Almond Halwa

Almond Halwa:

Tooth-some Almond halwa, easy recipe to prepare this healthy and rich sweet.

Almonds Deliver a Massive Amount of Nutrients and Almonds are a fantastic source of Almonds are a fantastic source of antioxidants.

Vitamin E is the name for a group of fat-soluble antioxidants.

These antioxidants tend to build up in cell membranes in the body, protecting the cells from oxidative damage.

Almonds are among the world’s best sources of vitamin E, with just one ounce providing 37% of the recommended daily intake.


  • 1cup almonds, soaked in warm water and peeled
  • ¾ cup sugar
  • A pinch of saffron
  • ⅛ tsp. cardamom powder
  • ¾ cup milk
  • 4 tbsp ghee or 2 to 3 tbsp virgin coconut oil
  • Few drops of rose water
  1. Wash and soak badam in warm water for an hour. Peel off the skin and rinse them.
  2. Blend badam, saffron with milk or water to a smooth paste.

Heat a nonstick pan or heavy bottom pan, add half of the ghee, add the ground paste, sugar, cardamoms and cook till the halwa thickens, constantly stirring in medium flame otherwise, it may get burnt.

Add few tsp of ghee in intervals and stir.

when it reaches the desired consistency without sticking to the bottom of the pan(folds can be made) switch off and add a spoon of ghee.

Serve badam halwa with added nuts.

Coconut Burfi

Coconut Burfi:

Coconut Burfi can be prepared within few minutes, with minimal effort, time and ingredients. It is interesting, isn’t it? Yes, only two main ingredients Coconut, sugar, and a little milk are added to improve the texture and soft bite of burfi. This is a traditional sweet recipe made often for festivals and functions. This granny coconut sweet will be tastier with fresh hand grated coconut, desiccated coconut will not give you the good results as fresh one does.

Piles of coconuts at home? Try this burfi to consume fresh coconuts without wasting.

Ingredients measurement:

Coconut freshly grated -2 cups

Sugar-1 1/2 cup

Milk-1/4 cup, this is used to avoid crystallization soft and gives white texture.

Elaichi powder-1/2 tsp

Nuts finely chopped as per your interest not mandatory


Take a wide thick bottom pan or non-stick pan,  Add grated coconut, milk, and sugar together.



Bring it to boil on a medium flame, stir it continuously.

After five to ten minutes you can observe the bubbles will get reduced, this is the time to add cardamom powder.(Elaichi powder)


Gradually burfi leaves the sides of the pan to form the right consistency.


Pour it gently into the greased plate, sprinkle some finely chopped nuts and make the surface even with ghee dipped knife or spoon.


Allow it to cool and make slices according to your desired shape.






Sweet seeyam / Susiyam

Sweet seeyam / Susiyam

This special sweet has the different name  as Sweet Seeyam , Susiyam and Munthiri kothu. Although it carries different names in our region,
recipe followed is more or less same and ingredients. Seeyam will be delicious when dipped in fresh ground batter and deep fried. If you are health conscious, this can be done in Kuzhipanayaram pan. Heat pan when it is hot sprays some oil on the pan pour batter little less than half of each pit and drop a small ball of filling on it,  pour little more batter on top to cover the ball when the surface is cooked slightly brown turn on the other side cook and serve .

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Ingredients to prepare:


Raw rice-1 cup

Urad dal-1 cup


Channa dal or Whole moong dal-1 cup

Jaggery powdered-1 cup

Cardamom powder-1/4 tsp

Cashews-10 or 15

Coconut-2 tbsp(grated)

Ghee 1 tsp to fry cashews

Oil to deep fry seeyam-150 ml

Method to prepare:

1.Wash and soak raw rice and urad dal for an hour, grind to a smooth batter.

Add 1/4 tsp of salt and mix it to a dosa batter consistency, keep aside ready.

2. Fry Cashews into golden brown.

3. Pressure cook dal with 1 cup of water, remember,  cook well as a smooth paste, do not add much water to boil.

When it comes to room temperature mash it and add powdered jaggery, cook on stove until it gets thicken , add grated coconut, cardamom powder and mix well.

This mixture can be prepared in pre- hand, keep refrigerated.


4.Make the filling to a small gooseberry size balls keep roasted cashews in the middle of the ball as shown in the picture.


5. Now it is time to make seeyam, Heat oil in a pan, dip the filling balls in the batter one by one and drop into the oil gently without touching each other. Make sure the balls well coated in the batter  or otherwise filling may disperse in the oil.


Turn occasionally, fry golden yellow and collect from oil.

Sweet Seeyam/ Susuyam

Toothsome sweet is ready to serve.






Pineapple Kesari

Pineapple Kesari:

Kesari is the easiest sweet in all to prepare and delicious to eat, we can make this method of preparation in Semiya, Varagu rice, Aval (flatten rice) and much more to enjoy the taste of this kesari in a different base ingredient. We never bored to taste it.

Here we have fruit flavoured recipe with Pineapple or banana this will be aromatic and delectable with the fruit bite.


Ingredients to prepare:

Rava Sooji-1 cup

Pineapple sliced-1 cup

Sugar-1 1/4 cup

Ghee-3 tablespoon

Elaichi powder-1/4 tsp

Cashew-6 to 8

Dried grapes, kissmiss-1 tsp

Food colour lemon yellow – 1 or  2 pinch, I have used sunset orange

Water-2 cups

Method to prepare:

1.Heat 1 tbsp of ghee and brown roast cashew and kiss miss collect and keep aside.

2. Roast sliced pineapple in the same ghee till it gets half cooked for 3 minutes approximately.


3. Now roast the measured sooji in ghee for 3 to 5 minutes in medium flame stir.

4. Boil water, add food colour, roasted pineapple slices and a tbsp of ghee, now add roasted sooji in the boiling water and  mix constantly allow it to cook soft .

5. Reduce flame, gradually add measured sugar to it, mix well without any lumps.

6. Let the mixture coagulates and cook well for two minutes, add rest of the ghee to it.

7. Finally, add  elaichi powder and roasted cashews. Aromatic and delicious pineapple kesari is ready.


Reduce flame while adding sugar to avoid forming lumps mix well and increase the flame gradually.

Pineapple can be alternated with banana.

13292858_1106827806025495_1962187938_nAdd boiled water to cook sooji.






Badam Burfi

Badam Burfi:

Are you working women? Here is the instant preparation method of Badam Burfi. Not more than 30 minutes.

Burfi is commonly made out of Coconut or Nuts, with the same recipe, we do with ground badam (Almond) with milk paste. Badam burfi is a delicious, creamy sweet, this can be made easily, the only effort is to peel the soaked badam. Cooking time is very few minutes of effort will make you satisfied compared with store-bought expensive sweets.

Badam Burfi
Badam Burfi

Ingredients: Yield 15 pieces

Badam-1 cup

Sugar-1 cup

Milk -1/4 cup

Ghee -2tsp


Add boiling water to the almonds close it with a lid for 10 minutes, now gentle press and peel the skin it will be the easy method.

Soak badam overnight or 6 hours peel skin. OR 

Grind to a smooth paste by adding milk.


In a wide pan add sugar, ground badam, and stir continuously.

Another method is to make one string consistency sugar syrup, then add ground almond paste.

Gradually it leaves the sides of the pan.


At this stage transfer to a greased plate, Sprinkle some finely chopped badam on top press it gently, allow it to cool.

once it gets cool down, slice it to your desired shape, badam burfi is ready.


Badam Burfi
Badam Burfi



Diwali Sweets

Diwali special sweets:

Sweets – 17

Time to celebrate Diwali with Sweets and Savouries. Chettinadcookbook proudly presents undemanding sweet recipe links to prepare the special items at home. Advised to follow the recipe properly along with the correct measurements and cooking time to get the perfect result. Share it with your friends and relatives to celebrate the occasion.


Click the link below for detailed step by step recipe.


2.Sweet Somas:




4.Sweet Seedai:

Sweet Seedai



6. 7 Cup Cake:


7. Creamy Nut Bites:



8. Dates and nuts Balls:

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9. Kalakand:’


10. Chocolate Fudges:


11. Aval Ladu:


12. Carrot Halwa:

Carrot halwa


13. Kasi Halwa / White Pumpkin Halwa:


14.Almond Halwa:

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15. Kadalai urundai:

Peanuts  1 cup or fried channa dal-1 cup as your preference.

Jaggery-1 cup powdered

Melt jaggery by adding 1/4 cup of water.

Stir it till it gets the string consistency syrup.

Now add fried nuts to it mix well switch it off.

when the mixture is warm make it into small balls.

images (4)

16. Coconut Burfi:

Coconut and sugar of equal amount.

Heat pan with a tablespoon of ghee, fry coconut slightly and add 1/4 cup of milk and an equal amount of sugar to coconut.

Stir continuously till it leaves the pan.

Grease pan and transfer to it. Allow it to get warm and slice it to your desired shape.

17. Badam Burfi:

Badam Burfi

Badam-1 cup

Sugar-1 1/2 cup

Milk 1/4 cup

Ghee-2 tablespoon

Chopped nuts to decorate on top.


Soak Badam peel skin and grind to a smooth paste.

Add ground badam paste, milk and sugar together in a thick bottom pan stir continuously.

Add ghee and stir it without any break.

Gradually it will leave its sides of the pan, Now transfer it to a greased plate, sprinkle some chopped nuts on top.

Slice it when warm and serve.

S012 Badam Birfi




Sweet Seedai

Sweet Seedai:

Sweet seedai will be very tasty and crunchy with the mild sweetness. We used to prepare this on the day of Krishna Jayanthi and karthigai deepam, as neivedhyam. This is very easy to prepare when these steps to followed with little care, otherwise, there are chances to dissolve in oil while frying.  The method which I have mentioned below will be easier to prepare. It is just the dough consistency we need to be cautious to prevent the seedai from getting dissolved. This crunchy sweet snack can be stored for 10 to 15 days.

Sweet Seedai
Sweet Seedai

Ingredients to prepare: yield- 15 to 20 balls

Homemade Rice flour-1 cup

Jaggery-1/2 cup

Roasted Urad dal flour-1 tbsp

Sesame seeds-1 tsp

Coconut grated-1 tbsp

Elaichi powder-1/4 tsp

oil to fry approximately-200 ml

Homemade rice flour:

Soak rice for an hour, drain water completely and spread in a clean cloth or paper to dry under roof.

Once half dried dry grind to a fine flour. (sieve it for even texture).

Grind powdered jaggery along with it for 10 sec.

Take a wide pan mix it well, as we do for poori batter.

Now add grated coconut, urad dal flour, cardamom powder and sesame seeds to it mix well all together.


Make it into  mini balls, without any cracks on its surface, as shown in the picture bellow.11992418_951038871604390_124041166_n

Heat oil in a pan drop few at a time, do not stir or turn immediately.

Fry it into a golden brown colour, drain oil and transfer to a plate, let it cool completely and store it in an airtight container.