Tag Archives: diwali



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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