Ingredients (2 nos)
Suji 4 tbsp
Ghee 2 tsp
Sugar 4 tsp cup
Milk 4 cups
Chopped Almond 2 tsp
Chopped Pistachio 2 tsp
Raisins 2 tsp
Saffron 1 pinch

Method

• Heat ghee in a pan on medium flame.
• When ghee is hot enough add suji.
• Keep stirring Suji and fry untill golden brown.
• Remove from flame, add milk and sugar.
• Put the pan on medium  flame and add saffron and nuts.
• When milk starts boiling switch the flame to low.
• Cover the pan and leave on low flame for 1-2 minutes.
• Switch off the flame and garnish with nuts.
• Serve hot.

Tips
Make it just before you need to serve. as it may set if you leave it for long.
Add nuts of your choice.

“Be Vegetarian Be Happy”
“Live and Let Live”

Ingredients
Uncooked Rice 0.75 cup
Cooked Rice 2-3 tbsp
Milk 1 litre
Sugar 4-5 tbsp 
Green Cardamom 2 nos
Saffron 1 pinch

Method

• Wash and soak uncooked rice for 2-3 hours.
• Drain and wipe rice with a clean cloth.
• Grind in to a coarse powder and keep aside.
• nd mix sufficient cold milk to make the consistency thin. Keep aside.
• Heat a heavy bottom pan on high flame and bring milk to boil.
• When milk starts boiling add the rice powder and reduce the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• Crush the green cardamom and add to the milk.
• Soak saffron in a tbsp of cold milk and add to the boiling milk mix well.
• Add sugar and mix well.
• Keep stirring and add cooked rice paste.
• Check if rice is cooked and when phirni appears sufficient thick (keeping in mind that it will thickens more when you cool it) switch off the flame. 
• Pour in serving bowls, garnish with saffron and cardamom.
• Cover and refrigerate for 1-2 hours.
• Serve Chill.

Tips
You can use ready made rice rava instead of soaking and grinding rice.
You can mix chopped or powdered dry fruits as well.
You can adjust sugar according to your taste.

Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.
Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips
Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

“Be Vegetarian be Happy”
Recipe- Suji/ Semolina Pancake