Coconut Burfi with Condensed Milk | Easy Nariyal Barfi Recipe

Coconut Burfi with Condensed Milk – A Rich Festive Delight

There are certain sweets that instantly transport me back to childhood, and Coconut Burfi, also known as Nariyal Barfi, is undoubtedly one of them.

Every Diwali, my mother would lovingly prepare an assortment of traditional sweets at home, and this coconut burfi was always one that I eagerly waited for. The aroma of freshly grated coconut gently cooking with sugar would fill our home, making the festive season feel truly magical.

On my blog, I have already shared my traditional Coconut Burfi recipe, prepared the classic way using coconut and sugar. This version is slightly different. The addition of condensed milk gives the burfi a richer flavour, softer texture, and beautiful melt-in-the-mouth consistency. It is perfect for festivals, celebrations, gifting, or simply satisfying your sweet cravings.

One of the things I love most about coconut burfi is how easily it can be transformed into colourful festive treats. By separating a small portion of the mixture and adding natural food colours such as green, orange, pink, or red, you can create beautiful two-layered burfis that look elegant without much extra effort.

Whether served plain, garnished with pistachios and almonds, or decorated with vegetarian silver varak, this timeless Indian sweet never fails to impress.

Ingredients

• 3 cups freshly grated coconut
• 200 g sweetened condensed milk
•  ½ cup sugar (adjust according to sweetness preferred)
•  2 tbsp ghee
• - ½ tsp cardamom powder
• - 2 tbsp chopped pistachios
• - 2 tbsp chopped almonds

Optional

- Natural food colours (green, orange, red or pink)

- Vegetarian silver varak for decoration

Method

Grease a tray or plate with a little ghee and keep it ready.

Heat the ghee in a heavy-bottomed pan. Add the grated coconut and sauté gently for 2 to 3 minutes without browning.

Add the condensed milk followed by the sugar and continue stirring continuously over medium-low heat until the mixture thickens and begins leaving the sides of the pan.

Mix in the cardamom powder.

If preparing coloured burfi, remove about one-third of the mixture into another bowl. Add a few drops of your preferred food colour and mix well.

Spread the plain white coconut mixture evenly into the prepared tray.

Immediately spread the coloured mixture over the white layer and gently level the surface using a greased spatula.

Sprinkle chopped pistachios and almonds generously over the top and gently press them into the burfi.

For a festive sweet-shop finish, decorate the surface with vegetarian silver varak.

Allow the burfi to cool completely before cutting into squares or diamonds.

✨️Variations

- Prepare it completely white for a traditional look.

- Create attractive two-layered burfi using natural food colours.

- Garnish with pistachios, almonds, cashews or saffron.

- Finish with vegetarian silver varak for an elegant festive presentation.

- Flavour with rose essence or kewra essence for a different aroma.

Storage🧊

Store in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best flavour and texture.

#CoconutBurfi #NariyalBarfi #IndianSweets #DiwaliRecipes #VegetarianDesserts

Mango Rasmalai Recipe | Creamy Alphonso Mango Rasmalai Dessert

Mango Rasmalai – A Seasonal Royal Indulgence

Rasmalai itself is already considered one of the most luxurious and exotic Indian sweets. Soft delicate chenna tikkis soaked in rich saffron-infused milk garnished with nuts, cardamom, and dry fruits make it a dessert that instantly feels festive and royal.

And when mangoes enter the picture, the dessert transforms into something even more special.

Mango Rasmalai is one of those beautiful seasonal desserts that truly shines during mango season. The luscious sweetness and fragrance of ripe mangoes add an entirely new dimension to the classic Bengali sweet, making it taste richer, creamier, fruitier, and far more refreshing.

This year, mangoes were unbelievably expensive at the beginning of the season in Singapore and I kept postponing many mango desserts I wanted to make. But now, as we slowly move towards the tapering end of mango season, the prices have thankfully become slightly more reasonable, and I suddenly feel like making every possible mango dessert before the season disappears again.

After all, mango season always feels like a small fleeting window of indulgence that we wait for all year.

Of course nowadays, with canned mango pulp easily available, Mango Rasmalai can technically be prepared throughout the year. But honestly, nothing compares to the flavour of fresh ripe seasonal mangoes.

For this dessert, I used Alphonso mangoes, often lovingly called the King of Mangoes. Alphonsos have a naturally rich sweetness, deep golden colour, intense aroma, and an almost creamy texture that works beautifully in desserts like this.

The combination of saffron milk, soft rasmalai, and Alphonso mangoes creates a dessert that feels truly celebratory.

Served chilled, Mango Rasmalai becomes the perfect summer indulgence; luxurious, refreshing, fragrant, and absolutely irresistible.

🌿 Ingredients

For the Rasmalai

Milk – 1 litre

Lemon juice or vinegar – 2 tablespoons

Water – 4 cups

Sugar – 1 cup

For the Mango Rabdi Milk

Full cream milk – 1 litre

Mango pulp – 1 cup

Sugar – 4 to 5 tablespoons (adjust according to sweetness of mangoes)

Cardamom powder – ½ teaspoon

Saffron strands – Few

Warm milk – 2 tablespoons (for soaking saffron)

For Garnish

Pistachios – finely chopped

Almonds – finely sliced

Fresh mango cubes – few pieces

Saffron strands – few

🌿 Method

Boil 1 litre milk in a heavy-bottomed vessel. Once the milk comes to a gentle boil, reduce the flame and slowly add lemon juice or vinegar little by little while stirring gently.

The milk will curdle and the whey will separate.

Switch off the flame immediately and strain the curdled milk through a muslin cloth. Rinse gently under water to remove any sourness from the lemon juice.

Hang the chenna for about 30 minutes so that excess water drains away but the mixture still remains soft and moist.

Transfer the chenna into a plate and knead gently for about 8-10 minutes until smooth and soft without any graininess.

Make small smooth discs and flatten them lightly.

Meanwhile, boil water and sugar together in a wide pan. Once the syrup starts boiling vigorously, gently drop the prepared discs into the syrup.

Cover and cook for about 12-15 minutes. The discs will double in size.

Allow them to cool completely.

In another heavy-bottomed vessel, boil 1 litre full cream milk and simmer gently until it reduces slightly and becomes creamy.

Add sugar, cardamom powder, and saffron soaked in warm milk.

Allow the milk to cool slightly before adding mango pulp. This step is important because adding mango pulp into very hot milk may sometimes cause curdling.

Mix gently until smooth and creamy.

Now lightly squeeze excess syrup from the rasmalai discs and gently place them into the mango milk mixture.

Allow the rasmalai to chill in the refrigerator for a few hours so the flavours beautifully absorb into the soft patties.

Garnish with pistachios, almonds, saffron, and fresh mango cubes before serving.

🌿 Tips

• Always use sweet ripe mangoes for best flavour.

• Alphonso mangoes work beautifully in this dessert.

• Do not add mango pulp into boiling hot milk.

• Rasmalai tastes even better after chilling for several hours.

• Kneading the chenna properly helps create soft rasmalai discs.

🌿 The Culinary Story Of Mango Rasmalai

Indian desserts have always beautifully adapted themselves according to seasons.

When mango season arrives, households across India begin incorporating mangoes into almost every festive preparation, from aamras and shrikhand to kulfi, phirni, payasam, and ice creams.

It was only natural that mangoes eventually found their way into rasmalai too.

Traditional Bengali rasmalai already carried richness, elegance, and celebration within it. The addition of mango brought a refreshing tropical sweetness that transformed this classic sweet into a vibrant summer dessert.

Today Mango Rasmalai has become a popular festive fusion dessert across India, especially during mango season when families look for creative ways to celebrate the king of fruits.

The dessert beautifully represents how Indian cuisine continuously evolves while still respecting its traditional roots.

🌿 Serving Suggestions

Serve Mango Rasmalai chilled after meals, during festive celebrations, summer parties, or special family gatherings.

It pairs beautifully with festive Indian meals and instantly elevates any dessert table with its luxurious appearance and flavour.

Every spoonful of Mango Rasmalai feels like a celebration of Indian summers rich, fragrant, creamy, and filled with the irresistible sweetness of mangoes.

#MangoRasmalai #Rasmalai #MangoDessert #IndianDesserts #AlphonsoMango #SukanyasMusings

Pineapple Kesari Recipe | Soft South Indian Pineapple Sooji Kesari

Pineapple Kesari – A Fragrant South Indian Dessert with Tropical Sweetness

There are some desserts that instantly brighten the table with their colour, aroma, and warmth, and Pineapple Kesari is certainly one of them. Soft semolina roasted in ghee, cooked slowly until luscious and melt-in-the-mouth, paired with the juicy sweetness of pineapple, this classic South Indian sweet is pure comfort in every spoonful.

Kesari has always held a special place in South Indian homes. Whether served during festivals, poojas, celebrations, birthdays, weddings, or simply made on a quiet evening to satisfy a sweet craving, this humble dessert carries nostalgia and warmth.

The addition of pineapple takes traditional kesari to another level altogether. The fruity sweetness, slight tanginess, and beautiful aroma blend wonderfully with saffron, cardamom, roasted cashews, and ghee.

Today I am sharing two variations of Pineapple Kesari:

One made with fresh pineapple

One made with canned pineapple for convenience

Both versions are delicious in their own way and perfect for those moments when you crave something comforting yet festive.

Pineapple Kesari (Using Fresh Pineapple)

Ingredients

Rava / Semolina – 1 cup

Fresh pineapple – 1 cup finely chopped

Sugar – 1 to 1¼ cups

Water – 2½ cups

Ghee – 4-5 tablespoons

Cashew nuts – 10-12

Raisins – 1 tablespoon

Cardamom powder – ½ teaspoon

Kesari food colour or saffron – a pinch (optional)

Method

Heat 1 tablespoon ghee in a pan and lightly sauté the chopped fresh pineapple for about 4-5 minutes until slightly soft and aromatic. Keep aside.

In the same pan, add a little more ghee and roast the rava on a low flame until aromatic. Do not allow it to brown. Keep aside.

Heat water in a vessel. Add the saffron or kesari colour if using.

Once the water begins to boil, slowly add the roasted rava while stirring continuously to avoid lumps.

Cook on a low flame until the rava absorbs the water and becomes soft.

Now add the sugar and mix well. The mixture will loosen slightly after adding sugar. Continue cooking while stirring gently.

Add the sautéed pineapple pieces, cardamom powder, and 2-3 tablespoons ghee.

In a small pan, fry the cashews and raisins in ghee until golden and add them to the kesari.

Cook until the mixture leaves the sides of the pan and turns glossy.

Serve warm with an extra drizzle of ghee if desired.

Pineapple Kesari (Using Canned Pineapple)

This version is especially useful when fresh pineapple is unavailable and is equally delicious.

Ingredients

Rava / Semolina – 1 cup

Canned pineapple pieces – 1 cup

Pineapple syrup from the can – ½ cup

Sugar – ¾ to 1 cup (adjust depending on sweetness of canned pineapple)

Water – 2 cups

Ghee – 4-5 tablespoons

Cashew nuts – 10-12

Raisins – 1 tablespoon

Cardamom powder – ½ teaspoon

Kesari colour or saffron – optional

Method

Drain the canned pineapple pieces and reserve the syrup.

Lightly sauté the pineapple pieces in a teaspoon of ghee for a few minutes.

Roast the rava in ghee until aromatic.

Heat water together with the reserved pineapple syrup.

Once it starts boiling, slowly add the roasted rava while stirring continuously.

Cook until soft.

Add sugar carefully since canned pineapple already contains sweetness.

Add the sautéed pineapple pieces, cardamom powder, and remaining ghee.

Fry the cashews and raisins in ghee and mix into the kesari.

Cook until glossy and aromatic.

Serve warm.

A Few Tips....

• Roasting the rava well gives the kesari a wonderful aroma and prevents stickiness.

• Fresh pineapple gives a slightly tangy and vibrant flavour.

• Canned pineapple gives a richer, sweeter dessert with stronger pineapple notes.

• Adding warm ghee towards the end enhances both texture and shine beautifully.

Pineapple Kesari is one of those timeless sweets that feels festive without requiring elaborate preparation. Every spoonful carries the richness of ghee, the perfume of cardamom, and the tropical sweetness of pineapple; making it a dessert that is comforting, celebratory, and utterly satisfying.

#PineappleKesari #Kesari #SoojiKesari #SouthIndianSweets #IndianDesserts #SukanyasMusings

Coconut Kesari Recipe | Soft & Delicious South Indian Coconut Sooji Sweet

Coconut Kesari – A Soft, Fragrant South Indian Delight

There is something deeply comforting about simple traditional sweets made at home with love, warmth, and everyday ingredients. Coconut Kesari is one such dessert, delicate, aromatic, rich with the flavour of fresh coconut, and wonderfully soothing to the soul.

In South Indian homes, kesari has always been one of the quickest yet most satisfying sweets to prepare. Whether for a sudden sweet craving, unexpected guests, festive occasions, poojas, or simply to bring a little sweetness into the day, kesari often finds its place on the table with ease.

While the classic kesari is loved by all, the addition of coconut gives this version a beautiful tropical richness. The soft texture of roasted rava combined with juicy grated coconut, fragrant cardamom, roasted cashews, and generous spoonfuls of ghee makes this dessert absolutely irresistible.

Every spoonful carries the warmth of home, tradition, and nostalgia.

Coconut Kesari Recipe

Ingredients

Rava / Semolina – 1 cup

Fresh grated coconut – 1 cup

Sugar – 1 to 1¼ cups

Water – 2½ cups

Ghee – 4-5 tablespoons

Cashew nuts – 10-12

Raisins – 1 tablespoon

Cardamom powder – ½ teaspoon

Kesari colour or saffron – a pinch (optional)

Method

Heat 1 tablespoon ghee in a pan and lightly roast the grated coconut for 2-3 minutes on a low flame. Do not brown it. Keep aside.

In the same pan, add another tablespoon of ghee and roast the rava slowly on a low flame until aromatic. Roasting the rava well is important as it gives the kesari a lovely texture and prevents stickiness.

Meanwhile, heat the water in a vessel. Add saffron or kesari colour if using.

Once the water begins to boil, slowly add the roasted rava while stirring continuously to avoid lumps.

Cook on a low flame until the rava absorbs the water and turns soft.

Now add the sugar and mix well. The mixture will loosen slightly after adding sugar.

Add the roasted coconut, cardamom powder, and remaining ghee.

In a small pan, fry the cashews and raisins in ghee until golden and add them to the kesari.

Continue cooking until the kesari becomes glossy and starts leaving the sides of the pan.

Serve warm and enjoy the rich aroma of coconut and ghee filling the home.

A Few Tips

• Freshly grated coconut gives the best flavour and texture.

• You may also add a few drops of coconut milk towards the end for extra richness.

• Roasting the coconut lightly helps enhance its aroma beautifully.

• For a festive touch, garnish with saffron strands or toasted coconut flakes.

Coconut Kesari is one of those humble traditional sweets that never goes out of style. Simple, comforting, fragrant, and deeply satisfying, it reminds us that some of the most memorable desserts are often made from the simplest ingredients found in our kitchens.

#CoconutKesari #Kesari #SouthIndianSweets #IndianDesserts #SoojiKesari #CoonutRecipes #SukanyasMusings

Mango Modak / Mango Peda / Mango Barfi – 3 Easy Indian Mango Sweets with One Recipe | Festive Dessert Ideas

Every year for Ganesh Chaturthi, I lovingly prepare a variety of Neivedhyam (offerings) for the Lord. While many traditional sweets are delicious, some can be quite tedious and time-consuming, often requiring advanced preparation. So I am always on the lookout for simpler recipes that save time in the kitchen and allow me to spend more precious moments in prayer and devotion.

This year, I tried making Mawa Modak using mawa / khoya / khawa and it was an absolute delight. Since khoya is now easily available in Singapore, it makes the process wonderfully convenient compared to the days when it had to be prepared from scratch at home.

The recipe is so quick and effortless that I decided to elevate it further by adding an exotic mango flavour. 

The result was divine rich, creamy, fragrant, and utterly irresistible. In fact, I was so thrilled with how they turned out that I made them almost three times during the ten-day Ganesh Chaturthi celebrations! 

By the end of it, I truly felt like a seasoned modak maker especially when someone said, “You can start a business making these modaks!”

Honestly, nothing compares to the taste of freshly made homemade sweets. They have a purity, softness, and richness that store-bought sweets often lack. Many commercially sold modaks tend to have a slightly powdery texture, suggesting fillers or flour mixed into the mawa, whereas homemade versions made with pure mawa are far superior in taste and quality.

Do try making this beautiful sweet at home. It is easy, festive, and incredibly satisfying.

✨ Bonus: With the same base recipe, you can create 4 different delicious variations.

Find the recipe below for Mawa Modak (simply omit the mango pulp for the classic version). The mango mixture can also be shaped into peda or set into burfi for equally delightful treats.

Ingredients
Khoya – ¾ cup
Milk powder – ¼ cup
Sugar – 1/3 cup
Mango pulp – ½ cup
Cardamom powder (Elaichi powder) – ¼ tsp
Nuts for garnish
Kesar a few strands
Ghee – 1 tbsp

Method

Heat a wok or non-stick pan over medium flame and add the grated khoya. As it warms, you will notice the khoya begin to soften and melt into a luscious, creamy mixture.

Add the milk powder and stir continuously. 

This helps absorb excess moisture and allows the mixture to thicken faster.

Next, add the sugar and mix well. Once the sugar melts, the mixture will loosen and turn glossy and slightly runny, this is perfectly normal.

Now add the mango pulp and cardamom powder. Stir everything together until the mixture becomes smooth, fragrant, and beautifully golden.

After about 2 minutes, add the saffron strands and chopped dry fruits. Mix again so the flavours are evenly distributed.

Continue cooking on low to medium heat, stirring constantly, until all the moisture evaporates and the mixture begins to come together into a soft mass, leaving the sides of the pan. 

This is the perfect consistency.

Remove from heat and allow the mixture to cool completely.

Once cool enough to handle, take a small portion of the mixture and press it firmly into a modak mould. Remove any excess mixture, then gently open the mould to reveal a perfectly shaped modak.

Repeat with the remaining mixture.

And that’s it, simple, quick, and utterly delicious Mango Mawa Modaks, a beautiful exotic naivedyam offering for Lord Ganesha.

Tips

Preferably use a non-stick wok or pan to prevent sticking and make stirring easier.

You can add the nuts while cooking, or use them later as a surprise centre filling inside each modak.

If you don’t have a modak mould, simply shape the mixture by hand into a modak form and use a toothpick to create decorative lines.

Variations

Create different flavours by adding ingredients like rose essence, cocoa powder, coconut, or pista. 

✨️The basic recipe remains the same.✨️

Peda Version: Roll the mixture into balls, flatten gently, and top with a pistachio.

Barfi Version: Spread the mixture onto a greased tray, allow it to set, then cut into squares or diamond shapes.

Freshly made sweets carry a charm no store-bought mithai can match and these mango-infused modaks are pure festive bliss.

#MangoModak #AmbaModak #MangoPeda #MangoBarfi #MangoDesserts #IndianSweets #HomemadeSweets #EasyDesserts #FestiveRecipes #GaneshChaturthi #ModakLove #MangoSeason #SummerDesserts #TraditionalSweets #IndianDesserts #SweetTooth #DessertLovers #FoodBlogger #HomeCooking #EgglessDesserts #QuickRecipes #MithaiLove #FreshMango #DessertInspo #FestivalFood #SukanyasMusings

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS)

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) 

GOKULASHTAMI / KRISHNASHTAMI /JANMASHTAMI /KRISHNA JAYANTI, the Birthday of Lord Krishna is round the corner and one of his favourites is Seedai/Cheedai, a savoury crispy crunchy rice lentil balls.
Every year during Gokulashtami Amma used to make Seedais and we used to absolutely love them. We as kids used to toss Seedais into our mouth or each other’s mouth to see if we can aim right, we used to enjoy this challenge although, we used to get scolded for it.
Making seedais was a family ritual, with all of us involved in the rolling the dough balls. 

Ah!!! Missing those days of family bonding so much, especially in making seedai, the more the people the merrier it would be. 

Appa (the major general of our little army) would trick us into competing on who would roll out more seedai balls quickly, we would immediately take on the challenge, so we can win. We would await this ritual every year eagerly until one year, Amma had kept everything ready but as she popped the seedais into the oil, the seedais burst and the oil splattered and she got burnt badly, she had very bad burn marks on her stomach and hand.
My Appa got so angry that he threw all the dough into the bin and told Amma that henceforth she should not make any Bakshanam(Savouries) that would have the potential to burst and that was that. Appa used to buy all the Bakshanams from our dear Madras Stores(Readymade). 

Amma used to prepare Appam, Vadai etc for neivedyam but no more savouries.
The fear continued and I never attempted making seedai to as the incident had scared me. Anyways, Grand Sweets (Chennai) available in our Abdul Rahim stores, Upper dickson road, Singapore was always there for my rescue, Jai Ho!!!
But looking at so many people attempting this savoury, I got tempted to try too.
Just to be honest with you, I’m a "quick gun Murugan" chef and like quick recipes I don’t like to do too many laborious preparations. So in my recipe I have used the store-bought Rice flour and Udad flour (readymade flours), I have used dessicated coconut as well. 
Here’s my recipe of the Seedai, My recipe can make about ½ a kilo (500 gms) of Seedais

Ingredients (Makes about ½ kg of Seedai)
Rice Flour – ¾ cup
Split white lentil (Udad Dal /Urad dal/ Ulutham parippu) Flour – 1 tbsp
Split Bengal Gram lentil (Chana Dal/Kadalaparuppu) - 1 tbsp
Grated Coconut – 2 tbsp
Asafoetida (Hing / Perungayam) - ½ tsp
Butter – 1 tbsp
Salt as per Taste
Oil for Deep Frying
A muslin cloth or towel

Method
Soak the Chana dal in water for about 15 minutes.
Dry roast the flours in a non-stick pan for about 2-3 minutes in a low flame, ensuring to stand and monitor the roasting and not letting it change colour or catch the bottom. Let it cool down.
Now, Sieve the Flours, this is very important. Do not use the flour which has not passed through the sieve. This ensures that you get a smooth flour with no lumps.
Now, in a deep Mixing ball, Add the flours as per the measure above, add in the grated coconut, asafoetida, butter, the soaked and drained Chana dal and salt as per taste. Mix well, the butter should get one with the flour, so that when you hold it in your hand, it forms the shape of your hand. Then add water little by little and knead well to make a smooth dough. The best part about rice flour is it’s easily manageable with people who are not much experienced as well.
The dough should be stiff and not sticky to your hands. Add water slowly, sprinkle little by little if not confident.
Now, grease your fingers with some oil, take a small quantity of dough and roll it into a tiny ball.
While rolling, we need to roll it gently into a pliable ball, if too hard the seedai may burst.
Do not make big balls, the smaller the balls, the crunchier they turn out. Continue making the balls.
If you do not have people helping you making the balls while you are frying then you need to wet a muslin cloth, squeeze the excess water, the cloth must be moist and throw the balls onto the moist cloth, this is to ensure that the flour doesn’t get dry. Rice flour gets dry very fast.
As you keep making the balls then just cover it with the cloth gently.
Once finished rolling all the balls check, if you feel the balls are moist, allow them to dry out a bit before you start frying
Now comes the frying part, this by far is the most crucial part of making the Seedai.
Before you start, frying we need to ensure that the oil is nice and hot, but not fuming hot. Put a tiny pinch of dough to check first, if you see that the dough comes rising to the top, means your oil is ready.
I usually out one as a test run to see how it reacts (Because of my fear factor), once done, and all ok I add batches of about 15-20 balls at a time. Once you put in a batch of seedais in oil, keep the strainer ladle on top just in case and do not turn them immediately. Increase the flame a bit as when you drop a batch the temperature goes down, after about a minute, lower the flame and slowly turn the seedais to the other side. Let them fry on one side. If we keep the flame high to speed up the process, the seedai will turn brown and instead of being crunchy will be cooked on the outside and chewy on the inside.
The right temperature and being alert during the frying process is a must to ensure perfect seedais. Deep fry the balls until golden in color and you can feel them sound like little marbles on your ladle. Remove and drain excess oil on a paper towel. Allow it to cool down, then store the seedais in an airtight box.
I made this is as a neivedhyam Bakshanam for Gokulashtami. It gave me immense pleasure to serve my Lord, the Home made seedais made with love.
Enjoy these little crunchy balls on the go or as a snack with your tea/coffee. 

Statutory Warning !!!
Do not pop into your mouth, the hot seedai balls once out of the oil you may burn your tongue. Let it cool down first.  The crunch comes only once cool down.

Tips

· Follow the ratio exactly as given in my website. We need to use the right ratio otherwise the seedai will not turn out good. Adding more udad dal flour, makes the seedai burst open as well and you will see that the color would become dark, similarly adding less udad dal flour makes the color very light.

· You can sieve the flours twice to ensure that the flour is butter smooth, this ensures that the seedais won’t burst when frying. Better to be safe than sorry since we are using the store-bought readymade flours. Anil Rice flour/Kuzhakattai flour/Idiyappam flour are all good to make this recipe.

In my recipe I have used dessicated coconut. Incase, you are using fresh coconut roast them to a pink colour. After roasting, let it cool before adding to your flour mix.

· Adding more butter will make the seedai too brittle.

· To make more just double the measurements given 

Variations

· Vegans can replace butter with 1 tablespoon of Coconut oil, if adding oil, slightly warm up the oil     before adding.

· For those who want to make it the traditional way using the home made rice flour, which is considered by the elders and experienced as the best due to its smooth texture and also because you know what rice goes into the making.

Bottle Gourd Halwa Recipe | Lauki Ka Halwa | Doodhi Halwa with Khoya & Char Magaz

There are some vegetables that quietly sit in the fridge, waiting patiently for their turn… and bottle gourd is definitely one of them in my home.

Every time I buy a fresh, tender bottle gourd with great enthusiasm, the reactions at home are almost predictable.

“Bottle gourd again?”
“Nooooo…”

And back into the fridge it goes.

This particular bottle gourd had been sitting there for almost a week, and honestly, I didn’t have the energy to persuade anyone to eat it in the usual curry form. That’s when I decided to transform it into something irresistible, a rich, fragrant and comforting Doodhi Ka Halwa.

The moment bottle gourd turns into halwa, everything changes. The same vegetable that nobody wanted suddenly becomes a dessert everyone happily asks for a second serving of.

What makes this version extra special is the addition of Char Magaz, a beautiful mix of watermelon, pumpkin, cucumber and cantaloupe seeds often used in Indian cooking for richness and nourishment. They add a lovely nutty texture and subtle depth to the halwa.

I first tasted this halwa served with crisp maida pooris at a friend’s home from Madhya Pradesh, and I still remember how magical that combination tasted. 

Warm halwa with hot pooris… pure comfort food.

This halwa is rich, wholesome, delicately aromatic with cardamom, and perfect for festivals, fasting days, winter evenings or simply when you want to turn an everyday vegetable into something luxurious.

Ingredients

Bottle Gourd (Lauki/Doodhi) – 500 grams
Milk – 2 cups
Sugar – 1 cup
Ghee – ¼ cup
Khoya / Mawa – ½ cup (optional)
Cardamom – 4 pods, powdered
Char Magaz seeds – 1 tablespoon (optional but highly recommended)
Almonds – slivered, for garnish
Pistachios – slivered, for garnish

Method

Peel the bottle gourd, remove the inner seeds and grate it finely.

Add the grated bottle gourd to a pressure cooker or deep pan. Pour in the milk and add the powdered cardamom.

If using a pressure cooker, cook for about 3 whistles.
If using a pan, cook until the bottle gourd becomes soft and tender.

Heat a non-stick pan and add some ghee. Transfer the cooked bottle gourd mixture into the pan and continue cooking until all the milk gets absorbed.

Now add the sugar and mix well.

Once the sugar is added, the mixture will loosen and become watery again. Continue cooking on a low flame, stirring frequently, until the moisture evaporates and the halwa thickens beautifully.

If using khoya, add it at this stage and mix well for a richer taste.

In a small pan, heat a few tablespoons of ghee. Lightly sauté the almonds, pistachios and Char Magaz seeds until aromatic.

Add this mixture to the halwa and combine everything gently.

Cook for another 2–3 minutes until glossy and fragrant.

Serve warm. 

Serving Suggestions

This halwa tastes absolutely divine when served warm.

You can enjoy it:

• As a festive dessert
• Alongside crisp pooris
• With a scoop of vanilla ice cream
• Garnished with extra nuts and saffron strands

Variations

• You can completely skip the khoya and still get a delicious halwa.
• For a vegan version, replace milk with almond or coconut milk and use coconut oil or vegan butter instead of ghee.
• Add saffron soaked in warm milk for a royal touch.
• A few raisins lightly fried in ghee also taste wonderful in this halwa.

A humble bottle gourd may not excite many people at first glance… but this halwa proves that even the simplest ingredients can be transformed into something truly comforting, festive and memorable.

#SukanyasMusings #BottleGourdHalwa  #LaukiKaHalwa #DoodhiHalwa #IndianDesserts #IndianSweets #HalwaRecipe #SweetRecipes #DessertRecipes #CharMagaz #HomemadeDesserts #IndianFoodBlogger #FestivalRecipes #VegetarianDesserts 

COARSE BESAN LADDOO (COARSE GRAM FLOUR BALLS WITH A CRUNCH)

COARSE BESAN LADDOO (COARSE GRAM FLOUR BALLS WITH A CRUNCH)

One of my neighbors sells homemade Diwali sweets and savories. I always buy something to support her effort. This time when I went to buy I saw her making huge batches of Besan Laddoo. Immediately I was tempted to try them at home. She was making the Fine Besan laddoos and I wanted to try the coarse variety.  

So I bought the Coarse Besan from Mustafa. We are fortunate to get the Coarse Laddoo Besan under the Pattu Brand. 

My Maharashtrian neighbor in India used to make the best besan laddoos that we used to savor. She always used to sort and then grind the Chana dal in a flour mill near our house. This would ensure no compromise on the taste. The quality of the besan flour is very important as it is the main ingredient in the laddoos.  The Coarse besan laddoos taste like panjiri laddoos and also absorb less ghee which is good.

Ingredients

Coarse Besan – 3 cups

Powdered Sugar – 1 ½ cup

Ghee – 1 cup melted

Cardamom - 4 to 5

Cashews  -  ½ cup

Raisins – ½ cup

Method

In a wok (pan), add 2 tablespoons of ghee and roast the Gram flour (besan) evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it.

Be careful not to burn the besan while roasting it as it will completely ruin the taste of the laddoo.

Roasting the flour properly is one of the biggest challenges in this recipe. If the flour is not roasted properly there will be a raw smell to the ladoos, It’s also not good for health. 

So roast until you begin to get the lovely aroma, the color would be a yellowish golden (See the picture below).

Let the roasted besan cool down. Keep it aside.

Powder the sugar along with the cardamom and keep aside.

Take the cooled down roasted besan and mix with the sugar.

Transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. (See the picture above)

In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Remove the fried cashew nuts and raisins and keep them aside in a plate. Keep the melted ghee.

Now add the melted ghee.  

Do not pour too much ghee while making the balls, it’s better to pour little by little....Like how we pour water for making sand play. If all the ghee is poured at one time, the mixture may become very greasy and the flour may not bind well to shape the laddoo. The laddoos will be soft and collapse as well. Take some Besan add the ghee and make balls. 

This recipe is easy for beginners to follow. You can’t go wrong with the measurements of ghee thanks to the coarse besan. Add enough ghee to help enable to make balls. Once, you have added the ghee, make small tight balls out of the mixture immediately. If your flour looks dry, add the ghee as needed little by little. And if your flour looks greasy, do not add more ghee.

While making the balls, take one piece of cashew and 1 piece of raisin and make a ball. This will ensure that every laddoo gives u a piece of the cashew nut and the raisin.

Coarse Besan Laddoo is ready for you’ll to enjoy!!!

Tips

• To make the fine besan laddoo - Take the cooled down roasted besan and mix with the sugar and run in the blender till it becomes one uniform mixture and follow as above.  The finer the blend the more melt-in-the mouth the laddoo’s will be.

• Sugar can be added according to taste. 

DIET POHA CHIVDA / LOW CAL CHIVDA (THIN BEATEN RICE FLAKES MIXTURE - A LOW CAL SAVOURY)

First of all “HAPPY DIWALI TO ALL”. MAY THIS DIWALI BRING HEALTH, WEALTH & PROSPERITY TO ALL.

Diwali is a time for making and sharing goodies. The markets are filled with colourful mithais and namkeens that look so tantalizing,  that We usually overindulge in the goodies and either put on loads of weight or become sick. This year I thought why not make something which is guiltless. Who doesn’t enjoy guiltless snacking?

Earlier I had shared a recipe of the Patal Pohe Chivda in my blog, (Click on the link below)

PATAL POHE CHIVDA 

Traditionally in this recipe you have to deep fry all the ingredients including the poha...then it’s very tasty.

But in my recipe, I had roasted the poha until crisp by adding a little oil...rest of the ingredients I deep fried.

The problem with Indian snacks is, it’s difficult to make them totally guiltless.

These days in Singapore we easily get many ingredients which were not easily available when I landed here 15 years ago. I’m glad that an influx of Indian migrants in Singapore  have brought in a demand for things which is a bonus for food bloggers and people who love cooking.  I always go to Mustafa (a huge shopping centre in Singapore) a week before Diwali to check out their stuff and this year while browsing through I saw packets of Diet Poha and I thought Hey!!! This is exactly what I wanted as I’m trying to watch my weight.  

I even avoided adding Copra(Dried coconut flakes) which is there in my previous recipe.

Here is my recipe, this can also be made on a regular basis for a tea-time snack.

Ingredients

Diet Poha - 1 Kg.

Peanuts - 1 cup

Daliya (Roasted Gram Dal/ Chutney Chana dal) - 1 cup

Cashewnuts- 20-25 pieces

Golden Raisins - 20 -25 pieces

Chopped Green chilies - 12-15

Curry leaves -  5 sprigs (25-30 leaves)

Mustard seeds - 2 teaspoons

Cumin seeds – 2 teaspoons

Sesame seeds - 2 teaspoon

Turmeric powder - 3 teaspoon

Asafetida - 1 teaspoon

Salt as per taste.

Powder sugar - 2 teaspoon

Oil - 1/2 cup

Method

Diet Poha is very thin and fragile so it gets crumbled very quickly. Take the poha and sieve it for any fine powder to be filtered leaving only the flakes. Keep aside.

Diet Poha has very thin flakes so it gets cooked very fast. I decided not to fry it and dry roast it instead. You can also put it in the microwave. If in case you are cooking in the microwave, put the diet poha in a shallow microwave safe dish and microwave it on high for 30 seconds only.

For those who don't have a microwave you can dry roast it in a wok (Kadhai)on a very low flame till it becomes crispy.  This needs attention else it can burn very easily. Keep this Poha aside.

If you have roasted the poha in the microwave, then Add 2 tablespoons oil in a big wok, add in the mustard seeds, cumin seeds and sesame seeds and when they start spluttering, add in the green chillies and curry leaves, fry them well. Then add in the diet poha, turmeric, salt and sugar and saute for about 3 minutes. Keep aside.

Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the daliya until golden, then the cashews until golden, Raisins until plump. Preferably use a net to fry all this as it can catch all the ingredients from the oil. Ensure that none of the ingredients become black. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil with it. Drain the oil well and mix all the ingredients that you fried in a vessel with the diet poha.

Toss everything well with a light hand ensuring that you don't break the thin poha flakes. Roast for another 2 minutes on a low flame while mixing. Put off the flame and spread this on a newspaper or a big plate. Let this get cool for some time then store it in an air - tight dabba(box).  Your  Diet Poha Chivda/ Low cal Chivda is ready for some Guiltless indulgence.

Tips

• If you do not have the confidence of adding the chilly and curry leaves to the tadka afraid of burning the tadka then you can fry them separately...after you fry all the nuts, you can fry these too also using a net in the oil and then mix with the mixture.
• You can add poppy seeds to the tadka while adding mustard and sesame but Poppy seeds are banned in Singapore so I didn’t add them
• You can add Puffed rice (kurmura) with Poha.
• You can add red chilly powder instead of green chilies.
• You can add citric acid or amchur powder for some sourness. I didn't do it in my recipe.
• You can add deep fried garlic in the Chivda
• You can deep fried onion to the chivda.
• I have seen a recipe wherein fresh coriander seeds are roasted, pounded into a powder and added to the chivda for extra flavor.
• My Mother-in-law adds Roasted and pounded fennel seeds into the chivda.

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

Phool Makhana is Puffed dried lotus seeds, also known as Foxnuts. Phool Makhana is very famous in North India during Vrat Season for making kheer, sabji or just roasting it for snacking.It is considered to be very healthy as its low in saturated fats and cholestrol content, Isn’t that nice to hear you don't need to feel guilty while you munch on these super healthy crunchy roasted phool makhana, it tastes a bit like popcorn but I tell you this is more tasty and healthier...and you can prepare it in a jiffy.

I had seen Phool makhana used to thicken gravies in North Indian curries.  But that’s all I knew about it. But when I came to live with the North Indians in Singapore, I saw that they used it extensively during the fasting season. They made a kheer(Milk dessert) out of it or used it in a vegetable or simply ate roasted Phool Makhana like popcorn. Now, this variety impressed me the most as I love popcorns.

Then again, when I googled on Phool Makhana...

I learnt that.......

1. Lotus seeds benefit the spleen, kidney, and heart.

2. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.

3. It is also rich in calcium. It can be easily digested by all the age groups.

4. It is a highly regarded herb for restoring sexual vigour and youthful energy in older men.

5. It regulates blood pressure, relieves numbness and aching near waist and knees.

6. It is Suitable for arthritis, helps fighting impotency and premature aging.

7. Makhana is very useful for women during and post pregnancy period.

8. It is also helps your respiratory system, veins and digestion.

9. Popped makhana contains almost 12% of protein! (excellent especially for vegetarians!)

Anti – aging :- Fox nuts are rich in antioxidants which works as age lock system and makes us younger for much longer. Fox nuts are effective for individuals with high risk of premature ageing, premature grey hair,wrinkles  and other signs of aging. It reverses the aging process over a period of time......This definitely has caught my Attention

Diabetes :- Diabetes is a metabolic disorder, which is accompanied by high blood glucose levels. It is a result of improper functioning of the pancreas, which secretes the insulin hormone. Fox nut is a sweet and sour seed These seeds contain starch and protein which is excellent for diabetes .

AYURVEDA AND UNANI (BRANCHES OF MEDICINE) texts have accepted its aphrodisiac and spermatogenic properties.

Herbs of phool makhana are considered worth in vajikarnana therapy.

Makhana helps in Cardiac Protection and builds the action in dysentery and frequent urination.

Phool makhana has astringent property, hence it gives relief from diarrhoea and helps to improve the appetite.

It helps in increasing the quality and quantity of semen, also prevents the premature ejaculation, increases the libido and also helps in female infertility.

Phool makhana is sweet to neutral in nature. Therefore, helps to detoxify the spleen, reinforce the kidneys and nourish the blood.

TCM

According to principles of TCM (traditional Chinese medicine), fox nut is used to strengthen spleen and kidneys.  Makhana helps in conditions like arthritis, erectile dysfunction and premature aging. These seeds have antioxidant properties and help in digestion, rejuvenates respiratory system and prevents frequent urination.

“25 to 30 grams” phool makhana is considered as a healthy food/diet for the whole family.

Wow!!!!.......So many benefits...then why not add it into our daily lives....and I decided to make the healthy popcorn (Roasted Phool Makhana).

My kids loved it and kept munching. I tried adding some flavours too like chat masala, red chilly powder, pepper powder etc. They liked the original lightly salted the best though.

Ingredients

Makhana - 2 cups

Oil/Ghee – 2 tsps

Salt as per taste

In case you want to add color / flavors

Turmeric powder - 1/2 tsp (Yellow color)

Red Chilli powder - 1/2 tsp (Red Chilly flavour)

Paprika powder – ½ tsp (Paprika flavour)

Pepper powder - 1/2 tsp (Pepper flavour)

Chat Masala powder - 1 tsp (Masala Flavour)

Tomato powder – 1 tsp (Tomato Flavour)

Cheese powder – 2 tsp (Cheese Flavour)

Or any flavour you please. You can make a combo of flavours too....

Method

In a wok, add ghee and once the ghee is hot, add the phool makhanas and roast them. Don’t leave them unattended on the fire as they are very delicate and tend to burn fast. Keep roasting till it’s light golden in color.  Check if it’s done by sampling one...If it’s crunchy then it’s done. Put off the gas.

Add salt and toss. Fill a nice bowl with the crunchy phool makhanas and enjoy this healthy snack 

In case you want to add flavours then,

After sampling add in the spice powders of your choice and toss.  Serve and Enjoy.

If you’ve made a big batch then let the Phool Makhana cool down completely then store them in an airtight container. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from the moisture and direct sun light.

Tips

·         The plain salted tastes better when roasted in Ghee

·         After you add the spice powders don’t toss with the gas burner on as the spice powders will catch       the bottom and burn spoiling your batch of makhanas.

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

This is probably one of the easiest sweets to make. This is also one of the first sweets I ever attempted to make. I would call this a beginner’s sweet or a no-fail recipe for anybody. Just follow the recipe step-by-step and you will have one the easiest sweets to prepare for Diwali or any festival or just to gobble like that. I also call Rava Laddoo one of the easiest sweets as it is prepared with ingredients easily available at home like Semolina, sugar and ghee. Rava Laddoo in Tamil is known as Suji ke Laddoo in the North and Ravyacha Laadoo in Maharashtra.

Here is the recipe for Rava Laddoo

Ingredients

Semolina/Rava/sooji - 1 cup 

Sugar – ¾ cup - 1 cup (depending on how sweet you like)

Ghee - ¼ cup 

Milk (optional) - 1 tblsp 

Cardamom powder (elaichi) – 1 tsp

Cashew nuts – 2 tbsps sliced in halves

Raisins – 2 tbsps 

Method

In a wok (pan), add the semolina and roast evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it. Be careful not to burn the rava while roasting it as it will completely ruin the taste of the laddoo. Let the roasted rava cool down. Keep it aside.

Now powder the sugar and keep aside.

Now take the cooled down roasted rava and mix with the sugar and run in the blender till it becomes one uniform mixture. Add in the cardamom (elaichi) powder and run it in the blender along with the rava and sugar.

Now transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Add this to the rava and sugar mixture.

Sprinkle the milk and mix thoroughly (This step is optional). In case you are using milk, heat up the milk slightly and add in warm milk to the mix. Milk is added to enable binding the mixture well enough so as to make the laddoos easily. I haven’t used milk in my recipe. I have made the laddoos completely with ghee. Adding milk reduces the shelf life of the laddoos.

Once, you have added the ghee, make small balls out of the mixture immediately, make tight balls. Rava Laddoo is ready to enjoy!!!

Tips

•         While blending the semolina, ensure that it is blended to a fine powder which will enable to make the laddoo easily. If the mix is coarse then it won’t be easy to make the laddoos.

•         The finer the blend the more melt-in-the mouth the laddoo’s will be.

•         In case, you are not using milk and find it difficult to bind, add in more melted warm ghee to the mix until it’s easier to make the laddoos.

•         Sugar can be added according to taste. 3/4^th cup is just ok not overly sweet. If you like it more sweet you can add 1 cup of sugar.

•         You can reduce the ghee by 2 tbsps in the recipe and it still turns out fine. 

KARADAYAN NOMBU ADAI QUICK & EASY RECIPE ( SWEET & SAVORY ADAI)

KARADAYAN NOMBU
The Karadayan Nombu festival is primarily observed and celebrated by the Tamil Brahmins. It is celebrated during the transition of Tamil Month of Maasi to Panguni. Due to this legend Karadaiyan Nombu is also known as Savithri Vratham.

There are a few festivals in India which are very male oriented and centered around men. Primarily because in the past the men were the bread winners and the woman’s role was taking care of the hearth and homes. Their lives were intertwined with their husbands and they usually used to pray for the long lives of their husband, so that he is always there for them till the day they die. This was also a way to profess their undying love for their husbands. As per one of my cousins this could be known as the “Karwa Chauth” of the South Indians (Tambhrams). To give it a filmy twist, Women can even ask their husbands to tie the Yellow thread for them😉and then touch his feet and seek his blessings😇. (I'm not sure how many women of today will be ready to do that😜😜😜😜)

HOW DOES THE FESTIVAL GET IT'S NAME ?

Karadayan Adai is the name of a unique dish prepared on this day and Nombu means Vratham or upavasam (fast).Wives keep a fast to pray for the long lives of their husband's. They break the fast at the timings specified (muhurtham timings) by eating the Adai.

STORY BEHIND THE FESTIVAL

The Story of the Tamil Karadayan Nombu festival is based on the legend of Satyavan Savitri which is one of the stories that we read in the epic story Mahabharata.

You can read the story of Satyavan and Savitri here.
It is believed that Savitri got her husband’s life back from the clutches of death.
Each region in India observes a fast (upvas/vrat) in a different time of the year, like the Maharashtrians observe this as Vata Savitri and the North Indians as “Karva Chauth” etc.

WHEN DO WE CELEBRATE


It is celebrated during the transition of Tamil Month of Maasi to Panguni but please note the time of the end of the month of Maasi and the beginning of  Panguni varies.

If you are looking for accurate timings, please use the link below.👇 It gives you the date and Muhurtham timings of the Pooja as per the place you live in,

http://www.drikpanchang.com/festivals/karadaiyan-nombu/karadaiyan-nombu-date-time.html

 If you wish, you can consult your temple priest or check with elders or refer to the Panchangam.


HOW DO WE CELEBRATE

On Karadayan Nombu day women worship the Goddess and offer her a Neivedhyam (offering) of Sweet & Savoury mini steamed Adais.
Unmarried girls pray for a good husband and married women pray for their husband’s long life.
There is a muhurtham time for tying the sacred yellow thread which indicates that we have offered our prayers.
During this time, Women pray to the Goddess and tie the sacred yellow cotton thread known as Manjal cheradu or Nombu Cheradu for the well-being of their husband. This thread is not as thick as the Thali Kayaru(cheradu), this is a thinner version as shown in the picture.

*Women who are unable to perform the pooja on Nombu day due to monthly periods or any other reason, can do it on the following Tuesday or Friday during the Panguni month.*


HOW TO DO THE POOJA

Wear a Pattu(Silk) saree and for girls the pattu pavadai (if possible)

Keep in the pooja room near God on a plate, manjal, kumkumam, betel leaves, paaku, broken coconut, banana, flowers and all the yellow threads. Light the lamp and the Incense/Dhoopam for the Goddess. (refer to the picture above ☝)

Prepare The sweet and savory Adai's (Refer to Recipe below 👇)
In plates or banana leaves place the Adais(Sweet and savory) and do neivedhyam for the Goddess.
Put small maa - kolams in front of the God for the total number of Girls/Ladies and One for the Goddess Amman
(This can be done in the morning itself, it should be totally dry when you do the pooja)
Place a banana leaf on top of each Kolam, Keep the Nombu adai(Sweet & Savory) with umelted butter on each banana leaf.
Do Namaskaram to the Goddess, tie a yellow thread (Nombu cheradu) for the Goddess and then sit cross legged in front of each Banana leaf placed before the Goddess.
Now tie the nombu cheradu around your neck by yourself and tie it for the children too.

*The following shloka is chanted while tying the yellow thread*

In Sanskrit,
“Throram Krishnami subhake saharitham
Dharami aham bharthu Ayushya Sidhartham supreethabhava sarvadha”
Which means,
By tying the sacred yellow thread, I hereby pray for a long life for my husband and also pray that we always live happily together.

In Tamil ladies chant,

Urugaadha Venneyum, Oru adaiyum, Oru Noolum naan noorthaen
Orukkalumum en kanavan ennai vittu piriyaada irukka vendum.
Which means,
I offer unmelted butter alongwith the adai, Tying a thread doing nombu,
Bless me O Goddess that me and my husband never get separated and always live happily together.

After tying the rope, take one adai along with unmelted butter and eat it.😋😋😋😋😋.
Ladies should eat this adai and break the fast.
Then it should be distributed to the members of family.

This is how Karadaiyan Nombu is performed in our house. This procedure may differ as per places.

Consult the elders about your family practice and do the pooja accordingly.

MAKING THE ADAI

I will share with you an easy method to make the adai without compromising much on the taste.
Before you make the adai (for sweet adai and the savory adai), roast the rice flour in a wok so it loses its raw smell. The color of the flour should still be white. Transfer it onto a plate to cool.

SWEET ADAI / VELLA ADAI (EASY & INSTANT METHOD)

Ingredients

Rice Flour - 2 cups
Jaggery (powdered) - 1.5 cups
Water - 1 cup
Black eyed beans - 1/2 cup
Coconut (cut into small cubes) - 2 tbsp
Ghee - 2 tbsp
Cardamom (Elaichi) - 2-3

Method
Soak the beans overnight or for around 3 hours, pressure cook and set aside.
Pound the cardamom, separate the skin and further pound the seeds inside into a powder.
In a wok, add Ghee, the cardamom seeds and coconut pieces, Allow the coconut pieces to fry until golden. Then add the water and let it boil, once it starts boiling, add the jaggery.
When the jaggery starts to froth and the raw smell of jaggery disappears, add the roasted rice flour, cooked black eyed beans, and mix the ingredients well. Mix until it rolls up like the chappati dough. Remove from the gas. Allow it to cool.
Once it is cool enough to touch, make balls of the mixture and flatten it to round shapes. Put a hole in the middle with your finger just like a doughnut, place on the idli moulds.
Steam them in an idli cooker for 7 - 10 minutes. Serve with a generous dollop of white butter (usually made at home).

SAVORY ADAI / UPPU ADAI

Ingredients
Rice flour - 2 cups
Water - 2 cups
Cooked black eyed beans - 3 tbsp
Green chillies / Dried red chillies - 2
Coconut, diced - 2 tbsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a Sprig
Asafetida - a pinch
Salt - to taste
Method
Heat some oil in a wok, add some mustard seeds, asafetida, green chillies or dried red chillies and curry leaves and sauté for a minute, till the seeds stop spluttering. Add the water to it next and let it come to a boil. Add in the salt, coconut pieces, cooked black eyed beans and the roasted rice flour and stir well so that lumps don't form. Mix until it rolls up like the chappati dough. Remove from the gas. Allow it to cool.
Make balls out of it, flatten the balls and cook in an idli steamer for about 10 minutes.
Serve with a generous dollop of butter.

Enjoy the Adais 😋😋😋😋😋 as a reward of breaking the vratham👍 kept for your dear husbands or would-be husbands.

AFTER THE FESTIVAL
The thread you tied around the Godess's Idol can be removed once its worn out, it can be tied to a plant or branch of a tree or dispersed in water. Do not disperse in reserviors/lakes
The threads tied around the women can be tied to the Thali Cheradu (Kodi)/Mangalsutra if you wish to or tie it to a plant or the branch of a tree.
For unmarried girls the thread can be tied to the branch of a tree too.


"HAPPY KARADAYAN NOMBU TO ALL"