Coconut burfi

Coconut burfi the most popular so simple dessert made during the festival times or celebration. Taste and simplicity of this coconut burfi is irreplaceable. We inherite the recipes from our ancestors for the taste. Usually coconut burfi is made with white sugar but I have replaced it with country sugar. Now adays dessicated coconut and coconut milk are readily available in markets. For easy method you can try with dessicated coconut for this burfi but I have used freshly grated coconut.

If using dessicated coconut, you need to soak it in milk or coconut milk for half an hour.

I have added moderate amount of milk to avoid soggyness. Do follow exact measurements given below for the exact consistency and taste.

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 25 minutes

🍘CUISINE : South Indian

🍘COURSE : Dessert

🍴YIELD : 16 servings


Grated coconut – 515 gm

Country sugar – 340 gm

Cardamom powder – 2 tbsp

Ghee – 2 tbsp

Cashew nuts as required

Milk – 120ml


Heat a tablespoon of ghee in a non-stick pan and add grated coconut.

Roast the coconut for 2 minutes.

Add milk to coconut and continue to stir well.

Keep stirring until milk is absorbed.

Add in the country sugar and mix them well.

Now the mixture becomes soft and sugar is melted and well incorporated.

Add the cardamom powder and mix well.

Keep stirring until it comes together. (20 minutes)

Now the mixture is ready you can stop the flame.

Remove the pan from the stove and mix it well for 2-3 minutes.

Now transfer it to a greased plate and press it smooth on top using a knife or pallete knife.

Heat a tablespoon of ghee and roast broken cashews till golden.

Finally place the cashews in uniform distance.

Press them a little.

After 10 minutes slice them.

Coconut burfi is ready to serve.

Thattai ( savoury)

Thattai is a gluten free snack which is so crunchy spicy and a very good accompanyment for tea. Its a mixture of rice flour, fried gram flour and urad dhal. A gluten free snack loved by all age groups in south India. It stays well in an air tight container for 3 to 4 weeks. Thattais are famous in karamadai a place near coimbatore. Crunchy yummy snack which is deep fried in oil. Raw rice flour is washed, dried, milled, roasted (which is called as processed rice flour ) used for savouries but, this is a quick method of making savouries with store bought rice flour. A time saver and you don’t need to run to flour mil to grind it. Here comes easy quick method using store bought rice flour to make thattais without compromising the taste and texture. Homemade is always tasty, hygienic and heavenly.

[Watch step by step video attached below. Background music played by my daughter.]

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍘CUISINE : Indian

🍘COURSE : Snack

🍴YIELD : 30 thattais


Rice flour – 250 gm

Fried gram – 50gm

Channa dhal -30gm

Urad dhal – 100gm

Sesame seeds – 1/2 tbsp

Ground but oil – 700ml

Butter – 40gm

Red chilli powder – 1/2 tbsp

Salt – 3/4 tbsp

Water – 300 ml (to make dough)

Asafoetida a big pinch.

Curry leaves – a handful ( chopped)


Firstly soak channa dhal in water for an hour.

In a pan dry roast urad dhal until colour changes and keep it aside.

In the same pan add rice flour, roast it till warm in medium flame.

In a mixer jar add roasted urad dhal, fried gram and grind it to a fine powder.

Now seive rice flour and ground flour together.

Take a big bowl add in the sifted flours, chilli powder, sesame seeds, salt, butter and asafoetida.

Add the soaked, drained channa dhal and curry leaves to it.

Now add water little by little and make a thick dough.

Add oil in a pan and let it heat.

Add a teaspoon of hot oil to dough and mix well.

Make small balls out of the dough.

Spread a plastic sheet or silicon sheet apply oil on it and keep the balls on it.

Using a cup (with flat base), press the balls and flatten them.

Now press with fingers and make them little more thin.

When oil is hot, remove thattais gently from the sheet and drop them one by one .

Fry three at a time.

In medium flame fry them and when the bubbles settle down (stop bubbling) drain the thattais and place them on absorbant paper.

When thattais cool down, transfer them to an air tight container.

Thattais can be served with tea or coffee.



You need to apply oil on the sheet every time before placing the balls to remove thattais easily from the sheet without sticking.

When oil is hot, take a teaspoon of it and add it to dough and mix well then make balls. Do not miss this step.

Above said ingredients are exactly measured and given. You may add or minus chilli or salt as per your requirement.

Given accurate water measurements.

Boondi laddu

Traditional boondi laddus are made in south India on auspicious days like Diwali, Tamil new year and also on some special occasions. Laddus are loved by all age groups and favorite sweet for many. Whenever we go for vacation to my mom’s place, laddus welcome my kids and they are a big hit. Laddus are so easy sweet which can be made with no strain. Gram flour is dissolved in water to a flowing consistency being neither too thick nor thin, boondis are fried and added to prepared single string sugar syrup, with fried cashews and edible camphor made into laddus.

Important tip for making laddu is boondi should not be crispy. As soon as the boondis are dropped, don’t wait to cook or change in colour. Need to take the boondis very soon when they are soft. I have tried, flopped thrice in making laddus as because I fried boondis crispy or wrong sugar syrup consistency but finally made it perfect. Usually refined sugar is used for making laddus but I have used jaggery maximum with minimal refined sugar. So happy that my family and friends loved it. Do try this hygienic, less expensive delicious boondi laddus for your family. Please check for more tips in note given below.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 60 minutes

🥘CUISINE : Indian

🍲COURSE : Dessert

🍴YIELD : 30 laddus


Gram flour – 270 gm (1& 1/2cup)

Baking soda – 1/4 tsp

Turmeric powder – 1/4 tsp

Jaggery – 320gm ( 1 cup)

Sugar – 130gm (1/2 cup)

Ground nut oil – 1/2 L

Cashew nuts as required

Ghee – 1tbsp

Cardamom powder – 1tsp

Camphor – a pinch


In a pan take 1 cup jaggery and add water till the jaggery is soaked.

Heat the pan and stir it until Jaggery dissolves and stop the flame.

Filter the dissolved jaggery syrup.

Now add in the refined sugar to filtered jaggery syrup.

Add 3 tbsp water and allow it to boil.

Touch the syrup and check with your fingers. Let it boil until 1 string consistency.

Now stop the flame and keep it aside.

In a bowl add gram flour, turmeric powder, baking soda and mix well then add water little by little to dosa batter consistency.

Mix with a whisk to break the lumps.

Heat oil in a wok and pour a ladle of gram flour batter on skimmer ladle.

Move around the ladle on the skimmer ladle and tap it for boondis to drop into oil.

Take it immediately when it is soft.

Clean the skimmer ladle with hands both top and bottom each and every time.

Drop the fried boondis in the sugar syrup.

Mix the boondis well with the syrup.

In a mixer jar take the boondis and give it a pulse.

Now add the cardamom powder.

Add in the crushed edible camphor.

Heat ghee in a pan and fry cashews.

Add in the fried cashews.

Mix everything using ladle and make balls.

Laddus are done.


Allow syrup to boil till 1string consistency.

Clean the skimmer ladle everytime.

Do not add more water to jaggery.

Boondis should not be fried crispy for soft laddus.

Crispy boondis result in hard laddus.

I had only 2tbsp excess oil left in wok after frying the boondis.

Do follow exact measurements given for yummy soft laddus.

You may follow either cup (any cup) or gm measurements.


Kozhukattais are very traditional sweet prepared on Ganesh chadurthi. Kids usually love to have kozhukattais and the stuffing differs in each house as per their taste . Spicy kozhukattais are also prepared which requires only sauting of mustard seeds,Channa dhal,curry leaves,chillies, onions and coconut .,Which are added to rice dough before steaming. My family loves kozhukattais with Jack fruit and moong dhal stuffing . It is loaded with nutrients so, its very healthy too. During summer season , I stock Jack fruit and cook them in jaggery syrup and store it in freezer. Vinayagar Chadurthi is not complete without the Jack fruit stuffed modagam or kozhukattai in our house. You can skip the Jack fruit stuffing alone in this recipe in case you don’t have it in hand. Lets get started with the recipe of how to make that yummy kozhukattais.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 1O minutes

🥘CUISINE : Indian

🍜COURSE : Gluten free dessert

🍴YIELD : 10 servings


RAW RICE FLOUR – 1 CUP ( my 1cup =250ml )

BOILING WATER – 1 – 1 &1/2 CUP





MOONG DHAL – 1/4 cup

SALT – 1/2 tsp

OIL – 1 tbsp


Boil water by adding salt and oil.

Add the boiling water to roasted rice flour little by little to make a smooth dough.

Keep the dough closed aside .


Heat a pan add 3 tbsp jaggery and little water stir well .

Once the jaggery is dissolved, stop the flame, strain it and keep aside.

Roast the sesame seeds ,powder it keep aside.

Pressure cook moong dhal .

Heat the pan add the cooked moong dhal,sesame powder,jaggery syrup,cardamom powder and grated coconut.

Stir well until they come together.

Make small balls with the stuffing prepared.

Now roll the rice dough into balls and flatten them in Palm.

Place a teaspoon of stuffing and close the balls.

Using mould you can give it a shape.

Apply oil to the mould to remove them easily .

In a steamer or idli cooker, place the kozhukattais and cook for 10 minutes.

Kozhukattais get a shine when they are done.

Now kozhukattais are ready to serve.


You can even soak raw rice , grind it then in hot pan pour this , add a spoon of oil , stir well until it becomes thick nonsticky dough.

I have used Jack fruit jaggery filling( instead of sesame seeds) which I had preserved in freezer .

You can use banana or mango instead of Jack fruit. Just chop the fruits, cook them in jaggery syrup ,cool it and use it.

Add few drops of oil to hot water for glazzy modak.

If using store bought kolukatai flour, dry roast it without fail.

Apply oil to the mould everytime to remove kozhukatai easily without sticking.

Nei Appam / sweet paniyaram

On the auspicious days like varalakshmi pooja, gokulashtami,and karthigai deepam, appam is usually a must made prasadam for God. Appam is traditionally made using raw rice and jaggery with the flavour of cardamom. Bananas in appam makes the appam really delicious. Try doing these healthy appams during pooja days and even on other days for your kids and enjoy the dish with your family.

⏲ PREP TIME : 20 Minutes

⏲ COOK TIME : 30 Minutes

🍴Course : Dessert

🥘 CUISINE : Indian

🥗YIELD : 25 Appams


Raw rice – 1 cup (my 1 cup is 250ml)

Jaggery – 1 cup

Ghee – 2 tbsp

Wheat flour – 2 tbsp

Coconut grated – 1/3 cup

Baking soda – 1pinch

Cardamom- 1/2 tsp

Banana – 2 (puvan)

Water – 1/2 cup

Oil to fry


Soak raw rice for 2 to 3 hours .

Heat a pan, add jaggery and water .

Stir continuously.

once jaggery dissolves, stop the flame.

Strain it to remove impurities.

In a mixer jar, add the soaked, drained raw rice, bananas and cardamom powder.

Grind them using the jaggery syrup to a smooth batter.

To the batter add grated Coconut or finely cut coconuts, baking powder and wheat flour.

Mix them well like dosa batter using jaggery syrup or water if required to adjust consistency.

Heat paniyara tawa, add little oil to holes in tawa (mix 2 tbsp ghee to oil for frying).

Pour the batter till the rim of the holes. Cook them in medium flame.

When you see holes on the top of the appams, its time to turn over them.Always use a spoon to turn over. When you get nice colour on both sides, it is done.Appams are ready to serve.