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Diwali Legiyam / Diwali Marundhu

Diwali Legiyam

On Diwali day, every South Indian Brahmin household prepares and relishes ‘Diwali Legiyam’, a herbal medicine the first thing in the morning. The celebration starts thereafter with oil bath, new clothes, pooja, lighting earthen diyas, bursting crackers and of course gobbling an array of delicious homemade sweets and snacks.

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Boondi Laddu

One of the popular traditional sweets of India, ‘Boondi Laddu’ is prepared during festivals like Diwali, Ganesh Chaturthi, Navarathri and other special occasions. Also, a quintessential sweet in South Indian weddings as ‘Seer Bhakshanam’.

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Makkan Peda

#Nawabisweet #Arcotdelicacy #Indiansweet #Festivesweet

Makkan Peda / Stuffed Gulab Jamun is a rich & sumptuous Arcot delicacy that is soft, juicy in texture and heavenly in taste!

How to make Makkan Peda?

The Arcot Makkan Peda has a close resemblance to Gulab Jamun but the dry fruit stuffing gives an edge to this Nawabi regal sweet. Ghee / butter
is added in the dough to get soft, melt-in-the-mouth, buttery texture. And that’s why the name ‘Makkan Peda’, I believe. The jamuns are slightly flattened to give the peda effect. In the original Arcot Makkan Peda, ghee is added in the sugar syrup also, to enhance the richness of the sweet. But in my version, I have skipped adding that.


  • Maida – 150 gm
  • Khoya / Mawa – 100 gm, unsweetened
  • Desi Ghee – 2 tbsp
  • Baking Soda – a pinch
  • Thick Curd – 1 tbsp
  • Sugar – 1 cup
  • Water – 3/4 cup
  • Elaichi powder – 1/2 tsp
  • Food colour – 2 or 3 drops (yellow or orange)
  • Dry Fruits – 1/4 cup (equal amount of cashew, badam, raisin,
    melon seeds)
  • Oil for deep frying


  • Chop dry fruits into fine pieces. Crumble or grate the khoya to remove lumps if any.
  • Mix maida, khoya, desi ghee, baking soda, curd into a soft dough.
  • Roll a small amount of dough to check, if it cracks then add little
    amount of milk and give a knead. Keep it covered for 10 mins.
  • In a pan, add sugar and water. Boil till the sugar gets dissolved. Add a spoon of milk to the syrup.
  • The dirt scum gets collected at the sides. Remove the dirt using the spoon.
  • Add elaichi powder and food colour. Boil the syrup for 5-8 mins in low flame. Switch off the flame.
  • When we add the jamun pedas, the syrup has to be hot but not boiling.
  • Grease your hands, take small lemon sized dough.
  • Roll it into smooth round, stuff it with a tsp of chopped dry fruits.
  • Flatten the jamuns slightly. Keep it covered in a plate.
  • Heat oil in a kadai. Keep the flame to medium-low.
  • Start frying jamuns 5 or 6 at a time till it is golden in colour.
  • Soak it at once in the hot sugar syrup. Repeat the same for the rest of the dough. 
  • Transfer the jamun pedas with the syrup to a flat-bottomed bowl in a single tier so that it gets soaked properly.
  • After 5-6 hrs of soaking, serve hot or chilled.


  • If the oil is very hot, inner layer of the jamun will remain uncooked. If the heat is low, jamuns would crack and the stuffing would come out. So, the right temperature of the oil should be maintained throughout while deep frying.

For more traditional Indian Sweets, plz checkout  Wheat HalwaBadam HalwaMalai KulfiOats Semiya Payasam, Mysore Pak.

Happy Cooking!

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Oats Semiya Payasam | Kheer

#Festivalrecipe #Vratrecipe #SouthIndianCuisine

Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them.  The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.

How to make Oats Semiya Payasam | Kheer?

Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiya kheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.


  • Full Cream Milk – 2 ltrs
  • Semiya – 1/4 cup, roasted
  • Oats – 1/4 cup
  • Sugar -1/2 cup (or as per taste)
  • Cashew – 5 or 6, broken into pieces
  • Raisins – 10 to 15
  • Elaichi Powder – 1/4 tsp
  • Ghee – 1 tbsp


  • Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
  • In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
  • Add roasted semiya, oats and simmer for few mins for it to get cooked well.
  • Add sugar and mix well. Keep scraping the sides of the vessel to mix
    the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
  • Add cashews, raisins, elaichi powder and mix well.
  • Remove from flame and serve either hot or cold.

For similar Indian Sweets, plz check Wheat HalwaMysore PakMakkan PedaMalai KulfiBadam Halwa.

Happy Cooking!