Category: Sweet


Basundi is a popular sweet dessert of Gujarat and Maharastra in India.  It is prepared by boiling milk to half or more.

Basundi is very easy to prepare, very tasty but takes a little more time.  It can be prepared in all festivals, parties, get together etc.,

Let us see how to prepare Basundi



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…)


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.




Kobbari Mithai

Kobbari Mithai

Coconut Burfi is very easy to make. It is a common sweet recipe found throughout India. It is prepared specially for Deepavali or any other festivals.

I remember my mom used to prepare chakkali, kodubale, coconut burfi, nippatu and many more to eat in holidays. There was no reason or occassion to prepare and eat.




IMG_20140212_075426 [RECIPIE]

Kesar Peda is very easy to make.  It is milk based Indian Sweet dish loved by all.




Ingredients :

Rava/sooji                                       1 ½ cup

Sugar                                                  ¾ cup

Water                                                 3 cups

Milk                                                    ½ cup

Cashew & Raisins                           8-10

Ghee                                                   ½ cup

Elaichi/cardamom powder      ½ tsp


Method :

Heat a pan on a medium flame and add the 2-3 tsp ghee.

Fry cashew and raisins till golden brown.

Remove them in a separate bowl and keep aside.

In the same pan, along with the ghee add rava and mix well.

Roast rava till it begins to turn a very light golden color and give off a faint aroma. When roasted it will have a grainy consistency of wet sand.

Meanwhile, in a separate vessel and on medium heat, bring a mixture of the milk, water and sugar to a boil.

Now on a low flame, gently add rava to the water and milk mixture, keep on stirring to prevent lumps from forming. (If any lumps are formed, you can break them with the back of the stirring spoon)

Cook the mixture till it is thick and begins to come away from the sides of the pan.

Add more ghee and cardamom powder to it and mix well.

Turn off the heat and allow the mixture to cool to a warm temperature.


Tips :