Mutta paladai/Paal aadai/Rice pancake

Mutta Paladai Recipe

Ingredients:

Raw rice/pacharisi	1 cup
Egg	1
Coconut milk	2 cup
Salt	For taste

How to make paal aadai:                                              

• Soak the rice for 3 hours.
• Grind it into fine thick paste using coconut milk.
• Beat the egg well with remaining coconut milk, also add the paste with this to make batter similar to butter milk consistency.
• In dosa tawa pour the batter and swirl it. Cook it both side and serve with kurma.

Paal Semiya Kesari(coconut milk)

Ingredients

Semiya/vermicelli	1 cup
Sugar	¾ cup
Coconut Milk	2 cup
Food color(optional)	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

* first coconut (thick) milk 1 cup, second coconut milk 1 cup

How to make paal semiya kesari:

• Fry the cashew nut also roast the vermicelli.
• Add the second coconut milk and cook it.
• Now add the first coconut milk, sugar, food color, cashew nut, raisins, broken cardamom and ghee.
• Transfer it when it starts to leave the base of the pan.

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Shahi Kimami Sewai/Paal Semiya Kesari-Eid Special

Shahi Kimami Sewai

Shahi Kimami Sewai is a sweet recipe made out of vermicelli cooked in milk, which is an Awadh dessert, special during Eid season. This is an enriched version of paal semiya kesari. You can also add milk powder, condensed milk, mawa etc to enhance the taste according to availability. 

When Kimami sewai served with rabri its known as Rabri Muzafir which is a Mughali Cuisine. In this recipe I also have provided like for Rabri.

The recipe can be simplified with only 2 cups of milk for 1 cup of  vermicelli which wont taste rich still taste good like simple paal semiya kesari. 

Click here for full recipe.

Thengai Paal Kesari

coconut milk rava kesari

Ingredients:

Sooji/rawa/semolina	1 cup
Sugar	¾ cup
Coconut milk*	3 cup
Food color(optional)	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

* first coconut (thick) milk 1 cup, second coconut milk 2 cups

How to prepare Rava kesari using coconut milk:

• Fry the semolina. Roast the cashew nut and set aside.
• Now add the semolina with second coconut milk and cook it.
• When it becomes soft add the sugar and first coconut milk. Also add the broken cardamom, food color, cashew nut, raisins and ghee.

Note: you can also use coconut milk powder instead of coconut milk.

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Paal kesari/rava kesari using milk

paal kesari

Ingredients:

Sooji/rawa/semolina	1 cup
Sugar	¾ cup
Milk	3 cup
Food color(optional)	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

How to prepare paal kesari:

• Using ghee fry the sooji and set aside also fry the cashew nut in ghee.
• Now boil the milk and add the sooji. Cook it to soft and then add the sugar, food color, cashew nut, raisins, broken cardamom and ghee.
• Remove the flame when it becomes thick and leaves the pan.

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Beetroot-milk halwa/Beetroot halwa

beetroot-milk halwa

Ingredients:

Mashed beetroot	1 cup
Milk	1 cup
Sugar	1 cup
Ghee	½  cup
Cashew nut	few
Cardamom powder	¼ tea sp

how to make beetroot-milk halwa:

• In a pan fry the cashew nut in ghee and set aside.
• Cook the grated beetroot till it become soft and squash it.
• With the squashed beetroot add the sugar and milk. Stir it continuously till the milk fades away.
• Then add the ghee, cashew nut and cardamom powder. Remove the halwa from flame once the halwa reach its consistency without sticking the pan.

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Badam/Almond halwa

Ingredients:

Badam/Almond	100 grams
Sugar	100 grams
Milk	For paste
Food color (yellow)	a pinch
Cardamom	1, powdered
Ghee	4 table sp

Badam/Almond halwa

How to make Badam/Almond halwa:

• Soak the badam overnight or for 3-4 hours and peel the skin.
• Grind it into paste by adding 4-5 table spoon of milk as required.
• Add sugar and water for sugar syrup and allow it to boil for 5 minutes.
• Now add the badam paste with the sugar syrup and stir it continuously in medium flame.
• When it becomes a thick paste and does not stick the pan add ghee, cardamom and food color and transfer it in a greased plate.

By following this procedure you can prepare cashew nut halwa also.

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Cashew nut halwa

Ingredients:

Cashew nut	100 grams
Sugar	100 grams
Milk	For paste
Food color	a pinch
Cardamom	1, powdered
Ghee	4 table sp

cashew nut halwa

How to prepare Cashew nut halwa:

• Fry the cashew nut in ghee and grind it into paste by adding 4-5 table spoon of milk as required.
• Add sugar and water to prepare sugar syrup and boil it for 5 minutes.
• Now add the cashew nut paste with the sugar syrup and stir it continuously. Use medium flame.
• When it becomes a thick and does not stick the pan’s base add ghee, cardamom and food color and transfer it in a greased plate.

Using this procedure you can prepare badam/almond halwa also.

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