Posted in Desserts, Easy sweets

Easy Chocolate Mousse

Desserts play a very important role in our lives. We like to have something sweet after dinners/ lunch on weekends. I like trying something simple with minimal ingredients which can be made in a jiffy, if I’m pressed for time or lazy to make something elaborate. This is one such shortcut sweet recipe which can be made in 10 minutes flat, if ingredients are handy. Really, my pantry is always stocked with fresh cream tetra packs, dark chocolate and Choco chips. With these three ingredients dessert becomes rich and worth a try.

Do try and tell me your feedback.


Makes: 6-8 small shot glass


Dark Chocolate: half block

Fresh Cream: 200 ml (I used Amul)

Honey: 4 tbsp.

Milk: 3 tbsp.

For Garnish:

Choco chips for garnish.




1. Boil water in a pan and take the chocolate in a small pan, place the small pan in the boiling water. This is called “double boiling” the chocolate.

2. Whip the cream using egg beater for 2-3 minutes.

3. Melt the chocolate and mix till its glossy.

4. Add the honey, cream and milk and mix till well blended.

5. Pour in the shot glasses or bowls and garnish with Choco chips.

6. Allow it to set for a couple of hours.

Serve with a scoop of ice cream or just mousse.

Posted in Easy sweets, Mango specials

Mango Sheera

The mango mania still continues. This time i incorporated in sheera and believe me, it was one of the best sheera i have had. Hubby and kiddo loved the blending of flavors. The taste of mango and the goodness of sheera, was a winning combination.



Here goes the recipe:

Serves: 4


Rava: 1 cup

Ghee: 4 tbsp

Sugar: 1/2 cup

Mango pulp: 1 cup

Cashews: 4 broken

Rasins: 6-8

Cardamom powder: 1 tsp

Water: 1 and 1/2 cup



  1. Heat a pan, add tbsp ghee, add the dry fruits and fry till golden brown. Remove and keep aside.
  2. In the same pan, add more ghee and the rava and saute till nice aroma wafts. Do this in the lowest flame to avoid burning of rava.
  3. Boil water in another pan,add sugar and bring it to rolling boil.
  4. Add this to the rava and mix well till the water is absorbed.Add the cardamom powder.
  5. Add the mango pulp and mix well and let it simmer for a minute.
  6. Garnish with the cashews and raisins. Serve hot.



Keep the flame to the lowest during the process to avoid burning and sticking to the pan.

Posted in Easy sweets, Traditional sweets

Atta Halwa

The other day for prasad was looking for some easy sweet to be made. Was wondering what to make that the idea to make this halwa hit me. The thought transported me to a few years back when mom had made this halwa and the taste lingering my mouth.

I had never attempted making this but the thought of attempting this got me excited and all I needed was to speak to mom and get the recipe. Trust me when I say this is one of the most beautiful and easiest halwa to make. Even a beginner can make this as it doesn’t require much effort plus can be made with less than 5 ingredients. Can you beat that?

Atta Halwa (1)


Here goes the recipe:


Atta (Wheat Flour) : 1 cup

Ghee: ½ cup

Sugar: ¾ th to 1 cup

Water: 1 cup

Cardamom powder: 1 tsp

Nuts: 1 tbsp( optional)



1.Heat a pan, add ghee, flour, nuts (if adding) and roast on a very low flame for 7-8 minutes.

2.The ghee will first thicken and then loosen the flour so don’t worry about the consistency.

3.Add boiling water to this and keep mixing till the water is absorbed. The flame should be low.

4.Add sugar and stir well till the sugar is absorbed. Cook on a low flame for a few more minutes till the ghee starts separating.

5.Serve warm.

Posted in Easy sweets, Traditional sweets

Khavyachi Poli

Being 100th post i thought what better than a sweet dish recipe. After swinging like a pendulam from cakes to biscuits to kheer, i thought i would post this simple recipe.

I hope and wish to keep writing and sharing many such wonderful recipes. Thank you all for the support and love. Always be there.

I had got mava in excess so was wondering what to do with it. Even coconut was excess so when browsing, a thought me to make a mixture  of both and make poli . You can use the same stuffing for fried modak too. They came out very well. We all loved the soft delicious melt in mouth polis.


Here goes the recipe:


For Filling:

Khava: 1 cup

Coconut: 1 cup

Sugar: 3/4th cup

Cardamoms: 1 tsp

For Poli:

Wheat flour: 2 cups

Salt : a pinch

Water:as needed




  1. Using ingredients for poli, make a soft dough. Keep aside.
  2.  Heat a pan, add the mava, sugar and coconut and cook on a low flame till the water evaporates and it comes together.
  3. Allow it to cool a bit.
  4. Take a pinch of wheat flour dough, roll it small, stuff a spoonful of this mixture.
  5. Close it by pinching the sides and again roll back medium thick.
  6. Heat a tava, transfer the poli and cook by smearing ghee on both sides.
  7. Serve hot with a spoon of ghee aside.


The Poli can be made in advance too. Just warm before serving. Stays good for a day.

The stuffing can be made in advance and refrigerated.Stays good for a week.



Posted in Easy sweets, Payasams

Sakkarai Pongal

The first festival of 2017 is here. For some its Lohri, some Bihu, some Sankranti and for some Pongal. One of the biggest harvest festival for South, is incomplete without sweet. Pongal is celebrated by making sweet and salt Pongal dishes. I guess, the ritual means to talk about life also being sweet and salty at times. 😉

Today, I am sharing the recipe of Sweet Pongal. Also called Sakkarai Pongal this one is jaggery based with loads of ghee and nuts. When eaten hot the ghee flavor takes this humble sweet to another level. So the trick is to warm this sweet before eating for the ghee to melt.


Here goes the recipe:


Rice: 1/2 cup

Moong dal: 1/4 cup

Jaggery: 1 cup (depending on the sweetness preferred)

Coconut pieces: 1/4 cup (optional i didn’t add)

Water: 1/2 cup

Ghee: 1/4 cup (see notes)

“To Temper”:

Ghee: 1 tbsp

Nuts (Cashews and raisins) : 1 tbsp each


  1. Wash the rice and dal till water runs clear.
  2. Pressure cook with enough water and cook for 3-4  whistles till mushy.
  3. Heat a heavy bottom pan, add jaggery and water and melt.
  4. Add the cardamoms, coconut pieces and the rice dal mix.
  5. Mix well and cook on a low flame and keep mixing for 10 minutes.
  6. Add ghee little by little and keep mixing till the ghee finishes.
  7. Temper with ” To temper ” and close for a ten  minutes for the flavors to blend.
  8. Serve warm.





Don’t compromise on the ghee if you want the flavors.

Can refrigerate for a week but heat up before serving.





Posted in Easy sweets

Carrot Halwa

Come winter and the most beautiful red carrots arrive. I love using them. The best part is their color and the sweetness they bring to the recipe. Plus, making this halwa requires lots of patience and stirring. So might as well get some shoulder exercise by continuous stirring. 😛

You can add khoya/milk powder etc. to make it richer. My version is pretty simple and with handy ingredients. The other versions shall be updated soon.  🙂

Here goes the recipe for the same.


Carrots peeled and grated 1 kg

Sugar: 1 cup (increase or decrease as per the carrots sweetness)

Ghee 1-2 tbsps.

Cardamom powder: 1 tsp.

Nuts (Cashews, raisins, almonds, pistachios): 2 tbsp. (All or any can be used)



  1. Heat a pressure cooker and add the sugar and carrots. No need to add water as the water carrots leave and the sugar is enough.
  2. Keep cooking them till it reduces. Keep stirring in intervals and cook in a low-medium flame.
  3. The whole procedure would take around 1- 1.5 hours. Yes, this requires a lot of patience. And the more it takes time the tastier it becomes.
  4. Add ghee in the end. Fry the cashews n raisins in ghee (optional). I directly added them.
  5. Serve hot/ warm.




Add milk while cooking say ½ cup if it becomes too dry and smells raw)

Posted in Easy sweets

Dry gulab jamuns

Come festive season , we gear up to make sweets and savories for our near and dear ones. This is one such dish. Right, moist and soft melt in mouth gulab jamuns . I have a weakness for this sweet . I love eating them and can hav them for breakfast , lunch and dinner 😀😀😀.  So this festive season do try this and impress your friends and family .

An easy recipe doesn’t take much time and can be made easily. Stays good for a week. Tastes best when served either warm or with vanilla ice cream .


Here goes the recipe:


Gulab jamun mix pack : 1(I used Aachi )

Milk: 2 tbsp

Sugar : 1.5 cups

Water : 2 cups

Oil/ ghee for deep frying

Cardamoms: 2-3 crushed with skin.

Method :

Take the contents of the mix pack and make a smooth soft dough using milk  as needed . The dough should be soft or else the jamuns would crack.

Heat sugar and water in a wide vessel and boil till sugar melts . Should be syrupy.

Heat oil and while heating , make small balls of the jamuns in oval shape. Make sure no cracks . Fry till golden brown in low medium flame.

Drop them in the sugar syrup. Remove after 10 minutes and roll them in sugar.

Serve .