Monday, February 26, 2024

Gulab Jamun Mix Cookies

Gulab Jamun Mix Cookies,  delicious and crispy cookies made with readymade gulab jamun mix. It's super easy to make cookies in minutes.

Every year during deepavali time, i buy ready made gulab jamun mix from the store for making gulab jamun. Usually i use half the packet and keep the rest to use later. But ever since i tried these cookies, this is my go-to recipe for finishing off the leftover gulab jamun mix.

I'm sure that many of you have some leftover gulab jamun mix in your pantry(Thanks to the one to one offer around festive time :-)) and if you would like to try something new with the gulab jamun mix, then give a try on these delicious cookies.

In today's recipe, i have used the MTR gulab jamun mix which is one of my favorite store bought gulab jamun mix. But i guess other brand mixes also work well. 


Coming to the flavoring agent , personally i like both the cardamom and rose flavor for this cookies. In today's recipe, i have used only rose essence but in the past i used cardamom powder(if you're using, add 1/4 tsp cardamom powder) and combination of rose essence & cardamom powder. All those variations are good in their own way.  So you can make these cookies with your favorites.

Shaping the cookies

In this recipe, i have used cookie cutter to shape the cookies. But you can simply roll the cookie dough into a log then cover it with parchment paper and refrigerate it for 30 mins.  After 30 mins, cut them into circles. That's way easier than the cookie cutter method if that's what you're looking for.

Now let's check out on how to make these yummy cookies.

Gulab Jamun Mix Cookies

Preparation Time : 20 mins | Cooking Time : 10 minsServes : 12 
Recipe Category: Cookies | Recipe Cuisine: Indian
Gulab Jamun Mix Cookies, Gulab Jamun Cookies Gulab Jamun Mix Cookies, a delicious and crispy cookies made with readymade gulab jamun mix.
Gulab Jamun Mix - 1 & 1/2 cup
Butter - 5 tbsp
Powdered Sugar - 1/4 cup
Milk - 1 to 2 tbsp
Rose essence - 1/4 tsp

First preheat the oven @ 350 F. Next in a bowl, add the butter (make sure the butter is at room temperature) and beat it with electric hand mixer for a couple of mins or until it's creamy and  then add the powdered sugar.

Next add  then rose essence and mix it with a hand mixer for another 2-3 mins or until it's all well combined together. 
Then add the Gulab Jamun mix and mix it with your hand. Once it's all combined together add the milk little by little and form a soft dough.
Next place the cookie dough in a parchment paper and cover it with another parchment paper. Flatten the cookie dough with a rolling pin.
Then cut the cookies into desired shape using the cookie cutter and then place it on parchment lined baking tray.
Place the baking tray in the middle and bake it for 8-10 mins. 
Delicious Gulab Jamun Mix Cookies are ready . Cool it completely and then store it in an airtight container.
  • Once the cookies are out of oven, they are extremely soft. Don't tempt to over bake it. It firms up once it's cooled down completely.
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Friday, February 16, 2024

Sweet Coconut Pastries | Coconut Pastry

Coconut Pastry, a delicious snack made with puff pastry and sweetened coconut filling. Whenever i crave for the Indian famous Dilpasand / Thengai Bun, this is my short cut to satisfy my craving. 

This coconut filling recipe is the same as the Dilpasand / Thengai Bun, but instead of making dough for the bun, i have used the puff pastry for the outer layer. It tastes so delicious and you can't stop by one.

Coconut filling 

In today's recipe, i have used fresh coconut because i knew that it would be gone in minutes and there would be no leftovers so i didn't worry about it going bad.

But you can very well use coconut flakes or desiccated coconut (see my coconut bun post where i used coconut flakes for the stuffing ). Make sure to adjust the sugar depends on  whether you're using sweetened or unsweetened coconut. 

Puff Pastry 

I have been using the "Tenderflake" puff pastry(not sponsored/ad) ever since we moved to Canada and so far it's good for making the savoury and sweet as well.  

When this coconut pastry is right out of the oven, it's crispy(i know which is totally contrary to the coconut bun) but still it tastes amazing.  But if you really want the soft outer layer like a coconut bun, just leave it for a couple of hours or overnight so that the outer layer of the pastry becomes soft. 

Shaping the Coconut Pastry

In today's recipe, i have just folded it in half (you can see it in the step by step pictures) and cut it into squares. But you can make it as bite sized pastry like how i did in this mini apple turnovers. So it all depends on how you want or what occasion you're making. 

I personally make bite sized pastries for a get-together or someone visiting our home or when i'm making more that last for a couple of days.

Ok, now let's check out on how to make this delicious coconut pastry. 

Sweet Coconut Pastries | Coconut Pastry

Preparation Time : 10 mins | Cooking Time : 30 minsServes :
Recipe Category: Dessert/Sweet | Recipe Cuisine: Indian
Coconut Bun, Thengai Bun, Coconut Pastries, Coconut Pastry Coconut Pastry, a delicious snack made with puff pastry and sweetened coconut filling.It tastes like coconut bun/Thengai bun.
Puff Pastry - 1 sheet
For Stuffing
Grated Coconut - 3/4 cup
Tutti frutti - 1/4 cup
Sugar - 1/4 cup
Cashews - 5
Raisins - 2 tsp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp

First heat the pan with ghee, add the cashew and raisins, roast till the raisins are puffed up. 

Then add the sugar, coconut, and water. Mix it all together and cook till the sugar is completely melted.
Next add the tutti frutti and cardamom powder. Mix it all well and let it in the flame for 2-3 mins. Switch off the flame and let it cool completely.
Preheat the oven @ 420 F
Take a one sheet of puff pastry and roll into thin sheet with a rolling pin.
Then add the coconut stuffing on one side and close the puff pastry from the other side such that the coconut stuffing is sealed well. 
Next, take a fork and press it on the outer edges of the pastry(it helps to seal the edges well and also make a nice design on the border.) Then transfer the pastry sheet into a parchment lined baking sheet and cut the pastry into squares as shown below.
Brush the top of the pastry with some milk and put it in the oven and bake it for 15- 20 mins or until the top turns golden brown.
That's it, Delicious Coconut Pastry is ready to serve.
  • Depends on the sweetness of the coconut add more or less of sugar.
  • Adding tutti frutti truly enhances the taste of the pastry. You can use store bought or home made tutti frutti

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Tuesday, February 6, 2024

Kothamalli Thokku | Coriander Leaves Pickle

Kothamalli Thokku, a delicious and flavorful condiment made from the fresh coriander leaves and some Indian spices. This thokku tastes great with tiffin items like idli, dosai or as condiments for south indian meals especially it tastes amazing with curd rice and sambar rice. 

Last year, when i had kothamalli/ coriander leaves in our garden, i started to make this thokku with the abundant coriander leaves harvested during the season.  As of now, I have been making  this thokku  for almost a year repeatedly.  It's such a hit at my home !

If you like coriander flavor a lot then i would highly recommend to give this thokku a try and i'm sure that you will simply love it and it's going to be a staple in your house just like ours.

Now let's check out  how to make Kothamalli Thokku/ Coriander Pickle.

Kothamalli Thokku | Coriander leaves pickle

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Condiments | Recipe Cuisine: Indian
Kothamalli Thokku, Coriander leaves Thokku, Coriander leaves pickle Kothamalli Thokku, a delicious and flavorful condiment made from the fresh coriander leaves and some Indian spices.
Coriander leaves - 1 small bunch
Fenugreek seed - 1/4 tsp
Red chili - 4 
Ginger - 1 inch piece
Tamarind - 1/2 inch piece
Jaggery - a small piece
Salt - to taste
Oil - 1 tsp
To Temper 
Oil - 1 tbsp 
Mustard & urad dal - 1/2 tsp

Heat the pan with 1 tsp of oil and then add the red chili, fenugreek seed and ginger slices. 

Roast till the red chilies are brown.  Add the tamarind and let it sit in the heat for a couple of mins and then transfer into the mixie jar. In the same pan, add the coriander leaves(don't discard all the stems, thin stems are okay for this recipe and it gives a nice texture to the thokku).
Saute till the coriander leaves shrinks. Switch off the flame and let it cool down. 
Once the roasted mixture is cooled down, add a piece of jaggery  into mixture and grind into coarse. Then add the coriander leaves and salt. 
Grind them into coarse paste. Now for the tempering, heat the oil in a pan and then add the mustard and urad dal, once the mustard starts to crackle add the kothamalli thokku and saute for a couple of mins. 
That's it, Delicious Kothamalli Thokku is ready. Cool down completely and then store it in airtight container.
  • It stays well for upto 10 days in the refrigerator.  
  • If you add more oil, then you can store it at room temperature as well. 
  • When you make this thokku in  smaller quantities , you don't need to add a lot of oil for tempering.
  •  Adding more oil helps to preserve the thokku for a longer time. 
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Tuesday, January 9, 2024

Kalkandu Pongal | Sweet Pongal

Kalkandu Pongal, a delicious sweet pongal made with rock candy/ kalkandu. It's one of the famous offerings during Navarathri days in our hometown during my teen years.  

Especially on the last three days of festival which is dedicated to the Godness Saraswathi who is the embodiment of pure knowledge and white color is associated with her  so people believe that  white colour prasadam enhance the blessing  of the Godness . So , this kalkandu pongal is the common prasadam served on temples or even on Golu houses.   


Like any pongal, raw rice taste great with this pongal too. But i have tried this pongal with sona massori rice in the past and it tastes equally good. So you can try this pongal with whatever the rice you have in hand. 


Kalkandu is simply a rock sugar candy and it's widely used in Indian sweets like ladoo and all. Kalkandu comes in varies shapes. Here i have used the small variety but any variety of kalkandu can be used in this recipe.

Also i have used 1:1 ratio of rice and kalkandu but you can add up to 1.5 cup of kalkandu depends on how much sweetness you want. 


Adding milk to this pongal gives great flavor and creaminess to the pongal. I have used full fat milk for this recipe. Though you can use less fat milk but i highly recommend to use full fat milk for delicious pongal.

Ok, now let's see how to make this delicious kalkandu pongal.

Kalkandu Pongal

Preparation Time : 30 mins | Cooking Time : 20 minsServes :
Recipe Category: Sweets | Recipe Cuisine: Indian
Kalkandu pongal, Sweet Pongal Kalkandu Pongal, a delicious sweet pongal made with rock candy/ kalkandu.
Raw Rice - 1/2 cup
Kalkandu - 1/2 cup
Milk - 1 & 1/2 cup 
Water - 1 cup
Ghee - 3 tbsp
Cardamom powder - 1/4 tsp
Cashew - 10

Soak the rice in water for 30 minutes. Then drain the water and add 1 cup of water & milk into the rice and cook it for 3 whistles in pressure cooker or until the rice is slightly mushy.

Once the pressure is automatically released , open the lid and then add the remaining 1/2 cup of milk and the kalkandu . Let the kalkandu melts completely. 
Meanwhile in a another pan, add the 2 tbsp of ghee and cashews, roast till the cashews are golden brown.
Once the pongal starts to thicken a bit, add the cashews along with that ghee. Give a gentle mix and then finally add the cardamom powder and add the remaining 1 tbsp of ghee. Mix it altogether and switch off the flame.
Delicious Kalkandu pongal is ready.

Related: How to Nei Payasam

  • Switch off the flame when the pongal is slightly runny. It tends to thicken when it's completely cooled down.
  • In addition of cardamom powder, a pinch of nutmeg can also be added for great flavor.
  • If you like raisins, add a few while frying cashews.
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Wednesday, November 15, 2023

Paneer Peas White Kurma | White Kurma

Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curries to make and it tastes so amazing with chapati/roti. 

Kurma is a coconut based curry which is a famous side dish for chapati in South India. It's usually made with a mix of vegetables and i'm quite fond of that kurma and chapati combo. 

If you're looking for a delicious yet easy to make curry for roti/chapati then i would highly recommend to give a try on this curry. It's so simple to make ! All you have to do is "Grind and dump the ingredients in a pressure cooker and cook for a couple of whistles. That's it ! 

In today's recipe, i have been using a pressure cooker to make the kurma. But you can make this kurma in an open pot method also. 

If you're making this curry in an open pot method, make sure to saute the ingredients listed under "To grind" before grinding into fine paste. It would remove the raw smell of the curry a lot quicker.

Now let's check out on how to make this delicious Paneer Peas White Kurma.

Paneer Peas White Kurma

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Paneer Peas White Kurma, White Kurma, Paneer Kurma Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curry to make and it taste so amazing with chapati/roti.
Paneer - 3/4 cup
Peas - 1/2 cup
Onion - 1/2 (finely chopped)
Curry leaves - a few
Cinnamon - a small piece
Cloves - 2 
Lemon Juice - 1 tsp
Coriander leaves - a few
Salt - to taste
Oil - 1 & 1/2 tbsp
To grind
Onion -1/2 
Grated Coconut - 1/2 cup
Green Chili - 2 
Pepper corns - 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamon -1
Cashew - 8
Roasted Chana Dal / Pottukadalai - 1 &1/2 tbsp
Ginger - 1/2 inch piece
Garlic - 2 cloves
Fennel Seed - 1/4 tsp 

First take all the ingredients listed under "To grind", put them all in a blender and grind into smooth paste by adding needed water and keep it aside.
Next, heat the oil in a pressure cooker and add cinnamon and cloves , saute it for 30 secs, then add the finely chopped onions and curry leaves. Saute till the onions are soft.
Then add the grounded coconut paste and saute it 2-3 mins, then add about 1 cup of water (i have added the blender jar washed water here).
Mix it well and then add the peas(i have used frozen peas) and paneer.
Finally add the salt , give a good mix and then close the pressure cooker with the lid and put on the weight. Cook it for 2 whistles.
Once the pressure is naturally released , open the lid, give the curry a good mix and add the lemon juice and finely chopped coriander leaves. 
Mix it well. Tada, Delicious Paneer peas Kurma is ready to serve.

Related : How to make malai kofta curry

  • If you're using dried peas, make sure to soak it overnight.
  • Cut the paneer into your desired shapes.
  • The curry has very mild spice so adjust the green chili quantity as per your taste.

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