Holige / Puran Poli Ingredients: For filling : 2 cups Toor daal. 2 cups grated jaggery. cardamom powder - 1/2 tsp. For the dough: 1 1/2 cups all purpose flour (or wheat flour). a pinch of salt. 1/2 cup oil water. some rice flour for rolling polis. Preparation: Sieve all purpose flour and salt twice.Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour. Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose. Now add jaggery to this hot boiled bengal gram and cook on a medium flame. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps. Then add cardamom powder and mix. Now Puran is ready. Knead the dough with hands. Use oil as well as water for kneading. Make round balls (about 2 inch. dia.) of this dough. Roll one ball a little bit and make a flat disc. Place some puran (about twice the quantity of outer dough) in the center of this flat disc. Seal the ball tightly. Roll again to make thin puran polis of 6 to 7 inch. diameter. Use rice flour for smooth rolling. Heat a flat griddle. On a medium flame, roast one side.Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown.Smear ghee on top and serve hot. ********************************************************************************* Khus- Khus Payasa Ingredients: 1/2 cup Khus-khus (Poppy seeds). 1 tbsp Raw Rice. 1 cup Fresh Coconut (grated). 2 Green Cardamom. 1/2 Jaggery. 2 tsp Ghee (clarified butter). 10 Cashwenuts (broken in halves). Preparation: Roast Poppy seeds and Rice . Soak Poppy seeds and rice in warm water for an hour. In a blender, add soaked Poppy seeds,rice,Cardamom & Coconut. Grind to a paste by adding some of the soaked water. Heat Ghee in a pan & fry the Cashwenuts till golden brown. Remove & keep aside. In the same ghee, add the ground paste & 1/2 cup water. Boil for 2 mins stirring constantly. Add Jaggery & mix well. Boil the mixture for about 15-20 mins stirring constantly as it might stick to the bottom. It should be of medium thick consistency. Add the fried cashew nuts, mix well & serve hot. This Kheer can also be eaten cold. Tastes good in both the ways. NOTE: Jaggery can also be replaced by sugar. Adjust sweetness accordingly. ********************************************************************************* Benne Biscuits Ingredients: All Purpose Flour(Maida) - 1 cup. Sugar (powdered) - 1/2 cup. Ghee - 10tbsps (approx). Elaichi crushed - 3. Almonds (optional). Preparation: 1.Mix all the ingredients except ghee. 2.Add ghee a little at a time and knead the dough into a nice soft ball. 3.Keep the dough for a 15 mins. 4.Preheat the oven to 300deg. 5.Divide the dough into small round balls and cut them in half with knife(you can add your favourite nut on top). 6.Bake for 15 mins or until the bottom starts to turn slightly brownish. 7.Let cool before eating. ********************************************************************************* Kesari Bath Ingredients: Sooji rava - 1 cup. Kesari powder - 2 tsp. Water - 1 cup. Milk - 1 cup. Sugar - 3/4 cup. Salt - pinch. Ghee - 3 tsp. Pineapple - 1 cup of chunks . Cashews - some. Raisins - some. Preparation method: Roast sooji with ghee till it turns golden brown with medium heat. In a pan add water and milk and boil it. Add kesari powder and 2 tsp ghee. Keep heat low and add sooji slowly and stir well. Add sugar and pinch of salt to bring out the flavour and add chunks of pineapple stir well and switch off the heat and close the lid and rest it for 5 min. Heat the pan add ghee, raisins and chashews to it and take them out when they turn to brown color and add it to kesari baath.