fully.

it takes max of 5 days. Everyday

evening mix it with spoon once for next day to dry the bottom part.

store it in air tight bottle out side.

Note: good for digestion, nausea

First photo is wet gooseberries and next one is dried.

Brahmins Kitchen


Gulab Jamoon (Moms Recipe) Ingredients Method

Ingredients ( makes 20 pieces)

Kova ( sugarless) 1 1/ 4 cup Sugar - 2 cup

Water - 2 cups

Bakingsoda - 1 / 4 tsp Ghee - 1 tsp

Water - 1 tsp

Maida - 2 to 2.5 tbsp Oil - for frying

Orange red color - pinch

Saffron, eilaichi pdr pinch

In a broad vessel add sugar and 2 cups of water to make sugar syrup.boil it for 5

to 7 mnts stir continuously. Switch

offinely and add saffron, eilaichi pdr and color to it .

Keep aside.

Take another basin add ghee, water and

soda mix well with tip of ur hand . Now

add maida and kova to the mixture and make a cream crumbs , now if necessary

add 1 tsp of milk to make a soft dough (

do not put pressure while making dough ).

Now make ur desire shape and fry it in ghee or oil in slow flame. Until it turns

dark brown. At a time put 4 to 5 balls in

oil.now put it in sugar syrup.

SHELF LIFE : 1 week out side.

Note: if u don't get kova in shops. Make it at home a day before. 1 Ltr full fat

milk . Reduce till all the moisture

absorbs. Remove and store it in air tight

container in fridge.to store it for 1 month u have to deep freeze it.

Brahmins Kitchen


Bread Halwa Ingredients Method

Bread slice pdr - 2 cups

Milk+water - 1. 5 cup ( .75+.75) Sugar - 1.25 cups

Ghee - 1 / 2 cup

Cocoa pdr - 2 tbsp Fried cahews - 10 Chopped

Heat a kadai add half ghee fry the bread in medium flame , till it becomes

roasted. It will take 15 mnts time.

Now add sugar fry fr 2 mnts , add milk+

water, cocoa pdr. Cook til it absorbs the

water fully.

Finally add the

Remaining ghee and cook till it leaves

the sides. Decorate with cashews.

Note: kids love this sweet. Normally we say to the kids to have sweets what his

or her father likes. For a change give this

to their father as kids special.

Mohandhal (North Indian Type) Ingredients Method

Besan flour - 1 cup

Sugar - 2. 5 cups

Ghee - 2. 5 cups

Soda - pinch Eilaichi pdr - 1 / 2 tsp

Heat a kadai add ghee , fry the Besan flour on medium flame in

ghee till the noice reduce.

TranTransfer i int basin

Now in the same kadai add sugar

and 1 / 4 cup of water , bring it to

1 string consistency. Now add the Besan mixture to it and after 2

mnts add soda. stir till it leaves

the sideS.

Pour it on the greased

plate.sprinkle some Granual sugar

over the sweet and press a little.

Cut it to ur desire shape once it is

cool.

Can make 25 to 30 pls.

Brahmins Kitchen


Asoka Alwa (Moms Recipe) Ingredients Method

Yellow moong dhal - 1 / 2 cup + 2 tbsp Sugar - 2 .25 cups

Ghee - 1 cup

Carrot - 3 Wheat flour - 3 tsp

Jadhikai pdr - 1 / 4 tsp

Eilaichipdr - 1 / 4 tsp

Milk - 1.25 cup Thinly sliced badam and cashews - 5

each roast it in ghee.

Take a kadai dry roast the moong

dhal and Soak it in water for 15 mnts.in a tsp of ghee fry the

chopped carrot and pressure cook

both in separate vessel. Dry roast the wheat flour in same

kadai and keep aside.

Heat the same kadai add the

cooked dhal and carrot mash it with blender or mixer.

In same kadai put the paste, milk,

ghee.stir continuously till it leave the sides in medium flame.

Now add sugar stir till it leave

sideS, just before the consistency add the wheat flour and eilachi

pdr. Decorate with fried badam

and cashews.

Note: actually there is no need of carrot,

but my mom includes it.

Try this different recepie and enjoy . If

necessary can add 1 or 2 tsp of ghee at

the end, always use cow ghee.

Brahmins Kitchen


Kasi Alwa Ingredients Method

Grated white pumpkin - 1 cup

Sugar - 1 / 2 cup

Ghee - 1 / 4 cup Orange red color - 1 pinch

Jadhikai pdr - 1 / 4 tsp

In a heavy kadai add 3 tsp of

ghee and saut the grated pumpkin for 5 to 8 mnts in

medium flame until it becomes

soft.

Now add sugar and color and stir

continuously until the water

absorbs. Then add ghee little by little till it leaves the sides.

Add jadhikai pdr and serve.

Note:squeeze the water once u

grated the pumpkin. This water can be consumed like water or

mix it in sambar.

if u want to add rose petals add it finally. Only light pink rose.(

paneer rose) .can add thinly sliced

or chopped cashews.

Caugh Powder Ingredients Method

Pana kalkandu - 100 gms Pepper - 1 tsp

Coriander seeds - 1 / 2 karandi

Dry roast the pepper and coriander seeds and grind it

together with kalkandu .

Store it in air tight container.

Whenever you need it.

Have a tsp and drink hot water or

mix 1 tsp in 1 / 4 cup of hot water

and drink.

Brahmins Kitchen


Vella Aval ( Sweet Poha ) Ingredients Method

Aval - 1 cup

Grated jaggery - 3 / 4 cup

Ghee - 2 tbsp Freshly grated coconut - 2 tbsp

Eilaichi pdr - 1/ 4 tsp

Fried cashews - 10 Chopped

Wash the aval , drain and keep it

aside for 1 / 2 hr.

Now heat the kadai add the

jaggery with 2 tbsp of water.bring it to boil , then strain it to remove

dirt. Again pour it to kadai bring to

boil for 3 mnts , then add grated

coconut and aval .

mix well and add the ghee and

eilaichi pdr. Cook till the water absorbs. decorate with cashews

and serve hot.

Note: it is very healthy for kids.

Preferably acchu vella m go good

with this aval. Good for elders too.

Brahmins Kitchen


Dry fruit Laddu Ingredients Method

Karik pdr ( dry dates pdr) 250 grams Kopra pdr - 1 cup gragrated or prd

Badam, cashew, walnut, raisins - 1cup

each Sugar or jaggery pdr - 1.5 cups

Ghee - 3 tbsp

Methi (opt) - 3 tbsp.

Dry roast the dry fruits except

kopra, karik and raisin.

Take a bowl put the pdr

ingredients. Add the grated jaggery or pdr sugar. Pour some

hot ghee make balls.store it in air

tight container.

Give one daily for kids and for

pregnant women with a glass of

milk.

Note: if u add methi follow these

steps.

Soak the methi in milk a day

before.

Next day dry it in a cloth .take a

tbsp of ghee and fry the methi in

medium flame till it turns golden brown.

Now pdr it and mix with other pdr. U will not get the bitter taste.try

with little.

If u like it . Mix it fully.

Brahmins Kitchen


Kova Burfi Ingredients Method

Kova - 1 cup

Besan flour - 3/4 cup

Sugar - 2.5 cups Ghee - 4 tbsp

Cashews - 10 Chopped

Take a kadai. Fry the Besan in the

ghee.when the froth comes add kova, fry for 2 mnts.

In separate pan add sugar with water , make one string

consistency and add the above

ingredients to the syrup.

stir it for 3 mnts.

remove from gas and stir continuously till it leaves the

sides.and pour it greased plate ,

decorate with chopped cashews.cut into desire shape.

Rava Appam Ingredients Method

Rava - 1 cup Gratedcoconut - 3 / 4 cup

Sugar - 1 cup

Rice - 1 tbsp

Eilaichi pdr - 1 / 4 tsp Oil - for frying

Take a basin put rava add some

water rest it for 1 / 2 hr .now add

all other ingredients.

Grind it in mixer with out adding

water.mix well.it should not be too

watery.

Take it in a tbsp and pour it in hot

oil. Fry till golden brown.

Apple Appam Ingredients Method

Apple - 1cup chopped

Maida - 2 cup

Grated jaggery - 1/2 cup Eilaichi pdr - 1 / 4 tsp

Oil - for frying

Grind the apple in to paste.dilute the jaggery in little water then add

the other ingredients. Make like

dosa batter.fry it in oil. Note: u can subtituted 1 cup

Wheat and 1 cup maida.

Sweetness is mild not very sweet.

Brahmins Kitchen


Badaam Kachori Ingredients Method

Maida - 1 cup Yellow color - 1 / 4 tsp

Ghee - 1 tsp

Water - to make dough Oi - for frying

For fillings:

Milk maid - 1 tbsp

Badam pdr - 1 / 4 cup Cashew pdr - 1 cup

Milk pdr - 1 cup

Sugar pdr - 3 / 4 cup Saffron - pinch

Eilaichi pdr - 1 / 4 tsp

For syrup: Sugar - 2 cups

Water - 1 / 4 cup

Make a soft dough.like roti

atta.not too soft. Mix all ingredients for fillings .

For syrup: add sugar and water boil till 2

string and put some eilaichi pdr in

it.

take a small ball , make round shape , put the fillings in 1 corner.

Fold the other half like somasa.

Fry in oil. Dip the fried kachori in the sugar

syrup. And arrange it in a plate.

Note: during diwali my mom use to

make instead of somasa. Very

tasty.must try this .

Nei Payasam Ingredients Method

rice - 1 cup Jaggery - 5 cups

Ghee - 1 / 2 cup

Coconut thinly sliced - 1 / 2 cup Sukku pdr or dry ginger pdr - 1 tsp

Eilaichipdr - 1 / 2 tsp

Cook the rice in pressure cooker. Cool it. Now melt the jaggery in 1

/ 2 cup of water.

Stain and remove the dirt. Now

cook the jaggery to semitic consistency. Add the cooked rice

and the powders. Finally add

ghee. Mix well. Fry the coconut slice in a tsp of

ghee and add it to the payasam.

Note: it is name it as aravana or nei

payasam. But the consistency should be

semi solid or thick.

Brahmins Kitchen


Kaju Pista roll Ingredients Method

Cashews - 1 cup

Sugar - 1 cup

Pista and badam - 15 and 10 Sugar pdr - 1 tbsp

Pista or badam essence - 1 / 4 tsp

Take a kadai add sugar and water.

Make 1 string consistency. Pdr the cashew and add this to sugar

syrup. Mix till it comes to dosa

batter consistency. Remove from gas and mix till it comes like a

ball.keep aside.

Now soak the badam and pista ,

badam 2 hrs . Now remove the skin and spread it in a cloth to

dry. Now pdr it.then take 1 tbsp of

sugar pdr it and mix with pista pdr.

Make a small ball of kaju roll it as

shown in fig. Spread the pdr as shown in fig. Roll it and cut it.

If u get silver Wark. Spread it on

the roll .

Note: while rolling the kaju spread some ghee and make balls.

In shops they name it as kaju roll

, but they mix ground nuts.eat small Qty , but do it at home. In

shop it is 600 rs kg. In this given

Qty u will get 8 to 10 rolls. Same method for kaju kathli. One

it come as ball roll it in chapatti

shape of 1 / 4 inch thickness and

cut it to ur desire shape. Last photo is kaju kathli

Brahmins Kitchen


Pancha Kalyani Ingredients Method

Milk - 1 Ltr

Pdr sugar - 4.5 cups

Cashew pdr - 1 cup Butter - 3 / 4 cup

Besan flour - 1 / 2 cup

Jadhikai - 1 / 4 tsp

Take a heavy bottomed kadai. Add

the milk , bring it to kava consistency. transfer it to a basin.

In the same kadai fry the besan

flour and add all other ingredients including kova to the flour.stir

continuously till it leaves the side.

Pour it in greased late. And cut it

into desire shape. Very different and rich in taste.

Sri Ram Uma

Porivilangai Urundai Porivilangai urundai ths sweet is prepared when i was young. At at time v dont like

ths sweet. Nw i asked my mom to tell.

Ingredients Method

idli arisi - 1 cup

payatham parrupu 1/4 Cup

vellam 200 Grm thenghal pal Konjam

pottukadalai3 tsp

elakai thool- tsp

Ghee 2 Tblspoon Water - cup

Dry roast rice and dal seperately till aroma comes.

Grind it in machine

vellathai neer vittu paaghu vaikavum.

Vellam karaindhavudan vadikati sirighu

neeram kodhikavaikum.

Heat ghee in pan fry cashew and

pottukadalai and pour into flour.add

thenghapal vella paghu elakathool mix well and make intosmooth dough.

ulankaiyil siridhu ghee thadavi kondu make balls.

You can make balls only when it is hot.

somepeople will also add kadalaiparrupu dry roast 1/4 Cup and add with rice and

payatham parrupu and grind in machine.

these sweets are parambariya sweet.

Brahmins Kitchen


Instant Carrot Halwa Ingredients Method

thuruviya carrot 3 Cup

milk 1 Cup

sugar 2 1/2 Cup or as per taste ghee 50grms

cashews and raisins fried in ghee

in cooker add carrot milk and cook for 5

To 6 Whistels.

After cooking mash them well add sugar

ghee and cashews and raisins. And heat them in low flame for 10 Mins.

If u wish add sugerfree kova to it. It will

be very tasty in the same way u can do it with beetroot.

Thirattu paal Ingredients Method

Milk 1 Litre

Sugar 100gms

In a heavy bottomed pan, boil the milk

Allow the milk to boil till it becomes

thicker and reduces to 1 cup of quantity add sugar continuously stir till the

Palgova starts to thicken take a small

quantity If it rolls like a ball, then the consistency is correct.

V can get 1 cup of palgova from 1 litre ofmilk.

We can store it in air-tight container and

use it for a week.

without adding sugar v can use many

sweets in that palgova.

V can store for one week if its keep it in

airtight box.

instead of sugar v can also add

powdered vellam.

Brahmins Kitchen


Godhumai Alwah Ingredients Method

Whole wheat 1 cup

Sugar 1 1/2 Cup elakai thool siridhu Ghee 50 Grm

kesari colour1 pinch

cashew 10 Nos fry in ghee broke into

pieces

Wash and soak the wheat for 12 hours. Grind in a mixie adding 1 cup water.

Strain in filter to get a thick milk.

Grind again adding 1 more cup of water

and strain again. repeat the process by

doing three or four times.

Pour the milk in to a thick bottomed

panadd sugar and cook on a low flame.

Stir continously Add the ghee when the halwa starts thick.

Add the elakai powder Cashew mix well. Cook till roll the halwa into a ball.

if u want put into pieces.

Grease the plate with some ghee apply

throughout the plate and put the alwa

and spread into plate after some time cut into pieces.

Brahmins Kitchen


Sakkarai Pongal Ingredients Method

now a days many of them r u using pressure cooker for making pongal also.

in cooker add raw rice 1 Cup moong dal 1/4 Cup milk 1/2 Cup water 2 Cup ghee 5 Tsp and cook for 5 Whistles.

After realising pressure add powdered 2 1/2 Cups jaggery and heat in low flame till jaggery mixed with rice.

Add some cardamom powder. Fry cashew and raisins in ghee pour to pongal.

Payatha Urundai Ingredients Method

Payatha orunda payatham paruppu1/2 cup

vellam powdered1/2 cup

Ghee 3 tbsp Cardamom powder 1/4 tsp

Dry roast moong dal till aroma smells. grind it to apowder.

Take equal quantity of powderedvellam

thts is 1:1

In a vesselmix together with elakai

powder Add hot melted ghee little by littleto the mixture able to make balls .

This can be stored in an airtight container upto 1 Week if its maintained

properly.

Brahmins Kitchen


Akkaravadisal ths s very old traditional sweet prepared in many functions especially For janvasam

but nowaadays i dont know whether they are preparing.

Ingredients Method

Maida 500 gms, salithu kollavum Ghee 1 Kg

Sugar 750 gms

arisi maavu 50 gms

samayal soda pinch Water required

Kesari Powder 1/4 tsp

Mix cooking soda with 2 tblsp ghee then

add with maida add water mix well add

kesari nd make the dough like puri dough and keep tge dough for half hour

covered with wet cloth.

Add 2 Tblspoon ghee in arisi maavu and mix well.

in pan add sugar with somewater and allow to boil till single string keep aside.

Make small balls of the dough roll them

like puri Spread a tsp if arisi maavu fold them into rolls or in triangular shape nd

do all the dough as same.

Heat ghee in a pan in low flame Fry the

prepared dough till light golden brown.

put this into the jeera for few minutes abd trasfer into another plate.

instead of frying in ghee u can also fry in

refined oil. But the taste will be original when its fried in ghee.

Brahmins Kitchen


Saipriya Arunkumar

Laddu Ingredients Method

Besan flour2 cups

Sugar2 cups Salt

Boondhi Ladle

Cloves5 Cashew

Oil

Ghee Baking soda a pinch

Rice flour3 tspn

Kesari powder a pinch

Mix besan flour,rice flour,pinch of kesari powder,little salt,pinch of baking powder

with water to a dosa flour consistency.

keep a pan in the stove.pour little water

and add sugar.mix well till it comes to

the ball consistency.keep aside.Now

keep oil in a pan.

use boondhi ladle and pour the besan

flour mix and make bhoondhi's.cook till the boondhi comes to golden yellow.put

the boondhi's immediately in the warm

sugar syrup.

repeat the same for all boondhi's.Fry

cashews in ghee and mix it to the laddu

mixtures.

add cloves too.Mix boondhi's well in the

sugar syrup. Now take large amount of boondhi's in your hand and press tightly

till it becomes like a ball.Delicious laddu

is ready.

Brahmins Kitchen


Rava Laddu Ingredients Method

Rava 1 cup Sugar 3/4 cup

Melted Ghee 1/4 cup + 2 tspn

Elaichi 3

Cashew/badam

Take a kadai.Add a tspn of ghee.Roast

the rava for 5to 10 mts.

Grind the rava and sugar together in a

mixer with elaichi.

Trfr it to a big plate.Fry the cashews in a

tspn of ghee.Add it to the rava mix.

Melt the ghee and add to the laddu mix.

Mix well and make laddus out of it... Rava laddu is ready....

Brahmins Kitchen


Mysore Pak Ingredients Method

Besan flour 2 cups

Sugar 3 cups

Oil 1/2 cup Ghee 1/2 cup

Take two pans.Heat oil in a kadai.Make

paghu in another kadai by adding sugar with little water.

By the time add two tspns of hot oil in the besan flour,mix and sieve.

Now when the sugar syrup reaches one

string consistency add the besan flour slowly by mixing.

So that there should not be any lumps.Add hot oil a ladle and mix well.

keep on doing till the mysore pak comes without sticking on to the corners.Add

ghee and mix well.

Trfr immediately to a greased plate. Allow it to cool and make pieces.

Yummy mysore pak is ready....

Brahmins Kitchen


Butterscotch Cookies Ingredients Method

All purpose flour 2 cups

Butterscotch custard powder 1/2 cup

Sugar a cup Oil a cup

Baking soda 1/2 tspn

Baking powder 3/4 tspn Milk a tspn(optional)

Seive all purpose flour,butterscotch

powder,baking soda and baking powder

together in a bowl.

Whip sugar and oil together and mix

with the flour to make a dough.If you are not getting the soft dough you can

add a tspn of miilk too.

Now make desired shape out of the dough.

Preheat the oven @ 170 degree and cook the cookies for 12 minutes at the

same temperature.

The cookies will be so soft.So allow it to

cool by placing on the rack to get the

crispness.

Tasty cookies is done...,

Brahmins Kitchen


Milk Peda Ingredients Method

Milk powder Condensed milk

Milk 1/2 glass

Butter Saffron

Cashew

Mix the saffron with the milk and set it

aside.Keep the pan in the stove in a low flame.Add butter.

After it gets melted add the milk powder.

Saute for a few minutes.Then add the

condensed milk.Mix well till it becomes a

dough.

Now add the saffron milk and mix again.

Turn off the stove.allow the dough to

cool.make small balls .

now make any desired shape you need

with the dough.

keep the cashew in the centre of the peda and decorate.Yummy Milk peda is

ready.

Brahmins Kitchen


Motichoor Laddu Ingredients Method

Gram flour 1 cup

Sugar 1 cup

Elaichi powder 1/2 tspn

Almond crumbs Kesari colour powder

Salt

Boondhi ladle Oil for frying

Ghee

Make a batter with gram flour,salt and

colour powder.Batter should be in the form of dosa flour consistency.keep

aside

For sugar syrup:

Take two glasses of water and add

sugar,pinch of colour powder too.Heat it

until it forms one string consistency.Turn off and allow it to warm.

For boondhi's: Heat oil in a kadai.check the heat by

adding a drop of boondhi batter.If it gets

fried then use the boondhi ladle and make boondhi's.

Now add all the boondhi's into the sugar

syrup and mix well.

Remember sugar syrup must be

warm.Now grind it in the mixie only once.so that you will get motiladdoo

consistency.

Add elaichi powder and almond

crumbs.Apply ghee in your hands and

take hand full of boondhi mix and press

well according to your desired size.

Appetizing motichoor laddu is ready to

eat.

Brahmins Kitchen


Yellow Pumpkin Alwa Ingredients Method

Milk 1 cup

Sugar 3/4 cup

Ghee. 5 tspns

Elaichi powder a pinch Food colour a pinch

Cashew/ raisins for garnishing

Take a kadai,add a tspn of ghee.

Add the grated pumpkin. Saute till the raw smell goes off.

Add warm milk.

Allow the pumpkin to cook well on the

milk.

When it gets thickened add the sugar,Elaichi powder and the food

colour.

Cook well until the halwa should not

stick on the sides.

Now add two tspn of ghee and the fried cashews/raisins.

Keep it for a minute and turn of the

flame.Now add two tspns of ghee and trfr it to the container.

Yummy mouth watering yellow pumpkin halwa is ready....

Note:Adding a pinch of salt will enhance the taste.

You can adjust the sweetness according

to your taste.

Brahmins Kitchen


Ellu urindai / Seasame Laddu Ingredients Method

White Sesame seeds 1/4 cup

Powdered Jaggery 1/4 cup

Elaichi powder a pinch

Take a kadai and dry roast the sesame

seeds till it pops.Trfr to a plate and keep aside.

Take a kadai and add jaggery alongwith little water.Make thick paghu*out of it.

Now turn off the stove, mix sesame and

elaichi powder.

Make small balls out of it.

Sesame laddu is ready.

*Testing of paghu:

To test when you pour the paghu into a bowl which contains water,it should

stand still.

The paghu should roll like a ball.when you throw the paghu ball on the stove

you should hear the sound.

Brahmins Kitchen


Peanut Paruppu thengai Ingredients Method

Roasted peanuts 1/2 kg

Powdered jaggery 3 cups

Dry ginger powder 1/2 tspn Rice flour a tspn

Paruppu thengai koondu

Take a kadai.Add jaggery alongwith little

water and make thick paghu *out of it. Turn off the flame . Mix the peanuts and

dry ginger powder in the paghu.Trfr it to

a plate.

Grease the paruppu thengai koondu with

ghee and dust rice flour in it.Now stuff

the peanut mix inside it. Peanut paruppu thengai is ready...

*Testing of paghu: To test when you pour the paghu into a

bowl which contains water,it should

stand still.The paghu should roll like a ball.when you throw the paghu ball on

the stove you should hear the sound.

Note: Instead of stuffing inside the paruppu

thengai koondu,you can also make

peanut balls too...

Brahmins Kitchen


purrana Boli / Idu Boli / Obbattu Ingredients Method

For outside layer: Maida 2 cups

Salt a tspn

Turmeric a pinch Water as required

For the puran: Coconut 3/4 cup

Channa dal 1 cup

Jaggery 3/4 cup

Turmeric a pinch Salt a pinch

Elaichi 2

Make a dough using maida flour,turmeric

and salt.allow it to set for two hours by adding a tspn of oil over it.

Soak channa dal for an hour in water. Grind channa dal alongwith coconut,

elaichi,turmeric powder and a pinch of

salt without adding water.

Make small balls for keeping inside the

dough.

Make small balls out of the maida dough.

Roll it out,.keep the puran inside it and

roll it like chappathi.

Toast it in a tawa using ghee...

Poli is ready...

Note: you can also try this using wheat

flour..

Brahmins Kitchen


Bhagavathi Hari

nimki Method

Take 200 gms of maida. Add spoon of ghee, bind into a thick dough.

Leave it aside for 30 minutes. In a thick kadai, take 300 gms of sugar, add 100ml water and heat.

Let it boil, when we hold it in hand, must get two string thickness syrup.

put it off. Side by side divide the dough into equal parts.\

Make as balls, rolling into chapathi.

Now cut it into diamond shapes after cutting it into strips, deep fry in ghee or

oil. Immerse that in sugar syrup and take out.

Serve after ten minutes.

For flavour sugar syrup can be added with rose eence, elachi and paccha

karpooram.

Gudh / jiggery Halwa Method

Take 200gms of wheat flour fry it golden brown, in 100gms ghee.

In a kadai take 200 jaggery, pour 350ml water, let that gudh issolve.

Now add the fried flour and mix wel, till flour is cooked.

Add 4tbspn of ghee, miix wel and add cardamom, fried kismis, cashews.

Note This is main sweet of punjabis, which they do for Naivedyam...

Brahmins Kitchen


Haalbai This one is udupi sweet receipe made from rice, jaggery and coconut.

Method

Take Rice, Jaggery and grated coconut half cup each. Six spoons of ghee.

1.5 cups of water.

4. Cardamom 6 to 8

Soak rice for 3 hours.(Raw rice)

*Grind together Rice and coconut with cardamom to a smooth paste.

*Take a heavy bottomed kadai, heat water and let the jaggery dissolve and water boil.

*Then add this coconut and rice paste.

*Add 4spoons of ghee. *keep sauting, once there is cave formed and sides leaving, add some more

ghee.

Put of the flames, transfer to a greased plate. When cool, cut diamond shape pieces.

This is excellent low calorized sweet.

Badam Puri Method

Take 50gms of badam, soak it for half an hour, thwn peel the skin run in

mixie for a fine paste. Take 300gms of maida, sieve, add 50 gms of ghee, knead well , add pinch of

salt, add the badam paste, bind into dough.

Cover and keep it for half an hour. Take 500gms sugar, soak it with 400ml water, boil this into saturated

solution, should get two strengths of sugar syrup, put off..

Now take this dough, divide to equal balls, roll into puris, again fold into half and again roll and make into puris , fold to half and fold that again, to a

triangular shape.

Deep fry this on oil mixed with ghee.

Immerse this into the sugar syrup, take it and serve. Can add cardamom and rose essence to the sugar syrup.

Brahmins Kitchen


Sakkarai Aval Method

Take 200 gms of thick aval/poha/puffed rice and wash and soak it.

After it gets soft, add 200gms of sugar and mix well. Add cup of soft grated coconut.

Fry handful of cashew in ghee and mix.

Add cardamom powder and serve. ( Aval can be soaked with milk also)

Lopsi Kesari Method

Take 200 gms of godumai rava or lopsi, fry it nicely on low heat, tillaroma

comes, adding two tbspn of ghee.

Add hot 400ml of boiling water and saute well. When its finely cooked, add 250gms of sugar, mixing thorougly.

Add some more ghee, season with kismiss and cashew fried in ghee.

One big piece of pineapple can be grated and added while hot water is being

added.

Coconut Burfi Method

Take one coconut and grate it.

Measure that , and equally measure sugar and add half times more.

Mix both with 4tbspn of water.

Add a spoon of ghee, put the kadai on heat. When the mixture gets saturated and starts leaving the sides, add cardamom

one spoon and paccha karpooram and fried cashew pieces and then transfer

to greased plate. After ten minutes cut them to pieces and cool.

Later take out the pieces and serve.

Brahmins Kitchen


Shankerpalli This is sweet biscuit made out of wheat or maida or both together.

This is Maharashtrian delicacy, made during Deepavali.

Method

Take 300gms of wheat flour and a pinch of salt to it, and rub it with 2tsp of

ghee or oil.

Rub it well. Take 100 ml of milk, keep it in stove till its warm.

Add 100 gms of sugar.

Mix thoroughly till sugar gets dissolved in millk. Add pinch of cardamom

powder and two spoons of ghee.mix this weo with spoon. Take the atta flour mixed with salt and oil or ghee.

To that add this milk dissolved with sugar.

Slowly mix it and bind into stiff dough. Because, if watergets more, due to, sugar the dough will get sticky.

Divide this into equal portions.

Roll each into one fourth of an inch size chapathis, one by one.

Cut each one to smalldiamond pieces, like that of nimki. keep this aside for 30 mnts.

Fry this into golden brown colour, in low-medium fire, in ghee or oil. Store

this in air tight jar.

Chikki Method

Take 250 gms of groundnuts fried, take out the skin, after it gets cool, powder coarsely in mixie.

Take 200 gms of jaggery, add 50ml water.

Let it boil, when jaggery melts, and if u put the solution in water, should get settled down and should bw able to make it into ball.

Now add the powdered groundnut, mix well, put off feom heat.

Take a wooden plank, pour this mxture on its greased surface, roll with a roller pin, equally.

After ten minutes, cut into small piece, store.

Brahmins Kitchen


Mysore Pa Method

Take 100gms of besin flour, fryit in 3tbspn of ghee nicely.

In a kadai take 150gms of sugar, into that ads this fried basin, simmer the stove.

Slowly it starts binding, add 3tspn of ghee.

Agin mix and somemore ghee. U ll c that in the residue starts leaving the sides.

Then add ghee little by little, pour this into greased plate.

after it gets settled, and cooled, cut diamond or square pieces.

Kammarcat Method

This is one mostly liked sweet of all ages. Take a coconut, grate it.

Measure equal quantity of jaggery.

Mix both coconut and jaggery, with spoon of ghee and spoon of cardamom

powder. Add two spoons of water, keep in sim.

Add ghee one spoon, we c that an aroma comes and sides leaving.

Keep for two minutes till the colour changes, getting darker. put off the fire, saute.

It will get very thick, start making balls and flatten the same. Nice for

munching.

Aloo Halwa Method

Take two big potatoes, scrap the skin grate it.(250gms) Take a kadai add 3tbspn of water, mix this grated aloo, c that the aloo is

cooked, addsome kesar for color.

Add a spoon of ghee and 300gms of sugar with a spoon of cardamom powder.

Mix well adding 4 more spoons of ghee.

Slowly they get mixed wel, leaving sides.

Let it remain in fire, add one more spoon of ghee and fried kismis and cashew as seasonning. With soft mass gives a tummy taste.

Paccha karpooram can also be added, for flavour.

Note : In aloo halwa, aloos can be cooked in milk, instead water, and for

seasonning the vellari paruppu can also be added .

Brahmins Kitchen


Wheat flour jaggery sweet Method

**This one is famous in Bihar.**

*Take 250 gms of wheat flour, add 4tspn of crushed saunf. *In 200ml of water, boil 200gms of jaggery, till it dissolves fully.

*After the jaggery water cools, add it to atta or wheat flour , add spoon of

ghee, mix into elastic dough. * Grease ur hands or in oil sheet, take this dough divided into small balls,

flatten at the center, let it be between our adarsam and appam.

* Deep fry in medium heat to golden colour.

Badam Burfi Method

1. Take 200gms of badam, warm it in kadai, till crisp. 2. Powder this in mixie

3. Take 200gms of sugar, add little water, when the sugar dissolves, add thw

badam powder.

4. Let the mixture bind together, just add pinch of elachi powder and spoon of ghee, when he mixture starts leaving sides, transfer to a greased plate.

5. cut to small square or diamond shaped burfis.

Badam Poli Method

1. Take 200gms of badam, heat it till crisp, powder and keep.

2. In a kadai, Take 250gms of sugar, dissolve in water(2tbspn), to that add this powdered badam, and 50 gms of coconut, that is finely dry powdered in

mixie.

3.let the mixture bind. Addelachi powder a pinch, when it gets thickened, put off the fire.

Let it cool.

4. Take 300 gms of maida, add 2tbspn of ghee, add water, making into soft dough.

Keep aside for 30mnts.

5. After dividing both badam and maida dough into equal parts, Take each

one, pat it round, keep the badam ball at the center, close it, grease with ghee, roll or pat into polis.

6.heat tawa bake both sides of poli, with ghee.

Serve hot with melted ghee.

Brahmins Kitchen


Vella Seedai Method

1.Take 200 gms of rice flour( flour got from washed, soaked, drained, dried rice thats converted into flour) fry it till fine.

2. Mix one tbspn of fried ud dal flour.

3. Take 175 gms of jaggery, put that into 300ml of boiling water in a kadai. 4. Once the jaggery dissolves, add the fried rice flour, let it be in fire for ten

minutes, then put off.

5. Cut 50gms of copra into small pieces and add to the rice jaggery dough. 6. Add 2tbspn of til too.

7. After it gets cool, make goosberry size ball, fry it in medium ghee mixed

oil...

Store in airtight container.

Totato Halwa Method

1. Take half kg of Tomatoes, half hybrid and half Nattu takkali.

2. Wash and grind into paste.

3. Take one kg sugar.

4. Keep a kadai, add tomatoe puree into and add sugar, mix well. 5. Let this bind together, add cardamom powder and two tbspn of ghee.

6. When it starts leaving sides, put off the flames.

7. Transfer this to greased plate, mke it into pieces.

Coconut Vella Burfi Method

1. Take one grated coconut, measure it, with same measurement, take jaggery.

2. Run the grated coconut to coarse powder, without water

3. Mix this with jaggery, keep in sim, let it bind, add cooking camphor and elachi, when this starts leaving sides, pour into a greased plate, cut into

pieces...

Brahmins Kitchen


Jeera Poli Method

1.Take 500gms of small rava, adding 2tbspn of ghee, bind to a soft dough.

2. Take 750gms of sugar for one stringh sugar syrup..adding cardamom and cooking camphor.

3. Make the dough into small pooris, dividing into equal portions, after deep

frying them. 4. Dip this in sugar syrup, after 5mnts tranfer to another container.

Subbulakshmi Sanjeevi

Payatham Laadu Method

1 kg pasiparuppu nanna varuthukkanum. Theeya koodadhu. Machinela nicea

arachundu varanum.

Urundai vellam 3\4 kg. Pudhu stocka vangi arivalmanaiyila nicea seevi idhai

pasiparuppu mavoda katti illama kalallanum.

Ippa rendu kaiyum use panni thechu thechu kalakkanum. Then ravasalladaiyila salikkanum. Salladaiyila thangaradhayum thechu maavoda sekkanum.

Kadaisila thangaratha payasathukku use pannalam.

Idhoda mundhiri varuthu sekkanum.

Mela elakkai podi kalandhu mix pannitta urundai maavu ready.

Indha maavula ghee appappa suda vachu uthi konjam konjama mix panni urundai

pidikkanum.

Oru kai mavu irukka pidikkanum. Appo periya urundaiya varadha concentrate

pannai gettiyakkanum.

Iranda udanja mavai sethu pidikkakoodadhu.

Store pannumbodhu udanjudum. Udane saappittu theekaradha irundha drakshai

varuthu podalam.

Jamaingo. Edithu saapidungo. Ellam ungalukkuthan.

Brahmins Kitchen


Healthy NUT DELITE Try this and have a healthy and tasty sweet.

Ingredients Method

Badham, cashew, acroot, bengal

gram,raisin,dry dates, dates, jaggery,

Elachi, and ghee.

dry fry all the nuts separately and make

coarse powder in mixie.

cut dates, dry dates into small pieces

and add with the powder. now add

jaggery, raisins and elachi powder also. mix all in a basin.

Heat ghee and add with the powder in small quantity and make balls. you

should not mix ghee with entire powder.

only when the ghee is hot you can make balls.

Good for Diabetes patients better for dieting adults

best for children.

Enjoy NUT DELITE . Give feedback.

ALL THE BEST

Brahmins Kitchen


Brahmins Kitchen


Rava Laddu Method

1 kg Rava varuthu machinela nicea araikkanum.

3/4 kg sugar mixiela nicea podi pannidanum.

Add varutha podia narukki gheela fry panna mundhiri paruppu Add elakkai podi.

Mix all these in a agalamana pathirathil.

Then add hot ghee little by little and make urundais.

Peria kinnathulu niraia irukkaradhu regular ravaladu

Diabeteskaraalukku sweetner potta Ravaladum ready. Chinna kinnathula

iruakkaradhu Diabates rava ladu

I am comfortable to oru kalaneetindu tharayila okkandhunsu ravaladu pidikkarathu.

Unga sowryam

Brahmins Kitchen


Usha Venki

Ingredients Method

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Sudharshana

Akkaravadisal Method

Wash n soak 1 cup of raw rice & 3/4 cup of moongdal together in milk for one hour.

In a cooker add rice & dal mixture with 4 to 5 cups of milk mix well n cook for one

whistle on high heat n sim it for 5 mins at low heat.

Remove from heat.

In mean time take 250 gms of jaggery dissolved in water 200 mln cook for 7 mins n keep aside.

Cool n open the cooker n mash like pongal the cooked rice with milk with a laddle or and hand blender just give a run n add jaggery syrup & sugar & 200 ml of ghee n

mix well n cook till everything forms to a creamy texture.

Add more milk if needed.This akkaravadisal will be little thinner than chakra pongal.

Now add rasted cahwes,alomds,raisins in ghee n add a gnorus amt of saffron.mix

well n give it a boil..add more milk or ghee if u need for the consistency.

While removing from heat add oachai karpooram powder n mix well n remove it

from heat.

Brahmins Kitchen


This is an iyengar spl which is made on occasions.

Quite rich it will be.

Note : No water to be added for this recipe!

Appam Ingredients Method

Wheat flour 1 cup

Jaggery powdered 1/2 cup

Cardamom powder 1 tsp

Ghee + plus oil as per needed

Dissolve jaggery powder well in 1 cup of

cold water with out lumps.Then add

what flour ,cardamom n whisk well till a smooth appam paste is arrived.Add

water if needed.

Now heat a Kuzhipaniyaram pan n pour a ghee n oil mix n pour appam batter in

it ..cover with a lid n simmer cook it for

five mins n turn on other side n pour little oil & ghee mixture n cook for 3

mins .

Make the rest batter in the same way.

Tips

If u want u can melt ghee n add it to the

appam batter n use oil to fry in kuzhi

paniyaram pan.

For diabetic people you can substitute

sugar free powder but u will not get the exact taste as jaggery.

Still u can go ahead with sugar free for

jaggery.

This is a low fat version of appam else

traditionally it is deep fried.

Brahmins Kitchen


Ranjani Srinivasan

Ingredients Method

1

3 tsp

1

1 tsp

10

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Brahmins Kitchen


Abhitha

Choclate Cake Ingredients Method

1 cup milk powder

1 cup sugar

1/4 drinking chocolate powder

In a Kadai put sugar, add little water.

Keep it in the gas stove. Make sugar

Sirup with 2 strings.

Switch off the gas.

Put milk powder and chocolate powder. Mix it well immediately. In a plate apply

some ghee.

Put the mixture into that plate. Cut into pieces. Children like this cake very

much.

Seven Cup Cake Ingredients Method

1 cup cashew

1 cup ghee

1 cup be San

1 cup milk

3 cups of sugar

Put all the ingredients in a Kadai

Mix it and keep it in the gas stove. Stir it until it doesn't touches the

Sides of Kadai.

Apply some ghee

In a plate.

And put mixture into it. After some time cut it into pieces.

Instead of cashew u can add

Coconut also. It will come around 30 pieces.

Documents

Brahmin Iyer Kitchen Recipe