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Showing posts with label SWEETS. Show all posts
Showing posts with label SWEETS. Show all posts

Friday, January 29, 2016

Rava Laddu !

Rava Laddu is very easy and tasty sweet dish. I prepared this for a meetup in singapore. My kids love laddu.


Fine Sooji/Rava - 2 cups
Sugar - 3 cups(powdered)
Elachi/Cardamom - powder 1 tspn
Ghee - 1/2 cup or more as required
Milk - 1 to 2 tspns(Optional)

Cashew nuts - broken 2 tablspoons
Dry coconut - 1 tblpn grated

Preparation Method

Heat a thick bottom kadai, add 1 tspn ghee, add rava and roast till its slightly brown and gets good aroma.  Once cool grind in mixie to fine powder. Transfer it to a wide vessel.

Add sugar powder and mix well with a spoon.

In the same pan, add little ghee and fry chopped cashews till brown. Add this also to the mixture.

Now mix everything finely with a spoon.

Sprinkle little milk and mix by hand.

In a pan heat the ghee in low flame and add to this mixture little by little and make lemon size balls carefully.

If you do not wish to add ghee you can add little ghee and little milk and make balls. 

Take lemon size of the mix press to get round shape.

Rava Laddu is ready.

Store it in an air tight container.  Its good to prepare for guests and festivals.

Note - If you add more milk shelf life is not long, consume within 3-4 days.

You may also try Sorakkai Rava ladoo  and Samba Rava Ladoo

Thursday, March 20, 2014

Celebrating my 500th Post | Doodh Pedha | Easy Peda Recipe !

Its been almost 6 years I started blogging and its my 500th post. I am happy and thanks to everyone for encouraging.

I have been wanting to post this since many days, but really with my 2nd baby I really find myself so busy all the time enjoying the motherhood and I kept on postponing. I had this Kova lying in my fridge i had bought to prepare Gulab Jamun but I could not make. Then decide to make it before leaving to India. Since its my 500th post I had many other plans of starting few guest posts. This will happen next month.

My second baby is turning 1, I will be on vacation for 2weeks to visit temples and family in India. We will be doing Ayush Homam and tonsure his head.  So this trip is full of travelling to many places Chennai, Bangalore, Kerala and Coimbatore. This one is going to be hectic for all of us. So my break may extend few more days:-)

But now I will be giving recipe for Paal Peda/Doodh peda which is popular in Southern India. I love peda of Nandini in Bangalore and Dharwad Peda. It is too much sugar but very very tasty. Yes in Chennai Aavin Theratipaal. I will surely carry boxes back with me.

Last time I tried this sweet when we were leaving to Mumbai seeing a friends blog, which was in MW with condensed milk but it did not come out well and I did not know what to do so just threw it. This time wanted to try this for my Mother in law who doesn't eat much but this is her favourite. She was happy I guess:-)

This was really easy and was happy.

Now coming to the recipe.

Kova/Mawa - 1 pkt (unsweetened) Store bought
Sugar -1 cup + 1tblspn
Cardamom powder - 2 pinches
Saffron strands - a pinch
Ghee - 1 tblspn

Preparation method
Thaw the Kova/Mawa, crumble it by your hand and keep.
Heat a heavy bottom kadai, (keep medium flame to avoid burning) add 1/2 tspn ghee wait for a minute. Add the crumbled kova and mix.
Add sugar and mix well till it becomes little thick and leaving sides. Keep stirring continuously.
It will become thick and becomes like dough. But do not forget to scrap the sides and check it should not be hard. Add cardamom powder.
Remove it on a plate and allow to cool. You can also keep in fridge.
You can spread on greased plate and cut into shapes or grease your hands with ghee and start rolling to small balls and flatten it a bit.
Slowly make a thumbprint and decorate with saffron or nuts.

I even made few Rose pedas by adding rose syrup but did not take photo. The taste was different.

Notes - you can use Non stick kadai so its easy.
You can also make kova at home with full cream milk and reducing it.
Fresh Kova from shop gives you great Pedas.

Thank you friends for your support. Do shower your love and don't forget to like my page on FB.

If you wish to be my Guest do mail me at and do mail me incase you try my dishes or share on my FB page. 

Monday, November 5, 2012

Rose Sandesh | Bengali Sweet for this Diwali!

I had posted how to make Sandesh previously. I used the same method and prepared Rose Sandesh.

Check out How to make  Fresh Homemade Chena/Paneer


Chena/Fresh Paneer- 2 to 3 cups(It should be definetly homemade and fresh) Click here for recipe
Sugar - 1 cup
Rose Essence  1 tspn
Rose Syrup  1 tspn
Milk - 1/2 tablespoon

Do checkout a detailed post on Sandesh here.

Off the stove at this consistency. Allow it to cool.

Add milk, rose essence, rose syrup and knead. Make small balls or desired shapes.

Preparation Method
Powder sugar in mixie. Add the fresh chena to it and grind to smooth paste.
Heat a kadai, add the ground mixture. Keep stirring until its thick and slight colour change. Off the stove.
Allow it to cool.
Once its cool add 1 tblspn milk, rose essence, rose syrup and kneed to smooth dough.
Slowly take small portions and make small balls or into any shape you need. Store in air tight container.
Let it sit for an hour in fridge before your serving.

I could make around 15 nos of medium size.

I also prepared a combo is plain with rose sandesh and it was delicious.

Take small ball of plain sandesh and cover it with rose sandesh.

Shelf life - This will stay for about a week if refrigerated.

Rose Sandesh is ready to serve.

Serve it chilled.

Deepavali Sweets & Savory Recipes at one click!

List of Deepavali Recipes

Choose your dish and click on it. Do try this Deepavali/Diwali and let us know. 

Sorakkai Rava Ladoo
Dumroot/Pumpkin Halwa
Gulab Jamun
Mini Jangiri
Badam Puri
Maida Burfi

PS - Your feedback is appreciated. Do try recipe from ( a picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.

Thank you. 

Monday, May 28, 2012

Sandesh | Bengali Sweet Recipe | Dessert Recipe!

After my previous post on How to make  Fresh Homemade Chena/Paneer  I prepared this sweet. Sandesh is a Bengali sweet. Its very delicious and tasty. My bengali friend here also had told me the method. I use to eat a lot of Bengali sweets when in Bangalore from K C Das and Blue Bell, it will be really delicious. No one can eat just one:-)

Chena/Fresh Paneer- 2 to 3 cups(It should be definetly homemade and fresh) Click here for recipe
Sugar - 1 cup
Cardamom powder - 2 pinches.
Milk - 1 tablespoon

Grind Sugar  to fine powder once and add chena and grind it. Heat a kadai and add this.

Heat a vessel and keep stirring.

Keep Stirring till its little dry and water is absorbed.

Off the stove at this consistency. Allow it to cool.

Add milk and knead. Make small balls or desired shapes.

Preparation Method
Powder sugar in mixie. Add the fresh chena to it and grind to smooth paste.
Heat a kadai, add the ground mixture. Keep stirring until its thick and slight colour change. Add the cardamom powder and mix. Off the stove.
Allow it to cool.
Once its cool add 1 tblspn milk and kneed to smooth dough.
Slowly take small portions and make small balls or into any shape you need. Store in air tight container.
Let it sit for an hour in fridge before your serving.

I could make around 15 nos of medium size sweet.

Shelf life - This will stay for about a week.

Sandesh is ready to serve.

Serve it chilled.

This recipe is going for Cooking with love Dad started by Saraswathi Iyer and guest hosted by Nayna and Showcase Desserts by Divya.

Friday, May 25, 2012

Homemade Fresh Chena | Soft Paneer | Step Wise Basic Recipe!

Thank you for the wishes on FB for my Engagement Anniversary. I have done this many times at home, but today was able to click the step wise pictures. Hope you like it.

How to make Fresh Chena/Paneer at home step wise pictures. I have already posted the recipe here but this has a slight change in preparation and just loved this. This recipe is exclusive for sweets.

Amul Gold Extra Cream Milk - 1 ltr
Vinegar - 1 tablespoon
Muslin cloth or any white dhothi cloth.

Preparation Method

Step by Step pictures

I have used Amul but you can also use any Full Cream Milk.

Boil Milk

Add Vinegar to the milk

Get ready to collect chena

Just started to curdle.

Fully Curdled
Pour and collect. Check out it will be real hot.

Hang for whey water to drop out.

1. In a vessel add milk and allow to boil. Once it come to boil, add vinegar and after 1 min off the stove. Mix it with a spoon/laddle.
2. Let it sit for few minutes and mix until all the milk is curdled.
3. Take a vessel put cloth on it and pour this slowly.
4. Collect the panner and tight it thoroughly to a tap or anyplace so all water is dropped for about an hour or more.
5. Then squeeze extra water and transfer it to a bowl or air tight container for use of any preparation of Bengali Sweets at home.

You can also keep a heavy vessel or pressure cooker on it and flatten it. Once the water is gone. You can cut into squares for gravies. 

This is unsweetned Chena for the sweets.

My future post is definitely a sweet dish. Any guesses? leave your comment.

PS - Your feedback is appreciated. Do try recipe from ( take picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page.

Tuesday, May 22, 2012

Oats Maladu | Oats Besan Ladoo| B & W Wednesday #33!

This photo is going to Black & White Wednesday # 33 started by Susan and guest hosted by Saraswathi Iyer

If you have not sent your entry do send tonight. Roundup will be up tomorrow.

Friday, May 4, 2012

Samba Rava | Broken Wheat and Nuts Ladoo | Two methods!!!

Samba Rava /Broken Wheat and nuts ladoo is a healthy ladoo. Once I started preparing the Samba Rava Kanji health mix and my mother in law told me to do the ladoo too. I have been preparing every month and its my son's favourite one too.

Method 1
Samba Rava/Broken Wheat/Dalia - 2 cups
Sugar - 1 cup(If you want you can reduce or increase)
Pottukadalai/Fried Gram -  1 cup
Badam, Pista, Cashews - few
Elakka podi/Cardamom powder - 1/4 tspn or 4 nos
Ghee - as reqd.
Nuts - I have used little cashews, more of badam and pistachos.

Preparation Method
In a kadai, dry roast samba rava, pottukadalai, and nuts to slight brown separately.
Slightly roast the nuts too.
Allow it to cool.
Grind to fine powder in mixie with sugar.
Melt the ghee in a pan and slowly mix to the powder and make medium size balls.

Healthy Samba Rawa Ladoo is ready. Enjoy with Coffee/Tea.

Method 2
With the same above ingredients add milk and less ghee. Follow the same procedure to make ladoos. But the shelf life will be less.

Store it in an air tight container and refridgerate it.

Wednesday, April 25, 2012

Moong Dal | Pasi Paruppu Halwa and Awards!

Moong Dal/Pasi Paruppu Halwa is a easy and tasty Halwa. I tried this yesterday for Akshaya Thrithiya.

Moong Dal/Pasi Paruppu - 1cup
Sugar - 1.5 cups(Adjust accordingly)
Ghee/Nei - 1 cup(You can lessen if required)
Elachi / Cardamom powder - 1/4 tspn
Atta/Wheat Flour - 2 tablespoon
Cashews and Raisins for garnish

Preparation Method
Dry roast the dal in kadai, till slightly brown. Allow it to cool and pressure cook for 4 whistles. Once the steam is gone, grind to smooth paste in blender/mixie.
In a Kadai, add 1 tspn ghee, fry cashews and raisins and keep aside.
In the same Kadai, fry wheat flour till it smells good aroma and transfer it to a bowl.
In the same Kadai, add the dal paste, sugar and keep stirring. It will come to semi liquid consistency.
Add little by little ghee and keep stirring.
Then add the wheat flour and mix.
Add all the ghee and keep stirring till it leaves the sides. You will know the halwa consistency.
Add the elachi powder and cashews and rasins.
Mix well and off the stove.

Moong Dal | Pasi Paruppu Halwa is ready to serve.

Notes - More ghee more tasty.

Viya has passed on me these awards, thanks for sharing with me.

  • Add the awards to your blog.
  • Thank the blogger who nominated you in a post with a link back to their blog.
  • Share 7 completely random pieces of information about yourself.
  • Include this set of rules.
I am a libra women.
I Love to cook, share with my friends and neighbours.
I like Music and Dance.
I do read books.
I love to watch music and dance shows live or on TV.
I like to organise and plan events.
I love to be with my son and cook what he likes most.

Now as per the rules of the award, I'm giving this to  fellow bloggers commenting on this post. Pls post this award in your blogs.

Tuesday, October 25, 2011

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………

Kadalai Maav/Besan/Chickpea Flour - 1 cup
Sugar - 2 and 1/2 cups
Ghee - 2 and 1/2 cups (Melted and warm)
Water just to cover sugar

Preparation Method
Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 
In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.
Grease a tray or plate with ghee.
In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.
Add the kadalai maav slowly and stir by whisk and without forming lumps.
Now increase the flame, it will start to become frothy and bubbling.
(you cannot move your eyes and hand anywhere, keep stirring slowly)
When it becomes thick, add 1/2 cup melted ghee and keep mixing.
Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.
When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.
Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.
Let it cool completely, again take knife and cut on the same prints firmly.
Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.
Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!


Tuesday, October 4, 2011

Sweet Karamani/Black Eyed Bean Sundal | Navarathri Special!!!

Hi Friends,

Hope you are having great time this Navarathri. Have been quite busy with the festive season and couldnot blog. Just posting this recipe I prepared today. This sundal is special for Navarathri as it is a sweet one.

Sweet Karamani Sundal is a sundal prepared with vellam/jaggery and this is very tasty.
Tomorrow is Saraswathi Pooja, Kondakadalai/Chickpea/Garbanzo Sundal is prepared and offered to God with other menu for festivals. To read more on Navarathri click here.

IngredientsKaramani/Black Eyed Beans - 4 cups (Brown or white, I used white)
Vellam/Jaggery - 4 cups(powdered)
Fresh Grated coconut - 1 cup
Elakka/Cardamom powder - 4 pods

Preparation Method
Soak karamani/blackeyed beans overnite with enough water. Pressure cook for about 4 to 5 whistles with water and a pinch of salt in medium flame. (We should not cook anything without salt)
In a kadai or wide vessel, put vellam/jaggery with 1 cup water and boil well. Let it dissolve fully. Then filter it if any dust or mud particles are there. Wash the kadai and add the filtered jaggery, again boil it well till the raw smell goes and it reduces a bit.

Once its boiled, add grated coconut and mix.
Add boiled karamani and mix. Stir in intervals. Let it boil well and until no water left. Off the stove then add elachi powder mix.

Sweet Karamani Sundal is ready to serve to God.

Saturday, September 24, 2011

Sorakkai/Bottle Gourd Rava Ladoo Repost!!!

I usually make Rava Ladoo, this time tried with Sorakkai/Bottle Gourd. Sometime back this was showed on TV and tried by my friend.  It was different, tasty and moist.

Sorakkai/Bottle Gourd - 1/2 cup
Rava - 2 cups
Sugar - 1 1/2 cup(as per taste)
Elachi/Cardamom - powder of 2 pods
Ghee - 1 tspn + little more
Cashews/Pistachoes - few
Milk - 1 to 2 tspns

Preparation Method
Grate Sorakkai and squeeze just little water but not fully. Keep it aside.

Heat a thick bottom kadai, add 1/2 tspn ghee, add rava and roast till its slightly brown and gets good aroma. Transfer it to a wide vessel. Add sugar, press and mix well with a spoon.

In the same pan, add 1/2 tspn ghee, add grated sorakkai saute till the raw smell goes. Add this to the rava mixture.

In the same pan, add little ghee and fry chopped nuts till brown. Add this also to the mixture.

Now mix everything finely with a spoon.

Sprinkle little milk as sorakkai is little moist and mix to a soft dough by hand.

Take lemon size of the mix to get round shape.

Store it in an air tight container and enjoy. This will be perfect to eat next day or rests for a 2 -3 hrs. Its good to prepare for guests and festivals.

This recipe along with my Carrot Rice PayasamDumroot Halwa and MW Low Fat Carrot Halwa, Carrot HalwaJackfruit Payasam are going to Celebrate Sweets Fruits n Veggie by Raks and Nivedita.

This recipe alongwith the following is going for
" eBook for Diwali.

Saturday, August 20, 2011

Arasi Paruppu Payasam | Happy Gokulashtami/Krishna Janmashtami!!!

Payasam is a mix of Rice, Jaggery and choice of Dal. Here I have used Channa Dal/Kadalai Paruppu, its very aromatic and tasty. I have posted few payasam varieties here. I prepared this for Avani Avittam Festival on Saturday.

It was perfect and everyone liked at my home. This recipe was taught by my Mother in Law, Thanks a lot.

Pic courtesy : Google images

Wish you all a very Happy Gokulashtami!!!

Here goes the recipe.

Rice - 1/2 cup(I used Ponni)
Channa Dal/Kadalai Paruppu - 2 tspns
Vellam/Jaggery - 1.5 cups(powdered or broken)
Fresh grated coconut - 1/2 cup + Rice - 1/2 tspn(for grinding)
Elachi powder - 1/4 tspn
Milk - 1 glass
Ghee - 1 tspn
Cashews/Raisins - 2 tspns

Preparation Method
Wash, rinse rice and channa dal. Pressure cook upto 3 whistles with water.
In a vessel, add vellam/jaggery with 1/2 cup water and allow it to dissolve. If required add more water, once its fully dissolved, filter it and again start boiling in low flame on occasional stirring till the raw smell of Jaggery goes.
Grind the coconut and rice with little water to fine paste.
Once the pressure is gone, take the rice and dal mix and mash it with a laddle/karandi.
Add the rice, dal mix to the jaggery, coconut paste and mix well.
Finally add milk and boil well. It should be to medium consistency. off the stove

Heat ghee in a pan, add cashews and raisins. Fry till brown and add to the payasam.

Delicious Payasam is ready for Neivedyam and Enjoy it warm or chill!!!

Once again wish Happy Gokulashtami to all friends celebrating the festival.

Until my next post. Happy Weekend.


Wednesday, August 17, 2011

Vella Seedai | Sweet Rice Balls!!!

Vella Seedai is Sweet Rice balls for Krishna Janmashtami/ Gokulashtami festival. This is also an authentic and traditional sweet for this festival.

Arasi Maavu/Rice flour - 1 cup(Preferably milled) I always carry about 2-3 kgs from India)
Ullatha Maavu/Urad dal flour - 1 tspn(see notes)
Vellam/Round Jaggery - 1cup(powdered or grated)
White sesame seeds/Till/Ellu - 1 tspn
Elakka Podi/Cardamom powder - 2 pinches
Sukku Podi/Dry Ginger powder -a pinch(Optional)
Oil for deep frying

Preparation Method
In a kadai, dry roast the flour to slightly brown. Allow it to cool.
In a wide vessel kadai, add vellam/jaggery with 1/2 cup water, allow it to boil till jaggery fully dissolves, it should start boiling and till raw smell goes. It need not be to string consistency. You can also filter the jaggery water. Mine is mostly clean so I skip this step.
Low the flame, add ellu, cardamom powder and slowly add rice flour to it. Mix till it becomes like dough. Allow it to cool a bit. 
Take some portion of dough and make medium size balls in batches and deep fry in low medium flame till brown.
Do the same in rest of the dough. Allow it to cool.
Store it in air tight container.
Vella Seedai is ready for prasadam for Krishna Janmashtami.

Notes :
-Urad Dal powder - Heat a kadai, dry roast Ulatham Paruppu/Urad dal till light brown and cool it. Make fine powder and seive it.

-If the consistency of jaggery is not correct, the seedai will break while deep frying.

-If required add extra water to jaggery.

-Sometimes it becomes chewy if you do not cook properly.


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