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

January 1, 2022

Vella Aval Recipe – Sweet Aval with jaggery–Sweet Poha Recipe

Vella aval recipe

Wishing you all a very happy and prosperous new year 2022 💓😍. Vella aval recipe / sweet poha can be prepared in different methods. Usually people make it for Gokulashtami festival. Its one of the easiest Gokulashtami recipes. I too prepared this vella aval for Many of you would have tasted this as evening snack in your childhood days after coming from school. Yes, my mom used to make it in a very simple way by washing the thin poha, mix with powdered jaggery, grated coconut and cardamom powder. Even my MIL makes the same for Sendhil. We love this instant sweet aval recipe.

Today I have made this sweet poha recipe in a slightly different method. I used boiled and strained jaggery syrup instead of powdered jaggery as mine had lot of impurities. If your jaggery is pure, you can directly add grated jaggery to the soaked poha like my mom does it.

Soon I will try to post Kerala style sweet aval recipe. In the mean time, do check out my easy sweet aval – a no cook recipe I learnt from my MIL and also my aval puttu recipe. You can make any one of these recipes for Gokulashtami prasadam.

Vella aval recipe

Vella aval recipe / Sweet poha recipe / Sweet aval with jaggery

Vella aval recipe / Sweet poha recipe / Sweeta aval with jaggery

Vella aval recipe / Sweet poha recipe / Sweet aval with jaggery

Cuisine: Indian
Category: Sweet
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Thick poha / rice flakes / aval - 1 cup
  • Powdered jaggery - 3/4 cup
  • Grated coconut - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Cashew nuts & dry grapes - 5 each
  • Cloves - 1
  • Edible camphor - a pinch
  • Ghee - 1 tbsp
  1. Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above it.
  2. Boil and melt jaggery adding 1/2 cup of water. Strain the syrup and add to a kadai.
  3. Let it boil till frothy. Switch off the flame and add soaked aval, coconut, cardamom powder. Mix well.
  4. Aval becomes thick by absorbing the syrup. Lastly roast cashews, dry grapes in ghee and add to aval.
  5. Mix well and serve hot ! Offer God and enjoy.
  • Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above the aval. Aval absorbs all the water and becomes fluffy. Set aside.
  • Vella aval recipe
  • Heat a kadai and add powdered jaggery, 1/2 cup of water. Boil and melt the jaggery. Strain the syrup and add to a kadai.
  • Vella aval recipe
  • Boil the syrup till frothy and switch off the flame. Add the soaked aval, grated coconut, cardamom powder. Mix well and leave the mixture in the kadai till it becomes thick.
  • Vella aval recipe
  • Heat ghee in a small kadai. Roast cashew nuts, dry grapes, cloves and add to aval. Add a pinch of edible camphor and mix well. Offer God and enjoy !
  • Vella aval recipeVella aval recipe
  • NO COOK VERSION : Take the soaked poha in a bowl. Add powdered jaggery, cardamom powder, grated coconut and a pinch of edible camphor. Mix well and serve immediately.


  • You can use thin poha / paper aval too but no need to soak it. Just wash it thrice, drain all the water and use it.
  • Do not cook the soaked aval after adding to the jaggery syrup. It may become hard and chewy. So switch off the flame and add to the syrup.
  • Adjust the quantity of jaggery as per your taste. You can use 1/2 cup for mild sweetness.

Try this easy, yummy, sweet aval / vella aval and enjoy !

Vella aval recipe

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November 2, 2021

Burfi|Barfi Recipes – Burfi Varieties |15 types of Burfi recipes

burfi recipes

Here is a collection of popular, Indian sweet recipe named barfi / Burfi.  Barfi, Barfee, Burfi or borfi is basically a milk based sweet of India. Barfi is a derivative of Persian word Barf which means ‘snow’. As the name suggest, burfi has a cool, melt in mouth texture.

Plain white barfi is prepared with milk powder and sugar. It is cooked until the mixture solidifies and its allowed to set for few hours to make perfect shapes. It can be cut into square, rectangle or diamond shapes. Some of the popular burfi varieties are besan burfi, Mawa barfi / Khoya burfi, Kaju burfi, Almond burfi, Pista barfi, coconut burfi and Peanut burfi. 

In this post, I have shared the different types of burfi recipes in my blog under one page for easy reference. As Diwali festival is coming up, you must be making at least one burfi recipe in your sweets list. I hope this collection of barfi recipes would be helpful to choose and try one.

Making and trouble shooting burfi recipes is hassle free. Even a beginner can make it easily. In each recipe, I have shared all the tips and tricks to make a perfect burfi even if you are a first timer in making sweets. Ok, lets see the burfi varieties | 15 types of burfi recipes below.

















Hope you will love this collection. Please share your feedback if you try any !


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October 12, 2021

Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

sweet poha chivda

Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

sweet aval mixture

Sweet aval mixture / Sweet Poha chivda

Sweet aval mixture / Sweet Poha chivda

Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam

Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup = 250ml
  • Thick Aval / Poha / Pressed rice - 1/2 cup
  • Black or white sesame seeds - 1 tbsp
  • Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp
  • Grated or powdered jaggery - 1/4 cup ( adjust as per you need)
  • Ghee - 1 tbsp
  • Cardamom - 2 (crushed or powdered)
  1. Heat a kadai and dry roast the sesame seeds till it splutters.
  2. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
  3. Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
  4. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
  5. Let everything cool down. Lastly add grated jaggery and crushed cardamom.
  6. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.
  • Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate.

  • Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate. 

  • Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted.

  • Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate.

  • Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.


  • For variations, you can add powdered sugar instead of jaggery.
  • You can also add some ghee roasted cashews.
  • I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich.
  • As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.

Try this easy sweet aval mixture and enjoy at home.

Sweet aval mixture


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December 23, 2020

Neureos / Nevri – Goan Neuros Recipe - Goan Christmas Sweets

nevris recipe

Neureos/ Nevris / Nevri / Neuro is a Goan special Christmas sweet. In Tamil nadu we call this as sweet somas. In North India, its popularly known as Gujiya. But the fillings and method varies for all these sweets.

This Goan special neureos in a must and should try sweet for Christmas in Goa and other parts of India. Its tastes crispy outside with a sweet filling inside. Filling for neureos can be prepared in two ways. One with desiccated coconut and another one with roasted moong dal.

As this is my first attempt in making this sweet, I tried stuffing with desiccated coconut, rava / semolina and nuts. It came out so well. We all loved it. I have made it thrice so far. Every time it came out well without disappointing me. You can store this sweet in an air tight container for a week and consume it. But I would recommend to use it before 2 to 3 days.

Every year I am trying some Goan Christmas sweets and posting in my blog. I am happy that I tried this yummy sweet this year.

Friends, do check out my Kormolas and Kulkul sweets too !


Goan nevris

Neureos / Nevri Recipe

Neureos / Nevris Recipe

Neureos / Nevri recipe - Goan Christmas sweet !

Cuisine: Goan
Category: Sweet
Serves: 8
Prep time: 1 Hour
Cook time: 20 Minutes
Total time: 1 Hour 20 Minutes

For dough (1 cup = 250ml)
  • All purpose flour / Maida - 1 cup
  • Semolina / Coarse rava / Bombay rava - 1 tbsp (roasted or unroasted)
  • Clarified butter /ghee - 1 tbsp
  • Salt - 2 pinches
  • Water - as required
For filling/ stuffing
  • Semolina / coarse rava - 1/4 cup
  • Sugar - 1/3 cup
  • Grated coconut / Desiccated coconut - 1/4 cup
  • Clarified butter /ghee - 1 tbsp
  • Dry grapes / raisins - 2 tbsp
  • Finely Chopped cashew nuts - 2 tbsp
  • Cardamom powder - 1/4 teaspoon
  • White sesame seeds - 1 tbsp (optional) 
  • Khus khus / poppy seeds - 2 tbsp (optional)
  1. Mix maida, rava, ghee and salt. Add required water to make a thick, smooth dough.
  2. Cover and rest for an hour. Make stuffing in the mean time.
  3. Heat ghee in a kadai. Roast cashews and raisins. Add rava, khus khus, sesame seeds and roast for few minutes.
  4. Add sugar, desiccated coconut / dry coconut powder, cardamom powder and mix well in low flame for a minute. Switch off the flame and cool down completely.
  5. Take the dough and shape lemon sized balls. Roll it to a small disc. Keep the stuffing in the center. Apply water on the corners. Fold into half moon shape.
  6. Cut the edges and make shapes. Heat oil to deep fry.
  7. Add 2 to 4 nevri and cook in medium flame till golden brown on both the sides.
  8. Remove from oil and drain in a perforated vessel. Fry the remaining and set aside to cool.
  9. Store in an air tight box and consume within 2 to 3 days for best taste. 

Goan neuros

  • Take a bowl and mix maida, rava, ghee and a pinch of salt. Mix well to spread the ghee with flour. Add water gradually and make a smooth but thick dough. Dough should not be too soft or sticky. Please remember this point. Thick dough gives you crispy neureos.
  • Goan neureos recipe
  • Cover the dough with a cloth and let it rest for an hour. In the mean time, lets make the stuffing / filling part.
  • Goan neureos recipe

  • To make neureos filling, heat ghee in a kadai. Roast the cashew pieces and dry grapes till golden. Add the rava,  khus khus, sesame seeds (optional) and roast for few minutes in medium flame. Make sure you don’t burn anything.
  • Add sugar and mix well in medium flame. Add dry coconut powder or desiccated coconut powder and mix quickly. Switch off the flame. You don’t have to melt the sugar. If you mix quickly and switch off the flame, stuffing will be in powder form only. Let it cool down completely else stuffing will ooze out while frying.( If you want to use powdered sugar, add at the end after switching off the flame. Rava and coconut should not be hot while adding sugar). 
  • Goan neureos recipe
  • Now take the dough and make lemon sized balls. Take one ball, dust in maida or apply little oil and roll to make small disc of palm size. Place 1 tbsp stuffing in the center. Apply water in the corners and fold the nevri into half moon shape.
  • Goan neureos recipe
  • Now use a samosa cutter or pizza cutter or a knife and remove the extra portions. You can press with a fork to make designs or make it simple like half moon shape. Make all the nevri and arrange in a plate without touching each other.
  • Goan neureos recipe

  • Heat oil in a kadai. Drop a pinch of dough and check if it rises to the top immediately. Now keep the flame completely low and drop 2 to 3 nevris based on the size of kadai and quantity of oil. You can also fry one at a time like I did.
  • Increase the flame to medium and cook patiently till it turns golden on one side. As soon as you drop the neureos in oil, it puffs up. Splash oil over the top of neureos and cook in low to medium flame till it turns golden in the bottom.
  • Now flip and cook the other side till golden and bubbles cease completely. Make sure you cook it patiently in low to medium flame till golden in color to make crispy neureos. It will also stay crispy for few days when stored in an air tight box.
  • Remove from oil and keep in a perforated vessel to drain excess oil. Let it come to room temperature. Then store in an air tight box and handle with clean hands to avoid becoming soggy. It stays good for 2 to 3 days at room temperature. Do not refrigerate. 
  • Goan neureos recipe
    Enjoy !


  • For stuffing, you can also use powdered sugar. In that case, you should not add while the rava and coconut is hot. You should mix when its cold after roasting.
  • Do not make the dough soft and sticky. Neuroes will become soft after frying. Make a tight, thick dough.
  • Deep fry patiently in low to medium flame to make crispy nevris.
  • Khus khus/ poppy seeds and sesame seeds are ususally used. But you can skip if you don''t have it.

Try this yummy, Goan special Neureos for this Christmas and enjoy !

Neureos recipe

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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

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