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.

I was going through a number of blogs that is when I came across this blog My Kitchen Experiments and found this interesting recipe. I tried and it came out yummy. I loved it and thought of sharing it with my friends. For the past two days I have been trying to bake pineappe upside down cake and its been a dissaster both the times. I just lost hope and am so scared to bake again. Thats when I found this recipe.

I’ve always been good at cooking regular South Indian, Tamil Brahmin food. But trying out different kinds of snacks and recipes, I’m really enjoying. I’ve always had a liking towards preparing sweets. Previously, I always made Mysore pak, laddoo, kesari, chakara pongal. But now, you will find, I have lot more options and this I’m loving.

With the new fright of baking, I wasn’t sure what kind of experiments I could do in the kitchen. I found this, a no bake, no fuss and yummy choco pinwheels. For the pinwheels you need:

For the outer covering

  1. Marrie Biscuit                                             20 nos.
  2. Cocoa powder                                             1 and a half tsp
  3. Cadbury drinking chocolate                  half tsp  (Its optional, It was not in the recipe I referred to, I simply added it as I had unsweetened cocoa)
  4. Sugar                                                              1 tbsp
  5. Milk          for kneading

For the inner stuffing

  1. Butter                                                        2 tbsp
  2. Sugar                                                         1/2 tea cup or according to your tase
  3. cadamom can be added (I skipped it)      a pinch
  4. fresh coconut                                         1tsp

How to proceed

  1. Break the biscuit into pieces and powder it in a mixer. Once the biscuit is powered well, add the cocoa and sugar and powder again.










2.  Now that you have the mixture ready, Sift it for easier kneading and rolling.

3. Add milk little at a time and knead into a soft dough and set aside.

4. Take a mixing bowl and cream the sugar and butter well. Add the coconut and cardomom powder (optional).

5. Divide the dough into two. Place a piece of aluminium foil, big enough to roll the chapati. Place one ball of dough on the foil and with the help of a rolling pin, roll out the dough  into a round shape, like chapati. Spread the butter-sugar stuffing on the chapati.

6. Carefully roll the chapati diagonally. Roll tightly and seal the edges, if there are any cracks. Roll the foil too and place them in the freezer to set for 30-60 minutes. I let them set for 60 minutes.







7. Once it sets, remove from the freezer. Open the foil and cut into small pinwheels with a width of half an inch.






Enjoy these simple but super yummy pinwheels. Serve chilled and keep refregerated. Use it within 2 days of preparation.


  • The actual recipe called for dessicated coconut, I personally don’t like its smell and taste, therefore I replaced it with fresh coconut. However, if you chose to use dessicated coconut, you can add half cup to the butter-sugar stuffing.
  • I never give time estimate, because, I never get to do anything at one go as I have a one year old daughter to care. Once she grows up a bit, I shall start giving more details, hopefuly by then I’l get used to blogging as well! I have a four and a half year old son too.
  • I have used drinking chocolate for the outer layer. Its optional, and I added the same because, I felt unsweetened cocoa wouldn’t be enough for the pinwheels.
  • I also felt that a little more milk could have been added to the dough to make it little more softer.
  • I also skipped cardamom powder, as I felt, I use it too much in all the South Indian sweets I make.

choco pinwheels

Kaju Katli is one of my all time favorites. Never knew it could be so easy and fast to make. This sweet is my son’s favorite. Every time I bought this from a sweet shop, I felt bad giving him silver foil and a sweet which is not even a pure kaju sweet… In the shops, the sweet is made of kaju and mava and they also add silver foil. Now that I have learned to make it, and what makes me more happy is that my son loved it and he asked for more………….. that means it came out well. For a mother the biggest certificate is that her kids love her cooking and ask her to make dishes they love.. I love to meet all his demands. Here is the recipe of this yummy sweet.

This is a great and easy sweet to be made during the festival of Diwali.


Cashewnuts 1 cup

Sugar 1 cup (and if you like a little more sugar you can add another 1/4 cup)

Ghee 2tsp

Water 2tsp

`Grease a plate with little ghee

Take a pan and roast the cashews in low heat, and take them off the gas before it turns color. I, roasted the nuts in microwave for 3 minutes. Once the cashew cools down, powder it with the sugar. I used 1 and 1/4 cups of sugar. Powder the cashew and sugar together into a fine powder.

Take a pan, in low flame, mix the cashew and sugar powder. Also add the water and ghee, keep mixing in circles. Mix till u see small bubbles forming. When you see the mixture becoming a little thick and settling, you will also see the ghee separating, (this should take only 5-7 minutes) then transfer the contents to a slightly greased plate, spread it into a thin layer using a flat spoon. Do not press.

Once it sets, cut them into diamond pieces and let them cool. Once they cool you can take them one by one or you can turn the plate onto a paper or another plate and lightly pat the back of the plate and you can see your kaju katli pieces collecting on the other plate.


Hi, this is my first ever recipe and I have just created this blog. And I owe a big thanks to my dearest friend Anisha, who inspired me to start blogging, thanks buddy. I have always loved making sweets. The maladu is a very simple and easy to make ladoo that can be made quickly and at short notice. The ingredients are mostly available at home and can be made in just 40 minutes time. I personally prefer maladu more than besan ladoo. I make sweets all the time and my son and daughter love this ladoo.

I had learned this recipe from my mom and always thought she had a magical hand and now when I see my son feeling the same, I just feel blessed. Here is the recipe, enjoy!


  1. Roasted Bengal Gram (Pottu Kadalai)                        1 cup
  2. Sugar (powdered)                                                            1 cup
  3. cardamom                                                                        10-12 (Powder the cardomom)
  4. cashew nuts 7-8  (more can be added, if you like)
  5. Ghee 1 cup

How to proceed

  •  Now, firstly take the kadhai (cooking pot) and in low flame, heat the roasted bengal gram till it turns pink and you get the fragrance of the dal. Turn off the gas and let it cool. Then powder and measure it and set it aside.
  • Now, take the equal measure of sugar and powder it. You can clean the cardamom and add it to the sugar and powder it together.
  • Mix the sugar (the ratio of powdered sugar and powdered roasted bengal gram is 1:1), cardamom powder and the powdered roasted bengal gram. You can add 1/4 cup more sugar if you like a little extra sweet.
  • Take a little ghee and roast the cashew nuts till they turn pink. Turn off the gas and add this to the mixture. Heat the remaining ghee, and set aside.
  • Now add the ghee little by little to the mixture. You may only need a little ghee. once you add a little ghee and start mixing it, you will know how much ghee you would require. Now, starting rolling out the ladoos with a light hand. Do not put pressure on the ladoos, or they may break.
  • You can use cashew nuts or badam for decoration. I prefer the plain ladoos. Enjoy!!

Maladu can be made for Diwali. Most Tamil households will have this sweet made during Diwali.


  • I would advise any one who loves making sweets to have one kadhai or cooking pot exclusively for sweets. I have a heavy and thick aluminium kadhai (cooking pot), which I exclusively use only for sweets. If we use a common kadhai for sweets and normal cooking, the turmeric powder and salt will affect the quality of sweets.
  • The measurement of the roasted bengal gram should be ideally taken after they are powdered. If post grinding the bengal gram is 1 and 1/4 cups, you should add the same amount of powdered sugar as well.
  • Use freshly powdered cardomom for better taste and smell.

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.