Kittyz Kitchens

Ingredients: 1 tablespoon of ghee 3 cups of desiccated coconut 1 cup of milk powder 1 can condensed milk (395g) 1/3 cup sugar Few drops of food colouring   Methods: 1) In a pot or frying pan add ghee. Then, add desiccated coconut. Mix to combine and stir over low heat until desiccated coconut turns light brown. 2) Add milk and sugar and mix to combine all the dry ingredients. 3) Make a well and add half a tin of condensed and gently stir.  4) Pour a few drops of your favourite food colouring and add the rest of the condensed milk. 5) Keep stirring until the mixture starts to leaves the frying pan and the mixture rolls together and stiffen. 6) Transfer mixture into a greased cake tin or plate. 7) Set aside overnight and cut into desired shapes and sizes, the next morning. *And serve....!!!!!     

Ingredients: 1/2 cup coconut (fresh or desiccated) 1 teaspoon cardamom powder 1 cup semolina  1 cup of sugar 1.25 cups ghee 2.5 cups water 1/4 cup chopped almond flakes  Methods: 1) In a pot over medium heat, add water and sugar and stir until sugar particles have dissolved and bring syrup to boil. 2) In a kadai/ frying pan, add ghee and semolina. Stir and cook semolina until light brown. 3) Then, add coconut, cardamom powder and almonds. Ensure to stir. 4) Add the prepared syrup and keep stirring until syrup is completely absorbed. Cool completely and serve as prasadam or for dessert.   

Ingredients: 4 tablespoons olive oil Pinch of cumin seeds Pinch of black mustard seeds 400g crushed tomatoes  Pinch of asafoetida 6 cloves of garlic (crushed) 1/2 cm crushed ginger 4-5 chillies (chopped) 1/2 cup white vinegar 4 cardamom pods 4 cloves Salt to taste 3/4 cup sugar (may vary with your taste) 1 cinnamon quill Methods: 1) In a heated pot over medium-to-low heat, add olive oil. Add and splutter cumin and black mustard seeds. Also, add ginger and garlic and saute' till light brown. Also, add cloves, cardamom pods and cinnamon stick. 2) Pour white vinegar and sugar. Stir until sugar has completely dissolved. 3)  Add the crushed tomatoes, salt to taste, asafoetida and chillies. Stir all the ingredients and cook for 15 minutes for a thick consistency. Ensure to stir, occasionally. 4) Cool completely and served with your favourite dishes.