Search Chitra's Food Book

Showing posts with label DIWALI RECIPES. Show all posts
Showing posts with label DIWALI RECIPES. Show all posts

November 6, 2020

90’s Kids Sweet–Halkova Recipe / Palkova / Maida burfi Recipe

halkova recipe

To celebrate this Diwali 2020, today I have shared an easy, yummy, nostalgic sweet recipe that kindles our school days memories. Yes, its a 80’s – 90’s kids favorite sweet fondly known as Palkova / halkova. We used to call this as Maida burfi. When we were young, we used to buy this 25p/ 50 paise sweet from the petty shop (Petti kadai) near our school and house. Nowadays its very rare to find petti kadai and 2k kids are not even aware of this sweet. So I thought of making this sweet in my home and enjoy.  Even though this is titled as palkova, this is no way related to a milk sweet. Milk or milk powder is not used in this recipe. As it looks white in color, it is called as palkova I guess.

During this lock down, I came across this halkova recipe in my Instagram feed, tried and posted by @starving.tummy Vinesh. When I saw the picture, I was tempted to know the recipe and DM’ ed him. He was so sweet and he shared this perfect recipe immediately. With just 3 major ingredients, this petty shop palkova can be prepared under 15 minutes. Its completely a beginners sweet. There is no sugar syrup consistency or mixing process unlike our usual Maida burfi. It is so simple to make. Original recipe called for using Dalda / Vanaspathi but I used ghee in my first attempt and dalda in my second try. We loved the ghee ones more. 

Anyone can make this halkova easily without any fuss. Friends, do try this easy, yummy, halkova / palkova / Maida burfi recipe for this Diwali 2020 and enjoy !

Palkova recipe

90's kids petty shop sweet - Halkova / Palkova / Maida burfi

90's kids petty shop sweet - Halkova / Palkova / Maida burfi

80's - 90's kids favorite petty shop sweet - Palkova / halkova/ easy maida burfi recipe

Cuisine: Indian
Category: Sweet
Serves: 35
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup = 250ml
  • All purpose flour / maida - 1 cup
  • Powdered sugar - 1 cup
  • Melted ghee or dalda - 1/2 cup 
  • Cardamom powder - 1/4 tsp
  1. Heat ghee in a kadai for few seconds. Add maida and roast in low flame for 8 to 10 minutes without changing the color.
  2. Maida gets roasted and resembles a semi thick paste. Switch off the flame. Transfer to a bowl.
  3. Let it come to room temperature. Add cardamom powder.
  4. Add powdered sugar gradually and mix well to make a thick dough.
  5. Take a ghee greased bowl lined with butter paper and press the dough to make square shape.
  6. Let it set for an hour in room temperature or in refrigerator.
  7. Then loosen the sides and invert the bowl in a plate.
  8. Cut into small squares and store in an air tight box. It tastes the best from the next day.
  9. Store in an air tight box and enjoy up to one week.
  • Powder 1/2 cup + 2 tbsp sugar and measure 1 cup from it. Set aside. 
  • 90's kids sweet palkova
  • Take melted ghee in a kadai and heat it for few seconds. Add Maida. Roast it well for 8 to 10 minutes in low to medium flame without changing the color of maida. Maida turns like a semi thick paste after roasting. Switch off the flame and remove the kadai. Transfer the roasted maida to a mixing bowl and cool down. I kept in the kadai itself. 
  • 90's kids sweet palkova
  • Let the maida paste cool down to room temperature. It should be warm enough to handle with your hands. It should not be hot. Add cardamom powder and half of powdered sugar. Mix well and add the remaining powdered sugar gradually.
  • 90's kids sweet palkova90's kids sweet palkova
  • Mix well to make a smooth, thick dough. Take a bowl. Line with butter paper. Grease with ghee and transfer the dough to it. Press to make shape. Let it set for an hour on counter top or refrigerate it. It takes 30 minutes to set in refrigerator. Remove the bowl and keep it outside. If it's too hard to cut, wait for sometime to bring down to room temperature otherwise burfi may crumble while you cut it. 90's kids sweet palkova

  • Loosen the sides with a knife gently. Invert the bowl to a plate and pat it. It will fall easily. Now cut into small squares and arrange in an air tight box. It tastes the best from the next day. You can store and use up to one week. Enjoy !
  • 90's kids sweet palkova


  • To make white colored burfi, maida should be roasted patiently in low flame without changing its color. 
  • Do not forget to line the bowl with butter paper for easy removal. 
  • If you use dalda, texture and taste of burfi varies slightly. Also burfi sets quickly than the ones made with ghee.
  • Make sure, you don’t change the color of maida while roasting. Burfi won’t come white in color.
  • For variations, you can add a tbsp of milk powder along with powdered sugar.
  • If you cut the burfi before its set completely, it may crumble into small pieces.

 Try this easy, yummy palkova / maida burfi recipe and enjoy !

90's kids sweet palkova

Continue Reading...

November 2, 2020

Diwali Snacks – South Indian Dry Snacks For Diwali

Diwali snacks

In this post, I have shared the collection of simple, easy and top South Indian Diwali snacks / deepavali dry snacks like murukku recipes, mixture recipes, ribbon pakoda, kara sev, kara boondi, thattai, Tirunelveli special snack thukkada, mixture biscuit, maida biscuit etc which is commonly prepared in Tamilnadu and in most of our houses for Diwali. I have shared this snacks list under one page for quick reference. Hope you find it useful. 

This year I am planning to make Madras mixture/ South Indian mixture recipe. I will include that as soon as I post in my blog. Ok friends, do try these easy snacks for this Diwali 2022 (24th October, Monday in Tamil nadu) and have a fun-filled celebration. I am sure these snacks would be loved by everyone including children/kids.

Ok, Lets see the list of easy Indian Diwali snacks below. I have also shared some Diwali day neivedyam recipes like Idli, vada, bajji, sambar and chutney for your reference. Last but not the least, 2 diwali special legiyam recipes to enhance the digestion.

HERE is my full collection of Diwali Recipes with celebration procedures !

Also check out my murukku varieties post .

Diwali snacks

Diwali snacks recipes collection 25 easy diwali snacks recipes

cuisine: South Indian
category: Snacks
serves:  3
prep time: 10 min
cook time: 20 min
total time: 30 min











Manapparai Murukku recipe Magizhampoo murukku

Kara sev recipe Pulippu murukku


  urad dal murukku

Garlic ribbon pakoda





Last but not the least, Inji legiyam & Diwali marundhu recipes for easy digestion of diwali snacks & sweets :)

  Diwali legiyam

Wish you all a very happy & safe Diwali celebration. Hope you try these recipes & mail me your feedback !

Click HERE to view my full collection of Diwali Recipes with celebration procedures!

Continue Reading...

September 15, 2020

Rabri Recipe - How To Make Rabdi Without Condensed Milk

Making traditional rabdi/ rabri at home without condensed milk and khoya was in my long time pending list. Rabdi is basically a North Indian special dessert recipe prepared by boiling and reducing the milk till thick by collecting the malai(skin of milk). Its also known as lachha rabdi in Hindi.

Last year, when I prepared instant Malpua, I tried instant rabdi recipe with condensed milk in microwave. It was so quick and easy. After that, I prepared this traditional method of making rabdi for Krishna jayanthi to post under North Indian Krishna Janmashtami special recipes. Though this traditional rabdi is a time consuming process, the end result makes you forget the pain.

I have always thought rabdi and South Indian special dessert basundi are the same. But after preparing this rabri from scratch, I found there are some differences between rabdi and basundi in consistency, taste and method of preparation. Rabri is thicker than basundi. You can enjoy it warm or serve it chilled. You can enjoy eating as such or with malpua, jalebi, shahi tukda or even with gulab jamun. Tastes so good !

Ok friends, lets see how to make rabdi / rabri at home with step by step pictures and video.


Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua at home

Cuisine: North Indian
Category: Sweet
Serves: 2
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

1 cup = 250ml
  • Full cream Milk - 1/2 liter ( 2 cups)
  • Sugar – 1.5 to 2 tbsp (adjust)
  • Chopped cashews, almond, pista - a handful
  • Saffron threads - few
  • Cardamom powder - 1/4 tsp
  • Rose water - few drops
  1. Pour the full cream milk in a kadai.
  2. While the milk boils, keep collecting the malai/ cream/skin that forms on top.
  3. Bring the cream to the sides of kadai and collect it.
  4. Add sugar, saffron and cardamom powder once the milk is reduced to 1/3rd.
  5. Boil for few more minutes till its reduced to 1/4th of its quantity. Switch off the flame.
  6. Scrape the malai from sides of kadai and mix with the milk.
  7. Remove and add rose water, garnish with chopped nuts.
  8. Serve warm or chilled with Malpua, Gulab jamun, Shahi tukda, Jalebi !
  • Pour the thick, full fat milk in a wide based kadai. Boil well. When the milk starts to rise, lower the flame and let it boil. Keep a wooden ladle over the kadai diagonally. It helps to prevent spilling of milk when it boils in medium flame. While it boils, cream/skin forms on top of milk which is called as malai in Hindi / paalaadai in Tamil . Keep the flame low to medium.

  • Use a ladle or spoon and move the cream to the sides of kadai. Repeat the same and collect it in the sides of kadai. Do not stir the milk continuously because malai won’t form on top. So boil the milk patiently in low to medium flame such that malai keeps forming on top. But don’t forget to stir the milk occasionally till the bottom of kadai because there are chances of milk getting burnt in the bottom.
    rabdi recipe
  • Collect the malai and deposit in the side of kadai. Milk boils and reduce in quantity. In the mean time, you can chop the nuts and set aside. Once it is reduced to 1/3rd of its quantity, add sugar, saffron threads, cardamom powder.
    rabdi recipe
  • Mix well and boil till the sugar melts. Milk turns slightly yellow in color. When the milk is reduced to 1/4th of its quantity, switch off the flame. Scrape the malai from the sides of kadai and add to the milk. Mix well and serve. Rabri thickens as it cools down. So switch off at the right stage. Make sure its not thick.
    rabdi recipe
  • Lastly add few drops of rose water and chopped nuts.(I din't blanch the badam. I used it with skin). Mix well and serve warm or chilled by refrigerating it for an hour. You can serve and consume as such or serve with rabri with malpua, gulab jamun, jalebi, Imarti or with shahi tukda. Enjoy !


  • Do not stir the milk continuously or often because it prevents the formation of cream on top of milk.
  • Don’t forget to stir the milk occasionally otherwise milk gets burnt in the bottom of pan.
  • Adjust the quantity of sugar as per your taste buds.
  • Do not skip rose water or use kewra essence for a nice and unique flavor to rabdi.
  • Do not make it too thick because rabri thickens as it cools down. So switch off the flame when its slightly thin in consistency. Adding malai makes it thick.
  • I din't blanch / peel the skin of almonds/ badam. If you wish, you can do it by soaking in hot water for 30 minutes.

Try this traditional Rabdi recipe at home and enjoy !

Continue Reading...