Corn flour Halwa

Yummy.............yummy Halwa.................Give it a try, if you are a fan of jelly. It tastes even better than that!!!!!

INGREDIENTS:
  
Corn flour- 1/2cup
Sugar- 1&1/2cup
Water- 2cups
Elachi powder -1/4tsp.
Ghee- 2tsp.
Food color- a pinch


METHOD:

• In a pan add ghee, fry cashews and keep them aside.
• Mix corn flower, sugar, water, elachi powder, food color in a microwave safe bowl.Microwave in high for 5mins. Mix in between for every two mins.
•  Again microwave it for another 6 more minutes. keep stirring in between for every 2mins.
• Remove it from the microwave, stir in the fried cashews.
• Smear ghee to a plate and spread the cornflour mixture on the plate, let it sit for an hour or so...cut into pieces and enjoy this halwa. 

Vermicelli Halwa

INGREDIENTS:

• 1cup vermicelli
• 3 cups water
  
• 1/2cup ghee
  
• 1/2-3/4 cup sugar
  
• 1/2cup coconut (shredded,fresh)
  
• 2tbs.raisins
  
• 10.no cahew nuts
  
• 1/4tsp.elachi powder.

METHOD:

In a pan add 1tsp. of ghee, roast cashews and raisins and keep them aside.
In the same pan add 1tsp of ghee and roast the vermicelli/semiya til light golden brown color and keep them aside.
In the same pan add water, let them come to rolling boiling, then add the roasted vermicelli and cook till the vemicelli is 3/4cooked, immediately remove from the fire and drain the water.
Add this vermicelli, sugar, ghee, shredded coconut, elachi powder to the pan and mix, cook it on low flame till the sugar is melted and all the  remaining liquid is absorbed.
The simple and delicious dessert is ready in minutes .......... relish it hot or cold...

Carrot Ravva Ladoo

I made these yummy ladoos for Raki.  The preparation of theses ladoos is similar to ravva ladoos except with minimal changes and add ons.















INGREDIENTS:

1cup sooji/upma ravva

1/2cup carrot(grated)

1/2cup boiled milk

1/2cup coconut(powdered)

1/2 cup sugar

cashews for garnishing

1/2tsp.elachi(powdered)

2tsp.ghee

METHOD:

In a pan add the ghee, once it is hot fry the cashews and keep them aside.

In the same pan fry ravva, once it starts to spread aroma add the grated carrot, fry till the raw sell is gone(it takes approx. 2mins.).

Add coconut, sugar, elachi powder and fry for about a min. then add the boiled milk and remove from the flame,( the consistency should not be watery, if so, just set it aside for few min. then it will become little hard),geese your Palm with ghee and shape them into round balls and garnish them with cashew pieces.

Varalakshmi Vratham -Kalakandu Pongal

I hope every one celebrated varalakshmi vratham very well, me too BUT this year I  have celebrated Varalakshmi Vratham at Hyderabad only, I have not been to my mom's place for this pooja as I have to travel to my home town next week for my cousins wedding.  I really enjoyed this pooja at hyd. also, as many of my friends and neighbours came to my place to have Pasupu &;Bottu and have seen all of them in the latest collection of Saree's. It was fun and tradition filled evening. These are some of pics taken at my mom's place.............................. 

We make Prasadam on all Fridays of Sravana masam. Last week I have made kalakandu pongal as prasadam.......Here comes the recipe for this tasty pongal.

INGREDIENTS:

• 1cup Rice
• 3cups Milk 
• 2cups Water
• 21/2 cups of Sugar crystals/Kalakandu
• 2tbs. Ghee
• 1/2tsp. Cardamom powder
• A pinch of Edible camphor(optional)
• 10nos.Cashew nuts
• 2tsp.Raisins

Method:
Wash the rice, roast it in a tsp of ghee in a pressure cooker.
 Add milk and water and cook the rice for 4 to 5whistles( if cooking in a thick bottom pan cook till the rice is  very soft).
Once the pressure is released add powdered kalkandu/sugar crystal and cook on a very low flame until it becomes thick.
Add cardamom powder,edible camphor and fried cashew nuts and raisins, mix well.  yummy sweet rice is ready!!!!

Borugula mudda/ Puffed rice ladoo

A sweet treat from my childhood days..................................Usually prepared for Sankranti, I remember the days relishing these scrumptious laddus with my cousins, all those good old days are gone, now we occasionally speak and rarely meet(thanks to hectic schedules), but while writing this recipe I remember all those sweet memories......... I wanted to give my daughter some memories of her own, so I prepared these goodies when her cousins visited us for vacation............... all the kids(even me) enjoyed these crunchy treats.

Ingredients:

4cups Borugulu/puffed rice
1cup Jaggery(powdered)
1cup Water
1/4tsp.Cardamom powder

Method:

• In a thick bottomed pan add water and jaggery. Cook on medium heat for about 10min., jaggery starts to melt and then becomes syrup.
• Take a small plate with cold water and drop few drops of jaggery syrup, the syrup should not melt in the water, should be able to form a ball when rolled, if you did not get the desired consistency, heat the syrup for little more time.
• once you get the desired consistency, add cardamom powder, borugulu/puffed rice and keep stirring constantly. Within a minute or so the puffed rice starts to soak the syrup and forms a whole mass.
• Turn off the heat and allow the puffed rice mixture to cool for about 5min., and then start making laddus.
• Take a ladle full of mixture into hands and press gently into round shape.
• These crispy and yummy laddus can be stored for about a month in an airtight container.

Shrikhand-Beat the heat with this summer dessert

Chill out this summer with this creamy dessert........If you love to have your poori with halwa, they you will absolutely love your pooris with shrikhand too....Why don't you give it a try this summer!!!!!!!!!!!!!

How To Prepare:

• Tie 4cups of thick curd/ yogurt in a clean cheese cloth or muslin cloth, hang it in cool place for 5 to 6 hrs.,til the curd/yogurt will become thick in consistency.
• Dissolve saffron(few strands) in 1 Tbsp.milk and keep aside.
• Transfer yogurt in a bowl, add 2cups sugar(powdered), dissolved kesar, beat well till the sugar has fully dessolved into curd/yogurt and till it gets creamy consistency, then add chopped pista, 1/4tsp.cardamom powder, mix well.
• Garnish with chopped pista and chill it before serving.
• Enjoy shrikhand with poori or as dessert.

Double ka Meeta

Double Ka Meetha aka Bread halwa, is one of the classic Nizami Dessert, that hails form the city of Hyderabad,India. This dessert is referred as "king of Bread Puddings".



Ingredients:
12 Milk Bread Slices
Oil+Ghee – to deep fry (I used 3/4 of oil and 1/4ghee, if not only oil also can be used)
Cashew nuts-halved(1fist full)
2cups Milk
1/4 cup Khova/khoa
6no. Cardamom(Powdered)
2cups Sugar

Sugar Syrup:

In a pan add sugar and water(just add 1/2 cup of water). Stir to dissolve and let the water boil on high for 10-12 minutes or until you get a sticky consistency.

Method:

Remove the bread form the pack and spread the slices on plate, let them air dry for 10-15mins.

Cut off the corner of the bread slices and slice them into triangles and dry roast them on tava till they are little stiff, remove from the heat and keep them aside.

Now heat the oil and ghee ( the ghee and oil should not be over heated).Roast the cashews till they get golden color and keep them aside. Deep fry the roasted bread slices on both sides till they are dark brown but should not burnt( take care while deep frying as bread gets burnt easily). Remove the fried crisp bread slices and keep them aside.

In a pan boil milk, once it starts to boil add khova/khoa and let it cook till it has reduced to half its original quantity, add cardamom powder and keep aside.

In a wide pan add the fried bread slices, fried cashews. Pour the prepared warm sugar syrup and the warm reduced milk into all over the fried bread slices in the pan. Cook on medium heat until the liquid has been evaporated, stir gently in between. Most of the people like to have this dessert warm, and some like it chilled. This warm dessert tastes heavenly when served with ice cream.

Gavvalu

Gavvalu, if translated in english it literally mean sea shells, a traditional Andhra pindi vantakam(festive sweet). Usually these gavvalu/shells are prepared using a gavvala chekka (mould), if could not manage to get one can be tried on a big fork or a brand new flat comb.



Ingredients:

2cups maida
1cup sooji(upma ravva)
pinch of salt
water as required to make a tight dough
oil for deep frying + 5tbs.oil(heated)


Sugar Syrup for coating gavvalu:
1cup sugar
enough water to immerse sugar
1/2 tsp cardamom powder



Recipe:

Make a soft dough of maida, sooji, salt and heated oil by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use gavvala chekka or the back of fork to shape each ball like a shell. Take the ball, place it on the fork/mold, using thumb press each ball gently onto the fork, then roll into a shell shape. Prepare shells with all prepared balls and keep aside.



Take a heavy bottomed vessel, add sugar and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.


Heat oil for deep frying in a kadai/deep frying pan, once the oil is hot enough, add the gavvalu and deep fry to a golden brown shade, fry the remaining gavvalu, take them onto paper towel to remove excess oil. Then add fried gavvalu to the syrup. Combine well to coat the gavvalu, let them cool and store them in an air tight container.

Kheer-vermicelli,carrot and tapioca pudding

This yummy yumm kheer is adopted from srivalli. I have just fallowed the same recipe with out any changes................Recipe in my words.


Things required:

• Vermicelli/semia-2cups



• Sago-2tbsp.



• Milk-4 to5 cups(boiled)



• Carrot-1/2cup(grated)



• Sugar-1&1/2cup



• Cardamom-2(crushed/powdered)



• Ghee-3tsp.



• Cashews/Raisins-fist full

Method:

• Soak Sago/tapioca for at least 1/2hr.



• Heat 1tsp.ghee in a pan, once the ghee is hot enough add cashews and raisins and fry til golden brown color, remove them and keep them aside.



• Now add remaining ghee, carrot and fry for 2mins., then add vermicelli and fry til the vermicelli is light brown in color.



• Add boiled milk, sago and cook till the vermicelli and sago are soft.



• Add sugar, mix well and boil for few mins.(appx.5min.). Then add roasted nuts, cardamom powder.



• Remove from the flame, serve it hot or cold ...........it tastes best either ways.

Badusha

I know most you out there must be thinking!!!! What these cute little sweet treats are doing in my kitchen at this time of the year. Yep............usually I do these at the time of Diwali, but this time I have prepared these to celebrate a happy and special time at my place. So friends had got a chance to click and share this yummy recipe to you all..............................

Required things:

• Maida/ all purpose flour-1&1/2cup


• Butter-2Tsp.


• Curd-2/3cup


• Water-1&1/2cup


• Sugar- 1&1/ 2cup


• Baking powder- 2/3tsp.


• Cardamom Powder - 1/4tsp(optional)


• Oil for deep frying


• Crushed nuts - 1/4tsp. for garnishing.

Method:

• Sieve the flour and baking powder.


• Add 1tbsp.sugar, butter to the flour, mix till well combined.


• Add little by little curd to the flour, knead well and make a soft dough, if required grease your your palm with little butter to make the soft dough.


• Cover the dough and let it rest for at least 30min.


• Divide the dough to 10-12 balls.


• Flatten them little with your fingers, pinch the sides and tuck them inside to get fancy look or just flatten them with your fingers and make little depression in the centre of the flattened dough, keep them aside.


• Make a batch of flattened balls(5-6 at a time) and keep them aside.

Frying Badusha:

Most of the taste of Badusha lies in it's layers, to get a perfect layers the badushas should be fried on really low flame.

• Heat the oil for deep frying, the badushas should be completely covered in the oil while frying.


• The oil should not be hot. Once it is hot enough( to test drop a little ball of dough in the oil, it should raise up immediately)


• Remove from the heat and drop Badushas and let them fry for 5-6 mins. Then again keep them on low flame for just 4-5mins, fry them on both the sides.


• Fallow the above method for all the badushas and keep them aside.

Syrup:

• Prepare the sugar syrup by boiling sugar and water till it gets 2 string consistency.


• Drop the prepared Badushas in the hot sugar syrup and soak them for 4-5min.


• Remove them from the syrup and lay them on the wax paper, let them sit there till the sugar syrup dries up.


• Garnish Badushas with crushed nuts.

Note:

• Do not add the curd all at once, adjust as required to make the soft dough.


• If the dough is too soft to handle add little plain flour to it.


• Have a look at this Video for making fancy looking Badushas.

Angoor Rabdi/Rasmalai

Recently ours and my sissy's family had an lunch out, we have been to "Ohri's" Banjara which serves buffet, it's our first time to buffet in India, everything over there was yummy yummm...The lamb biryani over there was superb, I really enjoyed it to the best. BUT.......like always I was much inclined to desserts, there were more than 8-9 dessert items but only two of them caught my attention, one of them was this Angoor Rasmalai, which almost tastes like rasmali and the only difference is, the"Malai Balls" in ras are as small as grapes and one can gulp more than 2 at a time. I really fell in love with this Angoor sized malai balls and made them at home to relish many more..........................So if you also love to have them ....here comes the recipe.............................

Thing Required to make Malai Balls:

• 2cups Milk


• 1tsp. Vinegar


• 2cups Sugar


• 2cups Water

Method:

• Boil Milk, once it comes to rolling boiling add vinegar, reduce the heat and stir it until the milk is totally cuddled, then remove from the heat and allow to rest for 5min. this allows the cuddled milk(paneer) to settle on the top, then strain the mixture with clean cheese cloth.


• Hold it under running water for a minute to remove the vinegar traces from the paneer and gently squeeze out the excess water and had the cheese cloth for 15-20min. so that all the whey is drain out.


• Now remove the paneer and kneed it to fine paste/dough with heel of your palm and make the Malai ballas to the size of garbanzo beans(These balls grow in size once they are cooked). you will get nearly 35-40 balls of this size to this measurement.


• Now add 2cups of sugar and 2cups of water in a pressure cooker, stir well until it's dissolved, once the water gets to rolling boiling then add 20 paneer balls, close the pressure pan and cook them for about 3 whistles. Allow the pressure pan to cool naturally, once it's cooled remove the malai balls, keep them aside. Now add the remaining paneer balls to the sugar water in pressure pan and cook them. We have to cook them in two batches because these balls double in size once they are cooked.


• Once Malai balls are cooled squeeze out the sugar water in them and keep them aside.

Things Required to make Ras:

• 
  
  3cups FCM/Whole Milk


• 
  
  3/4cup Sugar


• 
  
  A pinch of Saffron


• 
  
  1/2tsp.crushed nuts for garnishing.

Method:

• 
  
  Boil the milk in heavy bottom pan, boil it until it is reduced to 1/2, stir in between to avoid sticking.


• 
  
  Then add sugar and saffron and cook till the sugar is dissolved, remove from the fire.


• 
  
  Then add the cooked Paneer Balls to the Ras and garnish them with nuts.


• 
  
  Refrigerate them and serve them chilled.

Palkova

Palkova..........................

Things Required:

• 4cups whole milk(FCM)
• 2tsp.curd
• 2tsp.ghee
• 2tsp.roasted or powdered nuts(cashews, almonds or pistachios)
• 3/cup sugar

Method:

• Boil the milk, one it gets to rolling boiling add curd and boil, it starts to cuddle.
• remove half of the water and add sugar, ghee and continue to cook, stir in between to avoid sticking at the bottom.
• remove from the flame once it is little watery because it gets hard after cooling.
• garnish with nuts and serve.

Note:

• If you want to get it in shapes, cook it til the water is totally dried, even you can get the light rust color.(I cooked it till I got the rust color).

Appam(Tanjore Style)

Appam this word makes me drool..............we people are very new to the concept of making these Appam verities at home. Most of the time, had from frozen section or from the friends place. For the first time, I felt like trying these goodies at home, So I have adopted this wonderful yet simple recipe from Santhi Krishnakumar's Cook Book, It turned out perfect......................................

Ingredients:

Rice Flour-1/2cup, Wheat Flor-1/2cup, Jaggery-3/4cup(grated), Elachi-3no.(crushed), Fresh Coconut-2tsp(shredded), Oil for deep frying.

Method:

Mix all the above ingredients well. Add water and make the batter, this batter should have the consistency that of dosa batter. In a pan heat oil for deep frying, once the oil is hot enough, pour a table spoon of batter in the oil, wait till the upper side gets fluffy, then turn to the other side and fry till they are medium brown in color.

My Observations:

The oil should not be too hot.

Remove the Appams from heat once they get brown color because the jaggery gives them burnt taste.

Fry few Appams at a time for the best results.

Saggubiyyam Payasam(Saboodaana Kheer)

This is most simple, yet tasty and healthy payasam. It's even taken as a remedy for reducing body heat. It's preparation is quite simple, but when I was a novice, It was hard for me to boil these tapioca pearls, so I found a solution to my prob.,from then on making this dish became sooooooooo easy to me, the tip is...nothing but soaking saboodaana over night with little water.................as you soak for saboodaana kichidi.

Ingredients:

Saggubiyyam/saboodana-1/2cup(soak it with little water overnight), Milk-3cups, Sugar-3/4cup, Elachi-3no., ghee-3tsp., cashews-10no.

Method:

Boil milk with 1/2 glass of water, once it gets to rolling boiling, add the pearls to milk and boil it on high flame for 6min.(it takes little time to cook the pearls as they are soaked before), then add elachi powder, sugar and roasted cashews and remove from the flame and serve it warm.

Moong Dal Halwa/ Pesarapappu Halwa

In this month's Indian Cooking Challengewe were asked to prepare Moong Dal Halwa.......

Ingredients:

• Split (Yellow) Moong dhal - 1 cup
• Ghee - 1/2 cup
• Sugar - 3/4 cups to 1 cup (as per required sweetness)
• Milk - 1/2 cup
• Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

• Soak 1 cup moong dal overnight. Next morning, grind to a paste.
• Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
• Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
• Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
• Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
• Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
• Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
• Cook until the ghee surfaces.
• Garnish with cashews and raisins.

No Bake Mango Pie

Do you know a pie with out baking!!!!!!!!!!! Many of you out there must be knowing it...but I came to know about it only few year back.....I heard it from a friend and gave it a try....from then on....it became a frequent visitor to my house....especially my little princess is a huge fan of it......Mango in any dish gives it a heavenly taste............that too with cream and cheese, HAAAH enhances it's taste much more.......once such delicious delicacy is this Mango Pie.....

Ingredients:

• 4 oz. cream cheese (at room temperature)
• 4 oz. cool whip
• 4 oz. sugar
• 4 fl. oz. lukewarm water
• 8 fl. oz mango pulp
• 1 pre-made pie crust(I used honey gram cracker crust)
• 1 packet no flavor gelatin
  

  

Method:

• Soften the cream cheese until creamy and fluffy. Take the mango pulp, softened cream cheese and cool whip, just fold them in. Stir in sugar. Dissolve 1 packets of gelatin in 4 fl oz. lukewarm water, add this to the mango mixture and mix it well. Now using a hand blender make a smooth and consistent mixture(beat about 2min.).Pour this mixture in a pre-made pie crust and refrigerate for at least 4 hours before serving. Enjoy this yummy pie with a dizzle of mango pulp and a little scoop of whipped cream.............yummmmmm.

Brownies

After a long time I'm on backing spree................due to high intake of sugar, butter and some caloried stuff.........diameters in the house are constantly changing, so took a break from baking, but it's festive season...(just a reason to console one's self) so could not be quite without baking........after having all these baked items, now I'm scared to step on the scale....lol..should pay for what we eat!!!!!!!!! While making these brownies I thought to have only a piece( I mean big chunk), but after the first one, could not stop having further...........these are perfect chewy brownies............Oh God WHY do these thing taste soooooooooo GOOD!!!!!!!!

INGREDIENTS:

• 2 (1 oz.) sq. unsweetened chocolate
• 1/2 c. butter
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. flour
• 1/2 c. semi-sweet chocolate chips
  

METHOD:

• Melt chocolate and butter together( I melted on the stove, can be done in microwave too) stir in sugar, let this melted chocolate stuff get little warm then, add eggs and beat well. Blend in vanilla and flour. Then mix chocolate chips. Pour into greased 8 x 8 inch pan. Bake at 325 F for 35 minutes. Delicious chewy brownies are ready. Let it cool completely in the pan and cut them to desired sizes.
  

Recipe Courtesy: cooks.com

Mango Kesar Kulfi

This is a most popular icy treat in India which need no introduction. This icy treat is favorite of many not only for it's taste but also for memories attached to it.......I myself have loads of memories attached to this.....The actual kulfi making process takes little time and effort......no doubt it deserves it, but!!!! when there is an simple recipe that tastes as heavenly as the authentic one.........hummmmm....everyone one of us likes to go for it, so here the recipe for icy, creamy treat...........

Ingredients:

• 80z.Mango pulp(made from fresh mangoes or canned pulp )
• 4oz.Cream Cheese(at room temperature)
• 40z.Whipped Cream
• 1/4cup sugar
• 1envelope Unflavored Gelatin
• 40z.lukewarm water
• few stand of Saffron
• 2tsp.chopped pistachios for garnishing(optional)
  

Method:

• soften the cream cheese till light and fluffy, then add sugar, mango pulp and saffron mix well. Then add the whipped cream and gently fold in. Mix gelatin in lukewarm water, the gelatin should be well dissolved in the water, then add this to the mango mixture, mix well.
• Now pour the creamy mango pulp to the moulds and freeze for for about 3-4hrs. YUMMY....YUMMMY.......CREAMY ICY TREATS ARE READY TO GO......

This will be going to "In Love with delectable Desserts,Pastries and Ice creams" Event announced by "Food for Seven Stages of Life" and "Cook like a bong".

Madatha Kaja/ Kakinada Kaja

The very mention of the name Kaja reminds everyone of Kakinada kaja, this crispy, cylindrical flaky, sticky sweet treat is popular not only across Andhra Pradesh but also across the nation......

Ingredients:
All purpose flour/Maida - 2 cups
Sugar - 2cups
Rice Flour - 3 tsp
Ghee - 3tsp
Soda bi carb. - 2 pinches
Oil for deep frying

Procedure :

• Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Pinch the dough, roll the dough into big chapathi, and keep it aside, and roll two more chapathies. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it and again smear the paste on chapati and place another chapathi(it should be stack of 3 chapathies), and roll it like a mat and cut it into 1''pieces, roll them little, lengthwise. Keep aside. Now make a sugar syrup with one string consistency. Keep aside. Heat oil and deep fry the kajas and drop them into the sugar syrup. Let the kaja absorb the syrup for a while. Remove from the syrup and keep aside. Repeat the process for the remaining kajas. Once again drop the kajas in the sugar syrup so that they nicely absorb the sugar syrup. Remove from the syrup..........store them in the container, they can be stored for 15days.

This flaky Kakinada Kaja is going to "Speciality Food Event" hosted by Simple Indian Food-An Easy Cooking Blog.

Kova Ladoo/ Peda Ladoo/Kova Kajjikaya(Peda stuffed with coconut)

I have first tasted this snack in my friends house years back, liked it a lot......but at that time I was not much into cooking(only eating), so just enjoyed the ladoo but did not care for the recipe.......I have been searching for the recipe for a long time but could not get it, but recently I have seen the post of my blogger friend Raje and took the basic info. from that and tuned it to my comfort........It's really a worth making dish.

Coconut Mixture Ingredients:

• 2 Cups Fresh grated Coconut, 11/2cups Jaggery(adjust as per sweet levels),3 Elachi/cardamom, 2tsp.Ghee.

Method:

• In a pan heat Ghee, once it's warm add the coconut and fry for a min., til the aroma of the coconut starts spreading. In another thick bottomed pan add jaggery, add little water to it(about 1tsp. of water), crushed elachi and fried coconut and keep on the medium flame until the whole jaggery converts into liquid(first) and then it comes together to a single mass consistency(it should be very sticky consistency), it takes approx.10-12min. Let it cool for a while(it should be little hot), then make round balls by applying little ghee to the palms.....and keep them aside.

Peda Ingredients:

• 2cups dry milk powder, 1butter stick, 1can, 14oz.condensed milk.

Method:

• In a microwave safe bowl melt the butter, add milk powder, condensed milk, mix them well and microwave them for 1min., mix well and microwave for another 2min., let it cool at bit( don't let it cool completely, it's difficult to handle it if it's cold).
  

Ladoos:

• Pinch out a lemon sized kova/peda ball, place it on a plastic sheet(I used ziploc) and pat the kova it into a 1/2'' circle and place the coconut laddu in the center and pull out all the corners and cover the coconut ladoo with Peda and roll gently in between the Palm to get the smooth outer layer.....
  I'm sending this to Priya's "Diwali Event 2009" , Purva's "Diwali Dhamaka" and sireesha's "Sweet Series Event"