Mysore Pak Recipe | Krishna Sweets Style Recipe

Hey all… I hope all are doing good… yeah I know, it’s been a long time since I posted my last blog post. Past two weeks I was really very busy to concentrate on my family and other stuffs… and I rarely get time to see my page… I was really pissed off about the things going on around me and hope it gets better as days goes on…

Let’s not bother about that now… I have few good reasons to share with you all… I started up writing posts on a very good valentine’s day and today our blog is turning up with its 1^st birthday… and hence I thought of sharing a traditional Indian sweet recipe to share with… so far I have shared about 150 recipes in my blog and am so thankful and great for the support and feedback am getting from… keep up the good work and it encourages me in proceeding with the next ventures…

Now coming to the recipe, Mysore Pak… am not a great fan of this so called yum-sum Mysore Pak… since I hate to have gram flour in my foods. As u all knew the name came from the place which it comes from. It was created by a chef in Mysore palace and hence it is also called as “Royal Sweet”… (Source: Wiki). Later Krishna Sweets became very popular on their own version of Mysore Pak all over the world. The recipe am sharing here is exactly the way how Krishna Sweets make their own version of mysore pak.

A good friend of mine insisted me to try this recipe for a very long time and the right time comes to share this Indian traditional sweet in my blog.

Preparation time: 10 mins

Cooking time: 15-20 mins

Semiya Kesari | Vermicelli Kesari | Simple Indian Sweet Recipe

Do u want to make an Indian sweet in just 15 mins? Then the first choice I would give you is Semiya Kesari. Doing a kesari is such an easy job I would say and I prefer doing semiya kesari than rava kesari. You need not have to bug with the clumps of rava while adding. Semiya cooks like noodle when u add with the right amount of water. I made this sweet on a Friday to make some poojai at home. It makes the day more special. TH loved it and he just loved the color of the sweet and it looks appetizing. Finally, even I bought the food color which I was not at all using in my past days. This color makes the sweet a good appeal and makes my job easy in photographing it. 

Preparation time: 1-2 mins

Cooking time: 10-15mins

Beetroot Halwa Recipe | Diwali Special Recipes

This is one of the easiest sweet u can make in just half an hour. It is delicious and the beets are healthy too… beets has its own color, so there is no need for an artificial ones. Grated beets would be much better than the chopped ones. The laze me, used the chopper to make it fine. But no one finds out…

You can also use milk for cooking the beets. Add some milk to the beets while cooking, say 1-3 tsp for a cup of beets. This induces the taste much more. Ghee is the important person for making any kind of halwa. Play with that… if ur so much concerned about the calories and all that, restrict it to some level.

I like to have lotsa cashews in my halwa (u can see that in the pics below) … the crunchiness it gives make the halwa much more delicious. I like the halwas to be hot. You can even serve hot depends on their wish.

Try this simple recipe for this diwali… let all the happiness knocks ur door … Happy Diwali 

Preparation time: 10 mins

Cooking time: 15-20mins

Rava Kesari | Sooji Kesari | Simple & Easy Indian Sweet Recipe

I don’t even know making a kesari is so simple than any other sweet. Since it’s a Friday and I wanted to make some sweet for poojai, I made it in just 15 minutes . I had some left sooji in my rack and am bored of doing the same upma and kichadi with that. Undoubtedly I took and made a kesari, but without food color. I felt it is not so important for a kesari to be in bright orange color. Why can’t we make a plain white colored kesari. Does it make any change in flavor or the taste?  No. then why we add it!!! And it is not good for health too…  I can give u many reasons for not using a color, but the major reason is I don’t have any colors at home  … I prefer not to use any food colors in my recipes.

Coming to the recipe… I used four cups of water for one cup of sooji. It depends basically on the brand and variety of sooji ur using. Generally 3-4 cups is more than enough to cook the sooji. The big trouble for most of us is rava forming lumps while adding to the water . The trick  to get rid of it is, add the roasted rava slowly to the heavily boiling water and constant stirring with the other hand. You need to be ambidextrous at sometimes, you see… 

 I learned another trick from my maid to get rid of this lumps while cooking rava. Heat water in a separate pan and roast the rava in another one. Once the water starts boiling, add the water to the roasted rava in the pan. This reduces the amount of lumps u get while cooking and this doesn’t need constant and quick stirring. Ok! Let’s move on to the recipe for kesari. 

Preparation and Cooking time: 15-20 minutes

Gulab Jamun Recipe | Indian Sweets Recipe

I rarely make Indian sweets at home. The first sweet I tried was Rasmalai which was a grand success and it flew away in just ten mins. I took me around five months for me to make one more Indian sweet at home. It was TH’s Birthday and I wanted to make some cake at home. But unfortunately I had a sprain and I could not able do anything special on his Birthday. This makes me worry and I tried my best to make these Jamuns which is TH’s favorite sweet in the world. I made it simply using MTR mix and I wanted to share the happy occasion on my wall post. 

Preparation time: 10 mins

Cooking time: 10-15mins

Aval Payasam | Poha Payasam | Rice Flakes Payasam - Gokulashtami Recipe

Aval/ Rice flakes Payasam. I used Red Rice flakes which is store bought. You can also try with white either thin or thick rice flakes. This is one of the recipes which are made for Lord Krishna on Janmashtami. Since this is my first Krishna Jayanthi which I am celebrating alone, I made a simple payasam and wanted to share for the beginners as like me. Amma don’t have the custom of celebrating Krishna jayanthi, so I don’t know what to do for this occasion. I went through the Internet for the recipe and tried it for the first time. It was delicious and divine. 

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Semiya Payasam | Vermicelli Payasam

This is one of the recipes which I wanted to post for long time. Since today is varalakshmi viratham I thought I can post it today itself. Vermicelli payasam/semiya payasam is an easy and simple sweet which amma used to make for each and every festival at home.  Everyone in my home loves it.

Indians have the habit of finishing off their meal with a sweet. The reason behind is, sweets help in digesting your food easily. So in every wedding feast there will be a sweet and most of the time it will be semiya payasam.

Vermicelli doesn’t require much time to cook. In this method we are roasting the vermicelli in ghee for few mins. So cook the vermicelli for just 3-4 mins in milk and allow it to stand for some time in the hot milk. This will cook the vermicelli further. Cooking for long time will turn the vermicelli to clump. 

Preparation time: 5 mins

Cooking time: 15 mins

Rasmalai

Rasmalai 

OMG !!! wat is this ??? I made rasmalai  i can’t believe. Oh yeah…. This is my very own favourite Indian dessert which I have never compromised. When ever i go to parry’s corner (not the one in France, this is paari-munai in Chennai )  I neva missed to go to Agarwal Bhavan.  Oooohhh   I would say they have the yummmmiest rasamalai in the world. I always make appa to buy it home for me since he worked near to the place. So mostly I used to have it twice a month. He he  how nice!!!

The worst part for me after coming to US, I miss those yummy yummy foods of India.  So finally I made my mind to make it on my own for holi and also for the event going on in my apt. I searched through the internet and found the recipe. and here it is …..