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	<title>Chettinad Recipes - chettinad cooking - indian cooking - cooking recipes - &#187; Sweets</title>
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		<title>Pazha kesari (Fruit Pudding)</title>
		<link>http://chettinadcooking.com/english/sweets/pazha-kesari-fruit-pudding-2.html</link>
		<comments>http://chettinadcooking.com/english/sweets/pazha-kesari-fruit-pudding-2.html#comments</comments>
		<pubDate>Fri, 01 Apr 2011 14:25:34 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[banana]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[Cardamom powder]]></category>
		<category><![CDATA[cup semolina]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[fruit mixture]]></category>
		<category><![CDATA[fruit pudding]]></category>
		<category><![CDATA[Grapes]]></category>
		<category><![CDATA[kesari]]></category>
		<category><![CDATA[low flame]]></category>
		<category><![CDATA[medium flame]]></category>
		<category><![CDATA[Pazha]]></category>
		<category><![CDATA[Pazha kesari (Fruit Pudding)]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[quarter cup]]></category>
		<category><![CDATA[seedless grapes]]></category>
		<category><![CDATA[three minutes]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1904</guid>
		<description><![CDATA[Ingredients Seedless Grapes &#8211; 50 grams Pineapple (chopped) &#8211; 2 slices Banana (chopped) &#8211; 1/2 cup White or brown sugar 0 1/2 cup Semolina &#8211; 1/2 cup Cardamom powder &#8211; 1/2 teaspoons Ghee &#8211; 8 tablespoons Method Over a medium flame stir the semolina briskly for two to three minutes. When it turns light golden [...]]]></description>
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		</item>
		<item>
		<title>Badam Halwa</title>
		<link>http://chettinadcooking.com/english/sweets/badam-halwa-2.html</link>
		<comments>http://chettinadcooking.com/english/sweets/badam-halwa-2.html#comments</comments>
		<pubDate>Fri, 01 Apr 2011 14:18:33 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[30 minutes]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[almond paste]]></category>
		<category><![CDATA[badam]]></category>
		<category><![CDATA[Badam Halwa]]></category>
		<category><![CDATA[couple of minutes]]></category>
		<category><![CDATA[cup milk]]></category>
		<category><![CDATA[cup sugar]]></category>
		<category><![CDATA[Halwa]]></category>
		<category><![CDATA[hot water]]></category>
		<category><![CDATA[little water]]></category>
		<category><![CDATA[saucepan mix]]></category>
		<category><![CDATA[sugar one]]></category>
		<category><![CDATA[two minutes]]></category>
		<category><![CDATA[warm milk]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1901</guid>
		<description><![CDATA[Ingredients Almonds &#8211; 1 cup Sugar &#8211; one cup Milk &#8211; 1/2 cup Saffron &#8211; a few strands Ghee &#8211; 1 cup Method Soak the almonds in hot water for 30 minutes. Peel and blend into a coarse paste, using very little milk and set aside or soak the almonds in a little water and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pazha kesari (Fruit Pudding)</title>
		<link>http://chettinadcooking.com/english/sweets/pazha-kesari-fruit-pudding.html</link>
		<comments>http://chettinadcooking.com/english/sweets/pazha-kesari-fruit-pudding.html#comments</comments>
		<pubDate>Thu, 03 Feb 2011 07:46:46 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[banana]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[Cardamom powder]]></category>
		<category><![CDATA[cup semolina]]></category>
		<category><![CDATA[Deepavali]]></category>
		<category><![CDATA[Deepavali Pandikai]]></category>
		<category><![CDATA[Diwali]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[fruit mixture]]></category>
		<category><![CDATA[fruit pudding]]></category>
		<category><![CDATA[Ghee]]></category>
		<category><![CDATA[Grapes]]></category>
		<category><![CDATA[kesari]]></category>
		<category><![CDATA[low flame]]></category>
		<category><![CDATA[medium flame]]></category>
		<category><![CDATA[Pazha]]></category>
		<category><![CDATA[Pazha kesari]]></category>
		<category><![CDATA[Pazha kesari (Fruit Pudding)]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[quarter cup]]></category>
		<category><![CDATA[Samayal Kureippu]]></category>
		<category><![CDATA[Seedless]]></category>
		<category><![CDATA[seedless grapes]]></category>
		<category><![CDATA[Semolina]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[Tamil Samayal]]></category>
		<category><![CDATA[three minutes]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1826</guid>
		<description><![CDATA[Ingredients Seedless Grapes &#8211; 50 grams Pineapple (chopped) &#8211; 2 slices Banana (chopped) &#8211; 1/2 cup White or brown sugar 0 1/2 cup Semolina &#8211; 1/2 cup Cardamom powder &#8211; 1/2 teaspoons Ghee &#8211; 8 tablespoons Method Over a medium flame stir the semolina briskly for two to three minutes. When it turns light golden [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Badam Halwa</title>
		<link>http://chettinadcooking.com/english/sweets/badam-halwa.html</link>
		<comments>http://chettinadcooking.com/english/sweets/badam-halwa.html#comments</comments>
		<pubDate>Thu, 03 Feb 2011 07:42:37 +0000</pubDate>
		<dc:creator>Mrs Annam Senthil Kumar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[30 minutes]]></category>
		<category><![CDATA[almond paste]]></category>
		<category><![CDATA[Almonds]]></category>
		<category><![CDATA[badam]]></category>
		<category><![CDATA[Badam Halwa]]></category>
		<category><![CDATA[couple of minutes]]></category>
		<category><![CDATA[Deepavali]]></category>
		<category><![CDATA[Deepavali Pandikai]]></category>
		<category><![CDATA[Diwali]]></category>
		<category><![CDATA[Ghee]]></category>
		<category><![CDATA[Halwa]]></category>
		<category><![CDATA[hot water]]></category>
		<category><![CDATA[little water]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[Samayal Kureippu]]></category>
		<category><![CDATA[saucepan mix]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sugar one]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[Tamil Samayal]]></category>
		<category><![CDATA[three quarter]]></category>
		<category><![CDATA[two minutes]]></category>
		<category><![CDATA[warm milk]]></category>

		<guid isPermaLink="false">http://chettinadcooking.com/english/?p=1823</guid>
		<description><![CDATA[Ingredients Almonds &#8211; 11/2 cups Sugar &#8211; one and a three quarter cups Milk &#8211; 1/2 cup Saffron &#8211; a few strands Ghee &#8211; 1 cup Method Soak the almonds in hot water for 30 minutes. Peel and blend into a coarse paste, using very little milk and set aside or soak the almonds in [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chettinad Paruppu Payasam</title>
		<link>http://chettinadcooking.com/english/sweets/chettinad-paruppu-payasam.html</link>
		<comments>http://chettinadcooking.com/english/sweets/chettinad-paruppu-payasam.html#comments</comments>
		<pubDate>Mon, 11 May 2009 16:48:30 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[Veg. Snacks]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[desert]]></category>
		<category><![CDATA[jaggery]]></category>
		<category><![CDATA[nadu]]></category>
		<category><![CDATA[parruppu]]></category>
		<category><![CDATA[Paruppu]]></category>
		<category><![CDATA[parupu]]></category>
		<category><![CDATA[payasam]]></category>
		<category><![CDATA[paysam]]></category>
		<category><![CDATA[paysum]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[special]]></category>
		<category><![CDATA[speciality]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[tamilnadu]]></category>
		<category><![CDATA[thengai]]></category>
		<category><![CDATA[vellam]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.com/?p=959</guid>
		<description><![CDATA[Ingredients: Green gram dhal &#8211; 100 gms Dry fried till golden brown. Grated coconut &#8211; 1 cup Jaggery &#8211; 100 gms Cardamom &#8211; 2 coarsely powdered Cashew -10 nos Ghee &#8211; 1 teaspoon. Method: Heat a pan and cook the green gram dhal with required amount of water or ? liter of water. When softly [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chettinadu Sarkarai Pongal</title>
		<link>http://chettinadcooking.com/english/sweets/chettinadu-sarkarai-pongal.html</link>
		<comments>http://chettinadcooking.com/english/sweets/chettinadu-sarkarai-pongal.html#comments</comments>
		<pubDate>Mon, 13 Apr 2009 17:05:23 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[chakara]]></category>
		<category><![CDATA[chakarai]]></category>
		<category><![CDATA[chakkarai]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[new]]></category>
		<category><![CDATA[Newyear]]></category>
		<category><![CDATA[Pongal]]></category>
		<category><![CDATA[pongalu]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sadam]]></category>
		<category><![CDATA[sadham]]></category>
		<category><![CDATA[sarkarai]]></category>
		<category><![CDATA[sarkkarai]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[thamil]]></category>
		<category><![CDATA[thamizh]]></category>
		<category><![CDATA[virodhi]]></category>
		<category><![CDATA[virodi]]></category>
		<category><![CDATA[year]]></category>
		<category><![CDATA[years]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.com/?p=755</guid>
		<description><![CDATA[Ingredients: Raw Rice 200gms. Grated Coconut 50 gms. Jaggery (Powdered) 200 gms. Cardamum (crushed) 4 Nos. Cashew Nuts 10 Nos. Dry Seedless Grapes (Kiss Miss) 10 Nos. Ghee 2 Tablespoon Method: Wash the rice and keep aside. Add 500 ml water to rice and Cook in a vessel preferably pressure cook, till it is completely [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chettinad Arisi Payasam</title>
		<link>http://chettinadcooking.com/english/sweets/arisi-payasam.html</link>
		<comments>http://chettinadcooking.com/english/sweets/arisi-payasam.html#comments</comments>
		<pubDate>Mon, 13 Apr 2009 16:57:22 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[arisi]]></category>
		<category><![CDATA[Chettinad]]></category>
		<category><![CDATA[chettinadu]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[new]]></category>
		<category><![CDATA[Newyear]]></category>
		<category><![CDATA[paisam]]></category>
		<category><![CDATA[payasam]]></category>
		<category><![CDATA[payasum]]></category>
		<category><![CDATA[paysam]]></category>
		<category><![CDATA[puththandu]]></category>
		<category><![CDATA[raw]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[tamil]]></category>
		<category><![CDATA[tamizh]]></category>
		<category><![CDATA[thamil]]></category>
		<category><![CDATA[virodhi]]></category>
		<category><![CDATA[virodi]]></category>
		<category><![CDATA[year]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.com/?p=749</guid>
		<description><![CDATA[Ingredients 1 litres Milk 200 gm Sugar 50 gm raw rice Method Boil the milk and When it boils, add the washed rice in it and boil again. Simmer in medium flame. Cook till the rice is done. When the rice is well cooked add sugar and mix well. Cooker will be ideal. Serve hot.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Milk Payasam</title>
		<link>http://chettinadcooking.com/english/sweets/milk-payasam.html</link>
		<comments>http://chettinadcooking.com/english/sweets/milk-payasam.html#comments</comments>
		<pubDate>Tue, 07 Apr 2009 14:52:28 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[paal]]></category>
		<category><![CDATA[paiasam]]></category>
		<category><![CDATA[paiasum]]></category>
		<category><![CDATA[pal]]></category>
		<category><![CDATA[payasam]]></category>
		<category><![CDATA[paysum]]></category>
		<category><![CDATA[sweet]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.com/?p=563</guid>
		<description><![CDATA[Ingredients 3 litres Milk 700 gm Sugar 150 gm Dried red rice Method Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>milk payasam &#8211; 2</title>
		<link>http://chettinadcooking.com/english/sweets/milk-payasam-2.html</link>
		<comments>http://chettinadcooking.com/english/sweets/milk-payasam-2.html#comments</comments>
		<pubDate>Tue, 07 Apr 2009 14:50:07 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[paiasam]]></category>
		<category><![CDATA[paiasum]]></category>
		<category><![CDATA[payasam]]></category>
		<category><![CDATA[paysam]]></category>
		<category><![CDATA[paysum]]></category>
		<category><![CDATA[sweet]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.com/?p=561</guid>
		<description><![CDATA[Ingredients 3 litres Milk 700 gm Sugar 150 gm Dried red rice Method Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bassandhi</title>
		<link>http://chettinadcooking.com/english/sweets/bassandhi.html</link>
		<comments>http://chettinadcooking.com/english/sweets/bassandhi.html#comments</comments>
		<pubDate>Mon, 06 Apr 2009 14:58:59 +0000</pubDate>
		<dc:creator>Dr Senthil kUmar</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[basandhi]]></category>
		<category><![CDATA[basanthi]]></category>
		<category><![CDATA[bassandhi]]></category>
		<category><![CDATA[bassanthi]]></category>
		<category><![CDATA[buffalo]]></category>
		<category><![CDATA[burrallo]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[pal]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[yerunai]]></category>

		<guid isPermaLink="false">http://chettinadrecipes.com/?p=552</guid>
		<description><![CDATA[Ingredients: Buffalo&#8217;s milk &#8211; 2 litres (Thick milk) Sugar &#8211; 1/2 cup Blanched &#38; sliced Almonds, Cashews, Pistha &#8211; 2 Tbl sps Ghee &#8211; 1 tsp Method: Select a broad &#38; heavy based kadai. Pour milk in that, and heat in a high flame till milk starts boiling. Reduces flame and cook, keeping a ladle [...]]]></description>
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		<slash:comments>0</slash:comments>
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