Search Recipes Here

Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Oct 9, 2017

498: Deepavali Recipes- View Full Collection Here

 Deepavali Sweets and Savory

Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 40 types of Sweets and savories here.

Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So Bookmark this page and try out few snacks and sweets recipes for this year Deepavali 2017 and enjoy with your family and friends.

Here is the compilation of Diwali easy sweets recipes and savoury snacks recipes.

 Maladu Almond Burfi Microwave Thirattipal Almond Burfi Carrot Halwa Coconut Burfi Peanut Urundai Gulab Jamoon Gulab Jamoon with Khoya Shahi Thukda Almond ShirkandSoft MysorepakRasgulla Rava Kesari Kasi Halwa Ashoka Halwa Mullu Thenkuzhal Thenkuzhal Ribbon Pakoda Ribbon Pokada Version 2 Cornflakes Mixture Thattai Puzhengal Arisi Thattai Thattai Version 3 Nippittu/ Rice CrackersPuzhungal Arisi Murukku Karaboondi KaraSev Omapodi Thool Pokada Kodubale Methi Crackers

Jan 5, 2016

453: Maladu/ Ma Ladoo with New year wishes


  • Every end marks a new beginning. Keep your spirits and determination unshaken, and you shall always walk the glory road. With courage, faith and great effort, you shall achieve everything you desire. I wish you a very Happy New Year.

Maladus are very popular in Tamil Nadu. Call it a cousin of the Besan ladoo!!  Maladu is made from roasted chutney dhal (Pottukadalai).  This is very tasty sweet and easy to make.


Roast gram dal / Dariya Dal / Pori Kadala   1 cup                    .
Sugar                                                      ¾ cup
Cashew nuts                                            2 Tbsp.
Ghee                                                       1  cup (you may not need it all)
Powdered cardamom                                1 Tsp


  • Take a nonstick pan, roast the roasted gram. Just roast till it is aromatic. Do not allow it to change color.
  • Powder, the dal, cardamom and sugar fine separately.
  • Roast the cashew in a 1 tsp of ghee and add this to the mixture.
  • Melt the ghee. Pour this over the mixture and mix well.
  • It might form lumps. Mix it gently with your hands and break them.
  • As it is still warm, start making small balls out of it.
  • Store it in an airtight container for a couple of weeks.


  • You can make the powders and store them separately to whip this up even more quickly.  

Sep 1, 2015


Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutesKrishna Jayanthi is very near, try this recipe


 Rice flour                              1 cups

 Wheat Flour                          1/2 cup
 Jaggery                                150 gms
 Ripe banana -                       1 No.
 Coconut bits –                      1/4 cup
 Black sesame seeds              1½ Tbsp.
Green Elachi powder              1 Tbsp.
Baking soda                          1/3 Tsp.
Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying


  • Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
  • Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
  • Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
  • Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
  • If the batter turns too thick after resting, add extra water to loosen it and stir well.
  • Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
  • When one side is cooked, using sharp ladle flip it.
  • Once appam is cooked, drain the oil and set aside.
  • Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 
Try my other Unniappam Recipe Here

May 1, 2015

433: Kesari Seviyan /Sweet Vermicelli

Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Vermicelli ( Thin ones)            1 cup
Water                                   1 cup
Sugar                                    ½ cup
Crushed Green Cardamoms       4 no.
Ghee                                     1 tbsp+1 tsp.
Fried Raisins & Cashews           for Garnishing
Kesar color                             a pinch

  • In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

  • In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
  • Take a frying pan, add water and bring into boil.
  • Now add the fried vermicelli and cook till soft.

  • Now add sugar,crushed cardamons and color in it. Mix it well.
  • Cook till it thickens in low flame.
  • Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
  • Garnish with fried cashew nuts, and raisins.
  • Transfer it to a glass bowl.
  • Serve hot chilled with tea or as snacks.

  • For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
  • Instead of water, you can add whole milk also.

Sweet, Vermicelli, Kesari

Oct 18, 2014

412: Kasi Halwa/Pumpkin Halwa

Pumpkin halwa or popularly called as Kasi halwa. This traditional sweet is served in every Tamil weddings. I tried this delicious halwa for this Diwali and It came out very well. I am sure you will also would like to give a try.


Grated White Pumpkin                       2 cups
Sugar                                               1 ¼ cup
Ghee                                                3 tbsp.
Freshly crushed cardamom                 1 tbsp.
Orange color                                      a pinch
Cashews                                            1 tbsp.
Raisins                                               1 tbsp.
Edible camphor (Pachai Karpuram)        a pinch  

  • Peel the white pumpkin skin and grate it. I used my food processor for shredding which made the job easy and no mess.
  • Drain the excess water from the grated pumpkin.
  • Microwave Cook the grated pumpkin for 10 minutes.(If you don’t have microwave, use the idli cooker to steam cook).
  • Mash the vegetable easily once it is cooked.OR grind the pumpkin to a paste.
  • Heat 1 tbsp of ghee in the nonstick pan, and saute the pumpkin for 5 minutes until the water gets absorbed.
  • Heat a pan and add sugar with 1/4 cup of water. Let sugar dissolve and bring it to a boil. When the syrup starts thickening add ground vegetable and mix well.
  • Cook in medium flame for about 20 min keeping the pan closed. Stir it after every 5 minutes
  • Mix the food color in a few drops of water and add it to the pan and mix well.
  • Once the mixture becomes semisolid, add ghee and crushed cardamom and  eatable camphor stir it well.
  • When it starts leaving the sides of the pan and becomes thick, remove from heat.
  • Fry the cahsews and raisins in ghee, until golden brown and add to the halwa.


Jul 21, 2014

400th Post - Soft Mysore Pak

Mysore pak is one of the most popular sweet from Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. I love Krishna Sweet’s Mysore Pak. It has golden color, soft and ghee laden and neatly arranged in blocks in a plastic box. They put liberal amount of ghee to makes it soft.

 Here I tried to make like Krishna sweets, I could not completely recreate like that , but almost 90% succeed .The original Krishna sweets recipe is Besan: Sugar : Ghee in the ratio 1:3:3. Because of health reasons in my recipe  I  used 1:1 1/2:1.

Try my recipe and share your feedback.


Fresh Besan                       1 cup
Sugar                                1 1/2 cups
Homemade Ghee                1 cup
Cooking oil                        ½ cup
Water                                ¼ cup 
Lemon color                         1 drop (optional)       

  • Grease the dish with a little ghee and keep aside.
  • Dry fry the Besan till you get the aroma.
  • Sieve the flour and mix with oil, without any lumps and keep aside for 20 minutes.
  • In a pan heat sugar and water. Boil until you get a one string consistency. Add lemon color(optional)
  • (Drop the syrup on a plate; it should be like a pearl, without moving).
  • In mean time, heat the ghee separately and keep aside.
  • Once you get the one string consistency, add some ghee and slowly add the gram flour mixture and keep stirring continuously without any lumps.
  •  Reduce the stove heat. Cook on low-medium heat
  • Add ghee little by little stirring continuously.
  • Keep stirring till the Mysore pak will gather like a halwa and ghee starts leaving sides and mixture comes out from the vessel.
  • Pour it into the greased dish and spread it evenly.
  • Let it cool for 15 minutes and then cut into rectangular or your desired shapes.
  • Store them in an airtight container.

  • Before start to make Mysore pak, all making materials should be ready and keep it one place.
  • Always use fresh Besan flour. Otherwise the Mysore pak will not taste good.
  • Stove heat should be medium.
  • The consistency of the sugar syrup is very important so wait till you reach one string consistency.
  • Use pure ghee, preferably home made ghee, to make soft and delicious Mysore pak.
Here is how to test the sugar syrup:

  • Take out the spatula from the sugar syrup. Touch the sugar syrup with your index or middle finger.
  •  Press the finger you touched the syrup with the thumb and then move apart the fingers. The syrup must stretch like a string.
  • If the syrup does not stretch, heat the mixture for some more time and test again.

May 1, 2013

Restaurant Type Gulab Jamun/Kala Jamun – Version 2/

I already posted my version of gulab jamun with khoya recipe in my blog. This jamun are made with milk powder only. This recipe is used in many Indian Restaurants around the world.
Dry Milk powder                       - 2 cups
Self-rising flour                        - ¾ cup
Milk                                           ½ cup
Water                                       ¼ cup
Thickened cream                         150grams
Oil                                            for deep frying
Almond pieces for decoration
For Sugar Syrup:
White sugar                                 2 ½ cups
Water                                         2 ½ cup-3 cups
Saffron                                        – a few
Cardamom powder                        -1/2 tsp.
Rose water – ½ tsp. (OR) Rose essence – 2 drops


Jamun Preparation:
  • Take a bowl, Sieve in the flour, milk powder together. Add cream and milk into it.
  • Mix well to form soft dough. Use as much milk as required for kneading.
  • Make even size small round shapes. Make about 25-30 pieces.
  • Heat oil on a medium flame. Slip the Jamun one by one into the oil. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
  •  Lower the stove heat,(very very low heat), and deep fry those balls till golden brown .And keep aside the fried Jamun.
 To make Sugar Syrup
  • Take a sauce pan, add sugar and water.
  • Add the cardamom powder in the water. Bring the water to boil.
  • Let it thicken by cooking over medium heat about to 15 – 20 minutes.
  • Once the syrup has thickened a bit, then keep it aside.
  • When syrup is warm, add crushed saffron, rose water, and mix it well.
  • The syrup should be warm not hot.
  • Transfer this hot syrup into a serving dish.
 To Make Gulab Jamun:
  • Drop all the fried Jamun in the warm syrup and let it soak for at least 1 hour. The Gulab Jamun are ready.
  • You can store jamun in the refrigerator with the syrup. 

  • Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamun.
  • If you want to make Kala Jamun then let the balls fry in the oil for bit longer till they turn almost black colored.
Gulab Jamun/Kala Jamun

Gulab Jamun

Apr 19, 2013


Coconut Burfi is a very popular Indian sweet. Fresh grated  coconut cooked in cardamom flavored sugar syrup. You can have it as a dessert or as a sweet snack or just like that.  It has a shelf life of about 10-15 days so you can make in advance and keep it ready to serve when needed. In hot summer days you can keep it for about a week.
Fresh Shredded Coconut –            2cups
Sugar                                         1 ½ cups
Fresh cardamom Powder -           1 tbsp.
Ghee                                      -   1 tbsp.
Milk                                           4 tbsp.  

  •  Heat the heavy bottom pan. Add grated coconut, milk and sugar.
  •  Heat and stir continuously, so that it does not stick to the bottom.
  • Stir constantly till the coconut and sugar syrup are blended thickly and stickily together. 
  • Now add the ghee and cardamom seeds powder. 
  •  Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate. 
  •  Flatten the surface evenly with the help of an oiled flat slice. 
  •  When cold, cut into squares or diamond shapes and serve .
  • Be very careful while cooking this dessert as even a few extra seconds can cause the barfi to harden up.
  • When the mixture is simmering, you can add 1 tablespoon of  Bengal gram(Besan) flour  fried in a little ghee and added.

Google+ Followers