Sabudana Vada

Preparation time 10 minutes

Cooking time 10 minutes

For 4 Persons



Tapioca Sago (Sabudana) soaked 1 cup

Potato boiled peeled 2

Ginger-Chilli Paste 1 tbsp

Amaranth Flour 2 tbsp

Lemon ½

Sugar 1 tbsp

Salt to taste

Roasted Peanuts ¼ cup


Oil to deep fry


Farali Chutney for serving



Crush Roasted Peanuts just to break them. Please don’t crush to coarse powder. Keep a side.


Take boiled and peeled Potato in a bowl and mash them.


Add soaked Tapioca Sago (Sabudana), Ginger-Chilli Paste, Amaranth Flour, Lemon Juice, Sugar, Salt and crushed Roasted Peanuts. Mix very well. It will become stiff mixture.


Make number of balls of prepared mixture and keep a side.


Heat Oil to deep fry on high flame.


Deep fry all prepared balls in heated Oil to light brownish to make soft or dark brownish to make crunchy. Roll all balls in heated Oil while frying to fry them all around.


Serve fresh and hot with Farali Chutney.


Make Your Fasting a Feast with Sabudana Vada.

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Khas Kash Badam ni Khir / Almond Kheer

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1



Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing



Heat Ghee in a pan on low flame.


Add Poppy Seeds and roast well.


Add Milk and boil while stirring occasionally.


Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.


Remove it in a serving bowl.


Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.


Serve Hot and Fresh.


Enjoy Healthy and Energising Almond Kheer.

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Tender Coconut Laddu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 5 Laddu



Cream ¼ cup

Sugar ¼ cup

Tender Coconut ½ cup

Coconut Milk Powder 1 cup

Colour Sugar for garnishing

Paper cake cups for serving



Take Cream and Sugar in a pan and put it on low flame. Stir occasionally. When it thickens, add Tender Coconut and continue cooking on low flame for 5-7 minutes while stirring occasionally. Add Coconut Milk Powder and continue cooking on low flame while stirring. When it thickens, remove the mixture in a bowl. Leave it to cool down.


If it is not thick enough to be looking lumpy to shape Laddu, add little more Coconut Milk Powder and mix well.


Make number of Laddu (balls) of prepared mixture.


Coat each Laddu with Colour Sugar.


Put each Laddu separately in Paper cake cup.


Serve Fresh for better taste. Can serve refrigerated too.


Too Tender…Too Creamy…Too Juicy…Just to Swallow…  Tender Coconut Laddu…

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