Dessicated Coconut Laddu with Condensed Milk

  • Dessicated Coconut : 2 1/2 cups
  • Sweetened Condensed Milk (Milkmaid) : 1 cup
  • Cardamom Powder : 1/2 tsp
  • Mix the condensed milk, cardamom powder and two cups of dessicated coconut in a bowl and knead into a soft dough.
  • Make small balls out of the dough and roll them in the remaining coconut.
  • Store in a air tight container and serve.

Kadu Ka Halwa

  • Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cups
  • Almonds/badam 8-10
  • Milk 1/2 cup
  • Ghee 1/4 cup
  • Sugar 1/2 cup (can be increased and decreased based on once taste buds)
  • Elachi 1 (powdered)
  • Heat ghee in a non stick pan.Add the grated kadu and saute till kadu is partially cooked.
  • Now add milk and cook until kadu is tender,which may take around 5-7 minutes.
  • Add sugar and mix well.Let it cook on slow flame for about 4-5 minutes until the water evaporates.
  • Sprinkle grated almonds and serve hot.

Pineapple Pudding

  • Pineapple
  • milk 1 cup
  • chinagrass 5 gm
  • cashew 10
  • dates 10
  • marie biscuits 3
  • nestle cream 1
  • condensed milk 1/2 tin
  • sugar 3 tbs +3tbs +1 tbsp or more according to taste
  • almonds for garnish
1. Cut the pineapple into small pieces. I didn’t cut the pineapple into small pieces becos of which it was difficuilt to serve .
2. Heat 3 tbsp of sugar with pineapple in high flame till all the water disappears. Stir the pineapple in between. Let it cool.
3. Layer these pineapples in a pudding tray.
4. Layer marie biscuits on top of pineapple followed by dates & cashews.
5. Boil milk, sugar & condensed milk. let it cool
6. Dissolve china grass in a cup of water.mix it with the milk.If the china grass chunks are seen in the milk, blend it in the juicer.
7. Pour this over the layers without disturbing the layers..allow it to set in the refrigerator.
8. Beat nestle cream with a tbsp of sugar & any color.(sugar is optional here).Pour this over the pudding once it is cooled.
9. Garnish with almonds , cool it...& have it :)

Jeera Poli

For making Poli:
  • Maida/All purpose flour - 1 cup+1/4 cup for dusting the balls
  • Salt - As required
  • Water -For kneading
  • For the sugar syrup:
  • Sugar -1.5 cups
  • Cardamom powder - 1 tsp
  • Kesari powder - A pinch
For frying the polis:
Oil - As required for frying the polis

1.Sieve maida/All purpose flour and add it in a wide vessel.Add required salt to it.
2.Add little water and form a dough.The consistency of dough is smiliar to that of chapathi flour.
3.Leave the dough to rest for 15 minutes and make small balls out of it.
4.Dust the balls with all purpose flour and make the balls into round chapathis(The very same way as you roll chapathis).
5.In another wok add oil and heat it.
6.Once the oil gets heated add the chapathis made and fry on both sides till it turns golden color and the result is yummy poli.Allow the polis to cool and keep it ready.
7.In a separate wok add the sugar and add water to it.(Add water in such a way that the sugar gets immersed in water).
8.Add cardamom powder and a pinch of kesari powder to the sugar mixture(Kesari powder is added for the color).
9.Wait till the sugar reaches string consistency.(To check for the consistency take a vessel and pour water in it.Add a drop of sugar syrup into the vessel.With your index finger touch the sugar syrup and with the help of your thumb finger see if you can get a string with the sugar syrup.If you are getting it then the sugar has reached the string consistency else allow the sugar to boil for some more minutes till it attains the consistency).
7.Switch the stove off and allow the sugar syrup to cool.
8.Once the sugar syrup is cooled immerse a poli into the sugar syrup and make sure that the poli is coated with the syrup.Turn the poli and make it to get coated in other side as well.Drain excess sugar syrup from the poli and store it in a clean container.
9.The jeera poli is ready for serving.

Red Rice Rava Kheer

  • Red rice rava, can also use Roasted rava - 1/2 cup
  • Jaggery - 3 tbsps
  • Milk- 1/2 Litre
  • 1/2 tin of condensed milk
  • Dry fruits of choice to add in kheer (I used raisins)
  • Ghee - 1 tsp
  • Bring the milk to a boil in a heavy bottomed pan. Add the washed red rice rava. Cook till the rava turns soft. Let the milk thicken.
  • Once the mixture begins to thicken, add the condensed milk. Let it cook well.
  • Once the kheer has a thick consistency, take off from flame. Let it cool.
  • Add the jaggery. In a tadka ladle, heat ghee and fry the dry fruits, add to the kheer and mix well. Serve warm or chilled.

Homemade Paal Kova

  • Milk - 3 cups
  • Sugar - 6 spoons
  • Cardamom powder - 2 Nos.
  • Ghee - 2 spoons (Optional)
  • Boil 3 cups of milk in a thick bottomed pan by adding required sugar and cardamom powder. Stir it well. Keep it in flame until it comes to Paal Kova consistence/Thick consistency. 
  • 5 mins before u put off the flame, add 2 spoons of ghee. 
  • Allow it cool for 15 mins.
  • Very simple preparation with less ingredients but will consume lot of time.
  • Sending this recipe for the theme event Healthy Summer conducting by Kurinji.

Bread Gulab Jamun

1. Bread - 4 slices
2. Milk - 3 tbs
3. Sugar - 1/2 Cup
4. Water - 1 Cup
5. Cardamom - 4
6. Oil/Ghee - To fry

1. Cut the brown part in the breads and then add milk. Make them in to a soft chapathi dough consistency and make small balls.(Adjust milk according to the number of breads)
2. Add sugar and cardamom to water. Boil and make a syrup. Keep aside.
3. Heat oil/ghee in a pan.
4. Add the bread balls and fry till they turn brown in medium heat.
5. Drop them in syrup and let it soak for atleast 30 minutes.

Dates Nuts Laddu

  • dates 15-20 deseeded
  • almond 1/3 cup cut pieces
  • pistachios 1/3 cup cut small
  • cashewnut 1/3 cup
  • sunflower seeds 1/3 cup
  • cake fruit mix 1/3 cup
  • Ghee 3tsp
  • sugar 2 tsp(optional)
  • Chop all nuts into small pieces.
  • Chop the dates into small.
  • Heat ghee in a pan ,roast all the nuts.
  • Add the cake fruit mix and toss.
  • Add the dates and keep stirring, till it starts melting.
  • Add the sugar and stir well.
  • Put off the flame and shape into balls when warm.
  • Dates laddu is ready to serve.


  • 2 large cups of all purp. flour / maida
  • Ghee / dalda - 1/4 cup
  • Sugar - 2 cups
  • Pinch of salt
  • Water
  • Oil for deep frying
  • Nylon cloth
  • Mix all purp flour, salt and ghee / dalda nicely. To this, Add water little by little and prepare a non - sticky dough like chapathi dough.
  • Close it with a lid and allow it rest for 10 minutes.
  • Divide the dough into 2 equal parts (this is just for convenience; you can use the whole quantity at once).
  • Roll the dough like a big chapathi.
  • Fold it twice and you will get a triangle shape. Roll it again like chapathi and fold it.
  • Repeat this step at-least 15 - 16 times to get lot of layers.
  • Finally, roll it into 1 inch thick chapathi and cut into circle or any other chapes.
  • Combine the remaining dough, roll it 15 - 16 times and cut them.
  • Prick the circles with a fork to avoid puffing up. Also, it helps to cook the inner layers of saate nicely.
  • Add very little water to the sugar just to liquidize it and bring to boil. Prepare a thick sugar syrup. Consistency should be such that, if it becomes cool, it should crystallize.
  • Heat oil in a heavy bottom pan. Deep fry the Saate on low or medium flame for around 20 minutes or until it becomes crispy.
  • Transfer the deep fried Saate onto a tissue paper to absorb the excess oil.
  • Once Saate becomes cool, arrange them on a nylon cloth.
  • Heat the sugar syrup and liquidize it. Pour around 3 spoons of sugar syrup on the top of each Saate and spread it little-bit.
  • Once the sugar syrup is settled and crystallized, its the time to take out the Saate from the cloth.
  • Enjoy the Saate with your family and store the remaining in an airtight container. It will last upto a week if preserved properly.


  • 1 cup chenna ( mashed paneer)
  • ½ tsp baking soda
  • 1 teaspoon sooji
  • 1 tsp maida
  • Sugar- 2tblsp (to make the chenna balls)
  • 1 litre milk & ½ cup milk powder
  • Saffron few strands
  • 1 ½ cup sugar
  • 4 cardamom crushed
  • ½ tsp cardamon powder
  • Oil for deep frying
  • Sliced almonds or cashews for garnishing
  • In a bowl add mashed paneer, maida, suji, soda, sugar and cardamom powder.mix it & make a smooth dough, make small balls & flatten it by using your palms as shown in the below pic. and keep aside.
  • Mean while Boil milk in a heavy bottom vessel in low- medium flame. Let it boil.
  • Take 1 cup of luck warm milk & add milk powder to it. Pour the milk powder paste to the above boiled milk. keep stirring on a low heat.
  • Add crushed cardamoms , sugar & kesar strands. Mix properly. Stir continuously & Cook for 40-45 mins. till the milk is reduced to half the amount.
  • Heat sufficient oil in a kadai and Add the previously done chenna balls one by one & deep fry them till both the side turns to golden brown in colour. (Don’t fry more otherwise they will become strong).
  • Drain excess oil in a kitchen tissue paper.
  • Add the balls to the boiling milk. Boil for another 3-4 min in a low flame . switch off the flame.
  • Let it cool . Garnish it with sliced almonds & cashew nuts.

Saffron Paneer Burfi

  • 2cups Paneer
  • 1/4cup Milk powder
  • 1/2cup Sugar
  • 6tbsp Ghee
  • Few Saffron strands
  • 1/4cup Powdered Almonds
  • Few melon seeds
  • Take the paneer,saffron strands, milk powder, powdered almonds, sugar, mix everything well,keep aside.
  • Heat the ghee in a heavy bottomed pan, add this mixture and stir in low flame until the ghee gets separates.
  • Remove from the heat and pour this paneer burfi over a greased plate,spread the burfi with a flat spoon.
  • Sprinkle the melon seeds over the mixture, keep aside and cool completely..
  • Cut as desire..Enjoy!

Boondi Laddu

Set 1
  • 2 cups gram flour/besan
  • 2 cups sugar
  • oil for deep frying the Boondis
  • 1/4 teaspoon saffron
Set 2
  • 2 tablespoons chopped cashewnuts
  • 1 tablespoon raisins/dry grapes
  • 1 teaspoon cloves
  • 1/2 teaspoon powdered cardamon
  • 2 tablespoons chopped almonds/badam (optional)
  • 2 tablespoons chopped pista ( optional )
1. Mix gram flour with just enough water to make a thick batter ( like dosai batter ). Add the saffron .
2. Heat clarified butter (ghee)or Oil.
3. Through a Boondi karandi/sieve ( as shown in pic), gently place batter drops into the hot oil. Fry till golden yellow and drain out. They should be 3/4 th done.
4. Continue till all the batter is used. Reserve the fried drops as boondis.
5. Heat sugar with 3/4 cup water and make a sticky syrup of one-thread consistency.
6. Fry the ingredients in Set 2 in little ghee.
7. Add fried boondis, fried ingredients in Set 2 and cardamom powder and mix well.
8. While still warm, shape the syrup-coated boondis into round laddus, and leave till dry.Store in airtight containers

Tips: One cup makes about ten laddus. Store in refrigerator for longer shelf life. Boondis should not be fried completely, then they will turn crisp. They should be 3/4 fried to absorb the sugar syrup.


  • all purpose flour(APF)  250 gm
  • Baking Powder 1/4 tsp
  • Cooking Soda a pinch
  • Curd 100 gm
  • Desi Ghee 50 gm
  • Sugar 1 Cup
  • Oil For Deep Frying
1. Mix APF, baking powder, cooking soda in a bowl.
2. Add ghee and rub it with your fingers to make it crumble.
3. Add curd and mix the dough very gently. Do not knead very much.
4. Rest it for twenty min.
5. Make small balls out of the mixture. Make a dent in the center of the ball by using thumb.
6. Heat oil and fry these balls on low flame till it turns brown in color form both sides.
7. Prepare sugar syrup of one string consistency. Add lime juice to it.
8. Dip the balls in sugar syrup for thirty min..
9. Remove the Balushahis from syrup. Transfer them on a serving plate. Garnish with
chopped pistachios and cardamon powder and Serve...!!

Badam Puri

  • All Purpose Flour (Maida) – 2 Cups
  • Ghee – 1 ½ Tbsp
  • Baking Powder – ½ teaspoon, optional
  • Food color – 1 pinch/drop, preferably saffron or yellow
  • Salt – a small pinch
  • Cooking oil for deep frying
  • Water
For Sugar Syrup:
  • Sugar – 1 Cup
  • Water 1 Cup
• In a bowl, add ghee, baking powder, salt and food color and beat it for 5-10 minutes continuously with your fingers
• Once the ghee forms a very smooth paste, add flour and mix thoroughly
• Add a little water and form a soft dough, neither too tight nor too loose
• Knead the dough for at least 8-10 minutes ensuring there are no cracks in it
Sugar Syrup:
• Meanwhile in another vessel mix water and sugar and boil it
• Food essence may be optionally added for enhanced aroma
• A pinch of color can be added as well for attractive color
Badam Puris:
• Now make small TT-ball sized balls out of the dough
• Roll out puris of about 4” diameter
• Fold it first into half and then again, making it 4 layered
• Slightly press it, using the rolling pin so that the layers are held closely
• Heat oil in a frying pan and fry these rolled and folded puris one by one in medium low flame till golden brown. The puris puff up and increase in size when fried.
• Drain excess oil by spreading it on a kitchen towel / tissue
• Drop the puris one by one as they are fried into the sugar syrup prepared
• After 5-6 minutes take out the sugar soaked puris from the syrup, in the order that they were dipped, and spread them out on a dry plate.
• The coated syrup is absorbed and the Badam-puris become dry in sometime.
Serve it immediately when still hot or after cooling

Tips n Tricks:
• Knead the dough enough to get a uniform texture
• The sugar syrup should be thicker than that for Gulab Jamuns, so that the puris do retain crispiness, yet absorb the sweetness
• Do not wait for too long after the syrup is made, as the syrup starts solidifying when cooled.

Mango Coconut Ladoo

  • Shredded Coconut fresh/dry – 2 cup
  • Mango pulp – 1/2cup
  • Sugar – 4tsp
  • Cardamom powder – a pinch
  • Ghee – 1tsp
  • Water
1. In a cooking vessel mix sugar with little water and make simple sugar syrup.
2. When syrup becomes think add shredded coconut and cook for 10-15 mins.
3. Add mango pulp and mix well and cook for 5 mins.
4. Make small rounds while the mixture is warm, do not allow to cool.
5. Cool and store in air tighter box.

Gothambu Paayasam

  • Broken/Crushed wheat - 1 cup
  • Water - 4 cups
  • Dark brown jaggery - 500 gms (I used a little less)
  • Water – 1/2 cup
  • Medium thick coconut milk – 3.5 cups (I added 1.5 cups water to 2 cups thick coconut milk)
  • Thick coconut milk – 1 cup
  • Ghee - 2 tsp
  • Crushed Cardamom – 3
For garnishing
  • Ghee – 1 to 2 tsp
  • Cashew nuts- 1/4 cup
  • Raisins – 1/4 cup
  • Coconut pieces (bite sized) – 1/2 cup
1. Pressure cook crushed wheat with water for 2-3 whistles. It should be cooked well. Broken wheat may
take a longer time.Wait till pressure is released completely.
2. Meanwhile melt jaggery in 1/2 cup of water. Strain it to remove impurities if any. Pour this is to the cooked wheat and combine well. Add ghee and cook till jaggery is almost dried up. Add medium thick coconut milk and ghee and let it boil. Simmer till the payasam becomes thick. Add crushed cardamom also.
3. Now add the thick coconut milk. Simmer for 5 more minutes in low flame. Do not boil after adding thick milk
4. In a small pan, heat ghee and add coconut pieces, when it changes to light brown, add raisins and
cashewnuts. Pour this to the payasam.

Homemade Doughnuts

  • All Purpose Flour - 4 cups
  • Whole Milk -1 and 1/8 cup
  • Sugar -1.4 cup
  • Yeast - 1 pkt (2 and 1/4 tsp )
  • Salt - 1/4 cup
  • Butter - 1 and 1/4 stick
  • Eggs -2
For the Glaze:-
  • Powdered Sugar -3 cups
  • Salt - a pinch
  • Vanilla Esscence - 1/2 tsp
  • Milk / Cool Water -1/2 cup
  • Boil Milk and sugar untill sugar dissolves...let it cool..
  • When the milk is slightly warm add it to the yeast and mix lightly and keep it undisturbed for 10 to 15 mins..
  • After 10 mins this yeast mixture will be frothy.
  • Melt butter and let it cool, once cooled add the eggs and mix well...
  • Add the yeast mixture to this egg and butter mixture.
  • And beat till well incorporated.
  • Mix all purpose flour and salt .Add this mixture to the egg mixture little by little and form a dough.This dough will be little sticky..
  • Grease a bowl with butter or oil ..
  • Transfer the dough to this bowl and cover it with an air tight lid
  • Refrigarate it overnight.
  • The next day...
  • Slightly Flour the work surface.
  • Roll the dough to one inch thickness
  • Take a round cookie cutter and make circles.
  • Take another small cookie cutter or in my case i used the lid of a plastic juice make a circle inside the big circle
  • Transfer these circles to a plate cover with aluminium foil and cover it with a damp cloth and Keep it aside for an hour .
  • After an hour the dough would have risen very well...look at the pics to see the difference..
  • In a pan heat oil for deep frying and fry each doughnut to golden brown color and let it cool..
  • Make the Glaze by mixing water/milk with vanilla essence and powdered sugar...i used only water in this it was not white in color...but if we use milk instead we’ll get nice white glaze.
  • Dip each doughnut in the glaze ..don’t dip in fully just 1/2 or 3/4 th of the doughnut must be dipped..
  • Place these doughnuts in a wire rack and let it dry...
  • This is most important step in the whole process...... dig in...
  • This doughnut was very light ,airy inside and crispy i have to say more? it was absolutely friends when u crave for a doughnut try to make it at home next time...u’ll surely love it..this recipe yielded about 35 doughnuts...

Puran Poli

For Stuffing
1. Split Bengal gram (chana dal) - 1 cup
2. Jaggery - grated 3/2 cup
3. Green cardamom powder - 1/4 tsp
4. Ginger - grated 1 tbsp
For dough,
1. Refined flour (maida) 1 1/4 cups
2. Salt a pinch
3. Pure ghee 1/2 cup

1. Wash and boil chana dal in an open pan till it is done(it shud be powdered if you press it)
2. Drain and add grated jaggery, grated ginger , cardamom powder stirring till dry.
3. Allow and cool.Now put it in a flat surface and powder it with chapati roller pin
4. Divide the stuffing into sixteen to twenty equal portions and roll into balls.
5. Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough.
6. Cover and keep aside for sometime.
7. Divide dough into sixteen to twenty equal portions and roll into balls.
8. Flatten each ball in your palm, stuff with one portion of stuffing, cover and seal the edges. Dust it with flour and roll out in medium thickness.
9. Heat a tawa and cook puran poli until done on both sides.
10. Serve with ghee or vermicili kheer :)

Pal Poli

For poori:
  • Maida - 1/2 cup
  • Peni / siroti Rava - 3/4 cup
  • Salt a pinch
  • Water to make dough
  • Oil - 2 tsp
For Payasam:
  • Khas Khas/Poppy seed - 3 tsp
  • Coconut – 2 tbsp
  • Cardamom powder a pinch
  • Cashew few
  • Milk – 1 cup
  • Sugar for taste
1. To make poori mix all the ingredients in to soft dough as mentioned above and keep it aside for 1 hour.
2. Now divide the dough into equal ball and roll out into thin round shape and then fold it and seal the edges it looks like semi circle and deep fry it in oil and keep them aside.
3. Now the poori is ready.
4. Soak Khas Khas for 30 minutes in water and make in to a fine paste with Cardamom, coconut and  cashew.
5. Mix this paste with boiling milk and sugar.
6. Cook this in simmer for 5 minutes.
7. Now the payasam is ready, in this soak the poori for half an hour and serve it.
Yummy Pal Poli is ready to serve....:)

Siroti rava is nothing but fine Semolina rava it adds taste to the poli.
Even u can add chopped nuts for garnishing.
You can skip adding Khuskhus and can do payasam with other ingredients.

Ragi Besan Ladoo

  • Ragi flour / finger millet flour - 3/4 cup
  • Besan / fried gram flour - 1/4 cup
  • Melted ghee - 1/2 cup (a tsp more or less)
  • Mixed dry fruits (cashew / raisins) + pista flakes (for garnish)
  • Sugar - 1/2 cup (adjust according to taste)
1) In a dry pan, fry both the flours separately till a warm aroma wafts out. Cool.
2) In a pan, fry the dry fruits in a tsp of ghee till golden brown.
3) In a large bowl, mix both the flours and add half the ghee till it is crumbly. Let the melted ghee be warm, not hot.
4) Meanwhile, powder the sugar and add to the flours mixture and remainng ghee and mix well.
5) Divide into equal portions (approximately) and form ladoos. Add a tsp of warm milk if you need help to form the ladoos.
6) Refrigerate for a while and then garnish with slivers of pista on top :-)

Badam Kheer

  • Almonds - 1 Cup
  • Milk - 2 3/4 Cup
  • Water - 1/4 Cup
  • Xylitol - 1/3 Cup(Traditionally done using sugar, if using sugar go for 1/2 cup or to your taste)
  • Saffron few strands
  • Cardamom 1 pod
  • Toasted Charoli nuts - 1 Tbsp

1) Soak the almonds over night. Rinse and drain the water. Boil 2 cups of fresh water and once the water reaches the rolling boil point add the almonds and boil for 2 minutes.Then switch off the stove, immediately drain the water and add cold water rinse and once it is cold enough to handle. Just press the almonds between your thumb and index finger and the almonds will pop out of the skin. Do the same for the rest of the almonds.
2) Place the peeled almonds, saffron strands, cardamom and 1/2 cup of milk in a food processor and process till you get a smooth paste. Pour the ground paste in a thick bottomed pan and add 1/4 cup of water to the food processor to get any remaining paste sticking on to it.
3) Add the remaining milk and cook in medium heat. When it is slight hot add xylitol and boil till mixture slightly thickens and the xylitol melts approximately 8-10 minutes.Stirring in between to avoid burning the bottom.
4) Add toasted nuts and serve hot or cold as per your choice.

Note - Another good thing(or bad thing!!) about using xylitol is they teach you portion control, any time you exceed or go overboard with big portion sizes then the result is upset stomach.

Sunflower Seeds Sweet Treats

  • 1/2 cup sunflower seeds
  • 1/2 cup brown sugar(+/- as per taste)
  • 4 whole green cardamoms
For binding
  • 3 tsp water
  • Dry roast the seeds on low heat and let it cool completely.
  • When cooled grind it in a coffee grinder along with cardamoms and brown sugar.Transfer in to a plate and mix to blend well.You will have an aromatic sunflower seeds powder.
  • You can have them as is or you can use 3 tsp of water to bind them and make small spheres by rolling them in the palms.
  • These spheres are versatile.They can be used for dumplings,can be used as stuffings for parathas,can be made into poli.Can be dipped in flour and deep fried or can be enjoyed as is...Enjoy!!
Note:Koya and sweetened coconut can be added if preferred.


  • Fat free milk:1 litre
  • Sugar:3 tbsp
  • Cardamom powder:1/2 tsp
  • Pistachios:few,flaked
  • Cashews:few
  • Almonds:few,broken
  • Soak the cashew nuts in hot water for 10 to 15 minutes and grind in to a smooth paste...
  • Keep it aside..
  • Pour the milk in to a non stick pan and place on medium flame..
  • Keep the lid aside and thicken the milk on low heat...
  • Once the milk reduces to half it’s original volume,add the cashew nut paste and cook for 2 minutes...
  • Stir in the sugar and cardamom powder....
  • Simmer for a few minutes till the milk gets a thick pouring consistency...
  • Remove from heat and pour in to a serving dish ..
  • Garnish with the nuts..
  • The basoondi is ready!

P.S.You can also add sunflower seeds or add also a variety of mixed fruits to make a fruit
Enjoy making basoondi!!

Choco-Nut Swirls

For the chocolate layer:
  • 10-15 biscuits (digestive or plain biscuits-I used Marie)
  • 1 tablespoon cocoa powder
  • 1/4 to 1/2 cup cold milk
For the nut layer:
  • 1 cup powdered nuts (I used cashew nuts and almonds--you can use a mixture of nuts or just one kind)
  • 3/4 cup sugar, powdered
  • 2 tablespoons melted butter
  • 1 teaspoon cardamom powder
1. Powder the biscuits finely, in your blender.Transfer to a mixing bowl.
2. Add the cocoa powder and mix well.
3. Stir in the milk gradually, mixing it with your fingers to make a nice, firm dough (like for chapathi/poori, etc.) Keep this aside.
4. In another mixing bowl, combine all the ingredients mentioned above for the nut layer. Let it become a sticky dough.
5. Now spread a little butter on a clean surface or an inverted plate or your chapathirolling board.
6. Place the ball of chocolate dough on the surface and spread it out with either your palms or your rolling pin. It’s okay if it breaks around the edges. Let it be about 1-inch thick.
7. Now take the nut dough and spread it, with your fingers, on top of the chocolate layer.

To make swirls or a roll shape:
After spreading the nut mixture on top of the flattened chocolate dough, roll this dough over into a cylindrical shape. Wrap it in aluminium foil or clingfilm and freeze it for 30 minutes. Take it out and cut into half-inch thick discs. It is ready to serve after a few minutes.
To make other shapes:
Once you have spread the nut mixture on the chocolate dough, take out your cookie cutters and cut out the desired shapes. Serve.
Make sure to store these in the refrigerator.

Nutty Fruity Oats Mittai

  • Oats – 6 tbsp
  • Sugar – 3 tbsp
  • Almonds / cashew nutss – 10
  • Dates – 6
  • Raisins – 10
  • Veg oil – 1 tbsp
  • Lightly roast the oats: for about 3 minutes in a low flame.
  • Chop the dates, raisin and nuts into tiny pieces.
  • Caramelise the sugar – place the sugar in a flat aluminium pan, let it melt and turn light brown.
  • Add the chopped fruits and nuts and veg oil and cook for 1 minute in low flame.
  • Spread it evenly in the pan.
  • Sprinkle the roasted oats evenly on the fruit and nut mixture and let it stay for 10 seconds.
  • Mix the mixture thoroughly for about two – three minutes till the oats is thoroughly coated with the caramel mixture.
  • Turn off heat. Quickly shape the mixture into preferred shapes.
  • I used the lid of a tiny bottle to make the shape. Use it after the mittais cool completely to get a crunchy consistency. Yields 20 mittais.

Mango kesari

  • 1 cup - Sooji / Rava
  • 1/2 cup - Mango pulp
  • 1 cup - Milk
  • 1/2 cup - Water
  • 3/4 cup - Sugar
  • 4 tbsps - Ghee
  • 1/4 tsp - Cardamom powder
  • 1/4 tsp - Orange /kesari food colour
  • Few - Cashews / raisins to garnish
1) Heat 2 tbsps of ghee in a frying pan and roast the rava for a few minutes till a nice aroma comes out. Be careful not to burn the rava.Turn off heat and then keep the roasted rava aside.
2) In the same pan heat 1 tbsp of ghee and add cashews and raisins . Fry till golden brown and keep it aside.
3) In the pan boil the water,mango pulp and milk . When milk gets boil add the food colour and mix well. Then add fried sooji to it slowly by stirring continuously , so that lumps are not formed.Keep it on medium Flame.It will take 10 minutes to get cooked.
4) When sooji is cooked fully then add sugar and cardamom powder and mix well. Add remaining ghee and mix well. Cook for another 5 minutes on low flame stirring in between so that it doesn’t get burn.
Garnish with fried raisins or cashews . Mango Kesari is ready to serve.Serve it warm or hot.

Rabri Malpuva

For Malpuva:
  • Milk - 8 cups
  • Khoya/ Mawa - 1/2 cup
  • All purpose flour / Maida - 3 ~ 5 tbsp
  • Rice flour - 1 tsp (optional)
  • Sugar - 1 tbsp
  • Fennel seed powder - 1 tsp
  • Salt - A pinch
For Sugar syrup:
  • Sugar - 2cups
  • Water - 11/2cup
  • Saffron / Kesar (or) Yellow food color - Few Strands (or) 2 drops
  • Pistachios, chopped - 20 nos for garnishing.
For Rabri:
  • Milk - 6 cups
  • Sugar - 1/2 cup
  • Broken pistachios & Almonds- 10 ~ 15
  • Cardamon powder - 1 tsp (7~8, peeled & ground coarsely)
  • Saffron / Kesar - Few
  • Broken Nuts - As required
(or)For Instant rabri:
  • Milk - 1 cup
  • Grated Panner - 1 cup
  • Condensed milk - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Chopped nuts - For Garnishing.
  • Ghee - 1 tsp
For Syrup:
  • Mix water & sugar together in a pan and bring it to boil.
  • Add Saffron strands or food colour at this stage & boil till syrup form One-string consistency.
  • If we take sugar syrup & drop on a plate, it will stand like a pearl, it should not run.At this stage remove the syrup from heat & keep it aside.
For Puvas:
  • Grate mawa and keep it aside.
  • Heat milk in heavy bottom pan, When it starts boiling reduce the heat & stir continuously till it reaches thick
  • coating consistency approximately to 1cup.
  • Add mawa to reduced milk & mix well & turn off the heat.
  • When milk mixture cools down to room temperature, Add rest of malpuva ingredient & mix well to bring the
  • mixture to dosa batter consistency( If required add little milk.)
  • Heat sufficient oil in a wide mouthed flat bottomed pan, Pour a ladle full of batter to form a pancake and cook
  • on low to medium heat.
  • Fry both side till it turns to golden brown color or till done, Remove & drain the oil and then immerse in the sugar syrup.
  • Soak it for a minute. Remove & transfer to serving bowl. Garnish with pistachios.
  • Serve hot or chill with Rabri.
  • (Note: You can use Condensed milk or Evaporated milk. If you are using condensed milk, Avoid adding sugar to the batter and follow the same.For Evaporated milk, use one cup milk & continue the same).
For Rabri
  • Boil milk in heavy bottom deep pan, Add Sugar & mix well.
  • Lower the heat & cook until milk reduces to 1/4 quantity. Stir inbetween.
  • Turn off the heat & Add Cardomon powder & saffron.
  • Garnish with broken nuts & serve Hot or chill.
For Instant Rabri:
  • Mix all the ingredients together in large microwave safe bowl and microwave high for 6 ~ 7 minutes. Stir in between.
  • Garnish with broken nuts & serve hot or cold.

Strawberry Firni

  • Strawberries (fresh): 10-12
  • Rice: 4tbsp
  • Almonds: 7-9
  • Milk: 4cups
  • Sugar: 3/4cup
  • Green Cardamom powder: 1/2tsp
  • Strawberry slices for garnishing
  • Clean, wash and soak rice in enough water for half an hour. Drain and grind the rice to a coarse paste. Dilute rice paste with half a cup of water.
  • Wash and hull the strawberries and finely chop them.
  • Soak the almonds in water for 5 minutes. Drain and finely slice the almonds.
  • Heat milk and bring it to boil. Gradually stir in the rice paste, cut the heat and simmer for three to four minutes, stirring continuously until the milk thickens.
  • Add sugar, cardamom powder and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool it to room temperature and stir in the chopped strawberries.
  • Pour this mixture into individual earthenware or ceramic bowls, garnish with almonds and strawberry slices.
  • Serve the strawberry phirni or firni chilled.

Coconut Chocolate Macaroons

  • 2 ½ cups unsweetened shredded coconut
  • 1 cup granulated sugar
  • 1 tablespoon honey
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • semi sweet chocolate, chopped 2 ounces (optional)
  • In a large pan, mix together the egg whites, sugar, salt, honey, coconut and flour. (this step is really important…please combine everything before placing over heat).
  • Place over low-to-moderate heat on the stove top, stirring constantly, scraping the bottom as you stir. 
  • When the mixture begins to scorch or stick to the bottom, remove from heat and stir in the vanilla. 
  • The mixture will be sticky. Transfer to a bowl to cool to room temperature. (At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
  • When you’re ready to bake, line a baking sheet with parchment paper and pre-heat the oven to 350 degrees F (180 C).
  • Now shape the dough into small mounds or pyramids (you can use a spoon or an ice cream scoop…or just use plain hands like I did!), and space them evenly on the prepared sheet pans.
  • Bake for about 25 minutes or until golden brown. Transfer to a wire-rack to cool completely.
  • Next if desired, melt chocolate in a microwave or in a clean, dry bowl set over a pan of simmering water a.k.a. double boiler. 
  • Dip cooled macaroons in chocolate and allow to cool completely on cooling rack or on a parchment-lined baking sheet. 
  • Then refrigerate them for about 10 minutes for the chocolate to harden quick.

Note: I’ve used unsweetened desiccated coconut that you get in packets or bins. You can use finely shredded or grated fresh coconut too.
The batter can be made in advance and put in the refrigerator or even freezer if you want it to stay longer.
Even the cookies can be baked few days in advance and kept in an airtight container.

Vermicelli Delight

  • Vermicelli 1 cup
  • Sugar 2 cups
  • Koya 50gms
  • Ghee 50ml
  • Cardomom powder 1tsp
  • Chopped nuts
  • orange food colour a pinch
1 Mix a cup of water to the sugar in a pan and bring it to boil and make thick syrup(3 thread consistency).
2.In another pan heat the ghee and fry the chopped nuts and keep aside.
3.In the same ghee add vermicelli and fry till golden brown.
4.Take one and half cup of water and bring to boil and and add roasted vermicelli.Switch off when the water dries up.
5.Add khoya ,food colour.and boiled vermicelli to the sugar syrup ,mix well and simmer for few  minutes. Sprinkle the chopped nuts on the top and switch off.
6. Cover and keep aside for an hour so that the syrup is well absorbed.
7.Serve warm.

Double ka Meetha

  • Bread Slices -4
  • Milk - 500 ml (I used Full Cream Milk)
  • Khoya/Milk Solids -1/4 cup - grated
  • Sugar - 1/2 cup - to taste
  • Mixed Nuts - 1/2 cup (mix of cashews,raisins,almonds & pistachios)
  • Ghee - to deep fry - as required
  • Cardamom & Saffron - a generous pinch or two
  • Cut off the edges of the bread & slice them in to quarters. 
  • In a pan, heat the ghee & deep fry these slices till golden brown. 
  • Take care not to burn them. Put the slices on an absorbent paper & set aside. 
  • In the same pan roast all the nuts till they are golden brown. 
  • Set aside. In a separate milk pan, add the milk & bring it to a boil.
  • Add the cardamom & saffron strands to it as it simmers and add the required sugar.
  • Now add the grated milk solids/khoya and let it simmer till the quantity reduces to half & thickens.
  • Arrange the bread pieces in a tray/plate/deep dish. 
  • Pour the sweetened & spiced up milk little by little till the fried beauties are completely soaked n drenched.
  • Sprinkle the roasted nuts and let it sit out for some time till the milk mix is absorbed by the bread pieces. 
  • If the milk still remains un absorbed you can put the dish in a preheated oven & bake @ 180 C for 5-7 minutes. 
  • I didn’t have to put them in the oven as within minutes the bread pieces beautifully soaked up the thickened milk mix.

Kalakand style Coconut Barfi

  • Sweetened Condensed Milk - 1 can (400 gms)
  • Desiccated Coconut - 2 cups + 1 tbsp
  • Sugar - 2 tbsp (Adjust as per liking)
  • Ghee - 4-5 tbsp
  • Cardamom Powder - 2 tsp
  • Almond silvers - 1/3 cup
  • Combine sugar, milk and 2 cups coconut in a heavy bottomed pan and cook on medium low heat till milk gets reduced to 1/3rd, about 12-15 mins. Stir in between, to avoid sticking to bottom.
  • Add ghee and cardamom powder and stir till ghee starts leaving the side.
  • Remove from heat and transfer to either a greased dish or a pan lined with cellophane wrap.
  • Sprinkle almond silvers and 1 tbsp coconut on top. Keep in fridge to cool for at least an hour.
  • Then cut it with blunt knife in squares and keep back again in fridge for 20 mins.


  • Semolina flour/Rava – 1.5 cups
  • Yogurt – 1 cup
  • Butter – 1 stick (softened)
  • Baking powder – 1 tsp
  • Vanilla essence – 1 tsp
  • Sugar – 1/2 cup and 1/4 of a cup
  • Honey half a cup
  • Rose water – 4 tsp
  • Lemon juice 2 tsp
  • Almonds – 16 to 18
  • Mix the butter and half a cup sugar thoroughly with a hand mixer. 
  • Add yogurt and vanilla essence and beat again for a couple of minutes with the mixer. 
  • Add the semolina flour (rava), baking powder and mix with a wooden or plastic spatula. 
  • The result will be a sticky loose kind of dough. Keep aside for half an hour.
  • Make a honey syrup in the meanwhile.
  • In a pan, combine honey, one fourth cup of sugar and 2 tsp rosewater, cook for 10 minutes to form a syrup. Turn the heat off, add the lemon juice and 2 tsp rosewater and mix well. 
  • The honey syrup is ready to use.
  • Now, transfer the dough in a greased baking dish or pan.
  • Level it as much as possible by gently pressing with hand or spatula. 
  • Bake it at 375 F for about 25 minutes first. 
  • Take the pan out, the dough will be partially cooked by then. 
  • Cut the in squares or diamonds as preferred and press an almond into each one of them. 
  • Don’t forget to wear your oven gloves while doing all this. 
  • Back in to the oven for another 20 minutes or till the edges appear brown. 
  • Once this is done, increase the temperature of the oven to “Broil” mode and bake further for 5 to 8 minutes so that a fine brown crust is formed on the Basbousa. 
  • Carefully watch the Basbousa every 2 minutes while it is on broil, food burns easily at that high temperature.
  • Pour the honey syrup all over the squares as your baking dish comes out of the oven. 
  • Cool and transfer the pieces to a serving dish or a storing box as this dessert tastes best the next day.
Serving suggestions
· With whipped cream on top.
· With strong coffee.
· Cooking times can vary depending on the Oven, adjust the timer accordingly.
· Reduce the amount of sugar if you prefer your sweets to be less sweet.
Interesting fact
· Basbousa is called by different names (Hareesa, Ravani) in the Middle Eastern regions.
· It is a very high calorie (220) per piece dessert.

Hala Kumbalakayi Halwa

  • Sweet pumpkin/ Halakumbalakayi - 1 long
  • Sugar - 11/2 cup
  • Cardamom powder - 1 tbs
  • Cashews, raisins, almonds - handful
1. Chop the sweet pumpkin in to ~1/2 inch thick pieces.
2. Add sugar and cook on a big mouthed thick bottom pan on a medium flame, you may cook on a high flame until all the sugar dissolves, stirring occasionally, but after that, you have keep stirring with spatula on a low flame.
3. It will take about 45 minutes to cook completely. All the pumpkin pieces should cook only sugar.
4. Add the cardamom, cashews, raisins and almonds.
5. Keep mixing, do not let stick to the bottom.
6. Brush the ghee to the separate plate
7. Once it starts to combine together, take it out from the flame and spread it on the plate, quickly and evenly.
8. Let it rest for sometime.
9. Cut it into small shapes and enjoy the gummy, sweet deserts. it will be so tasty, you will not stop eating at 1 piece!.


- 14 feuilles de brick/ Phyllo dough
- 250 g almonds
- 150 g icing sugar
- 1/2 tsp of cinnamon
- A pinch of Mastic
- 2 tbsp of Orange Blossom Water
- 1 tsp of butter
- Oil (neutral flavor) for frying
- 100g de Acacia Honey
- 1 egg white or egg yolk

  • Blanch* the almonds and let them dry a few minutes, fry ½ of the quantity and reserve.
  • Blend both versions separately in equal amount of sugar, cinnamon and Orange blossom Water. Blend well. You need a reliable food processor for this.
  • Put both almonds together, add Mastic and knead the dough until you get a compact paste.
  • You might add 1 tbsp of melted butter while blending in case the almond used is a bit “dry”.
  • Divide the dough into small balls and roll in the shape of sticks 6 cm tall and 1 cm large.
  • Cut the sheets into rectangular strips 10 cm large and 15 cm tall. 
  • Put the almond paste in one of the ends.
  • Fold both long sides inwards to bring the borders to the middle and start rolling the sheet around the filling. Click here to see how to make this (although it’s in french but you just need the photos).
  • Put a bit of egg yolk on the tip of the sheet of brick to stick the cigar-shape or rectangular shape you just got. Give it a push with your fingers so you get an evenly distributed almond inside; You will get less oil in if you compact them and distribute evenly and that will help keeping them for a long time without have soggy sweets...
  • Fry them in pan filled with hot oil and immediately dip in honey that you would flavor with 1 tbsp of  Orange blossom water and heat for 5 min.
  • Drain your cigars and once cooled, store sealed in a box.
  • You can keep them in a freezer for months.
  • You can also keep them raw, in a freezer until the day you want to serve them, with an ice cream scoop for Dessert or a cup of tea for Tea Time.
  • To blanch almonds, drop them in a bowl and pour boiling water. Let rest for 3 minutes.
  • Drain water and remove skin from almonds with the fingers. Dry them.
  • 2/ For a roasted version let them roast in the oven for a period of 10 to 15 min at a
  • temperature 165 degrees C.

Apple Banana Carrot (ABC) Halwa

  • Carrots (Grated) – 1 cup
  • Apples (Grated) without skin – 1 cup
  • Banana (Smashed) -1cup
  • Milk - 1 cup / Milk Powder – ½ cup
  • Sugar - 2 cups
  • Almonds -few
  • Pistachio - few
  • Cashew nuts -few
  • Ghee - 3 tbsp
  • Cardamom Powder -1 tsp
1. -Cook grated carrots in milk until cooked.
2. -Add grated apples and smashed banana and cook.
3. -Add a sugar and dry out.
4. -Then Add cardamom powder .
5. -Stir vigorously to avoid burning.
6. -Heat some ghee and add to the mixture and mix well till the Ghee oozes out.
7. -Remove from heat and garnish with chopped almonds ,cashew nuts and pistachio.
8. - Enjoy your Apple, Banana & Carrot Halwa (ABC Halwa) !!!!

Dry Fruit Baked Karanji

  • 1 cup--Refined flour (maida)
  • 2 tbspn-- Semolina (rawa/suji)
  • 2 tbspn-- Ghee-Smoking hot
  • 1/4th cup--Milk
  • Either the above or store bought Pastry sheets..(I used the pastry sheets)
  • 3/4 cup--Dates, chopped , seedless ,
  • 3/4 cupf--Dried figs, chopped ,
  • 15 - 20--Cashewnuts, crushed ,
  • 15 - 20--Pistachios,
  • 1 tspn-- crushed Green cardamom powder
  • 1 tspn--Dry coconut Half cup, roasted ,
  • 2 tblspn--Milk
  • Sugar as per need
  • Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. 
  • Divide into equal portions and shape them into pedas. 
  • Keep them covered with a damp cloth. Preheat oven to 350°F. 
  • To make the stuffing take dates and figs in a bowl.
  • Add crushed cashewnuts, pistachios, green cardamom powder, roasted coconut and mix. 
  • Mash lightly with fingers and add a little milk. Roll out a dough peda. 
  • Place it in the karanji mould. Put a small portion of the prepared filling in the hollow.
  • Apply a little water on edges, close the mould and press firmly.
  •  Remove the excess dough and use again.
  • Similarly make the remaining karanjis. These can be made without the mould too. 
  • Place the karanjis on a greased baking tray and bake at 350°C for twenty to twenty five minutes.
  • Cool, store in an airtight container.

Goduma Rava Kesari

1. Goduma Rava/Broken Wheat – 1 cup
2. Powdered Jaggery – 1 ½ cups
3. Water – 3 cups
4. Ghee – 3 tblsps
5. Cardamom Powder – ½ tsp
6. Cashews – few
7. Kismis / raisins– few

  • Heat a heavy bottom Kadai or Non stick Kadai with about 2 tblsps of ghee. Add the Broken wheat and fry for about 3 to 4 mins. 
  • Then add 3 cups of water. 
  • Give a good stir and cook covered in low flame till the broken wheat gets cooked and the water is completely absorbed. 
  • In the meanwhile, in another vessel add the powdered jaggery and dissolve it in little water. Strain for impurities and keep aside.
  • Once the broken wheat is cooked add the jaggery syrup and mix well. Keep stirring till the jaggery syrup is absorbed completely. Add few drops of ghee if kesari sticks to the pan.
  • Remove from heat when the kesari leaves the sides of the Kadai.
  • Heat a small frying pan with a little ghee, fry the cashews till golden brown, then add the raisins and remove quickly.
  •  Add these to the kesari. Also add the cardamom powder and mix well.
  • Tasty Goduma Rava Kesari is ready to eat.

Bread Halwa

  • 10 Bread slices(white)
  • 4 tbsp of thick malai ( fresh cream)(substitute 2/3 cup of fresh cream if u don’t get malai)
  • 2 tbsp of ghee (clarified butter)
  • 1/2 cup sugar
  • 1/4 cup milk
  • pinch of cardamom powder
  • a few almonds, pistachos
  • a few strands of saffron
1. Soak the bread slices in milk and squeeze them.
2. Put malai and ghee in a kadahai (wok) and put it on the gas top.
3. Put the slices in it and bhuno (lightly roast) on low flame till a light brown colour.(This will take a little time and energy)
4. As the bread gets it colour and starts to leave the sides add the sugar and bhuno for a few more minutes.
5. Turn off the gas.
6. Add the slivered almonds and a pinch of cardamom powder.
6. Garnish with saffron and pistachos.
7. Serve hot.

Strawberry Paayasum/Kheer

  • 1 small box of Strawberries (about 20 strawberries)
  • 1 can of condensed milk
  • 5 cups of milk
  • 1 tsp of freshly ground cardamom
  • Wash the strawberries well and dry them slightly with a paper towel
  • Add 1 cup of cold milk to the berries and blend well in a mixer
  • Remove from blender and set in the fridge
  • Open 1 can of condensed milk and pour its contents into a deep pan – add the other 4 cups of milk to it and stir it in. Allow it to boil like paayasum.
  • Grind cardamom seeds in your pestle and add to the milk
  • Refrigerate this as well
  • Once they are cool, mix together and serve cold

Paushtik Soup

Ingredients :
  • Rice 100 g.
  • Bengal gram 50 g.
  • Amaranth 50 g.
  • Tomato 100 g.
  • Salt to taste
  • Oil 30 ml.
Method of preparation :
1. Wash and soak rice and dal for an hour or so.
2. Cook all with salt and water till soft.
3. Mash and strain through a sieve.
4. Pressing the contents with a laddle.
5. Add oil and serve.

Nutritive value per 100 gms :
Calories 256
Protein 6 .4 g
Iron 2 mg.
Carotene 2701 μg.

Soru Chokli Pitha

Ingredients :
  • Rice powder 100 g.(Prepared from raw rice)
  • Black gram dal 50 g.
  • Oil 20 ml.
  • Salt to taste
  • Saunf to taste
Method of preparation :
1. Soak black gram dal and grind it to make a paste.
2. Mix rice powder with dhal paste, add salt and saunf to make batter.
3. Apply oil on the tawa and add ladleful of batter and fry on both sides.

Nutritive value per 100 gms :
Calories 410
Protein 11 .0 g.
Iron 1 .52 mg.
Carotene 11 .17 μg.

Spinach Pongal

Ingredients :
  • Rice 50 g.
  • Roasted Green gram dal 25 g.
  • Spinach 20 g.(Drumstick leaves or any other green leafy vegetable may be substituted)
  • salt to taste
  • Fat/oil 5 ml.
Method of preparation :
1. Clean rice & dal. Soak for some time in water.
Using the same water used for soaking, cook the rice and dal.
2. Wash spinach leaves, cut and steam. Mash the leaves and sieve.
3. Mix the sieve spinach soup with boiled rice & dal. Add salt to taste, mix thoroughly and serve.

Nutritive value per 100 gms :
Calories 303
Protein 10 g.
Iron 3 mg.
Carotene 1888 μg.

Banana Gharge

Ingredients :
  • Banana ripe 100 g.
  • Wheat flour 100 g.
  • Sugar 50 g.
  • Salt to taste
  • Oil 50 ml.
Method of preparation :
1. Add salt and sugar to wheat flour.
2. Mash Banana and mix with flour.
3. Kneed it into a stiff dough.
4. Divide the dough into small balls.
5. Shape each ball into small tikkies.
6. Heat tawa and grease it with a little oil.
7. Apply oil from sides of tikki and cook till golden brown (shallow fry).

Nutritive value per 100 gms :
Calories 402
Protein 4 .4 g.
Iron 1 .7 mg.
Carotene 37 μg.

Sprouted Salad

Ingredients :
  • Sprouted green gram 40 g.
  • Sprouted Chana 20 g.
  • Sprouted Moth 40 g.
  • Tomatoes 100 g.
  • Cucumber 100 g.
  • Onion 50 g.
  • Carrot 50 g.
  • Coriander leaves 50 g.
  • Green chilies 4-5 nos.
  • Black pepper, as per taste
  • Garm masala/salt, chat masala,
  • Lemon Two
Method of preparation :
1. Sprout green gram, chana and moth, & cook for sometime.
2. Wash and chop all vegetables in small pieces.
3. Mix sprouted green gram, chana and moth.
4. Add chopped vegetables.
5. Sprinkle spices and lemon juice.

Nutritive value per 100 gms :
Calories 98
Protein 5 .88 g.
Iron 4 .78 mg.
Carotene 1072 μg.

Peas Ghugni

Ingredients :
  • Dry Peas 100 g.
  • Potato 100 g.
  • Onion 25 g.
  • Oil 10 g.
  • Coriander leaves 2 g.
  • Turmeric powder & salt to taste
Method of preparation :
1. Soak peas overnight in warm water.
2. Boil peas and potatoes.
3. Chop onion and boiled potatoes into pieces.
4. Heat oil in a pan, add chopped onion, and fry for sometime.
5. Add boiled peas, potatoes and chopped coriander leaves.
6. Add salt and turmeric powder, cook for few minutes.

Nutritive value per 100 gms :
Calories 218
Protein 9 .19 g.
Iron 3 .26 mg.
Carotene 85 .53 μg.

Jowar Rabri

Ingredients :
  • Jowar (whole) 200 g.
  • Butter milk 1000 g.
  • Leafy Veg. (spinach/amaranth) 200 g.
  • Salt to taste
  • Ghee/Oil 30 ml.
Method of preparation :
1. Wash jowar and cook in butter milk.
2. Wash leafy vegetable and chop.
3. When jowar is cooked, add leafy vegetable and continue cooking for few minutes.
4. Add salt and oil and remove from fire.

Nutritive value per 100 gms :
Calories 382
Protein 13 .1 g.
Iron 1 .43 mg.
Carotene 1346 .92 μg.

Paushtik Chila

Ingredients :
  • Atta 200 g.
  • Besan 100 g.
  • Spinach 100 g.
  • Carrots 50 g.
  • Salt To taste
  • Oil/ghee 50 ml.
Method of preparation :
1. Wash and finely chop spinach.
2. Wash, peel and grate carrots.
3. Mix vegetables in atta & besan and add salt.
4. Prepare batter by adding water .
5. Heat tawa, spread a laddle-full batter and cook from both sides applying little ghee/oil till slightly brown.

Nutritive value per 100 gms :
Calories 270
Protein 9 .8 g
Iron 4.2 mg.
Carotene 2772 μg.

Sweet Bajra

Ingredients :
  • Bajra 40 g.
  • Milk 100 ml.
  • Jaggery 25 g.
  • Water 100 ml.
  • Ghee/Oil 5 ml.
Method of preparation :
1. Clean bajra. Sprinkle water on it and keep overnight.
2. Wash and remove husk.
3. Roast in ghee/oil for few minutes.
4. Add milk and water and cook till it becomes soft.
5. Add jaggery and remove from fire.

Nutritive value per 100 gms :
Calories 236
Protein 5 g
Iron 2 .2 mg.
Carotene 58 μg.

Murmura Lapsi

Ingredients :
  • Murmura 50 g. (puffed rice)
  • Roasted channa 50 g.
  • Spinach 30 g.
  • Jaggery/Sugar 50 g.
  • Water 300 ml.
Method of preparation :
1. Remove brown skin from roasted channa.
2. Roast murmura slightly.
3. Powder the roasted channa and murmura.
4. Prepare sugar/jaggery syrup.
5. Add murmura, channa mixture and mix well.
6. Cook spinach and mash.
7. Add spinach paste to the mixture&mix thoroughly.

Nutritive value per 100 gms :
Calories 296
Protein 6 .8 g
Iron 3 .3 mg.
Carotene 1358 μg.

Jowar Kichidi

Ingredients :
  • Jowar Rava 100 g.
  • Lentil 25 g.
  • Oil 20 g.
  • Gren Leafy Vegetables (Amaranth) 25 g.
  • salt to taste
Method of preparation :
1. Heat oil.
2. Add 300 ml of water and boil.
3. Add washed dhal and cook.
4. Add jowar rava and salt, when the dhal is half cooked and continue cooking.
5. Add washed and chopped green leafy vegetables (chaulai) and cook for another few minutes till the
khicheri is ready.

Nutritive value per 100 gms :
Calories 308
Protein 6 .5 g.
Iron 5 .1 mg.
Carotene 1910 μg.

Maize Porridge

Ingredients :
  • Broken Maize (or Bajra) 25 g.
  • Red gram dal 15 g.
  • Spinach 20 g.
  • Jaggery 35 g.
  • Oil or fat 5 ml.
Method of preparation :
1. Soak broken maize in water over night.
2. Heat oil in a pan. Add maize & fry for 5 minutes.
3. Add washed red gram dal.
4. Add water, cook on a slow fire till soft.
5. Wash spinach leaves. Chop and steam. Mash the leaves and strain.
6. Mix the strained spinach soup with boiled maize and dal.
7. Add jaggery to the porridge. Mix well. Cook for a while, remove from the fire & serve.

Nutritive value per 100 gms :
Calories 303
Protein 7 g.
Iron 2 .63 mg.
Carotene 1217 μg.

Ragi Halwa

Ingredients :
  • Ragi flour 35 g.
  • Jaggery 20 g.
  • Groundnut 25 g.
  • Ripe Papaya 15 g.
  • Water 50 ml.
Method of preparation :
1. Roast groundnuts, remove red skin and grind to a fine powder.
2. Roast ragi flour.
3. Prpare Jaggery syrup using 50 ml water.
4. Add roasted groundnut flour & ragi flour.
5. Cook along with mashed ripe papaya.
6. Cool and serve.

Nutritive value per 100 gms :
Calories 384
Protein 10 g.
Iron 2 .32 mg.
Carotene 2470 μg.