Wednesday, November 24, 2010

Vegetable Kurma


Potato,cubed - 1/2cup
Cauliflower florets - 1/2cup
Green peas - 1/2cup
Green beans - 1/4cup
1 big onion ,chopped
1/4tsp cumin seeds
2tsp ginger-garlic paste
3 cloves
2 cardmom
1 big piece of cinnamon.
3 green chillies
1/4tsp turmeric powder
2tsp coriander powder
1/4cup chopped coriander leaves
1tbsp Vegetable oil 

For grinding 
Grated coconut - 3tbsp
Cashews - 10
Poppy seeds -1tsp
Fennel seeds - 1/2tsp


Soak cashews and poppy seeds in water for 10minutes.
Heat oil in a pan.Splutter cumin seeds.Add whole spices and curry leaves, saute well.Add onion,ginger-garlic paste and green chillies.Saute it well till onion turns light brown.Add turmeric and coriander powder and mix well.Put all the veggies and saute for 2-3 minutes.Add enough water and salt to this.Cover and cook it.Mean while grind coconut,soaked cashews and poppy seeds and fennel seeds.Add this to the cooked veggies.Add more water if required.Cook it for another 5 minutes.Garnish with coriander leaves.This kurma goes well with chapati , poori ,appam etc.

Wednesday, November 17, 2010

Pal Payasam - My 150th post!


Unakkalari /payasam rice - 1/2cup
Whole milk - 1L
Water - 2cups
Sugar - 3/4cup
Cardmom -2
Payasam rice/Unakkalari

Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook  for 10 more minutes.Switch off stove.Serve hot or chilled.

Friday, November 12, 2010

Koonthal/Squid Roast


Koonthal/kanava/Squid - 1/2kg
Onion -1,big
Tomato - 1,medium
Ginger,chopped - 1tsp
Garlic,chopped - 1tsp
Green chillies - 2
Kashmiri chilli powder - 1tsp+ 2tsp
Pepper powder - 1/4tsp
Turmeric  powder - 1/4tsp
Garam masala - 1/4tsp
Curry leaves


Wash,clean and cut the squid into rings.
Marinate this with 1tsp kashmiri chilli powder,turmeric powder and salt.Keep aside for 1/2an hour.Cook the squid with enough water ,till its done.
In pan add oil.Add sliced onion,ginger,garlic and green chillies.Saute well till the onion become light brown.Add chopped tomato and cook it till it become soft.Add curry leaves and all masala powders , saute it for 2-3 minutes.Add cooked squid ,mix well and roast it for 7-10 minutes on medium flame.Add more oil if there is a need.Serve hot with rice or roti.

Friday, November 5, 2010


 Wishing you all a very happy Diwali :)

For Crust
All purpose flour/maida- 1cup
Rava - 1tbsp
Oil -2tbsp
Warm water- as required
For Filling
Milk powder - 1cup
Whipping cream -1/2cup
Dessicated coconut - 1/2cup
Almonds,sliced - 1/4cup
Sugar - 2tbsp
Cardmom powder - 1/2tsp
For Garnishing
Sugar - 1/2cup
Water - 1/4cup
Sliced almonds &pistachios - as reqd

In a bowl mix together maida,rava and oil.Add enough water to make a smooth dough.cover and keep it aside.
Heat a pan ,add whipping cream and milk powder.Cook on medium heat until the mixture starts leaving the sides.Switch off the heat and add coconut,almonds,sugar and cardmom powder.Mix well.Keep aside.

Mix 2tbsp of water with 1tbsp of maida to make a paste.set aside.

Making the Gujias
Knead the dough and divide into 20 equal sized balls.Roll each ball into about 4-inch diameter.
Dip your finger in the flour paste and spread it around the rim of the rolled dough,but just on the half the circle.
Put the filling in the center and fold it into a semi circle.Press the edges together with your fingers.Make sure the edges are completely sealed.Deep fry them in hot oil.

Boil the sugar and water on medium heat until the syrup is one thread consistency
Dip the gijias into the syrup and coat well.Place the gujias on a wire rack.Garnish the gujias with sliced almonds and pistachios while they are still moist with syrup.

Recipe Courtesy -

Tuesday, November 2, 2010

Green Peas Masala


Dried green peas -1cup
Onion - 1,big
Tomato - 1.medium
Ginger-garlic paste - 2tsp
Green chillies - 2
Turmeric powder - 1/4tsp
Chilli powder - 1/2tsp
Coriander powder - 2tsp
Meat masala powder - 1/2tsp(i used Eastern meat masala)
Garam masala powder - 1/2tsp
Thin coconut milk - 3/4cup
Thick coconut milk - 1/2cup
Curry leaves - handful
Mustard seeds - 1/2tsp


Soak green peas in water overnight.Pressure cook it by adding salt and enough water.
Heat oil in a pan.Splutter mustard.Saute curry leaves,finely chopped onion and green chillies.
Add ginger-garlic paste and saute well till the onion become light brown color.Add sliced tomato and cook it till it become mushy.Add all spice powders and saute well for 2-3 minutes on low flames.You can can add 2-3 tbsp of water in this stage.Add well cooked green peas and mix it.Pour thin coconut milk and boil it for 5 minutes.Reduce the flame and add thick coconut milk.Cook for 2-3 minutes.Adjust the salt.Serve with chapthi,appam,idiyappam etc.

Sunday, October 31, 2010

Cherupayar /Green Gram Thoran


Cherupayar/Green gram - 1cup
Garlic pods -4
Green chillies - 2
Turmeric powder - a pinch
Grated coconut - 1/2cup
Mustard seeds - 1/2tsp
Curry leaves


Wash and soak green gram overnight.Cook this with  salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times.
Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it  on low flame till all the water is evaporated. Serve with rice.

Thursday, October 28, 2010

Pazham Nirachathu/Stuffed Plantains


Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch


Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it  andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

Monday, October 25, 2010

Spinach Cutlet


Spinach (cleaned and chopped finely) - 1cup
Potato(boiled) - 2
Channa Dal - 2tbsp
Green chillies - 3
Coriander leaves (chopped finely) - 1/4cup
Garam masala powder - 1/2tsp
Chilli powder - 1/2tsp
All purpose flour/Maida - 4tbsp
Bread Crumbs - as required
Oil for frying


Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them.
In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt.
Make thick paste of maida with little water.Heat oil in a pan.
Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

Thursday, October 21, 2010

Gothambu Puttu/Wheat Puttu


Wheat flour/Atta - 1cup
Grated Coconut - 1/2cup


Dry roast Wheat flour for 10 minutes on low flame.Keep aside.
Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes.
Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry.


Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

Monday, October 18, 2010

Fish Molee/Fish Molly

For marination 

Fish(Pomfret,Pearl spot or King Fish) - 1/2kg
Pepper powder - 1tsp
Turmeric powder -1/4tsp

For the gravy
Cloves - 3
Cardmom - 2
Cinnamon - 1stick
Ginger ,crushed - 1tsp
Garlic,crushed - 1tsp
Green chilli - 2
Onion,Sliced - 2
Tomato - 1,big
Thin Coconut milk - 1cup
Thick Coconut milk - 3/4cup
Coconut oil  - 2tbsp
Mustard seeds - 1/2tsp
Curry leaves - 2strands

Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside.

Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon.
Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick coconut milk and sliced tomatoes and cook for another 10 minutes.Serve with appam

Friday, October 15, 2010

Kovakka Mezhukkupuratti/Ivy gourd Stir Fry


Kovakka/Ivy gourd - 250g
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Onion(sliced) - 1,medium
Curry leaves - 1strand
Oil - 2tsp


Wash and cut  kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water.
Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent.
Add the cooked kovakka and stir fry on low flame till its done.

Wednesday, October 13, 2010

Paal Paniyaram - Chettinad Special


Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying


1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).
2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well.
3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.
4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

Monday, October 11, 2010

Chikoo/Sapota Milkshake


chikoo/Sapota - 6
Frozen Milk - 1/2L
Sugar -  4tbsp


Remove the skin and seeds of the fruit and cut  into pieces.Blend it with sugar.Add chilled milk and blend for few seconds.Serve immediately.

Friday, October 8, 2010

Malabar Fish Curry/Fish Curry with Coconut

Fish (any type) - 1/4kg(5-6 pieces)
Turmeric powder - 1/4tsp
Chilli powder - 2tsp
Ginger(Chopped) - 1tsp
Tomato - 1,medium
Tamarind - a small piece, soaked in water
shallot - 3(optional)
Curry leaves - 2strands
Coconut oil - 1tsp

For Grinding
Grated Coconut - 3/4 to 1cup
Cumin seeds - 1/4tsp
Turmeric powder - 1/4tsp


1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes.
2 Grind together coconut,cumin and turmeric powder with little water to smooth paste.
3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste.
4 Add  water and boil it.
5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick.
6 Add 2tbsp of tamarind water and boil  it.Adjust the salt.
7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it.
8 Serve with rice.

Monday, October 4, 2010

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Kumbilappam made with Vazhanayila
 Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.


 Ripe Jackfruit Bulbs(chopped finely)  - 2cups
Jaggery(scraped) - 1 cup(adjust according to your taste)
Freshly grated coconut - 1cup
Rice flour (roasted) - 2cups.
Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

1 Melt jaggery in 1/2 cup of water.Remove the impurities.
2 Make a smooth paste of jackfruit pieces without adding any water.
3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.
4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.
5.Now take the leaf(Vazhana leaf or banana  leaf) and make  cones with it and fill the dough inside.
6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.
7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made  with banana leaves.


1 You can  prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method  is same as above.
2 If jackfruit is not available ,try this recipe with  small bananas.

Thursday, September 30, 2010

Masala chicken fry


Chicken -1/2kg
Coconut oil - 2to 3tbsp
Coriander powder - 11/2tbsp
Turmeric powder -1/2tsp
Garam masala - 1/2tsp
Chilli powder -1tsp
Pepper powder -1tsp
Ginger-garlic paste - 1tbsp
Curry leaves- a handful


Mix the chicken with all the ingredients above, except coconut oil.Heat a pan and cook the chicken with little water .Cook it till all the water has evaporated and add oil to this. Reduce the flame to medium -low and fry the chicken till it is brown.Serve hot.

Recipe Courtesy - Vanitha Pachakam Magazine  

Monday, September 27, 2010

Ariyunda/Rice Laddu


Kerala red rice/kuthari  - 1cup
Jaggery(powdered) - 1/2 to 3/4cup
Freshly grated coconut - 1cup
Cardamom - 4


Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and  changes its color.Grind it into  powder along with cardmom.Transfer this to a bowl.
Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times.
Add the ground rice powder to this and grind everything well.
Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

Friday, September 24, 2010

Pudina/Mint Rice


Basmati rice - 1cup
Ghee -2tsp
Cardmom - 2
cloves -4
Cinnamon - 2small pieces 
Onion - 1,medium
8-10 Cashews  for garnishing

For green paste
Pudina/mint leaves-1 bunch
Ginger -1tbsp
Garlic - 1tbsp
Green chillies - 3
Grated coconut - 1/4cup
Lemon juice -1tsp


1 Wash and soak the rice for 10 minutes.Cook the rice with enough salt.
2 Make a paste using the ingredients under 'green paste'(do not add water)
3 Heat ghee in a pan and roast the cashews.Remove it from the pan..
4 Add whole  garam masala in the same pan and saute it for 1 minute.
5 Add sliced onion and saute it till it become translucent .
6 Then add the ground green paste and saute for 5 minutes.
7.Add salt and mix well.Put the cooked rice and gently mix everything well.
8 Garnish with cashews.Serve with raita.

Wednesday, September 22, 2010

Masala Dosa


For Dosa/idli Batter

Idli rice -1cup
Whole Urad dal - 1/2cup
Fenugreek seeds -1/2tsp
Cooked rice - 2tbsp

For Masala

Potato - 2,big
Frozen green peas -1/2cup(optional)
Onion - 2,medium
Ginger,chopped- 1tsp
Green chilli - 2
Mustard seeds - 1/2tsp
Urad dal -1tsp
Chana dal - 1tsp
Turmeric powder


How to make idli/dosa batter?
Wash , Soak rice and urad dal separately.Add fenugreek with dal. Soak it for 6 hrs.
First grind rice along with cooked rice.Keep aside.Grind the dal and fenugreek seeds.Make a smooth paste out of it.mix this with ground rice.The batter should not be watery.Ferment for min 8hrs.
Add salt and mix well.

How to make potato masala ?
Boil the potatoes and green peas separately.Mash the potato.
Heat oil in a pan and Splutter mustard seeds.After that add urad dal and chana dal.Mix well till they become golden color.Add ginger,green chillies and sliced onion.Saute well till the onion become translucent.Add turmeric powder and salt.Mix well.Add mashed potato along with green peas.Mix everything well.Switch off the stove.

How to make Masala Dosa?
Heat a non stick Tawa.Pour a ladle of batter when the tawa is very hot and spread it very thin.If you like you can add some oil/ghee on top of it.When the color of the dosa turn golden brown put 2tbsp of potato masala and fold it.Serve hot with your favorite chutney and sambar

Monday, September 20, 2010

Kaya-Payar Mezhukupuratti/Raw Plantain-Long Beans Stir Fry


kaya/Raw Plantain - 1
Payar/Long beans - 15
Shallot - 5
Oil - 1tbsp
Turmeric Powder - a pinch
Green chilliies - 3
Curry leaves


Remove the skin of the plantain and cut into lengthwise.
Cut long beans into similar size long pieces.
Cook them with 1/4 cup of water,salt and turmeric powder.
When the pieces turn soft ,open  it keep on low flame till the water evaporates completely .
Heat oil in another pan and saute the sliced shallots.when they turned light brown add chillies and saute for a minute.add the cooked pieces along with curry leaves and fry it on low flame for about 10 minutes.Serve hot with rice.

Wednesday, September 15, 2010

Varutharacha Njandu Curry/Crab Curry with Roasted Coconut


Crab/Njandu (cleaned and cut)- 1kg
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger,chopped - 1tbsp
Garlic,chopped - 1tbsp
Green chillies - 2
Shallot(sliced) -15
Curry leaves - a handful
Tomato - 1,big
Coconut oil - 1tbsp

For the masala

Coconut oil -1tsp
Grated Coconut - 1cup
Shallot(sliced) -5
Garlic - 2pods
Coriander powder - 1tbsp
Curry leaves -1strand


Marinate the crab with chilli powder,turmeric powder and enough salt.Keep it aside for 30minutes.

Heat  oil in a non stick pan and add grated coconut along with shallot,curry leaves and garlic.Roast the coconut on low flame till it become dark brown color .Add coriander powder ,mix well and switch off the flame.Let it cool.Grind it to a smooth paste along with little water.Keep aside.

In a big pan heat oil and saute ginger,garlic and green chillies.Add shallot and saute for 5 minutes.Add  tomato and cleaned crab and mix well.Pour 1 cup of water with enough salt and close it with a lid.Cook it for 10miutes . Add the roasted coconut masala,curry leaves and mix it.Cover and cook it till its done.
Serve hot with rice or kappa puzhukku  :)

Monday, September 13, 2010

Egg Kurma and Reposts

Hard boiled Eggs - 4
Grated Coconut - 1cup
fennel seeds -1/2tsp
Chilli powder - 1tsp
Turmeric powder -1/4tsp
Garam masala - 1tsp
Ginger-garlic paste - 1tbsp
Green chillies -3
Coriander leaves - 1/4cup
Tomato - 1
Onion - 1


Make a smooth paste of coconut with fennel seeds.
Heat oil in a pan.Saute onion till it become very soft.Add green chillies and saute well.Add ginger-garlic paste to this and saute for 3 minutes.Add chopped tomato and saute till it become soft.Add all the masala powders and mix well.Add coconut-fennel paste to this and mix it.Pour 1 cup of water with enough salt and cover it with a lid.After 5 minutes remove the lid and add eggs(make slits on it)and chopped coriander leaves.Mix well and serve hot with appam or chapati .
Am re-posting 2  recipes for Aparna's  'No Bake Cake Event'  

Thursday, September 9, 2010

Paneer-Carrot Pulav


Basmati rice - 2cups
Paneer (cut into cubes) - 250g
Carrot (cut into cubes)- 1,big
Oil for frying paneer

For the masala

Ghee - 2tbsp
Garlic paste - 1tbsp
Ginger - 2tsp
Green chillies - 3
Tomato - 2big
Kashmiri chilli powder - 2tsp
Coriander powder - 11/2tsp
Kasoori methi - 1tsp
Pepper powdr - 1/2tsp
Garam masala powder(i used homemade masala  .ie 2cardmom,3cloves,1/2tsp fennel seeds,1mace and 2small cinnamon pieces.Powder the spices to fine powder )- 1tsp

For seasoning

Ghee -  2-3tbsp
Cumin seeds - 1tsp
Coriander seeds- 1tsp
Onion(chopped) - 1,big
Coriander leaves - 1/2 cup


1 Wash and soak the rice for 30 minutes.Heat 6cups of water in a big vessel.Add the soaked rice along with carrot cubes and enough salt.Cook on medium flame till its done.drain it and keep it aside.

2 Heat oil in a pan.Deep fry the paneer cubes and set aside.

3 Heat ghee in a pan.Add garlic paste and saute for 3 minutes.Add ginger and green chillies.saute well and add chilli power and coriander powder to this.Mix well.Add chopped tomatoes and cook it till it become mushy.Put pepper powder,kasoori methi  and garam masala powder.Saute for a minute and switch off the stove.

4 Heat a big pan and add 2tbsp of ghee.Splutter cumin seeds and coriander seeds.Add the chopped onion and saute it till it become translucent.Put the  cooked rice and paneer.Gently mix well.Add the masala and slowly mix to the rice.Switch off the flame and garnish with coriander leaves.
Serve hot with onion raitha,pickel and pappad :)

Recipe Courtesy - Lakshmi Nair

Friday, September 3, 2010



Raw rice/Pachari - 1cup
Jaggery/sarkara  - 3 blocks(adjust according to your taste)
Cooked rice - 1/4cup
Shallots - 4
Coconut slices/Theghakothu -1/4cup
coconut oil - 3tbsp
Baking powder - a pinch (optional)


Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.
Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter).
In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.
Do the same with shallot also.Keep aside.
There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng  fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the weight/whistle.Reduce the heat to low and cook for  15- 18 minutes.Switch off the stove and keep it there for another 15 minutes.Open it carefully and Remove kalthapam from pressure cooker .Cut into pieces and serve with tea.

Wednesday, September 1, 2010

Neer Dosa


Raw rice - 2cups
Grated coconut - 1cup(optional)


Wash and soak the rice for 2-3 hrs.Grind along with coconut & required water.Once it is ground add more water and make a thin and watery batter(consistency is like milk).Adjust the salt.Let it rest for 1/2 an hr.
Heat a non stick tawa .When it is hot pour a ladle of batter and immediately rotate the pan to spread the batter.(Tawa should be very hot.Otherwise you won't get  holes in dosa)Cover with a lid and cook it till the top becomes dry.Open it and sprinkle some oil on top of it.Fold it and serve hot with chutney or chicken curry.

Monday, August 30, 2010

Badam Halwa


 Badam/almonds - 2cups
Milk - 2cups
Sugar - 11/2cups (Increase according to your taste)
Pinch of saffron
1/4 cup Ghee
Pinch of yellow food color(optional)


Soak almonds in hot water for 15 minutes.Remove the skin and grind into a coarse paste with milk.Soak saffron threads in 2tbsp of milk.
Heat 1tbsp of ghee in a thick bottomed pan.Add pureed badam ,sugar and soaked saffron with milk and stir it continuously .Add the rest of ghee and food color.Keep stirring them till halwa becomes thick.Pour the halwa
into a greased dish.Allow to cool.Garnish with almonds.

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