Showing posts with label Traditional Sweets. Show all posts
Showing posts with label Traditional Sweets. Show all posts

Saturday, February 22, 2014


Today relishing with a tender & glossy sweet dish Ashgourd halwa/winter melon halwa.This sweet dish is normally made during festive season,especially in Karnataka and served in most of time during weddings too. Good choice to fulfill your cravings than pampering your taste buds with a superior dessert.


2 cups grated/ winter melon
3/4 cup sugar as needed
2 Tbsps ghee
1/8 cup milk
pinch of cardamom powder
Roasted in ghee nuts, raisins as per taste.
Food Color ( optional)


Remove the skin of the winter melon and finely grate.Squeeze the excess water and set aside.
In a pan add everything,keep on stirring until the winter melon turns soft,and excess water is evaporated.

Add the cardamom powder and food color. Garnish with nuts and raisins.

Friday, November 29, 2013


Normally all sweets does contain ghee which has more calories,but this is absolutely a low calorie sweet dish.Roasted chickpea flour(Hurgadle pudi) mixed with semolina,sugar,coconut and little quantity of milk.So easy to try,I made just one cup each so yields to about 12 to 14 ladoo's and can be stored in an air tight container for 5 to 6 days.


Roasted Dalia( chick pea) 1 Cup
Fine Sooji or Semolina/Chiroti Rava 1 Cup
Dry Coconut I Cup
Powdered Sugar 1 Cup
Warm Milk 1/4 Cup
1 Tsp of ghee
Almond powder 1 Tsp
Cardamom powder to taste
Cashews and raisins


Roast the cashews and raisins with little ghee,in the same pan roast the sooji for atleast 2 mins.In a separate pan roast the dhalia and coconut powder till light brown,but again this is optional,as it can stored for 3 to 4 days.

Grind the dhalia and coconut to fine powder.Add sugar,grinded powder,roasted cashews and raisins almond pwd,ghee and cardamom powder,mix well.

To this,add a warm milk little by little,just to make Ladoo.Dont add too much milk.
Shape the Ladoo with your hands.


Saturday, October 5, 2013

Besan Holige

Basically this is my mothers recipe and it's one of my most liked holige.Very simple and effortless traditional sweet recipe.Its a Gram Flour/Besan combined with powdered sugar and melted ghee for stuffing.Will explain you more below..!!

Step 1 :

1 1/2 Cups of Wheat Flour
1/8 tsp of Turmeric Powder
Water & Oil as needed to the dough

Step 2 :
For Stuffing:

Besan 1 cup
Powdered Sugar 1 1/2 Cup
Melted Ghee 1/2 Cup To 3/4 Cup
Roasted Poppy Seeds 1/4 tsp
Cardamom powder 1/2 Tsp
Wheat Flour 1 Tbsp


First follow the step 1 procedure,make a chapathi like dough by adding turmeric powder,oil and water as mentioned earlier.The dough should be soft enough.

Next in a mixing bowl,add all the step 2 items mentioned above without adding water.Hint(So typically it should like the besan Ladoo mixture).

Next with the help of a rolling pin,make poori size from the chapathi dough.For dusting use rice flour.Stuff the besan mixture of lemon size and close the dough and again roll it into chapathi size.Dont roll into too thin as it may tear up.

Heat the non stick pan to low to medium heat,gently roast it on both the sides by the touch of little oil.Applying more oil will tear up the holige.

That's it you're done.! Enjoy the taste..

Friday, September 27, 2013

Poppy Seeds Ladoo/Gasagase ladoo

Very soft & mild sweetened sweet dish...the prep itself is deliciously attractive.They look very appealing &...real yum too.
I have to quote that this is my own innovative usual very fast and simple to do.Happened to attend one of my friends baby part of cooking was sweet just a new worthy try..! Thanks to all my friends who appreciated it..


1/2 Tin Carnation Milk(2% low fat)
3/4 Cup Grated Dry Coconut
3/4 Cup Powdered Sugar(may increase as per taste)
2 Tbsps of Roasted Poppy Seeds
3 Tbsps of All Purpose Flour
2 Tsps of Badam Powder
2 Tsps of Ghee
Cardamom powder for taste

Simple Method

1.In a large bowl,mix the carnation milk,coconut powder,sugar.
2.Make a thick paste of all purpose flour by adding little water.
3.Combine above ingredients in a thick bottom pan with medium heat.Add the badam powder,cardamom powder and roasted poppy seeds.
4.Keep stirring until you get a thick texture,atlast add ghee to it.Remove from heat and it cool for an hour.
5.Make a Jamoon size balls and roll the round shape balls into the desiccated coconut by adding little powdered sugar to the coconut.

Monday, September 16, 2013

Appi payasa

Tired of cooking with the typical ingredients.Nothing tastes better than our own traditional way of cooking.Who does'nt like it..?Infact their are plenty of choices you can alter with one vegetable in our traditional method.So these recipe is milk dessert with deep fried poori's soaked into it.Apart from soaked poori's I added fine sooji which gave a thick texture so that it can stored in refrigerate for day more.


1/2 Gallon of Whole Milk or 2 liters of milk( I used 2% milk)
1/2 cup of chiroti rava or fine sooji(roasted) may increase to adjust thickness
Roasted Cashews & raisins 
Sugar 2 cups(increase accordingly)
Cardamom powder & saffron strands to taste
Deep fried Poori's 5 to 6


First in a thick bottomed pan,boil the milk in low heat.
Add sugar & roasted sooji to milk.Stir quickly without any lumps,as it gets thick in texture add the cashews,raisins,cardamom and saffron into the milk.
Atlast as the milk thickens,tear the deep fried poori's into pieces.Make sure they are crunchy and well fried into more golden brown in oil .
Put them into the milk and again stir well to thick consistency.
Can be served as hot or cold.

Sunday, September 8, 2013

Kesar Pineapple Sweet Pongal

A traditional South Indian Rice pudding sweet mixed with lentils,sugar etc.
But I gave innovative style by adding the pineapple chunks and saffron,very delicious.Can surely try for a change.

Ingredients :
Sona Masoori- 1 cup     
Moong dal - 1/2 cup
Pineapple Chunks 5 to 6
Saffron strands 4 to 5 (soak them in warm milk for 15 minutes)
Warm Milk - 1/2 cup
Sugar - 1 cup
Dry Coconut powder - 1/2 Cup grated
Ghee- 2 table spoons
Cashews and Raisins- 1 table spoon
Cardamom Powder- 1/4 tsp
Water- 4 cups

Roast rice & dhal for few minutes and keep aside
In a Pressure Cooker, add rice and dhal with 1:4 water for 3 whistles. Let it cool
Take a Non-stick Pan add ghee, fry the cashews and raisins 
Add coconut powder and  Sugar.
Now add the cooked rice mixture to this.
Make a fine paste of pineapple chunks and add to the rice.
Lastly add cardamom powder,saffron(soaked) and mix well.
Serve hot or cold, when cooled it becomes little thick in texture.