Please find me on facebook

Friday, October 30, 2015

Thirunelveli halwa

Festive season begins here and Diwali is fast approaching. Let me start with few sweet posts for the next few days. My hubby's native is Thirunelveli . We all love to have Thirunelveli halwa anytime nod every time. So I thought of making this halwa for my hubby's birthday. My hubby and daughter loved it I must say. It was really authentic in test end very easy to prepare it.

Try this delicious halwa this Diwali and write your feedback.

Ingredients :

  • Wheat flour - 1/2 cup
  • Sugar - 1 cup
  • Cardamom powder - 1 tsp
  • Sugar for  caramelising - 2 tsp
  • Ghee - 1 cup and 1 tsp
  • Water - 1/4 cup for sugar 
  • Water for taking milk
  • Cashews


  • First step is knead the wheat flour using water into a chapati dough.
  • In a vessel, add some warm water, place the kneaded dough into this warm water for 5-6 hrs.
  • After 6 hours, take the dough and mix it in the water nicely without any chunks or lumps.
  • Strain and keep the milk separately in a vessel. Add  some more water and mix the dough or chunks nicely and squeeze to get the wheat milk from the dough. Strain it along with the prev milk.
  • For halwa color, we are going to caramelise sugar. Heat a pan, add a tsp of ghee. Add one tsp of sugar and allow it to caramelise.
  • Take the caramelised sugar in a small cup.
  • Heat ghee in the non stick pan, fry the cashews and keep it aside. Add the sugar and 1/4 cup water.
  • Allow it to dissolve and boil for few mins. Add the wheat milk extracted into the sugar.stir continuously.
Add ghee in between for every occasional stir.

Finally add the remaining ghee, the transparent halwa would be visible and it will leave the pan. The ghee will leave the halwa and come out separately.

The halwa is done , transfer it to the vessel and add the cashews.

Lipsmacking halwa is ready.

Monday, October 19, 2015

Channa dal sundal / kadalaparuppu sundal

Today's nevedhyam is sundal again. Made this simple yet delicious kadalaparuppu sundal. Navarathri is almost going to get over. Try this simple one!

  • Channa dal - 1 cup
  • Coconut grated -- one handful
  • Salt
  • Oil
  • Green chillly - 2
  • Curry leaves
  • Mustard seeds
  • Urad dal

Soak Channadal in water for 1 hour.
Boil Channadal in pressure cooker for about 1 or 2whistles. I boiled it for 10 mins in summer in a pan with salt and water. Drain the excess water and keep the dal aside.
Heat oil in a pan, temper mustard seeds, urad dal, curry leaves and green chilly.
Add the boiled dal .
Add coconut grated and salt if needed. Stir well.

Yummy kadalaparuppu sundal is ready for neivedhyam!

Friday, October 16, 2015

Rose kesari / gulab kesari

Hi all,

Today it's a sweet for neivedhyam.. Sundal for the past three days became really monotonous. So today a very easy sweet , all time favourite but with a twist. Made rose kesari by using rose syrup and Essence. Yummy it is. Love the colour. My daughter loved the colour. She loves pink. Specially dedicated for her. 

  • Ghee - 1/2 cup
  • White Rava - 1 cup
  • Sugar - 3/4 -1cup
  • Water - 3 cups
  • Rose Essence - 1 tsp
  • Rose colour - 1/2 tsp
  • Nuts - optional



  • Heat a pan, Dry Roast Rava.
  • Boil water separately. Add the hot water to the rava and the food color to it,  .Stir well.
  • Add sugar. Mix well. Let it dissolve.
  • Allow the rava to boil. Close the lid.
  • After the rava is cooked well ,add Ghee  and rose Essence. Cook till ghee comes out.
  • Add the nuts , if you are adding. 

Mouth watering , pleasant kesari with rose flavour is ready.

Thursday, October 15, 2015

Pasiparuppu sundal / moong dal sundal

Navarathri means first comes to our mind is golu, sundal and gifts. What sundal to make each and every day. What neivedhyam to prepare? There are a lot of varieties of sundal. One of my fav is Monday sundal but till date , I have not updated it on the blog. So today day 3 : I made moong dal sundal for neivedhyam.


  • Moong dal - 1 cup
  • Coconut grated -- one handful
  • Salt
  • Oil
  • Green chillly - 2
  • Curry leaves
  • Mustard seeds
  • Urad dal

Soak Moongdal  in water overnight.
Boil Moongdal in a pan with salt and water for 10 mins. Drain the excess water and keep the dal aside.
Heat oil in a pan, temper mustard seeds, urad dal, curry leaves and green chilly.
Add the boiled moong dal .
Add coconut grated and Stir well.

Tuesday, October 13, 2015

Corn sundal

Being navarathris first day, wishing all a very happy navarathris and happy golu ! I do not keep golu, but still I am fond of making Sunday's for God for neivedhyam. So today it is corn sundal. Healthy , yummy and what not?


  • Corn kernels - 1 cup
  • Oil
  • Mustard seeds
  • Urad dal
  • Green chilly - 1
  • Red chilly - 1
  • Salt
  • Coconut- grated 
  • Curry leaves 


  • Take the corn kernels and wash it nicely. If you are using frozen, just rinse it twice and strain it and keep it aside.
  • Heat oil in a pan, add mustard seeds, urad dal, curry leaves.
  • Add the slit green chilly and red chilly and stir for 2 minutes.
  • Add the corn kernels and stir well. 
  • Add salt and close and cook for sometime until the corn is boiled.
  • Add the grated coconut and cook for two mins.
Yummy corn sundal ready for neivedhyam!

Related Posts Plugin for WordPress, Blogger...