Sweet Poha Ver II

Sweet Poha Ver II  is a simple yet divine offering made with flattened rice, jaggery, and coconut—especially cherished during Krishna Jayanthi, Navratri, or any auspicious day.  Light, wholesome, and filled with flavor, this prasadam is perfect for both the festive plate and everyday bliss.

Sweet Poha Recipe

Sweet Poha Prasadam

✅ Ingredients:

• Avalakki/ Poha  – 1 cup 

• Grated jaggery – ½ cup

• Grated Dry coconut – ¼ cup

• Cardamom powder – ½ tsp

• Ghee – 1–2 tbsp

• Cashews – few

• Raisins – Few

• Water – ¼ cup  

• Banana-1/2 chopped (opt)

Method- Soak, Wash and clean the Avalakki/ poha.  Drain the water and keep it aside. Take a kadai, add ghee and fry the nuts and raisins and keep it aside. In a pan, add jaggery and little water heat it till it melts fully. Next add the soaked poha, dry coconut, elachi pwd, and ghee and mix well. Add the nuts and chopped bananas and mix. Its ready for naivedya. Enjoy.

"Celebrate tradition with the humble sweetness of Avalakki Prasada"

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Tambittu Recipe

Tambittu – A Traditional South Indian Offering! 🌺

In many South Indian homes, especially across Karnataka, certain sweets are more than just festive treats — they’re a part of our heritage. Tambittu, a simple yet sacred and delicious sweet, that’s often prepared during important poojas and festivals like Varamahalakshmi Vrata, Gowri-Ganesha, and Nag Panchami.

Made using roasted gram, jaggery, ghee, and coconut, Tambittu is traditionally offered as naivedya to the deities.  It's usually prepared fresh on the day of the pooja. The diyas are lit and aarti is done to the deities.

This sweet carries the warmth of our homes and the spirit of our festivals

Let's learn how to make this ..

Tambittu Recipe

Ingredients:

• rice flour –  1/2 cup
• Fried Gram pwd/ HuriKadle-1/2 cup
• Jaggery – 1/2 cup
• Ghee -2 tbsp
• Elachi pwd-1/2 tsp
• Water as needed
• dry coconut-l small cup
• Roasted nuts crushed-few

Method- Roast the fried gram and blend it to coarse powder in the mixer. Next in a pan roast the rice flour well, next add the Hurikadle/ fried gram powder and roast for 2-3 mins. In another pan, heat jaggery with little water. Add the roasted flour to it and mix well. Add ghee and a bit of water and mix well. Add cardamom pwd, nuts and mix. Once cool, make it into small cup shape.

Fill the cups with ghee and put the cotton wick. Light this thambittu deepa for the pooja. 

Make laddus of the remaining and enjoy.

"Festive Flavors, the Traditional Way."

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Steamed Modak

Steamed Modak Recipe 

A healthy, handmade Indian dessert to celebrate tradition and devotion.

Category: Dessert | Cuisine: Indian | Occasion: Ganesh Chaturthi Festival

Steamed Modak is a traditional Indian sweet dumpling offered to Lord Ganesha during the Ganesh Chaturthi festival. This handmade, healthy dessert is made with rice flour, coconut, and jaggery. 

 Preparing modak at home is a beautiful way of keeping traditions alive and celebrating culture with devotion and love.

Ingredients

• 1 cup rice flour
• 1¼ cups water
• 1 tsp ghee (clarified butter)
• 1 cup grated fresh coconut
• ¾ cup grated jaggery
• 1 tsp cardamom powder
• 1 tsp khus khus roasted
• 1 tsp dry raisins
• A pinch of salt

Method (How to Make Steamed Modak)

1. Boil water with a pinch of salt and ½ tsp ghee. Add rice flour and stir continuously until a dough forms. Cover and set aside.
2. In a pan, heat jaggery and coconut together. Stir until the jaggery melts and starts to leave sides. Add cardamom powder poppy seeds, raisins and mix well. Let it cool.
3. Knead the rice dough with wet hands until smooth. Take a small portion, shape it into a cup using your fingers.
4. Fill with the coconut-jaggery mixture and seal the top to form a modak shape.
5. Place the modaks in the steamer and steam for 10–12 minutes.
6. Serve warm as a divine offering to Lord Ganesha.

Steamed Modak

More than a dessert, steamed modak is a celebration of heritage, flavors, and the simple joy of gathering — a small offering with a heart full of gratitude.

 – A sacred treat for Ganesh Chaturthi 🙏

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Sri Rama Navami Festival Recipes

Sri Rama Navami is celebrated on the ninth day of Chaitra Masa . It is celebrated as the birthday of Lord Rama. It normally comes during the month of March or April every year. Various events like  parayana of shlokas and mantras, recitation of Ramayana, musical concerts, are held in temples. It is colorful, spiritual and beautiful experience.

Below are the dishes that is done as part of Naivedyam during the pooja.

1.Panaka

Panaka is a refreshing and cooling traditional juice prepared during festivals, especially during summer months. It is healthy and delicious and prepared with simple ingredients.

Panaka

Ingredients

• 2-3 cups of water
• ½ tsp grated fresh ginger
• 2-3 tbsp grated jaggery 
• ½ tsp crushed peppercorns
• 1 tsp cardamom powder
• Lemon Juice (opt)

Method-In a vessel add the grated jaggery and add water , Keep stirring till it gets dissolved. Next  add fresh chopped ginger . Boil the mixture and filter it. Add crushed cardamom and pepper to it. Mix well .
Enjoy this Panaka cold !



2.Butter Milk

Cucumber Buttermilk is a yummy refreshing buttermilk with dash of cucumber or Southekayi. Healthy and tasty.

Ingredients

• Cucumber shreds-1 cup
• Buttermilk-2 cups
• Ginger -1/2 tsp grated
• Chat masala-1/2 tsp
• Green chilly-1 (opt)
• Hing-pinch
• Pepper powder-pinch
• Salt-as per taste
• Coriander Leaves-few

Method- In a blender, add the above items and blend it well. Strain this blended buttermilk and add a bit of chaat masala on top and serve chilled.


3. Heserubele Kosambri

4. Payasam

You can also prepare Payasa or Kheer for the festival.

https://smishri.blogspot.com/search/label/Payasa-Kheer

Happy Rama Navami All ! Have a great festive time !

Sheera Poli / Sajjige Holige

Sajjige Holige or Sheera Poli is an interesting dessert that can be made during festivals or during the vacation time.

Delicious and tasty and equally filling.The kids will definately love it.Do try it out

Ingredients:

• Sajjige (Rava Kesari/Sheera ) - 1 bowl full

For Holige 

• • Maida Flour 1 cup
  • Chiroti Rava 1/4 cup
  • Ghee
  • Water for mixing
  
  

Method-In a bowl ,mix the flour with water, a little salt and ghee and make a soft dough.Knead well and cover for few hours.Make small balls with sajjige.

Make small chapati with the dough,keep the sajjige ball in the middle and bring all the sides together, flatten them with your fingers, next  make the holige.Heat the tava and carefully place the holige on the tava and cook the obbattu on a medium heat, add ghee on both sides turning gently. Serve either hot with ghee.

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Krishna Janmashtami / Gokulashtami

Krishna Janmashtami / Gokul Ashtami is celebrated as Krishna's birthday across various states in India.

In Southern India, Krishna's favorite Poha or Avalakki / puffed rice is made for naivedya -an offering to the lord along with variety of sweets and crisps and of course Butter !!

Enjoy the varied collection of Avalakkis you can make for Krishna Janmashtami / Gokul Ashtami.

• Poha / Avalakki 

1 Avalakki Payasam

2 Corn Avalakki

3 Avarekai-Avalakki

4 Cucumber Poha

5 Avalakki-fritters

6 Poha Kheer

7 Sihi Avalakki

8 Gojju Avalakki-All time favorite

9 Mosaru Avalakki / Curd Poha

10 Tomato Poha





Have a wonderful festive time !!

Sweet Pongal

Sweet Pongal is prepared during Sankranti festival. A delicious mix of Moong dal with rice and jaggery blended with dry fruits, it's tasty and rich. Enjoy !!  I hope it brings a touch of warmth and festive cheer to your home. 

Sweet Pongal 

Ingredients :

• 1 cup Raw Rice
• 1/2 cup Moong Dal/Green Gram Dal
• 1 cup Milk
• 3 cups Jaggery grated ( as per taste)
• 4 tbsp Ghee
• Few cashews/Raisins
• 2 tbsp Dry Coconut (grated)
• 1/2 tsp Elachi pwd
• 1/2 tsp Nutmeg pwd
• 1-2 cloves (opt)
• Saffron (pinch)
• Water

Method : 

In a kadai, add ghee roast dry the green gram dal for a couple of minutes. 

Next cook the rice and moong dal . In a pan, add the jaggery in  water and cook on a low heat till the jaggery melts. 

Once done add the cooked rice and dal. Add milk and stir well. 

Heat ghee and fry the cashew nuts and raisins add to the Pongal. 

Add the powdered cardamoms, cloves,  nutmeg, grated coconut and saffron. 

Mix well and serve this hot Sweet Pongal.

This delightful dish, with its rich flavors of jaggery, ghee, and aromatic spices, is a perfect treat for celebrations or as a comforting dessert. Whether you're preparing it for a festival or simply to indulge in a delicious homemade delight, Sweet Pongal is sure to satisfy your sweet cravings and create memorable moments with loved ones. So, go ahead and savor this traditional South Indian delicacy—happy cooking and enjoy!

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Vince Lombardi

Sweet Dosa / Sihi Dose

Sweet dosa is  a special dosa prepared during Saraswati Pooja during Dasara festival in Karnataka. A blend of jaggery, cardamom in dosa batter, a perfect and easy desert recipe. Kids will enjoy it.

Sihi Dose / Sweet Dosa

1. Ingredients

Rice - 1 cup

Poha/avalakki - handful

Grated coconut - 1/4 cup

Grated Jaggery - 1/2 cup

Elachi pwd - 1-2 tsp

Method:  Soak rice,  poha and methi seeds for few hours. Next grind them in a mixer. Once done, add coconut, jaggery  elachi pwd and grind again so the batter blends well. Keep it for some time. Make dosas. Serve hot with ghee.



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Kadabu / Karanji

Kadabu (Karanji) Recipe – Traditional Sweet for Diwali & Ganesha Festival

Kadabu in Kannada or Karanji in Marathi is a beloved festive sweet made during Ganesha Chaturthi and Diwali. These deep-fried coconut dumplings are stuffed with jaggery or sugar and are a delicious part of festive meals. Try this traditional version with jaggery!

Kadabu / Karanji

Ingredients

For the Dough:

• 1/2 cup Chiroti Rava
• 1/2 cup Maida (All-purpose flour)
• 1–2 tbsp Ghee
• Pinch of Salt
• Water (as needed)
• Oil for deep frying

For the Filling:

• 1 cup freshly grated coconut
• 1 cup jaggery (powdered)
• 1–2 tsp Cardamom powder (Elachi)
• 1–2 tsp Poppy seeds (Khus Khus)
• Ghee as needed

Method

1. Mix the dough ingredients with enough water and knead to a soft, pliable dough. Cover and let it rest for 15–20 minutes.
2. Heat ghee in a pan, add coconut and jaggery. Stir continuously on medium heat until jaggery melts and blends with the coconut.
3. Add cardamom powder and poppy seeds. Mix well. Let the mixture cool.
4. Roll small balls from the dough, flatten them into pooris, and place a spoonful of filling in the center.
5. Fold and seal the edges well (use a fork to crimp).
6. Heat oil in a deep pan. Deep fry the kadabus until golden brown and crisp.
7. Drain on absorbent paper. Serve warm or store in an airtight container.

Making Kadabu or Karanji at home is a rewarding festive tradition. These crispy, golden sweets with aromatic coconut filling are perfect for your festive table.

Tips

• Use sugar instead of jaggery for a different taste.
• You can use a mold to shape the kadabu evenly.
• Always seal the edges tightly to avoid filling leakage while frying.

Cooking with love, passing it on!

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Simple Chitranna

Simple Chitranna is a easy seasoned rice variety.  Kids will definitely love it. Enjoy this one pot meal with crisps (Sandige/Papad) .

Ingredients:

                 Simple Chitranna 

• 1 cup rice (cooked)
• 1/4 cup fresh coconut(grated)
• salt to taste

Seasoning

• 1/2 tsp mustard seeds
• 1/2  tsp cumin seeds
• 1 tsp channa dal
• 1 tsp urad dal
• 6-7 cashew nuts
• 2 tbsp peanuts
• Hing pinch
• Sarin pudi-1-2 tsp
• Red chilly-1 (opt)
• few Curry leaves
• Few coriander leaves
• Oil-2 tbsp

Method:  Allow the rice to cool ,spread it on a plate. Next heat oil in kadai,roast cashews and peanuts and keep it aside, next add the other items in seasoning ,roast well, add sarin pudi  and fry ,  add the rice to this seasoning. Add the grated coconut, salt, cashews and peanuts and mix well. Saute for 1-2 mins. Garnish with coriander leaves. Serve hot with Sandige.

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Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / Bengal Gram Salad is normally served as part of traditional Habbada Adige (Festive Food Platter). Salads are known as Kosambri in Kannada.

This is made from lentils.(chana dal).

Kadlebele Kosambri / BengalGram Salad

Ingredients

• Kadalebele/ Chana dal - 1 cup (soaked)
• Mavinakayi / Raw mango grated-2 tsp
• Fresh Grated Coconut- 2 tbsp
• Coriander leaves- few
• Salt-for taste

Seasoning

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-  pinch
• Green chillies - 4-5 
• Curry leaves - few

Method:

1.Soak chana dal for 4-5 hrs and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the soaked dal.

3 .Add grated mavinkayi ,chopped coriander leaves , grated coconut,salt and mix well.

Serve Kosambri with hot Rasam/ Saaaru Rice. Enjoy just like that.

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Ambode

Ambode or Dal Vada (ಅಮ್ಬೋದೆ ) is yet another fritter variety made during festivals in South India. Easy to prepare. A lentil base with few greens making it healthy and tasty.

Ambode

Ingredients

• 1 cup Channa Dal
• Hing-pinch
• 9-10 Green Chillies 
• Salt to taste
• 1/2 cup coconut
• Coriander leaves
• Oil for deep frying
• Jeera-1tsp

Method: Soak Channa Dal for half an hour. Next grind soaked channa dal with jeera, salt, green chillies, hing very coarsely with very little water Next add grated coconut, chopped coriander leaves, and salt to the mixture and mix well. Make small balls and flatten it. 
Set it on a plate.In a kadai,heat oil, slowly slide in the ambodes, deep fry till golden brown on both sides. Drain on absorbent paper. 

Serve Ambode hot with chutney or sauce or enjoy just like that with hot cup of tea or coffee.

This is also prepared as part of festival platter. 

For normal tea time snacks you can add freshly cut onions.

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Sabudana Poha Chivda

Sabudana Poha Chivda - is simple and easy snack recipe. Enjoy with hot cup of tea. You can prepare it as  part of Diwali Farhal platter.

Ingredients

Sabudana Poha Chivda

• 1 cup Thin Poha
• 1/2 cup Sabudana/Sago
• Few Peanuts (kadlekayi)
• Few White Dal(Hurikadle)
• Few cashews/Almonds
• 3-4 tbsp oil
• Salt to taste
• Red chili pwd -1/2 tsp
• Roasted Dry coconut pieces-2 tsp
• Salt for taste
• Sugar -1/4 tsp (opt)

Seasoning

• 1/2 tsp mustard
• 1/2 tsp Jeera
• Few curry leaves
• Chopped Green Chilies 8-10
• (or red chilies)
• Hing -pinch
• Turmeric-pinch

Oil-Frying Sabudana

Method: In a deep pan, heat the oil fry peanuts and cashew nuts,almonds,white dal and remove on a plate. Fry poha slightly to make crispy, remove from the pan. In a separate pan,add enough oil and fry the sabudana carefully, till they pop, remove on a absorbment paper. In a kadai, prepare the seasoning. Heat oil, add mustard seeds and when it starts to pop up, add hing,turmeric, red chillies/green chillies, curry leaves. Once done, add to the sago-poha  and mix well,add salt and sugar, again mix well and then add the dry coconut, cashew nuts, peanut and mix well. Store it in a air tight container.

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Coconut Barfi / Kobri Mithai

Coconut Barfi / Kobri Mithai or Kopra Pak is a traditional dessert made from coconut and sugar. A delicious and tasty sweet popular in Bangalore. 

Enjoy.

Ingredients:

       Coconut Barfi / Kobri Mithai 

• 2 cups Fresh grated coconut
• 1 cup fine sugar
• 1/2 tsp Elaichi, pwd
• 3-4 tbsp Badam pwd 
• 1-2 tsp Ghee/Butter
• 2-3 tsp Milk 

Method: In a bowl, add grated coconut and sugar and mix well with hands and keep aside for about 30 mins. Next in kadai, add little ghee and pour this mix into it and saute on low flame. Keep sautéing  till the mixture leaves sides of the kadai. Add elachi pwd, badam pwd and little milk. Mix well and sauté again. Grease a plate with ghee and add the mixture and spread it evenly. Cut into desired shape and Kobri Mithai is ready for serving.

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Avalakki Payasa/ Poha Kheer

Avalakki Payasa/ Poha Kheer

Avalakki Payasa /Poha Kheer is a delicious and comforting Indian dessert made from poha (flattened rice) cooked in milk, sugar, and flavored with cardamom and saffron. It’s a simple yet delightful dish that is often prepared during festivals, special occasions, or as an after-meal sweet treat. 

The poha absorbs the milk, becoming soft and creamy, while the sweetness from sugar and the aromatic spices elevate the flavor, making it a satisfying dessert. 

Whether served warm or chilled, Poha Kheer / flattened rice pudding offers a perfect balance of texture and taste.

Here's a quick look at how to make Poha Kheer

Ingredients

• Poha/Avalakki-Thick-1 cup
• Milk, 3 cups
• Sugar-1 cup
• Elachi pwd-2 tsp
• Badam pwd-2-3 tsp
• Ghee, 2 tbsp
• Cashews/ Raisins-few
• Kesar strands-1-2 soaked in milk

Method-

In a kadai, add ghee and fry cashew and raisins. Also fry the avalakki slightly. Meanwhile boil milk on low flame , add the avalakki and let it cook well. Add sugar and let it cook for 5-10 mins, keep mixing in between. Add the dry fruits, elachi pwd, badam pwd and mix well. 

Enjoy Avalakki Payasa/ Poha Kheer  warm or chilled.

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Sweet Poha/Sihi Avalakki

Sweet Poha/Sihi Avalakki - simple and easy to prepare. Made during Gokul Ashtami /Krishna Janmashtami festival in South India. Kids will enjoy anytime!!

Ingredients:

• Thin Poha /Avalakki-2 cups

  

  Sweet Poha

  
  
• Jaggery  1 cup grated
• Fresh grated coconut 5-6 tsp
• Ghee 2 tsp
• Elachi / Cardamom powder -1/2 tsp
• Cashews-few
• Raisins-few
• Milk-1-2 tbsp

Method: Wash Poha well. In a bowl add the poha ,add grated coconut, jaggery elachi pwd , fried cashews, raisins and little milk, mix everything well. Serve hot.

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