Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts

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.

June 27, 2018


Raw mangoes - 1 kg (peeled and grated)
Sugar - 1/2 kg
Cardamom seeds-  1 tbsp
Cinnamon stick - 1" piece (broken into pieces)
Almonds and pistachios - 25 gms (blanched and sliced)
Charroli -1 tbsp
Kewda or rose essence - few drops


  • Apply salt on mangoes and set aside for a few hours, then squeeze out the water.
  • Put 2 cups of water in sugar and prepare a syrup of one thread consistency.
  • Add mangoes and cook in low flame till the mangoes are tender and syrup is thick.
  • Remove from fire and let it cool.
  • Mix in remaining ingredients and store in airtight bottle.

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 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.

January 31, 2018


Popped corn - 8 cups
Light corn syrup - 2/3 cup
Sugar - 2/3 cup
Salt - 1/2 tsp


  • Combine sugar, corn syrup, and salt in a saucepan.
  • Heat, stirring, until sugar dissolves; remove from heat.
  • Pour over popped corn in a kettle' toss to coat evenly.
  • Cook slowly, stirring, 5 minutes more, or until very sticky.
  • Shape by heaping tablespoonfuls into balls.

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.

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. 

September 08, 2017


raw rice - 1 cup
Ripe banana - 1 big size
grated jaggery  - 1 cup
Cardamom powder- a pinch
Oil and ghee for frying


  • Soak rice for 2-3 hours. Wash and grind to smooth paste by using enough water.
  • Add banana and jaggery and grind once again for few minutes.
  • Mix cardamom powder and little baking soda if necessary.
  • Heat the paniyaram pan and drop little oil or ghee in each mould and fill the batter in each mould.
  • Cook in low flame until golden then turn carefully and cook other side until golden.
  • Serve hot.

February 25, 2017


Peanuts -  1 cup
Paneer -  1.2 cup
Egg-  1
Flour -  3 tbsp
Sugar - 1/2 cup
Baking powder - 1/4 tsp
Kishmish - 2 tbsp
Grated coconut - 1 tbsp
Honey - 1/2 cup


  • Roast the peanuts; remove the skin and grind coarsely.
  • Add other ingredients except honey and oil and make medium consistency batter. Beat well.
  • Heat oil and fry round balls on medium heat.
  • Serve hot with honey over them.

December 20, 2016


sweet potatoes -500 gms
Rice flour - 125 gms
Soft brown sugar - 50 gms
Crystallized fruit -125 gms (chopped)
Sesame seeds - 50 gms (lightly toasted)
Oil for deep frying


  • Cook the potatoes in boiling water for 20 minutes until tender; drain and remove the peel.
  • Mash the potatoes without lumps and gradually beat in the flour and sugar.
  • Stir in the crystallized fruit.
  • With dampened hands, roll the mixture into walnut sized balls, then coat with sesame seeds.
  • Heat the oil in a wok and deep fry the balls for 5-7 minutes until golden brown.
  • Drain on kitchen paper. Serve hot.


Dark chocolate - 100 gms
Fresh coconut - 1/4 cup (grated)
Cornflakes - 1/2 cup (crushed)
Honey - 1/2 tbsp
Butter - 1/2 tbsp


  • Melt the chocolate with butter in microwave for 30 seconds at high.
  • Remove and stir in honey, coconut and corn flakes.
  • Spread the mixture in greased plate.
  • Refrigerate 20 minutes or until set.
  • Cut into bars and serve.

December 05, 2016


Pachi kova- 250 gms
Maida- 75 gms
Red colour- a pinch
Sugar-1 glass
Water - 1 1/4 glass
Cashew, Kishmish- 25 gms
Cardamom powder- 1 tsp
Oil for frying


  • Mash kova and mix with maida to make soft dough. Add little water if necessary.
  • Take 50 gms of dough separate, in that mix red colour, cashew, kishmish and keep aside.
  • Make 15 balls with remaining dough.
  • Take one ball press inside to make a hole with finger; put colour mixture and cover again. Do the same with remaining balls. Make each ball into small cylindrical shape.
  • In the meantime make a sugar syrup with sugar and water; boil until sugar completely dissolved. Remove and add cardamom powder.
  • Heat the oil and fry them jamuns until brown. Remove and drop in sugar syrup
  • This is naivedyam to Lard Sani Deva.

November 23, 2016


Fresh chhena - 250 gms
Sugar - 150 gms
Saffron - 1/4 tsp
Rose water - 1 tsp

For garnishing:
Green pistachios - 1 tsp (chopped)


  • Soak and dissolve saffron in little water and set aside.
  • Mix drained chhena with sugar. Mash with palm till it is smooth.
  • Spread the chhena mixture on a deep metallic square disc.
  • Steam this for 8-10 minutes. Remove and let it cool.
  • Sprinkle saffron liquid and rose water and decorate with chopped pistachios.
  • Keep in the fridge.
  • Before serving, cut into desired shape and size.

October 19, 2016


                             రవ్వ లడ్డు 

కావలిసిన వస్తువులు:
బొంబాయి రవ్వ - 1 కప్ 
పంచదార పొడి - 2/3 కప్ 
జీడిపప్పు ముక్కలు -  1 tbsp 
కిస్మిస్ - 1 tsp 
నెయ్యి- 2-3 tbsp 
వేడి పాలు 


  • జీడిపప్పు, కిస్మిస్ నేతిలో వేయించి పక్కన పెట్టుకోవాలి. 
  • ఒక చెంచా నేతిలో రవ్వ దోరగా వేయుంచుకోవాలి. 
  • వేగిన తరువాత దించి అందులో పంచదార పొడి, కరిగిన నెయ్యి, జీడిపప్పు, కిస్మిస్ వేసి బాగా కలుపుకోవాలి. 
  • అవసరం అయితే కొద్దిగా వేడి పాలు చల్లి లడ్డులు చేసుకోవాలి. 
  • ఇవి ఎప్పుడు కావాలంటే అప్పుడు ఈజీగా చేసుకోవచ్చు

September 07, 2016


Plain flour - 225 gms
Baking powder - 1 tsp
Salt - 1/2 tsp
Granulated sugar - 1 tbsp
Egg - 1 (beaten)
Milk - 120 ml
Butter - 25 gms
OIl for frying
Sugar for dusting

For the Syrup:
Soft light brown sugar - 225 gms
Water - 750 ml
Cinnamon stick - 1"
Clove - 1


  • To make the syrup; combine all the ingredients in a saucepan.
  • Heat, stirring, until the sugar has dissolved, then simmer until the mixture has reduced to a light syrup.
  • Discard the spices. Keep the syrup warm while you make the fritters.
  • Sift the flour, baking powder and salt. Stir in the sugar.
  • Whisk the egg and milk together.
  • Gradually stir in the dry mixture. Beat in the butter to make a soft dough.
  • Turn the dough on to a lightly floured board and knead until it is smooth and elastic. Divide the dough into 18 even size pieces. Shape into balls, then flatten to disc shapes about 2 cm/ 3/4" thick.
  • Use the floured handle of a wooden spoon to poke a hole through the centre of each fritter.
  • Pour oil into a deep frying pan and heat the oil to 190 C.
  • Fry the fritters in batches, taking care not to overcrowd the pan, until they are puffy and golden brown on both sides.
  • Lift with a slotted spoon and drain on kitchen paper.
  • Dust the fritters with sugar and serve with the syrup.

July 26, 2016


Glutinous rice flour - 115 g
Rice flour - 115 g
Coconut milk - 600 ml
Sugar - 240 g
Jasmine water - 200 ml
Liquid food colouring 

  • Place the sugar and jasmine water into a saucepan and cook over a low heat for about ten minutes, stirring continuously until smooth syrup has formed. 
  • Leave to cool and set aside. Now mix the syrup and two flours in a bowl, adding the coconut milk gradually.
  • Work together and divide the mixture in two, one part of the white roses, and the other part for the coloured roses. 
  • Add few drops of food colouring and mix thoroughly. Steam the dough blocks separately fro three to five minutes and allow to cool .
  • Finally, form roses by cutting the dough into three-centimeter wide strips and curling into a rose form., pub-6783067284749878, DIRECT, f08c47fec0942fa0