Posts Tagged ‘sweet’

Puffed rice balls

         The idea of making puffed rice balls came from the aval pori and nel pori that we make for thirukarthigai. We buy muttai pori(puffed rice) regulary at home and kaara pori is the most commonly made snack in the evening. I remember an aunty making muttai pori urundai and she packs it for her son’s snack. Then popped up the idea of making this. I made it as balls as well as pieces.


Puffed rice – 4 cups

Jaggery – 3/4 cup

Water – 1/4 cup

Cardamom powder – 1/4 tsp


  • Weigh the jaggery and disslove it in water.
  • Once the jaggery is dissolved, strain it to remove the dirt.
  • Now add the strained jaggery syrup in  kadai or another vessel.
  • Stir it continuously until  you get the ball like consistency.
  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.
  • At this stage add the puffed rice and mix well.
  • Turn off the stove and either make balls or cut pieces.
  • To make pieces, spread the puffed rice on a greased plate and cut it with the knife.
  • Make balls when the puffed rice mixture is hot.  Else it will crumble.
  • If you are not able to make balls, then lightly heat it and make the balls.

Semiya Kesari

Semiya kesari is one recipe which I want to make for a long time. For the first time I saw the photo of this recipe when my husband’s athai(Aunty) made this. From that time I am waiting to taste this sweet. Finally I made this sweet when my blog got 3000 plus followers. Thank you Vasantha Athai for introducing me to this recipe.20150401_205206


Semolina – 1 cup

Sugar- 3/4 to 1 cup

Water – 1 1/2 cups

Ghee – 2 tbsp

Cashews – few

Raisins – few

Cardomom powder – A pinch

Food colour – A pinch

  • Measure and roast the Semolina in the pan and keep it aside.
  • Measure the required quantity of water and allow it to boil. Once they start to boil, turn off the stove, add the food colour, cardomom powder, roasted semolina and close the lid for ten minutes.
  • When you open the lid you can see the semolina cooked. Drain the excess water.
  • In a pan, add ghee and fry the cashews. When they start to turn golden brown add the raisins. They start bulging.
  • At this stage add the sugar and mix well.
  • Now the semiya would have cooked. Add the semiya into the pan.
  • Since we have added the sugar, it will become watery. But continuous stirring with thicken the consistency of the kesari.
  • When the ghee separates, turn off the stove.
  • Serve hot or cold.

Note:  Roast the semiya well. If you have bought roasted semiya you can skip that step.

Cook the vermicelli properly. Else it will become hard when blend with the sugar.

Sakkarai Pongal

Sakkarai pongal is an auspicious neivedhyam made in many perumal(Lord Venkateshwara) temples. It is the main recipe made on the occasion of Thai Pongal. However it is also made at home during many occasions. We can make this recipe with or without adding milk into it. Here I have posted the recipe without adding milk into it.



Raw rice – 3/4 cup

Moong dhal – 3/4 cup

Jaggery – 1 1/2 cup

Cardamom powder –  A pinch

Cashews – Few

Raisins – Few

Ghee – 1 tbsp

Water – 4 1/2 cups

  • Pressure cook the rice and moong dhal together. Mash it well.
  • Dissolve the jaggery and strain it. Allow it to boil.
  • Add the cooked rice and moong dhal into it.
  • Add cardamom powder, ghee and mix well.
  • In a separate kadai add ghee and fry the cashews.. When it turns golden brown, add the raisins.
  • Add the nuts and raisins into sakkarai pongal.
  • Yummy and delicious sakkarai pongal is ready to serve.

Badham Halwa

Badham Halwa is a rich dessert that does not require too much of ingredits. Also the method of preparing it is very easy. But a lot of patience is required to peel off the skin. Since I soaked the alomonds only for two hours, it took me an hour to peel them off. When I told my mom, she said soaking it overnight will make the skin to fall off automatically.  So if you have the plan to make badham halwa, soak the almonds overnight.



Almonds – 1 cup

Sugar – 1/2 cup

Water – 1/2 cup

Food colour – A pinch

Rose essence – A drop

  • Soak the almonds in water for 3 hours or even overnight.
  • Drain the water and peel off the skin.
  • Grind it to a smooth paste.
  • In a kadai, add water and sugar. Prepare the sugar syrup of one string consistency.
  • Add the rose essence and food colour into it.
  • Finally add the ground badam paste and stir well.
  • Stir it continuously until it thickens . Pous it into a plate or another vessel.
  • Serve it hot or cold.

Rava Kesari (Sooji halwa)

        Rava Kesari is one of the common sweets made in my home in regular intervals.  Mostly my mom makes this on Sunday evenings with hot pakoda and coffee.  Also this is made as a neiveydyam  when we are bored of making payasam. This is the all time favourite sweet for me and my second uncle. This sweet occupies a place in one of the events. When a groom’s family visit the bride’s house for the first to see the bride, they make kesari and bajji and an evening snack. Also this is made in weddings.  I made this on K’s ( my hubby) birthday and he liked it. To my surprise he also packed some
to his office and shared with his friends.  Though I have made it many times only this time I had the patience take the snap of it. Make it and enjoy with your family.



Rava (Sooji)- 1 cup

Sugar- 2  cups

Water- 2.5 cups

Ghee – 2 tbsp

Cashews, Raisins- few

Food Colour – A pinch

  • In a frying pan add 2 tbsp ghee and fry the raisins and cashews until they are golden brown and keep them aside.
  • Now fry the sooji in the same pan. Its colour should change slightly and not to brown. Keep it aside.
  • Now add the water and sugar.  Also add a pinch of food colour(Kesar colour or yellow). Allow it to boil.
  •  Now add the fried sooji and stir it continuously until it thickens.
  • Add 4 tbsp of ghee to make it soft.
  • Finally garnish it with cashews and raisins. You will find it yummy.

Chadha chadhayam / Idichu pizhinja payasam.

Chadha chadhayam or Idichu pizhinja payasam is the most favoured payasam among Keralites. In Malayalam, idichu means pounding and pizhinju means squeezing. In olden days, the scraped coconut was pounded in mortar since there was no blenders or mixers. Hence the payasam was named like that. The main ingredient in this is coconut milk and the extraction of this milk makes the recipe a complicated one. Once my cousin visited my home and my mom and grandma made this payasam. After tasting this whenever he comes home he will ask to make this payasam. I learnt this recipe from my mom and made this for tamil new year. It came out very well and when I distributed to my neighbour, she asked for one more cup. Once the coconut milk is extracted, this is very easy to make. But you need a lot of patience to do it.



Rice – 1 small cup

Jaggery – 2 1/2 cups

Coconut – 1

Jackfruit – 5 cholai

Cardamom powder – 1/2 tsp


Extraction of Coconut milk

  • Scrap the coconut and add 1/2 cup of water. Grind it into a very smooth paste. Now squeeze the ground coconut over the strainer to extract the first milk or onnaam paal. Press the coconut well on the strainer with the hands or spoon. This is the onnaam paal and it is thick. Keep aside.
  • Again add 1 cup of water to the coconut, grind it. Repeat the process of squeezing and pressing to get the second milk or rendaam paal. Keep it separately.
  • Further add 1 cup of water to the coconut and grind it thoroughly. Squeeze it well and this is called the third milk or moonam paal. This will be thin.
  • Donot mix all the three milk together. Keep it in three different containers.

Main step

  • Pressure cook the rice with 3 cups of water(Rice:Water::1:3).
  • Crush the jaggery, add little water to dissolve and strain it to remove the dust and mud. Allow it to boil to avoid the raw smell.
  • Cut the jackfruit into small pieces.
  • In a heavy bottomed vessel, add third milk, jaggery syrup, rice and allow it to cook and blend well.
  • Once the raw smell goes off add the second milk, cook in low flame for ten minutes.
  • At this stage add the ghee, cardamom powder and the chopped jackfruit. Cook for five more minutes.
  • Finally add the third milk, cook for two minutes and turn off the stove.
  • The yummy payasam is ready. Serve it hot.

Apple jalebi/ Apple fritters

Apple jalebi is the new version of normal jalebis. For my grany’s birthday, I want to try something new. Always I am fond of jalebis than jaangiris. So, I was about to make that. But my dad bought a lot of apples. And I said everybody that I am going to make jalebis with apple. Everyone was scared to taste something new. But when I made this, no one was able to resist and there was no left over. It had a similar taste to Kerala’s pazhampori. Everyone of us had a great time on my grandma’s birthday. Missed you my dear bro….Happy Birthday paati 🙂 :)…. love you paati <3…



Apple – 1

All purpose flour – 11/4 cups

Water – 1/2 cup

Sugar – 1/2 tsp

Yeast – 1/2 tsp

Oil – 1 tbsp

For Syrup

Sugar – 11/2 cups

Water – 1 cup

Oil – For deep frying


  • Peel the skin of the apple and slice it into discs. Remove the center part.
  • In a small cup mix yeast, sugar and 2 tablespoon warm water. Allow it to stand for 5 minutes.
  • In a separate vessel, mix all purpose flour, water, oil and mix well.
  • To this, add the yeast sugar mixture and blend it well with the flour.
  • Leave the batter to sit for half an hour to one hour. It ll ferment and the batter will become lacy. Donot over ferment.

Sugar syrup

  • In a pan, add sugar and water. Allow it to boil.
  • Turn off the stove once it has reached 1/2 string consistency.


  • Heat the oil in a pan. To check add one drop of the batter.
  • Now dip the apple discs into the batter and deep fry it in the oil.
  • gently turn it upside down.
  • Both the sides should turn golden brown.
  • Now remove the jalebis from the oil and place it on a plate with tissue paper.
  • Allow it to cool for five minutes.
  • Then dip the fried jalebis in the sugar syrup and  place it on a plate.
  • Serve it hot.
  • You can garnish it with the nuts.
  • You can also serve it with hot milk.


 Make this on some day and enjoy with your family :)….

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