I haven’t posted anything in a very long time. Just been too busy with routine work… kids school, exams, then result. .. now they have break and I’m busier.. here is my version of pav. . Laadi pav

Recipe of pav
4 cups maida
Approximately 4 tsp yeast
2 cups milk+ 1/2 cup more and for brushing
Salt to taste
Butter 6 to 7 tbsp
Olive oil for brushing
Sugar 3 to 4 tbsp

Heat 1 and a half cups milk to lukewarm. . Add in sugar and yeast. Mix and let it proof. Should bubble in 10 to 15 mins.

Take flour in a big bowl add salt and mix. Now add the proofed yeast and mix. Mix till everything is incorporated, add more milk to get a stick dough consistency.. I had to use full 2 and a half cups milk. It will be very sticky dough. Add little butter at a time and knead. . It will start coming together.

Transfer the dough onto a clean platform and knead. Start pulling the dough and rolling it back together, add butter little by little as much needed. Knead for a good 10 to 15 mins. Grease a bowl with olive oil and place the dough and brush with some olive oil and cover with a cling wrap or a wet towel. Let it rest for an hour and a half or until double.

In the meantime grease the trays to be used.

Once dough has doubled in volume. Punch it down and again knead and then cut it into desired number of equal pieces.

Take each piece of dough and stretch and fold and then make it into a round ball, by sealing the edges. Learned this technique from YouTube.
Place each rolled up pav on the greased tray leaving some gap for it to double. Place it such that once all the rolls double they should stick to each other forming a ladi.

Cover and keep for 20 mins.

Preheat your oven at 180 ° for 20 mins

Once 20 mins passes, brush the pavs with milk and bake for 20 to 25 mins. Mine gets done at 22 to 25 mins. .

Once the top has browned well take it out and brush them with melted butter, this will further enhance the color…

I bake for 20 mins and then 2 mins I turn the top heating on for browning.





I love making sweets, just need a reason to make one. Both my kids love sweets, they have some or the other demands daily. I had once tried making Ras malai.. but the paneer just disintegrated in the water, after that I had not tried any paneer sweets. I am member of a group on Facebook, seeing so many Rasgullas daily I just couldn’t resist the temptation.

The tips here are really helpful, and I followed these and got great results.

Ingredients for making paneer

  1. Milk                                     1 litre
  2. lemon juice                       2 to 2.5 tablespoons
  3. muslin cloth or any cloth for straining the paneer

For making the paneer balls

  1. paneer (the one we made using 1litre milk and set aside)
  2. rava (semolina)                    1.5 tsp
  3. sugar (powdered)               1.5tsp

For making the sugar syrup

  1. Sugar                      1 and a half cups (the sugar we get here is less sweeter, hence I used 1.5 cups. Adjust according to your taste.)
  2. water                       4 cups
  3. cardamom powder   1 tbsp
  4. saffron                          a few strands
  5. pista                              a few


  • First, start with boiling milk in a thick bottom vessel. As soon as the milk starts to boil simmer, add the lemon juice and give it a stir and turn off the gas immediately. You can see the milk curdle, it will be pure white in colour. Take the cloth and strain the paneer, run water over it to get rid of the lemon juice.
  • With your hands squeeze out the whey, and tie it on the kitchen tap and let it hang there for 2 to 3 hours, until all the whey has been strained. You can start working on the panner right away or keep it in the fridge for a while. I kept the paneer in fridge for around one hour till I was ready to start working on it.
  •  Now take the paneer, knead it well, with your finger tips and then with the heal of your palm. In the start it will be all crumbly, once you start kneading it, you will see it coming together. Once you reach the stage were the paneer is soft and comes together, add the semolina and powdered sugar. knead again and make a smooth ball and start rolling out into small balls. The paneer should not be too dry or you will develop cracks while rolling. Make smooth balls without any cracks.


  • Once you are done rolling all the paneer. Take a deep and wide heavy bottom vessel with lid ( I don’t like using my cooker for paneer, ever since the ras-malai disaster happened), add sugar and water to it and as soon as the sugar dissolves and starts boiling add the panner balls to it and cover it with the lid and time it for 12 mins.
  • Avoid the temptation of checking the paneer before 12 mins.
  • keep a wide vessel with fresh water for checking the paneer balls.


  • Once 12 mins pass, open the lid and carefully with a laddle or  a deep spoon, scoop the panner balls one by one and transfer it to the fresh water vessel. If they float or come up it means its not done, so transfer them back to the sugar syrup and let them cook for 3 to 5 more mins. And if they stay in the bottom of the vessel then its done. Let all the paneer balls stay in the fresh water until the sugar syrup cools down.
  • Once all the paneer balls are done, take the sugar syrup off the heat. Let the sugar syrup cool, add the cardamom powder.
  • Once the sugar syrup is cool, squeeze the fresh water from each of the paneer balls and transfer it back to the sugar syrup.


  • Add saffron strands and chopped pista. I also added a few drops of rose water.


  • Place the rasgullas in the fridge and let them soak in the sugar syrup for a few hours. Enjoy the delicious Indian sweet.

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  •  Enjoy!!


Do not let the sugar syrup form string consistency. Just let the sugar dissolve and as soon as it starts to boil you are ready to add the panner rolls. If the sugar syrup becomes thick it would not penetrate the paneer balls.

Dont let the curdled milk stay on heat for longer, it wil not give you the desired consistency. Remove from heat as soon as you add the lemon juice and stir it and you see the milk curdle.

Save some whey in case you need to add a few drops to the paneer. If the panner gets dry while rolling you can add a few drops of the whey and knead again.

Avoid the temptation of opening the lid of the vessel while the panner balls are cooking in the sugar syrup.

Handle the paneer balls carefully while transfering.

Paal Payasam is one of the basic sweet most South Indian families make during festivals or on other occasions. Its simple and easy to make. One can make this in a thick bottom vessel, I remember my mom used to make it in Urli. I make it in a cooker.


  1. Milk                                                                                                            1 litre
  2. Sugar                                                                                                           250 grams (if you prefer more sweet, you may add 3-4 tablespoons of sugar more.)
  3. raw rice (Preferably, Basmati)                                                                      1 handful

How to proceed

  • Firstly, clean the cooker well. Pick and clean the rice well and soak it for half and hour. Now add the milk and rice in the cooker or in another vessel that can be kept inside the cooker. close the cooker and when the steam comes, place the weight. Turn the gas off when one whistle comes.
  • Now, once you open the cooker, add the sugar and keep the gas on low flame. For those who are not making the payasam in the cooker, please use a thick bottom pan. Leave the payasam on the gas for 10-15 minutes, till the color changes to light pink. You can stir it occasionally to avoid the payasam getting burned and sticky at the bottom.
  • Turn of the gas. Enjoy your delicious pudding!!


  • A lemon size piece of homemade butter (Venai) washed well can be added to the payasam, so that there wont be any creamy layer in the payasam. This tip was given to me by my mother.
  • Before you use your cooker, clean it properly, if you add lemon in your cooker, while cooking dal or vegetables, its advisable you keep your milk in another small container within your cooker.