Spiritual Practice Directory
Gallery
Blog
Atishaya Bazaar
Site Search
Site Map





Bhel
Chaat
Nibblers
Sweet Snacks (Below)



SWEET SNACKS

Bread Snack

Bread slices 6
Coconut 3 tbsps (freshly grated)
Icing sugar 3 tbsps
Cashewnuts 2 tbsps (choppped)
Raisins 2 tbsps
Cardamom powder 1/4 tsp
Ghee 3 tbsps


Break bread slices into small pieces. Heat ghee in a kadai and deep fry till light brown. Drain and put in a serving bowl. Mix coconut, icing sugar, cashewnuts, raisins and cardamom powder. Gently toss till well mixed. Offer immediately.

Crispy Rice Cakes

4 cups Rice puffs (Muramaralu)
Ĺ cup Jaggery (bellam)
3 tblsp butter or ghee
2 tbsps honey


Melt the butter and let it cool. Now add 2 cups of water and the jaggery to it till it forms a syrup. It should have a slight thread-consistency. Add the honey and stir well. Allow the syrup to cool. When you are sure that itís warm enough, add the rice puffs. Grease a deep plate with butter. Fill it up with the rice mixture. Cool it in the refrigerator. Cut it into squares and diamonds, and offer.

Dubble Ka Meetha

1 loaf Bread (sliced)
4 cups Milk
2 cups Sugar
2 cups Water
1-1/4 cups cream
Ĺ cup Cashewnuts, (chopped and roasted)
Ĺ cup Almonds (soaked and chopped)
A pinch of Saffron (dissolved in a little milk)
Cardamom, powdered 5
Butter 1 stick


Cut each bread slice into four pieces. Heat butter in a pan and fry bread to golden brown. Make sugar syrup with sugar and water. Add the cardamom powder and the saffron dissolved in milk to the sugar syrup. Boil milk for 15-20 minutes, stirring occasionally, until itís thick, then turn off heat. On a plate arrange the fried bread pieces and sprinkle the chopped nuts on them. Next pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Allow it to cool down for a while then refrigerate. Offer chilled.

Samba Rava (Dalia) Porridge

Fine samba rava 1 cup
Milk 2 cups
Water 2 cups
Bananas (ripe) 2
Deseeded dates10
Honey 6 tbsps
Raisins 2 tbsps
Peeled and chopped almonds 2 tbsps


Soak the raisins in water overnight and drain. Cook the samba rava in water and milk till it is well cooked, stirring all the time. Add a little water or milk if it becomes too thick. Add dates and set aside. When slightly cool, mix in the honey, the chopped bananas, the raisins and the almonds. Serve in bowls. Sugar can be added as required. If you don't want a sweet porridge, cook the rava in three cups of water and one cup of milk. When cold, mix in salt and curds as required and offer, along with any pickle or chutney of your choice.



Back