DELICIOUS SOOJI/SEMOLINA

Sooji/Rawa Halwa

INGREDIENTS REQUIRED:

• Semolina(Rawa/Sooji)-100 gm
• Butter/Ghee-1 tablespoon
• Peanuts/Cashew-nuts-Crushed
• Sugar-according to taste
• Grated Coconut

PROCEDURE:

Step 1
Heat the semolina(using only microwave function) till it turns a little brown.

Step 2
In a microwave safe bowl take a tablespoon of butter/ghee,the roasted semolina,sugar(according to taste) and water(my trick is to give as much water that the semolina will just appear under the water surface) and boil the mixture in microwave high power till the water dries up.

Step 3
Take out the hot mixture;mix grated coconut and crushed groundnuts/cashews(in total about 1/4th of the total mixture) and reheat for 1 min more in microwave high power.

Coconut Ladoo/Laddu in microwave

Coconut ladoo/naru

INGREDIENTS REQUIRED:

• Coconut-1 medium sized,grated
• Sugar-equal to the amount of grated coconut.
• Water-about 1 cup
• Cardamom/Elaichi-2-3, crushed

PROCEDURE:

Step 1

Take  the grated coconut,sugar and water in  microwave proof bowl and microwave it in high Power for 6 min while gently stirring it after every 3 min. 

Step 2

Microwave it again for 2 min 50 sec, take it out, stir it and then again microwave it for 2 min; stirring at an interval of 1 min. To follow this technique is important since if you continuously microwave and don't stop and stir; it will burn.

Step 3

While the mixture is still hot, mix the crushed cardamom/elaichi and quickly roll them into small balls and let it cool at room temperature.

SWEET BALLS IN MILK GRAVY

Ingredients Required:

Rasmalai

• Sweet Potatoes-200 gms(3 medium sized)
• Coconut-Grated,1/2 cup
• Sugar-100 gms(depending on the sweetness you prefer)                                                                                                            
• Flour-1/4 cup
• Milk-1/2 ltr(boil 1 ltr till it reduces to 1/2 ltr) 
• Cardamon dust of 3-4 cardamoms. 

Procedure:

 Step 1-Boil the sweet potatoes till soft.Peel them and mash.

 Step 2-Add sugar,grated coconut and flour[flour has been used here as a binding agent] and mix them well.

    Step 3-Now heat the dough in a frying pan with little oil or butter or ghee.Keep stirring  till it loses its stickiness.
**In case you are using microwave,put a little oil or butter or ghee in a microwave proof bowl along with the dough and 
microwave on high for 5 min stirring once after 2 min till it loses its stickiness.

  Step 4-Remove the mixture on a plate and make small balls from it.

  Step 5-Start heating the milk mixed with sugar,till the sugar dissolves.Now add the balls and boil till the balls become soft.Don't overdo the process otherwise the balls might break.

  Step 6-Move the frying pan or microwave bowl from the heat and add the cardamom dust.
  
  Step 7-Cool the mixture and serve. 

an easy to make sweetdish

                      Rajgira(Amaranth) Kheer [no oil or ghee used]

Rajgira kheer

Rajgira/Amaranth is known as "Rajgira" (in Maharashtra) and "Kaun"( in West Bengal and Assam)  in India

Ingredients:

Rajgira(Amaranth)-40 gms(for about 3 people)

Milk-                        1/2 litre

Sugar-                      depends on the amount of                      

                                 sweetness you prefer  

Cashew nuts-          for garnishing

Raisins-                    for garnishing

Cardamom-              3 pcs (crushed)

Procedure:

Step 1: Boil the milk till it is 3/4 of original.

Step 2: Wash the Rajgira(Amaranth) and wash it.Then soak it in cold water for about 10 min before cooking.

Step 3: Drain the water out of the soaked Rajgiras and put it in the boiling milk.

Step 4: Stir the mixture at intervals till the Rajgiras are soft.Then add sugar according to your taste and keep it over the flame for a few more minutes.

Step 5: Remove it from over the flame and add the crushed cardamom to it and stir a little.

Step 6: Garnish it with the cashew nuts and raisins and serve it cold.

A few interesting facts about the history of Rajgira or Amaranth:

• Rajgira/Amaranth existed in India from the ancient time.Though no one is sure enough how it came to India or how itwas taken to South America.But our ancestors knew the nutritious value of it and use to consume it as a grain.
• "Rajgara" means "Royal Grain" which through a bit of distortion became "Rajgira".
• The Aztecs of South America are said to cultivate it 8000 years ago and was a staple food for them,which was also used as an integral component in religious  ceremonies.
• The Spanish conquistadors prohibited the cultivation of Rajgira but still it survived the time.
• The Mexicans make candies called 'alegria' at festival times with this grain.