Sugiyan

SUGIYAN

Raw rice- 1 cup
Urad dhal 1 cup
Green Gram Dhal-1 cup
Coconut-half cup grated
jaggery-3/4 cup
cardamom-a pinch
Dry ginger powdered-half tsp
salt
ghee
oil
Method

Soak Rice-Urad dhal for 2 hours.Grind to a smooth batteralong with a little salt.Meanwhile lightly roast greengram dhal till a nice aroma comes.Pressure cook the dhal  just for one whistle and grind it along with grated coconut and dry ginger.Boil Jaggery in a pan and strain the impurities.Boil it till the syrup thickens add the ground mixture to it and mix well adding a little ghee if needed.stir till all the moisture is evaporated and the dough can be made into balls.dip it in the batter and fry in medium hot oil.Crispy sugiyans are ready to serve

BEVERAGES

Kumbakonam Degree Coffee

Coffee Powder-preferably fresh ground with 80%coffeebeans-20%chicory
Hot water
Full cream milk-simmering for about 10 minutes after boiling point
sugar
Method

Add 4 tsps of coffee powder in a medium filter and add boiling water little by little with a ladle.

wait for 15 minutes when all the extracts gets collected as decoction.
Take two tbsp of thick decoction and add the boiling milk to it.Add sugar if needed and swish twice till froths are formed at top.Serve hot with a drop of decoction topped up.
Tip

Do not add cold milk and heat the coffee.The taste will be lost.

PAAL PAYASAM

Paal Payasam

Unakkalari-Half Cup
water half cup
Milk-2 Litres
Sugar-one and half cups
Cardamaom
Ghee
Cashew Raisins
Method

Boil water and milk together in a pressurecooker.Add the washed rice into this and close the lid without putting weight.Let it simmer for about 20 minutes.Open the lid carefully and check if the rice is cooked.If so add the sugar and again close the lid and let it simmer for another 10 minutes.turn off the stove and once it cools down add cashew raisins fried in ghee and the cardamom powder.Serve hot or chilled

Rava kesari

Rava Kesari

Rava-1 cup
Sugar-2cups
water-3cups
Ghee-1 and half cup
Cardamom
Edible camphor-a pinch
Kesar color

Method

Roast rava in 2 tbsp of ghee.Do not roast till it changes color.Roast it till its hot enough to touch.At the same time boil water in a vessel with a pinch of color and pour this boiling water to the rava.Keep stirring to stop formation of lumps.Close with a lid and slow cook for10 minutes.then add the sugar and the mixture will become a little gooey.this stage  add ghee little by little and break the lumps and keep stirring till it leaves the sides of the vessel and ghee oozes from it.turn off the stove and add cardamom and camphor..Serve hot..