Diwali Sweet Recipes

Sheer Pira

Coconut Burfi

Maida Burfi

Thinai Burfi

Energy Balls

Dates Choco Truffle

Maa Laadu

Peanut Laadu

Poha Chocolate Laadu

Rava Laddu

Dry Fruits Laddu

Peanut Laddu

Poha Laddu

Coconut Laddu

Green Gram Laddu

Beetroot Halwa

Bread Halwa

Papaya Halwa

Corn Flour Halwa

Custard Powder Halwa

Rusk Halwa

Wheat Flour Halwa

Milk Halwa

Carrot Halwa

Apple Halwa

Aloo Jamun

Bread Jamun

Urad Dal Jamun

Rasgulla

Sweet Vadai

Chiroti

Athirasam

Sweet Diamond Cut

Vettu Cake

Banana Kesari

Pineapple Kesari

Rava Kesari

Mulayari Payasam

Black Rice Kheer

Moong Dal Payasam

Kodo Millet Payasam

Coconut Payasam

Thinai ParuppuPayasam

Millet Phirni

Maida Kachayam

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Ragi Ribbon Pakoda / Finger Millet Ola Pakoda

     In this recipe, I have tried a millet based Ola Pakoda, quite different from my BesanOla Pakoda and Roasted Gram Ola Pakoda recipes. I was worried that millet might not come crispy. To my surprise, Ragi Ola Pakoda was very crispy, like normal Ribbon Pakoda.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Rice Flour	½ cup
Ragi Flour	½ cup
Besan Flour	½ cup
Roasted Gram Flour	½ cup
Hot Oil	1 tbsp
Red Chilli Powder	1 tsp
Cumin Seeds	1 tsp
Asafoedita	½ tsp
Salt	As Required
Oil	For Deep fry

Procedure:

1. In a bowl, add rice flour, ragi flour, besan flour, roasted gram flour, red chilli powder, asafoedita and salt. Mix them well.

2. Now add hot oil and mix them with spoon. After a mins, mix them with your fingers and make bread crumbs like texture.

3. Now add water little by little and make soft dough.

4. Take the murukku press and choose the ribbon/ola pakkoda (achu) design.

5. Grease the murukku press with oil and fill the murukku press with dough till the ¾ of the press.

6. Then heat the oil (for deep fry) in a frying pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.

7. Press the dough in the oil like circular layer to fill the oil. You should not overload the oil.

8. If it is cooked one side and turn over into other side using the ladle. Cook until the bubbles sound stops completely.

9. Take it out from the oil and drain it using the tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in an air tight container for later use.

           Tasty, crispy and healthy ribbon / ola pakoda is ready.

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Rava Laddu using Sugar Syrup | Laddu Recipes

     There are many different ways to prepare rava laddu. This recipe is very traditional and uses sugar syrup and less ghee.

Related Posts:

1. Peanut Laddu

2. Green Gram Laddu

3. Coconut Laddu 

4. Rice Flakes Laddu 

5. Dry Fruits and Dates Laddu

Recipe Cuisine : South Indian | Recipe Category: Sweets

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 12-15 Laddus

Ingredients:

White Rava / Semolina	1 cup
Sugar	¾ cup
Water	½ cup
Ghee	2 tbsp
Cardamom Powder	from 3 pods
Cashew Nuts	10
Dry Grapes	10

Procedure:

1. Heat ghee in a heavy bottom pan, add cashew nuts and dry grapes. Fry till they become golden brown.

2. Then take them out from the ghee and keep it aside.

3. In the same pan with ghee, add rava and fry till nice aroma comes out. Keep the flame at simmer. This will take 5-6 mins. Keep it aside and allow it to cool down.

4. In the same pan, add water and sugar. Mix them well with ladle. Keep the flame at medium.

5. After sugar dissolves completely add the cardamom powder. Mix them well.

6. Then add the fried rava (from 3) little by little. At this stage, keep the flame at simmer.

7. Immediately add the fried nuts (from 2) and mix them well.

8. Cook till the mixture becomes thick or leaves the sides of the pan.

9. Immediately transfer it into another bowl and allow it to cool down slightly.

10. Now make lemon size balls from the mixture and keep it aside.

        Tasty traditional Rava Laddu is ready!

Note:

1. No need to worry about the sugar syrup consistency.

2. If you over cook, the laddus become very hard.

3. You can keep them at room temperature for 4-5 days.

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Butter Murukku | Murukku Recipes

     Butter Murukku is a common South Indian recipe. It is crispy yet not spicy. It is a good recipe for kids snack. It is always good to make it at home because most sweet shops mix dalda which is not good at all.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 5 mins  | Cooking Time: 15 mins

Ingredients:

Rice Flour	1 cup
Besan Flour / Kadalai Maavu	2 tbsp
Roasted Gram Flour / Pottukadalai Maavu	1 tbsp
Butter	2 tsp
Cumin Seeds	1 tsp
Salt	As required
Oil	For fry murukku

Procedure:

1. In a wide bowl, add rice flour, besan flour, roasted gram flour, cumin seeds and salt. Mix them well.

2. Then add butter and mix with your fingers.

3. Now add water little by little and knead it into a soft dough.

4.  Take the murukku press and choose the star design. Grease the murukku press with oil and fill the murukku press with dough till the ¾ of the press.

5. Then heat the oil (for deep fry) in a frying pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.

6. Press the dough in the oil like circular layer to fill the oil. Should not add more than one layer.

7. Now flip the ladle over the oil. After a min, flip the murukku and cook till the sizzling sound reduces completely.

8. Take them out from the oil and drain them using the tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in an air tight container for later use.

           Tasty and yummy crunchy butter murukku is ready.

Note:

1. Leave some time gap between the batches.

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