my passion for recipes


Rice Kheer with Kova

Long grained rice - 5 tbsp
Khova (sweetless) - cup
milk - 1/2 litre
sugar - 10 tsp
condensed milk -  1/2 tin
badam - 15
cashews - 15
raisins - 10
cardamom powder - 1 tsp
saffron - 1 pinch

- chop badam and cashew and keep it aside.
- grind rice in a mixer grinder for 10 seconds
- now boil rice and milk along with sugar in a pan
- boil till the rice is completely cooked
- now add the condensed milk and khova and mix it without any lumps
- Now the mixture would have thickened
- add the nuts, saffron, cardamom powder and mix well
- remove from fire and serve cold

Instant Custard Kheer

Boiled long grained rice - 1 cup
milk - 4 cups
sugar 1/2 a cup
custard powder - 4 tsp (any flavour)
cardamom powder - 1 tsp
ghee - 2 tsp
cashew / badam / raisins - 1 tsp
saffron - 1 pinch

- grind the rice with 1/2 cup of milk in a mixie for 30 seconds
- add all the milk to a pan keeping 1/2 cup milk aside
- to it ad sugar, the rice paste and mix well
- bring it to boil
- meanwhile mix the custard powder to the remaining 1/2 cup milk and make it into a thin liquid.
- now add the custard to the boiling mixture in the pan and mix well
- make sure that they are without any lumps
- heat the ghee in a pan and add eh nuts
- fry them till golden brown and add them to the milk mixture
- Now add teh cardamom powder and the saffron and leav it in the fridge for it to cool
- serve cold

Creamy Coffee Trifle

7-8" sponge cake

To make cream mixture:
chilled cream - 200 gms
black coffee - 1 tsp
sugar - 4 tsp

For coffee syrup:
water - 2 tsp
coffee powder - 1.5 tsp
sugar - 2 tsp

For custard:
milk - 2.5 cups
sugar - 4tsp
pine apple custrad - 2 tbsp

Sugar syrup for the fruit:
apples - 2
mangos - 2
water - 1/2 cup
sugar - 2 tsp
lemon juice - 1 tsp


To make the fruit syrup:
- peel and cut the fruits into small cubes
- Boil fruits in 1/2 cup water with lemon juice an add 2 tsp sugar
- Cook for 2 -3 mins in low flame after they are being boiled
- keep them aside

Coffee decotion:
- in a vessel add 2 tsp of water and add the coffee powder
- add 2 tsp sugar and keep it aside in the fridge for cooling

Cream mixture:
- whip the cream for few minutes until thick.
- when the mixture is thinck then when taken in hand it will not drip
- add sugar and coffee powder to it and mix well.
- mix well and keep it in the fridge for it to cool

To make the custard:
- boil 2 cups of milk
- add sugar to it.
- mix the custard powder to the remaining milk and mix well without any lumps.
- now add this to the boilt milk and boil until the mixture become thick
- set it in the fridge to cool.

To make the final product:
- in a flat bowl, arrange the cakes well as though the form a layer as a base.
- to it add the fruit syrup alone until the cakes are soaked
- do not add more of the syrup then it will become more liquidised
- and leave it aside for 10 mins
- now the cake would be soft
- now add the cream mixture and spread them evenly.
- then add the fruits to the cake and spread them evenly
- then grease them with the custard paste
- now add the coffee decation on top and
- spread them evenly and leave them to cool in the fridge for 3 hours

Serve cold.
Cut them from inside and serve with nuts on top.

Nuts is optional!!!!!

Mango Pudding

Mango pulp - 1 tin
Condensed milk - 1 tin
gelatin - 4 tsp
warm water - 1 cup
Whipped cream - 200 gms
Mango - 1

- peel the skin out of mangoes and cut them into cubes.
- mix condensed milk, pulp and keep it aside.
- beat the cream for 5 minutes and pour it into the plup mixture.
- add gelatin to the warm water and dissolve it too well.
- mix that to the mixture and fold them too well.
- pour that in a bowl and add the mango cubes to this.
- freeze from for 2 hours or until set.

Thanks goes to:
my mom.. her recipe book helped me.



condensed milk - 1/2 tin
milk (boiled) - /2 lt
corn flour - 6 tsp
warm water - 1/2 cup
chopped cashews and badam - 3 - 4 tsp
saffron - 2 pinches

- mix condensed milk, milk and boil
- warm the water and make a paste by adding the corn flour.
- now add corn flour paste into the boiling milk and mix
- remove from fire and add the saffron, nuts and allow it to cool.
- pour into kulfi moulds and freeze them over night.

- If you want different flavours, then you can add badam powder to this or add pista essence.
- modify the ingredients according to your taste

Thanks goes to:
- Milk maid recipe booklet. My mom had preserved this booklet 28 years back. Now I have them with me and this is a wonderful recipe.

Marshmellow Pudding

Here I have used my microwave for cooking. I have also mentioned how to prepare this pudding using stove


Milk - 1/2 litre (2.5 Cups)
Sugar - 12tsp
Vanilla Essence - 4 tbsp
yellow Colour - 2 pinches
Egg white - 2
Gelatin - 4 tsp
water - 1/2 cup

- Boil the milk in the microwave on high for 2 minutes.
- Add the yellow colour and sugar.
- Mix well until the sugar disspolves.
- Put it back in the microwave and heat it in high for 2 minutes.
- seperate the egg whites and beat them until they form a foam. It should have a foamy texture.
- Take water and heat it in microwave for 1 minute in high.
- add the gelatin and mix well until it dissolves.
- Now add the gelatin and mix well to the milk mixture.
- Now add the vanilla essence and mix well
- now add the beaten egg to the milk mixture and fold it twice or thrice.
- Now leave it in the freezer for 1 Hour.
- Then remove from freezer and leave it in the fridge.

Method using stove:
- Add milk and sugar and boil.
- to this add the yellow colour.
- seperate the egg whites and beat them until they form a foam. It should have a foamy texture.
- heat the water in the stove.
- wait until it cools down to the luke warm temperature.
- now add the gelatin and then stir until it dissolves well.
- Now add vanilla essence and the gelatin mixture to the milk.
- Stir well.
- To this add the beaten egg and fold it twice or thrice.
- leave it in the freezer for 1 hour.
- Then remove from the freezer and leave it in the fridge.


- Finely chopped nuts and raisons fried in ghee can be added to the milk mixture after the egg mixture is added.
- Tutty Frooty can be also be added
- Chopped fruits can be added to the mix mixture after adding the egg.

Thanks goes to:

Thanks to SUSI chithy. She is my mom's younger sister from Trichy. I spoke to her today morning asking for a recipe over the phone. I had a gelatin packet for a very long time and didnt have any clue about what to prepare. So i called her today and this recipe was given to me by her.
You can see the froth of egg mixture in the first picture. In the second one you can notice that the froth has formed a thick layer above the pudding.

This is really a tempting dessert. Can be prepared in few minutes and can be served after ts set ( approx. 1 hr's time).


Moong Halwa made using microwave oven

Moong dal - 1/2 cup
milk - 1 + 1/4 cup
khova (sweetless) - 1/4 cup
sugar - 1 cup
ghee - 1/4 cup
Nuts (chopped) -1/4 cup
cardamom powder - 1 tsp
saffron - 2 pinches.

- soak moong dal in water for 4 - 5 hours.
- remove water from dal and cook in microwave oven on h igh for 5 mins
- allow it to cool
- Grind the dal into a coarse powder.
- mix half of the ghee.
- cook for 5 mins in high
- then remove from the oven
- add the remaining ghee to the pan and fry the dal mixture.
- fry till  they turn golden brown.
- transfer the contents to the microwave bowl
- mix khova and milk to the mixture.
- cook on microwave for 3 - 4 minutes on high
- add sugar to this
- cover this bowl and microwave for 5 - 6 mins
- add the nuts, saffron and cardamom powder.
- mix well
- Halwa is ready to serve.

Carrot Halwa

Two types of carrots are available in the market. The orange carrot and the pink carrot. The pink carrot is usually called as Delhi carrot as its found in most of the parts of Delhi. Try the carrot Halwa with the pink carrot and comes out really awesome.

Carrot - 3 cups
Condensed milk - 1 can
Milk - 1/2 Cup
Cream - 200mg
Cardamom powder -1 tsp
Sugar - 1/4 cup
Orange colour - 2 pinches
Ghee - 2 - 3 tbsp
Almonds (badam) - 2 - 3 tbsp
Cashew - 2 - 3 tbsp
Safforn strands - a pinch.

- remove the skin, Grate carrot.
- To the carrot add condensed milk,whipped cream, orange colour,milk and sugar and keep stirring in a pan.
- The mixture should be moist free and it should be cooked as well. The Milk in the mixture should have been evaportaed.
- To this add Ghee and cardamom powder and the nuts. Fry well Now.
- Add the saffron strands and serve.

- prepare this carrot halwa in a big mouth non stick pan.
- By using the pan, the consumption of ghee becomes less and it takes little time for the milk and the moisture to evaporate.

Chocolate Icecream (eggless)


200 gms - sugar
200 gms - milk powder
200 gms - cream (readily available in shops)
200 ml of hot water (luke warm)
1 tbsp - cocoa powder


- Add sugar in the blender and make it into  smooth powder.
- add milk powder, cream. water and cocoa powder and whip in the blender for 8 -10 mins. This will look like the melted icecream consistancy.
- Now leave this mixture in the fridge for 3 - 4 hours.
- Now add cooled mixture into the blender and blend it for 8 -10 mins and freeze it for 6- 8 hours.
- Serve cold.

- you can add 1tsp of vanilla essence instead of cocoa powder to make the vanilla icecream.
- same method goes for any other flavours, adding nuts is optional.

Thanks goes to:

This receipe was taught to me by my closest friend Sheeba Georges. She is now in Germany as a Project manager for CTS. She is an awesome cook. Ask her anything about recipes and she can make you go floored with her recipes. She is a malayali.. Keralite.. so most of them are with coconut oil.. so still we tamil nadu people can manage.