Cashew Nut Chicken Curry

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Ingredients                                
Chicken                          -     1 Kg 
Oil                                  -    3 Tbsp.
Cashew nuts                   -    1 Cup
Onion, Chopped             -    2 large
Ginger-Garlic paste        -   1 ½ Tbsp.
Chilly powder                 -   1 Tbsp.
Coriander Powder           -   2  Tbsp.
Turmeric powder            -   ½ tsp.
Garam Masala Powder    -   ½  Tbsp.
Tomato, chopped            -    1 large
Cream                              -     ¼ Cup
Salt to taste

Method:

1. Heat Oil in a deep pan on medium heat and fry the Cashew nuts until golden brown. Set it aside until cool, grind it to a smooth paste.(just about ½ a cup) 
2. Saute the chopped Onion in the remaining oil until light brown, add Ginger Garlic paste and continue sauteing till the raw smell is gone.
3. Now add the Chilly powder, Coriander powder, Turmeric powder and Garam-Masala powder, salt and saute for a minute or two.(do not burn the powders)
4. Add the chopped Tomato and the ground Cashew paste and saute till the oil oozes out(will take time 8 mins. approx. Saute on medium heat).
5. Dilute the gravy by adding just enough water (about 2 cups) and add the cut & cleaned Chicken pieces and mix and let it boil on high heat.
6. Once boiled, lower the heat, close the pan and continue cooking till the Chicken is well cooked. The gravy will become almost thick.
7. Add Cream and mix well, turn off the heat, garnish with chopped coriander leaves and serve.

Notes:

• You can use a combination of peanut and cashew nut (½ cup each)

Kashmiri Pulao

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          Kashmiri pulao is a fragrant and mildly sweet dish and is very simple to make.

Ingredients:
Basmati or any long grained rice  -        1 ½ cup
Saffron strands            -        ¼ tsp.
Milk                            -         ½ cup
Water                          -          2 cups
Ghee                           -          3 tbsp.
Cashew nuts                -         10
Raisins                       -          10
Cardamom                  -         2 pods
Cinnamon                   -         2
Mace                           -        1
Cloves                        -         3
Sugar                         -         ½ tsp.
Onion                         -        1 large, finely sliced
Pomegranate seeds     -       3 tbsp.
Salt to taste

Method:

1. Wash and soak the Basmati rice for 10 mins.
2. Soak the strands of saffron in milk for about 20 mins.(the milk turns light orange in color).
3. Heat 1 tbsp ghee  to a hot pan and roast the cashew nuts and raisins until they are golden brown in color and keep aside. In the same oil fry the sliced onions until they are golden brown, keep it aside.
4. Drain and reserve the water from the soaked rice.
5. In a large skillet, heat ghee and add the cardamom, cinnamon, mace, cloves and sugar & and saute for a minute on medium flame.
6. Add the soaked rice and sauté further gently(else the rice may break). Now add the reserved water and the saffron milk to the rice.
7. Add salt, close the vessel with a lid and cook on a low flame until done. Once the rice is cooked fluff it gently and keep it aside.
8. Finally garnish the rice with the roasted onion slices, cashew nuts & raisins and the pomegranate seeds and serve with a suitable accompaniment side.

Thalassery Chicken Biryani

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Ingredients:
Chicken(cleaned), cut in medium sized pieces  -  ½ kg
Ginger garlic paste                                 -           3 tsp.
Fennel powder                                        -          2 tsp.
Lemon juice                                           -        1 tbsp.
Cashew nuts, split                                -         15 nos
Basmathi Rice                                        -          2 cups
Cinnamon stick                                      -          1 inch 
Cardamom                                             -           3
Cloves                                                    -           3
Bay leaves                                              -           1
Star Anise                                               -           1
Chilly powder                                        -           1 tsp.
Coriander powder                                   -          3 tsp.
Cumin powder                                        -          1 tsp.
Pepper powder                                        -         ½ tsp.
Nutmeg powder                                      -         ½ tsp.
Garam masala                                         -        1 tsp. 
Onion, finely sliced                               -          2 no. 
Tomato, chopped                                   -         1 no. 
Green chilly                                           -         3 no.
Coriander leaves, chopped                    -        2 tbsp.
mint leaves, chopped                            -         2 tbsp.
Curry leaves                                        -          1 spring 
Coconut milk                                       -         100 ml
Ghee/Oil                                              -         4 tbsp.
Salt to taste

Method:

1. Marinate the cleaned and cut chicken with lemon juice, ginger garlic paste, fennel powder and little salt for a minimum of 2 hours in the refrigerator.
2. Heat ghee or oil in a heavy bottom kadai/wok and fry about 7 cashew nuts and quarter of the sliced onions separately until they are golden brown in color and keep it aside. 
3. Grind together the remaining cashew nuts and coconut milk and keep it aside.  
4. Now  add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil. Add the remaining onions and fry until they look light brown in color. 
5. Add the tomatoes and green chilly and saute it for a minute or two. Add the  marinated chicken and stir well. 
6. Cover the wok and let it cook on medium flame until the chicken is half cooked. 
7. Now add all the masala powder(Chilly powder,Coriander powder, Cumin powder, Pepper powder, nutmeg powder and Garam masala) and stir well. Let it cook  for about 5 more minutes.  
8. Add the ground cashew and coconut milk mixture and the chopped coriander and mint leaves and salt to taste.  Cover the pan, keep the flame in medium and cook until the chicken is completely cooked. 
9.  Meanwhile start cooking the rice,  wash the rice well,  add 2 cups of water to 2 cups of rice,enough salt and pressure cook it for a whistle. 
10. Once the chicken is done combine it with the prepared rice.  Keep the flame in low and let it cook for about 10 minutes.   
11. Switch of the flame  and set it aside for 15 minutes or so.Garnish it with the fried onions and cashews and serve with raita.

No Bake Pineapple Bread Pudding

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                       This is a very simple recipe as it does not require to be baked. The pudding consists of alternative layers of cream, bread, pineapple and praline. I prefer using fresh pineapple rather than tinned. 

As I have used fresh pineapple I increased the quantity of sugar for the syrup. I made this pudding for a family get together and they all loved it (well almost all). Unfortunately it did not please my in-laws(too much cream). Well if you have a young group this will do. I would  tweak the recipe to suit the taste of everyone though, like decrease the quantity of cream in each serving and increasing the quantity of the praline. I used the small nutella jars for serving. 

Recipe Source: Marias Menu
Ingredients(Serves 6):
White bread        -  14 slices         
Whipping cream -  500 ml            
Thick cream        - 500 ml             
Icing sugar          -   4 tbsp.          
Chopped pineapple -  2 cups             

For sugar syrup:
 Sugar      -    1 cup          
Water      -     1¼ cup         

For Praline
Chopped nuts (i used almonds)  -   1 cup             
Sugar                                           -  ½ cup 

Method:
To make the praline
Heat the sugar in a non stick pan with 2 tbsp water, when it caramelizes, add the chopped nuts. Reduce the flame and mix well so that the nuts are coated well with the caramel. Pour the praline onto a baking paper. Allow it to cool and crush them using a rolling pin.(refer notes)

To make sugar syrup
 Mix together water and sugar. Heat it till the sugar dissolves and allow it to boil. Remove from fire. Let it cool completely. 

For the pudding

1. Beat the whipping cream and thick cream together gradually adding icing sugar, until the cream has doubled. Spread a thin layer of cream on the base of your serving dish.
2. Remove the crusts from the bread and cut each slice into four squares. Dip the bread slices in the sugar syrup and squeeze it. Make a layer of bread on top of cream, without any gap.
3. Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that. Repeat the layering process once more starting with cream and finish it off with sliced pineapple and praline.
4. Refrigerate for a  min. of 3 hours, before serving.

Notes:

Use a pipping bag for spreading the cream if using nutella jars.
The praline might stick to the parchment paper(Might help if crushed when still lightly warm)
Do not over beat the cream.(else it will taste of butter)
Adjust the quantity of sugar according to your taste.
Two sets of layering is more than enough.

Kerala Fruit Cake

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Ingredients:

For soaking fruits:
Rum/brandy/wine  -      1 cup (can also use orange juice)
mixed fruit(Tutti frutti)   - 1 cup
Golden Raisins chopped   - ¼ cup
Cashew nut chopped         - ¼ cup 
Dates chopped                   - ¼ cup

For Caramel:
Granulated sugar  - ½ cup
water   - ½ cup + 1 tbsp.

For the cake:
All Purpose flour   -   1 cup + 1 tbsp.
baking powder       - 1 tsp.
Sugar  powdered   -       1cup
Butter    -      ¾c up
Vanilla extract -  1 tsp.
Egg                  - 2 nos.
Powdered cinnamon   -   ¼ tsp.
Powdered nutmeg       -   ¼ tsp.
Dry Ginger powder    -   ¼ tsp.
Powdered Cloves      -    ¼ tsp.


Method:

1. Soak all the chopped dry fruits, nuts and tutti frutti in Rum/brandy/wine at least 2 days before in a bottle in room temperature. Longer the soaking time better the flavor.
2. Combine  sugar and 1 tbsp. water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar becomes dark brown, remove the pan from fire & add pour 1/2 cup of water very carefully to this and stir well. Set aside to cool.
3. Pre- heat oven to 350 F.Prepare the cake tins(grease the tins with butter and line with parchment paper use 3 sheets to prevent burning) and keep aside.
4. Sift the  flour with baking powder.Separate the eggs and whisk the yolks with vanilla essence in a bowl.
5. Cream butter and powdered sugar using a beater until its combined well. Add the egg yolks and the flour alternating between them and combine well.
6. Combine the spice powders(Cinnamon, Nutmeg, Dry Ginger powder, Cloves) and cooled caramel.Add the flour and fold it gently until combined well.
7. Drain the dry fruits and nuts and add half of it into the batter and fold gently. Coat the rest with 1 tbsp. of flour and set aside.
8. Beat the egg whites until soft peaks are formed and fold gently into the above batter.
9. Pour the batter into the prepared tins upto half level of the tins smooth the top and add the dry fruits and nuts tossed in flour into the batter.
10. Bake for 45 to 50 mins. Use the tooth pick to check if done.
11. Remove from oven and set aside to cool. 
12. When still warm prick the cake top with a fork and pour a tbsp. of wine on the cake top and set aside to cool completely.
13. Cut and serve.

Note:
The cake will be hard due to addition of caramel.
To soften, prepare the cake at least 2 days before and when completely cooled cover it with parchment paper and then with aluminium foil and leave it in room temperature until serving. 
Keep the cake tin on the top most rack of the oven to prevent burning.

Methi Mutter Malai(Green Peas in creamy sauce)

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Ingredients:
Green Peas                 -          1 cup
Cashew(soaked in milk) -     5 no. 
Onion chopped          -          1no.
Ginger garlic paste    -          2 tsp.
Cumin seeds              -         ½ tsp.
Green chilli,chopped finely - 2 no. 
Garam masala powder    -     1 tsp.
Chilli powder                 -      1 tsp.
Turmeric powder            -     ¼ tsp.
Milk                                -     1 cup
Malai / Cream                 -      2 tbsp.
Kasoori methi (dried)     -          3 tbsp.
Oil                                  -      1 tbsp.
Salt as required

Method:

1. Soak cashews in milk(just enough to cover the cashew,2 tbsp.(approx.)) for 15mins then grind the cashews to a smooth paste and keep aside.
2. Boil peas until soft and keep aside. Heat oil and saute the onions, cumin seeds, ginger garlic paste, green chillies until the onions become light brown in colour.
3. Now add the cashew paste and fry it for a minute or two. Add all the above mentioned spice powders & the required salt and mix well, combine the milk and give a stir.
4. Now add the cream & allow it to boil for few mins,(say 2 or 3mins),the gravy will start thickening. Add the boiled green peas. and when it just starts boiling add the kasuri methi.
5. Add little water(if required) and simmer for 2 or 3 mins. Remove from flame and serve hot with rotis or naans.

Chocolate Brownies

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   This is the first time I am making a brownie and it is very simple to make, no sifting, no separation of eggs & all the mixing is done in one bowl.

Ingredients:
Butter                    -    ½ cup 
white sugar           -     1 cup
eggs                      -      2 nos.
vanilla extract       -     1 tsp.
unsweetened cocoa powder  -   1/3 cup
all-purpose flour                    -   ½ cup 
salt                                         -   ¼ tsp.
baking powder                       -   ¼ tsp.

Method:

1. Preheat oven to 175  C. Grease and flour an 8-inch square pan.
2. In a  saucepan, melt  butter. Remove from heat, and combine in the sugar, eggs, and  vanilla essence. 
3. Beat in the cocoa, flour, salt, and baking powder. Spread this batter into prepared pan. Add split cashews finally if you want.
4. Pop it in the preheated oven and bake for 25 to 30 minutes. Do not overcook. The brownie will start to pull away from the sides.(Toothpick method does not work in the case of brownies)(Never overcook or undercook)
5. Remove from oven and let it cool. Cut and serve with or without ice cream.

Apple Crumble

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Ingredients:
Red apple                       -  3 or 4  nos.
All purpose flour            -   140g.
Cold butter, cut into pieces -  90g. 
brown sugar                         -   90g. 
oats                                       -  60g. 
mixed nuts, lightly crushed  -  30g. 
Pinch of salt

Method:

1. Pre-heat oven to 200 C
2. Peel and cut your apples into small cubes.
3. To make the crumble topping mix together the flour and salt and rub in the butter until it looks like breadcrumbs. Mix in the sugar,oats and the nuts.
4. Transfer the cubed apples into a baking dish and sprinkle over the prepared crumble topping.
5. Place in the oven and bake for 30 minutes until the top has turned a golden brown.
6. Serve warm with ice cream.

Kung Pao Chicken

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 Ingredients:
Boneless chicken    -   500g., cut in small cubes
Corn starch             -   3 tbsp.
Salt a pinch or two
Oil                           -   4 tbsp.
Dried red chillies     -   6 no., broken
Onion                      -    1 no., diced
Red bell pepper       -    1 no., diced
Zucchini                  -    1 no., diced
Pepper                     -     1 tsp.
Roasted peanuts      -     4 tbsp.

For the sauce:
Oil                     -   1 tsp.
Garlic                -   3 tsp., sliced finely
Ginger               -   3 tsp., sliced finely
Brown sugar     - 3 tsp.
ground pepper    -  ½ tsp.
White distilled vinegar  - 3 tsp.
Soy sauce           - 3 tsp.
Hoisin sauce (or soy sauce)  -  2 tsp.
Corn starch        - 2tsp. dissolved in ½ cup water


Method:
Sauce Preparation:

1. Heat 1 tsp oil in a pan, add the garlic and ginger and saute for 3 mins. Add the soy sauce, hoisin sauce and mix well.
2. Add the corn starch dissolved in water, brown sugar, vinegar and pepper powder and stir until the sauce thickens. Set aside.

Chicken Preparation:

1. Toss the chicken cubes with 3 tbsp. of corn starch and salt and set aside for 5 mins.
2. Heat oil in a wide pan at medium heat and add the chicken pieces and fry until chicken is cooked well. Remove excess oil from the chicken on to a paper towel and set aside.
3. In the same pan, heat 1 tbsp oil at high heat add the dried red chillies and stir-fry until for 2 mins. 
4. Add all the required vegetables along with a pinch of salt and required amount of pepper. Stir-fry for a few minutes until they are  ¾th done(do not overcook).
5. Combine the fried chicken pieces and the prepared sauce. Mix well and cook until the sauce coats the chicken and vegetables. 
6. Add in the roasted peanuts and mix well. Garnish with chopped spring onion and serve hot.

Peanut cookies

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Recipe source: betty crocker
Ingredients:
Serves:30
granulated sugar        -   ½ cup 
packed brown sugar  -    ½ cup 
peanut butter              -    ½ cup 
shortening                  -    ¼ cup 
butter, softened          -    ¼ cup 
egg                             -    1
all-purpose flour        -   1 ¼ cups 
baking soda                -  ¾ tsp.
baking powder            -  ½ tsp. 
Salt                              -  1/4 tsp.


Method:

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl(use spatula or your fingers). Stir in remaining ingredients and roll it into a ball. Cover and refrigerate about 2 hours or until firm.
2.  Heat oven to 375º F.
3. Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet(baking tray)(the dough will spread). Flatten in criss-cross pattern with fork dipped into sugar(do this gently else the dough will break).
4. Bake 9 to 10 minutes or until light golden brown(middle rack). Remove from oven and cool for 5 minutes(the cookies will be soft to touch); remove from cookie sheet. Let it rest on wire rack.(It will become firm after few mins.)

Here is another recipe using without peanut butter:
Wheat  flour    -  25 g.
Sugar               -  25 g.
Peanut(Without salt and skin) - 25 g.
Butter(or margarine)     -  15 g.
Egg                   -  ¼
Baking Soda    -  ¼ tsp.

Method same as above

Ghee Rice

Yum

                This is a perfect dish when your pressed for time and you also have a  side dish to go with it like a meat based curry like achari chicken or paneer curries.

Ingredients:
Basmati or any long grained rice - 2 cups, washed and drained
Ghee - 4 tbsp.
Cashew nuts - 12 broken in small pieces
Raisins - 15
Onion - 1, large, finely sliced
Green chillies - 3, slit length wise
Cloves - 4
Cardamom - 3
Cinnamon stick - 2" stick 
Bay leaf - 2
Garam masala powder - ¼ tsp.
Coriander leaves - a few, finely chopped
Salt to taste

Method:

1. Heat a heavy bottom vessel and saute the cashew nuts and raisins in 3tbsp. of ghee   until golden brown and keep aside.
2. Caramelize the sliced onions in the same vessel and keep aside.
3.  Add another tablespoon of ghee and splutter cardamom, cinnamon, cloves and bay leaf. Add the green chillies and saute for a minute or two.
4. Now add the drained rice and saute for 4 to 5 mins.(Take care not to break the rice)(Do not omit this step)
5. Add 3¾ cup of hot water, garam masala and required salt to the rice.
6. Once it starts boiling reduce the flame to low setting and cover and cook till the rice is cooked.
7. Switch of flame and mix well.
8. Garnish with coriander leaves, fried nut and raisins and the caramelized onions and serve.
9. Goes well with any meat based curries.

Carrot Cake

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Ingredients:
Grated Carrot       -    2 cup full
Powdered Sugar   -    1 + 1/2 cup
Eggs                     -     3
Dates,chopped     -    1/2  cup
Raisins,chopped                 -    1/2  cup
Cashew, coarsely ground  -   1/2 cup
Vegetable Oil (or Ghee or equal parts of both)     -     1 + 1/2 cup
Baking Soda             -   1 tsp.
Cinnamon Powder   -    1 tsp.
Salt                           -    a pinch
All Purpose Flour     -    2 cup

Method:

1. Preheat the oven to a 180 C. Lightly grease a 9 inch pan with oil or butter and line it with parchment paper and set aside.
2. Sift the flour, salt and baking soda at least thrice.
3. Beat the eggs using a beater for 3 mins.
4. Add the sugar to the beaten eggs and combine well.
5. Combine slowly the sifted dry ingredients and oil alternately starting and ending with the dry ingredients.
6. To the above batter add Cinnamon Powder, dates, raisins and cashew nuts and combine well.
7. Finally add the grated carrot to the batter and combine well.
8. Pour the batter into the prepared tin, smooth out the top lightly and place the tin in the center of the oven and bake for an hour.
9. Check if the cake is cooked by inserting a tooth pick  or a sharp knife.(The cake is cooked if it comes out clean if not small crumbs will be stuck to the knife).
10. Give it another 10 mins. if not cooked.
11. Remove from oven and leave it out to cool. Then Serve.

Fruit Salad with ice cream

Yum

    I got this recipe from my sister(in-law). There isn't any quantity mentioned because I made this by tasting it at every stages. This is a very simple dessert which requires zero cooking and can be made in a jiffy {if you have already cut your fruits ;)}.

Ingredients:

Fruits of your choice - I used mangoes, oranges, grapes, apples
Fruit salad Ice cream - I used Kwality ice cream
Condensed milk        - according to the sweetness you require (add little at a time)
Chocolate shavings and nuts for decorating

Method:

  There's actually nothing much to do. 

1. Peel and cut you fruits in small cubes. 
2. Beat the ice cream using a beater until its creamy and a bit loose.
3. That's it all you have to do now is to combine the fruits and condensed milk to the beaten ice cream, decorate and serve.

Dragon Chicken

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 I first had dragon chicken at "The Rock" restaurant at Chennai. It was very good and I ended up eating the entire plate. It was sweet ans spicy. 

   I searched for the recipe for a long time, there were many versions of the same and my first attempt was a failure. I finally found a recipe which I tried and I nailed it.

Unfortunately the person who submitted this recipe left no name. The original recipe did not have any vegetables or nuts, but I added both.

Ingredients:

1/2Kg.          -     Chicken(boneless) cut in long strips  

1 tsp.            -     Ginger(finely chopped)

1 tsp.            -     Garlic(finely chopped)

1 1/2 tsp.      -      Red chilly flakes 

1/2 Cup         -    Tomato sauce (adjust the quantity)

2 tsp.            -     Soy sauce

1/2 tsp.         -     Sugar

Oil for deep frying
8 Nos.          -      Split cashews

1 No.            -     Carrot  sliced into thin strips
1/2 Cup        -     Green Capsicum sliced 
1/2 Cup        -      Cabbage sliced
* All the vegetables should be cut as you would do for a fried rice

For marination:

1 tsp.            -     Ginger paste

1 tsp.            -     Garlic paste

1 1/2 tsp.       -     Pepper powder  

1 No.             -    Egg white 

2 tbsp.            -    Corn Flour  

Method: 

1. Marinate the chicken pieces with the above mentioned marination ingredients and set aside for 2 hrs.
2. Fry the marinated chicken in oil until golden brown and crispy.(Refer notes
3. Pour 2 tsp. of oil used for frying in a skillet.
4. Saute the finely chopped ginger, garlic followed by red chilly flakes and tomato sauce.
5. Add Soy Sauce and sugar.
6. Add the cashews and vegetables and saute for 2 minutes.
7. Add the fried chicken pieces and mix well.
8. Cook for some more time until everything is mixed well.
9. Garnish with spring onions and coriander leaves.

NOTES:

* If sugar added is more, add more of tomato sauce to compensate the sweet taste.
* I did not deep fry the chicken instead I used a frying pan to cook the marinated chicken by   turning the pieces time to time to cook evenly.
* Do not over cook the chicken else it will be hard to bite (remember you will be cooking it again with the sauce). You would probably only require 5 to 10 minutes to cook the chicken.
* Do not over cook the vegetables.

Vegetable Kurma

Yum

Ingredients:
4 Cups    -   Mixed Vegetables of your choice

For the gravy:

1              -    Onion
1 tsp.        -    Ginger garlic paste
5              -   Green Chilly 
1/3 tsp.     -   Turmeric powder
1 1/2 tsp.  -   Coriander powder
1/2 tsp.     -   Garam masala
1/3 tsp.     -   Pepper powder
1              -   Cardamom
 2             -  Clove
1 stick       -  Cinnamon
 1              -  star anise
1/2 Cup     -  Thick coconut milk
coriander leaves for garnishing
Salt to taste

To grind:

1/2 tsp.      -Fennel seeds
1/2 cup      -   Coconut grated
14 to 15     -   Cashew nuts


Method:

1. Cut the vegetables into small cubes.
2. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour and grind this along with coconut into a fine paste and keep aside.
3. Heat oil in a pan and add whole spices and roast till there is a nice aroma. 
4. Add onion,green chilly,salt and saute till it changes color. Add ginger garlic paste and turmeric and saute for a minute. Add coriander powder, and pepper powder,vegetables, coconut milk and one cup of warm water. 
5. Cover and cook till the vegetables are tender. Remove lid and add the coconut cashew paste and simmer in low flames for a minute or 2. Finally add garam masala and garnish with coriander leaves. Serve hot.

Rava Ladoo (semolina/ Sooji)

Ingredients: (makes 10 -15 small ladoo)

1 cup of rava 
2 tbsp. of ghee  
1/2 cup of grated coconut
A handful of raisins and cashew nuts 
 1/3 cup of milk 
1/4 cup of fine powdered sugar 
A  pinch of cardamom powder 

Method:

1.   Roast the rava in ghee on low flame until the colour changes to light brown and keep aside.
2. Heat the ghee in a pan  and add the cashew nuts and raisins on low flame and fry until the nuts  turn slightly brown and the raisins puff up. 
3. Add the coconut and roast for a few mins., then add the roasted rava, coconut and sugar and roast for a few more mins.
4. Switch of flame and add the milk to the rava mixture little by little and keep mixing it well. The mixture starts coming together.
5. When the rava is warm enough to handle divide the mixture into equal parts  make small balls of it.
6. When cool store in airtight container. Can be stored only for 3 to 4 days as milk is added.