Rava-Coconut Barfi

Some of the readers of this blog just pointed out to me that I have made the biggest goof-up a food blogger can make. Post a pic and not type out the recipe. Yes, I did that. Not only did I do that, I also did it 6 months ago without realizing that the recipe and the post was never updated. I own up to it because other than deleting the post, I really have no other way to deny it. I cannot delete the post because [sigh], it is part of the Jihva-Diwali round up. I am trapped and only because I have no other excuse or a simpler way to write it off, I admit to the transgression, apologize profusely and type out the recipe. Thanks for the polite requests and defer brickbats, if any, to another post ‘cos Anoushka’s listening. Can you find her?




1 cup rawa

on a low flame, stirring constantly, till it changes color to a faint pink. Like everything else,it chooses to go from the light pink to burnt brown in that second that you turn to your kid to tell him for the umpteenth time why he can’t have juice before dinner. As soon as it changes color add

1 tbsp Ghee

and mix. My mom does this when she makes rawa laddoos and it seems to fluff up the rawa. I do it because I am a good girl and I do everything my mom tells me to do and because I like quirky things like that. 😀
You need to be quick here. Add the ghee and think about my quirkiness and you will end up with burnt rawa.Add the ghee, mix, raise heat and add

1 cup shredded coconut (fresh is good and recommended, dessicated can be substituted)
1 cup Milk

Let it come to a boil and keep stirring till the rawa absorbs the milk. If you don’t keep stirring, the rawa settles down on the bottom and lumps up. Not good.Add

1/2 to 1 cup Sugar

Equal amounts of rawa:sugar is recommended. Depends on how sweet you want it to be. For me it depends upon how I feel that day. If a pair of pants I really liked at the store didn’t fit that day, I go low. If not, all the way.You know it by now, stir, stir, stir, until the mixture starts leaving the sides of the pot. At this point, it helps to know that this is better done in an non-stick type of pot which prevents things from sticking. It starts leaving the side and forms into one big ball. A more knowledgeable person would tell you that this is the soft ball stage of melting sugar, but since I am not that person, I will refrain. Immediately pour it on to a cookie sheet/ tray or the serving plate that didn’t fall on to your head. Spread it evenly across, top with

chopped pistachios

Why pistachios? Because I like them and it looks pretty, thats why. 🙂

Cut it into small squares or diamonds or rhombuses. If you use fresh coconut,they tend to be on the softer than the average burfi and taste more juicy.



Jihva-Post Diwali Round up

Hi all,

Hope you all had a great time at diwali!!. I come again bearing treats made around the blogging world for diwali.

29 more entries to the Diwali round up!!!. So, including the 30 entries already posted, makes a total of 60 entries to the Special Edition Jihva Cooking Spree…

So, without much ado, I present the Post-Diwali Round up.

Treat Name : Boondi Ladoo

Participant : @’s Yum Yum Mum Mum

Treat Name : Malpua

Participant : Mystic’s Chatpat Food

Treat Name : Moong Dal Ladoos

Participant : Ashwini’s Food for Thought

Treat Name : Murukku

Participant : Priya’s Kitchen

Treat Name : Shahi Tukre

Participant : Archana’s Spicyana

Treat Name : Boondi Ladoos

Participant : Lakshmiammal’s Cook Food…Serve Love

Treat Name : Rice Ladooari

Participant : Sheela’s Pinch of Spice

Treat Name : Ladoos/Paltherattipal/Pakodam

Participant Name : Jayashree’s My Experiments with Food

Treat Name : Paparia

Participant :Anita’s A Mad Tea Party

Treat Name : ShankarPara

Participant :Anita’s A Mad Tea Party

Treat Name : Pesaru Garelu/Moong Dal vada

Participant : Pavani’s A Cook’s Hideout

Treat Name : Deepavali Marundu

Participant : Hema’s Vegetarian Concoctions

Treat Name : Boondi Ladoo

Participant : Maheshwari’s Beyond the Usual

Treat Name : Murukku

Participant : luv2cook’s Cooking Medley

Treat Name : Sago Payasam

Participant : VKN’s My Dhaba

Treat Name : Rasmalai

Participant : Giniann’s Salt and Pepper

Treat Name : Sevian Kheer

Participant : Alison’s Full Tummy

Treat Name : Poori Wale Aloo

Participant : Alison’s Full Tummy

Treat Name : Masaledaar Kala Chana

Participant : Alison’s Full Tummy

Treat Name : Badushah

Participant : JJ’s Just For Fun

Treat Name : Rice Kheer

Participant : Praveena’s The Clothed Cook

Treat Name : Chakli

Participant : Soumya (Independent Participant)

Treat Name : Mysore Pak

Participant : Soumya (Independent Participant)

Treat Name : Ribbon Pakoda

Participant : Soumya (Independent Participant)

Treat Name : Chivda

Participant : Priya’s Sugar and Spice

Treat Name : Shankarpali

Participant : Vaishali’s Happy Burp

Treat Name : Kheera Kesari

Participant : Meena’s Cooking Pleasures

Treat Name : Various

Participant : Manasi’s Cook @ Heart

Treat Name : Karanji

Participant : Sharmila P(Independent Participant)

Treat Name : Chocolate covered Dry Fruit Chikki

Participant : Lavanya’s Hyderabadi Kitchen

Don’t miss the entries by our two Independent Participants that I have already posted!!! (just before I posted the round up)

Thats it, folks!! That ends my round as the host of jihva. I, now, pass the baton to Kay of Towards a Better Tomorrow, who is making a come back hosting the jihva. Welcome Back, Kay!!!

Diwali Treats..by Soumya Somashekar

Presenting, a whole lot of treats from Soumya Somashekar. And all of them cooked with a new born by her side!!..Gosh, the love for food!!!



I make chakali flour in advance & sometime i ask my mother to make it in India & send me.
The ratio is 2:1 Rice:Udad dal. My mother soaks them seperately & dries them in shade for 2
to 3 days. Then she roast them & give for grinding in the Mill. It gives a great aroma. I store it in Freezer for a year sometimes & whenever needed take some flour out & make yummy chakalies. You guys can use the rice flour & Udad dal flour you get in the Indial Grocery Store. I have tried it too which comes out really good, But as you know mom-made things tastes yummmmy.

The other ingds are
Salt to taste,
Butter for Mohan,
Til(Sesame seeds),
Oil for frying.

Mix salt & hing in a little water.
Mix flour & til together in a bowl then heat butter in kadai & pour it on the chakali flour.
Let it cool & mix the Hing & salt water & make a batter of chappati consistancy.
Now put the batter in the chakali mould & squeeze to make a round shape chakalies on a plastic sheet.
Deep fry in hot oil. Keep the oil on a medium flame. Turn the on the other side & let it cook. Remove on to dry paper towel,
cool it & store in a air tight container.
This chakali is just salted but if anyone wants can add little Red chilli powder & DhaniaJeera powder. It tastes really good.



Besan- 2 cups
Rice flour- 1/4 cup

Add other spices according to your taste
Red chilli powder,
DhaniaJeera powder,
Salt little Ome pudi.
Oil for frying & for Mohan.

Mix all ingds other than oil in a bowl add little by little water & make a batter of chapati’s consistency.
Now put the batter in the mold with Tape/ ribbon pakoda disc & squeez directly in the hot oil. Keep the gas on medium flame… Fry on both sides & drain on a tissue
paper.Cool & store in a airtight container.



Besan- 1 cup
Sugar- 2 cups
Ghee – 3 cups
Some cardmom powder

Instead of using 3 cups of Ghee u can use 2 cups of ghee & 1 cup of cooking oil (not olive oil).
Take sugar in a thick bottom Kadai add little water very little just to wet the sugar. On another stove keep a vessel with ghee to heat it it should be hot enough but don’t burn it.
Now simultaneously keep stirring the sugar syrup it should be thick. Now the sugar syrup will start frothing and start to come off from the sides of the kadai. Slowly pour the ghee into the kadai, while stirring continuously. Add some more ghee & immediately add the besan & stirr
continously, u should do it really fast otherwise the besan will form lumps. Again slowly pour the ghee into the kadai, while stirring continuously.Add more & more ghee till the mixture starts leaving the ghee out, & no more ghee is left in the other vessel. Once it will no more absorb
the ghee, within few minutes, the entire mixture will harden a bit and become thick. Take it off the stove and pour it onto a flat greased plate/vessel (u have to pour it in such a way that the
mixture willfall in the Plate in a layered form the way it was in the kadai)and let it cool for about 15-20 minutes. While it is still hot, draw the lines with a sharp life to make small rectangular shape(b’cas it will be layered in three colours from bottom to top & looks
good if its in rectangular shape). After it is cool, you can take out the pieces and store them in an air-tight container.

Karanji…By Sharmila P

Presenting, Sharmila, whose entry karanji comes complete with step-by-step pictures!!!


Hi folks,

I stumbled upon this great blogging world since a friend of mine, SaffronHut, started her blog. Since then I have been hooked. I read the blogs whenever I can find the time, in between work and kids and other things. I don’t have a blog, well at least not a food blog. I do have a blog for posting pictures and write-ups to my family. Also, with all the Diwali things and usual humdrum of life, I just read about this jihva. Since Vee is doing a post-Diwali round up I thought I’d send my entry even though it is a little late.

For Diwali, traditionally in Mumbai, India we make karangis (which we call Shingdi), nankatai, chivda, chakli and mathlele besan laadoo which is made from powdered dalia. Our (Maharashtrian Pathare Prabhu) karangi’s are a little different from the traditional Marathi Karangi’s. There are 2 kinds of fillings – 1 is made of coconut and sugar, and the other is made of dudhi halwa. And not just that but the karangis are not fried in oil but baked. My mom makes really yummy ones the traditional way where the cover is made out of wheat dough. She makes the dough into large chapati like flat rounds, then applies a thin layer of ghee to it, then another layer of a wheat chapati followed by some more ghee and a 3rd layer. That gives it the crisp flakiness when the karangis are baked in the oven.

Over the years, I have made karangis and nankatai every year for Diwali, though I have changed the recipe to suit our fast paced lives here in the US. So instead of making the cover the way my mom does, I use Pillsbury pie crust. Also, with coconut being notorious for cholesterol, I only make the dudhi halva filling.

Recipe makes 30

1 packet Pillsbury pie crush dough

Dudhi halva

2 medium sized dudhi (opo squash). After grating should be about 3.5 cups or so.

1/2 stick of butter

1.5 cups of sugar.

1 small container of non-fat ricotta cheese.

1 tsp cardamom powder

Skin the dudhis and de-seed them. Grate them in a food processor. Put a little ghee in the bottom of a pressure pan or thick bottomed pan and let it melt. Add the grated dudhis. Toss it around in the ghee. Close the pressure pan and let it cook. (No whistle). Once the dudhi looks like it is cooked, keep the pan open and let the water dry up on high heat. Then add the sugar and some cardamom powder. If you used unsalter butter, add a 1/2 tsp of salt. Mix well and let the sugar melt and get syrupy. Meanwhile put the ricotta cheese in a microwavable bowl. Spread it out so that it is in a thin layer. Microwave on high for 4-5 min. It starts to get a little crumbly. Break the crumbs up and mix it up and repeat till the mixture is dry but not brown. Add that (as the mawa) to the squash mixture and mix well. Once all the water from the sugar syrup gets evaporated, you will have your dudhi halva ready to go. It needs to be a little more on the sweet side to balance off the salty pie crust dough.

I usually make this the night before and then make the Karangi’s in the morning.

To make the karangi’s, unroll the Pillsbury pie crust and re-roll it much tighter than it was.


Now cut the roll into 2cm pieces. 1 roll makes about 15.


Take each piece and place it such that the rolled side is still on the sides. Press it a little bit and roll it out into a small oval puri shaped flat.


Put a spoonful of the halva on 1 side near the center.


Fold over the other end to make a D shaped karangi.


Flute the ends of the karangi to seal them or trim with a pie cutter.


Make all 15 and then bake them in a pre-heated over 375 F middle rack till they are slightly brown (takes about 20-25 minutes per batch).

Penuri..By Anupama Anantharaman

If you have gone through the Diwali round up , you have seen an entry by Anupama Anantharaman, who has been grouped as an Individual participant. She sent in the recipe for penuri, which I am reproducing here in Anupama’s words. Penuri’s are these yummy treats that are flaky and sweet and really tedious to make. Anupama gives away her secrets for making these and they look gorgeous.

In her own words, she doesn’t have a blog yet. So, we can look forward to this amazing cook joining the blogging community sooner if not later. Here’s a glimpse , though, of the kind of food we can expect when she does decide to join in.

Over to Anupama…

Here is the recipe for this months JFI event. The dish is “sweet
penuri.” This one’s a winner. It’s heavenly aroma will fill you with
the Diwali spirit of joy and sharing.



2 cups plain flour/maida
1.5 tbsp ghee (I suggest you use pure, home-made ghee unless you are
absolutely sure that you can buy high-quality, authentic ghee from
2 tbsp rice flour
3 cups regular sugar for syrup
½ cup powdered sugar
8 cardamoms (Optional)

This recipe will make approx. 45 penuris penuris, each about 2.5
diameter in size. I think this size is perfect because a smaller size
will leave you wanting for a few extra bites and a bigger size will
make you hate yourself for breaking that resolve to watch your calories.
Who says you can’t have best of both worlds?


The secret of making crispy and flaky penuri lies in the dough and the
sugar syrup. The dough should be pliable yet stiff and the sugar syrup
should be of 1-thread consistency, no less, no more.

1. In a mixing bowl, mix 2 cups of plain flour and 1.5 table spoons
ghee thoroughly well with your palm and fingers. This will take about 3
minutes. Knead a stiff dough by adding about 3/4 cup water. You will be
tempted to add more water because it gets quite tough to knead this
into a stiff dough. Resist this temptation and you will be glad you did.
Knead the dough well for about 7-8 minutes, at the end of which, it
willfeel smooth and pliable.

2. In a sauce pan, mix 3 cups of sugar and 2 cups of water. Boil it
on medium-high heat to get 1 thread consistency. For me, this took
about 12 minutes. Remove the sauce pan from stove.

3. Pull a golf-ball size ball from the dough, roll it into a thin
puri of about 5 inch diameter. Spread ghee on top of the puri. Then
sprinkle some rice flour on the puri (about 1/8th of tea spoon). Make a
second 5 inch diameter puri and put it on top of the first puri. Spreak
ghee and sprinkle rice flour. Now make a third puri of about 4 inch
diameter and put it on top of the second puri. Spread ghee on top. Now
roll all the three puris tightly and make ½ inch divisions. You should
get about 8 of these. Take each division and keep the side with curved
lines facing you, on top. Press the piece with your palm and then roll
into a puri of about 4 inch diameter. Repeat this for all pieces. Fry
few puris at a time. Once done, dry them on a paper towel for about 3
minutes and then immerse these puris in the sugar syrup until the next
round of puris is ready. Arrange the puris on a flat plate.

4. Repeat the 3rd step for the rest of the dough.

5. Once all puris are done, sprinkle some powdered sugar on each of
the puris. If you like, you can sprinkle powdered cardamoms as well.

Instead of dipping the fried penuris in the sugar syrup, you can
sprinkle 1 tea spoon sugar on both sides of the puris and arrange them
on a platter.

Round Up


image source:MenuToday

Shubh Deepavali to All of you lovely people out there!!!…May the goddesses of light and wealth always shine on you(and me) 🙂 The lovely blogger, Menu Today, kindly loaned me this photograph to use and I had saved it for the round up. Click on the photograph for more diwali sites in singapore.

Here’s the round up.I know what you are thinking. you are thinking “Finally”. Yeah, Yeah, I know its alittle late in the day. but, it is that day!! I have been working all of yesterday and today to get it up, you know!! Boy, am I glad I could finish it up in time. That is my story and I am sticking to it…. 😉

Seriously,I have loved being the host of this event and am really grateful for that chance (Thanks, Indira!!). I have always wanted to host a event, but didn’t want to commit to doing it on a regular basis. So, an event like this, where the hosts round-robbin, is really spectacular for people like me. Also, it came around the time when I was kind of giving up on the hope that I can really cultivate any activity other than raising the kids. By pushing myself to host this event, I have realised how much I love cooking and how much I love blogging about what I cook. So, hereon forward, I am going to make a concerted effort to post regularly. Which basically means that the spouse would have to chip in more than usual with the kids. Spouse. are you reading this????.. :). I have also realised that I love hosting this event. You guys have been wonderful , making it a breeze to guide the event.So much so,that I would like to do it again. Maybe I will host next diwali , too. What do you say?

Moving on to the round up, this round up only has entries that I have received on or before the 19th. All entries received after that will be included in the post diwali round up to be done on the 28th. I have, also, not included entries that I know have been posted by individual bloggers as entries to this event, but not been mailed to me. People, can’t include it in the round up without it being officially entered into the event and the only way to do that is to MAIL the entry to me. Do it before the 28th for the next roundup.

I have divided all the 30 entries into Sweet and Savoury . Enjoy!!!!


Treat Name : Khajas

Participant : Nandita’s Saffron Trail

Treat Name : 7-cup Cake

Participant : Vidya’s My Musing

Yogi's Kitchen
Treat Name : Besan Ladoo

Participant : PrincessYogi’s Yogi’s Kitchen

Treat Name : Anarsa

Participant : Madhuli’s Food Court

Treat Name : Kaju Katli

Participant : Saffron Hut

Treat Name : Penuri

Participant : Anupama Anantaraman (Independent Participant)

Treat Name : Kalakand

Participant : Sandeepa’s BongCookBook

Treat Name : Aval/Atukula Ladoo

Participant : Chandrika’s Akshaypatra

Besan-Peanut Ladoo
Treat Name : Besan/Peanut Ladoo

Participant : Linda’s Out of the Garden

Treat Name : Jangiri

Participant : Menu Today

Treat Name : Mysore Gasgase Payasa

Participant : Asha’s Foodie’s Hope

Treat Name : Pumpkin/Butternut Squash Halwa

Participant : Indira’s Mahanandi

Treat Name : Shakkarpare

Participant Name : Mandira’s Ahaar

Treat Name : Baadusha

Participant : Kalpana’s Too Many Cooks Spoil the Broth

Treat Name : Rava Coconut Barfi

Participant : Vee’s Past, Present and Me

Treat Name : Rava Ladoo

Participant : Saffron Hut

Treat Name : Kaju Sweet

Participant : Indira’s Mahanandi

Treat Name : Shakkarpare

Participant : Meenakshi’s Hooked on Heat

Treat Name : Mysore Pak

Participant : Deepa’s LetzCook

Treat Name : Kurmura Ladoo

Participant : Luv2Cook’s Cooking Medley

Besan ladoo2
Treat Name : Besan Ladoo

Participant : Latha of Masala Magic

Treat Name : Besan Ladoo

Participant : Vee’s Past, Present and Me

Treat Name : Samosa

Participant : Gunjan’s Vyanjana

Treat Name : Pasties

Participant : Linda’s Out of the Garden

Treat Name : Masala Aloo

Participant : Mallika’s Quick Indian Cooking

Treat Name : Peanut Baje

Participant : Vee’s Past, Present and Me

Treat Name : Chudvo

Participant : Shilpa’s Aayi’s Recipe

Treat Name : Kara Sev

Participant : Priya’s Akshaypaatram

Treat Name : Tukdi

Participant : Vee’s Past, Present and Me

Participant : Shankari’s Stream of Conciousness
Treat Name : Ribbon Bakoda”

Till the next post then, people!!!

Time’s Up!!

The deadline has way passed and I am sorting through the entries as we speak.

Thank you so much to all of you who have participated or just visited this site and made this event a success.The round-up will be posted tommorow.

If you have’nt been able to send in your entries yet, don’t be disappointed. If you are one those bloggers who could’nt get in the entries because traditionally you cook the treats only the day before diwali or because the dealine fell on a working day or any other reason,I will be doing a Post-Diwali round up again, next saturday. So, you guys can still send in the entries. Depending upon the number of entries, I will either update the existing round-up or post it as a new round-up. So, any entries that I get from this point forward will be a part of the Post-Diwali round-up. If you have already sent in your entry, it will be in the round-up posted tomorrow.

Till then, here are some snipets from around the blogging world as they reminisce about Diwalis Past or about how they plan on celebrate this year or about starting new traditions!!

This first blogger says

“The ingredients that we use in our cooking may not be constant but love, family and tradition, the natural, real ingredients that we share to celebrate the Deepavali festival are going to be constant and would always be there to sustain us through our life journey.

Find out how this festival inspired her to give someone a second chance and form a new tradition here

Our most tireless blogger says

On previous evening of diwali (Thrayodashi) we decorate the water well as well as the vessels (’kolse’-Konkani or ‘koda’-Kannada or ‘matka’-Hindi) with a creeper called “Karita vali”. “Karit” is a small ping pong ball sized special cucumber with bitter taste. The bathrooms as well as the place were water is filled and heated for bath called as ‘bhan’ are decorated. In the evening, a pooja is done to the water well and then water is taken out and filled in ‘bhan’. This water is called ‘bhangra(golden) udak(water)’

Find her describing the various traditions/poojas that are performed on all 4 days of diwali

And how about this blogger who says

I always wanted to know how much fireworks I could buy, if I can burst some as my older sisters always got a better share of them, I really did not care much for new clothes, but more concerned about what sweets and savories were made at home

Find out how she plans to celebrate the 6 years of married life this diwali

And this one

Mostly, I hid under the bed in the quietest room in the house with our dog Gina – lovingly named after the eponymous character from the sitcom Dynasty by my mother.

Find out what got her out from under the bed.

This blogger has been a real busy bee

Diwali is a wonderful excuse to spruce up the house, discard old unused stuff, bring in new little ideas and ofcourse make delicious food to share with loved ones.
I truly believe that old unused stuff brings in a stagnant negative energy. Simply getting a few new things and throwing away all the junk can makeover your home and bring in the positive energy

And Last but not the least, this blogger’s emotional rant

I feel that I am still totally connected with India. I can talk about a new shop opening or a new play that I saw in Delhi as well as in the US. I moan traffic laws in India and here, I watch soaps in India and here (soaps are cool! you can not watch them for 4 months, yet still catch up on the happenings in a jiffy). So I thought I was soooo cool………..until this month’s JFI got posted. Then I realised that I had not been home for Diwali for 5 years.

Till tomorrow then people.