Abirami's Kitchen!

Love for food...


Coconut burfi                                             

This yummy cake is a very popular sweet in INDIA.


  • Grated coconut-1 cup
  • Ghee-5 Tbls
  • Sugar-2 cups
  • Cardamom powder-As required
  • Pistachio grated-A few
  • Water- 1 1/2cups


Fry the grated coconut in ghee.You can experience an excellent aroma raising.Now take a thick bottomed vessel and add sugar Cardamom powder and water.Let it boil well and to test it, take one drop of the syrup and drop it in a cup of water.If it goes till the end and settles,congradulations!you've made it the right way.If not,let it get heated more.When the syrup is ready,add the fried coconut in the syrup.Now imediately grease a plate and then transfer the mixture to the plate and level.Add the grated pistachio when hot.When it has cooled down,cut them into desired pieces.


This recipe is made from milk.It a very rich dessert and is popular in North India.


  • Milk-1 litre
  • Sugar-1 cup or less
  • Cardamom powder-To taste
  • Pistashio grated-to garnish


First  place a plate exactly the same size of the vessel inside the vessel.We keep a plate inside the vessel because the milk may get burnt.Now boil the milk in a thick bottomed vessel,Cardamom powder and add sugar.Do not mix the milk and simmer it for 2-3 hours.Finnaly when there is no milk but only the very very thick milk in the plate.Serve chilled with pistashios.


To make this recipe please see my recipe for panner at the end of this page.Yummy recipe dipped in sugar water.


  •  Home made fresh panner
  • Sugar-2 cups
  • Water-3 cups
  • Pistashio grated-to garnish


Take the home made panner and roll into small(remember that its going to get 4 times bigger than usual) balls.Now take a pan or a pressure cooker and add sugar,water to it.Let it not be very thick.Now drop these ball into the syrup one by one and finally close the lid.If your not using a pressure cooker,it can be substituted by a normal cooking pan.Do not forget to cover the vessel when cooking.After 7-8 mins,transfer the balls(which are 4 times bigger now)into the serving bowl and also the syrup.To check if the rasgullas are cooked press them lightly.If they come back to their original shape,they are cooked.Serve chilled(along with the syrup) and garnish with pistashio.

Panner-Indian cheese                              

Panner is indian cheese.It is used to make gravies,pulaos,rasmalai,rasgulla and so on.


  • Milk 1 1/2 litres(1500 ml)
  • Lemon juice-1/4 cup
  • Cold water-A mug


Take a heavy bottomed pan and add milk in it.When it starts to boil,pour the lemon juice very slowly.You see the milk curdle.Add the full 1/4 cup of lemon juice and now take a white cloth with a vessel below and pour the curdled milk.All the curdles will get collected on top while the extra milk is collected in the vessel below.Just after this,take the cloth with the milk curdle and pour cold water on it so that it cools down and the lemon taste is taken out.Squeze the water and place it below a heavy vessel.Take it after a few hours.Your panner is ready!

Sakkara pongal- Pongal treat 


Rice(cooked and lightly mashed)-1/2 cup

Jaggery grated-1 cup

Ghee(or oil)-4 tbsp or more

Water-3/4 cup  

Cashews-4 nos


Cardamom crushed lightly with seeds(or powder)-2 nos or 2 tsp



 In a pot add in the water followed by the grated jaggery.

Boil this mixture and when it boils,filter it(there may be mud particles)

Add the cardamom followed by the  rice.Cook this on medium heat until there is less than a cm of water.

In another pan,heat the ghee and fry the cashews and raisins until golden brown

Add the cashews and raisins and mix well.

Sakkara pongal is now ready. 

(Adding Green gram(split)or any other dhal is optional. )



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