Category Archives: Desserts





“Indori” ,this sweet is a reminiscence of my time at my dear grand parents place,though never much of a sweet eater I used to always love the whiff of this dish running around in my grandparents place when ever I would chance visit them on Fridays,Saturdays or auspicious days. My grandparents were devout people ,so most of the auspicious days they would have special poojas and some sort of dessert offering to the lord,amongst them were burfi,phenori,churmi laddoo,besan laddo,lai panchkadai,regular panchkadai  and other things,amongst it was “INDORI”.

I used to believe that Indori is a sweet dish belonging to the GSB ,but I found that my belief was partly true. Indori was particular to the GSB from the north Malabar and people who originated in that area.So  I began to wonder why that was so,per chance one day my friend brought in a similar tasting dish called the “ARIUNDA” ,a ball made of pretty much the same ingredient and belonging to the kitchen of the Malayali folks of the same region but made in a little different manner. Whats even more coincidental is that the name “INDORI” seems like a play on the word ARIUNDA,which brought me to the conclusion that perhaps it was the influence of the MALABAR on the GSB which probably brought it to their kitchens ,and the GSB ladies being smart gave it a different name 😀 .

Another factoid behind this was shared by my mom recently,it seems this sweet dish was considered a “poor mans dish” something they could make out of things readily available at home and dint require any of the luxury ingredients which normally goes into making most desserts around the world.

An interesting myth (also shared by my mother),this dish requires rice to be fried which was considered in auspicious there fore they would not make this dish on auspicious days or fridays,saturdays or mondays which are considered the more important days of the week,what a contradiction !!!!


Here is the recipe :

  1. 1 Cup red/boiled rice.
  2. 1 cup Jaggery
  3. 1/2 cup fresh grated coconut
  4. 1/2 tsp CArdamom
  5. 1 few drops of ghee
  6. a small bowl a size golf ball.



1.In a thick bottomed pan fry rice on medium heat by constantly stirring them,the rice will started changing color ie would become opaque from its translucent shade and puff up a little,do this till most of the rice has turned without burning it.

2.Make a fine powder of this fried rice.

3.In another pan,add the jaggery and about one cup water and cook it medium flame,constantly stirring it.when it starts bubbling check on the consistency by taking a bit of the syrup in between 2 fingers and bringing them together to see if the syrup makes strings,when the syrup does this take it off flame and add cardamom and coconut gratings.

4.when it has cooled down a little add the rice powder.

5.while still warm take the bowl and grease it with little ghee.

6.Put the mixture in the bowl ,and press it to its shape.

7.Now band the bowl on a plate upside down so as to release the indori on the plate,which would have taken the shape of the bowl.

8.Do this till as many times as u have the mixture left.

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Posted by on August 4, 2014 in Desserts, Konkani


Rasa odo

Rasa odo (3)


A New year delicacy amongst the GSB,is actually a savoury item which is accompanied by a sweet dish called the Madgane.

“Madgane” is a sweet dish made out of Chana Dal ie Bengal Gram Pulse,cooked in a Sweet Jaggery Mixture to which coconut milk is also added to make it into a sweet dessert with a few more other spices to make it more interesting. Madgane as such can be had as is,but Rasa odo is specifically had with Madgane and none other ,during the New year Festivities as a GSB household. New Year for GSB how ever do not fall on Jan 1st of the Julian Calendar,but the first day of the Chaitra Masa(chaitra month) of the Luni Solar Hindu Calendar and falls mostly in and around End of March to 2 week of April every year.

Rasa Odo on the other hand ,is a fried item mostly made of Rice ,which can be eaten as it is,but works best with Madgane.



  1. Soak 1cup  Rice for 1hr,
  2. Wash and grind it with 2 tbsp Coconut gratings with as much less water as possible into a fine paste.
  3. On your kitchen counter spread out a large muslin cloth
  4. Pour the ground batter on the muslin cloth,the muslin cloth will start pulling out the excess water if you let it on for some time,but make sure u dont let the dough dry out in which case move it into a bowl.
  5. PS:If you find our batter is too runny,take this out into a bowl and mix some all purpose flour till you find it has come to a pizza dough consistency.
  6. Take small round ball of the dough and place a few at a distance of about 4 inches from each other,Also place a small bowl of water to dip your fingers on the side.
  7. Heat a pan full of frying oil of your choice.
  8. Meanwhile ,dip the the tip of your ring ,middle and index finger,into water and spread out the little balls into flat round about the size of lime.
  9. leave it on the  cloth if the oil is not hot enough,but not too long as it dries out.
  10. When the oil is hot enough,wet your fingers a little and transfer the flattens balls into oil making sure the flattened puris actually,slip from your finger into the oil and not the fingers touching the oil.
  11. See that after being in oil for a 20 secs the puris puff up,if they don’t little touch the center with your slotted ladle so it gets some hot oil on top.(most often this step will be required as the puris would puff on their own and flip over.)
  12. Fry either sides and remove it from oil onto a paper towel.
  13. PS:Make sure you do not make too make flatten ed balls and leave them out on the cloth to dry,the flattening and frying is a simultaneous process


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Posted by on April 23, 2014 in Desserts, Konkani


Bombay Ice halwa

bombay ice halwa (9) bombay ice halwa (10)

In many of my posts I have mentioned that I am not a “sweet” person,;-) oh yes,in this context I actually meant “sweet” as in Dessert.Some time I wonder if I lost my “sweet tooth” to the dentist 😉 ,or wonder if there were something in the pasts that would make me want to eat sweet.So when thinking on those lines ,I was reminded of “paper halwa” ,my aunt who lives on the border with Maharashtra used to bring this for us every summer ,along with “kunda”,and I used to always look forward to her visit anticipating this in her “goodie” box for us and she would never disappoint us.

That was childhood and this is now,it must have been more than couple of decades now,that I ate “paper halwa” ,and to add it was the fact that this sweet dish was never known as “paper halwa”,found this out when as I kept scouting for a recipe of the same.

Eventually last morning,I accidentally found that this was called the “Bombay /Mahim Ice Halwa”.Thanks to the different food group available on social networking sites.

I refer recipe on Bhavana’s kitchen to the T,but found that it was not as easy she made it to be.May be its her experience which made up for where I was challenged.



  1. same as mentioned in her recipe X 2
  2. Did not have pista so replaced with crushed cashew.

Things I learned:

  1. Like she said have everything ready!.
  2. Have your sheet on which you are gng to spread the halwa,greased thoroughly.
  3. Do not spread the dough too thin,this causes it to break when trying to flip,I really could not flip when I had to get the other side dried,I cut the pieces and then tuned individual pieces over and peeled of the greased sheet after placing it on wax paper.
  4. unlike she said,it took more than 3hours for it to dry in my case nearly 12hours each side .

As I said this is my first time,and I am not sure if I have optimised the technique,the outcome after 24hours is exactly how I remembered it from my childhood,though the effort spent is not as much as the technique optimization is needed.

So till I try that…

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Posted by on December 11, 2013 in Desserts


Narayan katar

  1. Narayan katar (5)


Narayan Katar


  1. 1.25 glass ghee
  2. 1.25 glass Sugar
  3. 3 glass maida
  4. color powder
  5. Cardamom powder
  6. 3/4 tsp baking powder


  1. Mix items one to six and ,make dough-This dough may be a little crumbly but that is alright.
  2. Keep for 6-7 hours,preferably over night.
  3. Before  making portion either press nicely to get a softer dough or press individual portions to make it soft before baking.
  4. for making individual portion ,take a ping pong ball sized dough,press between ur fingers to make it soft,then make a ball and flatten it a little by pressing it between ur palms.
  5. Pre heat the oven to 350 degrees,
  6. Place the unbaked dough on baking sheet and bake for about 15mts or less based on the size of the ball.
  7. If the top of individual pieces starts cracking then it is a sign enuf to show that the pieces have baked enough.


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Posted by on December 6, 2013 in Bake, Desserts, Konkani


Besan almond Khadi

Besan Khadi with almonds (6)




Something my “mamama” ie my maternal grandmother makes atleast once a month even to date.I love these simple yet tasty sweet one can make .


Chana pita khadi

  1. 1 Cup Besan/Gram flour.
  2. 1 cup Ghee/clarified butter
  3. 1 glass milk
  4. 1 3/4 glass sugar
  5. 1/4 cup almond crumbs
  6. Thin baking tray/plate with edge.
  7. Butter sheet/wax paper.


  1. In a thick bottomed saute pan mildly heat ghee.
  2. To this add Besan ,mix and fry for up to 2 mts.(At this stage it will be  liquid-ish  and a slight brown tinge to the original flour color).
  3. Take this off the heat/burner .place down and add the sugar and mix well.
  4. On low to medium low heat place the wok again,mix well for 10 secs,add the milk and almonds whilst stirring.
  5. Now on low medium heat keep sitrring the mixture,at first it will be very liquidish and will be frothing/bubbling.
  6. After about 10mts the number of bubbles will reduce and there will be few larger bubbles.
  7. Keep sitrring  on low heat,so that you do not burn the bottom of ur pan.
  8. After about 10mts from the above pt,the bubbles would have reduced to 10% from the original and the mixture will be of the consistency of chewey caramel chocolate.(at this pt you can test it by place a small drop on a will start solidifying ,still a little chewy but harder).
  9. At this pt take it out of the stove,in a thin baking pan lined with butter paper.Pour the mix immediately and spread it.
  10. PS: spread may be a little tricky as it needs to be done immediately as it gets cooler it gets harder.the key to this is to use a bowl smeared with some ghee on this flat side and use it to flatten /evenly spread the mixture.
  11. Let it cool for 2 mts,when its hot u need to place the incision,since it tends to get brittle and crumples when cooler and cutting becomes messier.
  12. I used the pizza cutter to make vertical and horizontal incision so I can get even pieces.
  13. Let it cool completely before peeling it off the butter sheet.


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Posted by on October 30, 2013 in Desserts, Konkani


Doodh Peda/Milk Peda-Microwave


This recipe and measurements were provided by a few my friends and was a life saver during Diwali 2012.I have been also told that it was very tasty,and personally I would say its one of the easiest ones to make.

What you need to make about 20-25 ct

  1. 1 Packet of Non fat dairy milk powder.
  2. 1 Stick of butter
  3. 1 can of sweet condensed milk
  4. Microwave glass cookware.


  1. Melt a stick of butter in the microwave safe bowl ,by microcooking it for 1mt or less based on the power of the gadget.
  2. To this add the whole Condensed milk and Milk powder and mix it thoroughly,
  3. Place this in microwave and microcook it on high for 1 mt.
  4. Take out and mix with a spoon .
  5. repeat step 3 and 4,till the liquid mix become semi solid to nearly solid.
  6. I had to do this nearly 5 times.
  7. Let it cool down to a heat you can handle( I spread it on a plate for easy cooling).
  8. Place a little drop a ghee on ur plam and smear it all over the palm.
  9. Take a spoon full of milk dough,make a round shape and press it at the center(or any shape of ur liking).
  10. Garnish with pieces of dry fruits.


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Posted by on November 21, 2012 in Desserts





Wheat flour laddo,is called Churmundo in the GSB language.Best done ones in this sweet are light and explode on touching or reaching the mouth;the ones that my grandmother and MIL make.

I recently learned making these laddoos…and eventhough not like the explosives I mentioned,they are tasty enough.


  1. 1 Cup Wheat flour
  2. 1/3 Cup Gram flour
  3. 1 .5 cup powdered Sugar
  4. 1/2 tbsp Cardamom powder
  5. 1/4 cup Ghee


  1. Mix Wheat and Gram flour,and strain it through the seive.
  2. In a wok,put the flour and lightly fry on low flame for 20mts,on low flame,till it gives a slight scent.
  3. Take it down the stove and let it cool a little.
  4. Add the powdered sugar and cardamom powder.
  5. Mix broken dry fruits if you like
  6. Now mix everything to a homogenous mixture.
  7. Now by adding little little Ghee at a time..make the mixture into a form where in a handful of the mixture when pressed tightly will stay together in the form of a ball.
  8. Adding ghee can continue till such a state is reached.
  9. Take a handful,and tighten  the fist to make the first ball,loosen the grip and tighten again.Loosen and turn the ball in the palm of ur hand and tighten again.This procedure should tighten the contents of the fist full of the mixture in to a tight ball.
  10. Set aside,take another handful and repeat procedure 9.
  11. Note:tread with care then turning the ball in the palm of ur hand ,as there is very little moisture binding the mix together…more than required pressure will cause the ball to explode.


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Posted by on September 18, 2012 in Desserts

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