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.








I’m more than excited to share this awesome recipe with you..Well ….I can guess popping

thinking clouds with question marks..Believe me,it’s simply excellent.NO taste or smell of

greens.As you all know the benefits of Vallarai or Gotukola or Brahmi ,this is worth trying.

This green having the shape of the brain is very much beneficial to the brain.I am an addict

to health related programmes,and there I extracted the idea (not the recipe) to create this recipe.

All the ingredients are full of nutrients ,no sugar only jaggery is used.

Black grapes are rich in vitamin C and K and aids in boosting Immunity.Dry black grapes are

good for constipation,good to increase level of power antioxidants preventing cancer,good for

hypertension,anaemic patients and overall health.Including this daily in your diet should be

made compulsory in any form.

So let’s get on to the healthy halwa recipe.


1cup Vallarai /Gotukola /Brahmi leaves

3/4 cup black dry grapes

1/2 cup cashewnuts

1/4 cup ghee

A pinch of salt

1 tblsp cornflour mixed with 1/4 cup water

1 – 1.5 cups jaggery syrup.(1-3/4 cup grated jaggery melted in a little water)

Few cashewnuts to top the halwa.

1/4 tsp cardamon powder(optional)


Heat a little ghee in a thick bottomed pan,and sauté the leaves,grapes,and cashewnuts till the raw smell disappears.

Grind to a coarse paste,and return the mix to the pan .Add the melted jaggery and cornflour mixture and keep stirring,adding ghee simultaneously.

Once you see the mixture leaving the sides of the pan,transfer onto a greased plate and sprinkle the cashewnuts .Allow to cool and cut into shapes.

Send in your comments and suggestions ,after you try the recipe.


I have seen recipes of potato tofee or fudge

I thought to use sweet potato instead of 

potatoes and it was super awesome.I just

made with 1/2 condensed milk ,you could 

try double the quantity for a larger 

quantity.Haters of sweet potatoes will love

this definitely.Brown sugar was used in the

recipe,you could try with normal sugar.

So now for the recipe..

1/2 cup condensed milk

3-4 tblsp butter

3/4 cup sugar

3 medium sized sweet potatoes boiled, peeled and mashed

Few cashewnuts

1/2 tsp vanilla essence

a pinch of salt

A pinch of nutmeg powder.

1/4 cup water


First cook the sugar and water till thick (soft ball stage or 2 string consistency).

Add the rest of the ingredients one by one.

Add the butter last,and mix till the mix 

leaves the sides of the pan.Pour into a 

greased tray .Allow to cool and cut into 

desired shapes.

(Photo was taken whilst hot,and was not able to take after it was cool.Will update next time.)


Who doesn’t love marshmallows…?The fragrance of the festive season taking over with the

aroma of fruit cakes,sweets,and many more to brighten up the Christmassy spirit,I was

inspired to make marshmallows,and that too these mint marshmallows are really addictive

and awesome.Very easy to make but a little messy ,but it’s worth all the mess.Good for

gifting,and can be made into different colours and flavours.I have eaten many flavours but I

think mint….tops it all.I used liquid glucose instead of corn syrup and,believe me it was really


So do give a try …and send in your comments.

INGREDIENTS (makes 22-24)

2 egg whites

A pinch of cream of tartar

1 tsp sugar

50 ml water

250 gm sugar

1/8 cup liquid glucose (1.5 tblsp)

2 sachets gelatine (8 tsp)

1/4 cup water

1 tsp peppermint essence

1/2 cup icing sugar+1/2 cup cornflour mixed for coating


First add the gelatine to half cup water and allow to bloom .

Heat the sugar,glucose,and water in a covered saucepan till it becomes thick (soft ball stage).

Beat egg whites in a stand mixer with 1 tblsp sugar and cream of tartar till stiff.

Now add the hot syrup little by little and keep on beating on high speed.

After pouring all the syrup,heat the bloomed gelatine in the same saucepan till melted for 1


Pour the gelatine mix also into the beating mixture and beat well for few minutes.

Pour onto a greased and lined tray with parchment paper,and allow to set overnight or set in

the refrigerator for 2-3 hours.

Cut into desired shapes with a sharp knife or scissors and roll on cornflour-icing sugar

mixture,and store.

You could try the same with flavours and colors you like.

Use a greased parchment paper to press on the top if you like.I just tapped the tray ,so

it’s your option .

Suggestions:You could coat with chocolate

Chocolate and coconut with mint marshmallows

Could be used as a topping for cakes and brownies

Cut pieces could be added to ice cream and fruit salad


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 a very easy healthy and addictive sweet.I have used boora sugar in this recipe.It is 

available in all leading stores and online stores too.Those who find it difficult to get can opt 

for finely powdered sugar or palm candy (panagalkandu) finely powdered.You can use 

powdered vellam too.

For the recipe 


2.5 cups ghee

5 cups wheat flour

1 cup boora sugar/powdered sugar/powdered panagalkandu/powdered vellam

1/2 tsp dry ginger powder

1 cup almonds powdered


Heat ghee and mix in the wheat flour and roast till the raw smell is gone.Next add the ginger 

powder,and the ground almonds and mix well for a minute.Remove from fire,and transfer the 

mix onto another plate.Add the powdered sugar mix well and allow to cool till warm.(Please 

do not touch when it is hot ).Once it is warm make laddoos .Decorate with  the Nuts of your 

choice.You can add a tsp or more of ghee if the mix turns too dry.

DUM KA ROAT HALWA(Ash Gourd Halwa)

This is an awesome halwa originating from South India.It is also known as kaasi halwa.

The dominating ingredient is the ash gourd.I have given pointers to health benefits

before,but as it’s my style to first get into health benefits shall give a few points.

The intense cooling property in ashgourd,gives relief to acidity and peptic ulcers.

The juice of ashgourd taken with lime juice or amla helps obese , diabetic,anaemic

patients.It is best to include this vegetable in any form for general health.It is an

excellent combination when cooked with dhal.

Today i would like to share this sweet and healthy recipe with you all.Believe me it excels

in taste competing with carrot halwa.Let’s get into the recipe now!


500 gm ash gourd (peeled and grated)

1 cup sugar

1 cup mawa /khova(you can use 1/2 cup milk powder if you can’t find khova)

4 tblsp.fine rawa (sooji,rulang,semolina)

3 tblsp.raisins

1/4-1/2 cup cashewnuts

1/4 cup milk (coconut milk also can be used for a variation)

1/4 cup ghee

1/2 tsp.powdered cardamom

a pinch of salt


Heat ghee in a wok ,and fry the cashewnuts and raisins and set aside.In the same ghee

add the grated gourd with a pinch of salt,till the liquid in the vegetable dries up.Next add

the rest of the ingredients,and cook on a medium flame till it gets the texture of halwa.

Transfer to a plate and serve warm or  after it is cool.

Some areas they keep this halwa in the oven for a few minutes to get the crusty burnt

look on top,or maybe for longer shelf life.Well i avoided the oven ,believe me it was


Note:Those who want to opt for jaggery( vellam ),instead of sugar also can go ahead and

try.Please do send in your comments.

Those who love to add food color may do so.I have not added color.



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 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.