Rice Payasam

Ingredients :
Basmati Rice
Chopped almonds(combined) - 4 tsp.
Milk - 2 cups
Coconut extract - 1 cup
Evaporated milk - 1 tin
Sugar - 1&1/2 cups
Cardamom powder - 1/4 tsp.

Preparation :

Soak rice for 15 minutes. Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil till thick. Serve hot

Ariselu

Ingredients:

1 kg rice
3/4 kg jaggery (grated)
2 tablespoons of sesame seeds
Oil to fry

Method:

Pick and wash rice.

Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry).

Make a fine powder of it in a blender (sieve if necessary) and set aside.

The flour should be slightly damp.

Add one cup of water to the grated jaggery and heat it in a pan till it melts.

Sieve to remove any unwanted stuff.

Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water becomes lumpy ).

Add the rice flour to it slowly and stir well.

Remove from flame and make sure that no lumps are formed.

When slightly cool make big lime size balls of it.

Heat oil in a thick bottom pan/wok.

Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.

Fry each one in oil on low flame till deep brown and remove.

To remove the oil completely, place it between two flat ladles and press.

Repeat the procedure till the dough is over.

When cool store them.

They last for more than two weeks.

Kurmura Ladoo

Ingredients:

½ cup Kurmura (puffed rice)
1 cup  Jaggery
¼ cup  Ghee

Method:

Make syrup of one- string consistency, with jaggery and one cup of water.

Remove from fire.

Mix in kurmura and fat.

Form into lime-sized balls.

Sarkarrai Pongal

Ingredients:

2 liters Milk
10 Almonds
1 1/2 cups Newly harvested rice
1/4 cup Moong dal
15 Cashewnuts
1 1/2 cup Jaggery grated
30 Kishmis or raisins
1/4 level teaspoon nutmeg  powder
1/4 teaspoon saffron crushed
1 teaspoon cardamom powder
2 tablespoons ghee.
Method:

Chop almonds and cashew nuts.

Clean kishmis

Pour milk in the thick bottomed pan and when the milk starts boiling add rice and dal. As soon as the rice and dal are cooked to softness, add jaggery and ghee.

Let cook on medium fire for some time and then put in almond and cashew nut bits, saffron nut and cardamom powders.

Garnish with Raisins