Thursday, 31 July 2014

Pottukadalai Ladoo / Maladu Recipe / Maa Laddu

The first blog anniversary celebration went really well with overwhelming response from friends, readers, bloggers around the world. I never realized that so many people are reading my blog regularly and it has given me an extra energy to start a fresh year of blogging. So, to start another year of blogging I made some sweets with some roasted gram. Roasted grams or chickpeas or Garbanzo beans are packed with nutrition and these laddoos are simply delicious. They are one of my favorites and start my second year of blogging on a sweet note :)

So, sharing a step-wise recipe and wish you all a wonderful day!!


Roasted gram / Roasted chickpeas / pottukadalai - 1 cup
Sugar - 1/2 cup
Ghee / clarified butter - 1/4 cup
Green Cardamom Powder - 1 tsp
6 Cashew nuts (chopped)
6 Almonds (chopped) 


1) Heat 1 tsp of ghee in a pan and roast cashew nuts and almonds on low flame till cashews turn light brown Keep it aside in a bowl.

2) Now roast the roasted gram on low flame in the same pan till it starts leaving a nice aroma. Do not let the color change and keep stirring. 

3) Remove from the flame and let it cool down completely. Now, grind it to a fine powder.
4) Grind sugar to a fine powder. 

5) Add sugar, cardamom powder and roasted gram powder in a mixing bowl and mix it well. Add roasted cashews and almonds and mix it well.
6) Heat the ghee in a small pan and when its hot, pour the ghee slowly in the mixing bowl and mix the content with a sptaula or a spoon.

6) When its warm itself start making small balls of the mix and keep it aside.

Once it completely cools down, store it in an air-tight container. You can store it upto 2 weeks in a cool place. 

Linking this recipe to Pari's Gluten free Event

Sunday, 27 July 2014

Coconut Basbousa

Yes, I did it and I'm proud of myself !!!!! 365 days of non-stop blogging, 365 dishes cooked, clicked and recipe written by me. Was it easy? No, Not at all. However I loved the journey to 365 days trying out different dishes, making friends, sleepless nights, scouting ingredients,  faulty internet connections, badly burnt food and days filled with frustration. Was it worth it all ? Yes totally ....

So, to celebrate my blog anniversary I wanted to make something special and decided to bake Basbousa. Basbousa is a traditional Arabian Semolina cake. The origins of this sweet cake can be found in Egypt and mainly included in Turkish, Egyptian and Lebanese cuisines. The sugar syrup which is added on the top enhances the flavor as it includes rose water. I enjoyed baking this cake with coconut which you all know is soul food for me and my house was filled with the aroma of this cake. 

I personally thank each one of my readers who have liked, commented and encouraged me every step of the way. Join me today in my celebration with your lovely comments, wishes and I look forward for your continuous support as I plan my most deserved holiday :) :) <3 <3


Tahini - 1 tsp
Fine Semolina / rava / sooji - 1 cup
Unsalted Butter - 1/4 cup
Sweetened condensed milk - 1 cup 
Baking powder - 1/2 tsp
Fresh Desiccated/shredded coconut - 1/2 cup
Water - 1/2 cup

For the Sugar syrup:

Sugar - 1 cup
Water - 1/2 cup
Lemon juice - 1/2 tsp
Blossom water / rose water - 1 tsp

Method to prepare sugar syrup - 

1) Add sugar and water to a saucepan. 
2) Bring it to a boiling point, lower the flame and let it simmer for 5 minutes. 
3) Remove from the flame and add lemon juice and rosewater and mix it well. Let it cool down completely.


1) Preheat oven at 180 degree Celsius. 
2) Grease a square baking tin with the tahini. I used 12 inch baking tin. 
3) Combine unsalted butter, condensed milk and baking powder in a mixing bowl and mix it well. 
4) Add semolina, coconut and water and stir until well combined.
5) Pour this mix in the prepared baking tin and place almonds as shown in the picture above. 
6) Bake for 30-35 minutes at same temperature until the top becomes golden in color.

Remove from the oven and pour the cooled syrup all over it. Let it cool down completely and then cut into diamond shape and serve.