Tag Archive | dessert



This dish is very famous on West coast part of India mainly from Gujarat/ Rajasthan and Maharashtra. We almost make this dish at every occasion or festival season. (Gujju Style known as Gaadi Rotli) – Makes around 12-14 Rotis

Ingredients for Mixture:

  • Toor (Tuvar) daal – 1 cup
  • Sugar – 1 cup
  • Nutmeg, cardamom powder – as per taste
  • Almonds powder – (not necessary)

Ingredients for Dough:

  • Whest Flour – 2 cups
  • Water as per consistency
  • Oil – 2tsp (I have not used in my version , considering later we gonna apply ghee on the roti)

Preparations for Mixture:

  • Pressure cook the Toor Daal by adding 2 cups of water. (For 2.5 liter cooker I had 3-4 whistle) and then let the cooker cool down.
  • Once cooker cools down add sugar to it and stir the mixture on low flame, until all the liquid evaporates (you should be able to make ball s of the mixture) 
  • Dal Puran Boiling

    Daal Puran Ready.

  • Now remove the mixture from the stove, add cardamom, nutmeg and almond powder to it. Let the mixture cool down for 30-40 minutes.

Preparations for Dough:

  • Knead the dough by adding slowly water to the flour. The consistency of the dough should not be hard or soft.
  • Make the dough ball, little big than golf size balls.

Preparations for Puran Poli:

  • Now roll out the dough roughly about 4 inch size of diameter in circular form.
  • Add mixture in the middle and cover the mixture by brining the edge of the dough on top center.
  • Roll Out The Dough and Place Mixture in Center

  • Bring the edge of the dough on top center.

  • Now start rolling the roti again up to 6 inch of diameter in circular form.
  • Heat the pan “tava” on low heat and place the puran poli on top of it.
  • Wait till you see the brown spots on the pan facing roti. Flip the roti and wait till it gets down from both the sides.
  • Puran Poli Ready To Serve With Ghee

SERVE:  Serve it warm with ghee.




SOOJI / RAVA KHEER (Semolina Pudding)

Quick and fast recipe if you have all the ingredients. Dish can be ready in 5-10 mins.


  • 1% Milk – 1 cup
  • Sooji (Rava) – 2ounces (55 gm)
  • Sugar – 3-4 tbsp
  • Ghee – 1 tbsp
  • Cardamom powder, Kesar (Saffron) as per taste or need.
  • Golden/Black Raisins – 10-12 pieces
  • Cut Almonds, Pista – 5-6 pieces


  • Heat the Kadai (pan) on slow heat.
  • Put the Ghee in it and then Sooji, dry roast till it starts changing color. (Make sure its doesn’t burned)
  • Add Milk to the mixture; stir the mixture thoroughly so that no lumps are formed.
  • Now add sugar and remaining ingredients and stir constantly.
  • Once you start observing that it starts getting towards the thick consistency remove from the stove. The consistency should not be too liquid.
  • In case you wanted to be more liquid than add milk to it and as per taste add sugar to it.
  • Serve Hot.  (Unfortunately I don’t step by step pictures for this one.) 

Rawa / Sooji Kheer




KHEER (Rice Pudding or Pal Payasam or Chawal Ki Kheer)

Kheer makes it to menu for most of the Indian festival or occasion. Serving size for 15-20 people


  • 2% Milk – 8 cup ( you can also substitute by 4 cups of 2% n 4 cups of skim milk or whole milk)
  • Rice – ½ cup (Try not to use Basmati ) (Use Sona Masuri Rice chk out in pic)
  • Sona Masuri Rice

  • Sugar – 3-4 tbsp or as per taste
  • Ghee – 1 tbsp
  • Cardamom powder, Kesar (Saffron) as per taste or need.
  • Golden Raisins – 10-12 pieces
  • Cut Almonds, Pista – 5-6 pieces


  • Heat the big utensil to prepare kheer on slow heat.
  • Heat the ghee in saucepan. Add chopped nuts and raisins to it. When nuts starts getting brownish. Add rice to it and let it roast for next 3-4 minutes. (Make sure it doesn’t burned)
  • Add Milk to the mixture and let it come to boil on medium heat. Keep stirring occasionally so milk doesn’t stick to the bottom of the pan.
  • Kheer Before Boil

  • Now add sugar and stir constantly. Stir until the milk reduces to half the quantity.
  • Kheer Boiling

  • You will come to know it’s done when rice is cooked and milk consistency starts thickening.
  • Add cardamom and saffron and stir it for while.
  • Garnish with some chopped nuts. Ready to be served.
  • Kheer Ready (I added more Kesar to bring this color)