In the Kitchen # Rava Ladoo/Laddu/Sweet Semolina Balls

This is my one of the never fail Ladoo recipe. This was the only sweet I used to prepare when I was a newly married. Even today whenever I ran out of ideas to make something sweet, I will just prepare this. It is easy and not so time-consuming recipe.

Though there are a couple of different methods, I use sugar syrup thread method. This method may be little tricky, but the Ladoos prepared from this method will have more shelf life.


For this recipe, I’ve used 1 cup Rava(semolina/sooji), a teaspoon of cardamom powder, cashews, raisins, 4 tbsp ghee, 3/4 cup sugar and water to make sugar syrup.

First, add little ghee and roast cashews and raisins. Keep aside. Add the leftover ghee and roast rava/semolina evenly on a medium heat for about 6-8 min. It will look little brownish in color.

On the other side, prepare sugar syrup(chashni). Add sugar and just enough water to cover it. Let it boil for 5-8 min. Then test for single thread consistency. Just take syrup in between thumb and forefinger and see if it forms a thread. If you see single thread that’s it. Stop boiling sugar syrup. Now the syrup is ready to prepare Ladoo.

Next, immediately mix the roasted rava/semolina, cardamom powder and roasted cashews and raisins to the sugar syrup. Let it cool. Make small balls. Store it in an airtight container. 


The only thing to get good Ladoo is to get the perfect sugar thread consistency. If sugar sting is thick then Ladoos will turn out hard or if it is too early string stage then Ladoos will be soft. Soft Ladoos can’t stay good for longer period of time. Just to get the right thread consistency is the key to get perfect Ladoos. You can also add saffron along with cardamom.

I almost cried…eating spicy food

During the weekend we went out for something and ended up going to one Indian restaurant for dinner. We wanted something different than regular dinner. This restaurant food is more of an Andhra style food, which is usually very spicy and hot. Even though we ordered medium hot, the food came out was too hot for us. The food was tasty but only for those who can tolerate that kind of hot and spicy, but not for me. Probably next time I will order very very mild.


This is Gobi Manchurian – the spiciest of all with Naan. Continue reading

‘Chocolate’ on the streets of Niagara Falls, Canada

Just delicious. Awesome place for tasty fudge and other sweets.

A wonderful world of chocolate fudge, apple candy, and other sweet treats from the Fantasy Fudge Factory  – Cliffton Hill, Niagara Falls, Canada. Here you can watch fudge making and get freshly made on-site chocolate goodies.


There are lots of activities to do around Niagara Falls, Continue reading

In the Kitchen # Mango Dessert / Mango Sheekarni

It’s summer. It’s mango season. We just can’t get enough of mangoes. It’s almost ending already.

A few days back when I went to the Indian store to grab a couple of grocery items along with our favorite sweet mangoes. I do get mangoes from Costco or the other Korean store Lotte. But the one from Indian store is always proved to be the best in most of the times. It’s very sweet, has no fiber, tastes different and better than the other stores. It’s good for mango delicacies like Sheekarani. But it doesn’t matter, we love all kind of mangoes.


The Indian store guy was not sure about Continue reading

Dinner A-La-Carte

Sometimes, nothing tastes better than your favorite restaurant food. May be it’s because of atmosphere, ambiance, and liveliness. But whatever the reasons are, food tastes much better in that kind of place. This is our favorite a la carte for the evening dinner at our favorite Indian vegetarian restaurant.

Indian Thali Continue reading

In the Kitchen # Fast and tasty Almond Fudge/ Badam Burfi

For some reasons, all these years it never occurred to me that I can use almond meal to make almond burfi. Recently when I saw almond-meal at Costco, I couldn’t stop. It made my burfi making process so much easier. I used to do prepare with soaking, peeling and grinding almonds. Not anymore. This is much easier, less time consuming and tastes good too.


I never thought that I will finish it in 20 min, but I did and it turned out perfect. Continue reading