Tag: sweet


Hayagriva is said to be one of the avatars of Lord Vishnu with human body and horse head, brilliant white colour, white garments seated on white lotus. As per mythology, Madhu-Kaitabha stole vedas from Brahma and Vishnu took Hayagriva avatar to recover the same.

A great devotee named Sri Vadirajathirtha of Udupi Sri Krishna Mutt used to offer cooked Bengal gram as prasadam to Lord Hayagreeva. He used to recite Hayagriva Sloka and keep the offering on his head. Lord Hayagriva would come as a beautiful horse form and eat the prasadam. The prasadam is also called as Maddi-Hayagriva Maddi. Even today Hayagriva/Hayagriva Maddi is offered as prasadam to the devotees at Sri Sode Vadiraja Mutt.

Hayagreeva/Hayagriva Maddi is a sweet dish prepared from chana dal and jaggery. It is very easy to prepare. It is also prepared as prasadam on festivals like Varamahalakshmi Vrat and also Sri Guru Raghavendra Swamy Aradhana Mahotsav.



jalebi,jilebi,sweet,indian sweet


Jilebi/Jalebi is a popular sweet in India. It is made by deep frying maida batter in

circular shapes and soaked in sugar syrup. It is prepared commonly during Deepavali/Diwali and Ramzan.

Let us make this Deepavali/Diwali sweet by learning how to prepare Jilebi/Jalebi.




Shaalyanna-Rice Kesaribath

Shaalyanna-Rice Kesaribath

Shaalyanna/Rice Kesaribath is one of the famous traditional sweet dish prepared on the day of immersing Ganesha & Gowri. We prepare five types of rice dishes on that auspicious day.

It can also be prepared on any other day when you feel like having some delicious sweet dish. You can make a combination of Chitranna & Shaalyanna/Rice Kesaribath OR Pongal & Shaalyanna/Rice Kesaribath and so on.,

Let us try out Shaalyanna/Rice Kesaribath recipe today.





Yariyappa is one of the famous traditional sweet recipe made during Navarathri festival in South India. It is prepared on Saraswathi Pooja, on Sapthami, 7th day of Navarathri. It is prepared using Rice and Jaggery. Batter prepared out of rice and jaggery is dropped into the mould filled with oil/ghee. If you are not having any mould, you can prepare dosa from the batter. It is popularly known as Sweet Dosa. (more…)


Gasagase Payasa

Gasagase Payasa

Gasagase Payasa is very traditional and authentic sweet dish of Karnataka. It is prepared by using poppy seeds. Poppy Seeds are the source of opium and you may find yourself dozing off after having Gasagase Payasa.

It is prepared in festivals, get-together, holiday etc., In earlier days this was said to be a special item after having head massage and oil bath. Having a good sleep after oil bath and gasagase payasa is a good relaxation for mind and body. It is also very nutritious.



Banana Kesaribath

Banana Kesaribath

Kesaribath is one of the traditional South Indian sweet dish which is prepared with Rava/sooji. The name in it says Kesari-bath, Kesari is the main item which gives special flavor and colour. Kesari/saffron is the dried stigma of the flower of saffron crocus and is the world’s most expensive spice. Commonly artificial colour is used to prepare Kesaribath.

Kesaribath is commonly prepared for many occasions. It is prepared on festivals and also for Naivedya, especially on Sathyanarayana Pooja Day. It is also prepared on auspicious days while performing upavasa, for breakfast along with Rava Upma, Rava Vangibath.

Today let us learn how to prepare Banana Kesaribath but without any artificial colour.

Ingredients :

Chiroti Rava/soji                            1 cup

Ripe Banana (Big)                           1

Milk                                                    ½ cup

Sugar                                                   1 cup

Water                                                  3 ½ cups

Cloves                                                5-6

Cashew & Raisins                           8-10

Ghee                                                   1 cup

Elaichi/cardamom powder       ¼ tsp


Method :

Melt 1 tsp ghee in a pan and fry cashew and raisins till golden brown.

Remove them in a separate bowl and keep aside.

In the same pan along with ghee, fry chiroti rava until it is golden brown.

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In a pan put 1 cup water and 1 cup milk and bring to boil.

Squeeze banana and add to it. Add 2 tsp ghee and sugar and bring to boil.

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When milk is boiling, lower the flame, add roasted chiroti rava keep stirring continuously to avoid lumps. (If any lumps are formed, you can break them with the back of the stirring spoon but this should be done immediately)

Close the lid and cook for 2 mins.

Add 2 tsp ghee and fold once and keep for 2 mins in low flame.

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Now add remaining ghee, cardamom and roasted cashew raisins and mix well.

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Banana Kesaribath is ready to serve.

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It is consumed along with Upma, Rava Vangibath. Along with Upma it is called Chow Chow Bath.




Tips :

You can add more ghee as per your requirement. Adding more ghee makes Banana Kesaribath fluffier and extra rich.


Carrot Halwa/Gajar Ka Halwa is a very famous dessert found throughout India. It can be prepared all through the year for any occasion, festivals, party etc.,

Carrot is a taproot vegetable very rich in nutrients and very good for eyes. It contains Vitamin A abundantly also Vitamin K, B6. Carrots are used both raw and cooked. It is used raw in salads and cooked carrots in almost all Indian dishes.

Carrot Halwa/Gajar Ka Halwa is prepared in different methods. Traditional method, quick recipe by using condensed milk, adding khova/mawa and also using microwave. Out of which, following is one of its kind which is very tasty.





Take soft paneer add 1/2 tsp corn flour and mix well.  (home made paneer will be soft n rasmalai comes out very well)



Now make into small balls gently press in the centre.


Put 1 cup sugar and 4 cups of water and bring to boil.




Put paneer into it and cook for 20-25mins on high flame. Simmer the flame n cook for 5-10 mins.


At any point of time water should not turn into syrup, water can be added as and when it thickens.

You can see the paneer balls absorb sugar syrup and size increases.


Turn off the flame and allow to cool for a while.

In a separate pan boil milk bring it to 40%



Now add sugar and stir.


When it is done add finely chopped pistas, badam and allow to cool.

Now put paneer into the milk and leave it for 20 mins.


Keep in the refrigerator for abt 20 mins and serve.