Besan Ladoo

Ingredients
2 cups besan(kadalebele hittu)
1/4 sooji or farina (chiroti rava or sanna rave)
1cup ghee (thuppa)
1 1/2 cups powdere sugar ( sakkare pudi)
4-5 cardamom (elakki)
Method
In a pan add besan, sooji and ghee. At low flame fry until pinkish brown or until raw smell goes away. Then take off from the stove top let the mixture cool down a little. Now add powdered sugar and cardamom. Mix it well and let the mixture cool again. After the mixture cools shape it like ping-pong size ball. Your besan ladoo is ready to eat.

Wheat flour and Coconut Garige (Godi hittu mathu Thengina Garige)

Ingredients
2 cups wheat flour (Godi hittu)
2 cups brown sugar or jaggery (Bella)
1 cup fresh or frozen shredded coconut (Thengina thuri)
2 to 3 cardamom (Elakki)
1 tsp baking soda
Oil for deep fry


Method
Blend the coconut and cardamom with 1/2 cup of water like a very smooth paste.

In a pot add brown sugar or jaggery, 2 cups of water and bring it to boil. When it looks very bobbly add the coconut and cardamom paste into it.Then take it off of the stove. Add this syrup to the wheat flour, mix it well. Then add baking soda, if required add more water and mix it well.(This mix should be like idli batter) Keep it aside for 30 to 40 minutes. To deep fry add oil in a pan. When the oil heats up add the wheat flour mixture in a small ball shape.Fry both sides until golden brown.Garige is ready to eat.Serve hot or cold both are tasty.
Serving size ; Depends 

Rava Ladoo (Rave Unde)

Ingredients
2 cups rava
2 cups sugar
1/2 cup fresh or frozen shredded coconut
3 to 4 cardamom (crushed)
1 tbsp ghee (thuppa)

Method
Take a pan, add rava, coconut and  ghee into it. On medium heat fry until fine aroma comes. Take a another pan, add sugar, cardamom ,  2 cups of water and bring to boil. Boil for 5 minutes. Then add rava mix it well. Then transfer into a big plate. After cools the mixture shape it like medium size balls and store it in the container. Rava ladoo is ready to eat.
Serving size ; 8 to 10

Sweet Pongal

Ingredients

1/4 cup rice (akki)
1/4 cup green gram dal (hesaru bele)
1/4 cup ghee (thuppa)
1/4 cup dry shredded coconut (ona kobbari thuri)
1/2 cup brown sugar or jaggery (bella)
1/4 cup sugar (sakkare)
Cashew nuts and raisins (godambi, drakshi)
1/2 Liter milk

Method
Take a pan add cashew nuts and raisins fry in 1/4 tsp ghee until golden brown, take out from the pan. Put it aside. Now add the green gram dal (hesaru bele) fry until aroma comes, take the green gram dal out of the pan. Then add the rice, fry for five minuets, take the rice out from the pan. Take pressure cooker pan add shallow fried rice and green gram dal with 1 to 1 1/2 cups of water. Cover the cooker and cook until 1 or 2 whistles, let it cool down. Take pot or pan place it on the stove, add cooked rice, green gram dal, milk, brown sugar, sugar, dry sredded  coconut and bring it boil. If requires add more milk or water. Now add ghee (thuppa). Take out from the stove. Garnish with cashew nuts and raisins. Sweet pongal is ready to eat.
Serving size ; 4 to 6

Beetroot Halva

Ingredients
1 large beetroot
1/2(half) cup sugar(sakkare)
1cup heavy whipping cream
(gatti halu)
2 tsp rava or sooji(rave)
3-4 tsp ghee(thuppa)
Cashew nuts to garnish

Method
First shred the beetroot.Take a pan, and when it heats up add rava fry until the aroma comes (don't burn).Then add the beetroot and heavy whipping cream. When it starts to boil stir the mixture, keep stirring it until  the heavy cream evaporates and then the mixture will become thick. Now add the sugar and stir it, after few minuets add the ghee and mix it.Then take off from the stove.place the halva to the bowl and garnish with cashew nuts. Beetroot halva is ready to eat. Serve  hot or cold.
Serving size; 6 to 8