Badam Halwa is a rich almond dessert made by cooking coarse almond paste with sugar until it leaves the pan, then finishing with ghee, saffron, and cardamom for a thick, flowing halwa.
Recent Recipes
Milk Coconut Burfi
Indulge in the rich and creamy delight of milk coconut burfi, a popular Indian dessert bursting with tropical coconut flavor. Learn how to make it now!
Salty Pidi Kozhukattai
Pidi Kozhukattai – Salt is a savory steamed dumpling made by mixing roasted rice flour and coconut with salted boiling water, then shaping and steaming until tender. Delicious with spicy chutney.
Cucumber Chutney
Discover the versatile and flavorful world of cucumber chutney, a refreshing condiment that complements a variety of dishes with its tangy taste.
Lemon Rice
Looking for a quick and delicious meal idea? Try lemon rice! This flavorful dish is easy to make and great for on-the-go lunches or picnics.
Carrot Burfi
Learn how to make delicious carrot burfi with this easy recipe. Grate carrots, melt sugar, and add ghee for a sweet treat. Enjoy!
Aval Kesari
Aval Kesari is a quick sweet made by roasting and coarsely powdering aval, then cooking it in boiling water with sugar and kesari until thick. Finish with ghee, cashews, raisins, and cardamom.
Ragi Pakoda
Ragi Pakoda is a crispy, deep-fried snack made by mixing ragi and rice flour with peanuts, chopped onion, green chillies, ginger, and curry leaves, then frying spoonfuls until sizzling subsides. Garnish with fried curry leaves.
Murungai Keerai Adai
Murungai Keerai Adai is a hearty, crispy adai made with soaked rice and dals ground coarsely, then mixed with onion, coconut, and chopped murungai keerai. Cook on a greased tawa until golden brown and serve with jaggery, milagai podi, or chutney.
Jaggery (Vellam)
Jaggery is a traditional unrefined sugar. It is common across South India. It adds depth and warmth to many dishes. Cooks prize its caramel-like, molasses flavor.