Pori Laddu (Puffed Rice Laddu)
Pori – Puffed rice is given as Prasad in Kerala temples. It’s similar to popcorn and is prepared...
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Posted by Sandy | Nov 19, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Pori – Puffed rice is given as Prasad in Kerala temples. It’s similar to popcorn and is prepared...
Read MorePosted by Sandy | Nov 15, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Mango Sweet Jelly: 1. Mango fruit ground and filtered – 2 cups ...
Read MorePosted by Sandy | Nov 15, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Coconut Balls: 1. Marie biscuits – 340 gm, powdered into big granules ...
Read MorePosted by Sandy | Nov 15, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Dry Fruits Laddu (Recipe 1) Ingredients for Dry Fruits Laddu: 1. Almonds – 10 2. Cashews cut into...
Read MorePosted by Sandy | Nov 14, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Nutty Fruity Fried Chapati: 1. Chapati – 1 2. Peanut butter – 2 big spoons 3....
Read MorePosted by Sandy | Nov 14, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Banana Nutella Pancake: 1. Robusta – 2, well-ripen 2. Eggs – 3 Sugar...
Read MorePosted by Sandy | Nov 3, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Robusta Custard: 1. Robusta – 3 2. Milk – 1 litre Custard powder – 2...
Read MorePosted by Sandy | Nov 3, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Erivu Madhuram Fruits (Chilli-Sweet Fruits): 1. Pineapple cut into small square...
Read MorePosted by Sandy | Nov 3, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Carrot-Rava Mix: 1. Grated carrot – 2 cups Rava – 1 cup ...
Read MorePosted by Sandy | Nov 3, 2017 | Fried & Other Desserts, Sweets & Desserts, Vanitha Recipes |
Ingredients for Kappa Verakiyath: 1. Tapioca – ½ kg, cut into small pieces Sugar – ½...
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