…meric leaves & steamed in a steamer called “Komfro” in Konkannim. This sweet is steamed in turmeric leaves which impart its distinct aromatic flavor into the sweet pancake. While steaming, the entire house is enveloped with the fragrance of turmeric leaves. I remember the times when my grandmother would also use jackfruit leaves which are called “Kholle” or “Dhonne” which is another variation of patoleo. Jackfruit leaves would be shaped into a…
…d the outer sugar crust and the crunch when you bite just like ice and the sweet nectar oozing deliciously with flavor in your mouth. I prefer the dry petha just the way my Mama did. 🙂 All gourds have high water content and is bland by itself. If you are making savouries or sweets with it; you need to fortify with flavouring to make it appealing to your vital senses and inviting to your tastebuds. Kewra and rose are pleasing to the senses and brin…
…yummy ladoos. A perfect ball of melt in the mouth goodness to satiate that sweet craving. A ladoo is an incredible, timeless Indian mithai and is on the top of the festive and celebratory list of Indian sweets. In this recipe, highly nutritive and healthy carrots and coconut make a super pair in a ladoo and is a sure winner especially during festive occasions. There are quite a few colors and varieties of carrots but the bright and deep orange car…
…rious types of dates which can be selected for medicinal and culinary use. Sweet dry dates are eaten plain and pitted dates can be stuffed with nuts to create a variety of sweet and savory fillings, which can then be cooked or baked. Date Rolls are very popular at Christmas and those who love them always include them on their festive platter. Dates and Walnuts are well known since time immemorial and are used in desserts, puddings, bread, sauces,…
…w days before Christmas to enjoy the fresh taste. Goan Dodol has a unique, sweet flavor of Goan Pyramid Jaggery and a luscious, creamy taste of fresh coconut milk. The rice flour is the binder of this sweet ‘halwa’. It is rich in flavor and high in calories and should thus be enjoyed in moderation. Even though Dodol is available commercially, it makes a home maker feel proud to make her own to serve at Christmas (even though it is quite a back bre…
…he process of making this superb cheese, your home will be filled with the sweet, heady aroma of guavas. My recipe will give you delectably soft guava cheese which will just melt in your mouth. Of course, you need to select good quality, ripe and sweet guavas. The quality of the fruit determines the end product. If you use red guavas, then you will not need to use any food coloring. If you prefer the natural yellow color of guavas then go ahead an…
…re. I just love this traditional & authentic poli with these flavorful sweet spices… It can be enjoyed hot with amti as well as cold with sweet milk. It stays well & can be kept in the fridge for upto 3-4 days. You can even make the puran & keep in the fridge & use it to make during the week. I hope you enjoy this wonderful poli just the way I do… Happy Holi to all my dear visitors! 😀 Ingredients for the Puran: 300 gms. Chana Dal 3…
…the taste with this combination, then you may add it. We like our neurios sweeter with a soft & succulent filling & I thought I should share this with you. So how about trying my version this Christmas? … Enjoy! 😀 Wishing all a ‘Very Merry Christmas’ & Happy Holidays… For the Filling: 1 cup Dessicated Coconut 1 cup Sugar pwd or Caster Sugar (or to taste) 1 tbsp. White Poppy Seeds (Khuskhus) ¼ cup broken unsalted Cashewnuts (roug…
…r of the Chandrakala and Lavang Latika even though they are both soaked in sweet flavored syrup. The filling in the Chandrakala consists of mawa/khoya/unsweetned condensed milk where sugar and nuts are added whereas in Lavang Latika you can include rawa/suji/semolina and coconut gratings along with mawa and nuts. The Lavang Latika is folded like a small packet/envelope/purse and sealed with a clove so it is clove flavored but Chandrakala is moulde…
…s ghee, not too sweet as the condensed milk, dates and raisins fulfill the sweetness. I also prefer using sweetened condensed milk for its creamy consistency and love the delicious taste. Besides, I feel it takes off a big load of boiling the milk over a period of time to thicken it. Sheer Khurma can be fairly thick or thin liquid form. We enjoy both ways. If you like yours thick then you may add more vermicelli or thicken the milk to the desired…