Coconut Burfi: A tasty dessert (Tengai Burfi)

• Take 1 tbsp of ghee in a saucepan.
• Heat it under low flame.
• Add 2 cups each of grated coconut and sugar.
• Stir constantly to get the contents thick.
• Grease a plate with ghee.
• Transfer the preparation to the plate and level it.
• Wait for cooling a little.
• Cut into required shapes like square, rectangle, diamond, etc.
• Decorate each piece with almond or cashew nut.

Green gram Payasam (Paasipparuppu Payasam / Split Moong dal Payasam) : A dessert

• Take 1 cup of water in a pressure cooker.
• Add ½ cup of slightly fried split green gram.
• Boil under low flame.
• While boiling, add ½ cup each of grated jaggery and grated coconut.
• Fry qty 6 each cashew nuts and raisins in 2 table spoons of ghee.
• Add this also to the boiling content along with some cardamom powder and 1 cup of milk.
• Boil further for 5 minutes.
  
  
  Glossary
  
  English --------------------- Tamil -------------- Hindi
  Green gram (split) - Paasipparuppu / Payattham paruppu - Mung dal
  Jaggery ------------------ Vellam -------- Gud
  Coconut ----------------- Tengai --------- Nariyal
  Cashew nut -------------- Mundhiri paruppu ------ Kaju
• Raisin ------------------ Ular Drakshai ----- Kismis
  Cardamom ------------------- Elakkai --------- Elaichi
  Milk -------------------- Pal / Paal --------- Dhoodh
  Ghee -------------------- Nei ------------ Desi Ghee