750 grammes
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Posted on by Lakshmi Vasanth


Ingredients : Besan – 1 cup

                    Sugar 1 ½ cup

                    Water – ½ cup

                    Oil – 2cups

                    Butter – 1 cup


Method – Take 1 cup besan in a bowl. To this add nearly ½ - ¾ cup of oil and mix well till u get idli batter consistency with out lumps and keep aside.


In another Bowl take rest of the oil and butter ( not Ghee ) add both together and keep in sim let the butter melt in the oil. I kept the oil and butter vessel in a Boiling water vessel which was boiling in the gas – it was getting melted and getting hot ( Double boiling) .


Heat a Heavy bottom Non stick vessel…add the sugar and water told. Wait for it to come to 1 string consistency.Lower the flame and add the oil mixed besan to it. Keep stirring in medium flame. For 5mins.


Now slowly start adding the Hot oil and ghee mix to this mixture ½ ladle at a time – the besan mixture will froth then mix well…keep doing the process . Last add 1 full ladle of oil & Butter and mix well you will see a frothy mixture moving . At one stage you will see the Besan mix is dancing in the vessel and all oil has started coming out. Keep stirring well. Lower the flame and be fast in transferring it to a plate which has been greased well .


Note : Use Fresh Besan…it gives a good results. The amount of oil and butter proportion is enough…donot add more. You will see some is left also at times.


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Posted on by Lakshmi Vasanth

For making Rasgulla

Ingredients : Full cream milk - ½ litre

                     Vinegar / Lemon juice -2 tbsp

                     Sugar -2 cups,

                     Water 5 cups

                     Cardamom powder – 1tsp

                     Rose water – 2 tsp( optional)

                     Rava – 1tblsp

Method : Boil the milk for 10 minutes.Lower the flame and then add vinegar / lemon into it. Mix well.You can see the whey separate.Now Arrange a stainer on a vessel and spread a cotton cloth on it.Pour the paneer formed and remove the whey.Pour running tap water onto this to remove the sour taste due to the lemon/Vinegar used. Now tie the cloth so that the extra water is drained.

After 1 hour, the paneer looks a little crumbly.Knead it with rava for 10 minutes into a pliable dough.Make small balls without any holes in it and keep it aside.

In a Pressure cooker add the 1cup sugar to 5 cups water and cardamom powder.

Bring to boil and now slowly put the paneer balls in it

Close the lid and let it cook for 2 whistle.Then simmer it for 10 more minutes in a very low flame. Switch off the stove. When the pressure is released you can see these soft yummy rasgulla's ready.

For making of the saffron flavored milk

Milk - 1/2 litre
Sugar – 1 cup
Cardamom – 6/7 nos (powdered)
Saffron -7-8 strands
Pistachio -chopped – 15/20 nos
Almonds (blanched and thinly sliced) - 20 nos

Boil ½ Litre milk - so that it is reduced by ¼ quantity. Keep the flame low and keep adding sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.

Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently

Then drop it into the creamy milk and refrigerated it and serve chilled RAS MALAI with more almonds and pistachio

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Posted on by Lakshmi Vasanth


Ingredients : Fresh Coconut scraped – 2 glass

                     Milk powder – 2tblsp

                     Rawa – 1 tblsp

                     Sugar – 1 ½ glass

                     Elaichi – 8 nos

                     Cashew / Almonds – 15 nos

                     Kismis – 10/15 nos

                     Ghee – 3 tsp


Method : Take a pan add the rawa and dry roast it till a nice smell comes. Keep aside in a plate.

In a blender take 2/3 tsp of sugar add the elaichi and blend well and keep aside.

Finely chop the Cashew and Almonds. Keep kismis fried in Ghee aside.

Take 2 glass of Scrapped Fresh Coconut in a vessel. Now to this add the Milk Powder and mix well and keep aside.

Take another pan add the sugar and water – till the sugar in immersed fully. Allow to boil. If any impurities you can remove it. Then allow to boil till you get a one string consistency. Now lower the heat and add the mixture of coconut,milk powder,Cashew and Almonds. Mix well. Now increase the heat and keep stirring. Keep stirring without a miss.

You will see the water will start evaporating . At this stage add the Elaichi powder and mix well. While mixing …. For 5 more mins …. you will see the below mixture frothing… then realize it is time to remove .

At this stage lower the heat and add the rawa and mix well this will absorb the extra any water content and give a nice ball of coconut burfi. Add the kismis also and mix well .

Increase the heat and give a last stir nicely and transfer it to a plate greased well with ghee .Add a dollop of ghee and give a pat and flatten it all over the plate. Cool it for ½ hr and cut it into required shape.

Can be stored for atleast 1 week.

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Posted on by Lakshmi Vasanth


Ingredients :  Jackfruit pearls – 500 gms

                      Jaggery – 1 ½ cup

                      Ghee – 1 tblsp

Method : Remove the seeds of the Jackfruit and take the fruit alone.

Cut the fruit into small pieces and to this add 3tblsp of jaggery and ¼ cup water. Pressure cook this . Allow it to cool .

In a blender add this mixture and grind it to a paste. Quantity of the paste depends upon the size of the fruit , For this quantity I got 1 ½ cup of Jackfruit paste as the fruit was a bit small.

In a pan take ½ cup of water and add 1 ½ cup of jaggery mix well and bring it to boil. Now add the Jackfruit paste and mix well. Keep the flame medium. Keep stirring in intervals. It will take 15-20 mins.

You might see the mixture has become thick and also in dark brown colour.

At this stage just add ghee and mix well. Once the ghee is added - You will see the mixture rolls to a ball in the pan.

Remove from fire and transfer it to another vessel. Hot chakka varati is ready. It can be eaten as it also.

This is used to make Chakka Pradhaman

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