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.





  • Basmati Rice -1 cup
  • Milk – 1/2 litre
  • Milkmaid – 2 tbsp
  • sugar – 1 cup
  • Ghee – 2 tbsp
  • Green Cardamom – 3
  • Cashew – 2 tbsp
  • Kismis – 1 tbsp
  • salt – 1 pinch
  • Saffron – some strands (optional)


Wash the basmati rice thoroughly & keep aside.

Heat  a pan. Add ghee to it. Fry cashew, kismis and keep aside. Now add the washed rice into the same pan, add salt and fry till it becomes golden. Now add 1 cup of water and pressure cook the rice up to 4 whistles.

Heat milk in a pan. Add the saffron strands into it. Boil it for some time. Add this boiled milk into the pressure cooker and cook the rice in milk in medium flame. Continuously stir it with a ladle other wise it’ll burn at the base. When the rice is mixed properly with milk, add sugar, milkmaid into it and keep stirring for some more time. When the khiri gets proper consistency, switch off the flame. Add fried cashew, kismis into it. Sprinkle cardamom powder above the khiri and let it cool down.


  1. Khiri tastes good when it is served cold.
  2. Saffron is added to give nice colour to khiri.
  3. You can add 1 tsp ghee on the top of khiri before adding cardamom powder for better fragrance.




  • Maida (All purpose flour) – 2 cups
  • Milk – 1 cup
  • Sugar – 1/2 cup
  • Ripe banana – 2 nos
  • Baking powder – 1 tsp
  • Cardamom – 4 nos
  • Saunf – 1 tsp
  • Oil – For frying
  • Salt – As per taste


Take a mixing bowl and mash banana in that. Add maida, boiled milk, sugar, salt, saunf, baking soda, cardamon powder into it and mix properly. Let it sit for 10-15 minutes.

Heat oil in a kadai for frying. Spread one ladle of the batter in the oil and fry till both sides become golden brown.

Note: The ladle should not be very small. Otherwise the malpua will not spread nicely.

Suji Halwa


  • Suji – 1 cup
  • Milk – 1 cup
  • Saffron – some strands
  • Sugar – 1/2 cup
  • Ghee – 1 tbsp
  • Coconut – half cut into pieces or grated coarsely
  • Cashew – 1 tbsp
  • Kismis – 1 tbsp
  • Cardamom – 3/4
  • Salt – As per taste


Heat a pan. Add ghee into it. Fry cashew and kismis in this and keep aside. Now add suji into the same pan and fry till it turns into light-brown colour and nice aroma comes out.

In another pan heat milk. Add saffron strands into it. Add this milk into the suji pan, add sugar and salt, and cook for a while. Add grated coconut or cut coconut pieces into it. Cook it in slow flame till suji absorbs all the milk properly. Switch off the flame. Add fried cashew and kismis into it and mix properly. Sprinkle cardamom powder above it and cover it for some time to absorb the aroma.