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Atte Ka Seera

2 tbsp. wheat flour
2-1/2 tbsp. ghee
3/4 to 1 cup jaggery or molasses
1 tsp. Elaichi powder
Handful chopped pista and almonds

Roast the flour on slow fire, stirring continuously. Side by side add 2-1/2 cups water to sugar and bring to a boil. When the atta becomes a golden brown, add the boiling sweet water. Stir gently and continuously till excess water evaporates and the ghee separates. Mix in elaichi and decorate with chopped nuts.

Banana in Caramel Sauce

Butter - 1/8 cup
Sugar - ½ cup
Bananas - 4 peeled
Juice of 2 oranges
Juice of 1 lime

In a heavy bottomed frying pan add the sugar and butter and juice of lime and cook till a golden caramel syrup is obtained. Add the bananas with the orange juice and coat the bananas with the sauce. Cook for 2 to 3 minutes till a little hot and slightly soft. Offer with fresh cream.

Butterscotch Cream

Cream 1 cup
Sugar 3/4 cup
Butter 1/4 cup
Chopped cashewnuts 1/2 cup
Cocoa powder 2 tbsps
Honey 2 tbsps
Any eggless cake (white, pound)
Fresh cherries, a handful

Melt butter, add cashewnuts and fry till light golden in colour. Reduce heat, add cream, sugar and cocoa powder, mix and simmer. Remove from heat, stir in honey. Allow to cool and pour the mixture over the inverted cake. Decorate with beaten cream and cherries. Serve well chilled.

Chand Ka Tukda

2 bread slices
Ghee for frying
1-1/4 cups sugar syrup
1/3 cup rabri
¼ cup mixed chopped dry fruits
A handful of chopped nuts

Cut each bread slice in a circle. Heat ghee and deep fry the bread pieces till golden brown. Sprinkle a little sugar syrup over the bread pieces and arrange them on a plate. Coat them with rabri. Decorate with chopped nuts on top before serving.


Wheat flour : 1 cup
Ghee : 2 cups
Khoya / Mawa : ½ cup
Sugar (grounded) : 1 cup
Soaked almond (finely chopped) : ¼ cup
Cardamom (small) : 4
Dalchini (cinnamon) : 1 inch

Melt half the ghee and mix it in with wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till golden brown. Let them cool, then churn the balls up in a grinder. Mix khoya in with the ground mixture. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Offer on a plate.

Chutney Baked Pears

6 firm ripe pears
1 cup chutney
1/2 cup apple juice
2 tablespoon butter
Lemon juice

In bowl, mix 2 tablespoon lemon juice per 4 cups of water. Peel, halve, and core pears, dropping them into acidulated water as you work. Drain and arrange pears snugly, cored sides up, in greased 13 x 9 inch baking dish. Mix chutney and apple juice pour over pears. Dot with butter. Bake in 325 oven for 30 minutes or until tender and glazed, basting occasionally.

Fruit Falooda

5 cups unboiled milk
1 can Condensed milk
1 pkg. Strawberry Jelly, chilled
4 tbsp Custard powder
1/2 cup each Ripe Mango, Seddless Grapes
Few drops Vanilla essence
Few drops Pista (pistachio) essence
Green color - pinch
Few Dried Grapes, broken Cashews, Badam (almonds)

Mix together condensed milk and unboiled milk. Boil on low-medium flame. Dissolve custard powder in small quantity of milk and pour it into the milk when it reaches a boil. Simmer for 5 minutes till mixture is thick. Remove from the flame and let it cool for a while. Now divide the quantity of the mixture into two, by pouring it into 2 separate vessels. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel. Keep the 2 vessels in the fridge. After an hour, remove and beat the contents separately in a food processor, then return to the fridge like before. After well set, assemble by taking a tall glass, pour jelly at the bottom. On top of it, place a scoop of vanilla ice cream topped with finely cut pieces of mango and grapes. Next, place a scoop of pista ice cream. Decorate with dried grapes, broken cashews and chopped almonds, and offer.


1/8 cup urad dhal (blackgram)
3 tbsp ghee
1 drop orange food colouring
Ghee for deep frying

For sugar syrup:
1/8 cup sugar
Large pinch saffron strands
1 drop rose essence

Soak black-skinned urad dhal in water to remove skin. Grind the soaked dhal to a fine paste in the blender and add orange colouring. Boil sugar to make syrup. Add saffron strands and rose essence and set aside. Heat ghee in kuali over low heat. Using a cloth piping bag, pipe the urad dhal paste directly into the hot oil, making several tightly nested concentric circles. Fry both sides till golden brown. Remove from fire and immediately immerse the hot jaangri in the prepared sugar syrup. Remove from syrup after 5 minutes.

Jaipuri Mewa Pulau

2 cups Basmati rice
2 cups sugar
1 cup ghee
l/2 cup chironji nuts, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk

Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk. Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break. As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron. Mix well. Bake in a moderately hot oven till each grain is separate. Serve hot as a sweet dish.


2 cups of tur dal
2 cups of jaggery (brown sugar)
2 cardamoms
All purpose flour, as needed
Leaves for covering

First prepare the dough for the leaves by adding water and 2 teaspoons of ghee to the flour. Kneed well and set aside for about 3- 4 hrs. Then boil water add the tur dal when the water is at a rolling boil. After it is half cooked, then add the 2 cups of powdered jaggery with 2 pods of cardamom, cook well And grind it well when it is warm. Prepare the leaves by cutting into pieces about 2-3 inches and stuff the dhal between two leaves, sticking the two sides by wetting lightly on one side so that they don’t open while deep frying. Move them gently while frying so they don’t break open.

Kappa Puttu

Tapioca 1 pound (soft variety without many strings)
Coconut (grated) 1
A little salt

Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix. Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mold), put in a handful of grated coconut and two handfuls of grated tapioca on the coconut. Repeat till the kutti is full. The last layer should be of coconut. Keep this in the vessel with boiling water. Cover and cook till the steam comes out. Keep for few seconds more. Remove the kutti from the vessel. Remove the contents from the kutti onto a plate with the help of a chappati roller. Offer hot with banana and sugar or with any curry.


Bananas 1 dozen
Jaggery 1 cup
Raw rice 1 cup
Coconut 1/2
Banana leaf few pieces

Clean and soak the rice in cold water for two hours. Wash and drain. Pound to a fine powder, sieve and set aside. Peel the banana and mash well till creamy. Grate coconut. Melt the jaggery in a little water. Remove and strain. Add all the ingredients to the banana and mix well. Wash and cut the banana leaf into 5 to 6 inch wide pieces. Now fold the leaf into a cone shape (as for a samosa). Pour the banana mixture into the cone and fold down the end. Put the cones in an idli vessel with the folded edges facing downward and steam till cooked. Remove from vessel. Cool, remove leaves and offer.

Kerala Prathamams

1 cup rice flour
1 tbsp. ghee
1 tbsp. sugar
1 cup soft jaggery, grated or crushed
4 cups fresh coconut, grated without brown skin
1/2 tsp. ginger powder
1/2 tsp. cumin powder
1/2 tsp. cardamom powder
Banana leaf squares (approx. 6-7 inches)

Use the fresh coconut to make steeped coconut milk in the usual way. Make a thick batter of rice flour, water and 1/2 tbsp. melted ghee. Batter should coat back of spoon when poured. Warm leaf a bit over fire, spread a ladleful of batter over it. Leave a side margin to avoid running over the edge. Roll and secure with twine, if required. Place rolls in a perforated compartment of a steamer. Steam cook for 10-12 minutes. Remove from fire, cool and untie. Peel and cut into small pieces. Dissolve 1/2 cup water and jaggery, and strain into a deep vessel. Boil mixture to one thread consistency. Add pieces of rice batter (that was steamed in the leaves) and rich coconut milk. Cook and simmer till reduced to 3/4 in volume. Add medium coconut milk, stir. Add sugar, stir to dissolve, allow to boil. Simmer and cook, stirring frequently till thickened. Dissolve cumin, cardamom, ginger powders in 1/2 cup thin coconut milk. Add to mixture, allow to simmer, till thickened. If too thick, one may add some thin milk, and bring to a boil.

Lemon Slice Sweet

Lemons - 2 big (peel should be thick)
Condensed Milk - 1 can
Desicated Coconut or Coconut milk - 1 cup
Prepared Biscuits - 1 Pack
Powdered Sugar - 1 cup

Grate one Lemon with peel. Take juice from another Lemon. Take the biscuit pack, mash it and make it into small pieces. Add Condensed milk, coconut powder, and grated lemon to the biscuit powder. Mix well. Take a flat container and spread the mixture into it evenly. Mix powdered sugar in the lemon juice. It should be little bit thick, convenient to spread on top of the mixed stuff. Spread the lemon mix on top of the biscuit mix and refrigerate it for 1 hour. Cut into pieces, and offer.

Mangos Amrit

3 medium ripe mangos
1 cup brown sugar
1 cup water
1/2 tsp. cinnamon
1 tsp. vanilla extract

Bring water, sugar and flavorings to a boil. Simmer for 5 minutes. Add peeled and sliced mangos. Simmer for 10-15 minutes or until tender. Cool. Serve plain, with vanilla ice cream or whipped cream.

Padhir Peni

Maida (regular flour) -2 cups
sugar - 1 cup
milk - 4-1/4 cups
cardomoms - 6
rice flour - 1/2 cup
ghee - 6 tsp
ghee for frying

Knead maida, adding minimum water, into a smooth dough. Make this into 12 balls. Mix rice flour and ghee by hand to form a paste. Roll the maida balls into flat thin round shapes using a chappati roller. Spread the paste on one chappathi. Place another chappathi over it. Then spread the paste on the top of second chappathi. Place a third chappathi on top of the second to make a thick chappathi. Now roll this chappathi from the edge to form a cylindrical shape. Cut the cylinder into bits and make chappathi once again from these bits. Deep fry them in ghee. Heat milk until it is reduced to one-half of its initial quantity. Add suagr and cardomom powder. On a plate, keep the padhir peni and pour a laddle of milk mix over it. Offer immediately.


1 banana
grapes- a small bunch
raisins - 1 tsp
dry dates - 2 pieces
jack fruit - 2 pieces
1 apple
1/8 cup honey
¾ cups jaggery
1/8 cup ghee

Cut the fruits into even sized pieces. To this add honey, jaggery, and ghee. Mix well. Store in airtight container until ready to offer.

Pineapple Gojju

1 small can crushed pineapple
1 tblsp sesame seeds
1 tblsp urad dal
1 tblsp channa dal
3 red chillies
2 green chillies
1 tsp chick peas
1/4 tsp asafoetida
1/2 tsp tamarind paste
A small piece of jagerry or 1 tblsp brown sugar
1/2 cup grated coconut
Salt to taste
1/4 tsp turmeric powder
4-5 tblsp ghee
1 tsp mustard seeds

Dry roast the sesame seeds, urad dal, channa dal, red chillies and asafoetida till they all get browned. Grind the roasted ingredients with green chillies, chick peas, tamarind paste, jaggery and grated coconut to a smooth paste. In the meantime, in a little hot ghee fry the mustard seeds and turmeric powder and allow mustard seeds to pop. Then put the canned crushed pineapple to it and fry the pineapple for about 15 minutes. Later on, add the ground paste to the fried pineapple and fry for another 10 minutes. Add salt. Remove kadai from the heat, and offer.

Potato Gulkand

Potato : 1-1/4 cups
Grated fresh coconut - 4 tblsp
Ghee ¾ cups
Sugar 1-1/2 cups
Kaju 1/8 cup
Raisins 1/8 cup
Cardamom 2 pieces
Clove 1 piece
Nutmeg 1/4 piece
Saffron few strands
Rose essence 1/4 tsp

After cooking the potatoes, mash them well. Heat ½ cup of ghee in a non-stick pan in reduced flame till it melts. Add kaju and raisins to it and fry till it becomes golden brown. Then add grated coconut to it and fry. Add mashed potatoes and keep stirring in medium flame for 10 to 15 minutes. Add sugar and stir well till it no longer sticks to the sides of the pan. Add the remaining ghee. Mix ground cardamom, clove and nutmeg. Add kesar color, saffron and essence.

Raj Bogh

Bread Slices 6 (crust removed)
Sugar Syrup
Shredded coconut
Cherries or whole Cashewnuts

Sugar Syrup: Mix sugar and water in a 1:1 ratio. Heat until it becomes a thick liquid. Heat the ghee and fry the bread slices until golden brown. Soak them in sugar syrup. After they absorb the syrup, remove the slices from the sugar syrup. Cut them diagonally. Take a slice and place a spoonfull of shredded coconut on it and press another slice over top, just like sandwich. Garnish with a cherry or a cashewnut in each slice and offer.

Sau Dodol (Weli Thalapa)

2 lbs Rice flour
4 cups thick Coconut milk
4 cups Kithul or Coconut trealce
2 tsp Salt

In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for about 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape, and offer.

Sri Lanka Avocado Crazy

3 large, fully ripe avocados
caster sugar to taste
1 cup heavy cream

Cut avocados in half lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add sugar to taste and stir in the cream. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving. The presence of the seeds in the puree helps to keep the avocado from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture. If you like, extra whipped and sweetened cream can be piped over the top of the dessert and a few paper. thin slices of avocado (sliced at the last moment and sprinkled with lemon juice) used for decoration.

Sri Lanka Bibikkan

1 lb Semolina
1/4 lb Raisins
4 cups Honey
1/4 lb Flour
25 Cashew nuts
2 cups scraped Coconut
2 ozs Butter
rind of Lime
1/4 lb Sugar
2 tsp Vanilla
1 tsp Rose water
1/2 tsp Cardamom
1/2 tsp Cinnamon
Handful Diced fruit: dates, ginger preserves, sultanas, chow-chow, etc.

Add sugar and honey to scraped coconut and cook over slow flame until coconut is cooked. Add all fruits and cool overnight. Next day add butter, semolina and flour to the mixture. Then add vanilla, rose water, cinnamon and cardomons. Bake at moderate heat until it sets up nicely.

Steamed Banana

Fully ripe bananas - 2
Jaggery - ½ cup

Cut the banana with skin into 4 large pieces and steam gently in the idly steamer for five minutes. Make a syrup by cooking the jaggery with a little water, until it caramelizes a bit. Strain the liquid to remove particles. Serve the banana with jaggery syrup poured over top.

Vanilla Pastry Cream

1 pint Heavy Cream
¼ cup sugar
Almond essence

Pour 1 pint of Heavy Cream into a blender, and blend on high for several minutes. The cream fat will coagulate in the bottom, becoming like butter. When the mass doesn’t seem to be getting any larger (about 5 minutes), pour off the whey and set aside for use in another preparation. Take the thick cream, place in clean muslin and gently pat off any more moisture. If you squeeze, there will always be more liquid, so don’t do much squeezing. Quickly whip in the sugar and almond, and chill immediately. Use as you wish to fill pastries, top breads, etc.

Whole Milk with Banana

Whole Milk, 8 oz.
Ripe Banana, 1

Take a ripe banana and slice it up in thin pieces, into a glass of room temperature or slightly warmed milk. This was one of Srila Prabhupada’s favorites. If you like, garnish with a little nutmeg, cinnamon or cardamom.


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