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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

January 4, 2019

Paal Poli Recipe – Milk Poli – Paal Poori Recipe

Paal poli recipe
 Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

Paal poli

Paal poli recipe / Paal poori / Milk poli recipe

Paal poli recipe / Paal poori / Milk poli recipe

Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.

Cuisine: South Indian
Category: Sweet
Serves: 6 to 8
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Maida / all purpose flour - 1/2 cup
  • Coarse Rava / Semolina / Sooji - 1/2 tbsp
  • Ghee - 1/2 tsp
  • Salt - a pinch
  • Water - as needed
For sweetened milk
  • Milk - 1/2 liter ( 2 cups)
  • Sugar - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Edible camphor - a pinch (optional, I used it)
  • Chopped cashew nuts, badam, chironji - a handful
  • Saffron threads - few
  1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
  2. Add water gradually and make a smooth, non-sticky, stiff dough.
  3. Let the dough rest for 15 minutes. Cover and keep it aside.
  4. In the mean time boil milk. Boil till its reduced slightly.
  5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
  6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
  7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
  8. Remove the poori, drain the oil and add to milk.

  • In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

  • Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

  • In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.

    • Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

    • Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.

      • Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like. 

      Enjoy !


      • Adjust the quantity of sugar as per your taste.
      • Do not add more rava. It makes the poori hard.
      • Do not over fry the poori. It will become a papad.

      Try this yummy, delicious paal poori and enjoy.
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      October 28, 2018

      18 Halwa Recipes - Indian Halwa Varieties


      Here is the collection of 18 different types of halwa recipes / Halwa varieties in my blog. In this list, you can find the links of 18 halwa recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian halwa recipes for Diwali and other festivals. As you all know Halwa (Halva/ Halawa/ Sheera in Hindi) is one of the most popular Indian dessert recipes. The word halwa means sweetness. It is prepared using flour or nuts as the base ingredient. In this collection, you can find the Indian halva recipes starting from easy carrot halwa using pressure cooker, suji halwa, beginners special corn flour halwa to the most time consuming Tirunelveli halwa / wheat halwa. Among these halwa varieties, my favorite is badam halwa, easy atta halwa and suji halwa. You too choose your favorite, try and share your feedback. I am yet to try Kerala halwa and some more popular halwa recipes. I will update this list whenever I share them. Lets see the collection of 18 halwa varieties below. Please click on the images to see the particular halwa recipe.


      This is an easy and quick carrot halwa (Gajar halwa in Hindi) that is prepared using grated carrot, khoya, sugar, ghee and nuts. This recipe is without milk and condensed milk. Please click the image below to know how to make carrot halwa easily using a pressure cooker.

       Carrot halwa with khoya


      Beetroot halwa very similar to carrot halwa in cooking procedure . It is a healthy, yummy, quick halwa recipe. This recipe is without khoya/ mawa. Check how to prepare it.

       Beetroot halwa


      Badam halwa / Almond halwa like sweet shop style. It is one of the popular halwa recipes in South India. This rich and costly halwa can be made easily at home too. check out the recipe link by clicking the image below.

       Badam halwa


      Bombay Karachi halwa, the most popular halwa recipe in North India. But its a very simple recipe prepared using corn flour, sugar and ghee. According to me this halwa is a beginners recipe. Anyone can make it easily and perfectly by following the steps. Do check it out.

       Corn flour halwa


      This is a simplified version of Tirunelveli halwa using wheat flour. It tastes close to original Tirunelveli halwa. Do give a try.

       Tirunelveli halwa with wheat flour


      This is a popular North Indian style sheera recipe. It tastes so good. I have shared an interesting method to reduce the cooking time of this halwa. Do check out the recipe.

       Moong dal halwa


      Suji halwa is a very simple and quick halwa recipe prepared for most of the festivals. This halwa is served along with Poori, Chole for breakfast. Halwa puri chole is one of the most popular breakfast combo in North India and Pakistan.

       Sooji halwa


      Milk halwa / Paal halwa in Tamil / Doodh is the first sweet which got me a good name from my relatives. This halwa is very easy to make and tastes very rich. It is different from milk kesari in ratio, method of preparation as well as taste. It tastes similar to paal khova.

       Milk halwa


      Kasi Halwa (Vellai Poosanikai Halwa in Tamil,Ash Gourd Halwa /Winter Melon Halwa in English, Boodida Gummaikaya Halwa in Telugu, Kumbalanga Halwa in Malayalam, Kushmandha halwa, காசி அல்வா /  பூசணிக்காய் அல்வா / Kalyana Poosani Halwa ) is one of the most popular sweet recipes which is served in Brahmin weddings.

       Kasi halwa


      Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) made with yellow moong dal, sugar and ghee. This paasi paruppu halwa is completely different from North Indian moong dal halwa.

       Ashoka halwa


      Carrot halwa | Gajar ka halwa is the easiest and delicious sweet recipe that can be made in jiffy.The best thing about this sweet is it takes very less ghee unlike other halwa recipes. It tastes the best when served warm with ice cream.

       Carrot halwa in pressure cooker


      Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This is an Instant halwa made with whole wheat flour( atta in Hindi). This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab.

       Atta halwa


      This chewy Bombay Karachi Halwa also known as Jelly halwa  is prepared using the same ingredients of corn flour halwa but slightly different in procedure. The basic difference between soft halwa and chewy halwa (rubbery halwa) lies in the cooking time. Do click the image to see the recipe with video.

       Bombay Karachi halwa


      This is yet again a beginners recipe. It never goes wrong. You can make it soft or chewy as per your taste by changing the cooking time.

       Maida halwa


      One of the best ways to use the leftover bread slices. It can be prepared so quickly with just milk, sugar and ghee.

       Bread halwa


      Sooji halwa / Rava kesari in Tamil can be easily prepared in a microwave oven too. Check it out.

      Microwave sooji halwa


      If you are looking forward to try authentic Tirunelveli halwa recipe with whole wheat (samba godhumai), here is the link for you.

       Tirunelveli halwa


      Traditionally carrot halwa is prepared in a wide kadai by boiling the carrots in milk. I have shared the same here without using khoya or condensed milk.

       Traditional Carrot halwa
      Continue Reading...

      October 11, 2018

      Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

      Bellam paramannam recipe

       Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee. Authentically paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time. So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

      Check out my other Andhra recipes too !

      Paramannam recipe

      Paramannam recipe - Bellam paramannam

      Paramannam recipe - Bellam paramannam

      Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.

      Cuisine: Andhra recipes
      Category: Sweet
      Serves: Serves 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      1 cup - 250ml
      • Raw rice / Sona masoori rice – 1/4 cup
      • Boiled Milk – 2 cups or Milk + water – 1 cup each
      • Sugar or jaggery – 1/2 cup (adjust as per taste)
      • Water – 1/4 cup for syrup
      • Cardamom – 2 nos (crushed)
      • Cashews and dry grapes/raisins - Few


      1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
      2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
      3. In a pan, melt jaggery and make a thin syrup.
      4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
      5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
      6. Switch off the flame and serve hot or cold.


      • Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles. 

      • Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside.

      • In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm.

      • Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame.

      • Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like.

      • Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like.

      • Enjoy !


      • Adjust the quantity of jaggery as you like.
      • Do not add hot jaggery syrup to the payasam. It may curdle.
      • Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom.
      • You can also cook the rice in equal quantity of water and milk.
      • You can add a pinch of edible camphor for more flavor.

      Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.

      Continue Reading...

      July 15, 2018

      TE-A-ME ICE BREWS IN 5 FLAVORS - Product Review


      Recently people from TE-A-ME Tea brand approached me to review their newly launched ice brews. TE-A-ME is a growing tea brand in India. TE-A-ME Teas (https://en.wikipedia.org/wiki/TE-A-ME_Teas) is a part of Madhu Jayanti International, launched in 2014. Madhu Jayanti International Ltd is a 75 years old food and beverage company based in Kolkata. TE-A-ME Teas comes in 20 flavors within 5 ranges like Signature Black tea, Natural Green tea, Wellness Tea, Fruit and Flower Herbal infusions and Aromatic spice teas.

      Today July 15th 2018, TE-A-ME is launching a range of ice brews. It comes in 5 different flavors namely Lemon, Wild Berry, Peach, Mint green and Lychee. These ice brews are a delicious blend of fruits and herbs. They are healthy, all-natural without any artificial colors, no added sugar, gluten free and Non GMO. The concept of ice brews is to make our drinking water more interesting and flavorful. Its a no boil recipe. It can be brewed in few minutes just by using cold water. You can call this as flavored tea.


      They sent me a COMBO pack of all the 5 flavors to try. Packaging was so good & neat. As we are a big fan of iced lemon tea, I started with it. As mentioned in the pack, it was so easy to make under few minutes. All we need is to just dip the tea bag in cold water for 5 minutes to infuse the flavor, taste and color. You can serve it adding ice cubes as you wish. If you like, you can make this tea in hot water as well.  No sugar or honey is required for this ice brews. It tastes naturally sweet and so refreshing. Sendhil and myself loved it very much.  Sendhil wanted to carry them to office and travel to have it during teatime. If you are bored with green tea, you can have this fruit flavored tea for a change. I have tried lemon & lychee flavors. Both are good. Iam yet to try the other flavors. I will update this post whenever I make it. If you love iced tea recipes, you must try these 5 flavors of TE-A-ME TEAS. You can check out all their products in THIS LINK. Combo of all the 5 flavors ( please refer the above picture) in one packet is also available to try before you buy a specific range. As a launch offer, 10% discount is available for all theese ice brew ranges. Check it out and buy your favorite friends !



      STEP 1 : Take a glass (250ml) of water.
      STEP 2: Take a pack of your favorite ice brews and cut open the pack.
      STEP 3: Dip the tea bag in water and stir well with a spoon. Rest for 5 minutes. Add ice cubes, garnish with mint leaves if you like. Consume immediately or serve later by refrigerating it.


      You can buy TE-A-ME tea products in their website, Amazon and Big basket. 

      Enjoy your tea time with this delicious, healthy, fruit flavored ice brews ! You will love it. 


      Continue Reading...

      June 29, 2018

      Mawa Ladoo Recipe In Microwave – Khoya Laddu Recipe

      Mawa ladoo recipe

      My regular readers are well known of my Thursday Guru pooja and Friday Lakshmi pooja. For pooja neivedyam/prasad, I keep trying varieties of sweets. It may be traditional or unusual sweets, I am trying it every week. Last week I tried South Indian style easy peanut ladoo for my Thursday pooja. So this week I thought of trying some North Indian sweets. I prepared this easy, yummy mawa ladoo / khoya laddu in microwave following Nisha Madhulika’s recipe. Though its my first attempt, it came out really well. Its so easy and quick to make. Fuss free recipe ! Usually North Indians make Sooji khoya laddu, besan khoya ladoo, khoya coconut laddu and khoya dry fruits laddu. Apart from these laddu varieties, many of you would have tried khoya burfi or gulab jamun with khoya. Do try this khoya ladoo for a change. I am sure you will love it. Its tastes is similar to doodh peda. Ok, lets see how to make mawa ladoo recipe with step by step pictures. 
      Khoya ladoo recipe

      Mawa ladoo recipe / Khoya laddu in microwave

      Mawa ladoo recipe / Khoya laddu in microwave

      Mawa ladoo recipe in microwave

      Cuisine: North Indian
      Category: Sweets
      Serves: 5 nos
      Prep time: 2 Minutes
      Cook time: 2 Minutes
      Total time: 4 Minutes


      1 cup - 250ml
      • Unsweetened khoya / Mawa - 1/2 cup
      • Powdered sugar - 1/4 cup
      • Cardamom powder - 1/8 tsp
      • Cashew nuts - few(roasted), Optional 


      1. In a microwave bowl, take the khoya/ mawa.
      2. Crumble it slightly. Microwave in high power for 1 minute.
      3. Remove the bowl and stir it well.
      4. Microwave again for one minute. Remove, stir well and let it cool down.
      5. Add powdered sugar and cardamom powder. Shape into ladoo.
      6. Finish it within a day or two !


      • Take the mawa/ khoya and measure 1/2 cup from it. Keep it in a microwave safe bowl. Crumble slightly. Cover the bowl with a microwave safe plate.
        mawa ladoo recipe
      • Microwave in high power ( 800w) for one minute.  Remove the bowl and stir the khoya with a spoon. Again cover it and microwave for one more minute in high power.
        mawa ladoo recipe
      • Remove the bowl and mix well. Khoya may be golden brown in color slightly. Do not panic. But make sure its not burnt. Transfer the khoya to a plate immediately and let it cool down completely.
        mawa ladoo recipe
      • In the mean time, take the sugar and 2 cardamom seeds in a mixie jar. Grind to smooth powder. Set aside.
        mawa ladoo recipe
      • Take the khoya and crumble it finely with your fingers. Add the powdered sugar to it and mix well. Check for taste and add more sugar if needed.  If using roasted cashews, add at this stage. I din't use it.
        mawa ladoo recipe
      • Take a portion of the khoya, roll tightly and make ladoo. Shape the laddu and serve immediately. Store in a box and enjoy for one or two days. This ladoo stays good for 2 days. It tastes more like doodh peda.  I decorated the ladoo by keeping a color dot and melon seed on top.
        mawa ladoo recipe
        Enjoy !


      • Make sure not to burn the khoya while you microwave. If the power of microwave is more ( 900W or more) reduce the cooking time to 1 minute 30 seconds. Over cooking makes the khoya hard and chewy.
      • Adjust the quantity of powdered sugar based on your taste.
      • I feel 2:1 ratio of khoya and sugar is sufficient.
      Do try this easy, yummy khoya ladoo and share your feedback with me !!
      Mawa ladoo in microwave

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