This dish is a mix of sago and semolina and  is called ‘kesari bhath‘ in India.Well ,the

authentic dish has the inclusion of vermicelli .

Today, i made excluding the vermicelli. (Those who love vermicelli could include it.)

The taste is amazing and addictive too.The method of preparation also was done with a

twist,so do try this lovely recipe and send in your comments.

So let’s get into the recipe  now….!


1 cup roasted semolina

1 cup sago

2 cups brown sugar (or palm candy powder)

1/4 tsp.salt

1/2 tsp powdered cardamon

1 cup ghee

a pinch of  edible camphor powder(optional)

kesari color

Cashewnuts and raisins



Mix half the ghee with the roasted semolina,cover and set aside for minimum 1 hour.

Soak the sago in water for 1-2 hours.

Heat 2 cups water,and the soaked sago first and cook till done.

Add another cup of heated water to the cooking sago,as the cooked sago would have

absorbed the water .

Immediately add the semolina with the salt,and cook till the rawa swells up.

Keep stirring ,add the rest of the ingredients and cook till done.

Add a little ghee on top for enhanced taste and look.








This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.


500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.


Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)


This is my first post for 2018,and i thought to start with a recipe sweet and healthy..!

This is a laddu ,made with ingredients full of protein and other impressive nutrients.The

dried  palmyra tuber or the odiyal (mostly found in Srilanka) is also used in this recipe.

A quick peek into the benefits of black rice .Black rice ,though known to be in existence

thousands of years ago,and mostly consumed by the Chinese royalty ,the spark of healthy

and organic food search has now unraveled the benefits of the black rice.

To point a few benefits…full of antioxidants,good for detoxification,good for heart

diabetes ,and obesity.Not forgetting the palmyrah tuber or odiyal ,which also contains

calcium,iron ….and many nutrients.

You can make this laddu for those who do not like to have black rice…a healthy cheat

treat.So…now for the recipe.


1 cup black rice

1/2 cup flax seeds

1 cup moong dal (green gram dal)

1 cup palmyra tuber pieces (optional)

1 -1.5 cups jaggery grated

a pinch of salt

1/2 tsp.cardamon powder

3-4 tblsp.ghee

a few cashewnuts.


Dry roast rice,flax seeds ,moong dal  separately for five minutes.Powder the roasted fine

with the palmyra.Heat ghee  and pour over mixture.Melt the jaggery in a little water,and

pour over the flour graadually and form into ladoos.This can be stored for 10-15 days.

Good for a snack and good for those who are forced to skip breakfast.Send in your

comments and suggestions

NOTE:You could add the jaggery after the flours are ground well, to the mixie jar and                    blend in with the flours.




This laddu is one healthy sweet,loaded with protein and nutrients.Consumption of red rice

aids in the reduction of inflammation,allergy,lowering cholesterol strengthens bones ….and

many more if listed under health benefits.Consumption of red rice,black rice are hardly

used nowadays.A small percentage maybe consuming now ,due to diet changes because of

diseases,and the need for remedy to curb down the affects.Another percentage may be due to

the re-birth of the organic era .Anyway the underlined fact is these type of rices are healthy

and I think these type of food have to be introduced in a form that is welcome in each one’s

home.These rices are also used in making halwas,dodol,porridge,laddu,payasam,kheer,and

many more breakfast dishes .I tried this with the combination of moong and almond.People

who don’t like sugar,may add jaggery,or palm candy.In this recipe I have used powdered

sugar (boora).So do try and send in your comments.

For the recipe


1 cup whole green gram (moong)

1/2 cup red rice/ black rice

1/4 cup almonds

3/4 cup powdered sugar

A pinch of salt

1/4 tsp.nutmeg

1 tblsp.edible gum(Badam or almond pisin)

3-4 tblsp ghee

1/4 tsp elaichi or cardamon powder


Heat ghee.Add the green gram first and roast till light brown.Next add rice and the almonds

and roast till moong is golden brown.Remove or shove the contents to the corner of the

pan ,and add the edible gum (it will swell and turn white).Remove from fire.After it is warm

powder it fine,add the powdered sugar,nutmeg powder,cardamon powder,and make

laddoos.If you like you can add more ghee when binding.


This is the same recipe of vattalapan with the inclusion of cocoa powder.Even melted

chocolate can be added.I made this with cocoa powder,as I did not want any sugar in it.

My previous posts on vattalapan ,were with jaggery,and another with sugar.You can

check on the dessert list.While I was mixing to make vatallapan….in the spur of the

moment Idecided to add cocoa powder ,and it turned goooood.Though the dominating

taste is jaggery,the little cocoa powder does make the difference…So do try and send in

your comments and suggestions .So let’s get into the recipe now.


200-250 gm jaggery (preferably Kitul)

6 eggs

1 cup thick coconut milk

Pinch of salt

1/4 tsp grated nutmeg

1/2 tsp vanilla essence

1/2 tsp.cardamon powder

1 tblsp cocoa powder

Few cashewnuts for the topping.

1/2 cup water to melt the jaggery


Heat the jaggery and water to make a syrup.Remove from fire.Whilst the jaggery is

hot,Add the cocoa powder and mix well.Set aside.Beat the eggs and coconut milk

together.Add the restof the ingredients and pour into a bowl.Add the cashewnuts .Cover

and steam till done.

Note:You can bake this dessert in a water bath too.

Variation :Brown sugar or Demerara sugar can be used as a substitute for jaggery.


Coconut pudding –Link to coconut pudding



After posting many savoury dishes for the 

past few days,I thought to post something 

Sweet and baked.This cake is butter free,

and sugar free ,made with fruits and nuts

For the addition of sweet,only jaggery is 

used.It is an easy,rich coconut fruit cake.To

endorse further this is a cake made mostly 

in Sri Lanka and called POL CAKE.Some 

make it with treacle or jaggery mainly the 

Kitul jaggery which is widely available in 

Sri Lanka.The normal jaggery not the 

vellam ,but karupatti which is the darker 

Jaggery could be used.Brown sugar or 

Demerara sugar can be made into a syrup 

and used.

So, let me share the recipe with you now.


3 cups coconut grated/scraped 

1 cup jaggery made into a syrup using a 

little water /3/4 cup treacle (coconut treacle

or plain treacle)

200 gm flour

1.5 tsp baking powder

4 eggs.

Mixed spice 1/2 tsp.

1tsp vanilla essence

1/4 tsp grated nutmeg 

150 gm dates

100 gm cashewnuts

100 gm cherries

100 gm raisins

50 gm ginger chips

100 gm pumpkin preserve (optional)

50 gm tutti frutti

A pinch of salt


First make the syrup with jaggery or sugar

and mix in the coconut.Set aside.

Beat the egg whites stiff with salt, and add

the yolks and beat well.Sift flour with the 

baking powder and just sprinkle a little on

 the nuts(this prevents the fruits from 

sinking to the bottom). Gradually mix in 

the coconut ,the mixed fruits and nuts

and the rest of the ingredients and bake in

 a moderate oven (180 degrees) for 30-35 

minutes or till done (skewer pricked 

should come out clean).

 NOTE :For a richer taste fruits can be soaked overnight in rum or Brandy

Another variation :Soak the dates in tea or coffee decoction and use.


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.



Today i would like to share with you a high protein ladoo with whole green gram and urad

dal or ulundu(white lentil).These two pulses are the best source of proteins and

minerals.Good for boosting energing levels,rich in fibres ,helps to reduce cholesterol

levels ,improves cardiovascular health. Urad dal is also good for women as it has iron, folic

acid, calcium, magnesium, potassium which makes it a healthy pulse.

For the recipe now.


1 cup urad dal (ulundu or white lentil)

1 cup whole green gram

1/4 cup ghee

1.5 cups jaggery /vellam (you can make with sugar too,and the sweetness can be adjusted to your taste.)

a pinch of salt.

1/2 tsp.cardamon powder

1/4 cup  whole peanuts (raw or roasted)


Heat 2 tblsp.ghee and roast the green gram ,and urad dal till you get a nice brown color.

Roast the peanuts if you are using the raw ones in a little ghee and set aside.

Now powder the green gram and the urad dal fine.Add the jaggery and pulse for a minute.

Next add the peanuts and pulse for another minute.Add cardamon powder and salt.

Make ladoos whist warm.Add  ghee enough to form the shape only.No need to add more.

This can be stored for more than a week





This dessert is sugar free,and has the taste of wattalapan or coconut custard.I like to make

it the previous day ,refridgerate and serve.Warm dessert lovers, have the option of having

it warm.

Let’s get into the recipe rightaway


100 gms.jaggery grated

1.5 cups thick coconut milk(only the first extract)

3-4 slices bread

2-3 tblsp roasted cashewnuts.(in butter/ghee)

2-3 tblsp of butter

1 tsp.vanilla

1/2 tsp powdered cardamon

1/4 tsp.nutmeg powder

a pinch of salt.

2 eggs


Apply butter on bread slices and layer on a greased mould.Stir in the jaggery with coconut milk.Strain the milk and jaggery .Mix in spices and essence .Pour half the milk on the bread and allow to soak.Beat eggs lightly,mix in the remaining milk ,beat again and pour into the bread mix.Bake in a moderate oven for 30-35 minutes in a moderate oven till done.You can drizzle with a little jaggery syrup, if you like while serving.

Note: You can use milk instead of coconut milk.





Finger millet known as Ragi is is the smallest grain with high nutrients.Good for

diabetes,for building strong bones,repairing tissues lowering cholesterol levels,avoiding

fat build up in the liver,purifying blood and many more vital nutrients for good health.

I have posted a porridge for breakfast in my earlier posts too.Ragi/kurakkan porridge -(rye or finger millet)

Today i would like to share a ladoo recipe for the benefit of diabetic patients .


100 gm millet flour

100 gm almonds (can use peanuts as a sustitute and variation)

100-150 gm jaggery

1/2 tsp.elaichi powder(cardamon powder)

pinch of salt

2-3 tblsp.ghee/olive oil.


Heat the jaggery in a little water  till it is melted.(no need of thick syrup).

Roast the flour on a low flame in ghee or oil till you get the roasted aroma(do not brown it)

Powder the almonds in a food processor or blender.

Add the rest of the ingredients and blend for 2 minutes.

Transfer the blended flour to another bowl.Form into laddu.(extra oil or ghee may be

added if needed)

This can be stored for more than a week.