Archive for the ‘Sweets’ Category

Dhal holige / Paruppu Boli

Boli or Upputtu or Holige as it is called in different parts of India is one of the traditional recipes made on the festival days. In my home, we make it for Bhogi. My amma and Patti use banana leaf to make the boli. Amma and paati makes this in a different style like the one we get in the famous Venkateshwara Boli stall, Chennai. They make a thick palm size Boli with cococnut stuffing or dhal stuffing in it. I have made this in Karnataka style thin crepes. It is called as holige in Karnataka and whenever I go the Holige stall, after placing an order I keenly observe the way they make this. Sometimes I even ask some queries like what is the sheet they are using, what are the different types of stuffing, etc., Yes! you can use any stuffing of your choice to make holige. Here I have given the recipe for Dhal holige / Paruppu Boli.


For the dough

Maida / All purpose flour – 1/2 cup

Turmeric powder – 1/4

Salt – A pinch

Oil – 2 tbsp + for soaking

Water – As required

For the stuffing

Channa dhal – 1/2 cup

Jaggery – 1/2 cup

Cardamom powder – 1 tsp

Ghee – 2 tsp

Water – To cook the dhal


  • Take the maida and add in a bowl. Add turmeric powder and salt. Mix well.
  • Add oil and mix it with the dry ingredients.
  • Then add water little by little and knead it to a elastic dough.
  • Soak the dough in the oil and leave it aside for 20 minutes.


  • Take channa dhal, wash and half cook the dhal.
  • Allow the dhal to cool down, add it in a mixie jar.
  • Add jaggery and grind them to a fine paste.
  • In a pan add this mixture and saute them well to get rid of moisture.
  • Add cardamom powder and ghee while sauting.
  • Once they are non sticky, turn off the stove and make balls out of it.
  • the stuffing for the recipe is ready.


  • You can use a banana leaf or holige sheet to make Boli/Holige.
  • Take a portion of dough and flatten it.
  • Place the stuffing on the flattened dough and close it from all the sides in the same way you make paratha.
  • Remove the extra dough and make a baal keeping it in between your hands.
  • Now you can dust it with flour and gently flatten it with yoour hands.
  • Late  use the rolling pin to roll it out like a chappathi.
  • Heat the skillet and cook the boli/holige on both the sides with oil and ghee.
  • Serve the holige/boli with a dollop of ghee.



Chakkai Varatti / Jackfruit Jam

Chakka varatti is one of the famous kerala recipes with which we can make a lot of dishes. It is actually a jackfruit preserve made with jackfruit, jaggery and ghee and can be stored for an year or one and a half years. I love this a lot and my parents  make sure, this is made every year, especially my appa(dad). Yes, when the season comes, he always keep an eye to get a good jackfruit and make sure he gets it for me and my younger brother. My brother doesnt like the preserve so he chop the fleshy part and mix it with honey and give it to him. And for me it is chakkai varatti. We make this in uruli, traditional vessel used in Kerala to make kheer. Also I love the jackfruit chips and 4 cut banana chips and my dad gets it whenever I want. Also he makes sure to get it whenever he goes to Kerala. Who else other than our parents know what we want.

This time I decided to make this when I got the fruit from my neighbour. Usually I call my amma to ask for a recipe and to clear all my doubts regarding it. Though she is a working lady, she never fails to clear my doubts in cooking. But this time, I didnt call my amma(mom) to get the recipe. I called my appa(dad) instead and was asking for every single step. Starting from chopping the fruit till I completed it, I was calling him again and again and patiently he taught me clearly and small small nuances also. Finally the outcome was awesome. Waiting to give my family the chakka varatti to taste it or in turn the Chakka varatti is waiting for them.

Pheww!!! Very long post after a long time. I am sure my husband will enjoy reading this. Because he always ask me to write a story for every single recipe.


Jackfruit – 4 cups

Jaggery – 3 cups

Ghee – 3 tbsp

  • Cut the jackfruit into half.  Apply coconut oil on your hands and knife and cut the jackfruit.
  • Expose the flesh part and remove it.
  • Remove the seeds from each pulp and the thick skin.
  • Chop the fleshy part into small pieces.
  • Pressure cook the jackfruit adding water two inches below the jackfruit level.
  • Mash the pressure cooked jackfruit well.
  • In a heavy bottomed vessel, add the jaggery and little water.
  • Allow the jaggery to dissolve completely.
  • When the jaggery syrup starts to boil, add the mashed jackfruit.
  • Cover your hand with a cotton cloth or wear a gloves while stirring.
  • Mix the jaagery syrup and jackfruit well.
  • Keep stirring continuously until this mixture thickens and leave from the sides.
  • When the bubbles come, add 2 tbsp of ghee. Then keep stirring again and add a tbsp of ghee at the end.
  • Store it in an air-tight container in refrigerator. The shelf life of this will be between 1 and 1 1/2 yrs.
  • You can use this to make Chakka pradhaman, elai adai, etc.,




Atta halwa / Wheat halwa

Atta halwa / Wheat halwa is one of the easiest halwa recipes that can be made with very few ingredients. I have seen my mom and grandmom making this during my childhood days. You can make this sweet in ten minutes if you are making it in less quantity.


Wheat flour – 1/2 cup

Sugar – 1/2 cup

Water – 1 cup

Ghee – 1/4 cup

Cashews – few

Raisins – few

  • Add water in a vessel and boil.
  • Once they started to boil, add sugar. Stir continuously until they dissolve. Keep it aside.
  • In a pan, add ghee and roast cashews and raisins.
  • Once they turn golden brown in colour, add the wheat flour and roast well.
  • The wheat flour changes in colour and you can feel nice aroma.
  • At this stage, add the sugar syrup slowly.
  • Stir continuously and make sure there are no lumps.
  • The halwa thickens and the ghee will start oozing out.
  • Serve hot.



Beetel leaves-Coconut ladoo

Beetel leaves- coconut ladoo is an unique sweet that can be made very easily. I had lot of beetel leaves at home and started experimenting with different recipes out of it. One of them is the ladoo. This ladoo is chewy, soft and people who love sweet paan will definitely love this.


Beetel leaves- 5

Condensed milk- 1/2 cup

Ghee – 2 tsp

Dessicated coconut- 1 cup + for coating

Green food colour- 1 drop(optional)

Gulkand- 1/4 cup

  • Remove the stem of the beetel leaves.
  • Chop it into small pieces and add it to a mixie jar.
  • Add condensed milk and grind them to a fine paste.
  • In apan add ghee and dessicated coconut.
  • Roast the coconut for 2 minutes.
  • At this stage add the food colour and mix well.
  • Finally add the ground condensed milk-beetel leaves paste and stir well.
  • At one stage it starts thickening and will leave from the sides.
  • Turn off the stove and allow it to cool.
  • Now take a portion of the ladoo dough, flatten it on your palm.
  • Place the gulkand at the centre and close it well to form a uniform sized balls.
  • Finally coat it with dessicated coconut.
  • The paan ladoo or beetel leaves-coconut ladoo is ready to serve.


Sweet rice

Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom.  This is the first time we made this recipe n the absence of my grandma and it is dedicated to her. Love you mannima ❤ ❤ <3.


Jaggery – 1 1/2 cups

Water – To dissolve the jaggery

Rice – 1 1/2 cups

Grated coconut – 3/4

Elaichi powder – 1 tsp

Ghee – 2 tbsp

  • Measure the jaggery and put it in a vessel.
  • Add some water to disslve the jaggery.
  • Place it in a stove and stir slowly.
  • Once the jaggery dissolves, turn off the stove and filter it to remove the impurities.
  • Again place the filtered jaggery syrup in the stove and check for one string consistency.(But I didnot allow it to form string. i just stirred it for sometime and added the rice the stage before it formed string).
  • To check the string, first dip your thumb and forefinger in water and then take the syrup and see whether it can form a single thread between two fingers.
  • Once you are ok with this, add  elaichi powder and cooked rice into it and mix well.
  • Add ghee and grated coconut and keep it in simmer for two minutes.
  • Switch off the stove and serve.

Corn flour halwa

Corn flour halwa is a very famous halwa made in most of our weddings for evening tiffin. My mom makes this halwa at home which is favourite for me and my husband. Whenever we go to my place or my parents come, she makes this for us and there will be competition beteen me and my husband to finish it. Though I hate sweets, there are some which I love like anything. So my husband asked me to make this on a rainy sunday and here is the recipe.


Cornflour mixture

Cornflour – 1/2 cup

Water – 1 1/2 cups


Water – 1 cup

Sugar – 1 1/2 cups

Food colour

Cashews – few

Ghee – 1/ 4 cup in total

  • Add corn flour in a bowl and mix it with water without any lumps.
  • Add food colour and mix it well.
  • In a pan add 4 tsp of ghee and add broken cashews.
  • Saute it until the cashews turn golden brown in colour.
  • Add water and sugar.
  • Dissolve the sugar and make sugar syrup. There is no need for string consistency.
  • Now add the cornflour mixture into it.
  • Stir it continuously. The halwa will start getting glassy texture.
  • Add ghee in between. At one stage, the halwa leave sides.
  • Meanwhile grease a tray or plate. Once it starts leaving sides, transfer it to a greased plate.
  • Allow it to cool and make pieces.

Maavilakku maavu

Maavilakku maavu is a recipe made with rice flour and jaggery and is offered to Goddess. The procedure for this poojai differs from family to family. But the procedure for making the recipe is the same.  Hope this post will help all the beginners and newly weds.



Raw rice – 1 cup

Jaggery – 1 cup

Cardamom- 2

  • Rinse the raw rice in water 2-3 times. Then add fresh water to the raw rice to soak them for atleast an hour.
  • After an hour, drain the water and spread it in a clean white towel to get it dried.


  •  If you take the rice in your hand, you should feel damp in your palm or fingers. Grind the rice immediately before the rice get dry.This helps us to get more smooth rice flour without any lumps.


  • Grind the rice in the mixer to a nice powder. Sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it.


  • We should repeat the above process again and again till we get a smooth and nice rice flour. Now our rice flour is ready.


  • Take the rice flour in a mixer along with grated jaggery and cardamom.
  • Grind the rice and jaggery to mix it well. Do not over grind it as the jaggery will start giving water and the whole mixture would become clumsy.
  •  Take the ground rice and jaggery powder in a plate and leave it aside for 10-15 minutes. The jaggery would give a nice wetness to the rice flour and you can easily make a soft dough.
  • After 15 minutes, split the rice and jaggery mixture into two portions.
  • Knead the rice and jaggery mixture to 2 balls. Then with our fingers or with any bottle cap, gently press the center of theball to make a dent.
  • If you feel your rice and jaggery mixture is too dry to make balls or dent, then you can add little ghee and knead the mixture again.


  • Decorate the maavilakku with turmeric and kumkum. Add Panju Thiri (Cotton Wick) to each of the shaped maavilakku.
  • Then pour ghee in the dent made in maavilaku and wet the cotton wick with ghee and then lit the lamp.
  • Now the Maavilakku mavu is ready for Pooja.
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