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Masala Kichdi(By using poha ): This is basically Maharashtra's recipe.Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Here I am using Poha/flattened rice as a substitute for rice. Adding a few vegetables with spicy Indian masala makes khichdi a complete meal. Usually, khichdi is served with yoghurt, pickle.

Ingredients: For 3 people

1.Poha 1 big bowl

2.Moong Dal 1/4cup

3.1 small onion

4.1 small tomato

5.Curry leaves

6.1/4 teaspoon of cumin and mustard seeds

7.Pinch of asafoetida

8.Oil 3 tablespoon

For preparing masala:

1.Coconut 1/4 cup

2.1 big clove of garlic

3.Ginger 1inch

4.3 Green chillies

5.Whole garam masala: 3 Cloves,2 pieces of 1-inch cinnamon,1 cardamom, a small piece of star anise,1/4 teaspoon of cumin seeds, 1/2 teaspoon of coriander seed. 

Procedure:

1.Cook the dal and your choice of vegetables till 3 whistles and keep ready.

2. Dry roast all the whole garam masala for a minute or so and In a blender take all the ingredients for preparing masala along with coconut, garlic,ginger and blend into the smooth paste.

3.In a heavy bottom pan add 3-tablespoons of oil when oil is hot, add cumin seed, mustard seed, asafoetida, curry leaves, and fry for a minute.Add cashews and fry till cashews change colour.

Add onions and turmeric and fry till onion turns brown.

4.Add tomatoes and fry for 2 minutes and add the blended mixture and fry for good 5 minutes or till you feel the nice aroma .

5.Add cooked dal and vegetables and boil for 2 minutes.

6.Finally, add the washed poha and mix well. Usually, khichdi will be in little thick consistency as upma.Add the water as per your preference

Serve the Khichdi when it is hot with salads or raitha!!

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Chow Chow bath: This is my favourite dish to order whenever i go to any south indian hotels.It is quite customary for people in the southern part of India to start their meal with a sweet dish. The first bit served on a banana leaf that is eaten first, is the payasam. A breakfast sweet Kesari Bhath with its counterpart Khara Bhath are popularly known as 'chow-chow bhath' in Mysore. Chow-chow is the term that means a mixture (of sweet and savoury in this case). Wheat rava Upma cooked with fresh veggies is one of the healthy breakfast to start our day:)

Ingredients For sheera:

1.Semolina (fine ) 1/2 cup

2.Sugar little more than 3/4 cup(Based on your requirements, if you prefer mild sweetness 1/2 cup will also work)

3.Ghee 4 to 5 tablespoons

4.Cardamom powder 1/2 tablespoon

5.Dry fruits of your choice(cashews, badam, raisins)

6.Milk 1 cup

Procedure For Sheera:

1. Dry roast the semolina for roughly 5 to 6 minutes, this step will avoid stickiness in khesari bath

2.In a heavy bottom vessel add 2 tablespoons of ghee and add dry fruits, when dry fruits start to change the colour add roasted semolina and roast till it changes colour.

3.Add the small piece of banana at this stage, adding banana will enhance the taste of sheera and roast for 2 minutes.

 For 1/2 cup of rava add 1 and 1/4 cup of milk.If we want orange colour, we can mix colour in the milk and then pour to the recipe.

4.Wait till rava cooks well, add sugar and cardamom powder and mix well.Add the remaining ghee and mix well with the sheera to get nice aroma in it.

Our tasty Sheera is ready !! 

Ingredients For Upma:

1.Bansi Rava 1 cup

2.Tomato

3.Ginger, curry leaves, Green chilli

4.Lemon 

5.Shredded Coconut

6..Boiled vegetables 

7.Coriander leaves

8.Salt

9.Oil 3 tablespoon

Procedure:

1.Boil the vegetables as per your choice I usually add carrot, beans and potato.Do not throw the water we can use this water to cook the rava.

1.Dry roast the Rava in low flame for good 7 to 8 minutes or till the rava turns to golden brown.

This step is really important to get tasty upma.Transfer the rava to plate and lets it cool down.

2.In the same pan add oil, mustard seeds, chana dal, urad dal, and wait till these lentils change their colour

3. Add Green chilli, curry leaves and ginger and saute it for 1 minute and add tomatoes and shredded coconut and fry for a minute.

4.Add the water and allow it to boil, add the vegetable stock instead of adding plain water.

For 1 cup of rava, 2 and 1/2 cup of water is required.

5.When water starts boiling squeeze the lemon into boiling water and add coriander leaves and salt. Add boiled vegetables.

Keep the flame at lowest and Slowly add the Rava and mix well, as rava starts boiling it splitters everywhere so be careful with this.

Wait till rava cooks well and changes its colour

Enjoy the yummy chow Chow bath with your family!!!

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Simple poha Chivda: This is the healthy snack for teatime.We can prepare this recipe and store for good 10 days,If we have any unexpected guest in our home we can treat them with this yummy,crispy poha.

Ingredients:

1.Meadium thin poha

2.Hand full of Peanuts,Dry coconut pieces, split dalia,fried Cashews

3.Curry leaves

4.Coriander Powder- 1 big tablespoon

5.Jeera Powder-1 teaspoon

6.Red chilli Powder-1 big tablespoon

7.Turmeric Powder-1/4 teaspoon

8.1green chilli,3 to 4 red chillies

9.Oil 5 tablespoons

10.salt

11.sugar- 1 teaspoon

Procedure:

Before starting actual preparation we need to keep all the ingedients ready ,Once oil becomes hot, we will have to fry all the ingredients one by one.

So keeping all the ingredients ready will help us to proceed in the cooking process smoothly:)

1.Dry roast the 1 big cup of poha for good 5 to 6 minutes in a low flames and lets it cool down.This step will help us to get super crispy poha.

Cut the dry coconut into pieces and keep all the ingredients in handy

2.In a heavy bottom pan add 5 tablespoons of oil fry the peanuts till peanuts change to brown colour and collect the fried peanuts in a bowl.

3.In the same pan fry the drycoconut pieces till pieces change its colour to dark brown and collect these pieces in the same bowl.

4.In the same pan add cumin seeds,mustard seeds, curry leaves, green chilli, redchilli and split dalia/putani and fry for 1 to 2 minutes and keep the flame in lowest.

After reducing the flame wait for 1 minutes before adding dry masala,If oil is super hot our dry masala might get burnt.To avoid this, keep the flame in low and add the dry masala .

5.Add Coriander powder,jeera powder,Redchilli powder,turmeric powder,sugar and salt as per taste and mix well.

6  Add Poha and mix well and fry these mixture for good 7 to 8 minutes in the medium low flames to get that super crispy poha.Finally add the fried cashews and mix well.

If fried cashews are not available ,we can fry the cashews along with peanuts.

Crispy Poha is ready!!!

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Masoppu : Masoppu is the spiced sambar/curry made with the combination of green leaves(Palak/Methi/Harve/chackotha etc) and lentils.Green leeaves are good for healthy skin,and useful in reducing the risk of cancer ,cardiovascular problem since they are low in calories.As per doctors we have to include 1 cup of green leaves in our dially diet.Masoppu is one among the tasty green leaves recipes,which we can use as side dish for chpthi/roti/dosa or as samabar to rice.Here is the recipe

Ingredients:for 4 people

1.1cup of palak,chakotha and methi leaves(take any available leaves )

2.1small sized onion

3.1small sized tomato

4.1 and 1/2 garlic cloves

5.1/2 cup of chana dal and Toor dal

6.sprouts 2 tablespoon

7.Asafoetida

8.2 to 3 tablespoons of coconut

9.3 to 4 green chilli

Procedure:

1.Cut and wash the green leaf thoroughly.

2.In a pressure cooker Add 1/2 cup of washed dal add green leaves, onions tomatoes, garlic and green chilli.

3.Add the sprouts and asafoetida and turmeric.

4.Add 2 and 1/2 cups of water and cook till 3 whistles.

5.Drain out the water from cooked dal and green leaves, take the green leaves, onion, tomato, garlic, dal and green chilli in a blender and blend it into a smooth paste. 

6.Add blended mixture into drained water and boil for good 10 minutes.

HOT AND SPICY MASOPPU IS READY !!!

If we want we can add potatoes to this recipe, Since I have prepared this for dinner I did not add.

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Easy Masala mandakki snack(puffed rice):In a lazy sunday evening if we feel to have something chat pata ,tasty and yet easy to prepare puffed rice snack recipe works best at that situation.

Ingredients:

1.1 small sized onion

2.1 small sized tomato

3.Coriander leaves

4.Crushed green chilli(crushing the green chilli will help us to get more spiciness than cutting )

5.Shredded carrot

6.Puffed rice/Mandakki

7.Coconut oil

8.Fresh lemon juice

Procedure:

1. Chop all the ingredients and crush the green chilli.

2.Take 1 cup of puffed rice in a mixing bowl add all the ingredients.

3.Add little bit salt as per taste(puffed rice will be having rice in it) and squeeze the fresh lemon juice and 1/4 teaspoon of coconut oil and mix well.

Thats it tasty and spicy Mandakki is ready !! 

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Akkki kadbu/kolukattai/kozhukattai:“student life is golden life” with this statement I would like to start this recipe.Because I have lot of chilhood memories with this dish.In summer holidays of school, me and my cousins used to enjoy this kadbu in my native. This is the traditional dish served in Karnataka and Tamilnadu with few variation.This is my grand mother’s recipe.This is the very easy and healthy dish to start the day:)

Ingredients: For 8 kadbu

1.2 glass of rice(1/2 LTR glass measurement)

2.2 green chilli

3.1 inch length ginger

4. for tempering: chana dal, urad dal, asafoetida, mustard seed, cumin seed, 3 tablespoons of cocnut, curry leaves.

Procedure:

1.Soak the idli rice for 4 to 5 hours or overnight.

2.grind the soaked rice with green chilli,1/4 cup of coconut and ginger into the coarse paste(not fine paste).

3.Now heat the oil in a heavy bottom pan, add asafoetida, chana dal, urad dal, cumin seeds, mustard seeds , curry leaves and fry till these ingredients change colour.

4. Add 3 tablespoons of shredded coconut to oil and fry for few seconds and add the blended rice mixture to oil and fry till it gets thicker in its consistency and changes its colour. It does not take much time approximately 3 to 4 minutes.

5.When it is warm only knead the dough for 3 to 4 minutes and start the making of dumpling out of this and place the dumplings in idli plates and cook for 15 minutes.

this kadbu goes very well with spicy coconut chutney, Here is the recipe for spicy chutney

Ingredients for chutney:

1. 1/2 cup of fresh and dry coconut(we can use only fresh coconut I usually like this combination)

2.4 green chillies (increase if you want more spiciness, here I have taken Thai chillies)

3.Dalia/putani

4.Tamarind paste(Soak the tamarind in water and use that water as alternative of tamarind paste)

5.Coriander leaves

Procedure:

1. Roast the green chilli in oil for few minutes.Roasting chilli will avoid raw smell in chutney.

2. Add all the ingredients in the blender, except coriander leaves.

3.Grind all the ingredients until they mixed up very well and blended properly. Finally add the coriander leaves and blend it for 1 minutes.

That's  it tasty Kadbu and spicy chutney is all ready to be served!!

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Masa Idly:When we have some left over idly in house,it would be always head ache,either we would end up with throwing the food with heavy heart or eating the bore smae food yet again. If we have some left over idlis in our homewe can convert this boring idli into yummy masala idly.Here is the recipe:)

Ingredients:For 3 leftover idly

1.1 small sized onion

2.1small sized tomato

3.Green chilli 4 to 5

4.Coriander leaves

5.ginger garlic paste

6. 1tablespoon of garam masala and red chilli powder.Pinch of turmeric powder.

7. For tempering: chana dal, urad dal, cumin seeds, mustard seeds, asafoetida, peanuts 

Procedure:

1.Cut the idly into small cubes. Here I have used kadbu(rice dumplings).This recipe works best for idly also.

2.Heat the oil in a pan, add peanuts wait till these turn to brown colour then add chana dal, urad dal, cumin seeds and mustard seeds with the pinch of asafoetida, fry these ingredients for 1 to 2 minutes.

Add onions, green chilli and fry till onions change its colour.

3.Add ginger garlic paste and fry for few minutes.

4.Add tomatoes and fry for few minutes.Add turmeric and fry for few seconds.

Add 1 small teaspoon of garam masala and red chilli powder and salt as per taste.(While preparing idly we add salt so keeping that in mind add salt as required)

5. Finally add the idly/kadbu to the masala add some coriander leaves, add 1/4 spoon of lemon juice and mix well.

we can even cook idly upma, idly fries and serve our family. This recipe is one among the alternatives. 

enjoy the masala idly with your family:)

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Pooran Poli:Puran Poli is a traditional Maharashtrian sweet dish that is prepared during the festivals of Holi and Gudi Padwa, that is the Maharashtrian New Year. Puran Poli is a paratha that is stuffed with a sweet lentil stuffing and is normally served with sweet Gujarati kadhi. The dish is closely associated with Holi and is prepared in most Maharashtrian households during the festival. According to folklore, the dish was offered to the Gods during the lighting of the customary Holi bonfire.To the authentic pooran poli recipe,I have added few more ingredients(coconut,almonds) to enhance the taste of this sweet dish:)

Ingredients:For 4 pooran poli

1.3/4th cup all purpose flour and 2table spoon of Wheat flour

2.Milk to knead the dough

3.Jaggery 1/2 cup

4.Sugar 4 tablespoons

5.Chana Dal 1/2 cup

6.Oil

7. Almonds (7 to 8)

8.Coconut 1/4th cup

9.Cardamom seeds

Procedure:

1.Soak the 1/2 cup of chana dal in water for 2 to 3 hours.

2.Now mix the 3/4th cup of all-purpose flour and 2 tablespoons of wheat flour in the mixing bowl add 1/4 tablespoon of salt,1 tablespoon of sugar, 1 tablespoon of ghee and by using milk, prepare the soft dough.I have used little more than 1/4 cup of milk to knead the dough of 3/4+2tablspoon of flour. 

3.With 2 tablespoons of oil/ghee in a palm knead the dough for 2 to 3 minutes till you get smooth and non-sticky dough and keep aside.

4.Now cook the soaked 1/2 cup of dal in 1 cup of water till 3 whistles in medium high flame.

5. Blend the dal with almonds and coconut and few cardamom seeds into fine paste.

6.In a heavy bottom pan add 1/2 cup of jaggery and blended dal paste and sugar.Cook till all these ingredients mix properly and form into the smooth dough consistency.It approximately takes 5 to 6 minutes.

7.Divide the dough and stuffing into equal parts.

8.Now grease the obbattu sheet(or you can use any oil packet cover to roll ) by oil and roll the dough into small sized sheet keep stuffing in the centre and cover from all the end.

9.Now roll the stuffing into thin sheet and cook on heated tawa till you see golden brown colour.

Delicious pooran poli is ready to be served. Surprise your amily with this delicious sweet,serve this when it is hot with ghee!!!

Your family will love this!!!

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Pasta(Indian Style): Pasta is a staple food of traditional Italian Cuisine.Basically pasta is a noodle made from an unleavened dough of a durum wheat flour mixed water or eggs and formed into varours shapes.100% whole wheat pasta will be rich in fibre and good for health.When we prepare the pasta in indian style with veggies and garam masala pasta would be perfect choice for sunday breakfast!! I have learnt this recipe from my siister all thanks to her for this yummy recipe:)

Ingredients: For 4 people

1.Pasta 

2.Veggies of your choice

3.One small sized onion

4.One medium sized tomato

5.3tablespoons of Garam masala(any store bought I have used Aachi masala)

6.Tomato ketchup

7.Hot chilli sauce

8.red chilli powder

9.Shredded ginger garlic (we can use paste also)

Materials Required:

1.heavy bottom vessel

2.ladle

Procedure:

1.Chop all the veggies and keep aside.

2.Boil the water and cook the pasta.Please follow the time as given in pasta packet. Do not over cook the pasta.Usually, it will take 6 to 7 minutes to get cooked.

3.In the heavy bottom pan, add the oil when oil heats up, add jeera and mustard seed.when seeds crackle add onion and saute it for a minute.

4.After onion changes its colour add ginger garlic paste.I usually shred the ginger and garlic and will add to it.Saute it till the raw smell of ginger and garlic disapper and add tomatoes and fry for a minute or so.

5.Try to smash the tomatoes and add 1tablespoon of Tomato ketchup,1 tablespoon of garam masala and salt and red chilli powder as per your reference.

6.Tomato ketchup adds little sweet touch to pasta if you do not like sweet touch in your pasta then reduce the quantity to 1/2 spoon.

7.Now add all veggies to the masala and saute it till veggies are cooked.

8.Now again add the ketchup ,1tablespoon of grama masala and 1 tablespoon of red chilli so that all veggies absorb the masala.check the salt, add it if it requires.The masala what we are preparing here will add all the flavours to pasta so make sure that you add enough masala to veggies.

9.Cook the veggies with masala for 3 minutes.Add the boiled pasta mix properly.Check the taste and adjust The masala.

That's it hot and spicy pasta is ready to be served!!

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Poha Idli: Idli is one of the famous indian breakfast served in all hotels in south india.It is one of the best choice for breakfast which would be prepard by using urad dal and poha and idli rava. We can enjoy idli in many ways famous sides for the idli are chatney and samabar.we can prepare this by fermanting the batter overnight or soak the lentil and poha overnight and blending in the morning also. I prefer 2nd method fermented batter might cause some problem in some people who have acidity problem.So come lets check the recipe!!

Ingredients:

1.1/2 cup Urad dal

2.1/2 cup thick poha

3.1/2 tablespoons of methi seeds

4.1 cup Idli rava

5.oil

Materials required

1.Blender

2.Idly stand

Procedure:

1.  Wash the urad dal,poha and methi seeds thrice in tap water and Soak in chlorine free water for 4 to 6 hours or overnight.

2.In the morning first blend these ingredients without adding any water for few minutes in the blender to create the aeration in the batter and after few minutes blend into smooth paste by using soaked water.

3.Mix the idli rava into the blended mixture and prepare the idli batter.Batter should not be too thick or too thin also. Ratio between urad dal and idli rava should be 1:2, idli Rava should be in twice the quantity of urad dal.

4.We can add table spoon of curd or yogurt to get smooth texture or you can use the batter as it is. 

5.Add the salt as per the taste.Grease the idli plates with oil or ghee and pour the batter into idli plates.

  6.Cook the idli in the idli cooker or in the pressure cooker for 15 minutes.

Thats it !! tasty idli is ready to be served with chutney or sambar!!

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Poha Bisibelebath:In my home for any rice bath as breakfast a big nooooooo,ther comes my all time favourite helper poha:) With the poha we can play as we want, there are many famous recipes of poha, bisibelbath is one among them.Bisibeletha is very famous in karnataka, I used to enjoy this dish in all marriage functions.It is a great combination of health and taste ,with all fresh vegetables and indian masala flavours bisibelebath will be one of the delicious and mouth wattering recipe!!You can prepare this recipe by using store masala also.But I have shared easy recipe from scratch to get that authentic touch.

Ingredients: for 2 people

1.Poha 1/2 cup(Thick)

2.Your favourite veggies (I have taken carrot, beans, potato, capsicum)

3.Toor dal 1/4 cup

4.chana dal 1/4 cup

5.salt and readymade tamarind paste/tamarind water

6.Jaggery

7. For bisibelebath masala: (if you want to prepare ?or you can use store masala also but it might not be flavour full as compared to homemade masala)

cinnamon 1inch 1 Marathi Moggu cloves 4, 1 cardamom 2 tablespoons of coriander seed 3/4 tablespoons of sesame seed 3/4 tablespoon of poppy seed 1 tablespoons of cumin seeds, 1/4 tablespoons of methi seeds 1/4 tablespoons of mustard seed red chilli 5 to 6 Procedure:

1.In a pressure cooker cook the 1/2 cup of dal ( Toor dal and chana dal mixture )along with your choice of veggies with little bit of asafoetida up to 4 whistles.

2.In a heavy bottom vessel add coriander seed, cumin seed, methi seed, mustard seed, red chilli, cinnamon, cloves, Marathi moggu, cardamom and fry till you feel the nice aroma and transfer to a plate to cool down.

3.In the same pan fry poppy seeds and sesame seed and wait till it crackles. Do not add these 2 ingredients with all other ingredients as it takes very less time.

4.Mix all the fried ingredients, shred the dry coconut and blend it into a smooth paste in a blender by adding water.

4. Add this blended paste into dal mixture in a pressure cooker, add salt and tamarind paste and a little bit of jaggery as per the taste and wait till it gets boiled.

5. Wash the poha cleanly twice or thrice and add to the boiling mixture and stir very well and add 1/2 tablespoons of garam masala.

6.Finally, add the curry leaves and coriander leaves while bisibelebath is boiling.Check the tempering and adjust the salt if it requires.The consistency of Bisibelebath should not be too thick ,later it will get thicker once it is cooled down. 

Tasty bisibelebath is ready to serve, serve when it is hot with mixture or raitha!!

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Dilpasand: Dilpasand is one of the famous indian bakery sweet.I feel like all bangalore bakery will sale this delicious sweet.This is my favorite sweet ,after I came to the US I am not able to enjoy this sweet. So thought of preparing this sweet in home and enjoy:) If anyone is craving for this delicious sweet here is the receipe!!

Ingredients:

1.Shredded coconut

2.Brown sugar(optional you can use white sugar also for colour i have used brown sugar)

3.Tutti frutti

4.Cardamom Powder

Materials required:

1.Heavy Bottom vessel

2.Baking pan

3.Aluminium foil(optional this helps heat to penetrate easily)

Procedure:

1.Dry roast the 5 tablespoons of shredded coconut till its moisture goes.And transfer to the plate. lets it cool down.

2. Add 3 tablespoons of sugar and  2tablespoons of water to the heavy bottom vessel and allow this to boil. once sugar syrup starts boiling add the cardamom powder to syrup, stir well and switch off the flame.Do not over boil the syrup it will become rock hard, just boil till sugar dissolves. 

3. When sugar syrup cools down, add coconut, tutti frutti to it and mix all together very well. Stuffing for the dilpasand is ready:) You can prepare your favourite stuffings ex: dry fruits stuffing, mava stuffing. This is the bakery style stuffing, it tastes very good.

4.Now roll the puff pastry into 2 sheets, one big sized and another one has to be small sized compared to first one.I have used homemade puff pastry here ,you can easily get this puff pastry in any grocery market.Place these sheets on baking pan.

5.Now place the stuffing on top of the bigger sheet and cover this sheet with the smaller sheet and cover all the sides of the sheet tightly by using fork.Apply the milk on the surface of the sheet to get perfect texture to dilpasand.

6.Bake this in preheated (375 F)micro oven till you see the golden brown colour on the surface of the dilpasand ,it approximately takes 45 to 50 minutes based on your oven.Once dilpasand baked completely, do not take out immediately keep the dilpasand in micro oven for 10 to 15 minutes and You can Enjoy the deliciousssss sweet!! 

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RAGI CHAPATHI:For today's diet consious family, Soft puffed layered ragi chapathi would be the perfect choice for healthy dinner.

Ingredients:

1.Ragi Flour

2.Water

3.Salt

4.1 teaspoon of oil(Optional)

5.Wheat flour for dusting the ragi balls

Materials Required:

1. Heavy bottom vessel

2. Wooden ladle

3. Tawa/Dosa pan

Procedure:

1. Measure 1 cup of water and 1 cup of flour(or water little more than flour .We can sprinkle the water at the end to get the stiff dough consistency).

2. Pour the water into the heavy bottom vessel and bring to boil, add 1teaspoon of oil and salt as per taste.

3. Once water starts boiling add the flour, switch off the flame and mix well by wooden ladle and prepare the stiff dough.

4.Divide the dough into small ragi balls and start rolling into medium sized sheets.Do not roll into very thin sheet it might not get puffed up.

5. Heat the tawa Cook the chapathi both the sides till it gets puffed up and roasted nicely.

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Cham Cham(Indian Begali Sweet): this is the delicious and famous Indian desert served with chilled soft and juicy cheese balls which were dipped in flavoured sugar syrup

Ingredients required:

1.Milk  1 cup

2.Sugar 2 cup

3.Lemon juice few drops

4.Food color(optional does not change the taste but will change the look :))

5. Cardamom /rose essence

Materials required:

1. Heavy bottom vessel

2.Ladle

3. Milk sieve/cheesecloth

Method to prepare cheese balls:

1. Keep milk for boiling in a heavy bottom vessel

2. When milk starts boiling add few drops of lemon till the milk curdles.

3.By using milk sieve drain out the milk and collect the curdled cheese.

4.Cover the collected cheese with wet cloth for 30 minutes meanwhile we can prepare sugar syrup to cook cheese balls, come let's prepare the sugar syrup:)

To Sugar Syrup:

1.Add 2 cup of sugar and 3/4 cup of water and bring to boil add cardamom powder at the end

2.Prepare the required size and required shaped cheese ball from prepared cheese 

3. Add these cheese balls to the boiling sugar syrup and cook for good 20 minutes.it will double the size.

4.Wait till cheese ball absorbs sugar syrup and refrigerate for good 4 to 5 hours and enjoy the delicious cham cham.