Tuesday, Jul 25th

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Rava Mawa Coconut Laddoo

Rava Mawa coconut LaddooIngredients

1 cup rava

1 cup mava

1/2 cup dry dessicated coconut (or coconut milk powder)

1 1/2 cup confectionery sugar or powdered sugar

3 tbsp ghee

1/4 cup milk

1/2 tsp cardamom powder

dry nuts and raisins

How to make

In a thick bottomed pan add 2 tbsp ghee and roast the rava on medium heat until it turns light pink in color. Add the coconut and mix it well. Reduce the heat if necessary.

Reduce to low heat and add the mawa and mix well until there are no lumps of mawa. Add 1 tbsp ghee and continue to mix for about 5 minutes. If the heat is more, the mawa tends to stick and burn, so mix it under low heat.

Take the pan off the heat and add the sugar.

Warm up the milk and sprinkle 2 tbsp of milk and mix well.

Add the dry nuts and raisins and make laddoos with the mixture. Add a little milk if the mixture is too dry to make laddoos.

Moong Daal Halwa

Moong Daal Halwa Ingredients:

1 Cup Split Moong daal (yellow)
1 Cup Desi Ghee
1 Cup Sugar, use 1 1/2 cup sugar if you are using the granulated sugar found in America
Optional : Khoya/Mava

How to make

 Soak daal for 4-5 hours and grind it into a fine paste.
Heat ghee in a big skillet and roast daal in it on a very low flame for 2-3 hours till it turns light brown. The ghee starts to separate at this time.
Add 2 cups water and sugar and bring it to a boil and then continue roasting on a low flame it till it is dry and shiny.
Add mava if desired. I like the halva with the mava..


rice ---1 cup
moong dal or green gram--1/2 cup
milk---2 cups
jaggery--2 cup
ghee ---250 gram
cashew-& raisins---few
cardamom powder--1 spoon

cook ,rice, moong dal along with milk. if you need add 1 cup of water. dissolve jaggery and drain it to remove dust. boil jaggery till thick consistency. mash the cooked rice. add to jaggery syrup. add ghee, cardamom ,cashew and raisins. it should be in semi solid. if it is too solid add some hot milk to become semi solid.


Thick Aval - 2 1/2 cups
Grated Jaggery - 1 3/4 Cups
  grated coconut - 1/4 cup
Cardamom - 1/2 tspoon
ghee--2 tspoon
Cashews& raisins - few

Grind the aval in mixer like rawa. in a bowl ,to the grinded aval ,sprinkle some hot water and mix it well and leave it for 20 mins.
In a heavy bottomed pan, add the grated jaggery and little water
When the jaggery starts to boil, strain the water to avoid dust particles.
Now add the jaggery mixture in the same pan, and add grated coconut and stir it well.
 if you add little boiling jaggery in water and roll it should becomes like a ball.
This is the correct consistency.
remove from the flame and add the aval little by little and stir continuously.
 add ghee and cardamom powder and mix it well
 decorate with cashew and raisins.  Aval Puttu is ready for  NAVARATHRI SPECIAL  NIVEDHANAM .


Khirapat is traditionally served as a prasad for Ganapati. Its a great sweet snack for kids


- 3/4 cup dry shredded coconut

- 1 tbsp khus-khus (poppy seeds)

- 6 kharik/dry khajoor

- 8 almonds

- 150 gms khadisakhar/small sugar cubes

- 4 to 5 pods of cardamom (elaichi)

How To Make:

Make a rough powder of almonds and kharik. Roast the powders lightly on medium heat (couple of minutes). Roast the khus-khus and coconut lightly and separately till they get a pinkish hue. Make a rough powder of the coconut and also the khadisakhar. Make fine powder of the cardamom. Mix all ingredients (rough powders).

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