COCONUT BURFI

COCONUT BURFI

Ingredients:

Butter - ¾ stick

Unsweetened coconut - 2 Cups

Condensed milk - ¾ cup

Food color - pink (Optional)

Method:

1. Place the butter in a heavy bottom pan and melt over low heat, stirring constantly.

2. Add the dry unsweetened coconut to the melted butter, stirring to mix.

3. Stir in the condensed milk and the pink food coloring (if using) and mix constantly for 7- 10 minutes.

4. Remove the pan from the heat and let the coconut mixture cool slightly.

5. Once cool enough to handle, shape the coconut mixture into long blocks and cut into equal –size rectangles.

6. (Or) you can also make it into small balls called ladoo.

7. Let set for 1 hour, then serve.

CHOCOLATE CHIP COOKIES

This is a secret family recipe for Chocolate chip cookies ! Everyone who tries them begs for more. Enjoy!!"

Ingredients:
1 cup butter flavored shortening

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups milk chocolate chips

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy.
   
3. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
   
4. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
5. Bake for 8 to 10 minutes in the preheated oven, until light brown.
   
6. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

VERMICELLI PAYASAM

Ingredients :

Vermicelli- 1/2 cup (thin variety)

Milk - 4 cups

Sugar - 1/2 - 3/4 cup

Ghee - 4 tbps

Almonds - 2 tbps

Cashews - 2 tbps

Raisins - 2 tbps

Method:

1. Fry vermicelli in 2 tbps of ghee, till light gold in color.

2. Let it gets cold. Skin almonds-chop them into small pieces. Fry the almonds,cashews in 2 tbps of ghee, till well toasted.

3.Boil the milk, add the vermicelli and keep on stirring over low heat till the vermicelli is just cooked and the milk is thick. (Do not over cook the vermicelli).

4. Reduce heat and add sugar little by little-stirring all the time till the sugar dissolves.
Remove from heat, when cold, mix in the almonds, cashews and raisins. Serve chilled.

JUST A THOUGHT

Hello everybody,
First of all I would like to thank all of you who visited my blog.
Since, festival season started I am planning to post mostly sweet and snack items.
If anybody has any suggestion or any requests please leave a comment (Or) sign my guest book and let me know. I will try my best to post it.
Thank you.