Thribagam -Thirunelveli special sweet.

Every year I try a sweet for Diwali I actually want to try my hand  long back  when I came across googling. Now nobody in my house are eating sweets, so for distribution I tried my hand during Diwali , it became a hit.
Ingredients:
Besan  flour - 1 cup
Boiled  cooled Milk - 1 cup
Sugar - 2 cups
Badam - 1 cup
Cashewnuts - 1/4 cup
Edible camphor( pacha karpooram) - a small pinch
Ghee - 1 cup

Method:
Sieve the besan without any lumps .Soak the Badam for atleast  4 hours, remove the skin  and dry the Badam completely .Or  we can microwave and  make it complete dry.
Then add the dried Badam and cashew in mixie jar  and   powder them coarsely.Run the mixie for 1 second at a time ( dont run the mixie continuously , it will become a paste since badam and cashewnut  release oil)Combine  sugar and milk in a kadai and stir continuously till it reaches one string consistancy ( approxiametely it will take 6 to 7 mins only)
Then add the sieved Besan slowly and stir continuously prevent  to form lumps.
Add 3/4 of ghee  in between and stir, at one stage the colour changes , add the   remaining 1/4 ghee and powdered  badam and cashew  stir well and off the fire ,The batter looks like dosa batter and  allow  to be in kadai for 10 mins, it will get thickened and will looklike badam halwa. We can wrap in butter paper or  pour in a greased  plate and  make small pieces.Yummy  delocious soft thribagam is ready, The taste will be similar to mysorepa/ kaju katli/ badam halwa- so the name Thribagam.

Rava Kesari with Jaggery

Usually we prepare Rava Kesari with Sugar.Actually I planned to prepare payasam  with Rava   with Jaggery as sweetner. Then  the plan changed and  when I added Jaggery it came out well  as thickened like Kesari , did nt add the  milk  with it  to dilute as Kheer /Payasam.
Ingredients :
Rava - 1 cup ( doubt roasted )
Jaggery -    1 1/4 to  1  1/2  cups.(powdered )
Cardamom - 1 tsp ( powdered)
 Cashewnut - 5 (ghee roasted)
Ghee-  4 tsp (clarified butter)
Kismis  - 2 tsp (optional)
Water - 21/2   cups

 Method:
              In a kadai  add Water  , allow to boil then add   double roasted rava , cook till  it absorb the water and cook well, then add the jaggery powder  , it becomes watery  and cook  completely  adding ghee in between while cooking .It becomes thick and  kesari  is ready with  right consistancy , add the cardamom powder and ghee roasted  cashewnuts, Now healthy delocious Rava Kesari ready to serve . I dont  add the  food colours to the kesari, because of  jaggery it gets  excellent colour.