Shwet's Sizzling Wok

A foodie's delight

Milk Kesari

A very simple dessert !! Perfect for the offerings to God or if you have a pooja at home. It can be done in a jiffy, and tastes fab !! I made this for Ganesh Chaturti as a offering to my little ganapathi bappa at home 🙂 Go on and try this 🙂

Recipe Source : Veg recipe’s of India

  • 1 cup fine rava/sooji/cream of wheat, 240 grams
  • 3 cups milk, 750 ml
  • 8 tbsp ghee/clarified butter
  • 1 cup sugar
  • ½ tsp cardamom powder
  • 12 to 15 strands of saffron
  • 1 to 2 drops of orange natural color extract (optional)
  • 18 to 20 cashews
  • 2 tbsp raisins
  • Take 3 cups milk in a thick bottomed pan. Then add 1 cup sugar. you can add sugar as per your taste.
  • Stir and add 12 to 15 saffron strands and 1 to 2 drops of orange or yellow color extract.
  • Keep the milk on stove top and allow it come to a boil on a low to medium flame. do stir at intervals when the milk is simmering, whilst when the milk is getting heated up, in another pan heat 8 tbsp ghee.
  • Lower the flame and first add 15 to 20 cashews, then add 1 cup fine rava/sooji/cream of wheat (about 240 grams), stir very well, then add ½ tsp cardamom powder.
  • On a low flame, roast the rava often till you you see some crispness in them and they getting nicely fragrant. about 6 to 7 minutes on a low to medium flame. a tip is when the cashews get light golden or golden and you see ghee releasing from the sides, then the rava is done. keep on stirring often, so the rava does not get browned and is roasted evenly, then add 2 tbsp raisins. stir.
  • By now the milk would also have started boiling.pour the hot boiling milk into the roasted rava.
  • Stir quickly and continuously so that no lumps are formed. be careful as the mixture splutters too. you will see the rava will absorb the milk and the whole mixture will thicken, just level everything with a spoon or spatula and allow to simmer for 4 to 5 minutes on a low flame, you can also cover and cook. you should not see any creamish specks in the rava, this means that the rava is not cooked well.
  • Serve milk kesari hot or warm.

Doodh Pak

“Doodh Pak” is a traditional konkani sweet dish made from rice and milk, It is prepared for most of the special occasions in every konkani household. I am not really a big fan of this, But my hubby loves this too very much, Last week I had some leftover rice with me, So I turned that into doodh pak 🙂 Thoroughly enjoyed by hubby, He infact said it had the same taste like the one’s served in temple 😉 Well here’s my way of Doodh Pak, Hope you enjoy it.


  • Cooked rice – 3 cups
  • Milk – 1.5 cups (Full cream)
  • Condensed milk – 1/4 cup (If you dont have this, use milk itself)
  • Cardamom powder – 2 tsp
  • Dry fruits – 1/4 cup (I used raisins and cashews)
  • Kesar – a few strands soaked in milk
  • Sugar – 1/4 cup (You can use more or less depending on your taste)
  • Vanilla essence – 1/2 tsp
  • Water – 1/2 cup


  • Take rice in a pan and mash it slightly. Now add water and simmer it for a few minutes until its soft.
  • Next add the milk and sugar, and stir continuously on a low heat till the milk thickens and gets well blended with rice.
  • Now add the condensed milk, cardamom powder, kesar, vanilla essence and dry fruits and continue to cook until its thick and you get the desired consistency,
  • Serve hot or cold depending on your choice , I love to have it chilled 🙂
Leave a comment »

Aval Kesari

First time when I saw this recipe I was stunned, I had always heard of sheera made using rava, But this involved “Poha”, 😮 Well surprised as I was already, But wanted to try this recipe as it looked so very interesting to me. I did it last time for as a treat for “Akshaya Tritiya”, My hubby just loved it, and of course even he couldn’t make out that this dish was made from “Poha” 😉

Recipe Credits : Raks Kitchen


  • Aval / Poha (Thick variety) : 1/2 cup
  • Sugar : 1/4 cup (I reduced the qty of sugar to 1/4 cup and it worked perfectly for me, if you want you may add 1/2 cup)
  • Water : 1 cup
  • Yellow food colour : a pinch (optional)
  • Cardamom : 1
  • Ghee : 2 & 1/2 tblsp
  • Salt : 1 pinch
  • Cashew nut : 5


  • Heat a pan with little ghee and fry broken cashewnuts in it until golden in medium flame. Transfer to a bowl, add poha to it.
  • Fry for a minute in medium flame without changing its colour. Powder coarsely like rava.
  • Boil water and add the powdered poha, salt to it, mix well. Cook covered in low flame until all water is absorbed and poha cooked softly. Mix in between to avoid getting burnt
  • Add sugar, food colour, powdered cardamom to the cooked poha and mix. First it will become watery.
  • Keep stirring in meidum flame adding ghee until it leaves the sides.

Kesar Malai Phirni

“Phirni” has always been one of my favorite sweet dish. I had first had it in some moghlai restaurant in mangalore. They had served it in a small earthern pot and tasted very delicious !! I have tried many variations of phirni till now, but so far this one’s my fav !! Quite an easy dessert, ready in minutes 🙂 and very very delicious and of course rich 😛 Well once in a while its ok to have calorie laden food 😉 Isn’t it ladies ? 🙂


  • Basmati Rice (Soaked for 30 min) : 1/4 cup + 2 tbsp
  • Sugar : 3 tbsp (Please check the sweetness according to your taste)
  • Condensed milk : 1/4 cup
  • Milk : 500 ml
  • Kesar : a few strands (Soaked in warm milk)
  • Vanilla Essence : 1/2 tsp (I like that mild vanilla flavour in my phirni, but you may skip this if you want to)
  • Cardamon : 3 pods (Coarsely grounded)
  • Mixed dry fruits (pistachio, almond, cashews, or any of your choice) – For garnish, and serve


  • Grind the rice into a coarse paste with little water
  • Heat milk in a thick bottom nonstick pan. Add sugar and keep stirring on a low flame. Now the malai will start forming keep mixing the same with milk.
  • Next add the ground rice mixture and keep stirring till its starts thickening, Pour the condensed milk at this stage along with kesar, vanilla essence and cardamoms.
  • Simmer for 2 min. Transfer to a serving dish and garnish with chopped dry fruits and let it set in the refrigerator for atleast 2-3 hours before serving.


Leave a comment »

Ghee Mysore Pak

Yayy !! We reached 350 likes on Facebook, Isi Khushi mein, Ho jaye kuch meetha ? 😉

I had first tasted this mysore pak from “Nandini” (a popular brand in India for milk products) And I am a great fan of their mysore pak. I found this recipe online and decided to give it a try, and it came out really well and I was elated 🙂 🙂

Recipe Source : Raks Kitchen


  • Besan (Gram flour)  : 1/2 cup
  • Ghee : 1 cup
  • Oil : 1/4 cup
  • Sugar : 1 & 1/2 cup
  • Sugar for sprinkling : 1 tblsp


  • Sift the flour to get rid of the lumps.
  • Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
  • Boil until 1 string consistency. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle you use in the syrup for checking. (This is important)
  • Add the flour slowly stirring continuously, Mix until smooth. The flame should always be on medium heat.
  • Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tbsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
  • At one stage, the the color changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture gets froth,  Also there will be a pleasant smell of besan with ghee.
  • Pour it to the greased aluminium foil tray and level it with a spatula. Wait until its slightly warm, and cut into desired shape. Let it cool down completely before transferring to the container.
Leave a comment »

Custard Powder Halwa

“Custard Powder Halwa”, Well the name sounds kinda different isn’t it 😀 It had the same effect on me when I first saw this recipe, Because till now I have been making on Fruit custard out of the custard powder 😉 This one looked really innovative and I had to give it a try.

If there’s any special occasion then this is the right one to try out, as it takes only 10 min, Yes !! You heard me right 😀 Just 10 min of cooking time and your halwa is ready.

Recipe Source : Sarita Bhat (My Fb friend)


  • Milk : 2 cups
  • Sugar : 3/4 cup (But i did not add entirely 3/4th cup, Please check the sweetness according to your taste)
  • Cardamon powder : a pinch
  • Custard powder : 5 tbsp (Dissolved in 1/2 cup of water)
  • Ghee : 1 big tablespoon + for greasing the thali
  • Almond and Pista slivers for garnish



  • Boil milk in a pan, Now add the custard powder dissolved in water
  • Keep stirring on a low heat until the mixture thickens,
  • Add the cardamom powder, sugar and ghee and keep stirring till the mixture leaves the sides of the pan
  • Pour into a greased thali and let it set.
  • Cut into desired shapes and serve with slivers of pista and almond.


Leave a comment »

Malai Laddoo

I came across this lovely recipe, in a food group in FB. It turned out to be hit, and the taste was really very awesome.

This one’s got a really mild sweet taste, so if you are among the people who do not like something really too sweet, then this one’s a perfect dish to try out and satisfy your taste buds,


  • 1/2 cup (100 gm)-NESTLÉ Sweetened Condensed Milk
  • 250 gm-Paneer grated
  • 2-3 drops-Yellow Food Colour
  • 2-3 drops-Kewra Essence
  • 1/2 tsp-Elaichi (Cardamom) Powder
  • 2 tbsp Almond and pista slivers


  • Mash paneer with the palm of hand till smooth and creamy or blend in a mixer. In a kadai mix the paneer and NESTLÉ Sweetened Condensed Milk well and cook on slow fire stirring constantly.
  • Cook till the mixture thickens and starts leaving the sides of the kadai, remove from fire and add colour , essence and elaichi powder. Mix well and pour this malai in a plate.
  • Allow the malai to cool. Make laddoos of the malai, sprinkle slivers of pista and almond on each laddoo and serve.!!!

Kesar Elaichi Sandesh


  • Milk – 1 litre (preferably full cream)
  • Lemon Juice – 1.5 tbsp
  • Powdered Sugar – 1/8 cup(heaped cup)
  • Pista – a few slivers for garnish
  • Kesar / Saffron – few strands


  • Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will seperate, keep stirring to avoid burning at the bottom and until the water completely sepeartes.
  • Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for atleast 30mins for all the remaining water to get strained.
  • Then open and wash it well with water to get rid of the sour taste of lemon.Squeeze excess water.Then add powdered sugar with this paneer and grind it a smooth paste.
  • Now transfer this grinded mixture to a nonstick tawa and cook for 10mins(just 8-10mins not more than that).First it will be sticky slowly it will turn into a non sticky mixture, now while it starts turning non-sticky then add saffron strands and mix well.When the saffron is absorbed and is totally non-sticky it will slightly change its texture and color.
  • Switch off at this stage.Collect this mixture in a bowl , When it is warm make a small ball and flatten it slightly with ur palms. Make a small dent and garnish with pistachios.
  • It will harden while cooling so sure it will not be as fragile as when we mould it.
Leave a comment »

Banana Halwa


  • Banana (Nedrapazham) : 2 large
  • Ghee : 4tbsp
  • Sugar : 0.5 cup
  • Cardamom powder : 1 tbsp


  • Chop bananas into small pieces.
  • In a pan, heat banana and sugar together till a lump is formed.
  • Now slowly add the ghee and continue stirring until the bananas are brown in color and the mixture leaves the sides of the pan.
  • Mix in the cardamom powder.
  • Grease a thali, and spread the mixture. Once cooled, cut into desired shape.
Leave a comment »

Almond Basundi


  • 3 cups water or 750 ml
  • 4 tablespoons corn flour
  • 1 tin nestlé fat free sweetened condensed milk or 405 g
  • ¼ cup ground almonds or 25 g
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cardamom
  • 6 tablespoons pistachio nut or 50 g, crushed (optional for garnishing)


  • In a medium sauce pan whisk Water and Corn flour, add NESTLE Fat Free Sweetened Condensed Milk and bring to a boil over medium heat, about 10 minutes.
  • Add Almond Powder, Lemon Juice, Cardamom and cook for another 5 minutes.
  • Remove from heat and transfer to individual serving dishes and allow to cool slightly.
  • Optionally decorate with crushed nuts before serving.
Leave a comment »


Food and Lifestyle Blogger !!

Sharmis Passions

A foodie's delight

Rak's Kitchen

A foodie's delight

Authentic Food Delights

A foodie's delight

Sano's CookBook

Cooking is an evergreen and immortal art to me

Tickling Palates

Indian Food Blog on Vegetarian and Vegan Recipes from India and around the World

Kudpiraj's Garam Tawa

A foodie's delight

Ria's Collection

A foodie's delight

Geeths Dawath

A foodie's delight

Edible Garden

Simple, Delicious, Everyday Recipes