Ingredients :

Grated Fresh Coconut : 2 Cups

Grain Sugar : 1 1/2 Cups

Milk (Full Fat) : 1/2 Cup

Cardamom Powder : 1/8 Tsp.

Roasted Cashew / Almond Slivers : As Required

Clarified Butter (Ghee) : As Required

Method :

Use the clarified butter (Ghee) to coat a flat metal plate(thali) so the barfi will not stick to it. Grind the grated coconut in the mixer grinder but make sure it doesn’t become a paste.

In a heavy bottomed pan, add the sugar, coconut and milk. Keep it on low heat and stir continuously. Keep cooking till the mixture starts leaving the sides of the pan. Add the cardamom powder and mix well. At this point, the mixture should be thick but it should have a pouring consistency.

Pour this mixture on the ghee-coated plate and spread it to a 1/4 inch thick layer. Decorate with the cashew / almond slivers and cut it into desired shapes. Keep it aside till it cools down to room temperature.

Store in an airtight container. Will keep for about 3-4 days.

My mom wanted to make rabdi for laxmi pujan. I thought why make a plain one when you can improvise. So I came up with this recipe. Enjoy!

Rabdi is a sweet dish made by reducing milk and then adding sweetening and flavoring agents, so that the end product has a thick creamy (molasses-like) consistency.

Ingredients :

Full-fat Milk – 2 1/2 Cups

Sugar – 1/4 Cup for the rabdi and 1/4 Cup for the caramel

Apple – 1 no. grated

Almonds and Pistachios – 2 Tbsp. toasted and slivered.

Method :

How to make Caramel :

Take 1/4 cup sugar in a heavy bottomed saucepan. Add 1/4 cup of water to it and keep it on medium heat.

You can stir it at this point to make sure the sugar has melted.

Remember that you cannot stir this after the sugar has melted as it will lead to something other than a caramel – you’ll end up with a hard caramel flavored candy, which BTW I learnt the hard way 🙂

Keep the pan on medium heat till the sugar starts to burn and turns amber. At this point you should remove it from the heat as the sugar will continue to burn because of the heat of the pan.

To make the rabdi :

Heat milk in a heavy bottomed saucepan,bring to a boil and simmer. Keep stirring the milk so no skin is formed on the surface. Simmer till the milk has reduced to half the original quantity. This usually takes about 20-30 minutes.

Then add the 1/4 cup sugar and again reduce for a further 20 minutes. Add this hot mixture to the caramel slowly and keep stirring till all the caramel is mixed into the milk. Add the grated apple and then cook for about 10-15 minutes to get the desired creamy molasses-like consistency. Pour this into individual bowls and garnish with the nut slivers.

You can serve it at room temperature or serve after refrigerating it for a few hours.






To all my readers here are my Diwali Greetings : Happy Diwali and Happy New Year to all.
May this Diwali bring you health, peace, prosperity and may the light of the season illumine your path for the rest of the year.

My neighbour Mrs. Rucha Sathe made these laddus for Diwali. I just had to get the recipe for  my blog after I tasted the laddus. Hope you make them at home and enjoy them with your loved ones.

Ingredients :

Khoya ( Khoa / Mawa) :200 Gm.

Semolina ( Rawa / Rava) :  500 Gm.

Sugar : 400 Gm.

Ghee (Clarified Butter) : 400 Gm.

Green Cardamom Powder : 1/4 Tsp.

Pistachios and Almonds : 1 Tbsp. (each) chopped

Saffron (Kesar) : 1 pinch.

Method :

In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.

In the same wok, add the ghee. When it’s hot,  add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.

For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.

To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.

Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.

Then roll the mixture into balls of 2″ diameter.

These laddus remain unspoiled for about 15-20 days in an airtight container.

P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.


Ingredients :

Apples :  2 medium sized

Milk : 1 liter (Full fat)

Sugar : 8 to 10 Tsps.

Cinnamon : ½ inch stick

Vermicelli (semiyan) : 1 Tbsp.

Ghee (Clarified Butter) : ½ Tbsp.

Method :

Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.

In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.

Can be served hot or cold.