Kaju Roll / Kaju Katli (Diwali Special)

I wish everyone a very Happy & Prosperous Diwali !!!!!!

Ingredients:

1 cup Cashews
3/4 cup Sugar
1/2 cup water


Process:

• Grind the cashews into fine powder using a coffee grinder or a mixi.
• Take a wide pan and boil the water & sugar for 5-10 min on medium flame until you see bubbles.
• Now add the cashews powder and stir continuously until you get the mixture thicker.
• Test a small mixture to see whether you can do a roll.
• Switch off the stove and let it cool for 3-5 min.
• Remove the mixture on a countertop and knead the dough with your hands to make it soft & smooth.
• Divide the dough into 2 parts.
  
• Now take the first part and roll the dough to form like a tube and cut them into 2" length rolls.
• Do the same process for the remaining dough.
• Store them in air tight container at room temperature for a week.

Sending this entry to the Solkadi's Festival Feast ...
Also sending this entry to the Diwali contest by Priya's blog , Mom's Recipies , Fun & Food Cafe .

Along with these i am also sending

Ravva Laddo

Semiya Payasam

Dry Fruits & Nuts Laddo



Murukulu

Semiya / Vermicelli Payasam (Kheer)

Ingredients:
1 cup Semiya/Vermicelli
1/4 cup Sago (Saggubiyyam)
4-5 cups Milk
1-2 cups Water
1/2 cup Sugar
1/2 tsp Cardamom pwd (Elachi)
1 tsp Ghee / Butter

For Seasoning:
10-15 Cashews
10-15 Raisins
1 1/2 tbsp Ghee / Butter


Process:

• Take a frying pan, add little ghee and lightly roast vermicelli & keep it aside.
• Soak the sago in water until 1 hour and boil the soaked sago along with water until they are soft.
  
• Mean while boil the milk in a microwave for 10-15 min.
  
• Stir continuously in between to prevent from sticking.
• Add the boiled milk to the boiled sago and mix well.
• Then slowly add the roasted vermicelli to the milk & sago.
  
• Boil them on medium heat and stir continuously until it becomes little thick.
• Add the elachi powder & sugar and mix well on low heat. Remove from the stove.
  
• Lastly in a different pan fry cashews and raisins in 1 1/2 tbsp of ghee/butter.
• Remove them from the pan & add this to the payasam.
• Serve the payasam as hot / chilled.