Mamra Ladoo (Puffed Rice Balls) is easy to make as winter healthy recipe.

This crispy sweets balls are delicious and loved and is relished by both young and old generation.

These mamra ladoo are made without oil or ghee still they are very tasty. Using jaggery instead of white sugar retains the traditional charm of this recipe It is more fun to have because that crunchy murmura ladoos gives a superb mouthfeel.

It is so quick and easy. The only thing to be taken care is the jaggery should be properly caramelized. Having murmura ladoo in cold winter is more fun.

And it does not required much cooking time.

Puffed rice 3 cups
Jaggery 1 cup
Ghee 1-2 Tbsp

Clean and roast puffed rice on a very low heat in a heavy bottom pan for 2-3 min., so it gets more crunchy.

Heat ghee in a pan , add grated jaggery.

Keep stirring on a low heat until jaggery starts bubbling.


Add roasted puffed rice into jaggery mixture and stirring continuously till all the puffed rice is coated with jaggery, Turn off the heat.

Transfer the mixture into another tray. Now work very fast, apply some drops of ghee in your palms and take small amount of mixture and make round balls.

You have to be very quick and finish making them before mixture gets cold. When they are cool, store them in a airtight container.

Enjoy this healthy version of sweet during kite festival.


Seviyan kheer or vermicelli payasam is a traditional popular dessert. Seviyan is a delicious and an easy recipe to make. Its creamy, delicious and also very easy to prepare.


Vermicelli ( Broken )                              1 cup

Milk                                                        1 litre

Ghee                                                       2 Tbsp

Dry fruits                                               Cashew nuts, Raisins, almonds, pistachios

Sugar                                                    1 cup

Green cardamom powder                   1 Tsp


Boil the milk for about 30 min.  until the milk is creamy and almost half. Stir offend to ensure the milk does not burn in the bottom of the pan.


Add sugar and stir until it dissolves.


 Heat ghee in a pan , add cashew nuts saute till nuts are brown. Remove from heat set aside.


In a same pan add  vermicelli and saute till light golden.


Add boiled milk, mix well and cook on medium heat for 5-7 min.


Add cardamom powder, and cut dry fruits.


Mix well and serve hot. Or cool kheer.


Cool seviyan become thicker in texture.



Garnish with roasted cashew.




Mango delight



Mangoes are available in this season only. So I thought to make Aamras and secondly Ice cream. And I am really excited to share here, this Mango ice cream recipe which is made by my son SOURAV. This mango ice cream is so creamy, rich and soft. And it was like heaven melt in my mouth. And why not, It has full and real flavor of mango in it. Homemade mango ice cream is much much better than we bring it from store. When you make it at home, there is no artificial flavors or colors in it which is really a advantage.

RECIPE TYPE                                      Dessert

PREP. TIME                                        30 Min.

CUISINE                                               World

SERVES                                                6


Alphonso  mangoes                          2

Heavy fresh cream                           200 gms

Sugar                                                    3-4 Tbsp. / Depends on sweetness of the fruit

Vanilla extract                                  ½ Tsp.


Peel and chop the mangoes.

Blend the mangoes with sugar to a smooth pulp.


Whip the cream till soft peaks are formed.

shrikhand3Then add the mango pulp, fold and mix it well, also add vanilla and mix gently.

20150423_131526.jpgPour this mixture in ice cream container, cover the container and place into the freezer. When the ice cream half frozen remove from freezer. Whip again for 1-2 minute. Again pour it in container, keep in freeze to set. Scoop the mango ice cream to serve topped with chocolate syrup or chocolate sauce…..Tasty

Also try following recipes to fight with summer…. Wish you happy summer vacations


Soft, spongy and melt in mouth Gulab Jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India.

This homemade Gulab Jamun is tried, tested and never failed recipe. Today I am going to share this recipe with you on the auspicious occasion of “GUDIPADWA”
RECIPE TYPE                                     Dessert
PREPARATION TIME                      35 Min.
Cook time                                            10-15 Min.
Serves                                                   18-20 Gulab jamuns
For the Jamuns
Khoya/ Mava                                     200 gm
Paneer                                                 100 gm
Maida                                                 3 Tbsp
Semolina                                           2 Tbsp
Milk                                                    1 Tbsp or as required
Oil or ghee                                        To fry Jamuns
Green cardamom powder           1 Tsp
Baking powder                               1/4 Tsp
Take fresh khoya in a bowl. Its better to grate the mava first so no lumps remains, then mash it well. Then add grated paneer, Semolina, Maida, Cardamom powder and
Baking powder, Mix well. Add little milk to form a smooth and soft dough, there should be no lumps in the mix. Dont kned, just gently mix all together. Cover the
dough and keep aside for 25-30 min.


For Sugar Syrup
Sugar                         250 gm
Water                       260 ml
Rose water             1 Tbsp
Heat Sugar and water solution till it become sticky. Add rose water You just switch of the fire before the syrup reaches a one thread consistency. Sieve the sugar
to remove impurities in it. Place this syrup in wide pot.
How to proceed
Now take the dough, and make small balls from it . If you are unable to form balls from the dough, just sprinkle some milk and mix it again. Make small and smooth balls from it and cover them under wet cloth.

Meanwhile Heat ghee or oil, when the ghee is medium hot, lower the flame.
Gently place the Gulab Jamuns in it, 3-5 at a time. Once the Jamuns starts to change its colour. Keep on rotating them in ghee with spoon. So the Jamuns are evenly
browned from all the sides.
Place the hot Jamuns in hot sugar syrup. Hot syrup help the Gulab jamuns to absorb syrup and become soft and sweet. The jamuns increase in size a bit.
Serve Gulab Jamuns hot or cold. Garnish with pistachio slivers…..




On the occasion of Ganesh Chaturthi, I have prepared Churama Modak.

Convenient to serve and richer in flavor. Also an excellent snack for adults school going children giving an instant bout of energy.

PREPARATION TIME                                15 Min.

COOKING TIME                                        30 Min.

MAKES                                                        21 Modak


Wheat flour                                          2 cups

Ghee                                                       1/2 cup

Jaggery                                                  2 cups ( shredded )

Milk                                                       As required

Nutmeg powder                                1 Tsp

Poppy seeds                                      1/4 cup

Dry fruit                                              1/2 cup ( Grind coarsely  )

Ghee                                                    For frying


In a bowl combine the whole wheat flour and melted 1/2 cup of ghee, mix well until you get a bread crumbs texture. Use milk to kneading the dough, make a stiff dough.

Divide the dough in lemon size balls. The balls should be firm such that it should not break or crumble while frying.

Preheat the ghee in kadhai, turn the heat low and add 2-3 balls at a time into the hot ghee. Fry these balls until turn golden brown in color. Be patient , it takes time for the balls need to get cooked from inside as well. Don’t get tempted to turn the heat to high to fasten the process.

Allow the balls to turn brown gradually. Once you have finished frying all the balls, allow them to cool completely.

Once cool, crush them in food processor to form a coarse powder like bread crumbs. Add the nutmeg powder , coarsely grounded dry fruits and poppy seeds to the mixture and combine well. Add shredded jaggery to the mixture and combine well by rubbing it between your pams.

Once you feel the mixture is reasonably soft, grease the Modak mold with ghee. Fill the Modak mixture in molds, to gave nice shape. You also make shapes with your hands too.

MODAK are ready to offer Ganesha!!!!






I prepare all kind of chikki at home.

Til chikki, mamra chikki, peanut and daliya etc.

I have grown seeing my mom making these delicious sweets each year with great enthusiasm.

It might seems tricky at first but once you learn the trick its actually easy and quite quick to make chikki.

I have made both til chikki and til ladoo.

Laddoo and chikki both are made from same material Jaggery and sesame.

Just instead of rolling flat you need to make balls from it.

Just be
careful while making tilgul laddu as the hot jaggery might burn your hand.
Til                                                             100 Gms
Jaggery                                                     1/2 cup
Ghee                                                         1 Tbsp
Water                                                        1 Tbsp
Dry roast the til.


Heat ghee in a pan also heat grated jaggery.

9825580f-ab2a-471d-ae3a-647314198275Add 1 Tbsp of water, by adding water you will get time to roll chikki or else it would get hard soon.

Heat the jaggery on low flame.

Slowly the jaggery will start to melt.


Once the jaggery melted, you will see lot of bubble coming, stir continuously.

Stir until the bubbles disappear.


Add roasted sesame seeds, combine well quickly.


Prepare flat surface by applying ghee on it, also grease rolling pin to avoid
chikki sticking to it.

Take the mixture on greased surface. Greased your palm with ghee form a big round ball and spread it little by hand.


Then roll it with greased rolling pin, as thin as you want.

2fd553e7-a85d-4726-ae3a-c047bc00c4c7 After rolling make the cut immediately ,using knife.





TILGUL POLI in Marathi and yell holige in Kannada is made across Maharashtra and North Karnataka during the Makar Sankranti festival.

Sesame seeds being good for increasing the body heat is the reason for using it in making
many items during Makar Sankranti.
Roasted and skin removed Groundnuts                                        1/2 cup
Sesame seeds                                                                                         1 cup
Grated Jaggery                                                                                        1 cup
Cardamom powder                                                                               1 Tsp
Wheat flour                                                                                             1 cup
In a mixing bowl take wheat flour, add salt and 3 Tsp of Ghee.

use water for kneading, cover it and keep aside for 1/2 an hour.


Up to Roast Groundnuts and Til(sesame) separately. When its cool grind it coarsely add grated Jaggery and cardamom powder ,also add 2 Tbsp Ghee in it and mix it properly.


Now heat Griddle, Take little ball size kneaded flour. Make small
bowl size shape and fill same size stuffing in it, seal it properly by getting the edges together.




Roll out Tilgul poli carefully, use maida for dusting.


Put the TILGUL POLI on hot griddle.


Keep the flame slow. Turn poli after a minute.
Make slightly golden by both sides.

be276d57-e798-47d1-bb79-c6b8f853cadb.jpgUse ghee while roasting, it smell awesome and tasty… words for it. Serve it hot
or cold54f8b991-0151-4414-a7c4-55aa143d0ab7.jpg






Hello everyone of you.
It is my great privilege to bring to your kind notice that today suvarnaskitchen’s is celebrating its first Anniversary.
First of all I would like to thanks all the viewers for their support and encouragement.
All of you read, liked and shared my recipes and subscribed my channel. A big Thank you
Hope you have tried /prepared these recipes at your home.Please share your experience.
Your suggestions are most valuable to me to improve upon. All type of suggestions are highly welcomed.
Most importantly without your support I would have not completed this successful one year.

Thanks you very much once again and Happy new year 2016 , which will have many more mouth watering recipes.
youtube@suvarna sali

On this occasion I like to present this beautiful cake for you……
Cream 1 cup
Eggs 2
Sugar 1 cup
Wheat flour 1 cup
Baking powder 1/2 Tsp
Preheat the oven to 375 degrees. Its depends on your oven settings
In a large bowl whip cream, Eggs, Sugar and Salt, one at a time.


Beating well between each addition.Whip continuous till to stiff peaks.

Add sieved wheat flour and baking powder, also add vanilla.

Do not over-mix.


Pour the batter into greased pan, drop some cherries.



Bake 35-40 min. in the preheated oven.

It will be ready when the sides of the cake just beginning to pull away from the cake tin and a skewer inserted in the middle comes out clean.



When its ready run a knife around the edge of the cake tin
and inverted on to a wire rack.Allow to cool on a wire rack.
Icing sugar 1 cup
Soft butter 1/2 cup
Milk 1-2 Tbsp
Sieve the icing sugar with help of a strainer and keep aside.Put the butter in a deep bowl and beat with help of a spatula till smooth. Add the sieved icing sugar
and beat the mixture until smooth and creamy. Add milk if necessary to loosen the mixture. Decorate your cake with this simple icing.



Serve this DHOKALA CAKE as a finger food or starter for the party menu.

I smear a simple coriander-coconut chutney between the two layers and pink beetroot chutney On top of the Dhokala is a mouth watering savory from western state of Gujarat.

Its a non fried snack.

Its a without sugar cake.
Makes 4-5 serving
Besan (Bengal gram flour)               2 cups
Rava (Semolina)                                1 cup
Turmeric powder                              1 pinch
Sugar                                                   4 Tbsp
Curd                                                    1/2 cup
Salt                                                      As per taste
Fruit salt                                            1 Tbsp
Oil                                                       3 Tbsp
Mustard seeds                                 1 Tbsp
Sesame seeds                                   1 Tsp
Green chillies                                  2-3
Combine Besan, Rava, Sugar, Curd, Salt, Turmeric and water in two parts in a bowl and mix well to get a thick and smooth batter, mix lightly.

Pour the mixture immediately to a greased cake tin.


Make two Dhokalas.

One is slightly bigger than another.

Steam Dhokalas in steamer for 15 min. or till the Dhokalas cooked. Keep aside for 10 min. or upto its came on room temperature.


In a small pan heat oil, add mustard seeds when its crackled add green chillies and sesame seeds.
Remove from the flame.


Pour this tempering over the prepared Dhokalas and spread it evenly.

Make simple green chutney
Coconut                                       1/2
Green chilies                              4-5
Coriander                                  1/2 cup
Salt                                             As per taste
Sugar                                         1 Tsp
Bread slice                               1
Mix all ingredients together.

Add little water and grind it.



This green chutney apply evenly on base cake (Dhokala) like icing on cake.


This chutney gives the amazing taste and soft texture to our Dhokala cake.

Keep this cake aside for some time.
For making pink chutney
Grated coconut                        1 Tbsp
Beetroot                                    1 small
Salt                                            As per taste
Green chilli                              1
Groundnuts                             1 Tbsp
Mix all ingredients and make fine paste from it.

No need to add water.


Use a piping bag for icing on Dhokala Cake.

Fill piping bag with red chutney and make simple design on cake.

Final stage
Carefully place this cake on base cake.



These Dhokalas are so soft and spongy that the refrence to nylon is really apt!

This recipe is also very easy to implement if you follow these simple instructions properly.

The addition of fruit salt to the batter and tempering of mustard seeds.

Thus Green and Pink chutney are the two main factors responsible for super-soft
and spongy nature of this DHOKALA CAKE.... Its perfect “100/100” !

Watch our youtube video for proper procedure…