Thursday, December 9, 2021

Paal Kozhukattai


Paal Kozhukattai is one of the traditional sweets from chettinad made by cooking but tiny, cute rice flour balls cooked in coconut milk and flavored with cardamom. Some prepare this using normal milk and some persons will prepare using coconut milk. It is a easy to do simple but very delicious recipe. I have followed the short cut method of using readymade rice flour and used sugar instead of jaggery.



 Milk -2 cups

 Sugar -1/2 cup(according to your taste)

 Cardamom powder 1 tsp

 Grated coconut -1 tbsp

 Thick coconut milk 1/2 cup



Rice flour- 1cup (homemade)

Water -11/2 cup approx

Salt -1/4 tsp

Ghee/oil -1 tsp


1.In a vessel, add the rice flour and salt as per taste and mix well.

2.To this add 11/2 cup of boiled water in small batches, with the help of a ladle or whisk keep on stirring and mixing the water till necessary and the dough is very smooth and mix well to make the dough.

3.Allow the dough to cool down and then start kneading the dough to a soft ball. Roll it into very small sized balls out of all the dough and keep it ready.

4.Heat a sauce pan with Milk and bring it to a boil.  Once it come to boil, drop the balls in milk and allow it to cook.

5. Cook till balls float on the top and well cooked.Now add the required sugar and cardamom powder to it and allow it to boil for few minutes.


6. Then add thick coconut milk to it. Finally add the grated coconut and mix and remove from flame..PalKozhukattai is ready to eat.

7.Serve warm or refrigerate for an hour before serving. Paal Kozhukattai tastes delicious either warm or cold.



Monday, December 6, 2021

Eggless Carrot Cake

Egg less Carrot Cake

Egg less Carrot Cake is a moist and delicious carrot cake made by mixing the grated carrots in the batter along with cashews, golden raisins, walnuts and plenty of freshly ground cardamom, nutmegs and cinnamon. This s one of the best classic tea cakes that you should try for sure. This carrot cake turns out soft & tastes delicious with a lovely aroma of spice powders flavour! it is very simple to make, it is bursting with flavour, it can be served warm with your coffee or tea.


All-purpose flour (Maida)-1 cup

Carrots grated3/4 cup

Baking soda-1/2 tsp

Baking powder-1 tsp

Salt-small pinch

Cinnamon powder-1/4tsp

Nutmeg powder- 1/8 tsp

Cardamom Powder-1/4 tsp

Sugar- ½ cup

Vegetable Oil-1/4 cup

Vanilla essence-1tsp

Milk- ¼ cup

Curd- ¼ cup

Chopped walnuts, cashews and raisins-1/4 cup

Toasted Slivered almonds for garnish


1. Preheat oven to 180 degrees. Grate carrots finely and keep aside.

2.Sift the Maida, baking powder, baking soda, salt, cardamom, cinnamon and nutmeg in a bowl. Mix gently. Set aside.

3. In a mixing bowl add yogurt, sugar, milk, vanilla extract and cinnamon,nutmeg, cardomon powder. Mix well until sugar completely dissolves.

 4.Then add oil, chopped walnuts. Finally, fold in carrots. Add this mixture.


5.Mix all the wet ingredients together. Now gently fold in the dry ingredients in batches until well combined. Don't over mix.

6.Pour the batter into the prepared loaf tin and sprinkle the top with almonds and bake for 20 to 25mins or until toothpick inserted comes out clean.


Let it cool completely. Serve with hot tea or coffee. ENJOY!!!

Monday, November 1, 2021

Milk Mysorepak

Milk Mysore Pak, a soft and melt-in-mouth sweet is a variation of the traditional Mysore Pak. It is Made with milk, maida,/Besan sugar and ghee, this sweet is extremely soft in comparison to its besan (gram flour) whisked continuously with hot sugar syrup. Complex flavours and simple textures are combined in this classic Mysore Pak recipe, to make a beloved sweet delicacy. . This milky confection is a perfect to share on any special occasions and festivals. Today I Prepared as Diwali Sweet. Came out perfect.


Unsweetened Milk powder- 1 cup

Sugar - 3 cups

Water- 1 cup

Ghee (melted and at room temperature)- 2 cups

Maida/Besan  -2 tsp



1. In a mixing bowl, add one cup of milk powder and two teaspoons of gram flour. Mix contents well by gradually pouring in half a cup of hot ghee in the bowl. Whisk the contents well into a smooth batter. Keep this aside.

2. In another bowl take the remaining ghee – 1 and 1/2 cups melted and at room temperature.

3. In a thick bottom pan at low to medium flame add sugar and 1 cup of water.    Keep stirring until it attains one string consistency.

 4. At this stage, lower the flame and add the milk powder batter. Keep stirring continuously so that it won’t stick at the bottom and gets burnt.


5. Once the mixture starts bubbling add ¼ cup of ghee at a time to it, stirring continuously, till the ghee is absorbed by it.

6. Mix the contents well without pausing and pour in the remaining hot ghee batch by batch.Avoid lumps and keep stirring. During this cooking process it turns into a nice color and also aromatic.

  7.  Once it separates from the sides and when it starts bubbling take a pinch of it and try rolling into a ball. If it is soft and non-sticky, switch off the flame.

  8.  Any excess ghee floating separately will be absorbed later when it has to set well. So, transfer the entire content from the pan to a greased tray or square-shaped cake tin. Butter paper or parchment paper can also be used and let it cool down.


9. It will take around 4-5 hours at room temperature. As it cools down, the center becomes darker in color than the sides.

Cut it into slices and serve it. Delicious MysorePak Ready Enjoy!