Popping the corn:

A pan with a lid and handle to hold
Oil – 2 tbsp
Corn – 1/2 cup

Jaggery syrup:

Jaggery – 1 cup(powdered)
Butter – 1 tbsp
Cardamom powder – 1 tbsp

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How to make popcorn laddu

. Take a pan, add oil and corn. Close the pan with a lid. Once popcorn is done, keep it a side.
. Heat a pan, add butter and jaggery. Cook on low heat. Jaggery melts and begins to concentrate.
. When it starts foaming , it reached the consistency we want for this recipe.
. Constantly stirring, add cardamom powder and mix it well.
. Add jaggery syrup and popcorn in a bowl, mix well
. Take popcorn – jaggery mixture and slightly crush it with rolling pin.
. Wait for about 5 minutes for popcorn-jaggery mixture to cool down and then start making laddus.
. Take a spoonful of mixture into hands and press gently into round shape.
. Popcorn laddu is ready to serve.



1 kg rice
3/4 kg jaggery (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry

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How to make ariselu:

. Wash rice and soak it in water for 10 hours.
. Remove water and let it dry on a piece of cloth.
. In a blender make thin powder and sieve it.
. To make the syrup add jaggery to the boiled water and heat.
. Let it thick.
. Add the fine powder of rice to it and stir continuously.
. Avoid lumps.
. Cool it and make balls.
. Dab these balls with sesame seeds and fry it at low heat in a frying pan.
. When it comes deep brown sieve it.
. Cool and serve.



1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

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How to make Boorelu recipe

. Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter.
. Add a pinch of salt and mix well. Leave aside covered.
. Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
. Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
. Add grated coconut, cardamom powder and mix well. Shape small bite sized balls .
. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.
. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of two to three balls depending on the size of the vessel.
. Serve warm. Store in an air tight container as they last for at least two days.



1/2 cup Sago / Sabudana
2 1/2 cups Water
2 cups Milk, boiled & cooled
1/2 cup + 2 tbsp Sugar
1/2 tsp Cardamom Powder
3 tsp Ghee

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How to make Saggubiyyam Payasam

. Heat a teaspoon of ghee in a pan.
. Add and roast the sago on a medium – low flame for 4 – 5 minutes.
. Remove them from the pan and set aside.
. In the same pan, add the remaining ghee.
. Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.
. Bring the water to a rolling boil in the same pan and add the roasted sago.
. Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
. Keep on stirring occasionally.
. Add the cardamom powder and sugar and combine.
. Add milk and mix until well combined.
. Let it simmer for a couple of minutes.
. Add the roasted cashews and raisins and turn off the flame.
. This payasam will thicken as it cools.
. Let it cool down and serve!

Saggubiyyam Payasam Recipe


½ cup + 2 tbsp sweetened condensed milk or ½ tin or 200 grams
generous pinch of cardamom powder
dry roasted chopped nuts as desired (pistachios, almonds, cashews)
2tbsps desiccated coconut for garnishing

desiccated coconut

1 ½ cups or 130 grams( if you have a sweet tooth)
1 ¾ cups for moderately sweet
2 cups or 175 grams for mildly sweet

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How to make coconut ladoo

. If desiccated coconut is very coarse, i suggest blending it in the mixer for a while.
. Mix together coconut and condensed milk.
. Begin to heat until the mixture turns hot and comes together as a mass.
. Add cardamom powder and nuts.
. When the mixture comes down to warm temperature, take small portions and roll to balls. Roll them immediately in coconut.
. Store them in a air tight jar and refrigerate.

coconut ladoo


8 bread slices

1 tin condensed milk

Sugar syrup(chasni) infused with green cardamom

1 Tbsp oil

1 jug of milk

1/2 tsp saffron

1 Tbsp rose water

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How to make Double Ka Meetha

. Heat up the pan and drizzle it with oil and fry the bread slices.

. Prepare saffron milk. Heat up a pan and pour milk and saffron.

. Let it reduce down and add rose water when the milk is almost reduced.

. Pre-heat the oven at 120 degree.

. Layer the fried bread with sugar syrup, condensed milk, saffron milk and bake it in the oven for 10- 15 minutes.



1 cup sugar

1 cup water

1 cup chick-pea flour

2 cups ghee

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How to make Mysore Pak

. Sift the besan and keep ready.

. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil and cook till it reaches a one-thread consistency.

. Add 1 Tbsp of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.

. Add the ghee, one tablespoon a time till all of it is used.

. The color and texture will change by now. It will get more brown and crumbly.

. Set in a thali, patting to level.

. Do not remove ghee that may float on top, pat it back.

. Cool, cut and serve.



1 cup white sesame seeds, toasted

1/2 cup khoya, softened

1/2 cup jaggery, ccrumbled

1 pinch Saffron stigmas

2 tsp canola oil

2 Tbsp full fat milk, warm

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How to make Til Ladoo

. Heat a thick bottom pan, add canola oil and to it add sesame seeds.

. Continuously keep stirring the sesame seeds until they turn light golden hues. Take it off the flame and remove the sesame seeds on to a flat plate.

. Soak saffron in warm milk and reserve it. In the same pan as of sesame, add jaggery and melt it to liquid, gently keep stirring it till it froths without reducing it too much, take it off the flame.

. Before it starts to solidify add to it saffron milk, stir it. Add to it softened khoya, sesame seeds and blend well together with mixing spoons.

. Now oil your palms with a bit of canola oil and using your fingers take small portion f the mix (ensure the mix isn’t too hot to burn you) and shape it into medium sized balls. Continue this until you have used up all mix.

. Serve it at room temperature and this can go well during a party at home as pass around of sweet snacks.

. You can also add dry fruits and nuts like almonds, hazelnuts, pistachios and walnuts.

. Toast or roast the nuts and crush them a bit before adding it to the mix and then proceed to make balls.



6 cups semolina (Rava) flour
7 cups white sugar
1 1/2 tablespoons ground cardamom
1/2 cup ghee (clarified butter)
1/3 cup cashew nuts
1 cup hot milk

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How to make Rava Laddu

. Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly.
. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
. Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes.
. Add the cashews to the semolina along with the remaining ghee.
. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball.
. Remove from heat, and form palm-sized balls. Let cool and serve.

rava laddu


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