Mango Phirni

The other day Kundan came home describing about a divinely dessert, maampazha koozh that one of his colleagues had brought for lunch. The very next day my parents had come home with so many ripen mangoes and so he wanted me to try that recipe. I tried browsing for the recipe with the ‘maampazha koozh’ and related keywords but din’t find anything matching; alternatively I happened to hit this ‘mango phirni’ recipe and tried it. I could not appreciate it much as I was expecting something like a mango mousse but what turned out was something like a mango rabadi. Kundan liked it though and surprisingly even his colleagues seemed to have liked it.

Serves: 5

Preparation Time: 15 minutes

Cooking Time: 15 minutes

1.     Ripe mangoes – 3
2.     Raw rice – ½ cup
3.     Milk maid – ½ a tin or more as per taste.
4.     Milk – 2 cups
5.     Cardamom powder – 1 pinch
6.     Cashew nuts chopped – 2 tbsp

Step 1: Soak rice in water for few hours and grind it into a smooth paste.
Step 2: Peel, chop and puree the mangoes.

Step 3: Boil milk and add rice paste to it by stirring continuously.

Step 4: Once the milk thickens well, add milkmaid to it and then the mango puree. Stir well until it comes to boil.

Step 5: Turn off heat and add cardamom powder and stir well.

Step 6: Let it cool down and then refrigerate it.

Step 7: Serve garnished with chopped cashew nuts.

Urad Dal Ladoo

Urad dal as we know is good for health and very strengthening especially for girls during puberty and for women during pregnancy. I tried this recipe from first time when I had visited my sister during her pregnancy. All of us loved it and I had made it many times after that, thanks to Nishamadhulika. In north India there is a habit of making these kinds of healthy ladoos when winter arrives to keep the body warm unlike we in south make sweets only during festivities or for occasions.

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serves: Yields 20-25 ladoos


1.     Urad dal – 2 cups
2.     Bura or tagar – 1 ½ cups
3.     Ghee – 1 cup
4.     Cahew nuts – 4 tbsp


Step 1: Roast the urad dal in simmer until done and nice aroma emanates. Let it cool down.

Step 2: Grind the urad dal in a mixer to get a slightly coarse flour.
Step 3: Melt ghee, add chopped nuts and urad flour to it. Mix tagar or bura to it and mix well.

Step 4: Roll into ladoos between your fists.

*Check for the tagar or bura recipe from Besan ladoo recipe in this blog.
*You can add cardamom powder if you do not like urad flavour.
*Add nuts of your choice along with cashew nuts.
*Adjust sweetness and ghee according to taste.
*If you live in cold weather, heat the ladoo in microwave while serving to get the ghee melted and be flavourful.
*If the bura or tagar has lumps pulse it in the mixer.

Soyabean Laddu

I have not made sweets for sometime now and thought of trying soyabean laddu whose recipe is an adaptation from I had tried besan laddu and urad laddu earlier from this site which everyone in the family liked so I wanted to use up the soybean I had for this recipe. Coincidentally there was this local dessert contest for which my neighbor recommended this and it got critical acclaims but didn’t win for lack of glamour. 
Serves: You get approx. 25 laddus
Preparation time: 10 minutes
Cooking Time: 15 minutes
1.       Soybean – 1 ½ cups
2.      Wheat flour – 1 ½ cups
3.      Sugar – 1 ¼ cup
4.      Chopped nuts – ¼ cup
5.      Cardamom powder – ¼ tsp
6.      Milk – 1 tbsp
Step 1: Prepare tagar or bura by the following method and keep aside in advance:
a.      Take sugar and ½ cup of water in a pan, switch on heat and keep stirring until it starts bubbling.
b.      Add a teaspoon of sugar and tablespoon of milk and continue stirring until you see a snow like ring on the borders. When you see it, turn off heat.
c.       But keep stirring continuously to get a porous powder called bura or tagar; this might take about 5-10 minutes.
Step 2: Dry roast the soybean and after it cools down grind to coarse flour in mixer or you can use soybean atta if you’ve.
Step 3: Melt the ghee in a pan and roast the both soybean flour and wheat flour in it till it turn brownish and beautiful aroma emanates. Let it cool down a bit.
Step 4: When the flour-mixture is warm, add sugar, chopped nuts, cardamom powder to it and mix well. Add more melted ghee if required.
Step 5: Take about a couple of heaped tablespoons of laddu mix and press and roll tightly into laddu. Repeat for the entire mixture.


Semiya/Vermicelli Kesari

I wonder how I missed posting on this often prepared sweet (at our home) because it is Kundan’s favorite and mine also because it is not painstaking. I have shared my usual recipe but photos that I clicked today feature a milk-free kesari (As I ran short of milk today). Without milk the sweet is good enough but adding milk makes it richer and brighter and tastier.

Serves: 2
Preparation Time: Nil
Cooking Time: 20 minutes

1.      Semiya or Vermicelli – 1 cup
2.    Sugar – ½ cup
3.    Water – 1 ½ cup
4.    Milk – 1 cup
5.     Salt – 1 pinch
6.    Cardamom powder – ¼ tsp
7.     Kesar color – 1 pinch
8.    Cashew nuts – 1 tbsp
9.    Ghee – 2 tbsp

Step 1: In a non-stick pan with a spoon of ghee roast cashew nuts, drain ghee and keep them aside.
Step 2: In the same pan, roast the vermicelli until the beautiful aroma comes out of it.

Step 3: Add water, kesar color and a pinch of salt; when the water is absorbed add milk into it and cook on simmer.

Step 4: Add sugar, cardamom powder and a spoon of ghee and mix well; adjust sugar if required and turn off heat.

Step 5: Garnish with roasted cashew nuts and serve hot.

Shahi Tukda

Shahi tukda is a famous gilt-edged dessert from north India. I made it as an instant dessert for my sweet toothed husband, so it is not the typical one but a easy and relatively healthy variant, I would say.


1. Bread slices – 4
2. Gulkand – 3 tbsp
3. Butter/ Ghee – 2 tbsp
4. Almonds – a fistful
5. Milk – 250 ml.
6. Sugar – 2 tbsp
7. Cardamom powder – 2 pinches
8. Slivered or chopped nuts – 1 tbsp
9. Rose petals (Optional)


Step 1: Soak almonds in water for an hour and peel off the skin. Make it into a paste with some milk.
Step 2: Trim the edges of the bread slices by stacking them; then diagonally cut them to get symmetrical triangles.
Step 3: Smear ghee or butter generously on both the sides of the bread triangles and roast them on a simmered tawa to get crisp golden brown toasts; keep working on them so that they don’t become tough and rusk-like.
Step 4: Bring the milk to boil and simmer to reduce it; once it becomes thick flavorful, add the almond paste, sugar and cardamom powder and reduce further until it gets a very thick flowy consistency.
Step 5: Now make four triangular gulkand sandwiches with thick layer of juicy gulkand.
Step 6:Arrange the sandwiches in the serving plate and pour the reduced flavored milk over them.
Step 7: Top with the slivered or chopped nuts.
Step 8: Serve as is or garnish with rose petals if available.

* The gulkand can be fried slightly if it is to thick to smear on bread; it contains sugar which loosens on heating.
* The traditional recipe requires the breads to be deep fried in ghee or oil and dipped in sugar syrup.
* You can roast the bread in microwave oven to get it evely roasted and it also helps to keep nil or minimum butter/ ghee.