Coconut rawa barfi


Dry desiccated coconut: 1 cup

Rawa: 1 cup

Powdered sugar: 1 1/2 cup

Cardamom powder: 1 tsp

A few strands of saffron

Nutmeg powder: 1/2 tsp

Milk: 3/4 cup

Ghee: 3-4 tbsp

Silver foil


Heat the ghee. Roast the rawa until it turns light golden in colour. Allow it to cool. Add the desiccated coconut, sugar, cardamom powder and nutmeg powder.

Warm the milk. Dissolve the saffron in it. Add it to the above mixture and knead well.

Take a flat dish. Set this mixture evenly.

Cover with silver foil and allow it to set for some time. Cut into square pieces and serve.

Besan laddus


Besan (gram flour): 250 gms Ghee: 400 gms

Powdered sugar: 300 gms

Cardamom powder: 3 tsp

Chopped almonds: 2 tsp

Chopped pistachios: 2 tsp


Heat the ghee in a flat pan. Add the besan to it and gently stir fry on a low flame until it turns light brown.

Allow it to cool. Add the cardamom powder, powdered sugar, chopped almonds and pistachios to the above flour. Knead well. Make small balls of this mixture.

Dry fruit churva


Poha (rice flakes): 300 gms

Peanuts: 50 gms

Putana dal: 50 gms

Cashew nuts: 50 gms

Raisins: 50 gms

Almonds: 50 gms

Pistachios: 50 gms

Turmeric powder: 1/4 tsp

Red chilly powder: 1 tsp

A few curry leaves

A pinch of citric acid

A pinch of sugar

Salt to taste

Oil for frying


Heat the oil in a frying pan. Fry the poha. Sprinkle turmeric powder and keep it aside.

Deep fry the remaining ingredients on a low flame. Add it to the above churva.

Heat a little oil. Add the curry leaves and green chillies and stir fry until crisp.

Add this to the above mixture along with the citric acid, sugar, red chilli powder and salt. Mix well. Allow it to cool. Store in an air tight container.



Besan: 1 cup

Jowar atta: 1/2 cup

Rice flour: 1/2 cup

Garam masala: 1 tsp

Red chilly powder: 1/2 tsp

Jeera: 1/2 tsp

White til: 1 tsp

Salt to taste

Oil: 3 tbsp

Oil for frying


Mix all the flours. Add the spices and salt. Rub in the 3 tablespoons oil. Add enough water and make a stiff thick batter.

Heat the oil. Fill the mould with the batter. Press to release the murukkus and deep fry until golden brown.

Drain on absorbent paper. Store in an air tight container.


Keywords: sweet recipes