Skip to content
Cooks in: 20 Minutes
Serves: 4 People
This laddu is loaded with protein and when added with ragi flour, it becomes a complete energy ball. I had some leftover urad dal and yellow moong dal powders which I prepared for Janmashtami. I used them to make this laddu and my family loved it. Actually there is no perfect measurements required for this recipe! Still I would like to share what I did to create these beauties! I used cold pressed coconut oil for vegan version, but you can use ghee also which will give a good taste and nice aroma.
Continue reading →
Cooks in: 20 Minutes
Serves: 3 People
Kummayam is a special dish of Chettinadu. This sweet is a compulsory dish in their wedding feast. It is also made as an offering to Parvathi Devi during the Tamil Month Aadi mostly on Fridays or Tuesdays. The Kummayam flour can be prepared in bulk for later use. Urad dal is the main ingredient for this recipe and millet and moong dal are added in small quantities. Try this simple, but a very healthy recipe with millet.
Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
Tamil Month Aadi is considered special for Maa Shakthi. Many rituals are carried out to please her and a variety of offerings are made. One of the popular neivedhyam is Kalkandu Sadham or Candy Sugar pongal. This is mostly made for ‘’Aadi perukku’’ or 18aam perukku. Kalkandu or candy sugar is used for making this sweet. I used Panam Kalkandu which is healthier than normal candy sugar. Try this easy recipe. You can find this recipe on our YouTube also. Please subscribe and share.
Continue reading →
Cooks in: 20 Minutes
Serves: 3 People
This delicious payasam or kheer is one of the easiest sweet which can be made very quickly. Aval/flakes/poha is very dear to Lord Krishna. This sweet dish can be made as neivedhyam on any auspicious day. Using millet flakes instead of regular rice flakes makes this recipe more healthy.
Continue reading →
Cooks in: 20 Minutes
Serves: 3 People
Kesari/Sooji Halwa/Sheera is a popular sweet variety throughout our country. Many variations are done by adding various fruit pulps to make it as fruit Kesari. I have already shared 2 Kesari recipes. In this recipe, I have used mango puree to make it as mango Kesari. Try this easy, tasty recipe before the mango season ends!
Continue reading →
