Soujanya's Kitchen

In Andhra Pradesh Rava kesari is well known as Satyanarayanaswamy prasadam because it is offered to the Lord during Satyanarayana vratham. It's easy to cook with less preparation time. Ingredients 200g Bombay Rava (Sooji / Semolina) 250g Ghee 1 tbsp Cashew nuts 1 tbsp Raisins 400ml Water 200g Sugar 1 tsp Cardamom powder Pinch Food Colour (Optional ) Method Put a pan on stove, turn flame to medium & heat 2 tbsps of ghee. Add Bombay rava & cook in low flame by stirring constantly, until it turns light brown. Keep it aside to cool. Again heat 1 tbsp of ghee in a pan & add cashew nuts and raisins. Fry until they turn light brown. Keep it aside. Boil water in a pan. When bubbles start, lower the flame and add 3 tsps of sugar, and food colour to it. Cook until the sugar dissolves. Now slowly add Bombay rava by stirring continuously. Add remaining quantity of sugar, mix it with remaining ghee, and stir until the mixture becomes thick. Now add cardamom powder, cashew nuts, and...

Ingredients Custard powder – 3 tbsps Milk – 1/2 litres Sugar – 1/2 cup Required fruits (depends on your choice) Method Peel the skin of required fruits (Apple, Papaya, Musk melon, Orange, Mango).Cut all fruits into small pieces and keep them separately. In a bowl add custard powder and milk to make a thin paste. Boil the milk in a vessel. Let it boil for 10 to 15 min and add the custard paste. Stir well and let it cook for a while (5 min) in low flame. Now add sugar, when the sugar is completely melted remove it from the fire and let it become cool. Add the fruits to the custard and keep it in refrigerator. Serve it cold with cherry toppings.

Ravva laddus can be stored in an airtight container for 3-4 days. You can make these Ravva laddus for all Indian festivals and also offer these as prasadam (Nivedyam) to God. Ingredients 1 1/2 cups rava (semolina) 1 1/2 cups sugar powder ½ Cup Grated coconut 1/2 cup ghee 4-5 cardamoms, powdered 2 tbsp cashewnuts 2 tbsp raisins ¼ cup warm milk Method Roast rava in 2 tbsp ghee till it turns to light brown colour. Fry grated coconut in one fourth cup of ghee till coconut turns light brown. Grind roasted rava and then mix all together (grated coconut, sugar powder and cardamom powder). Heat the remaining ghee, fry cashewnuts (cut into very small pieces) and raisins. Add it to the above mixture. Add milk little by little into the mixture to make round laddu but make sure that you don’t add too much of milk.

Ingredients 1 sweetened coconut 1 tin milkmaid or condensed milk ½ cup coconut powder (Copra) 1 sp elaichi powder Method Grind sweetened coconut. Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick. Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture. Dust it in coconut (copra) powder. Simple and delicious Milk coconut laddu’s are ready to eat .

Ingredients 6-8 Bread slices 200 grams Sugar 200 ml Milk 5 grams Cashew nuts 5 grams Raisins 2 tbs Ghee I tsp cardamom powder Method Take a thick bottom vessel. Add sugar and water (1:1 ratio) to make syrup. Stir the mixture of water and sugar till it becomes thick syrup and keep aside. Now fry the bread pieces till golden brown. Insert all the fried bread pieces in boiled m ilk for few seconds and then put them into the sugar syrup. Take a pan, heat ghee and fry cashew nuts and raisins and add them to the sugar syrup. Add cardamom(Elaichi) powder to it

Most of children like Cakes and pastries.These cake pieces can be stored for a week. Ingredients 1 cup (120 g) butter 1¼ cup (250g) sugar powder 4 eggs 1¼ cup (150 g) all purpose flour 1tsp honey 1tsp baking powder 1 tsp baking soda 1 tsp vanilla essence 1 cup dry fruits (optional) Method Preheat oven to 350 deg F. Take greaseproof cake pan. With an electric mixer, beat the eggs, softened butter with sugar until white and fluffy. Add sifted flour, honey, baking powder, baking soda, and vanilla essence, and mix until the batter is smooth. Transfer to a cake pan by adding dry fruits and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. You can test with wooden pick, by inserting it in center. It should come out with few moist crumbs on it. Do not over bake. When cake is cool, use a long knife to cut the cake into equal pieces. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Ingredients 2 cups Fresh grated coconut 50g Jaggery 100g ghee 1 tsp Cardamom powder Method In a pan take 1 tsp ghee, coconut, jaggery and keep it on low flame. Jaggery will slowly start melting making the coconut sticky. Keep stirring constantly, as bottom can get easily burnt at this stage. After about 15 minutes of stirring, the mixture will come together. Add cardamom powder and ghee to the coconut mixture. Remove the cooked coconut and let it cool for sometime. Make small balls from the m ixture (size as per preference). Yummy Coconut sweet is ready to eat. Children or Kids who likes sweets most, then simple and easy Coconut sweet can be prepared with in 10 minutes and given to them.

Ingredients For Jamuns 1 Sweet Potato (medium size) 1 Cup Fresh Kova 3/4 Cup Maida ½ Tsp Baking Soda 2 Tbsp Ghee For Sugar Syrup 1 Cup Sugar 1 Cup Water 1 Tbsp Cardamom Powder Method Sugar Syrup Boil water in a bowl and add sugar to it. On medium flame stir until sugar gets dissolved and the syrup thickens slightly. Add cardamom powder and 1 tbsp ghee to it and mix well . Jamuns Add Kova, wheat flour (maida), baking soda, and mashed sweet potato (mash it to a smooth paste) & mix it well. Cover this dough with a lid and let it set for about 30 minutes. Make small balls from the dough (size as per preference). Now heat oil in a pan & fry these balls (jamuns) until they turn to golden brown color. Add fried jamuns to the sugar syrup. Soak them for at least 30 minutes, and yummy Gulab jamuns are ready to eat.