Category Archives: sweet

Gajar Ka Halwa

Thought of doing something quick and easy sweet.Hence gajar ka halwa………quick and easy.


—-10 grated carrots

—-2 cups of sugar

—-1/2 cup of condensed milk

—-1/2 cup evaporated milk

—-1/4 tsp elichi powder

—-2 tsp of ghee


—Heat pressure cooker, add 2 tsp of ghee.Once the ghee is heated add the grated carrot and saute it for 2 mins.

—Let the carrot become translucent for a while than add sugar, condensed milk, evaporated milk,elichi powder and mix well.

—Close the pressure cooker lid and let it whistle for 3 blows.Let the gajar ka halwa cool and serve.


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Doodhi Ka Halwa

Though the name may sound unusual, this dessert is delicious!
1) 4 cups grated Doodhi
2) Ricotta cheese-1 portion or 1 cup
3) 1/2 cup condensed milk
4) 2 cups sugar
5) 3 cup Milk
6) cardamom powder (Elaichi)-1 tsp
7) 1/2 cup almonds, blanched and cut into thin slivers
1) I live in a area where Khoya is not easily available. Hence we make it at home.But i don’t like to station myself in front of gas stirring 2 hours a 1 ltr of milk into a cup of khoya.Instead found a simple way of doing it.
Heat a non-stick pan, add 1 portion of ricotta cheese. Let it heat for a minute and than add equal portion of milk into it. ex:- if you have a cup of ricotta cheese, than add 1 cup of milk into the non-stick pan.Let me boil and reduce into quantity of thick cheese. Than remove form the heat and let it cool
2) Heat a pan, add butter and grated doodhi to it.Cook, stirring frequently till the milk-gourd turns transparent. Another sign of doneness to watch for is, the separation of the ghee from the doodhi.
3) Now add milk, sugar, condensed milk and freshly prepared Khoya. Mix well and let it cook for another 5 minutes.
4) Cook till most of the moisture evaporates from the Halwa and it turns to a thick pudding consistency. Stir frequently to prevent scorching and burning.Add the cardamom powder(elaichi) and the green cooking colour. Green cooking colour gives a nice look of doodhi.
When done, turn off fire and allow to cool till just warm,Garnish with almond slivers and serve.
Information on Ricotta cheese:-

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Lord Ganesh, the patron deity is the God of wisdom.Yesterday was Ganesh Angarika Chaturthi, we usually fast on this day. Thought of doing Modak on this occasions,as it is the most basic offering to Ganesh. I follow my mom’s version of doing it. Modak is a sweet dumpling deep fried,baked or steamed. We call it ukadiche modak in Marathi which means steamed ones.There are various plenty versions of doing it.Below is the one I follow

What we need:-

For Stuffing:-

1) 1 cup grated coconut

2) 1 & 1/2 cup of sugar or jaggery

3) 1/4 cup milk

4) 1 tsp cardamom powder

For Dumpling:-

5) 2 cup of rice flour

6) Water

7) Salt

How to do it:-

For stuffing:-

—In a blow mix the grated jaggery & coconut & keep aside for 20 mins

—-In a heated pan, add oil/ghee. Than add Jaggery & coconut,cardamom powder & milk. Roast till the raw smell goes off.Set aside & let it cool

For dumpling:-

—Heat 1 cup water in a heavy bottom Pan. Let it come to a boiling point, than add the rice flour. The rice flour should not be added in one go, add 1/4 cup & stir so that no lumps are formed. Add the remaining 1/4 cup of rice flour & stir. Repeat the same procedure for remaining portions.

—Remove form heat, let it cool for few minutes. Take oil & knead this dough. Its should form a smooth-thick dough without lumps. If the mixture becomes dry, add little water. If it becomes too liquidy, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.

Making of Modak:-

—Apply some water or oil to your palm.Take a small portion of dough in your palm. Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

—Keep a small proportion of jaggery-coconut mixture on the centre of the puri.Bring together all the edges together and close the top. This is quite a task especially if you have not made something similar to this before.Make a modak shape out of it, Shape and taper the top of the modak with your fingers.

—Make all the modak’s & keep it in steamer/ or in a Vessel in a pressure cooker.

—Steam the modaks for 7-10 mins on a low to medium flame in a pressure cooker without the whistle. Some modaks may crack whilst steaming as was the case with me, buts its alright. You can forgive yourself if you are making this first time or several time.

The modaks are ready to be served to Lord Ganesh

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Kheer- Seviyan ( Vermicelli)

Kheer-Seviyan ( Vermicelli)

This is a the most common, user friendly, easy sweet dishes. The good part is u require few ingredients to serve this yummy dish.

Serves:- 2


1 cup Seviyan ( Vermicelli)

2 stp Ghee or oil

6 Cup of milk

1 cup of condensed milk

3 tsp Sugar

Few cashewnuts

Few raisins


—Heat a non-stick pan & pour oil/ghee

—-Roast the Seviyan/vermicelli till they become golden brown.

—-Pour the Milk, Condensed milk & sugar. Add condensed milk as this gives a different, thick flavour to Kheer

—-Let the milk boil on slow flame till it reduces to half the quantity.

Do a taste test & adjust the sugar. The sweetness sugar varies form region, hence v need to adjust the sweetness.

Enjoy you Kheer with puri or as a sweet dish.

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