my passion for recipes


Carrot Halwa

carrots - grated - 5 cups
sugar - 3 cups
milk - 1 cup
condensed milk - 1/2 cup
nuts ( cashews and raisins ) - a handful
orange colour - 2 pinches
sweet less kova - 1/4 kg
Ghee - 1 cup
cardamom powder - 2 tsp

- in a pan add ghee and fry the nuts seperately
- when the nuts are golden brown in colour, remove from fire and keep it aside.
- add 1/2 a cup of ghee in a pan and fry the carrots for 3 -4 minutes
- Now add milk and the colour and fry for 2 - 3 minutes
- add the sugar and fry
-  wait until all the moisture is absorbed
- add kova and the condensed milk
- mix well without any lumps
- add the nuts and wait until the complete moisture is removed
- add the cardamom powder and mix well at the last
- serve

Rava Laddoo

Rava - 1/4 kg
Sugar - 1/4 kg
Ghee - 5 tbsp
dry coconut powder - 100 gms
cashews - 100 gms
kismis (raisins) - 100 gms
Milk - as much as required

- fry the rava in a kadai until they turn golden brown
- fry the cashews in ghee
- fry the raisins in ghee
- add these fried cashews and ghee to the rava mixture
- add the coconut powder to  it
- powder the sugar and add it to the mixture
- make rava laddoos by adding mik little by little
- if milk is added to the entire mixture then making ladoos wil not be possible
- so add little by little as when u are making laddoos and it will come out well

Milk Toffee

This is a Sri lankdan dish made with condensed milk. Very easy to make but the tough part is that this mixture has to be removed from fire in the correct consistancy and correct time so that it comes out too well. If not as well.. the taste is going to be good .. cannot assure you that you can cut them into cubes.

Condensed milk - 1 tin
sugar - 1/2 a tin
butter -4 tsp
vanilla essence - 4 tsp
chopped cashews - 3 -4 tsp (optional)
milk- 1/4 cup

- take a plate and grease that with butter. Keep it aside.
- in a kadai mix sugar, condensed milk, butter.
- wash the condensed milk tin with milk and pour that into the kadai and mix well until the sugar gets dissolved.
- now place the kadai on the fire and start stirring.
- the entire process of this sweet is to keep stirring until the end.
- when the mixture thickens a bit then reduce the flame.
- now add the cashews and essence and mix well.
- when the mixture forms a ball kind of texture remove from fire and pour into the greased plate.
- pat it flat on the plate and leave it to cool for 5 mins
- Now cut them into cubes.

- you can mix two tsp of cocoa powder to this and do not add the vanilla essence in case if you want to do a chocolate milk toffee..

Thanks to:
Granny... she has taught me this recipe. This has been my all time favourite too.

7 Cup Cake

This is a traditional sweet make with a total of seven cups. So thats how the name came into existance. This is a sweet which tastes almost like a mysore pak. But with a little taste of Milk and Coconut. Easy to make and quick too for a sudden feast or a snack.

Beasan powder - 1 Cup
Coconut powder - 1 Cup
Ghee - 1 Cup
Milk - 1 cup
Sugar - 3 Cups

- Grind the sugar and make a fine powder.
- In a kadai add the besan powder, coconut powder, ghee, milk and sugar powder and mix well.
- Make sure that there are no lumps.
- Now transfer this to the gas stove. And leave it for 3 - 4 minutes until it gets heated.
- Now start stirring and make sure that the entire mixture has to be stirred until the last step.
- stir well until the ghee seperates from the mixture.
- There should not be any bubbles in the mixture, but it could be on the sides of the mixture.
- This is the right consistancy.
- Transfer that to the plate and leave it to cool under the fan for 5 mins.
- Now cut it into diamonds while its still hot.
- Can store this in an air tight container.
- This stays outside for a month.

Thanks goes to :

I had a friend by name Gaiyathri. She was my CA friend in 2001. Her mom is an expert with these sweets. This was served to me when I had been to her home once. And Aunty even taught me how to make this. My first experiment came out awesome. From that time.... I prepare this sweet atleast once in 2 - 3 months.. !!!

Besan ka Ladoo made using microwave

2.5 cups besan
2.5 cups powdered sugar
1 cup melted ghee
1/4 cup chopped almonds (badams)
1tsp cardamom powder
water - little

- add besan powder in a microwave oven.
- add 1/2 a cup of ghee
- sprinkle water on it and make it into a mixture
- the mixture would look like bread crumbs
- microwave on high for 6 minutes
- stir in between every 2 mins
- remove from oven and break the lumps
-leave it to cool
- mix sugar and cardamom powder and mix well
- grind  this mixture in a mixer grinder until its a smooth powder.
- add the almonds / badams
- add the remaining ghee and mix well
- now this mixture will look like bread crumbs
- now make them into ladoos

Kaju katli using Microwave

2 cups + 1/4 cup  - cashew powdr
1.5 cups - Powdered sugar
1 cup - khova (sweetless)
3tbsp - milk
1/4 tsp - cardamom powder

- In a microwave bowl add sugar, 2 cups of cashew powder, khova and milk and mix well without any lumps
- microwave on high for 4 minutes.
- stir in between everyone minute.
- remove from oven
- add cardamom powder.
- and mix well until it forms a thick mixture.
- If the mixture is loose then add the extra cashew powder.
- the exact consistancy wil look like a chappathi dough.
- Now grease ghee on a chappathi rolling plate
- Now roll it into 1" chappathi and cut it into squares.


Mysore Pak

Sugar - 1 cup
Besan powder - 1/6 cup
Baking soda - 1 pinch
water - 1 tbsp
Ghee -  2/6 cup

- Grind sugar into a fine powder.
- In a kadai add sugar, besan powder, baking powder, water and make it into a dough.
- Leave that to sit for 1/2 an hour.
- Add ghee to this dough and transfer the contents to the gas stove.
- Leave the kadai to heat for 2 mins.
- Keep stirring the mixture until it forms a thick consistancy.
- keep stirring until the mixture leaves the sides of the pan.
- The right consistancy is when the mixture leaves the sides of the pan. There are bubbles on the ghee on the sides of the mixture and not on the mixture.
- Now transfer tht to a greased plate and leave it to cool.
- Now cut into squares and serve.
- Shelf period is close to a month's time.

Milk Chocolate

powdered sugar - 2 cups
Milk powder - 3 cups
cocoa powder - 2 tbsp
white butter - 1 tbsp
Water - 2  tbsp

Mix well until it becomes like an idli batter.
keep the batter in slow flame and keep stirring.
wait until its cooked. Check that by pouring a drop in water and it should stand like a ball.
Pour it into plate and then level it.
Then leave it in the fridge for some time .. probably around 10 mins and then cut into desired shapes.

Badam Halwa

This is the badam halwa made using the MTR badam feast.
This recipe is suitable for people who cannot find time to make the traditional badam halwa by grinding the badam and making a sugar syrup. This is the simple method and that comes out really awesome.


MTR badam feast - 1/4 kg
sweetless kova - 200 gms
badam, pista, cashews - finely sliced - 2 tbsp
Ghee - 1/4 cup
safron -  1 pinch
milk - 1/2 a cup


Take a kadai.
Add MTR badam feast, milk and kova and mix well until there are no lumps.
Place the kadai on fire and keep stirring.
After about 13 - 15 mins in high flame, the mixture would have thickened.
Now add ghee and mix well. Mix until the mixture forms the halwa consistency and doesnt stick to the sides of the pan.
Now to this add the choppped nuts and saffron. Mix well.
Leave it to set to room temperature and serve chilled.