Sweets(ISKCON)

Chandrakanti

Ingredients:


¾ cup Sesame seeds
¼ cup Rice
1 cup Milk
¾ cup Sugar
½ cup Raisins
1 tsp. Cardamom powder
Ghee for frying

Lightly toast the sesame seeds then grind into a fine powder. Soak the rice in water for an hour, then drain and grind to a paste. Using as little water as possible, make a batter of the sesame and rice. In a pan heat the milk and add the sugar to it, cooking until it thickens. Add the batter and raisins, stirring until the mixture becomes thick. Mix in the cardamom and remove from the heat.

Next, apply a thin coating of ghee to a plate and pour the cooked mixture onto it. Let it sit for 15 minutes until the mixture hardens, then cut it into the desired shapes. (Sometimes Radharani cut the sweets for Krsna into moon shapes.) Next, fry the cut pieces in a little ghee on low heat until both sides are golden brown. Remove and offer.

Moong Dal Paayasam

Ingredients:

2 cups of Moong dal
1-3/4 cups Sugar
1/2 tsp Saffron
1-1/2 tsp Cardamom powder
2 Tblsp Raisins
2 Tblsp Cashews
a few cloves
1/2 cup Milk (full cream)

Roast the dry Moong dal in a ghee and then cook until soft. Fry the raisins and cashews in a little ghee and set aside. To the cooked dal add the sugar and milk, and bring to a boil on medium heat. Add the remaining ingredients, bring back to a boil and cook for a few minutes until slightly thickened.

Thulli

Ingredients:


1-1/2 cups Cracked Wheat/rava (dalia)
2 cups of Milk (doodh)
Sugar to taste
a handful of golden raisins
a few Saffron threads
½ tsp. Cardamom
a few Almonds, slivered
a little Ghee

Fry the dalia in a little ghee until it darkens a few shades. Add twice the amount of water and pressure cook until done. Soak the saffron in a little warm water, and in another dish soak the raisins for a few minutes to plump them.

Bring the milk to a boil and add the cooked dalia and sugar, stirring to mix. Add more milk as needed to get a nice, thick pouring consistency. (It will thicken more as it cools.) Add all the remaining ingredients, mix well, and remove from heat. Let the Thulli cool with the lid on for several minutes, then garnish with almonds, and offer.

Kaju Kismis Cake

Ingredients:

Flour 1 cup
Condensed Milk 1 cup
Butter, melted ½ cup
Milk ½ cup
Cashews 2 Tblsp.
Raisins, chopped 2 Tblsp.
Vanilla, 1 tsp.
Baking Powder 1 tsp.
Baking Soda ½ tsp.

Mix together the milk, condensed milk, melted butter, and half the cashews and raisins. Sieve the flour, baking powder and baking soda. Mix the wet and dry ingredients together and get the batter to a medium-thin consistency, like idli batter.

Flour and butter a round glass baking dish and pour in the batter. Sprinkle the remaining raisins and cashews on top, and bake at 375 degrees F until golden brown on top, and a toothpick comes out clean. Sprinkle with a little powdered sugar, and offer.