/ Flattened rice is soaked in water and mixed with jaggery syrup. Fresh grated coconut is briefly fried in ghee along with cashews and added to the poha.

Serve sweet poha with jaggery. Makes: around 3 Servings of Sweet with .

Ingredients: 1 Cup Coconut (Grated) 1/2 Cup 1 Cup Milk 4 Tbsps Cashews 6 Powder a Big Pinch Ghee 1/8 tsp Method of preparation: Wash poha under fresh water and strain the poha. Sprinkle milk on the poha and keep aside.

Grate the jaggery and keep aside. Heat ghee in a pan, add cashews and fry till they turn light golden brown.

Stir in grated coconut and keep aside. Heat a few tablespoons of water in a pan, add cardamom powder and jaggery.

Boil till jaggery melts and the syrup thickens (thicker than consistency of honey). Remove the pan from heat, add poha, fried coconut and cashews mixture.

Mix well and let it stand for couple of minutes. Serve sweet poha with jaggery.

Notes: Make sure poha is not over soaked. Suggestions: If poha is over soaked, spread on a paper towel and let it dry for couple of minutes.

If poha is not soaked well, sprinkle few more tablespoons of milk and leave it to soak. Adjust jaggery according to your preference.

Variations: Check other recipes Other Names: Sweet with (less)

Puffed rice is added to the jaggery syrup along with chopped cranberries and nuts. The mixture is pressed into squares and can be stored in a air tight container.

Puffed rice squares stores for couple of months. Makes: around 7 Squares.

Ingredients: 2 1/2 Cups Dried Cranberries 2 Tbsps Almonds 10 Cashews 10 Black 1 Tbsp (Grated) 1 1/4 Cups Ghee 1 tsp Method of preparation: Grease a square dish with half a tsp of ghee and keep aside. Roughly chop cranberries.

Slice the cashews and almonds. Toast the sesame seeds for a minute on low flame and keep aside.

Heat half of ghee in a pan, add grated jaggery and few tablespoons of water. Let the jaggery melt and let the syrup thicken a bit.

When the syrup forms a soft ball when dropped in a bowl of water, remove the pan from heat. Stir in puffed rice, chopped cranberries, cashews, almonds and sesame seeds.

Mix thoroughly and remove the mixture onto the greased bowl. Press thoroughly and flatten the puffed rice mixture.

When its warm enough to handle, divide the flattened mixture into 3 inch squares. Let it cool completely and store the puffed rice squares in a sealed jar and serve as desired.

Notes: Make sure to get the jaggery syrup right. Suggestions: If puffed rice is not crisp enough, toast the puffed rice on low flame for a minute and cool to room temperature.

Then add it to the jaggery syrup once crisped. Variations: Substitute cranberries with raisins or your choice of dried fruit.

Other Names: Squares (less)

Place jaggery in a pan. Add enough water to barely cover.

Heat until the jaggery dissolves completely stirring frequently. Then strain.

To this, add the jackfruit strips and grated coconuts and cook over medium heat stirring continuously. Add the ghee and continue stirring until it reaches a jam consistency.

Remove from heat. Place in a bowl.

Garnish with roasted cashewnuts and raisins. RELATED RECIPES Microwave corn flour halwa Makai ka halwa Besan ka halwa Atte ka halwa Moong dal halwa Ingredients: 1 kg.

sweet jackfruit 1 kg jaggery 2 coconuts, grated 1/2 cup ghee For the garnish: 1/2 cup roasted cashewnuts 1/4 cup raisins (less)

Place jaggery in a pan. Add enough water to barely cover.

Heat until the jaggery dissolves completely stirring frequently. Then strain.

To this, add the jackfruit strips and grated coconuts and cook over medium heat stirring continuously. Add the ghee and continue stirring until it reaches a jam consistency.

Remove from heat. Place in a bowl.

Garnish with roasted cashewnuts and raisins. RELATED RECIPES Microwave corn flour halwa Makai ka halwa Besan ka halwa Atte ka halwa Moong dal halwa Ingredients: 1 kg.

sweet jackfruit 1 kg jaggery 2 coconuts, grated 1/2 cup ghee For the garnish: 1/2 cup roasted cashewnuts 1/4 cup raisins (less)

Take a little oil and fry coriander, cumin curry leaves and red chillies (10/12 ) and grind it along with the coconut. Mix it with the pulp of vegetables and add a spoon of jaggery.

Add the well beaten curd and let the entire contents boil just once. Season with curry leaves, mustard and methi seeds.

Use coconut oil to get the authentic taste. Add salt as per requirement.

Rasakalan is ready to be served with rice. Ingredients: bottle guard or drumstick well beaten curd coconut, shredded half a mould coriander seeds cumin seeds red chillies jaggery lemon ball sized tamarind curry leaves oil and salt to taste (less)

Bring the coconut milk to a boil in a heavy-bottom pan. Add the ada and cook on medium heat.

Make a jaggery syrup by dissolving jaggery in warm water. Strain and remove impurities.

Add the syrup to the ada and continue stirring on low heat till the mixture is reduced to half. Remove from heat.

Add the thick coconut milk and cardamom powder and mix well. Heat ghee in a pan and fry coconut flakes, until golden and add to the ada prathaman.

Serve hot. RELATED RECIPES Kadala curry with puttu Badam ragi malt Vada pav Kambu adai Sambar sadam Ingredients: 100 gms (pounded rice flour pieces), ready available 1 litre hot water 1.

5 litres thin coconut milk 500 gms jaggery 250 ml warm water 150 ml thick coconut milk 1 tbsp cardamom powder 2 tbsp ghee 20 gms coconut flakes (less)

Bring the coconut milk to a boil in a heavy-bottom pan. Add the ada and cook on medium heat.

Make a jaggery syrup by dissolving jaggery in warm water. Strain and remove impurities.

Add the syrup to the ada and continue stirring on low heat till the mixture is reduced to half. Remove from heat.

Add the thick coconut milk and cardamom powder and mix well. Heat ghee in a pan and fry coconut flakes, until golden and add to the ada prathaman.

Serve hot. RELATED RECIPES Kadala curry with puttu Badam ragi malt Vada pav Kambu adai Sambar sadam Ingredients: 100 gms (pounded rice flour pieces), ready available 1 litre hot water 1.

5 litres thin coconut milk 500 gms jaggery 250 ml warm water 150 ml thick coconut milk 1 tbsp cardamom powder 2 tbsp ghee 20 gms coconut flakes (less)

Add the asafoetida, chilli powder, salt and roasted cumin powder. Add some water and let it cook till the mangoes are well done but maintain a little bit of crunchiness.

Finish off by adding some lemon juice. RELATED RECIPES Mango kofta curry Oats vada frankie Garlic chicken fry Chinese jelapeno chicken Stuffed kundru curry Ingredients: 3 raw mangoes, peeled and sliced 50 gms jaggery 20 gms sugar 10 gms ginger, sliced 2 gms cumin powder, roasted 1 gm asafoetida 2 gms chilli powder Juice of 1 lemon 10 ml oil Salt to taste (less)

Heat oil in a big vessel; add cumin seeds, mustard, asafoetida, curry leaves, turmeric and chilli powders and chopped drumstick and fry. Add cooked dal, water and goda masala.

Add salt and jaggery to taste. To this add the dal, along with finely chopped dhania.

Serve hot with rice. RELATED RECIPES Aamti Ingredients: 1/2 cup tur dal 1 tomato 2 shevgyachi sheng/drumstick 1 tbsp - oil Salt to taste Cumin seeds, mustard seeds for tadka 1 pinch asafoetida Curry leaves 1/2 tsp - turmeric powder 1 tsp - chilli powder Jaggery to taste Goda masala (less)

Add the asafoetida, chilli powder, salt and roasted cumin powder. Add some water and let it cook till the mangoes are well done but maintain a little bit of crunchiness.

Finish off by adding some lemon juice. RELATED RECIPES Mango kofta curry Oats vada frankie Garlic chicken fry Chinese jelapeno chicken Stuffed kundru curry Ingredients: 3 raw mangoes, peeled and sliced 50 gms jaggery 20 gms sugar 10 gms ginger, sliced 2 gms cumin powder, roasted 1 gm asafoetida 2 gms chilli powder Juice of 1 lemon 10 ml oil Salt to taste (less)