Category Archives: Sweets



Phirni is this wonderful creamy dessert made with ground rice, milk and sugar.

There are many ways of flavoring the phirni. You can either add fresh fruits to flavor them or add saffron or cardamom powder. The phirni would be best if the rice is soaked well in advance and ground to a fine texture. They are best served on earthen ware called “matkis”.

My phirni here is flavored with rose-water and served with dry fruits and rose petals. Try them out, they are not difficult to make but would surely get you a lot of appreciation.



Milk                                                                                     –              1 litre

Basmati rice (soaked)                                                           –              3 tbsps

Condensed milk                                                                   –              ½ tin

Rose water                                                                          –              2 tbsps

Rose petals for garnishing

Almonds (slivered)                                                               –              a few

Pistachios (slivered)                                                             –              a few



Wash and soak the basmati rice in water for about an hour.

Drain the rice after an hour, wash well and grind to a paste with milk.

Now, bring the rest of the milk to a boil.

When they start to boil, slowly add the rice paste, making sure to keep stirring or else lumps would form.

Cook this for about 15 minutes on a slow heat, stirring continuously.

Add the condensed milk and mix well. Cook for a further 10 minutes.

Remove from heat and add the rose-water and mix well.

Pour into the “matkis” and cool.

Refrigerate this for some time and serve chilled garnished with rose petals and the dry fruits.




Posted by on October 18, 2014 in Festival Dishes, Sweets


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Badusha is another South Indian sweet famous for it’s soft texture and mild sweetness. The badusha is made almost in every state of south India, only called in different names.

The texture of the badusha is what makes it a favourite for many. It almost forms layers and it’s light with a mild sugary sweetness. Though I don’t like it much, make it for diwali every year as my husband loves these.



Maida/ all-purpose flour                                                                   –              1 ½ cup

Butter                                                                                            –              1/3 cup

Oil                                                                                                 –              1/8 cup

Sugar                                                                                            –              1 tsp

Curd                                                                                              –              1 ½ tsp

Cooking soda                                                                                 –              ¼ tsp

Water                                                                                            –              less than ¼ cup

For sugar syrup:

Sugar                                                                                             –              ½ cup

Water                                                                                             –              ¼ cup + 2 tbsps

Cardamom powder                                                                           –              ¼ tsp

Lemon juice                                                                                     –              1 tsp



Melt the butter and oil together and add the cooking soda, sugar and curd.

Whisk well till the mixture is smooth and no lumps are there.

Take maida in a large bowl and sift it once to remove any lumps.

Pour the melted butter mixture into this and mix it well.

The maida would have a crumbly wet sand texture.

Now, slowly add the water a tablespoon at a time and knead well to form a dough.

Add water slowly and make sure to keep kneading after every addition, as you would need very little water to form a dough.

After the flour mixture forms a dough, knead well for another 10 minutes.

Make small lemon sized balls out of this mixture and flatten them to discs.

Make a small indent with your thumb in the centre. Keep aside.


Now, make the sugar syrup with the sugar-water and powdered cardamom powder. Boil the sugar syrup till it reaches a one-string consistency. Add the lemon juice to prevent crystals from forming in the sugar syrup. Mix well and Keep aside.

Now heat oil in a kadai. The oil should be just hot, check by adding a pinch of the batter in, if it rises immediately, the temperature is right.

Add 3-4 badushas in the oil depending on the size of your kadai. Remove from the heat and let them cook on the residual heat. When the bubbles on the badusha reduce, keep them back on the fire and cook them till they turn a golden brown.

Drain on absorbent paper and immediately add them to the sugar syrup.

Coat the sugar syrup on all sides of the badusha. Drain and keep on a greased plate.

Cool and ENJOY!!!

(They taste best after a day.)


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Posted by on October 18, 2014 in Festival Dishes, Sweets


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Sweets generally are favorites for the Indian palate, but the rasgullas take the cake here. The rasgullas originated from West Bengal, the light spongy chenna ball soaking in sugar syrup flavored with rose-water and served cold, just makes anybody’s mouth water.

You can have any number of these rasgullas, ‘cos they are absolutely light and spongy and the sugar syrup is not too sweet( I don’t like it very sweet). But the rose-water added to the sugar syrup makes this an absolute favorite.

There are many sweets you would like to make for diwali, this is a must try.



Whole Milk                                                                            –              1 litre

Lemon Juice                                                                          –              1-2 tbsps

Sugar                                                                                    –              ½ + 1 cup

Rose water                                                                            –              1-2 tbsps

Rose petals                                                                           –              1-2 tbsps



In a large pan, bring the milk to a boil.

Add a tablespoon of lemon juice and gradually stir so that the milk solids separate.

Add the other tablespoon of lemon juice and stir again for all the milk to separate.

Remove from heat and set aside for 5 minutes.

Strain the milk solids using a muslin cloth/ kitchen towel.

Wash this thoroughly in water to remove all the lemony smell/taste.

Drain the water and hang the cloth to remove all the excess water.

After 15-20 minutes, the chenna (milk solids) would be crumbly in texture.

Now, knead the chenna till the fats begin to separate and you get a smooth dough without any cracks.

Make small balls of this dough and keep aside, covered with a damp tea towel.


Bring a cup of sugar to boil along with 4 cups of water.

Add cardamom powder and wait for the sugar syrup to boil.

When the water is boiling, add the chenna balls slowly into the water.

Boil the chenna balls in the water for 15 minutes, covered on a medium heat.

While the chenna is cooking in the light sugar syrup, we need to make the slightly thicker sugar syrup.

For this we need to boil the half cup of sugar with ¾ cup of water.

Add rose-water to this sugar syrup along with a few rose petals and let it boil.

Now after the balls have cooked in the light sugar syrup, slowly remove them from the syrup, press gently to remove excess syrup and add to the thicker sugar syrup.

Let them cool till room temperature and then refrigerate the rasgullas.

Serve garnished with rose petals and pistachios(optional).



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Posted by on October 17, 2014 in Festival Dishes, Sweets


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Mysore Pak

Mysore Pak

Diwali is just around the corner and everyone is busy either shopping or getting provisions to start making the Diwali sweets.

The mysore-pak is a traditional south Indian sweet made during Diwali. It does’nt take much to make it but the right consistency gives it that soft texture as in “Sree krishna Sweets”. The ghee added to the mysore-pak may seem a little too much, but it’s Diwali!!!

So to start making the mysore-pak at home for Diwali, you’ll need to have…




Gram flour/ Besan                                                                              –              ½ cup

Ghee                                                                                                 –              1 cup

Sugar                                                                                                –              1 cup



Sift the besan so that there are no lumps. Keep aside.

Melt the ghee and keep ready.

In a large non stick pan, add the sugar and bring it to a boil with ¾ cup water.

Boil the sugar syrup till it reaches one-string consistency.

When the syrup reaches a single string consistency, reduce the heat to low and slowly add the besan a tablespoon at a time.

Keep stirring after each addition of besan till it reaches a smooth consistency.

Slowly start adding the melted ghee to the besan and keep cooking this on low heat.

Keep stirring after every addition to mix the ghee into the besan well.

Repeat the process till all the melted ghee has been added.

Now, the besan will start getting cooked and at one stage will start frothing along the edges and will turn pale in color.

A nice aroma would also arise from the besan.

At this stage, pour the mixture into a greased tray and spread it out evenly.

Allow the mysore-pak to cool and cut into shapes.



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Posted by on October 17, 2014 in Festival Dishes, Sweets


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Motichoor Ladoo with Basundhi

Motichoor Ladoo with Basundhi

How would you like it if you could have two deserts in a single serving…

Sounds nice dosen’t it…

Well, like I said when we had guests over, had to make something but something different.

After giving it a thought for some time, just gave the two favorites a slight twist..

Made motichoor ladoo’s, well almost made the ladoo’s except for forming them in balls and also made basundhi with rose petals.

Assembled the two together with a layer of mixed dry fruits in-between and it was just awesome.

So here goes, try my “motichoor ladoo with basundhi”.


Motichoor laddu


Gram flour(besan)                                                                              –              2 cups

Sugar                                                                                               –              1 ½ cups

Orange/color                                                                                     –              as required

Cardamom (powder)                                                                            –              1 tsp

Almonds (slivers)                                                                              –              5-8 nos

Pistachios (slivers)                                                                           –              5-8 nos

Ghee                                                                                                –              2 tbsps

Oil for frying




Take the sugar in a medium pan and add 3 cups of water to it. Boil the sugar till it reaches a single strand consistency. Add the color, cardamom powder, mix well and keep aside.

In a bowl, take the besan and make a thin batter with water. The batter should be pouring consistency.

Heat the oil in a large kadai. The oil should be hot to make the boondi’s.

Hold a perforated spoon over the hot oil and pour a tablespoon of batter on it. Pass the batter through the holes by pressing them down, using a spoon to make boondi’s.

Fry the boondi’s for 2-3 minutes. The boondi’s should not get crispy, just cooked.

Remove the boondi’s from the oil and drain thoroughly.

Add these boondi’s to the sugar syrup and mix well.

Make the remaining boondi’s the same way and add to the sugar syrup.

When the boondi’s have soaked up all the sugar syrup, put the boondi’s in a blender and pulse just once.

This would ensure that the boondi’s are small and even sized.

(Make sure not to over pulse as this would make it mushy)

Add some of the almond slivers and pistachio slivers, leaving some for garnishing. Mix well.

Make small ladoo’s of the boondi mixture and garnish with the remaining almonds and pistachios.

Cool them well.





Full fat milk                                                                                      –              1 litre

Low fat condensed milk                                                                     –              ½ tin

Cardamom powder                                                                            –              ½ tsp

Almonds (slivers)                                                                              –              5-8 nos

Pistachios (slivers)                                                                            –              5-8 nos



In a large, wide non-stick pan, bring the milk to a boil.

When the milk begins to boil, reduce the heat and keep cooking till the volume reduces to half.

Keep stirring during the entire process.

When the milk is reduced, add the condensed milk and keep cooking on a low heat.

Scrape the sides of the pan from time to time and keep stirring continuously.

The milk will reach a stage where it resembles rabdi. Add the cardamom powder at this stage and mix well.

Cook for a further 15-20 minutes on a low heat.

Remove from heat and chill.

Serve garnished with the almonds and pistachios.






Posted by on October 8, 2014 in Desserts, Festival Dishes, Indian Desserts, Sweets


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The festivities have begun at home.

We are South Indians and do not have any fasting rituals like the North Indians, but we have kolus where we arrange dolls made of clay and make different “sundals” for the nine days and a lot of sweets, made fresh each day to serve along with the sundal. It’s just another reason to have sweets at home.

For the first day of navrathri, made these awesome mouthwatering rasmalai’s. It was a “neivedhyam” but I had to take pictures of it, as it looked and tasted just awesome.

Try it out one of these days or make them for diwali, you’ll love them.



For the rasgullas:

Whole Milk                                                                –              1 litre

Lemon Juice                                                              –              2 tbsps

For the sugar syrup:

Sugar                                                                        –              ½ cup

Water                                                                        –              1 ½ cups

For the milk(ras):

Whole Milk                                                                –              1 litre

Milkmaid                                                                   –              ½ tin

Cardamon (powdered)                                                –              1 tsp

Rose water                                                               –              1 tbsp

Almonds and pistachio slivers for garnishing



For making the paneer:

In a pan, boil the milk. When the milk begins to boil, pour the lemon juice a tablespoon at a time, and wait for the milk to curdle.

When the milk curdles, strain the solids in a sieve. Wash thoroughly in water.

Press all the water out of the milk solids and tie them with a muslin cloth. Hang this cloth or just place it over the sieve for the remaining water to drain. Leave it for 15-20 minutes.

After all the water has drained out, the milk solids/ paneer should have a crumbly texture.

Keep kneading the milk solids/ paneer with your hand till the mixture is smooth and forms a dough like ball, smooth in texture.

Make small balls out of this and slightly flatten them. Repeat the same for all the paneer

Keep aside.

To make the sugar syrup:

Boil the sugar and the water together in a large pan.

Bring this to a boil and wait till all the sugar has dissolved.

Lower the heat and keep boiling.

To make the rasgullas:

Once the sugar syrup has come to a boil, gently put the prepared paneer balls/ discs into the syrup.

Cover and cook the balls/ discs in the sugar syrup. This process should take around 15-20 minutes.

You will know the discs are done when they start to sink to the bottom.

Remove from heat and let them cool.


To prepare the milk (ras) syrup:

Boil the milk in a large pan. When the milk begins to boil, reduce the heat and simmer till the milk reduces.

Keep scraping the milk solids which form on the sides and push them back into the milk.

When the milk is almost half, add the milkmaid and cook.

Add the cardamom powder and cook for another 5 minutes.

Remove from heat and cool.

To assemble the rasmalai:

Now, your rasgullas are cooked in the sugar syrup and the milk is ready.

Remove the rasgullas from the syrup and press them gently to squeeze out the sugar syrup.

Place these into the prepared milk. Repeat the same for all the remaining rasgullas.

Refrigerate the rasmalai till it is cool.

Serve garnished with the almond and pistachio slivers and the rose water.




The rasmalai can also be made with kesar/ saffron. Instead of the cardamom powder add, kesar to the milk, you will get kesar rasmalai.

I have used low-fat condensed milk, you could also use sugar if you want.

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Posted by on September 28, 2014 in Desserts, Festival Dishes, Indian Desserts, Sweets


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Mango and Saffron Kulfi

Mango and Saffron Kulfi

Summertime, along with the heat, the king of fruits also comes in. Yes!!  it’s the mango season and what better way to celebrate the mango than use it in a desert. Who doesn’t like Kulfi ???  especially when it’s flavored with mango and kesar with lots and lots of almonds and pistachios. This kulfi is a must try as it is creamy with a luscious taste of mangoes and a crunch from the dry fruits.


Full cream milk                                                            –                            1 lt

Mango puree                                                               –                           1 cup

Saffron                                                                          –                           A  big pinch

Condensed milk                                                           –                           250 g

Corn-flour                                                                     –                           1 tbsp

Fresh cream                                                                 –                          1\4 cup

Almonds (blanched and skin removed)                  –                           1\4 cup

Pistachio ( blanched )                                                 –                            ¼ cup

Almond and pistachio slivers for garnishing


Method :
Heat milk in a heavy bottom pan. Let the milk come to a boil. Lower the heat and gently simmer the milk till it reduces almost half in volume. Now, add the saffron threads and let it cook till it changes colour. Keep stirring the milk as it can burn at the bottom. Add the condensed milk and mix  it in with the milk. Slowly add the fresh cream and the almonds and pistachios, which have been blended to a coarse powder in a blender. Let them cook for 2-3 mins. Dissolve the cornflour in a little water and add it to the milk. After cooking the cornflour for another minute of so, remove the kulfi mixture from the heat and let it cool completely. After the mixture has cooled add in the mango puree and mix it in well with the kulfi mix.Pour the kulfi into moulds and freeze them till they set.


To serve the kulfi’s remove them from the mould and garnish with the almonds and pistachio slivers and serve .


Enjoy your creamy mango and kesar kulfi!!!!

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Posted by on June 8, 2014 in Desserts, Festival Dishes, Sweets