Rava Milk Halwa

Ingredients:
Milk - 1 cup
Sugar - 1/2 cup
Ghee - 1/4 cup
Roasted rava - 1/8 cup

Method:
In a pan, mix above mentioned things.Keep the pan in stove at medium flame.Do not forget to keep stirring.when the halwa comes out with out sticking in the pan it is ready . Transfer to the plate coated with ghee and decorate with nuts.

Aval Payasam(Beaten Rice Pudding)

Ingredients:

Aval : 1 cup
Milk: 1/2 gallon whole milk
water:2 cup
Sugar: 1/2 - 1 cup as per taste
Ghee: 2 tbsp
nuts and Raisins as per your taste
Cardamom powder: 1 tsp
condensed milk 2tbsp(as per your taste.it is only optional)

Method:

Heat 1 tbsp of ghee in a thick bottomed pan. Fry nuts and raisins in the ghee to a golden color, remove. Add the remaining ghee and fry the aval/poha to a golden brown. Add water and cook the Aval.When the aval is half cooked, add some milk and allow the Aval to cook well. It will take approximately 5 minutes. When the aval is fully cooked , add the sugar and remaining milk.Boil for some more time until the payasam is thickened.Add the cardamom powder and condensed milk. Stir for 1 mt. Remove from heat. Garnish with fried cashew nuts and raisins.
When serving add some boiled milk to thin it out.

Semiya Payasam/ Vermicelli Payasam

Ingredients:

Semiya (Vermicelli) : 1 cup
Milk: 1/2 gallon whole milk
water:2-3 cup
Sugar: 1/2 cup
Ghee: 2 tbsp
nuts and Raisins as per your taste
Cardamom powder: 1 tsp
condensed milk 2tbsp(as per your taste.it is only optional)

Method:

Heat 1 tbsp of ghee in a thick bottomed pan. Fry nuts and raisins in the ghee to a golden color, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add water and cook the vermicelli.When the vermicelli is half cooked, add some milk and allow the vermicelli to cook well. It will take approximately 15 minutes. When the vermicelli is fully cooked , add the sugar and remaining milk. Boil for some more time until the payasam is thickened.Add the cardamom powder and condensed milk. Stir for 1 mt. Remove from heat. Garnish with fried cashew nuts and raisins.
When serving add some boiled milk to thin it out.

Rice Pudding

Ingredients 

1/2 cup rice
1/4 teaspoon ghee
2 to 3 cups milk
1 cup water
5 to 6 threads of saffron
1/2 a cup shredded almonds
1 cardamom
1cup condensed sweet milk

Method 

Fry the rice in ghee in a pan on low heat untill it gains the white colour and smells divine. Turn off the heat and cook this in milk and water until done in rice or pressure cooker for about 15 minutes. Pour the condensed milk slowly into this while continuously stirring on low heat until it blends with the cooked rice for about 15 to 20 minutes. Add shredded almonds and cardamom and stir it again. Turn off the stove and dissolve the saffron in the mixture. Stir it once again and leave it aside for a while for 15 minutes. Serve warm.

Carrot Halwa

Ingredients:

 20 Carrots
 2 cups Milk
 1-2 cups sugar
 Raisins and cashews
 Ghee

Method

Grate the carrots preferrably using a hand-held grater, if not use a blender. Soak this grated carrots in milk, make sure it is completely soaked.Cook the mix in a pressure cooker until you hear 2 whistles.Once the pressure dies down, make sure the carrots are well cooked, but not mashed.Now pour 2-3 spoons of ghee in a wide-mouthed vessel.Pour the cooked carrot/milk mix into the vessel.Add the sugar (about 1-1/2 cups). Let this mix boil. Stir constantly Once it has reached the required level of solidification, fry some raisins and cashews in ghee, in a separate vessel. Spread the halwa in a plate and decorate the raisins and cashews on the top

Mysore Pak

Ingredients:

1 cup Gram Flour
2 cups Sugar
1/2 cup Ghee

1/2 cup Oil
1/2 cup Water

Preparation:

Mix the flour with a little Oil. It prevents it from becoming lumps.Heat the sugar in little water(sufficient to dissolve it) till reaches a string consistency.Slowly add the flour and keep stirring continuously .When it is well blended pour in slowly in hot oil+ghee spoon by spoon and keep stirring continuously.Cook till the mixture becomes the ghee separates.Spread out on a greased plate. When it cools downs ( after 5-10m) cut the mysore pak into squares.

Kasi Halwa

Ingredients:

White Pumpkin- 2cups (grated)
sugar- 2 cups (same measure as pumpkin)
ghee- 3 tbsp
cardamom- 2
whole milk- 1 cup
saffron- one pinch
red food color- a pinch
cashews and raisins- 1 tbsp each (or more if needed)

Method:

Peel off the outer skin from the pumpkin and grate it.Heat 2 tbsp ghee in a kadai and add the gratings and broken cardamom. Add 1/2 cup of milk.Saute until it is cooked. It should absorb all the milk.Add sugar and stir well.Add the food color and mix it well. Now add remaining milk and cook on low flame till the gratings are cooked soft and all the milk is absorbed. Now the halwa should be in a semi solid stage. Add ghee little by little to it.Keep stirring until the excess ghee comes out.This stage shows that halwa is ready. Then add the fried nuts, raisins ,saffron and switch off the flame.

Akkaravadisal

Ingredients :

1 cup Rice
1/2 cup Green gram(pasi paruppu)
4 cup milk(whole milk)
11/2 cup jaggery(as per your taste)
4 tsp ghee
1 pinch saffron(optional)
2-3 pods cardamom
nuts as per your taste(cashews(10-12), raisins(a handful),Almonds spliced (5-6))

Method:

Pressure cook the rice and the green gram in milk.(in the exact same way as you would cook plain rice, milk being the replacement for water).In a non-stick pan, melt the jaggery. It should reach a bubbly sticking consistency. Mash the cooked rice and pour it in it, add the ghee and keep stirring. When it mixes well, let it simmer for 5-6 minutes.Add some more milk if it becomes more thick. Add cardamom to it. Roast cashews and raisins in ghee and add to the mixture. Mix well.