Pineapple Sheera Recipe

Sheera is a quick and easy dessert which is made with semolina roasted in ghee and flavoured with Cardamom. You can add fresh fruit of your choice or essence too to enhance the taste. Here I have used fresh Pineapple since the family is partial to it.


  • 250 gms rava/ cream of wheat
  • 200 gms pineapple
  • 250 gms sugar
  • 100 gms ghee/ clarified butter
  • Kesar/ saffron
  • Elaichi/ cardamom
  • Cashewnuts
  • Kishmish/ raisins
  • 600 ml water

Method :
Chop the pineapple into tiny pieces and puree the centre portion. Boil both the pieces and the pulp in 600 ml of water. Roast the cashews and Kishmish in a tbsp of ghee till they change colour.
Roast the Rava in 4 tbsps of ghee till it changes colour and gives an aroma. Soak the kesar in a little water and crush it. Add the boiled pineapple along with the water and cook the sheera till it is done. Add the sugar and keep stirring till it forms a mass. Add the remaining ghee, elaichi powder and half of the the cashews and Kishmish. Tip the sheera into a mould greased with ghee and allow to cool. Invert and garnish with the remaining cashews and Kishmish. Alternatively it can be emptied into a greased plate and cut into pieces.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Corn Flour Halva Recipe

Corn flour halva is an instant, no fuss preparation which is delicious and easy to make. You can use any essence, food colouring and dried fruits of your choice. Here I have used Raspberry essence and roasted cashewnuts. It can be served both chilled or at room temperature.

Ingredients :

  • 1 cup corn flour
  • 2. 5 cups of sugar
  • 4 cups water
  • Raspberry essence
  • 6 drops of Pink food colour
  • 3 tbsps ghee/ clarified butter
  • Juice of half a lime
  • A handful of broken cashew bits

Method :
Roast the cashew bits in a tsp of ghee. Keep them aside. Tip in the corn flour, sugar, water, lemon juice, food colouring and the essence into a non stick pan. Mix thoroughly and take care to see that it is free from lumps. Keep stirring on a medium flame. At one point, the mixture starts thickening and takes on a glaze. Add the ghee and keep stirring. Within a few minutes the halva starts leaving the sides of the pan. Drop in the roasted cashew bits, mix and pour the halva into a pre greased plate. Allow to cool thoroughly. Cut into desired shape.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Sweet Appam Recipe

Sweet Appam/ Godu Appo/ Unni Appam as it is known, is traditionally offered to Lord Ganesha. These sweet Appam are made either with rice or wheat flour and flavoured with Banana and Cardamom. Posting the wheat one today.

Ingredients :

  • 125 gms wheat flour
  • 125 gms rava/ semolina
  • 200 gms jaggery
  • 3 tbsps grated coconut
  • 1/2 of a banana
  • 1tsp Cardamom powder
  • Ghee/ clarified butter for roasting

Method :
Crush the jaggery. Chop the banana. Powder the Cardamom. Grind the coconut, banana, jaggery and Cardamom together. Remove and mix the rava and wheat flour in it. Wash the blender with half a glass of water and add the adhering paste into the rava n wheat flour mixture. Allow to stand for five minutes. Check the consistency. It should be of dropping consistency. If it is thick add some more water and allow to stand for ten minutes. Heat the Appam pan. Pour ghee into it. Drop in the batter and cook covered over a medium flame. When done flip over and roast the other side too. Fragrant sweet Appam are ready to serve.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Gajar Ka Halwa Recipe

Gajar ka halwa or halva made from carrots is a must in every Indian home during the months of December and January when carrots are in plenty. Cooked in milk and garnished with nuts, it is a rich and delicious dessert.

Ingredients :

  • 2 kgs gajar deskinned and grated.
  • 2 Litres milk
  • 4 tbsps ghee
  • 250 gms sugar or more as per taste
  • 2 tsp Cardamom powder
  • Cashew, almonds and kishmish as required.

Method :
Boil the Gajar in the milk till all the milk is absorbed. Add the sugar and cook till the halva starts to leave the sides of the vessel. Add the ghee. Roast the cashew almonds and kishmish in a little ghee. Add it to the halva along with the Cardamom powder. Mix well and serve hot .

Copyright © 2017. All rights reserved.

Jalebi Recipe

Jalebi a sweet which is popular all over India is best enjoyed with some Rabdi or thickened milk. Here I have posted an instant one which I learnt from my friend Kalyani and which one can make and enjoy with or without the Rabdi.

Ingredients :

  • 1 cup maida/ all purpose flour
  • 3 tsp corn flour
  • 2 tsp ghee
  • 2 tsp curd
  • A pinch of salt
  • 4 drops of yellow or orange colour
  • 1/4th cup water
  • 1 tsp Eno fruit salt
  • 1 cup sugar
  • 1 cup water
  • 1/2tsp lemon juice.

Method :
Mix maida,cornflour ,ghee ,curd ,salt, water and the food colour thoroughly. Finally add the Eno fruit salt and stir well.
Make a syrup by boiling together 1cup sugar and 1 cup water until 1 string consistency is formed. Add lemon juice.

Heat ghee or oil. Pipe in the jalebis directly into it using an icing bag or jalebi maker. Fry till crisp. Remove, drain, and dip the jalebis in syrup for a minute, remove and place them on a plate.

Copyright © 2017. All rights reserved.

Rava Coconut Ladoo Recipe

Another version of the Rava ladoo but with jaggery and coconut instead of sugar. Jaggery powder is easily available these days and is definitely a healthier option to sugar.

Ingredients :

  • 250gms Rava/semolina
  • 150gms desiccated coconut
  • 100 gms jaggery powder
  • 1/4 glass warm milk
  • 10 cashews halved
  • 1/2 tsp Cardamom powder
  • 2 tbsps ghee/clarified butter

Method :
Heat ½ tbsp ghee in a pan and roast the cashews till they turn golden brown. Transfer this to a bowl. Tip in the desiccated coconut into the pan and toss it for 2-3 minutes. Keep it aside. Add remaining ghee and roast the rava till it turns golden and gives out an aroma.
Add powdered jaggery and cardamom to the rava coconut mixture. Add the cashews. Mix well. Add the milk gradually. Do not add all the milk at once. Add half of the milk and try shaping the laddus, if it isnt moist enough add the rest of the milk. Makes 16 ladoos.

This ladoo stays good for 5 days in the refrigerator.

Copyright © 2017. All rights reserved.

Rava Ladoo Recipe

Rava or semolina Ladoo is a traditional sweet prepared during Diwali. It can be made either with or without the addition of coconut and milk. Here I have shared an easy one without coconut or milk as the taste of the Ladoo without the addition of these two ingredients remains intact.

Ingredients :

  • 1.5 cups of Rava/semolina
  • 3/4 cup powdered sugar
  • 6 Cardamoms powdered
  • 1/4 cup ghee
  • Kishmish/raisins as required.

Method :
Roast the Rava in 2tsps of ghee on a low flame till it gives its aroma. Roast the raisins in a tsp of ghee and tip it into the roasted rava. Allow to cool thoroughly. Powder the Cardamom. Warm the ghee slightly. Once the mixture is cooled add the warm ghee, sugar, cardamom powder and the raisins and mix thoroughly. Take tiny portions of the mixture and roll into balls.

Copyright © 2017. All rights reserved.

Karachi Halwa Recipe

Karachi Halwa is one of the easiest to make and tasty too. I have added a dash of lemon to it to add that tang!!

Ingredients :

  • 1 cup custard powder
  • 2.5 cups sugar
  • 4 cups water
  • A large pinch of saffron
  • A fistful of cashew bits
  • Juice of half a lemon
  • 3 tbsps ghee

Method :

Roast the cashew bits in a tsp of ghee/clarified butter. Keep them aside. Tip in the sugar, water and the custard powder into a non stick pan. Add lemon juice to it. Take care to see that the mixture is free from lumps. Add the saffron and keep stirring it on a medium flame. At one point the mixture starts thickening. Lower the flame and add the ghee and the roasted cashew bits and stir till it leaves the side of the pan. Pour it into a pre greased plate. Allow to cool thoroughly. Cut into desired shape.

Copyright © 2017. All rights reserved.

Kaju katli/Cashewnut Burfi Recipe

Kaju Katli or Cashewnut Burfi is one of the most loved Indian sweets. Rich and delicious, it is the most preferred sweet on any occasion.

Ingredients :

  • 250 gms of cashew
  • 150 gms of sugar
  • 7 tbsps of water
  • 2 tbsps of ghee
  • A pinch of saffron

Powder the cashewnuts finely. Heat the water and sugar in a thick bottomed pan. When the sugar has dissolved add the cashewnut powder and saffron and keep stirring till the whole mixture starts coming together. Add the ghee and remove the whole lump onto a plate. Allow to cool till you can handle it. Knead it well and place the lump on a greased plate. Place a butter paper over the lump and flatten it with a rolling pin to desired thickness say about 5 mm. ( I prefer mine thick) Remove the butter paper and allow the rolled Kaju katli mixture to cool thoroughly. Once it has cooled, cut the kaju katli into square or diamond shapes. Store in an air tight container.

Copyright © 2017. All rights reserved.

Coconut and Date Burfi Recipe

Added a few dates to the traditional coconut burfi to give it a more creamy texture.

Ingredients :

  • 3 heaped cups coconut grated
  • 7 dates
  • 5 cups sugar
  • 1/2 glass milk
  • 1 heaped tsp Cardamom powder
  • A large pinch of saffron
  • 3 tbsps ghee
  • Roasted cashews (optional)

Method :
Deseed the dates. Grind them with the milk. Tip the ground mixture into a pan along with the saffron, sugar and grated coconut and keep stirring on a low flame till it leaves the side of the vessel. Add the ghee and keep stirring for a couple of minutes., add the Cardamom powder and pour the mixture into a greased plate. Allow it to cool for about 15 mnts and then cut into desired shape. Garnish with roasted cashews.

Copyright © 2017. All rights reserved.