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at least 2-3 times a week breakfast Halwa....<br> Ingredients<br> 1cup rava roasted in 1/2 cup ghee<br> 2tbs dates paste<br> 2tbs sugar<br> 1/2 tsp cardamom powder<br> some dry fruits fir garnish and water as per consistency one likes<br> Method:<br> In thik vessel put 1-2cups water as per consistency you like.<br> Add sugar&#160; and cardamom powder and bring it to boil<br> Add roasted Rava and give it a nice stir adding dates paste.<br> cook this till the rava puffs nicely and serve with garnishing of dry fruits<br> &#129303;&#128525;&#128523;&#128522; we usually avoid cashew but this was for my cashew lover <u>niece</u>....#eatanextradessertday #guiltfree #contest.&nbsp;&nbsp; we usually substitute sugar with fruits puree like banana, apple, orange, apricots, pear, grapes, berries and banana rava halwa is my favorite....this one was with sugar as per demand &#128526;

I couldn't add a pic here so posted it as a post on my profile. hopefully it will count as an entry

Rava kesari halwa 1&#160;cup&#160;fine rava&#160;(sooji or semolina)5 to 6&#160;tablespoon&#160;ghee&#190; to 1&#160;cup&#160;sugar&#160;or as required2&#160;cups&#160;water2 to 3&#160;pinches&#160;of saffron threads(kesar)4 to 5&#160;green cardamom&#160;- husked and powdered OR &#189; teaspoon cardamom powder (choti elaichi powder)&#188;&#160;cup&#160;halved or chopped cashews(kaju) Method-- First we need to crush the cardamoms to a semi fine powder in a mortar-pestle and keep aside also crush the saffron threads in the same mortar-pestle and keep aside. keep a kadai or pan on a low flame,&#160; add the ghee and when the ghee is heating up, do the following take the sugar and water in another pan.<br> keep this pan on a medium to high flame and let the solution come to a boil.<br> also add the powdered saffron or kesar to the sugar solution.<br> once the ghee becomes hot, add the semolina and keep on stirring while adding the semolina immediately add the cashews and keep on stirring the mixture in the meanwhile keep your eyes also on the sugar solution.<br> If the mixture starts to boil, then lower the flame and let it simmer. keep on stirring the semolina for 7-8 mins and when the grains change their color and when the cashews also change to a light golden, we have to add the bubbling hot sugar and water solution.<br> increase the flame to high for the sugar solution to bubble and when it starts to bubble in a matter of seconds, immediately add it to the hot semolina mixture. be careful as the mixture has the tendency to splutter.<br> be quick enough to stir and keep on stirring till the whole mixture starts thickening and starts to leave the edge of the kadai or pan.<br> keep a tight lid on the top or place a heavy weight on the lid.switch off the flame and allow the rava kesari to steam for 5-6 minutes.<br> now remove the lid and serve the rava kesari hot or warm

Today's dessert - Paalada Payasam My favourite payasam is Paalada paayasam. It's main ingredient is the "ada", which, nowadays is readily available in Kerala stores. Here's the method:-<br> Ingredients-<br> 1/2 cup rice ada <br> 1 ltr. Milk<br> 1/2 cup sugar(according to taste)<br> Cashews, Raisins, Few strands of saffron(optional)<br> Cardamom powdered 1/4 teaspoon <br> Ghee - 2 tbsp Boil some water, remove from flame and add the ada and keep aside for 15 minutes. Boil milk and keep aside. Also roast the cashew and raisins in a little ghee separately and keep aside. Wash the ada 2 times in plain water and let it drain. In a thick bottomed vessel, heat ghee. Add the sugar and let it melt. To this, add the Ada and saute till its golden brown. Pour the milk, and keep stirring till the colour is pinkish. Add the cardamom powder, cashews, raisins and saffron. Traditionally, dry fruits are not added to paalada paayasam. Stir well and remove from flame. The payasam should not be runny, instead it should be thick. If payasam turns out too thick, you can add boiled milk to adjust consistency.<br>