Kadala Urundai/ Sweetened Peanut Balls

Nothing much to say about a delicacy which wraps up any tongue.

Ingredients
400 gms - Dry Roasted pealed or raw pealed Peanuts
500 gms - Dark coloured Jaggery
100 ml.   - Water
1 tbsp.    - Cardamom or Elaichi powder
1 tbsp.    - Dry Ginger powder or Suk powder

Method:
1. Crush the peanuts roughly using a dough roller.
2. In a pan add in jaggery and water.
3. Once it starts boiling drain out the impurities and again pour it into pan and boil.
4. Drain at least twice.
5. Once the jaggery  starts thickening. Pour one drop into a water filled steel cup. If it immediately roles to a ball means it's ready.
6. In a non sticky bowl poi in the crushed peanuts over it pour in the jaggery, elaichi and suk powder.
7. Roll the mixture into small balls quickly. Remember it would be extremely hot.  Also use a sodden ladle or iron one to mix them well.

Eggless Chocolate Cheese Cake - No Baking

Bored of baking cake. Try this chilled eggless cheese cake.

Ingredients

300 gms - Digestive or orange or ginger biscuits

400 gms - Cooking chocolate or any bar chocolate

300 ml    -  Pasteurized Cream

250 gms -  Cream Cheese. I used Italian Mascarpone

25 gms   -  Cocoa Powder

10 gms.  -  Coffee powder

30 gm

Sprinklers

Cake tin

Method

1. Powder the biscuits and mix with melted butter and spread on the bottom of the cake tin.
2. Double boil chocolate or melt it in microwave.

3. Beat cream and cream cheese into a smooth stiff batter.

4. Either ways you can layer the chocolate and cream.
5. I layered cream cheese layer over the biscuit layer.
6. On top of it added chocolate. Sprinkle cocoa powder and coffee powder as required.

7. Refrigerate for 3 to 4 hrs.
Yummy chocolate cream cheese cake is ready.
I have not added any extra sugar as chocolate and biscuits have enough sugar content.

Instant Coconut Balls

Unable to make a lengthy process sweet. Make this simple sweet using desiccated coconut.

Ingredients:
500 gms - Desiccated Coconut
250 ml   - Condenssed Milk

10   gms - Kaju / Cashew Nuts pieces

Method:
1. Dry roast the coconut in a pan in low flame along with cashew nuts.
2. Add in the condensed milk and mix well.
3. Once the mixture starts leaving the sides of pan take off from the heat.
4. Immediatly role them into small portions of balls coating them with more coconut.
Here instead of condensed milk you can add in sugar and milk with equal proportions.
Note: Store it in an air tight container in a refridgerator if your are not going to serve immediately.

Masala Mathri

Masala Mathri is a Marati snack made during festivals. Similar to Namkeen family. It's a kind of masala Indian biscuit.

Ingredients:
400 gms - Maida / All purpose flour
5     gms - Carrom seeds/ Ajwain/Omam
200 ml    - Water
Oil to deep fry
Salt to taste

Stuffing :
100 gms  - Gram flour / Chickpea flour
1     tbs    - Jeera
1     tbs    - Red Chilly powder
1     tbs    - Dry Mango Powder/Aamchoor
1     tbs    - Garam Masala (Optional)
2     tbs    - Oil
Salt to taste

Method:
1. Sieve the dough and mix carrom, water to make a soft dough.

2. Set aside covering with a wet muslin cloth for ten minutes.
3. Meanwhile, add oil in a pan to make the stuffing.
4. Once oil is hot add in jeera let it spluter. Add in gram flour and rest of the ingredients.
5. Roast it and add little water so that the flour becomes into a fine paste.
6. Take of the wet cloth from the dough and flatten it into a big chappati having 1inch thickness.
7. Place the paste over the dough and cover the paste completely pulling all corners of the dough.
8. Now slowly flatten the dough again without putting much pressure leaving 1 inch thickness.
9. Cut them into various shapes desired.

10. Heat oil on medium range and fry Mathri's.
Enjoy the Mathri's with your family.