Monday, November 9, 2015

Rava Laddu

This is one of the easiest recipes that can be tried even by someone who has never entered the kitchen for sweet preparation. 

Though I do not find it very sweet, my daughter always feels it can be a bit less sweet. Feel free to work around the recipe a bit to suit your taste buds.

1 cup semolina
1½ cup sugar
1 tbsp ghee to roast cashew & raisins
1 tsp cardamom powder
2 tbsp raisins
4 tbsp chopped cashew nuts
½ cup melted ghee

1. Roast cashew and raisins in 1 tbsp ghee and keep aside. 
2. Dry roast the semolina and cool. 
3. Mix with sugar and mill. 
4. Mix cardamom powder, cashew nuts and raisins. 
5. Divide into 3 or 4 portions. 
6. Pour hot melted ghee into each portion one by one. 
7. Make Laddus while still hot.

Gulab Jamun

I wonder if there is any household where Gulab Jamun is not a part of their Diwali Sweets. I have always had it on my list and still continues to be because my family enjoys this sweet. 

I personally love it served hot with Icecream even though I am diabetic. I tried the Mini Jamuns and they turned out so yummy.


¼ kg khoya
60 gm flour
1 tsp cardamom powder
few raisins
ghee to fry


3 cups sugar
1 ½ cups water
5 crushed cardamoms
1/8 cup rose water

1. Knead khoya lightly and mix with flour. 
2. Add little milk to form into dough if necessary. 
3. Form into small balls or rolls keeping a raisin in to each of them.
4. In the mean while, put sugar to boil in a wide pan with crushed cardamoms. 
5. When syrup boils, add rose water. 
6. Heat ghee and when hot, reduce flame and fry jamuns to brown colour & drop into syrup. in wide open mouthed bowl. 
7. Serve after 8 hours.

Seven cup Burfi

Our Diwali Sweets are never complete without Milk Toffee which is a Srilankan delicacy. The recipe of which has already been updated on our blog. I decided to change that this year and made the Seven cup burfi. 

This is a simple and a yummy sweet and you cannot stop with just one.


1 cup gram flour
½ cup plain khoa
½ cup finely scraped coconut
1 cup milk
1 cup ghee
2 tsp cardamom powder
2 ¾ cups sugar


1. Grease a 11/9” tray with butter & set aside. 
2. Roast the gram flour until you get an aroma.
3. Keep aside to cool. 
4. Add coconut & khoa to flour & mix well with a ladle. 
5. Heat 1/2 of the ghee in a heavy pan & turn off the fire. 
6. Add the flour mixture & stir briskly. 
7. Mix in the sugar & milk & turn on the flame. 
8. Stir continuously on moderate flame. 
9. When the mixture begins to thicken slightly, start adding ghee little at a time & stir. 
10. When the mixture begins to bubble & leave the sides of pan pour into the tray & smooth. 11. Cut into squares after 5 minutes while still warm.

Murukku (Chakli)

Murukku is no new name in a South Indian household. I always preferred to make Diwali Sweets and Savouries every single year. How much ever I prepare, it gets over within a few days. 

Here is a simple recipe for you all to try and make at home. It is always a delight when we make all these specialties ourselves than buying off the shelf.

4 cups ground rice flour
1 cup roasted gram flour/roasted black gram flour
100 gm slightly melted butter
2 tbsp white til seeds
1 tbsp cumin seeds
small piece of hing
salt to taste
oil to fry


1. Sieve rice flour, roasted gram flour, til seeds and cumin seeds in a large plate. 
2. Rub in the melted butter. 
3. Soak the asafoetida in 1 cup of water and add salt to taste.
4. Use this water to make the dough. 
5. Take small portions of flour and mix some water. 
6. Pipe the murukkus on greased banana leaves/polythene sheets. 
7. Heat oil and drop few murukkus at a time and fry till golden. 
8. Make murukkus with the remaining flour.

Ribbon Pakoda & Murukku

I am sure for those of you who indulge in Diwali Savouries would also have Ribbon Pakoda as their favourite. It is a delicacy indeed and one can munch on forever. 


4 cups ground rice flour
2 cups gram flour
150 gm slightly melted butter
3 tsp chili powder
small piece of asafoetida
salt to taste
oil to fry.


1. Sieve rice flour & gram flour. 
2. Add chili powder & rub in the melted butter.
3. Mix asafetida & salt in 2 cups water. 
4. Take small portion of flour to make dough with little water. 
5. Heat oil & fry ribbon murrukkus. 

Oma Podi

This is an all time favourite among my children and now my grand kids too. It is a simple and crunchy snack that one can indulge in at any time. 

This is always included in our Diwali Batchanams! 

4 cups Bengal gram flour
1 cup ground rice flour
100 gm cooking butter
3 tbsp ajwain
small piece asafoetida
salt to taste
oil to fry


1. Soak ajwain in water for 1 hour and grind with little water. 
2. Strain through a muslin cloth and add 1 cup water to it. 
3. Soak the asafoetida in little water and pour into the ajwain water. 
4. Mix sufficient salt & mix thoroughly. 
5. Sieve both flours on a large plate. 
6. Heat butter until it just melts. 
7. Pour over the flours. 
8. Use the ajwain & asafoetida water to make the dough. 
9. Heat oil and squeeze the sev. 
10. Fry till pale brown.

Wednesday, March 4, 2015

Ginger Lemon Squash


1 1/2 cups lemon juice
1 cup strong ginger juice
5 cups sugar
2 1/2 cups water
pinch of citric acid

Method: Squeeze lemon juice & refrigerate. Chop ginger, add little water & grind in a mixer. Squeeze out juice & keep aside. Place sugar & water in a heavy pan & bring to a boil. Add citric acid & boil to remove scum. Turn off flame & cool the syrup completely. Add the juices. Do not disturb the ginger juice as residue settles at bottom. Mix well & store in refrigerator. Make squash with chilled water at the ratio of 1:4. Enjoy the refreshing natural juice.

Refreshing juice ready