Phool Makhana Kheer

Ingredients:

• Phool Makhana : 1 cup
• Milk: 1/2 litre whole milk
• Ghee: 3tb sp
• Sugar: as needed
• Elachi powder
• Almonds , Cashews: 4 no  each 
• Raisins: 7

Procedure:

• In a sauce pan let milk boil till milk becomes half in the quantity. Take care milk does not burn at the bottom
•  In another pan add ghee, phool makhan and fry it for few min .Take that off and almond and cashews.. Fry them till they are completely done .Now in the same pan add raisins and fry them till they turn into golden color.
• Once phool makhana cools down take half of the phool makhana and half of dry fruits and grind them in to a fine powder.
• Add this powder and remaining phool makhana to the milk and mix well so that no lumps are formed. Boil 5-7 min.
• Add desired quantity of sugar, elachi powder, and remaining dry nuts and mix well and boil it for 2- 3 mins.
• Serve it hot in individual bowls.

Note: Grinding makhana gives thickness to kheer, grinding almonds and cashews gives richness.

Sunnundalu

Sunnundalu is one of the Andhra traditional sweet.

Ingredients:

• Urad Dal: 2 cups
• Rice: 2 Tbsps
• Ghee: 1 cup
• Sugar: 11/2- 2 cups(as per your taste)

Procedure:

• In a heavy bottom pan dry roast urad dal and rice till dal turn into light golden color.
• Let dal cool completely.Grind into fine powder..If you want smooth and soft laddu, you can sieve it.
• Take that powder into bowl, add sugar, metled ghee and mix well.Take this mix little by little and give a ladoo shape.

Store it in airtight container...They stay fresh upto 2 weeks.










This is my entry to event to Sowmya's Authentic Indian sweets w giveaway and Kids delight - sweet treats