Sabudana (Sagu) Kheer


  • Sabudana – 1 cup
  • Milk –  3 cups
  • Sugar – 1/2 cup
  • cashew (Kaju) – 12/15 pieces
  • Ghee – 1/2 tsp (for frying kaju)
  • Elaichi powder – 1 tsp


Wash the sabudana 2/3 times to remove the dirt and extra starch.Soak it in enough water overnight.It will soak water and swell in size.

Heat milk in a sauce pan and keep aside. Fry kaju with ghee and keep aside.

Heat 1 cup water in a kadai. Add sabudana into it and cook in medium flame for 2/3 minutes. Once the water becomes thick and sabudana becomes translucent, add milk into it. Keep stirring in medium flame to prevent it from burning at the base till sabudana becomes completely translucent. This is the sign that sabudana is cooked properly.

Once the kheer becomes thick, add sugar and stir for 2 more minutes.Switch off the flame. Add fried kaju. Sprinkle elaichi powder on the top of the kheer.

Serve chilled for better taste.

Note: You can add condensed milk for better taste.




Rasagola (Rasgulla)


  • Cottage Cheese (Chhena ) – 1 cup
  • Semolina(Suji) – 1 tbsp
  • Cardamom – 5 no.s
  • Sugar – 1.5 cups
  • Water – 2 cups


Take the freshly prepared cheese in a wide bowl while still warm. Add semolina into it. Start kneading it upto 8/10 minutes till fat starts separating & you feel the creaminess in your hand.

Make small balls out of the chhena.

For Syrup:

In a wide bottom pan, add water. Once it starts boiling add sugar & stir it. Add cardamom powder into it . Now add the cheese balls into the boiling water. Cover it for 2 minutes in high flame. Then lower the flame & cook the rasagola for  15-20 minutes while stiring it occasionally.

The rasagola will swell double it’s shape. When it is well cooked, switch off the flame.

Serve cold for better taste.


  • The chhena needs enough kneading to make spongy rasagola.
  • The rasagola reduces it’s shape little bit after switching off the flame.



Khoya besan Barfi


  • Khoya – 250gm
  • Besan – 1 cup
  • Sugar – 1 cup
  • Elaichi powder – 1 tbsp
  • Ghee – 1/2 tsp
  • Salt – 1 pinch


Heat a pan. Add besan into it and fry till besan turns golden brown colour. Crumble the khoya and add into the kadai. Fry it for 2 minutes. Add salt, sugar and fry till the mixture becomes little bit sticky. Switch off the flame.

In a thali, brush the surface with ghee. Pour the khoya mixture into the thali and spread it with the help of spatula. Sprinkle elaichi powder on the top of it.Let it cool. Keep the thali inside freeze for half an hour to set the barfi well.

Once set, cut the burfi into the shape of your choice. serve cold.


  • You can prepare khoya at home or you can use the ready made packets available in the market.
  • You can add dry fruits of your choice if you like to make it rich.

Raja Poda Pitha


  • Black gram – 1 cup (Without skin)
  • Raw rice – 2 cups
  • Jaggery – 2 tbsp
  • Coconut – 1 no
  • Salt – 1 tbsp
  • Green cardamom – 4 nos
  • Ghee – 1 tbsp


Soak Black gram and rice separately overnight. Wash them thoroughly.Make a fine paste of both separately. Mix both of them using hand, add salt and keep covered for 1 hour for fermentation. Don’t make the batter too thin. It should be of pouring consistency.

Break the coconut into 2 pieces. Grate 1 half and make small pieces from the other half. In the batter, add jaggery, these 2 types of coconuts,cardamon powder, 1/2 tbsp ghee and mix properly.

Preheat the oven. Apply ghee in the baking pan. Pour the batter into it. Bake for 30 minutes at 180 degree C. Check the cake by inserting a fork into it. If not done, bake for another 10 minutes. Repeat the same process.

Once done, keep the baking dish in the oven in switched off state. After removing, insert a knife in the edges of the baking pan. Take a plate. Keep the baking dish up side down. Pat it slowly so that the poda pitha will come out easily. Let it cool.

Cut the pitha into pieces and serve.


  • You can add cashew and raisins if you want to make the poda pitha rich.
  • You can add sugar instead of jaggery if you don’t like it.

This Poda pitha is very much famous in odisha. This is prepared in all the houses during Raja festival.

Chocolate Cake (Eggless)

Chocolate cakeIngredients:

  • Maida (All purpose flour)- 2 cups
  • Cocoa powder – 1 cup
  • Powdered sugar – 1 cup
  • Milk – 1 cup
  • Butter/ ghee -1/2 cup
  • Baking powder – 1.5 tsp
  • Baking soda – 1 tsp
  • Salt – 1 pinch


In a mixing bowl, take maida, cocoa powder,salt, baking soda and baking powder. Mix it with a spoon properly. Now strain the mixture twice with a strainer so that the powders mix properly.

In a mixing bowl,take lukewarm butter or ghee. Add powder sugar into it and mix well. Now add the powder mixture into. Add lukewarm milk into the bowl and mix gently so that no lumps are formed. Keep stirring the mixture for sometime till it gets dropping consistency.

Preheat the oven for 10 minutes at 180 degree Celsius. Take the baking trey or any cake pan of your preferred shape. Grease the inside with little butter so that cake comes out clean after baking. Now transfer the cake batter into it and put inside the oven for baking.

Bake it at 170 degree C for 20 minutes by keeping the trey in the middle rack with both side (upper & lower) baking on. Check if the cake is cooked properly by inserting a knife. If the knife comes out clean, the cake is done. Otherwise cook it for 10 more minutes at 150 degree C. Now check again if it is done.

When it is done, switch off the oven. But keep the cake inside the oven for some more time. Enter a knife at the edges of the cake to remove it cleanly. Take a plate. Put the baking trey upside down and pat it gently. The cake will be transferred to the place very easily. Now cut it into the shape of your choice and serve.

Note: You can put a butter paper at the base of the cake pan to remove the cake very easily from the pan to plate.

Gajar Halwa


  1. Carrot – 6 no.
  2. Milk – 1 cup
  3. Ghee – 1 tbsp
  4. Sugar – 1/2 cup
  5. Cashew – 1 tbsp
  6. Kismis – 1 tbsp
  7. Cardamom – 2
  8. Salt – 1 pinch


Wash carrots thoroughly. Grate them in the small hole of the grater or you can grind them.

Heat ghee in a pan. Fry cashew and kismis, keep aside. Add the grated carrot into the pan. Add pinch of salt and fry till carrot becomes soft.

In another pan heat milk. Add this hot milk into the carrot pan. When the carrot absorbs all the milk, add sugar into the mixture and cook for 2 more min. When the halwa is done, sprinkle crushed cardamom powder above it. Add fried raisins and switch off the flame.

Serve hot as this is a hot sweet dish.


  • You can add grated khova in the last stage.
  • You can use condensed milk as a substitute of milk here.

Semiya khiri


  1. Vermicelli – 1 cup
  2. Milk – 2 cups
  3. Sugar – 1/2 cup
  4. Ghee – 1 tbsp
  5. Cashew – 1 tbsp
  6. Kismis – 1 tbsp
  7. Cardamom – 3 green
  8. Salt – 1 pinch


Heat ghee in a pan. Fry the cashew and kismis in it and keep aside. Now fry the vermicelli in the same ghee till golden brown.

Heat milk in another pan in parallel. When it is boiled, add it to the fried vermicelli pan. Add sugar,salt in to it and Keep srirring. When it’s getting proper consistency, switch off the flame.

Add fried cashew and kismis into it and mix properly. Sprinkle cardamom powder above the kheer and cover for some time.

Serve hot with parotha.

Note: The milk will be absorbed by the vermicelli and it’ll become too dry easily. To avoid this, switch off the flame when it is still runny.