Pink Jamuns / Paneer Jamuns

Pink Paneer Jamuns are famous in Tamilnadu Bakery. These are nothing but pink rasagullas flavoured using rose essense. The procedure of making is almost same except the addition of rose syrup. I haven't used any food colour and I got the pale pink colour from rose syrup for the jamuns. Please feel free to use pink food colour if you want.

It takes generally 15 minutes to cook based on how thick the jamuns are rolled. Do not roll it tightly and at the same time do not roll it very lightly as it might break while cooking. It should be in a medium firm.
The same recipe is taken in video below. Please subscribe, share and show your love.
Basic Information:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: ~ 20 jamuns


Milk - 1/2 litre
Lemon juice - 1 tablespoon
Rose syrup (Rooh afza) - 1 tablespoon
Milk powder - 1 tablespoon
Sugar - 3/4 cup
Water - 2 and 1/2 cups
Rose Essence - 1/2 teaspoon


1) Heat oil in a milk pan. When it starts to boil, turn the flame off.
2) Pour the lemon juice and stir continuoulsy till the whey gets separated from chenna.
3) Transfer this to a bowl covered with muslin/thin cotton cloth to filter the whey from curdle milk. Take only the chenna in cloth and discard the whey. Pour 1 cup of cold water to wash out the citric flavour.
4) Squeeze out the water from the collected chenna using your hand as much as possible.
5) Take this chenna in a wide plate.add rose syrup and milk powder.
6) Knead well. Divide the dough into equal parts and roll each divided part into a cylinderical shape.
7) Heat sugar in a wide pan along with 2 cups of water.
8) When the sugar dissolves and starts to boil, add the prepared jamuns slowly.
9) After few minutes, cover it using the lid and cook until the jamuns become bigger in size. It took 15 minutes for me and it depends on the size of the rolled jamuns as well.
10) Once the jamun is well cooked, turn the flame off and add the rose essence. Mix well.
11) Cool down and serve chill.

Serving Suggestion:

It is a dessert and served after meal. It can be served with or without sugar syrup.

1) Add pink food colour if your prefer it. I almost stopped using the food colour in my cooking so I didn't add it.
2) Increase or decrease the sugar quantity ass per taste
3) I used rooh afza for kneading with paneer.

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Narthangai Rasam / Citron Rasam / Dabbakaya Rasam

As I mentioned in my Citron rice post, one of our relatives used to send citron and citron leaves from their backyard tree and it has been continuing even now. 😃 From this time batch, I made rice and rasam apart from making pickle.

I extracted the juice to use in this recipe and I used the peel to make pachadi. so, if you are making this recipe, make sure to save the peel for making pachadi. Do not waste the peel. Citron is the excellent source of immune boosting vitamin c. This rasam is best to consume during winter/cold or flu season.

I also made the Narthangai leaf powder using the leaves she sent. I will make a detailed post on it in few days.
I tried my level best to capture the cooking process as video and attached below. Please view and make sure to comment and subscribe it. Thank you!

Basic Information:
Preparation Time: 10 minutes
Cooking Time:10 minutes
Serves: 4


For Grinding:

Black Pepper - 1 and 1/2 teaspoon
Cumin seeds - 1 teaspoon
Garlic cloves - 6
green chilli - 1
Curry leaves - 1 spring

For Rasam:

Narthangai / Citron - 1
Water - 3 to 4 cups
Tomato - 1 medium size
Coriander leaves - 2 tablespoons, chopped
Turmeric powder - 1/4 teaspoon
Salt - to taste
Asafoetida - a big pinch

For Seasoning:

Oil - 2 teaspoon2
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Curry leaves - 1 spring


1. Cut the citron into two and squeeze out the juice from it. Keep aside. I got 1/4 cup juice from 1 citron.
2. In a mixer jar, add all the ingredients given under "For Grinding" to a coarse powder. keep aside.
3. In sauce pan, add 3 and 1/2 cups of water. add chopped tomato, turmeric powder and 1 tablespoon coriander leaves
4. Using the hand, squeeze out the juice from tomato until you don't see any trace of tomato pulp.
5. Now, add in the ground ingredients to the tomato juice. mix well and place it on the stove.
6. Add salt. When it boils, turn off the flame, add rest of the coriander leaves,curry leaves and asafoetida.
7. Filter the seeds from citron juice and add it to the rasam. Mix well.
8. In a seasoning pan, heat oil. When it smokes, add the mustard seeds, fenugreek seeds and let it splutter. Add curry leaves and let it becomes crisp.
9. Add this seasoning to the rasam.
10. Serve hot with rice.

1) Adjust the water according to the sourness of the citron juice.
2) Make sure to add the citron juice only after turning off the flame.
3) If you are using eeya chatti(tin coated vessel) for making rasam, then no not roll boil the rasam but keep rasam in low flame till it is frothy and add the salt and citron juice at the end after turning the flame off.

Dates, Peanut & Sesame Seeds Laddu

It is weekend and I planned to surprise my kid by cooking simple kid friendly recipes and engage her in other house help activities. My kid always loves to help me in baking and this time she helped me in mixing and rolling of these tiny laddus.

This laddu just uses three ingredients. All I did was just roasting the sesame seeds and groundnuts. Rest of the steps were taken care by my little madam and she was more interested in eating as she was helping me.

This laddu perfectly fit for a kid's snackbox and good way of gaining the health benefits from dates, Peanut and Sesame or till seeds.
Basic Information:
Preparation Time: 15 minutes
Makes: 15 Amla Size Laddus

Here is the recipe video of the same. Please view and make sure to comment and subscribe it. Thank you!


Dates – 25 numbers or 1 heaped cup
Peanuts – ½ cup
Til / Sesame seeds – ½ cup


1) Remove seeds from dates and mash well. If the dates are soft, the job is easy, otherwise just grind it in using a mixie for a second.
2) Roast the peanuts, allow it to cool down. Later peel its skin. Later grind it to a coarse powder in a mixie.
3) Roast the sesame seeds till nice aroma comes from it. Cool down.
4) In a wide bowl, mix mashed dates, powdered peanuts and sesame seeds.
5) Mix it well using your hands and make equal size balls. The given quantity can make almost 15 Amla size balls.
6) Store it in a dry, clean container. It will stay good in a room temperature for a week.


1) If the laddu is not binding, feel free to add some more dates to it.
2) No need to add sugar. If you need some extra sweetness, add some honey to it.

Kalakkai Pickle / Karonda Pickle / Bengal Currant Pickle

I grew up eating this kalakkai as my school time snack with salt and red chilli powder. Even now, the thought about itself, salivates me.

It has got a kind of very sour taste which looks green in colour when it is not ripe and reddish black in colour when it is ripe. It can be simply eaten with salt and red chilli or you can make other recipes like pickle, Dal and chutney. It has small seeds in it. The seeds can be removed or we can use it without removing the seeds for preparing this pickle. But for cooking other recipes, the seeds have to be removed. I used it without removing the seeds as it helps to maintain the composure of this fruit. The procedure for making the pickle is same for both the cases.

Generally it is available from August to October every year in Tamil Nadu. In and around the surrounding villages of my native, it is also used as as a guard or fence in the farms to protect other plants, vegetables and crops from cows and goats from being grazed.
Basic Information:

Preparation Time: 10 minutes
Cooking Time:15 minutes
Makes: 1 cup



Kalakkai / Karonda / Bengal Currant / Christ's Thorn Fruit - 1 cup
Dry Red chilli - 10 to 15, based on the spice level
Fenugreek - 1/4 tsp
Gingelly Oil - 1/4 cup
Mustard seeds - 1/4 tablespoon
Curry leaves - 1 spring
Asafoetida - a big pinch
Salt - to taste


1) Wash the Kalakkai well and remove the stem if any.
2) Wipe it using the kitchen towel.
3) Take a thick bottom kadai and dry roast the fenugreek and dry red chillies one by one. Make sure not to burn any.
4) Cool the roasted ingredients to room temperature and make a fine powder using a dry mixer. Keep it aside.
5) To the same kadai, add gingelly oil. When it is hot and not smoking, add the mustard seeds and let it splutter.
6)  Add curry leaves and let it become crisp.
7) Add the kalakkai to the kadai and mix it well. Let it cook in the medium flame.
8) Once it becomes soft, add the powdered masala, salt and asafoetida. Mix well.
9) In a very low flame, continue mixing the pickle for few minutes and turn off the flame.
10) Cool down to room temperature before storing in air tight container.

1) If you are using it with seed, discard the seeds while eating it.
2) The colour of pickle depends on the dry red chilli you use.
3) Instead of freshly grinding the spices, you can also use ready made red chilli powder and fenugreek seeds powder.

Maravalli Kizhangu Vadai / Tapioca Vada / Kappa Vadai

Tapioca is an addiction from my childhood days. I simply love to eat the boiled one with kara chutney. Once in a while, I make other dishes like chips, dosa, stir fry or vadai.

Today's Chennai weather demanded something hot to go with my usual evening ginger chai. so, without the further thinking, I prepared this quick vada. It doesn't need soaking of any dal and it can be prepared instantly.

Except the grating or chopping part, this vadai can be prepared in a jiffy.


Basic Information:

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 17-20 small vadais

Kappa / Tapioca / Maravalli Kilangu - 2 medium size
Rice flour - 1/2 heaped cup
Onion - 1 medium size
Green chilli - 2, finely chopped
Ginger - 1/2 teaspoon, finely chopped
Cumin seeds - 1 teaspoon
Curry leaves - 2 tablespoons, finely chopped
Coriander leaves - 2 tablespoons, finely chopped
Salt - to taste


1) Wash and peel the skin of the tapioca.
2) Chop it into small cubes or grate it. I had a tender tapioca and chopped it. If you find difficult to chop, grate it using grater.
3) Grind it without adding water.
4) Transfer the ground tapioca to the mixing bowl. Add rice flour to it.
5) Add finely chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves and salt.
6) Mix well and make a dough.
7) Divide into a big amla size ball and then pat it according to your preference. I pat it like the urad dal vada.
8) Deep fry it in the oil until it turns golden brown.
9) Once done, drain the excess oil and transfer to a plate.
10) Serve hot with your favorite chutney.

1) After Grinding, based on the how wet the tapioca is, increase or decrease the rice flour quantity.
2) Make sure to serve the vada immediately. Once it cools down, it becomes rubbery.


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