Category Archives: Sweets

Bread Badam Cake (Steamed eggless cake)

Brown bread crumbs 2 cups
All purpose flour / maida 1 cup
Sugar 1 cup
Baking powder 2 tsp
Baking soda 1 tsp
Milk 2 cups
Vanilla essence 1 tsp
Ghee / melted butter 3 tbsps
Condensed milk 3 tbsps
Badam / almond slices 8 – 10
Blend the brown bread into coarse crumbs. In a mixing bowl add maida, sugar, baking powder, baking soda and mix all the dry ingredients together. Now mix all wet ingredients milk, venilla essence, ghee / melted butter and condensed milk. Cake batter is ready.
Grease the cake tin with ghee and dust it with all purpose flour. Heat idli steamer / cooker. Once the steam comes pour the cake batter into the tin and place it on the steamer. Garnish with it badam / almond slice. Steam it for 40 – 45 minutes to 1 hour on low flame. Turn off the gas, and rest inside the steamer for 1 hour
Enjoy bread badam


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Posted by on June 27, 2018 in Sweets


Rose Laddos


2 cups grated coconut.
200 gms condensed milk
1 tbsp green cardamom powder
Rose essence a few drops
Pink food colour a pinch.
3 -4 tbsp pure Ghee
1 cup dessicated coconut powder.
Take a pan, add Ghee, heat a little, add grated coconut, and the condensed milk, stir well. Let it cook till the mixture becomes thick. It will take only a few minutes.
Then add Rose essence and a pinch of food colour and stir till it mixes well. Put off the flame. Let it cool down a little
When the mixture is a little warm start moulding into balls and roll them into dessicated coconut powder. Your Rose pink Laddoos are ready in less than half an hour. Serve chilled if you wish.


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Posted by on November 9, 2017 in Sweets


Mini Malpua

  1. firstly, in a large mixing bowl take maida, rava and sugar.
  2. also add fennel powder and cardamom powder.
  3. further add milk or rabri.
  4. mix well making sure there are no lumps in the batter.
  5. add water as required and mix well.
  6. make sure the batter is of smooth poring consistency.
  7. further whisk the batter for atleast 5 minutes.
  8. cover and rest the batter for 30 minutes.
  9. pour the batter into hot oil / ghee.
  10. once the malpua starts to float, splash oil over malpuas.
  11. and also press gently with the help of perforated spoon.
  12. the malpuas will puff up like poori.
  13. now fry both sides till they turn golden brown.
  14. drain the malpuas onto the a kitchen towel to remove excess oil
  15. now soak the malpuas into hot sugar syrup.
  16. rest for 10 minutes making sure both the sides of malpua are soaked well.
  17. finally, serve malpuas hot with rabri and garnished with few nuts.


Recipe: Hebbars kitchen

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Posted by on April 25, 2017 in Sweets


Raw Papaya Halwa

Ingredients: 1 medium size half riped papaya, 2 cups milk, 1 ball jaggery, 2 to 3 tbsps ghee, 1 tsp cardamom powder, few raisins n few crushed pistas for garnishing

Method:  Grate papaya & keep aside. In a pan add 1/2 cup of water to jaggery & heat till thick syrup. Add grated papaya & stir constantly till it becomes a lump. Add ghee & stir thoroughly till ghee appears in the side of the pan. Add cardamom powder. Switch of the stove. Garnish with raisins & pistas


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Posted by on February 1, 2017 in Sweets


Mysore Pak

  • 2 cups sugar
  • ½ cup water
  • 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well
  • 1­cup ghee / clarified butter
  • 1 cup oil / vegetable oil
heat ghee and oil recipe:
  1. firstly, in a large kadai add ghee and oil.
  2. further get to a boil and simmer till you prepare mysore pak.
mysore pak recipe:
  1. firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil.
  2. keep boiling and stirring till the sugar attains one string consistency.
  3. furthermore, keep the flame on very low and add sieved gram flour little by little.
  4. give a good stir making sure no lumps are formed.
  5. further add more besan and continue stirring. add approximately in 3-4 batches.
  6. adding in batches and continuously stirring avoids from forming lumps.
  7. now take a ladleful of hot ghee-oil and pour over the besan mixture.
  8. further,continuously stir till oil is absorbed completely.
  9. furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
  10. keep continuously stirring till all the oil is absorbed.
  11. further, keep repeating 4-5 times till the mixture starts to separate from pan.
  12. and also the oil will start releasing from sides. no more the besan mixture will absorb oil.
  13. immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
  14. further, after 5 minutes cut into pieces as desired.
  15. after 30 minutes separate the pieces.
  16. finally, serve perfect taste and textured mysore pak.

Recipe by Hebbars Kitchen


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Posted by on November 18, 2016 in Sweets


Motichur Laddu

for besan batter:
  • 1 cup besan flour
  • 1 tbsp bombay rava / sooji / semolina
  • pinch of baking soda (optional)
  • ¼ tsp orange food colour
  • water as required to prepare batter
for boondi:
  • oil for deep frying
  • fine vegetable gratter
for sugar syrup:
  • 1 cup sugar
  • ¼ cup water
  • 1 tbsp lemon juice
  • ¼ tsp orange food colour
  • ½ tsp cardamom powder
  • 1 tbsp cashews, chopped
  • 1 tbsp almonds, chopped
  • ¼ cup milk
besan batter recipe:
  1. in a large mixing bowl sieve besan, bombay rava and pinch of baking soda.
  2. to that add orange food colour and give a rough mix.
  3. now add water slowly and prepare smooth flowing batter.
boondi preparation recipe
  1. take fine vegetable grater.
  2. pour prepared besan batter.
  3. slowly tap and make sure the drops of besan fall into oil.
  4. take off and drain over the kitchen paper towel.
sugar syrup recipe:
  1. in a kadai, take 1 cup of sugar and add ¼ cup of water.
  2. mix well till you attain 1 string consistency.
mothichoor laddu recipe:
  1. now add lemon juice to sugar syrup.
  2. also add some orange food color.
  3. to that add cardamom powder and give a good mix.
  4. then add prepared boondi.
  5. mix well and make sure to coat the all the boondi with sugar syrup.
  6. now take half the quantity of boondi coated with sugar syrup and blend 3-4 pulses in mixi to form coarse powder.
  7. add some chopped dry fruits and mix well.
  8. now add milk and give a good mix.
  9. prepare the ladoo taking a small amount of boondi.

Recipe: Hebbars Kitchen


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Posted by on October 5, 2016 in Sweets


Seethapal Basundi

Ingredients: 2 large Seetaphal deseeded and pulp refrigerated, A few of them not to be made into pulp to use as garnish, 1 litre milk, 12 tsps sugar, 1/2 tin of Nestlé condensed milk

Method: Boil the milk with sugar and bring it down to three-fourths the quantity. Add the condensed milk, stir well and allow to cool. Refrigerate it. After it is cold add the Seetaphal pulp to it and the one set aside as garnish and mix it thoroughly.


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Posted by on October 5, 2016 in Sweets