kheer recipe | sabudana kheer | javvarisi payasam | pudding recipe | tapioca pearls pudding | ஜவ்வரிசி பாயாசம் is a kheer that resembles jelly balls immersed in milk. It is easy to make the recipe and a tasty Indian dessert
easy motichoor laddu recipe | laddu recipe is an easy version of making laddu. In this recipe, we need not make boondi to make laddu. This sweet recipe is one of the most favorite sweet recipes of many of us
modak recipe | modakam recipe | poorna kolukattai recipe | how to make modakam without mold Modak is a stuffed rice dumpling, The stuff may either sweet or spicy. In this recipe, I presented the sweet modak without mold. It
kesari recipe|aval kesari | poha sheera or poha halwa is an easy dessert, we can make it in 15 minutes. and also, it is a neivedhyam sweet. It is a traditional sweet offered to the god in Krishna Jayanthi puja.
chandrakala & suryakala are flour-based milk sweets. It is stuffed with Kova/ khoya with nuts. The outer layer covered with flour along with sugar syrup. It is a very delicious sweet that can be prepared in Deepavali as well as
dessert recipe easy | sorakkai payasam is a dessert that differs in the taste of seviyan kheer, but it looks like seviyan kheer. It is a simple recipe. Whenever we think to make kheer but with different forms and tastes,
sweet roses are a simple flour-based recipe with little creative work. Having these roses at the center of a dessert table among other desserts grab the attention of guests for sure. This is easy to make the recipe with failproof.
bread halwa is a dessert with very few ingredients as well as easy to make dish. It is a combination of bread and sugar along with a little bit of ghee and cardamom powder, garnished with nuts. This dessert is
Basundi is a dessert made by thickening milk by heating in low flame. Along with the nuts and cardamom powder and saffron makes this dessert yummy. Basundi looks creamy, infused with saffron and cardamom powder, and also, when you eat
mysore pak is a famous south Indian dessert. The origin of this sweet is Mysore in Karnataka. In the 18th century, a cook named, Kakasura Madappa made a soft pagh using ghee, gram flour, and sugar for king Krishnaraja Wodeyar