Chakka Varattiyath
Ingredients: Ripe Jackfruit bulbs:25 to 30 bulbs Jaggery: 200 gm Ghee : as required. Preparation: Cut jackfruit bulbs into small pieces. Preparing Jaggery syrup: Heat a steel vessel in stove, add 1 small cup of water for 200 kg of jaggery. Melt the jaggery and make
Bread Toasted in egg
Ingredients: Bread: 10 pieces Egg:2 nos Milk: 1 cup Sugar:4 tbs Cardamon : 2 pinch Ghee Preparation: In a bowl pour the eggs, 3 to 4 tbs of sugar 1/2 cup milk and 2 pinch of cardamom powder. mix it well and keep
Carrot halwa
Ingredients: 1 kg carrots, grated into small pieces 1/2 tin condensed milk + 1/2 cup milk 3/4 cup sugar 1/4 tsp cardamom powder ( optional ) 3 heaped tbsp butter or ghee flaked or crushed almonds/pistachios/cashews for garnishing. Instructions : Boil the grated
Munthiri koth
Ingredients: Raw rice (Pachari): 500gm Jaggery: 400 gm Moong dal :500gm (cherupayar paripp) Cardamom : 10 nos (make it powder ) Water: For grinding Oil : 1/2 litter (for deep fry) Preparation: Preparing rice batter: Soak the rice for 2 to 3 hours. Wash and
Gulab jamun
for the gulab jamuns: maida:¼ cup Milk powder:1 cup ghee:½ tsp baking soda :1/4 tbs yogurt: as required for making soft the dough. water:2 cups sugar:1 and 1/2 cardamoms powder :1 tbs INSTRUCTIONS: preparing the sugar syrup: make a mixture of sugar and