Tag Archives: pondicherry

Ghee Biscuits

Ghee Biscuits

Having spent all my summer vacations, winter vacations and any other holiday in Pondicherry, I think I know a bit about the place.

In the evening after our compulsory siesta, we had to walk to the nearby bakery, either with our mami or take a rickshaw with our “papma” my grandmother to get our evening snack. It could range from cakes, stuffed buns or even biscuits.

Ghee biscuits are a very common sight in the bakeries. Though the bakeries use only maida for the cookies, I used almond meal also in my cookies, which made them extra tasty.

These cookies hardly take any time to make but are really tasty.



All purpose flour/ maida                                                                  –              100 gms

Almond meal                                                                                 –              100 gms

Powdered sugar                                                                             –              ½ cup

Powdered cardamoms                                                                    –              4-5 nos

Ghee (or unsalted butter)                                                                 –              ½ cup (melted)

Milk                                                                                               –              1-2 tbsps

Salt a pinch



Pre-heat the oven to 150 degrees centigrade.

In a bowl, mix the all purpose flour, almond meal, powdered sugar, cardamom powder and pinch of salt and keep aside.

Melt the ghee and add to the flour mixture.

Mix the ghee into the dough with your fingers.

Add just a tablespoon of milk and knead the mixture to a stiff dough.

Roll out the dough and using a cookie cutter, cut into desired shapes and arrange on a baking sheet.

Bake in the oven for 15-20 minutes till they are golden brown.

Remove from the oven and let them cool.

Dust the cookies with powdered sugar and serve.



Ghee can be replaced by unsalted butter.

Almond meal is powdered almonds.

The cookies stay fresh in an airtight container for upto a week.



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Posted by on September 15, 2014 in Eggless baking, Snack Time


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Vennai Puttu or Coconut Milk Rice Flan

Vennai Puttu or Coconut Milk Rice Flan

So again here goes…another dish from Pondicherry. But this time it is a sweet dish. A favorite at my grandmothers and you can say a favorite in many homes in Pondicherry.

This sweet dish like the name suggests does not have any butter or ghee in it. It is because of the consistency that it’s named so. It feels like butter in the mouth.

Unlike many, who cook their “vennai puttu” like a cake/ burfi, I like mine to be soft.

The vennai puttu is best had warm or at room temperature. Try it…



Par-boiled rice                                                              –              1 cup

Coconut milk (thin and thick)                                         –              3 ½ cups

Jaggery (powdered)                                                       –              ¾ cup

Cardamom (powdered)                                                   –              1 tsp

Cashews                                                                       –              10-15 nos

Raisins                                                                          –              10-15 nos

Ghee                                                                             –              2 tbsps

Salt a pinch



Wash, clean and soak the parboiled rice in water for 2 hours. Drain and grind to a smooth paste, with very little water. The rice should be like a smooth paste.

Extract the first, second and third milk from the coconut and keep aside. There should be around 3 ½ cups.

Mix the coconut milk with the ground rice to a nice smooth mixture. There should not be any lumps in the mixture.

In a non-stick pan, heat a table-spoon of ghee and fry the cashews and raisins, till they turn golden brown.

Remove and drain on absorbent paper.


In the same pan, add the rice and coconut milk mixture and keep stirring on low heat.

Add the pinch of salt and keep stirring till the rice is cooked and it becomes thick, leaving the sides of the pan.

Now, add the powdered jaggery and cardamom and keep stirring continuously, till all the jaggery has melted and the mixture has a nice thick consistency.

Remove from heat.

Grease a pan/plate with the remaining ghee and pour the cooked rice mixture into this.

Spread it out evenly and garnish with the fried cashews and raisins.

Cool the mixture and serve.



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Posted by on September 12, 2014 in Desserts


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