Ingredients: White Pumpkin/yellow pumpkin - 1cup Sugar - 1/2 cup Cardamom - 2 finely powdered Ghee - 1/2 cup Edible Camphor - a pinch (Optional) Kesari Color - a pinch Cashews - a Hanful Method: 1.Peel the skin of white pumpkin or yellow pumpkin and grate it.Dont discard the water. 2.Heat a pan or skillet.Add 2 tablespoons of ghee and fry the cashews and keep it aside. 3.Add 1tablespoon of ghee and fry the grated pumpkin till raw smell goes. 4.Once the raw smell goes and water evaporates,add sugar and stir continuously.At one point of time the entire mixture will leave the sides of the pan. 5.Now add kesari color, cardamom,fried cashews and remaining ghee.Mix it and switch off the stove. 6.Add a pinch of edible camphor.Serve hot or cold. Note: 1.Do not add too much of edible camphor it will spoil the entire dish.Strictly a pinch. 2.You can avoid kesari color if u r using yellow pumpkin. 3.Adjust sugar while using yellow pumpkin coz naturally it has mild sweetness.

This dessert is one of my all time favorite.I am not a lover of sweets or desserts.But i go drooling over pal payasam.Very easy dish which can be prepared in a jiffy.This is one of my signature dish.I love instant cooking.This is not a traditional paal payasam.Traditionally,They cook the rice in milk but here i m using cooked rice/leftover rice.I dint find any big differences.It tasted similar.



Servings:2

Ingredients

Milk - 1/2 litre
Cooked Rice - 1cup.
Sugar - 1cup
milkmaid - 1/4 cup
ghee - 1/2teaspoon
cashews & raisins - as per preferences.


Method:

1. Boil milk in a non-stick pan.once it is boiling,keep in medium flame and keep stirring till it reduces to 1/2 the quantity.
2. Add sugar,keep stirring.
3. Mash cooked rice and add it to the milk.Keep stirring and wait for it to thicken and boil.
4. Add milkmaid and stir.once it boils,switch off the stove.
5. Fry cashew and raisins in ghee and garnish.chill and serve.

Palkova is one of my all time favourites.Everybody's favourite.Though it is a time consuming dish,the end result is always delectable.There are various methods of making palkova.Some people use lemon juice for giving thread like texture,some use condensed milk,some use cardamom,some use maida or cornflour again for texture,some use nuts,some use ghee and some use silver paper also.My question is "Do we need all these stuff to make palkova?".All weeee need is Milk and Sugar.No measurements bla bla nothing Everything is as per taste.Preparing paalkova is not rocket science.Patience and timing is the only key to get a perfect palkova.Here goes my simple version with just two ingredients.My job is to stir and everything happened on its own.

                                                

Believe me this recipe never goes wrong.I have given you a foolproof dish.

I did palkova in induction stove with a nonstick pan.I felt that it reduced my stirring job,consumed less time.

Ingredients
Milk - 1 and 1/2 litres
Sugar - i dont have any measurement.It was completely upon tasting.may be 1 and 1/2 cups.u can reduce or increase.

Method

1. Boil 1 and 1/2 litres of milk in nonstick pan.once it comes to a boil,increase the heat and keep stirring.
2. As i did it in induction stove,when i kept the temperature high i dint feel the milk raising too much and getting burnt at bottom .when you r doing in gas stove kindly be cautious.
3. After some time the milk will reduce to less than half of the orginal amount and colour will be slightly changed to very light yellow or pink(depends.for me it turned light yellow.some say light pink).At this time add sugar.keep stirring for sometime.
4. At one stage the mixture will form thread like structures and the entire content will reduce to quater of the original amount,it will be thick but in running consistency(i.e.at this stage only u can see the bottom of the pan when u stir the content)
5. Immediately remove to cup or plate orelse it will turn hard.
6. Serve it hot or cold in a small bowl.Tasty and simple palkova is ready to eat.Yummmm!!!

Ingredients:
Almonds – 1/2cup
Pistachi –1/2cup
Cashews – 1/2cup
Walnut – 1/2cup
Dried Cucumber Seed(Optional) - 1/2cup
Sugar – 1/2cup
All purpose Flour/Maida – 1cup
Ghee – 1cup
Elaichi powder – ½ teaspoon
Salt – pinch
Water to knead dough

Method:
Maida Dough:
1.Make Dough(Like chapatti dough) using Maida, salt,1/2 cup ghee and elaichi powder.
2.Keep it aside for 1hour.

Nuts paste:
1.Soak almonds in hot water for an hour and remove the outer skin. Soak all the other dry fruits for 2hours in water. After 2hrs grind all the nuts including almonds into a smooth paste.
2.In a non-stick pan, add sugar,2teaspoon ghee and dry nuts paste and stir it continuously in slow fire till it becomes thick and separates ghee.

To make Royal Roll :

1.Now make small balls from Maida dough. Take1ball and roll it to a medium size chapatti.

2.Now take a teaspoon from the Nuts Paste and keep it in centre and close it.(Just do the same as you do for stuffed chapattis)

3.Again roll it like chapatti but carefully coz the stuff may come out if u give pressure.

4.Now heat a pan. Cook both sides. Add ghee on both sides for richness.

5. Remove from fire and immediately roll it and cut it into pieces.

6.Tasty and Healthy Royal Roll is Ready.