Paan Modhak

Cooks in: 20 Minutes Serves: 4 People

Ganesh Chathurthi wishes to all !! May Sri Ganesha remove all the obstacles from our life. Modhaks are the special offering for this festival. After offering a rich feast to Him, Ganesha may need a paan to digest the food! This paan modhak recipe is a perfect offering to round off the feast! I have used paan leaves and paan stuffing including gulkand for this recipe. The outer covering is made of millet poha. Try this mouth watering recipe tomorrow!

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Cooks in: 20 Minutes Serves: 2 People

Happy Baisakhi/Bihu/Ugadi/Gudi Padwa/Vishu/Tamil Puththandu to all !! The festival is celebrated in many parts of our country and I am sharing two excellent dessert dishes for the upcoming festival. It is believed that phirni hailed from ancient Persia or Middle East and it’s the Mughals who both invented and introduced it to India. The Mughal Empire relished the regal milk-based dish and made it popular. In this recipe I have replaced basmati rice with millet, but that in anyway did not change the richness of the dish. Try these exotic varieties of phirnis and enjoy with family and friends.

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Cooked Millet Halwa | மில்லட் அல்வா

Cooks in: 20 Minutes Serves: 3 People

One of my friend Priya Ramanujam shared a recipe of halwa using cooked rice and sugar. It was very tempting! So, immediately I tried the recipe with millet and a few variations. I have tried the same recipe with different sweeteners like jaggery, palm jaggery and palm candy sugar. All came out very well and tasted too good. Try this easy recipe for Diwali and surprise your family!

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Sugiyan | சுய்யன்/சுகியன்

Cooks in: 30 Minutes Serves: 3 People

Susiyan/sugiyan/suyyam is a sweet bonda made with Chana dal, jaggery and coconut as filling and dipped in a batter, then deep fried. The batter is prepared with rice or maida. This is a traditional sweet made for Saraswati Pooja or Mahanavami during Navaratri. The batter can be fermented for an hour before frying.

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