Halasina Bele (Jackfruit Seeds) Hayagreeva

Ingredients:
3 cups chopped Jackfruit seeds / Halasinakayi Bele
1.5 - 2 cups Jaggery
3 - 4 tsp Cashew nuts
1 - 2 tsp Raisins / Ona Drakshi
3 - 4 Cloves / Lavanga
1/2 cup grated Dry Coconut / Kobbari Thuri
2 - 3 Cardamoms / Elakki / Elachi
1/4 tsp of Salt (Optional)
3 - 4 tsp Ghee

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.

Cut the jackfruit seeds into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add cloves, cashew nuts, raisins and fry them in low flame until cashew nuts turn light golden in colour.

Add grated coconut and fry them together in low flame until they are golden in colour as shown in the picture below. Remove the outer cover of cardamom and mash the seeds and keep it aside.

Put the chopped jackfruit seeds in a pressure cook by adding sufficient amount(Around 2.5 cups) of water.(5-6whistles in cooker)

Once the pressure goes off, mash them little bit and add the jaggery, salt and keep it in low flame until jaggery disolves.

Cook this mixture for about 7-8 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.

Add all the fried ingredients and mashed cardamom and mix well. Add 2 tsp ghee and mix well.

Keep the Hayagreeva in low flame for about 2-3 min. Serve hot.

Ere Appa / Rice Malpuri

Ingredients:
1.5 cups White Rice(Sona Masuri preferred)
1.5 cups grated Coconut
1.5 cups Jaggary
4 - 5 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:
Soak rice in water for about 3-4 hours. Wash the rice in water for about 2-3 times.

Grind the soaked rice, grated coconut, cardamom into smooth paste by adding little amount of water. Add jaggary, salt and grind them for about 1 min. The consistency of the batter should be like that of milk.

Put around 1.5 cup of a ghee in a heavy bottomed vessel and heat. (Preferred: Non Stick Pan). Gently pour around 1/2 spoon of batter as shown in the picture below.

Cook both the sides of Ere appa until it turns into light golden in color.

Take them from Pan and serve hot. Ingredients mentioned above will serve around 15 Ere Appas.

Pindi Payasa

Ingredients:
1 cup White Rice (Preferred: Basmathi or Sona Masuri)
2 cups Jaggery
1.5 cups finely grated Coconut
6 - 7 Cardamoms / Elakki / Elachi
Pinch of Salt
2 - 3 tsp Ghee

Recipe:

Wash rice and put it in a vessel. Add 8 cups water in a vessel and bring it to boil. Add washed rice and cook it for around 15 mins in medium flame.

Add jaggery, pinch of salt and bring it to boil. Keep it in low/medium flame for about 8-10 mins.

Add the finely grated coconut and mix them well. Cook this in low flame for about 5 mins until almost all the water content gets evaporated.

Add mashed cardamom seeds, ghee and mix them well.

This can be used for Naivedyam. Serve hot or cold.

Godhi (Whole Wheat Grains) Halwa

Ingredients:
5 cups Whole Wheat Grains
15 cups of Sugar
3 - 3.5 cups Ghee
1.5 cups broken Cashew Nuts
10 - 12 Cardamoms

Recipe:

Wash the whole wheat grains properly in water and grind it into smooth paste by adding sufficient amount of water as shown in the picture below.

Add little amount of the ground batter to a cotton cloth/strainer as shown in the picture below.

Extract the wheat milk by adding the water little by little and mixing them well as shown in the picture below. Repeat this process for remaining batter. (For entire batter, around 10 ltrs of water is required.)

Discard the husk and keep the wheat milk aside for about 15-20 hrs.  Discard the clear water collected at the top. Add the same amount of fresh water, mix them well and keep this aside. Next day repeat the process. Do this for next 2-3 days. 

After this process of 3-4 days, discard the clear water, transfer the thick milk which is settled at the bottom to a heavy bottomed vessel.

Add around 3.5 ltrs of water, sugar and mix them well.  The consistency of batter should be like that of milk as shown in the picture below.

Remove the cardamom seeds from cardamom, mash them and keep them aside. Keep the broken cashew nuts aside.

Heat the wheat milk, sugar mixture in a medium flame stirring it continuously for about 15-20 mins. 
Add half of the ghee and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins and add the remaining ghee and mix them well.

Stir the halwa continuously in medium flame until it thickens, add broken cashew nuts and mix them well.

Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add mashed cardamom and mix well.

Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature make them into slices and store them in an airtight container.

Karjikayi

Ingredients:
5 cups grated Dry Coconut / Kobbari / Kopra
5 cups powdered Sugar
1/2 cup crushed Cashew Nuts
1/2 cup crushed Almonds
6 - 8 Cardamoms
4 tsp Rice flour
5 cups All Purpose flour
Salt to taste
Oil

Recipe:
Dry roast the sesame seeds until it gives nice aroma. Crush the almonds and cashew nuts as shown in the picture below.

Grate the dry coconut and crush it in a mixer as shown in the picture below. Powder the sugar and cardamom in a mixer as shown in the picture below.

Put all these ingredients in a vessel and mix.

Put purpose flour, salt in a vessel and knead the dough by adding sufficient amount of water. Keep the dough aside for about 15 mins by covering a lid.

Take small lemon sized dough and make a round ball.

Roll the ball into thin round shape as shown in the picture below.

Put around 1 Tbs of prepared mixture as shown in the picture below.

Apply little water over the edges and close and press the edges as shown in the picture below.

Cut the edge using Tukkudi Maker as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put rolled Karjikayi to hot oil and fry both the sides of Karjikayi until it turns golden in colour.

Serve along with tea or coffee. This is usually offered to lord Ganesha during Chowthi festival.