It was a long time,since i had this on my mind,brought into action only yesterday.Unlike

carrots beetroot is not loved by many.I have posted a recipe of beetroot halwa before

Beetroot halwa.(the link to it),but it was grated beetroot halwa.This time it is made with

only the juice.Whew!the time taken was more than the grated one,but worth the try.Kids

who have an aversion to this healthy and nutrient vegetable,will surely love it.

Let’s get into the recipe now.


4-5 medium sized beetroots

3/4 -1 cup sugar

1/4 tsp grated nutmeg

1/4 tsp.salt.

3/4 -1 cup ghee

3-4 tblsp.of cornflour

1/2 tsp.cardamon powder

few nuts (pistachios,cashewnuts,melon seeds)


Extract 3 cups of juice from the beetroots  using a blender or juice extractor.

Heat a thick bottomed vessel or a non stick pan.Add the beetroot juice with half of the

ghee and cook for 10-15 minutes (the raw smell has to be out)

Mix the cornflour without lumps in a little water,and add to the beetroot mixture .Keep

mixing ,and you will see the mixture thicken..Do not allow the bottom to get burnt ,so

keep stirring.Next add the sugar and the spices.After you see the sugar blended well,add

the ghee gradually untill the mixture leaves the sides of the pan .Add the nuts and

transfer to a greased tray..Apply a tsp of ghee on top.Cut into shapes you like.





This recipe comes from an old recipe book which i found lately.Can’t make out which

year but it should be more than 50 years.The recipe was with only milk,but i thought

coconut milk will taste better with rice flour,and it did.To get a richer taste cashewnuts

may be added,which i did not add,but still tasted good.So,let me share this recipe with

you now.


16 oz.flour(white flour/maida)

8 oz rice flour

8 oz.butter

8 oz.sugar

4 eggs

2 tsp.baking powder

1 tsp.vanilla

a pinch of salt

1.5 cups coconut milk.

1/2 cup cashewnuts


Separate egg whites and yolks. Beat the butter and sugar till light and fluffy.Beat egg

whites with a pinch of salt till stiff and set aside.

Add egg yolks and beat well.Fold in the flours with the rest of the ingredients.

Fold in egg whites finally ,and bake in a greased tin for 2 hours or until done.(180




This is an age old traditional recipe from  the South of Tamil Nadu.They bake these  in

old age firewood ovens those days.Well ,i have cherished memories when i was a kid

and had the opportunity to see it baking in the firewood  ovens.The process of baking

,the aroma and the produce was more than awesome.In fact,when i made, i did not get

that exotic taste,which i still remember.Anyway ,let me share this traditional  recipe with

you.This can be stored for some time ,and no doubt it tastes good.


300 gms semolina

5 eggs

300 gm powdered sugar

150-175 gm ghee

1 tsp.cardamon essence or 1 tsp cardamon powder

1 tsp.baking powder

a pinch of salt

1/4 tsp.powdered nutmeg.

1/2 cup cashewnut ground coarse and a few to add on the top (not in the recipe ,i wanted

to add to the taste)


Melt the ghee lightly,add  to the semolina (with the baking powder) and set aside.Beat the

eggs well and add to the semolina mix,and set aside for 5-6 hours.

Sugar should be added only after the semolina is well soaked.

Now add the sugar ,and the rest of the ingredients.Mix well and pour into a greased and

lined baking tray.Bake in a slow oven for 120-130 degrees.







The besan ladoo is a traditional sweet of Northern India.This time i thought to give it a

change in my way ,by mixing in cashewnut powder,and the taste was too good.The blend

of cashewnut powder,and besan powder was awesome.The roasting of the besan flour in

ghee is too important,it should not get burnt or have the raw taste and smell.So first you

could slightly roast the besan flour without the ghee for few minutes,remove from fire

and then mix the ghee,and then again roast till you get a nice smell.(do not touch the

flour when it is hot as it will burn your fingers).


2 cups gramflour (besan flour)

1 cup fine powdered sugar or boora sugar (these are sold in indian supermarkets)

1/2 cup pure ghee

1/2 cup powdered cashewnut

few broken cashews

1/2 tsp.cardamon powder

a pinch of salt


Dry roast the besan flour for a few minutes .Remove from fire,and mix in the ghee.Keep

on fire again and roast on medium flame till it is nice and golden,and you get a good

aroma(not burnt aroma).Transfer to another tray and allow to cool slightly.Add the

powdered sugar  and the rest of the ingredients and make ladoos.This can be stored for

more than a week.If you are using boora you can store for a month .(provided it lasts to

store…..)A very tasty and healthy sweet.!


This is a cake made without flour,and has a rich taste ,like Love cake (SriLankan).As

cashewnut powder is used in the making it has an unique taste.So i’m getting to the recipe



250 gm butter

250 gm jaggery (grated)

250 gm cashewnuts.(powder half ,and keep the other half chopped)

3/4 cup dessicated coconut

125 gm sugar

1.5 tsp.baking powder

2 tsp.vanilla

1/4 tsp.rose essence or rose water 1 tsp.

2 tsp.mixed spice powder

250 gm roasted semolina(rawa/sooji)

3/4 cup thick coconut milk

4 eggs.

1/4 tsp.powdered nutmeg

a pinch of salt


Add melted butter ,or soft room temperature butter to the rawa .Mix well and add

cashewnut powder,dessicated coconut and grated jaggery.Mix well and set aside.

Separate the egg yolks and the whites in different bowls.Beat egg yolks with the

sugar,rest of the spices and the baking powder.Add to the the semolina mixture.

Beat egg whites stiff,and fold in with rest of the ingredients.Pour into a lined and

greased  tray.It’s better if you line the bottom first with newspaper and use the butter

paper.(to prevent the bottom from getting burnt).Bake at 160 degrees for 40-45 minutes.



Kulfi is like icecream ,but more creamier and denser.It is more of of a southern Asian

dessert,and it is more easier than ice cream,no whipping required,and the taste is

awesome.Summer times glory ,and when you know to make it at home ,its wonderful.

This recipe could be made in minutes.So ,let’s get into the recipe now.


2 cups fresh milk

1 tblsp  milk powder

100 gm khova/mawa/thickened milk

1/4 cup sugar (if  you need more you could add)

1 mango pureed (1 slice cubed and set aside aside)

few pistachios,cashewnuts

1/4 tsp.cardamon powder

a pinch of salt


Crumble the khova/mawa.Add to the milk with the milk powder and heat  for few

minutes(5-10 minutes).Add sugar and heat for  few more seconds.Remove from fire.Add

the nuts and pureed mango and cut mango ,and the cardamon powder.Mix well and

pour into kulfi moulds or any moulds you like.Freeze for minimum 4-5 hours.




In Chennai it is difficult to get raw jackfruit kernels,in fruit shops.You have to go to a

wholesale market to get.So whenever i see the ripe luscious variety i buy many trays.

We had a very good jak fruit tree in my paternal home,which had fruit always.My

cherished memories with my brother in my childhood days,was when we both used to

go down to the garden ,grab the closest fruit ,sit there ,enjoy the fruit under the tree

itself .It is really lovely to sit there and eat…priveleged people will know ….

This is the first time,i have tried this recipe, (small quantity)and it turned awesome..My

kids are the best food critics.There comments will be very clear,hope you

understand….They said it was awesome.So you could try your hand at it .

For the recipe now.


1 cup ripe ,sweet jak fruit kernels

1/2 cup sugar

2 tblsp cornflour+half cup water mixed without lumps

4-6 tblsp.ghee (you could add more if you like)

pinch of salt

edible camphor a pinch

1/2 tsp.cardamon powder

saffron stands a few /or yellow coloring(optional)

any type of nuts you like(cashewnuts/almonds/raisins/melon seeds)


Remove the seeds from the kernels,and make a pulp using a blender(small bits and

pieces remaining also will be good).Heat 1 tblsp.ghee in a thick bottomed pan ,and add

the ground jak kernels,and cook till it changes to a golden color.Add sugar and mix well

till sugar dissolves.Next add the cornflour mixture,(take care at this stage  the mixture

will thicken quick).Add the rest of the ingredients and keep stirring till the mixture

leaves the sides of the pan.Transfer onto a greased tray.Apply a little ghee on top.Allow to

cool,and cut into shapes.

Note:Please do not mind the thin slices in the photo.I tried only 1 cup quantity and that gave only 6 slices.



There’s no introduction to a bread pudding, and this is for those who do not know how

to make.You can steam this or bake this.I think baking is best.Very simple and easy to

make.For the recipe now.


5-6 slices milk bread /normal bread

5 eggs

2.5 cups milk

1/2 cup sugar

1/4 tsp.grated nutmeg

1 tsp.vanilla essence

2-3 tblsp.butter.

For the caramel

2-3 tblsp.sugar

1-2 tblsp water

1/4 tsp.lime juice.



Caramel the sugar ,by boiling the sugar with a little water to moisten it.When the sugar

starts to turn brown,add the remaining water and lime juice.Immediately pour into the

pan you are going to bake and coat the bottom of the pan only.(i used a loaf tin).

Put butter,bread and milk in a bowl and allow to soak for about 10 minutes.In the

meantime beat the eggs and sugar,and the rest of the ingredients.Now mix the bread

mixture and egg mixture together,and pour over the prepared caramel.Cover and bake

in a water bath for 35-40 minutes.(180 degrees).Refridgerate for  minimum  1 hour.Turn

over after loosening the sides of the pudding.Cut into slices and serve plain or with fresh



Mango creme brulee is a thick baked custard ,topped with sugar browned with a blow

torch or a hot hot spoon or  hot cup that fits the ramekin .I’m not a fan of the blow torch

method,so i took a steel cup , heated ,and placed on the sugar after baking.So now for

the recipe.(as i promised a follow up recipe linked to financiers,with remaining egg



1-2 ripe mangoes (pureed)

1 cup milk

1 tblsp.custard powder or cornflour.

200 ml fresh cream

5 egg yolks

1/2 cup sugar.

For the caramel

Enough sugar to put on top of each ramekin


Heat milk with sugar.Add the custard powder/cornflour(mixed with a little milk.When it

thickens remove from fire. Add the mango puree.Beat the egg yolks,add the fresh cream

and the the custard and mix well.Pour into ramekins and bake till firm in a moderate

oven (180 degrees),and refridgerate for a day or minimum 2-3 hours.

Sprinkle sugar on top ,and brown the sugar on top with a heated spoon or cup ,until the

sugar looks burnt.Serve immediately or after refridgeration.Serve with cream if

preferred or slices of sweet mango.

Note:You have to bake this dessert in a bath.(immersed in a tray half filled with water)



Financiers….was determined to give an explanation for the name.With WIKIPEDIA as a

help,got the clarity to the name.

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold.According to another tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in the pocket for long periods without being damaged.(excerpt from wikipedia)

I have to  give you a follow up recipe for mango creme brulee,as only egg whites are

used in this financier recipe.In fact, i  made a thick mango custard to fill this

financiers,after baking and title it mango financiers,but changed my mind when i saw

the cherries looking lovely on the cake,didn’t want to remove it and fill,so utilised the

custard to make the brulee,and thought to share my experience with you all.You could

add fruits like strawberry,raspberry, peaches,apricots,mango,or even chocolate in place

of the cherry .

So for the financier recipe now.


5 egg whites

1/2 cup sugar

1 cup almond flour (roast in oven on high heat for few seconds till you get the roasted aroma and powder,or dry roast in pan and powder)

1 tblsp.honey

1/4 cup flour

125 gm butter (unsalted)

Few cherries


Melt the butter in a pan till it bubbles and melted.Take care not to brown it.Set aside

Mix all the other ingredients (no need to beat egg white).Add the butter and mix well.

Pour into moulds you prefer and bake in a preheated hot oven (200 degrees)for 15


Note: If you are going to fill with fruit puree filling ,do after baking.Fruits can be placed

in the centre before baking.