Moong dal (cherupayar parippu) payasam

Pressure cook 2 cups of dal and add to a sauce pan. Add 1/2 cup ghee and 1 cup jaggery liquid. Roast well. Add 1 cup coconut milk. Cook until thick. Add fried raisins, coconut pieces and cashew nuts (in ghee). Sprinkle 1/2 tsp dry ginger powder and 1 tsp cardamom powder.

Mango pudding

Mix 1 cup mango pulp with 1 cup whipping cream. Melt 2 table spoons of gelatin with hot water and add this to the mango pulp. Refrigerate for 5 hours.

Strawberry layer pudding

Dissolve 1 packet jello in 1 cup hot water. Add 1/2 cup cold water and keep in the refrigerator to set. When it is almost ready, boil 1 cup milk and add 2 table spoon sugar. Add 1 tsp vanilla essence. Add 1/2 cup fresh cream.Chop cherries, 1/2 orange and 4-5 grapes. Add this fruit mixture to the milk. Now dissolve 2 table spoon gelatin in 1/4 cup water and double boil it until dissolved. Blend this into the milk mixture. Pour this into the already set jello layer. Put the pudding back into the refrigerator and wait until it is set.Garnish with cashew nuts and roasted grated coconut.

Coffee and cherry pudding

Mix 1 can condensed milk and 1 small can nortex cream. Dissolve 1 tsp nescafe in 1/4 cup milk and add this to the condensed milk mix.Add 1 tsp vanilla essence,1/2 tsp grated lemon rind and 1/2 cup chopped cherries. Take 1 table spoon gelatin and dissolve it in 1/4 cup cold water. Do this by sprinkling gelatin in cold water and stirring continuously. Let it stand for 5 minutes until gelatine is fully dissolved. Now boil water in a sauce pan and keep the gelatin bowl inside it and double boil gelatine. Take gelatin out of the pan and add it to the condensed milk mix. Transfer to a mould and let it set in the refrigerate.Garnish with roasted coconut flakes and cashew nuts if desired.

Besan and coconut barfi

Heat a tawa and roast 1 cup besan/chick pea flour. Add 3 cups of sugar and 1 cup ghee. Mix well. Add 1 tsp cardamom powder. Stir in 1 cup coconut and make a thick paste by adding 1/2 cup milk. Bake in a greased pan at 350 degrees for 20 minutes. Cool it until thickened. Garnish with sliced pista and grated coconut.

Jello pudding

Boil 1 cup water and dissolve 1 packet jello in it. Let it cool. In another sauce pan, boil 1 cup milk and add 1 table spoon sugar. Add 1 tsp vanilla essence. Mix 1 tsp cornstarch with 2 table spoon milk. Mix well. Add this mixture to the milk and boil it until it thickens. Transfer from heat and add more sugar according to taste. Add chopped candied cherries and tutti frutti to the mixture. Stir well. Let it cool. Once cold,mix this with the cold jello solution. Stir well. Pour into a bowl and chill for 3 hours or overnight.

Chocolate pudding

Mix 2 table spoon cocoa, 2 table sugar, 1 table spoon corn flour, 1 pinch coffee powder with 1/2 cup cold milk. Dissolve the powder very well.Heat 1/5 cups of milk and pour the powder mix in to this. Stir continuously and cook for 10 minutes or until thick. Serve into a greased pudding bowl and garnish with chopped cashew nuts, candied cherries and tutti frutti. Refrigerate for 2 hours and serve cold.