VIRUNDHOMBAL

This Carrot halwa is a classic dessert from North India made with Delhi red carrots, milk, sugar, nuts and ghee. This recipe will give you the perfect, rich and melt in your mouth carrot halwa. It is a healthy dessert when compared to other halwa dishes. As carrots are naturally sweet, we are adding very less sugar and ghee and no kova. The cooking methods are also easy. The only tough part is grating the carrots evenly without any solid pieces and stirring constantly for 1 to 1.5 hours. In this recipe, I have used Delhi carrots which are slightly pink in colour. You can also use orange Ooty carrots which are widely available in our markets. Try to use fresh, bright and juicy carrots.  I always prefer to use full cream milk for carrot halwa as it adds richness and creaminess to the halwa. For flavours I have added cardamom and you can also use a few saffron strands. For parties you can serve this halwa with a scoop of Vanilla ice cream and chopped pistachio nuts on the top. It tast...

Instant Milk Peda recipe with full video and step by step pictures. A simple way to prepare homemade milk peda is this instant milk peda recipe with just three ingredients within 15 minutes. Traditional milk peda is prepared by simmering the milk for 1.5 to 2 hours to prepare the khoya. Then the khoya is further combined with sugar to prepare pedas. For those deciding to prepare homemade milk peda for the first time, this method is the best. Once you become expert in preparing basic milk peda, you can start experimenting with different flavours. Various milk sweets in sweet shops quickly attract children with their colour and designs. Starting from my childhood days milk peda is one of my favourite sweets and I was very eager to search for milk peda recipe in cookbooks and tv shows to prepare homemade milk peda. Two years back, I saw this instant milk peda recipe in the living food cookery channel and prepared it for last year's Diwali without any tweaks. It turned out great a...

In most of the houses, ribbon pakoda with rice flour or ribbon pakoda with ground rice batter will be made for Diwali. A few months ago, bought this ragi flour ribbon pakoda from Sri Krishna's Lala shop in Tenkasi  and it tasted good with soft crispy texture. When I was planning to post Diwali recipes, my son Siva suggested to try ragi flour ribbon pakoda. To make this ragi flour pakoda you will need ragi flour, rice flour, fried gram flour, butter, asafoetida powder, white sesame seeds, asafoetida powder and oil. The butter gives the crispness and fried gram flour makes the pakoda slightly crumbly.  Tips for Ragi flour ribbon pakoda 1. Make sure to use fresh ragi flour because the old ragi flour has a nutty taste and not suitable for pakodas.  2. Roasted gram flour can be replaced with besan flour but, the texture will be slightly hard.  3. If you are not getting proper ribbon shape, then your dough is too moist, then add some rice flour and knead again.  4. If...

Susiyam - recipe with full video and step by step pictures. Susiyam is a sweet prepared with maida flour the outer layer and a tasty stuffing made with cooked chana dal, jaggery, coconut and cardamom. Actually traditional susiyam outer covering is made from ground rice batter or rice flour. Even though there are many kinds of  halwas, burfis and ladoo prepared for Diwali, my favourite one is this susiyam. The batter prepared with maida will have a lighter texture and the stuffing inside the batter gives the susiyam a juicy taste and I eat it again and again every time I made it. Now let's see how to prepare Susiyam Check out my sweet recipes for Diwali   Thiribagam (Three in one delight) Rava ladoo Kaju Katli   Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder  Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry ...

Karasev recipe with full video and step by step pictures. Generally, most of us use red chilly powder or black pepper powder for karasev for spiciness. In this recipe, I have used green chilly, which gives a pale yellow colour for the karasev. The taste and texture was really good. I learnt this recipe from my Sarasu perimma who is an expert in making savouries and traditional sweets. She taught me few savouries and I will post one by one in virundhombal. She told me using red chilly powder will give dark colour karasev, so try karasev with green chillies. To make this karasev we need gram flour, rice flour, roasted gram flour(fried grams flour) green chillies, butter, asafoetida and oil.  Tips to make karasev Combine all the flour  and then add the butter. You can add hot oil or melted ghee. Mix well with your palm until the mixture is mixed well with the butter. The green chillies are ground with little salt and then filtered using a fine strainer. Do not add the ground gree...