Showing posts with label Indian Sweets. Show all posts
Showing posts with label Indian Sweets. Show all posts

November 16, 2018


Milk  - 1 litre
Fine semolina - 4 tbsp
Sugar- 4-5 tbsp
Ghee- 1 tbsp
Raisins-1 tsp
Almonds-  10
Pistachios- 10


  • Heat the ghee in kadai, add chopped almonds, pistachios and raisins.Fry until golden. Remove and keep aside.
  • Add rawa to the same kadai and fry until aroma comes. keep aside.
  • Boil the milk and reduce it to half.
  • Add the rawa slowly and cook in low flame for 4-5 minutes. 
  • Add sugar and keep stirring in low flame until the mixture is thick.
  • Lastly add fried nuts and raisins.
  • Serve cold or at room temperature.

September 26, 2018


Wheat flour - 300 gms
jaggery - 500 gms (grated)
Ghee - 1/2 cup
Dry fruits - 1/2 cup
Cardamom powder- 1/2 tsp


  • Heat ghee in kadai; add wheat flour and fry until the aroma comes and colour changes.
  • Remove it from the flame then immediately add finely grated jaggery and cardamom powder.
  • Mix gently till the jaggery melts.
  • Transfer to greased plate and press it evenly.
  • Garnish with chopped nuts and cut into pieces and serve.

August 12, 2018


Wheat flour - 2 cups
Ghee - 1/2 cup
Sugar/ jaggery - 1 cup
Dry fruits - 1 cup
Cardamom powder - 1 tsp
Ghee for frying


  • Add ghee to sifted flour and bind it into a dough.
  • Make small balls with the dough and flatten them into round circles.
  • Fry them in hot oil or bake them in the oven by applying a little ghee on the top.
  • cool and crumble them so that the mixture resembles fine bread crumbs.
  • Add grated jaggery or unrefined sugar and cardamom powder.
  • Fry dry fruits in little ghee. Chop and mix in the mixture.
  • Pour some hot ghee on top and serve hot churma.

July 06, 2018


Wheat flour-1 kg
Ghee- 750 gms
Sugar - 750 gms
Almonds- 2 tbsp (chopped)
Chironji - 2 tbsp
Raisins - 2 tbsp


  • Heat ghee in a pan and divide into 3 parts.
  • Divide the flour into two parts and fry one part at a time with one part of ghee till the aroma comes.
  • When both the parts are done, add sugar, almonds, chironji, raisins and remaining ghee.
  • Make round laddos with your palms.
  • When cool, store in airtight container.

June 29, 2018


Semolina-1/2 cup
Sugar - 1/4 cup
Ghee - 1/4 cup
Dry fruit - 1/4 cup (chopped)
Milk - 4 cups
Green cardamom powder - 1/4 tsp


  • Heat ghee in a heavy based pan.
  • Add semolina and fry till aroma comes.
  • Add 1 1/4th cup of water and cook stirring all the time.
  • Add milk and stir on a low heat.
  • Add sugar, stir until it dissolved.
  • Stir in dry fruit and cardamom powder.
  • Remove and serve hot.

March 16, 2018


Potatoes - 2 (boiled)
Bread slices - 2
Sugar - 1/2 cup
Water - 2 cups
few strands of saffron
cardamoms - 5-6
Powdered sugar - 1 1/2 tbsp
Ghee for frying


  • Mash the potatoes; soak the bread slices and then squeeze out the water and add to the mashed potato.
  • Powder two cardamoms and add to the potato mixture along with the powdered sugar and mix well.
  • To make sugar syrup, mix sugar and water in a vessel and bring to boil till the sugar completely dissolved.
  • Add cardamom powder, saffron stands and boil three more minutes.
  • Make small lime sized balls from potato mixture.
  • Heat the ghee and deep fry the balls till golden brown.
  • Prick the balls with a fork and then drop in sugar syrup.
  • Serve chilled.

March 09, 2018


Fine Bombai rawa - 350 gms
Pinch of salt
Ghee - 4 tsp
Sugar - 700 gms
Cardamom powder - 1/2 tsp
Edible camphor - pinch
Saffron - few stands
Ghee for frying


  • Add enough water to the rawa with pinch of salt and knead it well into a firm dough and keep it soaked for about 15 minutes.
  • Then put it on a flat stone and beat it well with an iron pestle. While doing it, keep 4 tsp of ghee, by your side, grease the flat bottom of the pestle with ghee often, and go on pounding the dough, till it becomes very smooth.
  • A little water can be sprinkled now and then.
  • When the  dough is soft enough for rolling out, take it away.
  • Roll out the dough into small balls, as big as a marble.
  • Now take two balls. Roll out separately into two pooris. Then put one on top of the other.
  • Press the edges together, leaving the centre.
  • Heat the sugar with half of the water to make a thin syrup(jeera). Remove from fire.
  • Add cardamom powder, edible camphor and saffron.
  • Heat ghee in a frying pan. When the ghee is hot; fry the pooris, turning to cook both sides. 
  • Drain and put it in the syrup or jeera. While the poori is still hot, press it well into the jeera.
  • Fry the next one, put it in the jeera, and remove the first one and keep it on a tray. Repeat with all.
  • The syrup must be kept warm and should not be allowed to cool.

February 18, 2018


Beaten curd  - 1 cup
Milk - 1 cup
Condensed milk - 1 tin
Almonds - 6 (blanched and sliced)
Pistachio - 10  (sliced)
Raisins - 5
Water - 2 cups


  • Beat together curd, milk and condensed milk together till well blended.
  • Add almonds, pistachio and raisins. Mix well.
  • Pour the mixture into a one litre pudding mould. Cover mould tightly with grease proof paper securely tied.
  • Pour water into cooker. Put grid and place mould on grid.
  • Close the cooker and bring to full pressure on high heat. Reduce and cook in low flame for 20 minutes.
  • Remove and allow to cool completely.
  • Open the cooker and take out and uncover mould.
  • Allow to cool to room temperature.
  • Drain off water if any and refrigerate.
  • Chill and serve.

February 13, 2018


Semolina - 1 cup
Ripe bananas - 2 (mashed)
Sugar - 1 cup
Baking soda - pinch
Fresh coconut - 1/2 cup (grated)
Milk - 1 cup
Ghee - 1 tbsp


  •  Heat the ghee in a pan; fry rawa till aroma comes.
  • Mix rawa and other ingredients and make soft batter.
  • Pour into greased cake tin and steam cook for 15 minutes in Idli cooker.
  • Cool and serve.

February 07, 2018


Raw mangoes - 2 kg
Sugar - 3 kg
Water - 1 1/2 litre
Cardamom powder - 1 tsp
Mango essence - 2-3 drops
A drop of yellow food colour


  • Peel, cut slices of mangoes and remove seeds.
  • Boil mango slices in plain water. When slices are tender, drain the water completely.
  • In another pan put sugar in water and boil till sugar syrup is of one string consistency.
  • Add mango pieces to it.
  • After 3 days, remove mango pieces from sugar syrup. Boil sugar syrup for 10 minutes, then add mango pieces again to it.
  • Now add yellow colour and essence.
  • Store in airtight container.

February 06, 2018


Rice - 2 cups
Cooked channa dal - 1 cup
Sugar - 2 cups
Cardamom seeds - 1 tsp
Saffron essence -  few drops
Almonds - 12
Pistachios - 12
Cashewnuts - 12
Raisins - 25 gms
Charroli - 25 gms
Ghee  - 5 tbsp
Silver foil


  • Blanch almonds and peel. Fry and slice the nuts and raisins.
  • Wash and soak rice in water for a few hours and drain.
  • Heat 4 tbsp of ghee and put in the rice and cardamoms and fry to a light golden colour.
  • Add 4 cups of water and bring to boil, reduce heat and cook till the rice is almost tender and dry.
  • Add dal and sugar, mix thoroughly and continue to cook till the sugar is completely dissolved and dry.
  • Remove from flame and add essence and chopped nuts and raisins.
  • Transfer to greased plate and decorate with silver foil.

December 29, 2017


Grated carrot - 1 cup
Grated jaggery - 1 cup
Ghee - 2 tbsp

  • Cook grated carrot and jaggery in thick bottom vessel in low flame.
  •  Stir occasionally until carrot is soft. 
  • Slowly add ghee and cook till it leaves the sides.
  • Transfer to greased plate and cut into pieces.

November 24, 2017


Oats - 100 gms
Sugar - 50 gms
Ghee - 1 tbsp
Cashew nuts - 2 tsp (fried and chopped)
Cardamom powder - 1/4 tsp
Edible camphor - pinch


  • Fry oats in little ghee until reddish brown.
  • Add enough water and cook till soft. Then add sugar, remaining ghee and Mix well.
  • Cook until sugar completely dissolves and it is thick.
  • Lastly add cardamom powder, edible camphor and chopped cashew.
  • Mix well.

October 31, 2017


Poha - 1 kg
Powdered sugar - 750 gms
Cashew nuts - 100 gms
Cardamom powder - 1/2 tsp

  • Dry roast the poha  until aroma comes through. Cool and grind to make fine powder.
  • Heat 2 teaspoon of  ghee and fry chopped cashew nuts. 
  • Now mix poha powder, sugar powder, chopped cashew and cardamom in big bowl.
  • Make well and pour enough of hot ghee.
  • Mix and roll it into laddus while still hot. 

October 27, 2017


For Dough:
Maida - 250 gms
Ghee - 1 tbsp
Salt - 1/4 tsp

For filling:
Coconut - 1 (grated)
Semolina - 100 gms
Roasted channa dal - 1 tbsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Jaggery - 150 gms or as per taste
Ghee - 2 tsp


  • Place maida, ghee and salt in a bowl and mix well. Add enough water to make stiff dough. Cover and keep aside for 30 minutes.
  • Dry roast grated coconut until light brown. Remove from the pan.
  • In the same pan, heat the ghee and fry the semolina till aroma comes.
  • grate the jaggery to fine powder.
  • Grind roasted channa dal, cashew and almonds into powder.
  • Mix all the ingredients together and keep aside.
  • Divide the dough into small lemon size balls and roll them into round thin poori size.
  • Put  1 tbsp or enough filling in each poori, wet the edges and fold it into half moon shape. Twist the edges firmly so that the filling does not come out.
  • Heat the oil in wide pan; drop slowly 2-3 kajjikayalu and   deep fry them till golden brown.
  • Cool and Store in airtight container. 

October 18, 2017


Apples - 1 kg (small)
Sugar - 1250 gms
Citric acid - 1/2 tsp


  • Wash, peel and prick apples with fork. Boil in one cup water for few minutes. Drain and spread on dry cloth.
  • Take 2 1/2 cups water, add sugar and dissolve. put apples in sugar water for 3-4 hours.
  • Boil apples with sugar water on slow flame for 15-20 minutes and add citric acid.
  • Next day remove apples from syrup, boil syrup again then add apples and cook for 10-15 minutes. 
  • Repeat this process third day also.
  • Cool and store in a jar.

September 12, 2017


Wheat flour - 2 tbsp 
(mixed in little water to make thin paste)
Water - 3 cups
Jaggery - 1 cup
Cardamom powder - 1/4 tsp
Dry coconut pieces - 2 tsp
Cashew - 1 tsp
Ghee - 3 tbsp


  • Heat ghee, add coconut pieces and cashew and fry until they brown.
  • Add water and grated jaggery and bring to boil.
  • When jaggery is completely dissolved and the syrup starts boiling add flour paste and cardamom powder.
  • When it is thickened, remove from flame and serve hot. 

August 29, 2017


Milkmaid- 1/2 tin
Paneer- 250 gms
Full cream milk powder- 2 tbsp
Coconut powder- 100 gms
Powdered sugar- 1 tbsp


  • Blend all ingredients except coconut powder into a smooth paste.
  • Heat the mixture in a thick bottomed pan.
  • Once heated thoroughly, reduce flame. Add coconut powder and cook on slow heat, stirring for 15-20 minutes or till dry.
  • Pour onto a greased plate and cool.
  • When cool, cut into desired size or shape into shell using mould.

August 28, 2017


బూందీ లడ్డు 

కావలిసిన వస్తువులు:

నూనె లేదా డాల్డా - 1 కిలో
శెనగ  పిండి - 1 కిలో
పంచదార - 1 కిలో
ఏలకుల పొడి  - 1 tsp
జీడీ పప్పు - 100 గ్రా
కిస్మిస్  -1 0 గ్రా
మిఠాయి రంగు  - చిటికెడు
పచ్చ కర్పూరం - చిటికెడు


  • సెనగపిండిని దోశలపిండిలాగా పలుచగా కలుపుకోవాలి. 
  •  ఒక పెద్ద వెడల్పు గిన్ని తీసుకొని అందులో పంచదార, ఒక గ్లాస్ నీళ్లు తీసుకొని లేతపాకం పట్టి దించాలి. 
  • నూనె లేదా డాల్డా బాణలిలో పోసి బాగా మరిగిన తరువాత చిల్లుల గరిటలు పెద్దవి రెండు తీసుకోవాలి,
  • ఒకదానిలో కలిపి ఉంచుకొన్న సెనగపిండి వేసి అలాగే ఒక నిమషం నూనె మూకుడుకు కొద్దీ  ఎత్తులో పట్టుకొంటే బూందీ నూనెలో పడుతుంది. 
  • అప్పుడు రెండవ చిల్లుల గరిటతో బూందీని ఆటూ ఇటూ కొద్దిసేపు వేగనిచ్చి తీసి, దించి ఉంచుకొన్న పాకంలో వెయ్యాలి. 
  • ఆలాగే పిండి అంతా అయిపోయేదాకా చెయ్యాలి. 
  • జీడిపప్పు, కిస్ మిస్ కూడా వేయించి పాకంలో పొయ్యాలి. పచ్చకర్పూరం నలిపి , ఏలకుల పొడి కలిపి  పాకంలో వేసి బాగా గరిటతో కుమ్మాలి.  మిఠాయి రంగు కూడా కలిపి బాగా వేడిమీద ఉన్నప్పుడే మనకు కావలిసిన సైజులో ఉండలు కట్టుకొని, చల్లారిన తరువాత డబ్బాలో పెట్టుకోవాలి. 
  • ఇవి 15 రోజులు నిల్వ ఉంటాయి. 

April 07, 2017


Milk - 1 litre + 1 tsp extra
Sugar - 1 1/2 cups - 3 tbsp extra
Saffron - 1 gm
Refined flour - 120 gms
Ghee- 500 gms


  • Simmer the milk in a heavy bottomed pan until it reaches to 1/4th and reaches a coating consistency, Take off the flame and let it cool.
  • Meanwhile, mix the sugar with 3/4 cup water and heat it in a pan for approximately 10 minutes until it reaches one string consistency.
  • In a small bowl, dissolve the saffron in 1 tsp hot milk and add it to the syrup.
  • Add the flour to the reduce milk along with 3 tbsp sugar. Mix well to attain a batter of pouring consistency.
  • Use a little more milk if required. Keep aside for 3 hours.
  • Heat the ghee in a wide, flat bottomed pan. Pour the batter, a little at a time, using a ladle to form a pancake.
  • Pour hot ghee over it to ensure both sides brown equally.
  • Repeat with the remaining batter. 
  • Remove, drain and immerse pancakes in the sugar syrup.
  • Serve warm., pub-6783067284749878, DIRECT, f08c47fec0942fa0