Sevya Kheer is a dessert traditionally served at Indian weddings or on auspicious ocassions. Sevya is roasted in ghee and gently simmered in milk which gives the kheer its taste and aroma. ❤️

Ingredients:

• 1 litre whole milk
• 100 gms sevya
• A fistful of cashews and raisins
• 12 tsps sugar
• 1 tsp elaichi powder
• A few strands of saffron ( optional)

Method:

Keep boiling the milk till it comes down to three fourth of its quantity. Heat 3 tbsps ghee. First roast the cashew bits, remove and then the raisins. Remove and then roast the Shenvayi in the remaining ghee to a dark brown on a slow flame. Add the Shenvayi, cashew and raisins to the milk and boil well for a couple of mnts. Add the sugar, n bring to boil. Finally add the cardamom powder mix well and immediately cover and keep aside for some time so that the flavours infuse well.

Patholi is one of the most popular sweets in Konkani cuisine. A mixture of coconut and jaggery are spread over a batter of rice and steamed in turmeric leaves. This aromatic preparation is enjoyed with fresh ghee /clarified butter or with fresh homemade butter.❤️

Ingredients :

• 200 gms rice
• 1 coconut grated
• 200gms jaggery
• 1tbsp elaichi/ Cardamom powder
• 24 turmeric leaves
• A pinch of salt

Rice batter:
Wash and soak the rice for two hours. Grind it to a smooth paste with a little less than one fourth of the grated coconut and a tbsp of jaggery. Remove and add a pinch of salt. The batter should be medium thick.

Choorna:

Boil the jaggery in half a glass of water. When it starts bubbling add the remaining three fourth of the coconut and boil till the water released has evaporated. Do not make it too dry. Add the Cardamom powder and mix well.

Method :

Spread a tbsp of the rice batter on the turmeric leaves and place the choorna in a line atop it. Finish off with all the leaves and fold and place it criss cross in a vessel or in a kadai which has been kept boiling. Steam the patholi for about 15 mnts. Check to see if it is done. The leaf should easily peel off and the rice batter looks translucent. Enjoy with home made ghee.

Nendrapalam are the bananas that are available in Kerala, one of the southern most states of India. Also known as Kerala bananas, they are rich in fibre and have a distinctive flavour which is divine!!

Ingredients:

• 1 kg Kerala banana
• 250 gms sugar
• 250 ml water
• Mixture of ghee and oil for frying.

Method:
Peel the bananas and chop them into tiny pieces. Deep fry them in ghee and oil mixture to a rich golden brown. Remove and keep aside. Heat the water. Add the sugar and allow to boil for about two to three minutes. Tip in the fried banana pieces and allow to boil for a minute. Switch off, cover and keep aside for an hour to allow the syrup to be soaked in by the banana.