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* Raw rice 1 cup

* Split Moong dhal half cup

* Crushed Jaggery 1.5 cup

* Ghee half cup

* Cashews 10 no

* Dry grapes 10 no

* Cardamom 4 no

* Green camphor (Pachai Karpooram) half pinch


1. Dry roast moong dhal in slow flame till it turns golden brown

2. Add to rice, wash with water and drain

3. Add five cups of water and pressure cook for five minutes.

4. Bring to boil one and half cups of water in a vessel, add jaggery. When fully melted, remove from heat, filter out any dust and continue to cook till it attains half string consistency.

5. Smash the rice gently, add the jaggery syrup and mix well

6. Heat quarter cup of ghee, roast cashews and grapes and add to the pongal and mix well.

7. Heat the pongal for 2 to 3 min, with constant stirring and remove from heat

8. Add crushed cardamom and powdered green camphor, and remaining ghee and mix well.

Sweet mango pachadi


  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup


1 Heat oil in a kadai, add mustard seeds and let it splutter

2 Add chilli pieces and curry leaves

3 Add water and bring it boil

4 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

5 Add jaggery and continue cooking for 3m more or till gravy thickens

6 Remove from heat, add ghee, coconut and cardamom. Mix well and serve

Badam Halwa/Cake-Easy Deepavali Sweet


  • Badam-100 g
  • Sugar-100 g
  • Milk-1 cup
  • Ghee-1/4 cup
  • Saffron-1 pinch


  1. Soak badam in warm water for 6 hr, remove the skin, and blot out water with a paper/towel.
  2. Grind into a thick coarse paste with adequate quantity of milk.
  3. Heat milk in a kadai, add sugar and stir well till it dissolves.
  4. Add badam paste and stir continually till you get the desired consistency.
  5. Reduce heat, add saffron and ghee and mix well.
  6. When done transfer it to a plate coated with ghee and flatten the badam mix.
  7. Use as halwa. Or, if hardened, cut into diamond shaped cakes.

Kolukkattai, Sukiyam


  • Rice Flour – 2 cup
  • Salt half tsp
  • Oil 1 tsp
  • Water 3 cups


  1. Heat water in a pan with salt and oil till it starts to boil
  2. Add hot water in small quantities to the rice flour, continuously stirring with a ladle,  till it becomes a thick paste
  3. Roll into a ball, cover it with a damp cloth, cover it with a lid and allow it to stand for 5 min
  4. Make small balls and roll it into a round and thick sheet of flour- Traditionally, we place flour ball on suitably cut plantain leaves and press it with fingers or roller to get flour sheets.  Or place cut plantain leaves on the bottom side of the press and put the flour ball in the middle. Place butter paper/oiled plastic sheet over it and lightly press to get a thick sheet of flour. Remove the butter paper/plastic sheet
  5. Put a spoonful of sweet or chutney mix ( Refer to Kolukkattai Pooranam) at the center and fold into a semicircle and pinch the edges to close it to get the dumplings.
  6. Steam the dumplings on a idly cooker for 3 to 4 min.

Paal Payasam (Milk Payasam)


  • Milk 1 liter (¼ gallons)
  • Raw rice 50 grams (2 ounces)
  • Cashews 6 finely sliced
  • Cardamoms 3 powdered
  • Sugar (depends on how sweetness you want)
  • Pachai Karpooram (Raw Camphor) size of a whole black pepper
  • Ghee (clarified butter) 2 tsp


  1. Prep:
    1. Fry the rice in 1 tsp ghee on low heat till it becomes golden brown.
    2. Let the rice cool
    3. Grind it coarsely and boil it in water and cook it
  2. Heat the milk in low heat until it reduces to half its volume
  3. Add the cooked rice and cook for 5 minutes and remove from heat
  4. While its still hot add sugar, cashews, cardamoms, pachai karpooram, and the left over ghee and stir till the sugar dissolves
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Kolukkattai Coconut Chutney Pooranam


  • Coconut 1/2
  • Red chilies 5
  • Asafoetida 1 pinch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves


  1. Grind the coconut, red chilies, salt, and asafoetida with minimum water into thick chutney
  2. Heat 2 tsp oil in a pan and fry mustard seeds, urad dal, and curry leaves till it splutters and then add it to the chutney and mix

Kolukkattai Channa Dal Pooranam


  • Split Channa dal 2 cups
  • Cardamom 2 powdered
  • Brown sugar 1 cup


  1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
  2. Add the cardamoms and the cooked channa dal and grind it coarsely
  3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  4. Add the ground channa dal mix to the brown sugar syrup

Kolukkattai Pooranam


  • Coconut 2 cups – grated
  • Brown sugar 1 cup
  • Cardamoms 2 powdered


  1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  2. Add the grated coconut and the powdered cardamoms
  3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)