Tag Archives: Sweet

Pasiparuppu Kanji/Congee

Yellow Moong Dal or Pasiparuppu is very easy to cook. Dal is used in many dishes.

Let us make Congee with Yellow Moong Dal or Pasiparuppu. We are going to make this Congee with Jaggery, Cardamom powder and Coconut milk.

Yellow Moong Dal / Pasiparuppu¾ cup
Grated Jaggery ¾ cup – 1 cup
Coconut Milk1 cup
Ghee1 tbsp


  1. Wash yellow Moong dal / Pasi paruppu and soak for an hour. Soaking the Dal helps to cook faster and mushy. If you don’t soak the Dal, there is a chance
  2. Heat cooker pan with a tbsp of ghee.
  3. Add dal and fry until it is aromatic.
  4. Add 3 cups water and cook upto 3 – 4 whistles.
  5. Heat a sauce pan with ¼ cup water.
  6. Add grated jaggery and let it dissolves and boil for 3 mins. Then strain and keep the syrup aside.
  7. Once you opened the cooker pan, add this jaggery syrup to it.
  8. Mix well until it is well combined.
  9. Check the consistency.
  10. Finally add the coconut milk and mix well.
  11. Put off the flame. Enjoy the healthy congee


spiced sweet potato

Sweet potatoes are an excellent source of highly absorbable beta carotene, which your body can convert into vitamin A. Highly nutritious. Sweet potatoes are a great source of fiber, vitamins and minerals.

Sweet Potato2
Pepper1 tsp
Salt to taste
Mustartd seeds1/2 tsp
Split urad dal1/2 tsp
curry leavesfew
oil2 tsp



Boil the sweet potato in pressure cooker.
Peel the skin off and cut in cubes.

1. Heat pan with a tsp of oil.
2. Season with mustard seeds and split urad dal.
3. Once it crackled, Chop the onion and add to the pan.
4. Fry onions until it changes colour. Add salt and Turmeric powder.
5. Add the sweet potato cubes and fry along with onions.
6. Fry until it is well combined.
7. Finally add a tsp of crushed pepper and mix well.
8. Add curry leaves and switch off the flame.
9. Simple and delicious, spiced sweet potato is ready.

Aval Karkkandu Payasam/அவல் கற்கண்டு பாயசம்


Aval (medium)                                                     ½ Cup
Rock Sugar (un polished)½ Cup
Milk1½ Cup
Water½ Cup
Cardamom1 no.
Pacha Karpurama pinch
Cashew Nuts5 nos.
Ghee 1 tsp


1. Heat sauce pan with 1 tsp ghee.
2. Keep the flame low to medium.
3. Fry the cashew nuts in the ghee until it is roasted and golden colour.
4. Add Aval/flake rice and continue frying until it changes to light brown colour.
5. Now add ½ cup water and ½ cup milk.
6. Let it boil and cook the Aval / Flake rice until it is soft.
7. Now add the rock sugar / Karkkandu to the sauce pan. Let it dissolve and incorporate with the Aval / Flake rice.
8. Once the Aval is cooked, add another cup of milk, cardamom and pacha karpuram.
9. Let the milk boil and all the flavours incorporate.
10. Boil until it becomes Payasam consistency and put off the flame.
11. Enjoy the tasty and healthy Aval Payasam/Flake rice Payasam.


Badam/Almond halwa is an Indian sweet. Almonds can be eaten as raw or toasted as a snack or add them to sweet or savory dishes. Almonds contain vitamins, minerals, protein, and fiber. So they offer a number of health benefits. Just a handful of almonds — approximately 1 ounce — contains one-eighth of a person’s daily protein needs.
Badam Halwa is my children’s favorite too..

There are different ways to make Badam halwa. This is one of the simplest method to make Badam halwa
without using artificial coloring.


Badam/Almond                                                      1 Cup
Sugar 1 Cup
Milk1 Cup
Ghee4 tbsp
Turmeric powder1/4 tsp
Salta pinch


1. Soak Almond (Badam) overnight or soak in hot water for an hour and peel the skin, then rinse the Badam once.

2. Blend the Badam/Almond coarsely with milk. keep it in sand like texture.

3. Keep the mixture in pouring consistency, helps prevent the formation of lumps while cooking.
4. Heat a pan with 3 tbsp ghee, add a pinch of turmeric powder (avoid adding food colour) and pour the Almond mixture to the pan.
5. Cook the Badam/Almond mixture for 5 – 7 mins, keep stirring to avoid the mixture from sticking to the pan.

6. Once the Badam/Almond is cooked, add sugar to it slowly and continue stirring.
7. Add 2 tbsp ghee, a pinch of salt and stir until mixture is cooked well and ghee separates.
8. Silky and tasty Badam halwa is ready.